taste_summer2015-download

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PAIRS WITH FARRO AND SHRIMPSALAD WITH SPARKLING VINAIGRETTEVEUVE DU VERNAY BRUTFrance $12.09 209023Look for melon, honey, applesand pear fruits with toastyaromas on the nose. The velvetypalate has an attractive weightwith hints of sweetness andyeast. Perfect as an aperitif.SANTA RITA RESERVASAUVIGNON BLANCChile $13.29 275677This fine example of CasablancaValley Sauvignon Blanc is intense,with aromas of herbs, gooseberry,minerals and citrus fruits offsetby perfectly balanced acidity. Anoutstanding wine, excellent withceviche and other seafood.FARRO AND SHRIMP SALAD WITH SPARKLING VINAIGRETTE34 Prices do not include taxes
SPARKLING SUMMER DISHES FOR RECIPES, SEE INDEX ON PAGE 142PAIRS WITH SPARKLING WINEAND MELON SORBETOYSTER BAY SPARKLINGCUVÉE BRUTNew Zealand $19.99 91634A generous mousse is matchedwith elegant cool-climate aromasof zesty citrus and refreshing stonefruits. This thirst-quenching sparkleris crisp, clean and lip-smackinglydelicious. Perfect with seafood,fried chicken and in cocktails.STELLER’S JAY BRUTBC VQA $19.99 264879A solid champagne-style sparklingwine that fully reflects the charmof the Okanagan’s Black SageRoad, this sparkler shows classicnotes of toast, dough, apples,yeast and lemon followed by acrisp entry with a medium-bodiedweight and a long, lemony finish.GRILLED NECTARINE PAVLOVAS WITHSPARKLING ROSÉ SYRUPPAIRS WITH GRILLEDNECTARINE PAVLOVAS WITHSPARKLING ROSÉ SYRUPYELLOWGLEN PINKAustralia $11.39 89268With inviting strawberry aromasand a splash of citrus bubblesfull of refreshing fruit and berrycharacters, this Australian sparkleris slightly off-dry with a crisp,clean finish. A perfect companionfor lazy patio afternoons.CASOLARI LAMBRUSCODI SORBARAItaly $13.99 276105Pleasant aromas of raspberry jam,violets, cherry and leather greetthe nose. The bubbly entry opensto bright flavours of rhubarband red fruits with a touch ofsmoke and earth, making thisversatile sparkler a perfect partnerfor desserts or grilled fare.Prices do not include taxes35
Page 1 and 2: FOOD/DRINK/MORECOMPLIMENTARYSOAK UP
Page 3 and 4: soak up the suncontentsHAMMOCK WINE
Page 5 and 6: contributorsOffering different pers
Page 7: RHYS PENDERRhys Pender became Canad
Page 10 and 11: A VINEYARDWeddıngEELAYERED RED WIN
Page 13 and 14: A VINEYARD WEDDING FOR RECIPES, SEE
Page 15: A VINEYARD SUMMER WEDDING VINEYARD
Page 18 and 19: AGiftOF WINESHARE YOUR WEDDINGWINE
Page 21 and 22: A GIFT OF WINEand surprise you with
Page 23: RECIPES AND FOOD STYLING BY IRENE M
Page 27 and 28: CELEBRATE CANADA FOR RECIPES, SEE I
Page 29 and 30: MICHAELA MORRISMichaela Morris is a
Page 31 and 32: PRETTY IN PINKtheir Provençal coun
Page 33 and 34: Tell your friends you saw it here f
Page 35: RECIPES AND FOOD STYLING BY LAWREN
Page 39: IAIN PHILIPIain Philip is a wine ed
Page 42 and 43: DINNERunder theStars40
Page 44 and 45: StayTMIN WINE COUNTRYExperience the
Page 46 and 47: The Distinct Full Flavour of ourORI
Page 48 and 49: DELICIOUSDestinationsThe world has
Page 51 and 52: DELICIOUS DESTINATIONSCrème de cas
Page 53 and 54: RECIPES AND FOOD STYLING BY IRENE M
Page 55 and 56: MAKE IT MEATLESS FOR RECIPES, SEE I
Page 57 and 58: These products are so hot, they are
Page 59 and 60: RECIPES AND FOOD STYLING BY LAWREN
Page 61 and 62: SALMON ON THE WILD SIDE FOR RECIPES
Page 63 and 64: BY DAENNA VAN MULLIGENProhibition o
Page 65 and 66: BARSTARRestaurant & Lounge and fina
Page 67 and 68: BARSTARBuilt in the roaring twentie
Page 69 and 70: RECIPES AND FOOD STYLING BY IRENE M
Page 71 and 72: FRESH-PICKED FRUIT PIESFOR RECIPES,
Page 73 and 74: CAROLYN EVANS HAMMONDWine critic an
Page 75 and 76: ALFRESCO DININGSauvignon Blancis a
Page 77 and 78: Choose your favourite from a parade
Page 79 and 80: RECIPES AND FOOD STYLING BY NATHAN
Page 81: REFRESHING WATERMELON FOR RECIPES,
Page 84 and 85: THE LURE AND ALLURE OFGin“Of all
Page 87 and 88:
THE LURE AND ALLURE OF GINGin comes
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I believe that a lot of winemaking
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NORTHCAROLINA-STYLE PULLEDPORK BURG
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FRIEDPLANTAINSQUINOASALADARGENTINE-
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BRIX RESTAURANTExecutive Chef Chris
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BRIX RESTAURANT & WINE BAR FOR RECI
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BRIX RESTAURANT & WINE BAR FOR RECI
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BY CAROLYN EVANS HAMMONDIf you’ve
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HAILCAESARS!The Caesar is a true Ca
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SimpleSALADSuppersCRUNCHYCHICKEN WI
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Photo credit Edwin SantiagoPlease e
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thecocktailmenuVODKAWelcome! Have a
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THE COCKTAIL MENU...continued from
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JAMES NEVISONJames Nevison is an aw
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AllDecked OutA MAKE-AHEAD SUMMER DE
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PAIRS WITH SUMMER SALAD IN A JARTWI
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AGAVE a-go-go!XFRESA ROJASOURTEQUIL
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IT’S SHIVERSEASON2 ¾ cups BAILEY
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AGAVE A-GO-GOPIÑAASADABEBIDACASAMI
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RECIPES AND FOOD STYLING BY LAWREN
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HUNTING FOR BERRY TREASURES FOR REC
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HUNTING FOR BERRY TREASURES FOR REC
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BY RHYS PENDERTypical descriptors i
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BIG WINE. BIG VALUE. SMALL PRICE.PI
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Join us for this fantastic selectio
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ecipeindexA VINEYARD WEDDINGLayered
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GRILLED BEEF TENDERLOINWITH MINT AN
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LOBSTER BLINIS2 tbsp (30 ml) warm w
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1 kaffir lime leaf, very thinly jul
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Create personal product lists in My
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4 To make Maple Thyme Butter, in as
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STEAK AND SCALLOPSWITH CHAMPAGNEVAN
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GRILLED NECTARINE PAVLOVAS WITHSPAR
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pulp using a soup spoon. Squeeze ju
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CREAMY LEMON TAHINI SAUCE1 large ga
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2 tbsp (30 ml) white ground pepper
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SIP YOUR WAY TO THEULTIMATE WHISTLE
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1 tbsp (15 ml) cornstarchzest from
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5 Thread 3 shrimp onto each skewer.
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using a gas grill, place chips in s
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ARGENTINE-STYLE RIB‐EYEWITH CHIMI
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2 tbsp (30 ml) unsalted butter½ lb
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1 Place gelatin sheets in a shallow
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GRILLED STEAK WITHHAWAIIAN SLAWDRES
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freshly ground black pepper, to tas
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Celebrate the Diversityof American
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Keep It FunKeep ItSOBER1 small yell
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