AUTUMN COMFORT Braised, Stewed, Au Gratin… All the Tastiest Delights of the Season! 28

AUTUMN 2014 - FREE AUTUMN

COMFORT W Q R ETRO-CHIC COCKTAILS UEBEC WINESANDCHEESES ARMING FOODSANDPAIRINGS Please Drink Responsibly. TCHIN TCHIN, VOL. 10, No. 4 I AUTUMN 2014

DIRECTOR, MARKETING COMMUNICATIONS – SAQ Sandrine Bourlet MANAGER - MARKETING OPERATIONS - SAQ Ariane De Warren PUBLISHER – SAQ COMFORT Nancy Fortin CONTRIBUTORS – SAQ Marie-Lyne Alarie, Anne Bélanger, Simon Gaudreault-Rouleau, Fanny Goubaud, Martine Provost MODE ASSOCIATE PUBLISHER – VICE PRESIDENT, Our favourite thing about autumn is preparing and sharing com- CONSUMER SOLUTIONS fort fare with friends and family. This feel-good issue is Lise Paul-Hus EDITORIAL DIRECTOR chockablock with great recipes featuring seasonal ingredients Catherine Elie like choux-pastry cheese puffs, squash crepes and chicken ART DIRECTOR Renée Grégoire meatballs, plus suggested wine pairings ranging from sparklers DEPUTY EDITORIAL DIRECTOR to French whites to Spanish reds. Pascale Navarro MULTI-CONTENT PLATFORM MANAGER Fall events such as Thanksgiving, Halloween and the apple Myriam Huzel Cover Photography: Dana Dorobantu CONTRIBUTORS harvest inspired our retro-chic cocktails. Check out the Black Académie culinaire, Johanne Depelteau Cover recipe at SAQ.COM Widow Cosmo, the Harvest Gin Fizz and more in Cocktail Hour. COCKTAILS BY Erik Ayala Drinks with colleagues, dinner with friends… Invitations abound PHOTOGRAPHY at this time of year. Our TCHIN TCHIN Suggestions, New Dana Dorobantu, Pierre-Luc Bouchard, William Cole (assistants) Products and Value Picks sections provide wine recommenda- FOOD STYLIST tions for every occasion. Blake MacKay TCHIN TCHIN is designed and produced by TC Media (www.tc.tc) in association with the ACCESSORIES STYLIST following SAQ departments: Marketing; If you’re staying in, turn to Dynamic Duo for advice on what Caroline Simon Communications; Purchasing and will go best with your family recipe for beef stew. TRANSLATOR Merchandising; Les Connaisseurs; Quality Felicity Munn Management; Sales; and Legal Services. For a taste of Spain’s fabulously festive atmosphere, see COPY EDITOR TCHIN TCHIN is published four times a year Donna Jensen by the Société des alcools du Québec, Wine Regions. GRAPHIC ARTISTS headquartered at 905 de Lorimier Avenue, Christiane Gauthier, Julie Larocque, Montreal, Quebec H2K 3V9. The magazine is This province produces more than 400 cheeses and makes Davor Nikoli distributed through all Société des alcools excellent wines to boot. Time for an all-Quebec wine-and-cheese ADVERTISING SALES du Québec outlets, while supplies last. It is also available online at SAQ.COM. TCHIN tasting: Go to the “Origine Québec” section for ideas on pairings WINE AND SPIRITS ADVERTISERS TCHIN is a registered trademark of the Société Sabrina Boucher – Advertising Specialist des alcools du Québec. Any reproduction and accompaniments. 514-254-6000, ext. 5115 of articles, illustrations or photographs OTHER ADVERTISERS is strictly prohibited. Legal deposit: Happy reading! Catherine Gauthier – General Sales Manager Bibliothèque et Archives nationales du The TCHIN TCHIN Team 514-392-9000, ext. 222829 Québec, Library and Archives Canada. Louise Tousignant – Advertising Brand Manager ISSN 1910-9253. 514-392-9000, ext. 221275 Products also available online at SAQ.COM. DON’T MISS OUR NEXT ISSUE, OUT OCTOBER 11. Nathalie Smith – Coordinator Vintages of products in this issue may vary 514-392-9000, ext. 221271 from store to store. WE VALUE YOUR OPINION! SAQ CUSTOMER SERVICE Ce magazine est également offert en français. Let us know what you think: [email protected] MONTREAL: 514-254-2020 Montreal: 514-254-2020 I Elsewhere: 1-866-873-2020 ELSEWHERE: 1-866-873-2020 Printing: Transcontinental Interweb Montréal, a division of Imprimeries Transcontinental S.E.N.C. ALL PRICES IN THIS ISSUE ARE SUBJECT TO CHANGE WITHOUT NOTICE.

TCHIN TCHIN I 3 Not only are these French reds perfect for good times with friends but they also nicely complement that great autumn product, the tomato. C’est la Vie! has strawberry aromas and is delicious with classic comfort dishes such as roast chicken or tomato tart. With its floral and fruity notes, meanwhile, the new Albert Bichot wine Coteaux Bourguignons is superb with tomato-leek quiche, or sole accompanied by fresh-tomato salsa.

ALBERT BICHOT COTEAUX BOURGUIGNONS Coteaux Bourguignons AOC, France RED WINE, 750 ML (12206997) 12.5% ABV $17.80 The Coteaux Bourguignons appellation permits blends of various grapes from different Burgundy sub-regions. Here, Gamay and Pinot Noir combine to produce a smooth, light wine with hints of strawberry and peony.

C’EST LA VIE! Pinot Noir/Syrah, Pays d’Oc, France RED WINE, 750 ML (10846026) 12.5% ABV $13.95 Two classic grapes mingle in this charming blend, with delicate, elegant Pinot Noir taking on spicy notes from the Syrah. Aromas of strawberry and morello cherry.

4 I TCHIN TCHIN Prices are subject to change without notice.

CONTENTS AUTUMN 2014

NEWS & NOTES Don’t-miss events. 8

TCHIN TCHIN SUGGESTIONS One white and seven red wines to check out. 11

“ESPACECOCKTAIL” Retro is all the rage this fall. 15 47 VALUE PICKS Four affordable and warming reds. 22

WINE REGIONS A visit to friendly Spain. 25

AUTUMN COMFORT Braised, stewed, au gratin… all the tastiest delights of the season! 28

INSIDE SCOOP Sébastien Bélanger, of the Faubourg Boisbriand SAQ Sélection, on his faves. 56

DYNAMIC DUO 45 With beef stew, two quite different wines: Which would you choose? 58

RECIPE BOX Eight recipes to clip and save. 61

17 37

NEWS & NOTES

WHAT TO EAT? WHAT TO DRINK? These days, smartphone apps can help you figure that out. Here are a couple you might want to download.

Available • Hachette Vins et Millésimes, in 1L and a free Android and iPhone app, is a comprehensive guide to French wine now 4L regions. Each appellation has a detailed fact sheet on aromas, aging potential, serving temperature and grape varieties. There are also maps and a glossary.

• Jamie’s Recipes for the iPhone and iPad is designed to make cooking at home easy and enjoyable. It features delicious meals created by chef Jamie Oliver, global star of British cuisine. The free app groups recipes under different themes, and features helpful advice, photos of recipe steps, and videos of tips and tricks. CHRIS BULL / ALAMY (J.OLIVER)

8 I TCHIN TCHIN BEAUTIFULLY CRAFTED

PURE HARMONY

P RODUC T OF C ALIFORNIA Pioneers in Sustainability since 1968. Please enjoy responsibly. eliciously

Cupcake Cupcake Cupcake Cabernet-Sauvignon Chardonnay Red Velvet SAQ# 11372811 SAQ# 11372791 SAQ# 11675572 @CupcakeWinesCA www.cupcakevineyards.com POWERFUL INVITING VERSATILE INTENSE

$12.95 $15.20 $21.95 $18.95 VENTO DI MARE WOODBRIDGE BY KIM CRAWFORD RAVENSWOOD Nero d’Avola/Cabernet ROBERT MONDAVI Pinot Noir, South Island, VINTNERS BLEND THE SAQ IS Sauvignon, Terre Siciliane IGT, Cabernet Sauvignon, New Zealand, Zinfandel, California, CONSTANTLY Italy, red wine, 750 mL California, red wine, 750 mL United States, ADDING NEW SAQ code: 12207914 United States, red wine, 750 mL SAQ code: 10754244 red wine, 750 mL PRODUCTS TO ITS 13% ABV SAQ code: 00048611 13% ABV SAQ code: 00427021 SHELVES. HERE 13.5% ABV 13.5% ABV ARE EIGHT TO The vento di mare (sea breeze) New Zealand abounds with CHECK OUT. keeps the vineyard dry, and Robert Mondavi created seductive reds. Pinot Noir, California winery Ravenswood protects the vines from disease. the Woodbridge line with in particular, thrives there, is known for its expertise with This blend of Nero d’Avola and the ambition to develop as evidenced by this Kim the Zinfandel grape. This Cabernet Sauvignon conveys a food-and-wine culture Crawford wine. With opulent and charming wine is cherry and blackcurrant aromas in North American homes. aromas of cherry and sweet a prime example. Possessing as well as roasted notes. Showing accents of spices it goes exceptionally accents of black cherries and Wonderful with black-olive-and- blackcurrant jam and well with spice-crusted vanilla, it’s sublime with duck sausage pizza, or steak with plum, this Cab Sauv is tuna or barbecued chicken. breast in port sauce. Parmesan and balsamic a good match for meat loaf. ﬂavouring. FOODCOLLECTION/THE FOOD PASSIONATES/CORBIS (GLASSES). FOODCOLLECTION/THE FOOD PASSIONATES/CORBIS PHOTO:

TCHIN TCHIN I 11 COMPLEX SATISFYING CLASSIC AUDACIOUS

$15.20 $16.95 $17.95 $18.95 JACKSON-TRIGGS EXP LIAISON CLOS DU BOIS THE DREAMING NIAGARA ESTATE Merlot/Zinfandel/Syrah, Chardonnay, North Coast AVA, TREE CRUSH BLACK RESERVE California, United States, white North Coast AVA, Merlot, Niagara Peninsula, VQA, United States, red wine, 750 mL United States, red wine, 750 mL Ontario, wine, 750 mL SAQ code: 11768568 SAQ code: 11975102 Canada, red wine, 750 mL SAQ code: 11674764 13.5% ABV 13.5% ABV SAQ code: 11462112 13.5% ABV 13.5% ABV Californian Frank Woods The Dreaming Tree winery This blend of Merlot, Zinfandel established Clos du Bois after is a collaboration between In 1993, Allan Jackson and and Syrah presents aromas of visits to Europe that inspired professional musician Don Triggs joined forces – and blackberry jam, vanilla and him to import a classic vision Dave Matthews and winemaker names – to launch a large spices. With soft tannins and of winemaking to the Golden Steve Reeder, who share a winery company that includes an almost rich mouthfeel, it State. Evoking pear, vanilla and passion for making wine. This an estate in Ontario. This red will appeal to fans of modern, butter, this Chardonnay pairs cuvée is an unusual blend of has round tannins and accents scrumptious wines, especially beautifully with chicken-and- grape varieties, among them of blueberry, pastry and smoke. when it’s accompanied by mushroom vol-au-vent or brie Merlot, Zinfandel, Petite Sirah Superb with Italian-sausage spareribs with barbecue sauce in puff pastry. and Syrah. An utter delight with panini or a game terrine. or by pulled pork. beef brochettes or duck conﬁt.

12 I TCHIN TCHIN NEW LOOK! EARTHQUAKES, FIRES, EXILE, PROHIBITION SORRY FATE YOU PICKED ON T H E W R O N G FAMILY

FATE HAS TRIED ITS WORST OVER THE LAST 152 YEARS. BUT THE BACARDÍS JUST ROLLED WITH THE PUNCHES AND CAME BACK STRONGER.

LIVE PASSIONATELY, DRINK RESPONSIBLY. © 2014. BACARDÍ, ITS TRADE DRESS AND THE BAT DEVICE ARE TRADEMARKS OF BACARDÍ & COMPANY LIMITED. RUM - 40% ALC. BY VOL. RUM WITH NATURAL FLAVOURS & SPICED - 35% ALC BY VOL. RETRO CHIC Elegant and modern looking, revisited classics will make a splash at Thanksgiving, Halloween and autumn cocktail gatherings.

FOR FESTIVE FUN, CHECK OUT OUR EASY COCKTAIL EQUATIONS!

TCHIN TCHIN I 15 Black Widow Cosmo

WHITE CRANBERRY + + JUICE =

BLACKCURRANT

CRYSTAL HEAD CRÈME DE CASSIS DE Vodka, Canada DIJON LEJAY LAGOUTE 750 ML (11345653) Fruit liqueur (blackcurrant), France 40% ABV 750 ML (00031278) $60.25 23% ABV $25.65

1 drink 1. ASSEMBLE 2. MIX ALL COSMO, ALL THE TIME! • 45 mL (1 1/2 oz) Crystal Squeeze the lemon peel and place Popularized by the hit TV series Sex and Head vodka it and the ice cubes in a shaker. the City, the cosmopolitan has grown into • 60 mL (2 oz) white cranberry juice Add the vodka and cranberry juice. a cocktail icon. Composed of vodka, citrus • 10 mL (2 tsp) Lejay Lagoute Shake well and strain into a martini Crème de Cassis de Dijon glass. Pour the crème de cassis into liqueur, cranberry juice and lime juice, • 3 ice cubes the centre of the drink. it now comes in several variations such • 1 strip of lemon peel 3. SERVE as this one with crème de cassis. • 1 ground cherry, for garnish Garnish with a ground cherry.

16 I TCHIN TCHIN Pumpkin Screwdriver

APPLE + + JUICE =

APRICOT

CRYSTAL HEAD MEAGHERS Vodka, Canada APRICOT BRANDY 750 ML (11345653) Fruit liqueur (apricot), Canada 40% ABV 750 ML (00196204) $60.25 23% ABV $24.75

1 drink 1. ASSEMBLE 2. MIX • 30 mL (1 oz) Crystal Head vodka In a shaker, combine all TEMPTING TWOSOME • 15 mL (1/2 oz) Meaghers ingredients except the Combining vodka and apricot liqueur Apricot Brandy liqueur candies, and shake well. Pour is the basis for a variety of delicious • 45 mL (1 1/2 oz) apple must into an old-fashioned glass. cocktails. Citrus slices or even candies, • 30 mL (1 oz) pumpkin purée 3. SERVE as in our whimsical Halloween version, (homemade or store-bought) Garnish with your favourite can be used as garnish, while lemonade, • 3 ice cubes candies on a cocktail stick. • 1 pinch nutmeg pineapple juice or other spirits can be • 1 pinch cinnamon used as mixers. Plenty of choices! • Candies, for garnish

Prices are subject to change without notice. TCHIN TCHIN I 17 Harvest Gin Fizz

APPLE + MUST =

TANQUERAY RANGPUR Dry gin, United Kingdom 750 ML (12265858) 41.3% ABV $28.75

AN EXOTIC GIN 1 drink Dry gin is the main ingredient in famed cocktails such as the dry 1. ASSEMBLE 2. MIX • 45 mL (1 1/2 oz) Tanqueray Place the ice cubes in a beer martini and the gin fizz, enjoyed Rangpur dry gin glass and pour in the gin and worldwide. This gin is flavoured with • 5 mL (1 tsp) green mint syrup or mint syrup. Stir to mix. Add rangpur, a type of lime that looks green crème de menthe the apple must. more like a small orange. It has a • 120 mL (4 oz) apple must 3. SERVE delicate taste that adds a touch of • 4 ice cubes Garnish with apple slices originality to a dry martini while also • 4 apple slices, for garnish and mint leaves. • Mint leaves, for garnish evoking England’s colonial history.

18 I TCHIN TCHIN Autumn Punch

+ ICED TEA =

HAVANA CLUB AÑEJO 3 AÑOS White rum, Cuba 750 ML (12275124) 40% ABV $24.25

6 drinks 1. ASSEMBLE 2. MIX • 250 mL (1 cup) Havana Club In a pitcher or punch bowl, combine all CROWD PLEASER Añejo 3 Años white rum ingredients except the ice cubes and lime twists. Punch is ideal when you’re • 1 litre (4 cups or 3 cans) Cover and refrigerate until serving time. (While entertaining at Thanksgiving. store-bought iced tea (Nestea) not essential, preparing the mixture a few hours For a simpler concoction, leave • 8 thin slices fresh ginger ahead will yield more intense flavours.) out the fruit, since the rum and • 8 thin slices pineapple 3. SERVE iced tea alone make a delicious, • 8 fresh or frozen cranberries Squeeze the lime twists over the punch • 1/2 lime, thinly sliced and drop them into it. Add the ice cubes just refreshing drink. You don’t even • 3 twists lime (from the other half) before serving. need soda water! • 12 ice cubes

Prices are subject to change without notice. TCHIN TCHIN I 19 Grappirinha +LIME + SUGAR =

DE NEGRI MONOVITIGNO DI PROSECCO Grappa, Italy 700 ML (00597534) 40% ABV $34.50

1 drink 1. ASSEMBLE • 45 mL (1 1/2 oz) De Negri Monovitigno di Prosecco grappa EXTRA STYLE • 1/2 lime, cut into 2-cm (3/4-in) pieces Grappa, made by distilling grape • 15 mL (1 tbsp) white sugar pomace, is traditionally produced in • 4 ice cubes, crushed northern Italy. In this recipe, grappa • 1 lime wedge, for garnish replaces cachaca – a distilled spirit 2. MIX made from sugar-cane juice that’s a Put the lime pieces in an old-fashioned glass and add the sugar. With a pestle, crush the lime to extract the juice and dissolve the sugar. key ingredient in the classic Brazilian Pour in the grappa, mix and add the crushed ice. cocktail Caipirinha – to create a more 3. SERVE sophisticated style of drink. Garnish with a lime wedge.

20 I TCHIN TCHIN Prices are subject to change without notice.

ALWAYS AT THE SAQ!

Everyday Wines Our value wines are excellent with tasty, simple meals. Pasta, pizza, stews, hachis parmentier (a type of shepherd’s pie)… All manner of comfort foods with wine can be enjoyed at home during the week. Hachis parmentier. Recipe at SAQ.com.

MONDAY TUESDAY THE IDEAL RED FOR RELAX OVER THIS YOUR SPAGHETTI AUSSIE WINE AND WITH MEAT SAUCE. HACHIS PARMENTIER.

$9.45 $10.95 ); STOCKFOOD/ISTL (PASTA). GIACONDI McGUIGAN HACHIS Nero d’Avola, Sicilia IGT, Italy PRIVATE BIN RED WINE, 750 ML (10803034) Shiraz, Australia 13.5% ABV RED WINE, 750 ML (12166825)

12.5% ABV PHOTOS: AMIEL/PHOTOCUISINE (

Prices are subject to change without notice. Tasty and Practical The fruity and medium-bodied taste tag identifies red wines that evoke various kinds of fruit or spices (like cinnamon, clove and pepper). The Giacondi and Étienne Marceau wines, for example, convey raspberry, blackcurrant, blackberry and plum, while the Marcus James is laced with spice accents. Not only are the reds in this taste-tag group real charmers but their palette of aromas and flavours also makes them very versatile. They go well with autumn dishes and international foods alike, from paella to chicken with olives, assorted pizzas and vegetable tians. Talk about multi-purpose!

Big Bottle for a Crowd A four-litre bottle is a great solution when you’re entertaining a large group. A blend of Syrah and Cabernet Sauvignon, this excellent red is the ideal accompaniment to exactly the kind of fare – like braised beef, spaghetti bolognese, moussaka, and cassoulet – you’d be serving a crowd. Pasta with tomatoes and braised beef. Recipe at SAQ.com.

4 L LESS THAN $10.00 PER 750 ML. WEDNESDAY THURSDAY THE PERFECT WINE PASTA WITH TOMATOES WITH PIZZA. AND BRAISED BEEF: YUMMY WITH THIS RED. $10.20 MARCUS JAMES Tempranillo, Mendoza, $48.25 Argentina RED WINE, 750 ML ÉTIENNE MARCEAU (10398374) Cabernet Sauvignon/Syrah, 13% ABV Pays d’Oc, France RED WINE, 4L (12270981) 13% ABV

TCHIN TCHIN I 23 You’re in for a surprise...

www.costieres-nimes.org

COS 140024 Pres. Cellier.indd 2 01/07/14 16:51 WINE REGIONS SPANISH Lively tapas restos, VIDA renowned wines, world-class cuisine, superior-quality olive oil, a rich cultural scene… Who doesn’t dream of kicking back and enjoying life in Spain?

That Tapas Mood At cocktail hour, recreate the festive atmosphere in the wine bars lining Barcelona’s La Rambla by uncork- ing a bottle of the red wine Honoro Vera Garnacha and serving a selection of tapas such as chorizo, Manchego cheese, roll-ups of salami and grilled red bell pepper, and mushroom frittata.

HONORO VERA GARNACHA Calatayud DO, Spain RED WINE, 750 ML (11462382) 14.5% ABV $17.05 Produced in northwest Spain from Grenache grapes, this red has aromas of dark fruit, licorice and cocoa that make it a good match for bell-pepper-and-Manchego tapas or beef mini-brochettes.

Prices are subject to change without notice. TCHIN TCHIN I 25 WINE REGIONS

, SPAIN’S ICONIC GRAPE, TEMPRANILLO CAN BLAU IS WIDELY GROWN AND HAS Montsant DO, Spain DIFFERENT NAMES RED WINE, 750 ML (11034644) IN DIFFERENT IN LA REGIONS: MANCHA 14.5% ABV CENCIBEL $24.40 AND ULL DE LLEBRE IN CATALONIA. This blend of Carignan, Syrah and Grenache Assorted tapas: is redolent with spices, Serrano ham and melon, dates and salted bacon, manchego eucalyptus and cheese and bell pepper. blackcurrant. Excellent with boles de picolats. Olé! Big in Barcelona Visitors to Spain in September or October Calimocho (red wine mixed with Coca- can take part in harvest festivals held in Cola) and tinto de verano (a sweet, various wine zones, including Rioja, fruity wine with lemonade) are popular Navarre, and the city of Jerez. Activities cocktails in Barcelona and the rest of range from flamencos and horse races to northern Spain. the traditional stomping on grapes.

Spanish Meatballs Savoury Stamps Meatballs swimming in sauce is a great, Ferran Adrià, the chef at the now-shuttered tasty comfort food in the autumn. For a elBulli, which was named best restaurant Catalan version, try boles de picolats,* in the world five times, has helped de- pork-and-beef meatballs in a tomato- velop postage stamps that capture the mushroom sauce. The perfect match for flavours of Spain’s national dishes. Lick the Catalan red Can Blau. one of them, and you can taste Spanish ham * See recipe at SAQ.com. or gazpacho. Seriously!

Rioja and Beyond Wine-wise, there’s much more to Spain than the ﬂagship Rioja region. A host of exceptional wines are also produced in other areas – Honoro Vera Garnacha from Aragon and Can Blau from Catalonia being just two examples. Meanwhile, many kinds of wine are also produced from the vineyards of Castilla-La Mancha, Andalucía, Basque Country and Galicia. PHOTO: RYMAN CABANNES/PHOTOCUISINE.

26 I TCHIN TCHIN Prices are subject to change without notice. A GATHERING OF GOOD TA S T E

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 meads, 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 MEAD

AVAILABLE AT

D107667S_TchinTchin EN_PP_7_75x8_25.indd 1 7/24/14 9:10 AM

CYAN MAGENTA YELLOW BLACK ANNONCE 7,75" x 8,25" InDesign CS5 CS6 NO ANNONCE : D107667S_TchinTchin EN_PP_7_75x8_25 GT Montage à 100 % du format final 100204279_SAQ_TchinTchin_PP_EN SAQ_100204279 PAGE 1 Épreuve à 100 % du montage 24/07/14 ÉPREUVE 1 Impression finale à 100 % Photos vérifiées SAQ CLIENT : R.-C. PUBLICATION : Tchin Tchin Rédaction Directeur Direction Service à Client Réalisateur Correction Commentaires de création artistique la clientèle d’épreuves CD/DVD PARUTION : août/septembre ATTENTION FTP/HTTP FORMAT : Pleine page Le « trapping » est à faire par l’imprimeur selon ses propres specs. Date : COULEURS: 4 COULEURS 28 I TCHIN TCHIN COMFORT FOOD TCHIN TCHIN WARMS UP YOUR AUTUMN WITH A GREAT AND WINES SELECTION OF WINES AND SPIRITS PAIRED WITH DELECTABLE RECIPES.

TCHIN TCHIN I 29 COMFORT FOOD AND WINES

AUTUMN DELIGHTS Comfort foods are back big time! Stay cozy by making grandma’s stews, braised meats, and oven-cooked dishes.

Braised Beauty Wines from the aromatic and robust taste-tag group are ideal companions to your favourite recipe for beef braised in red wine. And for true harmony, serve the same wine used in the cooking.

TERRA DI BROLIO LA BORGATA Toscana IGT, Italy Merlot, Terre Siciliane IGT, Italy Small but Superlative RED WINE, 750 ML (12207535) RED WINE, 750 ML (12283722) Stuffed vegetables are a classic of Provençal cui- 14.5% ABV 13% ABV $21.95 $14.80 sine. Our version features pint-sized varieties filled Produced in Tuscany by the with walnuts, currants, and feta – and trust us, Impressions of red fruit plus renowned Barone Ricasoli winery. subtle vegetal and balsamic they’ll disappear quickly! The red wine La Borgata Blend of Merlot and Cabernet notes. Superb with mini from the fruity and medium-bodied category Sauvignon conveys ripe black vegetables stuffed with fruit notes and roasted hints. walnuts and feta. brings out the contrasting flavours and sugges- Try it with roast beef au jus tion of sweetness in the stuffed veggies. or beef bourguignon.

30 I TCHIN TCHIN Prices are subject to change without notice. GREAT FOR ENTERTAINING

RECIPE PAGE 65 AND SAQ.COM Mini Stuffed Vegetables

Prices are subject to change without notice. COMFORT FOOD AND WINES GRANNY’S RECIPE REDUX French classics have been reappearing on top chefs’ menus worldwide. Dishes with sauces are particularly au courant. It’s part of the “granny mania” phenomenon, which is all about injecting new life into the dishes and traditions of our forebears.

CHARDONNAY Sauces à la française DE LA CHEVALIÈRE Traditional French sauces in Chardonnay, Vin de Pays d’Oc, France dishes are even better when WHITE WINE, 750 ML (00572636) enjoyed alongside wine. Chicken 13% ABV chasseur is scrumptious with $15.20 whites from the fruity and A good example of the vibrant or aromatic and mellow Laroche winery’s skill with the taste-tag groups. Slow-cooked Chardonnay grape. Expresses red meats, such as beef or accents of ﬂowers and white game, in a bourguignon or fruit. Sole with white wine bordelaise sauce are especially would do it justice. tasty with red wines from the aromatic and supple or aromatic and robust categories.

CHÂTEAU DU BOIS The Taste of Home CHANTANT CUVÉE LAURENCE H With outlets in Paris, Lyon, Brussels and Hong Kong, Bordeaux Supérieur AOC, among other cities, the restaurant chain Les Fils à Maman France RED WINE, 750 ML (11133765) specializes in dishes that many mothers and grandmothers 12.5% ABV would have made at home. And here in Quebec, at the $19.20 Bottega pizzerias in Montreal and Laval, the owners’ Accents of violets, blackcurrant mother sometimes helps prepare the food. and vanilla. Excellent with red meat in bordelaise sauce.

32 I TCHIN TCHIN Prices are subject to change without notice. Restaurant Quality Sauces made from scratch aren’t just meant for chefs. A bordelaise sauce* can be whipped up in only five minutes yet adds plenty of panache to an entrecôte. * See recipe at SAQ.com.

Prices are subject to change without notice. COMFORT FOOD AND WINES

IF THE CHOUX FITS… Topping the list of current culinary trends: choux-pastry. FROM SAVOURY Wow the crowd with Champagne and smoked-salmon PARMESAN ECLAIRS, THIS TO petits choux (cream puffs) for aperitifs, or come dessert, PISTACHIO-CHOCOLATE serve a mixed drink of white port and soda water PETITS CHOUX alongside mini choux. CLASSIC IS BEING STYLISHLY UPDATED.

Mouth-Watering Morsels To tide guests over until dinner, Of Brioche serve petits choux stuffed with goat cheese and garnished and Bubbly with dried cranberries and The notes of brioche, a basil leaf. Marvellous with butter and cream in an accessible and inviting wine like Meia Encosta from Portugal. this Champagne (as well as in many white wines from the aromatic and mellow taste-tag group) echo the ﬂavours NICOLAS FEUILLATTE in our choux-pastry cheese BRUT RÉSERVE MEIA ENCOSTA Champagne AOC, France Dão DOC, Portugal puffs, which is why 750 ML (00578187) RED WINE, 750 ML (00250548) 12% ABV 12.5% ABV they go together so well. $46.50 $11.85 Fine and elegant Champagne Hints of red fruit, pepper has accents of ﬂowers, white and graphite. Made from fruit and brioche. Fabulous local grapes Touriga Nacional as an aperitif with our and Jaen. choux-pastry cheese puffs.

34 I TCHIN TCHIN Prices are subject to change without notice. FREEZES WELL

RECIPE PAGE 61 AND SAQ.COM Choux-Pastry Cheese and Prosciutto Puffs

Prices are subject to change without notice. TCHIN TCHIN I 35 COMFORT FOOD AND WINES

THAT’S THE SPIRIT! Add pizzazz to pickling liquids by flavouring them with carefully chosen spice mixes and a splash of spirits. The juniper berries in our pickled-cucumbers recipe harmonize with dry gin, itself made from juniper berries, which possess a subtle peppery taste. Vodka or tequila can also HENDRICK’S Dry gin, United Kingdom be used in pickling liquids. 750 ML (10254012) 44% ABV $45.25 Juniper-based dry gin from Scotland is ﬂavoured with citrus Versatile peel, rose petals and coriander. Veggies Colourful and flavourful, a platter of grilled vege- Consummate Mixer tables is always outstanding A base spirit in many mixed drinks, gin is great in classic cocktails – MASI MODELLO with white wines from the Delle Venezie IGT, Italy delicate and light taste-tag the dry martini, say – and novel WHITE WINE, 750 ML (00564674) category, such as Masi concoctions alike. Right now, the 12% ABV Modello. Grilled veggies also ne plus ultra is to ﬂavour gin with $13.95 work in salads and tians, fresh herbs like basil or rosemary Made mainly from Pinot Grigio, with with pasta, on pizza, in and then drop in lots of lemon other local grapes incorporated. An utter lasagna, on a thin-crust tart… slices. Fresh and delicious. delight with grilled-vegetable antipasti. Limitless possibilities, really!

36 I TCHIN TCHIN Prices are subject to change without notice. GIN REPURPOSED

IMPRESS YOUR GUESTS

RECIPE PAGE 65 and SAQ.COM Gin-Pickled Cucumbers

Prices are subject to change without notice. TCHIN TCHIN I 37 COMFORT FOOD AND WINES

RUFFINO PROSECCO Sparkling wine, Italy BLAST FROM 750 ML (12270489) 11% ABV THE PAST $17.95 Redolent with apple, Certain foods, such as Babybel, Ficello or La Vache qui Rit banana and ﬂowers. cheeses, transport you straight back to childhood. Who Awesome with our easy hasn’t, at least once, taken the red wax shell from recipe for breaded, Babybel and worn it as a clown nose? Thanks to the fried Babybel cheese. comfort-food trend, new recipes are being created with such fare. Another nostalgia-based idea is a twist on pigs in a blanket: mini-sausages in puff pastry with cranberries or cumin, accompanied by Cono Sur Reserva. Recipe at SAQ.com.

QUICK AND EASY CRISPY YET MELTY Remove wax shells from four Babybels. Put 60 mL of flour in a small bowl, two beaten eggs in another bowl, and 60 mL of CONO SUR RESERVA bread crumbs in a third. Roll Pinot Noir, Valle de Casablanca DO, each Babybel in the flour, then Chile RED WINE, 750 ML (00874891) the egg, then the bread crumbs. 14% ABV Let sit for five minutes. In a $16.20 saucepan (or deep fryer), heat Elegant and balanced, like peanut, or canola, oil on medium many wines from Chile’s and fry the Babybels for one Casablanca Valley. Aromas to two minutes per side, or until of cherry, vanilla and spices. golden. Drain on paper towels. Serve with a salad of lamb’s

Top-notch with a lasagna of NIKREATES/ALAMY. BABYBEL:

sun-dried tomatoes and pancetta. lettuce and cherry tomatoes. PHOTO

38 I TCHIN TCHIN Prices are subject to change without notice. BALANCING BABYBEL As a hard cheese, Babybel can easily be breaded and fried (see recipe on previous page). Prepared this way, it goes well with the sparkling white Ruffino Prosecco because the wine’s acidity balances the fattiness of the cheese and refreshes the palate.

Prices are subject to change without notice. TCHIN TCHIN I 39 COMFORT FOOD AND WINES

BEER WITH A BACKSTORY L’Amoszus reﬂects some of its history in its very Charming name: It’s brewed in Amos in the Abitibi region. Chardonnay The Belgh Brasse microbrewery was established New Zealand’s cool climate yields 10 years ago by Belgian master brewer Jean-Louis elegant Chardonnays with lovely Marcoux after he settled in Abitibi. acidity, such as that by Oyster Bay. A lively affair that goes well with the goat cheese in our butterflied chicken recipe, this amazing wine is also very tasty with seafood dishes featuring fresh herbs or a cheese sauce.

Did You Know? Most Chardonnays fall into the aromatic and mellow taste-tag category. However, some of these wines are quite lively and are lighter than average, and, as such, are slotted into the delicate and light or fruity and vibrant groups.

L’AMOSZUS OYSTER BAY Ale, Quebec Chardonnay, Marlborough, BLONDE BEER, 750 ML (11947081) New Zealand 7% ABV WHITE WINE, 750 ML (10383691) $8.10 13.5% ABV $19.85 Gives off aromas of bread, coriander and citrus that Appealing balance between complement ﬂavourful dishes freshness and round texture. like tomato tart, sausage risotto Goes well with our chicken or tacos, to name just a few. with goat cheese and grapes.

40 I TCHIN TCHIN Prices are subject to change without notice. PERFECT AT THANKSGIVING

RECIPE PAGE 61 and SAQ.COM Butterflied Chicken With Goat Cheese and Grapes

Prices are subject to change without notice. TCHIN TCHIN I 41 COMFORT FOOD AND WINES

GOURMET CREPES TIP Sweet or savoury, Suzette or bretonnes, crepes take us back Crepes can be flambéed to Sunday brunches with the family. Happily, crepe takeout counters in rum, Grand Marnier, and food trucks are now updating these tasty treats. They can be served cognac or Calvados. In a with dry white wines, fruity reds or sweet, fruity ciders. small skillet, heat 30 mL of the liquor. Using a long match, light the liquor, pour it over the crepes Paired Perfection and let the flames go out Seafood or cheese crepes are on their own. exquisite with a white wine such as Melini from the delicate and light taste-tag group. The notes of cooked fruit in the Spanish wine Castillo de Liria make a distinc- tive and divine match with the sweet taste of the squash and the spicy accent of the chorizo in our crepe recipe.

MELINI CASTILLO DE LIRIA Orvieto Classico DOC, Italy Bobal/Shiraz, Valencia DO, Spain WHITE WINE, 750 ML (00024844) RED WINE, 750 ML (00539320) 12.5% ABV 12.5% ABV $13.15 $10.00 A blend of Trebbiano and Fragrant with cherry and fruit four other local grapes from compote. At its best served the Orvieto appellation. Accents slightly chilled with our of white fruit and ﬂowers squash-chorizo crepes gratinée. make it a good companion for shrimp crepes.

42 I TCHIN TCHIN Prices are subject to change without notice. COMFORT FOOD PAR EXCELLENCE

RECIPE PAGE 65 and SAQ.COM Crepes With a Squash-Chorizo Filling IT’S NOT UNHEARD OF TO ADD BEER, GRATED GREEN APPLE OR WHITE WINE TO CREPE BATTER. GIVE IT A TRY!

Prices are subject to change without notice. TCHIN TCHIN I 43 COMFORT FOOD AND WINES

ROBERTSON WINERY GOING GLOBAL Shiraz/Mourvèdre/Viognier, With a little tweaking, autumn dishes can be matched with Western Cape WO, South Africa RED WINE, 750 ML (12074007) wines from around the world. Add shredded serrano ham to 13.5% ABV your slow-cooked meat dish and serve it with Cosme Palacio $15.20 from Spain. Incorporate almonds and curry powder into a ragout Blend is aged in French barriques to give it an African flavour and accompany it with the Robertson and exhibits scents of blackberry, Winery red blend. As for 19 Crimes, it would be excellent with smoke, vanilla and violets. an Australian-style meat pie or a meat-and-bacon pie. Ideal with stewed meats or the South African meat dish bobotie.

Spanish Accent Spanish stews often contain pork, garlic, tomatoes, bell In the Name peppers, chorizo and paprika. Such pronounced flavours of the Law call for intense red wines like Baileys, which produces wine those in the aromatic and in the Australian state of Victoria, robust taste-tag group. is one of that country’s oldest wineries. Its 19 Crimes cuvée is named for the list of crimes that were punishable in England by deportation to Australia. COSME PALACIO Rioja DOC, Spain RED WINE, 750 ML 19 CRIMES (00237834) Victoria, Australia 12.5% ABV RED WINE, 750 ML (12073995) $18.80 14.1% ABV $20.20 Tempranillo wine shows wooded and roasted accents Aromas of ripe fruit, ﬂowers plus ripe black cherry and wood. Goes equally ﬂavours. A charmer with well with osso bucco and beef-and-olive stew. vegetarian chili.

44 I TCHIN TCHIN Prices are subject to change without notice. Recipe at SAQ.COM Autumn-Vegetable Stew

Prices are subject to change without notice. TCHIN TCHIN I 45 COMFORT FOOD AND WINES LUSCIOUS LANGUEDOC-ROUSSILLON At more than 200,000 hectares, Languedoc-Roussillon is the largest vineyard region in the world and produces wines that offer very good value for the money. Reds from the area are terrific with autumn meals. In particular, they underline the flavours of oh-so-popular Mediterranean- influenced cuisine. Garlic, tomato and spices such as cumin and curry are key ingredients for pairings with wines from the fruity and medium-bodied taste-tag category.

HAPPY HARMONY Cod fritters or other fish cakes made from white fish

Herbed lamb meatballs

Italian-style veal meatballs

Spicy beef meatballs

SEIGNEUR DE BACCOU CHÂTEAU DE JAU Saint-Chinian AOC, France RED WINE AS AN Côtes du Roussillon-Villages AOC, France RED WINE, 750 ML (00561308) APERITIF? ABSOLUTELY! RED WINE, 750 ML (00972661) 13% ABV 13% ABV $13.80 SEIGNEUR DE BACCOU $17.20 Scrumptious and accessible, IS FANTASTIC WITH A blend of Syrah and Mourvèdre, with soft tannins and aromas PÂTÉS, SAUSAGES grapes that are typical of the of red fruit and spices. Savour OR DRIED HAM. appellation and that yield reds with a selection of charcuteries with spicy notes. Sublime with or spaghetti with veal meatballs. our chicken-meatball recipe.

46 I TCHIN TCHIN Prices are subject to change without notice. MAIN COURSE OR APERITIF APPETIZERS

RECIPE PAGE 65 and SAQ.COM Butter-Chicken-Style Meatballs

Having a Ball One of the food trends du jour is meatballs. In our chicken meatballs – inspired by the popular Indian dish butter chicken – the curry, coriander and cumin go beautifully with the spicy notes in Château de Jau.

Prices are subject to change without notice. TCHIN TCHIN I 47 COMFORT FOOD AND WINES

BISTRO CUISINE In Paris and other big cities around the world, as well as here in Quebec, “bistronomy” – showcasing simple, tried-and-true fare like steak frites and mussels – is hot these days. Wine- wise, the classic companions to bistronomy cuisine are red Bordeaux such as the Le Petit Grand with red meats, and whites such as Fleur de Sauvignon with seafood.

YVON MAU LE PETIT GRAND Bordeaux AOC, France RED WINE, 750 ML (12285429) 12.5% ABV $15.15 Made from 80-percent Merlot. Expresses blackcurrant and cherry. Serve with time-honoured French fare like rôti de boeuf or daube provençale.

White Bordeaux for All Everyone is familiar with red Bordeaux, the very symbol of French viticulture. But dry whites from the region are just as good and equally versatile. Often made from a FLEUR DE SAUVIGNON Sauvignon Blanc/Sémillon, blend of the Sauvignon and Sémillon varietals, they go Bordeaux AOC, France impeccably with fish and seafood such as oysters or our WHITE WINE, 750 ML (12206971) mussels marinières recipe. If you’re in the mood for “turf” 12% ABV rather than “surf,” cheese-and-fines-herbes appetizers $14.75 are superb with a white Bordeaux, whose liveliness and This Bordeaux white has freshness make it the ideal aperitif drink. In other words, characteristic citrus aromas. Fleur de Sauvignon is for every taste! Exceptional with mussels marinières.

48 I TCHIN TCHIN Prices are subject to change without notice. SO SIMPLE TO MAKE

RECIPE PAGE 61 and SAQ.COM Mussels Marinières With Caramelized Onions

Prices are subject to change without notice. TCHIN TCHIN I 49 COMFORT FOOD AND WINES

MADE FOR QUICK AND EASY PURE ENJOYMENT RATATOUILLE Like home-cooked meals, certain wines are reassuringly friendly and CANAPÉS In a skillet, heat 45 mL satisfying – such as Côtes du Rhône reds, among Quebecers’ favourites. of olive oil, and gently brown Producer Georges Dubœuf is known here for its Beaujolais but has recently one minced onion in it. Add added a delightful Côtes du Rhône to its offerings. three diced tomatoes and 15 mL tomato paste. Season with salt and pepper. Cook on ON A WEEKNIGHT, low for ﬁve minutes. Mix in TREAT YOURSELF TO A GOOD WINE AT A GOOD PRICE: one diced eggplant, two diced zucchinis, one seeded, diced GRANDE RÉSERVE bell pepper and two chopped DES CHALLIÈRES garlic cloves. Simmer for seven WONDERFUL WITH. to eight minutes. Let cool. PASTA OR PIZZA.

GRANDE RÉSERVE DES CHALLIÈRES Côtes du Ventoux AOC, France RED WINE, 750 ML (00331090) 14% ABV Tasty Rhône Reds $12.90 Red wines from the Rhône Valley are usually made Typical of the Rhône, from Grenache, Syrah and CÔTES DU RHÔNE with notes of violets, Mourvèdre, and convey RÉSERVE peppers and red fruit. aromas of fruit and spices. GEORGES DUBŒUF For a warming menu, pair Côtes du Rhône AOC, France They go nicely with with stuffed eggplant or RED WINE, 750 ML (12207050) spaghetti bolognese. coq au vin or roast beef and 14% ABV vegetables. Comfort foods $16.70 like spaghetti bolognese and Releases aromas of very ripe osso bucco are also appropriate black fruit along with cocoa and with these wines, generally spices. Delicious with ratatouille found in the fruity and canapés or pork chops with medium-bodied category. mushrooms and tomatoes.

50 I TCHIN TCHIN Prices are subject to change without notice. Ratatouille is perfect as an aperitif snack on canapés or in verrines. It’s also an excellent accompaniment to grilled main dishes.

Prices are subject to change without notice. TCHIN TCHIN I 51 COMFORT FOOD AND WINES

FALLING FOR DESSERT Once the leaves start changing colour, you can’t help but think about grandma’s apple pie. Whimsical and yummy, our pies on a stick are a miniature version of that traditional autumn dessert. Give the pie pops extra punch by accompanying them with a Quebec cider. Such a treat!

CÎROC PEACH Spirit drink, France 750 ML (12041707) 35% ABV $49.75 A vodka produced from grapes rather than potatoes or grains, and ﬂavoured with peach. Serve on the rocks or mixed with sparkling wine, as an aperitif or with dessert. Rapper/actor Sean Combs, a.k.a. P. Diddy, is the brand ambassador.

QUICK AND EASY COCKTAIL LÉGENDE D’AUTOMNE For a fine, fruity cocktail Still cider, Quebec at meal’s end, pour 15 mL 750 ML (00883942) of the spirit Cîroc Peach 9% ABV $12.75 into a champagne flute and slowly top it up with sparkling Made from McIntosh apples picked at full ripeness. Imparts wine. Heavenly with apricot flower notes and is delectable sorbet or hazelnut biscotti. with apple-cheddar crepes.

52 I TCHIN TCHIN Prices are subject to change without notice. AS DESSERT, OR IN A COCKTAIL BUFFET

RECIPE PAGE 61 and SAQ.COM Pie Pops

Prices are subject to change without notice. TCHIN TCHIN I 53 COMFORT FOOD AND WINES THE DESIGNATION “VIN DU QUÉBEC CERTIFIÉ” LOCAL PAIRINGS WAS PRODUCED MEANS ACCORDING A WINE Producing more than 100 certiﬁed wines and some TO SPECIFIC QUALITY CRITERIA 400 cheeses, this province offers up a multitude of pairing FROM GRAPES possibilities and a host of delectable discoveries. GROWN IN QUEBEC.

Simply Scrumptious DOMAINE LES BROME Macaroni and cheese is the very CUVÉE CHARLOTTE Wine Route Seyval/Geisenheim, Quebec definition of comfort food. Decadent Two don’t-miss wineries WHITE WINE, 750 ML and delicious, three-cheese macaroni (11106661) made with Quebec cheeses – the in the Eastern Townships 13% ABV mild cheddar St-Fidèle, the Swiss are Domaine du Ridge $17.20 cheese L’Ancêtre and the Saint- and Domaine Les Brome. Evokes ﬂowers and citrus. Paulin – goes beautifully with Uncork with pasta tossed Make the most of fall’s last the red Domaine du Ridge wine with Abbaye St-Benoît ricotta, Le Bâtonnier, with its fruity sunny days by visiting their chestnuts and hazelnuts. accents and silky tannins. vineyards, participating in the grape harvest and sampling their exceptional wines.

DOMAINE DU RIDGE Wine and Cheese LE BÂTONNIER The Domaine Les Brome white wine Cuvée Charlotte, from the Maréchal Foch, Quebec fruity and vibrant taste-tag group, goes well with a platter of RED WINE, 750 ML (11633161) 11.5% ABV Quebec cheeses. Displaying vegetal notes and aromas of white $17.75 fruit and citrus, it’s a good companion to fresh cheeses like Chèvre des Neiges and hard cheeses like Île-aux-Grues cheddar. Accents of blackcurrant, And accompanied with a wine-based jelly, tomato jam, onion undergrowth and licorice. Delightful with classic fall fare compote or olive tapenade, cocktail hour will last all evening! like three-cheese macaroni featuring local cheeses or scalloped DISCOVER THE WORLD OF ORIGINE QUÉBEC PRODUCTS potatoes with Grand Cheddar. AT THE SAQ AT WWW.SAQ.COM/ORIGINEQUEBEC-EN

54 I TCHIN TCHIN Prices are subject to change without notice. For recipes, go to ourcheeses.com

Prices are subject to change without notice. TCHIN TCHIN I 55 HAPPY HALLOWEEN! Suggestions From our Expert Sébastien Bélanger’s love affair with wine goes back a long way. What he most enjoys is sharing his knowledge with customers and, based on their tastes or their dinner plans, suggesting the best products for them. Here he recommends two red wines that will bewitch dinner guests.

Sébastien Bélanger is operations coordinator at the Faubourg Boisbriand SAQ Sélection store. 2735 d’Annemasse Street, Boisbriand

“MODERN AND “EMBODIES BALANCE SEDUCTIVE.” AND FRESHNESS.” SOLUNA CASILLERO Sangiovese/Cabernet Sauvignon, DEL DIABLO Terre di Chieti IGT, Italy Pinot Noir, Aconcagua DO, Chile RED WINE, 750 ML (11676604) RED WINE, 750 ML (00853390) 13% ABV 13.5% ABV $17.10 $15.20 Produced in the Abruzzi region, this full-bodied cuvée is delicious A good introduction to Pinot as a late-evening tipple with Noir. It’s a little more flavourful duck rillettes, when the trick-or- than your typical Pinot, with red treating is over for another year. berries on the nose. A fine choice that delivers aromatic richness. Terrific with roasted-squash risotto.

PHOTO: DAPHNÉ CARON (S. BÉLANGER).

56 I TCHIN TCHIN Prices are subject to change without notice. CHOIX INSIDE DU SCOOPPRO A Pinot Noir that’s full of freshness and accented with ripe fruit is wonderful with a squash risotto that’s extra creamy smooth because of the squash. Such a spellbinding pairing for Halloween...

“CASILLERO DEL DIABLO IS PERFECT IF YOU CHILL IT FOR 20 TO 30 MINUTES BEFORE SERVING.” – SÉBASTIEN BÉLANGER DYNAMIC DUO

TORN BETWEEN TWO WINES Beef bourguignon, simmered in red wine with lardons, onions and mushrooms, is divine with a wine from the aromatic and supple taste-tag group. A beef-and-vegetable stew, featuring carrots, leeks, cabbage, turnips and herbs, is delicious with a red from the fruity and medium-bodied category. BATTLE OF THE TASTE TAGS On your left: a fruity red. On your right: a beefier Cahors. Which would you choose to have with a stewed-beef dish? ITALIAN CHARM OR CAHORS WARMTH

LE ORME CHÂTEAU Barbera d’Asti Superiore DOCG, ST-DIDIER-PARNAC Italy Cahors AOC, France RED WINE, 750 ML (00356105) RED WINE, 750 ML (00303529) 13% ABV 12.5% ABV $16.70 $16.70

A ﬁne ruby colour, Le Orme From France’s South West shows charming aromas of region, this is an affordable cherry and spices. Its smooth Cahors with body. Its meaty tannins and full mouthfeel bring tannins and aromas of spices out the ﬂavour of vegetable and ripe dark fruit make it the and mushroom sauces. ideal companion to traditional beef bourguignon.

Dishes: Braised pork or lamb Dishes: Roasted duck, braised shank, osso bucco, chicken, beef or lamb, game, cassoulet pasta, pizza, ratatouille, tian Ingredients: Mushrooms, Ingredients: Vegetables, bacon, fresh herbs, tomatoes, cheese, fresh herbs, olives, garlic, red wine, berries mushrooms, sun-dried tomatoes, mustard, oranges

Prices are subject to change without notice. TCHIN TCHIN I 59

Mussels Marinières With Caramelized Onions Butterflied Chicken With Goat Cheese and Grapes

Choux-Pastry Cheese and Prosciutto Puffs Pie Pops Butterflied Chicken With Goat Cheese and Grapes Mussels Marinières With Caramelized Onions PREPARATION: 20 MINUTES | COOKING: 1 HOUR PREPARATION: 40 MINUTES | COOKING: 35 MINUTES

4 SERVINGS 1 Preheat the oven to 190ºC (375ºF). 2 In a bowl, 4 SERVINGS 1 Debeard and clean the mussels. Discard any mussels • 1 chicken, 1.2 to 1.5 kg mix together the cheese, thyme leaves and lemon zest. • 2 kg (4 1/2 lb) mussels that are open or have cracked shells. Rinse the rest under [2 1/2 to 3 lb], butterflied* Set aside. 3 On a cutting board, flatten the chicken. • 250 mL (1 cup) canola oil cold running water. 2 In a small saucepan, heat the oil • 125 g (4 1/2 oz) 4 Lift the chicken thigh skin and breast skin, and spread • 6 grey shallots, minced to a temperature of 175ºC (350ºF) and sauté the shallots unripened goat cheese the cheese mixture evenly between the meat and skin. • 60 mL (1/4 cup) butter, in two batches for about five minutes per batch. Transfer • 15 mL (1 tbsp) 5 Place the chicken on a baking sheet, drizzle with olive oil in small cubes to a paper towel. 3 In a large pot, melt half the butter thyme leaves and season the entire surface of the chicken with salt and • 1 medium onion, and add the diced onion. Sauté on medium-high, stirring, • Zest of 1 lemon pepper. 6 Cook in the oven for 30 minutes. Remove from finely diced for 10 minutes or until nicely brown. 4 Pour in the • 500 mL (2 cups) red the oven, discard excess grease and arrange the grape • 375 mL (1 1/2 cups) wine, bring to a boil and let simmer for five minutes. grapes, in bunches of dry white wine clusters around the chicken. Return to oven and cook Add the mussels, the rest of the butter, half the fried 4 or 5 grapes • 125 mL (1/2 cup) parsley, • Olive oil for another 30 minutes, or until the internal temperature chopped shallots and the parsley. Cover and cook on medium • Salt and freshly of the thickest part of the chicken reaches 70ºC (160ºF). • Freshly ground pepper for eight minutes. Season generously with pepper. ground pepper 7 Serve with the grapes and cooking juices. 5 Divide mussels among four bowls and garnish with the rest of the fried shallots. Serve with *Ask your butcher to remove frites or a baguette. the backbone of the chicken so that you can butterfly it.

PAIRING PAIRING OYSTER BAY FLEUR DE SAUVIGNON (10383691) $19.85 (12206971) $14.75

Pie Pops Choux-Pastry Cheese and Prosciutto Puffs PREPARATION + WAITING: 45 MINUTES | COOKING: 35 MINUTES PREPARATION: 25 MINUTES | COOKING: 35 MINUTES

MAKES 12 1 In a skillet on medium, brown the apples in 15 mL MAKES 40 1 Preheat the oven to 200ºC (400ºF). 2 Line two • 3 Spartan or Cortland (1 tbsp) of the butter. Add the ginger and cook for four • 125 mL (1/2 cup) water baking sheets with parchment paper. 3 In a saucepan, apples, peeled, seeded minutes. Pour in the Calvados and incorporate the rest • 125 mL (1/2 cup) milk bring the water, milk, butter and salt to a boil. Add the and diced of the butter with the sugar and cream. Let reduce for • 115 g (4 oz) cold ,butter flour all at once and stir rapidly with a wooden spoon • 80 mL (1/3 cup) butter four minutes. Remove from the burner and leave to cool. in pieces until well mixed. Reduce heat to low and keep stirring • 60 mL (1/4 cup) candied • 5 mL (1 tsp) salt ginger, rolled in sugar 2 Preheat the oven to 190ºC (375ºF) and line two for about two to three minutes more, until the batter • 125 mL (1/2 cup) flour and diced baking sheets with parchment paper. 3 Roll out the becomes less liquid. 4 Transfer to a bowl and stir • 4 eggs • 30 mL (2 tbsp) Calvados pastry dough to a thickness of 3 mm (1/8 in) and prick with again so that the batter cools. 5 Incorporate the eggs • Poppy or sesame seeds, a fork. 4 With a 6-cm (2 1/2-in) cookie cutter, cut out one at a time, mixing each in before adding the next. • 80 mL (1/3 cup) for garnish brown sugar 24 rounds of dough (gathering and re-rolling the scraps Combine with the filling. Transfer batter to a pastry bag • 80 mL (1/3 cup) as necessary). 5 Place six rounds on each baking sheet, fitted with a 1.25-cm (1/2-in) round tip. Pipe batter into Filling 35% cream leaving enough space between them. Lay a stick flat on 15-mL (1-tbsp) mounds spaced 5 cm (2 in) apart on the • 60 mL (1/4 cup) finely • 800 g (1 3/4 lb) each round starting in the centre, and press lightly. Divide baking sheets. (Alternatively, batter can be shaped puff pastry dough diced prosciutto (or ham) the apple preparation among the rounds, leaving a 1-cm by hand into 15-mL balls.) 6 Sprinkle with • 1 egg yolk, beaten • 15 mL (1 tbsp) (1/2-in) border all around. 6 Brush borders with the onion flakes poppy or sesame seeds. 7 Bake in the oven for • 12 Popsicle sticks beaten egg yolk, top with the rest of the dough rounds • 125 mL (1/2 cup) 20 to 25 minutes, or until puffed up and golden. and seal edges. 7 Bake on the centre rack for grated Parmesan 25 minutes or until the tartlets are nicely golden. PAIRING PAIRING NICOLAS FEUILLATTE LÉGENDE D’AUTOMNE BRUT RÉSERVE (00883942) $12.75 (00578187) $46.50

Gin-Pickled Cucumbers Crepes With a Squash-Chorizo Filling

Butter-Chicken-Style Meatballs Mini Stuffed Vegetables Crepes With a Squash-Chorizo Filling Gin-Pickled Cucumbers PREPARATION: 30 MINUTES | COOKING: 50 MINUTES PREPARATION: 20 MINUTES | COOKING: 5 MINUTES

MAKES 12 1 Crepes: Heat a 25-cm (10-in) non-stick skillet on medium. FILLS 2 500-ML JARS 1 In a saucepan, heat the water, vinegar, gin, salt and Crepes Pour 80 mL (1/3 cup) of the batter into the skillet and swirl • 2 medium cucumbers sugar until the salt and sugar dissolve. Set aside to cool. • Your favourite recipe to spread the batter in a thin even layer over the bottom. (454 g [1 lb]), cut in 2 Place one shaving of lemon peel and four juniper for buckwheat (or Cook for one minute, flip, and cook another 30 seconds. 3-mm (1/8-in) slices berries in the bottom of each jar. Fill with cucumber whole-wheat) crepes Repeat process with the rest of the batter, stacking the • 125 mL (1/2 cup) water slices and cover with the pickling liquid. Put lids on the • 250 mL (1 cup) crepes on a plate. 2 Preheat the oven broiler. 3 Filling: jars and shake to distribute the pickling liquid evenly. Filling white-wine vinegar In a large skillet on medium-high, sauté the onion and chorizo 3 Refrigerate for at least 48 hours before eating. • 1 litre (4 cups) grated • 125 mL (1/2 cup) gin squash (butternut or in the oil for about eight minutes. Add the squash and cook • 15 mL (1 tbsp) Label the jars including the date of the preparation. other winter squash) for another 10 minutes. Season with salt and pepper. coarse salt Will keep in the refrigerator for up to one month. • 1 medium onion, 4 Spoon some of the chorizo mixture onto each crepe and • 60 mL (1/4 cup) sugar Delicious with salad or smoked fish. finely chopped roll up. 5 Place the crepes in a shallow baking dish, pour • 2 lemon-peel shavings • 125 mL (1/2 cup) béchamel sauce over them and sprinkle with grated cheese. • 8 juniper berries finely diced chorizo Heat under the broiler for about five minutes, or until the • 1 grey shallot, • 5 mL (1 tsp) vegetable oil cheese is golden brown. thinly sliced • Salt and freshly • 2 500-mL (18-oz) ground pepper ACCOMPANIMENT Serve with a parsley salad dressed glass jars • 750 mL (3 cups) béchamel with lemon-and-pumpkin-seed vinaigrette. sauce (not too thick) • 375 mL (1 1/2 cups) mixed grated mozzarella and Gruyère (or other) cheese PAIRING PAIRING CASTILLO DE LIRIA HENDRICK’S (00539320) $10.00 (10254012) $45.25

Mini Stuffed Vegetables Butter-Chicken-Style Meatballs PREPARATION: 30 MINUTES | COOKING: 75 MINUTES PREPARATION: 20 MINUTES | COOKING: 20 MINUTES

4 TO 6 SERVINGS 1 Preheat the oven to 190ºC (375ºF). 2 Cut the 6 SERVINGS 1 Meatballs: In a bowl, beat the egg and egg whites (ABOUT 20 MEATBALLS) • 4 small zucchinis zucchinis and tomatoes in half. With a spoon, remove with the spices and salt. Add the chicken and bread • 4 medium tomatoes seeds and flesh from each to create a hollow. 3 Place • 454 g (1 lb) ground chicken crumbs, and mix well. 2 Shape mixture into 4-cm • 30 mL (2 tbsp) vegetables, cut–side up, on an oiled baking sheet. • 1 egg (1 1/2-in) balls and set aside. 3 Sauce: In a skillet that’s vegetable oil Season with salt and pepper. Cover with aluminum foil. • 2 egg whites large enough to hold all the meatballs in a single layer, • 30 mL (2 tbsp) butter On the centre rack of the oven, cook the tomatoes for • 10 mL (2 tsp) curry powder bring all the sauce ingredients to a boil. 4 Carefully • 500 mL (2 cups) finely 10 minutes and the zucchinis for 20 minutes. Set aside. • 10 mL (2 tsp) ground place the meatballs in the sauce, cover, reduce heat to chopped onion coriander 4 In a saucepan on medium-high, brown the onion low, and cook for 20 minutes, swirling the skillet from • 250 mL (1 cup) • 10 mL (2 tsp) salt walnuts, chopped gently in the butter, add the walnuts and continue • 250 mL (1 cup) time to time. Serve with basmati rice. • 60 mL (1/4 cup) white rice cooking for another five minutes. Add the rice, lentils, bread crumbs • 60 mL (1/4 cup) lentils cumin, currants and bouillon, bring to a boil, reduce heat, • 10 mL (2 tsp) cover and let simmer for 25 minutes. Add the feta. Adjust Sauce ground cumin seasoning as required. 5 Spoon generous amounts of • 500 mL (2 cups) • 125 mL (1/2 cup) currants the filling into the vegetables and return them to chicken bouillon • 500 mL (2 cups) the oven for another 25 minutes of cooking. • 125 mL (1/2 cup) vegetable bouillon Serve immediately. 35% cream • 250 mL (1 cup) feta • 30 mL (2 tbsp) grated cheese, crumbled fresh ginger • 15 mL (1 tbsp) PAIRING curry powder PAIRING LA BORGATA • 30 mL (2 tbsp) CHÂTEAU DE JAU tomato paste (12283722) $14.80 (00972661) $17.20

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