grown here. enjoyed here. sold here. tastes of Atlantic Canada Compliments Honeycrisp apples
CHOOSE ATLANTIC
Compliments Honeycrisp Apples This local variety is a firm, sweet, aromatic, juicy apple with tremendous crispness. Try yours with PEI’s own Avonlea Clothbound Cheddar
available exclusively at
Fall | 2013
CONTENTS
occasions
Occasions is a premier food and drink magazine published by Transcontinental Media for NLC and is intended for the enjoyment of Newfoundland & Labrador consumers. Publication Director: Greg Gill, NLC Food & Drink Editor: Mark DeWolf Editorial Board: Rob Simms – VP Sales and Marketing, NLC Greg Gill – Director, Marketing and Communications, NLC Vicki Young - Category Manager, Spirits / Beers, NLC Blair Boland – Category Manager, Wines, NLC Erin Brennan - Manager Special Events, NLC Mark DeWolf – Food & Drink Editor, Transcontinental Group Publisher TC Media: Fred Fiander Sales Manager: Todd Foote Account Executives: Brian Butt, Susan Pike, Jerry Croke, Laurie Butler, Jamie Edgecombe, Peter Thompson, Marjorie Green, John Eagles, Mark DeWolf Food & Drinks Editor: Mark DeWolf Art Director: john eaton Advertising Coordination: Bonnie Marchand Photography: Perry Jackson Food Stylist & Props: Mark DeWolf Contributing Writers: Mark DeWolf, Andrew Facey, Craig Pinhey, Heidi Wicks Copy Editor: Lori Covington
Themed Celebration
Last Bite
Copyright 2013 by TC Media Inc. All rights reserved. Reproduction of any article, photograph or artwork without expressed written permission from the publisher is strictly prohibited. Materials submitted for consideration should be accompanied by a self-addressed stamped envelope. The publisher cannot accept responsibility for unsolicited materials.
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Mixology
Inside
Disclaimer 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, TC Media. Please note all products listed within this publication are available in most NLC stores throughout Newfoundland & Labrador. Prices and availability subject to change without notice.
Newfoundland Labrador Liquor Corporation P. O. Box 8750, Station A, 90 Kenmount Road St. John's, NL A1B 3V1 Phone:(709) 724-1100 Fax: (709) 724-1152
Published for
Welcome Undiscovered Treasures Drink of the Season Themed Celebration Tasting Menu Beer Basics Local Flavour Mixology Restaurant Spotlight Grape Expectations Last Bite
4 6 8 10 19 26 30 39 45 48 54
On the Cover On the Cover New Zealand and Australia take center stage at our annual Wine Show set to take place this October in St. John’s. Look for exciting wines such as 900 Grapes Sauvignon Blanc, Wolf Blass 30th Anniversary Yellow Label Limited Edition and Whiz Bang Shiraz at the show. Discover about current trends occurring in the New Zealand and Australian wine industry in our Grape Expectations feature.
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WELCOME
WELCOME | The Fall Issue
“Fall” in love with
Autumn Welcome
Spirited Pairings
Autumn in Newfoundland and Labrador is a great time for food and drink. NLC’s annual Wine Show is a celebration of the world’s best wines. This year’s event highlights some great wines, with a spotlight on Australia and New Zealand. Wine Show opens with a special tasting on Thursday, October 24th from 6-10 pm showcasing 25 super premium wines in addition to 300 wines in the show. There are four more opportunities to attend, with two events on Friday, October 25th and two more on Saturday, October 26th. As well, NLC is hosting a lunch sponsored by Wolf Blass wines. Spirit lovers can also rejoice as once again we will be hosting our annual Whiskies of the World Event on Thursday, November 28th from 7-10 pm at the St. John’s Convention Centre. For event details, visit www.nlliquor.com
While wine has long been a go-to for food and drink pairings, many dishes simply overwhelm the delicate flavours of the grape. We’ve discovered that Single Malt Scotches have a natural affinity to foods featuring full flavoured, local ingredients. Read our tips on how to "whisk" Scotch to the dining room table in our Local Flavour feature on page 30.
Whisky Me Up a Cocktail As the warm days of summer fade into cool autumn evenings, we’re replacing the blender with a cocktail shaker; mixing up warming cocktails that feature whiskies from around the world. Find the recipes in our Mixology feature on page 39.
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Occasions Fall 2013
Viva Italia As editor, this edition has a special meaning for me. When not writing articles or working on photography for Occasions, I can usually be found leading epicurean adventure tours in Italy. This edition’s theme gives me an opportunity to share some insight into the food and wine of Italy, which is based on simple preparations capturing the essence and flavours of the ingredients. Discover recipes for Italian cuisine in our Themed Celebration feature on page 10, and our Tasting Menu on page 19.
Three Years in the Making
T WO NEW
MUSEUM EXHIBITIONS NOW OPEN
From this Place: Our Lives on Land and Sea A rich tapestry of cultures exists in Newfoundland and Labrador. Strong ties to the land and the sea are the threads running throughout. Four Aboriginal Peoples – Innu, Inuit, Southern Inuit and Mi’kmaq – have lived in Labrador or on the island of Newfoundland for centuries. Europeans (livyers) – settled both places beginning in the early 1600s. The stories presented in this gallery highlight how the province’s peoples connected, and are connected. It is a story of how this place shaped its peoples and how different cultures have shaped and continue to shape this place.
The Husky Energy Gallery – LEVEL 4 Here, We Made a Home At the eastern edge of the continent, bounded by the sea, the culture of A rich mix of dialects, ways of life, food traditions, story and song developed here. Shaped by the unique combination of location, history, cultures – English, Irish, French, Scottish – this gallery shares many of these traditions and stories. Some are personal ! most of them are qualities of perseverance and innovation, courage and generosity.
– LEVEL 4
to showcase
our stories
www.therooms.ca | 757.8000 | 9 Bonaventure Ave. | St. JohnÂ’s, NL
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Olivier Leflaive Cotes de Beaune Village 2009 (France, $38.10)
Undiscovered
Treasures
“Pure, focused and vibrant.” This Pinot Noir from Burgundy is a great match to duck and lamb.
These ‘Undiscovered Treasures’ help warm up the fall weather! Closson Chase Vineyard Pinot Noir (Ontario, $44.97)
Wolf Blass Yellow Label Pinot Grigio (Australia, $17.48) “Fun, fresh and lively.” Enjoy this wine’s lovely pear aromas and crisp, refreshing palate.
“Silky, seductive and very elegant.” This classy Pinot Noir makes a fine accompaniment to holiday feasts.
Columbia Crest Grand Estates Syrah (USA, $18.99) “Bold, spicy and smoky.” Don’t put away the barbeque. This red is a perfect match to grilled meats. Bonterra Mendocino County Pinot Noir (California, $21.49) “Bright, aromatic and supple.” This New World style Pinot Noir is a great complement to roast turkey.
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Occasions Fall 2013
Collingwood Canadian Whisky (Canada, $38.69)
Bacardi Anejo Rum (750 ml, $26.69)
“Handcrafted, artisanal whisky.” Aging in maple wood gives this whisky sweet maple, marzipan and toasty notes.
“Sweet and spicy.” This caramel, vanilla and spice scented rum is a great base to seasonal rum cocktails.
Mud House Central Otago Pinot Noir (New Zealand, $22.82) “Savoury, fruity and spicy.” This smooth red wine is rich in red fruit flavours. A great match to roast salmon with sautéed mushrooms.
Magners Original Irish Cider (500 ml, $4.97) “Naturally refreshing.” Crafted from 17 apple varieties using traditional cider making techniques.
Smirnoff Kissed Caramel Vodka (750 ml, $26.69) “Sweet kisses.“ Add a sweet note to a cold autumn evening by mixing a warming fall cocktail with Smirnoff Kissed Caramel Vodka.
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Johnnie Walker Platinum Label 18 Year Old (750 ml, $150.69) “Complex and refined.” This Blended Scotch Whisky was aged for 18 years, which lends it complex wood tones and a smooth palate.
Smirnoff Ice Green Apple & Soda (330 ml, $3.28) “Crisp and lively.“ Pure apple flavours are enhanced with lively effervescence.
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DRINK OF THE SEASON | Fall
A FALL OF
Flavour WHISKY WARM-ME-UP Serves 4 Ingredients 2 cups apple cider 6 sprigs rosemary 2 tbsp sugar ½ cup Wiser’s De Luxe Whisky (750 ml, $28.18) 4 twists orange Directions 1. Place the cider, rosemary and sugar in a pot and warm over medium-heat. 2. When the sugar has dissolved add the whisky. 3. Strain the warm liquid into heat proof mugs and garnish with the remaining rosemary sprigs and twists of orange.
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Occasions Fall 2013
FOOD | Themed Celebration
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Occasions Fall 2013
FOOD | Themed Celebration
THE
Assaggini
MENU Despite the globalization of food and the proliferation of fast food, Italians have largely stayed true to their dining traditions. Few cuisines show as much respect for the raw ingredients as Italian food. While the title of our article translates to a selection of small plates we’ve interpreted it to mean a small sampling of dishes highlighting different regions of this food obsessed country. There is simply no need to champion a 100 kilometre diet in Italy, as most Italians feast on ingredients from a much smaller radius. Integrity of ingredients is critical to Italian cuisine. While the French can be admired for their perfection of technique, Italians should be praised for their care in regard to ingredients. Great wine can’t be made from anything but superb grapes: similarly, great food can only be made from flavourful and fresh ingredients. Our menu is inspired by the diverse regions that make up Italy’s rich culinary tapestry - the earthy rusticity of Sicilian cuisine; the vibrant flavours of Campania; a classic Tuscan pasta; the bold richness of Piedmontese cuisine; and the unique character of Northern Italian cuisine. As for the best wine pairings for each course, we recommend serving wines from the region of the dish. This is one food and wine pairing rule that will never go out of style!
Here is a selection of classic regional wines that are stellar partners for a South to North Italian dining experience. They also make a great collection for a wine tasting with friends. South: Canapi Shiraz Sicilia IGT (Italy, $14.48) South: Donnafugata Sedara Sicilia IGT (Italy, $19.48) Central: Frescobaldi Nippozano Riserva (Italy, $25.50) Central: Santa Margherita Chianti (Italy, $22.99) North: Pelissero Dolcetto d'Alba Munfrina (Italy, $21.31) North: Zenato Valpolicella Superiore DOC (Italy, $17.48)
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FOOD | Themed Celebration
THE
Assaggini MENU
serve accompanied with slices of toasted bread and cubes of white fish. Editor’s Tip: We’ve opted to serve our version of Caponata as an appetizer but it also could be served as a topping for a firm white fish, such as cod or halibut; or chicken. Be sure to set out lots of good Extra Virgin Olive Oil to accompany this dish. Top quality olive oil can be as complex as a great wine. Some of the best Sicilian olive oils have a pronounced peppery finish. Be sure to buy Extra Virgin Olive Oil as lesser qualities are often blends of olive oil and other oils.
Campania Caprese Salad Sicilian Style Caponata
Sicily Sicilian Style Caponata Serves 4-6 Serve with Canapi Grillo Siclia (Italy, $14.48) Ingredients 2 lb eggplant, chopped ⅓ cup Extra Virgin Olive Oil 1 large onion, peeled, chopped 1 clove garlic, minced 1 bunch celery, chopped 4 plum tomatoes, peeled, seeded, diced ¾ cup green olives, pitted, sliced 1 x 125-ml jar capers 2 tbsp red wine vinegar Parsley for garnish 1 loaf rustic Italian bread, sliced, toasted 1 lb white fish such as cod, cooked, cubed
Directions 1. Slice the eggplant and place in a colander. Liberally salt the eggplant and set aside for an hour. 12
2. Rinse the eggplant with cold water and pat dry with paper towels. 3. Place a sauté pan over medium heat and add 1⁄6 cup of olive oil. 4. Sauté the eggplant until soft; reserve. 5. Place a large sauté pan over medium-low heat; add the remaining olive oil and the onion. Sauté until the onion is soft. 6. Add the garlic and continue to sauté until the garlic is fragrant; approximately 30 seconds. 7. Add the celery and sauté for a further 5-7 minutes. 8. Add the reserved eggplant and tomatoes and sauté for another 4-5 minutes. 9. Add the green olives, capers (including a tablespoon of the caper juice) and red wine vinegar; stir. 10. Remove from pan and place in a bowl. Let stand for an hour before serving to let the flavours incorporate. 11. Garnish with a few sprigs of parsley and Occasions Fall 2013
Serves 6 Serve with Vesevo Fiano di Avellino DOCG (Italy, $25.75) Ingredients 6 vine ripened tomatoes, sliced 1 x 340 g mozzarella ball, torn 1 ½ cups basil, torn ¼ cup Extra Virgin Olive Oil cup balsamic vinegar ½ small red onion, thinly sliced Sea salt & cracked pepper to taste
Directions 1. Place the sliced tomatoes and mozzarella in a bowl. 2. Add the olive oil and balsamic vinegar; gently toss. 3. Top with basil and red onion. 4. Season with sea salt and cracked pepper. Editor’s Tip: This classic salad is named after the island of Capri, located off the coast of Naples in Campania. We’ve topped ours with some red
FOOD | Themed Celebration onion to give it a little extra colour and crunch but if you want to serve a more classic variation, omit the red onion.
Marche Parpadelle al Ragu Serves 6-8 Serve with Exclamation Point Montepulciano D’Abruzzo (Italy, $14.48) Ingredients 4 tbsp olive oil 1 onion, chopped 1 celery stalk, sliced 1 carrot, peeled, chopped cup milk ¼ lb lean ground beef ¼ lb ground pork ¼ lb ground lamb 1 x 12-oz can tomato paste 2 tbsp water Grated Pecorino or Parmesan (Parmigiano Reggiano preferred) 250 g Parpadelle
8. Cook pasta according to manufacturer’s instructions. 9. Toss the pasta. Editor’s Note: Parpadelle is a wide, ribbon-like pasta which is popular in Central Italy. It is often served with a thick ragu style sauce. Italians utilize different pasta depending on the sauce. Parpadelle with its rough texture and wide noodle is well suited to rich meat sauces while more delicate thinner pasta such as spaghettini are better suited to lighter sauces. Italians don’t overwhelm their sauces with herbs and spices. If you want to add a little more flavour to our sauce, simply add some chopped fresh herbs just before serving.
Caprese Salad
Directions 1. Place a pan over low heat; add the olive oil. 2. Add the onions, celery and carrot and sauté until soft. 3. Add the milk and let simmer for 2-3 minutes. 4. Add all 3 types of ground meat and brown. Stir with a wooden spoon to break up the meat. 5. Drain excess oil. 6. Add the tomato paste and water and simmer over low heat for 2 hours. 7. Remove the sauce from the heat and let cool. Parpadelle al Ragu www.occasionsmagazine.ca/nlc
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FOOD | Themed Celebration
Veneto Sicilian Style Caponata
Ingredients:
Serves 6-8
2 lb beef top round roast 1 bottle Tommasi Ripasso della Valpolicella 2 celery stalks, chopped 2 carrots, chopped 2 onions, chopped 2 sprigs rosemary 2 bay leaves 3 tbsp olive oil 3 tbsp butter Sea salt & cracked pepper
Serve with: Tommasi Ripasso Valpolicella Classico Superiore (Italy, $24.48) and Tommasi Lugana Le Fornaci (Italy, $17.48) The Tommasi family have been crafting wines in Northern Italy for more than 100 years. They are dedicated to tradition but ever receptive to innovation. Their wines tell a story of a family that believes in honest labour and love of the land. Their Ripasso is clear evidence of this commitment to quality, as it delivers a rich and silky texture and lots of cherry, dark berry, chocolate and savoury flavours. This modern classic makes a great partner to Brasato al Valpolicella. Another great wine to serve at a dinner party is their Lugana Le Fornaci. This remarkably fragrant and fresh white wine boasts light tropical fruit notes and a crisp finish. It’s a real crowd pleaser.
Brasato al Valpolicella
Directions: 1. Tie the meat and place in a large container. 2. Add the Valpolicella, celery, carrots, onion, rosemary and bay leaves. Let the beef marinate overnight. 3. Drain the marinade and reserve. 4. Pat the beef dry with paper towels. 5. Add the butter and olive oil to a large deep pot. Place over high heat. 6. When the butter is melted and begins to brown, add the beef. Brown the beef on all sides.
7. Add the reserved marinade to the pot. Bring the liquid to quick boil then reduce the temperature to medium-low heat. 8. Let the beef simmer for 1 ½ to 2 hours. 9. Remove the beef from the pot. Let rest for 15-20 minutes before slicing. 10. While the beef is resting, bring the liquid up to a boil. When the beef is ready to serve, pass the liquid through a strainer to remove any solids. You may opt to add butter to the liquid to lend additional richness to the sauce.
FOOD | Themed Celebration
Super Italian Side Dish Roasted Peppers Serves 6-8 Ingredients 1 red pepper 1 green bell pepper 1 yellow bell pepper 2 cloves garlic 4 tbsp olive oil Salt & pepper to taste
Roasted Peppers
Directions 1. Preheat oven to 400 FËš . 2. Place the peppers and garlic in a small roasting pan and drizzle with half of the olive oil.
3. Roast for 20-25 minutes or until peppers begin to char; turn the peppers once during the roasting process. 4. Remove the peppers from the oven and discard the garlic. 5. Let the peppers cool and then remove the skins. 7. Slice the peppers and drizzle with remaining olive oil. 8. Season to taste with salt and pepper.
FOOD | Themed Celebration
Alto Adige Ricotta Cake with Amaretto Apricots Serves 6-8 Serve with Santa Margherita Valdobbiadene Prosecco Superiore DOCG (Italy, $20.47) Ingredients 7 tbsp unsalted butter 10 apricots, pits removed, quartered ¾ cup Amaretto 4 eggs ½ cup + 2 tbsp sugar 1 ½ cups ricotta 2 tsp lemon zest ½ cup sunflower oil ¾ cup milk 2 ½ cups flour, sifted
1 tbsp baking powder, sifted Icing sugar for garnish Mint for garnish
Directions 1. Preheat oven to 350 F˚ . 2. Combine the apricots and Amaretto in deep sauté pan. Bring to a boil and then turn off the heat. Let the apricots simmer in the alcohol. 3. Grease a bundt pan with 2 tablespoons of butter. 4. Make the filling by whisking together the eggs and sugar until smooth. 5. Add the ricotta, lemon zest, oil and milk; mix thoroughly.
6. Add the flour and baking powder; mix thoroughly. 7. Remove the apricots from the Amaretto and place in the bundt pan. 8. Fill the bundt pan with the batter. 9. Place the pan in the oven and bake for 40 minutes. 10. Remove the cake from the oven and let cool. 11. Place a serving dish over the pan and flip. 12. Sprinkle icing sugar over top and garnish with fresh mint. .
FOOD | Themed Celebration
Ricotta Cake with Amaretto Apricots
FOOD | Themed Celebration
Super Italian Side Dish Fennel & Lemon Serves 6-8 Ingredients 1 bulb fennel, rough end removed, cored, fronds removed 3 tbsp extra virgin olive oil Juice of 1 lemon Salt & pepper to taste
Fennel & Lemon
Now Available
Directions 1. Remove the rough end of the fennel and the fronds. Remove any dark outer leaves and discard.
2. Next slice the fennel in half lengthwise and remove the core. 3. Cut the fennel into small strips, lengthwise. 4. Place the fennel into a bowl and then add the olive oil and lemon juice; toss. 5. Season to taste with salt & pepper
TASTING MENU | Pairings
we Italia!
by Andrew Facey with Mark DeWolf
Cacio E Pepe
This edition, we’ve created an inspired Tasting Menu that delivers lots of flavour but doesn’t take a lot of time to prepare. We’ve created four pasta dishes that will make your midweek dining routine a gourmet, Italian-inspired evening. NLC’s Sommelier and Senior Product Knowledge Consultant, Andrew Facey, finds premium wines to partner these dishes while Occasions’ Food and Drinks Editor, Mark DeWolf searches out matches that also deliver great value.
Serves 4 Andrew’s Pick: Vesuvo Fiano di Avellino DOCG (Italy, $25.75) This classic Roman dish, literally translated to “cheese and pepper”, has a minimalist recipe, but it is anything but simple in flavour. My choice for this dish hails from Campania, and is made from Fiano – one of my favourite grape varieties. I find this wine to be big enough to stand up to the dish and its acidity wipes the palate clean after each bite. This just might become one of your favourites as well. Mark’s Pick: Exclamation Point Verdicchio (Italy, $14.48) This lightly aromatic wine from Italy’s coastal Marche region boasts subtle fruity aromas and flavours. It also has sufficient
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lingering acidity to cut through the fat of the butter. This is a simple but pleasurable pairing. Ingredients 8 oz dry tagliatelle pasta 1 tsp freshly ground black pepper 1 ½ cups freshly grated Parmesan (Parmigiano Reggiano preferred) 3 tbsp butter
Directions 1. Prepare the pasta according to the manufacturer’s instructions. 2. As the pasta is cooking, melt the butter in a large heavy bottomed skillet. 3. Strain the pasta, reserving a ¼ cup of pasta water. 4. Add the ground pepper, pasta and reserve pasta water to the skillet. 5. Add the parmesan cheese and toss well.
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TASTING MENU | Pairings Spaghetti with Marinara Sauce Serves 4 Andrew’s Pick: Frescobaldi Nipozzano Riserva DOC (Italy, $25.50) It’s an ancient sommelier secret. Match the food of a region with the wines from the same region. Acidic ingredients like tomatoes demand an equally acidic wine in the glass. While a Barbera from Piedmont, or even a Valpolicella from the Veneto, would fit the bill, I have chosen a Sangiovese. I really enjoy the rich red and black fruit this wine displays, while finding the tannins soft enough not to overpower the dish. Mark’s Pick: Carpineto Chianti Castaldo DOCG (Italy, $17.48) On a few occasions, I've had the pleasure of visiting Carpineto, while operating one of my food and wine tours to Tuscany. While their Chianti production is in a new winery near Greve, an old estate is 10-minute drive away: olive trees; vineyards; a beautiful, old olive press and an enchanting setting. The simplicity of this dish, makes me think of a countryside setting in rural Tuscany, with an appropriately simple and fresh wine such as this. Ingredients 8 oz dry spaghetti ¼ cup olive oil 4 cloves garlic, coarsely chopped ¼ cup fresh basil, sliced ¼ cup flat leaf parsley, chopped ½ tsp sea salt 28 oz can diced plum tomatoes Cracked pepper to taste
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Directions 1. Heat oil over low-medium heat. 2. Gently sauté garlic but do not brown. 3. Add the herbs, salt and pepper and continue to sauté for 30 seconds. 4. Add the tomatoes and bring to a boil. 5. Reduce the heat and simmer until thick. 6. Set the sauce aside. 7. Cook spaghetti according to the manufacturer’s instructions. 8. Strain and toss with the marinara sauce. 9. Season with cracked pepper.
Butternut Squash and Scallops Arrabiatta Serves 4 Andrew’s Pick: Sordo Barbera d’Alba Superiore DOC Massucchi (Italy, $25.38) The most important element to consider in this dish is the Arrabiata Sauce. Arrabiata means “angry” in Italian. Angry food implies spicy food. Spice and wine are not the best of friends. My first inclination is to recommend an off-dry wine, but I prefer a red wine to go with a tomato based sauce. The best marriage is a red wine light in tannins, relatively low in alcohol, which has spent little to no time in oak. This Barbera should work perfectly. Mark’s Pick: Donnafugata Anthilia Sicilia IGT (Italy, $18.47) I am focusing on the richness of the squash, the scallops and pungency of this dish, and veering towards an aromatic, full-bodied white wine. I’ve opted to pair the dish with Donnafugata Anthilia which is made predominantly from the Occasions Summer2013
Cacio E Pepe
Spaghetti with Marinara Sauce
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TASTING MENU | Pairings
Butternut Squash & Scallops Arrabiatta
local Cataratto grape. This wine displays lifted floral and fruity aromas and boasts a round body. The wine should help cool any lingering spice and make the flavours of the pasta more expressive.
7. When the scallops are nicely browned on bottom, return the squash to the pan and add the diced tomatoes. 8. Heat until just starting to boil. 9. Toss the sauce with pasta. 10. Season with salt and pepper to taste.
Ingredients 8 oz farfalle 3 tbsp extra virgin olive oil 2 cloves of garlic, finely chopped 1 dry red chili, crushed 2 tsp fennel seeds, slightly crushed 1 small butternut squash, peeled and cut into 1-inch pieces 1 lb large scallops 1 28 oz can diced plum tomatoes with purée Sea salt & freshly ground pepper
Directions 1. Cook the farfalle according to the package instructions. 2. While the pasta is cooking heat the olive oil over medium-high heat. 3. Add garlic, chili, fennel seeds and butternut squash cubes. 4. Sauté until the squash is fork tender. 5. Remove squash and set aside. 6. Increase the heat slightly and add scallops to sear on one side only. 22
Pesto Linguine Serves 4 Andrew’s Pick: Banfi Principessa Gavia Gavi DOCG (Italy, $20.47) Pesto has a strong flavour often described as aggressively herbaceous and zesty. For this reason, my goal when selecting a wine is finding one with a forceful flavour of its own, as well as a bright acidity. I stayed away from the usual suspects - Pinot Grigio and Soave - and focused my attention on Piedmont’s Cortese grape. In case you didn’t know, all Italian Gavi’s are 100% Cortese. This wine smells and tastes of green apples and lemons, with enough acidity to provide the perfect counterpoint to the rich character of the dish. Occasions Fall 2013
Pesto Linguine
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Mark’s Pick: Tommasi Le Fornaci Lugana DOC (Italy, $17.48) This wine has been crafted from Trebbiano di Lugana, also known as Turbiana. This fresh white wine has some lifted ripe fruit and delicate spicy tones. The finish is lively and crisp. This wine has no pretence. It just delivers simple, honest flavours-- which makes it a great pairing to this dish.
Mobile.
Ingredients
NHHC
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Life without limitations
8 oz linguine 2 cloves garlic, peeled 2 tbsp pine nuts, toasted 2 tsp coarse sea salt 2 cups loosely packed fresh basil ½ cup loosely packed flat parsley ½ cup extra virgin olive oil ⅓ cup freshly grated Parmesan (Parmigiano Reggiano preferred)
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Directions 1. Place garlic, pine nuts and salt in a food processor and pulse until it is coarse. 2. Add the basil and parsley leaves and pulse until finely chopped. 3. With the motor running pour the olive oil, through the feed tube, into the food processor. Process until the pesto is thick and creamy in consistency. 4. Transfer the pesto to a medium sized bowl and stir in the grated Parmesan cheese. 5. Cook the linguine according to the manufacturer’s instructions. 6. Toss the pesto sauce with the pasta.
Talamonti Moda’ Montepulciano D’Abruzzo DOC (Italy, $13.49)
Sensations by Compliments Mozzarella Pesto Thin Crust Brick Oven Pizza Sensations by Compliments Thin Crust Pizzas are baked in an authentic Italian brick oven with gourmet toppings. Try Italian inspired Mozzarella Pesto, add a salad and your meal is complete in 11 minutes. It’s almost too good to be this simple!
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Sensations by Compliments Mozzarella Pesto Thin Crust Brick Oven Pizza $5.69 Available at most Sobeys Stores.
This impressive value delivers lots of ripe fruit and spice flavours, a smooth texture and a dry, but not bitter finish. It is a great example of how good modern wines from Southern Italy can be. It makes a great everyday house red wine.
BEER BASICS | High Hops
High Hops
By Craig Pinhey
A connoisseur’s guide to the best of the brews
If you love beer, then you need to brush up on your hops. These days the beer drinking public has an increasing interest in, and knowledge of, this special plant. Ten years ago, only extreme beer geeks, brewers and home brewers could name the hop varieties in their favourite brews. Now it is increasingly common for brewers to acknowledge the hop variety on the label, much like how wines are often labelled with the name of the grape used to make them. 26
Hops are not the grapes of beer, though, as barley malt is the main source of beer’s alcohol and sweetness. Hops are more akin to oak, in that they add flavour and aroma. They are essentially the brewer’s perfume and spice, and, depending on which hops brewers use, how much, and when they are added, they can control hop character. If you boil hops over an hour, you get mainly bitterness.
Occasions Fall 2013
If the hops are added later in the boil or even after the boil (dry-hopping) they contribute more flavours and aromatics. Brewers can make a beer that is hop dominant - defined by this little cone, the flower of the hop vine - or that have just enough hop presence to balance the beer, complimenting the aromas and flavours that originate from malts and yeast, giving complexity.
The bitterness extracted from hops during boiling of the wort is like acidity and tannin in wine; it balances sweetness, provides refreshment, and makes beer a good partner with many types of food. It is also a natural preservative, as the bitterness gives beer stability, allowing it to age. Different hop varieties impart distinct characteristics to beer. Some are used mainly for their high bitterness, but the most interesting ones give attractive and delicious aromas and flavours. Here are a few key hop varieties that any aspiring beer aficionado should be familiar with.
Fuggles & Goldings - These historic British hops are renowned for their grassy, earthy, floral and vegetal aromas and flavours. They are typically used in English bitters.
Hallertauer Mittelfrßh – This is a common hop for lagers. It imparts attractive floral and slightly spicy notes. Hersbrucker and Tettnang are similar in character and commonly used to season lagers.
BEER BASICS | High Hops
Saaz – This hop variety is used to make
Cascade – This is the most well-known
“New” Hops - Very common these days
traditional Czech Pils. It gives very attractive spicy notes to a beer.
“West Coast” American hop. It provides a distinct grapefruit and floral/spicy personality.
are the recently developed, extremely intense West Coast American varieties that vary in their specific contributions, but are mostly used to make distinct, aromatic brews. Citra, for example, gives citrus and tropical aromas, while Simcoe has passion fruit, pine, earthy, and citrus notes.
Hop on over to a NLC Liquor Store and pick up a selection of brews. Discover the pleasures that hops bring to beer. Muskoka Mad Tom Cream Ale IPA (473 ml, $3.98) Waterloo Traditional IPA (473 ml, $3.52) Quidi Vidi British IPA (6 x 341 ml, $15.09) Hop City Barking Squirrel Lager (473 ml, $3.81) Magic Hat No. 9 (6 x 355 ml, $17.85)
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Occasions Fall 2013
473ML CANS ONLY
6 CAN PACKS ONLY
*Must be legal drinking age. †Price is subject to change. Please Drink Responsibly.
12 CAN PACKS ONLY
LOCAL FLAVOUR | Whisky Pairings
Whisking Up Spirited Pairings:
Matching Whisky & Local Ingredients Don’t expect a sommelier to present a bottle of Single Malt Scotch in lieu of wine any time soon; but whisky is gaining favour as more than just an accompaniment to a cigar. Fashionable restaurateurs are now promoting Scotch at the bookends of a fine meal. A young Lowland Single Malt with its fragrant citrus like aromas and relatively light palate and dry finish will waken the taste buds as an aperitif but Scotch with more intense character can be sensational tablemates to full-flavoured hors d’oeuvres, certain desserts and post dinner cheese plates. Traditionally Scotch has been thought of as too pungent and alcoholic for food; but it is this headiness that allows it to match foods that make most wines weak in the knees.
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+ According to Highland Park’s Brand Ambassador, Marc Laverdiere “food and Scotch pairing is about balance and harmony where spirit and food complement or contrast each other to the delight of our taste buds.” Here is our quick guide to pairing Scotch with local food:
An Après Tipple - The delicacy of Lowland Single Malts make them the perfect aperitifs. Serve The Macallan 1824 Gold, a fragrant Scotch with a mild mid-palate sweetness and dry, tangy finish before dinner. Example: The Macallan 1824 Gold Scotch Whisky (750 ml, $64.99) Occasions Fall 2013
The Smoke House - While you might instinctively think all smoked foods are an automatic with a smoky Islay Single Malt, the pairing can be a little more involved than that. Don’t overpower smoked salmon with a big Islay; instead reserve the Islay for smoked meats; especially game. Try a more fragrant Scotch such as The Macallan 1824 Amber, or even a well-balanced blended whisky such as Johnnie Walker Black Label with the comparatively delicate texture of smoked salmon or smoked cod. Examples: The Macallan 1824 Amber Scotch Whisky (750 ml, $99.98) Johnnie Walker Black Label 12 Year Old (750 ml, $54.69)
G IN M
N O O S
O
C
INTRODUCING THE MACALLAN 1824 SERIES 100% SHERRY OAK CASKS, 100% NATURAL COLOUR, A 100% MACALLAN
The Macallan is known worldwide for innovation – a defining characteristic that sets this distillery apart. Innovation is the driving force behind the distillery’s latest creation, The Macallan 1824 Series. A sophisticated collectio collection " ! " $ ! ! The 1824 Series brings together natural colour and exceptional sherry seasoned casks - two of The Macallan’s “Six Pillars, from which The Macallan is crafted. Together these traits create a signature character, illars,,” the starting points fro
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LOCAL FLAVOUR | Whisky Pairings
Game for Scotch - The intensity of game and red meat begs for big flavours! Look to the Islands for Single Malts with the gusto to match game. Try the rich campfire, medicinal and iodine notes of Laphroaig 10 Year Old, from Islay, matched with bacon wrapped venison. Example: Laphroaig 10 Year Old Scotch Whisky (750 ml, $83.68)
Sweet Drams - Whisky has long been used as a sauce ingredient to add depth to desserts such as bread pudding but it can also be served alongside chocolate and nut based sweets. Look for sweeter styles of Scotch, such as those with extended aging in Bourbon or Pedro Ximenez Sherry casks. Highland Park 18 Year Old with its complex aromas
is an ideal match for the palette of flavours found in fine chocolate, exotic fruits or even Newfoundland and Labrador’s own Molasses Taffy. Example: Highland Park 18 Year Old Scotch Whisky (750 ml, $145.68)
This autumn, discover the incredible diversity of whiskies being made throughout the world by exploring the shelves of NLC Liquor Stores or by attending the Whiskies of the World show on Thursday, November 28th at the St. John’s Convention Centre. Visit www.nlliquor.com for more information about this event.
Gettin’ Cheesy - Wine and cheese is a classic but often misguided pairing. The rich flavour and texture of cheese often reduces a wine’s personality to a watery shadow of its true self. Look to the sweetness of Speyside Single Malts such as The Macallan 1824 Sienna to match creamy cheeses such as St. John’s own Five Brothers Camembert or indulge in a tipple from Islay paired with Roquefort. Example: The Macallan 1824 Sienna Scotch Whisky (750 ml, $174.99)
Brought To You By Innovative Beverages
Peter Lehmann’s Clancy’s Red (Australia, $20.47)
Zenato Valpolicella Superiore (Italy, $17.48)
Luis Felipe Edwards Gran Reserva Malbec (Chile, $18.47)
The Legend
The House Wine
The Other Side of Malbec
This perennial Wine Spectator favourite delivers bold dark plum and chocolate flavours in an easy to drink package.
This red wine is light in tannins, but rich in cherry, spice and chocolate flavours. No wonder so many sommeliers and wine aficionados recommend it as their house wine.
Chile’s Luis Felipe Edwards is making a name for Chilean Malbec. This full-bodied wine is loaded with plum and toasted oak flavours. Cross the border and taste the other side of Malbec.
Perfect with pasta.
Glorious with grilled beef.
A great match to roast beef.
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Occasions Fall 2013
LOCAL FLAVOUR | Whisky Pairings
Malt Encrusted Mini Smoked Cod Cakes We’ve put together two of our favourite local flavours with some great whisky pairings in the following recipes:
Malt Encrusted Mini Smoked Cod Cakes Makes 16 fish cakes Serve with The Macallan 1824 Amber Scotch Whisky (750 ml, $99.98) Ingredients 1 tbsp butter 1 onion, chopped ½ lb smoked cod, chopped ½ lb cod, steamed, chopped 2 tbsp parsley, chopped 1 cup mashed potatoes 1 cup flour 1 egg, beaten ¼ cup caramel malt, ground
¼ cup roasted or chocolate malt, ground ½ cup breadcrumbs 4 tbsp olive oil
Directions 1. Sauté the onions in butter over low heat until soft and translucent. 2. Combine the sautéed onions, smoked cod, parsley and mashed potatoes in a bowl. 3. Gently mix the ingredients. Form into 16 small cakes. 4. Combine the ground malts and breadcrumbs in a shallow bowl; mix. 5. Dip the fish cakes in the flour and shake off any excess. 6. Next gently lower the fish cakes into the beaten egg and then roll in the ground malt.
7. Refrigerate the fish cakes for ½ hour. 8. Heat oil over medium heat in a large frying pan. 9. Working in batches fry fish cakes until golden brown; approximately 3 minutes per side. 10. Place fish cakes on paper towel to remove excess oil. Editor’s Tip: You can edit this recipe to suit your taste. If you want a bolder, smokier flavour add more smoked cod relative to steamed cod or consider topping the fish cakes with a slice of smoked salmon or strips of smoky bacon.
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Join us for five packed days of film, food and wine in Nova Scotia where we will serve up the latest from the world of culinary cinema. Participate in wine tours, tastings, pop-ups, industry sessions and gala dinners featuring renowned chefs celebrating the very best of local and international food and wine. DevourFest. Eat it up!
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LOCAL FLAVOUR | Whisky Pairings
Pastry Shells filled with Smoked Chicken, Cabbage and Pancetta
Pastry Shells filled with Smoked Chicken, Cabbage and Pancetta Makes 24 portions Serve with Johnnie Walker Black 12 Year Old (750 ml, $54.69) Ingredients 3 sheets phyllo pastry 4 tbsp butter 8 oz pancetta, cubed ½ savoy cabbage, shredded 1 ½ cups cooked chicken breasts, chopped ¼ cup Applewood Smoked Cheddar, grated
Directions 1. Preheat oven to 400 °F. 2. Lightly grease a 24 mini muffin and set aside.
ﱾﱽﱼﱻ
Peter Jackson
3. Melt 2 tablespoons of the butter. Use the melted butter for brushing your phyllo. 4. Place a sheet of phyllo on a work surface, while keeping the remaining phyllo covered with plastic wrap and a damp towel. 5. Brush the phyllo sheet with butter. 6. Top with a second sheet of phyllo; brush with butter. 7. Repeat with the third and final sheet of phyllo. 8. Cut the phyllo pastry lengthwise into 4 strips and then crosswise into 6 strips. This will make 24 squares. 9. Press the squares into the prepared muffin tin.
Experience Newfoundland & Labrador
ﱾﱽﱼﱻ
10. Bake for 5 minutes. 11. Let cool and then gently remove from the pan. 12. Place a sauté pan over medium heat; add the remaining butter and the pancetta. 13. Sauté the pancetta until golden brown on all sides; add the cabbage and sauté for another 4-5 minutes. 14. Add the chicken and sauté for another 1-2 minutes. 15. Place phyllo cups on a greased baking sheet. Fill the cups with cabbage mixture. 16. Top each with equal amounts of cheese. 17. Place in an oven set to broil for 30 seconds to 1 minutes. You want the cheese to melt but not burn. Editor’s Tip: These phyllo cups are a great way to serve any number of ingredients. Try filling the cups with crispy pancetta, asparagus tips and Parmesan or a wild mushroom purée topped with goat cheese or grated Manchego, for example.
The Leyton Gallery of Fine Art We carry some of the most important rising national and international artists living and working in Eastern Canada. The works range from realism to emotionalism to abstract symbolic work. We carry paintings, prints, and sculpture. We rent to buy, will do private consultations, and will ship anywhere. The gallery prides itself on its relaxed atmosphere and welcoming social and informative environment. 6 Clift's-Baird's Cove, off Water Street, St. John's, NL (709) 722 7177 leytongallery@nf.aibn.com www.theleytongallery.com
Ginok Song
CONTEMPORARY NEWFOUNDLAND CUISINE Contemporary Newfoundland cuisine - that’s just what you will get at Scrunchions restaurant. The new restaurant, housed in The Bay Roberts Hotel, offers in addition to its legendary view of Conception Bay, an updated menu. You might opt to try their modern version of Pan-fried Cod Tongues served with, what else? Scrunchions, of course! They also serve up a delicious Beef Filet Slider Trio topped with a smoky Chipotle mayo, Scrunchion Rings and one of the best seafood chowders in Newfoundland. Perhaps the most revealing part
of the dining experience at Scrunchions is the cocktail selection. Their lengthy cocktail and martini list is supported by their bartenders, who have a “just tell us what’s in it and we’ll make it” attitude so you will be sure to have something you like. There’s a great hotel above the restaurant, so if you decide to indulge in one of their fine whiskies such as The Macallan, feel free. Be sure to book your Christmas parties early.
LET THEM PLAN YOUR EVENT If you’re planning a wedding, meetings, a corporate retreat, a Christmas party or just a big family celebration, Scrunchions Restaurant and The Bay Roberts Hotel can accommodate your every need.
Weddings - Private wedding consultation - Customized menus - A garden patio with views of Conception Bay
Meetings - Full-service A/V requirements - Business luncheons & dinners - Flexible meeting setups
Christmas Parties - Customizable menus - Can accommodate groups from 12 to 100
72 - 76 Water Street, Bay Roberts Conception Bay NL Canada
Phone: 709 786 4700 Toll Free: 800 786 4703 www.bayrobertshotel.ca
GOOD ADVICE FROM BAD GUYS
Don’t eat like a king. Eat like a kingpin.
WATCH OUR VIDEO ONLINE: Facebook.com /19Crimes
Bad Seed. Great Wine.
With a Twist!
Whisky Cocktails:
BEVERAGES | Mixology
www.occasionsmagazine.ca/nlc
Smoky Martini Serves 1 Ingredients Âź oz Laphroaig Quarter Cask (750 ml, $73.70) 1 Âź oz Beefeater Gin (750 ml, $25.69) Twist of Lemon
Directions 1. Place the Laphroaig and gin in a cocktail shaker filled with ice; shake vigorously. 2. Strain into a chilled cocktail glass. 3. Garnish with a twist of lemon.
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BEVERAGES | Mixology
The Emerald Serves 1 Ingredients 2 oz Jameson Irish Whiskey (750 ml, $32.18) Âź oz Martini & Rossi Sweet Red Vermouth (1000 ml, $13.61) Dash Angostura Aromatic Bitters Twist of orange for garnish
Directions 1. Place the whiskey, Martini & Rossi and bitters in a cocktail shaker filled with ice; shake vigorously. 2. Strain into a chilled cocktail glass. 3. Rub rim of the glass with the orange peel. 4. Garnish with the twist of orange.
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Occasions Fall 2013
Visit us: Facebook.com/Jumpingbeancoffeecompany www.jumpingbeancoffee.ca 47 Harvey Road
Try this vegetarian delight! Matter Paneer Ingredients: 250gm cottage cheese (paneer), cut into slices 2 cups/200gr green peas (hara matter), boiled 4tbsp/60ml vegetable oil 2 bay leaves (tej patta) 2/150gm onions, medium sized, grated 1 tsp/5gm ginger (adrak) paste ž tsp/4gr chilli powder ž tsp/4gm turmeric (haldi) powder 3/300gr tomatoes, medium sized, liquidized 2 tbsp/30gm yoghurt (dahi) beaten 2tbsp/30gm cream A pinch sugar Ÿ tsp garam masala 1tbsp coriander (dhaniya) leaves, chopped
Method: s (EAT TBSP OIL IN A NON STICK PAN for 30 sec; add cottage cheese and fry, on medium heat, on both sides until light brown. Remove, cool and cut into 1� cubes. Keep aside. s (EAT TBSP OIL IN A PAN FOR SEC add bay leaves, grated onion, and ginger paste; fry till light golden brown, stirring occasionally. Add red chilli powder and turmeric powder; mix well. Add liquidized tomato and fry until the oil separates. Add beaten yoghurt and fry until oil separates. s !DD CREAM CREAM CHEESE AND cottage cheese; cook for a minute. s !DD ž CUPS WATER SALT TO TASE AND sugar. Bring to the boil and simmer for 5 minutes. Add garam masala and coriander leaves; mix. Serve hot.
Lunch Buffet Fine Dining in Evening
Celebrate the 25th Anniversary of the Downtown St. John's Christmas Parade Sunday, November 24th at 12 noon. (December 1st in the event of inclement weather). This year's theme is ‘Christmas Around The World - Celebrating The International Customs of Christmas.’ For more information about how you can get involved email gaylynne@downtownstjohns.com or call the Parade Hotline SANTA - HI (726-8244).
www.downtownstjohns.com
6309877
Premium coffee roaster and purveyor of specialty teas, oils and chocolate from the world's leading brands
BEVERAGES | Mixology
The Boulevardier Serves 1 Ingredients 1 oz Jim Beam Bourbon (750 ml, $26.69) 他 oz Campari Bitters (750 ml, $25.99) 他 oz Martini & Rossi Sweet Red Vermouth (1000 ml, $13.61) Twist of Orange Cherry
Directions 1. Fill a rocks glass with ice. 2. Add the Bourbon, Campari and sweet vermouth; stir. 3. Rub rim of the glass with the twist of orange. 4. Garnish with a cherry and the twist of orange.
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Occasions Fall 2013
&
REST, RELAX
enjoy
indulge yourself or someone you love in one of these spa experiences, and make it a relaxin g Occasion!
Spa offers Deep cleansing facial Back facial Relaxation Massage Manicure Pedicure Biosculphure Gel Nails Shellac nails
$75.00 $70.00 $70.00 $40.00 $60.00 Full set $90.00 Overlay $65.00 $35.00
Waxing: Face Brow lip chin Full face waxing Legs Arms Underarms Brazilian Bikini
$15.00 $50.00 $30.00 $30.00 $25.00 $50.00 $35.00
Wedding make up In studio makeup Free make up lessons
$45.00 $35.00
(all pricing is subject to HST)
Avalon Mall - 722-2124 Gift Certificates Available
First envisioned over half a century ago as a doctor’s country estate. Now a world-class retreat and spa, featuring Aveda Spa products and services. On over 50 acres of gardens, woods and ocean views. Just an hour from St. John’s and a million miles from anywhere. The Doctor’s House Inn & Spa. Open your eyes and say ahhhhhhhh!
Winterholme Heritage INN & SPA is a 106 year old Queen Anne Style Mansion and National Historic Site located in historic downtown St. John’s. We offer special occasion suites with double Jacuzzis and wood-burning fireplaces; as well as a soothing in-house spa service offering relaxation and hot-stone massages, Decléor facials, body treatments, manicures, pedicures, men’s treatments, couples packages, wedding packages and more. Winterholme features luxurious oak panelling, hand-carved plaster ceilings, bevelled glass and 11 fireplaces. 709-739-7979 or 800-599-7829 relax@winterholme.com www.winterholme.com 79 Rennies Mill Road, St. John’s, NL
RESTAURANT SPOTLIGHT | Pubs
St. John's
Pub Scene SOME THINGS CHANGE, SOME THINGS STAY THE SAME
The Club: A party atmosphere, with upscale taste
By Heidi Wicks Local St. John's restaurants are quickly evolving with the times, with explosions of fine dining and fusion cuisine options sweeping the downtown core and beyond. For a city that once boasted The Woodstock and A&W as two juxtaposing dining experiences, we now have more choices than the number of pieces falling from Paula Deen's empire.
Most popular menu item: If you're on a diet, The Club may not be your best option. Quickly becoming known for its burgers, steaks, and oysters, they're famous for massive portions and hearty ingredients. And if it's humanly possible after your feast, Mark McCrowe promises scrumptious home-style desserts that you should save room for.
Newfoundland Screech served on the rocks.
For a modern pub option, The Club on Duckworth Street offers a cozy, kitchen party-type atmosphere that serves upscale, yet unpretentious, gastropub fare.
Insider's tip: They proudly serve a few of Quidi Vidi Brewing Company’s core beers on tap, as well as an ever-changing seasonal brew. They also shake up some specialty cocktails, including The Humphy Dumphy – which is Pineapple Crush and
Bottom line? Bring your party mood and your appetite when you dine at The Club.
www.occasionsmagazine.ca/nlc
Drinks tip: “We focus on food and beer pairings,” says McCrowe. “It all comes down to what you like, but like wine, you would tend to pair lighter beers with lighter food, and heavier beers with rich dishes. We also carry a slew of premium scotches and liqueurs, and a number of local and imported beers by the bottle.”
The Club 223 Duckworth Street, St. John's 726-CLUB (2582) www.theclubrestaurant.net 45
RESTAURANT SPOTLIGHT | Pubs
The Guv'nor Pub on Elizabeth Avenue away from downtown offers traditional eats in an authentic English pub-style atmosphere. The establishment recently celebrated its 20th anniversary, partly thanks to the “amazing number of regulars who are very important to us,” says owner, Brenda Lawlor. “The staff expect them on certain nights, have their pints ready before they sit in their favourite seats, know what they want to order and can call them by name. I know it sounds cliché, but we are the people's pub, where everyone knows your name,” she adds. “Many of our staff have been with us for many years, and they're really an integral part of our success.” Most popular menu item: Whether it's your first visit or your 523rd, or whether you're visiting for their all-day breakfast (served seven days a week) or lunch or dinner, be sure to chow down on the pub's famous onion rings, cod tongues, toutons, moose sausages, burgers, or fish and chips.
Insider's tip: The decor, a museum-like conglomerate of patterned wallpaper and rubbed brass, isn't the only authentic tidbit about the pub – “it's also located in the city's oldest hotel”, adds Derrick Aylward, Lawlor's husband and co-owner. “The original restaurant, The John Guy Room, was created to compete with Hotel Newfoundland.” Drinks tip: As for brew, they've got an impressive selection of imported and domestic beers on tap, including Coors Light, Rickard's Red , Rickard's White, Guinness, Smithwicks, Kilkenny, Stella Artois, Keith's, and carry Quidi Vidi Brewery products by the bottle. The Guv'nor Pub 389 Elizabeth Avenue, St. John’s, 726-0092 www.theguvnor.ca
Founded in 1997, Kilikanoon is a boutique winery with an international reputation for producing regionally expressive, terroir-driven wines. THIS IS ONE OF THE MOST BRILLIANTLY RUN WINERIES IN AUSTRALIA AND THE QUALITY OF THE ENTIRE PORTFOLIO IS IMPRESSIVE THANKS TO THE ENVIABLE TALENTS OF WINEMAKER KEVIN MITCHELL. ROBERT PARKER, WINE ADVOCATE AT SELECT NLC STORES |
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www.nfliquor.com
Occasions Fall 2013
Best-Selling Tequila in Canada*
PLEASE DRINK RESPONSIBLY. *SOURCE: ASSOCIATION OF CANADIAN DISTILLERS, JUNE 2013.
GRAPE EXPECTATIONS | World Wines
Australia & New Zealand: Cool New Styles
NLC is set to celebrate another Wine Show this fall. This year’s celebration of the world’s best wines focuses on Australia and New Zealand; two countries that have effectively bridged the cool waters of the Tasmania Sea to make Oceania a global wine powerhouse. While Australia has long proven its ability to produce blockbuster red wines, a number of fresher, more elegant wines have emerged from its coolest corners and even Shiraz is being made in an increasingly savoury and restrained style. Combined with New Zealand’s legendary Sauvignon Blanc and Pinot Noir, Oceania can now effectively provide consumers top wines in all shades and colours. This year’s show, which features wine tasting events on Thursday through Saturday, October 24th - 26th, will be held at the St. John’s Convention Centre. With more than 100 fine wines from Australia and New Zealand (along with close to 200 more from 48
around the wine world) the event will prove to be an effective showcase of the wide range of wine styles available from this corner of the wine globe. Amongst the notable wines being launched at the show is 900 Grapes Sauvignon Blanc from New Zealand and Wolf Blass 30th Anniversary red. Over the next pages we invite you to discover a few of the exciting styles now being made in Oceania and available at NLC’s upcoming Wine Show.
Occasions Fall 2013
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INTRODUCING
CROWNROYALCANADA
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TM/MC
PLEASE ENJOY RESPONSIBLY © Diageo Canada Inc. 2013. All rights reserved. Tous droits réservés.
GRAPE EXPECTATIONS | World Wines
Sauvignon Blanc: While Australia had long whetted its native population’s appetite for fresh white wines with its Sauvignon Blanc and Semillon blends, it was New Zealand’s Marlborough region that took Sauvignon Blanc to a new stratosphere of international attention. The style even captured the hearts of a new generation of Australian wine lovers keen to experiment with wines from other places. Over time Australia has discovered its own cool climate frontiers and is developing its own unique Sauvignon Blanc styles that will push not only its own industry forward but compel its kiwi counterparts to diversify stylistically and push beyond its traditional Marlborough borders.
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Key Regions/Styles
New Zealand - Marlborough
Adelaide Hills (South Australia) and Western Australia
Australia’s Sauvignon Blanc and Semillon Blends
Typical Characteristics
Known for a fruit basket style with flavours ranging from cut grass to currant, gooseberry and even passionfruit. Some producers are looking to distinguish themselves by making a more mineral-edged Loire style.
Range from fresh and intensely citrusy Sauvignon Blancs from the Adelaide Hills to grassy and herbaceous Western Australian versions.
Not surprisingly many of the best wines made from this classic Bordeaux blend come from Western Australia. They often display a complex mix of grassy notes and richer melon and passionfruit flavours.
Great Pairings
Shellfish with fresh herbs, asparagus salad, Thai inspired fish dishes.
Match citrusy versions with simple grilled white fish while the more overtly herbaceous can pair with vegetarian fare.
Lemon chicken, veal picatta, shellfish in cream sauce.
Examples:
900 Grapes Sauvignon Blanc (New Zealand, $19.98)
Summer Hues Sauvignon Blanc (Australia, $16.48)
St. Hallet Poachers Blend (Australia, $16.48)
Cleverly named for the number of grapes it takes to make a single bottle of this wine. It is also one of the most compelling wines to come out of New Zealand in some time. Incredibly complex with flavours ranging from fresh herb to citrus and topical fruit. The palate is appetizingly crunchy with lots of zesty acidity.
Australian winemakers have long been recognized for their technological prowess. Here is proof positive. Despite this wine being significantly lower in alcohol and calories than other white wines, it still delivers great flavours including citrus fruit, fresh herbs and passionfruit.
This predominantly Sauvignon Blanc and Semillon blend has a dash of Riesling thrown into the mix. An incredibly vibrant and lively wine with lifted citrus and tropical fruit aromas and lots of lime flavours.
Occasions Fall 2013
GRAPE EXPECTATIONS | World Wines
Pinot Noir: Over the past decade or more New Zealand won over the wine buying public with its intense and stylish Sauvignon Blanc but now it is New Zealand Pinot Noir that is keeping the country in the limelight. Look for fresh, relatively full-bodied and fruity Marlborough Pinot Noir and examples from both Martinborough and Central Otago which can be more savoury and earthy as well as being a little richer in tannins. A few notable exceptions aside, Australia had long struggled to produce world class Pinot Noir, but upon recently exploring its coolest corners such as Tasmania, more refined styles of Pinot Noir are emerging from Australia.
Key Regions/Styles
Marlborough
Central Otago
Tasmania & Mornington Peninsula
Typical Characteristics
Marlborough Pinot Noir are known for being pure and fruit driven with lots of bright cherry fruit flavours. The wines typically finish with fine tannins and lively acidity.
Central Otago Pinot Noir can be a little more full-bodied, as well as being quite herbaceous and boasting lush fruit flavours supported by firm tannins.
Victoria in Australia’s Southeastern corner is home to two of that country’s most important Pinot Noir regions, namely Yarra Valley and Mornington Peninsula. Styles range from cherry and raspberry scented with soft tannins to more tannic, elegant and assertive wines.
Great Pairings
Roasted beets, goat cheese, roast duck.
Roast lamb, grilled veal chops.
Grilled Salmon, game birds.
Examples:
Two Tracks Marlborough Pinot Noir (New Zealand, $20.47)
Mud House Central Otago Pinot Noir (New Zealand, $22.82)
Whitehaven Malborough Pinot Noir (New Zealand, $27.48)
A medium to full-bodied Pinot Noir with an excellent mix of savoury notes and juicy cherry flavours. The finish is firm and boasts an appealing tannic edge.
This standout Marlborough Pinot Noir has a lifted nose full of raspberry and plum notes. On the palate is medium-bodied and boasts lots of red fruit flavours and a crisp finish.
A delicious interpretation of New Zealand Pinot Noir with lots of plum, cherry and some slightly smoky flavours.
www.occasionsmagazine.ca/nlc
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GRAPE EXPECTATIONS | World Wines
Shiraz: Australia is famous for its big, bold fruit-driven Shiraz but it is now also gaining acclaim for a more savoury, peppery style with elements that share similarities with its Rhone counterparts. This new style is reflective of emerging cool climate regions and an increasing use of blending grapes such as Mourvedre (known as Mataro in Australia), Viognier and Grenache amongst others.
Key Regions/Styles
Barossa Valley Shiraz
Rhone Blends
Victoria
Typical Characteristics
The Barossa Valley is home to some the world’s oldest vines which is part of the reason its red wines are so concentrated. The Barossa Shiraz style is known for being rich in dark red fruits and often boasts a hint of roasted character and sometimes eucalyptus or mint.
Australian Rhone blends are often labelled as GSM (Grenache, Syrah & Mourvedre) but there is an increasing number of Shiraz Viognier blends modelled after the great wines of the Northern Rhone. Viognier adds a distinctive perfume while GSM blends often have herbal, peppery and savoury notes like their French counterparts.
Victoria is home to a number of diverse microclimates ranging from very cool alpine and coastal vineyards to warm inland climes. This variation in climate allows winemakers to craft complex Shiraz from a number of parcels. The final wines often combine some elegant Shiraz notes such as black pepper and denser, riper fruit flavours associated with warm climate wines.
Great Pairings
Barbequed red meats, grilled lamb (especially with exotic seasoning), and venison.
Grilled and barbequed meats seasoned with herbs de Provence.
Duck, grilled lamb chops.
Examples:
Rolf Binder Hales Shiraz (Australia, $21.68 )
Wolf Blass 30th Anniversary Yellow Label (Australia, $18.99)
19 Crimes (Australia, $20.47)
This Barossa Valley Shiraz has a dash of Mataro and Grenache in the mix. This is a bold red wine with layers of aromas and flavours including chocolate, dark berries, cherries and pepper.
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A sweet spice and vanilla scented Shiraz, Grenache and Mourvedre (GSM) blend that also boasts appealing raspberry jam and white pepper aromas. The palate is juicy with plum and red fruit flavours. The finish is soft with mild tannins and moderate acidity.
Occasions Fall 2013
A rich fruit-driven Shiraz with a mix of liquorice, vanilla and pepper aromas and flavours.
It’s the perfect time for a fabulous occasion.
Your local guide for food & drink
Advertise with Atlantic Canada’s premier food and drink magazine, Occasions. For more information, contact us at: occasions@transcontinental.ca
FOOD | Last Bite
Pumpkin Napoleon
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Occasions Fall 2013
The all new Lamb’s ® Black Sheep Spiced Rum. Now with a pure vanilla flavour. It’s as strong as it’s smooth.
E ERVE RVEZA. ZA.
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