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Winter This season’s wine
selections are inspired by that
transition from fall into winter and
those cold, snowy, blistering nights
Food
Seasonal recipes by www.foodandwine.com
Wine Twelve outstanding wines to celebrate winter and the holiday season
Winter Surprise Case $267 + tax
2
Cider-‐‑Braised Turkey Drumsticks 2 tablespoons vegetable oil Four 2-‐‑pound turkey drumsticks Salt and black pepper 1 cup diced celery and 1 cup diced carrot 2 cups diced onion 1 quart apple cider 1 1/2 cups turkey stock, chicken stock or low-‐‑sodium broth 2 bay leaves, 4 thyme sprigs 3 tablespoons finely chopped parsley
Preheat the oven to 325°. In a very large deep skillet, heat the oil until shimmering. Season the drumsticks with salt and pepper, add them to the skillet and cook over moderate heat, turning, until browned all over, about 8 minutes. Transfer the drumsticks to a platter.
Add the celery, carrot, onion and a pinch of each salt and pepper to the skillet and cook over moderate heat until the onion is translucent, about 5 minutes. Add the cider, stock, bay leaves and thyme and bring to a boil. Pour the mixture into a large roasting pan. Add the drumsticks and cover tightly with foil. Braise the turkey in the oven for 45 minutes. Uncover and braise for 15 to 20 minutes longer, until an instant-‐‑read thermometer inserted in the thickest part of the thigh registers 160°. Carve the drumsticks and transfer the meat to a deep serving platter.
Strain the braising liquid through a fine-‐‑mesh strainer into a medium saucepan, pressing hard on the solids. Spoon off any fat. Boil over moderately high heat until reduced to 4 cups. Season the cider jus with salt and pepper and spoon some of it over the turkey. Sprinkle with the parsley and serve with your favourite fixings.
Cremant de Bourgogne is the appellation used to describe the sparkling wines produced in Burgundy. These wines are made using the same method that is used to create the more famous Champagne. Within Domaine de la Denante, Robert Martin and his son Damien are producing some wonderful wines from their own tiny parcel of land. This Blanc de Blancs is made from 100% Chardonnay. It offers notes of apple, grapefruit, lemon and honey with a touch of toast.
$32 100
Crem
ant de Bourgogne, France
Domaine de la Denante
3
B
C
Spring Surprise Case $????+ tax
Pork Schnitzel with Potato Salad
1/2 cup white wine vinegar
1 1/2 tablespoons sugar 1 teaspoon thyme leaves 1/4 cup canola oil, plus more for frying Salt and black pepper 1 pound small fingerling potatoes 3 garlic cloves 1 cup all-‐‑purpose flour 2 large eggs beaten with 2 tablespoons of water 2 cups panko (Japanese bread crumbs) Four 4-‐‑ounce boneless pork chops, butterflied and pounded 1/3 inch thick, or eight 2-‐‑ounce pork cutlets, lightly pounded 1 cup flat-‐‑leaf parsley, patted thoroughly dry
For the dressing, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil in a small bowl and season with salt and pepper.
Put the potatoes and garlic in a pot and cover with water; season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Drain and thinly slice the potatoes; add to the dressing and toss. Discard the garlic.
Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere.
In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel–lined plate and sprinkle with salt. Serve the pork with the potato salad. Garnish with the parsley.
Although the Nahe is one of the smaller German wine regions, its extraordinary vineyards are second to none. For this reason, the region is able to produce some wonderful wines that don’t really travel too far from its homeland. Karlheinz Schneider founded the winery in 1956 and his rockstar son Andi is responsible for the wines that point towards perfection. This Riesling carries intriguing notes of peach, lime, green apple, honeydew and honey with a hint of sweetness. $28
K. H. Schneider Riesling
Nahe, G
ermany
4
Trout with Citrus-‐‑Olive Relish 2 oranges 1 small lemon 1 teaspoon finely grated orange zest 1/2 teaspoon finely grated lemon zest 1/4 cup pitted green olives, thinly sliced 2 tablespoons chopped parsley 1 teaspoon minced garlic 1/4 cup extra-‐‑virgin olive oil 2 tablespoons white wine vinegar Salt and black pepper 1 tablespoon vegetable oil Four 6-‐‑ounce trout fillets, skinned All-‐‑purpose flour, for dusting Using a sharp knife, peel the bitter white pith from the oranges and lemon; be sure to remove all of the pith. Working over a bowl, cut in between the membranes to release the sections. Add the grated orange and lemon zests, olives, parsley, garlic, olive oil and vinegar. Season with salt and pepper and toss gently.
In a large nonstick skillet, heat the vegetable oil. Season the trout fillets with salt and pepper and dust with flour. Add the trout to the skillet and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the fillets, reduce the heat to moderate and cook until just white throughout, about 3 minutes. Transfer the fillets to plates or a platter, spoon the relish on top and serve with Quinoa.
Nulla facilisi. Mauris laoreet aliquet mi.
B
C
Baden is Germany’s southernmost wine region. It is primarily a long, slim strip of vineyards nestled between the hills of the Black Forest and the Rhine River. Finding wine from this region in the Alberta market is extremely rare and Schlossgut Ebringen is leading the way! Andreas Engelmann is the estate manager and winemaker showcasing the true potential of these vineyards. This wine is made from 100% Grauburgunder (Pinot Gris). It’s full and fresh, blending spicy melon and pears.
$28
Schlossgut Ebringen
Baden, Germ
any
5
B
C
Grilled Shrimp and Corn Wraps 1 pound peeled and deveined large shrimp 3 tablespoons extra-‐‑virgin olive oil Salt and black pepper 1 cup fresh corn kernels 1 celery rib, finely chopped 1 tablespoon fresh lemon juice 1 garlic clove, minced 1/3 cup mayonnaise 1/2 teaspoon hot paprika 1/8 teaspoon cayenne pepper 1 1/2 cups shredded cabbage Four 10-‐‑inch flour tortillas
Light a grill or heat a grill pan. In a medium bowl, toss the shrimp with 2 tablespoons of the olive oil and season with salt and pepper. Grill, turning once, until the shrimp are pink and curled, about 5 minutes. Transfer to a plate.
Heat the remaining 1 tablespoon of olive oil in a medium skillet. Add the corn and cook over moderately high heat until crisp-‐‑tender, about 2 minutes. Transfer to a bowl and let cool. Add the celery, lemon juice, garlic, mayonnaise, paprika and cayenne and season with salt and pepper. Stir in the shredded cabbage.
Quickly warm the tortillas on the grill. Spread the tortillas on a work surface and mound the corn slaw in the center of each. Top with the shrimp. Roll up the wraps, cut in half and serve.
The Lightfoot name goes back eight generations in the town of Wolfville. Originating in northern England, the name referred to the swift-‐‑footedness of the ancestors who made their way to Canada. This winery was established in 2009 on land that has been in the Lightfoot family for six generations. The vineyards lie on rarely found soils (at least in Nova Scotia) creating clean, expressive wine. This rose is made from a blend of Pinot Meunier, Geisneheim and Vidal. It showcases fresh strawberry, pink grapefruit and cherries, with hints of rose petals. A delightful joy that can easily hold its own when compared to the wonderful roses of Provence. $34
Lightfoot & Wolfville Rose
Nova Scotia, C
anada
Ingredients 1 fully cooked ham (any size will work as long as you have a slow cooker large enough for it)
Glaze 1 1/4 cups brown sugar 1/4 cup honey 1/4 cup spicy brown mustard 3/4 cup Dr. Pepper (half of a can) 1/4 cup maple syrup
Instructions Score ham by using a sharp knife to cut lines into ham in a criss-‐‑cross pattern. The lines only need to be about 1/8th of an inch deep. Fill slow cooker with about 1 inch of water. Place ham in slow cooker. Cover and cook on low for 4-‐‑6 hours.
1 hour before serving, prepare the sauce. Whisk together all sauce ingredients in a medium saucepan. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Remove from heat and allow thickening for 5-‐‑10 minutes.
Drain water and ham juices from slow cooker. Pour sauce over ham inside the slow cooker, being sure to cover the whole ham. Cover and cook another 30 minutes. Place ham on serving dish. Carve/slice the ham and spoon the remaining sauce from the slow cooker over the ham. Serve warm with your favourite fixings.
Domaine Gueugnon-‐‑Remond is a family estate that owns an extremely small parcel of land in Maconnais. This district is located in the south of Burgundy, west of the Saone River. It takes its name from the town of Macon. Since 1997, a husband and wife team, 2nd generation winemakers, has carried the torch. Bourgogne Rouge is 100% Pinot Noir. It’s a very delicate and soft wine that has a slight juicy edge. Plum and cranberry shine through on the palate with a hint of mushroom and salami.
$24
Gueugnon Remond Rouge
Burgundy, France
Slow Cooker Glazed Ham
Spicy Pork Po’boys
1 1/2 pounds ground pork 1 1/2 teaspoons paprika 1 1/4 teaspoons dried thyme 3/4 teaspoon cayenne pepper 3/4 teaspoon garlic powder Salt and black pepper 1/2 cup mayonnaise 1 1/2 tablespoons Dijon mustard 2 medium dill pickles, very finely chopped 1/2 small shallot, minced Four 8-‐‑inch soft baguettes -‐‑ split 2 cups shredded iceberg lettuce 2 tomatoes, thinly sliced Hot sauce, for serving (optional)
Preheat a grill pan. In a large bowl, using your hands, mix the ground pork with the paprika, thyme, cayenne pepper, garlic powder, 1/2 teaspoons of salt and 1/4 teaspoon of black pepper. Form the pork into twelve 1/2-‐‑inch-‐‑thick patties. Grill the pork patties over moderate heat, turning once, until they are cooked through, about 8 minutes total.
Meanwhile, mix the mayonnaise with the Dijon mustard, pickles and shallot and season with salt and pepper. Spread the mayonnaise on both sides of the baguettes.
Place 3 pork patties on the bottom of each baguette and top with the lettuce, tomato and a few splashes of hot sauce. Close the sandwiches and serve.
Cotes D
u Roussillon, France
Chateau De Jau
Nestled in the South of France between Spain, the Mediterranean Sea and the Pyrenees Mountains, Roussillon is known for its diversity of exceptional wines. Founded in the 12th century by Cistercian monks, Jau has had many owners shaping its current appearance. The Daure family took over the estate in 1974. This wine is a blend of Syrah, Mourvedre, Carignan and Grenache. It carries a wonderful mix of fresh raspberry jam, black plum and white pepper with just a hint of licorice on the finish.
$22
Sweet and Spicy Pork Ribs
1/4 cup extra-‐‑virgin olive oil 1 large onion, finely chopped 2 tablespoons minced garlic 2 teaspoons dried oregano and 2 teaspoons black pepper 1 teaspoon sweet paprika and 1 teaspoon cayenne pepper 1 teaspoon crushed red pepper 1 cinnamon stick, 1 cup honey and 1 cup ketchup 3/4 cup Dijon mustard 3/4 cup white wine vinegar and 1 cup of water 1/2 cup demiglace (can be found in many supermarkets) 2 large racks of meaty pork ribs (8 pounds) Sesame seeds for a garnish
In a large saucepan, heat the olive oil. Add the onion and garlic and cook over moderately low heat until softened, about 7 minutes. Add the oregano, black pepper, paprika, cayenne, crushed red pepper and cinnamon stick and cook, stirring, until fragrant. Add the honey, ketchup and mustard and cook over moderate heat until slightly thickened, about 5 minutes. Add the vinegar and demiglace and cook until thickened, about 10 minutes; let cool.
Put the ribs in 2 large resealable plastic bags. Add the sauce to the bags. Seal and refrigerate overnight.
Preheat the oven to 350°. Transfer the ribs and marinade to a large roasting pan and bake for 1 1/2 hours. Add the water to the pan, turn the ribs and bake for about 1 hour longer, until the ribs are very tender and thickly glazed. Discard the cinnamon stick. Transfer the ribs to a platter and sprinkle some sesame seeds.
Bodega Senorio De Barahonda
Yecla is a Spanish wine region located around the town of Yecla in southeastern Spain. Grape growing and wine production has been practiced in this area for over 2000 years. This family-‐‑run winery can trace its own roots back to 1850, when Pedro Candela Soriano began selling wines. This wine is made from 100% Monastrell. It produces an explosive taste that’s savory and floral, with some black plum fruit and a kitchen rack mix of spices.
$20
Yecla, Spain
Pasta with a Classic Lamb Sauce 1 tablespoon extra-‐‑virgin olive oil 1/4 cup chopped onion 2 ounces thinly sliced pancetta, finely chopped 1 tablespoon chopped rosemary 1/2 pound boneless lamb, cut into very fine dice Salt and black pepper 1/2 cup Torrae del Sale Montepulciano (this wine pairing) One 28-‐‑ounce can Italian plum tomatoes -‐‑ coarsely chopped, with their juices 1 pound penne or any tubed pasta 1 cup freshly grated Pecorino Romano cheese
Put the oil and onion in a large skillet and cook over moderately high heat, stirring frequently, until the onion is pale gold. Add the pancetta and rosemary and cook, stirring occasionally, until the pancetta fat is rendered; the pancetta should remain soft. Add the lamb and cook until browned, 5 minutes. Season with salt and pepper and stir. Add the wine and simmer until evaporated, 10 minutes. Add the tomatoes and simmer gently, stirring from time to time, until the fat begins to separate from the sauce, 15 minutes.
Meanwhile, fill a large pot with 4 quarts of water and bring to a boil. Add 1 1/2 tablespoons of salt, cover and return to a boil.
Add the pasta to the pot and stir rapidly with a wooden spoon. Cover and bring back to a boil. Uncover and cook the pasta, stirring frequently, until it is al dente.
Drain the pasta and immediately transfer it to a warmed bowl. Toss with the lamb sauce and the 1/3 cup of grated cheese. Serve at once, passing additional cheese at the table.
Abruzzo is an Italian wine region located in central Italy along the Adriatic Sea. It’s a sleepy region, a world away from modern Italy, which is gaining some serious momentum. Torrae del Sale celebrates the history of Italian winemaking in this area and pays tribute to these traditions with their wines. This wine is made from 100% Montepulciano, the most important varietal in this area. It’s surprisingly bright, carrying a mix of brambly blueberry and tart cherry with a touch of spice.
$18
Torrae Del Sale
Abruzzo, Italy
Roasted Veal Chops in a Wine Sauce 1/4 cup plus 2 tablespoons extra-‐‑virgin olive oil 4 thyme sprigs 1 garlic clove, coarsely chopped Four 12-‐‑ounce, bone-‐‑in veal rib chops 2 cups Matsu El Picaro (this wine pairing) 2 large shallots, finely chopped 1 tablespoon unsalted butter 2 tablespoons all-‐‑purpose flour 2 cups beef stock Salt and black pepper
In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight.
In a medium saucepan, combine the wine with half of the shallots and boil until the wine has reduced to 1/2 cup, 15 minutes.
In a small saucepan, melt the butter. Add the remaining shallot and cook over moderately high heat, stirring, until golden, 3 minutes. Stir in the flour. Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened. Whisk in the reduced wine and simmer over low heat, whisking, for 30 minutes. Strain the sauce into the medium saucepan. Season with salt and pepper.
Preheat the oven to 325°. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Remove the veal chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 10 minutes, turning once halfway through; the veal should be just pink in the center. Transfer the chops to plates and spoon extra sauce. Serve with mashed potatoes.
Toro is a Spanish wine region located northwest of Castile and Leon. Ancient Greeks began making wine in this area at the end of the 1st century. All the wines from Bodega Matsu feature real-‐‑life photos of the viticulturists who grow the grapes. El Picaro represents a young, juicy wine meant to be enjoyed in its younger years. The wine itself is made from 100% Tinta de Toro (Tempranillo). It’s packed with a mix of fresh cherries, warm cherry pie and licorice, with a hint of tea spices.
$22
Matsu El Picaro
Toro, Spain
Barbecue Chicken Cheeseburgers
This Domaine was created by Francis Usseglio, who came from Italy in 1931 and began producing his own wine shortly after. In 1963, his son Raymond took over the property along with wine production. This generation link continues to this day, honouring their tradition. Readers looking for the bottled essence of the Southern Rhone should dive right into this one! This is a blend of Grenache, Syrah and Mourvedre. It carries plum, fig, cassis, cherry and garrigue with silky tannins.
$29
8 thick-‐‑cut strips of bacon (1/2 pound) 1 1/2 pounds ground chicken Kosher salt Freshly ground pepper 4 slices of aged cheddar cheese Barbecue sauce, for brushing 4 sesame seed hamburger buns, split and toasted Thinly sliced red onion and tomato and shredded iceberg lettuce, for serving In a large cast-‐‑iron skillet, cook the bacon over moderate heat, turning once, until browned and crisp, 8 to 10 minutes. Transfer the bacon to paper towels to drain and cut the strips in half. Pour off all but 2 tablespoons of fat from the skillet. Form the chicken into four 1/2-‐‑inch-‐‑thick patties and season generously with salt and pepper. Add the patties to the skillet and cook over moderately high heat until browned on the bottom, about 4 minutes. Flip the burgers, top with the cheese and crisp bacon and cook until the cheese is melted and the burgers are just cooked through, about 8 minutes. Spread barbecue sauce on the bottom buns and top with the cheeseburgers, sliced onion, tomato and lettuce. Close the burgers and serve right away.
Cotes du R
hone, France
Raymond Usseglio & Fils
Lamb Skewers with Salsa Verde
1/4 cup packed mint leaves 1/4 cup packed flat-‐‑leaf parsley leaves 1/4 cup snipped chives 2 tablespoons very finely chopped shallot 1 tablespoon fresh lemon juice 1 tablespoon ‘Altas Cumbres’ (this wine pairing) 1 teaspoon crushed red pepper Salt 3/4 cup extra-‐‑virgin olive oil 1 1/2 teaspoons smoked sweet paprika 1 teaspoon ground cumin 1 1/2 pounds leg of lamb, cut into 1-‐‑inch pieces In a food processor, combine the mint, parsley and chives with the shallot, lemon juice, sherry vinegar, crushed red pepper and a pinch of salt and process until finely chopped. Add the olive oil and process the salsa verde until smooth. Transfer half of the salsa verde to a small bowl. Transfer the remaining salsa verde to another bowl and stir in the paprika and cumin. Add the lamb pieces and turn to coat thoroughly. Thread the lamb onto 8 long skewers and refrigerate for at least 2 hours or up to 24 hours. Light a grill or preheat a grill pan. Grill the lamb skewers over high heat, turning them occasionally, until the lamb is lightly charred in spots, about 6 minutes for medium meat. Serve the lamb skewers with the salsa verde.
Mendoza, A
rgentina
Bodega Lagarde ‘Altas Cumbres’
With the first vine planted in 1897, Lagarde is one of the oldest wineries in the Mendoza. With only two proprietors in its history, the Pescarmona family acquired this property in 1969. ‘Altas Cumbres’ is a collection of young and expressive wines. Each varietal is true to its classic characteristics, with a consistently smooth taste. This wine is 100% Cabernet Sauvignon. It’s jammed with cassis, dark raspberries and blackcurrants with a hint of spicy dark chocolate.
$19
Strip Loin Steaks with Blue Cheese
4 strip loin steaks, about 5 oz (150 g) each 2 tablespoons olive oil 4 oz (115 g) Cambozola cheese, cut into 4 slices 1/2 cup Chateau Francs Magnus (this wine pairing) 1/4 cup pine nuts, lighted toasted Salt and black pepper With the rack in the highest position, preheat the broiler. In a skillet over high heat, cook the steaks in the oil until done to your liking, 2 to 3 minutes a side. Season with salt and pepper. Place the meat on a baking sheet and top with the cheese. Deglaze the skillet with the red wine and reduce until syrupy. Adjust the seasoning. Meanwhile, broil the steaks until the cheese melts. Transfer the steaks to 4 dinner plates. Drizzle with the wine sauce and sprinkle with pine nuts. Serve with broccoli or a green salad and mini roast potatoes or fries (your choice).
Chateau Francs Magnus is a very tiny parcel of land owned and operated by Arnaud Roux-‐‑Oulie. Bordeaux is one of the most important and most influential wine regions in the world. Finding incredible value will take some digging but this is one of the best quality price ratio wines within the region. Produced from a blend of Merlot and Cabernet Franc, it’s savoury carrying flavours of blackcurrant, cassis and plum cake backed by a wispy tobacco tinged finish.
$21
Chateau Francs Magnus
Bordeaux, France
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