PEILiquor-LateWinter2018

LIMITED TIME OFFERS / FEBRUARY 16 - MARCH 31

WINE SAVINGS

SAVE $2.00 *

SAVE $2.00 *

SAVE $2.00 *

BAREFOOT REFRESH CRISPWHITE 09526Z, 750mL, NOW $14.99

ALAMOS CHARDONNAY 09583Z, 750mL, NOW $15.99

APOTHIC DARK 07664Z, 750 mL, NOW $18.99

SAVE $2.00 *

SAVE $2.00 *

SAVE $2.00 *

ENIGMA SAUVIGNON BLANC 09642Z, 750mL, NOW $16.99

WHITEHAVEN PINOT NOIR 07474Z, 750mL, NOW $23.20

MCWILLIAM’S HANWOOD CABERNET SAUVIGNON 07360Z, 750mL, NOW $16.19

SAVE $2.00 *

SAVE $2.00 *

SAVE $2.00 *

UMANI RONCHI CASAL DI SERRA VERDICCHIO B0143Z, 750mL, NOW $17.99

TRAPICHE PURE MALBEC 07689Z, 750mL, NOW $17.99

PATER SANGIOVESE 07653Z, 750mL, NOW $16.19

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CELEBRATE LATE WINTER 2018

*Limited Time Offers from February 16 - March 31

BEER SAVINGS

SAVE $2.50 *

CORONA 12 PACK BOTTLES 84009R, NOW $27.09

BUD LIGHT 36 PACK CANS 01035Y, $59.98

MOLSON CANADIAN 28 PACK CANS 01045Y, $46.98

Buy 2 for $49.99 *

ALPINE 15 PACK CANS 00229Y, $29.99

COORS BANQUET 12 PACK STUBBY BOTTLES 84043R, NOW $24.48

SLEEMAN ORIGINAL DRAUGHT 15 PACK CANS 00807Y, $29.99

SAVE $3.00 *

SAVE $1.50 *

GUINNESS DRAUGHT 8 PACK CANS 83114X, NOW $24.99

MOOSE LIGHT 15 PACK CANS 00238Y, $29.99

MOOSEHEAD 12 PACK BOTTLES 80110R, NOW $24.99

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Prices subject to change. | Products not available in all locations. | While supplies last.

SPIRIT SAVINGS

SAVE $2.00 *

SAVE $1.00 *

SAVE $2.00 *

BACARDI SUPERIOR RUM 03005Z, 750 mL, NOW $26.49

JAMESON IRISHWHISKEY 05750Z, 750 mL, NOW $32.99

POLAR ICE VODKA 90 DEGREES NORTH 02008Z, 750 mL, NOW $25.98

SAVE $3.50 *

SAVE $2.50 *

SAVE $3.00 *

BAILEYS ALMANDE 17513Z, 750 mL, NOW $31.29

CROWN ROYAL 04110B, 1.14 L, NOW $41.49

BAILEYS ORIGINAL IRISH CREAM 17500B, 1.14 L, NOW $39.99

SAVE $2.00 *

SAVE $2.00 *

SAVE $1.50 *

CAPTAIN MORGAN BLACK SPICED RUM 03002Z, 750 mL, NOW $27.99

SMIRNOFF VODKA 02000B, 1.14 L, NOW $39.49

CAPTAIN MORGAN WHITE RUM 03020B, 1.14 L, NOW $39.49

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*Limited Time Offers from February 16 - March 31

The Countdown to the 2018 Festival of Wines is on! Schedule of Events

Grand Tastings FRIDAY, MAY 25TH & SATURDAY, MAY 26TH EASTLINK CENTRE, CHARLOTTETOWN 7:00pm – 10:00pm

Prestige Tasting THURSDAY, MAY 24TH

EASTLINK CENTRE, CHARLOTTETOWN 7:00pm – 10:00pm

Sample over 325 wines from the world’s most reputed wine regions, including 75 iconic products available only at the Prestige Tasting. With a very limited number of tickets available, you can look forward to a relaxed, easy-paced evening of wine exploration including tutored "Terroir Tasting" with winemakers and winery principals from around the world and exquisite local foods prepared by talented Island chefs.

Two nights of Grand Tasting sessions with over 260 wines from around the world and food pairings at PEI's largest wine tasting event.

Find out more and buy tickets at peiwinefest.com

Wine is a great addition to many recipes, but knowing how to deploy its flavours and aromas to best effect can be a challenge. Which wine to choose? When should you add it?

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HELPFUL TIPS: COOKINGWITHWINE

IT’S ALL IN THE TIMING.

Let’s crack open a bottle and discuss some guidelines for cooking with this amazing ingredient.

Wine enhances a dish when it is simmered for a while with other ingredients, so add it at the beginning of the cooking process wherever possible, when there is still plenty of cooking time left. Most recipes will say to “deglaze with wine”, which simply means adding wine to a pan to loosen and dissolve food particles (called fond) that are stuck to the bottom. The flavorful mixture produced by deglazing can then be used to make a sauce. If the wine is stirred in at the end of cooking and the dish is served immediately, it may taste harsh and its flavor will overpower everything else. You must allow the wine to evaporate and mellowwith cooking, or the dish will end up tasting like rawwine and not much else. As the raw alcohol evaporates, the liquid will thicken, creating a delicious and aromatic blend of flavours. The most important thing to remember is to enjoy yourself and have fun! If you love drinking wine, you will likely love cooking with it as well. Try cooking with wine using this recipe: PEI Mussels with Marinated Tomatoes and Fennel goo.gl/6z352w

WHY COOKWITHWINE?

Primarily, wine enhances the flavour and aroma of dishes. Wine can also act as a tenderizer in long braises, add moisture, or add an acidic element to balance out super-rich flavours. Heating evaporates the moisture, concentrating the flavour of the wine, which is why it’s important to match the right one to your dish. This brings us to our first tip:

IF YOUWOULDN’T DRINK IT, DON’T COOKWITH IT.

Cooking concentrates the flavours of a wine, so if you don’t like it straight out of the bottle, you likely won’t enjoy it flavouring your meal, either. Of course you don’t need to spend a fortune on a bottle of red wine to add to a pot roast, but neither should you buy the cheapest bottle possible. The same principles apply to grape varieties as well, so if you hate Merlot, you might want to use Pinot Noir instead.

SAVE THE REALLY GOOD STUFF FOR DRINKING!

Expensive or really special wine can, of course, be used for cooking and produce some very tasty dishes. It’s likely, though, that the other flavours in your dish may overpower that wine you love. An expensive, rare or special wine is worth enjoying on its own, where you can experience all the lovely aromas and flavours - in a glass.

WHICH KINDS OFWINES TO USE?

When deciding what kind of wine to cook with, many chefs will agree that your best bet is to cook with a wine that you would drink with the dish you are preparing. Every wine has its own flavour and aroma profile so be sure to use this to your advantage! Before adding wine to any dish, think about the flavour characteristics of the wine and if it might go well with the dish you are preparing. For example, a nice red wine sauce with a steak would likely benefit from some bold Cabernet Sauvignon. A bright savory dish that contains lemon or lime would be augmented by a Sauvignon Blanc. Try also stay away from inexpensive cooking wines, which have high salt content, and are often quite vinegar-y. When a recipe simply lists “red” or “white” wine, you can use a medium-dry to dry wine.

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Stay up to date with our new arrivals here: goo.gl/GurQVu

NEWARRIVALS

EMILIANA ORGANIC SPARKLING BRUT B0146Z, 750 mL, $21.99

ANAKENA SAUVIGNON BLANC 09627Z, 750 mL, $14.99

LA VIEILLE FERME ROSÉ 12307Z, 750 mL, $15.99

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*Limited Time Offers from February 16 - March 31

PEI LIQUOR NEWARRIVALS

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GUJINGGONG 00916Y, 500 mL, $31.27

ANAKENA BIRDMAN SERIES CABERNET SAUVIGNON 07681Z, 750 mL, $14.99

BAILEYS STRAWBERRIES & CREAM 01082Y, 750 mL, $31.99

UPSTREET FLIPSIDE BLACK IPA 01099Y, 500 mL, $4.49

TRANSMITTER COFFEE STOUT 01101Y, 473 mL, $4.29

CROWN ROYAL SALTED CARAMEL 01087Y, 750 mL, $33.29

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Prices subject to change. | Products not available in all locations. | While supplies last.

FEATURED PRODUCT ADVISOR TRENT DEROCHE

Trent is a “Foodie” and is always looking for new foods to cook and newways to cook them; and being a lover of everything smoked, he decided to purchase a smoker.

temperatures below 99°F. Hot smoking usually requires a brining, then cooking the meat over low heat for an extended time while smoldering wood adds a smoky flavour.

Check out our Q&A with Trent about his love of smoked foods, recipes, pairing suggestions, and more!

WHAT ARE OTHER GREAT FOODS TO PREPARE IN A SMOKER?

WHAT IS YOUR FAVOURITE FOOD TO SMOKE?

Some foods I smoke include ribs (most often with a dry rub). Deli style turkey or chicken breasts for sandwich meat. It turns out much like smoked turkey or chicken that you get at the farmers market. Sea trout and mackerel are good but keep in mind that the fresher it is the better it will turn out. I have made bacon from pork belly but it is a long process requiring about a week of brining. One of my favorite non-fish foods to smoke is Pastrami or Montreal style smoked meat. A smoked pork loin with a Calvados cream sauce is delicious and easy to prepare.

Hands down my favorite is hot Atlantic smoked salmon. Unlike cold smoked salmon that is in part chemically cured, hot smoked is slow-cooked over a low tempera- ture with wood chips providing the smoke for approxi- mately ½ the cooking time. I use a cabinet style smoker with propane providing a constant temperature. WHAT IS THE DIFFERENCE BETWEEN HOT SMOKING AND COLD SMOKING? Cold smoking is simply a process of removing moisture and chemically curing. Smoke flavouring is done at

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FEATURED PRODUCT ADVISOR TRENT DEROCHE

WHAT ARE YOUR SMOKED FOOD & DRINK PAIRINGS?

Smoked Salmon seems pairs well with the smoky, flinty minerality of Loire Valley wines, such as a Sancerre or Pouilly-Fumé. Dry Rieslings from Alsace or a Riesling Kabinett from Germany are great pairings as well. If you’re a beer drinker, try pairing Czech style Pilsners, such as Upstreet Commons or Steamwhistle . Pastrami pairs well with bold flavours like a Pale ale or an IPA. For wine, I like Mourvèdre (known as Monas- trell in spain). Good examples include Goru Organic ( 07720Z, $17.80 ) from Spain or Cline Ancient Vines Mourvedre from California. Hard ciders are a great match with smoked ribs. If there is a lot of heat in the rub, choose a sweeter cider such as Somersby Pear . For wine, try Riesling or Gewurztraminer. Cocktails made from Calvados (Apple Brandy) or cognac would also pair well.

UPSTREET COMMONS 80033R, 500 mL, $3.99 “Try pairing Czech Style Pilsners, such as Upstreet Commons with smoked salmon”

CLINE ANCIENT VINES MOURVÈDRE R0085Z, 750 mL, $28.49

“Pastrami likes a drink with bold flavours like Mourvèdre.”

SOMERSBY PEAR CIDER 19571X, 500 mL, $4.39 “Hard ciders are a great match with smoked ribs. If there is a lot of heat in the rub, choose a sweeter cider such as Somersby Pear.”

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Prices subject to change. | Products not available in all locations. | While supplies last.

CELEBRATE LATE WINTER 2018

FONDUE recipes The perfect get together for these cold winter months is a fondue party! Popularized in the 1960’s, it involves dipping foods into a communal pot of sauce-y goodness. While there are a few different versions out there, they’re all pretty fun and delicious. Different fondue styles require varying cooking temperatures because some involve cooking at high tem- peratures and some only need to be kept warm. An electric fondue pot can be used for serving any of these recipes; a temperature control dial means you can adjust the heat to match the ingredients you are using.

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Classic Emmental Cheese Fondue

1 garlic clove, halved crosswise 1 1/2 cups dry white wine 1 tablespoon cornstarch

2 teaspoons Schloss Kirsch goo.gl/BzRSDC 1 pound Gruyère, coarsely grated (about 4 cups)

1.) Rub the inside of a medium sized heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat. Stir together cornstarch and kirsch in a cup. 2.) Gradually add the cheese to the pot and cook, stirring constantly until cheese is just melted and creamy. Do not let boil. Stir the cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened for about 5 to 8 minutes. Transfer to fondue pot set to 150°F

CHÂTEAU GRAND RENOM BORDEAUX BLANC 09532Z , $20.19

FOR DIPPING: baguette pieces, crackers, vegetables, smoked sausage

Serves 6.

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PHOTO CREDIT: MY FOOD STORY

Vegan Smoked Gouda-Style Fondue

1 cup + 2 tablespoons dry white wine 1 tablespoon cornstarch 1 lb Fresh Start Fauxmage Smoked Gouda, grated (or any other vegan smoked cheeses) 2 teaspoons dijon mustard a pinch of salt a pinch of cayenne pepper 1.) Rub the inside of a medium heavy-bottom saucepan with a cut clove of garlic and discard. Add the 1 cup of wine to the pot, then heat over medium heat until it simmers, and then gradually add the vegan cheese, stirring, until melted. 2.) Mix the remaining 2 tablespoons of wine with the cornstarch to form a slurry, and then gradually stir it into the cheese mixture. Stir in the dijon, salt, and cayenne, and then transfer to a fondue pot set to 150°F.

THE BEAN COFFEE PINOTAGE 07447Z , $18.99

FOR DIPPING: pretzel rolls, broccoli florets, granny smith apples, baguette

Serves 6.

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*Limited Time Offers from February 16 - March 31

Asian Hot Pot (Broth Fondue)

6 cups chicken broth ¼ cup Asian fish sauce 1 Tbsp sugar 1 thumb-sized piece of ginger, cut in half 1 clove of garlic smashed Juice of 1 lime Sriracha or chili sauce to taste

1.) Combine everything in your fondue pot, turn to 350F and bring to a boil. Reduce heat to 200°F and let the broth simmer for about 20 minutes.

ANSELMANN RIESLING KABINETT 09436Z , $17.99

FOR DIPPING: thinly sliced meats, mushrooms, tofu, bok choy and meatballs.

Notes: Make sure everything is fully cooked before you remove it from the broth. This fondue involves cooking some of the garnishes.

Serves 6.

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FONDUE RECIPES

Fondue Bourguignonne

Nutella Fudge Fondue

1 cup Nutella 1 cup heavy cream 1 Tbsp cocoa powder 1 tsp pure vanilla extract

This is perhaps the easiest fondue to prepare as it simply involves hot oil, essentially a communal deep-fryer.

You’ll need about 1.5 L of canola, vegetable or peanut oil heated in an electric fondue pot, but everything else is up to you. Turn the dial to 375°F and wait 10 minutes for the oil to preheat before you start dipping. This fondue involves cooking whatever “garnishes” you choose, so make sure any uncooked meats are fully cooked before you remove them from the oil. (Note: the hot oil is extremely hot - so be careful). FOR DIPPING: ½ inch cubes of good quality steak, Smaller pieces of uncooked seafood like shrimp or scallops, Smoked sausages. Use any dipping sauces you enjoy to add a little zing!

Combine everything in a small heavy bottom saucepan and bring to a simmer over medium heat, stirring constantly. Transfer to a fondue pot set to 150°F.

FOR DIPPING: Cut fresh fruit, pieces of pound cake and cookies.

Serves 6.

Serves 6.

CHÂTEAU LA MALETONNE COLLECTION LOUIS ROCHE 07461Z , $22.99

MATOS STRAWBERRY CHARDONNAY 15752Z , $18.99

17 CELEBRATE LATE WINTER 2018 Prices subject to change. | Products not available in all locations. | While supplies last.

NEWWINTER COCKTAIL RECIPES

Fields of Gold

French Canadian 75 ½ oz maple syrup 1 ½ oz Ungava Gin ½ oz fresh lemon juice Splash of dry sparkling wine 1.) In a cocktail shaker filled with ice, combine everything except the sparkling wine. Shake vigorously for 10 seconds, then strain into a champagne glass. Top up with sparkling wine to taste (about 2 oz)

Liquorice Twist

1 oz Island HoneyWineWildflower Honey Mead ( 15757A )

½ oz Matos Anisette ½ oz Matos Orange Liqueur ( 16017Z )

2 oz La Vieille Ferme Rosé 1/2 oz fresh lemon juice Club soda to taste

1 oz Sour Puss Raspberry Orange twist for garnish

1.) In a cocktail shaker full of ice, combine everything except the orange twist. 2.) Shake vigorously for 10 seconds, then strain into a martini glass. Garnish with a twist of orange peel.

1.) In a cocktail shaker full of ice, add everything except the club soda. Shake vigorously for 10 seconds, then strain into a chilled martini or short glass. Add club soda to taste, about 2 oz.

Makes 1 drink.

Makes 1 drink.

Makes 1 drink.

LA VIEILLE FERME ROSÉ 12307Z, 750 mL, $15.99

MATOS ANISETTE 01093Y, 500 mL, $35.99

UNGAVA GIN 01103Z, 750 mL, $36.49

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Prices subject to change. | Products not available in all locations. | While supplies last.

From Vermouth to Sherry, Madeira to Port, the world of fortified wines is rich in flavour, history and variety. By definition, a fortified wine is a wine which has a distilled spirit added to increase its alcohol content. While the definition is easy enough, the trick is that every style has distinct rules, including a range of Alcohol by Volume (ABV), aging times and production methods, types of base wine and sugar content. While fortified wines can be made anywhere, specific geographic regions are often regulated for a distinct category, and many regions are famous for the types of products they produce.

Sherry Sherry is fortified wine made from white grapes that are grown for the most part near the city of Jerez de la Frontera in Andalusia, Spain. The word "Sherry" is an anglicization of Xeres (Jerez). Sherry is produced in a variety of styles made mostly from the Palomino grape; after fermentation is complete, the base wines are fortified with grape spirit. The end product ranges from light versions such as Manzanilla and Fino, to darker and heavier drinks that have been allowed for years, such as Amontillado and Oloroso.

TRY PAIRING: Tio Pepe Fino Sherry ( B0056Z ) with chorizo, almonds, manchego cheese, or green olives.

Madeira Madeira comes from Portugal's Madeira Islands and can range from dry to sweet. It’s most notable for its aging process known as estufagem, which was once the result of heating and cooling as Madeira barrels were shipped through tropical climates on lengthy sea voyages. Today, Madeira is made from a combination of heating and ageing along with controlled oxidization.

TRY PAIRING: Leacock’s Rainwater Madeira ( B0056Z ) with baked brie, hazelnuts and cured hams.

19 CELEBRATE LATE WINTER 2018 Prices subject to change. | Products not available in all locations. | While supplies last.

TYPES OF FORTIFIED WINE

Port Port wine hails from the Duoro Valley in Portugal. Over 100 varieties of grapes can be used in production, but they must be grown and processed in the region. To become port, the wine is fortified with unaged brandy before fermentation is complete to yield a product with around 20 percent ABV. Port is most commonly rich and sweet, but a range of styles do exist, including tawny port, ruby port, and white port, amongst others. Fortified wines in the style of port are also produced outside Portugal, with great exam- ples coming from South Africa and Australia as well. A wide price range is also available, with multi-year blends being quite affordable and special single vintages sometimes costing hundreds per bottle.

TRY PAIRING: Taylor Fladgate 10 Year Tawny Port ( 06250Z ) with fruitcake, mincemeat pies and aged stilton cheese or for a special treat try the 1994 Smith Woodhouse Vintage Port .

Marsala Marsala wine comes from the city of Marsala on Italian island of Sicily. The wine is made from a variety of grapes and ranges in both alcohol content and sweetness. It’s classified by age, color, and sweetness levels and styles run from dry aperitivos to sweet dessert-style wines. It is also fairly common in cooking.

TRY PAIRING: Sperone Marsala Fine Dry ( R0098Z ) with creamy gorgonzola or prosciutto.

Vermouth Vermouth is a fortified AND aromatized wine, meaning that it’s not only spiked with brandy, it’s also infused with herbs and spices. There are two main types of vermouth, red (sweet or Italian) and white (dry or French). Originally marketed for medical purposes, it became a celebrated Apertif, and is now associated with many famous cocktails.

TRY PAIRING: Cinzano Rosso ( 20030Z ) with parmesan cheese, or in a cocktail!

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Prices subject to change. | Products not available in all locations. | While supplies last.

Throwing your own pizza party is an excellent way to get friends together and enjoy some great homemade food. While almost everyone loves pizza, most people want pizza their way, and lots of delicious toppings to choose from means an endless variety of combinations to try. And let’s face it, even OK pizza is still pretty darn good, especially when you have a great wine or beer to pair with it. Here are some tips to get you started:

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HOST A BUILD-YOUR-OWN PIZZA PARTY

4. GET COOKING The best cooking method for pre-baked crusts is to go hot and fast. Pre-heat your oven to 450°F while you’re topping the pizzas. You likely will only be able to cook 4-6 personal-size pizzas at once, but don’t worry, they don’t take long to bake. Once the pizzas are topped, pick up the pizzas by grabbing the corners of the parchment paper, then transfer them to a baking sheet. You can probably fit 2-3 per baking sheet, and you can put 1 pan on each shelf. Bake the pizzas, turning each pan halfway through cooking, for 10-12 minutes.

1. KNOWYOUR DOUGH The easiest dough to use for your pizza party is a pre- baked one. Store bought naan-bread, par-baked pizza doughs and Greek pitas are all delicious, no-mess, personal-sized options. It’s all about the toppings here anyway. Place each crust on a square of parchment paper that’s just slightly bigger than the crust- this makes it easy to transfer the prepared pizza onto the baking sheet when it’s ready. 2. GET SAUCY Give your guests a few options for bases. Homemade pizza sauces are great, but your favourite store-bought sauces are just fine, too. Just spoon some different sauces into small bowls and add a spoon.

Once the pizzas are out of the oven, you can add even more ingredients!

Here are some great après-oven additions: • Chopped fresh herbs like basil, parsley or cilantro • A handful of fresh arugula • Freshly grated parmesan cheese • A drizzle of hot sauce or spicy honey • Truffle oil or flavoured olive oil

Some ideas for sauces are: • Classic Marinara • Bechamel or Alfredo Sauce • Tomato or Basil Pesto • Barbecue • Curry sauce • Teriyaki sauce • infused olive oils

Time to enjoy your creations! Buon Apetito!

3. TOP IT ALL OFF! All that’s left to organize is a toppings bar. Go for a broad selection of ingredients and encourage your guests to experiment.

Here are some ideas for toppings:

• Fresh mozzarella cut into ¼ inch thick slices • Shredded smoked provolone • Goat cheese and cheese alternatives • Sliced cured meats like pepperoni, chorizo or salami • Shredded rotisserie-style chicken • Thinly sliced raw veggies like tomatoes and onions • Roasted veggies: zucchini, peppers & mushrooms • Salty garnishes like olives, capers and anchovies • Some spicy items: chili flakes or pickled hot peppers

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HOST A BUILD-YOUR-OWN PIZZA PARTY

Vegan Black Bean & Veggie Pizza

Sweet & Spicy Calabrese Pizza

Maple Curry Chicken Pizza

2 Tbsp tomato sauce for the base

2 Tbsp tomato sauce for the base

2 Tbsp Maple Curry Cream sauce for the base: • 1 tsp mild curry paste • 1 Tbsp heavy cream • 2 tsp maple syrup • Salt and pepper

A handful of sliced red onions and peppers

a pinch of dried oregano & chili flakes

¼ cup rinsed and dried black beans

a handful of fresh mozzarella

¼ cup shredded smoked provolone

A few dollops of Fresh Start Fauxmage Chili Lime flavour

a handful of Soppressata Calabrese salami, broken into pieces

A handful of sliced tomatoes and cooked chicken

Top with Sriracha and cilantro leaves after cooking

a drizzle of honey after cooking

Top with cilantro leaves

SAVE $1.00 *

DON DAVID RESERVE TORRONTES 09578Z , $17.99

NORTON MALBEC RESERVA 07519Z , $19.99

LAYERS RED SHIRAZ BLEND 07384Z , NOW $19.10

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HOST A BUILD-YOUR-OWN PIZZA PARTY

Spinach & Artichoke Pizza

Pesto & Roasted Veggie Pizza

2 Tbsp cream sauce for the base

2 tbsp basil pesto

A handful of fresh baby spinach

A handful of crumbled goat cheese

2 or 3 artichoke hearts, cut into pieces

Roasted peppers, mushrooms and zucchini

A handful of crumbled feta cheese

Freshly grated parmesan after cooking

MONTGRAS SAUVIGNON BLANC RESERVA 09513Z , $16.19

MONT ALBANO MERLOT DOC FRIULI ORGANIC 07710Z, $16.50

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CHEERS TO LUCK Toast to St Patrick’s Day with these lucky selections

HARP LAGER 83119X, 500 mL, $3.99

MAGNERS ORIGINAL IRISH CIDER 19561X, 500 mL, $4.09

MURPHY’S IRISH STOUT 83013X, 440 mL, $3.99

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Prices subject to change. | Products not available in all locations. | While supplies last.

ST PATRICK’S DAY LUCKY SELECTIONS

SAVE $3.50 *

SAVE $2.00 *

PAIRSWELL WITH CORNED BEEF DINNER

3 JAMESON IRISHWHISKEY 05750Z, 750 mL, NOW $32.99

2

BAILEYS ORIGINAL IRISH CREAM 17500B, 1.14 L, NOW $39.99 QUINTA DA AVELEDA VINHO VERDE 11799Z, 750 mL, $15.09

KILBEGGAN IRISH WHISKEY 05753Z, 750 mL, $35.99

BERSANO COSTALUNGA BARBERA D'ASTI 08470Z, 750 mL, $16.19

WOLF BLASS GOLD LABEL CABERNET SAUVIGNON 07615Z, 750 mL, $25.20

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*Limited Time Offers from February 16 - March 31

ST PATRICK’S DAY COCKTAIL RECIPES

Stone Fence

Green Goddess

Mocha Fudge and Irish Stout Float

1 ½ oz Jameson Caskmates Whiskey 4 oz Magner’s Cider 1 dash Angostura Bitters ¼ oz maple syrup 1.) Combine all ingredients in a tall glass full of ice. Mix well and garnish with a slice of lemon.

2 oz Hendricks Gin ½ oz freshly squeezed lime juice 4 oz soda water 6 cucumber slices Freshly ground black pepper, to taste 1.) Fill low ball glass with ice. Add gin and lime juice, then stir to combine. Add cucumbers, then top up with soda water.

8 oz Guiness Draught 1 scoop coffee flavored ice cream 1 tbsp chocolate dessert sauce Chocolate shavings, sprinkles or cocoa powder 1.) Scoop ice cream into tall glass, cover with chocolate syrup and then carefully pour over the stout. Watch out, it will be foamy. Garnish with your choice of chocolate shavings, sprinkles or cocoa powder…or all three!

Makes 1 drink.

2.) Top with ground black pepper and garnish with a slice of lime.

Makes 1 drink.

Makes 1 drink.

SAVE $ 3.00 *

GUINNESS DRAUGHT 83114X, 8 x 440 mL, NOW $24.99

HENDRICK'S GIN 01785Z, 750 mL, $50.49

JAMESON CASKMATES IRISHWHISKEY 05754Z, 750 mL, $39.99

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Prices subject to change. | Products not available in all locations. | While supplies last.

WHAT IS THE VINES? The Vines is PEI Liquor’s fine wines program. The Vines offers allocated, hard-to-find products for collectors and explorers with a passion for world-class wines and spirits.

WHERE TO FIND THE VINES PEI Liquor - Store #102 in Charlottetown offers the complete Vines portfolio of more than 200 products. The following stores also carry a smaller set of Vines products but store managers or product advisors at any of PEI Liquor corporate stores would be happy to make any Vines product available to you.

PEI Liquor Stores that offer selections from The Vines:

1. Charlottetown, 359 University Avenue - PEI Liquor Store #102 2. Charlottetown, 193 Malpeque Road - PEI Liquor Store #104 3. Charlottetown, 84 Queen Street - PEI Liquor Store #101 4. Montague, 509 Main Street - PEI Liquor Store #203 5. Stratford, 9 Kinlock Road - PEI Liquor Store #107 6. Summerside, Summerside Waterfront Mall - PEI Liquor Store #005 7. Summerside, 475 Granville North - PEI Liquor Store #004

View the full list of The Vines Products at ow.ly/7vIb30gH9YE

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* Try These featured wines from the USA at the Stratford and Montague Taste Stations until April 1. See more details on page 40. PEI LIQUOR WINE TASTE STATION

BONTERRA CHARDONNAY ORGANIC * 09648Z, 750mL, $24.99 Mendocino County, California

BOGLE CHENIN BLANC * 09560Z, 750mL $23.79 Clarksburg, California

MCMANIS FAMILY VINEYARDS VIOGNIER *

09501Z, 750mL $21.49 River Junction, California

The organic grapes from Medocino County offer flavours of green apple, pear, and citrus. 70% of the juice is fermented in a combination of French and American oak and undergoes malolactic fermentation to create a rich and creamy wine. The remaining 30% is fermented in stainless steel to preserve the crisp fruit flavours. Aromas of honey and almonds followed by tropical scents. Refreshing on the palate with a clean minerality and zesty citrus. Pair with coconut curry halibut.

The climate in Clarksburg features warms days tempered by cool coastal winds and fog which moves inland from San Francisco Bay. This Chenin Blanc has aromas of orange blossom and honey- suckle with flavours of fresh green apple and tropical fruits. It is a low acidity wine with a soft finish and an ideal accompaniment to PEI Rock Crab and Lobster Cakes.

The fruit for this Viognier was harvested in late summer and was cold fermented in stainless steel to retain the unique fruit characteristics. Light straw in color with aromas of peach, pear and apricot. This wine carries its aromas directly into the stone fruit zone. With a long fruity finish and a touch of minerality this wine is an excellent addition to penne florentine updated with golden raisins.

Recipe here: goo.gl/PcyNMY

Recipe here: goo.gl/cAYCmG

Recipe here: goo.gl/P7qQJh

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Prices subject to change. | Products not available in all locations. | While supplies last.

PEI LIQUOR WINE TASTE STATION

ROBERT MONDAVI NAPA VALLEY CABERNET SAUVIGNON *

CHARLES & CHARLES ROSÉ * 12303Z, 750mL $21.99 Columbia Valley, Washington State

STERLING NAPA VALLEY CABERNET SAUVIGNON *

08810Z, 750mL $32.29 Napa Valley, California

R0185Z, 750mL $40.99 Napa Valley, California

The grapes for the Sterling Cabernet are harvested from 14 diverse, premium vineyards throughout California’s most famous wine regions. Dark garnet red in color with fruit aromas of blackberry jam, ripe plum and notes of cassis. Richly textured on the palate with flavours of dried black cherry, warm caramel and a pleasing umami character. With balanced acidity and well-integrated tannins and a lengthy finish, this wine pairs beautifully with oven seared prime rib with and horseradish cream,

This is the 50th anniversary edition of one of Napa Valley’s most prestigious and awarded wines. There are hints of black cherry along with other dark fruits in the bouquet. On the palate, plum and blackberry are layered seamlessly with sweet spice, herbs, dark earth and a touch of sweet tobacco. With silky tannins and a long finish, this wine embodies power and elegance. Try it with a garlic butter basted ribsteak,

The 16 vineyards that contribute to this wine are spread across the Columbia Valley, from the sandy basins to the higher elevation slopes with ancient soils. Pink salmon in color with scents of wild raspberry, cherry and bright citrus. Light and dynamic on the

palate with a tangy bright finish. This wine pairs well with radish and cucumber salad,

Recipe here : goo.gl/CFY91m

Recipe here: goo.gl/LvJJnW

Recipe here: goo.gl/7ejtFj

*2013 Vintage. Awarded 90 points byWine Spectator.

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*Limited Time Offers from February 16 - April 1

PEI LIQUOR WINE TASTE STATION

SAVE $2.00 *

TASTE STATION

BONTERRA CABERNET SAUVIGNON ORGANIC * 07712Z, 750mL $24.99 Mendocino County, California

THE SHOW CABERNET SAUVIGNON* 07423Z, 750mL , NOW $19.19 California

Our Stratford and Montague stores feature a climate controlled wine tasting station that provides customers with the opportunity to taste from a selection of 8 fabulous wines that are changed every 4-6 weeks. Come discover the world of wines at the

From the land of cowboys, The Show combines grapes from premier California growing regions and is aged in both French and American oak. Big and bold this wine offers full flavours of dried black cherries

Bonterra vineyards have been farmed organically since 1987 long before organic products were widely available in the USA. This Cabernet offers aromas dark fruits and spice. Cherry, currant and raspberry with notes of toasted oak and vanilla on the palate with firm tannins and a long spicy finish. Pair this wine with slow cooker beef chili,

Stratford and Montague - PEI Liquor Taste Stations.

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jammy preserves and complex toasty, vanilla and spicy oak.

Meduim to long finish. Enjoy this wine with a classic bacon cheeseburger,

Recipe here: goo.gl/3M45ze

Recipe here: goo.gl/7tnWz6

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Prices subject to change. | Products not available in all locations. | While supplies last.

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