SAVOUR FALL 2024 MANITOBA’S PREMIER FOOD, DRINK AND LIFESTYLE MAGAZINE MANITOBA reds refreshing
PERFECT OLD WORLD WINE PAIRINGS DOGS WITH VINEYARD JOBS
SHOP ONLINE — or delivery
MANITOBA SAVOUR
September is here! September is here and the last day of summer is in sight. Many of us have enjoyed lovely days at the lake, attended fun gatherings or tried cocktails at local restaurants. Whichever way you enjoyed the summer, fall will soon be upon us. And it’s time to inspect how we can embrace this upcoming season. Savour Manitoba has a few ideas. When I moved to Manitoba, I was impressed with its sense of community. Every fall and spring, the Free Press team attends or covers countless community-based events. The goal is to support and promote charities and organizations that give back to Manitobans. Assisting the community is one of the many reasons why Manitoba is such a great place to live. One of my favourite fundraising events is the Winnipeg Wine Festival. I’ve personally volunteered and attended it several times. In addition to being educational and enjoyable, the festival supports athletes who compete in the Special Olympics (you’ll learn more about the festival and the Special Olympics in this issue). This year, the festival will highlight old world wines. For that reason, you may notice that this Savour Manitoba issue offers vineyard stories plus food and wine suggestions that tie strongly to the old world. Naturally, we still have a focus on Manitoba tales too. From stunningly beautiful custom made-in-Manitoba jewelry and award-winning local beer to fine dining and event options, we remain dedicated to promoting the best of this province. Follow us as we embrace great stories that will allow you to better Savour Manitoba!
Chief Executive Officer Mike Power Vice President Revenue and Business Development Michele Prysazniuk Director, FP Features Charlene Adam Coordinator, FP Features Amy Anders Creative Director
Tammy Mitchell Shakar Hagiev Editorial
Alex Allardyce Kristin Marand Jennifer McFee Contributing Writers
Alex Allardyce Charlene Adam Todd Lewys Kristin Marand
FP Marketing Photography Darcy Finley David Lipnowski Supplied Savour Manitoba magazine
is published on Treaty 1 Territory and the homeland of the Métis Nation.
Charlene Adam B.A, WSETII Free Press, Director FP Features
COVER BOTTLE PHOTO BY DAVID LIPNOWSKI PHOTOGRAPHY
SAVOUR MANITOBA | FALL 24 3
Resident Expert
A lex fell in love with wine while travelling Europe for a year after graduating university in 2015. After completing a full harvest in the Languedoc- Roussillon, she returned to Winnipeg where she completed her Wine and Spirits Education Trust (WSET) levels 2 and 3, as well as the Canadian Association of Professional Sommeliers (CAPS) diploma program in May 2020 to become a certified sommelier. Travelling for wine and food remains a big passion of hers and has taken her all over the world. Most notably, she has completed two harvest stints at Averill Creek on Vancouver Island and travelled to New York City and various cities in Scandinavia while working with wine importers. Alex also finds great pleasure in teaching others about the world of wine and was certified in November 2022 as an educator with WSET to teach levels 1 and 2. Her most recent accomplishments include being awarded the CAPSTONE Canada scholarship on behalf of CAPS Canada and California Wines Canada. She was also awarded top marks in the qualifying exam to travel to Porto to represent Manitoba in the quarterfinals for the Master of Port Canada in 2022. Alex won the title of 2021 Best Sommelier of Manitoba and went on to compete in a national event in the Okanagan. In October 2023, she travelled to Quito, Ecuador, as one of 48 sommeliers from around the world to attend the ASI Bootcamp 2023 Americas. In November 2023, she represented Manitoba for a second time at the Canada’s Best Sommelier competition, held in Halifax, N.S. Alex is currently employed at the Manitoba Club, a Platinum Club of the World (Top 100 City Club), where she works as a head server and sommelier, managing a wine cellar encompassing more than 500 wines. MEET OUR RESIDENT EXPERT ALEX ALLARDYCE
TAKEN AT THE BENJAMIN BRIDGE WINERY, NOVA SCOTIA PHOTO SUPPLIED
4 SAVOUR MANITOBA | FALL 24
the perfect pair — WINE & PASTA
Pasta and a fine wine! Best of friends at any dinner party. Tomato-based pasta with beef pairs well with the rich, tart flavour of Sangiovese. Seafood pasta with shrimp or scallops or clams would match ideally with the fresh, and slightly bitter flavours of a Pinot Grigio. Pasta primavera with cream sauce and vegetables needs a wine with lively acidity to compliment the flavours of the food dish. Sauvignon Blanc would pair nicely. Cheesy pasta dishes need a wine with a bright, fruity component like a Pinot Noir to emphasize the luscious mouthfeel of the food.
Contents
Contents FALL 2024
08
08 BRINGING JOY THROUGH WINE The Winnipeg Wine Festival is back 14 HEARTFELT CREATIONS & GIFTS Local jeweller's masterful custom jewelry and stunning gifts 18 UNDERSTANDING BORDEAUX FUTURES Learn about the Bordeaux's long and often complicated system of selling wine 20 HONEST FOOD
THE WINNIPEG WINE FESTIVAL
Peasant Cookery highlights their fantastic French cuisine 24 OLD WORLD WINES AND INSPIRED PAIRINGS 36 OLIVE OIL — AN OLD-WORLD GEM Frescolio offers suggestions to shake up your recipes
CUSTOM JEWELRY 14
OLD WORLD WINES 24
FRENCH CUISINE 20
6 SAVOUR MANITOBA | FALL 24
FAIRMONT WINNIPEG 42
38 BARKING UP THE RIGHT VINE Learn about dogs with vineyard jobs 42 FAIRMONT WINNIPEG Downtown's gem offers dining and event suggestions 48 FALL IN LOVE WITH MANITOBA Embrace autumn days with day trip suggestions
54 FULL GEEK
Award-winning local hobby brewers share their inspiring story 60 EASE INTO PORT Start a journey into Portugal's wine world
PORT 60
*Product selections were based upon availability at the time of publishing.
AWARD-WINNING LOCAL BREWERS, FULL GEEK 54
SAVOUR MANITOBA | FALL 24 7
Special Olympics Manitoba
BRINGING JOY THROUGH WINE TASTING AND COMPETITION
The fall, 2024 Winnipeg Wine Festival is nearly in full swing. Wines of Europe will be highlighted at the festival’s public wine tastings Sept. 20 and Sept. 21. Continuing with tradition, Manitoba Liquor Mart has partnered with Special Olympics Manitoba. The festival is the largest fundraising event for Special Olympics Manitoba – a non- profit organization that supports
Marketing Manager for Special Olympics Manitoba, Melissa Suggitt, is thrilled about the community’s support of the festivals. Suggitt notes that funds raised support “over 2000 athletes across the province”. Special Olympics Manitoba has good news to share – the January festival sparked success. It raised enough to send 58 participants to represent Manitoba at the 2024 Special Olympics Canada Winter Games in Calgary. Ten of these
athletes have been selected to the Team Canada Training Squad 2025 with the hopes of making it to the Special Olympics World Winter Games in Turin, Italy, February 2025. The athletes will be participating in snowshoeing, alpine skiing and cross-country skiing. This success is in large part thanks to those who attended the Winnipeg Wine Festival Public Tastings, Inspire Gala Dinner and Wine Down events in January.
Manitoban athletes with intellectual disabilities.
8 SAVOUR MANITOBA | FALL 24
PUBLIC TASTINGS Featuring Wines of Europe SEPTEMBER 20 & 21, 2024
Buy Tickets Here
TICKETS AVAILABLE AT WINNIPEG LIQUOR MARTS OR ONLINE $69.95
Presented by:
A fundraising event for:
PLEASE DRINK RESPONSIBLY
SAVOUR MANITOBA | FALL 24 9
Special Olympics Manitoba cont.
Suggitt is excited to offer another festival this year (typically, there is only one, but unforeseen circumstances moved the 2023 festival to January). The last day of the September festival aligns with the last day of summer on September 21st. Participants will literally enjoy “the last sip of summer”, Suggitt notes. Enjoying the wines of Europe will be a great way to support fellow Manitobans, improve wine knowledge and enjoy the last day of the season. The festival will naturally be a “safe, inclusive space where all are welcome,” she says. It’s especially important to note this because the core goal of Special Olympics Manitoba is inclusion. Many of the athletes themselves are participating in the festival. Some will volunteer. Marty Thome, athlete and member of the Winnipeg Regional Athlete Leadership Council – will also co-emcee alongside HOT 100.5’s Mark and Dilly at the gala event — as he did in January. When asked about the organization, Thome says “I owe my life to Special Olympics and I've had so many great moments that I can cherish throughout my lifetime, and I'm more than happy to serve and give back to Special Olympics as a member of the Winnipeg regional athlete leadership council after everything that they've done for me”.
He’s equally thrilled about the festival. “Between meeting people, everything that is being offered, and being on stage as a co-emcee to show how much fun I have and show what the wine fest means to me is something really special to me,” Thome says. Thome is not the only athlete to admire the opportunities provided by the Special Olympics organization. Alec Baldwin says, “I’m so excited to be invited to Team Canada, I can’t wait to go to Italy!”. At 14, the youngest athlete Cory Beardy noted “I’m really glad that I got picked for being fast enough [on my cross-country skis]. I’m really happy!” Brita Hall, who was the first ever Special Olympics athlete to be inducted into the Manitoba Sports Hall of Fame earlier this summer says, “I’m happy to have another chance to compete at the World Games.” Gratitude and excitement to compete on the world stage are feelings shared by each of the winning athletes. No doubt they appreciate the time and effort of the volunteers who help them to compete. Coaches are often forgotten. Few athletes could excel without solid coaching. Suggitt notes that coach Ron Struch, an octogenarian, is also the assistant coach for Team Canada's Alpine Ski team. It’s impressive.
The athletes will be participating in snowshoeing, alpine skiing and cross-country skiing.
10 SAVOUR MANITOBA | FALL 24
Ron Struch (Assistant Coach Alpine Ski)
Cory Beardy Thompson (Cross Country Skiing)
Many of the athletes themselves are participating in the festival. Some will volunteer.
CHAIR OF THE WWF COMMITTEE LARRY CHORNOBOY AND ATHLETE MARTY THOME AT THE INSPIRE GALA DINNER
Janell Brown Altona (Snowshoe)
William Middleton Steinbach (Snowshoe)
Brock Whiteway Winnipeg (Alpine Ski)
ATHLETE BRETT GRIFFITHS (LEFT YELLOW SHIRT) AND MARTY THOME (RIGHT YELLOW SHIRT) WITH ATTENDEES
So many are working behind the scenes to allow the athletes to strive for their personal best. And Manitobans can do their part by attending the Winnipeg Wine Festival. Knowing that participating in the wine festival is paramount in helping athletes see success and experience great joy, that alone is reason enough to attend. Let’s face it – the event is a lot of fun too.
Alec Baldwin Gimli (Snowshoe)
Jenny Noonan Winnipeg (Snowshoe)
Rachel Nickel Winnipeg (Snowshoe)
For further information on the Gala, WineDown events and the Public Tastings, please go to: winnipegwinefestival.com
Brita Hall Winnipeg (Cross Country Skiing)
Dylan Collins Selkirk (Alpine Ski)
Harry Burns Winnipeg (Snowshoe)
SAVOUR MANITOBA | FALL 24 11
BENEFITS
PLAYOFFS SEASON TICKET MEMBERSHIPS ON SALE NOW
• Interest Free Payment Plan Options • Ticket Swap Program • Various Ticket Package Sizes FLEXIBILITY • Up to 34% on Single Game Tickets • Member Pricing on Additional Tickets TICKET SAVINGS • Playoff Package Purchase Priority • Playoff Pre-Sale Access
EXCLUSIVE BENEFITS
• Exclusive Member Gift • Team Events & Contests • Dedicated Account Executive
MEMBERSHIPS
MEMBERS RECEIVE UP TO 25% OFF FOOD AND BEVERAGES
INCLUDING ALL BEER , AND NEW THIS SEASON THE !
Independent Jewellers
Roberto Coin
Heartfelt Creations & Gifts: CUSTOM JEWELRY AND THOUGHTFUL GIFTS FROM INDEPENDENT JEWELLERS
14 SAVOUR MANITOBA | FALL 24
BY KRISTIN MARAND
If gift-giving is your love language, you know how difficult it can be to find the perfect thing to express your appreciation at the right moment. At Independent Jewellers (IJL), designing a custom creation that captures your unique vision and speaks to your story is easier than you think. “Creating a custom piece of jewelry is perfect for any occasion. It offers the ability to tailor a design to perfectly match your specifications,” explains Rebecca Smith, designer and sales consultant for IJL. “It gives you the opportunity to create a piece of wearable art for your loved one that is sentimental, unique and created just for them.” The process starts with a consultation in person at 493 Notre Dame Ave. or via phone, email or video chat. Clients can come to the consultation with inspirational photos and directions or start with a blank slate. IJL’s team of professionals will take the time to get to know their clients, hear about their inspiration and learn about their lifestyles. “We are here to guide every appointment, educate clients about diamonds, gemstones, pros and cons of different precious metals and styles and, most importantly, listen to their vision. If a client doesn’t have a strong vision for the design, it’s our job to help them find that direction and visualize that piece,” says Smith.
Abby’s Eternal Blessing
PHOTOS BY DAVID LIPNOWSKI PHOTOGRAPHY
"Creating a custom piece of jewelry is perfect for any occasion. It offers the ability to tailor a design to perfectly match your specifications." – REBECCA SMITH, DESIGNER AND SALES CONSULTANT FOR IJL
SAVOUR MANITOBA | FALL 24 15
Independent Jewellers cont.
"At IJL, we are passionate about creating unique, quality and Canadian-manufactured jewelry." – REBECCA SMITH, DESIGNER AND SALES CONSULTANT FOR IJL
Fortuna Tanzanite & Diamond Ring, Pendant, Earring Set
16 SAVOUR MANITOBA | FALL 24
“Walking through the showroom with a prospective design client can help them zero in on many aspects of the design by trying on different size gemstones or diamonds, different widths of rings or colours of gold. If a client is repurposing inherited jewelry, gemstones or diamonds, this consultation is a good time to review what we have to work with and take preliminary measurements of stones,” she explains. Once a concept has been decided, IJL will create sketches to bring the idea to life. When the design is approved and diamonds and gemstones are sourced, then pricing can be determined. The average turnaround time for a custom piece is typically between four and six weeks. Costs will vary depending on materials and complexity, but prices will often start in the $1,500 range.
During production, IJL provides clients with a digital
the opportunity to spend time with such amazing clients, creating beautiful jewelry for them,” Smith says. If you are looking for a unique, personalized and sentimental gift, consider a customized piece of jewelry. It will allow you to create a piece that reflects your story and individual style by choosing specific gemstones, settings or engraving personal messages. Family heirlooms can be designed to incorporate family symbols, birthstones of loved ones or elements that hold special meaning within the family. Customizable pieces also make exceptional corporate and business gifts for longtime employees.
rendering, which illustrates precise measurements and what the piece will look like from different angles. For further reassurance, IJL can produce a wax or resin model of the piece so you know what it will look and feel like. Finally, the piece is cast and any gemstones or diamonds are set. Then a goldsmith adds the final hand-finished touches to give the piece its polished look and personality. Many custom pieces are handmade at IJL in Winnipeg, while others are manufactured in Toronto. “At IJL, we are passionate about creating unique, quality and Canadian-manufactured jewelry. We are honoured to be a third- generation, family-owned business with a tradition of trust in Manitoba. We are absolutely thrilled to have
To learn more, visit IJL at 493 Notre Dame Ave. or online at ijl.ca.
Diamond Tennis Bracelet
Fancy Yellow Diamond Ring
Opal & Diamond Halo Ring
Custom Platinum Yellow & White Diamond Ring
Crown Ring Wedding Bands
Robero Coin Pendants
SAVOUR MANITOBA | FALL 24 17
Bordeaux
Bordeaux is one of the most prestigious and oldest wine-growing regions in the world. With that comes a long history and often complicated systems of buying and selling wine. You may have heard the term Bordeaux Futures or buying en primeur. What exactly does that mean? These terms can often be confusing to the general consumer who is used to purchasing their beloved Médoc and Saint-Émilion by visiting their local Manitoba Liquor Mart and selecting a wine from the Distinction shelves. For others, such as restaurants, collectors or major buyers, there is another option available. Bordeaux Futures is a system of selling wine from a specific vintage before it has even been bottled or released. As the wine still ages in barrels, a portion of it, or sometimes all of it, is sold as futures. Why would these wine buyers want to buy wine that they have not even tasted yet when they can just order wines off the shelves at a wine store? What benefits does this system provide? And how do you know if the wines are even worth buying? Bordeaux’s wine industry is based on the long-standing status of the Châteaux. The 1855 Bordeaux Classification outlined the top Châteaux and ranked them in several different classifications. Since then, only two changes have been made, solidifying the ranked Château’s reputation for producing premium wines for almost 170 years. While there is always an element of speculation involved, if you are purchasing one of these classified wines as futures, you can trust you are getting quality.
UNDERSTANDING Bordeaux Futures
CHATEAU MARGAUX, BORDEAUX, FRANCE.
18 SAVOUR MANITOBA | FALL 24
Bordeaux Futures is a system of selling wine from a specific vintage before it has even
been bottled or released.
Wine buyers and critics are also invited to Bordeaux every year to taste barrel samples of the futures vintages. They release reviews and scores that help people decide which, or how much, they want to purchase en primeur. Buyers can also choose to buy futures because it is often at a lower price. Once the wines are released and have been formally reviewed, prices can potentially skyrocket. These highly sought- after wines are often produced in small quantities. Some Châteaux will allocate most or even all of
their juice to futures sales. This means if you want to get your hands on these wines, you have to purchase them en primeur. That being said, most of the buying of futures is done by wine merchants and importers. They do the legwork to secure these coveted wines and bring them to us, the consumer. These wines eventually make their way to restaurant wine lists and wine store shelves (the ones that aren’t cellared by collectors, that is), where we have the chance to scoop them up — but for a pretty penny!
SAVOUR MANITOBA | FALL 24 19
Peasant Cookery
PEASANT COOKERY OFFERS A RELAXED ATMOSPHERE WITH A FRENCH TWIST. PHOTOS BY DAVID LIPNOWSKI PHOTOGRAPHY
20 SAVOUR MANITOBA | FALL 24
HONEST FOOD WITH A FRENCH TWIST AT PEASANT COOKERY
BY KRISTIN MARAND
I nspired by small-town countryside restaurants in the south of France, Peasant Cookery offers honest food from the land with a French twist. Centrally located across from Old Market Square and instantly recognizable from the bright red casings that frame large windows, Peasant Cookery serves upscale comfort food in the heart of the Exchange District. It focuses on fresh, local ingredients and maintains a house-made philosophy, curing meats and pickling vegetables in-house. “I was dining in these little towns and discovered really good food, simply put together, and it wasn't that expensive,” explains Doug Stephen, owner, president and CEO of WOW Hospitality Concepts, which operates Peasant Cookery and several other landmark Winnipeg establishments. “When I came back from France, I talked to my chef at the time about wanting to change the concept of Oui Bistro, which we had opened in 2007, to capture what I experienced: honest food from the land.”
Since 2013, Peasant Cookery has become a neighbourhood hot spot and destination for urban festival-goers — like the jazz, soca reggae and fringe festivals — and performing arts patrons owing to its proximity to the theatre district, Centennial Concert Hall and Burton Cummings Theatre. Whereas its predecessor was a fine-dining white tablecloth restaurant, the Peasant has carved out a reputation for itself as more approachable with a relaxed environment and well-loved staff. “We make sure that we have interesting fare, and a lot of it is local as well," Stephen says. "I think the attraction is that it is chef- driven. The chefs do a lot of the creative heavy lifting and present what they’ve got on the drawing board. Chef Andrew Mihaychuk is a talented young man. He changes the menu seasonally and we do a couple of tweaks along the way — the menus are always refreshing. He recently has come up with a bison bourguignon. And people can come and get their favourites, too.”
SAVOUR MANITOBA | FALL 24 21
Sparkling cont. Peasant Cookery cont.
22 SAVOUR MANITOBA | FALL 24 SAVOUR MANITOBA | FALL 24
"Chef Andrew Mihaychuk changes the
menu seasonally and we do a couple of tweaks along the way — the menus are always refreshing." – DOUG STEPHEN, OWNER, PRESIDENT AND CEO OF WOW HOSPITALITY CONCEPTS
A long-standing weekly feature at Peasant Cookery is their renowned buck-a-shuck oyster night on Wednesdays. Originally introduced as a marketing mechanism, it has become a standout attraction, with three people shucking between 1,500 to 2,000 oysters each week. Despite inflation affecting nearly everything, Stephen stands firm in keeping the cost at $1 per oyster, if only to introduce guests to the atmosphere and other fare on the Peasant menu. Peasant Cookery is also celebrated for its creative craft cocktails, local beer and reasonably priced wine list. Stop by the lounge after work to take advantage of happy hour pricing from 3 p.m. to 6 p.m. or after a show from 9 p.m. to close. Lesser known is its brunch menu, which offers a short but delectable selection available on Saturdays, including saskatoon-stuffed French toast and a poached pear tartine. Recent additions to the menu include classic escargot, Lyonnaise salad, tarte à la tomate and bacon mushroom mac and cheese. Stephen is also working on an arrangement to shuttle guests from the Peasant and 529 Uptown to the theatre district in the near future to relieve parking headaches in the east Exchange. Visit Peasant Cookery at 283 Bannatyne in the historic Travellers Building at the corner of King and Bannatyne or peruse the menu online at peasantcookery.ca.
SAVOUR MANITOBA | FALL 24 23
Old World Wines
Old World Wines INSPIRED PAIRINGS
24 SAVOUR MANITOBA | FALL 24
The world has embraced old world wines. There is so much to offer - particulary when choosing to pair with food. The old world is considered Germany, France, Italy, Portugal and Spain. Below are some dishes that represent everything from old world ingriedients, such as wild boar and truffles to new world perfection, such as pickerel, chilies and lime.
FONTANAFREDDA ORGANIC BARBERA PIEMONTE
This is a ruby-red wine with purple highlights. The nose is packed with black fruit which include blackberries and plums as well as black pepper and cinnamon. Sweet, soft tannins merge with the fruit while a crisp freshness provides a long, tasty finish.
Italy Alc 13%
Pairs well with linguine and truffles.
SAVOUR MANITOBA | FALL 24 25
Old World Wines cont.
Riojas are from the Rioja region in Northern Spain and reds are primarily made with the Tempranillo grape.
GONZALEZ BYASS BERONIA GRAN RESERVA Intense red cherry colour. Complex and elegant on the nose with aromas of plum and sweet spices such as cinnamon and nutmeg. Slight notes of almonds with the oak very well integrated. Good structure on the mouth with notes of mature fruit and chocolate. A lively wine with good tannic concentration. Long and persistent.
Spain Alc 14%
Perfect with pork loin with saffron rice and red pepper romesco.
26 SAVOUR MANITOBA | FALL 24
Many of the best Pinot Grigios are grown in italy's Northern Trentio-Alto Adige region. Known for its lighter body.
CICCIO ZACCAGNINI TRALCETTO PINOT GRIGIO Pale yellow with green nuances; very delicate bouquet, fragrant, aromatic, very fresh and well balanced.
Italy Alc 12.5%
Perfect with seared pickerel with lemon and herb butter.
SAVOUR MANITOBA | FALL 24 27
Old World Wines cont.
Grown in France's Southern Rhone
region, Châteauneuf- du-Pape has a written history going back to the 12th century. Up to 13 varietals can
create the unique Châteauneuf-du- Pape blends.
CHATEAU DE LA GARDINE CHÂTEAUNEUF-DU-PAPE The blend of 60% Grenache, 15% Mourvèdre, 20% Syrah 5% Muscardin produces a deep purple colour. On the nose, you’ll experience black fruit, coffee, cocoa, black licorice and violet. On the palate, you’ll enjoy velvety tannins with lovely notes of tobacco and leather. This complex wine can age well for 10-15 years.
France Alc 14.5%
Perfect with duck confit with braised puy lentils.
28 SAVOUR MANITOBA | FALL 24
Spain’s northern region, Rueda is difficult terrain where the Verdejo grape thrives.
GONZALEZ BYASS BERONIA RUEDA VERDEJO 100% Verdejo shows a bright pale yellow colour, and intense nose with aromas of ripe stone fruit, herbs, floral touches, fennel, and freshly cut grass. On the mouth - full, fruity and dry with a long finish. Balanced acidity and an attractive bitterness that is characteristic of the varietal. Should be served chilled, ideal with salads or fish and also white or lean meat dishes.
Spain Alc 13%
Perfect with tiger prawns with mild chili and lime.
SAVOUR MANITOBA | FALL 24 29
Old World Wines cont.
Tuscany's Sangiovese grape creates one of the best food pairing wines in the world – Chianti.
VILLA ANTINORI CHIANTI CLASSICO RISERVA Villa Antinori Chianti Classico Riserva is a blend of Sangiovese together with other complementary varieties produced as a tribute to Antinori's historic label that has accompanied the family's winemaking traditions over the years. Silky and aromatic, dark red cherry, spice, menthol and leather build into the gracious, persistent finish.
Italy Alc 13.5%
Perfect with pappardelle with wild boar sausage, or grilled Bistecca alla Fiorentina.
30 SAVOUR MANITOBA | FALL 24
Pouilly -Fuissé, made with the Chardonnay grape, is located in Burgundy's Maconais region of France.
JAFFELIN POUILLY-FUISSÉ This Chardonnay is pale in appearance with strong green tints. Clear and fresh on the nose, it offers up notes of white flowers and a hint of citrus. Subtle and fresh on entry to the palate with lemony notes coming through on the mid-palate.
France Alc 13%
Perfect with roast Cornish game hen with a cornichon cream sauce, or just a cheese like Délice de Bourgogne.
SAVOUR MANITOBA | FALL 24 31
Old World Wines cont.
Wines from Bordeaux are some of the most valuable in the wine world. The region offers everything from age-worthy, left bank gems to sweet wines set to please.
CHATEAU BELLE-VUE 2020 Complex bouquet, combining dark berry and spice aromas. Nuances of pepper, cinnamon and blueberry. Dense, fruity attack. Full-bodied, with elegant, perfectly integrated tannins. Beautiful aromatic expression and pleasant freshness on the finish.
France Alc 13.5%
Perfect with grilled dry aged strip loin with rosemary and potato dauphinoise.
32 SAVOUR MANITOBA | FALL 24
RESTAURANT AND WINE BAR A Japanese - style Steakhouse with a perfectly paired wine list. Located in a modern space on the corner of Portage and Main.
204.938.8696 | 529uptownwpg.com Hours: Monday – Friday, 11:30 a.m. – 8 p.m. Complimentary Parking after 5 p.m.
204.487.8325 | 529wellington.ca
Frescolio
Olive oil — an old-world gem
In celebrating the wines of Europe, it’s important to keep in mind the role food plays in the enjoyment of wine. High- lighting old world ingredients alongside European wines is a natural first step in wine pairing. Few ingredients could come to mind as an old-world staple more than olive oil. Local experts in olive oils, Frescolio, under- stand this well. From cooking with the oils to using them to add the finishing touch, they play a prominent role in cooking. Their repertoire of oil and vinegar op- tions is impressive. Savour Manitoba chose two recipes we feel would highlight the importance of olive oil from the Northern Hemisphere (primar- ily Spain and Italy).
For additional recipe ideas: frescolio.ca
WHITE TRUFFLE OLIVE OIL
ROSEMARY OLIVE OIL
MILANESE GREMOLATA OLIVE OIL
34 SAVOUR MANITOBA | FALL 24
TRUFFLED BUTTERNUT SQUASH Mac & Cheese
SERVINGS: 6 | PREP TIME: 15MIN | COOK TIME: 1 HOUR
INGREDIENTS 2 cups butternut squash peeled, cut into 1" cubes 1 lb macaroni pasta 2 cups Gruyère cheese shredded 2 cups white cheddar cheese shredded 1/2 cup romano cheese 3 cups milk 1 cup cream 1/2 cup all-purpose flour 5 tbsp Frescolio Garlic Infused Olive Oil 1 tbsp Frescolio White Truffle Infused Olive Oil 1 large shallot minced 2 tsp salt pepper to taste INSTRUCTIONS Preheat the oven to 375 F. Grease a 13" x 9" baking dish with 1 tbsp olive-oil.
Place the butternut squash in a large sauce pot of hot water and bring to a simmer. Simmer for approximately 15 minutes or until the squash is tender when pierced with a fork. Drain and reserve. Bring a large stock pot of salted water to a boil. Add the pasta and cook based on the package instructions to al dente. In a large stock pot, heat 4 tsbp olive-oil over medium heat. Add the shallot and sauté for about 2 minutes, until the shallot just begins to turn golden. Add the flour and whisk to blend thoroughly for about one minute, stirring constantly. Slowly pour the milk into the flour roux, whisking constantly. Add the cream and continue whisking until thickened. Take 1 cup of the sauce mixture from the pot and add it to a blender or food processor with the butternut squash. Process until smooth. Add the butternut squash mixture back into the pot with the rest of the sauce mixture and whisk to combine. Set aside 1 cup of Gruyère cheese, and add all of the remaining cheese to the sauce. Stir to melt and combine. Taste for seasoning and adjust with salt and pepper if desired. Add the truffle oil and the pasta. Mix well and pour into the prepared baking dish. Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.
Mix it up for a different flavour: Try Frescolio's Basil Infused EVOO, Rosemary
Infused EVOO or the Milanese Gremalata Infused EVOO
SAVOUR MANITOBA | FALL 24 35
Frescolio cont.
TOMATO AND WHITE BEAN Panzanella ADAPTED FROM JESSICA MURNANE'S GORGEOUS AND INSPIRING COOKBOOK ONE PART PLANT.
SERVINGS: 6 | PREP TIME: 10 MIN | COOK TIME: 10 MIN
INGREDIENTS 5 cups crusty bread cut or torn into 1" cubes 5 tbsp Frescolio Garlic Infused Olive Oil sea salt pinch red pepper flakes 4 cups tomatoes chopped 1 small red onion thinly sliced 1 cup cannellini beans (white kidney beans) drained and rinsed 2 garlic cloves smashed with the flat side of a knife 12 large basil leaves torn 3 tbsp Frescolio Red Wine Vinegar 1/4 cup Frescolio Basil Infused Olive Oil fresh ground pepper Parmesan or Asiago grated, optional (skip for vegan option) INSTRUCTIONS Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Toss the bread with the garlic infused olive oil, a pinch of sea salt and the red pepper flakes. Spread the bread evenly on the baking sheet and toast in the oven for 8-10 minutes, until the bread is slightly crunchy on the outside, but still soft in the middle. In a large mixing bowl, combine the tomatoes, onion, beans, garlic, basil, red wine vinegar and a pinch of sea salt. Let the mixture rest for 30 minutes. To make the dressing, drain the juice that's formed at the bottom of the bowl of tomatoes and transfer it to a small bowl. Whisk in the basil infused olive oil. When ready to serve, remove the garlic cloves and add the toasted bread cubes to the tomato and bean mixture. Add the dressing and toss everything together. Add a little more sea salt if needed. Let the panzanella sit for a few minutes before serving. Add freshly ground pepper and a few gratings of parmesan just before serving, if desired.
36 SAVOUR MANITOBA | FALL 24
Mix it up for a different flavour: Try Frescolio's Tuscan Herb Infused EVOO Lemon Infused EVOO Pesto Infused EVOO Medium Varietal
GARLIC INFUSED OLIVE OIL
BASIL INFUSED OLIVE OIL
RED WINE VINEGAR
SAVOUR MANITOBA | FALL 24 37
Dogs In Vineyards
BARKINGUP the right vine M ost vineyards have a resident dog or two. And they have work to do. From security to disease detection, canine roles are transforming beyond companionship. Having dogs on farms is not a new concept. They assist with many roles. Long before
security alarms, canines sounded the alarm of a non-invited guest seeking to steal expensive equipment or do harm to precious berries. In a province with a long-standing farming history, Manitoba farmers understand the tradition of protecting the farm with our canine counterparts. From monitoring dangerous wildlife to undertaking uninvited pest patrol, dogs do an excellent job of naturally mitigating threats to the farmers and the farm itself. This form of control is considered by many vineyards as indispensable. Vineyards — even many of Bordeaux’s finest with lovely chateaux — are farms. If you have gone on a wine tour, you’ve experienced the farm and dog relationship first- hand — dogs are typically your first greeters. Their role, however, is evolving. For over a decade, reports have revealed that dogs have been trained to find diseases or infestations in vines. The fruit farming industry is now relying on trained dogs to use their strong scent-detection abilities to discover diseases that, to the naked human eye, are undetectable.
38 SAVOUR MANITOBA | FALL 24
From monitoring dangerous wildlife to undertaking uninvited pest patrol, dogs do an excellent job of naturally mitigating threats to the farmers and the farm itself.
SAVOUR MANITOBA | FALL 24 39
Sparkling cont. Dogs In Vineyards cont.
* Winopedia
BERRIES: Berries are the term vineyards and wineries use for grapes.
VITIS VINIFERA: The common grape vine is used to produce grapes that are used in winemaking. Native to Eurasia, the species has been used for thousands of years.
40 SAVOUR MANITOBA | FALL 24 40 SAVOUR MANITOBA | FALL 24
ABC Australia news highlighted this practice as early as 2015. Their story focused on specially trained dogs’ ability to sniff out the destructive insect phylloxera. This insect was responsible for the historic destruction of European vines in the mid-late 1800's (France in 1860s). Left unmitigated, phylloxera continues to wreak havoc. It can do billions of dollars of damage. Discovering potentially destructive threats early bides time for the farmer to either remove the vine(s) to prevent diseases or infestation spreading or to allow for treatment if available. Bringing in specially trained dogs can be costly. But when swift action is vital, wineries may view the investment as a useful expense. Knowing how important canines are to the wine world, it’s not surprising that wineries recognize the importance of sheer companionship. Your dog may not be on duty, but many wineries now allow them to accompany wine lovers to enjoy the tasting experience. By no means are the dogs allowed to imbibe — they’re invited just to wag along. So, on your next tasting tour, ask about their dogs on duty. And if you’d like your pup to join, check first.
For over a decade, reports have revealed that dogs have been trained to find diseases or infestations in vines.
The only vines that stand a chance to ward off the effects of this insect are American species or hybrids. This is why much of the world’s vines are grafted onto the root stocks of American vines. Countries that have not yet experienced phylloxera’s effects have been known to use quarantining practices as prevention.
PHYLLOXERA: Phylloxera is an insect native to North America. Vitis vinifera cannot defend itself from the effects caused by the insect. Inadvertently introduced to Europe in the late 1800s, the insect demolished European vineyards. It still has the potential to demolish billions worth of vines around the world today.
SAVOUR MANITOBA | FALL 24 41
Fairmont Winnipeg
FAIRMONT WINNIPEG at the heart of the city
SUBMITTED PHOTOS
For travel, work or event planning, location matters — and so does excellence. The Fairmont Winnipeg hotel offers both. Being in the heart of downtown is an advantage. Fairmont Winnipeg is mere minutes from so many wonderful delights the city has to offer. North American and Canadian professional
sport leagues offer games throughout the year. Museums, shopping and wonderful natural sites can round out any trip. Naturally, the offerings of Fairmont Winnipeg itself are world class. The star of the show for every Fairmont is their event and dining offerings. And the Fairmont Winnipeg hotel is no different.
42 SAVOUR MANITOBA | FALL 24
Your Next Social Event at the Heart of the City Turn moments into memories. Spectacular social events deserve a very special venue. Fairmont Winnipeg has built a reputation for hosting Winnipeg's most prestigious and distinctive events. Social Catering:
LEARN MORE AT fairmont.com/winnipeg or email rfp-lom@fairmont.com
SAVOUR MANITOBA | FALL 24 43
Fairmont Winnipeg cont.
Afternoon Tea Experience the tradition of Sunday Afternoon Tea at the Velvet Glove restaurant. Enjoy our exquisite menu and indulge in tiers of lavish tea sandwiches, delectable sweets and a selection of premium Lot 35 Fairmont teas. Alice in Wonderland inspired theme, Mad Hatter Afternoon Tea: Sept. 15 - Nov. 10, 2024 Nutcracker Afternoon Tea: Nov. 17 - Dec. 29, 2024 Velvet Glove restaurant Sundays from noon - 2:30 p.m.
LEARN MORE AT fairmont.com/winnipeg
44 SAVOUR MANITOBA | FALL 24
Le Petit Chef & Friends
The world's smallest chef is back at Fairmont Winnipeg for an itneractive and immersive culinary experience. It’s the second chapter to the popular series — featuring a brand-new show, serving a new four-course menu inspired by flavours from France, Spain, Italy and Japan in the Velvet Glove restaurant. Sept. 26, 2024 - March 29, 2025 Thursdays/Fridays/Saturdays only; 2 shows: 6 p.m. and 8:30 p.m.
LEARN MORE AT lepetitchef.com/winnipeg
SAVOUR MANITOBA | FALL 24 45
Fairmont Winnipeg cont.
The Gourmet Fondue Experience
Experience the time of togetherness while indulging in the art of fondue. Five different types of cheese fondues and two chocolate fondue options are available to enjoy. Starts Oct. 8, Tuesdays & Wednesdays; Set menu experience or à la carte available with incredible vegetarian offerings.
LEARN MORE AT fairmont.com/winnipeg
46 SAVOUR MANITOBA | FALL 24
RARE EXQUISITE WORLDLY
Distinctions brings together some of the world’s most exclusive wines and spirits. Whether you’re a connoisseur or simply curious, you’ll appreciate the care that goes into our hand-picked collection. Explore our rare selection and take home something priceless today.
GRANT PARK LIQUOR MART 1120 GRANT AVENUE
Travel Manitoba
FALL IN LOVE WITH MANITOBA Day trips geared to embrace the season
48 SAVOUR MANITOBA | FALL 24
Autumn in Manitoba inspires with a showy display of colour. Nature is reason enough to enjoy the time of year with a fun, memory filled day trip. Consider the following suggestions that will make you fall in love with Manitoba again!
Birds Hill Provincial Park
Follow the trails in Birds Hill Provincial Park.
Embrace nature as you walk. Two great options are Cedar Bog trial (3.5 km) and Aspen Trail (6.4 km). Mountain bike lovers can enjoy the scenery on Oak Ridge Trail (6.4 km), which is specifically designed for mountain biking. Plan ahead and bring your own picnic. There are select tables dotted throughout Birds Hill Park. Check the map for the closest locations. Should you prefer to dine before or after your exercise, The Village, located outside the park, offers both shopping and dining options. Birds Hill is a large park with plenty of options from which to choose. It's a good idea to check the website for up-to-date information on allowable activities and suggested ways to best enjoy your day.
Cedar Bog Trail
SAVOUR MANITOBA | FALL 24 49
Travel Manitoba cont.
Big Valley Park and Riding Mountain National Park
Great outdoor options for day trips are plentiful in the West. From Big Valley’s spring-fed creek, formed by a glacial meltwater spillway, to Riding Mountain National Park’s fantastic trails, this region offers an impressive autumnal show. Make sure you check the trail conditions before you go. Check online at parks.canada.ca/pn-np/mb/riding. When you plan your trips, look into local shopping and dining gems too, such as Parkland’s Kelwood Barn — where you can enjoy home style delights.
Riding Mountain National Park
Kelwood Barn
Big Valley Park
Notre-Dame-de-Lourdes
Embrace great fall scenery as you drive through the rolling hills off the main path. Enjoy local fare at Big Al’s Burgers or head a little south to get lost in the King Korn Maze.
King Korn Maze
PHOTOS COURTESY OF TRAVEL MANITOBA
50 SAVOUR MANITOBA | FALL 24
PINERIDGE HOLLOW
Let your taste buds guide you
NONSUCH BREWING CO.
MANITOBA PEROGY TRAIL Download the app and visit 25 of the participating restaurants to earn your perogy pin! MANITOBA BREW PASS Get exclusive discounts at breweries and master distilleries.
Sometimes it can be hard to choose the right path. Make things easy and give your itinerary a flavour boost— get the Manitoba Brew Pass or follow the Manitoba Perogy Trail (or do both!) .
travelmanitoba.com/passes
SAVOUR MANITOBA | FALL 24 51
Travel Manitoba cont.
Whiteshell Provincial Park
Eastern Manitoba's Canadian Shield offers stunning fall views. Whiteshell Provincial Park’s trails will impress. Consider the Centennial Trial, McGillivray Falls and Top of the World Trail. Rainbow Falls is considered an easy 1.4 km long hike which usually takes 27 minutes.
Guided tours are also available. For additional suggestions go to whiteshell.mb.ca
Nutimik Lake
CONTENT INSPIRED BY TRAVEL MANITOBA BLOGGER, BREANNE SEWARDS
PHOTOS COURTESY OF TRAVEL MANITOBA
Rainbow Falls
52 SAVOUR MANITOBA | FALL 24
Red River North
For those who love a drive-centric day trip, Red River North delivers. This historic route will allow you to see St. Andrew’s Rectory and Church and other historic buildings such as Hay House. Not too far away is Oak Hammock Marsh. Arrange your trip to take in nature and say goodbye to Canada geese as they make their way down south.
PHOTOS COURTESY OF TRAVEL MANITOBA
St. Andrew’s Rectory
Oak Hammock Marsh
Remember to check before you go It is important to check the websites of potential trails, destinations and restaurants. Nature can change, making hiking a difficult trek. Parks and Protected Spaces | Environment and Climate Change | Province of Manitoba (gov.mb.ca) Local establishments may adhere to hours that vary, so check before you go.
SAVOUR MANITOBA | FALL 24 53
Full Geek
FULL GEEK GOES FROM LOCAL HOBBY BREWERS TO AWARD-WINNING CRAFT BREWERS BY TODD LEWYS
Of all the times to start a business, James Mont and Cory Bartell decided to start a craft beer brewing company during the COVID-19 pandemic in 2021. “That’s when we got our start,” Mont recounts. “We were bored and kind of going a bit crazy and had been making our own craft beers for around 17 years, so we came up with eight to nine polished recipes and decided to go pro.” And while some companies have troubles coming up with a name, that wasn’t the case here. “I tend to overcommit to things,
something my wife calls going full geek,” Mont says. “At the same time, both Cory and I like things like Star Wars and comic books, so we came up with Full Geek Brewlab. It’s a fun, playful name that kind of sums up how we both approach life.” Not surprisingly, that approach extended to the names of the beers that Full Geek has brought to market. Those names include Like Clockwork Lager, Modern Times Lager, Hyperion Pale Ale, Sublimey Bastard, The Blip, Helios Hazy and Stained Black. “We also have a black, smoky
stout that we call ‘Void,’ which is a reference to the dark, black void that space is,” Bartell says. “Our best- selling beer right now is our Sublimey Bastard Lime Cerveza, which is a Mexican-style lager with a tangy, bright taste that will transport you to the tropics and quench your thirst on a hot day.” He adds that there’s a method to the apparent naming madness. “It helps make our brand memorable and recognizable — not only the names, which come from our favourite movies, book and TV shows, but also the graphics on the cans.
54 SAVOUR MANITOBA | FALL 24
HELIOS HAZY IPA WINNER 2023 PRAIRIE BEER AWARD GOLD "BEST HAZY IPA & NEIPA" Racing across the sky from morning to night, in a chariot of fire, Helios shines light on everything that passes below. This sunny, light yellow ray of sunshine has a bright, citrus flavour with subtle notes of herb to underpin this crushable IPA. Helios looks down upon all others and bathes them in the warm glow of its brilliance. Canada Alc/vol-5.6% MODERN TIMES LAGER WINNER 2024 PRAIRIE BEER AWARD GOLD "BEST INTERNATIONAL LAGER" Inspired by the timeless charm of the movie Modern Times , a classic lager that embodies the simplicity and elegance of the era. This lager is crisp, clean and refreshing, with a smooth malt backbone and subtle hop character that pays homage to the enduring spirit of Charlie Chaplin's character. Just like the film, this lager is a true classic, perfect for sipping and enjoying in any modern time. Canada Alc/vol-5% VOID AMERICAN STOUT WINNER 2023 PRAIRIE BEER AWARD GOLD "AMERICAN STOUT & PORTER" The smoky, black depths of space swirl timelessly around a phenomenon so powerful that even light cannot escape its pull. Void is a stout with a balanced yet complex flavour profile, ranging from roast to smoke with notes of chocolate. Its full body and great mouthfeel should serve as a warning of its draw, lest you fall into the infinite blackness to spiral forever in its flavour. Canada Alc/vol-5.5%
The funny names and graphics tell a little story of what’s in the can.” It appears that the fun-loving approach — and Full Geek’s diverse, lovingly crafted offerings — are resonating with craft beer enthusiasts in Winnipeg. The beer community has noticed too. Full Geek has won a few exciting awards for their efforts. Only three years after the company’s inception, sales are booming for Full Geek, which started brewing their barley-based concoctions at Stone Angel Brewing and recently moved to the Oxus Brewing Company facility.
SAVOUR MANITOBA | FALL 24 55
Full Geek cont.
“We almost had to start from scratch with the move to Oxus, so we’re still kind of getting settled," Mont says. "That’s made it a bit of a challenge — our beer is selling so well that we almost can’t brew fast enough to keep up.” That is a good challenge to have for a business that is just three years old. Usually, it takes three to five years for any business to establish itself. “No question, we’re growing. Sales have been climbing year after year, which is a bit of an anomaly," Bartell says. "When food prices went crazy, many craft beer companies suffered, but not us. We haven’t experienced any recession in our sales.” For now, both Mont and Bartell still work full-time jobs and then run the company when they get off work. Moving forward, the dream is to eventually have the wherewithal to open a tap room. “The end goal is to have a tap room,” Mont says. “As fun as it is to meet our customers at beer-tasting events — we have a fun, open relationship with our customers — we would love to have a tap room where we can have people sit down and drink our beer while we circulate, getting their feedback on our current beers and what they’d like to see us offer.”
JAMES MONT AND CORY BARTELL. PHOTOS BY DARCY FINLEY
LIKE CLOCKWORK LAGER This orange vanilla lager is an avant-garde brew that pays tribute to the iconic film A Clockwork Orange. This unique lager combines the "ultraviolent" zest of blood oranges with a touch of creamy "MilkPlus" vanilla. Embrace the unexpected with every sip, just as the film challenges conventional norms. This one-of-a- kind lager is a daring and unforgettable experience, perfect for those with a taste of adventure and creativity. Canada Alc/vol-5%
“We are really passionate about crafting unique, intriguing beers that pay homage to our favourite movies, books and TV shows and want to do it for many years to come.” – JAMES MONT
56 SAVOUR MANITOBA | FALL 24
Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64Powered by FlippingBook