The Cellar Door Issue 25: Women & Wine

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Cellar Door Wine a n d p o ss i b i l i t i e s b y Ba n v i l le & J o n e s W i n e Co.

WOMEN & WINE Issue 25 October 2016 – January 2017

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contents Features

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24 Passion and Perseverance: Making It in the Wine World Four women share their insights into working in their diverse (and always interconnected) corners of the wine industry.

34 Prima Donna del Vino: An Interview with Donatella Cinelli Colombini Sylvia Jansen has a conversation with Donatella Cinelli Colombini, owner of two influential Italian wineries, an innovator in wine tourism, and president of Italy’s Associazione Nationale Le Donne del Vino (Women of Wine).

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40 Holiday Table Sylvia Jansen, Gary Hewitt and 529 Wellington’s Christopher Sprague fill your holiday table (and wine glasses) with cheer.

49 Visionaries of Champagne When you dig into Champagne’s roots, you find four incredible women who were instrumental in building the foundations of the world’s most celebrated wine region.

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Cover: Donatella Cinelli Colombini with her daughter Violente and their wine staff (photo courtesy Donatella Cinelli Colombini)

Honest food created from the diversity of the lands and waters of our great country.

Capture the season in a glass with our eclectic wine menu In n at the Forks –– 75 Forks Market Road 204.944.2445 twitter.com/smithwin nipeg smithrestaura nt.ca

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contents Columns 10 A Message from Tina Jones

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12 Ask a Sommelier 16 Banville & Jones and Company 20 Behind the Label Tenuta Sette Cieli

22 Gluggy Holiday Wish List

28 Profile Wade Salchert, La Roca

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30 Gary’s Corner Friends and Mentors

46 Trending A Complex Subject

54 Wine & Drinks College Manitoba

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56 Banville & Jones Wine & Food Events 58 Sidebar A Bit of Learning

60 Culinary Partners

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61 Shopping List

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62 Top Picks

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Cellar Door

Publisher Lisa Muirhead | lisa@poisepublications.com

For advertising information, please contact vanessa@poisepublications.com

Editorial Board Tina Jones, Andrea Eby, Sylvia Jansen, Gary Hewitt, Mike Muirhead Graphic Design Ryan Germain | ryan.germain@gmail.com Advertising Sales Director Vanessa Shapiro | vanessa@poisepublications.com Contributors Tina Jones, Todd Antonation, Jan de Vlaming, Andrea Eby, Carol Fletcher, Gary Hewitt, Sylvia Jansen, Jill Kwiatkoski, Steve Lagmodiere, Ian McCausland, Sara McDonald, Saralyn Mehta, Mike Muirhead, Joel Ross, Christopher Sprague, Sharon Steward, Rick Watkins

In 1999, Tina Jones had the vision of opening Banville & Jones Wine Co., a fine wine boutique in Winnipeg, Manitoba that specializes in promoting wine education and lifestyle. It is located in a three-storey Tuscaninspired facility that houses fine wine and accessories, an educational facility, and a private function room.

Banville & Jones Wine Co. 1616 St Mary’s Rd. Winnipeg, MB R2M 3W7 ph. 204-948-9463 www.banvilleandjones.com

Published for Banville & Jones Wine Co.

by Poise Publications Inc. | www.poisepublications.com

Printed in Canada by Transcontinental

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a message from tina jones TINA’S FAVES • Wife and husband teams that make fabulous wines, like Markus and Liz Bokisch from Lodi, California; Philippe and Pascale Zinck from Alsace, France; and Larry and Mary Ann Tsai who have built Moone-Tsai in Napa, California into something special.

• Brilliant managers who have taken over responsibility for wineries and are making incredible wines, like Marta Rovira who runs Mas d’en Gil in Priorat, Spain.

• And finally, networking with other energetic women and men who love this business as much as I do!

Our goal in The Cellar Door is to entertain and inform about the complex world of wine. For the past eight years, The Cellar Door has toured the where of wine, by inviting you to enjoy some of our best-loved wine regions. And we have explored the what of wine, highlighting many grape varieties that make up our favourites. In this issue, we decided to focus on the who, by celebrating some of the people in wineries and the wine business—the women of wine.

Wine is one of those industries where women have been involved at very high levels for a very long time. Historically, when women have taken the helm of family wineries or businesses, they have turned out an amazing and successful product. And today, even in a time of multi-national companies and global trade, many, many wine producers still farm small vineyards of a few hectares. Scratching the surface of these small producers reveals a lot of families making their living making wine, with women as important leaders and partners. It is a good time to celebrate their achievements!

In my own career, I was fortunate to stumble into this wonderful business. Over the past 17 years, I have felt grateful to be able to nurture Banville & Jones from an idea into the incredible success that it is. Assembling a team that has helped drive forward the wine scene in Manitoba, and a most educated team of wine experts in Canada— all under one roof—is both exciting and humbling at the same time.

Allow us to carry you forward into an exploration of the who of women in wine! Andrea Eby talks to a few of these women about their careers; Sylvia Jansen explores Champagne, where women have made some amazing contributions, historically and today; and we talk to one of the great leaders in the wine world today, Donatella Cinelli Colombini of Italy.

We hope you enjoy every page!

Tina Jones

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35 years of helping your family grow, preserve and manage prosperity.

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ask a sommelier I am just getting into red wines, and I have to say that I really don’t like red wines that have that puckering dryness to them. Are there certain grapes that are more apt to have this?

What types of wine are good to try for softer reds?

—Sarah Lawrence

Dear Sarah, The puckering dryness you are describing is a result of the levels of tannins in the wine. Tannins are found in the skin of the grapes, as well as the seeds and stems. The thicker the skin of a grape, the more pronounced the tannins will be.

Additional tannins come from aging wine in wood barrels. Ask us to guide you to wines fermented in stainless steel as apposed to oak. To avoid the puckering dryness, stick to thinnerskinned grapes like Pinot Noir, Gamay, Tempranillo, and Grenache. To start you out, I would recommend the Aragonesas Don Ramon Grenache/ Tempranillo blend from Spain ($12.99).

Next up the ladder is Cave Spring’s great Gamay from Niagara ($23.99), and if you want to try something really special, Buena Vista’s Pinot Noir from Sonoma is a great food wine ($28.99).

If you do end up buying a wine that you find too tannic, try pairing it with cheese: the tannins will bind with the fat in the cheese, making them seem softer.

—Saralyn Mehta

Dear Charlie, Historically, Old World wines (i.e., from Europe) were less fruity, more acidic, less alcoholic, and, for red wines, more firmly tannic than wines from the warmer growing regions of the New World (i.e., the Americas, New Zealand, Australia, and South Africa). Today, as New World producers emulate Old World styles, Old World producers adopt New World techniques, and climate change warms Old World regions, the geographic distinction, while still valid, is becoming less definitive.

Yet, the concept of savoury-fresh-firm wines versus fruity-soft-round wines remains a useful tool for guiding wine lovers to the wines they like. That’s why, as wine advisors, we constantly ask questions such as, “Do you usually prefer Australian or French wine?”— which is shorthand for “Do you like New World or Old World-style wines?” Our great challenge today is that we need to know how the grape variety, terroir, and winemaker have shaped the style of every single wine.

To answer this question, we turn to our favourite cheese experts, Courtney and Meg of The Cheesemongers Fromagerie: Dear Tammy, Wine and cheese. A classic pairing that reinvents itself time and time again, as we seek balance between the science of pairing, and freeing ourselves of the doctrine that keeps us a little afraid of making a mismatch.

Considerable headway in the study of taste and molecules by researchers with an astute way of relating it to the way we enjoy dining have made the science almost seductive. As Cheesemongers, we are approached every day about pairing wine with cheese and our one, non-negotiable statute is this: don’t overlook the art; use your imagination. Today, you get to play alchemist.

Start with a wine or a cheese you love and reflect on some of its shining characteristics and subtle nuances, then seek a match that harmonizes some of your favourite stylistic elements. Romantics might match terroir, while others use the bubbles in a fresh Lambrusco to wrap around the rich molecules in a sheep’s milk cheese. A zippy Sauvignon Blanc with chèvre is a no brainer, but it’s indulging your curiosity that lands you in one of those moments where the first taste of a pairing softens your shoulders and weakens you in the knees. It’s how culinary memories are made.

—Courtney and Meg

—Gary Hewitt When you talk about “New World” and “Old World” wines, do the wines from these regions have similar characteristics?

I want to put together a wine and cheese tray, but I don’t know where to start—cheeses or wines?

—Charlie Donaldson

—Tammy Mosek

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IF YOU HAVE A QUESTION FOR OUR SOMMELIERS, TEXT US BETWEEN 9 AM AND 9 PM AT 204.400.0499 OR FIND US ON INSTAGRAM AND TWITTER @BANVILLEJONES.

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9 Friends of Banville & Jones Wine Co. 1. Julia, Mike and Tina Jones celebrate 40 years since The Judgement of Paris at Chateau Montlena in Napa Valley; The Cellar Door Advertisers’ Event (images 2–9) 2. Lucas Sparrow, Lisa Turick, Mike Jones, Ben Sparrow; 3. Jennifer Goreski, Jeanne Elliot, Ray DuBois, Michelle McFarlane, Liz Kaye, Dr. Ines Guedes; 4. Chantal Hogue, Rhonda Hancock, Marlys Heim, Andrea Eby, John Heim; 5. David Schmeichel, Bill Acheson, Tina Jones, Kasey Boisselle, Jeremy Epp; 6. Kim Antonation and Ksenia Anikin; 7. Eric Fehr pouring Vineyard 36 Cabernet into the Stanley Cup; 8. Jihan Aquino, Carmen D’Ignazio, Wendy Coleman, Neil Middleton; 9.

Lisa Muirhead, Lise Belanger, Patricia Veert, Dr Bruce McFarlane.

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Friends of Banville & Jones Wine Co. 10. Peter Hill and Nicole Cote; 11. Stanley Cup Champions Mike Keane and Eric Fehr with James Reimer; 12. Ian and Karen Sutton with The Cheesemongers’ Meg Gifford; 13: Corinne Price, Maurice Toutant, Vicky Wiens; 14. Wanda and John Davidson, Donna and Bob Vernon; 15. Tina Jones with Hartley and Heather Richardson; 16. Brenda Zaporzan and Barb Stevens; 17. Tammy Keane, Louie Tolaini, Tina Jones, Renee Sanguin; 18. Rob and Todd pour some of our summer favourites for guests; 19. Matt Ramsay, Terik Cabildo, Kelsea Cassell, Samara Weidman, Sean Davids.

www.banvilleandjones.com 17

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behind the label: Tenuta Sette Cieli

By Andrea Eby, D-WSET, CMS, Sommelier

Tenuta Sette Cieli 2013 Yantra Monteverdi Marittimo, Italy $27.99

Tenuta Sette Cieli 2012 noi4 Bolgheri DOC, Italy $42.99

Tenuta Sette Cieli, (“The Estate of the Seven Skies”) began as a respite from the hectic pace of modern life. Entrepreneur Erika Ratti chose the property for its stunning views of the Tyrrhenian Sea and the endless hills upon which she would graze her horses. In 2001, encouraged by Axel Heinz, agronomist of the famous Ornellaia estate, Erika planted the first vineyards at Sette Cieli.

Differentiated from the majority of the surrounding viticultural land by elevation and soil composition, Tenuta Sette Cieli has all the natural factors necessary to create legendary wines. Perched at over 400 metres above sea level, the grapes of Tenuta Sette Cieli are the lucky recipients of cooling sea breezes, magnified by the effects of altitude.

This natural cooling bestows upon the grapes a freshness that most Bolgheri DOC producers envy. Additionally, the rocky, mineral-rich soils naturally control the vigour of the vines, helping to promote optimal ripeness in each cluster.

Although the Bolgheri DOC has gained world renown, largely due to the wines of legendary estates such as Ornellaia and Sassicaia, the area of Monteverdi Marittimo is largely unknown, thanks to a randomly drawn boundary that neglected to include this section of the Bolgheri hills. Although not officially part of the prestigious DOC, Tenuta Sette Cieli deserves inclusion. Perhaps, with time, the wines of Tenuta Sette Cieli will so distinguish themselves that Monteverdi Marittimo will become a more renowned region.

Winemaker Elena Pozzolini worked in California, New Zealand, Australia, and Argentina before returning to her Tuscan roots to take over the reins at Tenuta Sette Cieli. Her passion is a true pleasure to behold. Extremely well connected and respected, Elena could have worked anywhere, but the first time she visited the property in 2013, she knew immediately that she had to work at Tenuta Sette Cieli. The terroir was beyond her wildest dreams and the 20 http://banvilleandjones.cornervine.com

Tenuta Sette Cieli 2009 Indaco Monteverdi Marittimo, Italy $59.99

Tenuta Sette Cieli 2009 Scipio Monteverdi Marittimo, Italy $117.99

trust that the owners put in her provided her the freedom to realize its true potential.

Elena employs only organic practices in her vineyards and only female workers in the vineyard, citing that although the men work faster, the women are more thorough and this commitment to detail means less work throughout the life cycle of the vine.

“What I am looking for when I taste a wine is ‘balance,’ such a great word that signifies so much, yet is so difficult to achieve (in both our personal lives and in wine),” says Elena. “This pursuit of balance is the reason I work organically, as this type of viticulture helps the vines avoid stress and brings them into equilibrium. Tenuta Sette Cieli’s soils and climate are a perfect complement to this approach. The clay, rock and limestone soils, the wind, the altitude, the cool nights; combined with the density of the vines and the precise work of the vineyard workers combine to make the differences in quality that allow me to create the balanced wines I so admire.”

After leaving Argentina, Elena never dreamed she would use her knowledge about Malbec at Tenuta Sette Cieli; however, her expertise allowed her to conclude that the vines planted as Merlot were in fact Malbec. As a result, Elena has captured the essence of Malbec in Italy, further setting her wines apart from other Bolgheri vineyards. Recently, Elena has expanded the vineyard area, constructing beautiful stone terraces to capitalize on the hillside exposures. In addition to Malbec, the vineyards now include plantings of Cabernet Sauvignon, Merlot, Cabernet Franc, and Sangiovese.

Tenuta Sette Cieli is quickly becoming a rising star in the Bolgheri sky. The combination of international and traditional grape varieties, Tuscan terroir, and Elena's passion has resulted in the crafting of stunning wines that punch far above their respective price points. 

Situated between the Breede River and Langeberg mountains in Robertson, lies Bon Courage Wine Estate. Here, the Bruwer family, with André at the helm, produces a selection of fine wines, ranging from noble whites and classic reds to the elegant and award-winning Jacques Bruére Cap Classique sparkling wines. After a study trip to California, André pioneered night harvesting, underground cellar maturation and mechanical harvesting in the area.

For André Bruwer it was a personal ambition and triumph to put Robertson on the map as one of South Africa’s premium wine growing regions.

Winnipeggers Paul and Shirley Martens first visited South Africa in 1996.

Thus began a love of the South African people, culture, and their imminently drinkable wines! They formed Blend Imports and return each year to explore South Africa’s boutique and family-focused wineries, bringing the most interesting and affordable wines back to Manitoba to share with you.

Bon Courage Unwooded Chardonnay 2016 $17.99 Diverse tropical tones with orange peel, guava and melon.

Showing fullness on the palate with citrus and lime flavours finishing with a clean, lemon zest mouthfeel.

Bon Courage Blush Sparkling Wine $16.99

Bon Courage Jacques Bruére Brut Reserve $29.99

A delightful carbonated sparkling wine with a slight hint of Muscat on the nose. Clean, fruity and refreshing finish.

This pink semi-sweet sparkling wine makes a refreshing alternative to the norm. Specially made to accompany all the good things in life.

Pinot Noir and Chardonnay grapes are used for this Cap Classique wine, styled on Champagne wines.

Fruit driven and beautifully poised.

Aromas of peach and hints of citrus. A lively mousse awakens the palate which has both intensity and delicacy.

Crisp with a lingering finish. Excellent to enjoy with food - a wine for all occasions.

Bon Courage Wine Estate, South Africa

blendimports.com

No one dreams of drinking an average bottle of wine.

Thelema Shiraz $31.99 This aromatic, rich and velvet textured Shiraz shows ripe black fruit, cassis and lovely spice on the palate.

Full bodied.

Badenhorst The Curator $15.99 The Curator is a red blend from the granite soils of Swartland, South Africa. Shiraz is the dominant varietal with some Cinsaut, Mourvedre, and Viognier. This bright blend displays exotic red and black fruits with a mouth filling texture.

The palate tastes of red plums, currants and licorice with a thread of spice throughout.

gluggy

By Saralyn Mehta, Sommelier

Holiday Wish List Every year about this time, I start to feel that agonizing pit at the bottom of my stomach. My mind screams, “The holidays are coming! The holidays are coming!” You might think that my anxiety would be about working retail over the next few crazy months, but it’s not. I actually really enjoy that part. My anxiety really stems from the annual bleeding of my bank account. Being part of a blended family that celebrates both Chanukah and Christmas is, to say the least, very expensive! Long gone are the days when my son’s wish list consisted of a couple of Hot Wheels cars and a Lego set. We have moved on to the teenage years, where the demands are expensive video games and more expensive electronics.

Roy (my partner) is a master of making something delicious out of whatever is in the fridge, so the food part is covered. The wine is another story. While I would love to serve my guests white Burgundy and Napa Cab, alas, that is not in the cards. My budget for the holidays is under $20 per bottle. Thankfully, I get to spend my days roaming the bunks at Banville & Jones to find the gems that over-deliver and impress even the pickiest palates.

Once the wishes of a consumer-happy teenager have been met, there isn’t a lot left over for entertaining family and friends. To make matters a little more complicated, my partner is a chef and I am a Sommelier. This is a combination that can lead to lofty expectations on the part of our guests. We have had to become creative to meet those expectations on the holiday budget we have left.

With all my tough wine choices secured and the holiday gift-giving budget set aside, I can feel that pit in my stomach letting up. I can finally relax a little and remember how fortunate I am to be able to light the candles, wait for Santa, and be surrounded by friends and family over the holidays—because at the end of the day that is really what it is all about. 

HOLIDAY WHITES

HOLIDAY REDS

• There is no better bargain than Claude Val Blanc: a blend of six grapes, it delivers on its promise of aromatic richness with an easy drinking finish that will wow you at $11.99.

• The 1-litre bottle of Candidato Estrella Tempranillo for $14.99 is an incredible deal. Medium-bodied and fruity, with a touch of that Spanish earthiness, this is a real crowd pleaser.

• The must-have varietal to please any white-drinking crowd is Pinot Grigio. My favourite has long been and continues to be the Dipinti La Vis Pinot Grigio. While it is crisp and light, it also has a hint of minerality that gives it a complexity not always found in Pinot Grigio. It’s a steal at $16.99.

• It is rare to hear the words bargain and Pinot Noir in the same sentence, but the Maison Vialade Pinot Noir is both of those things. A great expression of south of France Pinot, its light tart cherry profile makes it a great food-friendly wine at $15.99.

• For those who like something a little edgier, I suggest the Invivo 8 Point Sauvignon Blanc from New Zealand. With its zippy acidity and characteristic citrus and grassy notes, this is nobrainer at $18.99.

• Now, I would never want to forget my Chardonnay lovers, so my last choice for white is the Hacienda Albae Chardonnay from Spain ($14.99). I love this choice for the light touch of oak balanced with fresh tree fruit and bright acidity.

• I think it’s festive to start any gathering with some bubbly.

Prosecco is my go to when working on a budget, so this year I have chosen Cima da Conegliano Frizzante ($18.99). It's lovely for mimosas at brunch or as a welcome wine for our guests.

To cover the range of tastes that my guests bring to the holiday table, I make it a point to have a few different options available in both red and white. After much deliberation, I have made this year’s selections.

• Next, I wanted something bolder than the lighter styles I had chosen so I chose Menhir Primitivo di Manduria. At $17.99, it is a must have full of black fruit, spice, and violet.

• My first love is Cabernet Sauvignon. This year’s offering is going to be J. Lohr Cypress Cabernet from California. I have always loved this wine. It is exactly what a Cab should be: loads of black cherry and cassis with a hint of vanilla and lovely grippy tannins.

It’s a real treat at $18.99.

• The best way to cap off an evening is with a glass of opulent port. A tall order on a budget, but I found one: Quinta Do Infantado Ruby Port is an amazing value at $22.99. This medium dry port has rich plum and spice notes with a soothing finish.

Passion and Perseverance: making it in the wine world

By Andrea Eby, D-WSET, CMS, Sommelier Because the business of wine was for generations a familyrun venture, following the male-dominated traditions of letting the men take care of business, women have historically fought an uphill battle to have their voices heard in the industry. In a short few decades, we have seen a shift, and now women are filling seats and research chairs

in college programs related to winemaking and grape growing; running multi-million dollar wine programs in the best restaurants and competing for the title of World’s Best Sommelier; making influential wines; and running successful wine-based businesses, acting as the tastemakers of their communities.

Syrah grapes. Retired from academia, she now produces Lagier Meredith wine with her husband at their Napa Valley vineyard.

Photo courtesy of Carole Meredith

What inspired you to enter the wine business?

Dr. Carole Meredith Dr. Carole Meredith was inducted into the Vintners Hall of Fame in 2009 for her unmatched contributions to the field of grapevine genetics, as a scientist at the University of California Davis. Dr. Meredith and her team first traced the lineage of the modern-day Zinfandel, Cabernet Sauvignon, Chardonnay, and

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I entered the wine business sort of sideways. I was a grapevine geneticist and met my husband Steve Lagier when we were both working in the Department of Viticulture and Enology at UC Davis. When he took a position at Robert Mondavi Winery, we bought property and moved to Napa. I commuted from there to UC Davis. It wasn’t until a few years later that we planted some grapevines and made a little wine. It was so well received that we decided to make a little more and then a little more. Then we quit our day jobs and now make our living from the sales of our wine.

What is it about the wine business that has kept you engaged?

First and foremost, it is a way for Steve and me to make a living off our own land. That’s very satisfying. But also, we meet a lot of interesting and intelligent people, we enjoy a lot of quiet beauty here on our mountain property, and we don’t have to go to meetings.

What advice would you give a woman thinking about a career in wine?

If that’s what interests you, go for it. Get a formal education in the field. Don’t just hitch your wagon to a superstar who offers you a job. It’s important to have a solid grounding in the field that you can rely on throughout your career.

Photo courtesy of Élyse Lambert

Fall into Fresh

Élyse Lambert Élyse Lambert is a force to be reckoned with. In 2015, the Montreal-born Sommelier won the distinction of Best Sommelier of Canada, and has represented both Canada and the Americas at the Best Sommelier of the World competition.

She recently earned the title of Master Sommelier through the Court of Master Sommeliers (a distinction held by only 230 individuals in the world, including only four Canadians), and ranks as the 5th Best Sommelier of the World in 2016.

What major challenges or obstacles have you encountered in your career?

As a woman, it was not a given to find a job as Sommelier when I started in 1999.

Most of the people of the industry were more comfortable with a male Sommelier.

When I started, I needed to work more and be better than my male counterparts to have a job. It is what has made me a better and more complete Sommelier.

Why has there been a significant increase in the number of women entering the wine business in the last 10 years?

I think it is an increase that is comparable to many other industries. Passionate women of the industry opened the way to other women and created a movement, slowly but surely. Everything is possible.

It’s carrot season in Manitoba!

There are so many extra-virgin olive-oil and balsamic vinegar pairings that go nicely with carrots. However at Frescolio one of our favourites is our Rosemary Fused EVOO with our Maple Dark Balsamic Vinegar.

Come visit our two tasting bars in Winnipeg and see for yourself!

For more oil and vinegar pairing and recipe ideas, visit

frescolio.ca 2-929 Corydon Ave. | 204-505-1455 5-1604 St Mary’s Rd. | 204-615-3885 Open Tuesday through Sunday

What advice would you give a woman thinking about a career in wine?

The wine world is amazing. If you think wine is your thing, go! Study, taste, travel! Be curious, be rigorous, and be serious.

fine oil + vinegar tasting bar

Photo courtesy of Mullineux Wines

Andrea Mullineux Andrea Mullineux can count herself among South Africa’s most respected and influential winemakers.

A San Francisco native, Mullineux’s interest in wine naturally led to a degree in viticulture and oenology from UC Davis. With a degree under her belt, Mullineux worked several vintages in Napa Valley before setting off to make wine across the globe.

Along the way, she met her future husband Chris, and they travelled together to South Africa. Together the two have created some of the Swartland’s most highly rated and coveted wines.

Did you always know you wanted to work in the wine industry?

Until I was 17, I wanted to be an astronaut, but my passion was realized when we would get together around the family dinner table every day and discuss life. Good food and basic wine were an important part of that. I grew up in a family of scientists and artists, and when I decided to study viticulture and oenology (grape growing and winemaking) in university, it really slotted right into my family mix!

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Have you ever felt that being a woman in this industry meant having to work a little harder?

I spent years trying to prove that I could be just as strong when it came to lifting barrels or shovelling out wine tanks. The most important thing for a winemaker to have is a good palate—but a little bit of brawn is very useful. I love being a female winemaker, and express my femininity outside of the cellar. Winemaking offers a career that allows you to nurture something from the moment it is born, until it is mature and ready to drink. There are a lot of similarities with raising a family, and I feel that women naturally have that instinct. So to women winemakers starting out: pay attention to detail, but use your gut instinct to raise the wine into the best possible.

Why has there been a significant increase in the number of women entering the wine business in the last 10 years?

I could be totally wrong, but in my opinion, Italy has lead the way in terms of women in the wine industry. When a classical, Old World winemaking country like that can put their women on figurative winemaking pedestals, I think that it shows the world that winemaking is not a single-sex career. It then becomes a domino effect, attracting more and more women to the industry and thereby making it more and more acceptable.

Who or what inspired you to enter the wine business?

Both my parents had always told me there was every opportunity to do anything I wanted in life. At an age when I did not really understand the significance, my Dad said that I could be the president of a global oil company if I set my mind to it! All this encouragement came in the midst of a life that was not easy. I grew up in a house with a single mom and three kids—money coming in to the house was extremely limited. Each week I went grocery shopping with my Mom, and when we came to the end of the budget, that was it. Something had to go out of the basket, or nothing else was going in. It was tough. Those years instilled in me a hard-work ethic. I learned that if you work diligently, you can accomplish anything!

Photo by Ian McCausland

What challenges have you encountered in your career?

Tina Jones Tina Jones dreamed of opening a fine wine boutique in Winnipeg at a time when private wine stores were impossible under the Manitoba liquor laws. Tina has fought hard every step of the way, incrementally expanding her wine boutique into an enterprise that includes wine and fine foods, an event centre that showcases international wines and local chefs, and the internationally accredited Wine & Drinks College Manitoba, which is run by Manitoba’s most highly educated wine instructors.

tenuta-santa-caterina.it

Only in my 20s did I realize there was a difference between how men and women are treated. I was a university graduate with ability, passion, and energy—yet occasionally, as the only woman in business meetings, I felt like the odd person out. But I learned to meet those challenges with strength, skill, education, and incredibly hard work. Building Banville & Jones has required me to reach even higher. We were opening a wine business in completely uncharted territory. At night, I worked until 3 or 4 am, my husband left for work at 5 am, and our two children needed to be safely off to school before 8.

Managing the balance of work and life is very challenging.

What have you said to your daughter about the wine business?

I have told her that whatever business she considers, look at as many possibilities as you can. Learn everything you can. Work as hard as you can. Find your passion and work toward it. 

CAMPAIGN FINANCED ACCORDING TO (EC) REGULATION NO. 1308/13

profile La Roca

Wade Salchert, Owner Photos by Ian McCausland

Taco trio

La Roca has been creating a buzz downtown since before it even opened. Perched on the corner of Smith & York, we watched as the vacant building slowly transformed, and by the time it opened in May of 2016, we were itching to see the transformation inside and out. Owner Wade Salchert has created a perfect environment for a one-stop evening out— beautiful reclaimed wood covers the large main room, with high tops, booths, and a long rail for dinner and drinks. There is a more intimate second bar at the back that also serves their 180-seat, two-level summer patio. With the help of Chef Franklin Quintanilla, Wade has crafted authentic Mexican food and drink menus that cater to happy hour, dinner, and late-night crowds.

What inspired you to go Mexican when you were planning La Roca?

We were inspired by restaurants we have been to during our travels throughout Mexico. We were also inspired by the supper club concept that thrives in larger cities like Montreal and Toronto. We love Mexican food and nightlife culture, so with La Roca, we combined a restaurant and an upbeat lounge to provide a unique experience that has been very well received in Winnipeg.

Do you consider La Roca predominantly a nightspot or a restaurant?

La Roca provides both experiences. We have a lot of talent in the kitchen, creating fresh dishes from scratch every day.

Patrons can enjoy their meals listening to live acoustic Spanish guitar and Latin music. Later, local DJs take the energy up a notch, creating an upbeat lounge vibe.

What menu came first: drinks or food?

The menus were created simultaneously with the exception of our wine list. Our wines were chosen last, as they were selected

by Todd Antonation at Banville & Jones to complement our chef’s core dishes.

You have 37 tequilas listed on your menu. How did you go about choosing which ones were featured?

Our initial offering of tequila was selected to provide a variety of blanco, reposado, and anejo 100% pure Webber agave tequilas. Several special order tequilas not available in Winnipeg were brought in based on popularity in other 28 http://banvilleandjones.cornervine.com

Jason Lavac, Senior Mixologist at La Roca

countries and personal taste. Our tequila flights have been very popular. Flights allow one to compare taste profiles of similarly aged tequilas or the differences created by aging.

What is your favourite tequila?

Espolon Reposado Besides your range of specialty margaritas, are there any traditional Mexican cocktails on the menu that patrons should try?

We make many Mexican cocktails on the menu. My favourite is the Mexican mule served in a copper mug.

What is your favourite food & cocktail pairing on the menu?

Tough question. I enjoy our chicken chipotle or steak tacos with draught beer. I like the table-side guacamole with a jalepeño cucumber margarita. The Mexican Cobb salad with a glass of blanco sangria is also nice.

La Roca is located at 155 Smith St and is open from 3 pm till late. 

Photo by Ian McCausland

gary’s corner

By Gary Hewitt, D-WSET, CWE, FWS, Sommelier

FRIENDS AND MENTORS The year was 2000. Brimming with book-learned confidence, I drove south from Dijon towards the wine fields of Burgundy, or more properly, Bourgogne.

I was alone, having left my young family behind in Cologne, Germany, visiting in-laws. Late-winter afternoon shadows lengthened as I passed, exactly as my wine atlas predicted, the wine villages of Marsannay and Fixin, but as I approached Gevrey-Chambertin and the light began to fade, so did my bravado.

There were so many vineyards, subtly different, but there was no wine-atlasinspired colour code. I drove through the famous villages of ChambolleMusigny, Morey-St-Denis, Vougeot, and Nuits-St-Georges. Innumerable signs of unrecognized producers lined the eerily quiet streets of the tiny timefrozen villages. It was dark by the time I found my small hotel on the outskirts of Beaune, and I was already wondering if I knew anything at all about Bourgogne.

I had come for the biennial trade fair called Les Grands Jours de Bourgogne.

In my hubris, I had registered for the trade tasting of wines made from the lesser known grape variety Aligoté—I had tasted one or two such wines... The next day, I found myself seated at one of several long tables among a crowd of growers, producers, and officials, a crowd that increasingly seemed privy to arcane knowledge of all things Aligoté.

And they wanted my ratings to help choose the top wines!

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That I was out of my depth must have been vividly clear for as I looked across the table, I stared directly into the twinkling, bemused eyes of a petite woman who asked the French-accented question, “Do you know what to look for in a well-made Aligoté?” That was my introduction to Anne Schussler.

Anne knew a lot about Aligoté. Her family’s winery in the Hautes-Côtesde-Bourgogne makes a highly regarded old-vines version. With deft suggestions, she bolstered my ability to assess the wines and I likely did no damage to the tasting’s results.

in Beaune. And she helped me clarify in my own mind the importance of integrity in wine: first, the wine must be sound and speak of where it comes from, and second, it must be made honestly by someone who cares.

This means looking past labels and reputations and connecting with the real people through their wines.

In general, Anne knows a lot about wine. Not only did she come from a vigneron family, but she studied oenology in Beaune and went on to work at the college helping aspiring young winemakers find their way.

She seemingly knows everybody in Bourgogne—the famous, the notorious, the young and ambitious. To attend a trade event with Anne is to constantly say hello and to follow in the wake of a tiny woman slicing expertly through a crowd. At each tasting stop, the wines get the same clear assessment and an approving nod or a “perhaps it could be better.”

Anne is a character, a friend, and a mentor. She represents the best of the relationships that emerge from working in the wine trade, especially working as we do with many small producers. What starts as a chance business encounter, such as on my trip to Bourgogne, can blossom into an enjoyable working relationship and sometimes a true friendship. The wine world is more than vineyards, grapes, and wine; it includes wonderful people.

People, who through their generosity, love of wine, character and stories, help us to make emotional links between the wines we savour and the places they come from. Indeed, wines linked to people that I know and admire even taste better. I count relationships with friends and mentors among the most important landmarks of my wine career. Although, I do consider Anne to be one of my luckiest finds.

Over the years, I have learned a lot from Anne. On vineyard walks she would patiently explain pruning techniques, how to identify vineyard problems, and the importance of the lie of the land. She opened a window on real Bourgogne foods, either served family-style on their expandable table—that magically sat everyone present, no matter how many—or by shuffling me off to explore the Saturday morning outdoor market

Today, Anne lives with her husband Jean-Henri in a tiny village just over the slope from Gevrey-Chambertin. She works as a consultant to small wineries needing assistance with the heavy bureaucratic load involved in meeting appellation standards and as a guide for individuals and trade specialists looking to contact Bourgogne producers. Our family is always welcomed by Anne’s when we have the chance to visit, and she remains a friend and mentor. 

8-time National Renovation Award winner 16-time MHBA Gold Award winner

PRIMA DONNA DEL VINO:

an interview with Donatella Cinelli Colombini

By Sylvia Jansen, D-WSET, CSW, Sommelier

Donatella Cinelli Colombini in her vineyards (courtesy of Donatella Cinelli Colombini)

With a revolutionary approach to the wine business and a stunning list of accomplishments, Donatella Cinelli Colombini has become somewhat of a legend in the wine world. She is the owner and principal of two wineries in Italy: Casato Prime Donne in Montalcino (home to famous Brunello di Montalcino) and Fattoria del Colle in Trequanda (near the historic wine region of Orcia). The winery of Casato Prime Donne was the first in Italy with an all-female staff.

In January 2016, Donatella Cinelli Colombini was elected president of Italy’s Associazione Nationale Le Donne del Vino (National Association of Women of Wine), one of Italy’s most interesting and active expressions of women entrepreneurship in wine, from vineyard to cellar to restaurant to communication. She has initiated successful approaches to tourism in Tuscany and around Italy. Today her elegant estate at Fattoria del Colle offers innovative programs and welcomes more than 2,500 guests each year to their holiday apartments, villas, and rooms. Sylvia Jansen caught up with her to ask a few questions.

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Sylvia Jansen (SJ) You were born to a famous Italian winemaking family, but decided to establish your own winery and wine brand. You have since become an important and illustrious wine producer under your own name. Why did you establish your own winery instead of continuing under the family name?

Donatella Cinelli Colombini (DCC) I've always wanted to produce great wines; it was my dream. So, when my mother retired and decided to leave the family business to my brother, I asked for the marginal parts, those that my brother didn’t really need. On those properties, I built my own new winery/business. In Montalcino, there was a vineyard and an old building in ruins. In Fattoria del Colle, on the other hand, there were a lot of debts, some old vineyards without a winery, and some extremely simple holiday apartments that at that time were used only for three months a year.

SJ It must have taken a tremendous effort to establish a new brand.

DCC I sold two farmhouses, I took out a mortgage, and then I started investing all the money I was earning. It was really difficult in the beginning because there was so much work do be done, but now my two wineries are wonderful. There are two wine cellars; 34 hectares of vineyards, beautifully kept as if they were gardens; and the wines are exported to over 30 countries around the world. All around the 16th century manor in Fattoria del Colle there are apartments furnished with antique pieces of furniture, three swimming pools, a restaurant, a wellness centre, and the cooking school.

SJ The family crest and insignia of Donatella Cinelli Colombini is interesting, with the dove flying away.

What is the importance of these images?

DCC Since the Middle Ages, noble families’ crests have always been designed following very precise rules.

When two people get married, the respective crests get “intertwined” so they are fused together forming a new crest. So my crest had to contain parts of my mother's and my father’s. I had it designed by a graphic designer, but when my mother saw it she said that it was too similar to hers, also the crest with four doves that is on all the bottles of the family winery. I was afflicted and I decided to change my brand’s design, putting an askew crest and a dove that flies away. I’m that dove.

SJ Your Casato Prime Donne was the first winery in Italy with an all-female staff. How did that happen?

DCC When I left the family business, my parents gave me some wine that would become Brunello 1993, 1994, 1995 and 1996 still in the barrels, so that I could start a new commercial network and finance the first renovations. This wine was extremely important for me, and I needed a cellar master to take care of it every day. I phoned the Oenology school in Siena, asking for a good student to hire in my cellar and they told me “We don't have any, you should book them in advance.” But when I asked for a “cellar-woman,” the answer was completely different: “We have a lot of them, no winery wants them.” I was shocked, and I understood how the discrimination against women is so old and widespread that it appears normal. You don’t see it.

SJ Why is it important to have an all-female staff?

DCC I decided to open a winery with an all-female staff to show everyone that great wines don’t need muscles.

Great wines are made with courage, passion, and honesty, all qualities that women have plenty of.

The all-woman staff at Casato Prime Donne (courtesy of Donatella Cinelli Colombini)

SJ Your daughter Violante works with you, which must be wonderful. What is her role in your business?

DCC Violante is the commercial manager of my winery.

She sells our wines around the world and travels constantly!

SJ This year you were elected president of the Associazione Nationale Le Donne del Vino. Why is it important to have an association for women who work in wine?

DCC The Donne del Vino Association was born in 1998 and it gathers 650 women that are producers, restaurant or wine shop owners, sommeliers, journalists, and experts. We are present in all the Italian regions, and we promote the care of the wine and responsible consumption, as well as the role of women in our society and world of work. Women manage 28% of Italy’s factory farms (imprese agricole), but they are almost completely absent in places where decisions are made. This is a serious problem. There are a lot of women in the wine world, but they don’t really matter.

And they also earn less than men.

SJ What are some of the best changes that have arisen from this association?

During the first 6 months of activity, I reorganized the communication. We now have a new blog to show and make people know about our activities (www. ledonnedelvino.it), and I started the social media communication. We organized the very first Festa delle Donne del Vino, an event that, in the future, will take place every year the Saturday preceding March 8 (Women’s Day in Italy) in the women’s wineries, restaurants, and wine shops. I would like the Women of Wine (Donne del Vino) and the women consumers to meet. In addition, we are testing the first 14-vineyard

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trekking trail in Piedmont. The two main projects for 2017 are “adopt an orphan vine,” which involves the Italian vine varieties that are on the brink of extinction, and the courses for the Donne del Vino that we would like to apply to be in the Wine Consortium’s board of directors. There’s so much to do, but to give women more opportunities will benefit all the wine world.

SJ You have worked successfully with wine tourism in Italy. Why is wine tourism important?

DCC I got involved in wine tourism in 1993 when, in Italy, there were only 25 wineries that were open to the public. To promote visits to the wine territories, I invented the Cantine Aperte day (Open Wine Cellars Day). I asked 100 of my Tuscan wine producer friends to open their wineries to the public on the same day one Sunday in May. It was a success! The following years, I organized the same event also in the other regions; I promoted printing of brochures; I taught them how to welcome visitors. Little by little, wine tourism has grown. Today we have 21,000 wineries in Italy that are open to the public.

SJ You have built an amazing agriturismo estate for visitors at Fattoria del Colle. What could a visitor expect when they come to stay?

DCC It is found in one of the most beautiful and uncontaminated areas in Tuscany in front of a splendid panorama that resembles those represented in medieval paintings. In the middle are the villa and the chapel built in 1592 by my ancestors. The surrounding buildings were the farmers’ homes and today are the apartments where the visitors stay. A little further afar are the olive

groves, vineyards, woods, and five truffle preserves for white truffles. In total, the estate covers 337 hectares.

The wine production includes mainly Chianti Superiore and DOC Orcia. The latter is a new appellation born in 2000 and is still quite unknown. The DOC Orcia wine I love the most is Cenerentola, which is made with two Tuscan varieties—Sangiovese and Foglia Tonda— and consequently is an entirely Italian blend. The funny name chosen, Cenerentola (Cinderella), regards the similarities with the fairytale. In the story Cenerentola has two step-sisters, who are older than she is. They go to the party and she stays at home, but in the end it is she who marries the Prince. Our DOC Orcia was born last amid the wine territories of the Vino Nobile di Montepulciano and of the Brunello di Montalcino, so she has two step-sisters that are older than she is—but in the end she manages to marry the Prince. 

DONATELLA CINELLI COLOMBINI'S WINES ARE AVAILABLE AT BANVILLE & JONES WINE CO.: Donatella Cinelli Colombini 2011 Leone Rosso Orcia, Italy $26.99 Donatella Cinelli Colombini 2014 Rosso di Montalcino, Italy $32.99 Donatella Cinelli Colombini 2008 Brunello di Montalcino, Italy $77.99 Donatella Cinelli Colombini 2011 Prime Donne Brunello di Montalcino, Italy $106.99

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A Toned Tummy...

on YOUR LUNCH BREAK

By Courtney Tait

F

special advertising section

or more than a decade, people have been enhancing their appearance through services offered at the Ziesmann Cosmetic Clinic. Opened in 2004, the clinic specializes in both surgical and nonsurgical procedures designed to help its clients look and feel the way they want.

For many, feeling great includes toning areas of the body that remain soft or saggy regardless of healthy eating habits and exercise. The Ziesmann Clinic has recently introduced two new procedures to its services — VelaShape™ and UltraShape® — enabling clients to have their thighs, tummy or underarms

contoured quickly and easily. The best part? The procedures are non invasive with zero recovery time. “You could go to lunch, have the procedure and go back to work,” says Francesco Colosimo, territory manager of Syneron Candela, the supplier of VelaShape™ and UltraShape®.

rupture, stimulates collagen and reduces cellulite, giving the skin a smoother, firmer appearance.

So how do they work?

“VelaShape™ works on the fat between the muscle and skin, which is the hardest to get rid of with diet and exercise,” says Colosimo. “Eighty percent of patients see noticeable effects immediately.”

VelaShape™ combines Bi-Polar Radiofrequency (RF) and infrared light energy with vacuum and mechanical massage. The skin is smoothed out with vacuum and massage rollers, which facilitates the efficiency of the machine’s heat energy. The heat causes fat cells to

UltraShape® destroys fat cells by emitting sound waves of ultrasonic energy. While VelaShape™ tightens the skin, UltraShape® is aimed at reducing circumference, by removing fat in a noninvasive way. UltraShape® can be used on the abdomen, thighs and buttocks.

For maximum results, the two procedures may be used on the same area of the body.

“The response time of these procedures is faster than with any other technology on the market,” says Colosimo. “Clients are very happy with the results.”

BEFORE

AFTER

Both VelaShape™ and UltraShape® are Health Canada and FDA approved and used worldwide. In Manitoba, the machines are currently exclusive to the Ziesmann Clinic, which is at the forefront of testing and adopting new technologies that increase its clients’ satisfaction and experience.

“We make sure the treatments we are going to provide will meet our clients’ expectations,” says Dr. Ziesmann, “We want to ensure people feel happy with the results.” He points to the example of a recent client, a retired surgeon who had the UltraShape® treatment. “He wanted a couple inches off his waist and he was ecstatic with the way it turned out.”

In 2014, the Ziesmann Clinic moved to a larger location to accommodate its growing clientele. The welcoming setting

features plush chairs, greenery, artwork, magazines and exceptional service from its team of RNs, aestheticians and laser technicians. “We help people feel as relaxed as possible,” says Dr. Ziesmann.

While VelaShape™ and UltraShape® are not suitable for those seeking dramatic weight loss, they are very effective for people looking to tighten excess skin following weight loss or pregnancy.

“For people who want contouring done, but don’t want an invasive surgery, VelaShape™ and UltraShape® are excellent options,” says Dr. Ziesmann.

“There is no risk and no downtime.”

Dr. Manfred Ziesmann Cosmetic Clinic 560-201 Portage Ave Winnipeg 204.942.5070 info@ziesmanncosmetic.com www.ziesmanncosmetic.com

Holiday Table

By Sylvia Jansen, Christopher Sprague, and Gary Hewitt The fall and winter months bring us indoors and craving comfort food. It is also the beginning of eating season, as we get together to celebrate the holidays with family and friends. Whether you are hosting or contributing, we have created a wonderful three-course meal to impress your loved ones. Sylvia Jansen starts us off with a vegetarian-friendly starter of butternut squash soup and a crunchy salad. The main course is provided

by Christopher Sprague, the multi-talented Sommelier

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Photos by Ian McCausland

at 529 Wellington (who also happens to be a Red Seal chef). His Beef Wellington with truffles is as rich and sumptuous as it sounds—and his step-by-step process is clear and easy to follow. Gary Hewitt finishes this meal off with a practical approach to the never-ending parade of dinners around the holidays: one pecan-coconut pie crust recipe with four different variations for the filling.

You can pre-make the pie crusts, freeze them, and bring a different dessert every time!

SYLVIA’S BUTTERNUT SQUASH SOUP AND CRUNCHY SALAD Serves 4 Butternut Squash Soup with Crispy Sage: 1 butternut squash, about 1 to 2 kg,

halved and de-seeded 2 tbsp olive oil, split 2 shallots or ½ onion, finely chopped 2 stalks of celery, chopped 2 medium carrots, chopped 1 bay leaf 6 cups vegetable stock 1 cup coconut milk 1 stalk fresh sage leaves (about 15) ½ tbsp butter

a couple of dashes of cayenne

sea salt and pepper

Green Crunch Salad: 1 bunch celery, trimmed and sliced

(about 8 to 10 stalks without the leaves) cup hot chili flakes ½ cup dates, coarsely chopped ½ cup edamame beans, steamed and cooled ½ cup green peas, fresh or frozen, parboiled and cooled ½ cup feta, diced or crumbled

Preheat oven to 375°F. Line a baking sheet with parchment paper; brush the cut side of squash with ½ tbsp olive oil.

Place squash cut-side down on parchment and bake until fork-tender, about 45–60 minutes. Set aside until cool enough to handle.

Toss salad ingredients with dressing. Spoon a small bite on plates and serve with soup.

Sauté shallots, celery, and carrots on medium heat in 1 tbsp olive oil until nicely browned, less than 10 minutes. Add bay leaf and vegetable stock to pan, heat, and bring to a boil. Remove squash from its peel with a large spoon and add it to the stock mixture. Simmer for about 15 minutes.

Remove the bay leaf and purée with an immersion blender.

Add the coconut milk and heat to service temperature. Add cayenne, sea salt and black pepper to taste.

Tear or coarsely chop sage leaves; sauté in butter and ½ tbsp olive oil; mix until crispy. Remove and pat dry. Warm shot glasses in hot water, and serve the soup topped with the crispy sage leaves.

Dressing:

1 ½ cup 3 tbsp

lemon, juiced olive oil maple syrup a dash of red pepper flakes sea salt and black pepper, to taste

PAIR WITH:

Joseph Mellot 2014 Destinéa Pinot Noir Rosé Loire Valley, France $16.99 El Grillo y la Luna 2013 12 Lunas Chardonnay Gewürztraminer Somontano, Spain $25.99 Ployez-Jacquemart nv Brut Champagne, France $58.99

CHRISTOPHER’S BEEF WELINGTON WITH TRUFFLES Serves 8 Beef Wellington: 1 kg whole centre cut beef tenderloin

(filet mignon) 1 tbsp olive oil ¼ cup truffle mustard or Dijon mustard 1 tbsp horseradish 450 g prosciutto di Parma, very thinly sliced 1 large sheet puff pastry* 1 medium truffle, very thinly sliced

(canned works great and you can add

the juice to the mushrooms) 5 egg yokes *Store-bought puff pastry is great—just make sure it is made with real butter!

Mix mustard and horseradish and set aside. Pat dry the beef and season with salt and a healthy amount of pepper. Heat a pan large enough to hold the beef to high heat. Add olive oil and heat until slightly smoking. Add filet mignon and sear on all sides until brown. You want to sear the meat but not cook it, leaving the inside raw. Remove from heat and cover with the mustard mixture. Place in fridge.

Mushroom Duxelle Filling: 500 g mixed mushrooms (shitake, cremini, oyster) 1 tbsp butter 2 anchovies 2 sprigs fresh thyme (or ¼ tsp dry) 1 medium shallot, finely chopped 1 large clove garlic, minced 2 tbsp juice from the truffles (optional)

salt & pepper to taste In a food processor, combine mixed mushrooms, thyme, anchovies, shallot, garlic, truffle juice (optional), salt and pepper to taste and blend until completely smooth, like a paste. Melt butter in a pan over medium heat, and add mushroom paste. Spread the mixture evenly in the pan and cook on medium-low until most of the moisture has reduced and the mushrooms have browned, 20–25 minutes. It should have the consistency of pâté. Remove from heat and cool to room temperature.

Rolling the beef: On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out the prosciutto, overlapping each piece to make a rectangle large enough to wrap the filet mignon. Spread the cooled mushroom mixture over the prosciutto in an even layer. Make another layer of thinly sliced truffles. Place the now cooled filet on one end and wrap it with prosciutto/mushroom tightly, using the plastic wrap to keep it tight. Pinch the ends and keep twisting the plastic wrap on both ends to tighten and make the package an even cylinder. Place back in fridge for 30 minutes.

Gently roll out puff pastry until it is a quarter of an inch thick. Remove the plastic wrap from the beef and place on one end of the puff pastry and wrap, making sure there are

no air pockets or bubbles between the beef and the pastry.

Pinch ends closed and trim off any excess puff pastry. Use egg yolks to seal the puff pastry where it overlaps into a seam. Lay on plastic wrap and tightly seal the puff pastry.

Place back in the fridge for 15 minutes. If you are feeling creative, use the excess puff pastry and cookie cutters to decorate the top of the Wellington!

To cook: Preheat oven to 400°C. Unwrap the beef Wellington from the plastic wrap. Place seam-side down on a baking sheet lined with parchment. Baste the top with an egg yolk wash and a sprinkling of good salt. For medium rare, bake for 25–30 minutes or until the internal temperature is 125°F. Adjust your timing to your preferred doneness. Remove from oven and let rest for at least 10–15 minutes, then slice into medallions. I can’t stress enough to let it rest before you cut into it!

PAIR WITH: Tenuta Sette Cieli 2013 Yantra Montiverdi Marittimo, Italy $27.99 Domain Rollin Père et Fils 2011 Pernand-Vergelesses Premier Cru Burgundy, France $62.99 Moone-Tsai 2011 Red Blend Napa Vellay, California $131.99

GARY’S PECAN-COCONUT PIE CRUST WITH FOUR FILLINGS* Serves 4 Pecan-Coconut Pie Crust: 1 cup pecans, whole or pieces ½ cup coconut, shredded unsweetened 1½ tsp cinnamon, ground ½ tsp baking soda 2 tbsp coconut oil, melted and cool 1 tbsp maple syrup 1 tbsp warm water ½ tsp vanilla extract

a pinch sea salt Combine dry ingredients in a food processor and pulse 20– 30 seconds to create a coarse meal—do not let it become sticky. Whisk together the wet ingredients. In a medium mixing bowl, combine dry and wet ingredients thoroughly with a fork. Transfer the mixture to one 9-inch pie plate or two 7-inch pie plates. Spread evenly using your fingers, working the mix up the sides of the plate. Bake at 350°F for 8–12 minutes so that the edges are lightly browned. Cool on wire racks. Keep crust cool in the refrigerator or freeze until needed.

Pumpkin Pie Filling: 1 cup brown sugar, packed 2 tbsp cornstarch ¾ tsp cinnamon, ground ½ tsp nutmeg, grated ¾ tsp ginger, grated ½ tsp vanilla extract 2 cups pumpkin purée (canned is fine) 1¾ cups coconut milk 8 whole pecans

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Whisk dry ingredients together in a mixing bowl. Add wet ingredients and mix until well combined. Add filling to chilled pie crust and top with whole pecans. Place in 375°F oven. The pumpkin pie is fully baked when the filling has set and the surface near the centre no longer looks damp— start checking after 20 minutes.

Three-Berry Pie Filling: 1 cup strawberries, fresh or frozen 2 cups raspberries, fresh or frozen 1½ cups blueberries, fresh or frozen ½ cup sugar 2 tbsp cornstarch 2 tsp lemon juice 2 tbsp slivered almonds Combine all ingredients except for almonds in a bowl; let stand at least 15 minutes. Pour mixture onto a chilled pie crust. Top with almonds. Bake in 375°F oven for about 20 minutes, until the filling is bubbling and thickened.

These pies are best served cool and topped with a dollop of whipped cream.  *Go to poisepublications.com/blog for Gary's other two pie fillings: PEAR & CUSTARD and APPLE & CRANBERRY

PAIR WITH:

Bacalhòa 2012 Moscatel de Setúbal DO Colheita, Portugal $17.99 Donnafugata 2013 Kabir Moscato Sicily, Italy (375 ml) $23.99 Martinez Gassiot 10 Year Old Tawny Port Douro, Portugal $42.99

Really...a nice red paiRs with eveRything.

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TURKEY TO GO Someone else does the cooking. Now that’s reason to celebrate!

No need to worry about washing pots and pans or spending hours in the kitchen away from family and friends. In just one short drive to Downtown Winnipeg, you will have a complete and delicious festive meal. $390.00 for the full turkey (allow for approximately 15 people) or $195.00 for a half turkey (allow for approximately 8 people). Roast beef tenderloin is available for $400 (feeds 6 to 8 people) Sides: Vegetable Medley • Apple and Sage Stuffing • Traditional Cranberry Sauce • Buttermilk Mashed Potatoes • Thyme Pan Gravy • Freshly Baked Rolls & Butter • Festive Yule Log (Christmas only) • Choice of Pecan or Pumpkin Pie For Festive reservations please call 204 985 6212, or e-mail winnipeg@fairmont.com

trending Mike Muirhead, CMS, Sommelier, with Josie Dutoit

A Complex Subject I am lucky to be surrounded by great palates. We have six Sommeliers on staff, another three that are poised to take their Sommelier designation, and another half dozen who are taking high levels of certified wine education. These people love to taste wine, and I love listening to them talk about it. In thinking about wine tasting, I also listened carefully to friends and colleagues who aren’t wine experts, but love wine. Some people get nervous talking about what they taste; some people are great at taste but not aroma; and some people (both rookies and pros alike), when pressed, smell and taste things that remind them of their childhood or a fond memory. This is one of the best parts of my job: no two palates are alike, and everyone picks up something different in a glass of wine.

With this topic of women and wine in mind, I started to pay special attention to my fellow Sommeliers, to see if my male and female colleagues approach wine tasting differently. We (and you) have the benefit of having four talented female Sommeliers on staff (Sylvia, Andrea, Saralyn, and Jill). One of the most interesting differences I found is that men are very methodical about wine tasting. I hear them moving through each category of the Systematic Approach to Tasting— which breaks down tasting into

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components of visual, smell, taste—in order to find the language to describe what they were tasting. The women are just as adept at this tasting exercise, but when they talk about a wine, their tasting notes show an extra dimension of aroma and sense memory.

When we look at women as tasters, there is evidence that they have better palates than men, which may draw them to the complexities of wine.

Studies have shown that women also have many advantages to tasting over men. They have much higher aroma sensitivity than men and are more likely to belong to a subset of people in the world known as “supertasters”—who are genetically predisposed to have a much more profound sense of taste than the average person. In addition, women have a faster learning curve, so their aroma recall is much more efficient, and (perhaps most telling) they are better at concentrating.

With these different nuances in mind, I wondered how my observations translated into who is actually buying the wine in households. Although there is not a lot of Canadian research, there is quite a bit from our neighbours to the south. Interestingly enough, women make up 58% of the U.S. wine-buying market with that number increasing to 66% for the millennial

age group (18–30). Wanting to know more about who exactly is making the decisions in our store, we did a little research.

In a three-week sample period, we looked at who was tasting and buying wine at Banville & Jones. After each sale, we noted if a man or woman purchased the wine. If a man and woman were shopping together, we gave the point to whoever asked the most questions or appeared to make the most decisions. The data lent to a hypothesis I have had for a long time: the majority of wine shopping is done by women. In our three-week period, 59% of shoppers were women, and on every day but one (a tie), women outnumbered men in daytime shopping (60%). The only day when men did an equal amount of decisionmaking when it came to wine (50.5%) was on Sundays.

I don’t mean to knock men here, but if Budweiser is the number one selling beverage in Canada (Bud Lite in the U.S.), and men make up the majority of these consumers, I have to draw certain conclusions. Wine is complex, and it takes a complex palate to really appreciate a good wine. With our talented Sommeliers, and our discerning customers, I know that Manitoba wine collectors are in good hands. 

Christmas Baskets and Gifts We deliver!

(no chimney required!)

Banville & Jones baskets and gifts are perfect for: • Corporate clients • Gift exchanges • Host gifts Custom baskets are available.

Sweet Treats $60 Savoury Sensation $60 Wine & Cheese $90 Festive Favourites $130 Holiday Reds $150 Decadent Delights $250 Holiday Duo Red $45 Holiday Duo Mixed $45 One-Bottle Gift Bag: Solo Red or Solo White $20

• Next day delivery is available on orders over $200, plus taxes • Email us 24/7 at wine@banvilleandjones.com to inquire or place an order • All of our baskets can be viewed at: www.banvilleandjones.com

1616 St Mary’s Rd, Winnipeg | 204-948-WINE (9463) Holiday hours: December 19–23: 10 to 9 | Christmas Eve: 10 to 4 | Boxing Day: 12 to 5 New Year’s Eve: 10 to 6. We are closed Christmas Day and New Year’s Day.

Winner of the 2016 Alberta Beverage Awards Best in Class: Tolaini 2010 Picconero Category: Bordeaux Blends

65% Merlot 25% Cabernet Franc 5% Petit Verdot

Try the full line of Tolaini’s award-winning Tuscan wines, available exclusively at Banville & Jones Wine Co.

Visionaries of Champagne

By Sylvia Jansen, D-WSET, CSW, Sommelier Barbe-Nicole Ponsardin Clicquot (a.k.a. la Veuve Clicquot), the Grande Dame of Champagne (courtesy of Veuve Clicquot)

“I spend about 60 or 70 days each year away from my winery in Ludes,” says Laurence Ployez, as though it is a simple detail of everyday work. But the work of Champagne is anything but simple. Ployez oversees winemaking, staff and operations of the small Champagne house PloyezJacquemart. But there she also runs an elegant bed-andbreakfast, and is mother to two active girls in school.

Adding more than two months of international business travel to her schedule is an impressive feat.

Some of these women were technical and viticultural innovators, glamorous party hosts, and world travellers.

All were brilliant marketers, shipping their Champagnes internationally. And most worked in times of legal restrictions against women on property ownership and management (not until 1886 could a married woman have a bank account in France without her husband’s permission; French women’s first vote was in the 1945 elections).

The success of Champagne is the result of such dedication and vision. The region, 100 kilometers northeast of Paris, is a place of historical importance, cultural significance, and natural beauty. Its wine is a symbol of celebration and elegance, the famous drink of Russian tsars and American rap stars. Champagne has inspired such a legion of imitators that many people (incorrectly) refer to any sparkling wine with the same name.

The Matriarchs

This fame has been built over centuries, notably through the contributions of a few important women. In fact, the World Heritage Convention 2015 citation naming Hillsides, Houses and Cellars of Champagne as a UNESCO World Heritage Site states that women “played a special role” in the evolution of Champagne’s development.

Barbe-Nicole Ponsardin Clicquot Perhaps the most famous Champagne matriarch is Barbe-Nicole Ponsardin Clicquot, who became a widow (veuve) in 1803 and took over the family wine business. Clicquot developed the technique of remuage (riddling), which moves spent yeast cells to the bottle neck to remove sediment from the bottle without losing wine. In secret, she and her cellar master drilled holes in her dining room table to create the first pupitre, the frame for bottles to rest during the process. Today this technique is required in Champagne and is used around the world for quality sparkling wine.

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The pupitre was invented by Ponsardin Clicquot (courtesy of Veuve Clicquot)

Clicquot also overcame huge risks to expand into foreign markets. When invading Russian officers fell in love with her Champagnes, Clicquot arranged for an entire shipload to be transported to Russia. The precious cargo first went overland to port, illegally through dangerous territory. Her ship sailed the moment peace was declared, and the soon-famous Veuve Clicquot Champagnes arrived to a thirsty Russia.

Jean-Alexandrine Pommery Jean-Alexandrine Pommery took the reins of her late husband’s business in 1858 and managed it for three decades. She built a grand estate in Reims to welcome visitors, and based an export manager in London to open access to the English market. Pommery also understood the British preference for dry wines and introduced the Brut Champagne style that today dominates the market.

Camille Roederer

Camille Roederer (left) (courtesy Louis Roederer Champagne)

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Camille Roederer, the widow of Louis Roederer, ran this house from her husband’s death in 1933 to the 1970s. Even through years of depression and war she maintained and expanded Champagne’s image as a drink of celebration and elegance. She also used her own love of horse racing to elevate sports achievements with Champagne celebrations, a legacy that lasts today.

BANVILLE & JONES HAS AN EXTENSIVE SELECTION OF FINE CHAMPAGNES IN THE CAVE, IN A RANGE OF SIZES AND PRICES. SOME OF OUR FAVOURITES INCLUDE: Ployez-Jacquemart nv Extra Brut Rosé Champagne, France 750ml $74.99

Photo by Ian McCausland

H. Billiot Fils nv Brut Reserve Champagne, France 750ml $77.99

Lily Bollinger Lily Bollinger took over when her husband died during the Second World War and managed the company for three decades. Bollinger expanded vineyard property, installed a sorting table to select the best fruit, and developed a cuvée released after a longer period of aging (launching the now-famous Bollinger R.D.). She was glamorous and well travelled; and her famous interview with London’s Daily Mail in 1961 marketed Champagne as something to be enjoyed every day.

Ployez-Jacquemart nv Extra Quality Brut Champagne, France 1500ml $134.99 Cristal 2006 Brut Champagne, France 1500ml $922.99 Veuve Clicquot nv Brut Champagne, France 15 Litre $4,200.00

“I DRINK IT WHEN I’M HAPPY AND WHEN I’M SAD. SOMETIMES I DRINK IT WHEN I’M ALONE. WHEN I HAVE COMPANY I CONSIDER IT OBLIGATORY. I TRIFLE WITH IT IF I’M NOT HUNGRY AND I DRINK IT WHEN I AM. OTHERWISE I NEVER TOUCH IT, UNLESS I’M THIRSTY.“ —LILY BOLLINGER, ON CHAMPAGNE, DAILY MAIL, 1961

Bringing People to Champagne, and Champagne to the People These famous women of Champagne all shared a key vision: they knew that successful Champagne marketing includes travel. First, wide travel is required by brand ambassadors to explain its importance; second, the wine itself must travel the world to draw people to the style and the region; and third, the region must be a great host to travellers.

Champagne continues a legacy of welcoming travellers: today more than 17,000 people work in tourism in Champagne. With over 1.6 million overnight guest stays each year, the industry brings €530 million to the region.

Lily Bollinger (courtesy of Bollinger Champagne) www.banvilleandjones.com 51

As visitors to Champagne follow the route touristique, they are guided through tiny villages such as Ambonnay (home to Laetitia Billiot of H. Billiot Fils) and Ludes (where they can sample Ployez-Jacquemart). Its cities are equally attractive and easily accessed.

Reims is the cultural centre of the region, with its Roman gates, important Gothic churches, museums, Champagne houses, and chalk cellars available for tours, all easily accessible within the city limits.

The distinctive architecture of Troyes (photo by Carol Fletcher)

The Champenoise still know how to entertain. Every tour ends in a glass of Champagne. Cities and villages boast destination restaurants and every local café offers its own favourite Champagne. And Champagne enjoys a success that benefits from progressive women who understood—and who understand—that marketing the product and bringing the world to the door is as important as making quality wine. 

L'avenue de Champagne in Epernay, France

Epernay is often thought to be the unofficial capital of Champagne, boasting the Avenue of Champagne and showcasing some of the most spectacular Champagne houses. Many of these also open their houses and underground cellars to visitors.

Troyes offers a distinctive central pedestrian zone, with half-timbered buildings and restaurants offering a myriad of local Champagnes. Troyes also markets its special importance in the French textile industry as the largest centre for factory and trade outlets in Europe.

“THE WORLD IS IN PERPETUAL MOTION, AND WE MUST INVENT THE THINGS OF TOMORROW. ONE MUST GO BEFORE OTHERS, BE DETERMINED AND EXACTING, AND LET YOUR INTELLIGENCE DIRECT YOUR LIFE. ACT WITH AUDACITY.“ —BARBE-NICOLE PONSARDIN CLICQUOT

PHOTO BY IAN CARTER

WINNIPEG NEW MUSIC FESTIVAL

Jan 28 – Feb 3

Migration Magic.

Discover Sunset Goose Flights at FortWhyte Alive– Wednesday to Sunday, September 21 to October 23 Witness an ancient migration ritual at FortWhyte Alive. In a breathtaking display, thousands of geese will begin landing on our lakes as the sun dips below the horizon.

“The best week of the year” a week of discovery. american minimalism. 12-hour drone marathon. new romanticism. inverted orchestra. music in new spaces. artist talks. post-concert lounges. composer institute. a world of sound.

Meredith Monk. Farangis Nurulla-Khoja. Claude Vivier. Casandra Miller. Elliot Britton. Harry Stafylakis. Dinuk Widjeratne. William Basinski. Hilmar Hilmarsson. Emilie Lebel. Nicole Lizée. Ben Shemie.

Lubomyr Melnyk. Matthew Patton. Fazil Say. Fjóla Evans.

wnmf.ca | 204.949.3999

Learn about the migration at one of our interpretive presentations, complete with a bonfire, BBQ, and cash bar. Or, take in the spectacular sunset lakeside at the Buffalo Stone Café. Enjoy a delicious three-course Goose Flight Feast, skillfully prepared by the chefs of Diversity Foods. By reservation only, visit our website for details.

fortwhyte.org/ sunsetgooseflights 1961 McCREARY RD WINNIPEG, MB PH: (204) 989-8355 INFO@FORTWHYTE.ORG Migration Season sponsor: Cambrian Credit Union

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Wine & Drinks College Manitoba With the expansion of drinks appreciation courses and internationally accredited programs, Banville & Jones Wine Institute has grown to become the Wine & Drinks College Manitoba™ (WDCM™).

• Best selection of accredited courses in Manitoba

Three levels of programs:

• Explore new classes in beer, sake and spirits

• Internationally Accredited Certification Programs

• Award-winning instructors

• Wine & Drinks Appreciation • Custom Educational Events

CERTIFICATION PROGRAMS WSET® Wine Scholar and Professional Sommelier Wine & Spirit Education Trust (WSET®) qualifications are globally recognized as the international standard in wine and spirit knowledge. Through its global network of Approved Program Providers, the WSET® offers courses in more than 65 countries around the world.

We are proud to be one of these Approved Program Providers! WSET® courses are designed for enthusiasts in wine and spirits, for those considering a career, and for established professionals in hospitality.

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We offer regular session (evening) courses and intensive weekend-based, or week-long programs for WSET® certification.

Courses: • WSET® Level 2 Award in Wines and Spirits • WSET® Level 2 Award in Spirits • WSET® Level 3 Award in Wines

Wine & Drinks College Manitoba Wine Scholar Guild (WSG)

Essentials 2

WSG is an international provider of wine education programs focusing on the wines and wine regions of France, Italy, and Spain. We currently offer the French Wine Scholar (FWS) program, an experience where lesserknown regions share the stage with world-famous regions.

The course is of interest both to French wine lovers and to those considering the Professional Sommelier Program.

Our first Italian Wine Scholar (IWS) program at WDCM™ is planned for the spring of 2017.

With our engaging instructors, you can take your knowledge of wine to the next level. Over two evenings, explore classic and new wines in the context of grape varieties, where they are from (regions and climate), and how they are made. It is helpful to have taken the first level of Essentials of Wine, but prior experience is not required.

CAPS Professional Sommelier Program

Our Beer Essentials program is perfect for anyone passionate about beer, and is an excellent preparation for those headed to the Professional Sommelier Program. Through tasting and learning, you will gain an understanding of beer production and the incredible range of world styles of beer.

The celebrated Sommelier Diploma is an achievement that recognizes advanced wine, spirits, beer and beverage knowledge, professional hospitality management, and the highest standards of service. Our program is accredited in Canada through the Canadian Association of Professional Sommeliers (CAPS) and recognized in all 50 countries of the Association de la Sommellerie Internationale (ASI).

WINE & DRINKS APPRECIATION COURSES (NO EXAMS) Courses for those interested in pursuing their love of wine without writing exams:

Beer Essentials

CUSTOM EDUCATIONAL EVENTS At WDCM™, we can also custom design a day, evening or afternoon session for your group, team-building event or small conference. While we can tailor an event to your group, some of our most sought-after activities include wine games and competitions, wine and cheese sessions, and targeted classic and emerging wine region tastings.

Call us at 204.948.9463 for more information!

Essentials of Wine

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Over two evenings, learn to taste, explore your palate, and assess the price versus quality of wine. No prior experience needed.

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For all of our courses, programs and sessions, please visit our website, banvilleandjones.com, or contact us at contact@winedrinkcollegemb.com for more information.

WINE & FOOD

EVENTS SCHEDULE OCTOBER 2016 THROUGH JANUARY 2017

Wine & Food Evening

Cooking Demo

Luxury Tasting

Banville & Jones invites you to join us for a new series of wine and food pairing! Our talented Sommeliers work with Winnipeg’s most talented chefs to create the ultimate pairing experience.

Learn from the best! Banville & Jones Sommeliers invite Winnipeg’s premier chefs for a hands-on demonstration of recipes and wine pairings.

Taste the luxury when our Sommeliers open the doors to our specialties cabinets to explore some of Banville & Jones’s exclusive treasures.

Cost: $89.99 per person

Cost: $99.00 per person

Cost: $85.99 per person

Thursday, October 20: Beaujena’s French Table

Saturday, October 29: Cabernet Sauvignon: King of Grapes

Thursday, January 26: Pizza with the Pros featuring Diana's Cucina

Saturday, January 21: Sparkling Wine, Bubbles Abound!

Saturday, February 11: The Art of Appetizers

Saturday, February 25: Red, White, and Blue... America's Finest

Friday, October 14: Amici Restaurant Thursday, November 3: Cafe Dario Thursday, November 17: Pizzeria Gusto Thursday, January 5: The Merchant Kitchen Saturday, January 14: Winter Warm Up Thursday, January 19: Beaujena’s French Table Friday, January 27: East Meets West

1616 St Mary’s Rd, Winnipeg REGULAR HOURS: Monday to Friday 10 am to 8 pm Saturday 10 am to 6 pm Sundays and holidays 11 am to 6 pm HOLIDAY HOURS: Starting November 26, open till 8 pm on Saturdays.

December 19–23 10 am to 9 pm Christmas Eve 10 am to 4 pm Christmas Day Closed Boxing Day 12 pm to 5 pm New Year’s Eve 10 am to 5 pm New Year’s Day Closed Open 363 days a year!

| 204.948.WINE (9463)

Reserve online at banvilleandjones.com • Tickets for events are non-refundable, but are exchangeable 14 days prior to the event.

• Events begin at 7 pm and take place in the 2nd floor Tuscany Room unless otherwise noted. We apologize that the Tuscan Room is not wheelchair accessible.

• Prices do not include taxes.

BABY IT’S COLD OUTSIDE...

Don’t want to leave the fireplace to come to the store?

Shopping from out of town?

Our Gift Cards are now online!

BOUTIQUE

Purchase a gift card online and email it to that special wine lover, or print it off in the comfort of your own home and wrap it up yourself!

Go to www.banvilleandjones.com and follow the link on the homepage.

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By Sylvia Jansen,

D-WSET, CSW, Sommelier

A Bit of Learning On a visit to South Africa a few years ago, I met Pearl Oliver, an amazing Sommelier.

What she said about wine was interesting, to be sure: the restaurant boasted the largest by-the-glass wine menu on the planet. But it was in conversation with her that I learned something else. Pearl told me that every Tuesday she volunteered in local township schools to speak with girls about the value of staying in school and getting an education.

Learning equals opportunity. Enrichment. Possibilities.

In wine study, many professionals admit that a little learning about wine leads very quickly into a lot of learning about wine: wine study is about enrichment and endless possibilities. I went from hobbyist to Sommelier to Instructor in what felt like the blink of an eye. Living through it, though, is enormously challenging: there is a need to synthesize an immense body of knowledge that is constantly evolving and changing. That there were great wines to taste along the way helped, I will admit.

As an interested wine hobbyist, learning had at first been more about developing personal opinions about taste and preference than about enrichment. No sooner did I learn a few differences between French wines and New World expressions of those wines than I had an opinion about which was better. No sooner did I taste my first fine vintage Champagne than I had an opinion about other sparkling wines. These were the sort of opinions that had the makings of an Insufferable Bore. Not that I was one. Just ask me.

Please don’t ask my friends.

When I began formal wine study, what followed was learning of a different sort. My questions as a consumer of “Do I like this wine, and am I willing to pay the price they are

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Pearl Oliver, Sommelier, Taj Hotel, Cape Town, South Africa (Photo courtesy of Pearl Oliver)

asking?” were still useful. But learning “Who would like this wine?” or “What sort of palate would prefer this wine over that?”—these questions grew in importance. I also came to realize that some people do not like dry wines. And never will. In other words, curiosity about others’ palates and taste experiences gained a huge importance.

When it came to wine theory, I learned it is not enough to know just about what you personally love. I learned why quality designations are important for wine lovers; I learned what Champagne has brought to the wider wine world; and what wines from other places are giving fine Champagne a run for its money. Questions about which wine region is better are not nearly as interesting as how wine regions are evolving, and what excitement is coming from which new region right now. I learned how small decisions in the vineyard or in winemaking and maturation, let alone different grape varieties, can make big differences in a finished wine—and that wine lovers notice. I learned that some people want to pay less than I would for a glass of wine, and some are willing to pay a lot more for a special experience. And I learned there is no limit to what can be learned about wine.

Wine education has proved to be both immensely rewarding and humbling. And like other serious students of wine, my head is full of non-boring wine information. Just ask us. Or even ask our friends.

My South African friend was right. Pearl Oliver has since gone on to lead the wine program at the prestigious Taj Hotel in Cape Town. But her other lessons were as important.

Learning equals opportunity. Enrichment, Possibilities.

Every glass can be a wine class, and every wine class is welcome.

Here’s to the possibilities. 

ANNOUNCING

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culinary partners 529 Wellington serves only Canadian Prime beef and fresh seafood, with impeccable service in an elegantly restored 1912 mansion on the banks of the Assiniboine River. 529 has become a world renowned icon in the restaurant industry. An exquisite menu and extensive wine cellar make for truly memorable food and wine experiences at 529. Just ask Brad Pitt or Jennifer Lopez!

529 Wellington Crescent 204.487.8325

Across the Board Amici Restaurant Beaujena’s French Table Black Rabbit Bistro Lounge Bombolini Boulevard Pub and Bistro Café 22 Café Dario Chew Clementine D-Jay’s Restaurant Deluca’s Cooking School and Restaurant

100-283 Bannatyne Avenue 204.989.7700

Chef Michael Dacquisto brings back Italian favourites from Pasta la Vista and Dacquisto—and a fresh new menu, including rosemary rotisserie prime rib, thick grilled chops, Bistecca Fiorentina, fresh pastas, and Italian classics. Anthony's antipasto bar pairs fresh selections with wine chosen from an exemplary list. Carne is a warm and inviting Italian chophouse just steps from the MTS Centre and The Forks. Private rooms available. Open for dinner Tuesday–Sunday.

295 York Ave 204.896.7275

Mango’s in South Beach Casino & Resort offers a variety of exciting food and beverages. Everything from our well-known Surf & Turf, Prime Rib or Brunch buffets to our daily changing breakfast, lunch and dinner buffets. We offer a food selection that is one of a kind in Manitoba. Mango’s offers great daily promotions for Ocean Club members, as well as special event days.

1 Ocean Drive, Scanterbury 204.766.2100

Chef partner Tristan Foucault has reinvented the menu on the corner of King and Bannatyne. Peasant Cookery goes back to the land with uniquely prepared old world dishes and topnotch service. This is real food, freshly harvested, and the seasonal ingredients speak for themselves.

Literally everything is made from scratch by Tristan and his team.

Located just 2 blocks south of the MTS Centre, La Roca combines authentic Mexican cuisine and a captivating ambiance to provide a unique evening experience. Open Tuesday–Saturday, 3:00 pm till late.

Enjoy happy hour with friends, evening dining, or a late-night fiesta.

La Roca has it all.

155 Smith Street 204.615.9605

Diana’s Cucina and Lounge Dona Onesta Earl’s Restaurant and Bar Elements Elkhorn Resort Enoteca Era Bistro at the Canadian Museum for Human Rights Hotel Fort Garry Hy’s Steakhouse Joey Kenaston Joey Polo Park Joey’s Only Seafood

Fine fare, done right. Located in the Inn at the Forks, SMITH is a new culinary experience built on craftsmanship and a dedication to the finer points. Celebrate the truth of honest food created from the diversity of the lands and waters of our great country.

75 Forks Market Road 204.944.2445

La Roca Le Cercle Molière Máquè Mano a Mano/Teo’s Mere Hotel Mon Ami Louis Olive Garden Italian Restaurant Pizzeria Gusto Prairie’s Edge Sabai Thai Segovia South Beach Casino & Resort

St. Charles Country Club Swiss Chalet The Merchant Kitchen The Victoria Inn Tony Roma’s TR McCoy’s Italian Restaurant Urban Prairie Cuisine Vera Cucina VG Restaurant at the Fairmont Wasabi Sabi Thermëa Spa

shopping list Aragonesas 2012 Don Ramon Grenache/Tempranillo, Spain $12.99...................................................................................…12 Bacalhòa 2012 Moscatel de Setúbal DO Colheita, Portugal $17.99..........................................................................................44 Buena Vista 2013 Pinot Noir Sonoma, California $28.99.........................................................................................................12 Burge Family Winemakers 2009 G3 Barossa Valley, Australia $59.99.........................................................................................62 Candidato Estrella 2012 Tempranillo Castilla IGP (1 litre) $14.99.....................................................................................22,62 Cave Spring 2013 Gamay Niagara Escarpment, Canada $23.99................................................................................................12 Cima da Conegliano nv Frizzante Prosecco, Italy $18.99...........................................................................................................22 Claude Val 2015 Blanc Languedoc-Rousillon, France $11.99...................................................................................................22 Cristal 2006 Brut Champagne, France 1500ml $922.99..........................................................................................................52 Dipinti 2014 La Vis Pinot Grigio $16.99...................................................................................................................................22 Domain Rollin Père et Fils 2011 Pernand-Vergelesses Premier Cru Burgundy, France $62.99.................................................43 Donnafugata 2013 Kabir Moscato di Pantelleria, Sicily, Italy (375 ml) $23.99.........................................................................44 Donatella Cinelli Colombini 2008 Brunello di Montalcino, Italy $77.99.................................................................................36 Donatella Cinelli Colombini 2011 Leone Rosso Orcia, Italy $26.99..........................................................................................36 Donatella Cinelli Colombini 2011 Prime Donne Brunello di Montalcino, Italy $106.99............................................................36 Donatella Cinelli Colombini 2014 Rosso di Montalcino Sicily, Italy $32.99..............................................................................36 El Grillo y la Luna 2013 12 Lunas Chardonnay Gewürztraminer Somontano, Spain $25.99.......................................................41 H. Billiot Fils nv Brut Reserve Champagne, France 750ml $77.99..............................................................................................52 Hacienda Albae 2015 Chardonnay La Mancha, Spain $14.99...................................................................................................22 Invivo 2015 8 Point Sauvignon Blanc Marlborough, New Zealand $18.99..............................................................................22 J. Lohr 2014 Cypress Cabernet Sauvignon Central Coast, California $18.99.........................................................................22 Jaume Serra nv Cristalino Rosado Cava, Spain $18.99..............................................................................................................62 Joseph Mellot 2014 Destinéa Pinot Noir Rosé Val de Loire, France $16.99.................................................................................41 Maison Vialade 2013 Pinot Noir Pays D’Oc, France $15.99.....................................................................................................22 Martinez Gassiot 10 Year Old Tawny Port Douro, Portugal $42.99............................................................................................44 Menhir 2011 Primitivo di Manduria Sicily, Italy $17.99.........................................................................................................22,62 Moone-Tsai 2011 Red Blend Napa Vallay, California $131.99.................................................................................................43 Ployez-Jacquemart nv Extra Quality Brut Champagne, France 750 ml $58.99...........................................................................41 Ployez-Jacquemart nv Extra Quality Brut Champagne, France 1500ml $134.99......................................................................52 Ployez-Jacquemart nv Extra Brut Rosé Champagne, France 750ml $74.99.............................................................................52 Quinta do Infantado Ruby Port Douro, Portugal $22.99...........................................................................................................22 Racine 2015 Pinot Noir Pays d’Oc, France $22.99....................................................................................................................62 Tenuta Sette Cieli 2009 Indaco Monteverdi Marittimo, Italy $59.99.........................................................................................20 Tenuta Sette Cieli 2012 noi4 Bolgheri, Italy $42.99...................................................................................................................20 Tenuta Sette Cieli 2009 Scipio Monteverdi Marittimo, Italy $117.99.........................................................................................20 Tenuta Sette Cieli 2013 Yantra Monteverdi Marittimo, Italy $27.99.......................................................................................20,43 Veuve Clicquot nv Brut Champagne, France 15 Litre $4,200.00...............................................................................................52 Viña Zorzal 2014 Graciano Navarra, Spain $18.99.................................................................................................................62

Due to the nature of the wine industry, any prices and vintages listed in this publication, as well as the availability of all products, are subject to change and cannot be guaranteed by Banville & Jones Wine Co.

* C U STOMER P IC K *

top picks

SHARON STEWARD

TINA JONES

JILL KWIATKOSKI

Racine Pinot Noir 2015 Pays d’Oc IGP, France $22.99

Burge Family Winemakers 2009 G3 Barossa Valley, Australia $59.99

Jaume Serra nv Cristalino Rosado Cava, Spain $18.99

This is truly a gem of a Pinot Noir that only a winemaker like Bruno Lafon could be led away from Burgundy to produce. Aromas of freshly picked chokecherries lead to crisp Bing cherries on the palate, with damson plums in a long finish.

Pair with your next turkey dinner or try this light but full Pinot with panseared scallops and pumpkin risotto.

Rick Burge is an amazing person and an amazing winemaker who knows his vineyards inside and out. Made only in exceptional vintages, the G3 is a blend of Shiraz, Grenache, and Mourvèdre. Burge wines have a way of being both powerful and elegant.

This one is full of strawberry, cherry, and dark chocolate; smooth rich tannins from the French oak; and a peppery lingering finish.

This is so fun! A lovely little sparkling Cava rosé that is refreshing, bright, and flavourful. Notes of rhubarb, tart cranberries, minerality, and a slight creaminess. I recently paired it with dukkah spiced carrots with a hint of blue cheese, and it was delish! This is a great little bubbly for a food pairing and a fantastic little sipper for all occasions. Enjoy!

RICK WATKINS

SARA McDONALD

STEVE LAGMODIERE

Candidato Estrella 2012 Tempranillo Castilla IGP $14.99/1L

Menhir 2011 Primitivo di Manduria, Sicily Italy DOC $17.99

Viña Zorzal Graciano 2014 Navarra Spain $18.99

This is my new favourite red wine under $20. Lots of creamy red fruit, including cherries, crushed raspberries, and macerated strawberries. There is a lot of vanilla aroma from oak ageing, reminding one of a good Rioja, but with a much smaller price tag. This one comes in a one-litre bottle, so it is an even better value! Pair with seared duck breast or a slow chorizo sausage stew.

Love at first sip! Mouthwatering aromas of ripe blackberry and hints of vanilla and licorice are followed by lush flavours of dark fruits such as blackberry and black cherry. I found myself eager to go back for another sip. And another. Well rounded with soft tannins and medium acidity, this wine is a new favourite of mine, and is soon to be one of yours! Cheers!

62 http://banvilleandjones.cornervine.com

Antonio Sanz and his three sons produce some amazing wines in the Navarra and neighbouring Rioja region. My favourite of the four we carry is this little “rescued” red grape from Spain. Graciano is less known as a 100% variety wine and more as a blending grape, often with Tempranillo—but mmmm, this is delicious on its own! Blackberry, blueberry, a little mocha with a nice acidity and long finish.

NEVERCOMPROMISE

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