EASTER MADE EASYs7d9.scene7.com/is/content/SAQ/eCatalog/Cellier/Cellier_avril_2016_en.pdffather, John, became Hughes’ agent, and along with Withenshaw, the trio produced Hughes’

Anne-Marie Withenshaw, television and radio host and producer

EASTER MADE EASY

MARCH 24 AND APRIL 730 WINES TO DISCOVERDESIGN ON THE VINE

APR

IL

2016

P01a_Couverture_avril2016_AN.indd 1 2016-02-10 13:44

161239-ELIXIRS-CELLIER-ANG.pdf 1 2016-02-05 15:25

April 2016 3

Limited quantities. No layaways are permitted until the Monday following the release of products. Prices are subject to change without notice.

DIRECTOR – EXPERIENTIAL MARKETING – SAQSandrine Bourlet

MANAGER – MULTICANAL CONTENT MARKETING – SAQSophie Drouin

PUBLISHER – SAQ Johanne Morrisseau

CONTRIBUTORS – SAQÉric Bertoldi, Liette Chaput, François Couture, Maxime Desjardins, François Fortier, Pierre Lauzon, Stéphane Leroux, Martin De Lottinville, Marie-Ève Meunier, Julie Perreault, Isabelle Plante, Alain Smith

TVA PUBLICATIONS INC. CUSTOM PUBLISHING DIVISIONGENERAL MANAGER CUSTOM PUBLISHING DIVISIONRobert Renaud

EDITORIAL DIRECTOR Catherine Elie

ART DIRECTORRenée Grégoire

LIFESTYLE EDITOR-IN-CHIEFJosée Larivée

EDITORIAL STAFFRémy Charest, Myriam Huzel, Marie-Ève Lamothe, Colette Lens, Pascale Navarro

CONTRIBUTORSKler-Yann Bouteiller, Alain Lafrance, Blake Mackay

COPY EDITOR Donna Jensen

TRANSLATORSHeather Camlot, My-Trang Nguyen

ARTGraphic artistsBlanca Arellano, Christiane Gauthier

MANAGER DESIGN STUDIO AND PRINTDiane Gignac

PROJECT MANAGERAndrée-Anne Gauthier

PRODUCTION Steeve Tremblay (Production Coordinator)

ADVERTISING SALESJulia Lazzaroto – SAQ514-254-6000, ext. 6947

SAQ CUSTOMER SERVICEMontreal area: 514-254-2020Elsewhere in Quebec: 1-866-873-2020

PRINTINGTC Imprimeries Transcontinental, a division of Imprimeries Transcontinental S.E.N.C.

All correspondence should be addressed to: 1100 René-Lévesque Blvd. West, 20th Floor, Montreal, Quebec, H3B 4X9, CANADA. Telephone: 514-657-2320 [email protected] NEW ARRIVALS, published seven times a year, is produced and published by TVA Publications inc. Custom Publishing Division, in association with the following SAQ departments: Marketing; Purchasing and Merchandising; Communications; Quality Management; Sales and Legal Services. SAQ headquarters is located at 905 De Lorimier Avenue, Montreal, Quebec, H2K 3V9. CELLIER is a registered trademark of the Société des alcools du Québec. Any reproduction of articles, illustrations or photographs is strictly prohibited. Prices for products in the magazine are subject to change without notice. Legal Deposit: Bibliothèque nationale du Québec, National Library of Canada. ISSN 1911-2238. Publications Mail Agreement 40064963. Return undeliverable addresses to CELLIER, 905 De Lorimier, Montreal, Que. H2K 3V9.

IN STORES

MARCH 24 AND APRIL 7 30 newly arrived wines.

PHO

TO :

MA

UD

E C

HA

UV

IN.

4

18

20

28

29

EASTER MADE EASYA gourmet get-together with Anne-Marie Withenshaw.

BEAUJOLAISSpotlight on vins de plaisir.

WINERY ARCHITECTUREA world tour of exceptional chais.

ORIGINE QUÉBECCoteau Rougemont introduces its Versant Blanc.

NEW ARRIVALSDetails on our specially selected new releases.

ON THE COVER Media host and producer Anne-Marie Withenshaw shares her passion for simple cooking... especially when she’s the host!

UPCOMING EVENTS• SALON ORIGINE QUÉBEC – SUCCURSALE SAQ SIGNATURE-SÉLECTION TERROIRS D’ICI,

QUEBEC CITY – MARCH 26• SALON DES VINS DE LA MONTÉRÉGIE – SAINT-BRUNO – APRIL 6• SALON DES VINS, BIÈRES ET SPIRITUEUX DE VICTIORIAVILLE – APRIL 8• SALON DES VINS DE MONT-LAURIER – APRIL 8

P03_Sommaire_avril2016_AN.indd 3 2016-02-10 13:49

April 20164

Anne-Marie Withenshaw

EASTER MADE EASYPH

OTO

S: M

AU

DE

CH

AU

VIN

; HA

IR: M

AÏN

A M

ILIT

ZA

/FO

LIO

MO

NTR

ÉAL;

FA

SHIO

N S

TYLI

ST: S

AB

RIN

A D

ESLA

UR

IER

S/D

ULC

EDO

; A

CC

ESSO

RIE

S ST

YLI

ST: C

AR

OLI

NE

SIM

ON

; FO

OD

STY

LIST

: BLA

KE

MA

CK

AY.

P04-17_Pâques_avril2016_AN.indd 4 2016-02-10 14:02

April 2016 5

n the early 2000s, Anne-Marie Withenshaw, then a television and radio host, devoured a lot of cooking shows. “I woke up at 3:30 in the morning and I ended my day around 11:30 am. I watched a lot of food shows

while falling asleep. I was hungry, but I was too tired to cook.”

That’s how she first became aware of the television antics of Naked Chef Jamie Oliver on BBC. She also rarely missed an episode of What’s for Dinner? on CBC. Unknowingly, she was absorbing information that would later serve her well.

At the same time, Withenshaw’s friend Rebecca Makonnen was attending CEGEP with Chuck Hughes. “When Rebecca introduced me to Chuck, I realized that he was not only a great chef and creative person but was equally an excellent communicator. After Olive & Gourmando and Le Cartet, his restaurant (Le Garde-Manger) was one of the first of the ‘new guard’ to open in Old Montreal. It was really exciting to see a restaurant with such ambience.”

One thing led to another and Withenshaw’s father, John, became Hughes’ agent, and along with Withenshaw, the trio produced Hughes’ first television show: Chuck’s Day Off. Just as the title suggests, the concept was based on the chef preparing foods when he wasn’t working at the restaurant. “We didn’t froth anything! The idea was about efficiency, easy execution, and a tasty result.” Her view of the art of fine dining hasn’t changed to this day.

Many years after her start at MusiquePlus, Withenshaw could be seen hosting the television version of Guide Restos Voir and, more recently, co-hosting the reality shows Pressure Cooker on W with Giles Coren and À couteaux tirés, a cooking competition on CASA with her friend and cohort, chef Chuck Hughes. “I really love eating. And I have enormous respect for chefs. But in the end, my passion is simple and accessible cooking. All the pretensions – the bells and whistles – do not impress me.”

The tulips are on the table and light reds like Beaujolais are ready to be served… Easter brunch is the time to celebrate fresh pairings – and a fresh start. Media host and producer Anne-Marie Withenshaw counts herself an ardent fan more of the spring holiday than the Yuletide one!

I


April 20166

Anne-Marie, you actively participated in recipe development for Chuck’s Day Off. Do you cook a lot? “I’m not an expert. Let’s say I’m inspired. I’m not the person who can precisely quantify a recipe’s ingredients, but I am able to find the concepts and menus that best fit people’s needs and circumstances.”

During your hosting duties on Guide Restos Voir and the reality shows Pressure Cooker and À couteaux tirés, you’ve met almost 400 chefs. What have you learned? I’ve gained some knowledge, such as about food-wine pairings. And about trends: The year everyone was adding basil to their cocktails, I was the first to know! Ultimately, I prefer spending time with chefs who work with simplicity. When a recipe is two pages long and requires unusual tools, I’m out of there! What counts most in cooking, in my view, is accessibility.

What kind of foodie are you? I love eating, and I prefer when other people prepare it! I don’t eat ultra-healthy – I’m not a purist, but I certainly don’t sprinkle everything with bacon either. And I’m definitely a fan of chocolate.

Your father is British. Are there any traces of that culture in your cooking? My grandmother, who was from Birmingham, England, made her own bread and cooked a lot. I’ve preserved some food traditions, like Yorkshire pudding – which we call “popover.” It’s a pancake batter baked in a ramekin that, in my family, is first coated with duck fat.

Do you also have a fondness for Quebec cuisine? Absolutely. For example, an Easter meal is unthinkable without a bone-in ham. In the spring, we often end up at the Auberge Handfield cabane à sucre in St-Antoine-sur-le-Richelieu. I love traditions, and Easter is a big one – I take it very seriously. That day, I’m very Betty Draper [of Mad Men]: traditional with a touch of retro.”

EASTER MADE EASY (CONTINUED)

FIVE QUESTIONS FOR THE FOOD-LOVING HOST


April 2016 7

If your paschal brunch includes eggs – we’re talking chicken, not chocolate – wine pairings should be about freshness and vivacity. Sparkling wines or vibrant, juicy whites are the best companions for egg dishes – omelettes, eggs Benedict and company – served sometime between morning and midday. The acidity and fruitiness offer a nice counterpoint to the richness of the meal while keeping taste buds aroused.

Cooking and eating are two things that should be enjoyed, says the TV and radio host. “I’m a true believer in the five-ingredient meal. At my place, there are no stand mixers or sophisticated appliances. You can just as easily make bread in a cast-iron pan! And I believe that even quickly prepared meals can be enjoyed slowly.”

THE HOST WITH THE MOST… TIME


April 20168


Last year, for Christmas Withenshaw and her husband, Jay, hosted a meal for 30 people. “This stressed me out a lot. In the end, my mother helped us enormously (so much so that I wonder if I should be saying that my mother hosted at our place!). Hosting at Easter is incredibly different. In my experience, Easter is a much more relaxed event than the series of gatherings at the Holidays. Easter is a time without expectation, without gifts, without that feeling of excessive consumption and, most of all,

RETRO INSPIRATION

The tradition of serving ham at Easter remains alive and well in Quebec. “I know for some, lamb is a must. But for me, nothing beats a bone-in ham,” says Withenshaw.

without all those lights that need to be installed outside on an icy roof!”

For a good 15 years during her childhood, Withenshaw’s family would breakfast at the now-closed Moulerie in Outremont for Easter. “We reserved the big table at the back. The kids could run around the restaurant, it wasn’t a big deal… And since Easter heralds spring, whether we reunite at home or at a restaurant for brunch or lunch, what’s better while waiting for the meal than sipping a wonderfully fresh cocktail or a good Sancerre?”


April 2016 9

IN STORES MARCH 24 AND APRIL 7

“I never say no to a nice glass of wine. Often one glass is all I need. I would love to be able to comment on wine but I’m not an expert. Even without such a vast breadth of knowledge, I believe everyone is capable of saying whether the experience on one’s palate is a pleasant one or not. I have friends who are sommeliers and I respect their work, but with some, there’s an excessiveness that really bothers me. Take, for example, a sommelier who’s pouring wine that you’re dying to try,

and he tells you all about the life of the winemaker. Sometimes, it’s just too much! Sure, we like knowing that our meal of rabbit is being served with carrots from Mister so-and-so. (Thank you, Normand Laprise, for bringing this lovely tradition to Quebec.) But there are limits to needing to know everything before even taking a sip! I’m just asking for a bit more simplicity. I have confidence in my judgement, in my palate and in the pleasure I experience when drinking a glass of wine.”

WINES: HAVE CONFIDENCE IN YOUR PALATE

MARCH 24

FRANCE CHÂTEAU THIVIN, LES SEPT VIGNES 2014, CÔTE DE BROUILLY$23.95 12806651, 750 ML, 13% ABV

NUMBER OF CASES: 250

The Côte de Brouilly appellation is located on the slopes of Mont Brouilly, resulting in wines that are a little more robust than those of the Brouilly appellation located in the valley below. GRAPE: GAMAY

AROMASRASPBERRY, STRAWBERRY, BEETS, LACTIC NOTES, HERBAL NOTES

BODY – LIGHT

PALATE – DELICATE

WOOD – UNOAKED

ACIDITY – LIVELY

SUGAR LEVEL – DRY

P04-17_Pâques_avril2016_AN_V2.indd 9 2016-02-16 10:04

April 201610

Anne-Marie Withenshaw has high standards when it comes to dishes and decor “to compensate for my unpretentious cooking,” she admits. “For an Easter table, I use my prettiest tablecloth, tulips, decorative Easter eggs, dishware passed down from my two grandmothers… I even have crystal-swan bowls that one of my grandmothers received at her bridal shower! If you don’t see them on the table filled with condiments, then you know something’s wrong with me!”

Parents of a three-year-old girl, Withenshaw and her husband, Jay Walker Waugh (host of CHOM-FM’s Montreal Rocks), sometimes turn to semi-prepared foods if they are rushed for time. “The important thing is to pick your meats and pastries well,” says Withenshaw. “For an Easter gathering that’s ready in no time, I turn to duck-leg confit. Each plate also has some colourful vegetables, a small ramekin of Yorkshire pudding, and we’re done! On the table: a few bottles of well-chosen wines – whites, rosés and light reds because Easter brunch shouldn’t

have anything heavy.” Another option? Withenshaw returns to the importance of ham at Easter. “I know it was featured on the cover of Cellier last year. This year, I’m on the cover, and I’m honoured to replace such a noble food as ham,” she says with a laugh. “Even so, a bone-in ham covered in apricot jelly is a true feast. It’s spring-like and, once it’s set down in the middle of the table, we can share in the carving duties! The most important thing to remember is that your loved ones surround you – they don’t care if everything’s perfect.”


CHOOSE YOUR MENU


April 2016 11


RECIPE AT SAQ.COM

When spring arrives, so does the desire to prepare salads. You don’t have to use many ingredients for it to be tasty – rather, it’s freshness and flavour that are key. The same can be said for what’s in your glass. This Beaujolais-region wine is a natural with this salad. Its concentration of fruit matches perfectly with the fig’s sweetness, and its long acidity marries well with the saltiness of the prosciutto. The white balsamic vinegar in the dressing adds a fuller flavour profile and more syrupy texture. That’s all you need to accompany this silky-on-the-palate Fleurie.

– Kler-Yann Bouteiller, sommelier

SWEET AND SALTY

APRIL 7

EASY GOURMETFig-and-Prosciutto Salad

FRANCE 2018

CLOS DE MEZ, LA DOT 2011, FLEURIE$26.95 12792981, 750 ML, 13% ABV


After being wowed by tastings of old Beaujolais vintages, Marie-Élodie Zighera, the wife of Vosne-Romanée’s J.P. Confuron, decided to show that the region can produce truly age-worthy wines. GRAPE: GAMAY

AROMASCHERRY, THYME, BLACK FRUIT, CHERRY PIT

BODY – MEDIUM

PALATE – GENEROUS

WOOD – SUBTLE

ACIDITY – LIVELY

SUGAR LEVEL – DRY


April 201612

RECIPE AT SAQ.COM

Red wine with fish? You bet! Sometimes you have to ignore the rules and consider a recipe in its entirety. For example, the beets here add lovely colour to the croquettes, echoing that of red wine. The Chinon reveals notes of berries and purple flowers, which complement the slightly sweet beet flavour. The Aleppo pepper enhances the dish and underscores the spicy and smoky character of this Loire wine. The finish has finesse, but also fullness on the palate, which responds to the soft texture of the croquettes. A coming together of simplicity and delicacy – certainly not the first time in the wine world!

– K. Y. B.

BENDING THE RULES


EASY GOURMETSalmon-and-Beet Croquettes

Croquettes and other fried foods pair better with

wines that have a nice freshness as the acidity cuts through the fat and lightens

the overall meal. Red or white – that’s up to you.

FRANCE 2017

NICOLAS GROSBOIS, LA CUISINE DE MA MÈRE 2014, CHINON$19.95 12782441, 750 ML, 11.5% ABV


Nicolas Grosbois took over this small, nine-hectare family estate in 2008. Easy-drinking and friendly, this is a pure expression of Cabernet Franc. What’s not to like?GRAPE: CABERNET FRANC

AROMASRASPBERRY, RED PEPPER, VIOLETS, SPICE, SMOKE, GRAPHITE

BODY – MEDIUM

PALATE – GENEROUS

WOOD – SUBTLE

ACIDITY – MODERATE

SUGAR LEVEL – DRY

APRIL 7


April 2016 13


CLASSIC HAUNTS For many years and still today, people associate Withenshaw with the latest trends. “People often ask me where to go. It makes me smile because, deep down, I’m pretty traditional. My favourite hangouts have proven track records and are where I’ve been a regular for years.”

Leméac It does amazing Easter brunches. The dishes, very traditional, are top-notch and the service is impeccable. No fuss here, but a reputation cultivated on the amount of talent and attention put into every dish – you’ll be dreaming of that simple omelette for a long time. Special mention goes to their hot-and-slightly-lemony doughnuts. 1045 Avenue Laurier W., Outremont

Holder Here we are in the heart of Old Montreal, in the business quarter, inside a New York-style brasserie: great value, irreproachable service and enjoyable food. Last but not least, it is very tolerant of children, so family brunches can be stress-free. 407 Rue McGill, #100A, Montreal

Duc de Lorraine For a bit more simplicity, you can eat in – or take out – dessert. On Cote des Neiges since 1952, this is one of the oldest patisseries in Montreal. New owners have taken over the business, located next to St. Joseph’s Oratory. Its chocolates and French and Viennese pastries delight Withenshaw, who stops by with her daughter, Emma, every week. 5002 Chemin de la Côte des Neiges, Montreal

LEMÉAC HOLDER

DUC DE LORRAINE

PHO

TOS

(P. 1

3): R

AC

HEL

CÔ

TÉ.


April 201614

SUNNYSIDE TARTS WITH CHORIZO INGREDIENTS

450 g (1 lb) puff pastry

250 mL (1 cup) ricotta

125 mL (1/2 cup) grated Parmesan

1 small onion, thinly sliced

45 mL (3 tbsp) olive oil

110 g (4 oz) dried chorizo, thinly sliced (about 32 slices)

2 roasted and marinated red peppers, in strips

15 mL (1 tbsp) Sherry vinegar

4 eggs, at room temperature

500 mL (2 cups) lamb’s lettuce, or other small lettuce

Salt and pepper, to taste


RECIPE AT SAQ.COM


April 2016 15


STEP 1Preheat the oven to 220°C (425°F).

STEP 2Cut the puff pastry into 4 18-cm (7-in) circles. Place each circle in a 15-cm (6-in) diameter tart mould. Place the moulds on one baking sheet. Refrigerate.

STEP 3Mix the ricotta and Parmesan, and season with salt and pepper. Remove the moulds from the refrigerator. With a paring knife, remove overhanging dough. Divide the cheese mixture among the 4 moulds and top with the onion slices.

STEP 4Bake for 20 minutes on the bottom oven rack.

STEP 5Sauté the chorizo and peppers in oil over high heat for 5 minutes. Drizzle with vinegar and keep warm.

STEP 6Remove the tarts from the oven and crack an egg over each one, slightly off-centre to leave room for the garnish in the next step. Bake for about 12 minutes or until the egg white is solid but the yolk is still runny.

STEP 7 Garnish each tart with a dollop of the chorizo-pepper mixture and a bit of lettuce.

MAKES 4 TARTSPreparation: 20 minutes Cooking: about 35 minutes

Talk about an oh-so-scintillating pairing! The chorizo, at once fruity and spicy,

is the ideal partner to stir the aromatic attributes of this cuvée. With its

unimposing freshness, this full-bodied Gamay has a simplicity that is essential

when accompanied by a flavourful nibble.– K. Y. B.

AROMASBLACKBERRY, VIOLETS, BLACKCURRANT, ROSE PETAL, SPICE

BODY – MEDIUM

PALATE – GENEROUS

WOOD – EVIDENT


SUGAR LEVEL – DRY

FRANCE 2023

THIBAULT LIGER-BELAIR, LES VIEILLES VIGNES 2013, MOULIN-À-VENT$39.75 12792893, 750 ML, 13% ABV

NUMBER OF CASES: 149 (6 BOTTLES)

Known for his Côte de Nuits wines, Thibault Liger-Bélair started thinking about buying vineyards in a Beaujolais cru after studying in the region. It was a dream that came true in 2011.GRAPE: GAMAY

MARCH 24


April 201616

RECIPE AT SAQ.COM

Lamb is a flavourful meat that tends to work best with a well-structured wine. As such, Syrah-based cuvées like this Tuscan are recommended. The 2014 Insoglio Del Cinghiale is noted for its imposing style and powerful aromas. On the nose as well as on the palate, its fleshy character stands out. The spicy notes are in perfect accord with the marinade ingredients. The nicely sustained woodiness blends beautifully into the black-fruit aromas, creating a wonderfully harmonious whole. The presence of Merlot brings a necessary smoothness while delivering a pleasant roundness. When it comes to texture, this meat-and-wine pairing is divine.

– K. Y. B.

BE A LAMB


VERSATILE GAMAYBeaujolais is honoured in our April New Arrivals with its easy-to-pair king of the grapes, Gamay. Its crisp notes of red berry and spice deliciously enhance charcuteries and poultry. Thanks to its lovely acidity and supple tannins, it pairs just as well with dishes usually accompanied by a white wine.

This grape is so en vogue right now that even Burgundians can’t resist. They’ve been producing wines from exclusive Beaujolais-cru grapes under the Bourgogne-Gamay appellation since 2011. Closer to home, Ontario has taken a liking to this popular grape and has produced some lovely results, including wines from 13th Street Winery and Tawse Winery, both available in Quebec.

EASY GOURMETSmall Lamb Chops


April 2016 17


WINE AT BRUNCHWith a menu consisting of salads, cheeses, eggs, lamb, ham and smoked salmon – often served all at the same time – wine pairing can be a real head-scratcher. Simplify the selection process by avoiding extremes: Stay away from big, robust and highly tannic reds at Easter brunch (or at any brunch for that matter) as they ruin lighter dishes. Instead, offer a selection of more agreeable wines that fuse favourably with brunch foods and satisfy a range of tastes, whether your guests prefer white, rosé or red. After all, it’s morning (kind of) and lighter cuvées pair better with that time of day and with a meal that extends over long, cheerful conversations. Fittingly, our New Arrivals include a Viognier, a Riesling and a Cabernet Franc from Chinon that all have a modest 11% alcohol content. Try them. We think you’ll be pleased!

APRIL 7

AROMASBLACKBERRY, VIOLETS, MEAT, INCENSE, PEPPER

BODY – FULL

PALATE – GENEROUS

WOOD – EVIDENT


SUGAR LEVEL – DRY

ITALY 2020

CAMPO DI SASSO, INSOGLIO DEL CINGHIALE BIBBONA 2014, TOSCANA$32.50 10483405, 750 ML, 13.5% ABV


As he was looking to expand the vineyards of his Tenuta dell’Ornellaia, Lodovico Antinori stumbled upon this property, discovering strong potential in its rocky soils and hilly terroir.GRAPES: SYRAH, CABERNET FRANC, MERLOT, PETIT VERDOT


WINE REGION FRANCE | BEAUJOLAIS PH

OTO

: PER

KA

RLS

SON

/BK

WIN

E PH

OTO

GR

APH

Y.

Rhône

Villié-Morgon

BurgundyMâcon

The hillsides of the 10 Beaujolais crus, in the northern part of the region (yellow on the map), also produce the wines with the most character. That’s certainly the case for Côte du Py in the renowned Morgon appellation, whose vines perch above the village of Villié-Morgon.

• The exiled grape In 1395, Philip the Bold, the duke of Burgundy, ordered the destruction of all Gamay plants in the Burgundy region and that all attention was to be focused instead on Pinot Noir. He didn’t know that by forcing the grape out and southward – to Beaujolais – the plant would find its optimal expression of terroir. Today, Gamay remains the only authorized red grape in Beaujolais and represents almost its entire wine production. Chardonnay, sometimes blended with Aligoté, makes up only about 1 percent.

• Carbo loading Semi-carbonic maceration is an integral part of the Gamay vinification process in Beaujolais. Entire clusters of grapes are placed directly into vats, resulting in an intracellular fermentation (essentially, within the berry) that generates intense fruit and supple tannins.

• 10 winning crus The south, or Bas-Beaujolais, region produces almost all the nouveau wines, while in the north, 38 villages benefit from the Beaujolais-Villages appellation. The crus occupy only 10 percent of the region’s total vineyards. And the 10 communes that produce them are entitled to have their names on the labels: Saint-Amour, Juliénas, Chénas, Chiroubles, Régnié, Brouilly, Côte-de-Brouilly, Moulin-à-Vent, Fleurie and Morgon. The latter three are the best for aging.

• With food The granite soil in the north and schistose soil in the south generally produce vins de soif (thirst-quenching wines) with enchanting aromas that are marvellous at cocktail hour. Beaujolais pairs particularly well with hams, terrines and charcuteries. Serve nouveau wines at 11ºC or 12ºC, and Beaujolais-Villages and cru wines at 13ºC or 14ºC.

Beaujolais VillagesAOC BeaujolaisAOC Beaujolais crus

P18_Fiche Beaujolais_avril2016_AN_V2.indd 18 2016-02-16 10:17

ARTE−CADEAU

DETAILS AT SAQ.COM/GC

SO MUCH BETTER THAN A CHOCOLATE EGG

161242-SAQ CARTE-CELLIER-ANG.pdf 1 2016-02-03 14:22

Exceptional Chais

DESIGN ON THE VINE

April 201620

P20-27_Architecture vignes_avril2016_AN.indd 20 2016-02-10 14:15

You’d think a glorious château would be impressive enough, but in recent years a number of vineyards and wineries have stretched their imaginations – and budgets – to create equally striking and impressive chais. The motivation behind it all is to build prestige, attract tourists and make better wines.

PHO

TO: P

RIS

MA

BIL

DA

GEN

TUR

AG

/ALA

MY

STO

CK

PH

OTO

.

hould you ever visit Argentina’s spectacular Mendoza region, located in the Andean foothills, try not to miss the architecturally startling Bodega Catena Zapata

in Luján de Cuyo. Shaped like a Mayan pyramid and inaugurated in 2001, the building holds its own against the grandeur of the neighbouring mountains.

Nicolás Catena explains it this way: The winery’s unique visual style is meant to assert the originality and potential of Argentina’s wine industry and its South American identity. “It’s important for us to convey the idea that the wines produced here are different from the European variety,” he says. “The building’s architecture is inspired by what had existed in the Americas before the arrival of the first Europeans. And it signals a new direction for winemaking. The imposing design demonstrates the confidence we have in our ability to produce fine wines comparable with the world’s best.” In short,

it’s a declaration: Pay attention! Something important is happening inside.

A spectacular building may not be an absolute necessity for good winemaking, but it’s clear that for many vintners, architecture and aesthetics are part and parcel of the vision and activity. Bordeaux châteaux have long borne witness to their owners’ successes, but the trend to create distinctive, signature chais has accelerated dramatically over the last three decades, spreading across the planet. And while the most amazing buildings belong in the realm of major estates with deep pockets, attractive tasting rooms and purpose-designed facilities are today common sites in wineries large and small.

CHAIS AS BRAND AMBASSADORS “The reasons for investing in bricks and mortar – or steel, glass, wood and marble – are many,” says Alder Yarrow, a respected wine blogger and jancisrobinson.com U.S. correspondent. “If you own a vineyard and can afford to pay for the design and construction of an extraordinary chai, you’ll probably do it because (a) you feel like working day after day in a congenial space, (b) you expect to make money from wine sales or tourism, and (c) you want your chai to express your identity as a winery owner.”

For the last 15 years or so, Argentina’s wine industry has asserted its originality and potential, notably through avant-garde architecture. The Bodega Catena Zapata is a case in point, with its outlines resembling a Mayan temple.

S

MARCH 24

ARGENTINA CATENA, CHARDONNAY 2014, MENDOZA$20.30 00865279, 750 ML, 13.5% ABV


Bodega Catena Zapata, a pioneer of high-quality wines in Argentina, is also a leader in high-altitude viticulture, a crucial factor for making wines with character and elegance.GRAPE: CHARDONNAY

AROMASAPPLE, PEAR, CORN, VANILLA

BODY – FULL

PALATE – GENEROUS

WOOD – PRONOUNCED


SUGAR LEVEL – DRY

April 2016 21



PHO

TOS:

ALA

MY

STO

CK

PH

OTO

: OLI

VIE

R R

OU

X/S

AG

APH

OTO

.CO

M (

CH

EVA

L B

LAN

C);

KR

ISTA

RO

SSO

W (

PON

ZI);

STE

VE

ELPH

ICK

(M

ON

DA

VI);

F1O

NLI

NE

DIG

ITA

LE

BIL

DA

GEN

TUR

GM

BH

(M

AR

QU

ÉS D

E R

ISC

AL)

.

DESIGN ON THE VINE (CONTINUED)

Like the wine itself, this kind of brand representation is illustrated in a number of ways. In Napa, we think not only of the late Robert Mondavi’s elegant Mission-style complex but also of the eccentric curves of Quixote Winery designed by the extravagant Austrian artist and architect Friedensreich Hundertwasser. And what can we really say about Castello di Amorosa and the astonishing reproduction of a medieval Tuscan castle, accomplished in hand-chiselled stone, where the cellar abuts the “Royal Apartment” and its torture chamber? To each his own...

Robert Mondavi, who died in 2008, was a pioneer both in eye-catching winery architecture and in wine tourism, setting the standard for a great many up-and-coming wine regions. He was convinced that the estate itself could play a pivotal role in creating a North American wine culture and promoting a lifestyle appreciative of life’s finer things.

It was with this same idea that, between 1997 and 2002, Anthony von Mandl built his architecturally impressive Mission Hill Family Estate atop Mission Hill in British Columbia. At the outset, von Mandl commissioned American

Torre de Oña, Rioja Cheval Blanc, Saint-Émilion

Marqués de Riscal, RiojaRobert Mondavi, California

MARCH 24

SPAIN 2019

TORRE DE OÑA, FINCA SAN MARTÍN 2012, RIOJA$19.95 12826184, 750 ML, 14% ABV


Until 2005, this winery made only a single cuvée. Finca San Martín was then added to provide a more modern, fruity and accessible expression, and to showcase an exceptional vineyard in Rioja Alavesa.GRAPE: TEMPRANILLO

AROMASSTRAWBERRY, PLUM, LACTIC NOTES, MOCHA

BODY – MEDIUM

PALATE – GENEROUS

WOOD – EVIDENT


SUGAR LEVEL – DRY

WS 91

April 201622


Bold, iconic chais – all equipped with the latest winemaking technology – are spreading throughout the world. Top left: the Torre de Oña chai in Rioja, Spain; the Château Cheval Blanc chai, Saint-Émilion, France; the Ponzi Winery chai in Sherwood, Oregon. Lower left: the archway entrance to Robert Mondavi’s Mission-style winery in Napa Valley, California; and the Marqués de Riscal complex in Rioja, Spain, designed by acclaimed Canadian-born architect Frank Gehry.

architect Tom Kundig to build a new tasting room. Over time, though, the project was expanded to involve blasting 10,000 cubic metres of rock from the hilltop in order to accommodate underground barrel cellars, a 12-storey bell tower, an outdoor amphitheatre, a restaurant, halls to house artwork and ancient wine artefacts, and vast gardens.

For Mission Hill director of wine education Ingo Grady, the estate has become a true Okanagan Valley icon, a beautiful spot where guests can relax and indulge themselves, enjoying breathtaking views of the valley as well as admiring architectural details like the winery’s dramatic entrance arches.

“It’s a bequest to the region,” Grady explains. “But it’s not the kind of investment you can explain rationally. In fact, a lot of people have called Anthony a madman.”

Even so, the brand has been greatly reinforced, Grady confirms. “When visitors go home, I want them to remember their experience here by opening a bottle of Mission Hill. And for those who drink Mission Hill wine, whether they’ve been here or not, I want it to evoke an image of the vineyard and the Okanagan. In an age of social media, it’s said that each visitor shares his experience with 24 other people. We get 90,000 visitors a year, so just do the math.”

Ponzi Winery, Oregon

MARCH 24

UNITED STATES PONZI, PINOT GRIS 2014, WILLAMETTE VALLEY$25.60 12804348, 750 ML, 13.1% ABV

NUMBER OF CASES:168

Spouses Nancy and Dick Ponzi researched and traveled through Burgundy before deciding to plant vines in Oregon in 1970. The choice was audacious at the time, but the years have shown it was the right one.GRAPE: PINOT GRIS

AROMASAPPLE, PEAR, PINEAPPLE, HONEY, ACACIA, FLORAL NOTES

BODY – MEDIUM

PALATE – GENEROUS

WOOD – UNOAKED


SUGAR LEVEL – DRY

April 2016 23



For several vineyard owners, architecture and aesthetic style become part and parcel of their approach to wine.

PHO

TOS:

ALA

MY

STO

CK

PH

OTO

: RO

LF H

ICK

ER P

HO

TOG

RA

PHY

(M

ISSI

ON

HIL

L); Z

UM

A P

RES

S IN

C (

QU

IXO

TE).

The Mission Hill Family Estate sits atop Mount Boucherie, an inactive volcano overlooking Lake Okanagan. Regarded by owner Anthony von Mandl as a bequest to British Columbia, it has a spectacular arch-shaped entrance, underground barrel cellars, a 12-storey bell tower, an amphitheatre, and other impressive features.


MAKING A STATEMENTAs Nicolás Catena points out, the most grandiose architectural commissions of wine estates are typically motivated by a desire to assert one’s presence on the world stage. The huge Marqués de Riscal complex in Rioja, designed by Frank Gehry, is a case in point. Such a substantial investment has put both the winery and the region firmly on the map. The same goes for Tuscany’s La Rocca, designed by Renzo Piano, yet another internationally acclaimed architect.

And speaking of Tuscany, Marchesi Antinori’s new flagship property on the Chianti hillsides cost its owners

a whopping CAD $170-million, almost three times more than the initial estimate. “We were all in love with the project,” CEO Renzo Cotarello tells Wine Spectator magazine, “and when you’re in love, you’ll find a reason to rationalize that love.” No doubt it was the Antinori way of showing it favoured the long-term view.

Bordeaux is the world’s most fabled wine region. And over the past two decades, cutting-edge chais (featuring all the latest technologies and designed by the world’s most renowned architects) have proliferated like mushrooms. They attest to the economic appeal of crus classés,

April 201624


The Quixote Winery chai, on the Silverado Trail in Napa, California.

whose prices have risen rapidly thanks to increasing international demand.

The latest chai, at Château Margaux, was designed by Norman Foster, creator of the Millau Viaduct in southern France and the astounding Hearst Building in the heart of Manhattan. Construction lasted six years and the inauguration was celebrated with a 500-person dinner prepared by Guy Savoy, chef-owner of the eponymous three-Michelin-starred restaurant in Paris. With its steel columns mimicking nearby trees and a cellar holding 200,000 bottles (some dating as far back as 1848), the modern structure looks stylishly understated thanks to a clay-tile roof that blends in seamlessly

with its neighbouring historic buildings.Margaux thus joins the company of

Cheval Blanc (superb curves designed by Christian de Portzamparc), La Dominique (bright-red walls designed by Jean Nouvel), Cos d’Estournel (whose space-age vat room is equipped with striking ascenseurs à cuves – immense vats encased in glass-elevator shafts) and Pichon-Comtesse de Lalande (a harmonious steel-glass ensemble with fine views over the vineyards), to name only the most outstanding.

These recent buildings can also serve as exemplars for advancing one’s ambitions. Silvio Denz, who acquired the Saint-Émilion Château Faugères in 2005, gave notice

APRIL 7

CANADA 2019

MISSION HILL, PINOT NOIR FAMILY RESERVE 2014, OKANAGAN VALLEY$28.00 11092027, 750 ML, 13% ABV


This majestic estate overlooking Lake Okanagan offers a Pinot Noir whose style and ripe fruit are clearly North American, yet with an elegant expression.GRAPE: PINOT NOIR

AROMASRIPE CHERRY, CINAMMON, ORANGE BLOSSOM, VANILLA

BODY – MEDIUM

PALATE – GENEROUS

WOOD – EVIDENT


SUGAR LEVEL – DRY

April 2016 25


P20-27_Architecture vignes_avril2016_AN_V2.indd 25 2016-02-16 10:22


The rooftops of Vergelegen Estate in South Africa’s Western Cape region. A splendid property dating back to the 1700s, its modern chai is smoothly integrated into the dramatic landscape of the Helderberg Mountains.

of his ambition to play in the major leagues by adding a cellar. Designed by the high-profile Swiss architect Mario Botta, the “wine cathedral” Denz had envisioned was inaugurated in 2009, fine-tuning production and no doubt contributing to the grand cru classé status awarded to the Château three years later.

THE VALUE OF UNDERSTATEMENT In Burgundy, on the other hand, you’d be hard pressed to find such extravagant chais. Even the most cutting-edge installations in that part of the country, while certainly attractive, have a more subdued appearance. Burgundy wineries are generally smaller than their Bordeaux counterparts, which may partially explain the absence of mega-projects in Vosne or Beaune, for example.

But all in all, this moderation represents a very different vision when it comes to building prestige. Perhaps it’s Burgundy’s way of saying that, first and foremost, it’s the wine that counts.

In the final analysis, the best modern chai projects share common characteristics. All devote considerable effort and resources to vinification equipment, including efficient installations, the use of gravity flow, and ESTs (environmentally sound technologies) to promote quality. And that’s all to the good. As Alder Yarrow opines, architectural splendour should never distract from a winery’s raison d’être, which is winemaking. “If a winery owner spends millions on a chai and the wine is not up to par, you can’t help thinking that had he spent just half that on the vines, the results would have been better.” PH

OTO

S: H

EMIS

/ALA

MY

STO

CK

PH

OTO

(P.

26)

; MA

UD

E C

HA

UV

IN; F

OO

D S

TYLI

ST: B

LAK

E M

AC

KA

Y;

AC

CES

SOR

IES

STY

LIST

: CA

RO

LIN

E SI

MO

N (

P. 2

7).

April 201626


RECIPE AT SAQ.COM

ALL ABOUT FRESHNESSHere’s a nifty canapé idea for highlighting this South African Vergelegen that’s also simple and quick to prepare. At aperitif time, spread Chèvre des Neiges over toasted baguette slices. Yes, goat cheese and a racy Sauvignon go together wonderfully: The Chèvre’s natural acidity produces a slight tang that enhances the Vergelegen’s smoky, mineral notes. Next, add a small pink-grapefruit segment – membrane removed – to the canapé. Unusual though it may sound, the fruity citrus taste will round out the finish. Lastly, a touch of mint adds still more freshness, not to mention a welcome hint of spring, and it blends in naturally with the varietal. If no grapefruit is on hand, which would be unfortunate, then any citrus zest you might have will unleash the aromas. You won’t go wrong!

– Alain Lafrance, sommelier

APRIL 7

EASY GOURMETChèvre des Neiges-and Pink Grapefruit Crostinis

SOUTH AFRICA VERGELEGEN SAUVIGNON BLANC 2014$19.95 12817940, 750 ML, 14% ABV


Rich in history and natural beauty, the Vergelegen estate was founded by the governor of the Cape over 300 years ago. Today, it is one of the leading producers in South Africa.GRAPE: SAUVIGNON BLANC

AROMASCITRUS, ALMOND, HERBAL NOTES, FENNEL, BOXWOOD

BODY – MEDIUM

PALATE – GENEROUS

WOOD – UNOAKED


SUGAR LEVEL – DRY

April 2016 27



PAYS 20XX PAYS 20XX PAYS PAYS

Discover the world of Origine Québec products at the SAQ at www.saq.com/originequebec-en

TROUT IN BUTTER SAUCE

Over the past two years, Coteau Rougemont has doubled its wine-growing area to 25 hectares and more than 100,000 plants. The vineyard is now among Quebec’s largest.

Right from the start, the Robert family’s ambitions were clear: making the best possible wines that reflect terroir and in a style that appeals to the widest possible market.

The first crus were bottled in 2010. Signs of the estate’s success are more than promising as it consistently wins accolades and awards.

AT A GLANCE

AROMASAPPLE, PEAR, HONEY, BARLEY SUGAR

BODY – MEDIUM

PALATE – DELICATE

WOOD – UNOAKED

ACIDITY – LIVELY

SUGAR – DRY

CANADA COTEAU ROUGEMONT, VERSANT BLANC 2012$15.65 11957059, 750 ML, 13% ABV

GRAPES: FRONTENAC GRIS, FRONTENAC BLANC

COTEAU ROUGEMONT MONTÉRÉGIE

Limited quantities. Vintages may vary from store to store.

• White wines take the leadLate-harvest wines and icewines have proved successful over the last few years, even breaking into the Asian market. “Our dry white wines have really taken off. They’re our pride and joy,” says winemaker Patrick Fournier, who underscores the quality of Quebec soil in nurturing first-class white wines. “Our goal is to extract terroir quintessence as best we can. For example, we now harvest the Saint-Pépin within a day or two of its ripening so as to capture optimum crispness and clarity.”

• Optimism for the reds When Fournier came home from Luberon, Provence (where he’d been living for 20 years and making wine for 10), he was excited by Quebec’s winemaking know-how and the quality of its grapes. “We’re more than satisfied with our Versant Rouge and Grand Coteau.

They’ve seduced us, and inspired us to do even better. Now that heating degree days (HDDs) are rising, we have recently started planting Pinot Noir. That says it all about our hopes for red wines.”

• Sun-blessed grapes Located on hillsides, the vines are carefully protected from spring frosts. White grapes are planted on the southeast-facing slope to benefit from morning warmth, while the reds occupy the southwest-facing side.

• A tasty pairing Versant Blanc is not aged in barrels, and owes its slightly smoky notes to the terroir itself. Moraine soils provide a healthy dose of minerality and freshness to this blend of Frontenac Gris and Frontenac Blanc. Fournier likes to match it with an old Luberon recipe – Provençal-style pan-fried scallops, with skinned tomatoes, parsley, garlic and olive oil.

Alfred Le Fermier from Compton in the Eastern Townships is a supple cheese with hints of dried fruit and hazelnut. It pairs seamlessly with the Versant, matching its freshness.

PHO

TO: M

AU

DE

CH

AU

VIN

; AC

CES

SOR

IES

STY

LIST

: CA

RO

LIN

E SI

MO

N; F

OO

D S

TYLI

ST: B

LAK

E M

AC

KA

Y.

P28_Origine QC_avril2016_AN_V2.indd 28 2016-02-16 10:27

MARCH 24

WS 91

P. 22SPAIN 2019

TORRE DE OÑA, FINCA SAN MARTÍN 2012, RIOJA$19.95 12826184, 750 ML, 14% ABV


Until 2005, this winery made only a single cuvée. Finca San Martín was then added to provide a more modern, fruity and accessible expression, and to showcase an exceptional vineyard in Rioja Alavesa.GRAPE: TEMPRANILLO

AROMASSTRAWBERRY, PLUM, LACTIC NOTES, MOCHA

BODY – MEDIUM

PALATE – GENEROUS

WOOD – EVIDENT


SUGAR LEVEL – DRY

FRANCE DOMAINE CHASSELAY, LES GRANDS EPARCIEUX 2014, BEAUJOLAIS$19.65 12792092, 750 ML, 12.5% ABV


Sister and brother, Claire and Fabien Chasselay have kept the tradition started by their parents at this family estate, established in 1981. Their 2014 is quite successful.GRAPE: GAMAY

AROMASSTRAWBERRY COMPOTE, RASPBERRY, PEONY, PINK PEPPERCORNS

BODY– MEDIUM

PALATE – GENEROUS

WOOD – UNOAKED

ACIDITY – LIVELY

SUGAR LEVEL – DRY

ROASTED SALMON FILLET CHORIZO-IN-CIDER TAPAS

FRANCE LES CELLIERS JEAN D’ALIBERT, FROU FROU 2014, VIN DE PAYS D’OC$15.95 12783305, 750 ML, 11% ABV


With a name like that, you’d figure the wine would be light and fresh – and you’d be right. Crunchy aromas and a moderate amount of alcohol, lower in calories and lively. A great spring wine.GRAPES: VIOGNIER, SAUVIGNON BLANC

P. 21ARGENTINA CATENA, CHARDONNAY 2014, MENDOZA$20.30 00865279, 750 ML, 13.5% ABV


Bodega Catena Zapata, a pioneer of high-quality wines in Argentina, is also a leader in high-altitude viticulture, a crucial factor for making wines with character and elegance.GRAPE: CHARDONNAY

AROMAS LIME, GREEN APPLE, PEACH, BOXWOOD, MELON, HERBAL NOTES

BODY – LIGHT

PALATE – DELICATE

WOOD – UNOAKED

ACIDITY – LIVELY

SUGAR LEVEL – DRY

AROMASAPPLE, PEAR, CORN, VANILLA

BODY – FULL

PALATE – GENEROUS

WOOD – PRONOUNCED


SUGAR LEVEL – DRY

FRIED CALAMARISHRIMP CURRY WITH COCONUT MILK

ONLINE PRESALE FROM MARCH 17

P. 23UNITED STATES PONZI, PINOT GRIS 2014, WILLAMETTE VALLEY$25.60 12804348, 750 ML, 13.1% ABV

NUMBER OF CASES:168

Spouses Nancy and Dick Ponzi researched and traveled through Burgundy before deciding to plant vines in Oregon in 1970. The choice was audacious at the time, but the years have shown it was the right one.GRAPE: PINOT GRIS

AROMASAPPLE, PEAR, PINEAPPLE, HONEY, ACACIA, FLORAL NOTES

BODY – MEDIUM

PALATE – GENEROUS

WOOD – UNOAKED


SUGAR LEVEL – DRY

SALMON BURGERS

April 2016 29

P29-34_NouvelArrivage_avril2016_AN.indd 29 2016-02-10 14:35

MARCH 24

SPAIN 2019

OTAZU, RESERVA 2008, NAVARRA$24.90 12783292, 750 ML, 14% ABV


In 2009, the exceptional conditions found at Otazu vineyards allowed it to become a Vino de Pago, a distinctive appellation that sits at the highest rung of the Spanish wine hierarchy. GRAPES: CABERNET SAUVIGNON, TEMPRANILLO, MERLOT

AROMASBAKED FRUIT, BASIL, HERBAL NOTES, BUTTER, LICORICE, TOBACCO

BODY – FULL

PALATE – GENEROUS

WOOD – EVIDENT


SUGAR LEVEL – DRY

ITALY 2021

MARCO E VITTORIO ADRIANO, SANADAIVE 2011, BARBARESCO$24.95 12795314, 750 ML, 14.5% ABV


Drawn from the Sanadaive (the Seno d’Elvio river in Piemontese dialect) vineyard, this is a true Barbaresco masterpiece – especially at this price. This family winery is one to watch.GRAPE: NEBBIOLO

ITALY 2021

ROCCA DI FRASSINELLO, ORNELLO 2011, MAREMMA-TOSCANA$27.95 12776965, 750 ML, 14.5% ABV


Born from a joint venture between Castellare and the Barons de Rotschild-Lafite estates, Ornello is named after a wooden lance used to guide cattle in the fields. Cowboys of the Maremma!GRAPES: SANGIOVESE, SYRAH, CABERNET SAUVIGNON, MERLOT

AROMASSTRAWBERRY, TEA, DRIED FLOWERS, POTPOURRI, PINK PEPPERCORNS

BODY – FULL

PALATE – GENEROUS

WOOD – EVIDENT


SUGAR LEVEL – DRY

AROMASBLACK FRUIT, DRIED CRANBERRY, FIGS, CINNAMON, OAK

BODY – FULL

PALATE – STRUCTURED

WOOD – EVIDENT


SUGAR LEVEL – DRY

V 91 WS 91

SKIRT STEAK WITH SHALLOTS ITALIAN-STYLE GRILLED BEEF DUCK BREASTS WITH FIGS


P. 9FRANCE CHÂTEAU THIVIN, LES SEPT VIGNES 2014, CÔTE DE BROUILLY$23.95 12806651, 750 ML, 13% ABV


The Côte de Brouilly appellation is located on the slopes of Mont Brouilly, resulting in wines that are a little more robust than those of the Brouilly appellation located in the valley below. GRAPE: GAMAY

AROMASRASPBERRY, STRAWBERRY, BEETS, LACTIC NOTES, HERBAL NOTES

BODY – LIGHT

PALATE – DELICATE

WOOD – UNOAKED

ACIDITY – LIVELY

SUGAR LEVEL – DRY

ARUGULA-AND-BEET SALAD

FRANCE 2019

GEORGES DUBŒUF, CÔTE DU PY 2011, MORGON$19.95 12792287, 750 ML, 13% ABV


A well-known “lieu-dit” in the Morgon cru, Côte du Py covers a hillside whose soils are rich in manganese and iron oxide – minerals that are known for their ability to foster more structured wines.GRAPE: GAMAY

AROMASBLUEBERRY, CHERRY, LACTIC NOTES, FOREST FLOOR, TEA

BODY – MEDIUM

PALATE – GENEROUS

WOOD – SUBTLE


SUGAR LEVEL – DRY

MUSTARD-BRAISED HAM

April 201630


SOURCES CITED:

V : Vinous, A. Galloni, S. Tanzer (out of 100) WA : Wine Advocate, Robert Parker (out of 100)WS : Wine Spectator (out of 100)

ICON LEGEND

hold until the year indicated

WHITE WINE RED WINE

drink now drink now through the year indicated

The potential longevity of a wine when stored in the proper conditions. Note that this is simply a guideline, with the exceptions – and they are numerous! – proving the rule.

Favourite Cellier Value Picks WINE PROFILE CHART

Presence and intensity of acidity, body, wood and other elements at the time of tasting.

P. 15FRANCE 2023

THIBAULT LIGER-BELAIR, LES VIEILLES VIGNES 2013, MOULIN-À-VENT$39.75 12792893, 750 ML, 13% ABV


Known for his Côte de Nuits wines, Thibault Liger-Bélair started thinking about buying vineyards in a Beaujolais cru after studying in the region. It was a dream that came true in 2011.GRAPE: GAMAY

ITALY 2020

FARNESE, EDIZIONE CINQUE AUTOCTONI 2012$38.75 11096917, 750 ML, 14% ABV


An original blend of five southern Italian grape varieties, this wine can’t use any appellation or vintage because the grapes come from both Puglia and the Abruzzi regions. Unique and worth trying.GRAPES: MONTEPULCIANO, PRIMITIVO, NEGROAMARO, SANGIOVESE, MALVASIA ROSSA

AROMASBLACKBERRY, VIOLETS, BLACKCURRANT, ROSE PETAL, SPICE

BODY – MEDIUM

PALATE – GENEROUS

WOOD – EVIDENT


SUGAR LEVEL – DRY

AROMASBLUEBERRY, BLACKBERRY JAM, BLACK OLIVE, CHOCOLATE, VANILLA, CLOVES

BODY – FULL

PALATE – GENEROUS

WOOD – PRONOUNCED

ACIDITY – DISCREET

SUGAR LEVEL – OFF DRY

FRANCE 2025

CHÂTEAU HAUT FAUGÈRES 2010, SAINT-ÉMILION GRAND CRU$39.75 12817894, 750 ML, 14.5% ABV


This Château worked hard to be included in the grands crus classés of Saint-Émilion in 2012, so you won’t be surprised to discover its great depth and modern-style character in such an exceptional vintage.GRAPES: MERLOT, CABERNET FRANC, CABERNET SAUVIGNON

AROMASBLUEBERRY, BLACKCURRANT, LICORICE, GRAPHITE, OAK, COCONUT

BODY – FULL


WOOD – PRONOUNCED


SUGAR LEVEL – DRY

ITALY 2018-2030

GAJA, DAGROMIS 2011, BAROLO$86.75 11212501, 750 ML, 14.5% ABV


Made from vineyards located in two of Barolo’s best crus (bought from the Gromis family in 1995), this is a wine with great finesse and made with all the usual precision that Gaja is known for.GRAPE: NEBBIOLO

ITALY 2027

CASANOVA DI NERI, TENUTA NUOVA 2010, BRUNELLO DI MONTALCINO $89.50 12833721, 750 ML, 15% ABV


This charming Brunello, known for its supple structure and its silky substance, shows its style particularly well in the 2010 vintage, which has received great critical praise. A jewel of a wine.GRAPE: SANGIOVESE

AROMASSTRAWBERRY, TOBACCO, LICORICE, DRIED HERBS

BODY – FULL


WOOD – EVIDENT


SUGAR LEVEL – DRY

AROMASFIGS, GRAPES, LICORICE, TOBACCO, BAKING SPICE, CEDAR

BODY – FULL

PALATE – GENEROUS

WOOD – EVIDENT


SUGAR LEVEL – DRY

WA 100

SUNNYSIDE TARTS WITH CHORIZO TEXAS-STYLE PRIME RIB LEG OF LAMB NEBBIOLO-BRAISED BEEF LAMB CHOPS WITH HERBS

MARCH 24 ONLINE PRESALE FROM MARCH 17

April 2016 31


APRIL 7

Products are available in limited quantities. No layaways are permitted until the Monday following the release of the products. Prices are subject to change without notice.

FRANCE SIGNÉ VIGNERONS, CHÂTEAU DU SOUZY 2014, BEAUJOLAIS-VILLAGES$16.20 10837390, 750 ML, 12.5% ABV


Award-winning cooperative Signé Vigerons brings together a group of passionate producers who are looking to showcase the terroirs of Beaujolais in their various cuvées.GRAPE: GAMAY

AROMASRASPBERRY, VIOLETS, BANANA, BEETS

BODY – LIGHT

PALATE – DELICATE

WOOD – UNOAKED


SUGAR LEVEL – DRY

GERMANY SELBACH OSTER, ZELTINGER HIMMELREICH KABINETT HALBTROCKEN 2014, MOSEL SAAR RUWER$19.65 00927962, 750 ML, 11% ABV


Drawn from a vineyard stretching over seven kilometres along the Mosel River with exceptional climatic conditions, this wine comes from the Zeltinger Himmelreich terroir. It offers good exposure and a range of slopes.GRAPE: RIESLING

P. 27SOUTH AFRICA VERGELEGEN SAUVIGNON BLANC 2014$19.95 12817940, 750 ML, 14% ABV


Rich in history and natural beauty, the Vergelegen estate was founded by the governor of the Cape over 300 years ago. Today, it is one of the leading producers in South Africa.GRAPE: SAUVIGNON BLANC

AROMASLEMON, LIME, HONEYDEW MELON, PEACH, ACACIA

BODY – LIGHT

PALATE – DELICATE

WOOD – UNOAKED

ACIDITY – LIVELY


AROMASCITRUS, ALMOND, HERBAL NOTES, FENNEL, BOXWOOD

BODY – MEDIUM

PALATE – GENEROUS

WOOD – UNOAKED


SUGAR LEVEL – DRY

P. 12 FRANCE 2017

NICOLAS GROSBOIS, LA CUISINE DE MA MÈRE 2014, CHINON$19.95 12782441, 750 ML, 11.5% ABV


Nicolas Grosbois took over this small, nine-hectare family estate in 2008. Easy-drinking and friendly, this is a pure expression of Cabernet Franc. What’s not to like?GRAPE: CABERNET FRANC

FRANCE DOMAINE PIRON-LAMELOISE, QUARTZ 2014, CHÉNAS$23.15 10367412, 750 ML, 13.2% ABV


The smallest of the Beaujolais crus is well showcased on this steep vineyard farmed by Dominique Piron. The cuvée’s name comes from its granite soils covered with quartz crystals.GRAPE: GAMAY

AROMASRASPBERRY, RED PEPPER, VIOLETS, SPICE, SMOKE, GRAPHITE

BODY – MEDIUM

PALATE – GENEROUS

WOOD – SUBTLE


SUGAR LEVEL – DRY

AROMASRED FRUIT, BLUEBERRY, VIOLETS, PEPPER, INCENSE, MINERAL NOTES

BODY – MEDIUM

PALATE – GENEROUS

WOOD – UNOAKED

ACIDITY – LIVELY

SUGAR LEVEL – DRY

VEGETARIAN CURRYGRILLED-CHICKEN SALAD WITH RASPBERRY VINAIGRETTE SALMON-AND-BEET CROQUETTES

BLACK PUDDING WITH APPLESAUCE

CHÈVRE DES NEIGES-AND-PINK GRAPEFRUIT CROSTINIS


April 201632


APRIL 7

P. 25CANADA 2019

MISSION HILL, PINOT NOIR FAMILY RESERVE 2014, OKANAGAN VALLEY$28.00 11092027, 750 ML, 13% ABV


This majestic estate overlooking Lake Okanagan offers a Pinot Noir whose style and ripe fruit are clearly North American, yet with an elegant expression.GRAPE: PINOT NOIR

AROMASRIPE CHERRY, CINAMMON, ORANGE BLOSSOM, VANILLA

BODY – MEDIUM

PALATE – GENEROUS

WOOD – EVIDENT


SUGAR LEVEL – DRY

P. 17ITALY 2020

CAMPO DI SASSO, INSOGLIO DEL CINGHIALE BIBBONA 2014, TOSCANA$32.50 10483405, 750 ML, 13.5% ABV


As he was looking to expand the vineyards of his Tenuta dell’Ornellaia, Lodovico Antinori stumbled upon this property, discovering strong potential in its rocky soils and hilly terroir.GRAPES: SYRAH, CABERNET FRANC, MERLOT, PETIT VERDOT

AROMASBLACKBERRY, VIOLETS, MEAT, INCENSE, PEPPER

BODY – FULL

PALATE – GENEROUS

WOOD – EVIDENT


SUGAR LEVEL – DRY

P. 11 FRANCE 2018

CLOS DE MEZ, LA DOT 2011, FLEURIE$26.95 12792981, 750 ML, 13% ABV


After being wowed by tastings of old Beaujolais vintages, Marie-Élodie Zighera, the wife of Vosne-Romanée’s J.P. Confuron, decided to show that the region can produce truly age-worthy wines. GRAPE: GAMAY

ITALY 2020

PAOLO CONTERNO, A MONT 2013, LANGHE$24.95 12795947, 750 ML, 14% ABV


Giorgio Conterno, head of one of the best estates in Piemonte, delivers again with this brilliant Nebbiolo, faithful to the reputation of this solid family business founded by Paolo Conterno in 1886.GRAPE: NEBBIOLO

ITALY 2019

LE MICCINE, MERLOT CARDUUS 2010, TOSCANA$34.50 12798398, 750 ML, 14% ABV


After impressing us with its delicious Chianti wines, this small seven-hectare estate is back with a Merlot that shows how the region’s potential goes way beyond Sangiovese.GRAPE: MERLOT

AROMASCHERRY, THYME, BLACK FRUIT, CHERRY PIT

BODY – MEDIUM

PALATE – GENEROUS

WOOD – SUBTLE

ACIDITY – LIVELY

SUGAR LEVEL – DRY

AROMASCHERRY, LICORICE, DRIED FRUIT, TAR, STRAWBERRY, PINK PEPPERCORNS

BODY – FULL


WOOD – EVIDENT

ACIDITY – LIVELY

SUGAR LEVEL – DRY

AROMASBLACKBERRY, BLUEBERRY, TOBACCO, LICORICE, ANIMAL NOTES, OAK

BODY – FULL

PALATE – GENEROUS

WOOD – PRONOUNCED


SUGAR LEVEL – DRY

DUCK CONFIT SALAD, FIG-AND-PROSCIUTTO SALADGRILLED RIB STEAK

SPICY ITALIAN-SAUSAGE BROCHETTES

BEER-MARINATED FLANK STEAK, SMALL LAMB CHOPS

VEAL CHOPS WITH MUSHROOM SAUCE


April 2016 33


APRIL 7

SPAIN 2024

COMPAÑÍA VINÍCOLA DEL NORTE DE ESPAÑA, IMPERIAL GRAN RESERVA 2009, RIOJA$51.50 12203796, 750 ML, 13.5% ABV


No effort was spared to maintain the quality and status of this cuvée whose 2004 vintage was named number one wine of the year by Wine Spectator. Powerful and elegant, it is sure to impress.GRAPES: TEMPRANILLO, GRACIANO, MAZUELO

AROMASBLACK FRUIT, BLACKCURRANT, VIOLETS, OAK, LICORICE, BAKING SPICE, BUTTER

BODY – FULL

PALATE – GENEROUS

WOOD – PRONOUNCED


SUGAR LEVEL – DRY

AROMASBLACKCURRANT, PLUM, VIOLETS, TOBACCO, CEDAR, OAK

BODY – FULL

PALATE – GENEROUS

WOOD – PRONOUNCED

ACIDITY – DISCREET


ITALY 2018-2032

ORNELLAIA 2013, BOLGHERI SUPERIORE$199.00 11973238, 750 ML, 14.5% ABV


Vintage after vintage, this estate maintains the highest quality standards possible. Rigorous work, from vineyard to bottling, makes for a mythical wine worth collecting.GRAPES: CABERNET SAUVIGNON, MERLOT, CABERNET FRANC, PETIT VERDOT

ITALY 2024

BRANCAIA, ILATRAIA 2012, TOSCANA$68.25 10483317, 750 ML, 14.5% ABV


Swiss couple Bruno and Brigitte Widmer fell in love with this Chianti estate, which they restored in every way. They’ve been making exemplary wines there, like this generous and persistent red.GRAPES: CABERNET SAUVIGNON, CABERNET FRANC, PETIT VERDOT

ITALY 2018-2032

MARCHESI ANTINORI, SOLAIA 2012, TOSCANA$247.00 12274885, 750 ML, 13.5% ABV


The Antinoris were among the first to start producing the now-famous Supertuscans. Created in 1978, Solaia has become a timeless classic, recognized for its finesse and elegance.GRAPES: CABERNET SAUVIGNON, SANGIOVESE, CABERNET FRANC

AROMASBLACKCURRANT, BLACK CHERRY, TOBACCO, LEATHER, SPICES, OAK

BODY – FULL


WOOD – EVIDENT


SUGAR LEVEL – DRY

AROMASBLACKBERRY, CANDIED CHERRY, COCOA, TOBACCO, BAKING SPICE, BALSAMIC NOTES, OAK

BODY – FULL


WOOD – EVIDENT


SUGAR LEVEL – DRY

BEEF TENDERLOIN WITH BLUE-CHEESE BUTTER

FLANK STEAK WITH RED-WINE SAUCE VENISON CHAMPVALLON

DUCK BREASTS WITH CHERRY-AND-BALSAMIC-REDUCTION SAUCE


UNITED STATES 2020

ROBERT MONDAVI, CABERNET SAUVIGNON 2013, NAPA VALLEY$34.75 00255513, 750 ML, 13.5% ABV


The son of Italian immigrants, Robert Mondavi was known as a pioneer of California wine. He also encouraged the use of many new technologies and championed the marketing of varietal wines.GRAPE: CABERNET SAUVIGNON

AROMASPLUM, BLACKCURRANT, TOBACCO, BLUEBERRY, PASTRY

BODY – FULL

PALATE – GENEROUS

WOOD – EVIDENT


SUGAR LEVEL – DRY

BEEF STEW

V 94 WS 93

WS 94 V 94WA 96

V 94

April 201634


My SAQ advisor

quickly noticed

my penchant

for châteaux.

SAQ Inspire is evolving!You can now view your purchase history online

in your personal space and share it with your advisor for even more personalized service.

Visit SAQinspire.com

Certain conditions apply. Details on SAQ.COM and SAQinspire.com

161240-SAQ INSPIRE-CELLIER-ANG.pdf 1 2016-02-08 09:32

domainest-jacques.com

NEWER

THAN

NEW WORLD

WINE.

161241-DOMAINE ST-JACQUES-ANG.pdf 1 2016-02-03 14:33

Documents

EASTER MADE EASYs7d9.scene7.com/is/content/SAQ/eCatalog/Cellier/Cellier_avril_2016_en.pdffather, John, became Hughes’ agent, and along with Withenshaw, the trio produced Hughes’