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Sherry, Port, Madeira et al to bring the port and then captivate your audience with tales of how they sometimes use dynamite to blow holes in the Douro’s hard granitic schist soils in order to plant a new vine and how real foot-stomping of grapes still happens at the finest estates. ShERRy Admittedly, sherry is more challenging because not only is there such a wide range but because there’s also a very distinctive taste to each style. The Spanish love their fino sherry, which is a pale white wine colour with a distinctive salty tang to the citrusy aromas and flavours. Fino is the quintessential aperitif, best served well-chilled accompanied by green olives and some salty ham and cheese, also known as tapas. Oloroso sherries have more mass appeal. In some ways they’re similar to tawny port, although the aromas can have a distinct nutty character. Olorosos do come in various styles, from dryish to sweet, so experiment and find one that suits your taste. It would be hard to argue with the contention that sherry is the most elaborate and difficult wine to make. There are so many terroir factors that are integral to its production, such as the bright, white, chalky albariza soils and the indigenous yeast that creates the thick flor that settles on top of the fino in the barrel, both protecting it from oxidation and imparting unique aromas and flavours as it moves through the solera aging system. MAdEiRA Then there is Madeira, a wine with the longest aging potential in the world. Madeira is a small island off the coast of Portugal that has a long history of wine production. Originally sailors stopped by the island and loaded barrels of Madeira onto their ships for ballast. When they arrived at their destination, having crossed the equator, they discovered that the wine actually tasted better. They soon realized that it was the effect of the wine getting “cooked” during the journey. And so the estufagem system of maturation was born, which means that all Madeira is subjected to intense heat during production. If you ever see an old vintage Madeira, be sure to buy it. They’re often reasonably priced and are unique wines. VinS dOux nATuRELS But some favourite fortified wines are the French vins doux naturels, often made from Muscat or Grenache grapes. A Muscat de Beaumes de Venise is simply exquisite, replete with its exotic, tropical fruit and floral nose and flavours of apricots and honey on the palate. This Muscat comes from the southern Rhône Valley and is the perfect partner for a cheesecake or tropical fruit cake. Other great fortified wines from France, like Banyuls or Maury, could be mistaken for port. The Australian liqueur Muscats can be great too. The retail price of wine is closely linked to the supply and demand. Today, you can take advantage of some phenomenal pricing on many fortified wines and discover a whole new world of flavours. GRaHaM’S 10 yEaR OLd TaWNy PORT Portugal $39.99 206508 A port featuring flavours of toffee, nuts and sweet spices leading to a palate with barely a trace of tannin, it’s the epitome of smooth. dOW’S LaTE BOTTLEd VINTaGE PORT Portugal $24.99 533364 With its rich chocolate and raisin flavours, full-bodied style and sweetness on the finish, this LbV port is an amazing value for money! FoNSeca viNtage Port Portugal $131.99 684266 young vintage port should be matured for at least 10 years to allow the complexity of the wine to develop and the tannins to soften. However, this does not mean they are not delicious when young as well. TASTE 21 2011 VPIWF
Page 1: TASTE FOOD/DRINK/MORE COMPLIMENTARY
Page 4 and 5: © Diageo Canada Inc. 2011. All rig
Page 6 and 7: 4 www.bcliquorstores.com ViVA SpAni
Page 9 and 10: Viva Spanish Vino! 90 Point Wines o
Page 11: y Kasey Wilson THE 2011 GLobAL FoCu
Page 14 and 15: TAPAS! Small BiteS, Big taSte 12 ww
Page 16 and 17: AVAILABLE AT YOUR NEAREST BC LIQUOR
Page 18 and 19: Grant to Distill SHARED AMONG FRIEN
Page 20 and 21: 18 www.bcliquorstores.com ShERRy, P
Page 24 and 25: 22 www.bcliquorstores.com ASPARAGUS
Page 26 and 27: A DELIGHTFUL BLEND OF RICH, SPICY &
Page 29 and 30: hOTSPRING’S moSt waNted JaMESON I
Page 31 and 32: y Lauren Mote One of the most excit
Page 33 and 34: The Cocktail Kitchen intended to be
Page 35 and 36: y Jennifer Stamper for recipes, ple
Page 37 and 38: isotto Three Ways riSoTTo WiTH SnAP
Page 39 and 40: hubarb, backyard bounty inDiViDuAL
Page 41 and 42: hubarb, backyard bounty PaIRS WITH
Page 43: y Barbara Philip, MW, Portfolio Man
Page 46 and 47: THE WORLD’S ONLY MICROCARBONATED
Page 48 and 49: SPRING eNteRtaINING Chic and Simple
Page 51 and 52: Spring Entertaining, Chic and Simpl
Page 53 and 54: y Judith Lane Canada’s distilling
Page 55 and 56: A Spirited History Part 3, Distilli
Page 57 and 58: y Lawren Moneta STrAWbErry AnD ALMo
Page 59 and 60: The berry best Strawberries are in
Page 61 and 62: COnSuLTAnT’S EXPErTS SHArE THEir
Page 63 and 64: Trevor Kallies, bar and beverage Di
Page 65 and 66: Trevor Kallies, The new oxford THE
Page 67 and 68: Even if you can’t find time to ge
Page 69 and 70: y Carolyn Evans-Hammond French Sanc
Page 71 and 72: New Zealand Sauvignon Blanc need to
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FLAVOURS OF SPRING aBSolut BErri a
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y lawren Moneta for recipes, please
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Spring chicken pairS witH wHitE win
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david Wong, oru’s Executive chef,
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CAMPAIGN FINANCED WITH THE SUPPORT
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Nanaimo. Food was always central to
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BC SECTION SAlmoN TAcoNES WiTh PoAc
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YOU’RE A HIT WHEN YOU KNOW YOUR L
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A ToAST To SPriNg WiTh BC WINES 88
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VOTED “BEST CANADIAN WINERY” 90
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92 www.bcliquorstores.com BC SPOT P
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GREAT TIMES ARE WAITING. OFFICIAL P
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25 years Of Okanagan TerrOir CedarC
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© Diageo Canada Inc. 2011. All rig
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Say “I DO” 100 www.bcliquorstor
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Say “i do” to a greener Planet
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crAB SPriNg rollS WiTh chili-limE d
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TO WEEKENDS THAT START ON THURSDAY.
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My dream is to buy a vineyard in th
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EASTER DESSERTS mEyEr lEmoN PuddiNg
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QUENCH THIS. When you reach for a S
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114 www.bcliquorstores.com RhymeS w
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moroccAN SlicEd orANgES WiTh driEd
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VERY SPECIAL EVENTS march Friday, M
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Tapas! Small Bites, Big Taste from
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Asparagus by the Bundle from page 2
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The Cocktail Kitchen from page 28 C
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ecause we know: Try our Brockton IP
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Don’t buy for minors. You’re no
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HEINEKEN.CA File Name: HN-TASTEspri
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Spring Entertaining from page 46 PI
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The Berry Best from page 54 continu
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Spring Chicken from page 72 BARBeCU
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New to BC Liquor Stores SKU +126755
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....from page .... and simmer until
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142 www.bcliquorstores.com Oru Cuis
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Salmon, BC’s Treasure from page 8
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BC Spot Prawns, Spot On from page 9
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148 www.bcliquorstores.com Roll Int
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A PINT OF DELICIOUS 150 www.bcliquo
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Rhymes with Orange from page 114 co
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