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the

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.

Seaside Wines

Issue 33 June 2019 – September 2019


Does your family have a plan for the next generation of wealth?

MILES WEALTH MANAGEMENT GROUP Tel.: 204.953.7828 Benji.Miles@RichardsonGMP.com Richardson GMP Limited One Lombard Place, Suite 1100 Winnipeg, MB R3B 0X3 www.RichardsonGMP.com/Benji.Miles

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contents Features 24 Sun, Sea, Water & Wine Sylvia Jansen explores the influence of the sea in three very different wine regions.

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44 Passion and Perseverance Elena Pozzolini tells her story of travelling the world in search of opportunity and experience so she could find her place in one of Tuscany’s most prestigious seaside wine regions.

50 Manitoba Shore Lunch Mike and Tina Jones take us out on the lake to enjoy an authentic pickerel shore lunch.

58 Sicily: The Great Escape Andrea Eby takes us on a food and wine tour of the Mediterranean jewel, Sicily.

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Cover: Coastal vineyards in Cinque Terre National Park, Liguria, Italy

www.banvilleandjones.com 5


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contents Columns 10 A Message from Tina Jones 14 Ask a Sommelier 16 Banville & Jones and Company

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21 Behind the Label Ashling Park Estate

30 Trending Tastemakers

32 Gary’s Corner Imagining Wine

34 Gluggy Seaside Sippers

40 Profile Chef Laura Currie, Carne Italian Chophouse

48 Banville & Jones Wine & Food Events 64

64 Wine and Drinks College Manitoba 66 Sidebar Just Asking

68 Culinary Partners 69 Shopping List 70 Top Picks

6 http://banvilleandjones.cornervine.com


South Africa is home to some of the world’s most beautiful wine regions. World class wines available from the Western Cape’s best appellations.

From South Africa with Love

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Each year, Paul & Shirley Martens explore South Africa’s finest boutique wineries, bringing the most interesting & affordable wines back to Manitoba to share with you.

Featured wines available exclusively at Banville & Jones.


the

Cellar Door Publisher and Editor Lisa Muirhead lisa@poisepublications.com

Editorial Board Tina Jones, Andrea Eby, Sylvia Jansen, Gary Hewitt, Mike Muirhead, Rob Stansel

As yourAs wealth your wealth grows, grows, so should so should your your expectations expectations

Graphic Design Ryan Germain ryan.germain@gmail.com Advertising Sales Vanessa Shapiro vanessa@poisepublications.com David Navratil david@poisepublications.com

Contributors Alex Allardyce, Todd Antonation, Julian Welcome to Manulife Welcome Private to Manulife Investment Private Pools:Investment Pools: Auriti, Andrea Eby, Anna Everett, Gary Hewitt, Sylvia Jansen, Tina Jones, Megan Kozminski/ An investment program An investment for today’s program affluent forinvestor. today’s affluent investor. Media Spur Inc., Jill Kwiatkoski, Rebecca This program is available This program on a segregated is available pools on a segregated pools Lechman, Paul Martens, Shirley Martens, Ian McCausland, Sara McDonald, platform featuring: platform featuring: Mike Muirhead, Rob Stansel ✱

A comprehensive✱suite A comprehensive of private pools suite to choose of segregated from pools to choose from Published for Banville & Jones Wine Co.

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For more information, For more please information, contact please contact Kerry Knudsen, CFP Kerry Knudsen, CFP Spectrum FinancialSpectrum Services Inc. Financial Services Inc. Suite 201 – 611 Corydon Suite 201 Avenue – 611 Corydon Avenue Winnipeg, MB R3LWinnipeg, 0P3 MB R3L 0P3 kknudsen@spectrum-financial.ca kknudsen@spectrum-financial.ca 204.453.0103 204.453.0103 Over 30 Years of Wealth Over 30Management Years of Wealth Excellence Management Excellence

by Poise Publications Inc.

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For advertising information, please contact lisa@poisepublications.com

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 Tuscan-inspired facility that houses fine wine and accessories, an educational facility, and a private function room.

Sponsored in part by Sponsored ManulifeinInvestments part by Manulife Investments

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

Any amount that is allocated to a Any segregated amountfund that is invested allocatedattothe a segregated risk of the fund contractholder is investedand at the mayrisk increase of the contractholder and may increase or decrease in value. Manulife Investments or decreaseisina value. divisionManulife of The Investments Manufacturersis aLifedivision Insurance of TheCompany. Manufacturers The Life Insurance Company. The Manufacturers Life Insurance Company Manufacturers is the issuer LifeofInsurance the Manulife Company Privateis the Investment issuer ofPools the Manulife – MPIP Segregated Private Investment Pools – MPIP Segregated Pools insurance contract and the guarantor Pools insurance of any guarantee contract and provisions the guarantor therein.ofManulife any guarantee and Manulife provisions Investments therein. Manulife and Manulife Investments are trademarks of The Manufacturers areLife trademarks InsuranceofCompany, The Manufacturers and are used Life by Insurance it, and byCompany, its affiliates andunder are used license. by it, and by its affiliates under license. CS1080E 09/18

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a message from tina jones TINA’S FAVES Some of my favourite wines to enjoy by the water’s edge: Melville Estate Pinot Noir: To taste a lovely Pinot Noir from cool Santa Barbara takes me back to my time in that beautiful spot on Earth! Crystallum wines: From the amazing Finlayson family in Walker Bay, South Africa—these wines are brilliant. Bon Courage Jacques Bruere Brut: This sparkling South African Cap Classique (traditional method sparkling) is great for any day of the week. Ployez-Jacquemart Champagne: This small house has shown us consistently beautiful Champagnes—and they are one of a few wineries that have been with Banville & Jones for 20 years.

As the sun warms the city, like you, my thoughts drift to summer plans. Like many Manitobans, my summers revolve around trying to find a beautiful spot to enjoy my favourite summer wines— whether it is at my lake or a friend’s, enjoying a day around the pool, or finding a patio or deck overlooking the river. There is something about the combination of sun and water that can truly rejuvenate us. It was the allure of water that inspired this issue. We have travelled the world together with The Cellar Door. Yet we realized we could explore another element: the amazing relationship of wine and water. There is something special about wines produced near waterways, oceans or rivers. In fact, there is something special about being close to water and enjoying wine, period. This issue celebrates these interesting connections. I am delighted to share my family’s shore lunch with you in these pages! As well, Sylvia Jansen gives us a taste of three special places where wine growing and wine culture meet water. Andrea Eby explores the Mediterranean with a tour of Sicily and a conversation with Sette Cieli winemaker Elena Pozzolini. This issue also celebrates our deep connections with you. Our customers have helped Banville & Jones grow wonderfully over the past 20 years. As we arrive at our 20th anniversary, Mike Muirhead looks back at the trends, wines and people who have helped us grow into Winnipeg’s favourite wine store and school!

Tina Jones

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AT E VERY G LASS OF THIS T U SC A N R ED BL EN D IS SE RV E D F R ES H AT THE P ERFEC T T EM P ER A T UR E W IT H O U R TORR W IN E ON T A P SYST EM .

Pappagallo is sourced from grapes in the Tuscan hills and expertly blended at Tolaini Estates by Sommelier David StansďŹ eld. Available by the glass at Earls.

E A RL S MAIN | EARL S P O LO PA R K | E A R L S S T V I TA L Available at and exclusively supplied by


YALI WILD SWAN CHARDONNAY Bright yellow in colour with green hues, Wild Swan Chardonnay comes from Chile’s Central Valley. A fresh and expressive wine, revealing mineralogy and tropical fruit aromas such as pineapple, papaya and mango.

MERLOT Red with violet hues. The nose is predominated by plums and cherries, intermingled with notes of cinnamon, tobacco, vanilla and chocolate. The wild black swans at El Yali bring beauty to this sanctuary; in the same way, this line of wines will bring beauty to your dinner table. Fresh, fruity and easy to drink wines.


GREEK WINES AT THEIR BEST

2016 vintage 2018 vintage

NOMINATED BEST WINERY AND BEST WINEMAKER IN GREECE Please drink responsibly


ask a sommelier What is a go-to wine you can take to a dinner when you don't know what will be served? —Elvera Watson Without knowing exactly what the meal will be, it is difficult to ensure a great pairing, but there are some wines that will hedge your bets. Bubbles are a great choice. They are extremely versatile when it comes to food pairing. You don’t have to break the bank with Champagne—stick to dry or Brut styles and you will be successful. I have a couple of go-to sparkling wines for just this situation: Tawse Spark sparkling Riesling from Niagara ($22.99) or Codorniu Mediterrania nv Brut Cava from Spain ($15.99). If you prefer white, stick to unoaked crisp whites. I am a big fan of Sancerre or a dry Riesling in this situation. I have always loved Joseph Mellot La Chatellenie Sancerre ($35.99) and recently fell in love with Sybille Kuntz Trocken Riesling from the Mosel ($27.99). When selecting a red, it is best to lean toward a lighter style. Pinot Noir is an obvious choice, but if you are a bit adventurous try Erste + Neue Kalterersee Classico Superiore, Südtirol from Alto Adige, Italy ($19.99). Made from a little-known grape called Schiava, it is light and fresh with loads of red fruit notes and pleasant soft tannins—sure to please any crowd! —Saralyn Mehta My significant other likes big brash bombastic reds and I prefer the crispness of a citrusy white. Is there any sort of compromise between our two extremes that we can try? —Sheryl Tittlemeyer Aha, the Jack Spratt-and-wife dilemma! I’m not sure there is a wine that, between you, can be “licked clean.” The “brash, bombastic” red description leads me to think that your significant other may 14 http://banvilleandjones.cornervine.com

describe your preference as “thin and wimpy”—it’s in the eye of the beholder. Tasters are predisposed to certain styles. Commonly, there are four recognized groups that range from sensitive to tolerant tasters. Apparently, your significant other is a tolerant taster, one who likes lots of everything—fruit, oak, alcohol and maybe a bit of sugar— whereas you are on the more sensitive end of the spectrum.

Does the lower alcohol on some Rieslings mean they are sweet? If so, if you sit on them, could the sugars/ sweetness disappear? —John Klassen The alcohol by volume (ABV) is indeed a gauge of relative sweetness in Riesling. The general rule is that lower alcohol equals higher residual sugar levels. With Riesling, 10–11.5% ABV suggests an offdry wine, whereas 12% ABV or more likely indicates a dry wine. Less than 10% ABV suggests a more noticeably sweet wine. With time, sugar will not dissipate, per se, but it will integrate. Think of the sweetness as one corner of a young wine, with acidity, alcohol (and tannins in red wines) as others, and imagine this little triangle (or square) rounding out into a circle with time.

We can look for cross-over red wines that are intense, fruity and crisp such as a cool-climate Gamay like JeanMarc Burgaud Les Vignes de Lantignié ($24.99) or Cave Spring’s Gamay from Niagara ($23.99), or Judith Beck’s Beck Ink (Zweigelt/St. Laurent blend) from Austria (21.99). Or, we could look for potent whites: a barrel-fermented Chardonnay such as Hindsight’s Chardonnay from the Napa Valley ($43.99) or a Rhône-style blend such as A.A. Badenhorst’s White Blend from South Africa ($43.99). Or, compromise on an intense rosé such as one from the Rhône region of Tavel, like Domaine Lafond’s Roc-Epine Tavel Rosé ($27.99). But I fear that a compromise may leave you both dissatisfied. Perhaps agreeing to open two bottles may keep the table chat from becoming bombastic or thin. You can always save the bottom halves of the bottles for another civilized dinner. —Gary Hewitt

Riesling often deceives us, however. It is naturally high in both acidity and sugar. So, even when you spot that lower ABV on a label, in quality wines, the sugars are balanced by the acidity and extract from the grapes, which can affect your perception of just how sweet the wine really is. Several of us experienced this during a recent tasting of the K.H. Schneider 2015 Felsenberg Spätlese Riesling ($42.99), which sits at 9% ABV—sweet, yes, but with abundant acidity that balanced the sweetness and left us wondering whether it was in fact dry or sweet. Aged Rieslings are noted for their honeyed character, and even what is often referred to as a “petrol” aroma or flavour. This diesel or rubber tire-like quality sounds as though it might be disgusting, but it is considered by some Riesling enthusiasts to be a highly desirable trait of an older wine. —Rob Stansel 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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banville & jones and company

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Friends of Banville & Jones Wine Co. 1. Honouring International Women’s Day with Spanish winemaker Esther Pinuaga; 2. John and Kathie Allardyce, Wines of Tuscany Tasting; 3. Jennifer Kirk, Cheryl Fathers, and Sandra Resendes, Wines of Tuscany Tasting; 4. Travis Sexsmith of Human Nature Wines; 5. Fred and Annick Carstens, Wines of Tuscany Tasting; 6. Gary Hewitt and Mike Muirhead with Marina Castillo of Catena Zapata, Argentina; 7. Andrea Eby and Melanie Eldridge with Randy Fabian of Yealands Estate, New Zealand; 8. Bozena Langtry and Krysia Kovach, Wines of Tuscany Tasting. 

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Friends of Banville & Jones Wine Co. 9. Marnie McBean, Tina Jones and Curt Harnett at the Great Canadian Kitchen Party at Tolaini Estate in Tuscany; 10. Andrea Eby and her fellow judges on the 5-Star Wines judging panel at Vinitaly; 11. Gary Hewitt and Angela Kühn at Peter Jakob Kühn in the Rheingau, Germany; 12. Raffaele Pagano of Azienda Agricola Joaquin; 13. Jan Hendrick Erbach of Pian dell’Orino Brunello di Montalcino; 14. Diletta Tonello of Cantina Tonello; 15. Gerhard & Brigitte Pittnauer of Weingut Pittnauer in Austria; 16. Gary Hewitt and Markus Kuntz of Weingut Sybille Kuntz.

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Six Reasons to Visit Rae’s Bistro This Week

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Elevated comfort food. Our menu changes with the seasons, but one thing remains constant: each item is carefully created from scratch (including our desserts) to offer you the best version of the comfort food you crave. Our specialty chalkboard menu constantly rotates to give you something fresh and exciting each week, and our core menu showcases the pinnacle of this season’s pizza, ribs, salads, steaks, and burgers. (Don’t worry, vegetarians and vegans—we’ve got you covered too!)

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Wine, wine, wine! Our growing wine list of over 40 selections by the bottle and 12 by the glass is not only curated by the experts at Banville & Jones, it is seasonally updated to pair with our evolving food menu. Rae’s Bistro boasts the best wine prices in the city—especially on Wine Wednesday when our guests receive an extra $10 off each bottle.


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Craft beer and cocktails!

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A space for all experiences.

Jillian has managed some of the best beer programs in Winnipeg: she is our secret weapon when it comes to selecting the 12 craft draft beers we offer—and rotate on a weekly basis. But don’t worry—our mixologists can also muddle a mean passionfruit mojito and mix up the freshest sangria in town!

Looking for a place to meet your mates for a beer or your girls for a night out? In our lounge, you will find a vibrant space with seats at the rail and high-top tables for lively conversation. Alternatively, our restaurant features spacious booths as well as cozy nooks for more intimate gatherings and candlelit dinners.

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It’s closer than you think.

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Locally owned.

We Winnipeggers love convenience, and it is easy to convince ourselves that if it’s not in our neighbourhood, it’s too far. But Rae’s Bistro is only a 15-minute drive from most neighbourhoods. We know, because we road-tested it from St James, Tuxedo, Downtown, and St Vital! Straight out Lagimodiere, it’s also a great stop to or from the lake. And yes, we offer takeout!

Just over a year ago, Winnipeggers Jillian Flynn and Danny Van Lancker channelled 30 years of shared hospitality experience to create Rae’s Bistro. You will see their hand in every aspect. Committing from the beginning to their own design vision, they mindfully crafted each detail, from the upcycled wood to warm, authentic Edison bulbs to the menu and branding. Everything you see, hear, smell and taste in Rae’s has been carefully chosen by this duo. After a year spent perfecting Rae’s Bistro, Jillian and Danny are eager to invite new guests into this exciting new dining destination.

9-925 Headmaster Row (behind the Tim’s on Lag) Resos: 204.229.0237 Menu and Hours: www.raesbistro.com


“Never settle for the minimum—raise your game. It doesn’t cost more to have the best.” Charlie Spiring, ICD.D Founder & Chairman

Find out how we’re different. 204.925.2274 www.wellington-altus.ca

© 2019, Wellington-Altus Private Wealth Inc. All rights reserved.


BEHIND THE LABEL

Ashling Park Estate By Rob Stansel, Sommelier (CAPS) It’s not often that a winery’s first release wins a Decanter Gold Medal. But Ashling Park is no ordinary winery. Just minutes from the sea, near Chichester, in Sussex, it’s seemingly on the wrong side of the Channel. That is to say: it’s English. Vines were only recently planted around West Ashling House, a storied structure that played host to D-Daybound Canadian soldiers in the spring of 1944 (we were rather poor guests: we burned much of the house down during a wild party). After the war, the house was gifted to Air Marshal Viscount Portal for his contribution to the Allied victory. He rebuilt the house with massive walls, expecting another war. The Gardner family moved in in 1995 and promptly replaced the 50-yearold curtains. Many years later, they realized that the land, not the house, was the estate’s future.

“We never expected to make such an impact so quickly.” —Gail Gardner, Managing Director, Ashling Park Estate

After reading a magazine article about English wines, they began an exhaustive study of the property’s suitability for viticulture. As the crow flies, Ashling Park is less than a hundred miles from France, and geologically, its soils are nearly identical to those of Champagne. The consultants drew up favourable odds, and the decision to plant 10 acres of Pinot Noir, Chardonnay, and Pinot Meunier vines has proved well worth the risk: the medals and accolades just keep piling up. Ashling Park is making seriously delicious fizz. Gail keeps the vines happy, while Dermot Sugrue, recognized as Britain’s top winemaker, oversees operations in the cellar. An Irishman with a dry wit and a streak of perfectionism, Dermot proved a perfect fit at Ashling Park, where family and humour come first and excellence, it seems, is an extension of that commitment to what matters most. “We are a family-run vineyard,” notes Gail, “where even the kids lend a hand putting stickers on bottles for pocket money.” Even the family dogs, Rocco and Bean, get a profile on their website.

Ashling Park nv Cuvée Brut South Downs, UK ($52.99) Ashling Park nv Rosé South Downs, UK ($52.99)

The blend for the Cuvée Brut emerged from a party trick. Dermot created a dozen different samples for family friends to taste blind. A remarkable majority all chose one sample as the winner, and the first bottling was based on this result. “This is a social drink, and we wanted to steer away from wine snobbery,” says Gail of her decision to let her friends, rather than trained palates, identify the tastiest recipe. “We intend to make a wine you can open and enjoy with friends.” Two Ashling Park wines have been released, and Banville & Jones is proud to be the first boutique in Canada to stock them. More cuvées are planned, including a Blanc de Blancs and a vintage offering from the spectacular 2018 harvest. “If I muck up the 2018, you can fire me,” Dermot told Gail, admitting that the quality of the season’s crop ensures that another medalwinner is now bubbling away in the cellar, though it will be years before we get to taste the end result (the 2013 harvest spent 50 months on the lees!). In the meantime, start planning your next trip over the puddle: luxury accommodations and a tasting room are in the works. Here’s to hoping the Canadians are still welcome… Follow @ashlingparksparklingwine on Instagram  www.banvilleandjones.com 21


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SUN, SEA, WATER AND WINE By Sylvia Jansen, DipWSET, CSW, Sommelier


Santorini's basket-shaped grapevines

What makes a great seaside wine experience? We explore three iconic seaside wine destinations in search of the answer: Santorini, Greece; Walker Bay, South Africa; and Santa Barbara, California. Water. It can draw a desire from deep within, calling us close. Water mystifies and attracts; it calms and excites. It is at once a beckoning playground and an immensely powerful creature that demands respect. Water also offers something special to wine. Large bodies of water moderate the surrounding climate. Ocean currents bring cooler waters to places that would otherwise be too hot to grow grapes, and elsewhere currents warm regions that might be too cold. The influence of water is unmistakable, but its impact is as unique as the places and soils in which the grapes grow: the island of Santorini sees sun and winds from the open Mediterranean Sea, while the ocean currents of Santa Barbara and Walker Bay bring cooling ocean currents to moderate the heat.

Santorini, Greece Pristine waters, brilliant sun, beautiful food, and a vibrant wine culture: seaside towns on the island of Santorini perch along its cliffs, the iconic white and blue buildings scrambling up almost on top of one another. Strolling along alleys lined with cafés, restaurants, and shops invariably leads to amazing views. Beaches welcome visitors on red, white, or even black sands. Brilliant sunsets are a special show every evening.

Inland, volcanic soils and sun support a small but amazing wine industry. Vine growers know how to grow grapes in this hot, dry place: small bush vines shelter fruit, and in other places vines are even trained in small basket-like nests near the ground, to protect them from the strongest winds. Indigenous grape varieties make vibrant and delicious wines, matching the local cuisine beautifully. Santorini enjoys a high reputation especially for the enchanting aromatic white, Assyrtiko, but red and rosé wines are also easy to find. “Santorini is one of those truly magical places on the planet,” says Tina Jones, a recent visitor. “The wine culture is so enduring that it is always just right with traditional foods. In grocery stores it is easy to find decent wines that are a few euros a bottle.” But do not expect familiar grape varieties, Tina says: “Just surrender yourself to the local experience and you will be amazed!”

Try these indigenous grapes for a taste of Greece: Alpha Estate 2016 Assyrtiko, Greece $45.99 Alpha Estate 2015 Reserve Vielles Vignes Xinomavro, Greece $26.99

Walker Bay, South Africa To walk along the seawall in the town of Hermanus on Walker Bay is to be perched at the meeting point of mountain and the massive ocean that stretches to Antarctica. Regular visits from Southern Right whales give Walker Bay the best land-based whale watching in the world.

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Santa Barbara, California The city of Santa Barbara sits along the Pacific shoreline near Los Angeles. The city enjoys almost 300 days of sunshine each year; semi-tropical vegetation beautifies its streets and parks. Moreover, the city also borders the southernmost reaches of California’s central coast wine region, which lies between two mountain ranges. While one might expect this to be a hot climate for grape vines, moderate climate varieties rule. Again the ocean is responsible for this seeming paradox: Santa Barbara’s vineyards lie where cool northern ocean currents meet warm air from the south and inland. The accumulating sea fogs actually make Santa Barbara more temperate than areas further north.

Walker Bay, South Africa (photo by Mike Jones)

Just a few kilometres from the town of Hermanus is the almost-hidden Hemel-en-Aarde (Heaven and Earth) Valley. This is a small wine region with a big reputation for impressive quality fine wines from moderateclimate-loving grape varieties and for sparkling wines (known as MCC, Method Cap Classique, to refer to Champagne/traditional production method). Cool ocean currents and winds from the south make the climate here considerably more moderate than across the mountains inland.

The city itself is devoted to wine. “All the cafés and bars on the downtown strip are chock full of great wines,” explains Tina Jones, for whom Santa Barbara is a treasured destination. The city boasts an urban wine trail that brings producers from nearby wine country to more than two dozen tasting rooms. Tina attests to the incredible wine culture: “winemaker dinners were everywhere we went—in fact, I began to feel sorry for the beer drinkers!” Water and wine: it is perhaps the most beautiful pairing that we have not yet declared a classic. 

With a home in Hermanus, Winnipeg’s premier South African wine importers (and ambassadors) Paul and Shirley Martens are experts on seaside beauty. “The sound of the rolling surf is therapeutic, and the colour and light changing constantly is so beautiful,” says Paul. Their coastal lifestyle means enjoying food, wine, and friends any day of the week. The best seaside wines from the region? “Bubbles are always first on the list,” explains Paul. Sparkling wines from this area are rich and vibrant, a beautiful match to almost any dinner. The spectrum of fine table wines offers a wide range of choices. “There is so much good wine being made right here in our backyard!” Fog over Melville's vineyards in the Santa Barbara wine region

Genevieve Wines 2014 Method Cap Classique Blanc de Blancs Sparkling, Bot River South Africa $32.99 Crystallum 2016 The Agnes Chardonnay, Walker Bay, $35.99

26 http://banvilleandjones.cornervine.com

Melville 2016 Estate Chardonnay Santa Rita Hills, California $48.99 AM/FM 2014 Pinot Noir, Santa Maria Valley, California $49.99


Seaside summer wines What makes a great seaside wine? Follow three simple principles for enjoying your summer beach wines. Freshness Freshness in a wine is a combination of lively acidity and lower alcohol, which lighten the impression on the palate and lower the effects of enjoyment. White wines that are unoaked, or lightly oaked, are more refreshing in the heat. In reds, Pinot Noir and other lower-tannin, lighter red wine styles are also more friendly. Rosé and sparkling wines always win for the same reasons. Character “For our seaside relaxation, we tend to favour wines of elegance rather than power,” says Paul Martens. For many of us, an “elegant” wine is one that brings its own character and personality to the party without being a show-off. Beauty

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is in the eye of the beholder: for some, elegance is Champagne, for others it is Italian, and still others, something New World or natural. But in every instance, “elegance” in wine helps create an event from the waterside experience. Cool The heat of the seaside that draws us in can actually be the enemy of a great wine experience. Even the fullest-bodied red wines should never be served warmer than 16 or 18°C, so hot weather calls for active cooling. “Santa Barbara restaurants take great care to serve wines at cool temperatures so they show their best,” says Tina. In Hermanus, “it is standard practice to serve a glass of white or Rosé with a bowl of ice cubes,” says Shirley Martens. Ice in wine might seem wrong, she says, but on a hot afternoon it is absolutely right. Another alternative is to use an insulated Corkcicle canteen (available at Banville & Jones). And never be afraid to set a red wine on ice.


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TRENDING

Tastemakers By Mike Muirhead, CMS, Sommelier The evolution of a wine drinker has been described as circular: we start with sweet wines, move to lighter, dryer whites, onto lighter reds, and then heavier reds. And then we do that process in reverse, growing to love complex sweeter wines as our palates develop. I have been lucky enough to be a professional wine taster for the last 15 years and have watched the trends change from country to country and style to style. When winemakers visit, I have always described Winnipeg as a “young” tasting community. However, when I look back at where we have been and where we are now, I think it is time to change my story. If I were to try and put my finger on where Winnipeg is as a whole, I would say we are still in the Big Heavy Reds phase in our palate development, but are nearing the end of it, as we see the

trend of lighter-style wines (Beaujolais, Tempranillo, wines from the Rhône) re-emerge. When I started working at Banville & Jones, I had just moved back to Winnipeg from Australia and found a home with a customer base that couldn’t get enough wine from Down Under (Wolf Blass Yellow Label anyone?). When Australian wine prices (and quality) started to increase, Winnipeg, still in the “value” phase of our drinking careers, shifted focus to Chile. The next big thing was Argentina, where Malbec was king, and the reign of Big Reds began (truth be told, the seeds had been planted with juicy, jammy Aussie reds). The region that has had the longest reign as top country in both dollars and number of bottles sold is the United

Banville & Jones celebrates 20 years: Wine trends 1999-2019 WHITE 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017

RED

REGION South of France

Shiraz Chardonnay Chile Australia + Bordeaux

Carménère

Malbec

Sauvignon Blanc

Cabernet

Argentina Rhône USA

Pinot Grigio Blends Rosé

2018

Sweet Bubbles

2019

Natural Wines

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Spain

Italy Portugal


Trend-Defying Wines States. Because it is relatively easy and cheap to travel to the States (compared to other wine regions), many of our customers have fallen in love with regions south of the border and made them mainstays on our shelves. With all this being said, new trends now hit our market at a quicker pace. Wine lovers are more educated, well travelled, and have direct access to up-and-coming trends and brands through social media. Rather than being led by big brands in the market, wine lovers are interested in the next new thing, keeping our buyers on their toes! More recently, we saw organic/sustainable wines peak, then biodynamic, followed by the most current trend of natural wines. This trend is running alongside the lighter reds from Old World regions such as Italy, France, and Spain, which not only offer a lighter style, but also are the breeding grounds for a lot for these emerging styles and culture. The one thing I have always said about tasting wine for a living is: if you think you know anything, wait a year and it will all change. This business always has something new around the corner. I am excited to see what the next 20 years hold and to guide our customers through the trends of tomorrow. 

Banville & Jones Wine Co. turns 20 this year. In my time selling wines, there are some that remain trend-proof. No matter what the trend is, Winnipeggers have kept these wines on our shelves since we opened the doors at Banville & Jones in 1999. Aragonesas Don Ramon 2018, Campo de Borja Spain ($13.99): This Spanish favourite has only increased by $1 in 15 years, and in that time, we have gone from selling 20 cases a year to 20 cases a week. Fruity, but with some smokiness from the oak aging, bright cherry and red fruits with a smooth finish. McManis 2017 Cabernet Sauvignon, California ($22.99): The biggest-selling California Cab we have outsells every other Cab by a minimum of 5 to 1—and for good reason. This smooth, rich Cabernet has been over-delivering on quality for price for over 10 years. Cassis, blackcurrant, vanilla bean with mocha notes on the finish. Joseph Mellot 2018 Destinéa Sauvignon Blanc Loire Valley, France ($17.99): One of our longest-loved whites in the store. Lime, slate, and white flowers with a zippy finish, the quality of this wine has never diminished. It’s a classic patio wine. Ployez-Jacquemart nv Brut Champagne, France ($66.99): Our “house” Champagne, P-J is in the top 5 selling Champagnes in Winnipeg, and it is only sold at Banville & Jones! Ultra-fine mousse, with pears and honeysuckle with high tones of brioche bun and a long lingering finish.

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Photo by Ian McCausland

GARY’S CORNER

Imagining Wine By Gary Hewitt, DipWSET, CWE, FWS, Sommelier “All your taste is in your mouth.” My father said this to me, often. I assume it is an Irish saying. As I learned to love wine, I thought perhaps it was a prescient compliment. But I recognize it now, as I surely did then, as a put-down meaning that one’s appreciation of the finer things in life— visual arts, music, theatre—requires cultivation of “taste,” something that occurs in the mind and not in the mouth. As foretold by the subtitle of his book Neuroenology, Gordon M. Shepherd agrees: “The brain creates the taste of wine.” The author tells us that we are all equipped with a set of sensory tools that feed sensory input deeper into the circuits of our brains where marvelous schemes process and interpret the data to create “taste.” The process starts by detecting stimuli such as light, aromas, tastes, and tactile phenomena that result in signals fed to the brain along channels dedicated to each sense. Further processing involves a fascinating series of modulators, magnifiers, and filters. Ultimately, the signals mingle so that no single part of the brain creates our perception of “flavour.” Rather, it is a synthesis involving different parts. In a process analogous to sight, whereby our brains create an image comprised of only important information (not of everything that our eyes take in), flavour is an “image” of the important details of what we are tasting. As author Jamie Goode says “we experience a highly edited version of the world around us.” A condition known as synesthesia provides insight into the workings of the brain by demonstrating how perception is altered when our processing wires get crossed. A synesthete interprets a sensory stimulation as a different perception. They may, for example, hear colour or see sounds. Or flavours may be perceived as shapes as by a synesthete cook who remarks “there aren’t enough points on the chicken.” Studies of synesthesia demonstrate the interconnectedness and interdependence of our senses. Our brain does more than react to stimuli to make “images”: it creates memories. And memories allow us to learn. Memories stored in our brains come into play when

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an experienced taster tastes wine. Memories interact with the upstream process to group and interpret information to provide context and meaning. Experienced tasters interpret data from a wine to determine grape variety, winemaking techniques, and region of origin. How do we know this? Brain scans clearly show additional brain regions activated in trained versus untrained wine tasters. But training also leads to expectations, and expectations can lead us to taste things that are not present. We taste red fruits in a red wine, even if it is a white wine dyed red with a flavourless tincture. Our pleasure centres are activated just by being told that a wine is expensive or a Grand Cru, whether or not it actually is. Clearly, top-down processing profoundly affects how we “imagine” a wine. In fact, the lens of our imagination focuses “the importance of everything else” (mood music, lighting, glassware, and companions). It may even explain the “Provençal Rosé paradox” whereby the sensational rosé tasted in a romantic café by the beach in Provence cannot possibly be the same as the vapid wine tasted in mid-February Winnipeg after a spat with your spouse, even if it is. As wine specialists, we use the power of imagining wines all the time to heighten your enjoyment. We tell stories of winemakers, their vineyards, techniques, and personalities. We imagine food pairings. We provide context with words and create expectations. We teach courses, and we even write a magazine. Intuitively and by scientific observation, we know that the enjoyment of wine increases with anticipation and knowledge and is affected by our mood and surroundings. For our part, we will continue to search for excellent wines worthy of the indulgence of your imagination. For your part, it is a short step to choosing to enjoy a wine to amplify the pleasure. Imagine good wines! 

For a deeper dive into science of multisensory tasting, I recommend these three books: I Taste Red: The Science of Tasting Wine by Jamie Goode (University of California Press, 2016). The author, a wine taster, critic and writer, comfortably tackles the science and is unafraid to give his own opinions. Neuroenology: How the Brain Creates the Taste of Wine by Gordon M. Shepherd (Columbia University Press, 2017). Shepherd is an academic fascinated by the world of taste who discovered his popular audience through applying sensory science to food and wine. The Perfect Meal: The Multisensory Science of Food and Dining by Charles Spence & Betina Piqueras-Fiszman (John Wiley & Sons, 2014). An entertaining, broad-ranging and frequently funny treatise on the psychology and physiology of the dining experience, from the ambience created by light, music, service, plates, and cutlery to our sensory interpretation of the culinary world.


Celebrating our th 20 Anniversary! THEN

Gary Hewitt and Mike Muirhead at the original store on Meadowood, 1999.

The Banville & Jones newsletter, 2000-2007

Tina Jones with Robert Mondavi, Lia Banville and Gary Hewitt, 1999

NOW

Todd Antonation, Sara McDonald and Rebecca Lechman at 1616 St Mary’s Rd.

10 years of The Cellar Door

Tina Jones with Telmo Rodriguez


GLUGGY

Seaside Sippers By Alex Allardyce

Summer is finally upon us. For Manitobans, that means we are watching the clock on a Friday afternoon, waiting until we can jump in the car and head out of town for the weekend. There is no finer way to unwind and escape the work week than to spend the weekend at the lake, sipping wine on the dock. Your Banville & Jones Sommeliers have selected this season’s musthave thirst-quenching dock wines: some old favourites and some new finds. Don’t have a cabin at the lake? Sipping these wines from your own patch of sunshine will make you feel like you do.

Van Loveren Family Vineyards 2017 Tangled Tree Moscato Rosé WO Robertson, South Africa (1L) $17.99 For rosé lovers looking to “branch” out with a touch of sweetness, this Tangled Tree is for you! Field strawberries, pink grapefruit, and candied cherries end with a subtle sweetness on the finish. It is also bottled in eco-friendly, one-litre recyclable PET plastic, which not only significantly lowers its carbon footprint but also won’t weigh down your beach bag or picnic basket!

Pinuaga 2018 Tempranillo/Garnacha Rosé Tierra de Castilla, Spain $16.99

Chantovent 2017 Félines Cinsault/Syrah Rosé Languedoc, France $19.99

This fruity and fun rosé is the product of two female winemakers, Pilar Garcia Granero and Esther Pinuaga, from our friends at Bodegas Pinuaga. Made from 85% Tempranillo and 15% Garnacha, it is produced in the saigneé method, by “bleeding” just enough juice off the skins of the grape to provide that beautiful deep pink colour. Try it with anything you throw on the barbeque!

This delightful pale pink rosé is the classic Southern France blend of Cinsault and Syrah. It is soft and delicate, with raspberries, apricots, and white flowers. The glass Vinolok closure will keep your rosé fresh all day long, whether you are pairing it with Mediterranean cuisine like salad nicoise or paella, or just a good book on the dock.

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Alconde 2017 Sardasol Chardonnay Navarra DO, Spain $13.99 Our old friend got a new face lift—and just in time for summer! This unoaked Chardonnay is exploding with bright tropical fruit like guava, pineapple, passionfruit— and with a new sunny label that screams “drink me at the lake”! If you are feeling daring, pair it with beer can chicken on the barbeque at your next backyard party!

A New Take on Summer Bubbles Want to try something really different? This summer is all about Lambrusco. This crushable red fizz is what all the cool kids are drinking. That’s right: red sparkling wine. Hailing from northern Italy, Lambrusco is sweeping the world as the new trendy sipper. Dry, frothy, with plush red and black berry fruit, it has incredible food-pairing potential, from charcuterie for your summer picnic to fire-grilled pizzas. Alfredo Bertolani nv Lambrusco Rosato Secco Reggiano, Italy $15.99 Alfredo Bertolani nv Oro Lambrusco Rosso Secco Reggiano, Italy $17.99 Paltrinieri nv Piria Lambrusco di Sorbara, Italy $24.99

Pikes 2017 White Mullet Clare Valley, Australia $17.99 This unusual blend, and unusually named, White Mullet is new to our shelves. A blend of Fiano, Sauvignon Blanc, Pinot Grigio, and Semillon, this wine is citrusy and floral, with a minerality and zippy acidity. Pikes playfully named their entry-level wine “Mullet” after a fish typically used as bait. Gift it to the master angler in your life or sip it alongside freshly caught pickerel. 


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THE CHEESE: This award-winning cheese is crafted with a fiery blend of habanero peppers and fresh cracked black pepper, giving this Monterey Jack based variety a bold yet balanced profile. THE WINE: This off-dry, white blend from Alsace, France is floral, fruity, and easy drinking. Delicate aromas and flavours of fresh lychee, ripe peach, and white flowers dance across your palate with each sip. THE PERFECT PAIRING: The chilled wine and its residual sugar coat the palate, taming the heat from the habanero peppers, while the lower alcohol content and delicate fruity flavours compliment, rather than compete, with the bold cheese. A well-rounded pairing perfect for summer gatherings! Available now at

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LET US GET YOU SUMMER READY! 100-1020 LORIMER BLVD., WINNIPEG, MB R3P 1C7 PH: (204) 272-9699 | FAX: (204) 943-8393 | WEB: WESTERNSURGERYCENTRE.COM FOLLOW US ON FACEBOOK AND TWITTER


PROFILE

Chef Laura Currie, Carne Italian Chophouse Photos by Ian McCausland

Before establishing herself as Chef de Cuisine at Carne Italian Chophouse, Laura got her start at another Manitoba institution: the mess hall at Camp Stephens. After a couple of summers at camp and four years with Diversity Foods at U of W, Laura decided that the kitchen game was for her and pursued her Culinary Arts diploma at Red River College. When a post-diploma trip to Thailand was cut short by a military coup, Laura returned to Winnipeg to start working for 295 York. She has been working her way up the ranks in the kitchen through to its current incarnation: Carne Italian Chophouse, which specializes in classic Italian and A5 Waygu beef. @carnewpg The secret to good cooking? My secret to cooking is finding balance and properly seasoning dishes. If a dish is underwhelming, it’s probably because it hasn’t been seasoned properly. The most interesting current food trend? What I find interesting right now is how the industry is changing in terms of sourcing food. We are currently looking for single sources and are exploring different cattle breeds. I am interested in working with some local Manitoba beef. Our Manitoba beef is something to be proud of, so I don’t want to be always sourcing it out of Alberta. Favourite wine? I love a sparkling rosé: Alfredo Bertolani nv Lambrusco Rosato Secco (Italy). Favourite kitchen gadget at home? When my dad cooks me eggs, he uses the type of egg timer that you submerge in water, and they are cooked perfectly every time. I hate runny eggs.

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Favourite cookbook? For a lot of basic things, I refer to all of Julia Child’s volumes. I use those as a reference and then I tweak them to come up with something new and different. My most recent purchase is Lynn Crawford’s new cookbook, Farm to Chef. Favourite comfort food? When my family gets together right after Christmas, my dad makes gumbo, a spicy Creole stew that he makes with the leftovers from Christmas dinner. Favourite place to eat on your day off? Massawa is delightful. Favourite food travel destination? I really loved eating in Thailand. I could eat Pad Thai and Pad See Ew three times a day. Guilty pleasure? I have been eating a lot of waffles lately. I am at the restaurant 5 or 6 days a week, so breakfast for dinner is the easiest thing to do. 

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I can’t believe they ran out of wine.

We can go home in the morning.

I told you to go to Banville & Jones.

Available from May long weekend through September long weekend. Red Case: $129.99 for 12 dry reds (four different wines; three bottles of each) White Case: $129.99 for 12 dry whites (four different wines; three bottles of each) Rosé Case: $84.99 for 6 dry rosés (three different wines; two bottles of each) Mixed Case: $169.99 for a baker’s dozen (two different whites, two bottles of each; three different reds, two bottles of each; one type of rosé, two bottles; and one special red hand-picked by our Sommeliers) Save up to $25 per case!

Four ways to order: online, by phone, by email, or text us at 204.400.0499


As spring arrives and we enter a new season of growth, we are proud to introduce Audi Winnipeg’s first female General Manager, Robyn Okaja. Stop by the spectacular Audi Winnipeg and say hello!

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PASSION AND PERSEVERANCE:

an interview with Elena Pozzolini Interview by Andrea Eby, DipWSET, Sommelier, IWS, CSW Elena Pozzolini (courtesy of Elena Pozzolini)

A mutual acquaintance introduced me to Elena Pozzolini in the spring of 2015. We knew instantly that we would be friends. In 2015, the world of Italian wine was largely a man’s world and the two of us felt a camaraderie in our struggle to find our place in this male-dominated industry. Since this time, Italy has seen a rise in the influence of women in its wine industry. Pozzolini has not just witnessed this shift, she has shaped it. A force of nature, Elena comes armed with a wealth of knowledge and even greater determination and passion. Graduating with a degree in enology from the University of Pisa, Pozzolini specialized in organic viticulture and vineyard diseases. Frustrated with the lack of opportunities in the Italian industry but determined to succeed, she

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took a job in Argentina with Bodega Renacer. Here, her opinions were acknowledged and her talents recognized. After gaining invaluable experience in South America and Australia, Elena landed a once-in-a-lifetime opportunity to work with Rajat Parr (one of the world’s most talented and famous Sommeliers) and Sashi Moorman (one of California’s most talented winemakers). With these two superstars, Elena crafted award-winning wines on California’s Central Coast. After a visa issued forced her to return to Italy, she worked for influential wineries such as Bibi Graetz before she was recruited by Ambrogio Ratti from Tenuta Sette Cieli in Italy’s famous Bolgheri region. Since joining the winery, Elena has brought the estate to a new level of excellence and is on a path to making some of the greatest wines in all of Italy.


Sette Cieli’s vineyards overlooking the Mediterranean (courtesy of Tenuta Sette Cieli)

Andrea Eby (AE) The world of Italian winemaking was, until very recently, a very male-dominated industry. What was it about winemaking that led you to pursue a career in this challenging environment? Elena Pozzolini (EP) Since I was a child, I have been a big dreamer. I have always believed in my passions and tried to carry them forward with all my strength. What led me to pursue this career and this profession was the fascinating part of producing wine, the transformation of a fruit into a drink so complex and different. I never thought about the difficulties that I would encounter because I never thought of being “different” from men. AE What were the challenges of working in the industry after graduation? EP In my university program, there were only six women and most of them did not find work in this field. After graduating in viticulture and enology, I specialized in vineyard diseases. I started to collaborate with some wineries, but when I tried to teach the “old men” how to do it right, they didn’t accept what I was teaching them. I was young and female, so no one listened to me. I was disappointed because I didn’t expect an old man’s world full of narrow-minded thinking. In the end, I have to thank what happened because it led me to look for different realities. I started to travel around the world and after two harvests in Argentina, two harvests in California and one in Australia, I found the New World much more open-minded and interested in my opinion. To be honest, I think I have been lucky to find men who trusted me, and I have found a big change in the last 10 years. There are still a lot of prejudices and unpleasant situations, but the important thing is not to give up and focus on your ideas.

AE Tell me about working with Raj and Sashi? What did you learn from them that you wouldn’t have learned in Italy? EP Having had the chance to get to know Raj and Sashi was a unique experience. The thing that fascinates me, apart from their innate talents and abilities, is their continuous desire to experiment, to get involved. From them I learned to respect grapes and not to standardize processes. AE What brought you to Sette Cieli? EP The owner Ambrogio Cremona Ratti contacted me and, when I arrived at Tenuta Sette Cieli, I immediately fell in love with the place. What I found there is a unique and incredible terroir, a combination of different factors that every winemaker would love to have to make a great wine. AE Bolgheri is renowned for its unique seaside expressions of Bordeaux grape varieties. There is a great deal of Sangiovese planted in the area, despite the fact that many critics argue that the majority of Bolgheri is too warm to produce elegant examples. You have recently planted several acres of Sangiovese at Tenuta Sette Cieli. Why did you take a chance on Sangiovese? EP Tenuta Sette Cieli is situated at 400 metres above sea level, nearly 10 km away from the Tyrrhenian Sea. The majority of vineyards in the Bolgheri area are at a significantly lower elevation, much closer to the sea and planted on relatively fertile alluvial soils. Our higher elevation vineyards ensure that our Sangiovese grapes ripen slowly and without the heat stress that the variety often suffers in much of Bolgheri. The great strengths of our microclimate are the constant cooling breezes blowing off the sea, the significant excursions between day and night temperatures due to our elevation, together with nutrient-poor soils. The result is an enviable balance that

www.banvilleandjones.com 45


allows for consistent and complete maturation of the grapes. Without the moderating influence of the sea, we could not make the wines we do. AE Do you see climate change impacting Sette Cieli as significantly as the majority of the estates in Bolgheri? EP It sounds rhetorical, but every year is a challenge with Mother Nature. Every single season shows extremely different characteristics. It’s hard to do viticulture when the conditions are not as regular anymore. It’s a hard test that we have to pass every year. Let’s take the unusual 2014, with many rains and low average temperatures, then 2015 was extremely hot in August, and then 2017 was very dry, to return to 2018 with many rains. Climate change is felt on all sides, unfortunately. It must be said that being at the top of a hill, we are less affected by high average temperatures, and this preserves the acidity and aromas. AE What changes have you implemented that you are particularly proud of? EP I am proud to work in a context like Sette Cieli, and I feel fortunate for the trust and freedom that has been

given to me. It seems a minor factor, but it is not. I can say that I am proud of the approach in the vineyards, to have implemented the fragmentation during the harvest and the attention in every single context and detail. AE When you aren’t tasting your own wines what do you like to drink? EP I love to drink pure Sangiovese, but I am in love with other varieties: Nebbiolo, Pinot Noir, Nerello Mascalese. AE What is next for Sette Cieli? EP Sette Cieli expanded last year with the acquisition of 32 hectares of land, five of which are DOC Bolgheri, and since the first of September 2018 we are proud to be part of the prestigious Consorzio Bolgheri DOC. New challenges, new motivations, and lots of passion. 

Try Sette Cieli wines, available at Banville & Jones: Sette Cieli 2017 Yantra Rosso Tuscany, Italy $27.99 Sette Cieli 2015 Noi 4 Rosso Bolgheri, Italy $46.99 Sette Cieli 2014 Indaco Rosso Tuscany, Italy $65.99 Sette Cieli 2013 Scipio Rosso Tuscany, Italy $124.99

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A fantastic wine selection. Suited for celebrations. Overnight accommodations. Find your perfect pairing here.


WINE & FOOD

EVENTS SCHEDULE JUNE 2019 THROUGH OCTOBER 2019

Wine & Food Evening

Top Shelf Tasting

Essentials of Wine

Join us for our wine and food pairing series! Our talented Sommeliers work with Winnipeg’s most talented chefs to create the ultimate pairing experience. Cost: $89.99 per person

Taste the luxury when our Sommeliers open the doors to our specialties cabinets to explore some of Banville & Jones’s exclusive treasures. This event is held on the main floor and is wheelchair accessible. Cost: $99.00 per person

A two-night introduction to everything you need to know to enjoy wine. Cost: $79.99 per person

Thursday, June 6: VG Restaurant at The Fairmont Thursday, July 18: Beaujenas French Table Thursday, August 8: Carne Italian Chophouse Thursday, August 22: Mon Ami Louis Thursday, September 19: Chef Ben Kramer Thursday, October 10: ERA Bistro Thursday, October 24: Urban Prairie Cuisine Thursday, November 7: Mon Ami Louis

Saturday, August 17: Bordeaux

Wine Workshops Wine workshops are one-evening classes that dig deeply into specific topics of interest, with an educational and engaging approach. Thursday, September 26: Sparkling Wines

July 25 & August 1 (Thursdays) September 21 & 28 (Saturdays)

WSET Level 1 Monday, August 12 9 am to 5 pm Join us for a full day of wine education! In WSET Level 1, you will learn about wine production, styles of wine, tasting, and food pairing. See page 64 for more details.

Click on the Events & Education tab at www.banvilleandjones.com for updated information on wine and food events and to register for wine and food events online. You can also register for wine courses by calling 204.948.9463. • 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. • Prices do not include taxes.

Give the gift of a unique wine experience: BANVILLE & JONES GIFT CARDS can be used towards any of our events, and can be purchased online at banvilleandjones.com.

STORE HOURS: Monday to Friday: 10 am to 8 pm Saturday: 10 am to 6 pm Sundays and holidays: 11 am to 6 pm


[INVESTMENT [INVESTMENT OPPORTUNITY OPPORTUNITY IN IN DIRECT DIRECT PENSION PENSION QUALITY QUALITY REAL REAL ESTATE ESTATE IN IN CANADA] CANADA] [INVESTMENT OPPORTUNITY IN DIRECT PENSION QUALITY REAL ESTATE IN CANADA] [INVESTMENT OPPORTUNITY IN DIRECT PENSION QUALITY REAL ESTATE IN CANADA] [INVESTMENT OPPORTUNITY IN DIRECT PENSION QUALITY REAL ESTATE ININ CANADA] [INVESTMENT [INVESTMENT OPPORTUNITY OPPORTUNITY IN DIRECT INPENSION DIRECT PENSION QUALITY REAL QUALITY ESTATE REAL IN ESTATE CANADA] CANADA]

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For information, For furtherplease information, visit visit our please website visitatour www.privatepensionpartners.com website at www.privatepensionpartners.com or pleaseorcontact or please our CFO, contact Mr.our Kevin CFO, Prins by Kevin Prinsbyby For further information, please our at contact our CFO, Mr. Kevin Prins Forfurther further information, please visit our website website at www.privatepensionpartners.com www.privatepensionpartners.com or please please contact our CFO, Mr.Mr. Kevin Prins by phone atfurther 204-808-9732 phone at 204-808-9732 or by email atorkevin@privatepensionpartners.com by email at kevin@privatepensionpartners.com or our CEO, orwww.privatepensionpartners.com our DonCEO, White Mr. byDon phone White at 204-809-3653 by phone at please 204-809-3653 or or For information on Private Pension Partners, please visit our website atMr. or phone at 204-808-9732 or by email at kevin@privatepensionpartners.com or our CEO, Mr. Don White by phone at 204-809-3653 or For further information, please visit our website at www.privatepensionpartners.com or please contact our CFO, Mr. Kevin Prins phone at 204-808-9732 or by email at kevin@privatepensionpartners.com or our CEO, Mr. Don White by phone at 204-809-3653 or For further information, please visit our website www.privatepensionpartners.com or please contact our CFO, or Mr.our Kevin Prins by by byby email at at don@privatepensionpartners.com by email don@privatepensionpartners.com email don@privatepensionpartners.com contact our CFO,atMr. Kevin Prins by phone at at 204-808-9732 or by email at kevin@privatepensionpartners.com CEO,

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Manitoba Shore Lunch With Mike, Tina, Julia and Adam Jones Photos by Ian McCausland When we chose the theme “Seaside Wines” for this issue, the first thing that came to mind for our food section was: SHORE LUNCH! While this issue takes us around the world to explore how the oceans and the seas affect our wine, as Manitobans, we know where we like to enjoy our seaside wines: at the lake! Mike and Tina Jones invited us up to their lake in Nopiming Provincial Park, where Mike promised us his authentic Manitoba shore lunch experience. A seasoned fisherman and shore luncher, Mike had the equipment and food all prepped and ready when we arrived—and Tina had the wine chilled to perfection! Adam and Julia Jones loaded up the boat with our shore lunch provisions for the day. We hit the water and headed across the incredibly windy bay to an alcove that Mike had scouted out for us. We pulled into a perfect semi-circle of protective boreal forest, a slice of sand and ideally placed Canadian Shield boulders to perch on for our meal. You couldn’t imagine a more Manitoban setting for our pickerel feast if you tried.

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PICKEREL TWO WAYS Mike Jones treated us to two different types of pickerel breading. The Panko and corn flake crusted pickerel was heartier, while the deceptively simple mustard batter let the taste of the fresh pickerel shine with a little tang. Mike recommends using canola oil for frying. A 4-litre jug will do for everything.

Panko and Corn Flake Crusted Pickerel 1 can sweetened condensed milk 1 can evaporated milk 2 cups Panko flakes 2 cups corn flake crumbs 2 eggs 1 cup flour 1 tbsp Hy’s Seasoning Salt Salt and pepper

Oil for frying

In a large plastic freezer bag, mix together eggs and 1/2 a can each of sweetened condensed and evaporated milk. In a second large freezer bag, mix together corn flake crumbs and Panko flakes as well as the Hy’s Seasoning Salt, salt and pepper, to taste. Pat dry pickerel fillets and dust in flour. Dip each fillet first in the milk mixture, then in the Panko and Cornflake mixture.

Mustard Battered Pickerel 1 cup French’s Classic Yellow Mustard 2 cups flour Salt and pepper Oil for frying This recipe could not be simpler or more delicious. Spread flour on a large plate and season with salt and pepper. Pat pickerel fillets dry and then dip them in French’s yellow mustard. Flip the fillet around with a fork to make sure it is well coated. Move the fillet to the plate with flour and coat both sides. To fry fish: Heat oil to 375°F in a deep iron skillet. If you don’t have a thermometer to test that your oil is hot enough, drop a piece of bread into the oil. It should be as crispy as a crouton within 20–30 seconds. Gently immerse fish in the hot oil and cook until golden brown, about 6 minutes. Do not overcrowd the oil with fish. Remove with long-handled kitchen strainer to a paper-towel-covered tray. Eat immediately.


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Homemade Tartar Sauce

ON THE SIDE

1 cup ¼ cup 1 tbsp 1 tbsp 2 tsp 3 tbsp 1 tsp ½ tsp

Fried Potato Skillet

mayonnaise finely chopped dill pickle capers, drained and chopped chopped fresh dill fresh lemon juice chopped green onion Smak Dab White Wine Herb Dijon Worcestershire sauce Salt and pepper

Whisk together all ingredients. Chill at least 1 hour before serving.

The key to the fried potato skillet is prep! Pre-dice the onions and red peppers and seal them in a freezer bag. Use canned mushrooms and potatoes (or pre-boil fresh ones); pre-slice and fry the bacon. Easy and convenient is the key to shore lunch (just don’t forget your can opener!).

2 cups 2 cups 2 cups 2 1 2 lb 1 tbsp 2 tbsp

onions, chopped red pepper, chopped sliced potatoes, either pre-boiled or canned cans mushrooms can corn thick-cut bacon, sliced and pre-cooked Hy’s Seasoning Salt butter (for the veg) Salt and pepper Vegetable oil for frying the potatoes

Heat enough oil in a medium skillet to immerse potatoes. Once it passes the bread test, lower sliced potatoes into the oil and fry until golden and crispy. Remove with a kitchen strainer. While potatoes are frying, melt butter in a large skillet over a propane grill or a grill over a fire. Sauté onions and red peppers for 10 minutes, stirring occasionally. Add fried potatoes and pre-cooked bacon and stir. Season to taste.

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GEAR LIST Mike has been perfecting his shore lunch technique for years. Here is a glimpse at his go-to list for a day of fishing and a shore lunch for four. (Note that our portions were a little bigger, as we were feeding a crew of eight.)

Cooking

Homemade Baked Beans Mike prefers his shore lunch beans from a can—partly because they come in their own heating vessel. Simply pop the can open and place it directly on the grill. Make sure it doesn’t burn! For this shore lunch, we used a homemade slow-cooker baked bean recipe and brought it to heat up in a skillet.

3 cups dry navy beans 1 ½ cups ketchup 1 ½ cups water ¼ cup molasses 1 cup brown sugar 1 large onion, diced 2 tbsp Smak Dab Beer Chipotle Dijon ¼8 tsp ground cloves 1 tbsp Salt ½ lb thick-cut bacon Boil navy beans for one hour. Drain beans and add to the slow cooker with all of the other ingredients. Mix well. Cover and cook on low for 8–10 hours, stirring occasionally when you can.

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Cutting Board Hand Soap Dish Cloth Garbage Bags Long-Handled Strainer Paper Towels Corkscrew Cast Iron Pan (2) Zip Lock Bags Paper Plates Flipper Knife Can Opener Plastic Cutlery Red Solo Cups Coleman Stove Propane (Canister)

Fishing Communicators and Charger Matches Tackle Box (Condensed) Fishing License Stringers Knife and Sharpener Rod and Reel X 2 Bug Spray Waterproof, Disposable Cameras Rain Ponchos Dry Box/Bags Worm Boots Rain Pants Rain Jacket Flashlight Sunglasses First Aid Kit Wine Glasses Wine Sunscreen Depth Finder Tape Measure


Celebrate summer by eating outdoors, with fresh fruits and veggies and our Summer Citrus Dressing.

1/4 cup Frescolio Sicilian Lemon White Balsamic Juice and zest of half a blood orange 1 tsp dijon mustard 1/2 tsp chopped fresh dill 1/2 cup Frescolio Blood Orange EVOO salt and pepper to taste Combine everything but the olive oil and mix well. Slowly drizzle in the oil while stirring until dressing thickens. Add salt and pepper to taste.

SHORE LUNCH WINE PAIRINGS Quadri 2017 Sauvignon Blanc Veneto, Italy ($13.99) Fresh cut grass, lemon zest and a crisp finish.

Laurent Miquel 2018 Pere et Fils Cinsault Syrah RosĂŠ Languedoc-Roussillion, France ($15.99) Lush flavours of farm fresh strawberries and a hint of minerality.

Find more inspiring ideas and recipes on our website! Three locations in Winnipeg: 2-929 Corydon Ave. | 204-505-1455 5-1604 St Mary’s Rd. | 204-615-3885 1-1530 Regent Ave W. | 204-504-4200

frescolio.ca

Bon Courage 2017 Unwooded Chardonnay Robertson, South Africa $17.99 South African heft with sunshine guava and white peach flavours. fine oil + vinegar tasting bar


What should I do with all these corks?!

Pinterest is chock full of clever ways to use up your corks: A cork wreath! A cork lamp shade! Cork table tops! And don’t forget the (unfortunate) CORK PANTS (Google it. You won’t regret it!)

Banville & Jones Natural Cork Recycling Program When your glass display jar of corks is overflowing and you still have not quite gotten around to that DIY cork wall hanging, Banville & Jones has a solution for you: Banville & Jones is partnering with ReCork® to recycle Manitoba’s cork overload!

FAQ: What can be recycled? Natural corks from bottles with no other materials attached to them (e.g., wax).

Do my corks have to be washed? Nope! Bring them in fresh out of the bottle. Where do I bring my cork? Bring your natural wine corks to Banville & Jones and we will take care of shipping them to ReCork® for recycling.

What does the ReCork® program not recycle? Synthetic corks, twist caps, cork in any other form (cork boards, your old Birkenstocks, those cork pants you made after Googling it).

How many corks can I bring? Bring us all of your natural corks.

Is there a cork shortage? Despite years of rumours to the contrary, there is no international cork shortage! In fact, harvesting cork (the bark of the tree) actually extends the lifespan of cork trees. The greatest threat to the cork industry is falling demand.

What happens to my corks? Banville & Jones will ship your corks to ReCork® who will either grind them up to manufacture their own recycled cork products or sell to Re-Use Partners to manufacture their own cork products.

Banville & Jones is committed to the environment. Drop your corks off at 1616 St Mary's Rd.


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Editing | Design | Translation

Perfect Your Documents | Empower your Team info@fireflywords.com | 204.557.1968 www.fireflywords.com


SICILY: THE GREAT ESCAPE By Andrea Eby, DipWSET, Sommelier, IWS, CSW

Palermo, Sicily


“To have seen Italy without having seen Sicily is not to have seen Italy at all, for Sicily is the clue to everything.”—Goethe Goethe’s words, spoken over 250 years ago, still ring true today. Sicily remains as unique and incomparable as it did then, an island—in fact almost a continent— unto itself. My adventure in Sicilia, was, like many of the best moments in life, largely unplanned. I’d accepted an unexpected invitation to join two of my best friends, Davide and Veronica, on their summer vacation. I planned nothing. Leaving myself entirely in their hands, I set off with no expectations other than to enjoy the moment.

Our Sicilian adventure began in Palermo, a city of contradictions: the beautiful buildings are a fascinating fusion of Norman and Arab influence, a vivid reminder of the once immeasurable wealth of the city. In their shade, refugees sell counterfeit purses while the Palermitani artfully arrange the day’s catch on beds of ice as they chain smoke and swear loudly at each other. As Europe’s most conquered city, the tangle of cultures is palpable. To experience Palermo, be brave, avoid the boutique hotels, drink the jet-fuel espresso, eat the spleen sandwiches, and pay “the guy” that you will find in every makeshift parking lot to watch your car. Palermo is not for the faint of heart, but trust me: if you immerse yourself in it your heart will be the stronger for it.

What struck me immediately is that Sicily still feels authentic. Like what Napa Valley might have been like before Prohibition, in the days of the Wild West, or what other wine regions in the world were like before they were gentrified and Michelin-starred and filled with tourists.

Palermo Trapani

Savouring the seaside: You are never far from the sea when you are in Sicilia. Vines depend on the cooling breezes coming off the water as much as the people do. The moderating effect of the Mediterranean helps to maintain freshness in the wines and the constant breezes mean that the dangers of humidity, so problematic in damper climates, are rarely a concern in Sicilia.

Patti Messina

Cefalù

Marsala

SICILY

Mazara Del Vallo

Catania

Agrigento Gela

Ragusa

Siracusa Noto

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We set off from Palermo intent on circumnavigating the island. Armed with an arsenal of guidebooks, blog posts, and personal recommendations, our only intention was to find the best and most authentic food and drink we could. In search of the best seafood in Sicily, we made our way to the seaside town of Marzara del Vallo, on the island’s southwestern shore. We arrived at Antico Borgo Marinare and were treated to a tour of the kitchen by the chef. The day’s catch had just been brought in and we chose every fish, mollusk, and crustacean ourselves. All of our selections, including the famous gambero rosso (red shrimp), were served crudo (raw) with the tangy taste of the sea perfectly preserved. The briny freshness of the seafood only enhanced the beautiful wine we sipped alongside it, a savoury, dry Moscato crafted by superstar Sicilian natural winemaker Arianna Occhipinti.

Cool down with a crisp white: Sicily offers high-acid whites that benefit from cooling seaside breezes and are the perfect foil to beachside sipping. Apple, citrus, and sea salt highlight the Mediterranean character of Cantine Rallo Ciello Blanco ($14.99), which is crafted from the local white grape, Catarratto. On the other end of the spectrum is the Occhipinti SP68 ($49.99). Made from indigenous Sicilian varieties Albanello and Zibibbo, this low-intervention wine has flavours of blossom, apricot and pear, wrapped in a slightly cloudy, golden frame, courtesy of 15 days of skin-contact.

Leaving Marzara del Vallo, we skirted the coastline, taking in the spectacular views of the seaside and vineyards that line the road toward Agrigento, home to geological wonders such as the sculpted white limestone of la Scala dei Turchi and one of Sicily’s most well-preserved Grecian archeological sites, Valle dei Templi (Temple Valley). We visited the spectacular ruin at night, illuminated by floodlights and moonlight. I especially benefitted from favourable lighting, as I was mistaken for Davide and Veronica’s daughter when we purchased our tickets—now a running joke between us. As we drove toward our ultimate destination, Mount Etna, we wound through the stunning Baroque architecture of Noto and Ragusa. Noto is home to perhaps the world’s best granita at the historic Caffe Sicilià, the perfect antidote for the scorching Sicilian sunshine. Our time in Noto concluded at Michelin-recommended restaurant Crocifisso. The most memorable dishes included two Sicilian classics: homemade pasta smothered in the umami-rich sea urchin sauce known as ricci and a rustic

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1

2

3

5

4

From top, clockwise: 1. Noto, Sicily; 2. Valle dei Templi at night; 3. The beaches of CefalĂš; 4. White limestone steps of Scala dei Turchi; 5. Mount Etna's vineyards

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yet refined caponata composed of the classic Sicilian ingredients of tomato, eggplant, pine nuts, and raisins, paired with a crisp and refreshing Grillo and a rich and rustic Nero d’Avola.

The all-important Nero d’Avola: Sicily’s most important grape, versions of Nero d’Avola are made across the island. Similar in structure and flavour to Cabernet Sauvignon and Shiraz, perfect for fans of flavourful reds. Iconic Donnfugata’s Sherazade ($25.99) is fresh and zesty with red cherry and herb flavours, light enough to accompany the freshest Sicilian seafood. Colosi’s Nero d’Avola ($18.99) is slightly fuller and offers flavours of black cherry, black olive, and spice, a perfect match for Sicily's olives and capers. Watch our shelves, as an even larger of selection of Nero d’Avola will be available soon.

No wine lover can visit Sicily without visiting Mount Etna. This active volcano provides the backdrop for some of the most exciting wine coming out of Italy today. Terraced vineyards full of centenarian vines, share the slopes with olive trees and lava flows.

Etna is where it’s at: Somms around the world are crazy for these high-altitude wines that soak up the sun reflecting off the Mediterranean and develop an elegant complexity due to moderating sea breezes and altitude. You can almost taste the salty tang of the ocean, particularly in the mineral-rich whites based on the high-acid Carricante grape, while the reds remind you of a wine somewhere between Barolo and Burgundy. Masseria Setteporte (N’ettara Etna Bianco, $39.99; Etna Rosso, $29.99) Terra Costantino (Etna Bianco and Etna Rosso, both $34.99) both produce classic examples of both bianco and rosso, all made from organically farmed grapes. Etnella, a decidedly low-intervention winery, creates quirkier and more idiosyncratic versions, including the Tracotanza Vino Ross ($35.99) and the Kaos Vino Rosso ($48.99) both crafted from Nerello Mascalese blends.

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Delicious white wines are made from the mineral-rich Carricante grape, but it is the elegant red wines made from the unique Nerello Mascalese grape that are garnering most of the international attention. After a day of tasting our way around the mountain, we found ourselves seeking sustenance at Cave Ox. Each estate we had visited recommended that we visit this local institution in the town of Randazzo. Run by the charismatic Sandro, the restaurant/bar is the local hangout for the region’s winemakers and offers an unprecedented array of local wines and delicious pizzas. I recommend trying one with the sauce that the gods intended for all pizzas: pistachio crema.

Sweet Sicily in a bottle: Sicilia is renowned for its dessert-style wines. Most feature the famous Zibibbo grape (a.k.a Muscat of Alexandria). Versions range from those with a kiss of sweetness like the Donnafugata Kabir ($23,99/375 ml) to the decidedly sweet: Donnafugata Ben Ryé ($51.99/375ml) is consistently lauded as one of the world’s top sweet wines. Made from sun-dried grapes, these wines are the epitome of seaside wines. Imagine concentrated apricot and orange peel, with a hint of iodine and herbs from the seaside shrubs. Sicilian sunshine in a glass.

On our final morning in Sicily I was awoken by a tapping on my bedroom window. Pulling back the curtains, I was surprised to find the owner of the house standing below holding a bowl of fresh ricotta in his hands. He had milked his cows early that morning and rushed to deliver the still warm cheese to us. As the three of us sat in the Sicilian sunshine eating spoonfuls of the best breakfast I’ve ever had, we agreed that we had much to thank Sicily for. The people, the food, the wine, and the land left an indelible impression to lure us back again. 


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A Perfect Pairing Gallagher brings global insurance expertise combined with local knowledge and industry-specific capabilities to help our clients thrive. Our values continue to define our business. At the heart, is a focus on people not products. Please call to discuss your personal or professional insurance needs today.

Head Office: 100 Scurfield Blvd. Winnipeg 204.925.8550 AJGcanada.com Arthur J. Gallagher Canada Limited | Arthur J. Gallagher is the brand name for the international broking and underwriting division of the parent company Arthur J. Gallagher & Co. (NYSE: AJG).


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WESTERN CANADA’S PREMIER WINE AND DRINKS EDUCATION FACILITY OFFERS WINE, BEER, AND SPIRITS COURSES FOR EVERYONE FROM THE HOBBYIST TO THE PROFESSIONAL.

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The road to Sommelier qualification starts here. Are you working in the industry and would like to learn more about wine? Or have you taken our Essentials course and are thinking about where to go next? If you are a wine lover, consider WSET Level 1 Award in Wines. WSET Level 1 is an 8-hour hands-on introduction to the world of wine: • We take you into how wine is made, from the vineyard ground to the wine lover’s glass. • We talk about taste: what makes a wine seem smooth, or dry, or tart? We explain why different people have different opinions about the same wine. (Spoiler alert: it is not that some people have good taste and others do not!) • You will learn how to taste to get the most pleasure, and the most information, about what you are tasting. Yes, there are better ways to taste! • You will learn about wine styles, classic wines, grape varieties, making your buying—and future wine choices— more satisfying. • You will break open your preconceptions about food and wine pairing, and learn the science through tasting these combinations. You will understand why some foods are wine-killers and why other food and wine combinations produce a symphony. • On successful completion of the course, you will receive a WSET certificate and pin. WSET Level 1 will be held Monday August 12, 2019 from 9 am to 5 pm. Tuition of $399 covers all tastings, the workbook, and exam fees. 

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FAQ Let us answer some of your most frequently asked questions about Wine and Drinks College Manitoba courses. Who takes courses at Manitoba Wine & Drinks College? We welcome wine enthusiasts of all levels of interest and education into our classes. We are happy to chat with you in person to help you determine the course that is best suited to your interest and knowledge level. If you work in the hospitality industry (or want to), many employers view WSET and Sommelier certification as valuable credentials. Past graduates have found fantastic opportunities in the fields of winemaking, importing, retail, and restaurant management. If you want to pursue a career in wine, our courses will help you get there.

Can I use my course fee as an expense on my income taxes?

What is the difference between the Wine Essentials courses and WSET courses?

I like the idea that I can take WSET 2 over a weekend. Is there any difference between regular and intensive WSET courses?

Our Wine Essentials course are designed by our team of Sommeliers and instructors. These classes range from basic introductory classes to more in-depth topic specific courses. These classes are designed to be fun and informative, with no exams or certification.

There is no difference in the material that is covered. The significant difference is in the time given to master the material. It is essential that the material is studied prior to attending an intensively scheduled class to be successful in passing the exams.

WSET courses are designed and accredited by the Wine & Spirits Educational Trust, a London, England-based institution that has offered classes around the world for over 40 years. The WSET courses require independent study and conclude with examinations. The courses are recognized around the world and considered the gold standard in wine education.

How many wines will I taste each class?

Do any of your courses have prerequisites? WSET 3 Wines (or the previous WSET Wines & Spirits) or another equivalent qualification is the stated prerequisite for the Professional Sommelier program. However, if you believe your qualifications and experience warrant direct entry, please contact us.

WDCM is a certified educational institution in Canada, and tuition for several of our programs qualifies. Please check with your financial advisor to see if these courses qualify for a tax rebate for professional development.

At each evening course, you will taste at least six wines per night, and in the daytime courses you will taste approximately 18 wines throughout the day. I am more interested in liquor and spirits. Do you have any courses for me? We offer the internationally recognized WSET Level 2 Spirits classes. Please contact the store directly to indicate your interest in taking these classes.

How do I register? How often do your courses run?

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We typically offer the WSET L1 & L2 classes 2–3 times per year. WSET L3 typically runs once per year. Other classes such as the Wine Scholar Guild classes are offered in response to customer demand.

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You can register for all of our courses at www.banvilleandjones.com/ events-education. If you do not have a credit card please visit the store in order to pay in person. Have more questions? Visit our expanded FAQ at banvilleandjones.com or email us at bjwi@banvillleandjones.com.


SIDEBAR

Just Asking By Sylvia Jansen, DipWSET, CSW, Sommelier

What is your go-to wine strategy in a restaurant? Something tried-andtrue? The second-least-expensive wine on the list? How about the most expensive? Or maybe you are seeking a great food and wine match? For some people, the restaurant wine list is like an expensive toll highway in a foreign country. It might not be fun, and it is not cheap. Better to take the turn-off and go the way you know, even if it is not exciting. If I can be your chauffeur on this highway, I suggest that you not order something familiar. In fact, I encourage you to order something utterly unfamiliar or unpronounceable. I might even encourage you to spend a bit more money. (After all, you are out to enjoy yourself.) On a recent visit in Old Montreal, I dined with a good friend at Mangiafoco, a pizzeria-mozzarella bar. When we arrived at the restaurant, we were seated at a small table directly across from a large raucous group. But we scarcely noticed them. The food was great, but what tipped the scales was the wine and wine service. I had asked for a couple of wine recommendations; our server was helpful and informed (a stroke of luck: in fact Allain is

66 http://banvilleandjones.cornervine.com

the wine director). By the end of the evening, we were booking the same table for the next night, and Allain promised to find us interesting new glasses of wine. The second evening brought different dishes and different wines, but the same great advice.

You will notice that none of these questions is strictly about food and wine pairing. This is important, but if you have a great server, he or she will answer your interesting wine questions with a recommendation that will work with your dinner. Even if you have never heard of it.

Many restaurant servers have worked hard to gain wine qualifications or Sommelier training and aim to help you have a great experience. To learn the best approach, I asked a few of these friends: what should we ask to get a great wine for the price? They came through with these top questions (some that enable you to order without even looking at the wine list):

If you find yourself in a place where a wine expert is not available, you can ask the experts at Banville & Jones any wine question by texting our Sommeliers at 204-400-0499 (regular texting rates apply). One of us will reply to your text within 5 minutes (between 9 a.m. and 9 p.m. CST). My colleagues and I have responded to wine questions from customers sitting in restaurants across Canada, the USA and beyond—and texts are sometimes accompanied by a photo of the wine list! We love to give advice that works for you.

• What is really interesting for (name your price)? • Where in the world should we travel with our wine tonight? • I’d like to try a wine with a story! • I was thinking about having (fill in a wine name or brand), but is there a better wine or something more interesting in the same price range? • Which of the wines on your list is a hidden gem?

Once you engage with your server and settle on which lucky wine will be your companion, you need only taste and approve when it arrives at the table. Then all you need to do is raise your glass to a good choice, and the evening can unfold into a memorable experience. So here’s to you, always questioning. 


      

   

      



   

       


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 529wellington.ca

Regarded by many as one of the best restaurants in Winnipeg, Beaujena’s French Table provides a truly unique dining experience. Seven-course surprise dinners featuring Chef/Owner Randy Reynolds’ modern interpretations of French and Mediterranean Cuisine combined with his wife Beaujena’s warmth and hospitality make dining here special, regardless of the occasion. 302 Hamel Avenue beaujenas.com

68 http://banvilleandjones.cornervine.com

Banville & Jones Wine Co. partners with Manitoba’s finest restaurants to develop the perfect wine list. For more information about partnering with us, contact Todd Antonation, todd@banvilleandjones.com

From the land to the table: fresh, local, house-made. These are the words we live by. Peasant Cookery strives for flavours that can only come from the best ingredients, prepared with exacting standards. We take dishes from the past and make them taste like they are from our own backyard. A Wine Spectator Award of Excellence wine list, and the service to match. Join us at our table on the corner of King & Bannatyne. 100-283 Bannatyne Avenue peasantcookery.ca

Across the Board Aevi Spa Salon Boutique Aurora Pizzeria Café Canadian Brewhouse Café 22 Café Dario Carbone Café Cibo Waterfront Café Cordova Tapas & Wine D-Jay’s Restaurant Deluca’s Cooking School and Restaurant Diana’s Cucina and Lounge Earl’s Restaurant and Bar Enoteca ERA Bistro at the Canadian Museum for Human Rights Fifth Hair Lounge and Beauty Bar Forth Good Earth Coffee House Hotel Fort Garry Hy’s Steakhouse

Carne is an elegant and contemporary Italian Chophouse featuring Waygu beef from Canada, USA or Japan as well as high-end single-source beef from select suppliers across the country. Or choose succulent seafood, fresh pastas and Italian classics such as Osso Bucco. Pair these entrées with an exemplary wine and cocktail list. Carne is just steps away from the MTS Centre and The Forks. Private rooms are available. Open for dinner Monday–Saturday. 295 York Avenue carneitalia.ca

Inferno’s Bistro Joey Restaurants Joey’s Only Seafood Jonesy’s Restaurant Junction 59 Roadhouse King & Bannatyne Kristina’s on Corydon La Roca Le Cercle Molière Máquè Manitoba Club McGee’s Family Restaurant Mere Hotel Mon Ami Louis Monticchio Ristorante Italiano Olive Garden Passero and Corto Pizzeria Gusto Prairie’s Edge Rae’s Bistro Rae & Jerry’s Riverside Inn Sabai Thai

Segovia SMITH Restaurant South Beach Casino & Resort St. Charles Country Club Swiss Chalet Tapp’s Neighbourhood Pub Teo’s The Alt Hotel The Common The Magic Room and Spa The Merchant Kitchen The Mitchell Block The Oxbow The Roost The Victoria Inn Thermëa Spa Tony Roma’s Urban Prairie Cuisine Vera Cucina VG Restaurant at the Fairmont Wasabi Sabi


SHOPPING LIST ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰ ‰‰

A.A. Badenhorst 2011 White Blend Coastal Region, South Africa 43.99.................................................................................... 14 A.A Badenhorst 2017 The Curator White Blend Swartland, South Africa $16.99....................................................................... 70 Alconde 2017 Sardasol Chardonnay Navarra, Spain $13.99...................................................................................................... 35 Alfredo Bertolani nv Lambrusco Rosato Secco Reggiano, Italy $15.99................................................................................. 35, 40 Alfredo Bertolani nv Oro Lambrusco Rosso Secco Reggiano, Italy $17.99................................................................................. 35 Alpha Estate 2016 Assyertiko, Greece $45.99............................................................................................................................. 25 Alpha Estate 2015 Reserve Vieilles Vignes Xinomavro, Greece $40.99....................................................................................... 25 AM/FM Wines 2014 Pinot Noir Santa Maria Valley, United States $49.99................................................................................. 26 Aragonesas 20187 Don Ramon Garnacha/Tempranillo Campo de Borja, Spain $13.99............................................................. 30 Ashling Park nv Cuvée Brut South Downs, United Kingdom $52.99.......................................................................................... 21 Ashling Park nv Rosé South Downs, United Kingdom $52.99.................................................................................................... 21 Bon Courage 2018 Unwooded Chardonnay Robertson, South Africa $17.99............................................................................. 55 Bon Courage 2011 Jacques Bruyere Brut Robertson, South Africa $31.99.................................................................................. 10 Cave Spring 2017 Gamay Niagara Peninsula, Canada $23.99.................................................................................................... 14 Chantovent 2018 Felines Cinsault/Syrah Rosé Languedoc, France $19.99.................................................................................. 34 Chateau Angueiroun 2017 Reserve Cuvee Virginie Côtes de Provence, France $29.99................................................................ 70 Cantine Rallo 2017 Ciello Catarratto Bianco Terre Siciliane, Italy $14.99.................................................................................. 60 Codorniu nv Mediterrania Brut Cava, Spain $15.99................................................................................................................... 14 Colosi 2017 Nero d’Avola Sicilia IGT, Italy $17.99.................................................................................................................... 62 Crystallum 2016 The Agnes Chardonnay Western Cape, South Africa $35.99...................................................................... 10, 26 Crystallum 2016 Cuvee Cinema Pinot Noir Walker Bay, South Africa $54.99............................................................................ 10 Domaine Lafond 2016 Roc-Epine Tavel Rosé AOC Rhône, France $27.99................................................................................ 14 Donnafugata 2015 Sherazade Nero d’Avola Sicilia , Italy $25.99............................................................................................... 62 Donnafugata 2013 Kabir Moscato di Pantelleria, Italy $23.99 (375 ml)..................................................................................... 62 Donnafugate 2014 Ben Ryé Passito di Pantelleria, Italy $51.99 (375 ml).................................................................................... 62 Etnella Kaos Vino Rosso Terre Siciliane, Italy $48.99................................................................................................................. 62 Erste + Neue 2017 Kalterersee Classico Superiore Südtirol Alto Adige, Italy $19.99................................................................... 14 Etnella 2016 Tracotanza Vino Rosso Terre Siciliane, Italy $35.99............................................................................................... 62 Hindsight 2016 Chardonnay Napa Valley, United States $43.99 … ........................................................................................... 14 Jean-Marc Burgaud 2017 Les Vignes de Lantignié Beaujolais-Villages, France $24.99............................................................... 14 Joseph Mellot 2018 Destinea Sauvignon Blanc Loire Valley, France $17.99................................................................................ 30 Joseph Mellot 2018 La Chatellenie Sancerre, France $35.99..................................................................................................... 14 Judith Beck 2018 Beck Ink St. Laurent, Austria $21.99.............................................................................................................. 10 K.H. Schneider 2015 Felsenberg Spätlese Riesling $42.99…....................................................................................................... 14 Laurent Miquel 2018 Père et Fils Cinsault/Syrah Rosé Languedoc-Rousillon, France $15.99..................................................... 55 Luyt nv Pipeño Blanco Maule Valley, Chile $24.99 (1 Litre)....................................................................................................... 70 Masseria Setteporte 2016 N’ettara Etna Bianco, Italy $39.99..................................................................................................... 62 Masseria Setteporte 2015 Etna Rosso, Italy $29.99.................................................................................................................... 62 McManis 2017 Cabernet Sauvignon California, United States $22.99........................................................................................ 30 Mellissa Nelson 2014 Genevieve Method Cap Classique Blanc de Blanc Sparkling Bot River, South Africa $32.99.................... 26 Melville 2014 Estate Pinot Noir Santa Rita Hills, California $66.99.......................................................................................... 10 Melville 2016 Estate Chardonnay Santa Rita Hills, California $48.99….................................................................................... 26 Normandie 2016 Clarington Chenin Blanc Western Cape, South Africa $17.99......................................................................... 70 Occhipinti 2016 SP68 Terre Siciliane, Italy $49.99 …................................................................................................................. 60 Paltrinieri nv Piria Lambrusco di Sorbara, Italy $24.99.............................................................................................................. 35 Pikes 2017 White Mullet Clare Valley, Australia $17.99............................................................................................................. 35 Pinuaga 2018 Tempranillo/Garnacha Rosé Tierra de Castilla, Spain $16.99............................................................................... 34 Ployez Jacquemart nv Brut Champagne, France $66.99....................................................................................................... 10, 30 Quadri 2017 Sauvignon Blanc Veneto, Italy $13.99.................................................................................................................... 55 Sette Cieli 2014 Indaco Rosso Tuscany, Italy $65.99.................................................................................................................. 46 Sette Cieli 2015 Noi 4 Rosso Bolgheri, Italy $46.99................................................................................................................... 46 Sette Cieli 2013 Scipio Rosso Tuscany, Italy $124.99.................................................................................................................. 46 Sette Cieli 2017 Yantra Rosso Tuscany, Italy $27.99................................................................................................................... 46 Sogrape nv Espiral Vinho Verde, Portugal $12.99....................................................................................................................... 70 Sybille Kuntz 2015 Trocken Riesling Mosel, Germany $27.99.................................................................................................... 14 Tawse 2016 Spark sparkling Riesling from Niagara $22.99........................................................................................................ 14 Terra Costantino 2016 de Aetna Etna Bianco, Italy $34.99........................................................................................................ 62 Terra Costantino 2014 de Aetna Etna Rosso, Italy $34.99.......................................................................................................... 62 Van Loveren Family Vineyards 2017 Tangled Tree Moscato Rosé WO Robertson, South Africa 1L $17.99............................... 34 Zarate 2017 Albariño Rias Baixas, Spain $26.99........................................................................................................................ 70

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. www.banvilleandjones.com 69


* C U STOMER P IC K *

top picks

CAROL MAHÉ

ALEX ALLARDYCE

SARA MCDONALD

Chateau Angueiroun 2017 Reserve Cuvee Virginie Côtes de Provence, France $29.99

Luyt nv Pipeño Blanco Maule Valley, Chile $24.99/1L

Normandie 2016 Clarington Chenin Blanc Western Cape, South Africa $17.99

Summer is rosé season, although at our house we drink it year-round! This Provençal rosé is delicate and dry with fruit and floral notes, and a hint of citrus. Drink it as an aperitif or it goes well with a wide array of food. Grill some seafood (think pink), pour a glass, and enjoy!

One litre of natty wine—need I say more? Just kidding: I will. This hazy, textured, and crushable wine is made from a cuvée of indigenous Chilean grapes. Think: lemon, bruised apple, white pepper, and jasmine tea. Endless food pairing possibilities. If you fall in love (and I’m sure that you will), we carry the Pipeño red as well.

Picture this: it’s Friday in mid-July and the sun is shining high in the sky. On your way home from work, you stop at your favourite local wine store, Banville & Jones Wine Co. Searching for a crisp, fresh white wine to go with your seared scallops for dinner, you ask me for a recommendation. This is it. Notes of ripe pear, pineapple, and zippy acidity will keep you coming back for another sip. Cheers!

TODD ANTONATION

JULIAN AURITI

ANNA EVERETT

Sogrape nv Espiral Vinho Verde, Portugal $12.99

Zarate 2017 Albariño Rias Baixas, Spain $26.99

A.A Badenhorst 2017 The Curator White Blend Swartland, South Africa $16.99

This refreshing white wine was built for hot, humid Manitoba summers at the lake. Light, crisp, refreshing, and slightly frizzante, look for hints of green apple, lemon, and pear. With lower alcohol at 9% ABV, this is perfect for mid-afternoon sipping with some cut-up watermelon wedges and friends on the dock.

Zarate is a family-owned estate located in Galicia, in the Rías Baixas appellation. The wines are farmed organically and almost entirely biodynamically. Round, juicy, aromas and flavours of fresh citrus and green fruit are all complimented by bright acid. Great for summertime sipping, this Spanish Albariño could have you doing La Macarena all night long!

This South African blend of Chenin Blanc, Chardonnay, and Viognier is fresh, tropical, and great for a warm summer day. With its slightly weighty texture and touch of creaminess, this wine doesn’t need food, but it can be enjoyed with lighter fare such as chicken, rich fish, or fruity desserts.

70 http://banvilleandjones.cornervine.com


Authentic Italy has returned to Corydon.

Aurora Restaurant is a family affair.

The Italian experience begins the moment you walk in the door: scents of espresso, garlic, and pizza greet you as owner Giuliano Ghersevich leads you to a table—your choice of the bar, the dining room, or the intimate patio. Italian mementos adorn the walls and all of the servers sound as if they are fresh from the Old Country. The Sommeliers at Banville & Jones have crafted a wine list of carefully selected Italian wines to complement the authentic Italian fare.

Giuliano and his family grew up in and around Rome and began the process of emigrating to Winnipeg in 2012. Giuliano came first, followed by his sister and mother, and finally his brother and father. Named for his sister Aurora, Giuliano manages the restaurant while his mother, Carla Cianfriglia, is the visionary behind the menu, inspired by the fresh ingredients and simple flavours she has spent a lifetime cooking.

SEE YOU THIS SUMMER ON THE PATIO!

Open: 10 am –10 pm; open until midnight Friday and Saturday (closed Mondays). Come in for lunch, dinner, or the best espresso in town.

842 Corydon Ave | 204.615.9644 | Menu: www.aurorapizzeria.com


Profile for Poise Publications

The Cellar Door Issue 33: Seaside Wines  

This issue celebrates the interesting connections between water and wine. we explore f three special places where wine growing and wine cult...

The Cellar Door Issue 33: Seaside Wines  

This issue celebrates the interesting connections between water and wine. we explore f three special places where wine growing and wine cult...

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