Occasions Magazine - Summer 2020 Special Edition

SPECIAL SUMMER ISSUE

A CELEBRATION OF FOOD & DRINK

A NOVA SCOTIAN SUMMER As Nova Scotians, we are natural hosts in the moments that matter most. We take care of our family and friends with open doors and open hearts. We gather in the kitchen, and are always up to share a meal, a song, a laugh or helping hand.

We’re naturally proud of where we’re from. We’re proud of the big hearts of our people and the beautiful places to explore. Our choice to buy local directly supports the people and businesses in the communities we love. And now more than ever, they need to feel that love. Let’s choose to explore the flavours from home and come together to support our local communities.

LET’S KEEP EXPLORING NEW WAYS TO STAY CONNECTED. In this special issue, you will find a collection of some of our most-loved recipes to try and a few new to explore, to help you make the most of the summer. Let’s continue to come together to savour the season we long for all year — keeping safety our top priority.

KNOW YOUR POUR All of the recipes featured inside follow our province’s standard drink guidelines. Each of these shown below contain the same amount of alcohol and are considered a standard drink.

BEER DISCOVERY

CIDER DISCOVERY

WINE DISCOVERY

MIXOLOGY DISCOVERY

CONTENTS

BEER DISCOVERY

Make most of your summer LIQUEUR the BASE with these recipes ready for: LIGHT & FRESH BEER

MEDIUM & FRUITY CIDER

DISCOVERY

DISCOVERY

FLAVOURED & REFRESHING

BRIGHT & BALANCED

CRISP & HOPPY

WHISKY DISCOVERY

CANNABIS DISCOVERY

CIDER WINE MIXOLOGY DISCOVERY LIQUEUR DISCOVERYBASE DISCOVERY

COOLER DISCOVERY

WHISKY DISCOVERY

CANNABIS DISCOVERY

DISCOVER YOUR TASTES

MEDIUM & SPICY WINE

8 EARLY SUMMER

COOLER DISCOVERY

DISCOVERY

FRUITY & SMOOTH

ROBUST ROBUST & & SMOKY COMPLEXMIXOLOGY

DISCOVERY LIQUEUR BASE

ROBUST LIGHT BOLD & MALTY & FRESH& FULL

LIGHT & FRESH

MEDIUM

MEDIUM

ROBUST

ROBUST &

& SMOKY & FRUITY & SPICY COMPLEX COOLER EachWHISKY CANNABIS product has an assigned taste profile to help you find your DISCOVERY DISCOVERY DISCOVERY LIQUEUR BASE

favourites. You will see the icons below throughout the magazine and in store to help you discover your tastes.MEDIUM LIGHT MEDIUM ROBUST & ROBUST MEDIUM ROBUST &

MEDIUM & FRUITY

& SPICY

& FRESH

& SMOKY

COMPLEX

& FRUITY

& SPICY

COMPLEX

ROBUST & SMOKY

WINE TASTE PROFILES LIQUEUR

BASE

26 MIDSUMMER CRISP AROMATIC RICH & LIGHT

& VIBRANT

LIGHT & FRESH

& FULL

MEDIUM & FRUITY

FLAVOURED & REFRESHING

LIGHT & FRUITY

MEDIUM & SPICY

SMOOTH & MEDIUM

BRIGHT & CRISP & BALANCEDMEDIUM HOPPY DRY

BEER DISCOVERY

CRISP & LIGHT

LIGHTLY

CRISP & LIGHT

LIQUEUR

RICH & FULL

UNWIND

MEDIUM MEDIUM & FRUITY

BEER BEER DISCOVERY

DISCOVERY

FLAVOURED & REFRESHING

WINE DISCOVERY

ROBUST & MALTY

BOLD & FULL

MIXOLOGY DISCOVERY DRY

SPICY

SWEET

SWEET

AROMATIC & VIBRANT

BASE RELAX

LIGHT & FRESH DRY

MEDIUM

SWEET

LIGHT & FRUITY

SMOOTH & MEDIUM

CENTRE ENHANCE

MEDIUM SWEET & SPICY

RELAX

ROBUST & COMPLEX

CIDER WINE CIDER DISCOVERY DISCOVERY

DISCOVERY

LIGHTLY MEDIUM SWEET SPICY SWEET BRIGHT & SWEET CRISP & FRUITY & ROBUST BALANCED HOPPY SMOOTH & MALTY

BASE DISCOVER DISCOVER BEER CENTRE ENHANCE CIDER RELAX UNWIND LIGHT MEDIUM MEDIUM & FRESH AROMATIC & VIBRANT

BRIGHT & BEER BALANCED DISCOVERY

MEDIUM CRISP & LIGHT

LIGHTLY

SWEET

UNWIND ROBUST & SMOKY

MIXOLOGY WINE DISCOVERY

DISCOVERY BEER

& CIDERFRUITY SMOOTH DISCOVERY

CRISP & HOPPY

RICH & FULL

FRUITY

MEDIUM

COOLER DISCOVERY

SWEET

SWEET

WINE&BOLD FULL DISCOVERY

CANNABIS DISCOVERY SWEET

SWEET

MEDIUM DRY

DRY

SPICY LIGHTLY

MEDIUM

SWEET

LIQUEUR BASE WHISKY TASTE PROFILES MEDIUM DRY SWEET DRY CENTRE ENHANCE LIGHT MEDIUM & FRESH & FRUITY

COOLER WHISKY MIXOLOGYDISCOVERY DISCOVERY

SWEET

MEDIUM & SPICY

CANNABIS

CIDER

LIGHT & FRESH

MIXOLOGY DISCOVERY

DRY

SPICY

SWEET

ROBUST & SMOKY

ROBUST & COMPLEX

COOLER WHISKY DISCOVERY DISCOVERY DISCOVERY MIXOLOGY DISCOVERY CIDER WINE MIXOLOGY ICONS LIGHTLY MEDIUM SWEET LIQUEUR

SWEET

COOLER TASTE PROFILES

SPICY

DISCOVER DISCOVER MIXOLOGY

ROBUST & MALTY

ROBUST & SMOKY

ROBUST & COMPLEX

SWEET

TASTE PROFILES SWEET CIDER LIGHTLY MEDIUM

DISCOVER DISCOVER WINE

& SMOKY

MEDIUM & SPICY

& FULL

MEDIUM DRY

WHISKY DISCOVERY

& FULL

BEER ROBUST

MEDIUM & FRUITY

BEER PROFILES LIGHT & TASTE SMOOTH & BOLD

DISCOVERY SWEET

ROBUST &

BOLD & FULL

CANNABIS

DISCOVERY WHISKY COOLER SPICY DISCOVERY DISCOVERY DISCOVERY DISCOVERY SWEET For more information or to take a quiz, visit us at myNSLC.com/DiscoverYourTastes BASE

DISCOVER

DISCOVER

& FRUITY

& SPICY

COOLER DISCOVERY MEDIUM DRY

DISCOVER

DISCOVER CANNABIS DISCOVER WHISKY DISCOVER MIXOLOGY WHISKY MEDIUM ROBUST & COOLERSROBUST

DISCOVER COOLERS WINEMEDIUM

SWEET

COMPLEX

& SMOKY

WHISKY DISCOVERY

CANNABIS DISCOVERY

DISCOVER

DISCOVER CANNABIS

CANNABIS DISCOVERY

DISCOVER CANNABIS

SWEET AROMATIC & VIBRANT

DISCOVER MEDIUM BEER SWEET SWEET

RICH & FULL

LIGHT & FRUITY

DISCOVER CIDER SPICY

SMOOTH & MEDIUM

BOLD & FULL

DISCOVER WINE

DISCOVER LIGHTLY MIXOLOGY SWEET DRY

DRY

ROBUST & MALTY

LIGHT & FRESH

DISCOVERY BOLD

RICH & FRUITY LIGHT & & SPICY SMOOTH &COMPLEX BOLD & FULL FRUITY MEDIUM & FULL

FLAVOURED & REFRESHING

DRY

MEDIUM

BOLD & FULL MEDIUM LIGHTLY SWEET SWEET

LIQUEUR

CRISP & LIGHT

AROMATIC & VIBRANT

BASE

FRUITY & SMOOTH

DRY

FRUITY & SMOOTH SWEET

CIDER DISCOVERY

LIQUEUR

CRISP & HOPPY

ROBUST & SMOKY

ROBUST & COMPLEX

38 LATE SUMMER

FLAVOURED & REFRESHING

BRIGHT & BALANCED

BOLD & FULL

MEDIUM

SWEET

DISCOVER COOLERSSWEET SWEET

MEDIUM

MEDIUM DRY

SWEET

WHISKY SPICY

Occasions Summer 2020

3

54 ON THE COVER Cherry Clafoutis

Summer 2020 Published by: Herald Custom Media THE CHRONICLE HERALD Chairman and Publisher: Sarah Dennis President and CEO: Mark Lever Food & Drink Editor: Mark DeWolf Director, Product Management: Lindsey Bunin Senior Graphic Designer: Julia Webb Editors: Nicole Gnazdowsky, Heather Laura Clarke Photography: Perry Jackson, Brooke Larke, 123RF.com, Unsplash.com Food Styling: Mark DeWolf, Annie Brace-Lavoie Account Executives: Mark DeWolf, Wanda Priddle, Tracy Skinner, Derrick Reyner Customer Relations Specialists: Meghan O’Neil Contributors: Matt Boyle, Annie Brace-Lavoie, Mark DeWolf, Jeffrey Van Horne, Keegan McGregor NSLC Vice President, Customer Strategy: Brynn Leard Category Director, Wine & Spirits: Pius Walker Category Team Lead, Wine: Peter Rockwell Category Team Lead, Spirits: Jennifer Katona Category Team Lead, Refreshment: Chrissy Leonard Corporate Social Responsibility Manager: Beth Martin Marketing Team Lead: Kristen De Palma Marketing Manager, Refreshment: Elizabeth Hammersley Marketing Coordinator: Emily Crocker Contributors: Jenna Briggs, Sarah Cameron, Jennifer Katona, Petra MacDonald, J-Lynn McNeil, Peter Rockwell, Laurie Vatcher Disclaimer: Prices and availability subject to change without notice. In cases where there is a difference in prices listed within Occasions and NSLC stores, the prices in the NSLC stores shall prevail. © The Chronicle Herald 2020 All rights reserved. No part of this book may be reproduced, stored in retrieval systems or transmitted in any form or by any means without the prior written permission from the publisher.

Occasions Magazine makes no warranties of any kind, written or implied, regarding the contents of this magazine and expressly disclaims any warranty regarding the accuracy or reliability of information contained herein.

Occasions Magazine further disclaims any responsibility for injuries or death incurred by any person or persons engaging in these activities. The views contained in this magazine are those of the writers and advertisers; they do not necessarily reflect the views of Occasions Magazine and its publisher, The Chronicle Herald. Please note all products listed within this publication are available in most NSLC stores throughout Nova Scotia.

The Chronicle Herald 2717 Joseph Howe Drive, PO Box 610, Halifax, NS, B3J 2T2 902-426-2811 | thechronicleherald.ca Nova Scotia Liquor Corporation 93 Chain Lake Drive, Halifax NS, B3S 1A3 902-450-6752 | myNSLC.com

LOVE OCCASIONS MAGAZINE? Look for our weekly section on Wednesdays in The Chronicle Herald and online! www.thechronicleherald.ca/occasions

Look for this icon throughout the magazine!

Discover more at mynslc.com/occasions

A WA TASTRMING NORTEHOF AFRIC ERN A

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an assigned Each product has you find your taste profile to help see these favourites. You will product icons alongside each to help throughout our stores tastes. you discover your

Writers’ Tears Irish Whiskey, 700ml, $49.95

RISOTTO WARM UP TO

Breton Sons of Hector Brown Ale, 473ml, $4.09

CROW

D-PLE

the stock. in a colander set over kale to extract

Press down on the Kale Farro Risotto also make a warm over roasted pumpkin juice. Keep stock 4 servings Or forego the kale on 30 min great addition. medium heat. Place Prep Time: Less than substitute red roughly chop. vegetables and than 1 hour cutting board and it’s instant Total Time: Less and olive oil wine for the stock; Mark DeWolf Meanwhile, heat butter stock featured risotto medium-high 6 cups vegetable flavour. For our in a large skillet over fall more than substituted stems Few dishes say is melted, add the recipe, we’ve even heat. When butter northern 1 bunch kale, centre — an ancient farro soft. Add the for risotto, the classic rice the onion and sauté until and ribs discarded The natural nutrients — option) Italian rice dish. grain, loaded with by the bacon (omit for a vegetarian butter complexity and . When the tbsp nutty 2 creaminess acquired a give mushrooms to and cremini during the The key to a slightly crisp release of starches subtle crunch.

2 tbsp olive oil bacon is cooked and gives risotto creative soft, add the cooking process risotto is being are great mushrooms flavour. and depth of but never 1 small onion, diced add the cider. its richness and with your additions faro. After a minute, risotto is little diced the cooking been absorbed While a classic disrespecting 3 strips bacon, finely When the cider has cooked with add your liquid more than rice ladle of warm process. Always (optional) by the farro, add a stock and warm — a little onions, white wine, , torn farro absorbs stock, — and it must be When mushrooms parmesan stock. your cremini lb grated 1/2 to make is cooked but finished with at time. You have d dish repeat until the farro for liquid as be creamy it becomes a fall-inspire The 1 cup farro rice (or farro) beg not mushy. It should additions. just making bite. Add the with seasonal otherwise you’re but still have a slight 1/2 cup dry cider is that takes forget to stir kale. Stir to mix. beauty of risotto rice. Finally, don’t cheese and reserve finely grated well. Adding the rice (or farro) 1/2 cup pecorino, on flavours so as this aerates woody, fragrant the creamy create stock to a boil mushrooms and and helps develop Directions: Bring NEXT WEEK: We can and sage this classic a simmer. Add you herbs such as thyme character that defines and then reduce to an appetizer recipe to bring autumn friends and 5 minutes. . is an instant way fall dish. Enjoy with kale and steam for serve this Halloween meal. But don’t place and there is room for if broth and flavours into the — from family Remove kale mushrooms. a spot for me. feel limited to one more, save squash and Roasted butternut

Banfi Centine Rosso, Italy, 750ml, $19.99

Bulwark Original Craft Cider, 500ml, $4.59

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the ente rtaining approach season ing we creative asked the experts Clever behind Bark The their holid eep to give us ay host ing tips.

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Propeller Galaxy IPA, 4x473ml, $15.99

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COCKTAILS: SPICED RUMLA BEYOND CO

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Black Tears Spiced Rum, 750ml, $33.49

Coldstream Spiced Rum, 750ml, $29.49

d-pleasers s and Baron you enjoy The the flavours of an ifSamedi try some Old Fash Kraken thing new ioned, Spiced one of these recip by mixin Spiced g up Rum, similar bold and es that offer Rum, 750ml, bitter taste 750ml, s. $29.99 $31.49

El Jima dor Reposado 750ml, , $34.99

that will

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3. Garnish each with orange zest and an cherry.

1792 Small Batc Kentucky h

Straight 750ml, , $49.98

Ungava Premium Gin, 750 $35.65 ml,

Glynneva 12 YO Stran Rye, 750 ight $59.99 ml,

Occasions Summer 2020

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5

THANK YOU FOR COMING TOGETHER TO HELP

Thanks to the generosity of our customers, partners and team, together we raised more than $180,000, which will directly support Nova Scotians in urgent need of food security due to COVID-19.

LOCAL 470

VIVA NEW

Bodacious 4L Smooth Red

Bodacious 4L Smooth White

SAVE 22.50

$ For a Limited Timee!

Offers available July 20th to August 23rd, 2020 in participating NSLC stores. Prices are subject to change.

Limited quantities. Please enjoy responsibly. 20BD4628_NS

EARLY SUMMER While we wait for the full bounty of the season, our first local ingredients emerge in the form of herbs, vegetables and rhubarb.

We explore brightening the subtler flavours of these dishes with the freshness of citrus.

When the much anticipated strawberries are ready, they can be enjoyed in both savoury and sweet dishes.

Match the flavour with rosé wines, tangy sour beers and other fruity brews.

PETER’S PICK:

Kim Crawford Rosé, New Zealand, 750ml, $19.99

Peter Rockwell, NSLC Wine Buyer

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Occasions Summer 2020

Once upon a time in Nova Scotia, rosé wine was thought to be just for those who weren’t sure if they liked wine.

Having a flavour profile at a point where white meets red, they were considered more of a cocktail novelty beverage than a “serious” wine. Times change, and today, thanks to their refreshing, food-friendly personalities and typically elegant packaging, rosés have become the darlings of our local wine scene. As temperatures rise mid-summer, they make an ideal partner for everything from elaborate backyard family celebrations to relaxing, casual conversations among friends. Typically dry, sometimes subtly sweeter, but always easy drinking — a bottle of rosé is the ultimate table decoration when the heat sets in and you’re looking for a wine with universal appeal.

EARLY SUMMER

Discover more at mynslc.com/occasions Occasions Summer 2020

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CRIKEY! THESE ARE SOME SAVINGS!

AIR MILES BUY BUY BUY

GET G GET G GET G

4 10 20

BONUS REWARD MILES

BONUS REWARD MILES

BONUS REWARD MILES

July 20 0 to August 23, 2020

LIMITED TIME OFFER BUY 1 S SAVE $1

BUY 2 SA AVE $3 August 24 to o September 27, 2020

WALLAR ROO TRAIL

WALLARO OO TRAIL

CABERNET SAUVIGNON

PINOT G GRIGIO

#1033017

# 1033018

retail price: $12.99

retail price: $12.99 PLEASE ENJOY RESPONSIBLY.

EARLY SUMMER Pea, Mint & Chevre Crostini 2 to 4 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes

PETER’S PICK: Jost Tidal Bay, Nova Scotia, 750ml, $19.98

1 l arge log (300 g) chevre (goat’s milk cheese) 3 tbsp olive oil 1 tbsp lemon zest 2 cups peas

Peter Rockwell, NSLC Wine Buyer

1 tbsp butter 1/2 cup mint leaves 1 tsp lemon juice 1 baguette, sliced, toasted Microgreens Directions: Combine the goat’s milk cheese, olive oil and lemon zest in a bowl. Stir until well mixed.

Set aside. Cook peas in salted, boiling water for 3 to 5 minutes. Drain and reserve the blanching liquid. Place the peas, butter, 2 tablespoons of the reserved liquid, mint leaves and lemon juice in a blender. Blend until smooth. Spread the goat’s milk cheese on the toasted baguette slices and top each with pea purée. Garnish with microgreens or delicate herbs.

Like many of my fellow Nova Scotians, I have a love/hate relationship with our province’s unpredictable weather. Just give me a hint of summer and I’m out on my back deck soaking up some sun while contemplating a glass of something fresh, floral and thirst-quenching.

Nothing fits that profile like Tidal Bay — our home-grown liquid hero that has helped Nova Scotia become a rising star on the international wine stage. Inspired by the many wine regions in Europe that have developed specific criteria for their winemakers to follow to ensure consistency and regional personality in their wines, our local wineries making Tidal Bay must adhere to detailed rules of production to allow them to use the coveted name on their labels. The outcome is “Nova Scotia in a bottle.” More than just a dream pairing with seafood, Tidal Bay perfectly reflects the crisp and refreshing essence of an early summer afternoon.

CLASSICS

Bulwark Original Craft Cider, 500ml, $4.69

Occasions Summer 2020

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EARLY SUMMER

FRESH AND CITRUSY We start the summer with recipes that highlight the freshness of seasonal vegetables, accented with herbs and citrus fruit flavours.

Pesto Ricotta Spread 2 to 4 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 cup ricotta cheese 1/2 cup basil pesto 1/2 tsp red chili flakes 1/2 lemon, juice, zest Pepper, to taste

Boxing Rock Summer Love Ale, 473ml, $3.99

Fresh vegetables Baguette, sliced, toasted Directions: Place ricotta, pesto, chili flakes, lemon juice and lemon zest in a bowl. Mix until combined. Season with pepper. Accompany with fresh vegetables and toasted baguette slices.

Bacardi Limon & Lemonade, 6x355ml, $18.99

L’Acadie Vineyards Vintage CuvÊe, Nova Scotia, 750ml, $34.99

Summery Chicken Salad 2 to 4 Servings Prep Time: Less than 1 hour Total Time: Less than 1 hour 1 large chicken breast, grilled, chopped

Luvo L'Acadie Pinot Grigio, Nova Scotia, 250ml, $5.99

1 cucumber, seeds removed, diced

Lemon Vinaigrette

1 small head Bibb lettuce, washed, leaves removed

Makes 1 cup Prep Time: Less than 30 minutes Total Time: Less than 30 minutes

1 cup cooked corn kernels

1/4 cup cider vinegar

Lemon vinaigrette

2 tbsp Dijon mustard

Salt, to taste

1/2 shallot, peeled, diced

Pepper, to taste Directions: Combine chicken, cucumber, lettuce and corn in a bowl. Add enough vinaigrette to lightly coat greens.

Toss to combine. Season with salt and pepper to taste.

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Occasions Summer 2020

1 clove garlic, minced 2 tbsp lemon juice Nude Vodka Mixer Pack, 12x355ml, $31.99

1/2 cup olive oil Directions: Make lemon vinaigrette by putting all ingredients in a mason jar, fastening the lid tightly and shaking until emulsified.

EARLY SUMMER

Occasions Summer 2020

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EARLY SUMMER Southwestern-Inspired Cilantro Sauce 2 to 4 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 bunch cilantro, roughly chopped 2 limes, zest, juice 1 tsp red chili flakes 2 cloves garlic, minced ½ cup sour cream Salt, to taste Directions: Place ingredients in a food processor.

Purée until smooth. Serve this sauce with tacos filled with grilled fish or chicken.

Avondale Sky Tidal Bay, Nova Scotia, 750ml, $21.99

Molson Ultra, 12x355ml, $27.49

Potted Mint CLASSICS

4 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 1/2 cup heavy cream 1/2 tbsp sugar 4 oz cream cheese, room temperature 1/2 cup icing sugar 1/4 tsp peppermint extract 1/4 tsp vanilla extract 2 drops green food colouring Oreo cookies, crushed

Gemma di Luna, Italy, 750ml, $17.48

4 large pieces mint Directions: Combine heavy cream and sugar. Whip until stiff peaks form. In another bowl, combine cream cheese, icing sugar, mint and vanilla extract and food colouring. Combine until well mixed. Fold in the whipped cream. Transfer mixture into glasses.

Refrigerate until you’re ready to serve. Remove from refrigerator, top with crumbled cookies and garnish with mint.

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Occasions Summer 2020

Germany.

The coolest wines on earth.

Discover cool wines, cool styles and cool flavours.

Dry Riesling. Luscious Pinot Noir. Crisp Pinot Gris.

COOL CATCHES German Winee &

Local Seafood Pairings

Bend in the River Riesling (1000135, $13.99)

Barbecued Trout Not surprisingly, Bend in the River and other Rieslings pair perfectly with freshwater fish such as trout.

It’s a pairing angle we love.

Dr Loosen Riesling

Bree Riesling (1013060, $16.30)

Cod and Peach Salsa Combine chopped peach, diced tomato, corn kernels, minced cilantro, diced jalapeño, and the juice of a lime. Serve over cod and enjoy with Bree Riesling. Make summer colourful with Riesling!

Landlust Organic Riesling (1020437, $17.97)

Oysters and Bacon

Hook & Line Haddock

Place shucked oysters on a sheet pan.

Top each with a slice of bacon. Bake at 500°F for 10 minutes. Enjoy with Dr Loosen Riesling!

You can thank us later.

Pan fry hook and line-caught haddock in a bit of butter. Top with some capers and a squeeze of lemon and serve with Landlust Organic Riesling. Savour sustainability!

(1001321, $17.98)

Schmitt Niersteiner Kabinett (1000929, $11.99)

Chedabucto Bay Shrimp Dogs Toss local Chedabucto Bay shrimp in mayonnaise, lemon juice, and a bit of chopped dill. Place in hot dog buns.

Pair with Schmitt Niersteiner Kabinett. Summer simplified!

Tussock Jumper Riesling (1025008, $15.99)

Halibut Ceviche Cube Halibut fillets and mix with chopped cilantro, diced red onion, diced chilies, and fresh lime and lemon juice.

Let cure for 1-hour. Enjoy with Tussock Jumper Riesling. Simple but delicious.

Ansellmann Kabinett Riesling (1000621, $15.99)

Riesling Steamed Mussels Steam mussels in a pot with fresh herbs and a cup of Ansellmann Kabinett Riesling. When the mussels open, place in a bowl and enjoy with the same wine. It’s that easy.

Fünf Riesling

(1015061, $14.09)

Crab Cakes Make your favourite crab cake recipe and top with a curry mayonnaise (1 tablespoon garam masala, juice of 1 lime, 1 cup mayonnaise).

Now enjoy with Fünf Riesling; it’s the spice tamer

Pieroth Blue Burg Layer Schlosskapel

(1000955, $13.99)

Pan Seared Scallops with Lime & Ginger Combine room temperature butter with minced ginger and the juice and zest of a lime. Warm until melted and serve over pan-fried scallops. You’re welcome.

Zenzen Spätlese Riesling

(1000132, $22.11)

Lobster Sliders Combine chopped lobster meat with mayonnaise, lemon juice, and chopped chives. Place on slider buns and enjoy with Zenzen Spatlese Riesling.

It’s ‘Zenzational.’

Bernkasteler Kurfürstlay (1000133, $13.99)

Spicy Pan-Fried Calamari Sauté calamari rings in a bit of olive oil, butter, minced garlic and minced chilies for 2 minutes. Add a splash of Riesling and fresh lime juice. Enjoy with Bernkasteler Kurfurstlay.

You’re done!

Relax Cool Red

(1013056, $15.28)

Spicy Simple Tuna Tataki Sear a piece of sushi-grade tuna for 30 seconds per side. Slice the fish. Arrange on a platter. Drizzle with a sauce made with soy, a dash of rice wine vinegar and wasabi. Drizzle tuna with sauce.

Relax and enjoy with a chilled glass of Relax Cool Red.

germanwinecanada.com

EARLY SUMMER

PRETTY IN PINK We love the visual splendour rhubarb and strawberries bring to summer dishes. They are two ingredients that also lend well to preservation. Transform them into jams and jellies, freeze them or use them as shrubs and syrups. There should never be a need to discard them since there is always a creative way to use these classic early summer ingredients.

Leftover Strawberry Rhubarb Vinaigrette Makes 1 ½ cups Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 2 cups strawberry and rhubarb shrub ¼ cup olive oil ½ cup red wine vinegar 3 basil leaves Salt, to taste Pepper, to taste

Rhubarb Toast

Directions: Combine the leftover fruit used to make the strawberry and rhubarb shrub from page 21 with olive oil, red wine vinegar and basil leaves in a food processor. Purée until smooth. Strain. Toss this vinaigrette with summer greens, such as arugula, and accompany with a glass of local Riesling or a refreshingly tangy local sour beer.

Recipe by Annie Brace-LaVoie, Bar Kismet 4 Servings Prep time: Less than 30 minutes Total time: Less than 30 minutes 1 lb fresh rhubarb, cut into 1 1/2 inch pieces 1/2 cup brown sugar 4 slices sourdough bread

Lake City District Pride Rosé, 473ml, $4.99

Chicken Skewers with Early Summer Strawberry, Basil Relish

150 g fresh goat’s milk cheese, room temperature Edible flowers (if available) Lemon thyme sprigs, for garnish

4 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes

1 tbsp wild honey Directions: Preheat the oven to 400°F. Toss the rhubarb with the brown sugar and arrange on a parchment paper-lined baking sheet. Roast for 10 to 15 minutes, or until fork tender but still holding its shape. Remove and let cool. Toast the sourdough and spread a thick layer of goat’s milk cheese on each slice.

Arrange rhubarb, lemon thyme and edible flowers (if using), one each per piece of toast. Drizzle with honey to finish.

2 chicken breasts, cubed 2 tbsp olive oil 1 tbsp lemon juice 8 wooden skewers, soaked in water 4 cups strawberries, hulled, diced

CLASSICS

Summer Berry Salad

Benjamin Bridge Cabernet Franc Rosé, Nova Scotia, 750ml, $24.99

¼ cup apple cider vinegar ¼ cup olive oil ¼ tsp black pepper, freshly cracked

6 cups arugula

¼ tsp salt

1 cup toasted pecans 1 cup blueberries 1 cup strawberries, hulled, sliced 1 cup yellow pepper, chopped 1 cup raspberries 1 cup feta, crumbled

Strawberry Rhubarb Vinaigrette, to serve Directions: Place ingredients in a bowl. Toss.

Season to taste with pepper. Serve accompanied with our “Leftover Strawberry Rhubarb Vinaigrette.”

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3 basil leaves, finely chopped

Petite Reviere Henri Rosé, Nova Scotia, 750ml, $19.99

2 cloves garlic, minced

4 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes

Pepper, to taste

1 red onion, diced

2 Crows Jamboree Fruited Sour, 473ml, $4.49

Directions: Toss chicken with olive oil and lemon juice. Let marinade for 20 minutes.

Thread onto skewers. Grill over mediumhigh heat for 10 to 15 minutes, turning once.

To make the salsa, combine remaining ingredients in a bowl. Mix well. Transfer to sterilized jars. The relish will last 3 to 4 weeks if refrigerated.

Tip: You can also add this relish to Brie cheese.

No Boats on Sunday Rosé Cider, 500ml, $4.99

EARLY SUMMER

Petra MacDonald, Product Specialist, NSLC Bayers Lake

“The early summer season is upon us and it’s my favourite time of year here at the NSLC. There are so many new and exciting products arriving, especially from our local producers. Now, more than ever, we need to come together to celebrate and enjoy all our province has to offer. I’m a huge fan of rosé season and Mercator’s Compass Rosé is always a top choice. Fresh, fruity and off-dry, this rosé is perfect for sipping in the sun or enjoy with a light watermelon and feta pizza. Another top pick is Spindrift and Lake City Cider’s collaborative Snakebite Specialty Ale. A beautiful blend of Spindrift’s Killick Session Lager, Lake City Cider’s Darkside Dry and topped with Blackcurrant wine makes for a refreshing, light and fruity drink that pairs perfectly with the summer heat!”

Petra’s Seasonal Tip: For a neat little dessert or summer snack, try soaking some grapes in a bowl with Planters Ridge Elevation Frizzante for 8 hours. After soaking, gently pat dry and coat with sugar! Try them semi-frozen or as-is for a fun summer snack.

PETRA’S PICKS:

Mercator Compass Rosé, Nova Scotia, 750ml, $19.99

Planters Ridge Elevation, 750ml, $23.99

Spindrift & Lake City Blackcurrant Snakebite, 473ml, $4.99

Summer Berry Salad with Leftover Strawberry Rhubarb Vinaigrette

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ISN’T IT TIME FOR A CAESAR? NEW: SWEET & SPICY CAESAR

Tropical mango taste balanced with a kick of chili pepper for a unique twist on the classic Caesar.

PLEASE DRINK RESPONSIBLY *Tr a d e m a r k u s e d u n d e r l i c e n s e b y C a n a d a D r y M o t t ’ s I n c .

EARLY SUMMER

SHRUBS The practice of preserving fruits in vinegar has been employed for many centuries.

The method became popular in North America and was long used until refrigeration replaced the need to preserve fruit this way.

As bartenders look back to the past for inspiration, shrubs are once again popular.

While the idea may seem complicated, the recipes are remarkably easy — rooted in the simple philosophy of making use of our local ingredients in a sustainable way.

Shrubs can be prepared in advance, kept in the fridge and can be made with almost any seasonal fruit. No matter the month, you can keep your cocktails local and seasonal. They also provide a great means to make flavourful, alcohol-free mocktails.

Just pour one of our shrub recipes over a glass filled with crushed ice and top with soda.

Blueberry Mint Shrub

Cherry Cinnamon Shrub

See our recipe for Blueberry Mojito on page 35

See our recipe for End of Summer Old-Fashioned on page 50

Makes 2 cups Prep Time: Less than 30 minutes Total Time: More than 1 day

Makes 2 cups Prep Time: Less than 30 minutes Total Time: More than 1 day

Strawberry Rhubarb Shrub See our recipe for The Azalea on page 23 Makes 5 cups Prep Time: Less than 30 minutes Total Time: More than 1 day

3 cups blueberries, washed and rinsed

3 cups cherries, pitted and chopped

6 to 8 mint leaves, chopped

1 ½ cups sugar

2 cups strawberries, hulled and sliced

1 ½ cups sugar

1 tbsp cinnamon, ground

2 cups rhubarb, diced

1 ½ cups cider vinegar

1 ½ cups cider vinegar

2 cups sugar

Directions: Combine fruit in a large sterilized jar. Cover with sugar and vinegar. Let stand for 3 to 4 days.

Place contents of jar in sieve set over a bowl. Push fruit with the back of a wooden spoon to extract as much fruit as possible. Transfer to a sterile jar and refrigerate until ready to use. Your shrub should last at least 2 to 3 months and up to 6 months in a well-sealed container.

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EARLY SUMMER

COCKTAILS

Citrusy Chelada

Cucumber Mint Fizz

1 Serving

1 Serving

Sea salt

1-inch piece cucumber, chopped

2 oz lime juice, freshly squeezed

6 mint leaves

12 oz IPA, chilled

2 lemon wedges

Lime wedge, for garnish

1/2 oz ginger syrup*

Directions:

1 ¼ oz vodka

1. Rim a beer glass with sea salt.

2. Add lime juice and then top with IPA.

Nine Locks IPA, 473ml, $4.49

3. Garnish with lime wedge.

¼ oz St. Germain Elderflower Liqueur Club soda Cucumber ribbon, for garnish Directions: 1. Place cucumber, mint and lemon wedges in a cocktail glass, then muddle to extract juices.

Gin Basil Smash

2. Fill with ice, ginger syrup, gin and elderflower liqueur.

1 Serving 6 basil leaves, plus extra for garnish

3. Stir until well chilled.

3 lemon wedges

4. Double strain into an ice-filled highball glass.

¼ oz simple syrup

5. Top with club soda water and garnish with a cucumber spear.

1 ½ oz gin Directions: 1. Place basil and lemon wedges in the bottom of shaker and muddle.

2. Fill with ice, then add the simple syrup and gin.

* To make ginger syrup, place 3 slices ginger, 1 Thai chili, 1 cup water and 1 cup sugar in a pot. Place over high heat.

Bring to a boil. When sugar dissolves, remove from heat and let cool. Strain to remove ginger and chili.

3. Garnish with basil leaves.

CLASSICS

Ironworks Gin, 750ml, $43.07 22

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Steinhart Organic Vodka, 750ml, $50.05

MAKE IT A MOCKTAIL: Homemade Lemonade 8 Servings 1 1/2 cups sugar 1 1/2 cups water 1 1/2 cups fresh lemon juice 2 lemons, sliced 3 litres cold water 1 small bunch mint, leaves removed Directions: 1. Place sugar and water in a pot and bring to a boil.

2. When the sugar has dissolved, remove from heat and let cool.

3. Fill a large pitcher with ice. Add simple syrup (sugar, water mixture), lemon juice, lemons, cold water and mint leaves.

CLASSICS

PRESERVE FRESH HERBS Once cut, fresh herbs have a short shelf life.

If you’re unable to use the herbs up quickly, a great way to preserve herbs is to lightly grind them in a food processor with a little olive oil and freeze them in ice cube trays. Once frozen, store individual cubes in a large airtight bag or container. The herb cubes can be used throughout the rest of the season and well into the winter.

EARLY SUMMER Strawberry Old-Fashioned

The Azalea

1 Serving

1 Serving

1 oz strawberry simple syrup (recipe page 46)

2 strawberries, hulled, sliced

2 to 3 dashes Angostura bitters

1 ½ oz gin

1 ½ oz bourbon

5 oz tonic

Strawberry, for garnish

½ oz Strawberry Rhubarb Shrub

Directions:

Directions:

1. Place simple syrup, bitters and bourbon in an ice-filled old-fashioned glass.

1. Fill a mason jar with ice.

2. Stir to chill.

2. Add gin, shrub and then top with tonic.

3. Garnish with a strawberry.

3. Top with fruit.

Maker’s Mark Bourbon, 750ml, $42.99

Aviation Gin, 750ml, $37.99

My friends call me Fresa Recipe by Jeff Van Horne, The Clever Barkeep 1 Serving 1 oz reposado tequila 2 strawberries Black pepper

Make it a Mocktail: Omit the gin, double the amount of Strawberry Rhubarb Shrub and replace tonic with soda water.

4 oz tonic Directions: 1. Slice 1 strawberry in half and place in bottom of glass.

2. Add two turns of a black pepper mill.

3. Muddle strawberry with large spoon or muddler to release juice.

4. Fill glass with ice.

5. Add Reposado Tequila and top with tonic.

6. Garnish with a slice of remaining strawberry.

Tip: Up your tonic water game by using an artisanal tonic water made with all-natural ingredients.

CLASSICS

1800 Reposado Tequila, 750ml, $38.08

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Mushroom Medley

Chargrilled Veggie Burger with Gourmet Buns

Pub Fries

SUMMER’S HOT BUT WE’RE CHILL.

EXPERTLY FROZEN, ACTUALLY.

Spinach and Cheese Flatbread

Four Bean Salad

Discover all the delicious avours of summer, just like you’d make at home — only prepared with care by us — and you get the glory. Shop your new family favourites in store or online with free same-day curbside pickup at mmfoodmarket.com.

MIDSUMMER Canada Day is our yearly cue that the heart of summer is almost here.

Farmers’ stands are filled with local fruits, vegetables and preserves.

Berries become part of our daily diet. And as barbecues replace stoves, we enjoy the simplicity of our local seafood.

We’re celebrating all the beautiful midsummer colours and flavours.

Enjoy colourful pairings with pink ciders, vibrant cocktails, rosé wines, and nothing gets more Nova Scotian than a glass of Tidal Bay.

JEN’S PICK:

Compass Distillers Daily Ration Rum, 750ml, $51.98

Jennifer Katona, NSLC Spirits Buyer

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Our experiences so far this year required us to slow down and become more aware of our surroundings.

Many of us, including myself, became even more inspired about what it means to live in Nova Scotia.

There is so much to celebrate, especially in summer when the fresh flavours can grow right in our backyard.

With this in mind, I created a cocktail that highlights our local flavours — each ingredient sourced from the province. One of their newer rum releases, Halifax’s own Compass Distillers’ Daily Ration Rum is aged in barrels at the Halifax Citadel National Historic Site for one year. The sweet yet tart haskap berry (which has been growing literally in popularity here for its hardiness and antioxidants) blends in with mint and local honey. Cheers to Nova Scotia!

MIDSUMMER The Rum Kaper

Directions:

1 Serving

1. Muddle Haskap berries in the bottom of a glass.

1 ½ oz rum

2. Add ice and rum.

¼ cup muddled Haskap berries

3. Top with soda water and garnish with mint leaf.

¾ oz honey mint simple syrup*

* Add ½ cup water and ½ cup honey to saucepan and turn to medium-high heat, wait until honey dissolves. Add 5 rolled mint leaves (releases aroma and oils) and stir in. Turn off heat and let cool for 10 minutes. Refrigerate what you don’t use.

Discover more at mynslc.com/occasions

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MIDSUMMER

INSPIRED BY SUMMER BERRIES We’ve been inspired by our local summer fruits to create recipes that are simple, fresh and delicious.

Grilled Pork with Cider Berry Sauce 4 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 1 pork tenderloin, trimmed Pinch of salt Pinch of pepper ½ tbsp olive oil 1 shallot, minced

Cream Cheese & Berries Baguette 2 to 4 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes

4 cups mixed berries Copper Bottom Blueberry Sour, 473ml, $4.69

6 oz cream cheese, room temperature ½ lemon zest, juice 1 sprig thyme, leaves removed 1 baguette, sliced, toasted 1 cup raspberries Directions: Combine cream cheese, lemon zest, lemon juice and thyme in a bowl. Spread on toasted baguette. Top each with a couple of raspberries.

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Cottage Springs Raspberry Lime Vodka Water, 4x355ml, $12.99

¼ cup apple cider 4 mint leaves, finely minced Directions: Grill tenderloin over medium heat for 20 to 25 minutes. The inside should be slightly pink and moist. Let rest.

Meanwhile, sauté shallot in olive oil over medium-low heat until shallot is soft and translucent. Add berries and cider. Bring to a boil and then reduce to simmer for 15 minutes. Season with salt and pepper.

Finish sauce with mint. Slice tenderloin and serve accompanied with berry sauce.

Breton Brewing Let’s Jam, 473ml, $4.49

Somersby Blackberry Cider, 473ml, $4.39

MIDSUMMER Cheesecake with Blueberry Sauce Makes 1 ½ cups Prep Time: Less than 30 minutes Total Time: Less than 30 minutes

Easy Blueberry Grunt 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour

3 cups fresh blueberries*

1/2 cup water

¾ cup sugar

1 cup sugar

¾ cup water

1/2 tsp lemon juice

1 lemon, juice, zest

1/2 tsp cinnamon, freshly grated

2 tbsp cornstarch

2 1/2 cups tea biscuit batter*

½ tsp vanilla extract Plain cheesecake Directions: Combine leftover blueberries, sugar, water and lemon juice in a pot. Bring to a boil and then reduce to a simmer. Let simmer for 15 to 20 minutes.

Whisk cornstarch with equal amount of water. Slowly whisk in the cornstarch mixture. Remove from heat and add the vanilla extract and lemon zest. Stir. Once cool, serve over homemade or store-bought plain cheesecake. * You can use fresh blueberries or use the leftover blueberries from our Blueberry Mint Shrub recipe on page 21.

Sarah Cameron, Product Specialist NSLC Amherst

4 cups blueberries

Directions: Place blueberries, water, sugar, lemon juice and cinnamon in a cast iron pan. Bring to a boil and then reduce to a simmer. Simmer for 5 to 10 minutes. Arrange 10 half cup scoops of tea biscuit batter on top of the blueberries. Cover the pan.

Simmer for 15 minutes, or until biscuits are cooked through. Serve warm. * S ift 2 cups flour, 1 teaspoon salt, 1/2 tablespoon sugar and 1 tablespoon baking powder into a bowl. Add 1/2 cup butter (cubed). Work with your hands until the flour mixture is crumbly. Whisk together an egg and 1/2 cup whole milk. Add to the flour and combine until it’s well mixed.

“I love promoting our local products. I’ve become a very passionate supporter of our local wine industry. It fills my heart with pride the positive work being done by our local vintners. Not only are the products great, but they support rural economies. This summer, in addition to drinking local wines, I suggest fruity ciders. My favourite local cider to drink in the heart of the summer is No Boats on Sunday Mixed Berry made with local apples, cranberries and haskap berries.”

Sarah’s Seasonal Tip: When making the blueberry grunt, mix a couple tablespoons of One Wild Pint Blueberry Liqueur with the berries. The alcohol will be cooked off and the end result will be a more intensely flavoured dessert.

SARAH’S PICKS:

One Wild Pint Blueberry Liqueur, 375ml, $21.01

No Boats on Sunday Mixed Berry Cider, 500ml, $4.99

Benjamin Bridge Sparkling Rosé NV, Nova Scotia, 750ml, $44.99

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SPIKED SPARKLING WATER 100 CALORIES | 5% alc./vol. | 1g CARBS Per 355mL

Per 355mL

Please Drink Responsibly. ©2020 Copyright, Trademarks and Registered Trademark owned by White Claw Seltzer Co.

MIDSUMMER

INSPIRED BY THE ATLANTIC These recipes celebrate our coastal roots and great local wine, beer, spirits and ciders.

Haddock Ceviche 2 to 4 Servings Prep Time: Less than 30 minutes Total Time: More than 1 hour 2 ears corn, husked Salt & pepper, to taste 2 limes, zest and juice 1 s mall jalapeĂąo, seeds removed and finely diced 1/2 red pepper, finely diced 1/2 small red onion, finely sliced

Garrison Pucker Up Citrus, 473ml, $4.19

Eileanan Breagha Cayuga, Nova Scotia, 750ml, $18.99

2 tbsp cilantro, chopped (plus more to garnish) 3/4 lb line caught haddock, thinly sliced

CLASSICS

Directions: Heat a grill to mediumhigh heat. Grill the corn until it is lightly charred on all sides, about 10 minutes, rotating frequently.

Remove from heat. When cool enough to handle, remove kernels and season lightly with salt and pepper. Mix together lime zest and juice, peppers, onions, cilantro and corn. Gently stir together with the haddock. Let sit for five minutes.

Serve garnished with cilantro alongside tortilla chips.

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MIDSUMMER

Inspired by The Tide Lobster Rolls 4 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 4 cups lobster meat, chopped* ¼ cup lemon aioli 4 large hot dog buns, toasted Melted butter Romaine lettuce Chives, chopped, for garnish Directions: Place lobster meat and aioli in a bowl.

Mix well. Brush buns with melted butter. Top each with a piece of lettuce. Fill hot dog buns with lobster mixture. Garnish with chives. * Use freshly-boiled lobster, if possible.

Grand Pré Grand Pré Tidal Bay, Tidal Bay, Nova Scotia, Scotia, 750ml, $21.99 $21.99

Blue Lobster Rocket, 473ml, $3.99

MAKE YOUR SEAFOOD SHINE WITH LEMON AIOLI Make a lemon aioli by placing 4 egg yolks, 2 cloves minced garlic, juice and zest of a lemon and 1 tablespoon Dijon mustard in a bowl. Whisk until combined. In a separate bowl, combine the 1/2 cup extra virgin olive oil and 1/3 cup vegetable oil in a bowl. While whisking, slowly add the oil mixture to the egg yolk mixture — a few drops at a time until all the oil is incorporated. The result should be a rich, creamy aioli. Season the aioli with salt to taste.

This flavourful “mayonnaise” will make your summer seafood dishes shine.

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Summer Smoked Salmon 2 to 4 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 250 g cold smoked salmon, sliced 1/4 cup red onion, finely sliced 1/2 baguette, sliced, toasted Lemon aioli, to serve Directions: Lay out smoked salmon slices on a platter. Accompany with slices of red onion, lemon aioli and toasted baguette.

Wayfarers Valley Lager, 4x473ml, $15.95

Sainte Famille Tidal Bay, Nova Scotia, 750ml, $20.99

Packed with real, fresh limes.

Real Limes. Real Refreshing.

MIDSUMMER Sea Salt and Lime Tonic 1 Serving 1 ½ oz gin 1 oz salted-lime syrup* 4 oz tonic water Lime wedges, for garnish Directions: 1. Fill a rocks glass with ice.

2. Top with gin and salted-lime syrup.

3. Top with tonic water.

4. Garnish with lime wedges. * Combine 1 cup water, 1 cup sugar, juice and zest of 4 limes and ½ tablespoon of salt in a pot. Bring to a boil. When the sugar and salt are dissolved, remove from heat and let cool.

Strain before using.

Steinhart Gin, 500ml, $35.05

Atlantic Storm 1 Serving 3 oz alcohol-free ginger beer, chilled 3 oz IPA, chilled 1/2 oz lime juice Wedge lime, for garnish Directions: 1. Place ginger beer, IPA and lime juice in an ice-filled highball glass.

2. Stir to combine.

3. Garnish with a wedge of lime.

COCKTAILS

CLASSICS

Midsummer nights on our back porches and decks are a treasured part of our Nova Scotia summer.

Propeller IPA, 473ml, $4.25

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MIDSUMMER Blueberry Mojito 1 Serving 3 lime wedges 6 mint leaves ½ oz blueberry mint shrub

Frozé Make it a Mocktail: Simply omit the vodka and double the amount of Blueberry Mint Shrub.

1 Serving 4 oz rosé wine 1 tbsp raspberry simple syrup* 1/2 lime, juice

1 ½ oz vodka

Fresh raspberries, for garnish

5 oz club soda

Mint, for garnish

Directions:

Directions:

1. Place lime wedges and mint in the bottom of highball glass.

1. Pour rosé into a small container.

2. Muddle to extract juices and oils.

3. Fill glass with ice.

4. Add vodka, shrub and then top with club soda.

5. Garnish with mint leaves.

2. Place flat in freezer overnight.

3. Scrape the frozen wine into a blender.

4. Add the raspberry simple syrup and lime juice.

5. Blend until combined.

6. Serve in a margarita glass garnished with fresh raspberries and mint. * Use our raspberry simple syrup recipe found on page 46.

Virga Vodka, 750ml, $34.99

Lightfoot & Wolfville Rosé, Nova Scotia, 750ml, $21.99

Blackberry Squall

Whatever Floats Your Boat

1 Serving

1 Serving

4 fresh blackberries

1 scoop raspberry or cranberry sorbet

1 1/2 oz amber rum

8 oz cranberry cider

3/4 oz simple syrup

Mint, for garnish

1/2 oz fresh lemon juice

Fresh raspberries or cranberries, for garnish

Directions: 1. Place blackberries in a mixing glass and muddle gently.

2. Top with dark rum, simple syrup, fresh lemon juice and ice.

3. Shake for 10 to 15 seconds.

Directions: 1. Place a scoop of sorbet in a wine glass.

2. Top with cider.

3. Garnish with fresh mint and a few raspberries or cranberries.

4. Strain into an ice-filled rocks glass.

Fortress Amber Rum, 750ml, $39.99

No Boats on Sunday Cranberry Rosé Cider, 500ml, $4.99

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Refresh

SUMMER 2020 @selkiewine #selkiewine selkiewine.ca

Nova Scotia's message in a bottle.

THE FINEST FROM OUR NOVA SCOTIA HOME TO YOURS.

Visit our winery, stroll the vineyards, breathe in the fresh air & shop safely.

JOST VINEYARDS 48 VINTAGE LANE, MALAGASH, NS 1.800.565.4567

SHOP ONLINE AT JostWine.ca

LATE SUMMER As we transition from hot July days to the warmth of late August and September, exciting new seasonal fruits and vegetables are available. Cherry season is short and sweet — or, in the case of Nova Scotian cherries, short, sweet and tangy. It’s this very balance of sweetness and acidity that makes cherries a versatile ingredient.

Local apples, pears, peaches, leafy greens, corn, and tomatoes are just some of the flavours that will transition us from summer to fall.

JENNA’S PICKS:

Jenna Briggs, NSLC Refreshment Buyer

Coldstream Lemon Gin Soda, 6x355ml, $18.49

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2 Crows Refresh Lager, 4x473ml, $16.49

No Boats on Sunday Cold Brew Iced Tea, 6x355ml, $18.49

This summer has been notably one of the most innovative summers for beer, cider and pre-mixed drinks! An exciting craft beer trend that has hit Nova Scotia, is the return of lagers. While IPAs and Pale Ales are still the most popular craft beer styles, we are seeing a shift toward ‘crafty’ lagers. This resurgence will give beer drinkers another great option that is a bit more approachable if you’re new to craft beer. Speaking of approachable, the biggest trend we have seen in the past year has been the surge of sodas, or as some call them, seltzers. The demand for lighter choices is higher than ever and not only are these ready-to-drink cocktails refreshing and light, but Nova Scotian’s are loving the convenience of the pre-mixed cocktail. Along with new and highly anticipated sodas, we are welcoming more tea-based cocktails!

No matter where you fall on the sweetness spectrum, or whether you prefer a natural, steeped tea flavour or a sweet, fuller flavour tea, we have a variety to choose from!

EARLY LATE SUMMER

Discover more at mynslc.com/occasions Occasions Summer 2020

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Enjoy

PURE TATAMAGOODNESS COMFORTS OF HOME From the

AVAILABLE IN SELECT NSLC STORES

EST.

OU

1973

AK

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S

/TATABREW • TATABREW.COM

SE STE

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Halifax’s premium online butcher shop is USDA Primed for the grilling season. Order one of these packs and we’ll upsize your order and deliver it right to your door.

the grill master party pack Six 12 oz. USDA Prime Chophouse Striploins

+ get 2 more free

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Six 16 oz. USDA Prime Chophouse Striploins

+ get 4 bonus 12oz. strips free

Halifax’s best steaks are waiting for you at chophousesteaks.ca

LATE SUMMER

BEER AND BARBECUE Anyone that loves barbecue knows there’s a near endless range of preparations, sauces, and cooking methods. One of the great influences on the final taste of your barbecue creation is the sauce. Here are four of our favourite barbecue sauces and the beers that pair perfectly with them.

Thick and Sweet

Sweet and Tangy

If you like your barbecue sauce thick and sweet ­­— typically made with ketchup and molasses — then consider creating a Maple Porter Barbecue Sauce created with a Bold & Full Flavoured brew. This type of sauce, also known as Kansas City-style barbecue sauce, is great for smoky barbecued meats.

If you like tomato-based sauces that are a little less thick and have a little vinegar to balance the sweeter elements you’ll still want a full-flavoured brew, but this time opt for something labelled as Robust & Malty.

These Memphis-style sauces are great on ribs.

Maple Porter Barbecue Sauce Makes 2 to 3 cups Prep time: Less than 30 minutes Total time: Less than 1 hour 3 tbsp vegetable oil 1 1/2 small onions, diced 1 clove garlic, minced 1 1/2 cups tomato purée 1/2 cup maple syrup 1 1 /2 tbsp rosemary, finely chopped 3 tbsp red wine vinegar 3 tbsp brown sugar Pinch salt & pepper 1 cup Porter

Nine Locks Porter, 473ml, $4.29

Garrison Irish Red Ale, 473ml, $3.99

Tangy and Spicy

Sweet and Mild

Not all barbecue sauces are tomatoes-based. A Caroline-style sauce uses cider vinegar and mustard as the base ingredients. For this style concentrate on assertive flavours, but instead of really malty brews, opt for more hops or tangy elements found in sour beers. Carolina is all about the hog, so reserve this sauce to dip your favourite cut of barbecued pork.

In Alabama the finishing touch is a white barbecue sauce made from mayonnaise, horseradish, garlic and spices. This sauce makes a great finish for barbecue chicken. This style of sauce is paired perfectly with fragrant Belgianinspired table beers.

Tata Jitney Dry Hopped Sour, 473ml, $4.79

Directions: Place a saucepan over medium-low heat.

Add the vegetable oil and onion. Sauté until the onions are translucent. Add the garlic and continue to sauté until the garlic releases its aromas (approximately 30 seconds); then add the tomato purée, maple syrup, rosemary, vinegar, brown sugar, salt and pepper.

Increase heat to high and bring liquid to a boil; then reduce to a simmer. Reduce the sauce until it is approximately two thirds of its original volume. Add the beer and simmer for another 10 minutes. Strain the sauce; let cool. Refrigerate and use for up to two weeks.

Church Sanctuary Enkel Ale, 4x473ml, $15.49

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LATE SUMMER J-LYNN’S PICKS:

J-Lynn McNeil, Product Specialist, NSLC Prince Street (Sydney) When it comes to summer wines, many people will prefer a white, rosé or sparkling wine in the late summer heat as they can be served chilled. You can also serve Pinot Noirs and Beaujolais slightly chilled, as they will retain their flavour and be quite refreshing.

As for pairing with late-summer dishes, try a refreshing and aromatic white — such as Avondale Sky Tennycape. This white blend is fresh and peachy and a good accompaniment to those late-summer dishes.

Or, better yet, enjoy a lively and perfectly pink rosé with aromas of summer fruits and a light palate. A good example is Bertrand Côte de Roses Rosé. Both of these wines will complement almost any vegetarian recipe and pair with late summer fruit like cherries, apples and apricots.

An additional suggestion to enhance the enjoyment of your meal is a Nova Scotian rosé cider or a simple summer cocktail using ripe and tangy cherries.

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No Boats on Sunday Rosé Cider, 500ml, $4.99

Gérard Bertrand Côtes de Roses, France, 750ml, $19.99

Avondale Sky Tennycape, Nova Scotia, 750ml, $18.99

Cherry & Aperol Spritz

Directions:

1 Serving

1. Place cherries in a rocks glass.

3 cherries, pitted and halved Orange slice 1 oz Aperol 2 oz alcohol-free ginger beer, chilled 4 oz Prosecco, chilled

2. Muddle the cherries to release the juice.

3. Squeeze the orange slice over glass and fill with ice.

4. Add the Aperol and then stir.

5. Top with ginger beer and Prosecco.

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LATE SUMMER

VEGETARIAN As summer closes, the availability of vegetables increases. Our recipes feature simple, farm-fresh flavours as elegant and easy-to-prepare dishes.

Grilled Corn and Late Summer Squash

Grilled Honey Eggplant

Dried Tomatoes

Recipe by Annie Brace-LaVoie, Bar Kismet

Recipe by Annie Brace-LaVoie, Bar Kismet

4 Servings Prep time: Less than 1 hour Total time: Less than 1 hour

Makes 2 jars Prep Time: Less than 30 minutes Total Time: More than 3 hours

4 Servings Prep time: Less than 30 minutes Total time: Less than 30 minutes

4 tbsp honey

6 cobs corn, grilled

1 tbsp red wine vinegar

2 zucchinis

1/2 cup water

Red chili, thinly sliced

2 cloves garlic, minced

3 to 4 shallots, thinly sliced

1 tsp olive oil

1 red onion, thinly sliced

1 tsp dried cumin

1/4 bunch cilantro, picked and washed

1 tsp red pepper flakes

2 limes, juiced

2 large eggplants or 4 small eggplants

2 tbsp olive oil

Olive oil for grilling

Salt & pepper, to taste Directions: Grill cobs of corn until they start to char.

Remove the grilled kernels from the cob with a sharp knife and put them in a large bowl. Use a mandolin or vegetable peeler to slice the zucchini into long thin strips and add to the corn. Toss with the red chili, shallots, red onion, cilantro, lime juice and olive oil. Season with salt and pepper to taste. Add the zucchini blossoms right before serving.

Magic Box Chardonnay, Australia, 750ml, $16.99

1 ½ tbsp dried basil

3 tbsp chives, chopped

CLASSICS

Okanagan Variety Pack, 12x355ml, $32.99

Luckett Tidal Bay, Nova Scotia, 750ml, $21.99 Occasions Summer 2020

Olive oil

Directions: Start by making a honey dressing. Combine honey, red wine vinegar and water in a bowl, mix. In a saucepan, cook the garlic in olive oil, over medium-low heat, until fragrant and then add the cumin and red pepper flakes and cook for an additional one minute. Add the honey mixture to the pan and bring up to a boil, reduce heat and simmer gently until slightly thick. Season with salt and pepper. Next, prepare the eggplant. Slice large eggplants into disks or small eggplants in half lengthwise. Sprinkle cut sides with salt and let rest on paper towel for 15 to 20 minutes to release water, then pat dry with paper towel. Preheat your barbecue and brush the eggplant with olive oil. Grill the eggplant until charred and tender. While the eggplant is still hot, toss in a bowl with the honey dressing, mint and chives.

Season with salt and pepper to taste.

Twisted Tea Peach Iced Tea, 6x355ml, $18.49

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1 ½ tbsp dried oregano

Handful mint leaves, freshly picked CLASSICS

Handful of zucchini blossoms

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4 lb beefsteak tomatoes (stem and seeds removed, halved lengthwise)

Directions: Preheat oven to 200˚F. Place tomatoes cut side up in a non-reactive baking dish. Season each with an equal amount of dried oregano and basil. Place in oven for 3 hours. After 3 hours, turn off the oven. Flip the tomatoes and press down on them with spatula. Return them to the oven, leaving door slightly ajar. Let dry for another 3 hours. Flip again and repeat. Repeat 1 to 2 more times. Pack tomatoes in olive oil and refrigerate for later use.

Tip: Use these in a simple pasta salad, as accompaniment to grilled fish or any recipe that calls for sundried tomatoes.

Jost Marechal Foch, Nova Scotia, 750ml, $15.48

L AG E R E D A L E 4 .7%

IN DIA PA%LE A LE 6.0

GERMAN W H E AT B E E R 5.0%

N O R W EG IA N FA RMPAHRTICIOPAUTINSGENSLCALOLCAETIONS

AVAIL AB LE AT

3.8%

#petnat benjaminbridge.com

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LATE SUMMER

SIMPLE SYRUPS Wondering what to do with those last few berries?

Simple syrups can be kept for weeks if properly refrigerated, and they make it easy to add sweetness to cocktails compared to raw sugar or honey (which do not always dissolve easily).

THE BASIC RECIPE: The most basic of simple syrups are made with a 1:1 ratio of sugar and water. Combine the sugar and water in a pot. Bring to a boil. When the sugar has dissolved, remove from heat and let cool. You can make your simple syrup more or less sweet by adjusting this ratio.

THE VARIATIONS: Increase the depth of flavour of your simple syrup by using Demerara (or brown) sugar — or, better yet, a natural local honey.

FLAVOURED SYRUPS The next evolution of a simple syrup is by incorporating fruits, herbs and spices.

BLUEBERRY: Use a 1:1:1 ratio of blueberries, sugar and water.

Place all the ingredients in a pot. Bring to a boil. When the sugar is dissolved, remove from heat and let cool. Strain. Bump up the flavour by adding a stick or two of cinnamon, a star anise pod or some freshly-grated nutmeg.

CHERRY: Use the classic 1:1:1 ration for this syrup. Cherries, raw brown sugar instead of white sugar and water. Bring to a boil. When the sugar is dissolved, remove from the heat and let cool. Strain. This syrup is substantive enough to mix well with aged spirits, such as Bourbon or aged rum.

RASPBERRY: Use the standard 1:1:1 ratio of fruit, sugar and water when making this simple syrup, but increase the fragrance of it by adding a herb, such as thyme or a floral note via hibiscus or a dash of rose water. To make the syrup, place ingredients in a pot. Bring to a boil. When the sugar is dissolved, remove from the heat and let cool. Strain.

STRAWBERRY: Use the standard 1:1:1 ratio of hulled and chopped strawberries, sugar and water. Place all the ingredients in a pot. Bring to a boil. When the sugar is dissolved, remove from heat and let cool. Strain. A simple vodka and soda or Gin & Tonic becomes a summer delight with a splash of this syrup.

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Available at NSLC locations.

SIPSMITH.COM | @SIPSMITH

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LATE SUMMER

COCKTAILS Sunken Cove

Leather Flip Flop

Royal Bee

Recipe by Jeffrey Van Horne and Matt Boyle, The Clever Barkeep

Recipe by Jeffrey Van Horne and Matt Boyle, The Clever Barkeep

Recipe by Jeffrey Van Horne and Matt Boyle, The Clever Barkeep

1 Serving

1 Serving

1 Serving 1 ½ oz aged or spiced rum 1 frozen banana 1 oz coconut cream 1 ½ oz pineapple juice ½ oz cold brew coffee Grated cinnamon Pi neapple fonds & wedge, flowers, coffee beans, for garnish

Directions: 1. A dd all ingredients to a blender with 1 cup of crushed ice and blend on high until it reaches a smooth consistency.

1 oz aged rum or bourbon

2. P our into a large hurricane glass or wine glass.

1/2 tsp simple syrup

3. G arnish with pineapple fonds, flowers, pineapple wedge and coffee beans.

1/2 tsp Amaretto 1/2 tsp Campari

Ed ible marigold flower, orange zest, for garnish

1 ½ oz gin (or 2 oz cold-steeped Blue Matcha Tea for an alcohol-free version) ¾ oz pineapple juice ¾ oz fresh lemon juice ¾ oz honey syrup* Black pepper, edible orchid, for garnish

Directions:

Directions:

1. Fill a small rocks glass with ice pour all ingredients over ice.

1. Add all ingredients to a cocktail shaker, fill with ice, close and shake along a horizontal line in a continuous motion for 10 seconds.

2. Stir to combine.

3. Garnish with orange zest and edible marigold flowers.

2. Open shaker tin and strain cocktail into a chilled glass.

3. Garnish with edible orchid and black pepper. * M ix two parts honey with one part water until combined. Store in refrigerator for up to two weeks.

Plantation Grand Reserve 5 YO Amber Rum, 750ml, $32.98

Compass Gin Royal, 750ml, $49.98 Occasions Summer 2020

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LATE SUMMER

Ships Ashore

Directions:

Runners & Rogues

Recipe by Keegan McGregor, Field Guide

1. Add all ingredients to an ice-filled shaker tin and shake for 6 seconds.

Recipe by Keegan McGregor, Field Guide

1 Serving 1 1/2 oz spiced rum ½ oz pineapple juice ½ oz fresh lime juice ½ oz honey syrup

1 Serving

2. Strain into an ice-filled rocks glass.

3. G arnish with mint sprig and lime wheel.

1 ½ oz rum 1 oz fresh orange juice JD Shore Spiced Rum, 750ml, $29.99

Mi nt sprig, lime wheel, for garnish

½ oz fresh lime juice ½ oz orgeat syrup* Mi nt sprig, freshly grated nutmeg, for garnish

End of Summer Old-Fashioned 1 Serving 1 ½ oz bourbon ½ oz simple syrup ¼ o z leftover cherry cinnamon shrub ( see Cherry Cinnamon Shrub recipe page 21)

Appleton Estate Signature Blend Rum, 750ml, $28.88

Directions: 1. Add all ingredients to an ice-filled shaker tin and shake for 6 seconds.

2. Strain into an ice-filled rocks glass.

3. Garnish with mint spring and freshly grated nutmeg. * Orgeat syrup: In a container, whisk together 1 cup unsweetened almond milk and 1 cup white sugar until sugar is dissolved.

Add 1 oz rum to help preserve. Store in refrigerator for up to two weeks.

2 dashes orange bitters Orange peel Mint, for garnish Fr esh cherries, stems removed, for garnish Directions: 1. Place bourbon, simple syrup and shrub in an ice-filled rocks glass.

2. Stir for 10 to 12 seconds.

3. Add bitters.

4. Express orange peel over glass and discard.

5. Garnish with fresh mint and a few cherries.

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Maker’s Mark Bourbon, 750ml, $42.99

LATE SUMMER Barter’s Hill

MAKE IT A MOCKTAIL:

Recipe by Keegan McGregor, Field Guide

Directions:

1 Serving

1. A dd all ingredients to an ice-filled shaker tin and shake for 6 seconds.

Tangelo Highball

1 ¼ oz rum

2. Strain into a snifter glass filled with crushed ice.

¼ oz Bols Creme de Cacao* Liqueur

3. G arnish with mint spring, lemon wheel, freshly grated cinnamon and cinnamon stick.

Recipe by Jeffrey Van Horne and Matt Boyle, The Clever Barkeep

½ oz fresh lemon juice ½ oz cinnamon syrup** 2 dashes Angostura bitters Mi nt sprig, lemon wheel, freshly-grated cinnamon, cinnamon stick, for garnish

1 Serving

* C rème de Cacao can be substituted for Amaretto or chocolate bitters.

1 ½ oz Seedlip Spice 94

** C innamon syrup: In a pot, add 2 cups water and 5 1-inch cinnamon sticks and bring to a boil. Simmer for 15 minutes,then remove from heat. Strain out cinnamon sticks, measure, and add equal parts white sugar (roughly 1 1/2 cups).

Stir until sugar is dissolved. Store in refrigerator for up to two weeks.

½ oz fresh lime juice ½ oz simple syrup 4 dashes aromatic bitters 2 to 3 oz grapefruit sparkling water Mi nt sprig, grapefruit slice, for garnish Directions: 1. Add Seedlip, lime juice and simple syrup to a shaker tin. Add ice and close shaker.

Shake along a horizontal line in a continuous motion for 10 seconds.

El Dorado 8 YO Demerara Rum, 750ml, $32.99

2. Add grapefruit sparkling water to shaker tin, then strain into a tall, ice-filled glass.

3. Add 4 dashes of bitters to the top of the cocktail and garnish with mint and a grapefruit slice.

No Need for an Eye Patch Recipe by Keegan McGregor, Field Guide 1 Serving 1 ½ oz Seedlip Grove 42 1 ½ oz pineapple juice ½ oz fresh orange juice ½ oz fresh lime juice ½ oz honey syrup* Mint sprig, pineapple leaf, for garnish Directions: 1. Add all ingredients to an ice-filled shaker tin and shake for six seconds.

2. Strain into Collins glass with crushed ice.

3. Garnish with mint sprig and pineapple leaf. * Honey syrup: Measure 1 cup of Nova Scotian honey and add 1/2 cup hot water.

Stir to combine and let cool. Store in refrigerator for up to two weeks.

SEEDLIP Seedlip is one of the first distilled, alcohol-free spirits. It is available at Pete’s Frootique or online at seedlipdrinks.com.

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NOW AVAILABLE

YOUR NEW MAIN SQUEEZE

Dog daze Passionfruit Sour Available at select NSLC locations and Private Liquor Stores

MUST BE LEGAL DRINKING AGE. PLEASE ENJOY RESPONSIBLY.

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LATE SUMMER

CHERISHING CHERRIES Cherry season in Nova Scotia is a short and highly anticipated season. As they say, “some things are worth waiting for.”

Leftover Cherry Couscous Salad 4 Servings Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 1/2 cups couscous (or farro) 1 litre vegetable stock 1 lemon, juice 3 tbsp, extra virgin olive oil Leftover cherries (see Cherry Cinnamon Shrub Recipe page 21) ¼ cup almond slices, toasted ¼ cup parsley, finely chopped Salt, to taste Pepper, to taste Directions: Place couscous and stock in a pot. Bring to a boil for 15 minutes.

Remove from heat and let cool. Whisk together lemon juice and oil. Add to couscous and toss. Add the leftover cherries. Top with almonds and parsley.

Season to taste with salt and pepper. Enjoy it as a meal or as accompaniment to barbecued salmon along with a glass of Light & Fruity red or fruity cider.

Pork Tenderloin with Cherry, Onion Stuffing Makes 2 cups Prep Time: Less than 30 minutes Total Time: Less than 30 minutes 1 - 1 1/2 lb pork tenderloin 1/2 large onion, finely chopped 1 tbsp olive oil 1 clove garlic, minced

Ruffino Chianti, Italy, 750ml, $16.99

White Claw Black Cherry Seltzer, 6x355ml, $18.99

Blomidon Baco Noir, Nova Scotia, 750ml, $21.99

Lake City Darkside Rosé Cider, 750ml, $12.99

1/2 orange, juice, zest 2 tbsp balsamic vinegar 1/2 tbsp brown sugar 1 cup fresh or leftover cherries, pitted and chopped (see our Cherry Cinnamon Shrub recipe page 21) 1 tbsp fresh rosemary, finely chopped Directions: Sauté onion in olive oil over medium-low heat. When the onion is soft and translucent, add the garlic. Sauté until garlic is fragrant, about 30 seconds.

Add the orange zest, vinegar and brown sugar. Raise heat to a boil and then reduce to a simmer. Cover the pot. Simmer for 15 minutes covered and then an additional 5 minutes uncovered. Add the cherries and remove from heat.

Let cool. Add the rosemary. Butterfly pork tenderloin. Fill this with stuffing.

Tie with twine (soaked in water). Grill over high heat until browned on all sides. Reduce heat to medium-low and continue grilling for 10 minutes, turning once. Let rest before serving.

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LATE SUMMER

Salmon with Thyme Cherry Sauce 4 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour 4 salmon fillets, skin removed 1 lemon, sliced 1 tbsp olive oil Pinch salt 1 c up fresh or leftover cherries, pitted and sliced (see our Cherry Cinnamon Shrub recipe page 21)

Directions: Set barbecue to mediumhigh heat. Layout pieces of aluminum foil.

Set a slightly smaller piece of parchment paper on top of each piece foil. Place lemon slices on parchment, top with salmon and a sprig of thyme. Drizzle with olive oil and season with salt. Wrap the salmon with the foil. Grill for 15 minutes.

Meanwhile, place cherries, vinegar and sugar in pan. Bring to a boil. Reduce heat to a simmer. Simmer for 20 to 30 minutes.

Remove the leaves of remaining sprig of thyme and add to sauce with a pinch of salt and pepper. Serve salmon with seasonal vegetables and the sauce.

2 tbsp balsamic vinegar 2 tbsp brown sugar 5 sprigs thyme Salt, to taste Pepper, taste

Cherry Clafoutis 4 to 6 Servings Prep Time: Less than 30 minutes Total Time: Less than 1 hour

PETER’S PICK: Albert Bichot Selection Beaujolais, France, 750ml, $18.09

4 eggs 1/2 cup sugar 1 tsp almond extract 1 cup milk 3/4 cup all-purpose flour 1/2 tsp salt

Barrelling Tide Cherry Liqueur, 375ml, $26.98

Butter, to grease pan 1 1/2 cups cherries, halved, pitted Directions: Preheat oven to 350°F. Combine eggs and sugar in the bowl of a stand mixer. Mix until combined. Add almond extract and milk and mix.

Sift in the flour and salt. Mix until it forms a batter.

Grease a 9-inch round baking dish with butter. Place cherries on bottom of the dish. Fill with the batter.

Bake for 30 to 35 minutes. Check doneness by inserting a skewer into the clafoutis. If it pulls out clean, it’s done.

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Blue Lobster Sour Cherry Lime, 6x355ml, $18.48

Moosehead Shakers, 12x355ml, $27.19

Peter Rockwell, NSLC Wine Buyer

While it may be cliché to say, the best parts of Nova Scotian summer always come in the later part of the season. When it gets hot in the city and country, red wines aren’t the typical go-to pick to quench our parched palates. That said, with barbecue season well underway, a bottle of red is a necessity if you want to make a perfect marriage with grilled meats. It doesn’t matter if you’re staking your grill skills on a steak or just flipping some burgers — red is where it’s at.

I’m partial to pairing a fruit-forward red with my barbecued creations, and that’s where the berry goodness of a Beaujolais from France enters the picture. Bright and juicy with a nice acidic backbone, it’s one red that blooms when given a slight chill. Not only does that adaptability score it some major summertime points, it makes Beaujolais the wine to pick when your meaty late summer menu demands something with more punch than a white wine.