Occasions Alberta Wiinter 2012

Now the crisp refreshment of Chardonnay or Pinot Grigio can f it into yourbalanced lifestyle —all thanks to skinnygrape.

fabulous flavour. eighty calories.**Based on a 142 mL serving.

NEW!

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Winter | 2012

InsideWelcome 4Drink of the Season 6Themed Celebration 9Mixology 18Grape Expectations 22Liquid Lexicon 26Last Bite 30

On the CoverThis winter we’re talking dark ales - withtheir flavours of caramel, chocolate, coffeeand smoke (among others), they’re theperfect pairing for a fireside get-together.

Themed Celebration Grape Expectations

Mixology On the Cover

CONTENTS

4 Occasions Winter 2012/13

WELCOME

WELCOME | The Fall Issue

Soup’s OnOutdoor activities are a big partof most Alberta residents’winter schedule. We’ve deviseda menu featuring hearty soups,designed for an after-ski, skatingor tobogganing party. Thesecomfort foods are guaranteedto warm you and your guests up

after a day out enjoying the fresh, brisk winter air.Enjoy the recipes in our Themed Celebration article,found on page 9.

Inspired by the ClassicsWhat better time to curl up infront of a fire than a coldAlberta winter’s eve? Wesuggest putting on an oldmovie with a bag of popcornand a warming cocktail. In ourMixology feature, found onpage 20, we’re serving upsome classic cocktails inspiredby Mad Men and the Rat Pack.

ATaste of BordeauxBordeaux is one of the mostrevered wine regions in theworld. It is also one of its mostdifficult to understand. We’veprovided you a crash courseon Bordeaux. Read ourGrape Expectations feature onpg 22 and discover for yourselfwhy the wines of Bordeaux areso loved by wine enthusiastsand collectors alike.

Ebony BeautiesIf you are going to hibernate inyour home this winter, do itwith a tall glass full of a rich,dark beer. Adam Morinuncovers the origins of classicdark beer styles and serves up asimple but delicious Black andTan recipe. Find our darkbeer-inspired Liquid Lexiconfeature on page 26.

WinterContentment

to aof

Let me be your latin lover.

Please enjoy responsibly.

IT TAKES CONFIDENCE TO GO UNOAKED

Introducing Naked Grape Malbec, Argentina’s favourite varietal and a bold new addition to our collection. With the smooth flavours of plum and blackberry, your taste buds will say “Hola!” Try our complete line-up of unoaked wines and join us on

DRINK OF THE SEASON | Winter

CRAN-CITRUSPROSECCOPUNCHServes 1Ingredients1 cup sugar1 cup water2 oranges, zested, juiced4 cups cranberry juice1 bottle ProseccoOrange slices for garnish

Directions1. Place the sugar, water andorange zest in pot overmedium-high heat.

2. When the sugar dissolves,remove from the heat andlet cool.

3. Combine the orange juice,cranberry juice and sugar andwater solution (simple syrup) ina large container or punch bowl.

4. Ladle punch into glasses and topwith equal amounts of Prosecco.

5. Add orange slices to each glassand serve.

THE TASTE OF

winter


ENJOY RESPONSIBLY. GREY GOOSE AND THE GREY GOOSE DEVICE ARE REGISTERED TRADEMARKS. VODKA – 40% ALC. BY VOL.

FACEBOOK .COM /GREYGOOSE


Winter’s here! Time to bundle up for cold weather fun;skiing, snowboarding, skating or sledding. After a brisk dayoutside, get the gang together back at the house or chaletfor a pot of hearty stew and spiked hot chocolate.

Après-ski (or skate, or sled) parties should be relaxed andeasy; hot soup simmering gently on the stove and a stack ofbowls and spoons (and homemade biscuits) at the ready.

Make a soup buffet by placing covered ceramic pots orsoup tureens on home-made trivets out on the buffet,

Soup’son!

By Liz Feltham


Directions1. Heat the oil in a heavy-bottomed pot overmedium heat.

2. Add the garlic, celery, red onion, andjalapeno pepper and cook until softened.

3. Place a rounded teaspoon of the filling intoeach cup. Top each with a sprinkle (1/2tsp) of Parmesan.

4. Add the beans, corn, vegetable stock andtomatoes.

5. Bring the stew to a simmer; stir and serve.

FOOD | Themed Celebration

and let guests help themselves. We’veadded a crafty chalkboard menu to ourbuffet, so guests know which wonderfulsoup awaits them in each pot.Be sure to provide potholders and lots ofladles for ease of service, and don’t forgetthe drinks. Set out a Thermos or two of hotchocolate (adult and kid friendly versions)and let the warmth of hot soup and goodcompany drive away the icy chill.

Spicy Corn & Black Bean Stew

Spicy Corn&Black Bean StewServewith RavenswoodVintnersBlend Zinfandel (California)Serves 4-6Ingredients1 tsp olive oil3 cloves garlic, crushed½ cup diced celery¼ cup diced red onion1 tsp chopped jalapeno pepper1 cup cooked black beans½ cup corn kernels½ cup vegetable stock1 cup canned crushed tomatoes

OUR HOLIDAY PARTIES GO BACK 150 YEARS.

YOURS STARTS TONIGHT.

/BacardiFollow our storyPLEASE DRINK RESPONSIBLY. © 2012. BACARDI, THE BAT DEVICE AND OAKHEART ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED. SUPERIOR, GOLD AND BLACK RUMS – 40% ALC. BY VOL. OAKHEART RUM WITH NATURAL FLAVOURS & SPICES – 35% ALC. BY VOL.

/Bacardi© 2012. BACARDI, THE BAT DEVICE AND OAKHEART ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY

LIMITED. SUPERIOR, GOLD AND BLACK RUMS – 40% ALC. BY VOL. OAKHEART RUM WITH NATURAL FLAVOURS & SPICES – 35% ALC. BY VOL.


Sweet Potato&Bourbon SoupServewith Calona Artist Chardonnay(British Columbia)Serves 4-6Ingredients4 slices bacon, diced2 large sweet potatoes, cubed1medium yellow potato, cubed1 tsp flour2 cups vegetable stock½ oz Bourbon

Directions1. Cook the bacon in a large, heavy-bottomedpot over medium heat.

2. When the bacon begins to crisp, drain offthe fat, reserving one teaspoon.

3. Set the bacon aside, return fat to pot andadd the sweet potatoes and yellow pota-toes.

4. Cook over low-medium heat, covered,until the potatoes are tender.

5. Sprinkle flour over the vegetables and con-tinue cooking for two to three minutes.

6. Slowly add the vegetable stock, stirringcontinually, until the broth is thickened.

7. Add the bourbon and serve.


Sweet Potato & Bourbon Soup

Chicken & Chorizo Stew

Chicken&Chorizo StewServewith Tapena Sangre de Toro(Spain)Serves 4-6Ingredients1 tbsp butter¼ cup diced yellow onion½ cup diced celery½ cup diced carrots1½ cups chicken stock1 tbsp all-purpose flour1 cup diced potato, washed and unpeeled1½ cups diced chorizo* (spicy dry-cured Spanishsausage)1½ cups diced cooked chickenSalt& pepper to taste

Directions1. Heat the butter in a large, heavy-bottomedpot over medium heat.

2. Add the onion, celery and carrots and cookuntil softened, stirring occasionally.

3. Sprinkle the flour over the vegetables andsauté. Stir for two to three minutes, untilthe flour has absorbed butter.

4. Slowly pour in the chicken stock; bring to asimmer and then add the potatoes.

5. Continue simmering until the potatoes arecooked.

6. Add the chorizo, chicken and season withsalt and pepper; serve.

Editor’s Tip:Be sure to get a Spanish-style chorizo as theyare already cooked (technically speaking,they have been cured). If you can’t find Span-ish-style chorizo, you can useMexican style,but you will need to cook the sausages first.



Talking Turkey SoupServewith Peller Family SeriesChardonnay (British Columbia)Serves 4-6Ingredients3 cups turkey stock (prepare as per chickenstock)¼ cup uncooked pearl barley½ cup diced carrot½ cup diced onion½ cup diced celery½ cup diced turnip½ cup diced cooked turkey½ teaspoon summer savoury¼ teaspoon dried sage leavesSalt & pepper to taste

Directions1. In a large, heavy-bottomed pot over high

heat, bring turkey stock to a boil.2. Add the barley and then reduce the heatto low. Cover and simmer 25-30 minutes,stirring occasionally.

3. Add the carrot, onion, celery and turnipand continue to simmer, uncovered, foranother 25-30 minutes. The barley shouldbe soft and vegetables should be tender.

4. Stir in the turkey, savoury and sage. Seasonwith salt and pepper; serve.

Chill Busting ChiliServewith Rickard’s RedAleServes 4-6Ingredients4 strips uncooked bacon, roughly chopped½ cup chopped onion4 cloves garlic, chopped fine

1 tbsp finely chopped fresh jalapeno peppers2 lb lean ground beef4 cups canned diced tomatoes, undrained1 tbsp tomato paste2 cups cooked red kidney beans1 tbsp chili powder2 tsp ground cumin½ tsp dried oreganoSalt& pepper to taste

Directions1. In a large pot over medium heat, cookbacon for two to three minutes, stirring sothe bacon doesn’t stick.

2. Add the onion, garlic and jalapeno andcook for a further one to two minutes,until softened.

3. Add the ground beef and cook until crum-bly and no longer pink.

Talking Turkey Soup Chill Busting Chili

enjoy [yellow tail] responsibly

Ring in the holidays at wineorchestra.ca

White Hot Chocolate / Dark Hot Chocolate



4. Stir in the tomatoes, tomato paste, beans,chili power, cumin, oregano and continuesimmering for at least 30 minutes to allowthe flavour to develop.

5. Season with salt and pepper to taste; serve.

White Hot ChocolateServes 4Ingredients8 oz white chocolate, finely chopped¾ cup heavy cream3 cupsmilk4 oz Bailey’s Irish Cream Liqueur

Directions1. Melt the chocolate in a double boiler overmedium heat.

2. While the chocolate is melting, heat themilk and cream in a heavy saucepan just

until simmering; stir in the melted choco-late.

3. Add the Bailey’s Irish Cream Liqueur andserve.

Editor’s Tip:Omit the cream liqueur to make a kid-friendly version.

DarkHot ChocolateServes 4Ingredients2 oz unsweetened dark chocolate2 cups milk1 cup heavy cream2 eggs½ cup sugar1 tsp pure vanilla extract4 oz Kahlua

Directions1. Melt chocolate in a double boiler over amedium burner.

2. In a heavy saucepan heat the milk andcream just until simmering.

3. In a large bowl, beat eggs and sugar untilpale yellow, stir in vanilla extract and theliqueur.

4. Slowly, pour the hot milk and creammix-ture into the melted chocolate and stirwell.

5. Whisking steadily, slowly pour the egg mix-ture into the chocolate cream.

6. Blend until heated through. Add theKahlua and serve.

Editor’s Tip:Omit the liqueur to make a kid friendlyversion.

Occasions Winter 2012/1318

Serves 1Ingredients1 sugar cube

2 dashes bittersSplash soda water2 oz Canadian Club

Orange Slice

Directions1. Soak a sugar cube with two dashes of bit-

ters and place in an old fashioned glass.2. Add a splash of soda water and muddle.3. Fill with the Canadian Club and garnish

with an orange slice.

Editor’s TipYou can spice up this classic recipe by

substituting Canadian Club Dock 57 SpicedCanadian Whisky for the Canadian Club.

OldFashioned

InspiredBythe60s Before the men and women at Sterling

Cooper Draper Pryce advertising agencymadethe 60s cool again, in the highly

popular Mad Men series, there wasof course, the Rat Pack, whose legend

has never died. Invite friends over to watchold movies and serve them classic-cinema

cocktails with retro-inspired hors d’oeuvres,such as Deviled Eggs, Pigs in a Blanket

and Swedish Meatballs. Make them yourselfor do as Betty Draper would do and have

them made for you. Remember;arrange taxis or designate a driver to seeguests safely home. As avid golfer Dean

Martin once said, “If you drink, don't drive.Don't even putt.”

BEVERAGES | Mixology

When he’s not drinking Canadian Clubstraight up, Mad Men’s Don Draper uses it

to make an Old Fashioned cocktail.


Gibson MartiniRoger Sterling, one of the two managingpartners of Sterling Cooper Draper Pryceadvertising agency gets his inspiration froma Gibson Martini.

Serves 12 oz Smirnoff Vodka

½ oz dry vermouth

3 cocktail onions

Directions1. Place the vodka and vermouth in a mix-ing glass filled with ice.

2. Stir until cold then strain into a chilledmartini glass.

3. Garnish with cocktail onions.



A Gentleman’sDrinkTruth be told, Frank Sinatra enjoyed hiswhiskey. His preferred drink included fourice cubes, two fingers of whiskey and asplash of water. So why verge to far fromhis favourite drink?

Serves 12 oz Jack Daniels Tennessee Whiskey

Splash of water

Directions1. Add four ice cubes to an old fashionedglass and top with Jack Daniels and asplash of water.

2. If you want to drink it like Frank would,don’t hold the glass by the rim. Cup theglass with a cocktail napkin.


22Occasions Winter 2012/13

Bordeaux Crash CourseThere’s a certain enigmatic quality toBordeaux. How do you know which wine tobuy? Is the vintage the most importantdeterminant of quality or is it the vineyardor the winery? The great chateaux ofBordeaux have purposively built a great wallbetween themselves and the consumer overthe last thousand years. We’ll try and breakdown the barriers to provide you someinsight into the inner workings of Bordeauxand how that relates back to the quality ofwine in your glass.

Historical Context:When HenryMet EllieThe Romans originally brought grape vinesto Bordeaux, but it wasn’t until the MiddleAges that Bordeaux established itself as thedominant player in the French wine industry.

In 1152, Henry II married Eleanor ofAquitaine and England gained control overBordeaux. From this period on Britainbecame the principal customer of theBordeaux wine industry. Bordeaux’s fortunerose and fell over the next few hundredyears based on the tenuous relationshipbetween England and France, but regardlessof the conflict English wine enthusiasts

never lost their love for Claret (the Englishterm for Bordeaux wines). This relationshipbetween England and France has definedthe Bordeaux wine industry ever since.Eventually British, Irish and later Germansand Dutch settled in Bordeaux. They wouldbecome the merchant class, working thedockyards, ensuring Bordeaux would betransported to England and around theworld. Those shippers took on the responsi-bility of buying barrels of Bordeaux, agingthem and shipping them to market. Theyeventually became known as negociantsand, in fact, it was their name that becamethe standard of excellence. Hence some ofBordeaux’s greatest wines continue to bearEnglish names such as Chateau Palmer.

To this day the negociants play an importantrole in how wine is sold, although they nolonger age the wine in barrels. Following

A Taste ofBordeaux

GRAPE EXPECTATIONS | Bordeaux



World War II, the Chateauxtook back the responsibility ofaging their wines in barrels andbottling their wines, but con-tinue to rely on the negociantsto sell their wine around theworld. With such a long historyperfecting the Bordeaux winestyle, is there any wonder whytheir great wines are revered bywine enthusiasts and collectorsaround the world?

Basics of theBlend:TheEncépagementAll Bordeaux wines, regardless if they are dryor sweet white wines, rosé or red wines, areblends. The blend of a particular winery inBordeaux is known as the encépagement,while the individual grapes are known as thecépages. Why? There are a few reasons.There is a little economics at play, terroirand winemaking. Let’s discover the grapesand discuss the rationale of the blend.

Team Red:Cabernet Sauvignon: Cabernet Sauvignonis full and tannic with characteristic cassisfruit, mint and develops cedar notes withage. It gives body and structure and intensityof colour to the blend and also contributesto the longevity of wines. Mostly found inthe gravelly soils of the Medoc, although alittle is found throughout Bordeaux. Caber-net Sauvignon is the last to ripen so it’s less

favourable where the growing season isshorter. The end result is the wines of theMedoc are more angular, long living andmore often closed (less aromatic) in youthcompared to Right Bank wines.Merlot:Merlot adds plump, succulent fruit,a round texture, fullness of body and alco-hol. It’s softer in acid and lower in tannin. Ithelps to round out and complement thetougher Cabernet Sauvignon in youth. Mer-lot loves cool soils such as clay, foundthroughout Bordeaux, but more dominantin the Right Bank (the large area on the rightside of Gironde Estuary and DourdogneRiver). By far the largest planted varietal inBordeaux. Even in the Medoc where Caber-net is king, Merlot plays a very importantrole not only for its role in the blend, butalso it’s more likely to ripen in a cool vin-tage. The result is the wines of the Right

Bank are more unctuous andmore fruit forward in youth.

Cabernet Franc: This variety isconsiderably lighter in bodyand structure (softer tannins)than its Cabernet cousin. Itadds perfume and earthy sea-soning to the blend. Because ofits earlier ripening and prefer-ence for limestone soils, Caber-net Franc is preferred overCabernet Sauvignon in muchof St. Emilion and Pomerol.The others:Malbec addscolour and rich, earthy flavour,while Petit Verdot can offer

aromas such as pencil shavings along withcolour and tannin. Finally, the little usedCarmenere can add mocha notes whenpicked fully ripe.

TeamWhite:Sauvignon Blanc from Bordeaux tends tobe less pungent and zippy than regionswhere it shines as a varietal. In Bordeaux,Sauvignon Blanc tends towards a lighter,crisper style with some refreshing acidity,the perfect balancing partner for the otherprimary white grape – Semillon. Notably itlends a fresh character to the great whitewines of the Graves. The best of these winesnow enjoy oak maturation. Its acidity andfreshness also plays an important role in Bor-deaux’s other great wines, the famousdesserts wines of Sauternes, Barsac andMonbazillac.


Semillon produces a rich, viscous and some-what ‘waxy’ textured wine of relatively highalcohol and low acidity. It’s intensity offlavour benefits greatly from being blendedwith Sauvignon Blanc’s natural acidity. Semil-lon’s fruit intensity, thin skin and susceptibil-ity to Botrytis make it of particularimportance in the sweet wine areas such asBarsac and Sauternes.

Muscadelle adds aromatic spiciness andgrapey richness. Used in moderation, it addsanother dimension to Bordeaux whites,both dry and sweet.

Appellation versusClassification:Like all French wine regions, the wines ofBordeaux are organized by their place of ori-gin (appellation) known now as AOP (Ap-pellation d’Origine Protégée). Wines fromthe largest regions, and subject to the leaststringent production methods, are labelled

with a regional designation such as Bordeauxor slightly more defined areas such as theMedoc or Haut-Medoc. Finer wines areoften labelled from a smaller commune witha more defined terroir and are made accord-ing to stricter regulations. Some of the mostfamous include the Medoc’s Pauillac andMargaux AOP or across the Gironde on theRight Bank there is Saint-Emilion andPomerol.

There is an argument to be made that interms of quality wines in Bordeaux the vari-ous classification systems play a greater rolethan appellation. The most famous classifi-cation system is Bordeaux’s 1855 Classifica-tion system, which was originally created torank the great wines of the region (at thattime seen as the Medoc). The best estateswere ranked 1st (or Premier) to 5th Growth.The ranking (once revised to move ChateauMouton-Rothschild to the top tier) haslargely determined the value of the wines

ever since and afforded those on the listevery economic advantage to continue tomake great wines. When buying a bottle ofBordeaux from the Medoc look for thewords Grand Cru Classé on the label. Thetop estates will be labelled as Premier GrandCru Classé.

The sweet wines of Bordeaux were alsoranked at the time, with Chateau d’Yquemreceiving the highest honour. It was affordedthe title of Premier Grand Cru ClasséSupérieur. The Graves (the area just south ofthe city of Bordeaux), which was largelysnubbed by the 1855 classification, createdits own, listed shortly thereafter. Later still,the government created the Cru Bourgeois,to recognize the best of the estates that didnot get ranked in the 1855 Classification.Wines labelled as Cru Bourgeois oftenrepresent great value, especially in goodvintages.

VintageMatters:In a marginal climate, such as Bordeaux,vintage matters. Check out the vintage chartbelow (Vintage and scores as determined byWine Spectator magazine)

Vintage Score2011 88-912010 96-992009 972008 872007 852006 902005 982004 892003 952002 862001 902000 99

RedWine

Medoc,Pessac-Leognan

Vintage Score2011 88-912010 96-992009 962008 882007 862006 892005 982004 882003 942002 872001 892000 97

RedWine

St-Emilion,Pomerol

Vintage Score2011 94-972010 95-982009 95-1002008 902007 922006 912005 932004 892003 952002 8797 9787 87

Sweet Wine Sauternes



The Right Bank Saint-Emilion has its ownsystem. The most basic wines are labelledwith only the appellation, while wines ofgreater distinction are known as Grand Cruor Grand Cru Classé. The best estates are la-belled as Premier Grand Cru Classé (A or B).There are now four estates that commandthe title of the Premier Grand Cru Classé A.

The Greatest RedWines ofBordeaux’s Medoc as Defined bythe 1855 ClassificationFIRST GROWTHS (PREMIERS CRUS)• Château Lafite-Rothschild (Pauillac)• Château Margaux (Margaux)• Château Latour (Pauillac)• Château Haut-Brion Pessac Leognan(Graves)

• Château Mouton-Rothschild (Pauillac)(elevated in 1973)

The Greatest RedWines of Saint-Emilion’s Classification systemFIRST GROWTHS (PREMIERS CRUS)• Château Ausone• Château Cheval Blanc• Château Angelus(elevated in September, 2012)

• Château Pavie(elevated in September, 2012)

Editor’s Note: Did you know a winery’sstanding on the 1855 list is not restricted toits home vineyard? In fact in the last 150years many of the top estates havepurchased wineries and vineyards thatwere not classified.


entwine Pinot Grigioentwine celebrates the partnership offood and wine, and the comingtogether ofWente Vineyards andFoodNetwork. entwinewines aredelicious on their own, yet also workwith the flavors of food tomake anymeal more enjoyable.

entwine Pinot Grigio is crisp, refreshing,and citrusy, like a green apple drizzledwith lime juice and honey. Entwineswith: Asian takeout, guacamole, ham,salty cheese, and tropical fruit.

entwine MerlotentwineMerlot is juicy andmouthwatering – thinkmid-summerplums and cherries, with a hint of blacktea. Entwines with: grilled pork, mac andcheese, meatloaf, pizza, and wildsalmon.

entwine is all about great things comingtogether. Laughter and great food, oldstories and new acquaintances. Shareyour entwineMerlot with friends,kicking back with amovie or lingeringover desser

Taittinger Champagne BrutToast the season with the Champagnechoice of connoisseurs.

Champagne is a sparkling winemade usingthe classic grape varietals (Chardonnay,Pinot Noir, PinotMeunier,) and traditionalmethods of Champagne, including asecondary fermentation in the bottle tocreate bubbles. Taittinger is known for itswonderful elegance, finesse, delicatebalance and richness on the palate.

Enjoy it at celebrations or try a glass beforedinner paired with an appetizer or saladcourse. Or be daring and enjoy thisChampagne in amore casual setting likemovie night with a bowl of butterypopcorn or crisp salty kettle chips. It's asurprisingly satisfyingmatch.

90 Points-Wine Spectator

Producers’Choice


LIQUID LEXICON | Ebony Beauties

27


By Adam Morin

Beer comes in every shade between topaz yellow and midnightblack, but the ones north of amber are renowned for their fullflavour and complexity. Dark beer uses a small portion of heavilyroasted malt barley, imparting flavours of caramel, chocolate, cof-fee and smoke (among others). The resulting brew mixes bitter,sweet and savoury notes. While they may not be to everyone’s lik-ing, for those looking for a complex beer experience there is nobetter place to start than dark ales.

Generally speaking, dark beers (like red wine) should be served atcellar temperature, which allows their complexity to shine throughwhile keeping alcohol flavour and aromas in check. Also like redwine, full-bodied beers need equally rich meals to pair with; steak,lamb or game meat works wonderfully with darker brews. How-ever, all dark beer isn’t created equal and there are dozens of dif-ferent kinds available to suit all tastes and needs. Below is asummary of the main types of dark beer found at most Real Cana-dian Liquor Stores.

PortersPorters have been brewed in the environs of London for at least300 years and this original dark ale is still a favourite. Porter wasnamed for the dockworkers who took a liking to it. Porters aremade from a combination of high-extract pale malt, creating body,and roasted barley, which supplies the colour and rich flavours.Porters have dark, almost opaque colours and a taste imbued withcaramel, coffee and chocolate notes. This is a beer to sip (ideallyjust below room temperature), ponder and enjoy. You can alsoenjoy it served with rich chocolate desserts.

StoutsStouts tend to have a more pronounced hop profile and conse-quently are drier than Porters. Stouts can also be relatively high in al-cohol, intensely bitter and very filling; “cold barley soup”, as the


saying goes. The first Stouts were brewed in the late 18th century forthe Russian Imperial court. In an outpost of European decadence,marooned in subarctic climes, a rich, warming beer was sorelyneeded. This style eventually gained popularity in England and be-came known as "stout porters", indicating a familiar Porter-style beerwith a little extra oomph.

There have been stylistic changes over the centuries; nowadays,Stouts range from the relatively tame, such as Guinness Pub Draught,to intensely potent Russian Imperial Stouts, which are often 8% alco-hol or higher. It's important to remember, though, that colour has lit-tle or no bearing on the body of the beer. The magic lies in themalt-to-water ratio, as this determines the specific gravity and poten-tial alcohol of the beer, which in Stouts is generally very high. Stout’sbittersweet, heavy nature makes it an ideal pairing with bitter choco-late, but its smoky tones also makes it a fine pairing to smokedsalmon and even rich stews.

Brown AleThis style represents a uniquely English tradition: in fact, the BrownAle was a precursor to Stouts and Porters. Brown Ales are made usinga combination of pale and roasted malts, imparting a toasty, nuttyflavour. Lighter in colour and body than most Stouts and Porters, theymake a great introduction to the world of dark beer. Brown ales aretraditionally relatively low in hop bitterness, which further accentu-ates their sweet malt profile.

BockBock beers are strong lagers that are lightly hopped. The use of lageryeast and a combination of pale and roasted malts result in a beerwith a rich, malty, toasty flavour, but without the fruitiness and hopnotes associated with many dark Ales. Over the centuries, stylistic andseasonal variations have emerged, resulting in Bock beers ranging incolour from copper to medium-brown. Regardless, all Bock beers arefull-bodied, a result of being quite high in alcohol (generally above7% ABV). They make a great way for Lager drinkers to explore theworld of dark beers.


Black and TanServes 1Ingredients:8 oz Pale Ale8 oz Stout

Directions:1. Pour the Pale Ale into a pint glass.2. Slowly add the Stout so it floats on top.


Black and TanThe Black and Tan originated in English pubs as a mixtureof draught Pale Ale and Stout or Porter. Subsequentmodifications to the recipe allowed for a mix of Lagerand Stout, known as a Half and Half. Another option forthose easing into the dark beer world is the Crown Float,which combines Stout and cider.

FOOD | Last BiteFOOD | Last Bite

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FrozenChocolateand BlueCheeseLoaf


Tawny Port:Tawny Ports also get their name from their colour as tawny hues emanate from the glass. A regular Tawny Port such as Fonseca’s Tawny Port is aged for 3 years in oak casks giving the Port time to breathe and acquire nuances of dried fruit and nuts.

Serving suggestion:Enjoy on it’s own, slightly chilled or paired with crème brulée or nutty desserts like Tiramisu. This young style of Tawny Port can also make an excellent cocktail.

The Manchester1 3⁄4 oz. Fonseca Tawny Port 1⁄2 oz Melon Liqueur 3 oz. Cranberry Juice Slice of LimeShake well, serve over ice in a high-ball glass

Aged Tawny Ports: An aged Tawny Port may be labelled as 10, 20, 30 or 40 Year Old. The age on the bottleindicates the average age of the Ports blended to make the wine. The master blender seeks to replicate the house style and taste of the Port each time a new bottling is done.

Fast Fact: No need to age thistype of port any further. The house of Taylor Fladgate has been good enough to do this for you. Taylor Fladgate’s 10 Year Tawny Port is the #1 selling port in Alberta and with good reason ~ it’s beautifully crafted capturing the ripe figgy, jammy flavours of butterscotch with a subtlenuttiness on the finish showing delicate wood notes.

Serving suggestion: Delicious on its own, served slightly chilled, or paired with pecan pie or apple strudel.

Fast Fact: Did you know that Fonseca Bin No. 27 was created over a century ago for personal family consumption and it was only released to the public in 1972. The Port was kept in a bin numbered 27 that the family members would draw from when needing a bottle for home enjoyment.

Serving suggestion: Enjoy on its own or with dark chocolate desserts or blue-veined cheeses. Try it with our MoltenChocolate Cake with Blue Cheese Cream.

Ruby Port:Ruby Port is a bright, ruby coloured Port; hence its name. These young, lightly oaked wines offer fresh notes of blackcurrant and sweet cherry flavours. A wonderful example of a Ruby Port is Fonseca Bin No. 27 which has a lush, velvety texture on the palate.

Port RevisitedPORT – a fortified wine made from indigenous grapes from Portugal which has a neutral grape spirit added during fermentation to retain sweetness and colour, aged in either barrel or bottle, thereafter becoming a rubyor a tawny. A versatile elixir to be enjoyed as an aperitif or after dinner with dessert.

CSPC# 156877www.liquorconnect.com/156877



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Occasions Alberta Wiinter 2012