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Chefs Davide Chefs Davide Bazzali, Emma and Cardarelli Rollo Fabrizia 100

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DIRECTOR – EXPERIENTIAL MARKETING – SAQ FEBRUARY 25 AND MARCH 10 Sandrine Bourlet 30 wines to discover. MANAGER – MULTICANAL CONTENT MARKETING – SAQ Sophie Drouin PUBLISHER – SAQ Johanne Morrisseau CONTRIBUTORS – SAQ Éric Bertoldi, Dominique Brousseau, Liette Chaput, François Couture, Maxime Desjardins, François Fortier, Pierre Lauzon, Stéphane Leroux, Martin De Lottinville, Marie-Ève Meunier, Julie Perreault, Alain Smith 4 INNOVATION, ITALIAN-STYLE TVA PUBLICATIONS INC. Reinventing the art of good food GENERAL MANAGER CUSTOM PUBLISHING Robert Renaud and . EDITORIAL DIRECTOR Catherine Elie ART DIRECTOR 16 SOUTHERN ITALY Renée Grégoire Its regions have wind in their sails. LIFESTYLE EDITOR-IN-CHIEF Josée Larivée EDITORIAL STAFF Rémy Charest, Myriam Huzel, Marie-Ève Lamothe, 20 VENETIA Colette Lens, Pascale Navarro Amarones and Proseccos: CONTRIBUTORS two jewels of Italy. Kler-Yann Bouteiller, Blake Mackay COPY EDITORS Joan Irving, Donna Jensen TRANSLATORS 28 ORIGINE QUÉBEC Heather Camlot, My-Trang Nguyen Maple wine from ART Domaine Labranche. Graphic artists Blanca Arellano, Christiane Gauthier PHOTO: MAUDE CHAUVIN. FOOD STYLIST: BLAKE MACKAY. BLAKE MACKAY. FOOD STYLIST: CHAUVIN. MAUDE PHOTO: CAROLINE SIMON. STYLIST: ACCESSORIES MANAGER DESIGN STUDIO AND PRINT Diane Gignac 29 NEW ARRIVALS ON THE COVER PRODUCTION Details about our specially Montreal-based Italian chefs Davide Bazzali, Steeve Tremblay (Production Coordinator) selected new releases. Emma Cardarelli and Fabrizia Rollo revisit the Andrée-Anne Gauthier (Project Manager) cooking skills of their forebears. ADVERTISING SALES Sabrina Boucher – SAQ 514-254-6000, ext. 5115 SAQ CUSTOMER SERVICE Montreal area: 514-254-2020 Elsewhere in Quebec: 1-866-873-2020 PRINTING TC Imprimeries Transcontinental, a division of Imprimeries Transcontinental S.E.N.C. All correspondence should be addressed to: 1100 René-Lévesque Blvd. West, 20th Floor, Montreal, Quebec, H3B 4X9, CANADA. Telephone: 514-657-2320 [email protected] UPCOMING EVENTS CELLIER NEW ARRIVALS, published six times a year, is produced and published by TVA Accès Inc. (www.tvaacces.ca), in association with the following SAQ departments: • MONDIAL DES CIDRES SAQ – MONTREAL – FEBRUARY 25 TO 27 Marketing; Purchasing and Merchandising; Communications; Quality Management; • SALON DES VINS DE SHAWINIGAN – MARCH 10 Sales and Legal Services. SAQ headquarters is located at 905 De Lorimier Avenue, Montreal, Quebec, H2K 3V9. CELLIER is a registered trademark of the Société des • WEST ISLAND WINE SHOW – MARCH 17 alcools du Québec. Any reproduction of articles, illustrations or photographs is strictly prohibited. Prices for products in the magazine are subject to change without notice. Legal Deposit: Bibliothèque nationale du Québec, National Library of Canada. ISSN 1911-2238. Publications Mail Agreement 40064963. Return undeliverable addresses to CELLIER, 905 De Lorimier, Montreal, Que. H2K 3V9.

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March 2016 3 INNOVATION, ITALIAN-STYLE The heritage is ancient, the traditions are still strong, yet Italian is in a state of flux. New methods are gaining a foothold in the shade of Italy’s medieval castles as well as in its ultra-modern chais.

Built with local materials in an ultra-modern style, the chai in Bargino, , epitomizes the way in which this influential wine-producing family, vintners for seven centuries, builds on its historic traditions for the future.

4 March 2016 s Italy an innovator? When asked this question, several Italian experts briefly hesitate. The industry that supports the world’s largest I wine producer is on the “mature” side, they acknowledge, before going on to discuss a trend here, an advanced technology there, a new approach or a new appellation. At the end of the day, they seem surprised at the realization of just how quickly things are evolving in the country’s and chais, and in its research centres. It’s almost as if they have forgotten the giant steps taken by Italy’s wine industry over the past few decades: the rise of the Supertuscans and the general improvement in quality of , Brunellos and the like; the creative and awe-inspiring development of regions like Campania or Umbria; the revival of traditional and adoption of international ones. And then there’s the amazing success of Venetian wines (see page 20), thanks in particular to the growing popularity of Proseccos and Pinot Grigios. Even when Italians are reviving old wine stocks, they are no longer producing, drinking or selling the wines of their grandparents. So why does the old image of the industry persist, even among Italians? “It’s still an agricultural society that tends to distrust anything that draws people out of their comfort zone. In addition, the industry is fragmented and includes many small- and medium-sized companies that lack a recognizable brand or a strong competitive drive,” explains Elisabetta Tosi, a wine columnist based in and a communications-technology consultant for the wine industry. Then, in the same breath, she adds that a number of industry players – large companies, in particular – are adapting to the advances in grape- growing, marketing and communications.

ON EVERY LEVEL Italian innovation takes many forms. In Sicily, for example, Mount Etna wines (see page 19), and indigenous varietals like and , are attracting attention for their original and thoughtfully implemented styles. There’s also the rise to prominence in the industry of women such as Elvira and Enrica Scavino in Piedmont, the three Antinori sisters in Tuscany – who will eventually take over the estates made famous by their father – and Elisabetta Foradori and Arianna Occhipinti in the field of organic and natural wines.

March 2016 5 INNOVATION, ITALIAN-STYLE (CONTINUED)

FEBRUARY 25

Allegra and Albiera Antinori, two of the three daughters of the famous Tuscan winemaking family, on the family property in Bargino. ITALY 2020 MARCHESI ANTINORI, PIAN DELLE VIGNE 2013, Technological innovation, says Elisabetta Tosi, oxygen on the wine-aging process. Incidentally, ROSSO DI MONTALCINO includes the use of smart sensors to measure metabolomics can be used to identify the “DNA” $29.55 12704355, 750 ML, in real time the temperature, humidity and of a specific or the origin of the used 13.5% ABV grape maturity in each parcel of a . It in the barrel in which a wine was matured. NUMBER OF CASES: 300 (6 BOTTLES) also includes the implementation by the large Created in 2012, in addition co-operatives – like CAVIT in Trentino and IMAGE AND QUALITY to the estate’s Brunellos, Cantina di in Venetia – of quality-control Chianti celebrates its 300th birthday this this cuvée provides a more systems for their thousands of members. year with, among other events, a Giro d’Italia accessible , and helps keep the best fruit for Universities and research centres are (Tour of Italy) race through its Sangiovese the more age-worthy wines. working to adapt traditional grape varieties and Colorino vineyards. But even Chianti has 7). (P. ; JENS SCHWARZ/LAIF/CONTRASTO GRAPE: SANGIOVESE and to create new ones. Producers are also embraced innovation, as its new Gran Selezione doing research. San Felice , for example, classification (see page 26) seems to indicate. AROMAS RASPBERRY, CRANBERRY, boasts a 1.6-hectare vitiarium that grows no fewer Jeremy Parzen, the well-known American expert CINNAMON, WET EARTH than 270 varietals for experimental purposes. on Italian wines, describes the new top-tier ACIDITY – MODERATE Meanwhile, researchers working for the Edmund Chianti category as a very creative solution in Mach Foundation in northern Italy are using the the drive to boost the region’s wine quality and SUGAR LEVEL – DRY revolutionary approach known as metabolomics image. “It’s a brilliant way to avoid the thorny BODY – MEDIUM to simultaneously analyze thousands of issue of cru designation while giving consumers little-known chemical components to better a new hierarchy in understanding the wines. PALATE – GENEROUS : PIETRO PAOLINI/TERRA PROJECT/CONTRASTO (P. 6) (P. PROJECT/CONTRASTO : PIETRO PAOLINI/TERRA understand phenomena such as the development It’s a great model that I imagine will be WOOD – SUBTLE of aromas or the effects of sulphites and embraced by other appellations.” PHOTOS

6 March 2016 IN STORES FEBRUARY 25 AND MARCH 10

Parzen also notes that, in the wake of the If it continues like this, Italy will easily emerge huge popularity of (see page 22), as not just an alternative to but also producers throughout Italy are rushing to make as its competitor,” says Parzen. FEBRUARY 25 high-end, classic-method sparkling wines. Elisabetta Tosi is more cautious; she wonders After the and Trentino Alto Adige if the current excitement over sparkling wines appellations appeared, the trend spread like will fizzle out and they will go the way of the wildfire – from Prosecco to Friuli (Ribollas) Italian Novellos. Trendy 15 or 20 years ago, to Sicily (Nerellos and Grillos), not to mention these young wines are now largely ignored. the many new entries from Campania. “From Whether in the realm of wine, clothing Piedmont to Puglia, it seems that producers from or design, Italians have always had a flair for all walks of life now have a classic-method wine... fashion – with all its ups and downs.

ITALY 2023 PAOLO SCAVINO 2011, BAROLO $47.00 12533525, 750 ML, 14.5% ABV NUMBER OF CASES: 162 Created in 1921, this family estate is headed by Enrico Savino and his daughters Elisa (winemaking) and Enrica (marketing). A modern and elegant wine that showcases the intense character of . ; JENS SCHWARZ/LAIF/CONTRASTO (P. 7). (P. ; JENS SCHWARZ/LAIF/CONTRASTO GRAPE: NEBBIOLO AROMAS CHERRY, ORANGE, TOBACCO, LICORICE, INCENSE ACIDITY – MODERATE SUGAR LEVEL – DRY BODY – FULL PALATE – STRUCTURED : PIETRO PAOLINI/TERRA PROJECT/CONTRASTO (P. 6) (P. PROJECT/CONTRASTO : PIETRO PAOLINI/TERRA From the left: Chiara Boschis, Maria-Theresa Mascarello, Barbara Sandrone and Enrica Scavino, four up-and-coming WOOD – EVIDENT

PHOTOS winemakers. Photographed in Piedmont, where the Scavino family estate produces its fabulous Barolos.

March 2016 7 Emma Cardarelli grew up in Montreal West, studied at the ITHQ, lives in Mile End and is the chef and co-owner of the Nora Gray restaurant in Griffintown. This quintessential Montrealer is intent on updating the classic Italian culinary traditions. FOUR CHEFS WHO DARE (Nora Gray Restaurant, 1391 St-Jacques St. W., Montreal) Italian wines are all the rage. Italian restaurants are highly regarded. , simple and tasty, is everyone’s favourite. These successes originate in Italy’s age-old traditions of freshness and authenticity. But tradition, however strong or ingrained it is, doesn’t preclude innovation – as amply demonstrated in chais, vineyards and kitchens. At Nora Gray, Brïz, Il Bazzali and EMMA CARDARELLI ITALIAN FARE IN A COOL SETTING Il Matto, four chefs play As a child, Emma Cardarelli used to dine influences, but we don’t compromise when fast and loose with Italian out with her parents at Bocca d’Oro. it comes to eating local or organic food. tradition while still At the time, the Saint-Mathieu Street Here, the operative word isn’t ‘Italian,’ restaurant was one of the hallmarks of it’s ‘authentic.’” respecting their roots. formal, sophisticated dining in Montreal. Ryan Gray, the 31-year-old co-owner The results are tasty “Elegantly tailored patrons and white and of Nora Gray, maintains linen tablecloths set the atmosphere,” an elaborate wine list. He selects wines and trendy – proof that remembers Cardarelli, formerly a chef at with the same dedication that rules in the Quebec really does Liverpool House and today chef and co- kitchen. “The winemakers we feature are embrace Italian-style owner of Nora Gray restaurant, where “the our age,” he says. “They often practise same high standards of cuisine as at Bocca biodynamics, making natural wines or innovation. d’Oro are maintained,” she says, “but those that approximate this goal. Our within completely informal surroundings.” customers are not big fans of , That can mean using sweet and sour Barolo or ; they’re drawn to ingredients on the plate, as they often do different styles of wine. We respect in Sicily and southern Italy, where stuffing, seasonality, and we update our winter and for example, may consist of grapes, pine summer wine lists once every few weeks. nuts, capers and lemon zest. In Cardarelli’s And when we all – chefs, winemakers and hands, the Italian quartet of sweet, – sit down together, we’re all savoury, sour and acidic is achieved with at the same place philosophically: We French techniques. “We appreciate want only the best.”

8 March 2016 FABRIZIA ROLLO A FRESH “BRÏZ” IN MONTREAL Fabrizia Rollo was raised in Fabreville, year-old restaurant – also called Brïz – Quebec, by Italian parents. Her mother on Saint-Denis Street. Everything here and father hailed from Puglia and Latium, is handmade, starting with the cavatelli, respectively. Papa Rollo did the cooking at rolled every Monday by Brïz’s grandmother, home and became his daughter’s inspiration. Nonna Rosa, who at 81 still rolls three After graduating from the Institut de kilograms of per hour. Tourisme et d’Hôtellerie du Québec (ITHQ) When it comes to food, this dyed-in-the- at 18, Fabrizia moved to Rome. “I wanted wool Italian readily embraces other cultures. to learn the basics, which are important “I’m under 30. I live in North America, in if you intend to be an innovator. Simplicity a multi-ethnic and multicultural city. That’s on the plate is an Italian ideal. It requires reflected in my glass and on my plate. I make perfect mastery of techniques and zero koftas, a typically North African dish, and compromise when it comes to the freshness serve it with peperonata. I sprinkle zaatar and quality of the ingredients.” on my !” Brïz admits that sometimes Brïz – Fabrizia’s nickname, coined by Nonna Rosa rolls her eyes. “So I prepare for Mathieu Cloutier of the restaurant Kitchen her some egg tagliatelle with olive oil, basil, Galerie where she made her culinary mark tomatoes and clams. If you give an Italian after a stint on the TV program Les Chefs! – that sort of thing, you can be sure all will is now the inspiration of her partners at their be forgiven!”

The 29-year-old chef spent her childhood summers in southern Puglia. “That’s why I like wines that evoke sun and sea. Call it a sentimental pleasure. I have a soft spot for and Primitivo wines. They have so much personality.” (Brïz Restaurant, 6950 St-Denis St., Montreal) PHOTOS: MAUDE CHAUVIN; CULINARY STYLIST: BLAKE MACKAY; ACCESSORIES STYLIST: CAROLINE SIMON. LOUISE BILODEAU (P. 11). (P. LOUISE BILODEAU CAROLINE SIMON. STYLIST: ACCESSORIES BLAKE MACKAY; STYLIST: CULINARY CHAUVIN; MAUDE PHOTOS:

March 2016 9 INNOVATION, ITALIAN-STYLE (CONTINUED)

DAVIDE BAZZALI A TENOR IN THE KITCHEN It was no accident when French and Italian share cooking duties, and Bazzali, a trained tenor, chefs Benoit Leclere and Davide Bazzali teamed will belt out an aria during dinner. up to open a restaurant in Montreal’s Little Italy. The 37-year-old Italian likes the idea that his Having grown up in Parma, Europe’s de facto guests can act as their own sommeliers. “They food-industry capital, Bazzali adores the cuisine arrive with several bottles and decide at the table of his native land. But he has no qualms about which wine will pair best with the dishes they’ve acknowledging its limitations. “Italian cooking chosen. They end up being more traditional with is essentially artisanal and therefore imperfect wines than with food,” he notes. “They often bring by nature. The French, on the other hand, are Italian wines, perhaps because we’re an Italian true technicians when it comes to cooking.” restaurant, although our dishes occasionally According to Bazzali, France and Italy need each include ingredients like coriander or guacamole, other. In perfect harmony of course, which is which would be a heresy in Italy! And that’s what exactly what you get at Il Bazzali on Beaubien makes Montreal so appealing to me. People here Street in Montreal. are open to different foods. I can cook Italian The BYOB venue is tiny, consisting of 25 seats, without the traditional constraints, and the food an open kitchen and a shop. Leclere and Bazzali still tastes good.”

Davide Bazzali appreciates Montrealers’ relaxed attitude to world cuisines. “Here, it’s not at all uncommon to eat a gastronomic meal in a casual setting. In many cultures, that alone would be considered innovative.” (Il Bazzali, 285 E Beaubien St, Montreal)

10 March 2016 Rocco Cortina favours robust wines for pairing with his cuisine. His wine list features mostly Italian labels – from Venetia, Tuscany, Sicily and Puglia – and some from California, Napa in particular. (Il Matto, 850 Myrand Avenue, Quebec City)

ROCCO CORTINA STRIKING THE RIGHT BALANCE Rocco Cortina, owner of Quebec City’s two Il Matto restaurants, resting his elbows on the counter at the Myrand Street is a classically trained chef and a staunch admirer of the world’s restaurant, which opened its doors eight years ago. The great chefs. Early on, he actually learned how to serve food second Matto, on Saint-Pierre Street, opened in 2011. from a trolley. When it comes to cooking styles, Cortina stands Il Matto is the nickname of Rocco’s father, Nicola, with one foot firmly in the traditionalist camp and the other in owner of the renowned Michelangelo restaurant in Sainte- the innovative camp. Although he serves it in a contemporary Foy. Although “matto” means “mad” people flock to the setting, his menu is largely based on the cooking of his mother, restaurant all the same. “When people talk to me about Assunta. She is the kind of person, he says, who never fails to Matto, it’s the food they’re talking about. ‘I can’t get “box the cooks’ ears” if recipe rules are ignored or shortcuts enough of your pappardelle,’ they exclaim. I literally can’t are taken. Rocco’s biggest concession to North American take a single item off the menu!” Clearly, comfort food cooking, besides the presence of American bottles on the wine is always trendy. list, is probably serving pasta and meat on the same plate. Simplicity and quality reign at Il Matto. “Every chef Cortina has created a warm and comfortable place, I interview wants to stick a sprig of rosemary in the pasta to the delight of his regular customers. “This is my home. or adorn the plate with a balsamic reduction. And each And everyone should feel comfortable in my house,” he says, time, I say no. Balsamic is for salads!”

March 2016 11 EASY GOURMET Rabbit Stew

MARCH 10

ITALY 2018 ZENATO, ALANERA 2013, VERONESE $20.25 12766821, 750 ML, 13.5% ABV NUMBER OF CASES: 300 RECIPE AT SAQ.COM The name of this wine, Alanera, translates as “black wing” in English, a reference to the Italian word for raven, corvino, which in turn makes it a VENETIAN FLAVOURS tribute to the main local grape, Veronese. If there’s one game meat that Venetians particularly enjoy, it’s rabbit. GRAPE: CORVINA They, like others in the Mediterranean region, often have it in a stew. When well-marinated in , the meat tenderizes and absorbs all the AROMAS BLACK CHERRY, COCOA, flavours of the aromatic herbs before it is slowly cooked in its marinade. JAM, PASTRY The result: a stew with plenty of taste and a thick, succulent sauce. For ACIDITY – MODERATE this dish, a fleshy wine is in order, and why not play the local card with SUGAR LEVEL – DRY Alanera? Dense and rich, with notes of cocoa and black fruits, the wine will hold its own against the stew’s strong flavour. Its supple tannins are BODY – MEDIUM well-coated with ripe fruit, giving roundess to the cuvée and making PALATE – GENEROUS it a perfect accompaniment for this tender meat cooked in a sauce. WOOD – SUBTLE – Kler-Yann Bouteiller, sommelier

12 March 2016 IN STORES FEBRUARY 25 AND MARCH 10 INNOVATION, ITALIAN-STYLE (CONTINUED)

EASY GOURMET Osso Bucco FEBRUARY 25

ITALY MASTROBERARDINO, LACRYMA CHRISTI DEL VESUVIO 2014, VESUVIO $23.05 00972869, 750 ML, 12.5% ABV NUMBER OF CASES: 180 The appellation’s name comes RECIPE AT SAQ.COM from the legend that God cried when he saw that Lucifer had stolen a part of heaven. These “tears of Christ” made it possible for vines to grow COMFORTING MILAN on the Vesuvio. GRAPE: Here’s a pairing that reunites the best Italian traditions: cooking and the celebrated osso bucco of Milan, and vineyards and the renowed Lacryma Christi appellation on AROMAS the slopes of Mount Vesuvius. A sensual wine with fine aromatic richness is the way STRAWBERRY JAM, CEDAR, COCOA, BLACKCURRANT, to go with these flavourful veal (or pork, as in our recipe) shanks, a meal that needs DRIED HERBS a medium-bodied and concentrated wine. On the palate, Mastroberardino releases ACIDITY – MODERATE notes of spice to accompany the well-spiced braised dish. And the veal stock in which SUGAR LEVEL – DRY the meat is cooked enhances the flavours, making the pairing even better. With this dish, featuring a tomato-based sauce and the freshness of the gremolata, the wine’s BODY – LIGHT assertive acidity coats the palate nicely to create a harmonious whole. Strength and PALATE – GENEROUS elegance work together beautifully. WOOD – UNOAKED – K.Y. B.

March 2016 13 INNOVATION, ITALIAN-STYLE (CONTINUED)

ITALIAN TOMATO SAUCE WITH

INGREDIENTS 500 g (1.1 lb) veal, diced or ground 60 mL (1/4 cup) olive oil 125 mL (1/2 cup) finely chopped eleryc 125 mL (1/2 cup) finely chopped arrotc 125 mL (1/2 cup) finely chopped onion 15 mL (1 tbsp) fennel seeds, crushed 2 cloves garlic, sliced 125 mL (1/2 cup) red wine RECIPE AT SAQ.COM 125 mL (1/2 cup) Amaro liqueur 250 mL (1 cup) veal stock 6 SERVINGS Zest of 1 orange Preparation: 30 minutes Cooking: 2 hours 5 mL (1 tsp) hot pepper, crushed STEP 1 STEP 3 125 mL (1/2 cup) black olives, chopped In a Dutch oven over medium Add the veal stock, orange zest, hot pepper, olives 796 mL (28 oz) canned tomatoes heat, brown the veal in the oil for and canned tomatoes. Break the tomatoes with the 15 minutes, stirring frequently. back of a spoon. Simmer for 1 hour and 30 minutes, 10 mL (2 tsp) salt Add the celery, carrot, onion, partially covered, stirring occasionally. fennel seeds, garlic and salt, and 500 g (1.1 lb) continue cooking for 15 minutes, STEP 4 stirring constantly. Fifteen minutes before the sauce is ready, prepare 45 mL (3 tbsp) butter the spaghetti according to the manufacturer’s Grated Parmesan STEP 2 directions. Drain, add the sauce and the butter Deglaze the pan with the red wine and and mix well. Serve with the grated Parmesan and, Fresh parsley, the Amaro. Let reduce by a quarter. if desired, the chopped parsley as garnish. chopped (optional)

14 March 2016 IN STORES FEBRUARY 25 AND MARCH 10

Spaghetti with meatballs may sound Italian but it’s rare in Italy. In our recipe of this classic North-American dish, the sauce approximates the flavours in a Bolognese meat stew. Our sauce also includes red wine and Amaro, a typically Italian bittersweet liqueur.

FEBRUARY 25

RUSTIC CLASSIC ITALY 2020 In Italy, it’s hard to ignore spaghetti, the national dish par excellence. Tomato FORADORI, TEROLDEGO is of course a key ingredient, so it’s only natural to reach for a red wine with a ROTALIANO 2013, fruity and refreshing profile and good acidity. Teroldego, an indigenous grape VIGNETI DELLE DOLOMITI AROMAS $31.50 12825835, 750 ML, CHERRY, BLUEBERRY, FLORAL from the Trentino-Alto Adige region, is an excellent fit. ThisForadori , however, 12% ABV NOTES, BLACK OLIVE offers concentrated aromas of red and black fruits as well as more ample NUMBER OF CASES: 288 (6 BT) ACIDITY – MODERATE tannins. All the better because the pasta is accompanied by a tomato sauce with This delicious wine is yet SUGAR LEVEL – DRY nicely seared cubed or ground veal that gives it a meaty character and a roasted another testimony of Elisabetta touch, flavours that combine perfectly with the wine’s woody mouthfeel. And the Foradori’s love for Teroldego, the BODY – MEDIUM herbs bring out the delicate taste of the veal and play up the spicy notes that red native grape from the high altitude vineyards of Trentino- PALATE – GENEROUS distinguish this northern Italian cuvée. Alto Adige, in northern Italy. WOOD – SUBTLE – K.Y. B. GRAPE: TEROLDEGO

March 2016 15 Italian and Grapes THE SOUTH IS HOT! For wine lovers hungering for diversity and originality, southern Italy is the region to watch closely – and to relish.

ooking for a wine that’s warm on the palate and bursting with ripe fruit? The South of Italy is for you. Have an affinity for fresh, mineral L and vibrant wines? Then the South of Italy is also for you. Now more than ever, the bottom of the Italian “boot” is proving that its terroirs and grapes are truly distinctive. Over and above the deals (still to be found), the region has become trendy. From Campania to Sicily, while passing through Puglia, a slew of producers are crafting wines with loads of character and personality. Certain estates have been doing this for some time, of course. Mastroberardino Winery’s Lacryma Christi del Vesuvio, made from the Piedirosso grape, is a good example of the structured and unique wines from the Campania region, situated near Naples. In Sicily, producers such as Arianna Occhipinti and her uncle Giusto, of COS winery, are bringing to the fore grapes like Frappato, with its -like finesse. Other estates with a more modern spirit – Planeta and Donnafugata, to name just two – emphasize the exuberant Nero d’Avola grape or blend local and international varietals. There are all kinds of discoveries to be made, including the distinctive Etna wines and Puglia’s Primitivos and Negroamaros, which offer great value. Above all, expect numerous surprises, such as Marco De Bartoli’s Grillo Vignaverde. With its Piero Mastroberardino is one of Campania’s leading wine producers. Like his 11.5-percent alcohol and freshness to spare, this wine has father, Antonio, a passionate advocate of indigenous varietals, Piero is a proud what it takes to steal the north’s Chablis and

supporter of the shift to quality in the wines of southern Italy. lovers – even if it is from the south. CARASSALE/SIME (WAITRESS). (GLASS); MATTEO BARTUCCIO/SIME ANTONINO FRANCO COGOLI/SIME (MAN); PHOTOS:

16 March 2016 Naples’ historic centre is a vibrant neighbourhood, dotted with bars and cafés and traversed by Via Spaccanapoli, a long, narrow street that changes names as it proceeds. In a stretch called Via San Biago dei Librai, a waitress strikes a pose outside Caffè Elena. Along other sections, wood-oven aromas waft from a host of trattorias. This is hardly a surprise since it was right here that the queen of , the margherita, was created. PHOTOS: FRANCO COGOLI/SIME (MAN); ANTONINO BARTUCCIO/SIME (GLASS); MATTEO CARASSALE/SIME (WAITRESS). (GLASS); MATTEO BARTUCCIO/SIME ANTONINO FRANCO COGOLI/SIME (MAN); PHOTOS:

March 2016 17 IN STORES FEBRUARY 25 AND MARCH 10 THE SOUTH IS HOT! (CONTINUED)

EASY GOURMET Veal Cutlets With Eggplant and Olives .

RECIPE AT SAQ.COM A TASTE OF SICILY For food and wine lovers, Sicily holds some delightful surprises. Eggplant, black olives and tomatoes are at the heart of the island’s culinary heritage and feature prominently in numerous recipes. When it comes to wine, Nerello Mascalese, a red grape growing on the slopes of Mount Etna, produces complex wines like the Terre Nere with rich, sunny flavours that work perfectly with this type of dish. If the veal’s tenderness and the eggplant’s sweetness answer to the suppleness of the wine, it is the olives that unveil this cuvée’s aromatic strength and underscore its intense floral and black-fruit notes. The tomatoes bring freshness to the dish and blends into the grape’s natural acidity. A happy marriage of Mediterranean flavours.

- Kler-Yann Bouteiller, sommelier 19) (P. SCATÀ/SIME STEFANO CAROLINE SIMON (P.18); STYLIST: ACCESSORIES BLAKE MACKAY. STYLIST: CULINARY CHAUVIN. MAUDE PHOTOS:

18 March 2016 BEHIND THE WINE TERRE NERE | SICILY AT A GLANCE

Terre Nere’s organically cultivated estate covers more than 30 hectares of land on the north slopes of Mount Etna in Sicily.

Marco de Grazia, who first came to prominence exporting wines from FEBRUARY 25 dozens of Italian estates, started Terre Nere with his brother Sebastian in 2002.

The vineyards grow only local grapes like the red Nerello Mascalese and Nerello Cappuccio, and the white Carricante.

. The altitude, soils and grape varietals particular to the Etna terroir contribute to the unique personality of the Tenuta delle Terre Nere wines, among the best in the appellation.

• A rich heritage Although the • Energy and elegance Just like de Grazia brothers recently planted the terroir, the estate wines are full a few hectares of vines, they depend of character. White and red alike, the primarily on the old and very old vines cuvées are nervous and structured, ITALY planted by previous growers at 700 with a fruity freshness and ample TENUTA DELLA TERRE NERE, and 900 metres in rocky volcanic soil minerality and complexity, all TERRE NERE 2014, ETNA $25.10 12711176, 750 ML, covered by black pumice and ash. Most worked with considerable finesse. 13.5% ABV are between 50 and 100 years old, but A character quite distinct from the NUMBER OF CASES: 300 in one parcel the vines are almost 140 warm roundness typical of other GRAPES: NERELLO MASCALESE, years old, having survived phylloxera! Sicilian wines. NERELLO CAPPUCCIO

• An extreme terroir “When I first • Constant recognition The AROMAS BLACK CHERRY, RASPBERRY, tasted Etna wine, even though it was unique qualities of Terre Nere wines CHERRY PIT, BAKING SPICE rough and tough, I saw something in it,” are continually acknowledged in ACIDITY – MODERATE de Grazia recently explained to the Wall international industry publications. Street Journal. “As soon as people come The cuvées are regularly crowned SUGAR LEVEL – DRY here and see this land, they get what tre bicchieri by Gambero Rosso, BODY – MEDIUM this wine is about. You see the veins of and in its last round of tasting notes, magma. You understand why a tiny plot The Wine Advocate awarded every PALATE – GENEROUS higher up the slopes is different from the single wine from the estate more WOOD – SUBTLE

PHOTOS: MAUDE CHAUVIN. CULINARY STYLIST: BLAKE MACKAY. ACCESSORIES STYLIST: CAROLINE SIMON (P.18); STEFANO SCATÀ/SIME (P. 19) (P. SCATÀ/SIME STEFANO CAROLINE SIMON (P.18); STYLIST: ACCESSORIES BLAKE MACKAY. STYLIST: CULINARY CHAUVIN. MAUDE PHOTOS: vines next to my house.” than 90 points! Venetia PRIDE AND PERFORMANCE Italy’s leading wine-producing region has conquered the planet thanks not only to its terroir but also to crafting palate-pleasing wines.

20 March 2016 IN STORES FEBRUARY 25 AND MARCH 10

Located along the shores of Lake Garda in San Lorenzo, Hotel Bellevue is surrounded by olive, cypress and magnolia trees. The coast is dotted with small villages, each more charming than the next. For those thinking of taking a wine vacation, the region of Verona is rife with vineyards where visitors can sample wines, because everyone knows everything tastes better right from the source. MARCH 10

n the world of wine, no other region in Italy embodies terroir, cuisine, history, innovation and business acumen as well as – or more in one fell I swoop than – Venetia. While the region evokes romantic images of canals in and balconies in Verona, its reality is much more modern and commercial. If Venetia has become the main wine-producing region in the country by volume, it won that crown by satisfying the international markets’ desire for low prices. Worldwide, the region’s large producers deliver simple and affordable and Proseccos. -growing, however, has a more complex identity. Stretching from the banks of Lac de Garde in the to the Austrian border, a slew of terroirs yield distinctive wines. And with 40 appellations, the region has a vast selection of unique and personality-driven wines to discover. 2020 The Classico zones of the large appellations such as ITALY BAROLLO MARCO E NICOLA, Soave, and Bardolino, located on the finest BAROLLO FRANK! 2012, VENET0 hillsides rather than overly fertile plains, best express $22.95 12717851, 750 ML, the terroir. Veritable gems can also be found in lesser- 13.5 % ABV known regions, like Lugana, Colli Berici, Colli Euganei NUMBER OF CASES: 200 and Breganze. Check your spelling! This totally Venetian wine is not to be VENETIAN DELIGHTS confused with the Barolos You can’t discuss wine without also discussing cuisine – of . It shows a this is Italy, after all! Even for young Venetians, cocktails different side of , which has been planted in mean Prosecco accompanied by savoury munchies. When Venetia for well over a century. it comes to , a Soave with character like those GRAPE: CABERNET FRANC from Pieropan and Prà, is a delight with simple and succulent regional dishes like risi e bisi ( with peas). AROMAS As for reds, flavourful game meats – including horse in PLUM, BLUEBERRY, TOBACCO, FLORAL NOTES, BALSAMIC the Verona region – pair perfectly with local wines, which NOTES, BAKING SPICE are invigorating thanks to their acidity and tannic structure. ACIDITY – MODERATE At the end of a meal, dolci like , doughnuts and zaleti – those small, delicate cookies – can be SUGAR LEVEL – DRY served with a little sweet wine produced by the technique BODY – MEDIUM of passerillage. Recioto della Valpolicella, Recioto di Soave, Recioto di Gambellara and Torcolato are all PALATE – GENEROUS produced using this technique – and Venetia has become WOOD – EVIDENT

PHOTO: FRANCO COGOLI/SIME. PHOTO: a veritable specialist.

March 2016 21 PRIDE AND PERFORMANCE (CONTINUED)

PLANET PROSECCO The most renowned Venetian specialty is like. It is also mainly produced according to the also the most sparkling, and it shocked the cuve close method (also known as the charmat wine world at the start of 2014: Global sales or closed tank method), meaning the second of Prosecco surpassed those of Champagne. fermentation is done in large stainless steel

The has continued gaining in tanks, rather than in bottles, making the wine popularity ever since, thanks in large part to more affordable. its affordability. Hats off to the region’s winemakers, who SWEET, SALTY triumphed with a distinctive wine that sets itself The result: fruit-focused wines that are light apart by grape as well as by style and and easy to drink. Prosecco is also more often production methods. Prosecco is produced with than not a bit sweet, with an extra-dry or dry at least 85-percent and rounded out with classification (from 12 to 32 grams of residual 15-percent other local grapes. sugar per litre, compared to sparkling wines Its effervescence is also lighter than that classified as brut, which contain 0 to 12 grams). of Champagne and other wines produced It’s a sweetness that certainly has something to using the . For Prosecco, do with Prosecco’s popularity. the atmospheric pressure is two to four bars, That said, the best Proseccos are demi-sec or

rather than six bars for Champagne and the almost dry wines, with simple but clear aromas 22); (P. TIMES/CONTRASTO YORK GIANNI CIPRIANO/THE NEW PHOTOS: 23). (P. KARINE BLACKBURN STYLIST: ACCESSORIES CHAUVIN. MAUDE

22 March 2016 IN STORES FEBRUARY 25 AND MARCH 10

MARCH 10

ITALY SANTA MARGHERITA, VALDOBBIADENE, PROSECCO SUPERIORE $19.95 12509154, 750 ML, 11.5% ABV NUMBER OF CASES: 240 (6 BOTTLES) Proseccos differ from traditional method sparkling wines because their second fermentation is done in closed tanks, rather than in bottle, which means they don’t show the brioche notes from lees aging. GRAPE: GLERA

AROMAS APPLE, PEACH PIT, ALMOND ACIDITY – LIVELY SUGAR LEVEL – DRY BODY – LIGHT PALATE – GENEROUS WOOD – UNOAKED

of apple, peach and white flowers. Venetian Prosecco recently became a DOC with aperitifs par excellence, they are also the basis a protected geographical designation of the famous Bellini cocktail (one part peach of origin, the only zone where the name purée, two parts Prosecco, served in a flute), Prosecco can be used. The production created at Harry’s Bar in Venice. zone, the largest in Italy, covers more With a natural synergy, Prosecco is made to than 14,000 hectares, in four provinces measure for , often bringing of the neighbouring Frioul region and together sweet and salty flavours, like sarde five provinces in Venetia. Historically, in saor (sardines with onions, vinegar and the heart of production remains north of raisins). Try serving it with an appetizer of Venice on the slopes between melon and prosciutto, or cheese and apple and Valdobbiadene (names included slices, or an arugula salad with pears and in the appellation of the most sought- Parmesan. And of course, Prosecco is a choice after wines). Winemakers now want to companion to fish and seafood, marinated gain recognition for the best crus – like or simply pan-fried with a bit of olive oil and Cartizze, the most renowned terroir in the lemon juice. Prosecco di Conegliano-Valdobbiadene DOCG. These excellent apellations also ON THE HUNT produce more and more top-quality cuvées, Fans of Processo can also take solace in always starting with the Glera grape, but the efforts Venetians have made to protect using the traditional production method. the product and improve its quality. To wit, Venetians sure know how to adapt…

March 2016 23 IN STORES FEBRUARY 25 AND MARCH 10 PRIDE AND PERFORMANCE (CONTINUED)

MARCH 10

ITALY 2022 SALVALAI 2011, AMARONE DELLA VALPOLICELLA CLASSICO $32.75 11034345, 750 ML, 15% ABV NUMBER OF CASES: 279 Amarone, the legendary wine of Venetia, is perfect for those EASY GOURMET who love big, rich reds with lots Red-Wine Risotto of character, a style reinforced by the partial drying of the RECIPE AT SAQ.COM grapes before vinification. GRAPES: CORVINA, ,

AROMAS CANDIED CHERRY, PLUM, RISOTTO RULES COCOA, ANIMAL NOTES, CEDAR, BAKING SPICE In northeastern Italy, there’s a risotto on every dinner table. This ACIDITY – MODERATE popular dish has a creamy texture that can easily be “personalized” by adding regional aromas and flavours. In Verona, risotto is often SUGAR LEVEL – DRY laced with the colour and aromas of Amarone. Redolent of dark fruit BODY – FULL and licorice, this rich and full-bodied wine also pairs well with the dish. Roasted figs enhance the pairing, echoing the wine’s preserved- PALATE – GENEROUS fruit flavours, while the pancetta delivers grilled and smoky notes that WOOD – EVIDENT

are also present in the cuvée. A bold and satisfying combination. CAROLINE SIMON. STYLIST: ACCESSORIES BLAKE MACKAY. STYLIST: CULINARY CHAUVIN. MAUDE PHOTOS:

24 March 2016 Amarone and Parmesan are one of the most classic pairings in the Italian repertoire. Try it yourself: Savour a piece of Parmesan with a drop of excellent- quality balsamic vinegar – or honey on occasion – then take a sip of Amarone della Valpolicella. They go so well together you’ll want to do it again, just to be sure! EMPEROR AMARONE Considered one of the greatest Italian red wines the 15-percent alcohol content and can stand along with Barolo and Brunello di Montalcino, a long aging process. Amarone is yet more proof of Venetian adaptability. In the past, the best-known Venetian wine was PAIRING AND SERVING Recioto della Valpolicella. A , sweet As you can imagine, the perfect food-Amarone and smooth, Recioto was produced from grapes pairing is quite opposite to a food-Prosecco that were left to dry for several months in order to pairing. Think game meats, duck and braised concentrate the sugars and flavours. But once upon meats. Play with flavours like sour cherry, cherry, a time, one barrel of Recioto was overlooked and dried cranberry, chocolate, anise and sweet the fermentation continued, leaving a wine that spices. Add Port, mushrooms, or even a dried-fruit was at once dry and full-bodied, with a distinct reduction. At the end of a meal, there’s nothing bitterness. Thus, the name Amarone (amaro like aged Parmesan drizzled with a bit of aged means bitter in Italian). So while it was initially balsamic vinegar. considered a mistake, it quickly became popular – It’s best to decant Amarone to help it express and has been deliberately produced this way since itself more fully, to serve it at around 17°C to 18°C, the mid-twentieth century. and to sip it slowly. Its flavours will continue to Amarone is still produced by the grape-drying develop throughout the tasting process. In short, method of passerillage (appassimento in Italian), it’s a meditation wine, or vino di meditazione, as which concentrates the sugars and flavours, and Italians say. Venetians will tell you that sometimes mellows the tannins. The wine easily surpasses it’s worth taking things slowly.

March 2016 25 PHOTO: COLIN DUTTON/SIME. • • WINE REGION good aging potential. good agingpotential. haveoften considerable promise and emergence that wines offull-bodied wrapped bottles, we’ve the witnessed whereChianti, beyond theiconicstraw- transition for thesake ofquality as regions have known suchadramatic meet especially strict criteria. category now isreserved for cuvées that laws adoptedsince2014,theGran Selezione the creation ofanew level ofquality. Its most renowned sub-appellations–initiated regulator inChianti’s most importantand Classico–theproduction del VinoChianti

Gran Selezione Promise andquality In 2011, the Consorzio In2011,theConsorzio CHIANTICLASSICOGRANSELEZIONE Few Italian

how manyyears they canbecellared. has cometodiscover whatare thesewines madeof–and prestigious estates take theirwork very seriously. Thetime of authenticity” andofquality,that noting theregion’s most Wine Spectator,seesthisnew appellationasa“guarantee Bruce Sanderson, director senioreditorandtasting with the appellationare tocomeonthemarket. just beginning aging, thefirst cuvées produced specificallywith inconcert • • organoleptic ofdryness,persistence criteria andbalance. alcohol level andconcentration. They must alsoaddress the in bottles, andmeettheminimumrequirements for acidity, They must alsohave a30-monthmaturation period,partly winery’s own vineyards –buyinggrapes isoutofthequestion. Classico Gran must beproduced Selezionewines from a

The best isyet to come Serious winesonly | TUSCANY To earntheappellation,Chianti Because oftheirlong WOOD –EVIDENT PALATE BODY –FULL SUGAR LEVEL–DRY ACIDITY –MODERATE FOREST FLOOR LEATHER, GRAPHITE, CHERRY, LICORICE,TEA, AROMAS GRAPE: SANGIOVESE in 1999. wineswerereleased His first project.and wineintoanew to bringhispassionsfor art away property in1995,itwas Frank Grace boughtthis When Americanbusinessman 192 NUMBER OFCASES: 13.5% ABV $41.50 12724971, 750 ML, 2010, CHIANTICLASSICO MARGONE GRANSELEZIONE IL MOLINODIGRACE, IL ITALY

V 91 MARCH 10 WS90 –STRUCTURED 2025

A GATHERING OF GOOD TASTE

Born from passion and pride. It’s the savoir faire of producers, their craft and their land. It’s heart and soul, it’s the sun, wind, snow. It’s our wine, our , our ciders, our maple products and our berry liqueurs. It’s who we are, our diversity, our dreams.

Born from our hunger to explore, to encourage and share this place our home, Quebec.

WINE CIDER MAPLE BERRIES

AVAILABLE AT

158295-MAPAQ-ANG.pdf 1 2015-12-11 14:07 LOUIS DESGROSEILLIERS DOMAINE LABRANCHE

AT A GLANCE In 2009, the four DesGroseilliers brothers joined their parents in managing the family estate in Saint-Isidore-de-Laprairie. Domaine Labranche comprises a cabane à sucre, a cidery and a vineyard.

At 23 years old in 2013, family winemaker Louis was the first to sell maple wines to the SAQ.

To date, 70 percent of production is dedicated to maple liquor and 25 percent to ice and fire ciders. White and red wines make up the remaining 5 percent.

Regarding the Quebec culinary landscape, Louis DesGroseilliers recognizes the privileged position Domaine Labranche is in. “My father, Marcel, is an entrepreneur who has taught us the importance of developing products that put quality before everything else. If we’re a success, it’s because of our parents and their efforts,” says one of Quebec’s youngest winemakers.

• What is maple wine? It’s • Pride abroad Domaine Labranche wine crafted 100-percent from maple. has become a proud ambassador of Quebec “There is absolutely no mixing products on the international scene. “We QUEBEC among our three main raw-food have great exposure in several New York DOMAINE LABRANCHE, MAPLE WINE commodities – maple sap, apples and restaurants. Furthermore, the Chinese and $18.95 12204924, 500 ML, grapes,” specifies Louis DesGroseilliers. the Japanese are fond of our maple wines 12.5% ABV “Maple syrup is mixed with maple and our fire ciders. That said, they have to water, a blend to which yeasts are shell out two to three times our local price MAPLE-AND-DIJON-MUSTARD- added to bring about fermentation, to indulge – so it’s a steal for Quebecers! GRILLED SALMON just like we’d do for a cider or mead.” One of our greatest challenges over the AROMAS This maple liquid, to which no sugar next two or three years will be to double MAPLE WATER, SPONGE or alcohol is added, becomes maple our production without altering the quality TOFFEE, BEESWAX, CITRUS ZEST, FLORAL NOTES, wine, sparkling maple wine or of the product,” DesGroseilliers says. HAZELNUT maple liquor. ACIDITY – MODERATE • Perfect pairing The sparkling maple • Drinking maple DesGroseilliers wine is excellent as an aperitif, and the maple SUGAR – OFF DRY admits he loves maple products. “But liquor is a choice digestif. At labranche.ca, SUGAR – MEDIUM maple wine isn’t a sweet product,” he Chef Laurent Godbout suggests pairings insists. “You expect a fruity aroma and for the estate’s various products. “With PALATE – RICH an aromatic profile reminiscent of maple, the maple wine,” says DesGroseilliers, “he WOOD – UNOAKED but it’s actually a semi-dry wine – wine suggests French onion soup with pancetta enthusiasts are quite surprised when and Gruyère, or mussel casserole with maple Limited quantities. may vary they drink it for the first time.” wine and blue cheese, which are all the rage.” from store to store.

Discover the world of Origine Québec products at the SAQ at www.saq.com/originequebec-en

FEBRUARY 25 ONLINE PRESALE FROM FEBRUARY 18

V 91

ITALY ITALY ITALY ITALY ITALY SERGIO MOTTURA, POGGIO ALOIS LAGEDER, GAUN 2014, MARCO DE BARTOLI, CASTELLANI, ESSENZA CANTINE LUNGAROTTI, DELLA COSTA (BIO) 2014, ALTO ADIGE VIGNAVERDE 2014, 2014, PUGLIA L’U 2012, UMBRIA CIVITELLA D’AGLIANO $25.40 00742114, 750 ML, TERRE SICILIANE $15.90 10675571, 750 ML, $18.80 12717463, 750 ML, $22.30 10782309, 750 ML, 13 % ABV $26.90 12755152, 750 ML, 13% ABV 13% ABV 14% ABV NUMBER OF CASES: 320 (6 BOTTLES) 11.5% ABV NUMBER OF CASES: 300 NUMBER OF CASES: 360 NUMBER OF CASES: 288 Alois Lageder, the fifth NUMBER OF CASES: 200 (6 BOTTLES) Founded in the early 1960s by The famous guide Marco de Bartoli, one of the Although Sangiovese is present generation at the helm of the almost everywhere in Italy, Giorgio Lungarotti, this major Gambero Rosso presents family estate, is representative forces behind the Sicilian wine producer has played a key part this estate as “the greatest revival, has made this Grillo blending it with Primitivo is of Alto Adige. This cuvée, a distinctive signature of the in bringing more attention interpreter of Grechetto in the made according to biodynamic in a very lively style. You’ll to the wines of Umbria, often world,” a grape with a tasty be delighted by this highly Puglia region – the “heel” principles, is magnificently of the Italian “boot”. left in the shadow of their profile that happens to be complex, thanks to aging refreshing, delicious cuvée. Tuscan neighbours. GRAPES: PRIMITIVO, SANGIOVESE Sergio Mottura’s favourite. on lees. GRAPE: GRILLO GRAPES: SANGIOVESE, GRAPE: GRECHETTO GRAPE:

PAPPARDELLE WITH LAMB BURGER’S SCALLOP CEVICHE SHRIMP AND MANGO SKEWERS SCALLOPS WITH FENNEL SALAD BRAISED BEEF WITH BLUE CHEESE AROMAS AROMAS AROMAS LEMON, LIME, APPLE, PEAR, GREEN OLIVE, AROMAS AROMAS CITRUS PEEL, CORIANDER, MELLIFEROUS FLOWERS, , LINDEN, PLUM, CINNAMON, CANDIED FRUIT, RASPBERRY, LIME, PINEAPPLE MANGO, CHALK SALINE NOTES COFFEE, VANILLA CHOCOLATE, PASTRY, OAK ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – DISCREET SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – MEDIUM BODY – MEDIUM BODY – LIGHT BODY – MEDIUM BODY – MEDIUM PALATE – GENEROUS PALATE – GENEROUS PALATE – DELICATE PALATE – GENEROUS PALATE – GENEROUS WOOD – UNOAKED WOOD – SUBTLE WOOD – UNOAKED WOOD – EVIDENT WOOD – EVIDENT

March 2016 29 FEBRUARY 25 ONLINE PRESALE FROM FEBRUARY 18

WS 91

2023 2021 P. 13 ITALY ITALY ITALY ITALY ITALY PALA SILENZI ROSSO 2014, TUA RITA, PALAZZETTO 2013, ZACCAGNINI, TRALCETTO 2013, BORGO SCOPETO E CAPARZO, MASTROBERARDINO, LACRYMA ISOLA DEI NURAGHI TOSCANA D’ BORGONERO 2011, TOSCANA CHRISTI DEL VESUVIO 2014, $19.40 12725359, 750 ML, $19.70 11896148, 750 ML, $21.45 12755136, 750 ML, $21.75 12722019, 750 ML, VESUVIO 13.5% ABV 14% ABV 12.5% ABV 13.5% ABV $23.05 00972869, 750 ML, NUMBER OF CASES: 250 NUMBER OF CASES: 320 NUMBER OF CASES: 250 NUMBER OF CASES: 200 (6 BOTTLES) 12.5% ABV Created in 1950, this family This mythical producer brings Don’t confuse it with a certain Borgo Scopeto, a well- NUMBER OF CASES: 180 estate was named Emerging us a friendly priced cuvée that village in Tuscany. Here, established winery near The appellation’s name comes Wine Business of 2014 by doesn’t compromise on quality. Montepulciano is the grape Siena in the Chianti Classico from the legend that God cried Italian wine guide Gambero Flavourful and nicely structured, variety used in the main appellation, successfully plays when he saw that Lucifer Rosso. It is a source of pride it can certainly be laid down for appellation of the Abruzzi region with international varieties to had stolen a part of heaven. and inspiration for the Sardinian a few years in the cellar. of central Italy east of the complement Sangiovese in this These “tears of Christ” made it winemaking community. GRAPES: SANGIOVESE, Appenine Mountains. lovely bottling. possible for vines to grow GRAPES: , CANNONAU GRAPE: MONTEPULCIANO GRAPES: SANGIOVESE, CABERNET on the Vesuvio. () SAUVIGNON, GRAPE: PIEDIROSSO

PIZZA WITH TOMATOES BEEF BRAISED WITH RED WINE SPAGHETTI BOLOGNESE AND OLIVES DUCK RILLETTES AND TOMATOES OSSO BUCCO AROMAS AROMAS AROMAS BLACKBERRY, LAVENDER, CHERRY, TOBACCO, AROMAS AROMAS STRAWBERRY JAM, CEDAR, BLACK CHERRY, VIOLETS, BLACKCURRANT, FOREST PLUM, STRAWBERRY, CANDY, LICORICE, DATES, TOBACCO, COCOA, BLACKCURRANT, APPLE FLOOR, SPICES HERBAL NOTES, PASTRY RIPE BLACK FRUIT, VANILLA DRIED HERBS ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – MEDIUM BODY – FULL BODY – MEDIUM BODY – FULL BODY – LIGHT PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – STRUCTURED PALATE – GENEROUS WOOD – UNOAKED WOOD – EVIDENT WOOD – EVIDENT WOOD – EVIDENT WOOD – UNOAKED

30 March 2016 ICON LEGEND

WHITE WINE RED WINE Favourite Cellier Value Picks WINE PROFILE CHART

drink now drink now through the year indicated hold until the year indicated SOURCES CITED: Presence and intensity of acidity, body, wood The potential longevity of a wine when stored in the proper conditions. Note that this is simply a guideline, V : Vinous, A. Galloni, S. Tanzer (out of 100) and other elements at with the exceptions – and they are numerous! – proving the rule. WS : Wine Spectator (out of 100) the time of tasting. FEBRUARY 25 ONLINE PRESALE FROM FEBRUARY 18

P. 19 P. 6 P. 15 P. 7 ITALY ITALY ITALY 2020 ITALY 2020 ITALY 2023 G. MASCARELLO, TENUTA DELLA TERRE NERE, MARCHESI ANTINORI, FORADORI, TEROLDEGO PAOLO SCAVINO 2011, BAROLO TOETTO 2007, LANGHE TERRE NERE 2014, ETNA PIAN DELLE VIGNE 2013, ROTALIANO 2013, $47.00 12533525, 750 ML, $25.00 12717578, 750 ML, $25.10 12711176, 750 ML, ROSSO DI MONTALCINO VIGNETI DELLE DOLOMITI 14.5% ABV 13.5% ABV 13.5% ABV $29.55 12704355, 750 ML, $31.50 12825835, 750 ML, NUMBER OF CASES: 162 NUMBER OF CASES: 200 NUMBER OF CASES: 300 13.5% ABV 12% ABV NUMBER OF CASES: 300 (6 BOTTLES) NUMBER OF CASES: 288 (6 BOTTLES) Created in 1921, this family A leader in the Barolo Magnificently located on the estate is headed by Enrico appellation, the estate also north face of Mount Etna, Created in 2012, in addition This delicious wine is yet Savino and his daughters makes this tiny bottling of this remarkable estate is to the estate’s Brunellos, another testimony of Elisabetta Elisa (winemaking) and Freisa. A great and delicious also ecologically minded. For this cuvée provides a more Foradori’s love for Teroldego, the Enrica (marketing). A opportunity to discover a instance, it installed solar accessible Sangiovese, and red native grape from the high modern and elegant wine rare grape and go off the panels that provide almost all helps keep the best fruit for altitude vineyards of Trentino- that showcases the intense beaten path. of its energy needs. the more age-worthy wines. Alto Adige, in northern Italy. character of Nebbiolo. GRAPE: FREISA GRAPES: NERELLO MASCALESE, GRAPE: SANGIOVESE GRAPE: TEROLDEGO GRAPE: NEBBIOLO NERELLO CAPPUCCIO

MEAT LASAGNA VEAL CUTLETS WITH EGGPLANT CHICKEN BREASTS STUFFED GRILLED VEAL CHOPS, ITALIAN AND OLIVES WITH DRIED TOMATOES TOMATO SAUCE WITH AMARO LAMB TENDERLOIN WITH HERBS AROMAS STRAWBERRY COMPOTE, COFFEE, , COCOA, AROMAS AROMAS AROMAS AROMAS BALSAMIC NOTES, BLACK CHERRY, RASPBERRY, RASPBERRY, CRANBERRY, CHERRY, BLUEBERRY, FLORAL CHERRY, ORANGE, TOBACCO, ROASTED NOTES CHERRY PIT, BAKING SPICE CINNAMON, WET EARTH NOTES, BLACK OLIVE LICORICE, INCENSE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM BODY – FULL PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – STRUCTURED WOOD – SUBTLE WOOD – SUBTLE WOOD – SUBTLE WOOD – SUBTLE WOOD – EVIDENT

March 2016 31 Products are available in limited quantities. No layaways are permitted until the Monday following the release of the products. Prices are subject to change without notice. MARCH 10 ONLINE PRESALE FROM MARCH 3

WS 91

P. 23 P. 12 ITALY ITALY ITALY ITALY ITALY 2018 SANTA MARGHERITA, GIUSEPPE CAMPAGNOLA, MONTE DEL FRÁ, CÀ DEL MAGRO PIEROPAN, CALVARINO 2013, ZENATO, ALANERA 2013, VALDOBBIADENE, MONTE FOSCARINO LE BINE 2012, BIANCO DI CUSTOZA SOAVE CLASSICO VERONESE PROSECCO SUPERIORE 2014, SOAVE CLASSICO SUPERIORE $26.60 00741058, 750 ML, $20.25 12766821, 750 ML, $19.95 12509154, 750 ML, $17.75 12717586, 750 ML, $20.00 12717560, 750 ML, 12.5% ABV 13.5% ABV 11.5% ABV 13% ABV 13% ABV NUMBER OF CASES: 234 (6 BOTTLES) NUMBER OF CASES: 300 NUMBER OF CASES: 240 (6 BOTTLES) NUMBER OF CASES: 500 NUMBER OF CASES: 200 Inspired by the difficult soil The name of this wine, Alanera, Proseccos differ from This round and expressively This cuvée comes from a conditions of the vineyard – translates as “black wing” traditional method sparkling fruity wine is made from a seven-hectare vineyard planted and the steep road to it – the in English, a reference to the wines because their second single vineyard at the heart of over 40 years ago. Lively and name Calvarino means “a little Italian word for raven, corvino, fermentation is done in closed the Soave appellation, where fruit-forward, it gets roundness ordeal.” Quite the contrast which in turn makes it a tanks, rather than in bottle, grapes are hand-picked by and aromatic complexity from with the joy of finding it in tribute to the main local grape, which means they don’t the fifth generation of the its aging on fine lees. your glass! Corvina Veronese. show the brioche notes from Campagnola family. GRAPES: , GRAPES: GARGANEGA, GRAPE: CORVINA lees aging. GRAPES: GARGANEGA, , TOCAI FRIULANO, TREBBIANO , CHARDONNAY GRAPE: GLERA TREBBIANO

SALMON TROUT IN WHITE GOAT CHEESE AND COD FRITTERS BUTTER SAUCE SUSHI CHERRY TOMATOES RABBIT STEW AROMAS AROMAS APPLE, PEAR, LINDEN, AROMAS AROMAS AROMAS YELLOW APPLE, TROPICAL HONEYDEW MELON, BLACK CHERRY, COCOA, APPLE, PEACH PIT, ALMOND APPLE, LIME, HONEY, HERBS FRUIT, WHITE FLOWERS ALMOND, MINERAL NOTES JAM, PASTRY ACIDITY – LIVELY ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – LIGHT BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS WOOD – UNOAKED WOOD – UNOAKED WOOD – UNOAKED WOOD – UNOAKED WOOD – SUBTLE

32 March 2016 MARCH 10 ONLINE PRESALE FROM MARCH 3

P. 21 ITALY ITALY 2020 ITALY 2020 ITALY 2019 ITALY 2019 ALBINO PIONA 2012, BARDOLINO BAROLLO MARCO E NICOLA, CANONICA A CERRETO RISERVA CASTELLO BANFI, TENUTA SANT’ANTONIO, $22.15 12717480, 750 ML, BAROLLO FRANK! 2012, VENETO 2009, CHIANTI CLASSICO BANFI RISERVA 2012, TÉLOS IL ROSSO 2013, 12.5% ABV $22.95 12717851, 750 ML, $24.30 12724145, 750 ML, CHIANTI CLASSICO VALPOLICCELLA SUPERIORE NUMBER OF CASES: 210 13.5 % ABV 14% ABV $25.00 11366091, 750 ML, $25.40 12755179, 750 ML, NUMBER OF CASES: 200 NUMBER OF CASES: 250 13% ABV 14% ABV Building on the success of NUMBER OF CASES: 255 NUMBER OF CASES: 300 his Campo Massimo and his Check your spelling! This totally Once managed by the monks Custoza appellation whites, Venetian wine is not to be of the Siena Cathedral, this Now run by the founders’ Born as a collaborative project Albino Piono is back with confused with the Barolos estate located at the heart of grandchildren, Castello Banfi between four brothers who a Bardolino that earned the of Piemonte. It shows a the Chianti hills has kept the has always remained in the started as wine consultants highest marks from Slow different side of Cabernet Franc, winemaking tradition alive – family, despite becoming a and are now accomplished Wine magazine. which has been planted in and offers some nice guest major player in Tuscany’s winery owners, this is a different wine world – and one of the and surprising wine that is GRAPES: CORVINA, RONDINELLA Venetia for well over a century. rooms too! GRAPE: CABERNET FRANC GRAPES: SANGIOVESE, best rated. worth discovering. CABERNET SAUVIGNON, MERLOT GRAPE: SANGIOVESE GRAPES : CORVINA, RONDINELLA, , OSELETA

BEEF BROCHETTES PORK TENDERLOIN STUFFED WITH CHICKEN SCHNITZEL BEEF WELLINGTON GRUYÈRE AND MUSHROOMS VEAL CHOPS WITH HERBS AROMAS AROMAS AROMAS PLUM, BLUEBERRY, TOBACCO, LICORICE, CHOCOLATE, AROMAS AROMAS STRAWBERRY, LACTIC NOTES, FLORAL NOTES, BALSAMIC DATES, BAKED FRUIT, CHERRY, TOBACCO, HERBS, CHERRY, SPICE, CIGAR BOX, DRIED HERBS, PINEAPPLE NOTES, BAKING SPICE CEDAR, OAK LICORICE, OAK AMARO, OREGANO ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – LIVELY ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – LIGHT BODY – MEDIUM BODY – FULL BODY – MEDIUM BODY – MEDIUM PALATE – GENEROUS PALATE – GENEROUS PALATE – STRUCTURED PALATE – GENEROUS PALATE – GENEROUS WOOD – UNOAKED WOOD – EVIDENT WOOD – EVIDENT WOOD – EVIDENT WOOD – SUBTLE

March 2016 33 MARCH 10 ONLINE PRESALE FROM MARCH 3

WS 90 V 91 WS 90

P. 24 P. 26 ITALY 2021 ITALY 2019 ITALY 2022 ITALY 2025 ITALY 2025 FOLONARI, TENUTA DI PRÀ, RIPASSO 2013, SALVALAI 2011, AMARONE CASTELLI DEL GREVEPESA, IL MOLINO DI GRACE, IL NOZZOLE RISERVA 2012, VALPOLICELLA SUPERIORE DELLA VALPOLICELLA CLASSICO LAMOLE GRAN SELEZIONE 2010, MARGONE GRAN SELEZIONE CHIANTI CLASSICO $30.00 12717826, 750 ML, $32.75 11034345, 750 ML, CHIANTI CLASSICO 2010, CHIANTI CLASSICO $27.10 11881878, 750 ML, 15.5% ABV 15% ABV $37.00 12724196, 750 ML, $41.50 12724971, 750 ML, 13.5% ABV NUMBER OF CASES: 250 NUMBER OF CASES: 279 14% ABV 13.5% ABV NUMBER OF CASES: 225 Artisan craftsmanship and Amarone, the legendary wine NUMBER OF CASES: 100 NUMBER OF CASES: 192 Owners of several estates organic are the of Venetia, is perfect for those Made in a modern yet elegant When American businessman in Tuscany, the Folonari foundations of this Ripasso, who love big, rich reds with lots style, this red wine was Frank Grace bought this family bought this one, a typical Venetian style that of character, a style reinforced created by a small co-op that property in 1995, it was a way at the heart of the Chianti allows for more intense by the partial drying of the is clearly reaching for the top, to bring his passions for art Classico appellation, in 1971. structure and aromatic grapes before vinification. as demonstrated by its Gran and wine into a new project. A highly successful cuvée. expression. A charming wine. GRAPES: CORVINA, RONDINELLA, Selezione status, the highest His first wines were released GRAPE: SANGIOVESE GRAPES: CORVINA, , MOLINARA tier in the Chianti appellation. in 1999. RONDINELLA, OSELETA GRAPE: SANGIOVESE GRAPE: SANGIOVESE

VENISON TENDERLOIN, BEEF STRIPLOIN WITH PARMESAN AGED CHEDDAR, BLUE CHEESES RED-WINE RISOTTO BRAISED BEEF CHEEKS LEG OF LAMB AROMAS AROMAS AROMAS AROMAS AROMAS CANDIED CHERRY, PLUM, BLACK CHERRY, PLUM, CHERRY, LICORICE, TEA, CHERRY, TOBACCO, INCENSE, RASPBERRY, CANDIED BLACK COCOA, ANIMAL NOTES, KIRSCH, COCOA, CEDAR, LEATHER, GRAPHITE, CINNAMON, ANISE, OAK CHERRY, PASTRY, CINNAMON CEDAR, BAKING SPICE LICORICE FOREST FLOOR ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE SUGAR LEVEL – DRY SUGAR LEVEL – OFF DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY BODY – FULL BODY – FULL BODY – FULL BODY – FULL BODY – FULL PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – STRUCTURED WOOD – EVIDENT WOOD – EVIDENT WOOD – EVIDENT WOOD – EVIDENT WOOD – EVIDENT

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