The Cellar Door Issue 49: In Vino Femina

the

Cellar Door Shop Local, Globally with Jones & Company Wine Merchants

Andrea Mullineux Five-time winner of South African Winery of the Year

Issue 49 October 2024 – January 2025

IN VINO FEMINA

Becky Parkes, Brad Parkes Personal Real Estate Corporation, Garry Parkes, Rachael Danylyk, Dylan Keats

WINNIPEG REAL ESTATE EXPERTS

After spending 20 years in catering, food retail and the hospitality industry, Becky joined the real estate world. By starting in an administrative role to help Garry (her husband) with business development, Becky knew her calling was more hands-on and decided to concentrate on doing what she does best, working with people.

MEET BECKY PARKES

Fast forward to 2024 and 28 years later, the slogan of “Moving families since 1977” continues strong, and Becky is still as passionate as day one, inspiring women to always pursue a career they love and not to settle on something they’re not passionate about.

When meeting with Becky, we really enjoyed her seasoned perspective on not only the potential for every aspect of the house, but also the area itself, as well as future projects that could be done to the home to make it our own. She was impeccably detail orientated.

READY TO BUY OR SELL? GET IN TOUCH TODAY TO START YOUR REAL ESTATE JOURNEY

follow us, call us!

CONTACT US

@theparkesteam ROYAL LEPAGE DYNAMIC REAL ESTATE 3-1450 CORYDON AVENUE | 204 989 5000 Not intended to solicit active MLS listings or exclusive service agreements

theparkesteam.ca

Images by New Copper Photography

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Well, Hello Ladies.

A showcase of exceptional wines made by women winemakers of South Africa.

Profoundly changing the Manitoba landscape from a pin-hole view of South African wine to a dazzling panorama.

Featured wines available at Jones & Company Wine Merchants.

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contents Features 22 Wine Trailblazers Sylvia Jansen profiles four women who have forged their own paths in wine media, winemaking, and connecting the wine community.

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42 Women in Wine: A Global Perspective Mike Muirhead interviews wine industry leaders from Italy, South Africa, Canada, Australia, and the United States to get a sense of the state of women in wine.

51 Fondue at the Fairmont Our wine experts team up with Fairmont Winnipeg’s culinary team to plan the perfect fondue.

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Cover: Andrea Mullineux, Mullineux & Leeu Family Wines (courtesy of Mullineux & Leeu Family Wines)

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contents Columns 12 A Message from Tina Jones 14 What We’re Drinking 18 Jones & Company Our annual Advertisers’ Event

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20 Behind the Label Bodegas David Moreno

26 Trending Under the Influence

30 Gary’s Corner Two Scientists and an Auctioneer

34 Profile Casey Holder, Wine Director, Bar Accanto & Nola

36 Wine & Technology Influencing Wine

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38 Shop Local, Globally Lambrusco: A Phoenix in the Wine World

56 Christmas Baskets 57 Jones & Co Rewards 58 Wine & Drinks College Manitoba 60 Culinary Partners 62 Sidebar Privilege or Perseverance?

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SHOWROOM 969 Fife St. Winnipeg info@yarrow.mb.ca | 204 586 2796

Anniversary

Since 1948

HANDCRAFTED EXCELLENCE. SPECIALIZING IN wood doors · windows · hardware

Dealer Partner: ®

the

Cellar Door @thecellardoormag

Publisher and Editor Lisa Muirhead lisa@poisepublications.com Editorial Board Tina Jones, Sylvia Jansen, Gary Hewitt, Jill Kwiatkoski, Mike Muirhead, Ricki-Lee Podolecki Graphic Design Garfield Street Media info@garfieldstreet.ca Contributors Todd Antonation, Andrée-Anne Boisvert, Noah Cantafio, Carol Fletcher, Mindy Friess, Gary Hewitt, Anna Hnatenko, Sylvia Jansen, Tina Jones, Liz Kaye, Paul Martens, Shirley Martens, Megan Kozminski/Media Spur Inc., Jill Kwiatkoski, Sasha Kulachenko, Ian McCausland, Saralyn Mehta, Mike Muirhead, Tom Penner/Firefly Communications Experts, Ricki-Lee Podolecki, Malcolm Roberts, Jenny VanDenDriessche, Dylan Watkins Published for Jones & Company Wine Merchants

by Poise Publications Inc. www.poisepublications.com

For advertising information, email lisa@poisepublications or visit poisepublications.com/the-cellar-door.

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. In 2020, we changed our name to Jones & Company to reflect our team and focus on shopping local, globally.

1616 St Mary’s Rd. Winnipeg, MB R2M 3W7 204-948-9463 JonesWines.com | @joneswinemerchants © 2024 Poise Publications Inc.

Printed in Canada by Transcontinental

COME CELEBRATE THE RON PAULIDAYS! A Ron Paul Christmas tree delivered right to my door?

That would be FUNtastic!

Visit RPGC.ca for more on holiday sleigh rides and other RON PAULIDAY FESTIVITIES!

Winnipeg’s largest Department 56 Christmas Villages dealer

2641 St. Mary’s Road Winnipeg | Tel: 204.257.2893 | Email: info@rpgc.ca | www.rpgc.ca

a message from tina jones Our goal in The Cellar Door is to take you to great places, introduce you to our friends in wine, and increase your appreciation for the wonderful wines they make. This issue’s focus is to bring into the spotlight some special people who still represent a minority: women in wine.

In my own career, I was fortunate to find this wonderful business. Over the past 25 years, I have been grateful to be able to nurture Jones & Company from an idea into the incredible success that it is. It is both humbling and exciting to assemble this highly educated, talented team of wine experts, which has helped drive forward the wine scene in Manitoba. Many of this team’s stars are women. How these women have mentored others—and how our team of men and women build a respectful workplace culture—has been inspiring.

Looking at a few numbers: • In Canada in 2023, less than 20% of all businesses were majority-owned by women.

• Less than 17% of Australian winemakers are women. This is a big jump from exactly ONE woman winemaker in 1981, but it’s still a small minority.

• Women winemakers represent about 20% of the lead winemakers in Canada’s Okanagan.

• Jones & Company has a balance of women and men on the buying team and on our leadership team, but in North America more broadly, women are still in the minority of wine professionals.

This issue celebrates the women of the wine world—trailblazers, influencers, educators (ours among them) and, of course, amazing winemakers! I hope you enjoy every page.

Here’s to working toward balance!

Tina Jones

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what we’re drinking

Jill Kwiatkoski: Il Palazzo 2022 Vermentino Tuscany, Italy ($23.99). Owner: Isabella de Sabbata

Mike Muirhead: Tawse 2021 Sketches Riesling Niagara Peninsula, Canada ($20.99).

Winemaker: Jessica Otting

Sylvia Jansen: Zucchi 2023 Marascone Lambrusco Emilia-Romagna, Italy ($23.99).

Owner & winemaker: Silvia Zucchi

Liz Kaye: Laurent Miquel 2022 Père et Fils Cabernet Sauvignon Pays d’Oc, France ($19.99).

Owner: Neasa Corish Miquel

Malcolm Roberts: Mas d’en Gil 2014 Coma Vella Priorat, Spain ($55.99). Owner & winemaker: Marta Rovira

Anna Hnatenko: Ployez-Jacquemart nv Brut Extra Quality Champagne, France ($78.99).

Owner & winemaker: Laurence Ployez

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global favourites from women-led wineries

Saralyn Mehta: Moss Wood 2022 Semillon Margaret River, Australia ($49.99). Owner: Clare Mugford

Dylan Watkins: Monteraponi 2021 Chianti Classico, Italy ($56.99). Owner: Alessandra Deiana

Jenny VanDenDriessche: Pinuaga 2022 Pico Largo Garnacha Castilla-La Mancha, Spain ($31.99).

Owner & winemaker: Esther Pinuaga

Sasha Kulachenko: Tonello 2022 io Choe Durella Monti Lessini, Italy ($25.99).

Owner & winemaker: Diletta Tonello

Gary Hewitt: Joseph Mellot 2022 Le Troncsec Pouilly-Fumé, France ($42.99).

Owner: Catherine Corbeau-Mellot

Noah Cantafio: Benazzoli 2022 Dafne Bardolino, Veneto, Italy ($22.99). Owners & winemakers: Claudia and Giulia Benazzoli

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A Place of Occasion Fairmont Winnipeg is so much more than one of Manitoba’s most well-appointed hotels. It is your fall and winter destination for impeccably designed events—from creative Afternoon Tea themes to festive cocktail hour to an especially animated and absolutely unique dinner experience. Here, we share our exciting calendar of events for the season! Keep up to date on our social media: @fairmontwinnipeg.

SUNDAY AFTERNOON TEA Experience the tradition of Sunday Afternoon Tea at The Velvet Glove restaurant. Enjoy our exquisite menu and indulge in tiers of lavish tea sandwiches, delectable sweets, and a selection of premium Lot 35 Fairmont teas. Sundays from 12:00 pm–2:30 pm.

Mad Hatter Afternoon Tea – an Alice in Wonderland-inspired theme: September 15–November 10, 2024 Nutcracker Afternoon Tea: November 17–December 29, 2024 Reserve your teatime at www.fairmont.com/winnipeg.

LE PETIT CHEF & FRIENDS The world’s smallest chefs have returned to the Velvet Glove with an interactive and immersive culinary experience. This brand new cast of tiny 3D chefs creates a 4-course menu inspired by flavours from France, Spain, Italy, and Japan right before your eyes!

There are two shows per night (6:00 pm and 8:30 pm) on Thursday, Friday, and Saturday from September 26, 2024 to March 29, 2025 For more information and to reserve your experience, visit www.lepetitchef.com/winnipeg.

JOLLY GNOME FESTIVE BAR We love the holiday season, and so we are bringing back the Jolly Gnome Festive Bar—and this year, it is making a bigger, better, and jollier return than ever! Meet your friends and colleagues for a festivethemed cocktail in the heart of downtown. We start pouring cocktails in our main lobby on November 13!

FESTIVE TO-GO Spend more time with your loved ones and let Fairmont Winnipeg’s talented Culinary Team do everything for you this upcoming Festive season.

Pick up a full turkey dinner with all the fixings to enjoy at home. Individual meals are offered and are a great gift for loved ones.

For select dates in December, watch our social media: @fairmontwinnipeg

VELVET GLOVE’S SIGNATURE DINNER SERIES In the Velvet Glove’s new Signature Dinner Series, we are partnering with prestigious brands for a unique dining experience. This October, the Velvet Glove restaurant welcomes El Tequileño, a global award-winning Mexican distillery, to offer an exceptional dinner and tequila pairing evening. The event features a private cocktail reception and an interactive three-course menu with tequila pairings, with master distiller Antonio “Tony” Salles highlighting the flavours, notes, and aromas of the pairings.

ONE NIGHT ONLY: October 30, 2024

THE GOURMET FONDUE EXPERIENCE Manitoba winters were made for the intimate experience of the art of fondue! Dress in your coziest sweater, come to the Velvet Glove restaurant, and explore through five different cheese fondues and two chocolate fondue options. We offer both set menu or à-la-carte experiences, with incredible vegetarian offerings.

Fondue nights are Tuesdays and Wednesdays starting November 5, 2024.

To reserve your fondue pot, visit www.fairmont.com/winnipeg

FAIRMONT GOLD

Exclusive amenities include:

Enjoy the best that Manitoba offers with the Fairmont Gold experience.

This “hotel within a hotel” features private check-in, an enhanced guestroom, and access to the Fairmont Gold Lounge on the 19th floor, where deluxe breakfast, afternoon snacks, and evening canapés are served throughout the day. Our dedicated Fairmont Gold Team is ready to cater to each guest’s particular needs.

• The Afternoon Tea Experience: Sip and relax as you take in breathtaking cityscape views.

• The Gin & Tonic Experience: Explore your palate with our exceptional selection of premium gins, tonics, botanicals, and fruits.

• The Prairie Sunset Cocktail Flight: Indulge in an exclusive flight of cocktails inspired by the seasonal colours of the Prairie sunset.

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The Cellar Door’s 15th annual Advertisers’ Wine Event 4

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1. Kasey Boisselle and Jeremy Epp; 2. Tanya Maric, Bonnie Chomiak, Amy Kinrade, Caroline Maric, Shaelynn Saunders, and Robyn Anderson; 3. Mike Goreski, Jennifer Goreski, and Jon Thiessen; 4. Clarise Maré, Eric Robert, and Tom Toni; 5. Kim Aird and Ken Aird; 6. Krista Koop, Taylor Bishop, and Barrett Runke; 7. Jihan Aquino, Giselle Pieczonka, Kelly Roach, Margaux Braund, and Carly Chlopecki; 8. (clockwise from the top left) Caroline Hunter, Michelle Field, Kathy Schwartz, Doug Stephen, and Becky Parkes; 9. Rea Roussin and Dr Brent Roussin; 10. Sandra Peters, Don White, and Terry Snell.

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For information about advertising in The Cellar Door:

BEHIND THE LABEL

Bodegas David Moreno

By Jill Kwiatkoski, Sommelier (CAPS) Ever wonder what it’s like to own a winery? Well, it starts with a whole lot of courage and a lifetime of dedication to your land and the craft of winemaking. And then add a lot of money, blood, sweat, and tears!

David Moreno had a dream, a passion for wine, and a love of culture and heritage. In 1981, he left a successful career as a technical engineer in bustling Barcelona, Spain, to return to his family’s wine business in the quaint and historic town of Badarán in La Rioja. Here, on the family estate dating back to 1912, he put the winemaking skills he learned from his father and grandfather back to work.

From 1981 to 1988, David bought more land and planted vines, establishing solid roots for the Bodegas David Moreno legacy. David’s dream became real in 1988 when he broke ground on a new winery. In 1995, David Moreno’s daughters, Gemma Moreno and Paula Moreno Olarte, joined their

Gemma, Paula, and David Moreno (photo courtesy of Bodegas David Moreno)

father in running the winery while studying oenology and business management. They completed construction on an underground cellar in 2013 and a restaurant at the winery in 2017—creating an award-winning destination for Spanish wine and food tourism.

Together with their father, Gemma and Paula manage the winery and the day-to-day operations. Their motto for running a successful winery with their father is that “passion and soul go hand in hand, uniting two generations and a lot of love for the world of wine.”

When asked why wine tourism is important, Gemma shares: “It is a great opportunity for us to show the visitors the beautiful winery that we are lucky to own. We also tell them the story of our father, offer them our wines, and give them an experience at the vineyards and restaurant. It is so gratifying to watch visitors enjoy our home.”

Thinking about the winery’s future, Paula says, “We have found ourselves in some tricky moments (like the pandemic and the economic crisis), but we are a solid company of more than 40 years with great stability. If everything goes as it is now, we will continue to grow step by step in wine production and wine tourism, thanks to our biggest advantages: family and generational replacement guarantee.”

Jones & Company carries three David Moreno wines: the 2016 Reserva (Rioja, $33.99), the 2021 Fermentado en Barrica Blanco (Rioja, $27.99), and the 2022 Blanco (Rioja, $19.99).

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If you’re planning a trip to Spain, you must visit David, Paula, and Gemma at Bodegas David Moreno in La Rioja.

They offer guided tours and tastings—and make sure you leave time (and make a reservation!) for their beautiful restaurant, Entre Barricas.

Celebrating

15 Years

bella moda furniture & blinds

645 Century Street Winnipeg | 204.783.4000 bellamodahome.com

We get it.

Many things in life are better when paired with a glass of wine.

Pairing it with reading your insurance policy…not so much.

Like wine however, insurance is good to have.

Jancis Robinson (Photo by Colin Hampden-White)

Wine Trailblazers

By Sylvia Jansen, DipWSET, CSW, Sommelier The wine industry is as old as the human family, and although women have been involved in every facet, they represent a minority in winemaking, business ownership,

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and journalism. To pay tribute to the many women dedicating their lives to wine, we would like to introduce you to a few women of vision, ability, and dedication.

World-Class Educator:

Jancis Robinson, OBE, MW Any serious wine student will attest to the invaluable benefit of The Oxford Companion to Wine and the host of publications, courses, and books led by the legendary Jancis Robinson.

Described as the most respected wine critic and journalist in the world, Robinson’s impact is far-reaching—she has mentored and helped launch the careers of many women in the industry. Yet when she passed the Master of Wine exams in 1984, she was the first person outside the wine industry to do so. Since then, she has developed accessible wine guides

and influential publications, including collaborations on The World Atlas of Wine; Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours; and The Oxford Companion to Wine, all of which set new standards in excellence. Robinson and her team have also developed an international Old Vines Register. According to Robinson, the project was “triggered by a growing sense that these old vineyards were important elements of cultural and scientific heritage as well as the source of some particularly beautiful wine.” Her achievements have been recognized with the Order of the British Empire (OBE), and in February 2024, she was awarded a Lifetime Achievement Award by the Institute of Masters of Wine. In accepting that award, she stated: “Here’s to many more women in wine being wholly recognized.”

Photo courtesy of Wine Folly

Media Maven:

Madeline Puckette With the eye of an artist and the training of a Sommelier, Wine Folly co-founder Madeline Puckette has combined an easy, fun style with good research to bring wine to the wider public. Madeline Puckette describes herself as a “musician and graphic designer gone wine geek.”

When she was working in hospitality, she noticed that “people want to know more about wine, but they don’t know where to start.” From that awareness came multiple ideas and creations. In 2011, Puckette collaborated with

friends Justin Hammack and Chad Wasser to launch Wine Folly. Together, the team has developed accessible, reliable content on wine with online articles, newsletters, resources, wine courses, and clever infographics that explain complex wine concepts with humour and skill.

The group has also published two books: Wine Folly: The Essential Guide to Wine, a New York Times bestseller, and Wine Folly: Magnum Edition, The Master Guide, a prestigious James Beard Award winner. In 2019, Puckette was named Wine Communicator of the Year by the International Wine & Spirit Competition. You can catch her enthusiasm for all things wine on the Wine Folly YouTube Channel.

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Photo courtesy of Cantina Tonello

Connecting the Wine Community:

Diletta Tonello A talented winemaker, passionate regional ambassador, savvy business developer, and disarmingly witty communicator, Diletta Tonello is among the true avantgardes in Italy’s Veneto region. From her family vineyards and winery in the volcanic hills of Monti Lessini west of Vicenza, Tonello oversees the vineyards, winemaking, and operations, seemingly doing it all at the same time.

The wines of Cantina Tonello have quickly become an insider’s secret in fine Italian wine. The indigenous and rare Durella variety is a particular specialty that lends its fruit to her complex and authentic Lessini Durello Traditional Method sparkling wines.

Tonello also recognizes that raising the profile of a small region needs collaboration, communication, and community-building efforts. She collaborates with a regional arts academy for her label design, a project that supports student skill development while helping Cantina Tonello offer whimsical, modern labels that articulate her distinctive vision. She also contributes her time as vicepresident of the regional Consorzio, the association that oversees and monitors the zone’s wines. To widen her service and connections, she is part of Italy’s national association of women of wine. These connections all make a difference, she says. “Women need to have a voice and an impact. Mentoring, networking, and sharing our experiences are so important. When women work together, it helps everyone’s confidence.”

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Local Innovator and Community Builder:

Tina Jones, CM, OM In June 2024, Tina Jones was named to the Order of Canada (CM) as a Canadian who has made a difference to our communities and our country through distinguished service. She is more likely to describe herself as a builder rather than a trailblazer, but she has had the vision to change the landscape of the hospitality industry in Manitoba and has devoted tremendous energy toward building a better community and country.

As founder of Jones & Company Wine Merchants and our magazine, The Cellar Door, Tina chased the idea that a great wine store could build Manitoba’s wine culture.

“Building that idea was about great wines, but also great people, service, wine education, and the magazine.” It was not all smooth sailing as a woman entrepreneur in this

new private wine industry, says Tina.

“I learned to meet those challenges with strength and incredibly hard work.” Tina’s entrepreneurial drive has also led to other projects, such as The Rink Training Centre, which has re-imagined sports leadership and athlete support in Manitoba and British Columbia.

Throughout her career, Tina has also lived out a special commitment to community. A champion of the power of philanthropy to advance innovation in health care, Tina has worked to bring unprecedented levels of benefactor support to the Health Sciences Centre Foundation.

Her work has been transformative and lasting, contributing profoundly to innovations in health care that touch the lives of thousands of Canadians.

SPOTLIGHT: DIVERSITY IN WINE Industry associations have a long history of bringing people together over common goals. In Canada, Vinequity is an Ontario-based organization founded by seven people in the wine industry that aims to ensure that people who identify as Black, Indigenous or People of Colour (including BIPOC people who identify as LGBTQ+ or are living with a disability) who work in the Canadian wine industry are given equitable treatment and opportunities to access, grow, and thrive as visible leaders. The group offers a mentorship program as well as scholarship opportunities for education.

Winnipeg Sommelier Seema Pal, a graduate of Jones & Company’s WDCM Certified Sommelier Program, is a member and volunteers her time as a mentor. “Mentors can help,” Seema says. “Even with great wine credentials, People of Colour can find themselves up against prejudices that others do not even know they have.” She helps as a sounding board, coach, and guide. Seema has a lot to offer: in addition to her Sommelier credentials, she holds the WSET Diploma in Wines, has won Manitoba’s Best Sommelier competition, and serves as president of CAPS Manitoba.

For more information on Vinequity’s mission, visit vinequity.ca.

Planning starts with a focus on the bigger picture.

At Lawton Partners, we guide our clients with insight and experience.

We believe it’s important to be leaders in our community as well as in business.

You belong in the company of leaders.

lawtonpartners.ca

ANNIVERSARY S I N C E 1974

TRENDING

Under The Influence

By Ricki-Lee Podolecki, DipWSET On Superbowl weekend in February 2024, we had an influx of customers coming into the store specifically asking for the Lillet Blanc—a product that is usually only requested by our restaurants and at-home cocktail enthusiasts. At first, we couldn’t figure out what was driving this trend. The answer was one of the most influential artists of our time: it’s an ingredient in one of Taylor Swift’s favourite cocktails, the French Blonde.

People want to experiment with wines and drinks—and celebrities can drive these trends. Some make and promote their own brands; however, some are just enthusiastic about wine. Let’s look at what some of our favourite powerful women are drinking!

Taylor Swift If you like a cocktail, the French Blonde is a fun, aromatic choice! However, Taylor has also confessed in interviews that she loves both Sancerre and Pinot Grigio.

Sancerre is a high-acid, mineral-driven wine out of the Loire Valley made with Sauvignon Blanc. It can be edgy and elegant. Try our Dominique Roger 2021 Domaine du Carrou Sancerre, France ($52.99) while listening to the edgy and elegant “Electric Touch” from Taylor’s Speak Now album.

FRENCH BLONDE 2 oz grapefruit juice / 2 oz Lillet Blanc / 1 oz dry gin ½ oz Elderflower liqueur / 3 dashes of lemon bitters

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If you are in the mood to listen to the new Tortured Poets Department album, pick up a bottle of the versatile Pinot Grigio. It never goes “Down Bad” and won’t take a “Fortnight” to drink. Try Girlan 2022 Pinot Grigio Alto Adige, Italy ($31.99), a bright and aromatic version of Pinot Grigio. For a smooth and easy drinking option, try Berto & Fiorella 2022 Pinot Grigio Friuli-Venezia Giulia, Italy ($24.99).

Emma Watson Many of us grew up with her on-screen as Hermione Granger in the Harry Potter films, but Emma Watson is also globally recognized as an advocate for gender equality. You might be surprised to know that her family business is not show business—it’s rooted in wine. Her father, Chris Watson, has managed vineyards in Chablis for 30 years. Emma and her brother Alex have taken the family business one step further, producing a sustainability-focused gin called Renais made with grapes left over from the wine harvest. With both sustainability and her family history in Chablis in mind, we suggest pairing an evening watching Emma in Little Women with Tremblay-Marchive 2022 Chablis, France ($47.99).

Beyoncé Queen Bey’s preferred drink was made for royalty: when she dropped an Instagram photo featuring the staggeringly priced 1973 Château Pétrus from Bordeaux, there was a surge of online searches hunting for the bottle. It’s not surprising that the Queen herself has a taste for the finer things in life. However, with Pétrus’s average price of $6,000 per

bottle, it goes without saying that not all of us have Beyoncé money to spend. So if you want to purchase her favourite style on a “Single Ladies” budget, we suggest bringing home a bottle of affordable Château St. Antoine 2021 Reserve Bordeaux, France ($22.99) or Château Curton La Perriere 2020 Rouge Cuvée No 5 Bordeaux, France ($23.99).

Jennifer Jones Jennifer Jones is an iconic Winnipeg athlete and Gold-medal Olympian. She has accomplished incredible milestones: she is the first female skip to go undefeated through an Olympic Game series; she skipped the first Manitoba-based team to win an Olympic gold medal; she is tied for the record of holding six Canadian Women’s Curling Championships; she has won more Tournament of Hearts games than any other curler (177 in 18 appearances); and at age 47, she became Canada’s oldest-ever female Winter Olympian. She is a hero to many up-and-coming (and seasoned) athletes. Her motto is “Enjoy the moment”—and she does this by filling her glass with her favourite wines. She enjoys unoaked wines like Selva Capuzza 2022 San Biagio Gropello Lombardy, Italy ($27.99) and Bon Courage 2022 Unwooded Chardonnay Robertson, South Africa ($22.99).

Tracy Koga Before Tracy became a local celebrity in Manitoba media, she was a dancer, performing around the world with The Royal Winnipeg Ballet. She came home and landed an opportunity to work for Shaw TV, covering arts and entertainment. She spent more than 10 years with Shaw TV, and she now hosts the Winnipeg Nightlife Awards and runs a podcast and website, “I Like Hue.” Her favourite spot to visit on a Saturday is Jones & Co., where she is known to pick up Blue Mountain Estate nv Gold Label Brut Okanagan Valley, Canada ($44.99) or Giusti nv Rosalia Extra Dry Rosé Prosecco, Italy ($23.99).

Join our wine-loving community on Instagram, where you can keep in touch, share your own celebrity-inspired drinks, and discover what others are enjoying! @joneswinemerchants

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body measure Celebrates Six Years!

Dexa scan is used in hospitals to measure bone density—but Elliot and Henderson recognized that it had the potential to do so much more. “Here, we use the Dexa scan to look at bone density, muscle mass, body fat, and visceral fat,” explains Henderson, who has advanced training in Dexa from McMaster University. “Based on these levels, we can assess your short- and long-term risk for osteoporosis, sarcopenia, type two diabetes, heart disease, hypertension, and so much more. In addition, our specialized ultrasound, the FibroScan, looks at your liver health. These results also mean that we can help you optimize your workouts and your nutrition for health and wellness in your everyday life.”

The services at Body Measure do not stop at diagnostic technologies, however, as diagnostics are incomplete without interpretation and follow-up. Their staff includes a dietitian and a nurse practitioner who are there to interpret results and help you set up a long-term wellness plan based on your own health goals.

Melina Elliot and Erica Henderson are passionate about preventative care and long-term wellness.

Elliot and Henderson met while working on a longevity study at

Registered Dietitian Angela Martens

the University of Manitoba. By the time the study was complete,

Angela Martens brings her 30 years of experience as a

they were convinced that the DEXA scan technology they had

Registered Dietitian to our team. She provides evidence-

been using could play a critical role in helping their community

based nutrition advice tailored to your body composition

understand and plan their health in a completely novel way.

results, current eating habits, and health goals. Her primary

When Body Measure opened in 2018, it was the first clinic to bring the Dexa technology to the public. Their vision was to

focus at the clinic is on weight loss and the management of chronic health conditions, such as Type 2 diabetes.

transform our approach to health care by focusing on prevention

Nurse Practitioner Annabelle Reimer

grounded in knowledge. Their diverse backgrounds—Elliot has a

Annabelle Reimer joined our team in December of 2023.

master’s in science in Community Health, and Henderson has a

She brings with her 30 years of experience, 12 as an NP.

background in X-ray technology and fitness—created a unique

Annabelle specializes in weight loss and menopause.

set of skills to approach this task.

July 2024

Celebrating six years of supporting wellness in Winnipeg!

Building and Rebuilding Continuing their research into science-based health and wellness, Elliot and Henderson discovered non-invasive techniques that use electromagnetic energy to support physical health, restore muscle strength, and help sculpt our bodies and tone our faces—and they were the first to bring them to Manitoba!

December 2023

•

NP Annabelle Reimer joins the Body Measure team.

The Emsculpt Neo uses electromagnetic energy and radiofrequency. This therapy destroys fat cells while building muscle in key areas, including abs, glutes, biceps, quads, and calves. In addition to sculpting muscles, Emsculpt is an effective tool to help heal and rebuild after injuries. Clients with bad backs find that Emsculpt therapy on their abdominal muscles can provide the strength they need to support recovery

September 2023

The first clinic in Canada to offer the cutting-edge service Emface.

in their backs.

•

The Emsella machine is a critical new therapy for women who have lost muscle strength due to childbirth and menopause. The “kegel chair” uses the same electromagnetic energy as Emsculpt to rapidly tone, strengthen, and lift the pelvic floor. This therapy can

January 2022

Doubled office space to accommodate new equipment

improve incontinence and boost sexual wellness.

• Emface uses non-invasive technology (radio frequency and electromagnetic stimulation) to effortlessly restore muscle and build skin-tightening collagen and elastic to lift your face and reduce fine lines and wrinkles.

September 2021

First clinic in Manitoba to offer Emsculpt Neo services

October 2020

First clinic in Manitoba to offer Emsella services

August 2020

First clinic to offer FibroScan to the public.

December 2019

Began offering Registered Dietitian services

July 2018

Opened the doors to the new clinic at 1086 St Mary’s, becoming the first clinic in Canada to specialize in body composition health.

February 2018

Melina and Erica form a partnership to bring Body Measure to fruition.

Unit E, 1086 St.Mary’s Rd., Winnipeg, MB info@bodymeasure.ca | 204-691-1887 | bodymeasure.ca

GARY’S CORNER Photo by Ian McCausland

Two Scientists and an Auctioneer

By Gary Hewitt, DipWSET, CWE, FWS, Sommelier Estate owners, winemakers, sommeliers, and wine critics comprise the public face of wine. Flashy articles are flush with photos of glamourous or return-to-the-land individuals with effusive texts extolling the virtues of their particular philosophies. Behind the scenes, out of public view, is a legion of heroes who impact the industry and often our appreciation of wine. Here are mini-biographies of three such heroes.

Anne Noble was a sensory chemist and Professor of Viticulture and Enology at the University of California Davis (UC Davis). Early in her career, in the 1970s, the emerging wine scene was a babel of language used to describe wine aromas and flavours. A common language was sorely needed to facilitate communication. Anne analyzed the literature, culled ambiguous and fanciful terms, and surveyed the wine industry to identify the most useful terms for the accurate description of wine.

Her genius was in how she assembled the results into the Wine Aroma Wheel. Broad terms (e.g., fruity, woody) were placed in the hub at the centre, with grouped terms (e.g., citrus, resinous) placed in the middle ring and specific terms (e.g., lemon, vanilla) in the outer ring. Colourized and translated into eight languages, the Aroma Wheel’s brilliant and intuitive visual presentation became an academic standard, both within the wine industry and for wine consumers. Its usefulness as a tool is exemplified by the sheer number of imitations for whisky, sake, beer, tea, coffee, fragrance/perfume, cheese, tequila, gin, rum, cognac, and more! Noble made many contributions during her career, but The Wine Aroma Wheel is her lasting legacy of clear and accurate communication among wine lovers.

Carole Meredith pioneered the application of molecular genetics to the study of the grapevine during her 20 years with the Viticulture and Enology program at UC Davis. Prior to her work, varieties were differentiated by morphological characteristics such as leaf shape, berry colour, and many other factors. Vine identifications were subjective and frequently controversial. The introduction of DNA fingerprinting provided unambiguous identifications and gave insight into the geographical and historical relationships among varieties.

30 Shop Local, Globally

Early results identified misnamed varieties (e.g., Pinot Blanc in California turned out to be Melon de Bourgogne) and showed that Cabernet Sauvignon was the offspring of Cabernet Franc and Sauvignon Blanc (a white grape variety!). Well-publicized later work showed Zinfandel, “California’s grape,” to be identical to Italy’s Primitivo and that both are identical to Croatia’s Crljenak Kaštelanski, which dates back to a grape called Tribidrag from the 1300s!

One of Meredith’s legacies is the founding of a consortium of international laboratories that succeeded in mapping the whole grapevine genome, knowledge that helps identify genes for disease resistance and fruit quality in vines. In 2003, in a move from the theoretical to the practical, Meredith and her husband Steve Lagier started Lagier Meredith Vineyard on Mount Veeder, a sub-region of Napa Valley. They now produce outstanding wines, including a favourite from the lesser-known Mondeuse grape variety.

Serena Sutcliffe started her business career as a UNESCO translator in Paris, but she joined the wine trade in England in 1971. By 1976, she attained the prestigious title of Master of Wine (MW). She worked as an international wine consultant alongside her husband, David Peppercorn MW, before she assumed her signature role in 1991 at Sotheby’s, one of the world’s great auction houses.

Sutcliffe headed Sotheby’s International Wine Department for 25 years, during which time she launched their wine auction business in North America and the Far East. In this role, she influenced markets and the cellars of wine collectors around the world. Sutcliffe published several books, including The Wines of Burgundy (eight editions) and, among other things, chaired the Institute of the Masters of Wine. She has received many accolades, including France’s Légion d’Honneur, the first British wine professional to do so, and was honoured for her contributions to food and wine journalism. Despite her rarified accomplishments, Sutcliffe remains grounded: “Don’t be intimidated by it,” she said in a recent interview with the Financial Times. “Because there’s actually nothing less frightening than wine. It’s really frightfully docile.” Today, she retains the title of Honorary Chairman of Sotheby’s Wine.

Sensory analysis, plant genetics, and auctioneering may not be the first careers that come to mind when one thinks of the world of wine. But the contributions of these three remarkable wine lovers clearly demonstrate their impact on what we drink and how we appreciate it. Let their legacy be an inspiration to others to pursue roles behind the bright lights or off the beaten track.

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PROFILE

Casey Holder

Wine Director, Bar Accanto & Nola Photos by Ian McCausland

Born and raised in Australia’s Yarra Valley, Casey grew up immersed in the wine industry. She worked a harvest at Innocent Bystander winery, spent weekends in the cultural hotspot that is Melbourne’s CBD (central business district), visited family in another famous wine region—Margaret River—and worked in all aspects of the hospitality industry.

Casey’s life found a focus in the pursuit of wine. In a stroke of luck for all of Winnipeg, Casey met her now-husband, Abraham, while he was working in Melbourne at the worldfamous Everleigh—and they came back to Canada in 2021.

Casey was working at a local wine store when she attended an event at Nola and started chatting wine with owner Mike Del Buono. He began frequenting her wine store, starting what Casey describes as a “slow, six-month interview.” Casey enthusiastically re-entered the hospitality industry to help him launch the wine program at his newest Burnley Place Hospitality joint. Bar Accanto opened in April of 2023—and Air Canada included it on its list of Best New Restaurant nominees that same year.

What was the first wine to stop you in your tracks?

In 2015, I was travelling with my cousin and we stumbled across Si Vintners (in Margaret River, Australia). It was a bottle of unfiltered Chardonnay that changed my life. I was just like, “Hold on. What is this, and why is it so different from everything else I’m seeing and experiencing? Why is this so magical? Why does it feel so alive to me?” That was my introduction to natural wines. This winery was absolutely ahead of its time. Now, their wines are on all of the top lists in Australia.

How do you introduce your customers to a low-intervention natural wine?

Many people have this misconception that “low intervention” and “natural” means that a wine has to taste like a sock or it’s going to be cloudy or sour. But it can also be incredibly sophisticated, complex, and balanced. If we have a wine on our list, we have researched it. My staff are very gentle, warm, and welcoming people. They have been trained to be able to talk about each wine confidently to anyone.

34 Shop Local, Globally

Pomelo Salad with tamarind dressing, radicchio, jicama, lime ash tajin, ya pear, and mint

What are you drinking right now?

I went back to visit my family in Margaret River in April, and so I’m still on cold-climate Chardonnays. If I’m not drinking a Chardonnay, you’ll probably find me drinking a pét-nat.

What’s the most popular current food and wine pairing on your menu?

Tawse Skin-Fermented White (Niagara Penninsula, Canada) with the Pomelo Salad.

Prawn and pork dumpling with shiitake and prosciutto, XO, tobiko, black vinegar, and pickled cabbage

That puts people in a very comfortable space to be able to ask any questions. Currently, we are doing a lot of education on orange wine, which I think is really exciting.

How do you approach pairing the menu at Bar Accanto?

Bar Accanto’s Chef Colin [Naylor] is from Manitoba, and so he’s very, very busy in the summer and early fall fermenting and prepping fresh foods so we can use them later in the season. I’m always tasting, looking at where those ingredients are at, checking what his end-plan is. By the time we get to the final testing of a new dish, the two of us are on the same page.

Bringing the chefs into my wine tastings is also really important. There is an old rule: what the chef likes to drink goes with the chef’s food. There’s no way around that rule, as far as I’m concerned. So making sure that whether I’m working with Chef Emily Butcher on the wine at Nola or the wine list at Bar Accanto, talking to the chefs about what they’re drinking and what they’re eating is a really, really important part of my process.

What wines make your wine list?

Along with the food pairing, I ask: “Does this wine stand up to the values that my staff want to see represented on the wine list?” When I first started my job here, I sat down with all of our front-of-house staff and asked them what inspired and motivated them. The things that came back were sustainability, family-owned wineries, and females in wine.

I deliberately have a lot of female winemakers on my list.

I am always exploring wines from Black, Indigenous and People of Colour (BIPOC) producers. I have a Korean-born female winemaker on my list who currently has a winery in Beaujolais. It is a step in the right direction, but obviously, I would like to see more representation in our market.

What regions are doing some interesting things in natural wines?

At the moment, Oregon. We’re also seeing a lot of BIPOC producers coming out of there, so I’m really keeping an eye on that.

If you could spend time living and learning in a wine region, where would it be?

Honestly, I would take anywhere in Italy or Greece, as long as it’s by a coast somewhere.

Do you have a favourite food and wine travel destination?

New York. I know a bunch of ex-pat Australians who live there, so we all hang out and go on a little bit of a food and wine crawl. Every time I go, I come back feeling really motivated and inspired.

If you weren’t working in wine, what do you think you would be doing?

I would probably be an archeologist or a florist. Whenever we have a special wine event, I always bring in flowers that are correct to the region and the time of year.

What’s your dream dinner party?

It would be a pét-nat party with all of my friends back at home.

You’re trapped on a desert island, and you can only bring one bottle of wine. What is it?

If I found myself on a desert island, I might as well have some Champagne and watch the sunset.

WINE & TECHNOLOGY

Influencing Wine

By Mike Muirhead, Sommlier with Malcolm Roberts, Sommelier

When I started at Jones & Company in 2000, the only influencers we had were Gary and Sylvia—people who had travelled the world, made wine their passion, and brought that knowledge back to Winnipeg to share with our friends and clients in person. Between the local long sheet (I just keep aging myself) and a few publications like The Wine Advocate and Wine Spectator, those in the know were few and far between, and our “influence” was limited to the people we met face to face.

The age of the Internet has transformed communication and marketing. In the last 5 years, we have seen the rise of the Influencer—social media-savvy people who can harness the quick dopamine rush that each new platform offers (from posts to carousels, vines to reels). Social media has created an environment where any interest—no matter how niche—can find and connect its community. Wine is no different—and some wine influencers have adapted very well to new ways of educating wine lovers and influencing the wine industry online.

Our Favourite Influencers @winefolly Madeline Puckette and her team revolutionized wine education on social media—this is where I send anyone who is dipping their feet into wine. Their visual-driven communication has redefined how people learn (and want to learn) about wine.

@drjamiegoode Jamie Goode is a globetrotting, scienceloving, guitar-playing wine critic. He introduced his brand in a blog called Wine Anorak and has successfully converted it into a big presence on Instagram.

He is a great taster, really loves wine, and is very openminded. He is friends with everyone in the world of wine.

(Photo by Christina Rasmussen | LITTLEWINE)

36 Shop Local, Globally

@themillennialsomm Isis Daniel is a truly multi-platform influencer: she hosts a weekly 2-hour live event called #TastingThursday on TikTok and Instagram—and with Level 3 (with Merit) WSET certification, she knows what she is talking about! Her hilarious wine characters (Mrs. Suzanne Thee Wine Snob and Chardonny) and expert knowledge mark her as a wine influencer in the most 2024 sense of the word.

(Photo courtesy of Isis Daniel)

@pascalinelepeltier Pascaline Lepeltier is for the true wine nerd. She is very detailed and passionate, as well as one of the best (Master) Sommeliers in the world (she runs the wine program at Chambers in NYC).

She loves the Loire Valley and is a huge advocate for the Chenin grape.

@blackgirlsdinetoo Shakira Jones started her blog, BlackGirlsDineToo, to promote diversity and inclusion in the wine and fine dining industries. And her reach has grown—she now hosts a podcast called “A Glass for Every Palate” and hosts “Weekly Wines” on the SommTV streaming network.

@winewankers Wine doesn’t have to be serious.

Sometimes you just need a laugh, and the Wine Wankers from Australia always come through.

They love wine and love “taking the piss” out of it too.

For top local influencers who can educate you on the local market, follow us at @joneswinemerchants.

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SHOP LOCAL, GLOBALLY

Lambrusco: A Phoenix in the Wine World

By Sylvia Jansen, DipWSET, CSW, Sommelier With vibrant pink mousse and surprisingly deep colours, the sparkling wines known as Lambrusco have had quite a ride. They have been up, down, and way down, almost to oblivion. But they are again being recognized for their own special deliciousness. Get ready for a ride, holding a glass of something completely different.

Produced mainly in northern Italy’s Emilia-Romagna, these regional bubbles have grown up alongside other fine agricultural and culinary traditions. The famous Parma ham, Parmigiano-Reggiano cheese, and balsamic vinegar of Modena all hail from this beautiful region. In fact, Lambrusco’s bubbles, bright flavours, lively acidity, and medium alcohol levels are perfect pairings for these rich and richly flavoured culinary specialties.

Lambrusco di Sorbara (Photo courtesy of Zucchi)

So, how and why did these fabulous wines go out of style?

The troubles began, ironically, with success. In the 1970s and 80s, a sweeter Lambrusco style (less common than dry styles) became hugely popular in the North American market. It was also inexpensive. Oceans of sweet, purple, fizzy Lambrusco shouldered out other Lambrusco styles, and many wine lovers became convinced that all Lambrusco was one-dimensional, cheap, and sweet. It could not have been further from the truth, but that was the story, and we stuck to it for a long time.

In the meantime, artisanal and family producers in Lambrusco’s home region continued to include dry styles, and they had a faithful local following. The many Lambrusco grape varieties and wine styles saw continual developments in the region. There is growing excitement around this style, and it is either dry (secco) or barely sweet (semisecco), not sweet, that headline the category.

Leadership and fresh energy from young, quality-minded winemakers have meant that the varied landscape of Lambrusco is more visible.

Silvia Zucchi is one of these visionaries. She is the third generation and first woman winemaker to take on the lead role at the family winery just north of Modena. Silvia holds a degree from a respected winemaking school and has brought numerous updates, amazing energy, and a continued focus on quality to a respected Lambrusco family name. (As if all this were not enough, she parents an active 2-year-old with her husband, who also has a full-time career in wine.)

Silvia Zucchi and Sylvia Jansen in Italy (photo by Carol Flecther)

38 Shop Local, Globally

When we open a bottle of Lambrusco, we are drawn to explore a unique place and a distinctive wine. Whether it is light, rosé-like, or deep and dark, the fragrance and fizz of authentic Lambrusco has the vitality, personality, and character to pair with almost any food. If you are interested, grab your glass and come along for the ride.

Lambrusco Primer Wines known as Lambrusco have their historic homes mainly in EmiliaRomagna’s central provinces of Modena and Reggio nell’Emilia. The majority of Lambrusco is produced as IGT Emilia, with the remaining designated as DOC/DOP. DOC/DOP is a quality designation with defined boundaries and requirements in the vineyard and winery as well as production. IGT/IGP wines are produced within generally larger geographic boundaries with less stringent production requirements.

The Lambrusco Family of Grapes

Capturing the Fizz

“Lambrusco” is not one grape but many varieties, each with distinct characteristics. Three main Lambrusco varieties dominate: Lambrusco di Sorbara, Lambrusco Salamino, and Lambrusco Grasparossa. They are all black (red) varieties, and their wines share lively acidity, medium body and moderate alcohol levels, and red fruit and floral tones.

Beyond these similarities, a lot of variation exists. Sorbara tends to produce Lambrusco with the lightest colour and body. Salamino is widely planted, and its wines show more weight and structure. Lambrusco Grasparossa is generally the weightiest and most structured.

Most Lambruscos are semi-sparkling (frizzante) or fully sparkling (spumante). Like most other sparkling wines, the fizz in Lambrusco is captured in the carbon dioxide produced from a first or second fermentation. Bubbles are produced either in a large, closed tank (known as Charmat, like Prosecco) or from a second fermentation in a closed bottle (metodo classico or Traditional Method, as in Champagne). Col fondo (pét-nat style, with sediment still in the bottle) is occasionally done. Producers reserve the more labour-intensive and expensive metodo classico for their finest wines.

“Our” Lambruscos

Compare this bunch of Lambrusco Sorbara grapes (left) with Salamino grapes (right) (photo courtesy of Zucchi).

Alfredo Bertolani nv Rosato Secco Reggiano Lambrusco ($23.99) Alfredo Bertolani nv Lambrusco Rosso Oro Secco Reggiano ($23.99) Zucchi nv Lambrusco dell’Emilia Secco ($20.99) Zucchi nv Lambrusco di Salamino Marascone Secco ($23.99)

JonesWines.com 39

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Women in Wine:

A Global Perspective

By Mike Muirhead, Sommelier (ISG), CMS

Our first Women in Wine issue was published in October of 2016. At that time, we featured a very focused group of women who were pushing the wine world forward.

Our list of producers and winemakers was much smaller then, and we used the occasion to shift our focus to be champions of not only great wine but great women who run wineries.

42 Shop Local, Globally

Almost 10 years later, we are now in the envious position of needing a 2-hour discussion to narrow down who we should feature in an issue dedicated to women and wine.

We took a global approach to how women are navigating the industry and what the future is offering. Five premier winemakers and owners from around the world offered us their insights about the industry, rooted in their cumulative decades of experience.

Graziana Grassini Consulting Oenologist Italy What are your greatest career accomplishments?

I was one of the first women in Italy to pursue a career as an oenologist. When I started, it was a predominately male job, but that did not discourage me. I just went on my way, paying no attention to any gender-related difficulties. One of my goals was to elevate the quality of the white wines of Tuscany, a region very well known for its reds, and today, I can say I contributed to having them appreciated at the same level as many more venerated regions. My greatest satisfaction, however, was in 2009 when Marchese Incisa della Rocchetta chose me as a consulting winemaker for Tenuta San Guido’s Sassicaia, one of the symbols of Italian wine in the world.

at reducing gender disparities are now being created, thanks, for example, to regional, state, or European funding, grants, and economic incentives provided to women who want to become producers.

What advice would you give to a woman considering a wine career in Italy?

To totally believe in your project, in yourself, and always look forward by overcoming any difficulties.

At the end of the day, what is in your wine glass?

I taste wines from “morning to evening,” and at the end of the day, I like to pair food with fragrant and fresh white wines such as Vermentino from the Tuscan Maremma and from Liguria. I also appreciate extra brut or brut Prosecco Superiore DOCG and, in particular, that of Giusti Wine, a producer I collaborate with.

What are the biggest challenges for women who want to become winemakers/winery owners in Italy?

Your go-to, never-fail favourite food and wine pairing: Champagne and oysters, which also go perfectly with Sauvignon Blanc, Kerner, or Riesling—and a good Pinot Noir.

When I started, sensitivity toward women and young people was not great. When I was 19, I opened an agribusiness testing laboratory with a little help from my parents, and I was able to do everything with the support of banks that believed in my project and my capabilities. In my region, as elsewhere, interesting opportunities aimed

The most interesting current wine trends: Sustainability, craftsmanship, and health What surprises does your wine cellar hold: Next to the great classics, first and foremost Sassicaia, you would find some orange wines, a category that I am very curious about.

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Owner and Head Winemaker, Mullineux & Leeu Family Wines Swartland, South Africa What are your greatest career accomplishments?

Within South Africa, Mullineux has received the coveted title of Winery of the Year an unprecedented five times. No one else has achieved this in South Africa, but on top of that, I received the global title of International Winemaker of the Year by Wine Enthusiast magazine, and that was not only great for personal reasons, but it helped to really bring a focus to South African wine on a global stage.

What are the biggest challenges for women who want to become winemakers/winery owners in South Africa?

There are some amazing opportunities for aspiring winemakers from historically disadvantaged backgrounds, especially females, to obtain scholarships and internships to help advance their career prospects in South Africa. I am the former chair of the Cape Winemakers Guild and am extremely proud of what the organization has achieved—seeing that there was a need to help boost underrepresented groups and addressing it. In addition, the university winemaking program is producing graduates at a more equal female-to-male ratio than in previous decades. However, at a senior level, it is still a very male-dominated industry.

There should be no gatekeeping in the industry. If you work hard and show dedication to the art of winemaking, the world of wine opens up, and those who will help you in your career will become a part of your life. I am a mother and a nurturer and hoping to be a role model. I share my knowledge and experiences with the next generation so that they can one day do the same for those they inspire.

What advice would you give to a woman considering a wine career in South Africa?

It is important that when you are aspiring to become a top winemaker that you see yourself as a great winemaker who happens to be a woman. Too many people try to add sex onto a title. Yes, we are women, and that makes us stronger and gives us an advantage when it comes to many winemaking skills, but that should be seen as an advantage to helping one be at the top, not a sub-category.

Women often have to work 10 times as hard to receive half the credit; however, with this extra dedication, effort, and overcoming obstacles, you have been able to hone your skills and become the best version of a winemaker that you can be, giving you a huge advantage over your counterparts in terms of your skillset and work ethic.

At the end of the day, what is in your wine glass?

It is so important for a winemaker to never stop learning.

There are so many amazing classic wines to use as benchmarks, new interpretations of regions, and up-andcoming producers or appellations that can open your eyes to what is happening in the world of wine. I like to focus on a region for a while to really get an in-depth idea or reminder of that site’s fingerprint. Sometimes, I focus on a style or a variety across several appellations. The point is that I always want to broaden my palate in the world of wine.

Your go-to, never-fail favourite food and wine pairing: Syrah and slow-roasted lamb with garlic and rosemary is a match made in heaven.

The most interesting current wine trends: It is impossible to have a conversation about wine without discussing climate change and sustainability. We farm regenerative organically and are allowed to experiment with different varieties that may help us with the changing environmental conditions. It is important to consider all aspects of maintaining quality while achieving sustainability and preserving terroir, even if that means thoughtful consideration in adjusting appellation rules. Nature waits for no one.

What surprises does your wine cellar hold: When I travel to wineries around the world, I love to collect wines that are not sold outside of the winery or tasting room—small-production treasures that are perfect for opening with other winemaking friends.

Christie Mavety

Owner and Director of Sales and Marketing, Blue Mountain Winery Kelowna, Canada What are your greatest career accomplishments?

My focus is preserving and enhancing my family’s legacy, as well as continuing the family business while introducing new innovations and balancing growth in modernization with heritage. I have also expanded our market reach through market presence, both internationally and locally, and have gained recognition in new markets.

At the end of the day, what is in your wine glass?

Locally brewed Pilsner!

What are the biggest challenges for women who want to become winemakers/winery owners in Canada?

Representation and mentorship programs are better but we are not there yet. For example, I just attended an event that included panel discussions, and there was a lack of women represented. Women are still a minority in management positions.

What advice would you give to a woman considering a wine career in Canada?

Don’t be afraid to take risks and support other women in the industry! If we continue to support each other through mentorship, collaboration, and leadership, hopefully, it will make a difference.

Your go-to, never-fail favourite food and wine pairing: Brown butter and sage popcorn with sparkling wine.

The most interesting current wine trends: Sustainability, inclusivity, and diversity.

What surprises does your wine cellar hold: Champagne and Beaujolais

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Clare Mugford

Owner and Winemaker, Moss Wood Margaret River, Australia What are your greatest career accomplishments?

My greatest career accomplishment, along with my husband Keith Mugford, is building Moss Wood over 40 years to what it is today. It was first planted in 1969 by Sandra and Bill Pannell, making it only the second commercial vineyard in the Margaret River region. They were among the founders of 20th-century winemaking in the region. Moss Wood’s first vintage was 1973, and my husband Keith joined them in 1979 to help with Moss Wood’s seventh vintage.

At the end of the day, what is in your wine glass?

A good Bolgheri, including the great Ornellaia; Barolo or Barbaresco; or the greats of Siena.

What are the biggest challenges for women who want to become winemakers/winery owners in Australia?

Women are now in more demand than men in the vineyard and the winery for—among many other attributes— their dexterity, fine motor skills and attention to detail, studiousness, qualifications, training, commitment to research, and wide-ranging experience. My generation and those of a decade older can be thanked for declaring the sexual revolution and achieving so much, but in my experience, it has taken the first 25 years of my wine industry career to feel this. Although Keith and I have always been equal partners in all our goals at and for Moss Wood, I have been called upon over the years to justify my role in a still largely male-dominated industry.

Now, I see women gaining a great deal of appreciation from their peers, and employers recognize them as skilled and well-trained professionals with fine and astute palates.

I also hold great hopes that we will have young members of our Indigenous Peoples joining our industry. Australia— and more importantly, our Indigenous communities themselves—have made huge strides in education and training inclusiveness. In our rural communities, where grapes are grown, it would be great if some could find themselves fascinated by the industry, as I have been.

What advice would you give to a woman considering a wine career in Australia?

Your go-to, never-fail favourite food and wine pairings: Duck or beetroot, pine nuts, and sage with Pinot Noir The most interesting current wine trends: The use of AI and technology in the winery and vineyard to process data more efficiently and effectively; screwcap technology, which in all wines has saved us cork taint, but in Chardonnay, in particular, has added decades of aging capacity; and Semillon’s versatility, ability to grow so well in our region, and to be enjoyed as both a young wine or aged for 10–30 years.

What surprises does your wine cellar hold: Local and great Margaret River producers, along with the greats of Australia and France.

Study hard, work to your strengths, and follow your dreams.

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Kimberly Jackson Owner, JAX Vineyards

Napa Valley, USA What are your greatest career accomplishments?

My greatest accomplishment has been my singular commitment to making wines that reflect their inner beauty and ultimately express their unique terroir. I have always been committed to the intrinsic expression of every single wine that we make.

Sometimes, this can be quite stressful, but we stay committed to showcasing each vintage and varietal without manipulating the wine to be something entirely different. We work hand in hand with Mother Nature, and our job is to celebrate and nurture that relationship.

In addition, despite the major consolidation trend in Napa Valley and beyond, I am very proud that for 25 years now, we have continued to stand as an independent, family-owned winery with our mission to craft terroir-driven wines.

What are the biggest challenges for women who want to become winemakers/winery owners in the United States?

It is becoming more and more of a level playing field for female winemakers in the U.S. All winemakers build their experience and knowledge in winemaking production as a Cellar Master.

This is hard physical work, but if we put in the time and effort, regardless of gender, this is the best way to learn from the masters. If one is given the opportunity to work for a trailblazing winemaker, opportunities prevail regardless of gender.

cases). Ideally, it is important to intern at a winery for at least a summer before deciding that this is your career choice.

Ultimately, this is where the world of wine starts, and regardless of your ultimate dream position—which could be a sommelier or winery owner—you will understand the fundamentals. No textbook or class will teach you this experience in its totality.

Secondly, I would find an individual who has your dream career position. Take them out for a glass of wine and ask them about the position, including the drawbacks and things to consider.

In addition to opportunities for women, I am seeing much more diversity across the field. I see this both at the winery in production and in the Sommelier world. In fact, one of our most famous sommeliers in San Francisco (much less the country), Tonya Pitts, is a globally celebrated minority Sommelier who has stated that mentoring others has been her personal legacy.

At the end of the day, what is in your wine glass?

I most frequently enjoy a glass of Jax Chardonnay at the end of the day. I also love Sancerre, Riesling, and just about every Burgundy out there.

Because the trend of the wine industry is consolidation, we are seeing the emergence of much larger corporations with more structured training and mentoring programs. These programs offer more equal opportunities than when I started when it was more of a “cottage industry.” I also see that young women are reaching out to more senior women, asking for mentorship. I co-founded the wine club at Owen Business School at Vanderbilt, and I enjoyed guiding women into the industry over the years. Once womenowned businesses start to take off, people are very excited to support and spotlight such wineries and winemakers.

What advice would you give to a woman considering a wine career in California?

Your go-to, never-fail favourite food and wine pairing: My ultimate pairing is an indulgent cheese plate including two hard goat cheeses and a creamy soft paired with a bright Riesling or a complex yet balanced Chardonnay.

The wine industry encompasses and requires many functions and sciences, ranging across chemistry, sales, marketing, finance, management, sommelier courses, food knowledge, and even physical strength (working in the winery and carrying

The most interesting current wine trends: The young Generation Z is trending toward moderation around wine and all alcohol. With that said, wine has been around for thousands of years, and it is not going anywhere

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What surprises does your wine cellar hold: If you were to dive into my wine cellar—which contains 90 Jax wines from every vintage—I have a few hidden treasures: a 2012 Alphonse Mellot Sancerre Edmond, a 2019 Littorai Pinot Noir Mays Canyon, a 2005 Kistler Pinot Noir Bodega Headlands Cuvée Elizabeth, and a 2017 Robert Weil Kiedrich Gräfenberg Riesling Beerenauslese.

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Fondue at The Fairmont With Todd Antonation, Saralyn Mehta, Mike Muirhead, Tracy Nguyen, and Dianne Rivera Photos by Ian McCausland

Nothing says winter like cozying up with a group of friends (or your favourite person) for an evening of easy conversation, fine wine, and fondue! Our friends at Fairmont Winnipeg are hosting weekly fondue nights on Tuesdays and Thursdays, running from October through February. Here, the Fairmont chefs share some homefriendly recipes for cheese and chocolate fondues. Jones & Company wine experts Todd, Saralyn, and Mike offer some spectacular wine pairing suggestions. The Fairmont’s Dianne Rivera and Tracy Nguyen hosted us for this fun and cozy dining experience.

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CLASSIC CHEESE FONDUE 1 454 g 225 g 2 cups 1 tbsp 2 tsp 11/2 tsp

garlic clove, peeled Gruyère, grated Emmentaler, grated dry white wine cornstarch lemon juice Kirsch (cherry liqueur) Black pepper, to taste Nutmeg, to taste

Rub the inside of a cheese fondue pot with the garlic clove. Discard the garlic. Combine the grated Gruyère and Emmentaler with the wine, cornstarch, and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt (approximately 5 minutes).

Reduce heat to low. Add the Kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth (approximately 3 minutes). Serve immediately.

Make It Special For Truffle Fondue, add 1 cup grated truffle cheese and 1 tsp Frescolio White Truffle Infused olive oil to the classic fondue recipe.

For Lobster Fondue, add 1 cup of diced lobster to the classic fondue recipe.

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EQUIPMENT THE POT: A stainless steel or ceramic pot works best for both chocolate and cheese. Ceramic pots will retain the heat longer than stainless steel, but if you have fuel burning on low, either will work.

Electric fondue pots are great for consistent heat and easy clean-up.

THE HEAT: The type of heat source you use will depend on the size of the vessel. If you are using a metal or ceramic pot for a larger group (the size we used for the cheese fondue), pick up some Sterno*—a type of canned heat that burns slowly and evenly. If you are using a smaller ceramic pot (like we used for our chocolate fondue), a tealight will be sufficient once the pot is heated on the stove.

THE TOOLS: Special fondue forks have forked tines to secure your food so you don’t lose it in the gooey goodness. *Sterno can be purchased locally at d.a. Niels or The Happy Cooker.

PAIR WITH: CLASSIC FONDUE Alfredo Bertolani nv Rosato Secco Reggiano Lambrusco, Italy ($23.99) Paul Blanck 2020 Pinot Gris Alsace, France ($25.99) TRUFFLE FONDUE Jan Harmsgat 2022 Pinot Noir Western Cape, South Africa ($19.99) Luca Marenco 2022 Barbera d’Alba, Italy ($41.99) LOBSTER FONDUE Pascal Berthier 2022 Roxanne Mâcon-Chaintré, France ($31.99) Torralbenc 2020 Albenc Blanco Illes Balears, Spain ($33.99)

What to Dip • Bread: use crusty bread that can stand up to the cheese, like sourdough or pretzel bread • Roasted baby potatoes • Vegetables: roasted asparagus and mushrooms, broccoli and cauliflower (steamed or roasted) • Pickles • Grapes and apples Tips • Melt cheese slowly at a low, consistent temperature on the stove before moving the pot to the fondue stand with the fuel burning underneath.

• Keep the pot warm, stirring occasionally. If the cheese starts to thicken, pop it back on the stove element to warm it up again.

• Adding a little alcohol (wine or Kirsch) to the fondue lowers the boiling point to prevent the cheese from curdling.

• If your cheese fondue gets a little too thick, add some wine to thin it out.

• Don’t double-dip!

• Don’t forget to try the crispy cheese that forms on the bottom of the pot—it is considered a delicacy!

CHOCOLATE FONDUE 2 kg 1 cup

dark or milk chocolate vegetable oil

Chop any large pieces of chocolate up into smaller pieces.

Melt the chocolate in a double boiler. Add the oil and continue mixing until smooth. Transfer to your fondue pot and keep warm with a tea light.

What to Dip • Strawberries • Pound cake • Banana bread • Marshmallows • Pretzels or plain kettle chips Tips • Use high-quality, pure chocolate that will melt smoothly and have a rich flavour.

• Do not use chocolate chips (they harden quickly and are not made of pure chocolate).

PAIR WITH: Bacalhôa 2022 Moscatel de Sétubal, Portugal ($19.99) Delaforce nv Fine Ruby Port, Portugal ($24.99)

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(Good) Cheese Makes People Happy

Come discover our full selection of cheese, provisions, and wares.

Visit us at 839 Corydon thecheesemongers.ca | @thecheesemongers

Gift Baskets A gift basket for everyone on your list.

Order holiday prepared gifts today or contact us for a custom-made gift!

Solo Red or White ($25) Duo Red or Mixed ($50) Holiday Trio ($75) Merry & Bright Sips and Bites ($85)

Ho Ho Let It Snow ($100) Silver Bells Surprise ($140) Tis the Season ($175) Winter Wonderland ($200)

FOUR WAYS TO ORDER:

WE DELIVER! 1 to 100 baskets!

Online: JonesWines.com: click on SHOP Email: saralyn@joneswines.com Phone: 204.948.9463 Text: 204.400.0499 (Text a Somm, 9am – 9pm)

Corporate orders delivered to your clients $12 for delivery under $250 within city limits (plus taxes) Regular wine orders over $250 FREE (within city limits) Selected wines are also available for delivery through Skip the Dishes

Full descriptions of the baskets will be available at JonesWines.com after November 12.

REGULAR HOURS: Monday – Saturday: 10am – 7pm Sunday: 11am – 6pm Holidays: 12pm – 6pm

HOLIDAY HOURS: December 16 – 20, 23: 10am – 8pm December 24: 10am – 4pm Christmas Day: CLOSED Boxing Day: 12pm – 5pm New Years Eve: 10am – 5pm New Years Day: CLOSED

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Order 5 or more baskets on a single delivery and receive 10,000 Bonus Points*

*Orders must be placed online to receive bonus points. Delivery must be to one address. Pick up orders placed online for 5+ baskets will also receive bonus points. View all of our holiday baskets here:

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

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WDCM continues our fine tradition of quality wine and drinks education with opportunities for wine enthusiasts, custom educational events for corporate or private groups, and training in partnership with Winnipeg’s best restaurants.

Winter 2025: WSET Level 2 Award in Wines

they produce. Through a combination of tasting and theory, you’ll explore the factors that impact style and quality and learn how to describe these wines with confidence.

This course consists of 8 classes plus an exam date.

Dates: 6:30–9:30 p.m., Wednesdays from January 8 to March 5

Interested in wine styles? Food and wine? Wine regions?

Tuition: $1,075 plus GST This qualification is intended for beginners wishing to learn about a wide range of wines or those seeking to build on the introductory knowledge gained with the WSET Level 1 Award in Wines. You’ll gain knowledge of the principal and regionally important grape varieties of the world, the regions in which they are grown, and the styles of wine

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To register, go to joneswines.com and click on Events & Education.

Managing Menopause Two evenings DATES: Thursday, October 24 & Tuesday, November 5 TIME: 7:30 pm–9:30 pm COST: $120.00

Perimenopause One evening

HOT FLASH! LET'S TALK, LADIES! Canada-renowned physician Dr. Denise Black, MD, GYN, FRCSC, is joining us for a series of information sessions on menopause and perimenopause.

Sommelier Jill Kwiatkoski will pour wines produced by our favourite women winemakers as we navigate mid-life changes with Dr. Black.

DATE: Wednesday, January 15 TIME: 7:30pm-9:30pm COST: $60.00

Sign up for all 3 evenings: $150.00 (save $30.00!)

All events will be held in the Tuscan Room at Jones & Company Wine Merchants.

Sign up online: click on the “Events” tab at JonesWines.com

Jones & Co is proud to celebrate Tina Jones, Order of Canada Tina Jones is an inspiring trailblazer and passionate community builder. A champion of the power of philanthropy to advance innovation in health care, her work as Chair of the Health Sciences Centre Foundation has touched the lives of thousands of Canadians. In her entrepreneurial work, Tina has helped shape Manitoba’s food and wine culture as founder of Jones & Company Wine Merchants. As a partner of The Rink, she has supported the development and leadership of our young athletes and helped them attain their dreams.

We celebrate the many important Canadians who work for and donate to major causes, charities, and community projects and inspire others to do the same. Many business leaders break new ground and open new pathways. Many people work towards equity.

Our Jones & Co family is honoured to work with a Canadian who combines all of these and exemplifies the motto of the Order of Canada: “They desire a better country.”

Congratulations Tina!

culinary partners

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Jones & Co.’s Todd Antonation and Ricki-Lee Podolecki work closely with Winnipeg’s top restaurants to create wine lists that complement their menus in both flavour profiles and price points. These are some of the exciting pairings on their fall and winter menus.

1. Bluestone Cottage: Kirsten pairs her Smoked Salmon Breakfast with San Leonardo Vette Sauvignon Blanc (Italy).

2. Alena Rustic Italian: The 16-oz New York Steak served with woodfire-roasted vegetables and potatoes is a natural pairing with Tenuta Sette Cieli’s Yantra red blend of Merlot and Cabernet Sauvignon (Italy).

3. The Wood Tavern: Bring a friend to split the housemade Grilled Flatbread with pesto, prawns, cherry tomatoes, and arugula with a bottle of Le Reservoir Pinot Noir (France).

4. Restö at Thermëa Spa: Jess and Angelina suggest pairing their Charcuterie Board and Black Garlic Pasta with McManis Cabernet Sauvignon (USA).

5. Nola: Chef Emily Butcher pairs her Grilled Broccoli Salad, featuring radicchio, fried togarashi noodles, salted egg yolk, yuzu kosho vinaigrette, manderins, toasted peanut and sesame, with Thörle Spätburgunder (Germany).

6. Bar Accanto: Wine Director Casey Holder enjoys her Doom Juice Weiss Blend (Australia) with Fall Fried Chicken topped with black bean ranch, chili honey, pickled turnip, fresh dill, and curtido.

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7. Blaze Restaurant & Lounge at the Delta Hotel: General Manager Jacques Lavergne and Executive Chef Shawn Jackson recommend pairing the Crab & Spinach Dip—featuring crab, tender spinach, and artichoke hearts in a rich mascarpone, creamy mozzarella, and sharp cheddar sauce—served with freshly baked pretzel bread with Oakbank Chardonnay (South Australia).

8. 529 Uptown: Sara enjoys Uptown Chowder with prawns, scallops, and lobster in San Marzano tomato broth paired with Donatella Cinelli Colombini Rosso di Montalcino (Italy).

9. Parcel Pizza: Mike Fox enjoys his Magpie Pizza—topped with white sauce, gorgonzola cheese, Bothwell mozza, mushrooms, lemon greens, and truffle oil—with Giacomo Fennochio Barbera (Italy).

10. Commonwealth Kitchen and Bar: Sommelier Sydney Allen pairs the Berto & Fiorella Pinot Grigio (Italy) with the Black Sesame Seared Tuna.

The light floral touch of amber in the wine brings together the earthy and zingy flavours of the tuna.

11. Peasant Cookery: A hearty Bison Bourguignon—a Manitoba take on a French classic, with local, sustainable bison, Manitoba mushrooms and vegetables, braised low and slow for 20 hours in red wine—pairs beautifully with Station 22’s Boussac Grenache/Syrah (France).

12. Junction 59: Bailey and Kat enjoy a glass of Toro Malbec (Argentina) paired with a half-rack of the St. Louis Ribs topped with housemade spicy BBQ sauce and served with Mexican street corn, mashed potatoes and gravy, and garlic toast. Enjoy this feature on Fridays and Saturdays.

SIDEBAR

Privilege or Perseverance?

By Sylvia Jansen, DipWSET, CSW, Sommelier In January 2020, Julie Cavil was named Cellar Master at Krug Champagne, the first woman to hold this prestigious position.

To some observers, it might seem like just another day in Champagne, a place where everyone seems privileged. After all, its product is the sparkling wine we associate with luxury, celebration, and high achievement. One has the impression that there’s a beautiful big bubble around Champagne, protecting everyone from grimy work and the realities the rest of us endure.

But what appears to be a playground of the pampered is not exactly that. The path to equity has been slow and irregular in France. French women were granted the right to vote only in 1944. And it was not until 1965 (yes, 1965) that women acquired full rights to manage their own assets.

These rules have contributed to an uneven playing field.

Today in Champagne, it is estimated that only about 10% of Champagne House (business) owners are women. Read between the lines: it’s not that easy for a woman.

A few notable women have made their mark, though, in the unhappy circumstances of the deaths of their husbands.

Champagne has been a crossroads of conflict, from Napoleonic to world wars. These conflicts left a lot of widows (veuves in French) to take over family businesses. Widow status meant a woman could legally have a bank account and run a business.

She could not vote but was entitled to roll up her sleeves to bring in the harvest and make it into something she could sell.

Arguably, the most famous case is Veuve Clicquot. BarbeNicole Ponsardin-Clicquot lost her husband in 1805 (at 27).

She was creative, developing riddling techniques that are still in use today, and courageous, taking huge risks to open new markets. Similarly, Jeanne-Alexandrine Pommery took over her late husband’s business in 1858 and managed it for three decades. She developed an estate in Reims to host visitors, based an export manager in London to develop the English market, and pioneered the dry (brut) Champagne style. Camille, widow of Louis Roederer, ran that business from his death in 1933 through the 1970s. Even through years of the Depression and war, she expanded Champagne’s image as a drink of 62 Shop Local, Globally

Julie Cavil, Cellar Master, Krug (photo courtesy of Krug).

celebration and elegance. She used her own love of horse racing to link Champagne with sports victories. Lily Bollinger similarly took over when her husband died during World War II. She expanded their vineyard property and installed sorting tables to select the best fruit. While Camille Roederer had lifted Champagne as a drink of celebration, Lily Bollinger promoted it as an everyday wine, something I think is rather brilliant.

Other women Champagne winemakers, who are not so famous, push the boundaries and pull their business forward. Some of our company’s friends include Delphine Brulez, who manages her family business at Louise Brison; Nathalie Laplaige, who has been Cellar Master at Joseph Perrier since 2017; and Laurence Ployez, who oversees Ployez-Jacquemart Champagne.

And Julie Cavil? Not a widow. But like other Champagne women, she has worked hard for this achievement. Cavil succeeded in a first career in the tough advertising industry.

To change paths, she went back to school to study oenology.

As a second careerist and a mother, she faced doubters but persevered. She graduated at the top of her class and was taken on by Krug. After 13 years working on Krug’s winemaking team, she was appointed to her current position.

The iconic portrait of Julie Cavil above shows her seated elegantly in a smart suit, manicured hands folded across her knees. On the floor beside her is a pair of dirty work boots. Those boots speak volumes about what it is to be a successful woman in Champagne.

So here’s to you, working toward success.

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