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66 www.bcliquorstores.com NEW ZEALAND sAuvigNoN bLANc spring in a glass
y Carolyn Evans-Hammond French Sancerre is to New Zealand Sauvignon Blanc as Audrey Hepburn is to Angelina. The former is classic, lean and charming, but slowly fading into obscurity while the latter is exciting, sassy, a tad irreverent and all the more enticing for it. While both wines are pure Sauvignon Blanc, New Zealand’s version is soaring in popularity and, like Angelina’s lips, it’s hard not to notice. Last year, British Columbians drank nearly a million bottles of New Zealand Sauvignon Blanc, up 30 percent from 2009. Meanwhile, sales of that variety from France, Australia and the United States dropped about 20 percent each. Why? Because New Zealand Sauvignon Blanc is unique, delicious and consistent. Twist open a bottle and you can count on a wild shock of fruit, razor- sharp acidity, and such grab-you-by-thejugular flavours as gooseberry, key lime, grapefruit and cut grass. In most cases, the wine will be untouched by oak and it is rarely blended with other grape varieties. It will be ready to drink upon release, raring to deliver the ultimate thrill. It’s pure springtime in a glass. The experience is as though you’ve taken a Loire-style Sauvignon Blanc – think Sancerre, Pouilly-Fumé, or Touraine – dusted off most of the flinty-stony minerality, polished up the fruit and created something that positively gleams in the mouth. Each bracing sip works as well on its own as with food, particularly anything with fins or a shell. Oysters, crabcakes and red snapper all pair swimmingly with it, but so do the first spears of asparagus, fresh goat’s cheese and simple salads. New Zealand’s first Sauvignon Blanc took the world by storm in the mid-80s when Cloudy Bay from the Marlborough region burst on the scene. Critics were beside themselves with glee, rave reviews flowed and a cult following quickly ensued. The frenzy not only put Marlborough on the global wine map, it spun Marlborough Sauvignon Blanc into stardom, starting a worldwide phenomenon. The island nation never looked back. But that was a quarter of a century ago. Athough the style of Marlborough Sauvignon Blanc has remained fresh and pungent, with firm acidity, producers there have strived to differentiate themselves from each other. So you have Cloudy Bay now nodding toward Sancerre, with its slight restraint and sly hint of minerality, and Kim Crawford, with its hallmark spark of unadulterated gooseberry, grass and grapefruit and every shade between. To this day, Sauvignon Blanc NEW ZEAlANd’S firST SAuvigNoN BlANc Took ThE World By STorm . . .WhEN cloudy BAy from ThE mArlBorough rEgioN BurST oN ThE ScENE. criTicS WErE BESidE ThEmSElvES WiTh glEE, rAvE rEviEWS floWEd ANd A culT folloWiNg Quickly ENSuEd. accounts for roughly three quarters of all Kiwi wine exported, the vast majority of which is still from Marlborough – the little coastal valley sandwiched between two mountain ranges. The region is now almost completely under vine, as it tries to crank out as much Sauvignon Blanc as possible to meet rising demand. Today, other parts of the world are trying to replicate Marlboroughstyle Sauvignon Blanc. Frankly, like Condrieu, Montrachet and classic Chablis from the Les Clos vineyard, Marlborough Sauvignon Blanc is unmistakable. The secret lies in the technical details of the region’s soil composition, temperature differences between day and night, precise location and so forth. But just as you don’t TASTE 67
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TASTE FOOD/DRINK/MORE COMPLIMENTARY
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© Diageo Canada Inc. 2011. All rig
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4 www.bcliquorstores.com ViVA SpAni
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Viva Spanish Vino! 90 Point Wines o
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y Kasey Wilson THE 2011 GLobAL FoCu
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TAPAS! Small BiteS, Big taSte 12 ww
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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 22 and 23: JOIN THE CREW AT FACEBOOK.COM/CAPTA
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: Even if you can’t find time to ge
Page 71 and 72: New Zealand Sauvignon Blanc need to
Page 73 and 74: FLAVOURS OF SPRING aBSolut BErri a
Page 75 and 76: y lawren Moneta for recipes, please
Page 77: Spring chicken pairS witH wHitE win
Page 80 and 81: david Wong, oru’s Executive chef,
Page 82 and 83: CAMPAIGN FINANCED WITH THE SUPPORT
Page 84 and 85: Nanaimo. Food was always central to
Page 86 and 87: BC SECTION SAlmoN TAcoNES WiTh PoAc
Page 88 and 89: YOU’RE A HIT WHEN YOU KNOW YOUR L
Page 90 and 91: A ToAST To SPriNg WiTh BC WINES 88
Page 92 and 93: VOTED “BEST CANADIAN WINERY” 90
Page 94 and 95: 92 www.bcliquorstores.com BC SPOT P
Page 96 and 97: GREAT TIMES ARE WAITING. OFFICIAL P
Page 98 and 99: 25 years Of Okanagan TerrOir CedarC
Page 100 and 101: © Diageo Canada Inc. 2011. All rig
Page 102 and 103: Say “I DO” 100 www.bcliquorstor
Page 104 and 105: Say “i do” to a greener Planet
Page 106 and 107: crAB SPriNg rollS WiTh chili-limE d
Page 108 and 109: TO WEEKENDS THAT START ON THURSDAY.
Page 110 and 111: My dream is to buy a vineyard in th
Page 112 and 113: EASTER DESSERTS mEyEr lEmoN PuddiNg
Page 114 and 115: QUENCH THIS. When you reach for a S
Page 116 and 117: 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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