Manitoba's Premier Food, Drink and Lifestyle Magazine
SAVOUR MANITOBA MANITOBA’S PREMIER FOOD, DRINK AND LIFESTYLE MAGAZINE SPRING/SUMMER 2025
Discover DOWN UNDER Exploring the vibrant flavours of Australian wines INSIDE
THE RICH AND FLAVOURFUL HISTORY OF THE Fort Garry Brewing Company
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MANITOBA SAVOUR
Ready to Leap into Summer
CEO Mike Power Vice President Revenue and Business Development Michele Prysazniuk Director, FP Features Charlene Adam Creative Directors
When I think of spring and summer, I think of ribs. My father started a tradition when he lived in Alberta — the Alberta Rib-Off. No doubt, the title had a bit of hubris built in. Two people represented Alberta — my father versus a co-worker (which changed each year). Nevertheless, the event was solid fun. Each would make their secret recipe at our home and the rest of the team voted. Having home advantage, my father usually took home the trophy. It’s sitting at my cottage. When our family (mostly Alberta residents) meets, we continue the tradition. The Savour Manitoba team felt that we should have our own Manitoba Rib-Off. The idea was enthusiastically embraced — likely because we discussed the idea before lunch and they knew sampling would be involved. As Manitoba thinks about spring and summer, our friends to the south are readying for autumn and winter. In this edition, Alex Allardyce, our sommelier, will teach you about the southern hemisphere and its wine harvest. It has begun. You’ll also be introduced to Jen Pfeiffer, an award-winning Australian winemaker. She’ll discuss her approach to winemaking. She also touches on a sometimes-overlooked wine — port. Yes, Australia has some lovely ports! And we’re taking you on a tour back home with a focus on Brandon. Dust off your barbecues and cookbooks — it’s time to Savour Manitoba! Charlene Adam B.A, WSETII Free Press, Director FP Features
Tammy Mitchell Shakar Hagiev Editorial
Alex Allardyce Jennifer McFee Contributing Writers
Charlene Adam Alex Allardyce Jim Timlick 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.
SAVOUR MANITOBA MANITOBA’S PREMIER FOOD, DRINK AND LIFESTYLE MAGAZINE SPRING 2025
Discover DOWN UNDER Exploring the vibrant flavours of Austrailian wines INSIDE
THE RICH AND FLAVOURFUL HISTORY OF THE Fort Gary Brewing Company
COVER PHOTO BY DAVID LIPNOWSKI PHOTOGRAPHY
SAVOUR MANITOBA | SPRING/SUMMER 25 3
CONTENTS
Contents SPRING/SUMMER 2025
08 RICH AND FLAVOURFUL HISTORY Enjoy a taste of Fort Garry Brewing's past, present and future 12 JEN PFEIFFER Fortify excellence in Australian winemaking 16 TREADING THE GRAPES: PART OF HISTORY Learn about the art of stomping the grapes 18 BRANDON BRINGS YOU BACK FOR MORE Explore all that Manitoba's Wheat City has to offer 24 MANITOBA EGG PRODUCERS Eggs-quisite lettuce wrap
FORT GARRY BREWING / 08
/ 12 WINEMAKER JEN PFEIFFER
/ 18
EXPLORING BRANDON
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WOW CATERING / 26
26 FROM WOW TO WOAH Catering ideas 30 FRESCOLIO Healthy crowd pleasers 34 CHOOSING CANADIAN Alternatives to American favourites 38 RETHINKING COOL- CLIMATE WINES The best from Australia and South America
44 MOUTH-
WATERING LAMB
Expert tips for preparing lamb 48 GET COOKING Fabulous recipes 52 HEAT UP OUR SUMMER The coolest Winnipeg events under the sun
VIBRANT, HEALTHY AND FLAVOURFUL TABBOULEH / 32
CONTENTS
WHISKY OH CANADA! / 34
*Product selections were based upon availability at the time of publishing.
/ 51
TOPAQUE ELIXER
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RESIDENT EXPERT
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 A
TAKEN AT THE BENJAMIN BRIDGE WINERY, NOVA SCOTIA PHOTO SUPPLIED
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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
FORT GARRY BREWING
GENERAL VIEW OF THE BREWERY. PHOTO SUPPLIED
A RICH AND FLAVOURFUL HISTORY BY JIM TIMLICK
If you’ve ever cracked open a can of one of Fort Garry Brewing’s beers, there’s a good chance you noticed four words printed near the top of the container: Pioneers of Craft Beer. Although that tagline might not be quite as catchy as Just Do It or Finger Lickin’ Good, it does tell you a lot about the company that is responsible for producing one of Manitoba’s most popular lines of craft beers.
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LEFT TO RIGHT: FILLING KEGS ON THREE-ARMED RACKER / FILLED CASES GOING INTO CARTON SEALER / BOTTLES AFTER BEING FILLED GOING TO PASTEURIZER. PHOTOS SUPPLIED
Fort Garry is regarded by many as the godfather of the local craft beer industry. The company was founded in 1930 by B.W. Hoeschen and operated as one of the province’s first independent breweries until it was sold to Molson in 1960. It was resurrected in 1994 by Hoeschen’s great-grandson Richard and is one of Manitoba’s longest operating craft breweries. It’s something that everyone involved in Fort Garry’s Lowson Crescent operation in south Winnipeg is keenly aware of, says current company president Scott Shupeniuk. “We don’t have a shiny new tap room, and we’re not the cool new brewery in the neighbourhood, but we have a great story and a history like nobody else,” he says. “There’s a story behind our facility and also a story with each of our brands that really shapes the things we do from an innovation perspective. Everything we do ties back to
our history.” While Fort Garry continues to pay homage to its storied past, a big part of the company’s focus these days is on innovation, Shupeniuk says. For example, it recently introduced Fort Garry Dark Neapolitan, a twist on its flagship mild English ale that features hints of vanilla, chocolate and strawberry and is reminiscent of Neapolitan ice cream. It’s also been pushing the boundaries of craft beer with the introduction of its small batch Brewmaster Series that features offerings such as its Peanut Butter and Jelly and Peach Cobbler sours. Perhaps one of the most significant developments in Fort Garry’s recent past was the company’s decision in 2021 to develop its own ready-to-drink (RTD) beverages called Hector's Hard, which started with a hard iced tea and has evolved into six different flavours that are available in bottles and cans.
Those offerings have proven so popular they have become an even bigger part of the company’s revenue stream than beer. “We recognized it was going to be a challenge to sustain our market share being an older brewery without a tap room in what is a very competitive beer industry. So we made a decision to maintain our beer portfolio but to also be competitive in segments outside of beer,” Shupeniuk says of the company’s decision to venture into the RTD segment. “Consumer preferences were changing and we needed to evolve, and it started with looking at our facility beyond just beer. We knew we had to do something different.” Another trademark of the current incarnation of Fort Garry Brewing has been the company’s focus on developing strategic partnerships within the community.
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FORT GARRY BREWING cont.
"There’s a story behind our facility and also a story with each of our brands that really shapes the things we do from an innovation perspective. Everything we do ties back to our history." – SCOTT SHUPENIUK, PRESIDENT OF FORT GARRY BREWING
PHOTOS SUPPLIED
It has spearheaded several charitable initiatives on behalf of a number of non-profit agencies including the Health Sciences Centre Foundation, K9 Advocacy Manitoba, St. Amant and the Winnipeg Humane Society. It’s also partnered with local institutions such as the Winnipeg Goldeyes and the Winnipeg Pride Festival to develop one-of-a-kind beers that help raise funds as well as the profile of the organizations involved. “There’s some real synergies when we pick another company with similar values and try and reach customers in a different way,” Shupeniuk says. “Those collaborations have been a lot of fun. It creates a little bit of noise and gets some attention for our brands and the brewery, but it also supports another local business or organization at the same time.” While this year marks 95 years since Fort Garry Brewing first opened for business, Shupeniuk says the company has no intention of slowing down. It’s planning to unveil several new flavours of ready-to-drink beverages beginning this year including a flavoured whisky cola and a line of RTD beverages in a new small-format resealable plastic bottle.
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MARGARITA 396 ML BOTTLES A perfect balance of tangy lime, a hint of orange and a smooth tequila-inspired finish. Zesty on the palate.
PINK LEMONADE 396 ML BOTTLES Full of lemon
flavour with hints of raspberry that is balanced with sweetness and makes for a refreshing beverage with a beautiful pink hue.
HECTOR'S HARD Handcrafted in Manitoba, these vodka-based refreshment beverages are a blend of natural flavours for a crisp and clean finish where every sip brings a burst of bold flavour. Manitoba Alc 7%
FORT GARRY BREWING SOCIAL PACK
This variety pack will offer some of our classic favourites along with a selection from our small batch release Brewmaster Series. Since it changes seasonally, the Social Pack is perfect for any social occasion throughout the year. Cheers! Manitoba Alc 5% - 7.5%
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PFEIFFER WINES
WINEMAKER JEN PFEIFFER. PHOTO BY DAVID LIPNOWSKI
PFEIFFER WINES IS AN AWARD-WINNING AUSTRALIAN WINE COMPANY WITH WINES THAT ARE DISTRIBUTED TO OUR PROVINCE IN BOTH MANITOBA LIQUOR MARTS AND PRIVATE WINE STORES. THE WINEMAKER, JEN PFEIFFER, SAT DOWN WITH SAVOUR MANITOBA IN NOVEMBER TO SHARE HER INSIGHTS AND EXPERTISE WITH US.
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SPRING/SUMMER 25
JEN PFEIFFER IS FORTIFYING EXCELLENCE IN AUSTRALIAN WINEMAKING F or winemaker Jen Pfeiffer, making wine is part of her roots. Her father, Chris Pfeiffer, had been a respected winemaker for years. In 1984, he and his wife decided to start their own winery near Victoria, Australia, referred to as the “Old Distillery” in the iconic region of Rutherglen.
Jen Pfeiffer recalls learning at the feet of both parents. “Mom was in the cellar door and dad was in the vineyard," she says. "It was an immersive education."
Jen Pfeiffer recalls learning at the feet of both parents. “Mom was in the cellar door and dad was in the vineyard," she says. "It was an immersive education." This instilled deep knowledge of all facets of the business. But the process of winemaking grew to be her passion. For a brief time, Pfeiffer stepped away to seek a degree in science and law. Soon thereafter, the lure of the vineyard called her back. It shouldn’t be a huge surprise that Pfeiffer decided to go full-time into the family business. And when Pfeiffer was tasked by her father to make their Shiraz, it was an honour for her. She said, “All right, this is my wine.” She embraced a lighter style unlike the “big Barossa style” typical to Australian Shiraz. In some ways it was a gamble. Australia’s Shiraz is an iconic grape in the country. Getting it right was a challenge. But Pfeiffer made the wine she loves to drink. And it paid off. This first vintage of 2000 Pfeiffer Shiraz won the gold medal. She still sees it as one of her “signature wines.” Good winemakers are lifelong learners and Pfeiffer is no exception to that rule. In 2005 she worked a vintage with the Saint-Charles family from the Chateau du Bluizard and Domaine de Conroy. She was tasked with producing wines at Domaine de Conroy (Côte de Brouilly).
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PFEIFFER WINES cont.
She embraced traditional French techniques — including treading by foot, a technique known as pigeage. The winery uses this method on her Gamays and select other wines. Pfeiffer feels that this method extracts fruit better and promotes “aromatics.” And you get structure and tannins from stalks when you don’t destem. This method isn’t easy; it’s hard work. “And the stain can last a week — the hands are worse”, she muses. While her stint in France embracing traditional methods was a pleasure for Pfeiffer, her time in Portugal cemented her love of port. Working at Taylor Fladgate’s Croft property in the Douro Valley excited her future dream to one day own a small Douro vineyard and make her own port. Pfeiffer made this dream a reality in her own way. In 2008, she made Australia’s first rose liqueur called Seriously Pink. She returned in 2014 and released a Reserve Ruby Port under her own label called Rock It Like a Redhead. Pfeiffer lives in Australia’s Rutherglen region, where fortified is celebrated, so it should not be a surprise that she’s passionate about fortified wines. She loves the idea of “protecting old vines and not being slave to wine fashion.” The Pfeiffer team has built a line of luscious wines. Rutherglen Topaque is their flagship brand. Hints of apricot make it a lovely choice for aperitifs, dessert wine and cheese courses. While tradition intrigues her, Pfeiffer is keeping her eye on the future.
* Winopedia
The Australian wine world has embraced her vision. She has won countless awards, such as the Wine Society’s Young Winemaker of the Year Sommelier’s Choice awards, as well as more than 1,200 medals and 70 trophies for Pfeiffer wines. Her trusted experience and palate have earned her a spot judging on the competitive Australian wine show circuit. When you meet her, however, what stands out most is how down to earth she is. Unlike some in the wine world who make beautiful award-winning wines, Pfeiffer is approachable and deeply committed to her craft. She could talk about the sugar levels of her fortifieds with highly knowledgeable folks or the “wine stains on her legs” with those just beginning to seek wine knowledge. Tied deeply to her family and the sacrifices they made to create the winery, Pfeiffer stands firmly to continue the winemaking tradition her father started. Under Pfeiffer’s guidance, the future has been fortified. She has won countless awards, such as the Wine Society’s Young Winemaker of the Year Sommelier’s Choice awards, as well as more than 1,200 medals and 70 trophies for Pfeiffer wines.
SHIRAZ OR SYRAH: Shiraz is the Australian term for the grape Syrah. When the grape is referred to as Shiraz or Syrah in other parts of the world, some sommeliers suggest this will tell you the style of the wine — with Syrah being less bold than a typical Shiraz.
FRANCE
France’s Rhone Valley is well-known for growing Syrah grapes.
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Move over Bloody Mary, there’s a new spicy mocktail in town!
Enjoy this classic Mexican cocktail, with an Italian (and alcohol- free) twist. Our 0% Italian Michelada features Peroni Nastro Azzuro 0.0, a crisp and refreshing alcohol-free Italian lager that cuts through the salt content of clamato and pickle juice.
0% Italian Michelada
INGREDIENTS • 3 oz zero-proof Italian pale lager • 3 oz clam and tomato juice
TO PREPARE • Rim a tall rocks glass or beer glass with lime juice and chili salt • Add all ingredients and stir to combine • Garnish with a lime wedge
• ½ oz pickle juice • ½ oz lime juice • Chili salt, for garnish • Lime wedge, for garnish
Check out your local Manitoba Liquor Mart to find your new favourite alcohol-free beer.
WINE HISTORY
Treading grapes is a long-lasting tradition in the world of wine, stemming back centuries. Many of us have seen this tradition being played out in movies or online. Crushing grapes by foot can appear to be fun and romantic. In reality, it can be messy, painful and exhausting. (Winemaker Jen Pfeiffer, who is highlighted in this edition, admits to having her legs stained for a week after treading experiences.) PART OF HISTORY Treading the Grapes
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Opportunities do exist to get in on the fun. There are a few festivals in Ontario and B.C. that involve wine-stomping and there are wine tours throughout Europe that allow wine lovers to join
in on the foot- stomping fun.
W
inemakers make many
machines may be efficient, some winemakers are adamant that nothing crushes berries the way the foot does. It’s all about the pressure — not enough pressure will leave too much juice in the berries, while too much will crush the stems and seeds, thereby adding too much tannin into the juice and introducing more bitterness than desired. The foot is gentle enough so this doesn’t happen. Some organic and biodynamic producers feel that this method is also more natural than using a machine. The less you manipulate the grape, the better result you will have in the wine. Foot-stomping provides the perfect balance between these two extremes — something that cannot be imitated by a machine. That being said, foot-treading grapes can be time-consuming and tiring, so many producers worldwide are moving towards
For wine lovers, there’s no doubt that treading the grapes is one way to get directly involved in the process and learn more about their beloved beverage. Opportunities do exist to get in on the excitement. There are a few festivals in Ontario and B.C. that involve wine-stomping and there are wine tours throughout Europe that allow wine lovers to join in on the foot-stomping fun. Those interested in participating will need to do some research and plan ahead since the tours fill up fast — and they should be prepared for some hard work!
decisions when considering the style of wine that
they want to achieve. Multiple factors affect the style of the wine, including vineyard location, use of pesticides in the vineyard, when to pick the grapes, selection of an aging vessel and much more — including the method used to extract juice from the grapes. While there are machines that can effectively crush the grapes for you, extracting the juice that is then fermented into wine, there are still benefits to relying on the traditional foot-stomping method. First is a sense of tradition. Stop in along one of Portugal’s Port houses during harvest and you may see the old concrete troughs called lagars, which have been in use since ancient times to crush grapes underfoot. While technology has slowly started to replace the lagars, many Port houses still hold on to the traditional method.
machine crushers and destemmers. Some of the better ones are
actually made to resemble a human foot!
Another major reason is accuracy. While crushing
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TRAVEL MANITOBA
10 WAYS
BRINGS YOU BACK FOR MORE BRANDON
There's a lot to explore in Manitoba’s Wheat City.
Brandon is Manitoba's second largest City and, thus, very worthy of a weekend getaway for under-the-radar gems that'll leave you wanting more. Here are 10 reasons why you need to plan a visit to Brandon ... and then another one and then another one ...
(ABOVE) BLACK WHEAT BREWING, WHERE CRAFT BREWS MEET HERITAGE VIBES. (LEFT) CHEZ ANGELA BAKERY AND CAFÉ MAKES HAND- CRAFTED BREADS, PASTRIES AND MORE.
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1 HANG OUT IN THE HUB Brandon’s historic downtown, nicknamed The Hub, is like Winnipeg’s Exchange District. A handsome collection of heritage architecture — centred around Rosser Avenue and 10th Street — is a testament to the Wheat City’s significant role in settling the Canadian Prairies at the turn of the 20th century. Young design-focused entrepreneurs and artists are opening up shop in The Hub, and visitors can easily spend a few hours in the afternoon exploring businesses. Chez Angela Bakery and Café is a must-stop right off the hop for drool-inducing pastries and light fare. One & Only is a cool store to visit for trendy home decor. Two craft breweries recently opened their doors in downtown Brandon: Black Wheat Brewing and Section 6 are definitely worth a a stop for some craft beers and homegrown nibbles.
SECTION 6 BREWING COMPANY, MAKING QUALITY BEERS FOR QUALITY PEOPLE.
PHOTOS COURTESY OF TRAVEL MANITOBA
2 CHEER ON THE WHEAT KINGS One of the best ways to understand the heart of a community is to attend local sporting events. Brandonites come out in droves to support their amateur sport teams — especially their beloved Western Hockey League Wheat Kings. If you find yourself in Brandon during the October-March hockey season, be sure to check the schedule to see if the Wheat Kings hit home ice at Westoba Place. It's a chance to experience the hospitality of Brandon and see future NHL hockey stars during their formative years.
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TRAVEL MANITOBA cont.
3 LOOK BACK AT EARLY PRAIRIE LIFE At the turn of the 20th century, Brandon was a hub for trade and commerce as the Prairies were settled and Canada expanded west. There is no better classroom about early pioneer life than Daly House Museum, the Victorian-style stone home of Brandon's first mayor. A guided interpretive tour is eye-opening for school- aged kids as they learn about old-fashioned technology such as the phonograph in the parlour and ice box in the kitchen. The Brandon General Museum & Archives is another important stop to learn about civic history as well as southwestern Manitoba's natural history at the BJ Hales taxidermy exhibit.
STEP BACK IN TIME AT DALY HOUSE MUSEUM.
4 DINE AROUND TOWN Brandon's dining scene has serious momentum, and visitors could plan an itinerary around which local restaurant to nosh at next. Standouts for ambiance and creative menus include Lady of the Lake, a fresh ’n’ healthy institution, and the Dock on Princess, a pub-like atmosphere that features regional ingredients. Multicultural cuisine is also on every corner — take your pick of Chili Chutney for Indian, Sabor Latino for El Salvadorian, Tana's for Ethiopian or Mariachi for Mexican. The Eagles Nest Bar & Grill at Wheat City Golf Course is also a destination restaurant that overlooks the greens.
CRAVING VARIETY? BRANDON’S FOOD SCENE HAS IT ALL! (FROM LEFT TO RIGHT) ENJOY INDIAN DELIGHTS AT CHILI CHUTNEY, FRESH EATS AT LADY OF THE LAKE AND REGIONAL FLAVOURS AT THE DOCK ON PRINCESS.
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5 UNWIND ALONG THE RIVER Along the Assiniboine River corridor in the centre of Brandon is a network of 17 kilometres of trails and the Riverbank Discovery Centre, which encourages locals and visitors to connect with this river ecosystem that defines the land. The newly designed Festival Park features a covered outdoor stage with amphitheatre-style seating and picnic shelters. It has become a gathering place for seasonal celebrations such as Canada Day fireworks and a winter ice skating oval. Stop in the visitor interpretive centre to browse or head down to the water's edge to rent a kayak and explore the river and wildlife up close.
6 ADMIRE ART The Art Gallery of Southwestern
7 EXPLORE THE GRAND VALLEY Grand Valley is a tiny provincial park and campground hidden
Manitoba is an arts and culture hub in the historic downtown that's definitely worth popping into. Check out the latest exhibit in the main gallery space, which regularly features local works. The downtown is also dotted with eye-catching (yet faded) ghost signs painted on the side of buildings, a nod to Brandon's prosperity at the turn of the 20th century. More recently, a handful of modern art murals have popped up, re-energizing the streets and providing Instagram-worthy photo ops. Brandon Tourism offers a great self-guided walking tour of the murals on their website. You can see most murals in the downtown vicinity in a 45-minute walk. For the artisan types, the annual Apple + Pine Market is a much anticipated craft show that happens every fall and is a great way to find a souvenir while supporting local.
away in the Assiniboine River valley just west of Brandon along the Trans Canada Highway. It's worth a stop to check out Stott National Historic Site, a former bison impoundment and Indigenous village. Interpretive signs along the 1.5-km self-guiding Buffalo Chase trail explain the process of a historical bison hunt and its significance to the First Nations and Métis communities of the area. A viewing tower also gives visitors a wonderful look at the scenic river valley.
IMMERSE YOURSELF IN BRANDON’S VIBRANT ART SCENE AT THE ART GALLERY OF SOUTHWESTERN MANITOBA.
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TRAVEL MANITOBA cont.
PHOTOS COURTESY OF TRAVEL MANITOBA
8 GET IN TOUCH WITH MANITOBA'S MILITARY HISTORY The Canadian Prairies have been key training grounds for air and artillery since the First World War up to today. Whether you want to relearn the history, honour those who served or ogle some impressive vintage airplanes and artillery pieces, two museums in the vicinity of Brandon are the perfect way to while away an afternoon: The British Commonwealth Air Training Plan Museum located at Brandon's airport and the Royal Canadian Artillery (RCA) Museum located 30 minutes away on CFB Shilo.
(RIGHT) SOAR BACK IN HISTORY AT THE BRITISH COMMONWEALTH AIR TRAINING PLAN MUSEUM, WHERE VINTAGE AIRCRAFT AND HEROIC STORIES TAKE FLIGHT.
9 ENJOY ANIMAL ENTERTAINMENT AT THE ROYAL MANITOBA WINTER FAIR The Royal Manitoba Winter Fair has been an annual family tradition in Westman for over a century. The spring break agricultural fair is a fantastic excuse to plan a two-night visit to Brandon. Daytime at the fair is filled with getting up close to farmyard friends at a petting zoo, watching live animal demonstrations and browsing the trade show floor filled with cowboy boots and giant farm machinery. Come evening, the always-elegant equestrian events fill the indoor arena with the wonder of show jumping, hackney pony competitions, thundering heavy horse hitches and dog competitions. In between the animals, there's always cotton candy, candy apples, snow cones and the iconic Fiddlestick ice cream treat for entertainment.
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10 HIKE AND BIKE THE BRANDON HILLS
Located 10 kilometres south of Brandon off of Highway 10, the Brandon Hills Wildlife Management Area is an all-season playground for hikers, bikers, dog walkers, horseback riders, cross-country skiers and birdwatchers. This recreation area is particularly a gem for single-track mountain bike trails through aspen and oak forests, tall grass prairie and low-lying marshes, and over rolling (and often steep) hills. There are multiple loops ranging from 2 to 7.5 kms throughout 722-hectare area; trails signage is not very strong, but that's part of the discovery.
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MANITOBA EGG FARMERS
Roasted Red Pepper and Pesto Lettuce Wraps MAKES 4-6 SERVINGS.
Add in onion mixture and stir until combined. Transfer vegetable mixture to prepared pan. 4. In a medium bowl, whisk eggs, salt and pepper. Pour over vegetable mixture in prepared pan. Bake for 35-40 minutes or until toothpick inserted comes out clean. Remove from oven and cool slightly. Slice into 3-inch (8-cm) rectangles. Serve warm or cold wrapped in lettuce leaves.
INGREDIENTS : 1 tbsp (15 ml) olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 300-mL jar roasted, sliced red peppers, drained and diced 2 cups (500 ml) baby arugula, roughly chopped 1 cup (250 ml) cheddar cheese, shredded 1/4 cup (50 ml) basil pesto 8 eggs 1/2 tsp (2 ml) salt 1/2 tsp (2 ml) pepper 1 head Bibb lettuce
INSTRUCTIONS: 1. Preheat oven to 350 F (180 C). Spray a 9 x 9-inch (22 x 22 cm) pan lined with parchment paper. 2. In a large non-stick fry pan, heat oil over medium- high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in garlic and sauté an additional 1-2 minutes until fragrant. Remove from heat. 3. In a large bowl, mix together peppers, arugula, cheese and pesto until combined.
From our farm to your table.
Eggs in Manitoba grocery stores are locally produced by egg farming families like the Siemens from Rosenort, MB. Regulated egg farmers meet high standards for food safety and animal care, working diligently to produce fresh, local eggs that are nutritious, affordable, and versatile.
SIEMENS FAMILY
FOR EGG-CITING RECIPES PERFECT FOR ANYTIME, VISIT
24 SAVOUR MANITOBA | SPRING/SUMMER 25
Eggs-quisite Fusion Eggs add a creamy richness that harmonizes with the tangy roasted red peppers and aromatic basil pesto.
NUTRIENTS PER SERVING: CALORIES: 201.3 CARBOHYDRATES: 3.1 G PROTEIN: 11.3 G FAT: 16.1 G SODIUM: 604.3 MG FIBRE: 0.7 G
25
WOW WOW CATERING
FTCROAFO TOWMERORWAAI NHO GW– REVMEENMT BTEOR WOW FROM TO WOAH CATERING FOR AN EVENT TO REMEMBER
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BY KRISTIN MARAND
You may not remember the speeches, the venue or the table decorations — but a great meal is hard to forget. WOW CATERING has been creating memorable culinary events since 2017. A joint effort between catering manager and partner Kurt Marykuca, executive chef Luc Jean and WOW president and CEO Doug Stephen, the first few years were focused on catering private events, primarily in people’s homes. Then came the great shutdown of 2020. In a creative pivot, the catering company switched gears to serving food via two ghost kitchens (Mercy Me specializing in Nashville hot chicken and a vegan concept called Fuel Functional Foods) that operated out of the main hub of the catering operation, the Masonic Memorial Centre at Confusion Corner. This allowed the company to continue operating and keep their staff employed. “When restrictions lifted, we were in a unique position. We had staff already because hiring at that time was really tough and other companies couldn’t hire,” Marykuca explains. “We ended up absorbing a couple other businesses, and then in February of 2022, we won contracts at the Winnipeg Art Gallery and the Canadian Museum of Human Rights, and that’s what really excelled us as a company.” WOW Catering is now the caterer at some of Winnipeg’s most iconic venues, including the art gallery, the human rights museum and Masonic Memorial Centre — WOW also runs the restaurants Katita and Bistro Boréal at the WAG and CMHR, respectively. They are also the preferred caterer at Alloway Hall in the Manitoba Museum, as well as at the Royal Aviation Museum of Western Canada and the Millenium Centre. From their humble beginnings of catering one to two events per
WOW Catering is now the caterer at some of Winnipeg’s most iconic venues, including the art gallery, the human rights museum and Masonic Memorial Centre — WOW also runs the restaurants Katita and Bistro Boréal at the WAG and CMHR, respectively.
week, the company has grown to 30-plus events per week, and they are approaching a milestone of 6,000 events catered.
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WOW CATERING cont.
KURT MARYKUCA, CATERING MANAGER AND PARTNER, WOW CATERING PHOTO BY DARCY FINLEY
have a talented pool of chefs who love the opportunity to be creative, create new menus and recipes, and essentially play with food,” Marykuca says. Even in the slower seasons, the WOW Catering team finds ways to stay busy and flex their culinary creativity with pop-up farm-to-table concepts such as The Den inside a magnificent snow structure in St. Adolphe; The Patch at Prairie Berry, a dinner in a local strawberry patch; and the newly launched maple syrup dinner at La Cabane à Sucre in St. Pierre-Jolys. Whether you want to pick up, have the meal dropped off or prepared on-site, WOW Catering can make it work — from sandwiches and cookies for a school function to a gala or large-scale event at a site of your choosing or one of their venues. “Here at WOW, we have a saying: ‘Yes is the answer. What is the question?’ Our caterers will chase any idea to make it happen. A huge part of our business is 8- to 10-person intimate in-home dinners of three, four or five courses,” Marykuca says. “We like to work backwards; tell me your budget, and I’ll tell you what we could do for it. We’ll make it work, whereas other restaurants and hotels don’t have that capability.”
“We’ve got outstanding food, exceptional service, consistency and quality,” Marykuca says. “We want to bring the best products to our customers and guests, and I think we create memories. That’s one thing that we’re known for.” Each venue has a designated catering package with menu items to choose from, but the sales managers are open to requests and will accommodate if they can. No party is too small to be catered and no location is off-limits (within reason). Marykuca recalls preparing an intimate dinner for two as part of a surprise engagement and a multi-course candlelit dinner for six in a historic former bank vault. For off-site events, you can customize a menu based on a budget or even a theme, a popular choice for corporate events. “Our executive chef has the most influence in menu design, but we have a large culinary team, and we get together quite often and throw ideas around about trends and what’s hot and what’s not these days. We always keep our minds open. We definitely
TO LEARN MORE ABOUT WOW CATERING OR TO EXPLORE YOUR OWN CULINARY ADVENTURE, VISIT WOWCATERING.CA.
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"We definitely have a talented pool of chefs who love the opportunity to be creative, create new menus and recipes, and essentially play with food.”
– KURT MARYKUCA
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FRESCOLIO
Beet Hummus SERVINGS: 6 | PREP TIME: 20 MIN
This brightly coloured appetizer highlights the beautiful shade of beets and offers a different take on hummus with black beans instead of chickpeas. A little spicy EVOO adds a kick. Adapted from www.foodnetwork.ca
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INGREDIENTS Hummus 1 raw beet, roughly chopped 2 cloves garlic, peeled 1 cup cooked black beans, drained and rinsed if using canned 1/4 cup Frescolio Chipotle Infused Olive Oil 2 tbsp lemon juice 1 tbsp Frescolio Traditional 18-year Aged Dark Balsamic Vinegar 1 tsp ground cumin 1/2 tsp sea salt Serve with • Pita bread • Radishes, thinly sliced • Sesame seeds • Fresh herbs such as dill, parsley
INSTRUCTIONS 1. Preheat oven to 375 F. 2. Add beet and garlic to a food processor and pulse until minced. 3. Add the remaining hummus ingredients and process until smooth or a desired consistency. Transfer to a serving bowl. 4. Arrange pitas on a baking tray and place in oven for approximately 7 minutes or until warmed and slightly toasted. Remove from oven and slice into wedges. 5. Garnish hummus with radish slices, sesame seeds and herbs such as dill and parsley. Serve with pita wedges on the side.
INGREDIENTS Lamb Kabobs 1 1/2 lbs leg of lamb, trimmed, boneless, cut into 1-inch pieces 2 large zucchini, cut into 1-inch chunks 1/2 lb whole cremini mushrooms 2-3 medium bell peppers, cut into 1-inch chunks 8 large skewers, metal or wooden, soaked in water for 1 hour Rosemary Marinade 1/2 cup Frescolio Rosemary Infused Olive Oil 1/4 cup lemon juice 2 cloves garlic, minced Rosemary Grilled Lamb Kabobs SERVINGS: 6-8 | PREP TIME: 15 MIN COOK TIME: 8-10 MIN | PASSIVE TIME: 2-6 HOURS
2 tsp kosher salt Pepper to taste
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Flavour-Packed & Perfectly Grilled Tender lamb and vibrant veggies infused with rosemary and garlic for an irresistible bite.
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Basil Infused EVOO
Tuscan Herb Infused EVOO
Chipotle Infused EVOO
Rosemary Infused EVOO
Garlic Infused EVOO
3. Assemble the kabobs with some lamb and assorted veggies on each skewer.
INSTRUCTIONS 1. Combine all the marinade ingredients and whisk well. 2. Toss the lamb, mushrooms and veggies with the marinade and coat. Place the kabob ingredients into a Ziploc bag or large covered bowl. Refrigerate for a minimum of 2 hours and up to 6.
Recipe Notes: This recipe uses
Frescolio's Rosemary Infused EVOO. You could also try any of the above EVOOs for a different taste.
4. Grill for 8-10 minutes on medium indirect heat for medium-doneness.
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FRESCOLIO cont.
Tabbouleh SERVINGS: 12 SIDES | PREP TIME: 40 MIN
This Middle Eastern staple has an amazingly fresh taste with the combination of parsley and mint. This recipe uses pre-salting steps to remove excess moisture from the cucumbers and tomatoes, avoiding a soggy salad while retaining the flavour by using the reserved vegetable liquids for the bulgur.
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ADAPTED FROM WWW.SERIOUSEATS.COM
INGREDIENTS 6 small to medium tomatoes, finely chopped and seeded. (Avalantino cocktail tomatoes at Superstore or Sobeys are great!) 1 English cucumber, finely chopped 5-6 cups fresh parsley leaves and stems, finely chopped 1-2 cups fresh mint leaves and tender stems, finely chopped 2 tsp sea salt, plus more to taste 1 1/4 cup bulgur 1/3 to 1/2 cup Frescolio Lemon Infused Olive Oil 1/8 to 1/4 cup Frescolio Jalapeño-Lime White Balsamic Vinegar
Jalapeño-Lime White Balsamic Vinegar
Lemon Infused Olive Oil
Recipe Notes This recipe uses Lemon Infused Olive Oil and Jalapeño-Lime White Balsamic Vinegar. You could substitute one of the following for a different taste: - Mild Varietal, Medium Varietal or Robust Varietal EVOO - Sicilian Lemon White Balsamic Vinegar
1/8 to 1/4 cup fresh lemon juice 1/2 tsp ground coriander seed 1/2 tsp dried mustard Freshly ground pepper to taste
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Vibrant, Healthy and Flavourful A delicious combination of parsley, mint and lemon- infused olive oil for a refreshing side dish.
3. Add the bulgur and 1 teaspoon salt to the heated tomato/cucumber liquid and add boiling water to cover the grains with about 1/2 inch of water over top. Cover the bowl and let stand for 20 minutes until softened. If the bulgur is still too firm after this time, add a bit more boiling water and let sit another 10 minutes. Some firmness is OK since it will soften in the salad. 4. Combine the olive oil, lemon juice, dried mustard and coriander in a jar and shake to combine.
INSTRUCTIONS 1. In a medium bowl, season chopped tomatoes and chopped cucumber with 1 teaspoon salt and toss. Transfer to a fine mesh strainer and allow to drain for 20 minutes. Reserve the strained tomato/cucumber liquid in a heat- proof bowl. 2. After the tomatoes and cucumber have drained, heat the reserved liquid in the microwave until hot and boil some water in a kettle.
5. In a large mixing bowl, toss drained tomatoes, cucumbers, parsley, mint and bulgur with the olive oil and lemon juice mixture. 6. Season with salt and pepper to taste. 7. Chill the salad for an hour or two before serving. Keeps well for one day in the fridge.
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GIFT GIVING CHOOSING CANADIAN
CANADIAN ALTERNATIVES TO AMERICAN FAVOURITES CHOOSING
B
ourbon, American vodka, California Chardonnay and Napa Valley Cabernet Sauvignon, to name a few, have always been fan favourites. What if we told you that you can still enjoy these styles of beverages — while also trying something different? Whether they be Canadian owned or from around the world, you can still enjoy the aromas and flavours that you’ve grown to love. So branch out and try one of our recommendations — you might just find a new favourite.
With the growing movement to
choose Canadian products, a lot of us are now reaching for alternatives to some of our favourite American beverages.
CANADIAN WHISKYS ARE A GOOD ALTERNATIVE TO CREATE OLD FASHIONEDS — JUST LIKE BOURBON. Muddle a teaspoon of brown sugar in the bottom of a rocks glass with a few dashes of Angostura bitters and a splash of water. Top with two ounces of whisky, add ice and give it a quick stir. Finish with rimming the glass with an orange rind and dropping it in the drink. For another Canadian twist, swap out the brown sugar for a bar spoon of maple syrup!
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LOT 40 DARK OAK CANADIAN WHISKY Canadian Alc 48%
Canadian whisky is known for being a little bit lighter than bourbon and many have spicy notes thanks to a portion of rye in the mash bill. However, if you choose options that have extended oak aging, they have more caramel and vanilla notes, just like bourbon. The oak aging gives it a rounder and smoother mouth feel as well. Consider Lot 40 Dark Oak, which is finished in heavily charred oak barrels, giving it flavours of honey, vanilla and toasted sugar. Another option is Bearface Triple Oak, which is aged for seven years in old bourbon casks, followed by French red wine barrels and then finished in Hungarian oak (hence the name triple oak). All of this time in oak gives it notes of brown sugar, crème brûlée and honey — similar to the bourbons you’ve grown to know and love. SO YOU LIKE BOURBON? Give Canadian whisky a try!
BEARFACE ELEMENTALLY AGED TRIPLE OAK CANADIAN WHISKY
Canadian Alc 42.5%
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CHOOSING CANADIAN cont.
The Caesar is a Canadian icon. Born in Calgary in 1969, this bold blend of vodka, Clamato, spices and creativity proves that when it comes to cocktails, Canada doesn’t follow trends — we set them.
SO YOU LIKE POPULAR AMERICAN GLUTEN-FREE VODKA? Crystal Head Vodka is a good swap! Most people prefer specific vodka brands, especially if they must choose gluten-free brands. But gluten in vodka is a common misconception because all vodka is gluten-free — yes, even if the base is wheat. The distillation process removes the gluten from the spirit, making it safe to consume even if you are celiac. There is a caveat. You should check to see if the vodka has any mash or additives that are added back after distillation. It this is the case, avoid those brands. To be on the safe side, try Canada’s Crystal Head Vodka — it’s made from corn and is blended with water from Newfoundland. Perfect for martinis, Moscow Mules or the Canadian favourite — a Caesar.
CRYSTAL HEAD VODKA Crystal Head is made with high quality peaches and cream corn that is distilled four times into a neutral grain gluten-free spirit and blended with pristine water from Newfoundland. The liquid is then filtered seven times, of which three are through layers of semi-precious crystals known as Herkimer diamonds.
Canadian Alc 40%
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MISSION HILL FAMILY ESTATE RESERVE CHARDONNAY VQA
SO YOU LIKE CALIFORNIA CHARDONNAY AND CABERNET SAUVIGNON? Try the Okanagan! California Chardonnay and Cabernet are known for their big bold flavours and fuller body, both achieved by a warm climate and oak aging (not unlike bourbon). While there are many other options available (think deep and dark Australian Shiraz), we don’t need to look any further than our own backyard — the Okanagan Valley in B.C. Usually, Canada is thought of as a cooler climate, but there are microclimates in the Okanagan Valley that get plenty of sunshine and warm summer temperatures, so the fruit gets the same deep and ripe characteristics as California wines. Try Mission Hill’s Reserve Chardonnay. It has ripe flavours of pineapple and apricot, and the extended time in oak gives hints of coconut and vanilla — just like a California Chardonnay. If you’re a Cabernet Sauvignon lover, try a big bold Bordeaux blend from the Okanagan. Mt. Boucherie Summit is a blend of Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah and Malbec. It’s a full-bodied wine with black and blue fruit, framed by notes of toasted coconut and coffee, plus velvety tannins — a wine to rival your go-to Napa Cab.
Canadian Alc 13.7%
MT BOUCHERIE SUMMIT VQA
Canadian Alc 14.6%
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COOL-CLIMATE WINES
Rethinking COOL-CLIMATE WINES
When you think of growing regions for cooler-climate wine, what comes to mind first? Likely Niagara, Germany, Champagne or even Burgundy and Russian River Valley, Calif. The shortened ripening period and wide diurnal range (cooler nights contrasted by warmer afternoons) give the wines from these regions fresh fruit characteristics, higher acidity and lower alcohol. Think: an appley, zippy Riesling from the Mosel in Germany or a lighter-bodied, fruit-forward Pinot Noir from Niagara. These are all wine styles that most of us are familiar with.
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Australia, which is usually characterized by sunny beaches and high temperatures, can actually ripen cooler- climate grapes like Pinot Noir and Riesling.
their cooler-climate wine counterparts. In the southern hemisphere, the farther south you go from the equator, the cooler it gets. Similarly, in the northern hemisphere, where we call home, the farther north you go from the equator, the cooler it gets (as we Winnipeggers are painfully aware). This means a country like Australia, which is usually characterized by sunny beaches and high temperatures, can actually ripen cooler-climate grapes like Pinot Noir and Riesling arguably as well as some parts of the northern hemisphere — as long as you know where to look. RE-WRITE THE RULES PINOT NOIR Re-Write the Rules Pinot Noir starts with lovely bright colours. Intoxicating aromas of dark red fruits and lovely perfume. The tastes are graceful with gently textured spice and strawberry. Great with a bit of chill. Australia Alc 13.5%
N
ow, if I ask you which hot-climate wine- growing regions come to mind, what would you say? Likely Australia or South American countries like Chile or Argentina. As
North American dwellers, particularly north of the 49th parallel, we associate Australia or Chile with hot, sunny destinations, and we subsequently link the warmer- climate wine styles to these regions. While you would be right to a certain extent — Barossa Valley Shiraz is a classic warm-climate red with full body, tons of ripe fruit and higher alcohol — these wine countries also have
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COOL-CLIMATE WINES cont.
The wider region of Victoria, located at the southern tip of Australia, is a classic cool-climate wine-growing region.
DE BORTOLI FAMILY SELECTION SPARKLING BRUT
PFEIFFER SHIRAZ The 2012 Pfeiffer Shiraz is vibrant purple- red in colour, with an inviting nose of dark fruits and spice. The palate is rich and robust with lovely depth across the mid- palate and a lingering spice on the finish. Australia Alc 14.7%
Pale straw in colour. Attractive crisp fresh fruity nose. A refreshing, easy drinking sparkling wine with fresh fruit flavours, delicate creamy mouthfeel and crisp, clean finish with balanced acidity.
Australia Alc 11%
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AUSTRALIA
The wider region of Victoria located at the southern tip of Australia is a classic cool-climate wine-growing region. It produces beautiful Pinot Noir, Chardonnay and sparkling wines. Yarra Valley, just east of Melbourne, is best known for its Chardonnay and was actually a pioneer of the cool- climate Chardonnay style in Australia. They also make excellent Pinot Noir and lighter-bodied Shiraz. Mornington Peninsula, an hour’s drive southeast of Melbourne, receives cooling breezes coming off the coast, which creates the perfect conditions for ripening Pinot Noir and Chardonnay, often done in Burgundian styles. Elevation can also provide cooler micro-climates in an otherwise warmer growing region. Clare and Eden Valley, nestled within the hot Barossa Valley, have altitudes of 400 to 500 metres that lower temperatures and preserve acidity in the wines. They make outstanding age-worthy styles of Riesling that are dry, firm and citrusy with searing acidity.
SEPPELTSFIELD WATERVALE RIESLING A dry Riesling wine made in an aromatic and highly mineral- driven style from grapes sourced from Seppeltsfield plantings in the Watervale sub-region of the Clare Valley, South Australia. The flavours are pure, youthful and fresh, and the palate is defined by fresh lime-juice acidity and jasmine blossom. Australia Alc 12.8%
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