Fall These wine

selections are inspired by the transition from

summer into winter and all the glorious

flavours of fall

Food

Seasonal recipes by www.foodandwine.com

Wine Twelve outstanding wines to celebrate the arrival of fall

Fall Surprise Case $273 + tax

2

Roasted Turkey Dinner One 12- to 14-pound turkey 2 tablespoons salt and ground pepper 1/2 pound thinly sliced pepperoni 1 preserved lemon—halved lengthwise, pulp discarded and rind sliced 1/2 inch thick, plus 2 teaspoons minced rind 12 large sage leaves, plus 2 sprigs 2 rosemary sprigs 2 sticks unsalted butter, softened 2 tablespoons minced thyme and 1/2 teaspoon ground fennel

Season the turkey inside and out with the salt and transfer to a rack set in a roasting pan. Refrigerate uncovered overnight. Let it return to room temperature before cooking.

Preheat the oven to 300°. Run your fingers under the breast and thigh skin to loosen; tuck the pepperoni, sliced lemon rind and sage leaves under the skin. Stuff the sage and rosemary sprigs in the cavity. Tie the legs with string.

In a medium bowl, blend the butter with the thyme, ground fennel and minced lemon rind. Rub the butter all over the turkey and season with pepper.

Roast the turkey in the lower third of the oven for 2 1/2 hours. Increase the oven temperature to 425° and roast for 30 minutes longer, until well browned and an instant-read thermometer inserted in the inner thigh registers 165°. Transfer the turkey to a carving board and let rest in a warm place for 30 minutes to 1 hour. Strain the pan juices into a bowl. Carve the turkey and serve with the juices and our favourite fixings.

Cremant de Bourgogne is the appellation used to describe the sparkling wines produced in Burgundy, France. These wines are made using the same method that is used to create the infamous wines of Champagne. This Cremant is made from 100% Chardonnay. It’s rich and opulent, with a luxuriant, creamy character showcasing all things wonderful in the World of bubbles. It offers notes of brioche, pear, yellow plum, lemon, apple and a hint of buttered toast.

$33

Chateau De La Greffiere Brut

Burgundy, France

3

B

C

Spring Surprise Case $????+ tax

Linguine with Clams and Salami

3/4 pound linguine 3 tablespoons extra-virgin olive oil 2 garlic cloves, thinly sliced 1/4 teaspoon crushed red pepper 30 littleneck clams, scrubbed 1/2 cup Danimi Greco di Tufo (this wine pairing) 1/2 cup bottled clam broth 3 ounces sliced Genoa salami, cut into 1/2-inch strips 1/2 cup coarsely chopped flat-leaf parsley leaves Bring a large pot of salted water to a boil. Add the linguine and cook until it is al dente. Drain the linguine. Meanwhile, in a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the crushed red pepper, clams and wine and bring to a boil. Add the clam broth, cover and cook over moderate heat until the clams open, about 5 minutes. Add the linguine, salami and parsley to the clam sauce and toss over low heat until combined. Transfer the linguine to shallow bowls and serve immediately.

Danimi represents the next generation of the Urciuolo family, which has deep roots in the region of Campania. This wine is made from 100% Greco, sourced from around the town of Tufo. Cultivated since Roman times, it showcases the region’s most prestigious white wine. Small family-run wineries are now responsible for keeping this ancient varietal alive. Its creamy intensity is backed with a glorious mix of peach, green melon, spicy flowers and honey with just a hint of minerality on the finish.

$24

Danimi Greco di Tufo

Cam

pania, Italy

4

Scallops with Lemon-Butter Sauce 1/4 cup lemon sorbet, melted 1 1/2 tablespoons distilled white vinegar 1 tablespoon minced shallots 1-stick cold unsalted butter, cut into 1/2-inch pieces Sea salt and freshly cracked pepper 2 tablespoons extra-virgin olive oil 18 large sea scallops Snipped chives, for garnish In a small skillet, combine the sorbet with the vinegar and shallots and bring to a boil. Cook over moderate heat, stirring occasionally, until reduced to 21/2 tablespoons, about 7 minutes. Remove the skillet from the heat and swirl in the butter 1 piece at a time, briefly returning the skillet to the heat once or twice as necessary. Season the sauce with salt and keep warm over very low heat. In a large skillet, heat the oil until shimmering. Working in batches if necessary, season the scallops with salt and pepper and cook over moderately high heat, turning once, until nearly white throughout, about 5 minutes. While cooking the scallops, add the lemon-butter sauce and garnish with snipped chives.

Nulla facilisi. Mauris laoreet aliquet mi.

B

C

Domaine Fourrey et Fils is a family estate, going through their fourth generation from father to son. Since 1992, Jean-luc has taken over the family domaine after obtaining his degree in winemaking. Chablis is a wine region in the northernmost wine district of Burgundy, France. For the most part, wines from this area are unoaked, showing all that is crisp and delicate about Chardonnay. It’s aged solely in stainless steel tanks mixing spicy citrus and apple with a hint of wet stone.

$30

Burgundy, France

Domaine Fourrey et Fils

5

B

C

Classic Fried Chicken 2 tablespoons paprika Sea salt and freshly cracked pepper 2 teaspoons garlic powder 2 teaspoons dried oregano 1/2 teaspoon cayenne pepper 1 cup buttermilk 1 large egg (lightly beaten) One whole chicken, about 3 1/2 pounds bone-in, cut into 8 pieces, skin-on breasts, legs, drumsticks, and/or wings 1 1/2 cups all purpose flour 1/2 cup cornstarch 1 teaspoon baking powder 4 cups vegetable shortening or peanut oil

In a large bowl, combine the buttermilk with the egg and a pinch of salt. In another bowl, whisk the flour with the cornstarch, garlic powder, oregano, paprika, cayenne pepper, 2 1/2 tablespoons of salt and 1 teaspoon of black pepper.

Pat the chicken pieces dry. Line a baking sheet with wax paper. Season the chicken with salt and pepper and dredge in the seasoned flour. Dip the coated chicken in the milk mixture, then dredge again in the seasoned flour and transfer to the baking sheet.

In a large cast-iron skillet, heat 3/4 inch of oil to 360°. Set a rack over another baking sheet. Fry half of the chicken over moderate heat, turning occasionally, until golden brown and an instant-read thermometer inserted nearest the bone registers 165°, about 15 minutes. Transfer to the rack. Repeat with the remaining chicken. Serve right away.

At the core of the Foxglove label is Bob Varner, who is also the winemaker at Varner Wines. Starting from their first vintage in 1991, Bob sources all of his fruit from a variety of plots along the Central Coast. While Chardonnay is the best-known wine from Foxglove, a variety of styles have slowly gained an equally strong following. This is an intensely rich and creamy Chardonnay that stems from some extended aging on its lees. Lees are yeast cells and other particles remaining in a wine after fermentation. But all the classic citrus and tropical fruit flavours combine together for a full-bodied finish.

$30

Foxglove Chardonnay

Central C

oast, California

Glazed Ham

One 7-pound, bone-in, spiral-cut smoked ham 1 cup chicken stock or low-sodium broth 20 whole cloves One 10-ounce jar jalapeño jelly (1 cup) 1 cup sweetened pomegranate juice 2 tablespoons fresh lemon juice 2 tablespoons Dijon mustard 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger Preheat the oven to 325°. Place the ham in a large roasting pan and add the chicken stock. Stud the ham all over with the cloves. In a medium saucepan, bring the jalapeño jelly, pomegranate juice and lemon juice to a boil. Simmer over moderate heat until slightly thickened, 10 minutes. Whisk in the mustard, cinnamon and ginger and simmer until reduced to about 1 1/4 cups, about 5 minutes. Drizzle half of the glaze over the ham and cover with foil. Roast for 1 1/2 hours, basting frequently, until a thermometer inserted in the thickest part of the ham registers 125°. Remove the foil and brush the ham with any remaining glaze. Roast for 30 minutes longer, until the top is lightly caramelized. Transfer to a platter. Discard the cloves. Pour the pan juices into a bowl and serve with the ham.

Historically, Beaujolais has been considered ‘poor man’s Burgundy’. Steeve Charvet has reversed the trend by focusing on some of the top villages and very unique sites. This wine stems from one of the 10 Crus of Beaujolais known as Morgon. Made from 100% Gamay, it carries reductive dried sage and leafy tea in the nose. On the palate the wine reveals more predictable plum, blueberry and elderberry that cavort on a polished, juicy finish with a touch of leather.

$32

Steeve Charvet Morgon

Burgundy, France

Spaghetti and Meat Sauce 1 pound lean ground beef 1 yellow onion chopped and 4 stalks celery chopped 4 garlic cloves minced or pressed 1 29- ounce can diced tomatoes 1 29- ounce can tomato sauce 1 6- ounce can tomato paste 2 7- ounce cans sliced mushrooms 1 cup Michele Chiarlo Barbera (this wine pairing) 1 15- ounce can beef broth 5-6 whole cloves, 2 bay leaves and 2 tablespoons of sugar 1/4 cup chopped fresh parsley or 4 teaspoons dried 1 teaspoon each of basil, oregano, Sea salt and black pepper 1 pound dried spaghetti noodles Freshly grated Parmesan cheese

In a large heavy bottomed stockpot over medium high heat, cook the ground beef until browned, about 5-7 minutes, stirring occasionally. Drain the rendered fat and add the meat back to the pot.

Add the chopped onion, celery and garlic and cook until the vegetables soften, about 5-7 more minutes.

Add the rest of the ingredients (except the spaghetti noodles and Parmesan), stir, and bring to a boil. Reduce the heat to simmer, stir and cover with a lid, and cook for at least three hours on medium low heat, stirring occasionally.

Cook the spaghetti according to the package directions in generously salted water. Drain and mix into the spaghetti sauce.

Serve with grated or ground Parmesan cheese and chopped fresh parsley if desired.

One of the most important wine regions within Italy is in the northwestern corner, known as Piedmont. The best-known wines from this region include Barolo and Barbaresco. But these are typically saved for special occasions or a nice family gathering. On a daily basis, the locals are more known for enjoying a glass of delicious wine made from the Barbera grape. It’s fresh and lively, loaded with blueberries, blackberries and a hint of violets giving you all that is Barbera!

$20

Michele Chiarlo Barbera d’Asti

Piedmont, Italy

Bodega Y Vinedo Tinedo Ja!

2 chicken drumsticks (about 3 pounds) 2 tablespoons canola oil Sea Salt and freshly cracked pepper 2 tablespoons unsalted butter 1/4 cup finely chopped red onion 2 red or purple plums, pitted and cut into 1/2-inch pieces 1/4 cup hot or sweet red pepper jelly 1 tablespoon Dijon mustard 1/4 cup water

Light a grill. Rub the chicken with the canola oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until browned and cooked through, about 30 minutes.

Meanwhile, in a medium saucepan, melt the butter. Add the onion and cook over moderately low heat, stirring, until softened, about 5 minutes. Add the plums and cook over moderately high heat, stirring, until softened and nearly broken down, about 5 minutes. Add the red pepper jelly and mustard and bring to a boil, stirring until the jelly is melted. Carefully transfer the mixture to a food processor. Add the water and puree until smooth. Season the plum sauce with salt and pepper.

Liberally brush the plum sauce all over the chicken and grill, turning the drumsticks occasionally, until they are lightly caramelized, about 5 minutes. Serve the drumsticks with any remaining plum sauce at the table.

Castilla-La Mancha is a region in central Spain to the south and east of Madrid. It encompasses a wide range of land dotted with vineyards, castles and mountain ranges. This charming family-owned estate has been making wine in the heart of this region since 1742. This wine is made from 100% Tempranillo and fermentation takes place solely in stainless steel tanks. The idea is to emphasize the purity and freshness of Tempranillo. It’s loaded with cherries, warm cherry pie and black tea spices.

$18

Castilla-La M

ancha, Spain

Grilled Drumsticks with Plum Sauce

Grilled Double-Cut Pork Chops 4 cups water 1/3 cup sugar 1 medium carrot, thinly sliced 1 small onion, halved and thinly sliced 1 medium celery rib, thinly sliced 3 whole cloves 3 juniper berries Sea salt and freshly cracked black pepper 8 cups ice cubes (2 pounds) Five 1 1/2-pounds, double-cut, bone-in pork rib chops Canola oil, for brushing Mixed vegetables for grilling and serving on the side

In a large pot, combine the water with the sugar, carrot, onion, celery, cloves, juniper berries and 1/4 cup plus 2 tablespoons of sea salt. Bring just to a boil, stirring to dissolve the salt and sugar. Remove the pot from the heat and add the ice; let cool completely. Submerge the pork chops in the brine, cover and refrigerate for 2 days. Remove the pork chops from the brine and pat dry with paper towels. Let stand at room temperature for at least 1 hour or up to 2 hours. Light a grill. Brush the chops with oil and season lightly with salt and pepper. Grill the chops over moderate heat, turning occasionally, until lightly charred all over and an instant-read thermometer inserted in the thickest part of each chop registers 130°, 25 to 30 minutes. Transfer the chops to a carving board and let rest for 15 minutes. Cut between the rib bones into individual chops. Serve with grilled vegetables.

Cotes du Roussillon is a small parcel of land from the Roussillon wine region of southern France. The title covers an area in the hillier northern part of the Roussillon. The history of this region can be traced back to the first vineyards being planted along the coast in the fifth century. Rene-Jean Camo started this Domaine with his family in 1976. This wine is a classic blend of Grenache and Syrah. It carries a mix of raspberry jam and mulberry, alongside black pepper and sage.

$21

Domaine Boucabeille

Cotes du R

oussillon, France

Prosciutto & Mozzarella Pizza

2 x 24cm ready-made pizza bases (or make your own) 6 tablespoons of sun-dried tomato paste 125 grams chopped cherry tomatoes 200 grams of prosciutto 200 grams of Buffalo Mozzarella, broken into large pieces A handful of torn fresh arugula Sea salt & freshly cracked pepper First preheat the oven to 200°C Place an aluminum-baking sheet in the oven, lightly oiled to prevent sticking. Spread the pizza bases with the paste and top with cherry tomatoes, and lastly the mozzarella pieces. Next arrange the arugula and prosciutto over the pizza and season with salt and freshly ground black pepper. Then place the pizza onto the hot baking sheet and cook in the oven for 10 minutes, or until golden and cooked through and serve right away.

Abruzzo is a wine region on the east (Adriatic) coast in central Italy. In terms of farming and wine production, it’s best known for the Montepulciano grape. Not to be confused with the region of Montepulciano in Tuscany, which focuses on the very important Sangiovese grape. The Vicini family moved to this area around 1500 as wool merchants and have had agricultural holdings ever since. This wine boasts juicy flavours of blackberry, red plum and cherry.

$19

Giuliana Vicini Montepulciano

Abruzzo, Italy

Homemade Meatloaf

In the South of France, Corbieres has been known for producing uncomplicated wine to quench the thirst of Northern France. However, things have been quietly changing over the past 20 years and this producer fits the bill perfectly! This is a classic blend of Carignan and Grenache with a touch of Syrah. The wines name, ‘6 Petits Gars’ roughly translates to 6 Little Guys, representing youth, freshness and pleasure. It conveys notes of raspberries, blueberries and fresh herbs.

$28

1 tablespoon canola oil 1 large onion (finely chopped) and 1 celery rib (finely chopped) 2 large carrots (finely chopped) 2 garlic cloves (minced) 1 ½ cups panko breadcrumbs 4 large eggs 2 tablespoons Dijon mustard and 2 tablespoons ketchup 2 tablespoons Worcestershire sauce 1 teaspoon Tabasco Sea salt and freshly cracked pepper 3 pounds ground beef chuck 1 pound ground pork ½ pound Monterey Jack cheese (cut into 1/2-inch cubes)

Preheat the oven to 400°. In a medium skillet, heat the oil. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the mixture into a very large bowl and let cool. Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, 1 1/2 tablespoons of salt and 1 teaspoon of pepper and stir to form a paste. Using your hands, work in the ground meats and cheese until combined.

Line a large roasting pan with parchment paper. Firmly pat the meat mixture into 2 loaves, about 10 inches long. Arrange the loaves 3 inches apart on the parchment and roast in the lower third of the oven for about 1 hour, until lightly browned and an instant-read thermometer inserted in the center of the loaves registers 150°. Let the meat loaves rest for 15 minutes, then cut into thick slices and serve with an extra glaze of sauce.

Corbieres, France

Chateau Les Palais

Steak Fajitas 1/4 cup Chateau Pegau Plan (this wine pairing)

2 tablespoons extra-virgin olive oil 2 tablespoons finely chopped garlic 2 pounds skirt steak, cut into 4-inch pieces 6 large plum tomatoes, seeded and coarsely chopped 3 jalapeños, seeded and finely chopped 1/2 large white onion, finely chopped 3 tablespoons finely chopped cilantro 3 tablespoons fresh lime juice Sea salt and freshly cracked pepper 1 avocado, thinly sliced 6 ounces Monterey jack cheese, shredded (1 cup) 1 cup sour cream Twelve 9-inch flour tortillas, warmed

In a medium bowl, mix the red wine and olive oil with 1 tablespoon and 2 teaspoons of the garlic. Add the skirt steak and toss to coat, then let stand for 15 minutes.

Meanwhile, in another bowl, toss the tomatoes with the jalapeños, onion, cilantro, lime juice and the remaining 1 teaspoon of garlic. Season the salsa with salt and pepper.

Light a grill or heat a grill pan. Remove the steak from the marinade, season with salt and pepper. Grill over moderately high heat, turning once, until medium rare, about 4 minutes.

Transfer to a cutting board; let stand for 10 minutes. Thinly slice the steak across the grain and arrange on a platter. Serve with the salsa, avocado slices, shredded cheese, sour cream and warm tortillas.

Rhone V

alley, France

Chateau Pegau Plan

The Rhone Valley in southern France has been a hot spot for wine culture since the 4th century. But it was the Romans who first established the vineyards and reputation of the area we see today. The Feraud family, owners of Chateau Pegau, can trace their roots all the way back to the middle of the 17th century. Plan Pegau is a unique blend of Grenache, Syrah and Merlot with a splash of other varietals. It’s both elegant and bold, mixing dark and red fruits with spice.

$24

Braised Lamb Shanks

2 tablespoons extra-virgin olive oil Four 1-pound lamb shanks Sea salt and freshly cracked pepper 5 garlic cloves, peeled 4 medium carrots, sliced 1/4 thick 4 medium celery ribs, sliced 1/4 inch thick 1 large onion, coarsely chopped One bottle of Chateau Grand Jean (this wine pairing) or check with us for advice on a lovely ‘value’ wine to use for cooking! 1 cup water 3 bay leaves 12 peppercorns

Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 3 sides over moderately high heat, about 4 minutes per side. Add the garlic, carrots, celery and onion to the casserole. Add the red wine and boil for 3 minutes. Add the water and bring to a simmer. Add the bay leaves and peppercorns. Cover the casserole tightly and transfer to the oven. Braise the lamb shanks, turning once, for about 1 1/2 hours, or until very tender.

Transfer the lamb shanks to an ovenproof serving dish. Using a fine sieve, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes. Season the sauce with salt and pepper and pour about 1/2 cup over the lamb shanks; keep the remaining sauce warm. Cover the lamb shanks with foil and reheat in the oven for about 10 minutes. Serve the lamb shanks with the remaining sauce and mashed potatoes, roasted potatoes or grilled root vegetables for a side dish.

Bordeaux continues to be one of the most famous and most influential wine regions in the World. It’s rich in history and is home to some of the most expensive and iconic wines, available in the market. But with a little digging, some incredible value can certainly be found. This wine is a blend of Cabernet Sauvignon, Merlot and Cabernet Franc. It’s silky smooth, carrying flavours of blackcurrant, cassis, raspberries, plum cake and vanilla with a wispy tobacco-tinged finish.

$25

Chateau Grand Jean

Bordeaux, France