Culinaire #8.5 (October 2019)

ALBERTA / FOOD & DRINK / RECIPES :: VOLUME 8 NO.4 :: OCTOBER 2019

THE RESULTS O F T H E 2019

ALBERTA BEVERAGE AWARDS

HUNDREDS OF AWARD WINNING WINES, BEERS SPIRITS... AND MORE!

Sweet Ways With Parsnips | ThanksgivingAlberta's Sidefreshest Dishes | Sea Buckthorn food & beverage magazine - October 2019

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20 VOLUME 8 / ISSUE #5 OCTOBER 2019

Features 16

Humane Farming Ron and Sheila Hamilton decided the way to keep their family healthy was to produce their own food – and produce it for us too!

by Elizabeth Chorney-Booth

20

Cooking with Sea Buckthorn …a versatile ingredient that shines in both savoury and sweet dishes. If you have it in your garden, don’t leave the berries for the birds!

by Sheryl Normandeau

Departments

Alberta Beverage Awards Highlights 25 Barrel Aged Gin and Genever A completely new category for 2019!

26 India Pale Ale

Still the king of craft beer 36 Cider

We now have options here, and

some terrific options at that!

49 Sparkling Wine

A dynamic assortment of

world-class sparklers

59

Bourbon and American Whisky For fans of a richer, fuller style of whisky

60 Pinot Noir Still one of the most popular light bodied red wines 66 Open That Bottle Nicole Fewell of Porter’s Tonic

by Linda Garson

22 The Results of the 2019

Alberta Beverage Awards It was a bumper year for the Alberta Beverage Awards. They are stronger and more meaningful than ever.

by Tom Firth

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Salutes and Shout Outs

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Book Review: Calgary Eats

8

Off The Menu: Camp Cookhouse Brown Butter Cornbread

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Chefs’ Tips and Tricks: Thanksgiving Side Dishes

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Step by Step: Sweet Ways with Parsnips

64 Etcetera...

On the Cover: Special thanks to Daivin Macdonald at North City Growlers for doing some incredible work for our custom-made Alberta Beverage Awards growler, and to photographer Dong Kim for capturing it so beautifully in Alberta’s backcountry!

Alberta's freshest food & beverage magazine - October 2019 3

Letter From The Editor

Here we are again with our biggest issue of the year, including the results of the 2019 Alberta Beverage Awards!

It’s hard to believe this is the 7th edition of the awards, celebrating the best beverages to be bought in Alberta – and it was a bumper year! But we love hearing that this issue is your drinks bible, and that you save and refer to it to choose your wines, beers, spirits, and mixers throughout the next year.

We love to hear from liquor stores that they see you walking down the aisles with the magazine in your hand to find the bottles or cans you’ve highlighted. And the good news this year is that more and more liquor stores are bringing in these winners for you!

More thanks are due for the superb hospitality (and delicious snacks!) for our launch at Preston’s Restaurant at the Coast Edmonton Plaza, to Hart’s Table and Bar for our wrap, to all our destinations in between, and to Lorraine Shulba for her tenacity and hard work to bring it all together!

Thanks so much to everyone involved, we really appreciate our judges - 20 of the best and most experienced palates in the province; our stewards behind the scenes who expertly poured several thousand flights for our judges; Hotel Blackfoot whose staff somehow keep us supplied with a constant supply of clean glassware; and to our Competition Director, Tom Firth, who has made all this happen for seven years, and surprisingly, is only just starting to turn grey.

Cheers Linda Garson, Editor-in-Chief

From the Awards, we zipped straight into our 4th Edmonton Treasure Hunt, and it was another amazing day – Edmonton, we love your enthusiasm and spirit!

It makes our little hearts sing to receive emails like this…

Hi Linda, Thanks so much for the fun day.

We really enjoyed the treasure hunt. It was great to see all the new restaurants. We are excited to go and check them out.

Hope to see you next year and maybe in Calgary too.

Thanks The Traveling Blueberries

CELEBRATING EST.

60

1959

YEARS

SERVING ALBERTANS

Brown bag lunches don’t have to be bland and boring!

Put some magic in midday meals this fall. We have recipes to inspire and all the ingredients you’ll need to make lunch worth looking forward to!

Grocery. Bakery. Deli. Café.

Italiancentre.ca

EDMONTON Little Italy | Southside | West End

CALGARY Willow Park

ALBERTA | FOOD & DRINK | RECIPES Editor-in-Chief/Publisher: Linda Garson linda@culinairemagazine.ca Managing Editor: Tom Firth tom@culinairemagazine.ca Multimedia Editor: Daniel Bontje web@culinairemagazine.ca Sales and Marketing: Denice Hansen 403-828-0226 denice@culinairemagazine.ca For Edmonton: Lorraine Shulba 780-919-9627 lorraine@culinairemagazine.ca Design: Little Blue Bug Studios Edmonton Contributors: Anna Brooks Elizabeth Chorney-Booth Renée Kohlman Dong Kim Karen Miller Sheryl Normandeau David Nuttall

To read about our talented team of contributors, please visit us online at culinairemagazine.ca.

Our Contributors < JASON DZIVER

Native Calgarian Jason Dziver has been working as a photographer for the past 22 plus years, and estimates he has taken over 20,000 bottle photos since he started covering wine and beverage competitions. He also likes to take photos of architecture, food, people and products for local businesses and magazines.

When he doesn't have a camera in his hands you can find him cycling, building bikes or messing about in his garage/workshop. See more of his work at jasondziver.com.

< RENÉE KOHLMAN

Renée Kohlman has been cooking and baking professionally for twenty years.Her best-selling debut cookbook, All the Sweet Things (TouchWood Editions, 2017), won Gold at the Taste Canada Awards in October 2018. When not whipping up delicious treats for her popular food blog, Sweetsugarbean, she can be found at her desk writing articles for the Saskatoon StarPhoenix and other publications. She is also a busy freelance recipe developer and hopes to one day have a dishwasher in her kitchen.

< TOM FIRTH

Contact us at: Culinaire Magazine #1203, 804 -3rd Avenue SW Calgary, AB T2P 0G9 403-870-9802 info@culinairemagazine.ca www.facebook.com/CulinaireMagazine Twitter: @culinairemag Instagram: @culinairemag For subscriptions, competitions and to read Culinaire online: culinairemagazine.ca

Tom is a drinks writer, consultant, and judge who has been travelling the world and pulling corks for over twenty years. He is the Managing Editor for Culinaire Magazine and is the Competition Director for the Alberta Beverage Awards, as well as a judge for Alberta’s Finest Drinks List Awards. He has no qualms about tasting first thing in the morning, and his desk is covered in paper and bottles - somewhere under that, a corkscrew might be found. Follow him on twitter @cowtownwine.

All Trademarks presented in this magazine are owned by the registered owner. All advertisements appearing in this magazine are the sole responsibility of the person, business or corporation advertising their product or service. For more information on Culinaire Magazine’s Privacy Policy and Intention of Use, please see our website at www.culinairemagazine.ca.

All content, photographs and articles appearing in this magazine are represented by the contributor as original content and the contributor will hold Culinaire Magazine harmless against any and all damages that may arise from their contribution. All public correspondence, which may include, but is not limited to letters, e-mail, images and contact information, received by Culinaire Magazine becomes the property of Culinaire Magazine and is subject to publication. Culinaire Magazine may not be held responsible for the safety or return of any unsolicited manuscripts, photographs and other materials. Reproduction of this publication in whole or in part without written consent from Culinaire Magazine is strictly prohibited.

Salutes And Shout Outs…

Congratulations to The Italian Centre Shop who are celebrating their 60th anniversary.

From modest beginnings in 1959, this Edmonton-based specialty grocer now has four retail locations as well as a wholesale arm distributing to over 800 restaurants across the province!

More congrats go to Calgary pie makers, Pie Junkie, who are adding to their many successful partnerships. This autumn, Westjet are offering a selection of their sweet and savoury pies on the new 787 Dreamliner flights! Business class travellers to London, Paris, and Amsterdam, can enjoy their signature Aussie Beef as well as Sour Cherry pies, with Butter Chicken and Salted Honey pies following soon. Way to go!

And to Bridgeland Distillery, who have opened their doors in the old Eisenbergs’ furniture space on Calgary’s Edmonton Trail.

This bright and spacious production facility houses their custom-made copper pot still, a private tasting room with desk seating, and a bar where you can sample their brandies, unaged whiskies, “Eau de Vignes”, a bottled Old Fashioned Cocktail - or try sampler flights and inventive mixed cocktails. There are cool Speakeasy Memberships too for added benefits! Open Wednesday-Sunday.

Bridgeland Distillery A couple of miles further north up the Edmonton Trail, Vero Bistro have opened their brand new breakfast spot, “Queens”, serving up gourmet deliciousness with choices of omelettes, croissant bennies, croques, poutines, as well as sweet offerings too. In true Vero style, expect mouth-drooling,

decadent dishes with flair! Open 8 am-2 pm, closed Mondays.

Talking of superior offerings, Modern Ocean is now open on the ground floor underneath Modern Steak on 8 Avenue, in the beautiful space that was Bar Modern. The menu offers a wide choice of responsibly sourced, fresh, raw and cooked seafood dishes for lunch (weekdays 11 am-4 pm) and dinner. Two-beef patty Smash Burgers can be found on this menu too – and watch for special nights such as Tartare Tuesday and Seafood Boil Sunday!

Social Beer Haus Head a couple of blocks west down Stephen Avenue, and you’ll find the brand new Social Beer Haus in the refurbished Mango Shiva and neighbouring space. From the same stable as Kensington’s Espresso Café, and with the same commendable community spirit and local charity partnerships, Social Beer Haus is the new southern smokehouse, Texas style BBQ, craft beer hall, and whisky bar to try! Open for lunch and dinner, every dayof the week.

Stephen Avenue's Blink Restaurant and Bar Annabelle have a new sibling, Annabelle’s Kitchen, in the former Anew Table location in Marda Loop - so we know we’re in good hands for eats and drinks here. Featuring modern Italian fare of your favourite antipasti dishes (think fried mozzarella, meatballs, and roasted eggplant with whipped ricotta), and you’ll be spoiled for choice with the pastas and pizzas!

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Empire Provisions and the Annex Ale Project both have a new shared little sister too.

Lil’ Empire is now open in Annex Soda on 1 Street SE at 42 Avenue, so now you can get Empire Provision’s crazy good, hand-ground burgers and Empire Chicken and Dogs with Annex Ale's superb, signature alcoholic and non-alcoholic craft sodas! Closed Mondays.

We’re welcoming The Allium to Calgary’s 12 Avenue SW, in the Beltline community.

A co-operative owned vegetarian restaurant, the Allium’s menu focuses on local and ethical, creative small share plates such as hazelnut, beet, walnut and carrot paté; fried pickled local mushrooms with miso gravy; and Fried Oaxacan cheese with corn and salsa roja; as well as large, comfort food plates of mushroom spaetzle, za’atar buckwheat polenta, and mulligatawny – and a lovely cocktail selection! Open 5:30 pm, from Tuesday - Sunday.

On Calgary’s 17 Avenue SW, the everpopular Cibo has a new look on the main floor, with new breakfast and lunch menus, new drinks selections, and a new name Cibo Café and Wine Bar. And that’s not all!

There’s a grab and go market where you can pick up your favourite house-made paninis, pasta dishes, pizzettes, and porchetta to eat at home, as well as cheeses, salumi, veggies, pasta, oils, and sauces to make your own.

Open 7 days.

Cibo Café and Wine Bar

Book Review

by KAREN MILLER

Calgary Eats

By Gail Norton and Karen Ralph Figure.1 Publishing $39

a part of their first book (Calgary Cooks) as well as new faces. Not only do the chefs serve up food at the top of their game, establishing Calgary as a food destination, they continue to support the local agricultural community so important to its survival.

The book is easy to use, with a focused feature page on the chef/owner and details on the specialties of the locale, which are conveniently listed alphabetically in the first of two indexes, making it simple to search for a favourite.

Two tireless supporters of the culinary community in Calgary, Gail Norton and Karen Ralph, have been able to include a great representation of our culinary artists who continue to persevere at their craft.

It’s an excellent way to celebrate the accomplishments of those who were already

vegetarian fare found at The Coup (p.70), and the outstanding regional cuisine at River Cafe (p.164), and finishing with an old family recipe for Tiramisu at Teatro (p.187), the recipes cover all the bases.

With the influx of crowd-pleasing breakfast joints in Calgary (despite their lineups) the big flavours found in the brunch recipes are right on trend, so you can recreate a similar experience at home (without the lineups!).

The second index provides a more traditional breakdown of food groupings for recipe motivation. Specific recipes even include recommendations from the chef on ingredient sourcing for those more difficult to find items.

There is something for everyone here, whether looking for a preferred dish or an introduction to a new one. Sharing our adaptations of these chefs’ recipes in our family and friend communities is a great way to encourage their passion and creativity, and ensure Calgary continues to eat well for a long time!

Starting with unique drinks from spirits made with local grains by Eau Claire Distillery (p.92), the increasing popular vegan/

Karen Miller is a former lawyer who got on the "know where your food comes from" bandwagon earlier than most and now focuses on foraging her daily food from local growers.

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Off The Menu

by LINDA GARSON

How we loved to receive this email!

“Hi, I was camping at Cyprus Hills this summer and ate at the Camp Cookhouse in Elkwater, and I still have dreams about their brown butter cornbread. Would it be at all possible that you could ask if they would give you this golden recipe to share with your readers and me?”

-Barbara Having eaten here ourselves, we know how delicious this cornbread is, so we couldn't resist reaching out.

Thanks so much to Camp Cookhouse for generously sharing their recipe, and making Barbara’s dream come true!

Camp Cookhouse Brown Butter Cornbread Makes one 13 x 9” cake pan.

You could also halve this recipe and bake in an 8 x 8” pan.

2 1/3 cup (400g) cornmeal 4 cups (1 L) full fat buttermilk 2 2/3 cup (400g) All Purpose flour 2 Tbs baking powder 1 tsp baking soda About ½ one nutmeg, freshly grated 1 cup (225 g) salted butter 4 eggs ½ cup brown sugar 1½ Tbs salt 1 large lime, zested and juiced

If there’s a dish in a restaurant in Alberta that you’d love to make at home, let us know at culinairemagazine.ca/ contact-us, and we’ll do our very best to track down the recipe for you!

1. Whisk together the cornmeal and buttermilk. Cover and refrigerate overnight up to a few days. When you're ready to bake, remove from the fridge, crank your oven to 450º F (don't use convection) and grease and sugar a 13 x 9” cake pan.

2. Sift together flour, baking powder, baking soda, and nutmeg, and set aside.

3. Place the butter in a tall, medium pot and put on high heat on your stove. Cook occasionally swirling the pot. When it turns a light toasted brown colour remove from the heat and let cool - the colour will continue to darken a bit.

4. In a stand mixer with the whip attachment combine the eggs, sugar, salt, and lime zest, and add the lime juice to the buttermilkcornmeal. Whip egg mixture on high for several minutes until it is very frothy.

5. Add a touch of water and scrape down any sugars stuck to the bottom of the pot.

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Turn the mixer off, pour in the butter (make sure to get all the sugars from the butter!) and whip briefly again. Add the buttermilkcornmeal and mix to combine. Add the flour mixture and mix until just combined - some small lumps are fine but ensure there are no dry clumps of flour.

6. Pour into the cake pan and pop into the oven for 15 minutes - then drop the temperature to 325º F and bake for a further 20-25 minutes.

7. The cornbread is done when the centre springs back if gently pushed or if a skewer comes out clean. When done, remove from oven and immediately invert onto a tray. Allow to cool, cut and enjoy!

Note: CAMP cut square pieces in half and toast on the griddle with butter, then finish with maple syrup.

This cornbread freezes very well - just be sure to reheat to serve.

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Chefs' Tips

by ANNA BROOKS photography by DONG KIM

Tricks!

Thanksgiving Side Dishes

Come Thanksgiving, turkey - or whatever your protein of choice - is usually the star of the show, but it’s all the dishes in between that make our holiday feast so special.

Spiced stuffing, mashed potatoes, broccoli cheddar casserole – every family has their own favourite recipes for traditional Thanksgiving side dishes. With the first frost not far off, why not take advantage of

Alberta’s fantastic bounty of fall produce, and try something new this year?

For our Thanksgiving recipes, we chatted with four local chefs and learned their best tips

and tricks for jazzing up your holiday dinner using local ingredients. Whether you’re vegan, vegetarian, or a committed carnivore, these Alberta chefs share some side dish recipes that just might steal the show.

a lot of attention across Canada. It’s also healthy, affordable, and fresh – keep it as local as possible!”

2. Add remaining ingredients to a large bowl.

Toss in sautéed leeks and garlic. Season with salt and fresh cracked pepper.

Served warm or as a cold salad, try Lazarenko’s recipe for Three Sisters Thanksgiving casserole, a great alternative if you’re vegetarian or vegan.

3. If serving warm, cook in casserole dish for about 15 minutes at 350º F. Garnish with fresh dill or your herb of choice.

Three Sisters Thanksgiving Casserole Serves 6

If anyone knows cooking local, it’s Brad Lazarenko, owner and chef at Culina To Go in Edmonton. To help ease the pain of hosting a big group meal like Thanksgiving, Lazarenko says to focus on making the most out of a few fresh, quality ingredients.

Celebrating Indigenous culture, some of his favourites are locally grown Three Sisters’ beans, maize, and squash.

“There’s a lot you can do with just those three ingredients, like salads and dumplings,” says Lazarenko. “Indigenous food is getting

½ cup (120 mL) olive oil 2 leeks, whites only, finely chopped 3 Tbs garlic, minced 2 cups butternut or kabocha squash, diced and cooked 2 cups fresh corn cut from the cob (or frozen and thawed) 2 cups blanched green or yellow beans, cut into small pieces 2-3 Tbs Sambal chili paste or sriracha 3 Tbs nutritional yeast ¼ cup fresh dill or herb of choice, minced Juice from 1 lemon or 2 limes 2 Tbs (30 mL) honey To taste salt and pepper

1. On low heat, sauté leeks and garlic in oil for about 5-6 minutes.

10 Alberta's freshest food & beverage magazine - October 2019

Can also be served cold as a side salad.

Of course you want to impress your guests on Thanksgiving, but what you’re serving doesn’t need to be a work of art – it just has to taste good. Mikhail Prime, co-owner and chef at The Greenhouse in Edmonton, suggests livening up your dishes using homegrown ingredients to add texture, flavour, and colour.

“There are tons of ways to use green veggies, such as in salsas or marinades. For example, you can wilt chard and add to a dish to finish it,” he says. “Doing a root veggie medley toasted in maple syrup and a touch of cayenne is a unique flavour profile with a Canadian touch.”

For a healthy, fresh kick to your Thanksgiving dinner (and easy to make ahead of time), try

Prime’s recipe for potato salad with turkey bacon and cranberries.

Thanksgiving Potato Side Salad Serves 6

4 large (200 g) russet potatoes, diced 200 g large sweet potatoes or yams, diced 1 package of turkey bacon (optional) 250 g shelled edamame (or 1 frozen bag) 2 Tbs (30 mL) mustard 2 Tbs (30 mL) mayonnaise 75 g cranberries (fresh or dried) 1 small can of chickpeas 1 small can of corn kernels 1 head of purple cabbage, shredded 50 g fresh basil, hand torn To taste salt and black pepper ¼ cup (60 mL) balsamic reduction

1. Put russet and sweet potatoes in a large pot with cold, salted water. Bring to a simmer, and cook until soft.

2. Strain potatoes and let cool (potatoes should be al dente). *Optional: cook turkey bacon in oven until crisp, and dice into chunks for bacon bits.

3. Thaw edamame beans (if frozen) and soak in hot water for two minutes. Strain and add to potatoes.

4. Except for balsamic reduction, add all remaining ingredients to a large bowl and mix together.

5. Place in a serving dish, and drizzle balsamic reduction over top.

J.P. Gerritsen, chef at ATCO Blue Flame Kitchen in Calgary, says the goal for every chef (especially ones doing the cooking for Thanksgiving) is to do as much ahead of time as possible.

Keep side dishes simple, and aim for ones that can be made a day or two in advance. Beets, cabbage, potatoes, and Brussels sprouts are all root veggies Alberta is known for come fall, and Gerritsen says they all work great simply roasted with herbs.

“Try roasting veggies with things coming up in the garden, like sage and rosemary, using beautiful cold-pressed canola oil from Alberta,” he says. “We don’t have a fantastic growing season, so enjoy the bounty of what you have and use up anything you can from the garden.”

For a twist on traditional stuffing (and the best leftover turkey sandwich you’ll ever have, says Gerritsen), try his recipe for Thanksgiving stuffing waffles.

Thanksgiving Stuffing Waffles Serves 6

For simple stuffing: ½ cup bacon, diced 1 Tbs salted butter 2 cups celery, diced 2 cups onions, diced 4 cloves garlic, finely chopped ½ tsp sage, crumbled ½ tsp thyme, crumbled

8 cups day-old French bread, cubed ¾ cup (190 mL) sodium-free chicken broth To taste pinch of salt and fresh ground pepper *Note: Waffles can be made with any stuffing you have leftover For waffles: ¼ cup (60 mL) whipping cream 1 large egg 2 cups simple stuffing, crumbled For simple stuffing: 1. Preheat oven to 350º F. Sauté bacon in a large non-stick pan over medium heat until browned and crisp, about 4-5 minutes.

4. Combine bacon mixture, bread cubes, broth, and salt and pepper in a large bowl.

Spoon the mixture into a greased 9 x 13” baking dish.

5. Bake until stuffing is golden brown and heated through, about 50–55 minutes.

6. Let stand 10 minutes before serving.

For waffles: 1. Whisk together the cream and the egg in a large bowl until smooth. Add stuffing and stir to combine.

2. Add butter, and stir until melted. Add celery and onions. Sauté until vegetables are softened, about 4 minutes.

2. Using roughly 1/3 cup of batter for each waffle, spoon batter and spread lightly onto a preheated greased waffle iron. Cook until golden brown. Serve immediately (do not keep leftover waffles).

3. Add garlic, sage, and thyme, and sauté for 1 minute. Remove from heat and let cool completely.

3. Serve with gravy or cranberry sauce. For leftovers, try making a gravy-soaked waffle turkey sandwich.

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½ Tbs ground rosehip powder 1 bay leaf To taste salt and cracked black pepper For dauphinoise: 3 medium rutabagas, shaved into thin rounds 3 medium parsnips, shaved lengthwise ½ large white onion, thinly sliced 6 cloves of garlic, sliced into thin rounds ¼ bunch sage ½ bunch thyme Toasted crushed cashews for topping Breadcrumbs for topping Smoked paprika for topping

Thanksgiving isn’t usually a time to be health conscious, but there are ways to indulge without giving you the meat sweats or putting you in a food coma for a week.

Adam Ryan, chef at vegetarian restaurant, The Coup in Calgary, says you could try making a quinoa pumpkin casserole with pilaf puree and fresh cranberries - add some toasted walnuts and fresh herbs, and you’ve got a simple, tasty dish using seasonal ingredients.

10-15 minutes, and then remove from stove and let cool.

For dauphinoise: Preheat oven to 400º F.

1. Toss vegetables together in a large bowl with cashew cream, sage, and thyme (leave stems on). Season with salt and pepper.

2. Layer in a large casserole dish. Make sure while layering the vegetables that they are placed flat, and are filling all the corners for even cooking.

3. Cover with parchment paper and tinfoil.

For cashew cream: 1. Combine miso paste, water, and soaked cashews in a large bowl. Using a blender, blend in batches until smooth and creamy.

Cook in oven for 90 minutes (it should be tender all the way through).

2. Transfer to a pot. Add nutmeg, sumac, rosehip, bay leaf, and season to taste with salt and pepper.

breadcrumbs, toasted cashews, and smoked paprika. Place back in the oven for 5 minutes uncovered to toast breadcrumbs.

3. Bring to a simmer, whisking carefully to prevent sticking and burning. Simmer for

5. Scoop and serve with your delicious Thanksgiving feast.

“If you’re getting into veggies, rutabaga, parsnips, and kohlrabi should all be in season before the frost hits,” Ryan says.

“Pumpkin and fall squash are great, and there are so many potato varieties grown out here.”

Creamy and full of flavour, try Ryan’s rutabaga and parsnip dauphinoise, AKA fancy scalloped potatoes.

Vegan Rutabaga and Parsnip Dauphinoise Serves 8

For cashew cream: 85 g miso paste 4 cups (1 L) mL fresh cold water 3 cups (¾ L) cashews, soaked overnight and drained Pinch of nutmeg 1½ Tbs dry ground sumac 14 Alberta's freshest food & beverage magazine - October 2019

4. Sprinkle the top with a mix of

Sunworks Farms: Aiming to be the

most ethical chicken producer in Canada

by ELIZABETH CHORNEY-BOOTH

Ron Hamilton didn’t grow up on a farm, but even as a young boy, he knew he wanted to be a farmer one day.

His dream came true in 1992 — not only was the farm lifestyle calling him and his wife Sheila, but they were having trouble feeding their young daughter, who was suffering a number of health problems due to food intolerances and allergies.

Eventually both Sheila and their other daughter developed food-related health

problems and the Hamiltons decided that the best way to keep their family healthy was to grow their own food to guarantee that it would be free of anything that would make anyone in the family sick.

Before setting up the farm, the couple took a seminar in holistic farm management, and immediately realized that they really wanted to make their farm as ethically responsible as possible.

Over the years, the Hamiltons’ Sunworks Farms (located near Armena, about an hour southeast of Edmonton) has grown into many Albertans’ go-to for meat that isn’t just free of additives, but is also humanely and organically produced.

Ron believes that he and Sheila had an advantage in being newcomers to the farming game — because they didn’t have any family traditions to unlearn, they could start from scratch in the way that made the most sense to them as a family.

Photographs courtesy Sunworks Farms

ms

“Because we come from the city, we weren't really taught in any paradigm,” he says. “We could do things differently from the start.”

The Hamiltons started with 10 cows of their own and 80 baby chicks that had been passed on by Sheila’s sister. Noticing that there was a particular gap in organic and humane chicken in the Alberta market, they decided to make chicken the farm’s primary focus — 20 years later they raise about 135,000 chickens a year.

Weather permitting (because there’s nothing humane about being outside in the depth of the Alberta winter), the birds live the bulk of their lives in outdoor chicken shelters, which are moved every day to make sure that they have access to fresh grass.

As with all of the animals at Sunworks, the chicken is certified organic and completely free of GMOs, chemicals and antibiotics, and is certified humane by the BC SPCA. This means that Sunworks goes through a lot of audits, but Hamilton says it’s worth it to prove that the farm’s practices are completely legitimate.

Take, for example, Sunworks’ very popular chicken sausages. The Hamiltons personally see that product from the chick stage all the way to the farmers’ market. This year the farm purchased a certified humane stunner to make sure that each chicken experiences its end in the most comfortable way possible,

which is something they know is important to dedicated Sunworks customers.

“We raise the chickens on our farm. We have our own chicken processing plant on the farm and we make all our own sausages right on the farm. Then we sell a lot of the products ourselves in farmer's markets,” Ron says.

“So it's a pretty closed loop from the start to the person's plate. Sheila and I are directly involved the back end of the plant, so that we make sure that everything is done right up until the chicken is cut up.”

In addition to the chicken, which makes up about 60 percent of the business, Sunworks also still produces beef (there are about 120 beef cattle on the farm at any given time and they’re harvested “as they’re ready”), pork (about 20,000 pigs a year), turkey (about 2,300 a year), and a limited number of geese, as well as a brisk egg business.

In addition to several varieties of those chicken sausages, Sunworks produces all of the standard cuts of poultry, beef, and pork, as well as pork and beef sausages and burger patties. Naturally, in the spirit of the farm’s original mandate, all of the products are allergy friendly and completely gluten-free.

“We were sort of on the very forefront of just that good clean food thing. With our new humane stunner, we like to think that Sunworks is producing the most ethical chicken in Canada,” Ron says. “No one else

has taken all those steps where they raise it on the farm and process it on the farm. It's super local and it’s just good clean food.”

Sunworks products are available across Alberta at organic grocery stores like Blush Lane Organic Market throughout the province, Nutters in Red Deer, Community Natural Foods in Calgary, Sangsters Organic Market in Fort McMurray, and Real Deal Meats in Edmonton, as well as through food delivery services including Spud and the Organic Box. Customers can also buy directly from the Hamiltons at a number of farmers’ markets, including the Old Strathcona Farmers Market in Edmonton, the Avenida Food Hall and Fresh Market in Calgary, and the Sunworks Organic Meat Store - a “store within a store” at Blush Lane in Edmonton.

Cookbook author and regular contributor to CBC Radio, Elizabeth is a Calgary-based freelance writer, who has been writing about music and food, and just about everything else for her entire adult life.

International award winning artist & designer Lorraine Shulba specializing in custom commissions for your home.

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Sweet Ways with Parsnips Story and photography by RENÉE KOHLMAN

The list of vegetables I won’t eat is a very short one (rutabaga, I’m looking at you), and for the longest time, parsnips were on that list.

18 Alberta's freshest food & beverage magazine - October 2019

I’ve since wised up to their elegant, herbal sweetness and now find myself roasting them whenever I get the chance. This starchy vegetable has a slightly spiced, earthy taste that lends itself well to a variety of recipes.

Parsnips are fantastic in baked goods - yes, just like their cousin the carrot - and in breakfast foods, such as waffles. Truth is, I love being sneaky; the subtle sweetness of the parsnip is carried into batter, and because the colour is so unassuming, no one but the cook can tell there are parsnips hiding out in their waffles.

Not only are parsnips delicious, they are quite good for you - just another reason I hide them in tasty things I like to eat. They are low in calories and rich in potassium, manganese, magnesium, zinc, iron, folate, and phosphorous, as well as vitamins B, C, E, and K. Muffins are a clever use for the humble, underrated parsnip

Parsnips also have high anti-inflammatory properties and the active component, falcarindiol, has the ability to look for and destroy cancer cells in the colon. They are helpful for controlling blood sugar levels as well as reducing cholesterol, and they’re also an excellent source of fibre. A one-cup serving of parsnip contains 7 grams of dietary fibre.

Hooray for the parsnip!

Parsnip and Buckwheat Waffles Makes about 6 waffles

Parsnips are plentiful in the markets and deserve a place on the autumnal table, including one set for brunch. This waffle recipe is simple to make, and I daresay the trickiest part is whipping the whites by hand.

The whites billow up after several minutes of heavy whisking, and when I proudly (and slightly out of breath) showed the bowl of voluminous whites to my boyfriend, he gave me a standing ovation. I’m not sure if you will get your own standing "O" with your whites, but one bite of these tender, delicious, and healthy waffles should earn you one.

1¼ cups all-purpose flour ½ cup buckwheat flour (or wholewheat flour) 2 tsp baking powder ½ tsp salt 3 large eggs, separated ½ cup (125 mL) canola oil 1½ cups (375 mL) whole milk 1 cup parsnips, peeled and grated Butter, maple syrup, fresh fruit for serving

1. Prepare waffle iron according to directions.

I used a Belgian waffle maker.

2. In a large bowl, combine the dry ingredients. In a medium bowl, whisk the egg yolks with oil and milk. Make a well in the center of the dry ingredients and pour in the egg yolk/milk mixture. Combine with a few swift strokes, being sure not to overmix.

Fold in the parsnips.

3. In a medium bowl, beat the egg whites until stiff, using either a hand mixer, or a whisk. Fold the whipped whites into the batter, just barely blending.

4. When the waffle iron is hot, scoop a heaping ½ cup (125 mL) of the batter into the centre of the waffle iron. Cook until light brown or until the waffle iron indicator light goes out. Serve immediately with butter, maple syrup, and fresh fruit.

Parsnip and Cardamom Muffins Makes 12 muffins.

This is a clever use for the humble, underrated parsnip. Once they’re slathered with a little cream cheese icing, the muffins officially land in cupcake territory, but no matter. Seeing as they contain vegetables, go ahead and have one for breakfast.

1 cup all-purpose flour 1½ tsp ground cardamom 1 tsp baking powder ½ tsp baking soda ½ tsp salt 2 large eggs, at room temperature ½ cup packed brown sugar ½ cup (125 mL) canola or other cooking oil 1/3 cup (75 mL) buttermilk, at room temperature 1 tsp (5 mL) pure vanilla extract 2 cups peeled, grated parsnip

1. Preheat the oven to 350° F. Place the rack in the centre of the oven. Line a muffin pan with papers.

2. Stir the dry ingredients together in a medium bowl. In a large bowl, whisk together the eggs, brown sugar, oil, buttermilk, and vanilla. Stir in the grated parsnip. Stir the flour mixture into the parsnip mixture just until combined.

3. Scoop the batter into the muffin cups so they’re about three-quarters full and bake for 18–22 minutes, until the muffins are golden and spring back when lightly touched, and a toothpick inserted in the centre of one comes out with just a few crumbs clinging to it.

4. Remove from the oven and let the muffins cool in the pan on a wire rack for 10 minutes, then remove from the pan and let cool completely on the rack before icing.

5. Spread a generous amount of your favourite cream cheese icing on each muffin.

Renée Kohlman is a busy food writer and recipe developer living in Saskatoon, Saskatchewan. Her debut cookbook All the Sweet Things was published last year.

Cooking with Sea Buckthorn Berries

by SHERYL NORMANDEAU

With a tart, citrus flavour and brilliant colour, sea buckthorn berries (Hippophae rhamnoides) are a unique, versatile ingredient that shines in both savoury dishes and sweet dishes.

The berries are harvested in autumn and are used in a variety of ways: puréed, juiced, dried, or out of hand (watch for the small, crunchy, edible seeds!).

If you happen to grow the trees in your garden, don’t leave all the berries for the birds – help yourself, using these recipes as a starting point!

Try sea buckthorn berries in everything from cheesecake to macarons, to grilled salmon, and drizzled over fresh mesclun greens.

Chicken Stew with Sea Buckthorn Berries

Sea buckthorn products can be purchased at most natural food markets, or online.

This dish is belly-warming comfort food with a berry good twist!

Serves 4

2 Tbs (30 ml) canola oil 2 cloves garlic, crushed ½ tsp ginger, peeled and minced 1 cinnamon stick 2 bay leaves 2 green cardamom pods 2 tsp curry powder 1 tsp paprika ½ tsp cayenne pepper (optional) 1 small onion, peeled and finely chopped ½ tsp granulated sugar 20 Alberta's freshest food & beverage magazine - October 2019

½ tsp salt 1 skinless, boneless chicken breast, cut into bite sized pieces 1 tomato, diced 2 small potatoes, peeled, cut into small pieces 1 large carrot, peeled, cut into small pieces 1 red pepper, deseeded, cut into small pieces ¾ cup (180 mL) coconut milk ¼ cup (60 mL) sea buckthorn purée*

1. Heat oil in a large frying pan. Add garlic, ginger, cinnamon, bay leaves, cardamom, curry powder, paprika, and cayenne pepper.

Cook until fragrant, about one minute.

2. Add the onion, sugar, and salt, and cook until the onion is soft and translucent. Then add the remaining ingredients.

3. Bring the mixture to a boil over medium heat, stirring constantly. Turn the heat to low and simmer gently for about 20 minutes.

Serve over hot basmati rice.

Sea Buckthorn Curd

Sea Buckthorn Berry Refresher

Use this sweet filling for sandwich-style cookies, between layers of white cake, and in flaky pastries. Better yet, eat it straight out of the bowl!

This vibrant, citrusy drink will remind you of summer, no matter what time of year it is!

Makes 1 cup

½ cup granulated sugar ½ cup (120 mL) sea buckthorn purée* 2 eggs 7 Tbs butter, cut into small pieces

1. Combine all ingredients in a small

saucepan. Cook very slowly over low heat, whisking constantly. (Be patient – this can take 10 minutes or more. The low heat is necessary so that the eggs do not curdle).

The curd will thicken as it cooks and the end result will have the consistency of pudding.

2. Transfer the curd to a bowl and cover.

Refrigerate for at least three hours before serving. Sprinkle with sea buckthorn seeds.

Serves 4

½ cup granulated sugar ¼ cup (60 mL) water, plus 4 cups (1 L) ¼ cup (60 mL) sea buckthorn purée* 4 oz vodka Ice cubes, to serve

1. Place the sugar and ¼ cup (60 mL) of water into a small saucepan. Cook over low heat and stir until the sugar is dissolved and the syrup is clear, about 5 minutes.

2. Remove the pan from the heat and cool at room temperature, then transfer to the refrigerator until chilled.

3. Combine with the remaining 4 cups (1 L) of water, the sea buckthorn purée, and the vodka in a pitcher and stir. Pour over ice.

* To make sea buckthorn purée, combine 1 cup fresh, washed berries and ½ cup (120 mL) water in a blender and process. For a smoother result, run the crushed berries through a fine sieve to extract the liquid.

Sea buckthorn shrubs have one other edible component: the leaves! Harvest a small amount of the grey-green foliage in early summer, before the leaves fully mature.

(Exercise caution when picking berries and leaves, as the shrubs have serious thorns.

Gloves are a must). Steep the leaves in boiled water and top with a drizzle of honey for a delicious tisane.

This will make approximately ½ cup (60 mL) of puree.

Sheryl Normandeau is a master gardener and writer from Calgary. She’s always on the lookout for new ways to use fresh garden produce in the kitchen.

Substitute: Use 4 cups (1 L) of sparkling water or club soda instead of the water.

FROM OUR CELLAR TO YOURS

Join the Hester Creek Wine Club.

Enjoy exceptional wines, exclusive events, membership loyalty rewards and much more! www.HesterCreek.com/bench-club

Discover exceptional Okanagan wines 93 POINTS &

PLATINUM National Wine Awards of Canada, 2019

21

JUDGES’ SELECTION Alberta Beverage Awards, 2019

91 POINTS Rick VanSickle winesinniagara.com

The Results of the 2019 Alberta Beverage Awards

by TOM FIRTH, COMPETITION DIRECTOR

It’s been seven years since we launched the Alberta Beverage Awards, and a lot has happened in those years. Most notably for beverage enthusiasts, we’ve seen an absolute explosion of craft brewers and distillers in Alberta - I'd easily put our Alberta-made products among the best in the world. Why so good? Our natural innovative and risk-accepting spirit mean we are willing to learn from the best, but also, we rarely rest on our laurels.

The selection gracing our liquor store shelves and on our restaurant drink lists is easily among the best in Canada; being free from a provincial liquor board deciding what probably should be on a shelf means we have access to some of the best drinks from around the world and from here at home.

everything in between was offered up to our judges for three days of blind tasting at the Hotel Blackfoot in July. Our stewards poured around 5000 glasses for our 20 judges selected from among Alberta’s finest sommeliers, retailers, journalists and educators, and buyers.

The goal of the Alberta Beverage Awards has always been to separate the wheat from the chaff, but what we’ve been finding since our inception is that our shelves are thriving with great products. Sure, there are some… weak or overtly… commercial offerings, but not a lot that are truly bad products. So, our task is almost to find the best examples from a pool of excellent, varietally or stylistically sound offerings.

In each category on the following pages is a “Best in Class”, which is the top performing wine in its category, followed by “Judges’ Selection” which are the other high performing wines in the category. In several categories, there is also a “Top Value”, which is a Judges’ Selection wine that has been identified by the Culinaire editors as providing excellent value as well.

Not such a bad job really.

In our seventh year, we are pleased to say that we had our second highest number of entries to date. Nearly 850 wines, beers, spirits, meads, ready to drink, coolers and

Each listed wine has an approximate retail price - every retailer is different, and we’ve included a range in many cases. Though many of the Alberta-based producers might only be available at their cellar door – I’d suggest trying to find them on the shelf, or contacting them directly.

Each product also has a “CSPC” number, which can be used to help you find it at your local retailer or online at liquorconnect.com.

Some products also have a symbol 2018 after them to identify product that not only did well this year, but also in previous years, indicating that this product is not only good, but also consistently good, year after year.

With so many moving parts, the success of our competition has to be a team effort, and we have to thank our partners, the Hotel Blackfoot including Scott Garrioch and his team, The Import Vintners & Spirits Association, and Liquor Connect.

Special thanks go to Len Steinberg, our judges, and our wine stewards; Mairi, Danielle, Darin, Lana, Patrick, Paul, Grant, Chelsea, Lynne, Karen, and Clint. It is unbelievable what we can accomplish with them. And finally, a big thank you to Jason Dziver, our talented photographer responsible for shooting all the entries and our wonderful behind the scenes images and judge’s photos.

Merlot

The judges at the 2019 Alberta Beverage Awards had a diverse line-up of merlot that boasted consistency and excellence where merlot is once again getting the merit it deserves. The softness and elegance of merlot showcased so well on its own with prominent flavours of blackberry, cassis, plum, baked cherries and chocolate backed by balanced acidity and tannin. Produced in numerous wine regions such as California, Washington, Canada, Northern Italy and most importantly Bordeaux, merlot continues to shine. Cam Pinkney

BEST IN CLASS (TIE) Upper Bench 2015 Limited Release Merlot Okanagan Valley, British Columbia $36-38 CSPC 782642

JUDGES SELECTION Black Sage Vineyard 2016 Merlot Okanagan Valley, British Columbia $28-31 CSPC 754000

Mt. Boucherie 2017 Merlot Okanagan Valley, British Columbia $25-28 CSPC 805186

Mercer 2016 Merlot Washington, United States $27-30 CSPC 815005

Oyster Bay Hawkeâ&#x20AC;&#x2122;s Bay 2018 Merlot Hawkeâ&#x20AC;&#x2122;s Bay, New Zealand $20-24 CSPC 713434

Alberta's freshest food & beverage magazine - October 2019 23

Italian Blends

If you’ve ever been to Italy, you’ll find it easy to make the case that it is the finest wine producing country on the planet… or at least the best in which to visit if you love wine, food, history, espresso, and hilltops. The unique number of grapes makes for endless combinations from endless aspects, altitudes, climates, soil types and stylistic impressions.

From the boisterous wines of Etna (who can beat vineyards on an exploding volcano… like, come on!) to the savoury blends of Tuscany to the exotic and perfectly stoic blends of Boca in Northern Piedmont; there is no lack of delicious choice in Italy. Go get them! Brad Royale

BEST IN CLASS

TOP VALUE

JUDGES SELECTION

Tenuta San Jacopo 2015 Orma del Diavolo Tuscany, Italy $30-35 CSPC 810071

Folonari 2016 Valpolicella Ripasso Classico Valpolicella, Italy $18-20 CSPC 481838

Donnafugata 2015 Tancredi Sicily, Italy $40-45 CSPC 720772

2017

Emotivo 2016 Gran Rosso Veneto, Italy $17-21 CSPC 784012 2017

2018

Giusti 2016 Amarone della Valpolicella Veneto, Italy $105-110 CSPC 820688

Sangiovese and its Blends BEST IN CLASS

TOP VALUE

JUDGES SELECTION

Castello di Radda 2013 Chianti Classico Riserva Tuscany, Italy $37-41 CSPC 809159

Fontella 2017 Chianti Tuscany, Italy $15-18 CSPC 730108

Ruffino 2015 Riserva Ducale Chianti Classico Riserva Tuscany, Italy $26-28 CSPC 45195

2018

Carpineto 2015 Chianti Classico Riserva Tuscany, Italy $26-28 CSPC 682559

Frescobaldi 2015 Nipozzano Chianti Rufina Reserva Tuscany, Italy $22-25 CSPC 107276 2018

24 Alberta's freshest food & beverage magazine - October 2019

Barrel Aged Gin & Genever

Judges at this year awards were “barreled” over to find an entire category for barrel aged gin and genever! An up and coming category; gin is something clearly Alberta excels at with three of the top five hailing from this fine province, and two from my home town of Edmonton! All the goodness of juniper and other local botanicals with a hint of sweetness from the oak. Genever itself is relatively new to the Alberta market, and it’s often referred to as a Dutch Gin – one made with a whisky base rather than a neutral spirit. Lovers of gin and lovers of brown spirits unite here! Marcia Hamm BEST IN CLASS

JUDGES SELECTION

Copper Works Cask Finished Gin United States $80-85 CSPC 820898

Wild Life Distillery Barrel-aged Gin Alberta, Canada $60-65 CSPC 812647

Strathcona Spirits Barrel Aged Gin Alberta, Canada $60-65 CSPC 800202 2018

Hansen Barreled Trouble Gin Alberta, Canada $43-46 CSPC 799449

Oude 3 Year Old Genever Netherlands $75-80 CSPC 795966

Cava

When it’s time to purchase affordable sparkling wine, most consumers instinctively head to the Prosecco shelves at their local wine shop.

But for the adventurous consumer, Cava offers tremendous value and there are some terrific offerings. The wines were generally fresh, well balanced and delicious. The judges enjoyed the dry style of these wines and the tangy citrus flavours would certainly appeal to a broad audience. The Parés Baltà and Villa Conchi Brut were particular standouts and both offer real value. Tim Harder BEST IN CLASS (TIE) Parés Baltà NV Cava Brut Penedès, Spain $19-21 CSPC 717779 2018

JUDGES SELECTION Villa Conchi NV Brut Seleccion Cava, Spain $17-19 CSPC 769173

Anna De Codorniu NV Rosé Cava, Spain $18-20 CSPC 760243

India Pale Ales

India Pale Ale remains the king of craft beer, and has held this position for probably close to a decade by now. That said, there are now nearly as many sub-categories of IPAs as there were overall styles of beer a decade ago. For this reason, the “hazy” IPAs were put into a category all by themselves, and this category featured the more traditional English and West Coast IPAs. Banded Peak came out ahead this time around with their Southern Aspect IPA – a West Coast IPA that pushes the traditional bounds somewhat with a good amount of tropical fruit character, along with some tangerine and lots of grapefruit. Kirk Bodnar

BEST IN CLASS JUDGES SELECTION Banded Peak Southern Aspect IPA Alberta, Canada $17-19 (4-pack cans) CSPC 800493 2017

Apex Predator Brewing White Raven Alberta, Canada $16-18 (4-pack cans) CSPC 783190 The Establishment Brewing Company Sky Rocket II Alberta, Canada $17-20 (4-pack cans) CSPC 820797 Good Mood India Pale Ale Alberta, Canada $16-19 (6-pack cans) CSPC 804437

The Establishment Brewing Company Straight Razor Alberta, Canada $18-20 (4-pack cans) CSPC 818135

Grizzly Paw Evolution IPA Alberta, Canada $12-13 (4-pack cans) CSPC 780020 2018 2016

Born Colorado Lap 1 DIPA Alberta, Canada $16-19 (4-pack cans) CSPC 818496 Russell Triple Berry Milkshake IPA British Columbia, Canada $18-20 (4-pack cans) CSPC 816768

Hazy and New England Style India Pale Ales India Pale Ales (IPA) grew from the pale ale with British brewers adding more hops for preservative purposes around 200 years ago. From the tiny state of Vermont, the Hazy/Juicy IPA was born early in the 2000s as a lighter, more citrusy, and less bitter IPA. Now showing up everywhere in North America, Calgary’s Annex Ale Force Majeure has a nose and flavour of tropical fruit balanced with a slightly bitter finish that proved to be our favourite... David Nuttall BEST IN CLASS Annex Force Majeure NEIPA Alberta, Canada $18-20 (4-pack cans) CSPC 809204

JUDGES SELECTION Collective Arts Life in the Clouds NEIPA Canada $5-7 CSPC 799950 OT Brewing 5 Hundie Hazy IPA Alberta, Canada $12-15 (4-pack cans) CSPC 820771 Alley Kat Fish Bone New England IPA Alberta, Canada $16-18 (6-pack bottles) CSPC 816336

26 Alberta's freshest food & beverage magazine - October 2019

Banded Peak Microburst Hazy IPA Alberta, Canada $18-20 (4-pack cans) CSPC 818695 Town Square Megawatt NEIPA Alberta, Canada $14-16 (4-pack cans) CSPC 804187

2018

2018

d, , d

e

A

Rioja

Tempranillo has its historical heart in Spain. Grown in almost every region in Spain, tempranillo is perhaps best known as the grape of Rioja. Tempranillo, while fruit forward and supple, is a grape that has a particular affinity to oak. If you enjoy some oak-driven character such as vanilla and toast in your red wines these are for you. Enjoy with any red meat or hearty mushroom dishes, or make like the Riojans and pair with grilled or roasted lamb! Margaux Burgess BEST IN CLASS Vina Zaco 2016 Tempranillo Rioja, Spain $17-20 CSPC 742637 TOP VALUE Campo Viejo 2016 Tempranillo Rioja, Spain $14-16 CSPC 757170

FROM OUR GARDEN TO YOUR PLATE JUDGES SELECTION Bodegas Faustino 2005 Gran Reserva I Rioja, Spain $35-38 CSPC 517615 Viña Albina 2011 Gran Reserva Rioja, Spain $40-45 CSPC 809468

FALL FEATURES WEEKDAY EXPRESS LUNCHES Two courses for $20 | Three courses for $25 WEDNESDAY EVENING PRIX FIXE Three courses for $40 THURSDAY EVENING HALF-PRICE SELECT WINES

Viña Albina 2015 Reserva Vendimia Seleccionada Rioja, Spain $TBD CSPC 809466 Hacienda Lopez de Haro 2013 Reserva Rioja, Spain $17-20 CSPC 754666 Monte Real 2015 Reserva Rioja, Spain $33-35 CSPC 767971

RESERVATIONS RECOMMENDED 403 268 8607 | SelkirkGrille.ca

Cabernet Sauvignon

Looking at the flights we tasted, cabernet sauvignon has indeed conquered the world. Known as the “King of Grapes”, we tasted outstanding entries from all over the world, from the United States, to South Africa, Australia, Chile and British Columbia’s Okanagan Valley. A grape of power, with complex tannins and balancing acidity, the entries boasted the hallmarks of cabernet, from cassis, blackcurrant and black cherry to notes of earth and leather. While great cabs can age for years, most of the wines we tasted are ready now. Cheers. Darren Oleksyn

BEST IN CLASS

JUDGES SELECTION

Boekenhoutskloof 2015 Stellenbosch Cabernet Sauvignon Stellenbosch, South Africa $65-70 CSPC 708831

Hillside 2015 Cabernet Sauvignon Naramata Bench, Okanagan Valley $38-40 CSPC 872069 Chateau Ste Michelle 2016 Columbia Valley Cabernet Sauvignon Columbia Valley, United States $22-25 CSPC 232793 Cono Sur 2016 20 Barrels Cabernet Sauvignon Maipo Valley, Chile $25-30 CSPC 542035 Jacob’s Creek 2016 Double Barrel Cabernet Sauvignon Coonawarra, Australia $20-25 CSPC 818349 Columbia Crest 2016 H3 Horse Heaven Hills Cabernet Sauvignon Columbia Valley, United States $22-25 CSPC 748004 Stave & Steel 2016 Cabernet Sauvignon United States $22-25 CSPC 795583 Black Sage Vineyard 2016 Cabernet Sauvignon Okanagan Valley, Canada $25-28 CSPC 754002 Tom Gore Vineyards 2017 Cabernet Sauvignon California, United States $23-26 CSPC 776801 Echeverria 2012 Limited Edition Cabernet Sauvignon Curico Valley, Chile $37-42 CSPC 746854

28 Alberta's freshest food & beverage magazine - October 2019

After Dinner & Dessert Wines

Often referred to as dessert wines, sweet wines are produced globally. A myriad of techniques can be used to coax residual sugar into the finished wine. The ‘Noble Rot’, botrytis, occurs when growing conditions are just right. The Portuguese create sublime age-worthy wines in the Douro Valley by adding brandy to partially fermented grape juice. And, closer to home, Canada produces the gold standard of Icewine, a luxurious, viscous wine made by crushing frozen grapes. Favourite sweet styles of oenophiles always display a balance of sugar and acid, and are nimble, not cloying. Mike Burns BEST IN CLASS (TIE)

JUDGES SELECTION

Inniskillin Niagara Estate 2017 Vidal Icewine Niagara Peninsula, Canada $55-60 CSPC 551085

Takasago Plum Sake Ume Japan $38-40 CSPC 768497

Paradise Ranch 2014 Sauvignon Blanc Icewine Okanagan Valley, Canada $60-65 CSPC 830844

Zenato 2011 Recioto della Valpolicella Classico Veneto, Italy $55 CSPC 755343

2015

2016

2018

Fortified Wines BEST IN CLASS

JUDGES SELECTION

Kopke 10 Year Old Tawny Douro, Portugal $38-42 CSPC 775949

Adega de Favios 2007 Moscatel Reserva Douro, Portugal $29-32 CSPC 808950

2017

2018

Porto Monge Tawny 10 Anos Douro, Portugal $35-38 CSPC 799314

Gin

There are over 600 gin products available in Alberta, of which 42 are made in Alberta. This yearâ&#x20AC;&#x2122;s submissions warranted a record 5 flights of gin to be tasted, often consisting of 8 to 10 gins per flight! The rise in distilleries in the province is robust and with gin being an early-to-market product, virtually every distillery makes one. If you love the high tones of aromatic botanicals and the delight of versatility and choice this might be the best time to be alive as a gin lover in Alberta. Last Bestâ&#x20AC;&#x2122;s Afterglow was a particular stand out! Brad Royale

BEST IN CLASS

JUDGES SELECTION

Last Best Afterglow Gin Alberta, Canada $50-55 CSPC 800545

Park Distillery Alpine Dry Gin Alberta, Canada $45-50 CSPC 781550 2016 2018

Stone Heart Gin Alberta, Canada $45 CPSC 804174

Hills & Harbour Gin United Kingdom $70-75 CSPC 819740

Strathcona Spirits Badland Seaberry Gin Alberta, Canada $50-55 CSPC 787815 2017 Whitley Neill Dry Gin United Kingdom $44-46 CSPC 802952

Wild Life Distillery Gin Alberta, Canada $52-55 CSPC 795640 Hansen Trouble Gin Alberta, Canada $42 CSPC 787955

30 Alberta's freshest food & beverage magazine - October 2019

2018

2017

2018

Roundabout Gin Alberta, Canada $35-37 Distillery Tippa's Lovebird Gin Alberta, Canada $42-47 CSPC 817159

2018

Lagers

Lagers are cool again, gone are the days where they were all described as anemic, fizzy liquid. A truly well-made lager is a thing of beauty, and more and more breweries like Trolley 5 and the collaboration beer from Apex/Folding Mountain are proving just that. Lagers are surprisingly delicate and require patience, discipline and skill to perfect.

John Papavacilopoulos BEST IN CLASS

JUDGES SELECTION

Trolley 5 Turntable Alberta, Canada $14-17 (6-pack cans) CSPC 820263

Folding Mountain Apex Predator Brewing Hour 12 Lager Alberta, Canada $45-50 CSPC 781550

Yellowhead Brewery Highway 16 Lager Alberta, Canada $14-17 (4-pack cans) CSPC 820196

Paddy's Barbecue and Brewery Black Lager Alberta, Canada $14-17 (4-pack cans)

Township 24 Meridian Black Lager Alberta, Canada $14-17 (4-pack cans) CSPC 815756

Rosé

You may have already noticed, but it seems like everyone is drinking “pink” these days. Fortunately, there are dozens of styles to choose from no matter what your preference – lean and crisp, racy and fruity, new world and old world to quench your thirst. Best in Class this year is a Canadian gem, the 2018 Sandhill Rosé - showcasing ripe red berries that will bring you back to backyard summer BBQ’s all year round.

Jynnifer Gibson BEST IN CLASS

TOP VALUE

JUDGES SELECTION

Sandhill 2018 Rosé Okanagan Valley, British Columbia $22-25 CSPC 583351

Barefoot NV Pink Pinot Grigio California, United States $12-14 CSPC 800574

Famille Quiot 2018 Domaine Houchart Rosé Provence, France $19-23 CSPC 738568

Pasqua 2018 11 Minutes Rosé Italy $20-22 CSPC 802206

Meiomi 2018 Rosé California, United States $24-26 CSPC 799716

Monster Vineyards 2018 Rosé Okanagan Valley, British Columbia $18-20 CSPC 486969

2018

Red Single Varieties

The red single variety category was diverse in both grapes and countries of origin. This is not where you’ll find the classic French grapes you might know and love. Instead, it is a category for exploration and discovery… and if you venture in, you’ll be rewarded with awesome examples of quality for value! There were good offerings across the board, everything from bobal to monastrell, nebbiolo, nero d’Avola, pinotage and carmenere. The best reward with great fruit density, nice complexity and balanced tannins – consider a decant and bbq fare for the biggest of the bunch. Jenny Book

BEST IN CLASS

TOP VALUE

JUDGES SELECTION

Fontanafredda 2014 Serralunga d'Alba Barolo Piedmont, Italy $42-46 CSPC 768849

Bouchard Aine 2017 Beaujolais Burgundy, France $14-16 CSPC 112805

La Junta 2015 Cabernet Franc Curicó Valley, Chile $20-24 CSPC 801343 Baglio Normanno 2016 Nero D'Avola Sicily, Italy $17-20 CSPC 793912 Kingston Estate 2016 Petit Verdot Riverland, Australia $16-19 CSPC 726224 Murviedro 2014 Reserve Bobal Utiel Requena, Spain $22-24 CSPC 816659 Juan Gil 2016 Silver Label (12 Meses) Monastrell Jumilla, Spain $25-28 CSPC 724837 Hillside 2016 Cabernet Franc Okanagan Valley, British Columbia $28-30 CSPC 528935

Tequila

While a smaller category this year, tequila continues to gain new enthusiasts with wild abandon. Both winners this year were richer, Añejo or barrel aged examples with luscious flavour profiles that nearly beg to be sipped on a hot day or cool evening. Put away the shot glasses please and break out the nice glasses. These are worth it. Tom Firth BEST IN CLASS

JUDGES SELECTION

Hornitos Black Barrel Mexico $50-55 CSPC 765602

Siempre Tequila Añejo Mexico $90-95 CSPC 812815

32 Alberta's freshest food & beverage magazine - October 2019

la

Cream Liqueurs

After a day of tasting wine & spirits, sampling a lineup of cream liqueurs was a welcome respite. A category usually dominated by big brands; this year many local, Alberta-based and Canadian products made the judgesâ&#x20AC;&#x2122; short list. In addition to balanced sweetness, good mouthfeel and alcohol integration; the panel determined that flavour authenticity be the deciding factor; finding that quality of the maple, chocolate or hazelnut influences would make a best fit for oneâ&#x20AC;&#x2122;s coffee, or having over ice after a fine meal. Nathalie Gosselin

BEST IN CLASS Cabot Trail Maple Cream Liqueur Canada $29-35 CSPC 745168

fresh new menu & cocktails

JUDGES SELECTION Hansen Morning Glory Chocolate Hazelnut Cream Liqueur Alberta, Canada $33-36 CSPC 798543 2018 Rocky Mountain Alpine Creamer Alberta, Canada $37-40 CSPC 820640

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Gewürztraminer

Gewürztraminer is an underappreciated grape and that’s unfortunate because it has so much to offer. The category offers expressive wines that were very drinkable and food friendly. The array of flavours and aromas that the best wines offered was impressive: stone fruit, lychee, white flowers, Asian spice and much more. Some of the wines could use a touch more acidity but, all in all, it was an impressive group of tasty and affordable wines. The perennially terrific Wild Goose Gewürztraminer was the best of the bunch and it was a treat to drink. Tim Harder

BEST IN CLASS Wild Goose 2018 Gewürztraminer Okanagan Valley, British Columbia $23-25 CSPC 414748 2018

JUDGES SELECTION Hillside 2018 Gewürztraminer Okanagan Valley, British Columbia $22-24 CSPC 505206 2017 2018

Tinhorn Creek 2017 Gewürztraminer Okanagan Valley, British Columbia $19-23 CSPC 530675

GSM and Rhône-Style Blends

GSM is an acronym for a majestic red blend made from grenache, syrah (aka shiraz) and mourvèdre modelled after the wines from the southern Rhône Valley. Now, you can find GSM’s from many different countries, with some of my favourites coming from the Australia’s Barossa Valley. Each grape in the blend contributes something different to the blend - grenache adds lush fruitiness, syrah gives bold fruit and structure and mourvèdre imparts an earthy element and grippy tannins. They pair particularly well with Alberta’s hearty cuisine of beef, bison and wild game. One little trick of the trade is that the order the grapes appear on the label indicate, from highest to lowest, the percentage in the blend. So, if you see a wine labelled SGM, you know right away that syrah represents the largest percentage in the blend!

Laurie MacKay BEST IN CLASS

JUDGES SELECTION

Cims Del Montsant 2012 Montsant Montsant, Spain $18-21 CSPC 807442

M. Chapoutier 2014 Domaine de Bila Haut Occultum Lapidem Côtes du Rousillon, France $29-32 CSPC 726121

Domaine Juliette Avril 2016 Cuvee Mailys Côte d'Azur, France $25-28 CSPC 805113

Tenshen 2017 Red Santa Barbara County, United States $35-40 CSPC 816331

Barossa Valley Estate 2017 Grenache Shiraz Mourvèdre Barossa Valley, Australia $22-25 CSPC 520205

34 Alberta's freshest food & beverage magazine - October 2019

Belgian and Strong Beer

Although there is something satisfying about a somewhat simple, easy drinking beer, the truly mind-blowing and lifechanging experiences tend to involve the big, robust, flavourful beers. They often possess tons of malt character, ranging from bread to toffee, as well as complex yeast notes that can be anything from rich and fruity, to peppery or even bubblegum. Though all the while, there is that underlying alcohol strength that, when done well, is subdued and not overly hot, but still ever-present. Averbode Abbey Ale is pale in colour, but big on flavour, with a nice malt character and distinct notes of earth, apple, herbs and honey. Kirk Bodnar BEST IN CLASS

JUDGES SELECTION

Averbode Abbey Ale Belgium $5-6 (330ml bottle) CSPC 795364

Grizzly Paw Tequila Barrel-Aged Venus Golden Strong Alberta, Canada $7-9 (650mL) CSPC 804366 Straffe Hendrik Quadruple Belgium $11-12 (700mL bottle) CSPC 784008

Other Ales: Blonde, Amber, & Cream ales This category is a bit of a “catch-all”, made up from some of the, let’s say, less trendy though eternally classic beer styles that most breweries continue to produce and beer lovers will always enjoy. There is really nothing quite like a well-made blonde ale, and Hard Knox Brewery’s Black Diamond Blonde is just that. Very light and approachable, though possessing a subtle complexity with a pleasant malt breadiness and just a hint of yeast character as well. Kirk Bodnar BEST IN CLASS

JUDGES SELECTION

Hard Knox Black Diamond Blonde Alberta, Canada $14-17 (4-473 ml cans) CSPC 821633

Village Blonde Alberta, Canada $15-18 (6-pack bottle) CSPC 769789 Banded Peak Chinook Saison Alberta, Canada $15-17 (4-pack cans) CSPC 800489 2018

Township 24 Range 28 Vienna Blonde Ale Alberta, Canada $14-17 (4-pack cans) CSPC 819437

Town Square Forged Rye Amber Ale Alberta, Canada $15-17 (4-pack cans) CSPC 800620

Good Mood Cream Ale Alberta, Canada $15-18 (6-pack cans) CSPC 804438 2018

Alberta's freshest food & beverage magazine - October 2019 35

Cider

We have some great news Alberta! Gone are the hard-knock days of synthetic apple flavoured, overly sweetened, hangover-inducing hard ciders. We now have options in market here, and some terrific options at that. French cider had us swooning this year, especially with Bigoud Ciderieâ&#x20AC;&#x2122;s Artisan Organic Cider. It was natural, fresh, and there was no mistaking that it came from freshly pressed apples. It finishes off with a touch of spice to offer up a complex and refreshing cider that truly hit all of the right hedonistic notes. Jynnifer Gibson

BEST IN CLASS

JUDGES SELECTION

Bigoud Ciderie - Artisan Organic Cidre France $12-15 (750mL) CSPC 773158

Rock Creek Dry Apple Cider Alberta, Canada $14-16 (6-pack cans) CSPC 753120

2017

Collective Arts Local Press Cider Alberta, Canada $6-7 CSPC 816449 Wards Picker's Hut Winter Spice Cider Canada $6-7 (650mL) CSPC 787423

Somersby Rose Cider Denmark $5-6 (500mL) CSPC 815294 Somersby Apple Cider Denmark $15-17 (4-pack cans) CSPC 375337 Wards Picker's Hut Premium Cider Canada $6-8 (650mL) CSPC 767578 Lekker PNW Bru Cider Alberta, Canada $4-6 (473mL) CSPC 809846

Cider - Fruit and Apple BEST IN CLASS

JUDGES SELECTION

Collective Arts Apple & Cherry Cider Alberta, Canada $5-7 (473ml) CSPC 816450

Growers Cider Co. Stone Fruit Canada $15-17 (6-pack cans) CSPC 801424 Growers Cider Co. Clementine Pineapple Canada $15-17 (6-pack cans) CSPC 801426

36 Alberta's freshest food & beverage magazine - October 2019

1

Unaged Spirits

I love this category, and I love the quality being made in Alberta these days. Born of the necessity of producing high quality base spirit in anticipation of aged Canadian whiskies, these raw, unaged spirits are really the foundation of what will be some of the finest craft whiskies made in Canada in upcoming years. Shine on you crazy diamonds! Tom Firth

BEST IN CLASS

JUDGES SELECTION

Latitude 55 Moonshine Alberta, Canada $45-50 CSPC 820331

RAW Seasonal Rye Unaged, Port Finish Alberta, Canada $48-50 CSPC 795906

Rocky Mountain Premium Cornshine Alberta, Canada $47-50 CSPC 816614 Wandering Elk Barrel Aged Foundation Spirit Alberta, Canada $49-53 CSPC 809438 2017 2018

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Chardonnay

My desert island grape variety, chardonnay is planted globally and is a brand unto itself. The North American consumer equated the word chardonnay to literally mean white wine, a testament to its ease to grow, market and… glug glug! However, chardonnay is still suffering from the bad rap it earned during its period of explosive growth in the 1980s and 1990s. Nonetheless, chardonnay is the fruit source of the world’s finest white wines. Mike Burns

BEST IN CLASS

TOP VALUE

Jacob's Creek 2018 Double Barrel Chardonnay Australia $22-24 CSPC 802517

Trivento 2018 Reserve Chardonnay Mendoza, Argentina $15-17 CSPC 809519 JUDGES SELECTION Boschendal Estate Winery 2017 1685 Chardonnay Stellenbosch, South Africa $19-21 CSPC 594804 Monster Vineyards 2018 Skinny Dip Chardonnay Okanagan Valley, British Columbia $22-24 CSPC 511634 Chateau de Fuisse 2017 Macon Village Burgundy, France $26-28 CSPC 762325 Oyster Bay 2018 Chardonnay Marlborough, New Zealand $20-23 CSPC 326728

Sake

Sake is really gaining ground across Alberta, and it’s wonderful to see more and more restaurants proudly showcasing their sake lists and adding sake to their beverage offerings. As a brewed beverage made from just four ingredients – sake rice, water, yeast, and koji (rice inoculated with a fermentation culture), sake has more in common with beer than with wine, and with flavours ranging from fresh to creamy, to lush and umami, it pairs really well with food from oysters to steak! Linda Garson BEST IN CLASS

JUDGES SELECTION

Gekeikkan Black and Gold Premium Sake Japan $25-27 CSPC 791645

Aizuhomare Junmai Daiginjo Kiwami Japan $30-33 CSPC 784983

Cowboy Yamahai Junmai Ginjo Genshu (Cowboy Sake) Japan $16-18 CSPC 820980 Kaiun Legacy Japan $48-50 CSPC 810641

38 Alberta's freshest food & beverage magazine - October 2019

Rum

This molasses-based spirit conjures images of pirates, beaches, and tropical umbrella cocktails, famed for being the base of such popular drinks like the Mojito, Dark & Stormy, and the Cuba Libre. Rum has reached a second life of sorts, reestablishing itself as a standalone spirit to be enjoy neat like Brandy or Scotch. Whether in its purest white style or amber, spiced, and dark varieties, flavours are diverse and can range from tropical fruits, roasted nuts, butterscotch, caramel to more toasted wood and sweet spice notes giving layers of complexity and texture from all around the world. Peter Smolarz BEST IN CLASS (TIE)

JUDGES SELECTION

El Dorado 21 Year Aged Rum Guyana $90-100 CSPC 730868

El Dorado 12 Year Aged Rum Guyana $35-40 CSPC 912402 2016 2018

El Dorado 15 Year Aged Rum Guyana $55-60 CSPC 411124 2018

Saint Lucia Chairman’s Reserve The Forgotten Casks Saint Lucia $57-60 CSPC 749269 2018

Amrut Old Port Deluxe Matured Rum India $28-32 CSPC 742542

Flying Dutchman Rum 6yo Oloroso Netherlands $64-68

: : O ctober and N ovember Culina ire Vine & Dine Ser ies :: Autumn is upon us, so join us indoors for our Vine & Dine evenings.

New dates are added regularly, so check out culinairemagazine.ca/events and contact linda@culinairemagazine.ca, 403-870-9802, for more details and to reserve your places.

Vine & Dine, Purlieu Modern Bistro

Our 6-course pairing dinners at ATCO Blue Flame Kitchen all sell out well in advance, so here’s advance notice for our 2020 dates! $78.75 ++ Save the dates! ATCO Blue Flame Kitchen Fridays March 13, June 12, October 2, and November 13, 2020

Thursday October 17, Wednesday 23, and Sunday 27 Brand new Purlieu is receiving rave reviews for their outstanding dishes. And lucky us, we have three evenings to choose from for these superb 6-course pairing dinners! $78.75 ++

Fine Japanese Tea Tasting

ATCO Blue Flame Kitchen

Wednesday November 13, Saturday 23, and Monday 25 We’re excited for our November Vine & Dines at this cosy restaurant for a 6-course pairing dinner of delicious modern Vietnamese dishes and superb service! $78.75 ++

Friday October 18 - SOLD OUT Every one of our 6-course pairing dinners at ATCO Blue Flame Kitchen’s beautiful Lincoln Park home has been outstanding.

With recipes and demonstrations, and secrets from the best. $78.75 ++

Sunday October 20, 3:00-5:00pm It’s a special Sunday when Japanese Tea Ambassador to Canada, Michiko Ono, takes us through 6 very different fine teas, with Japa Café’s superb tea snacks. $38.75 ++

Vine & Dine, Binh Minh

Chateau Ste. Michelle Winemaker Dinner Escoba Bistro

Wednesday November 20 An evening with Washington State’s most prestigious winery, and we’re enjoying their most premium offerings with a superb 6-course pairing dinner at Escoba! $92.50++

Réva Winemaker Dinner Bonterra Trattoria

Wednesday November 27 Réva is one of NW Italy’s most respected wineries, and we’re enjoying their ultra premium Barolos and Barberas with a wonderful 4-course meal at Bonterra. $107.95++ And there are only 2 spots open now for our 12-day, all-inclusive wine and culinary tour of Portugal, May 2020!

Mead

Mead

With over 40 percent of Canadian premium honey produced in Alberta (the bees love our long hours of daylight in the summertime and all our Alberta crops) we have the best possible base ingredient to make premium mead. Mead is fermented honey with water and then whatever flavour additions the producers care to add. While keeping the flavour of the honey is integral to mead, sweetness is not. Mead is produced with many levels of sweetness and it can also be sparkling or made in a style meant to be warmed. There is truly something for everyone! Our winners run the gamut with selections from across many styles. Experiment with this truly local product and discover a new favourite today. Margaux Burgess

Sparkling Mead

BEST IN CLASS

JUDGES SELECTION

BEST IN CLASS

Grey Owl 2018 Hot Apple Pie Alberta, Canada $21-23 CSPC 819958

Spirit Hills Dande Alberta, Canada $22-23 CSPC 756234

2014

2016

2017

Tamarack Jack's Sawyer Alberta, Canada $6 CSPC 806790

Spirit Hills Wild Rosy Alberta, Canada $22-23 CSPC 756235

2015

2016

2017

Tamarack Jack's Swamp Water Alberta, Canada $6 CSPC 805770

JUDGES SELECTION Tamarack Jack's Jack's Axe Alberta, Canada $6 CSPC 811632 Fallentimber Honey Buck Alberta, Canada $8-10 (500mL) CSPC 803559 Fallentimber Mr. Pink Alberta, Canada $8-10 (500mL) CSPC 817652

Mead-Melomel

Honey Based Products

BEST IN CLASS

JUDGES SELECTION

BEST IN CLASS

JUDGES SELECTION

Grey Owl 2018 Cherry Hibiscus Alberta, Canada $21-25 CSPC 809908

Grey Owl 2018 Black Currant Alberta, Canada $21-25 CSPC 798884

Section 35 Bad Teacher Apple Spiced Honey Liquor Alberta, Canada $30-34 CSPC 818536

Burwood Medica Alberta, Canada $50-55 CSPC 812447

Spirit Hills YeeHaa! Alberta, Canada $23-25 CSPC 773294

40 Alberta's freshest food & beverage magazine - October 2019

2015

2017

2016

2018

Pinot Gris/Grigio

Pinot gris, or grigio if you prefer, has long been a leader in white wines with its crisp, clean, and mild mannered personality.

As consumers explore the world of wine, pinot gris is rearing its pretty perfumed head and silky texture more and more.

Same grape, different style the latter being more ripe, more aromatic and a little more rich in personality than the former grigio. I like to think grigio is great for summer and appertifs in cooler months and gris is best suited for Autumn and Winter alongside rich dishes and our feasts throughout those seasons. Mike Roberts

BEST IN CLASS

JUDGES SELECTION

Peller Family Vineyards Pinot Grigio Canada $9-11 CSPC 717965

Gray Monk 2017 Pinot Gris Okanagan Valley, British Columbia $17-19 CSPC 118638 Hillside 2018 Unoaked Pinot Gris Okanagan Valley, British Columbia $24-26 CSPC 65672 2018

TOP VALUE Wayne Gretzky 2017 No. 99 Pinot Grigio Okanagan Valley, British Columbia $15-17 CSPC 5934

Red Rooster 2018 Pinot Gris Okanagan Valley, British Columbia $21-23 CSPC 533174 Longshot 2017 Pinot Grigio California $14-16 CSPC 800578

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White Blends

Don’t get me wrong, I love a good, single varietal labelled wine, but sometimes, the vintners’ art beckons and its good to have a well-crafted blend. The best blends will be a testament to harmony as the winemaker strives to bring out the best of each grape and make a wine far greater than the sum of its parts. This year’s winners cover a range of styles, and yes, some have a little sweetness, but most importantly, these wines rose to the very top at the Alberta Beverage Awards. Tom Firth

BEST IN CLASS

TOP VALUE

Clos du Soleil 2016 Capella Similkameen, British Columbia $28-30 CSPC 823334 2016

Quinta de Aveleda 2018 Vinho Verde Vinhos Verdes, Portugal $14-16 CSPC 734584 JUDGES SELECTION Wild Goose 2018 Autumn Gold Okanagan Valley, British Columbia $24-26 CSPC 414755 2018 Tenshen 2016 White Central Coast, California $35-40 CSPC 816332

Cavit Maso Toresella 2016 La Cuvee Dolomiti, Italy $34-37 CSPC 793870 Gray Monk 2018 Latitude 50 White Okanagan Valley, British Columbia $14-16 CSPC 321646 M. Chapoutier 2017 Les Vignes de Bila Haut Côtes du Roussillon, France $16-19 CSPC 742434

Monte Creek Ranch 2018 Hands Up White British Columbia $18-20 CSPC 782539 2017

Foreign Affair 2017 Enchanted Niagara Peninsula, Ontario $20-23 CSPC 809499 Castoro de Oro Estate Winery 2017 Heart of Gold Okanagan Valley, British Columbia $22-25 CSPC 285320 42 Alberta's freshest food & beverage magazine - October 2019

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Pale Ales

Pale ales and session ales commonly get mixed in together as they tend to be a nice blend of malt and hops, session however, being lighter on both for extreme session-ability. India pale ales tend to not be everyone's style being so bitter on the finish, these brews however are perfectly balanced. Paddy's Barbecue and Brewery not only has great BBQ, but this summer session could keep you there for at least one more platter of smoked turkey, ribs and brisket with a side of coleslaw. Dave Gingrich

BEST IN CLASS

JUDGES SELECTION

Paddy's Barbecue and Brewery Summer Session Alberta, Canada 6-pack cans and on-tap

Trolley 5 Derailed Alberta, Canada $14-17 (6-pack cans) CSPC 788308 The Establishment Brewing Company Afternoon Delight Alberta, Canada $17-19 (4-pack cans) CSPC 818134 Wild Rose High Harvest Strong Pale Ale Alberta, Canada $17-19 (4-pack cans) CSPC 799730 OT Brewing Flagstick Hazy Pale Ale Alberta, Canada $17-19 (4-pack cans) CSPC 820769 Annex Forward Progress Pale Ale Alberta, Canada $16-18 (4-pack cans) CSPC 807102

2018

Village Neighbour Alberta, Canada $16-18 (6-pack bottles) CSPC 789739 Trolley 5 A Hazy Shade New England Pale Ale Alberta, Canada $14-17 (6 pack cans) CSPC 811644 Evil Corporation - Profit & Loss (P&L) Pale Ale Alberta, Canada $17-20 (4-pack cans) CSPC 819878 Canmore Brewing Ten Peaks Pale Ale Alberta, Canada $16-18 (4-pack cans) CSPC 788568

Gose

“What the heck is a Gose” – Gose is pronounced gohz-uh, and it’s an old German style of beer experiencing a resurgence in the craft beer world. Why? Because it’s a style that really lends itself to the addition of vibrant fruit flavours. The beer itself is characterized by having a light citrusy nose accompanied with a light grain or bready quality that has a clean sea breeze finish…is your mouth watering yet? Add in the sweet tropical notes you get from guava and the result looks great in your glass and tastes magical.

John Papavacilopoulos

44 Alberta's freshest food & beverage magazine - October 2019

BEST IN CLASS (TIE) Banded Peak Guavamorphology Gose Alberta, Canada $17-19 (4-pack cans) CSPC 821645 Collective Arts Guava Gose Alberta, Canada $15-18 (4-pack cans) CSPC 817284

Liqueurs

Oft overlooked, but remarkably versatile, liqueurs are a treasure to have on hand. Judges look for purity of expression, but also balance, meaning these are often sweet, but can also offer surprising depth of character, flavours, and balance. The winners at this year’s Alberta Beverage Awards offer a wide range of styles perfect to have on hand. Tom Firth BEST IN CLASS

JUDGES SELECTION

Zuidam Framboise Liqueur Netherlands $44-48 CSPC 805412

Black Diamond Tart Cherry Liqueur Alberta, Canada $35

2018

Limoncino dell 'Isola Italy $37-41 CSPC 801964 Chum Churum - Strawberry South Korea $9-12 CSPC 800833 Back 40 Ol' Apple Betty Alberta, Canada $34 CSPC 790534 2017

2018

Amaro

Traditionally served after a meal to aid digestion and alleviate that bloated and stuffed feeling if you’re an over-eater like me, amari (the plural of amaro) are finally gaining ground in Alberta. I’m delighted to see more choices of these complex, sweetly bitter, herbal liqueurs coming in to our market. Taking top place, Venti is brand new in our province, and is the all-Italian amaro. Venti means “twenty”, and one botanical is chosen from each of the 20 regions of Italy and blended, to produce this aromatic and emotive sipper. Linda Garson.

BEST IN CLASS

JUDGES SELECTION

Venti L-Amaro Italiano Italy $50 CSPC 820748

Vecchio Amaro del Capo Italy $36-41 CSPC 801961 Amaro Tosolini Italy $40-44 CSPC 795127

Brown Ale

Brown ales all share one element in common – their brown colour – though the shade of brown can vary. Some are sweeter than others, while others tend to have a distinct nutty character. In any case, brown ales tend to possess toasty notes to varying degrees, a product of the darker malt used, which ultimately creates the brown colour.

Strathmore’s Origin Malting and Brewing Company came out on top with their Legal Issues Scottish Export Ale. This beer has notes of espresso, caramel, and toffee but is very easy drinking. Kirk Bodnar

BEST IN CLASS

JUDGES SELECTION

Origin Legal Issues Scottish Export Alberta, Canada $12-14 (4-pack cans) CSPC 812892

Canmore Georgetown Brown Ale Alberta, Canada $16-18 (4-pack cans) CSPC 790029 Something Brewing Gimmie that Nutt Brown Ale Alberta, Canada $11-13 (4-pack cans) CSPC 766647 2016

2017

2018

Big Rock Traditional Ale Alberta, Canada $15-17 (6-pack bottles) CSPC 761157 2016

2018

2018

Aromatic White Blends

This category covers a lot of ground, yet seems to be on the rise in Canada. With frequent contributions from riesling, gewürztraminer, and viognier, expect opulent fruity aromas that can recall a whole laundry list of stone and tropical fruits. The best will pack enough fresh acidity to balance out all those histrionics, and may even sport an undercurrent of fine minerality. These can make great sips before a meal.

Raymond Lamontagne

BEST IN CLASS

JUDGES SELECTION

Torres 2017 Vina Esmeralda Catalunya, Spain $15-17 CSPC 165316

Pago Casa 2017 Gran - Casa Benasal White Valencia, Spain $20-22 CSPC 804167

2014

2015

2016

2018

46 Alberta's freshest food & beverage magazine - October 2019

Hugel 2016 Gentil Alsace, France $19-21 CSPC 735498

e

Syrah/Shiraz

A varietal that is revered for its tannic power and dominance as seen in Northern Rhône to parts of Australia while also being a supporting cast member with a host of other grape varieties like grenache and cabernet sauvignon. There were very clear winners in this category and a great showing from the British Columbia’s Okanagan Valley. Syrah is a distinct grape variety showing pepper and spice, forest, leather, smoke, roasted meats, and blackberries with a kinetic mouthfeel. While produced in many areas of the world in particular styles, these wines are incredibly food friendly and sought after. Cam Pinkney BEST IN CLASS

TOP VALUE

JUDGES SELECTION

The Barossan Shiraz Barossa Valley, Australia $21-24 CSPC 795102

Cono Sur 2018 Bicicleta Shiraz Chile $11-13 CSPC 750262

Hillside 2016 Syrah Okanagan Valley, British Columbia $28-32 CSPC 330712 Moon Curser 2017 Syrah Okanagan Valley, British Columbia $33-36 CSPC 764950

2018

Bellingham The Bernard Series 2016 Basket Press Syrah Coastal Region, South Africa $40-44 CSPC 814439 Black Hills Estate 2016 Syrah Okanagan Valley, British Columbia $40-45 CSPC 746272 2015 2018

Single Malt Whisky

Often attributed to Scotch whisky, the term “Single Malt” simply refers to any whisky made using a single malted grain (more often than not that grain is barely), at a single distillery. With over 30 different countries worldwide producing their own expressions of Single Malt Whisky, we tasted beautiful examples from France, the Netherlands and Sweden, just to name a few, with the beautifully balanced Cotswolds Founder's Choice Single Malt from England taking the crown! Erin Loader BEST IN CLASS

JUDGES SELECTION

Cotswolds Founder’s Choice Single Malt United Kingdom $120-125 CSPC 819723

Deanston Virgin Oak United Kingdom $50-55 CSPC 782668 Millstone Single Malt Olosoro Sherry Netherlands $99-105 CSPC 795962

Spirit of Hven Seven Stars No. 6:2 Alcor Single Malt Whisky Sweden $169-180 CSPC 810153 Glenfiddich 14 Year Old Single Malt Bourbon Barrel Reserve United Kingdom $65-70 CSPC 813356

Canadian Whisky

About 200 years ago, Canadian flour makers started producing whisky with their excess wheat and they found that adding just a small percentage of rye to their mash gave the spirit a beautiful, spice packed punch of flavour. People absolutely loved it and started referring to it as “Rye Whisky”. These days this beautiful spirit from The Great White North can made using corn, barely, and/or wheat and both the terms “Canadian Whisky” and “Rye Whisky” can legally be used, regardless of whether or not there is even any rye added to the mash at all. Erin Loader

BEST IN CLASS

JUDGES SELECTION

Signal Hill Whisky Canada $40-43 CSPC 800776

Howitzer Canadian Whisky Canada $40-44 CSPC 815125

Rig Hand Bar M Canadian Whisky Alberta, Canada $89-94 CSPC 798206

Sauvignon Blanc

Sauvignon blanc is a tremendous wine. Typically one of the first that is easily identifiable by wine students or enthusiasts, its bright acids with melon, bell pepper, olive, and clean grassiness, it’s a wonderful grape. And so much more than just New Zealand’s flagship variety. This year, the kiwis showed well as they always do, but Chile took the Best in Class award and British Columbia’s Similkameen Valley made a worthy appearance. Tom Firth BEST IN CLASS

JUDGES SELECTION

Veramonte Reserva 2017 Sauvignon Blanc Casablanca Valley, Chile $13-16 CSPC 602649

The Ned 2018 Sauvignon Blanc Marlborough, New Zealand $17-18CSPC 742653 2017 Clos du Soleil 2017 Fumé Blanc Similkameen Valley, British Columbia $22-25 CSPC 636936 Peter Yealands 2018 Sauvignon Blanc Marlborough, New Zealand $20-23 CSPC 574848 2017 Villa Maria 2018 Private Bin Sauvignon Blanc Marlborough, New Zealand $17-20 CSPC 342360 2015 2017 2018

48 Alberta's freshest food & beverage magazine - October 2019

Sparkling Wine

All that glitters isn’t necessarily gold - so too with sparkling wine. While the sparkling wines of Champagne might get most of the glory, high quality sparkling wine is made around the globe. Of course, to be called champagne, it must come from the Champagne region of France – but here below are a dynamic assortment of sparklers sure to tickle the palate (and perhaps your nose). Tom Firth BEST IN CLASS

JUDGES SELECTION

Gremillet NV Brut Organic Cuvee Prestige Champagne, France $58-62 CSPC 814263

Ferrari NV Brut Trentino, Italy $30-33 CSPC 765673

2017

Louis Roederer NV Brut Premier Champagne, France $70-76 CSCP 268771

Medici Ermete Concerto Lambrusco Reggiano Emilia-Romagna, Italy $22-24 CSPC 741412 Monte Creek Ranch 2018 Sparkling Reserve British Columbia $22-24 CSPC 798645

Kolsch

The popularity of kolsch is exemplified by the fact that while the ABA has judged them in the past, there weren’t enough to require their own category. Now they do. This hybrid beer is essentially an ale brewed at lager temperatures. The pride of Cologne, Germany, its light colour and subtle hoppiness make it a summer/patio favourite. Our winner, Calgary’s The Establishment’s My Best Friend’s Girl stays true to the German roots with noble hops that give it just enough bitterness to stay a cut above standard lagers. David Nuttall BEST IN CLASS

JUDGES SELECTION

The Establishment Brewing Company My Best Friend's Girl Alberta, Canada $16-18 (4-pack cans) CSPC 818449

Big Rock Rhine Stone Cowboy Alberta, Canada $15-17 (6-pack bottles) CSPC 763932 Alley Kat Scona Gold Kolsch Alberta, Canada $15-18 (6-pack bottles) CSPC 705220

2015

Ready to Drink & Coolers BEST IN CLASS

When I was getting my start in the drinks business, ready to drink was basically non-existent and coolers…. let’s just say Bartles & James was big and Mike’s Hard Lemonade later blew the doors wide open on where the category was heading. This year, we see a continuance of the trend with a wide range of coolers, premixed cocktails, and refreshers, but also a highly unique product this year. Tom Firth JUDGES SELECTION

Crazy Uncle Big Lemon Soda Canada $3-4 CPSC 814506

Crazy Uncle Hard Ginger Ale Canada $3-4 CSPC 800830 Founders Original Barrel-Aged Old Fashioned Canada $3-4 (200mL) CSPC 819668 Nude Gin & Soda Canada $12-15 (6-pack cans) CSPC 816976 Eau Claire Distillery Cherry Gin Collins Alberta, Canada $15-17 (4-pack cans) CSPC 815459 Grizzly Greyhound Alberta, Canada $15-17 (4-pack cans) CSPC 820971 Founder's Original Seville Orange Bourbon Sour Canada $3-4 (473mL) CSPC 819677 M.O. Fruitsecco Sparkling Dry Canada $13-15 (4-pack cans) CSPC 812232 SoCIAL Lite Grapefruit Pomelo Canada $11-14 (4-pack cans) CSPC 800167 SoCIAL Lite Field Strawberry Canada $11-14 (4-pack cans) CSPC 812904 M.O. Fruitsecco Sparkling Basil Canada $13-15 (4-pack cans) CSPC 812231 Eau Claire Distillery EquineOx Mule Alberta, Canada $15-17 (4-pack cans) CSPC 815460

What do we do in a beverage competition when we have an alcoholic sorbet entered? This year, we had a Peach Chardonnay Sorbetto with about 5 percent alcohol, certainly it’s intended for adults, but it was the only frozen treat. Overall, it stood tall with a score worthy of a Judges Selection.

50 Alberta's freshest food & beverage magazine - October 2019

Peach Chardonnay Sorbetto by Happy Hour Canada $13-15 CSPC 816077

Stouts & Porters

Somewhere in the early growth of craft breweries, they forgot about the dark beers; stouts and porters. Without delving into what the difference is between the two, they are returning to the mainstream in an array of substyles and alcohol strengths. The common bond is the roasted dark chocolate or coffee flavour that marks these beers. While all the beers scored well in this category, Yellowhead County’s Folding Mountain Parkway Porter best represented the bunch with its smooth character and understated balanced coffee and chocolate notes.

David Nuttall BEST IN CLASS

JUDGES SELECTION

Folding Mountain Brewing Parkway Porter Alberta, Canada $14-17 (4-pack cans) CSPC 797611

Apex Predator Brewing Porter Alberta, Canada $16-18 (4-pack cans) CSPC 785147 Collective Arts Stranger Than Fiction Porter Alberta, Canada $5-7 (473mL can) CSPC 778446 2018 Good Mood Porter Alberta, Canada $15-19 (6-pack cans) CSPC 813154

Eau de Vie & Brandy COCKTAILS

Technically, Eau de Vie is a distilled spirit made from a base of fermented fruits, while brandies are made from distilling a wine base, but they are so much more versatile than a brandy - no snifter required. These are rich spirits with plenty to offer. Neat if you must, but their mixability should never be disputed. Tom Firth BEST IN CLASS

JUDGES SELECTION

Burwood Honey Eau De Vie Schladerer Williams Pear - William's Birne Alberta, Canada $47 CSPC 812448 Germany $30-34 CSPC 107987 Bridgeland Distillery Gewürztraminer Eau De Vigne Alberta, Canada $50-55 CSPC 822116

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Vodka

Vodka… Should it be neutral or nuanced? Long-favoured for being indistinct; increasingly, vodkas are made with an appreciation of place - reflecting nuances of base-grain and region of origin. Not surprisingly, with Alberta being an agricultural heartland, judges were inundated with entries from newer local distilleries. With renewed interest in cocktail consumption, it was encouraging to see the Alberta advantage of fresh water, world-famous grain, and local ingredients to expand the vodka category. Nathalie Gosselin

BEST IN CLASS

JUDGES SELECTION

Rocky Mountain Premium Vodka Alberta, Canada $47-50 CSPC 816616

SNODAY Vodka Canada $52-55 CSPC 821019 RAW Vodka Alberta, Canada $42-44 CSPC 795904 Park Distillery Classic Vodka Alberta, Canada $45-50 CSPC 778452

Deca 10X Distilled Vodka Alberta, Canada $46 (1750mL) CSPC 786515 The Fort Distillery Prairie Gold Vodka Alberta, Canada $45-48 CSPC 808775 Confluence Headwater Vodka Latitude 55 Vodka Alberta, Canada Alberta, Canada $35-40 CSPC 820330 $45-50 CSPC 812419

White Single Varieties

White single varieties are like the mysterious new kids at school. You don’t know a lot about them, they’re a little different, and you’re kind of intrigued. These wines offer a wide variety of styles — they might be light and slightly sweet, dry and full bodied, or crisp and bright. Look for names like roussanne, alvarinho, semillon and chenin blanc. They each bring their own charm to the table. Don’t you think it’s time to expand your crowd? Pop the cork and enjoy. Darren Oleksyn BEST IN CLASS

TOP VALUE

JUDGES SELECTION

Bellingham The Bernard Series 2018 Roussanne Coastal Region, South Africa $29-32 CSPC 759743

Marques de Caceres 2017 Verdejo Rueda, Spain $12-15 CSPC 774466

Santos Da Casa 2016 Alvarinho Reserva Minho, Portugal $24-28 CSPC 795239 Hester Creek 2018 Terra Unica Semillon Golden Mile Bench, British Columbia $22-25 CSPC 641274 Spier 2016 21 Gables Chenin Blanc Tygerberg, South Africa $31-35 CSPC 260646 2018 Spier 2019 Signature Chenin Blanc Western Cape, South Africa $14-16 CSPC 659037 2017 2018 Bougrier 2017 Vouvray Loire, France $19-22 CSPC 755632

52 Alberta's freshest food & beverage magazine - October 2019

Pilsner

Pilsner is a great style of beer, it is the lager with that crisp snap at the end that has your mouth saying "yes sir, may I please have another". The Bohemian style pils is a super crisp and easy brew with a nice grassy fresh character on the pallet from the always-loved Saaz hops. Apex Predator Brewing Pilsner is no exception to the style, it is very exciting that this amazing beer can be conjured up in the most rural of places in Alberta, definitely something to look forward to in the brewing future of this fine province. Dave Gingrich JUDGES SELECTION

BEST IN CLASS

Tool Shed Czechs & Balances Alberta, Canada $15-18 (4-pack cans) CSPC 818224

Apex Predator Brewing Pilsner Alberta, Canada $15-18 (4-pack cans) CSPC 806446

Field & Forge Pilsner Alberta, Canada $14-16 (6-pack cans) CSPC 815936

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Big Rock Pilsner Alberta, Canada $15-17 (6-pack bottles) CSPC 786917 2017

2018

Wheat Beer

Brewers are always looking for the opportunity to take an existing beer style and put their own unique twist on it, I can think of no better example that dry-hopping a traditional wheat beer. People are always asking me what is an easy drinking, refreshing craft beer that’s not too bitter. I tell them look no further than these well-crafted local beers. Revival’s Invader Wheat Ale Version 2.0 and Banded Peak’s Plainsbreaker are perfect examples; they combine easy drinking with personality. John Papavacilopoulos BEST IN CLASS

JUDGES SELECTION

Revival Brewcade Invader Wheat Ale Alberta, Canada $15-18 (4-pack cans) CSPC 819640

Banded Peak Plainsbreaker Dry Hopped Wheat Ale Canada $52-55 (4-pack cans) CSPC 821019 Brewsters Farmer's Tan Belgian White Ale Alberta, Canada $16-19 (6-pack cans) CSPC 804341 Bow River Athabasca Wit Alberta, Canada $16-19 (6-pack cans) CSPC 816962

Troubled Monk Buck Tooth Belgian White Alberta, Canada $16-19 (6-pack cans) CSPC 806233 Something Brewing The White Wit Alberta, Canada $16-18 (4-pack cans) CSPC 777865 Kronenbourg 1664 Blanc 2017 2018 France $16-19 (6-pack bottles) CSPC 157495

International Whiskey

We often associate whiskey first with Scotland and perhaps secondly in Canada or the bourbons of the United States. The truth is, grain and grain-based spirits are produced globally. Internationally, we have some really intriguing drams produced from some surprising countries and they didn’t disappoint. There's loads of malty, oaky caramel goodness in these whiskies integrated, smooth alcohol and long finishes. Sip n’ savour these all on their own served neat or one the rocks or whip up your favourite whiskey cocktail. Scotland beware, the world is catching on and catching up! Mike Roberts

BEST IN CLASS

JUDGES SELECTION

Nomad Outland Whisky Spain $65-69 CSPC 778451

Junenmyo Red Label Japan $90-95 CSPC 818159

Paddy Irish Whiskey Triple Distilled Ireland $35 CSPC 789372 2018

Black Mountain Fumée France $85-88 CSPC 806261

Bordeaux Blends

True classics in every sense of the word, these red wine blends tend to be based on cabernet sauvignon and merlot with varying contributions from a few other traditional varieties. Although you should expect attributes like body and aroma intensity to vary across such a broad category, the best Bordeaux blends should taste of black and red fruits, certainly black currants and cherries, and will flash some tannic structure in the mouth. These generally pair well with meaty fare. Raymond Lamontagne

BEST IN CLASS

TOP VALUE

JUDGES SELECTION

Dourthe 2014 Chateau Pey La Tour Reserve Bordeaux, France $20-23 CSPC 442392

Monster Vineyards Cabs 2016 Okanagan Valley, British Columbia $19-22 CSPC 897074

Bonterra 2014 The McNab Mendocino County, California $60-63 CSPC 726789

2018

54 Alberta's freshest food & beverage magazine - October 2019

Sandhill 2016 Cabernet Merlot Okanagan Valley, British Columbia $23-25 CSPC 168641

Red Blends

This is always a really interesting category to watch the results come in. Other blended wines might be a little more… “classical” like the Bordeaux blend or even The GSM or Rhône Blend. The wines here feature novel blends, but also in proportions that would show up on the label. These are wines that can be made from almost anything and deliver nuanced, unique expressions. Go ahead, try something a little different. Tom Firth BEST IN CLASS

JUDGES SELECTION

The Social Collection 2013 Bin #115 Mendoza, Argentina $21-22 CSPC 806734

Vina Ventisquero 2015 Vertice Apata Vineyard Colchagua Valley, Chile $38-42 CSPC 750674 Mt. Boucherie Estate Winery 2016 Summit Okanagan Valley, British Columbia $55-60 CSPC 805198

TOP VALUE The Dreaming Tree 2016 Crush Red Blend California $17-20 CSPC 747984

The Grape Grinder 2017 Blue Moose Cabernet Sauvignon Shiraz Swartzland, South Africa $15-18 CSPC 800634 Murviedro 2015 Coleccion Reserva Valencia, Spain $22-24 CSPC 816658 Santa Julia 2017 Reserva Malbec Cabernet Franc Mendoza, Argentina $15-17 CSPC 804098

Coffee Liqueurs

This year, we managed to see enough coffee-driven liqueurs to warrant singling them out in the results. Skirting the delicate balance of coffee versus the alcohol, the very best aren’t too bitter, but celebrate the wonderful bean we know and love. Bring on the White Russians!

Tom Firth

BEST IN CLASS

JUDGES SELECTION

Barista Coffee Liqueur Canada $32-34 CSPC 803395

Back 40 Farmer's Blend Coffee Liqueur Alberta, Canada $34-36 CSPC 800163

2018

Rocky Mountain Midnight Mocha Alberta, Canada $37-40 CSPC 821101

Alberta's freshest food & beverage magazine - October 2019 55

Low and Alcohol Free

No and low that is the tempo… As beer went all crafty in the last 25 - 30 years, a new movement has started and that is enjoying beer for the taste and not the buzz. An added bonus is you can still drive after you have a few. This fits well with our Best in Class of the category the mighty Stiegl Zitrone Radler which translates to "Cyclist", a soda blended with a pilsner, it has a nice bright citrus up front flavour and a bite to finish. Dave Gingrich

BEST IN CLASS

JUDGES SELECTION

Stiegl Zitrone Radler Austria $4-5 (500mL) CSPC 801636

Kronenbourg 1664 Blanc 0.5% France $15-16 (6-pack bottles) CSPC 815295

Carlsberg 0.0% Alcohol Free Beer Denmark $10-11 (4-pack cans) CSPC 810735 Partake Non-Alcoholic Pale Ale Canada $8-10 (4-pack cans) CSPC 900672

Prosecco

Still as popular as ever, it was nice to see this tank-made bubbly from all levels of the pyramid score high at this year’s awards. It’s the 50th anniversary for Prosecco DOCG, so it’s a thrill that two from this category saw high marks from the judges and were recognised for their quality. Treviso and DOC categories are fine quaffers though, and also perfect for Bellinis and the ever-popular Aperol Spritz!

Marcia Hamm BEST IN CLASS

JUDGES SELECTION

Masottina NV Treviso Prosecco Brut Treviso/Veneto, Italy $19-24 CSPC 771476

Crudo 2016 Organic Prosecco Veneto, Italy $18-21 CSPC 811201

Nino Franco NV "Rustico" Valdobbiadene Prosecco Superiore Veneto, Italy $24-27 CSPC 584979 Giusti NV Ex Brut Asolo, Italy $26-29 CSPC 819713

56 Alberta's freshest food & beverage magazine - October 2019

Fruit Wine

Although it may be too cold for growing vinifera grapes in Alberta, that doesnâ&#x20AC;&#x2122;t stop us from making fruit wine. There are some tasty wines on the market made from raspberries, blackcurrants, sour cherries, saskatoons and rhubarb. They come in a range of styles from dry to sweet. I like to open a fruit wine when I am in the mood for something just a little different.

In the summertime, an easy rule of thumb is to match fresh fruit with the same fruit wine, or in the dead of winter when you need a pick me up, open a bottle of strawberry-rhubarb wine and be transported back to your garden. Laurie MacKay BEST IN CLASS

JUDGES SELECTION

Field Stone Strawberry -Rhubarb Fruit Wine Alberta,Canada $20-22 CSPC 777796

Monte Creek Ranch Blueberry Wine British Columbia $22 CSPC 261644 2018

2014

2015

2018

Birds and Bees 2018 Hard Core Apple Alberta,Canada $25 CSPC 725972 2018

Field Stone Black Currant Fruit Wine Alberta,Canada $20-22 CSPC 783516 2015

2016

2017

Riesling

One of the greatest grapes to ever make wine, riesling in skilled hands can create a near-magical sensuous, vinous experience. I always expect to see more riesling entered in the Alberta Beverage Awards, but the grape remains a hard sell to many wine drinkers. This yearâ&#x20AC;&#x2122;s winners are a pleasure to drink. Give them a try and find out why I always say that great riesling is proof the universe is unfolding as it should. Tom Firth BEST IN CLASS

JUDGES SELECTION

Upper Bench 2018 Riesling Naramata Bench, Okanagan Valley $27-30CSPC 598805

Charles Smith 2017 Kung Fu Girl Riesling Washington State, United States $20-23 CSPC 732562 2018 Monte Creek Ranch 2018 Riesling British Columbia $20-22 CSPC 782542 2018

Fruit Beers & Lambic

Fruit beers used to be simple. Take a light ale or lager, add raspberries or citrus to it and voilà, chill and serve. No longer. Now more beer styles are involved, and the fruit varieties have expanded (hello guava, passionfruit, haskap, et al). You’d be hard pressed to find a brewery that doesn’t make a fruit beer now. Lambics have their home in Belgium and are a variety of sours made with wild yeast, then fruited to give a sweet, tangy flavour. Calgary’s Big Rock Under the Table Framboise is an homage to this style and was our top ranked beer. David Nuttall

BEST IN CLASS

JUDGES SELECTION

Big Rock Under the Table Framboise Alberta, Canada $19-20 (650mL bottle) CSPC 813972

Wild Rose Wraspberry Ale Alberta, Canada $15-18 (4-pack cans) CSPC 811384

2018

Origin Short Shorts Raspberry Wheat Alberta, Canada On-tap only Lindemans Kriek Belgium $6-8 (375mL bottle) CSPC 811214

Sours

The sour category is all over the place with all of the different styles, the most common these days is the table sour or kettle sour (sours overnight in kettle) which is very one dimensional but fun to work with. Bright tart and to the point, no super funk necessary. The winner of this style was Origin Brewing’s Country Orchard Sour - a nice balance of crab apples and fresh tart notes with a refreshing finish.

Dave Gingrich BEST IN CLASS

JUDGES SELECTION

Origin Country Orchard Sour Alberta, Canada On-tap only

Russell Lemon Meringue Pie Sour British Columbia, Canada $15-17 (4-pack cans) CSPC 819802

58 Alberta's freshest food & beverage magazine - October 2019

OT Brewing Bier Von Der Fels Sour Lager Alberta, Canada $15-17 (4-pack cans) CSPC 820667

Bourbon & American Whisky

The American Whisky/Bourbon category offered a wide variety of styles and there were some terrific offerings. The very best were rich and complex, with notes of spice, butterscotch, red berries and coffee. The category winner, the Michter's US*1 Sour Mash, demonstrated just how deliciously decadent American Whisky can be. It was loaded with notes of cinnamon, vanilla, honey and pepper. For fans of a richer, fuller style of whisky there are some fantastic options available in the Alberta market. Tim Harder BEST IN CLASS

JUDGES SELECTION

Michter's US*1 Sour Mash United States $80-85 CSPC 764490

Maker's Mark 46 United States $62-66 CSPC 742539 Legent Bourbon United States $55-60 CSPC 816854

Pinot Noir

Pinot noir, often referred to as â&#x20AC;&#x153;the heartbreak grapeâ&#x20AC;? due to its thin skins and susceptibility to the elements, is one of the most popular light bodied red wines in the world. In Alberta we get access to wonderful pinots from all across the globe, and in a wide range of styles and price points. This versatile varietal typically has soft, silky tannins and bright, vibrant acidity, making it a great wine to pair with many different dishes. Erin Loader

BEST IN CLASS

TOP VALUE

Upper Bench 2016 Pinot Noir Okanagan Valley, British Columbia $33-35 CSPC 598805

Oyster Bay 2018 Pinot Noir Marlborough, New Zealand $22-25 CSPC 715714 JUDGES SELECTION Lucky Rock 2018 County Cuvee Pinot Noir California $32-35 CSPC 821243 La Crema 2017 Pinot Noir Monterey, California $29-31 CSPC 737431 2017 Siduri 2017 Santa Barbara Pinot Noir Santa Barbara, California $35-37 CSPC 811468 The Social Collection 2016 Bin 116 Castoro de Oro Pinot Noir Okanagan Valley, British Columbia $21 CSPC 810116

Non-Alcoholic Mixers

When we opened up the Alberta Beverage Awards to non-alcoholic mixers, our reasoning was that there is already such a range of craft producers, why not sodas and other mixers? Honestly, we love the chance to try such tasty options. This year, our Best in Class was the Annex Ginger Beer which is spicy, tasty, and so much better than a more... commercial offering neat or in a mixed drink. Tom Firth

BEST IN CLASS

JUDGES SELECTION

Annex Soda Mfg. Ginger Beer Alberta, Canada $4 2018

Double Dutch Cucumber & Watermelon Mixer United Kingdom $2-3 CSPC 805687 2018 Annex Soda Mfg. Root Beer Alberta, Canada $4 2018 Double Dutch Indian Tonic United Kingdom $2-3 CSPC 805689

60 Alberta's freshest food & beverage magazine - October 2019

Malbec

Like peanut butter and jelly, malbec and Argentina are a perfect duo, synonymous in the wine world. Once referred to as the "Black wines" of France the grape's origin is from the French region of Cahors. Originally the grape was called auxerrois and later cot, it was given the name malbec after being planted in Bordeaux by Monsieur Malbeck where it still is used today. In Mendoza, Argentinaâ&#x20AC;&#x2122;s main wine growing region, the grape thrived and has created a wine style to please most palates, from the fruitier, lighter styles coming from the fruitier, lighter styles from the plains to the more complex, structured wines from the mountains. Peter Smolarz BEST IN CLASS

TOP VALUE

Masi Tupungato 2017 Passo Doble Mendoza, Argentina $19-21 CSPC 718441

Trapiche Zaphy 2018 Malbec Mendoza, Argentina $13-16 CSPC 742929

Trapiche 2014 Gran Medalla Malbec Mendoza, Argentina $25-28 CSPC 798283

JUDGES SELECTION

1884 2017 Estate Grown Malbec Mendoza, Argentina $18-21 CSPC 770925

Alma de los Andes 2013 Malbec Reserva Mendoza, Argentina $19-21 CSPC 814443

Catena 2016 Malbec Mendoza, Argentina $22-25 CSPC 478727

2018

Clos Dâ&#x20AC;&#x2122;Argentine 2013 Malbec Reserva Mendoza, Argentina $21-24 CSPC 804699

Rye Whisky

It was a very solid line up of rye whisky submitted this year with all of them exhibiting the rich spicy, vanilla, and butterscotch notes that good rye whisky is famous for. The winners in the category stood out for their bold spicy flavors, warm smooth finish and overall balance as a whole. Whether served neat, on the rocks, or mixed in a cocktail, these beauties are sure to satisfy every lover of excellent whisky.

Bruce Soley BEST IN CLASS

JUDGES SELECTION

Burwood Single Hive Rye Alberta, Canada $52-55 CSPC 813731

Redemption Rye United States $46-51 CSPC 801781

Millstone 100 Rye Whisky Netherlands $105-110 CSPC 778839

Alberta's freshest food & beverage magazine - October 2019 61

Flavoured Vodka

An always remarkable category and one easily misunderstood. For every flavoured vodka brand with a dozen offerings (or more!) of chemically-tasting whipped cream or lemon meringue pie, there are subtle, well-balanced examples worth a look. This year, the best flavoured vodkas were led by the near-classic, and subtle Zubrowka Bison Grass vodka, while our Judges Selections ran the gamut from locally-made to brand juggernauts. Bring on the cocktails!

Tom Firth

BEST IN CLASS

JUDGES SELECTION

Zubrowka Bison Grass Vodka Poland $30-35 CSPC 35840

Broken Oak Blood Orange Vodka Alberta, Canada $40 (Distillery)

Black Diamond Earl Grey Vodka Alberta, Canada $48 (Distillery)

Van Gogh Espresso Vodka Netherlands $42-45 CSPC 721256

Park Distillery Espresso Vodka Alberta, Canada $48-50 CSPC 778453 2017 2018

2015

2016

Absolut Grapefruit Vodka Sweden $30-35 CSPC 811391

Herb Infused Spirits & Liqueurs

Although not as trendy and popular as craft gin and brown spirits, herb-infused spirits and liqueurs definitely deserve a spot in the liquor cabinet. Whether sipped straight up or on the rocks, mixed with tea or coffee or utilized as that secret ingredient in a fantastic cocktail, these spirits are unique, delicious and versatile. With two Calgary craft distilleries on line and more on the way, this category of spirits is sure to expand with more locally produced original and exciting examples. Bruce Soley BEST IN CLASS

JUDGES SELECTION

Confluence Vinland Aquavit Alberta, Canada $35-38 CSPC 814153

Jan Becher Becherovka Herbal Liqueur Czechoslovakia $35-37 CSPC 636068 La Pipette Verte Absinth France $85-90 CSPC 820903

62 Alberta's freshest food & beverage magazine - October 2019

Judges

We couldn’t accomplish anything without our talented pool of judges at the Alberta Beverage Awards.

It takes a special balance of experience, talent, and knowledge to accurately assess flight after flight of blind samples to find the purest expressions of grape, spirit, and grain but also spot faults, avoid palate fatigue, and still look for balance and flavour. Our judges include some of the finest palates in the province – drawn from restaurants, retail operations, consultants and educators. We’ve been told that people avoid having trade tastings the week of the competition since we have most of Alberta’s key beverage influencers on our judging panel!

BRAD ROYALE Brad Royale Consulting

BRUCE SOLEY River Café

CAM PINKNEY Oliver & Bonacini

DARREN OLEKSYN Calgary Herald

DAVE GINGRICH Willow Park Wines & Spirits

DAVE NUTTALL Epicurean Calgary

ERIN LOADER Bricks Wine Co.

JENNY BOOK Fine Vintage

JOHN PAPAVACILOPOULOS

Oak and Vine

JYNNIFER GIBSON King Eddy

KIRK BODNAR Beers n' Such Consulting

LAURIE MACKAY CBC Radio

MARCIA J. HAMM Joy of Wine

MARGAUX BURGESS Alberta Liquor Store Assc.

MIKE BURNS Teatro Group

MIKE ROBERTS Co-op Wine Spirits Beer

NATHALIE GOSSELIN Vine Styles

PETER SMOLARZ Willow Park Wines & Spirits

RAY LAMONTAGNE Pop & Pour

TIM HARDER Highlander Wines and Spirits

Alberta's freshest food & beverage magazine - October 2019 63

Etcetera...

The Maestro's Favourites: A Symphony of Taste Marlin Wolfe was the founder of the Edmonton Chamber Players Orchestra and has conducted the Calgary Philharmonic as well as many other Canadian and overseas orchestras. Wolfe’s been cooking from an early age, and as a passionate home chef, he’s put on countless multi-course dinners as fundraisers for orchestras. Now he’s complied a book of his favourite recipes and hopes to inspire you to conduct your own dinner parties! AuthorHouse $47-$53

Pao de Queijo Gourmet Do you love those little warm cheesy buns too when you’re eating at your local Brazilian steakhouse? Now you can have them at home! Calgary’s Alvim’s Fine Foods’ cheese buns are made with 40 percent cheese and are gluten and yeast-free. There are four flavours to choose from: cheese, olive, garlic, and herbs, with 40 buns in a 1 kg bag.

Around $15-$17 at Sobeys, Safeway, and Italian Centre Shops.

Crackin’ Cranberry Conserve In time for Thanksgiving we’ve found this mildly spiced whole cranberry sauce from the Okanagan, and discovered its many uses – and not just to add pizzazz to your turkey! The berries are mixed with pear balsamic vinegar, orange zest, cinnamon, vanilla, and organic BC jalapenos, making this conserve just as good dolloped on chocolate brownies, cheesecake, and baked brie, as it is with any poultry or roast! Available at Sunterra, The Italian Centre Shop, and other fine food stores. $11-$13.

Off the Hook: The Essential West Coast Seafood Recipes We love this very attractive little paperback book from authors DL Acken and Aurelia Louvet; it’s full of recipes and tips for 60-plus uncomplicated and delicious dishes celebrating fresh British Columbia seafood. We’ll be trying brown butter scallops with parmesan risotto, smoked oyster pot pie, crab and pancetta hasselback potatoes, smoked salmon terrine, and one-pot cioppino, as well as many others!

Touchwood Editions $22.

64 Alberta's freshest food & beverage magazine - October 2019

Upton’s Naturals’ Jackfruit Many of us are trying new protein options, and jackfruit is an interesting and unique choice that Upton’s Naturals has made convenient and unintimidating. The jackfruit is cooked young to help it stay firm and pleasantly meaty, not unlike a mushroom or pulled chicken, and it is filling and high in nutrients. Available as Original (unflavoured), in Thai Curry Sauce, and in BBQ Sauce, $6 per 200g pouch from Sobeys, Blush Lane, and other fine grocers.

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吀愀猀琀椀渀最 刀漀漀洀 伀刀 䈀伀伀䬀 䄀 吀伀唀刀

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part of the pilot project with her “Cheezy Bizness” grilled cheese sandwich truck.

Shortly after, a friend gave her some tonic syrup from her travels, and while she didn't even like gin and tonic, the syrup was a game changer, and she went in search of some made in Canada - but couldn’t find any, so she started researching and developing recipes.

She quickly named the tonics after their son, branded it, and sold their first order to Vine Arts early in 2013 - not even a year into launching the truck. “I was making it on the truck as it was a fully fledged commercial kitchen that I only used part time, and so I would do it on days I had off,” she says.

Open That Bottle

by LINDA GARSON photography by DONG KIM

“I think the key is being unique, and being passionate about what you're making - especially with a food truck, because if you're just doing it for the money, it's going to get really hard, really fast,” says Nicole Fewell, creator of Porter's Tonic.

She grew up with a mom and a grandmother that love food and love to cook, and while the family moved around for her father's work, they would go back to her grandma's in Boissevain, Manitoba, every summer.

Unsure what direction to take on leaving school, Fewell tried various paths. Starting with general sciences, she moved to food science - but then decided to be a musician, and studied classical voice for two years.

“She used to grow fresh peas and raspberries, and my first food memories are of her homemade bread with butter and honey on it,” says Fewell. “There was an apiary there, and the beekeeper would always give us honeycomb that had honey in it to chew on our way home.”

She moved to Nelson after her marriage, and was inspired by working a season in the Whitewater Ski Resort’s kitchen for Shelley Adams, the ‘Whitewater Cook’. A spell in the food industry in Invermere and Calgary followed, before she changed direction to become a flight attendant.

Her mom would cook dinner every day, and Fewell would cook with her. “And I just naturally fell deeply in love with food,” she says.

After her son, Porter, was born she stayed home for five years, and was fascinated by the food truck revolution that had just started.

Encouraged by friends, in 2012, she became

66 Alberta's freshest food & beverage magazine - October 2019

Getting up at four o'clock in the morning to find parking spots, and work all day for a two-hour service is tough. Fewell is passionate about local product and making everything from scratch every day. “And people really appreciated that,” she says, “and I think that was part of the success and why I was able to sell it - because it couldn't be recreated specifically the way that I did it.”

“But Porter’s Tonic has grown completely organically to 80 locations across Canada now, and we're hoping to export to the UK soon,” she adds.

So what bottle is Fewell saving for a special occasion?

The family regularly visit the Okanagan in summer. “Our son was out there in hockey school, so as we were close by we went to Black Hills to see Michael (Bigatini, of Willow Park Wines & Spirits) who’s there in the summer for two months,” she explains.

“We had an incredible tasting. And the 2015 Nota Bene was beautiful - lush, full of berries, with just a really subtle hint of spice. He said it's an exceptional vintage, which is really exciting, and that it would cellar really well.”

“As we were there because of our son, we decided we would keep it until he graduated.

So it'll be super fun to enjoy it then, and reflect on how much time has passed.”

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