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ItaliaJoin us as we tour thewines and foods of Italy

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Published By

Fall | 2013

InsideWelcome 4Drink of the Season 6Themed Celebration 8Grape Expectations 16Mixology 20Beer Basics 244 Fabulous Pairings 28Last Bite 30

On the CoverThis issue focuses on our love of all thingsItalian. We’ve revved up our Vespas, andput together a whirlwind tour of ourfavourite Euro destination.The tour kicksoff with our Themed Celebration featureon page 8.

Themed Celebration Grape Expectations

Mixology On the Cover

CONTENTS

4 Occasions Fall 2013

WEL

CO

ME

WELCOME | The Fall Issue

Viva Italia!This edition has a special meaning for me. When notwriting articles or working onphotography for Occasions, Ican usually be found leadingepicurean adventure tours inItaly. This edition’s theme gaveme an opportunity to share

some insight into the food and wine of Italy, based onsimple preparations that capture the essence andflavours of the ingredients. Discover recipes for Italiancuisine in our Themed Celebration feature on page8 and a food lover’s guide to the wines of Italy inGrape Expectations feature on page 16.

Whisk Me Up a CocktailAs the warm days of summerfade into the cool evenings ofautumn we’re replacing theblender with a cocktail shaker;mixing warming cocktails thatfeature whiskies from aroundthe world. The rich flavours of classic whiskies lendspicy flavours to cocktails. One of our favourites is theSmoky Martini, featuring a Single Malt Scotch Whiskyfrom Islay. Find this recipe and more in our Mixologyfeature on page 20.

Pasta PerfectoTired of takeout for midweekdining? Occasions’ featurewriter Michelle Hooten, has created four easy-to-preparepasta recipes that require littlework and focus on simple ingredients found at your localSuperstore. Find the recipes in

our Fabulous 4 feature on page 28.

Hop to ItIf you can’t distinguish ahallertauer from a fuggles,or even known what eitheris for that matter, not toworry. Beer expert and certified sommelier, CraigPinhey, unravels the mystery of what flavours and characteristics specific hop varieties contribute to yourfavourite beer. Many breweries are listing the hop varieties on their back label and some are even acknowledging them on the front of their bottle. It’stime to hop to it and learn the language of hops. FindsCraig’s article in our Beer Basics feature on page 24.

Autumn“Fall” in love with

NEW GREAT WINESFROM THE GREAT ONE

.................................................................

DRINK OF THE SEASON | Fall

WHISKY WARM-ME-UPServes 4 Ingredients2 cups apple cider6 sprigs rosemary2 tbsp sugar½ cup Canadian whisky 4 twists orange

Directions1. Place the cider, rosemary andsugar in a pot and warm overmedium-heat.

2. When the sugar has dissolvedadd the whisky.

3. Strain the warm liquid into heatproof mugs and garnish with theremaining rosemary sprigs andtwists of orange.

A FALL OF Flavour


SMOOTHACIOUS

Bodaciously smooth

Ple

ase

dri

nk

resp

on

sib

ly.


FOOD | Themed Celebration

THE

MENU


Despite the globalization of food and the proliferation of fast food, Italians have largelystayed true to their dining traditions. Few cultures show as much respect for raw ingredients as Italians do. Which village grows the best tomatoes or what farmer in theneighbouring town raises the best cattle is engrained knowledge for most Italians. Thereis simply no need to champion a 100-kilometer diet in Italy as most Italians feast on ingredients from a much smaller radius. Respect for ingredients is critical to Italian cuisine.

While the French can be admired for their perfection of technique, Italians should bepraised for their respect of ingredients. Great wine can’t be made from anything but greatgrapes and similarly great food can only be made from flavourful and fresh ingredients.

Our menu has been inspired by the diverse regions that make up Italy’s rich culinary tapestry. Our menu features the earthy, rusticity of Sicilian cuisine, the vibrant flavours ofCampania, a classic Tuscan pasta, the bold richness of Piedmontese cuisine and theunique character of Northern Italian cuisine. As for the best wine pairings for each course,we recommended serving a wine from the region of the dish. This is one food and winepairing rule that will never go out of style.

Assaggini

9www.occasionsmagazine.cawww.occasionsmagazine.ca


Roasted Spring Vegetables

SicilySicilian Style Caponata Serves 4-6Pair with a Sicilian white such as Cataratto or Grillo

Ingredients2 lb Japanese eggplants, chopped⅓ cup Extra Virgin Olive Oil1 large onion, peeled, chopped1 clove garlic, minced1 bunch celery, chopped4 plum tomatoes, peeled, seeded, diced¾ cup green olives, pitted, sliced1 125-ml jar capers2 tbsp red wine vinegarParsley for garnish1 loaf rustic Italian bread, sliced, toasted1 lb white fish such as cod, cooked, cubed

Directions1. Slice the eggplant and place in a colander.

Liberally salt the eggplant and set aside foran hour.

2. Rinse the eggplant with cold water and patdry with paper towels.

3. Place a sauté pan over medium heat andadd 1/6 cup of olive oil.

4. Sauté the eggplant until soft; reserve.5. Place a large sauté pan over medium-low

heat; add the remaining olive oil and theonion. Sauté until the onion is soft.

6. Add the garlic and continue to sauté untilthe garlic is fragrant; approximately 30 sec-onds.

7. Add the celery and sauté for a further 5-7minutes.

8. Add the reserved eggplant and tomatoesand sauté for another 4-5 minutes.

9. Add the green olives, capers (including atablespoon of the caper juice) and redwine vinegar; stir.


THEAssaggini MENU

Sicilian Style Caponata



10. Remove from pan and place in a bowl.Let stand for an hour before serving to letthe flavours incorporate.

11. Garnish with a few sprigs of parsley andserve accompanied with slices of toastedbread and cubes of white fish.

Editor’s Note: We’ve opted to serve our version ofCaponata as an appetizer but it also could beserved as a topping for a firm white fish, suchas as halibut; or chicken. Be sure to set outlots of good extra virgin olive oil to accompany this dish. Top quality olive oil canbe as complex as a great wine. Some of thebest Sicilian olive oils have a pronouncedpeppery finish. Be sure to buy Extra VirginOlive Oil as lesser qualities are often blendsof olive oil and other oils. We’ve used Japanese eggplant in our version, because welike the mild, sweet flavour and the colour,but a more traditional variation would use aclassic European eggplant.

CampaniaCaprese Salad Serves 6Pair with a Campania white wine such asFalanghina or lighter style of Fiano

Ingredients6 vine ripened tomatoes, sliced1 340 g mozzarella ball, torn 1 ½ cups basil, torn¼ cup Extra Virgin Olive Oil⅙ cup balsamic vinegar½ small red onion, thinly slicedSea salt & cracked pepper to taste

Directions1. Place the sliced tomatoes and mozzarella in

a bowl.2. Add the olive oil and balsamic vinegar;

gently toss.3. Top with basil and red onion.4. Season with sea salt and cracked pepper.

Caprese Salad

Editor’s Tip: This classic salad is named after the island ofCapri, located off the coast of Naples inCampania. We’ve topped ours with some redonion to give it a little extra colour andcrunch but if you want to serve a more classicvariation, omit the red onion.

TuscanyParpadelle al Ragu Serves 6-8Pair with a fresh, cherry flavoured Tuscanred wine such as a basic Chianti or Sangiovese dominant Chianti Classico.Avoid Chianti Classico Riserva or Chiantiswith too much Cabernet inclusion as thiswill overwhelm the pasta. A great option isBarone Ricasoli’s Castello di Brolio Chianti Classico.

Ingredients4 tbsp olive oil1 onion, chopped1 celery stalk, sliced


Parpadelle al Ragu


1 carrot, peeled, chopped⅙ cup milk¼ lb lean ground beef¼ lb ground pork¼ lb ground lamb1 12-oz can tomato paste2 tbsp waterGrated Pecorino or Parmesan (Parmigiano Reggiano preferred)

250 g Parpadelle

Directions1. Place a pan over low heat; add the olive oil.2. Add the onions, celery and carrot and

sauté until soft.3. Add the milk and let simmer for 2-3

minutes.4. Add the ground meat and brown. Stir with

a wooden spoon to break up the meat.5. Drain excess oil.6. Add the tomato paste and water and

simmer over low heat for 2 hours.7. Remove the sauce from the heat and let

cool.8. Cook pasta according to manufacturer’s

instructions.9. Toss the pasta.

Editor’s Note: Parpadelle is a wide, ribbon-like pasta whichis popular in Tuscany. It is often served with athick ragu style sauce. Italians utilize differentpasta depending on the sauce. Parpadellewith its rough texture and wide noodle is wellsuited to rich meat sauces while more delicate thinner pasta such as spaghettini arebetter suited to lighter sauces. Italians don’toverwhelm their sauces with herbs andspices. If you want to add a little more flavourto our sauce, simply add some chopped freshherbs just before serving.

Brasato al Barbera

Ricotta Cake with Amaretto Apricots


Brasato al BarberaServes 6-8Pair with a full flavoured Barbera, a Nebbiolo D’Alba or modern style Barolo orBarbaresco.

Ingredients2 lb beef top round roast1 bottle Barbera2 celery stalks, chopped2 carrots, chopped2 onions, chopped2 sprigs rosemary2 bay leavesSea salt & cracked pepper 3 tbsp olive oil5 tbsp butter

Directions1. Tie the meat and place in a large container. 2. Add the Barbera, celery, carrots, onion,

rosemary and bay leaves. Let the beef marinate overnight.

3. Drain the marinade, and reserve.4. Pat the beef dry with paper towels.5. Add 3 tablespoons of butter and the olive

oil to a large deep pan. Place over highheat.

6. When the butter is melted and begins tobrown, add the beef. Brown the beef on allsides.

7. Add the reserved marinade to the pot.Bring the liquid to quick boil then reducethe temperature medium-low heat.

8. Let the beef simmer for at least 2 hours. 9. Remove the beef from the pot. Let rest for

15-20 minutes before slicing. 10. While the beef is resting; strain the

braising liquid into a pot and place overmedium-high heat. Add the remainingbutter and reduce the sauce.

11. When ready to serve pour the sauce onthe meat and slice.

Editor’s Tip: Traditionally this dish would be made withBarolo as opposed to Barbera but I think ourversion is no less flavourful. I recommendserving this dish with a creamy polenta.

Alto AdigeRicotta Cake with Amaretto Apricots Serves 6-8Pair with an off-dry Prosecco.Ingredients7 tbsp unsalted butter10 apricots, pits removed, quartered ¾ cup Amaretto4 eggs½ cup + 2 tbsp sugar1 ½ cups ricotta 2 tsp lemon zest½ cup sunflower oil¾ cup milk2 ½ cups flour, sifted1 tbsp baking powder, siftedIcing sugar for garnishMint for garnish


Directions1. Preheat oven to 350 ̊F.2. Combine the apricots and Amaretto in

deep sauté pan. Bring to a boil and thenturn off the heat. Let the apricots simmerin the alcohol.

3. Grease a bundt pan with 2 tablespoons ofthe butter.

4. Make the filling by whisking together theeggs and sugar until smooth.

5. Add the ricotta, lemon zest, oil and milk;mix thoroughly.

6. Add the flour and baking powder; mixthoroughly.

7. Remove the apricots from the Amarettoand place in the bundt pan.

8. Fill the bundt pan with the batter.9. Place the pan in the oven and bake for 40

minutes.10. Remove the cake from the oven and let

cool.11. Place a serving dish over the pan and flip.12. Sprinkle icing sugar over top and garnish

with fresh mint.

Roasted Peppers


Roasted PeppersServes 6-8Ingredients1 red pepper1 green bell pepper1 yellow bell pepper2 cloves garlic4 tbsp olive oilSalt & pepper to taste

Directions1. Preheat oven to 400 ̊F.2. Place the peppers and garlic in

a small roasting pan and drizzlewith half of the olive oil.

3. Roast for 20-25 minutes oruntil peppers begin to char;turn the peppers once duringthe roasting process.

4. Remove the peppers from theoven and discard the garlic.

5. Let the peppers cool and thenremove the skins.

7. Slice the peppers and drizzlewith remaining olive oil.

8 Season to taste with salt andpepper.

Fennel & LemonServes 6-8Ingredients1 bulb fennel, rough end removed,cored, fronds removed3 tbsp extra virgin olive oilJuice of 1 lemonSalt & pepper to taste

Directions1. Remove the rough end of the

fennel and the fronds. Remove any dark outer leavesand discard.

2. Next slice the fennel in halflengthwise and remove thecore.

3. Cut the fennel into small strips,lengthwise.

4. Place the fennel into a bowland then add the olive oil andlemon juice; toss.

Creamy PolentaServes 6-8Ingredients7 cups salted water orvegetable stock

3 cups polenta flour (ground cornmeal)½ cup grated Parmesan (Parmi-giano Reggiano preferred)

Directions1. Bring six cups of salted water

to a boil. Place the other cup ofsalted water in another potand bring to a boil.

2. Very slowly whisk in the polenta flour. Add only a fewtablespoons at a time. Thisprocess will take up to 45 minutes to complete.

3. Add reserved salted water ifthe polenta becomes too thick.

4. Add the grated Parmesan andserve.


Super Italian Side Dishes

Creamy Polenta

Fennel & Lemon

Please drink responsibly.

“ We’re so smooth you can almost taste it.”

“Actually, they can.”

Join us on

It takes confidence to go unoaked.

Confidence comes naturally when you’re this smooth, and of course, crisp and refreshing. That’s what you get with fruit-forward flavours unmasked by oak. Try our complete line-up of unoaked wines.


GRAPE EXPECTATIONS | Italian Wines

The notion of drinking wine without food is a concept that's loston many Italians. Wine is simply part of the dining experience and,not surprisingly, the wines of Italy have been fashioned to partnerwith food. While it’s been said that Italy is made up of a thousanddifferent wine regions, each with its own myriad grape varietiesand styles, there is one truth to understanding the wines of ‘theboot’ that goes beyond the pages of any textbook. The wines of aregion reflect the food of that region. Let’s take a south to northapproach to understanding Italy’s wines through the dining experience.

ItaliaA Food Lover’s Guideto the Wines of Italy

I



Rustic and comforting, withsimple but flavourful dishes

Fresh and elegant, withfresh seafood, salads andolive oil-based pasta featuring prominently. Alsohome to classic, thin-crust,Napoli-style pizza.

Diverse, with exotic influences, thanks to its richcultural history which includes Arabic and Greekinfluences.

Tomatoes, fennel, eggplant,peppers, lamb

Marzano tomatoes, freshmozzarella, basil, oregano,lemons, olive oil, seafoodsuch as squid and octopusto name just a couple.

Extra virgin olive oil, tomatoes, capers, eggplant,a wealth of seafood including swordfish, ricotta

Negroamaro – Medium-bodied rustic and slightlyearthy reds often packagedunder the Salice Salentinoappellation. A great matchto hearty Italian-inspiredvegetarian fare.

Primitivo - This grapeknown for making boldlyfruity and mildly spicy redwines is similar to its genetic relation, Zinfandel.

Falanghina – An ancientgrape variety that produceswine with fresh aromas(apple, pear) and a crisppalate. A sensational matchto fresh seafood or a Caprese salad.

Aglianico – One of Italy’sbest grapes. It produceshearty, complex very full-bodied red wines withspice, dark fruit and gameyflavours. Usually boasts verydry finishes. A must withlamb or game.

Ansonica (aka Inzolia) –Lively, fresh and moderatelyaromatic white wines with adistinctive nutty aroma, typically made in a dry style.A great match to seafoodand appetizers such asCaponata (recipe pg 10).

Nero D’Avola: Italy’s answer to Shiraz.Medium to full-bodied redwines with rich fruit flavoursand pleasant spiciness. Agood match to meat dishesseasoned with exotic spices.

Cuisine Style

A Few Classic Ingredients

Wines to Pair the Cuisine with:

South:Southern Italy, including the island of Sicily, is by most accounts poorer than its central andnorthern neighbours, although those who have ventured only to Campania’s popularAmalfi Coast and the small island of Capri, off its shores, might disagree. In general, thecuisine of the south is based on fresh, simply prepared dishes with varying amounts ofseafood, vegetables or meat, depending on the particular region the dish originates from.

Puglia Campania Sicily

Occasions Fall 201318


Simple and Honest – Tuscancuisinehas its origins in peasantcuisine. Hearty vegetables play animportant role, as in its most famous soup, Ribollita. Pasta is alsoimportant, and ragu sauces featureprominently. Game dishes become increasingly importanthere, as does the local beef. Umbria’s cuisine is very similar.

Rich and Meaty – On the coastof Marche and Abruzzi, freshseafood is the order of the day,while the inland region’s cuisineis rich and rustic. Chicken andpork dishes, including a numberof cured meats, feature promi-nently.

Rustic and Bold – Home to somefertile soils which provide awealth of vegetables. The cuisineis rich, especially chicken andbeef dishes (many made fromlesser-used cuts). Pasta is also im-portant. Lazio is also home toCarbonata and Arrabiata

Cuisine Style

Central:Central Italy covers Lazio (home to Rome), Umbria, Tuscany, Marche and Abruzzi. The most famous of these provinces, at least in wine terms is Tuscany. Yet despite Tuscany’s renown as oneof the world’s most esteemed wine regions, its cuisine is relatively simple. Umbria’s cuisine sharessimilar flavours to Tuscany, while in the Marches the cuisine style is divided between the rich, rusticand heavily meat based cuisine of the inland mountainous region and seafood which featuresprominently on the coast. Lazio is better known for its food than its wine, although this is changing. Emilia-Romagna is arguably Italy’s food capital

Tomatoes, Pecorino cheese,pasta such as Pici and Pappardelle, fresh vegetables,beef (Chianinna cattle), rosemary, rabbit, duck, pheasant,deer and wild boar.

Chicken, pork, cured pork,seafood, mushrooms

Beef, pork, chicken, pepperonciniA Few ClassicIngredients

Chianti Classico – Medium tofull-bodied reds with floral, cherry,leather and herb aromas andflavours. Defined by their vibrant,food friendly acidity and amplebut fine tannins. Perfect withpasta and ragu sauce.

Super Tuscans – Super Tuscanscan be made from widely different blends. Those with richerCabernet Sauvignon componentscan be quite dry. These versionspair perfectly with grilled beef.

Verdicchio – Very fresh styles ofwhite wine with subtle aromasand flavours. A great match tosimple seafood.

Montepulicano D’Abruzzo –Medium to full-bodied reds withample fruit flavours and soft, easyto drink textures. Top wines canbe quite dry and powerful. Enjoywith rustic meat dishes.

Velletri - The reds from Lazio’sVelletri wine region are made of Sangiovese and a mix of indigenous grape varieties, often with a little Merlot in themix. Rarely contemplative butgood partners to simple, peasantcuisine.

Wines to Pairthe Cuisinewith:

Tuscany & Umbria Marche & Abruzzi Lazio



North:It’s hard to define Northern Italian cuisine as a singular style, as variation exists within thisbroad area. Piedmontese cuisine is distinctly different than its neighbours. Recipes from furthersouth that would call for olive oil often substitute butter or a combination of the two. Flour-based pasta plays a less important role here as well, as the traditional accompaniment toa Piedmontese dinner is polenta.

Moving east into Veneto, we discover a melting pot of Italian, Austrian and Slavic influencesblended into a distinctive cuisine style. In the far north, in Alto Adige, the Germanic influence isstrong. Regional interpretations of classic Italian fare mingle with German dishes.

Bold and Earthy – The cuisine ofPiedmont is rich and varied. Hometo a wonderful aperitivo culture, itoffers great antipasti dishes such asBagna Caude (vegetables with garlicand anchovy sauce.) It is also hometo bold, braised meat dishes, creamypolenta and hearty gnocchi pastas.

Complex and Varied – The cuisine of Veneto varies basedon geography and cultural influence.Seafood plays an important rolealong the coast, while grilled meatsare more common inland. Like itsnorthern neighbours, polenta andgnocchi are increasingly important.Of course, the region is also hometo Tiramisu; arguably Italy’s most famous dessert.

German Italian Fusion – The German and Austrian influence isevident in the cuisine which features(among other regional specialities)spätzli, sausages, goulash and sauerkraut. Cornmeal, like Venetoand Piedmont, plays an increasinglyimportant role and even can befound on the local pizzas. Dessertsfeaturing local fruits are amongItaly’s best.

Cuisine Style

Truffles, game meat, tajarin, Canarolirice (risotto), gnocchi, polenta, butter, cream

Cornmeal (polenta), Canaroli rice,stuffed pastas

Orchard fruits, Speck, sauerkraut,cheeses including Asiago

A Few ClassicIngredients

Barbera – Medium to full-bodiedreds with blackberry and often spicyoak-influenced aromas. Barbera ischaracterized by its rich blackberryfruit flavours and tangy food-friendly acidity. A very versatile foodpartner.

Barolo – Medium to full-bodied redwines with rose, leather and tar aromas and flavours. Can be very tannic and high in acidity. Great pairing to game dishes; especiallythose adorned with local truffles.

Valpolicella – Wines labelled as simply Valpolicella are quite lightwith cherry fruit flavours, light tannins and moderate acidity. Pairwith simple pastas. Fullest versions,known as Amarone, boast driedfruit, spice and mocha notes. Servewith bold game dishes or hardcheeses.

Soave – Fresh style of white winewith almond, floral and tree fruitaromas and flavours. A good matchto simple risotto.

Pinot Grigio – Many of Italy’s bestPinot Grigio come from the foothillsof the Alps. Light to medium-bodiedwith apple and pear aromas andpalates that boast citrus fruitflavours and crisp, mineral-edgedacidity. A good match to spätzli.

Wines to Pairthe Cuisinewith:

Piedmont Veneto Alto-Adige


BEVERAGES | Mixology

Serves 1Ingredients¼ oz Islay Single Malt Scotch 1 ¼ oz ginTwist of Lemon

Directions1. Place the whisky and gin in a cocktail

shaker filled with ice; shake vigorously.2. Strain into a chilled cocktail glass.3. Garnish with a twist of lemon.

SmokyMartini

Whisky C

ockta

ils:

With a Twist!



The EmeraldServes 1Ingredients2 oz Irish whiskey¼ oz sweet red vermouthDash Angostura Aromatic BittersTwist of orange for garnish

Directions1. Place the whiskey, vermouth and bitters

in a cocktail shaker filled with ice; shakevigorously.

2. Strain into a chilled cocktail glass.3. Rub rim of the glass with the orange

peel.4. Garnish with the twist of orange



The BoulevardierServes 1Ingredients1 oz Bourbon¾ oz Campari¾ oz sweet vermouthTwist of Orange Cherry

Directions1. Fill a rocks glass with ice.2. Add the Bourbon, Campari and sweet

vermouth; stir.3. Rub rim of the glass with the twist of

orange. 4. Garnish with a cherry and the twist of

orange.


BEER BASICS | High Hops

If you love beer, then you need to brush up onyour hops. These days the beer drinking public has an increasing interest in, and knowledge of, this special plant. Ten yearsago, only extreme beer geeks, brewers andhome brewers could name the hop varieties intheir favourite brews. Now it is increasinglycommon for brewers to acknowledge the hopvariety on the label, much like how wines areoften labelled with the name of the grapeused to make them.

Hops are not the grapes of beer, though, asbarley malt is the main source of beer’s alcohol and sweetness. Hops are more akin tooak, in that they add flavour and aroma. Theyare essentially the brewer’s perfume and spice,and, depending on which hops brewers use,how much, and when they are added, theycan control hop character. If you boil hopsover an hour, you get mainly bitterness. If thehops are added later in the boil or even afterthe boil (dry-hopping) they contribute more

flavours and aromatics.

Brewers can make a beer that is hop dominant - defined by this little cone, theflower of the hop vine - or that have justenough hop presence to balance the beer,complimenting the aromas and flavours that originate from malts and yeast, giving complexity.

The bitterness extracted from hops duringboiling of the wort is like acidity and tannin in

High HopsA connoisseur’s guide to the best of the brews


wine; it balances sweetness, provides refreshment, and makes beer a good partnerwith many types of food. It is also a naturalpreservative, as the bitterness gives beer stability, allowing it to age.

Different hop varieties impart distinct characteristics to beer. Some are used mainlyfor their high bitterness, but the most interesting ones give attractive and deliciousaromas and flavours. Here are a few key hop varieties that any aspiring beer aficionadoshould be familiar with.

Fuggles & Goldings - These historicBritish hops are renowned for their grassy,earthy, floral and vegetal aromas and flavours.They are typically used in English bitters.

Hallertauer Mittelfrüh – This is acommon hop for lagers. It imparts attractivefloral and slightly spicy notes. Hersbrucker andTettnang are similar in character and commonly used to season lagers.

BEER BASICS | High Hops


Saaz – This hop variety is used to make tra-ditional Czech Pils. It gives very attractive spicynotes to a beer.

BEER BASICS | Gourmet Pairings

Belleruche Côtes-du-RhôneDid you know all Chapoutier bottles have Braille labels? Feelfor yourself. Michel Chapoutier is celebrated for his perfect100 point perfect scoring wines.

Region: Côtes du Rhône, which is France’s Mediterranean cli-mate with long warm days and ample sunshine for good fruitdevelopment.

Belleruche is a Grenache based wine with garnet red color.Aromas of morello cherries and gentle spices like liquorice &grey pepper. This wine has a great structure with firm andsilky tannins, goes great with Lamb Chops & Sausage.

**50 cents from every bottle sold in October will be do-nated to the Alberta Guide Dogs to train puppies to beguide dogs.

producers

choice

Cascade – This is the most well-known“West Coast” American hop. It provides a distinct grapefruit and floral/spicy personality.

“New” Hops - Very common these daysare recently developed, extremely intenseWest Coast American varieties that vary intheir specific contributions, but are mostlyused to make distinct, aromatic brews. Citra,for example, gives citrus and tropical aromas,while Simcoe has passion fruit, pine, earthy,and citrus notes.

Hop on over to a Real Canadian Liquorstoreand pick up a selection of brews. Discoverwhich hop variety suits your taste.


Spaghetti with Marinara Sauce

FOOD & DRINK | Pairings

4FABULOUS PAIRINGS

Cacio E Pepe

Cacio E Pepe Serves 4Ingredients8 oz dry tagliatelle pasta1 tsp freshly ground black pepper1 ½ cups Parmigiano Reggiano,freshly grated3 tbsp butter

Directions

1. Prepare the pasta according tothe manufacturer’s instructions.

2. As the pasta is cooking, meltthe butter in a large heavy bottomed skillet.

3. Strain the pasta, reserving a ¼ cup of pasta water.

4. Add the ground pepper, pastaand reserve pasta water to theskillet.

5. Add the cheese and toss well.

Pairing: A Northern ItalianPinot Grigio

Spaghetti with Marinara SauceServes 4Ingredients¼ cup olive oil4 cloves garlic, coarsely chopped¼ cup fresh basil, sliced¼ cup flat leaf parsley, chopped½ tsp sea saltCracked pepper to taste 28 oz can diced plum tomatoes(best quality possible)

8 oz dry spaghetti

Directions1. Heat oil over low-medium

heat.

2.Gently sauté garlic but do notbrown.

3.Add the herbs, salt and pepper and continue to sautéfor another 30 seconds.

4.Add the tomatoes and bringto a boil.

5.Reduce the heat and simmeruntil thick.

6. Set the sauce aside.

7. Cook spaghetti according tothe manufacturer’s instructions.

8. Strain and toss with the marinara sauce.

Pairing: Keep it simple, pairwith a basic Chianti.

This autumn add a taste of Italy to your midweek dining routine. - Recipes by Michelle Hooton


FOOD & DRINK | Pairings

Butternut Squash and Scallops Arrabiatta

Pesto Linguine

Pesto LinguineServes 4Ingredients2 cloves garlic, peeled2 tbsp pine nuts, toasted2 tsp coarse sea salt2 cups loosely packed fresh basil½ cup loosely packed flat parsley½ cup extra virgin olive oil⅓ cup Parmesan (ParmigiannoReggiano preferred), grated8 oz linguine

Directions1. Place garlic, pine nuts and

salt in a food processor andpulse until it is coarse.

2. Add the basil and parsleyleaves and pulse until finelychopped.

3. With the motor runningpour the olive oil, throughthe feed tube, into the foodprocessor. Process until thepesto is thick and creamy inconsistency.

4. Transfer the pesto to amedium sized bowl and stirin the grated Parmesancheese.

5. Cook the linguine accordingto the manufacturer’s instructions.

6. Toss the pesto sauce with thepasta.

Pairing: Keep it fresh. Pair withArneis from Piedmont, a Vermentino or even a SuperTuscan white with a SauvignonBlanc component.

Butternut Squash and Scallops Arrabiatta Serves 4Ingredients8 oz farfalle3 tbsp extra virgin olive oil2 cloves of garlic, finely chopped1 dry red chili, crushed2 tsp fennel seeds, slightly crushed1 small butternut squash, peeledand cut into 1-inch pieces1 lb large scallops1 28 oz can diced plum tomatoeswith purée

Sea salt & freshly ground pepper

Directions1. Cook the farfalle according

to the package instructions. 2. While the pasta is cooking

heat the olive oil overmedium-high heat.

3. Add garlic, chili, fennel seedsand butternut squash cubes.

4. Sauté until the squash is forktender.

5. Remove squash and set aside.6. Increase the heat slightly and

add scallops to sear on oneside only.

7. When the scallops are nicelybrowned on bottom, returnthe squash to the pan andadd the diced tomatoes.

8. Heat until just starting toboil.

10. Toss the sauce with pasta.

Pairing: An aromatic Italianwhite such as top Soave,Greco di Tufo or Gewuz-traminer from Alto Adige

PumpkinNapoleon


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