FRANÇOIS CHARTIER SPAIN AND CHILE - LAUNCHES A LINE OF FOOD-FRIENDLY WINES
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OCTOBER
30 WINES IN STORES
2013
OCTOBER 3 AND 17
FRANÇOIS CHARTIER
LAUNCHES A LINE OF
FOOD-FRIENDLY WINES
SPAIN AND CHILE
TREASURES GALORE
DISCOVER
DÉGEL AS
SANGRIA
VERDE
LAFACECACHEE.COM/ DEGEL
INGREDIENTS
(Makes one cocktail)
3 onces Dégel still cider
1 once white cranberry juice
1 once orange juice
3 drops of Blue Curaçao
Ice cubes
PREPARATION
Combine Dégel with all the ingredients
Add one squirt of Blue Curaçao bleu...
to obtain the green of Dégel
Stir
Add green fruits of season
Serve
OCTOBER
2013
30 WINES IN STORES ON THE COVER
OCTOBER 3 AND 17
Taking his expertise
FRANÇOIS CHARTIER on food-wine pairings
LAUNCHES A LINE OF
FOOD-FRIENDLY WINES
SPAIN AND CHILE to the next level,
IN STORES
TREASURES GALORE
sommelier François
Chartier has created
PUBLISHER – SAQ
Johanne Morrisseau
DIRECTOR – SPECIALTY PRODUCTS BUSINESS UNIT – SAQ
his own line of wines.
Photo: Louise Savoie
OCTOBER 3 AND 17
30 newly arrived wines.
Michel-André St-Jean
CONTRIBUTORS – SAQ
Marie-Lyne Alarie, Michel Beauchamp, Éric Bertoldi, Liette Chaput,
François Couture, Sophie Drouin, François Fortier, Pierre Lauzon,
CONTENTS OCTOBER 2013
Franck Lizotte, Martin de Lottinville, Marie-Ève Meunier, Vincent
Ouimet, Julie Perreault, Justin Rouette, Veronica Ruiz, Alain Smith
Médias Transcontinental S.E.N.C.
PUBLISHER – VICE PRESIDENT, CONSUMER SOLUTIONS
Lise Paul-Hus FRANÇOIS CHARTIER
EDITORIAL DIRECTOR
Catherine Elie
ART DIRECTOR
6 THE TASTE OF HARMONY
The star sommelier launches
Renée Grégoire a wine line.
LIFESTYLE CONTENT EDITOR
Josée Larivée SAVOURING THE
EDITORIAL STAFF SPANISH LIFESTYLE FALL FLAVOURS
Catherine Bergeron, Pascale Navarro
CONTRIBUTORS
Kler-Yann Bouteiller, Rémy Charest, Anne L. Desjardins, Carolyne Parent
P. 14
12 MUSHROOM MANIA
’Tis the season for wine
COPY EDITORS and woodland treats.
Joan Irving, Donna Jensen
TRANSLATOR
Felicity Munn SPAIN
PHOTOGRAPHERS
Maude Chauvin, André Doyon, Yves Samuel, Louise Savoie,
Jean Tremblay 14 BARCELONA
STYLISTS
Heidi Bronstein, Anne Gagné, Caroline Simon
ART
AND MONTREAL
The tapas connection, and more.
Graphic artists CHARTIER WINES:
Frédérick Bailleul, Christiane Gauthier PAIRINGS MADE EASY
Photo coordinator P. 6 CHILE
24 CULTIVATING QUALITY
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October 2013 3
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Wines identified Products in
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A music lover who owns three fine electric guitars and plays them in his spare time, François Chartier rarely sips in silence. He believes that what you’re listening to influences your perceptions of a wine.
IN STORES
OCTOBER
3 AND 17
OCTOBER 3
François Chartier, Master of Harmonies
THE PERFECT PAIRING
The world-famous sommelier launches Chartier is delighted that he was
able to get his hands on a 2009 wine
a line of four European wines that he to make the only Italian cuvée in his
collection. He also likes the idea of
created based entirely on what foods putting ingredients, rather than the
names of dishes, on the back label;
they best match. incorporate the ingredients from that
long list into your favourite recipes,
and the pairing will be sublime. This
wine is from a terroir at the edge of
the sea in Maremma, just south of
W
hen François Chartier became a sommelier nearly Bolgheri and not far from Siena and
a quarter of a century ago, his first instinct was to Florence. The dominant grape in the
blend, Sangiovese, imparts a voluptuous
travel to France. “I wanted to meet winemakers, I
sensation in the mouth and aromatic
wanted to know everything about them. I felt that
impressions of plum and coffee.
linking what’s in the glass and what’s on the plate
was pointless unless it was based on an in-depth understanding
of food and of what goes on in vineyards. I had memorable get-
togethers with the greatest chefs and winemakers in Champagne,
Burgundy, the Loire, Bordeaux and subsequently around the world.
I learned so much from them. But I also have strong memories
of time spent with less well-known cooks and winemakers. They
were passionate artisans, totally dedicated to authenticity, proud AROMAS ITALY
2015
representatives of their regions and their terroirs. In many cases PLUM, COFFEE, MOCHA, CHARTIER CRÉATEUR D’HARMONIES,
LICORICE TOSCANA ROSSO 2009
I was deeply affected by what they had to say, and there’s no ACIDITY – DISCREET $19.95 12068109, 750 ML, 13% ABV
question they contributed to the development of my own love of
SUGAR LEVEL – DRY NUMBER OF CASES: 1440
food and wine.” So is there, in fact, a winemaker slumbering inside
every sommelier? Chartier smiles. “I don’t know. But personally, This ideal autumn wine is perfect
PHOTO: LOUISE SAVOIE.
BODY – FULL with both beef steaks ( in a flavourful
given everything I had learned, I felt that I needed to make wines sauce) and game-bird dishes containing
that would encapsulate my knowledge in a bottle.” PALATE – GENEROUS
fruit such as blackcurrant or plum.
After only four years in the profession, Chartier won the Grand WOOD – EVIDENT GRAPES: SANGIOVESE, MERLOT,
Prix Sopexa International award as the world’s best sommelier in CABERNET
October 2013 7
IN STORES
OCTOBER
3 AND 17 François Chartier, Master of Harmonies
THE PERFECT PAIRING (CONTINUED)
OCTOBER 3
AROMATIC BLISS
“I delved into a list of
ingredients from my aroma
Named for its appellation, research to make some special
Côtes du Rhône is the product of tweaks to this recipe. For a
ultra-raisonnée viticulture (a form
of sustainable viticulture that is
quick version, use only the black
similar to, but not fully, organic). olives, onions, pepper and olive
It was vinified at Domaine Jaume oil. Beyond that, be generous
in Vinsobres – an appellation with the pepper, particularly if
whose name was not used in this
instance because Chartier blended you’re serving a Côtes du Rhône
Vinsobres with a little generic blend of Grenache, Syrah and
Côtes du Rhône. Located at the Mourvèdre: It will make a
northern extremity of southern
France’s Rhône Valley, this
better-than-perfect match.”
hilly region produces refreshing
wines with elegant tannins and
complex aromas, and minus
the jammy notes found in wines
from the far south.
French wines and spirits. But he was just getting going. At the
2010 Gourmand World Cookbook Awards in Paris his Papilles
et Molécules (available in English as Taste Buds and Molecules)
took the prize for Best Innovative Cookbook in the World. At the
2013 edition of the same awards, his four-volume collection of
800 recipes, Papilles pour tous! (Taste Buds for All), co-authored
with chef Stéphane Modat, was named Best Matching Wine &
Food Book in the World. Plus, for the past 12 years, until other
commitments compelled him to move on, Chartier wrote a weekly
column on food and wine for the Montreal daily La Presse. He’s
always displayed the same enthusiasm for a wine whatever the
price of the bottle – and always advised what to eat with each
AROMAS wine. Around the middle of the 2000s, he also began to answer
PEPPER, ANISE, COCOA, the question, “Why this dish with this wine?” In 2009 he devised
BLACK OLIVE, CHERRY, FRANCE what he called his “aromatic science” – the idea being to show
RED FLOWERS CHARTIER CRÉATEUR D’HARMONIES,
ACIDITY – MODERATE CÔTES DU RHÔNE 2012 that wines and foods from the same aromatic family possess the
$19.95 12068096, 750 ML, 13% ABV necessary aroma molecules to generate perfect matches.
SUGAR LEVEL – DRY Since then, Chartier has been keen to take the next step:
NUMBER OF CASES: 940
BODY – MEDIUM Just the red to uncork with meats and create wines that are custom-made to pair with specific foods.
stews flavoured with classic autumn “I know of no winemaker, either in Europe or in the New World,
PALATE – DELICATE ingredients such as black pepper, who produces a wine whose primary function is to be paired
WOOD – UNOAKED
root vegetables and fennel. with food. And yet nine times out of 10, when you’re drinking
GRAPES: GRENACHE, SYRAH, MOURVÈDRE wine, you’re also eating. So to me it seemed logical to make the
8 October 2013
PASTA WITH BLACK OLIVES, JUNIPER BERRIES, THYME AND SHIITAKES
RECIPE BY FRANÇOIS CHARTIER AND STÉPHANE MODAT
RECIPE ON SAQ.COM
INGREDIENTS DIRECTIONS 4 TO 6 SERVINGS
1 Spanish onion, finely chopped STEP 1
In a large lidded skillet, heat the olive oil and sauté the onion. Add the
30 mL (2 tbsp) olive oil
shiitakes and continue cooking until the mushrooms are a nice golden
227 g (8 oz) shiitake mushrooms, sliced brown. Add the black olives, crushed juniper berries and thyme
227 g (8 oz) sun-dried Moroccan black leaves, and sauté for a few minutes more. Remove from the burner,
olives, pitted and coarsely chopped cover and leave until the mixture is the consistency of a compote.
15 mL (1 tbsp) juniper berries,* crushed STEP 2
1 sprig fresh thyme, leaves only In a large saucepan, boil liberally salted water. Add the gemelli and
cook to al dente (still firm).
1 package (454 g or 16 oz)
gemelli pasta** STEP 3
Freshly ground black pepper Drain the pasta and transfer immediately to the skillet with the olive
mixture. Mix well.
*Juniper berries, a key flavouring in gin, are used
in cooking mainly in marinades. In this recipe, STEP 4
crushing the berries brings out their taste. Adjust the amount of olive oil as necessary and add a generous
**Similar in shape to fusilli, gemelli are twin strands amount of freshly ground black pepper. (Never add salt, as the olives
of pasta twisted around one another, a shape that are very often already salty.) Serve immediately.
allows them to absorb sauce flavours well.
October 2013 9
François Chartier, Master of Harmonies
THE PERFECT PAIRING (CONTINUED)
OCTOBER 3
“Over our time working together, Chartier admits – under
Pascal Chatonnet has become pressure – that this wine
a friend,” Chartier says. “Once is his favourite. “After the
we had assembled this wine movie Sideways came out, a
in Fronsac, it was transported lot of people saw Merlot as a
to his Château Haut-Chaigneau rather trashy wine.” But that’s
for maturing. Of the four wines, absolutely false, he adds. “I find
I particularly like this one. Merlot from Bordeaux has an
How could I not?” assertiveness to it, but restraint
too. And I love the ambience of
the right bank in Bordeaux.” His
leap to creating a line of wines that takes into account the aromatic Fronsac was created to present
structures of ingredients used in cooking.” aromas evocative of roasted red
peppers, roasted asparagus,
To accomplish that, Chartier transformed himself into a new-
and raspberry.
generation négociant. “Normally a négociant never reveals where
he bought his grapes, or where he had the wine made,” he notes.
“But I’ve chosen to do so. I’m a big believer in terroir. I wanted to
acknowledge the places and the people responsible for my wines.
On the back labels, and on francoischartier.ca, there’s a nod to the
family I worked with on each wine.” His wines were also selected,
blended and matured “by and for” the dining experience, an unusual,
even revolutionary, approach.
For the first phase of his Créateur d’Harmonies line of wines,
Chartier chose four European regions: Bordeaux, Languedoc, and the
Rhône Valley in France, and Tuscany in Italy. He personally searched AROMAS FRANCE
2018
out wines to use in his blends, and hired internationally renowned BLACKCURRANT, ROASTED CHARTIER CRÉATEUR D’HARMONIES,
oenologist Pascal Chatonnet as a consultant to help select, blend RED PEPPER, ROASTED MERLOT 2010, FRONSAC
NOTES, PLUM, PENCIL LEAD $19.95 12068070, 750 ML, 13% ABV
and mature the wines, based on the aromatic profiles Chartier had ACIDITY – MODERATE
in mind. And he made deals with various wineries, most of which NUMBER OF CASES: 1440
were already Chatonnet clients, to carry out the actual winemaking. SUGAR LEVEL – DRY French oenologist Pascal Chatonnet
“My winemaking partners blended the wines according to my had a hand in making this Bordeaux.
BODY – MEDIUM For a gourmet treat, pair it with roast
specifications and Pascal’s recommendations. They matured the chicken accented with smoky and
wines based on my vision – the aromatic families of different PALATE – RICH
herbed flavours.
foods – and on what my experience and my palate were telling me. WOOD – EVIDENT GRAPES: MERLOT, CABERNET SAUVIGNON,
Though I must say I actually had two palates, my own and that of my CABERNET FRANC
10 October 2013IN STORES
OCTOBER
3 AND 17
OCTOBER 3
Chartier again kept it simple by
naming this biodynamically grown
“ My ultimate goal is to free wine wine Le Blanc. It was made at Clos
des Augustins, a winery owned by
lovers of the burden of pairing. the Mézy family, whom Chartier
found charming. “Négociants don’t
My wines were designed and selected
”
normally name their sources. I’m a
to pair with foods. terroir guy and it matters to me that
I acknowledge the people who made
my wines, including Frédéric and
Roger Mézy.” A blend of Chardonnay,
friend Pascal. I have never so enjoyed tasting wine as I have with Grenache Blanc and Rolle, Le Blanc
him. He knows so exactly what’s in his mouth, it’s unbelievable! delivers aromas of coconut, peach,
apricot, honey and walnuts. At once
And his recommendations on blending are like those of a
rich and mineral, it’s a white wine
perfumer. So this great Bordeaux oenologist was my partner in for red-wine buffs.
this phase – my first four wines – and the winemakers were my
hands and eyes. My ultimate goal with each wine is to make life
simpler for people both in the kitchen and at the dinner table,
and to offer wines that are of excellent quality for the cost. After
all, they may pair perfectly, but you also have to like them.”
Famed French winemaker Michel Chapoutier has often said
that wine should enhance food, and that not enough winemakers
pay attention to this. “I’ve taken it a step further,” says Chartier.
“I’ve actually produced wine geared to the food it’s meant to go
with. For example, Merlot has the aromatic profile to go perfectly
PHOTO: JEAN-BERNARD NADEAU/CEPHAS (P. CHATONNET).
AROMAS
with roasted red peppers and mushrooms. Syrah matches PEACH, APRICOT, COCONUT, FRANCE
beautifully with pepper, lamb and black olives – in fact the nose HONEY, MINERAL NOTES, CHARTIER CRÉATEUR D’HARMONIES,
ALMOND LE BLANC 2012, VIN DE PAYS D’OC
of a Syrah is redolent with olives and pepper. Each of my wines ACIDITY – DISCREET $18.95 12068117, 750 ML, 13% ABV
is crafted to suit the aromas in the foods it’s intended to go with.”
SUGAR LEVEL – DRY NUMBER OF CASES: 1040
Chartier is proud to present his four wines, whose labels
clearly depict the appropriate food matches. He is currently Bottled at Clos des Augustins, this
BODY – MEDIUM white also complements dishes
working on producing two more wines, a red and a rosé, due featuring more exotic flavours such
for release in the spring of 2014. All so that pairing food and PALATE – GENEROUS
as curry or pineapple.
wine is no longer a chore but part of the overall pleasure of the WOOD – SUBTLE GRAPES: CHARDONNAY, GRENACHE
dining experience. BLANC, ROLLE
October 2013 11Most mushrooms are 90-percent
water, so their flavour is best
preserved when they are cleaned
with a small brush prior to cooking,
rather than rinsed with water.
OCTOBER 3
The woody aromas in this Dog
Point Vineyard Chardonnay
sync perfectly with button
mushrooms lightly sautéed in
brown butter.
RECIPES ON SAQ.COM
FALL FLAVOURS
Few foods are as versatile as
mushrooms. Here are just a few
of the countless wine pairings
inspired by their complex flavours.
AROMAS
TOASTED HAZELNUT, PEAR, 2019
NEW ZEALAND
WOOD, MINERAL NOTES DOG POINT VINEYARD CHARDONNAY
BUTTON MUSHROOMS Autumn dishes are starting to ACIDITY – MODERATE
SUGAR LEVEL – DRY
2011, MARLBOROUGH
$38.50 12025328, 750 ML, 14% ABV
appear in the kitchen. A fish vol-au-vent is the perfect NUMBER OF CASES: 125
companion to this Burgundy-style wine from New Zealand. BODY – MEDIUM A wine to discover from Ivan
A few pieces of salmon and some button mushrooms in a Sutherland and James Healy, formerly
béchamel sauce flavoured with nutmeg, and you have magic. PALATE – GENEROUS the viticulturist and winemaker,
The slightly oaky Chardonnay is ultra fresh, and you would WOOD – EVIDENT
respectively, at famed Cloudy Bay.
not go amiss if you added some orange zest to the dish. GRAPE: CHARDONNAY
12 October 2013IN STORES
OCTOBER
3 AND 17
CEP MUSHROOMS OCTOBER 3
If you’re uncorking this Chianti
OCTOBER 3
Classico from a noble Tuscan
winery, think ceps – an Italian
favourite, incidentally.
Rehydrated or fresh, ceps (called
porcini in Italy and sometimes
King Boletes in North America) are
delicious sautéed in butter and then flambéed in Scotch.
Prepared this way and served as an accompaniment to
braised lamb with dried cranberries, they produce
incomparable aromatic harmony with the wine.
OYSTER MUSHROOMS
PHOTOS: FOODIMAGECOLLECTION (MUSHRROMS IN BASKET) ; WESTEND61 GMBH/ALAMY (CEP MUSHROOMS) ; KEITH LEIGHTON/ALAMY (OYSTER MUSHROOMS).
Iconic Argentinian producer Achaval Ferrer’s
wines are autumn essentials. Generous and full
on the palate, this Cabernet Sauvignon invites
a match with that fall specialty duck breast.
Impress guests by serving the
duck with a cocoa sauce and
garnishing with sautéed
oyster mushrooms, creating
a fantastically flavourful
sensation in the mouth.
JR 15.5
AROMAS AROMAS
BLACKCURRANT, BLUEBERRY, 2018 2017
ARGENTINA BLUEBERRY, FLOWERS, ITALY
EUCALYPTUS, TRUFFLE ACHAVAL FERRER CABERNET MINERAL NOTES, COCOA CASTELLO DI AMA 2010,
ACIDITY – MODERATE SAUVIGNON 2012, MENDOZA ACIDITY – MODERATE CHIANTI CLASSICO
$27.90 11982193, 750 ML, 14.5% ABV $26.30 12019083, 750 ML, 13% ABV
SUGAR LEVEL – DRY SUGAR LEVEL – DRY
NUMBER OF CASES: 150 NUMBER OF CASES: 150
BODY – FULL A Cabernet Sauvignon that offers the BODY – MEDIUM Thanks to the dedication of Marco
same high quality as this well-known Pallanti and Lorenza Sebasti, Castello
PALATE – GENEROUS producer’s popular Malbec. A good PALATE – GENEROUS di Ama has projected quality ever since
WOOD – PRONOUNCED
buy in the under-$30 category. it was founded in 1972.
WOOD – EVIDENT
GRAPE: CABERNET SAUVIGNON GRAPE: SANGIOVESE
October 2013 13Barcelona and Montreal share a
joie de vivre and a passion for good
Spain wine and food. Soon, we’ll even
be enjoying the same tapas.
A TALE OF TWO CITIES
Barcelona’s Tapas 24,
coming to Montreal by year’s end.
14 October 2013IN STORES
OCTOBER
3 AND 17
Once simply snacks, tapas are increasingly consumed as meals
unto themselves. “There are several reasons for this,” says chef
Carles Abellan. “People these days are always pressed for time,
they want variety and they want to eat lighter.” OCTOBER 17
Terra Alta – a mountainous
appellation, as the name
suggests – is in the
southeastern Catalonian
province of Tarragona, a
region so beautiful that Pablo
Picasso would spend summers
there painting. Some of the
authorized grape varieties
in Terra Alta are indigenous
(Parellada, Garnacha and
Cariñena among them) and
some are international
(including Chardonnay and
Cabernet Sauvignon). It’s a
fairly isolated area and until
recently made wines only for
local consumption. But new
investments and hard work by
winemakers have paid off for
I
nvariably there are long lineups outside Barcelona’s the appellation, which now
Tapas 24 restaurant, and with good reason: The small, turns out a splendid selection
trendy eatery in the chic Eixample district serves of wines in every style.
up Carles Abellan’s tapas. A former protégée of
Ferran Adrià at El Bulli, Abellan is a celebrity in the
Catalonian capital. His unique haute-cuisine tapas at Comerç 24,
his first restaurant, earned him a Michelin star. At Tapas 24, on the
other hand, some of his tapas are classic, some are contemporary,
and all are inspired by the culinary traditions in regions throughout
Spain. Here’s the really good news: Abellan is poised to open a
Tapas 24 in Montreal.
“My father and I so liked the tapas [at the Barcelona restaurant] WA 91
that we ended up going back there a second time and ordering
everything on the menu,” says Jorge Da Silva Jr., a partner in MTL AROMAS SPAIN
2017
Cuisine, the company bringing Tapas 24 to Old Montreal by the end PEPPER, DARK FRUIT, CELLER PIÑOL PORTAL ROBLE 2010,
LICORICE, VIOLET, COCOA TERRA ALTA
of this year. It will replicate the Barcelona establishment, complete ACIDITY – MODERATE $20.60 11962723, 750 ML, 14% ABV
with a long bar, high tables and stools, and a casual ambience.
SUGAR LEVEL – DRY NUMBER OF CASES: 150
“The menu will run to about 20 tapas that will change seasonally,”
says Da Silva. “There will be a few main courses as well – I’d like Celler Piñol is a leading winery in
BODY – FULL Terra Alta, an appellation in southern
to see paella on there – plus the chef’s famous dessert, made with Catalonia. Its quite impressive Roble
chocolate, olive oil and fleur de sel.” Abellan will also have some PALATE – RICH
is a bargain.
surprises in store for patrons, made from Quebec products but, as WOOD – EVIDENT GRAPES: GRENACHE, CARIÑENA,
he says, “discernibly influenced by our [Spanish] cuisine and style.” MERLOT, SYRAH
October 2013 15IN STORES
OCTOBER
3 AND 17 Spain
A TALE OF TWO CITIES (CONTINUED)
OCTOBER 17
Barcelona fish markets offer
fabulously fresh fare.
Many Spanish whites pair
well with a wide range of
dishes. Seafood paella
comes to mind, of course,
along with chicken, pork
and all kinds of fish.
Spain’s white wines can
also be sipped on their
own as aperitifs.
SPAIN’S LAID-BACK LIFESTYLE
In sunny Spain, people live much
of life outdoors and stay up late.
“
JR 16.5+ WS 90
They head for tapas bars around White wine –
7 p.m. for a drink and a snack AROMAS
before dinner, which rarely starts
that’s THE big GRILLED TOAST, PASTRY,
2015
WHITE-FLESHED FRUIT
before 10 p.m. In cities from change in Spanish SPAIN
”
ACIDITY – MODERATE NÁIADES 2008, RUEDA
Barcelona to Seville, the streets are wines. $29.95 11962707, 750 ML, 13.5% ABV
crowded until the wee hours. There SUGAR LEVEL – DRY
NUMBER OF CASES: 125
has been an incredible boom in - José Peñín, author of Peñín
BODY – MEDIUM Produced in the La Seca region –
Spanish cuisine in the last 15 or so Guide to Spanish Wine considered the grand cru of the
years, and the country’s wines have PALATE – RICH Rueda appellation – by a winery
similarly undergone dramatic WOOD – PRONOUNCED
that’s popular with Quebecers.
changes in quality and diversity. GRAPE: VERDEJO
16 October 2013OCTOBER 17
EASY GOURMET
Scallops in preserved-lemon sauce and lemon thyme
RECIPE ON SAQ.COM
LITTLE-KNOWN GEMS
With its acidic accents,
this wine beautifully
complements the
lemon flavours and the
scallops’ salty hint.
S
pain is most often associated with red wines, but
in fact it also offers an appealing array of dry and
refreshing whites – which remain relatively little
known, all due to their predecessors. Spanish
whites typically used to be very oaky or even
oxidized, and people never really learned to like them. GP 89 IWC 89
Fast-forward to present-day whites, crafted from fashionable
grapes like Albariño and Verdejo. In many ways, Albariño is AROMAS
to Spain what Sauvignon Blanc is to New Zealand: a star in its PEACH, PEAR, PRESERVED SPAIN
LEMON, MINERAL NOTES BODEGAS MORGADÍO ALBARIÑO 2011,
own right. Albariño is found almost nowhere else apart from ACIDITY – MODERATE RÍAS BAÍXAS
Portugal, and even within Spain it is grown mostly in Galicia $20.35 11962686, 750 ML, 13% ABV
in the northwest, where the maritime climate suits it to a tee. SUGAR LEVEL – DRY
NUMBER OF CASES: 125
Verdejo, also fresh and lively like Sauvignon Blanc, is grown BODY – MEDIUM Morgadío is known for its meticulous
in the Rueda appellation northwest of Madrid. work and the quality wines it makes
Spain’s new dry whites are good value too. Some are capable PALATE – GENEROUS from Albariño, a reputation confirmed
of aging, but as a rule they’re all the more compelling when WOOD – UNOAKED
by this tasty cuvée.
drunk within two to three years of the vintage on the label. GRAPE: ALBARIÑO
October 2013 17IN STORES
OCTOBER
3 AND 17 Spain
A TALE OF TWO CITIES (CONTINUED)
Whether authentically Spanish or with a
Québécois accent, chef Carles Abellan’s OCTOBER 17
tapas are bound to be mouth-watering.
EASY GOURMET
Foie-gras-and-beef mini-burgers
à la Barcelona’s Tapas 24 restaurant
The Carracedo Mencía,
produced in Castilla y
León’s Bierzo appellation
in northwestern Spain,
abounds with flavours of
dark berries and sweet
spices, and sports a silky,
bold finish of fruit. The
Puerto Salinas, from
Alicante on the coast, is
a meaty and scrumptious
Monastrell-based blend,
in which the intensity of
the grape dissolves into
the wood notes imparted
by the aging. The Finca
Torremilanos Los Cantos
Tempranillo from Ribera
del Duero is a little more
RECIPE ON SAQ.COM concentrated.
T
his mini-burger is a gourmet
delight. The rich and aromatic
foie-gras flavour fairly begs to
be paired with a sunny wine from WA 90+ WS 93
Spain. These three opulent
cuvées, instantly beguiling, have AROMAS
concentrated fruit and convey impressions of FLOWERS, DARK FRUIT,
ROASTED NOTES, HERBS, 2020
dark berries and licorice, making them the SPAIN
SPICES, WOOD BODEGA DEL ABAD CARRACEDO
perfect foils for the pronounced flavour of the ACIDITY – MODERATE TINTO MENCÍA 2007, BIERZO
truffle paste in the recipe. The wines also $30.00 11963478, 750 ML, 14% ABV
possess firmly wrapped tannins that mingle with SUGAR LEVEL – DRY
NUMBER OF CASES: 200 (6 BOTTLES)
the beef, which is cooked only to rare, to keep BODY – FULL Advantageously located in the best part
the palate alert. Add toasted sesame seeds, of the Bierzo appellation, this young
figs or dried cranberries to this dish, and the PALATE – GENEROUS winery delivers wonderful expressions
pleasure will be enhanced. WOOD – EVIDENT
of the Mencía grape.
— Kler-Yann Bouteiller, sommelier GRAPE: MENCÍA
18 October 2013OCTOBER 17
OCTOBER 17
MONASTRELL
Called Mourvèdre in France,
Monastrell is widely grown in
Spain. A dark-red, thick-skinned
grape that generally delivers
wines with robust flavours of
spices and leather, Monastrell
is a hardy variety that can
withstand extreme climatic
conditions such as drought.
In Spain it’s most commonly
cultivated around Jumilla, Yecla
and Valencia. Puerto Salinas,
a delectable red made from
50-percent Monastrell blended
with Grenache and Cabernet
Sauvignon, is produced by the
Castaño family at their winery
located between the cities of
Alicante and Valencia.
WA 92 GP 92 IWC 90
AROMAS AROMAS
2019 2017
PLUM, DRIED DATES, SPAIN CHERRY, WOOD, VANILLA, SPAIN
TOASTED NOTES PUERTO SALINAS 2009, ALICANTE LICORICE, DILL, SMOKE FINCA TORREMILANOS LOS CANTOS
ACIDITY – MODERATE $23.95 11963751, 750 ML, 14.5% ABV ACIDITY – MODERATE 2009, RIBERA DEL DUERO
$19.50 11962643, 750 ML, 14% ABV
SUGAR LEVEL – DRY NUMBER OF CASES: 150 SUGAR LEVEL – DRY NUMBER OF CASES: 150
An utterly scrumptious red.
BODY – FULL The Castaño family, long-time BODY – FULL The Peñalba López family has owned
viticulturists, bought this young this Ribera del Duero winery since
PALATE – GENEROUS winery 13 years ago. PALATE – RICH 1975. Biodynamically cultivated
GRAPES: MONASTRELL, GRENACHE,
Tempranillo dominates the vineyards.
WOOD – EVIDENT WOOD – EVIDENT
CABERNET SAUVIGNON GRAPE: TEMPRANILLO
October 2013 19BEHIND THE WINE ÁLVARO PALACIOS
OCTOBER 17
• Who he is One of Spain’s most famous and most
influential winemakers, creator of sensational wines
in Priorat and in the Bierzo region farther west.
AT A GLANCE GP 90 IWC 91
After having made Priorat’s
• His backstory Born into a family that’s been reputation, he became SPAIN
2018
producing wine for more than 350 years, Palacios interested in Castilla y ÁLVARO PALACIOS CAMINS
studied winemaking in Bordeaux, where, he says, he León’s Bierzo region, DEL PRIORAT 2011, PRIORAT
first discovered the magic of grands crus. After a stint which he describes as $23.45 11180351, 750 ML,
14.5% ABV
at France’s fabled Pétrus, he returned to Spain, where an “Atlantic Priorat.”
NUMBER OF CASES: 599
instead of settling in Rioja where his family was, he
Álvaro Palacios is one of
chose to base himself in the then little-known Catalonian At nearly 50, Palacios comes the most gifted winemakers
region of Priorat. Today, Priorat is world renowned across as energetic and of his generation. This cuvée
thanks to Palacios and a handful of other pioneers. restless. Unquestionably, is an excellent introduction
he is one of the most media- to Priorat wines.
• His philosophy In his view, you cannot make friendly winemakers in GRAPES: GRENACHE, SAMSÓ
great wine without being curious about the best wines the world. (CARIGNAN), CABERNET
SAUVIGNON, MERLOT, SYRAH
emanating from other parts of the world. He is also a
big fan of the grape Garnacha (a.k.a. Grenache). “With What motivates him after AROMAS
Garnacha, wine es una música, it’s very fine. I like it a lot.” all these years? “I like COOKED FRUIT, LICORICE,
COCOA, PLUM
And he says that as winemaker and grape-grower, “it’s complicated things that ACIDITY – LIVELY
as if my arm was literally going deep into the earth.” require attention and
thought.” Certainly Palacios, SUGAR LEVEL – DRY
• His take on history The Romans may have a veritable Don Quixote, BODY – FULL
planted vineyards across Europe, but Palacios is is always on the go while
convinced that, without the monks, the world would not travelling the world to PALATE – RICH
have so many great wines. “Monks are perfectionists, promote his wines and WOOD – EVIDENT
thinkers, trailblazers.” Spanish viticulture in general.IN STORES
OCTOBER
Spain 3 AND 17
A TALE OF TWO CITIES (CONTINUED)
The Priorat appellation,
source of some of Spain’s
greatest wines, is in
Catalonia. Pictured, vines OCTOBER 17
growing at the foot of
Sierra de Montsant.
Spain’s famed Torres has
been producing wine in
Priorat since 1996, when it
first planted vineyards there.
P
riorat obtained DOC (Denominación de Origen Calificada)
status only in 2001. “Priorat” is the Catalan word for
priory (or monastery), and indeed the appellation is home
to quite a few of Spain’s oldest monasteries, reflecting
the area’s rich viticultural heritage.
In the late 1980s, a then-young Álvaro Palacios, along with René
Barbier père and a few other visionaries, brought about a revival of
this historic wine region south of Barcelona.
UNIQUE TERROIR
Priorat is one of the wildest wine regions on earth. The terrain is
hilly and steep, it hardly rains – about 300 millimetres a year – and
the sun beats down for much of the year. Yet such tough conditions
somehow make the wines even better.
A word to remember: llicorella. It’s the local term for the soil, a mix
of shale and slate that’s flaky in appearance and forces the vine roots AROMAS
to go deep to find water. The soil is the essential element in what COFFEE, ROASTED NOTES,
SMOKE, RASPBERRY, WOOD 2016
SPAIN
makes Priorat wines magic.
PHOTO: CEPHAS/MICK ROCK (PRIORAT).
ACIDITY – MODERATE TORRES LAUDIS 2011, PRIORAT
$24.95 12117513, 750 ML, 14.5% ABV
TWO MAIN GRAPES SUGAR LEVEL – DRY
NUMBER OF CASES: 200 (6 BOTTLES)
Grenache and Carignan, known in Priorat as Garnacha and Cariñena, BODY – FULL Torres, a pioneer of modern wine-
are the flagship grapes. When they’re old, the vines yield incredibly growing in Spain, produces this red
well-structured wines of amazing complexity and depth. Occasionally PALATE – GENEROUS in one of the country’s highest-profile
vines are grafted with international varieties like Cabernet Sauvignon WOOD – PRONOUNCED
wine regions.
and Syrah. GRAPES: CARIGNAN, GRENACHE
October 2013 21WINE REGION
Bilbao
OCTOBER 17
Navarra
The majority of DO de Pago
estates are located in
the Castilla-La Mancha
appellation and the
Barcelona neighbouring Navarra region.
Madrid
La Mancha
Dominio de Toledo
Valdepusa
vineyard Valencia
MONSIEUR LE MARQUIS
Carlos Falcó, Marqués de
Griñon, was one of the first
producers in Spain to grow
Cabernet Sauvignon, in his case
at his family’s centuries-old
wine estate. A fan of modern
• DO de Pago Spanish wine production was long production methods, he was also
dominated by négociants and co-operatives that assembled one of the driving forces behind
grapes and wines purchased from a variety of provenances. recognition of single-estate
Parallel to this, small-scale vignerons grew their own grapes wines in Spain. His Dominio de
and made and bottled their own wines. Over time, the Valdepusa was the first property
number of these independent producers began to rise. To to be granted Denominación de
reflect that new reality, the Spanish government created the Origen de Pago status.
Denominación de Origen de Pago in 2003. Officially Spain’s
top category of wines, the designation is given to individual
producers who make wines from vines planted in specific
terroirs with particular characteristics.
• Grandes Pagos de España With the same goal as
the DO de Pago, that of promoting awareness of Spanish
single-estate wines, a group of 20 producers whose wines SPAIN
2017
are acclaimed by international critics formed an association MARQUÉS DE GRIÑON CABERNET
of their own, Grandes Pagos de España. AROMAS SAUVIGNON 2007, DOMINIO DE
RIPE FRUIT, EUCALYTPTUS VALDEPUSA
Grandes Pagos de España added to the requirements of the ACIDITY – MODERATE $35.50 11962854, 750 ML, 14.5% ABV
DO de Pago classification, turning itself into a kind of select NUMBER OF CASES: 150 (6 BOTTLES)
club of Spain’s wine elite. By combining forces, the members SUGAR LEVEL – DRY
Marqués de Griñon is in one of Spain’s
are endeavouring to create a strong brand image among both BODY – FULL prestigious Vino de Pago category
domestic and international consumers. Carlos Falcó, Marqués of appellations, recognized for
de Griñon, is president of the association, and his 2007 PALATE – GENEROUS contributing to the modernization
Dominio de Valdepusa Cabernet Sauvignon certainly has WOOD – PRONOUNCED
of Spanish wines.
what it takes to impress wine drinkers. GRAPE: CABERNET SAUVIGNONMore than 120 Quebec wines are now certified.
Good news for us. Good news for you.
vinsduquebeccertifies.comIN STORES
OCTOBER
3 AND 17
Canto de Apalta is produced in the Apalta Valley, one of the best areas in
Chile for growing vines. Here and in its other terroirs, Lapostolle’s vineyards
are biodynamic. Although biodynamic agriculture is demanding, it is also
a guarantee of authenticity. Lapostolle, however, wants its wines recognized
primarily for their taste and complexity.
Trendsetters
CHILE’S CHIC NEW WAVE
LAPOSTOLLE
THE ILLUSTRIOUS The key to Lapostolle’s success:
combining Chilean originality
and French winemaking expertise.
A
lexandra Marnier Lapostolle, co-founder of the
eponymous Chilean winery, is proud of her new
wine, designed to appeal to Quebec consumers.
“We know you like the intensity and richness
of Chilean wines as well as the complexity and The contemporary-look tasting room on the property
character of French wines,” she observes. “So in creating mirrors the product’s prestige.
Canto, we took our very best Carmenère [Chile’s flagship
grape, originally a Bordeaux variety] and blended it with
Merlot, Cabernet Sauvignon and Syrah.” The resultant wine is
elegant, balanced and a wonderful fit for red meats. Lapostolle,
great-granddaughter of the creator of the fabled liqueur Grand
Marnier, says that now that consumers are familiar with Chile’s
affordable wines, they’re ready to explore some of its higher-
end products – Canto de Apalta being a case in point.
OCTOBER 3
PHOTO: CEPHAS PICTURE LIBRARY/ALAMY (TASTING ROOM).
AROMAS 2019
CHILE
EUCAPLYTUS, RASPBERRY, LAPOSTOLLE CANTO DE APALTA 2011,
BELL PEPPER, SPICES VALLE DE RAPEL
ACIDITY – MODERATE $21.70 11998611, 750 ML, 14.5% ABV
SUGAR LEVEL – DRY NUMBER OF CASES: 125
Little brother of the prestigious
BODY – MEDIUM Clos Apalta. Famed “flying winemaker”
Michel Rolland added his expertise
PALATE – GENEROUS
when this blend was assembled.
WOOD – EVIDENT GRAPES: CARMÉNÈRE, CABERNET
SAUVIGNON, MERLOT, SYRAH
October 2013 25Trendsetters
CHILE’S CHIC NEW WAVE (CONTINUED)
Terroir expert Pedro
Parra, co-founder of
Clos des Fous, says the
winery’s cuvées are easy-
drinking, very balanced OCTOBER 3
and mineral. That
certainly describes this
Chardonnay, which he
recommends uncorking
with oysters.
Unusually for Chilean
producers, these fous grow
their grapes in volcanic,
limestone and other high-
quality soils that yield wines
with good minerality.
CLOS DES FOUS
THE ICONOCLAST
A
bout five years ago, Pedro Parra got fed up with hearing
Chilean wines constantly described as “boring.” The holder
of a Ph.D. from the Institut National Agronomique Paris-
Grignon, he and some friends decided to launch Clos des
2016
Fous, or vineyard of fools. “Fools, that’s what people called AROMAS CHILE
us because we wanted to make wines sourced from lesser-known or WALNUTS, LEMON ZEST, CLOS DES FOUS, CHARDONNAY 2010,
MINERAL NOTES VALLE DEL CACHAPOAL
extreme terroirs,” says Parra, a francophile who hails from the city of ACIDITY – MODERATE $18.95 11927805, 750 ML, 13.5% ABV
Concepción in central-southern Chile. Intent on producing wines that NUMBER OF CASES: 100
differ from the Chilean norm, the partners grow their grapes in rocky SUGAR LEVEL – DRY
“Clos des Fous” (vineyard of fools)
and higher-altitude terroirs on the Pacific coast, in climates that promote BODY – MEDIUM comes from a nickname four friends
balanced ripening and natural acidity. “I detest added tartaric acid!” acquired when they decided to
Parra exclaims. And because wood can mask certain features in a wine, PALATE – GENEROUS produce Burgundy-style wine in
Clos des Fous matures its wines in vats rather than oak barrels. Talk WOOD – SUBTLE
Chile’s cool climes.
about a serious respect for terroir. GRAPE: CHARDONNAY
26 October 2013IN STORES
OCTOBER
3 AND 17
To this day, Errázuriz
operates under the
ambitious motto of OCTOBER 3
pioneering Chilean
winemaker Don
Maximiano Errázuriz:
“From the best land,
the best wine.”
Francisco Baettig, chief winemaker at
Errázuriz, says this Syrah is faithful
to its origins: a unique terroir with a
very cool climate and schistose soil.
The wine has good acidity and mineral
notes that give it spirit and liveliness.
A huaso, or Chilean cowboy, surveys the Errázuriz estate, established in 1870.
Boasting personality plus, it goes
well with lamb or beef.
ERRÁZURIZ
THE INDISPENSABLE
V
iña Errázuriz president Eduardo Chadwick has
proven to be as great a visionary as his ancestor,
PHOTO: RUSSEL KORD/PHOTONONSTOP/CORBIS (ERRÁZURIZ).
Don Maximiano. Some even compare Chadwick to AROMAS
Robert Mondavi, the man responsible for the acclaim BLACKBERRY, VIOLET, PASTRY,
2018
of California wines. Chadwick asserts that Chile’s BLACKCURRANT, SMOKE, CHILE
BLUEBERRY, LICORICE ERRÁZURIZ ACONCAGUA COSTA SINGLE
excellent terroirs make it a wine-growing paradise, and he does ACIDITY – LIVELY VINEYARD 2011, VALLE DE ACONCAGUA
his utmost to show the rest of the world that he is right. “My $26.20 11840734, 750 ML, 14% ABV
evidence is our flagship wines, Don Maximiano, Seña, Viñedo SUGAR LEVEL – DRY
NUMBER OF CASES: 125
Chadwick, Kai and La Cumbre – the best expressions of our BODY – FULL An exuberant Syrah, sourced from
terroirs in the Aconcagua and Maipo valleys.” Indeed, at the the Manzanar vineyard near the Pacific
now-famous Berlin Tasting in 2004, two Errázuriz wines beat out PALATE – RICH coast and crafted under the leadership
legendary cuvées from Bordeaux and Tuscany in a blind tasting WOOD – PRONOUNCED
of Eduardo Chadwick.
by a panel of distinguished judges. GRAPE: SYRAH
October 2013 27DISCOVER
CHILE
Discover Chile
through its most renowned wineries
Concha y Toro ~ Errazuriz ~ Viña Luis Felipe EdwardsQuebec Microbreweries
CRAZY FOR CRAFT BEER
When Quebecers fall in love, they fall hard.
T
he first microbrewery in Quebec, Massawippi,
opened in North Hatley some thirty years ago.
Just take the current craze for craft wine Now there are 96 such small-scale breweries
and beer. in the province, producing a total of nearly
1,000 different beers in the German, Belgian or
British style, the three major brewing traditions. Quebec’s
master microbrewers are, of course, New World producers
and, like winemakers on this side of the Atlantic, are less
shackled by tradition than their European counterparts.
But unlike winemakers, they don’t have to wait a year or
more for their products to be ready for sale. This gives
them the freedom to experiment with different techniques
and to add unusual elements such as coriander, lemon
thyme or pumpkin to make delightful flavoured beers. Some
of these microbrews are in the so-called ephemeral genre
because they’re specially produced for a particular event
or a single season.
PHOTO: MAUDE CHAUVIN.
CANADA CANADA CANADA
L’ALCHIMISTE WITBIER L’ALCHIMISTE PALE ALE L’ALCHIMISTE PILSNER
Founded by Carl Dufour in 2001, Joliette microbrewery L’Alchimiste recently moved to larger WHITE ALE RED ALE BLONDE LAGER
premises to meet rapidly growing demand. It makes a dozen beers of different styles, three of $2.45 11947048, 341 ML $2.45 11947056, 341 ML $2.45 11947030, 341 ML
which were created exclusively for the SAQ. The white has a citrus flavour and good acidity, the PAIRING PAIRING PAIRING
pale ale tastes slightly caramelized, and the German-tradition pilsner is a refreshing summer Salad of greens, Crostini topped with Pasta with creamy goat
blonde. “We make natural, European-style beers with moderate alcohol content,” says sales smoked salmon smoked duck, aged cheese, zucchini and
director Benoît Lachapelle. “We want to introduce consumers to the world of microbreweries, and orange slices cheddar and sautéed toasted pine nuts
whose beers can be both mild and very flavourful, unlike mass-produced ones.” mushrooms
October 2013 29Mix. Chop. Blend. Cook. Culinary Bliss. Introducing Introducing the versatile Kenwood Cooking Chef designed in the UK by the renowned food preparation brand. Featuring new technology - simultaneous planetary mixing meets induction cooking for the first time. Saves energy and time; creates delicious results. The Kenwood Cooking Chef includes 5 bowl tools, food processor and blender attachments. Visit www.kenwoodworld.com to learn about additional Kenwood products Facebook Kenwood World North America - Twitter @KenwoodWorldNA
FIND ALL CELLIER
NEW ARRIVALS
NEW ON
SAQ.COM
+ ADVICE
+ PAIRINGS
+ RECIPESOCTOBER 3
P. 11 P. 8 P. 10 2018 P. 7 2015 P. 26 2016
FRANCE FRANCE FRANCE ITALY CHILE
CHARTIER CRÉATEUR CHARTIER CRÉATEUR CHARTIER CRÉATEUR CHARTIER CRÉATEUR CLOS DES FOUS,
D’HARMONIES, LE BLANC 2012, D’HARMONIES, D’HARMONIES MERLOT 2010, D’HARMONIES, CHARDONNAY 2010,
VIN DE PAYS D’OC CÔTES DU RHÔNE 2012 FRONSAC TOSCANA ROSSO 2009 VALLE DEL CACHAPOAL
$18.95 12068117, 750 ML, $19.95 12068096, 750 ML, $19.95 12068070, 750 ML, $19.95 12068109, 750 ML, $18.95 11927805, 750 ML,
13% ABV 13% ABV 13% ABV 13% ABV 13.5% ABV
NUMBER OF CASES: 1040 NUMBER OF CASES: 940 NUMBER OF CASES: 1440 NUMBER OF CASES: 1440 NUMBER OF CASES: 100
Bottled at Clos des Augustins, Just the red to uncork with French oenologist Pascal This ideal autumn wine is “Clos des Fous” (vineyard of
this white also complements meats and stews flavoured with Chatonnet had a hand in making perfect with beef steaks fools) comes from a nickname
dishes featuring more exotic classic autumn ingredients such this Bordeaux. For a gourmet (in a flavourful sauce) and four friends acquired when they
flavours such as curry as black pepper, root vegetables treat, pair it with roast chicken game-bird dishes containing decided to produce Burgundy-
or pineapple. and fennel. accented with smoky and fruit such as blackcurrant style wine in Chile’s cool climes.
PAIRING: LOBSTER PAIRING: LAMB CHOPS herbed flavours. or plum. PAIRING: COQUILLE ST. JACQUES
WITH COCONUT MILK WITH STAR ANISE PAIRING: CHICKEN CHASSEUR PAIRING: SIRLOIN WITH GRAPE: CHARDONNAY
GRAPES: CHARDONNAY, GRAPES: GRENACHE, SYRAH, RED‑WINE-AND-COFFEE SAUCE
GRAPES: MERLOT, CABERNET
GRENACHE BLANC, ROLLE MOURVÈDRE SAUVIGNON, CABERNET FRANC GRAPES: SANGIOVESE, MERLOT,
CABERNET
AROMAS AROMAS AROMAS
PEACH, APRICOT, COCONUT, PEPPER, ANISE, COCOA, BLACKCURRANT, ROASTED AROMAS AROMAS
HONEY, MINERAL NOTES, BLACK OLIVE, CHERRY, RED PEPPER, ROASTED PLUM, COFFEE, MOCHA, WALNUTS, LEMON ZEST,
ALMOND RED FLOWERS NOTES, PLUM, PENCIL LEAD LICORICE MINERAL NOTES
ACIDITY – DISCREET ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – DISCREET ACIDITY – MODERATE
SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY
BODY – MEDIUM BODY – MEDIUM BODY – MEDIUM BODY – FULL BODY – MEDIUM
PALATE – GENEROUS PALATE – DELICATE PALATE – RICH PALATE – GENEROUS PALATE – GENEROUS
WOOD – SUBTLE WOOD – UNOAKED WOOD – EVIDENT WOOD – EVIDENT WOOD – SUBTLE
32 October 2013ICON LEGEND
SOURCES CITED:
WHITE WINE RED WINE Favourite
WINE PROFILE CHART
GP : Guide Peñin (out of 100)
IWC : International Wine Cellar,
drink now through hold until
drink now the year indicated the year indicated Stephen Tanzer (out of 100)
JR : Jancis Robinson (out of 20) Presence and intensity
of acidity, body, wood
The potential longevity of a wine when stored in the proper conditions. Note that this is simply WA : Wine Advocate, Robert Parker (out of 100) and other elements at
a guideline, with the exceptions – and they are numerous! – proving the rule. WS : Wine Spectator (out of 100) the time of tasting.
OCTOBER 3
P. 12 2019 2016 P. 24 2019 2021
FRANCE NEW ZEALAND CHILE CHILE ITALY
DOMAINE GARDIÉS DOG POINT VINEYARD DE MARTINO LEGADO RESERVA LAPOSTOLLE CANTO DE MARCHESI ANTINORI
LES GLACIAIRES 2012, CHARDONNAY 2011, SYRAH 2011, CHOAPA VALLEY APALTA 2011, VALLE DE RAPEL BOTROSECCO LE MORTELLE 2011,
CÔTES DU ROUSSILLON MARLBOROUGH $17.65 11998494, 750 ML, $21.70 11998611, 750 ML, MAREMMA TOSCANA
$22.75 12013378, 750 ML, $38.50 12025328, 750 ML, 13.5% ABV 14.5% ABV $22.95 12025344, 750 ML,
13.5% ABV 14% ABV NUMBER OF CASES: 200 NUMBER OF CASES: 125 13.5% ABV
NUMBER OF CASES: 125 NUMBER OF CASES: 125 With 300 hectares of organically Little brother of the prestigious NUMBER OF CASES: 200 (6 BOTTLES)
A standard-setter in the Côtes A wine to discover from Ivan cultivated vineyards, De Martino Clos Apalta. Famed “flying Produced by Antinori in
du Roussillon appellation, Sutherland and James Healy, is a model of sustainable winemaker” Michel Rolland the Maremma appellation,
Jean Gardiés is a lover of the formerly the viticulturist development. Fruitiness comes added his expertise when this wine has good keeping
land who strives to create wines and winemaker, respectively, through in this Syrah. this blend was assembled. potential for the price.
in harmony with the terroir. at famed Cloudy Bay. PAIRINGS: STEWED BEEF, PAIRING: LEG OF LAMB AU JUS Decanting recommended.
PAIRING: OVEN-BAKED COD FILLET PAIRINGS: GRILLED SALMON, LAMB NAVARIN PAIRING: JUICY SPICED STEAK
GRAPES: CARMÉNÈRE, CABERNET
CHICKEN WITH CREAM AND GRAPE: SYRAH SAUVIGNON, MERLOT, SYRAH
GRAPES: GRENACHE BLANC, MUSHROOMS GRAPES: CABERNET SAUVIGNON,
GRENACHE GRIS, ROUSSANNE, CABERNET FRANC
MACABEO GRAPE: CHARDONNAY
AROMAS
AROMAS AROMAS CHERRY, BLACKBERRY, AROMAS AROMAS
PEACH, PEAR, HONEY, TOASTED HAZELNUT, PEAR, RASPBERRY, SWEET SPICES, EUCAPLYTUS, RASPBERRY, DARK FRUIT, CEDAR,
LEMON WOOD, MINERAL NOTES FLOWERS, VEGETAL NOTES BELL PEPPER, SPICES MOCHA, VEGETAL NOTES
ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – LIVELY ACIDITY – MODERATE ACIDITY – MODERATE
PHOTOS: ANDRÉ DOYON (BOTTLES).
SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY
BODY – MEDIUM BODY – MEDIUM BODY – FULL BODY – MEDIUM BODY – FULL
PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – GENEROUS PALATE – RICH
WOOD – SUBTLE WOOD – EVIDENT WOOD – EVIDENT WOOD – EVIDENT WOOD – EVIDENT
October 2013 33Products 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.
OCTOBER 3
JR 15.5 IWC
90-92
2015 P. 27 2018 P. 13 2017 P. 13 2018 2018
ITALY CHILE ITALY ARGENTINA FRANCE
PIANO DEL CERRO 2008, ERRÁZURIZ ACONCAGUA CASTELLO DI AMA 2010, ACHAVAL FERRER CABERNET PIERRE HENRI MOREL 2010,
AGLIANICO DEL VULTURE COSTA SINGLE VINEYARD 2011, CHIANTI CLASSICO SAUVIGNON 2012, MENDOZA GIGONDAS
$25.55 12015470, 750 ML, VALLE DE ACONCAGUA $26.30 12019083, 750 ML, $27.90 11982193, 750 ML, $29.95 11996157, 750 ML,
14% ABV $26.20 11840734, 750 ML, 13% ABV 14.5% ABV 14.5% ABV
NUMBER OF CASES: 200 (6 BOTTLES) 14% ABV NUMBER OF CASES: 150 NUMBER OF CASES: 150 NUMBER OF CASES: 125
Difficult growing conditions NUMBER OF CASES: 125 Thanks to the dedication of A Cabernet Sauvignon that Created in collaboration with
and low yields deliver structure An exuberant Syrah, sourced Marco Pallanti and Lorenza offers the same high quality Michel Chapoutier, this cuvée is
and remarkable power to this from the Manzanar vineyard Sebasti, Castello di Ama has as this well-known producer’s a delight – very appealing now,
rare Basilicata-region wine. near the Pacific coast and projected quality ever since popular Malbec. A good buy and sure to improve with time
PAIRING: BEEF TERIYAKI crafted under the leadership it was founded in 1972. in the under-$30 category. in the cellar.
of Eduardo Chadwick. PAIRING: VEAL SCALLOPINE PAIRING: STEWED BEEF CUBES PAIRING: DUCK BREAST
GRAPE: AGLIANICO
PAIRING: DUCK BREAST PARMIGIANA WITH BLUEBERRIES
GRAPE: CABERNET SAUVIGNON
WITH PORT-AND-FIG SAUCE GRAPE: SANGIOVESE GRAPES: GRENACHE,
GRAPE: SYRAH SYRAH, MOURVÈDRE
AROMAS
AROMAS BLACKBERRY, VIOLET, PASTRY, AROMAS AROMAS AROMAS
EUCALYPTUS, BLUEBERRY, BLACKCURRANT, SMOKE, BLUEBERRY, FLOWERS, BLACKCURRANT, BLUEBERRY, RED FRUIT, FLOWERS,
MINT, WOOD, CHOCOLATE BLUEBERRY, LICORICE MINERAL NOTES, COCOA EUCALYPTUS, TRUFFLE LEATHER, PEPPER
ACIDITY – MODERATE ACIDITY – LIVELY ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE
SUGAR LEVEL – OFF DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY
BODY – FULL BODY – FULL BODY – MEDIUM BODY – FULL BODY – FULL
PALATE – GENEROUS PALATE – RICH PALATE – GENEROUS PALATE – GENEROUS PALATE – RICH
WOOD – PRONOUNCED WOOD – PRONOUNCED WOOD – EVIDENT WOOD – PRONOUNCED WOOD – EVIDENT
34 October 2013BUY A CHÂTEAU
FROM THE CHALET
OCTOBER 17 D107409A_100203120_Bandeau_Cellier_EN.indd 1 8/8/13 3:30 PM
CELLIER-ENG
NO ANNONCE : 100203120-Bandeau_Cellier-EN CYAN MAGENTA YELLOW BLACK 4,6875" x 1,3125"
GP 89 JR 16.5+ GP 92
D107409A_100203120_Bandeau_Cellier_EN GP 90
Gates Montage à 100 %
CLIENT : SAQ Épreuve à 100 %
IWC 89:
PUBLICATION Cellier WS 90 SAQ 100203120 IWC 90 IWC
PAGE911
Impression finale à 100 %
08/08/13 ÉPREUVE 1
PARUTION : Octobre 2013
NO DOSSIER : 100203120 Rédaction Directeur
de création
Direction
artistique
Service à
la clientèle
Client Réalisateur Correction
d’épreuves
Commentair
FORMAT : 4,6875” x 1,3125” ATTENT
COULEURS : 4C Le « trapping » est
l’imprimeur selon ses p
2019 P. 17 P. 16 2015 P. 19 2017 P. 20 2018
UNITED STATES SPAIN SPAIN SPAIN SPAIN
JUSTIN CABERNET BODEGAS MORGADÍO NÁIADES 2008, RUEDA FINCA TORREMILANOS ÁLVARO PALACIOS CAMINS
SAUVIGNON 2011, PASO ROBLES ALBARIÑO 2011, RÍAS BAÍXAS $29.95 11962707, 750 ML, LOS CANTOS 2009, DEL PRIORAT 2011, PRIORAT
$31.25 10866828, 750 ML, $20.35 11962686, 750 ML, 13.5% ABV RIBERA DEL DUERO $23.45 11180351, 750 ML,
13.9% ABV 13% ABV NUMBER OF CASES: 125 $19.50 11962643, 750 ML, 14.5% ABV
NUMBER OF CASES: 125 NUMBER OF CASES: 125 14% ABV NUMBER OF CASES: 599
Produced in the La Seca NUMBER OF CASES: 150
Justin Baldwin founded this Morgadío is known for its region – considered the grand Álvaro Palacios is one of
winery in 1981 in Paso Robles meticulous work and the quality cru of the Rueda appellation – The Peñalba López family the most gifted winemakers
in California’s San Luis Obispo wines it makes from Albariño, by a winery that’s popular has owned this Ribera del of his generation. This cuvée
County. He focused from the a reputation confirmed by this with Quebecers. Duero winery since 1975. is an excellent introduction
outset on Bordeaux vine varieties. tasty cuvée. Biodynamically cultivated to Priorat wines.
PAIRING: SALMON
PAIRING: VENISON ROAST PAIRING: SCALLOPS WITH CREAMY SAUCE Tempranillo dominates PAIRING: BRAISED LAMB
WITH AUTUMN VEGETABLES WITH PRESERVED LEMON PEEL the vineyards. WITH PRUNES
GRAPE: VERDEJO
GRAPE: CABERNET SAUVIGNON GRAPE: ALBARIÑO PAIRING: VEAL TOURNEDOS GRAPES: GRENACHE, SAMSÓ
WITH MUSHROOMS (CARIGNAN), CABERNET
GRAPE: TEMPRANILLO SAUVIGNON, MERLOT, SYRAH
AROMAS AROMAS AROMAS AROMAS AROMAS
LICORICE, BLACKCURRANT, PEACH, PEAR, PRESERVED GRILLED TOAST, PASTRY, CHERRY, WOOD, VANILLA, COOKED FRUIT, LICORICE,
VANILLA, WOOD, COCOA LEMON, MINERAL NOTES WHITE-FLESHED FRUIT LICORICE, DILL, SMOKE COCOA, PLUM
ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – MODERATE ACIDITY – LIVELY
SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY SUGAR LEVEL – DRY
BODY – FULL BODY – MEDIUM BODY – MEDIUM BODY – FULL BODY – FULL
PALATE – RICH PALATE – GENEROUS PALATE – RICH PALATE – RICH PALATE – RICH
WOOD – PRONOUNCED WOOD – UNOAKED WOOD – PRONOUNCED WOOD – EVIDENT WOOD – EVIDENT
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