PEI Liquor - Fall eFlyer
FALL 2018
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CELEBRATE FALL 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
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CELEBRATE FALL 2018
AUGUST 29 - NOVEMBER 13, 2018
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CELEBRATE FALL 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
FALLWINE SAVINGS | AUGUST 29 - OCTOBER 2
SAVE $2.00 *
SAVE $2.00 *
SAVE $2.00 *
TOMMASI LUNGANA LE FORNACI 10656Z, 750mL , NOW $17.99
FINCA ANTIGUA CRIANZA R0212Z, 750mL , NOW $19.49
CAYMUS CONUNDRUM 11240Z, 750mL , NOW $22.99
SAVE $1.00 *
SAVE $2.00 *
SAVE $2.00 *
BAROSSA VALLEY ESTATE SHIRAZ 07634Z, 750mL , NOW $22.99
BOLLA RETRO PINOT GRIGIO 09603Z, 750mL , NOW $17.99
OYSTER BAY PINOT GRIGIO 09615Z, 750mL , NOW $19.99
SAVE $2.00 *
SAVE $1.51 *
SAVE $2.00 *
ZENATO VALPOLICELLA DOC SUPERIORE 07606Z, 750mL , NOW $16.89
SAWMILL CREEK CABERNET SAUVIGNON 07080C, 1.5 L , NOW $20.28
WOLF BLASS YELLOW LABEL CHARDONNAY 09590Z, 750mL , NOW $15.99
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FALL BEER SAVINGS | AUGUST 29 - OCTOBER 2
SAVE $2.50 *
BUD LIGHT 24 PACK BOTTLES 00097Y, $45.59
CORONA 12 PACK BOTTLES 84009R, NOW $27.48
BUDWEISER 36 PACK CANS 01047Y, $60.99
FREE MLB RING
COORS LIGHT 24 PACK BOTTLES 80990R, $45.59
MOLSON CANADIAN 15 PACK CANS 00335Y, $29.99
ALPINE 32 PACK CANS 01193Y, NOW $54.98
SAVE $2.50 *
MOOSEHEAD LIGHT 15 PACK CANS 00238Y, $29.99
SLEEMAN ORIGINAL DRAUGHT 15 PACK CANS 00807Y, $29.99
MOLSON CANADIAN 67 12 PACK CANS 81556X, NOW $23.99
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Prices subject to change. | Products not available in all locations. | While supplies last.
FALL SPIRITS SAVINGS | AUGUST 29 - OCTOBER 2
SAVE $3.00 *
SAVE $2.00 *
SAVE $1.50 *
LAMB’S SPICED RUM 03016Z, 750 mL , NOW $26.59
CAPTAIN MORGANWHITE 03020Z, 750 mL , NOW $26.48
CROWN ROYAL 04110Z, 750 mL , NOW $26.99
SAVE $1.50 *
SAVE $3.50 *
SAVE $2.00 *
BAILEYS 17500A, 375 mL , NOW $16.49
KETEL ONE 02966Z, 750 mL , NOW $30.99
STOLICHNAYA VODKA 02983Z, 750 mL , NOW $25.98
SAVE $2.00 *
SAVE $4.00 *
SAVE $2.00 *
JIM BEAM BOURBON 04980Z, 750 mL , NOW $26.49
HORNITOS BLACK BARREL 16836Z, 750 mL , NOW $36.99
SOUR PUSS SOUR RASPBERRY 18641Z, 750 mL , NOW $21.99
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Prices subject to change. | Products not available in all locations. | While supplies last.
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ORANGE AND HONEY GLAZED ROOT VEGETABLES Serves 6-8 INGREDIENTS 6 small parsnips, peeled and cut in half lengthwise 6 small carrots, peeled and cut in half lengthwise
2 large beets, peeled and cut into wedges 1 large orange, sliced thinly (peel left on) 1 large red onion, peeled and cut into wedges 1 tsp fennel seeds
2 Tbsp honey ¼ cup olive oil 1 tsp salt
½ tsp chili flakes DIRECTIONS Preheat your oven to 400F and prepare a parchment-lined baking sheet. Toss all the ingredients together in a large bowl, then spread into an even layer. Bake for 25-30 minutes, until all the vegetables are beginning to soften and their edges are caramelized.
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DON DAVID RESERVE TORRONTES 09578Z, 750 mL, $17.99
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MCMANNIS VIOGNIER 09501Z, 750 mL, $21.99
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FRESH AUTUMN CORN IN CREAM Serves 6-8 INGREDIENTS 8 ears of fresh local corn, shucked 2 Tbsp butter 2/3 cup 18% (coffee) cream, divided
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Salt and pepper DIRECTIONS
Bring a large pot of salted water to a boil. Add the corn and cook for 5-6 minutes, until bright yellow and soft. Remove the corn from the pot and let cool slightly.
Slice the kernels off of the corn and set aside.
Place the butter, half the corn kernels and half the cream in the bowl of a food processor. Blend until very smooth, scraping down the sides of the bowl if necessary. Scrape the pureed corn into a 9 x 9 baking dish, then top with the remaining corn and then drizzle the remaining cream overtop. Stir just a couple of times to lightly combine, then sprinkle with salt and freshly cracked pepper.
J. LOHR ESTATES RIVERSTONE CHARDONNAY 09626Z, 750 mL, $25.99
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MONTES CLASSIC CHARDONNAY RESERVA 09566Z, 750 mL, $16.00
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Serve right away, or cover with foil and keep warm for up to 1 hour.
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ROASTED ACORN SQUASH WITH CRANBERRY AND SUMMER SAVORY STUFFING Serves 4 INGREDIENTS 2 small acorn squash 2 Tbsp butter 1 small yellow onion, minced
1 clove garlic, minced ½ cup minced celery 1 cup vegetable or chicken stock 1 Tbsp dried summer savory 4 slices of crusty bread in ½ inch cubes ½ cup of dried cranberries Salt and pepper A little melted butter for brushing (about 2 Tbsp) DIRECTIONS Cut the squash in half and scoop out the seeds, then lay the squash cut side up on a baking sheet. Preheat your oven to 375F.
Heat a small saucepan over medium heat, then add the butter, onion, garlic and celery. Saute for about 5 minutes, stirring often, then remove from heat. Stir in the remaining ingredients, then stir well to combine and season to taste with salt and pepper. Divide the filling between the 4 hollowed out squash halves (pack it loosely). Melt a little more butter in the same pan, then use a pastry brush to brush melted butter over the squash and stuffing. Bake the squash for 35-50 minutes, until they are soft when pierced with a knife and the filling is a dark golden brown on top.
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SAVE $1.00 *
SAVE $2.00 *
BROUILLY 07703Z, 750 mL, NOW $22.99
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MONT ALBANO MERLOT DOC FRIULI 07710Z, 750 mL, NOW $15.50
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CELEBRATE FALL 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
PUMPKIN RISOTTO WITH AGED GOUDA Serves 2 INGREDIENTS 2 Tbsp butter 1 small yellow onion, minced 1 clove garlic, minced 1 cup arborio rice
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SAVE $2.00 *
1 cup diced pumpkin ¼ cup dry white wine 2 cups chicken or vegetable stock, warmed 2 more Tbsp butter 1/3 cup grated aged Glasgow Glen Gouda Salt and pepper to taste DIRECTIONS In a medium saucepan, heat the first 2 Tbsp butter over medium-low heat. Add the onions and garlic and saute for 3 minutes, until the onions are soft. Add the white wine, then let in absorb into the rice, stirring constantly. Stir in the pumpkin. Add the warm stock ¼ cup at a time, stirring constantly. Wait until all the liquid has been absorbed before adding more stock. Keep adding more stock until the rice is softened and no longer hard in the middle - about 15 minutes. Stir in the remaining butter, then add the cheese (save a little for the top). Season to taste with salt and pepper. Transfer the risotto to your serving bowls, then top with a little more cheese and serve right away! Add the rice and stir it well to coat the rice in butter. Cook another minute.
TOMMASI LUGANA 10656Z, 750 mL, NOW $17.99
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ARA SINGLE ESTATE PINOT NOIR 07696Z, 750 mL, $23.99
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APPLE AND BLUE CHEESE SALAD WITH HONEYED WALNUTS Serves 4-6 INGREDIENTS 1 Cup walnut pieces ¼ cup honey ¼ tsp cayenne pepper ¼ tsp salt ½ cup crumbled Isle St Jean “Bleu D’Acadie” blue cheese
2 large MacIntosh Apple, sliced thinly 6 cups baby spinach or other greens ¼ cup extra virgin olive oil 2 Tbsp white balsamic vinegar 1 Tbsp honey Salt and pepper to taste DIRECTIONS
Preheat your oven to 350F. Warm the honey in a microwave-safe bowl, then stir in the cayenne, salt and walnuts. Spread the mixture into an even layer on a parchment-lined baking sheet, then bake for 20 minutes, stirring halfway through. Let the nut mixture cool completely on the baking sheet, then crumble into large chunks. Whisk together the oil, vinegar, and honey, then season generously with salt and pepper. Set aside. Arrange the greens in a bowl or serving platter, then top with apples, blue cheese and candied nuts. Give the dressing another stir, then pour it over the salad. Serve right away!
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SAVE $1.00 *
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CLEAN SLATE RIESLING 09511Z, 750 mL, NOW $14.99 KIM CRAWFORD PINOT GRIS 09574Z, 750 mL, $21.99
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CELEBRATE FALL 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
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COMING SOON
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COMING SOON
DR ZENZEN HAPPY HALLOWEEN 00819Y, 750 mL MOSSELAND BLACK CAT RIESLING 00526Y, 750 mL GABBIANO DARK KNIGHT TOSCANA 07704Z, 750 mL , $19.99
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COMING SOON
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APOTHIC DARK 07664Z, 750 mL , $20.99
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CASILLERO DEL DIABLO DEVIL’SWHITE 09573Z, 750 mL , $18.99
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DIABLO DARK RED 01198Y, 750 mL
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CELEBRATE FALL 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
COMING SOON
COMING SOON
CRABBIE’S ORIGINAL ALCOHOLIC GINGER BEER 84042R, 330 mL , $4.19
UPSTREET GRAVE DIGGER 00958Y, 500 mL, $4.29
GAHAN PUMPKIN ALE 01075Y, 473 mL , $4.29
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THE KRAKEN BLACK SPICED RUM 03706Z, 750 mL , $30.99
BAILEYS PUMPKIN SPICE 01063Y, 750 mL , $31.99
CAPTAIN MORGAN JACK O BLAST 01197Y, 750 mL , $28.49
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CELEBRATE FALL 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
The Vines is PEI Liquor’s fine wines program. The Vines offers allocated, hard-to-find products for explorers and collectors with a passion for world-class wines. PEI Liquor offers 200 Vines products on a continuous basis but, occasionally, we also source outstanding products as one- time purchases to broaden the portfolio and put forward new and exciting finds for discerning wine lovers. This release features wines of Planeta. Planeta focuses on wines made using unique indigenous grape varieties in
different communes throughout Sicily. Case in point, the Etna Rosso being offered is made on the slope of Sicily’s Mount Etna, one of Europe’s largest active volcanoes, using the Nerello Mascalese grape – a stylish, under-the-radar favorite of sommeliers and insiders. As Diego Planeta says about the various Planeta estates, “It is a new way of thinking about the journey through Sicily (…). Not a random route, but one strongly linked to the variety of countryside, to the winds, to the character of the people and thus of their wine.”
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PLANETA FRAPPATO SICILIA VITTORIA
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01181Y, 750 mL, $24.99
PLANETA ETNA ROSSO 01180Y, 750 mL, $28.99
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PLANETA TEREBINTO GRILLO SICILLA
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01187Y, 750 mL, $23.59
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Learn more about The Vines Special Release https://bit.ly/2CnN5EG
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Prices subject to change. | Products not available in all locations. | While supplies last.
The PEI Spirits Festival will offer you the opportunity to taste from a selection of more than 100 of the world's finest spirits. Here is a sneak peek of a few of the spirits that will be featured at the Festival on October 27th.
FOR MORE INFO, VISIT: www.peispiritsfest.com
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Prices subject to change. | Products not available in all locations. | While supplies last.
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À LA MODE INGREDIENTS 1 ½ oz Deep Roots Spiced Apple ½ oz Galliano 4 oz whole (3.25%) milk Ice A sprinkle of cinnamon for garnish A slice of apple for garnish DIRECTIONS
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In a short glass full of ice, combine the Spiced Apple, Galliano and milk. Stir to combine, then sprinkle with a pinch of ground cinnamon.
GALLIANO 16570A, 500 mL, $23.59
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DEEP ROOTS SPICED APPLE 16016A, 350 mL, $19.98
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CELEBRATE FALL 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
FIRST FROST INGREDIENTS 1 oz Rossignol Iced Liberty Blossom 1 Tbsp lemon juice 4 oz No Boats on Sunday Cider Crushed ice Apple slices to garnish DIRECTIONS
To a short glass, add the Iced Liberty Blossom and lemon juice. Stir to combine, then fill the glass with crushed ice and top it up with the cider.
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ROSSIGNOL ICED LIBERTY BLOSSOM 15820A, 375 mL , $19.98 NO BOATS ON SUNDAY 19559R, 500 mL , $4.99
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APPLE ELIXIR INGREDIENTS
1 oz Matos PEI Apple Brandy 1 oz Matos Orange Liqueur 1 Tbsp lemon juice 1 Tbsp honey 1 cup freshly-brewed Orange Pekoe Tea Cinnamon stick for garnish DIRECTIONS In a large mug, stir together all the ingredients and enjoy right away!
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MATOS PEI APPLE BRANDY 01094Y, 500 mL , $35.99
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MATOS ORANGE LIQUEUR 16017Z, 500 mL , $25.99
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Prices subject to change. | Products not available in all locations. | While supplies last.
ENJOY APPLE SEASON WITH ONE IN EVERY GLASS
FEATURED PRODUCT ADVISOR TRENT DEROCHE
TRIP TO GERMANY
This spring I had the opportunity to do some study at the German Wine Academy. It was a great experience that allowed me to learn about the rapidly changing industry there, and to do winery tours and talk to wine makers in various parts of the country. The evolution of the wine industry is especially noticeable in Germany. A new generation of growers has taken up the reins and is offering a fresh new interpretation on the country's great wine making traditions. I was most surprised to see how the industry was thriving here. While touring wineries and walking through vineyards, it was obvious they are serious about investing in the industry. Modern new wine making equipment seemed to be the norm.
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Prices subject to change. | Products not available in all locations. | While supplies last.
A well carbonated balance of both creates a lively structure perfect for showcasing beautiful fruit flavours Riesling is the king of all grape varieties, commanding the best vineyard sites with a significant proportion of Germany’s best wine being made from it. When grown on lesser sites in a lesser year it stands little chance of ripening fully. While Riesling remains the #1 planted variety, many others have seen increased popularity in both the domestic and export markets. In Baden and Pfalz, varieties gaining in popularity include Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). Hotter summers have yielded wines full bodied enough to withstand oak barrel aging. But most notable is the surge in popularity of red wine varieties. Plantings of Spatburgunder (Pinot Noir) have tripled in a generation and Dornfelder is the fouth most planted variety. In concluding, a number of factors are making Germany a country to watch in terms of wine production. A new generation of innovative wine makers, a rapidly warming climate and ample financial investment are all combining to great effect and to consumers delight.
COCHEM, GERMANY
The glorious historic vineyard sites have been helped by the effects of climate change. Every wine maker I talked to brought the topic up and described how they are adapting their vineyards to benefit from the warming climate. Grapes are now easier to ripen fully and the result in the right hands, is a drier style of wine with more character and flavour. German white wine styles are characterized by a racy elegance no one can imitate. The secret is their ability to balance acid and sugar. Acid without sugar would be sharp; sugar without acid would be flat.
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APOTHIC RED 07412M, 3 L , $65.99
FORAL DOS QUATRO VENTOS DOURO RED 07726Z, 750 mL , $12.99
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GEKKEIKAN HORIN JUNAMI DAIGINJO SAKE 15985S, 300 mL , $19.20
GEKKEIKAN NAMASAKE DRAFT JUNAMI SAKE 15984S, 300 mL , $7.20
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Prices subject to change. | Products not available in all locations. | While supplies last.
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COMING SOON
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COMING SOON
UPSTREET ISLAND HOSPITALITY 01226Y, 750 mL , $4.49
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KEITH'S HIGHLAND PILSNER 81699X, 6 x 355 mL , $15.99 AFTER HOURS BARREL AGED 01224Y, 750 mL , $17.99
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MIXED BERRY SPLASH 17898X, 4 x 355 mL , $12.49
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COMING SOON
BACARDI 1909 LIMITED EDITION 01196Y, 750 mL , $49.98
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MCGUINNESS PEACH SCHNAPPS 16025A, 750 mL , $15.79
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WAYNE GRETZKY RED CASK 04019Z, 750 mL , $39.99
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COMING SOON
WILLING TO LEARN GIN 01104Z, 750 mL , $30.99
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Prices subject to change. | Products not available in all locations. | While supplies last.
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SMIRNOFF SOURCED RED GRAPEFRUIT VODKA 02009Z, 750 mL, $27.59 1
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CELEBRATE LATE SUMMER 2018
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Prices subject to change. | Products not available in all locations. | While supplies last.
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Fruity & Smooth
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1 Erdinger Weissbier, 500 mL, 84017R Moosehead Radler, 473 mL, 81669X Garrison Juicy Double IPA, 473 mL, 81677X Belgian Moon, 473 mL, 83010X 2 3 4
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Prices subject to change. | Products not available in all locations. | While supplies last.
It’s a great time to be a cider drinker! Cider is quickly gaining shelf space in stores across Canada and and is also appearing on bottle lists at restaurants and bars. The growing array of choices can be thrilling to some, but the cider purchasing experience can just as easily be overwhelming. Here are a few guidelines to help you narrow your search for the perfect cider! Cider is an alcoholic beverage made from fermented apple juice. Any apple juice can be used, but certain apple varieties are better than others and different varieties produce very different aromas, flavours and end products. The apples are harvested, ground into a mush called “pomace”, then pressed to extract all the juices. The apple juice is blended (often many kinds of apples are used to make a single batch) then fermented at low temperatures for a period of 3 months to 3 years. The resulting cider can now be sold or even blended again or aged, as is the case with specialty ciders. Cider 101 This class of ciders is typically made with cooking or eating apples such as McIntosh, Golden Delicious or Granny Smith. These ciders are typically less tannic and more acidic. They are generally very clear, quite bubbly and very fruity and aromatic. Modern ciders range from off-dry to very sweet, and range in as alcohol content as well. If you are new to cider drinking, modern ciders are a great place to start! Try: No Boats on Sunday or Growers Honey Crisp Modern Ciders
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NO BOATS ON SUNDAY 19559R, 500 mL , $4.99
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GROWER'S HONEYCRISP APPLE CIDER 19554X, 473 mL , $3.99
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Specialty Ciders are open to a lot of interpretation from individual brewers, which means that the list of specialty styles is ever-growing! Some specialty styles include hopped or spiced ciders, barrel aging, sour ciders and ice ciders. Any cider that has fruit juice other than apple is technically considered specialty (except for pear juice-it has it’s own category called “perry”). “Rose” or blush ciders are also becoming more popular; a pink hue is achieved by crushing apples with red skins or sometimes adding food dye. Sparkling ciders also fit into this category; although most ciders have at least a little carbonation, some are carbonated through the addition of carbon dioxide and still others are carbonated through the labour-intensive “methode Champenoise”. Try: Somersby Red Rhubarb Specialty Heritage or “Traditional” ciders are made with both eating and heirloom cider apples, and can also include wild or crabapples. These ciders are usually higher in tannins than modern ciders, and are often fermented using wild yeast strains that are naturally present on the apples (as opposed to commercially cultivated yeasts). Traditional ciders are often made on a smaller scale and are usually dry or off-dry, and complex in their flavours and aromas, making them a great pair for foods. Try: Bulwark Traditional Craft Cider Heritage
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SOMERSBY RED RHUBARB 19576X, 500 mL , $4.49
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BULWARK ORIGINAL CIDER 19552V, 500 mL , $5.10
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Prices subject to change. | Products not available in all locations. | While supplies last.
Tasting & Pairing
Tasting cider is not so different from properly appreciating beer, wine, or other alcoholic beverages. Cider is best served cold in either a tall glass or even a wine glass. Before diving in for a taste, swirl and sniff a few times before sipping. Have a look at the colour and clarity of the cider. Take a sip and take notice of the bubbles, the mouthfeel, the sweetness, the astringency and of course the flavours and aromas. Cider and food pairing can be a little tricky due to modern cider’s higher sugar content, whereas traditional or drier styles can be more versatile matches for foods.
Very sweet ciders are a great pair for glazed donuts or cheeses. Try: Okanagan Harvest Pear
Off-dry modern ciders are a surprisingly great pair for Thanksgiving or Christmas dinner, where their fruitiness and acidity are a great with turkey or pork. Try: Scow Craft Cider Traditional Dry ciders are wonderful paired with sharp cheeses, salmon and even fish and chips. Try: Strongbow
OKANAGAN HARVEST PEAR 19572X, 473 mL , $3.99
STRONGBOWCIDER 19547X, 500 mL , $4.09
SCOWCRAFT CIDER 19575R, 500 mL , $5.99
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Prices subject to change. | Products not available in all locations. | While supplies last.
PUMPKIN SPICE SEMIFREDDO Makes about 1 ½ Litres INGREDIENTS 1 can sweetened condensed milk 2/3 cup pumpkin puree 1 tsp cinnamon 1 tsp ground ginger ¼ tsp nutmeg ¼ tsp cloves ¼ tsp allspice 2 Tbsp vanilla extract ¼ tsp salt 2 cups whipping cream DIRECTIONS Stir the condensed milk, vanilla, spices and salt together in a medium bowl. Stir well to combine. In a separate bowl, beat the whipped cream with a whisk until it is fluffy and makes stiff peaks. Add the whipped cream to the condensed milk mixture and fold it in carefully until it’s barely combined. Spread the mixture into a shallow casserole dish and freeze for at least 2 hours (overnight is better!) Once the mixture is frozen, cover tightly with plastic wrap.Enjoy with caramel sauce, salted nuts or with espresso poured over top!
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ISLAND HONEYWINE HASKAP MEAD 15755A, 500 mL , $24.95 INNISKILLIN CABERNET FRANC ICEWINE R0253S, 200 mL , $55.50
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PUMPKIN CIDER DONUTS Makes 12-16 Donuts INGREDIENTS
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3/4 cup fresh apple cider 4 cups all purpose flour 1 tsp pumpkin pie spice 2 tsp baking powder ½ tsp salt
½ tsp baking soda 1 cup brown sugar ¼ cup soft butter 2 eggs 1 cup pumpkin puree Cinnamon sugar for dusting DIRECTIONS Preheat a deep fryer or dutch oven filled halfway with canola oil to 350F. In the bowl of a mixer, combine the butter, sugar, eggs and pumpkin. Use a paddle attachment to beat the mixture until pale and fluffy. Add the remaining dry ingredients to the bowl of the mixer and stir a couple of times, then add the cider and beat a few more times, scraping down the sides of the bowl as necessary. Use a rolling pin to roll the dough to ½ inch thick out on a VERY well-floured surface. Cut donut shapes with round cutters. Carefully dip the cut donuts into the hot oil using a slotted spoon or spatula. Cook for about 60 seconds per side, then drain on paper towel for about 5 minutes. Place about a cup of white sugar in a large bowl and stir in a Tbsp of cinnamon (more or less if you like). Dip the fried donuts in the sugar mixture and make sure they are coated all over. Transfer to a cooling rack to cool fully.
WILLIAMS AND HUMBERT DRY SACK 06760Z, 750 mL , $18.99
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ROSSIGNOL ICED LIBERTY BLOSSOM 15820A, 375 mL , $19.98
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Prices subject to change. | Products not available in all locations. | While supplies last.
PUMPKIN AND DARK CHOCOLATE SWIRL CAKE WITH CRYSTALIZED GINGER Makes 1 large bundt cake INGREDIENTS
1 cup butter, softened 3 cups all-purpose flour 1½ cups firmly packed dark brown sugar 3 large eggs 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt ½ cup sour cream 1 teaspoon vanilla extract 1 cup canned pumpkin 1½ teaspoons pumpkin pie spice 1/3 cup half-and-half 2 tablespoons unsweetened cocoa powder
For the ganache topping: 1 cup dark chocolate chips ¾ cup whipping cream ¼ cup chopped crystallized ginger DIRECTIONS Preheat oven to 300°. Spray a silicone bundt pan with non-stick spray and set aside. In a large bowl, beat brown sugar and butter with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together baking powder, baking soda, salt, and flour. Gradually add flour mixture to butter mixture. Beat in sour cream and vanilla. Spoon 1 cup vanilla batter into a medium bowl and set aside. Add the pumpkin and pumpkin pie spice to the remaining vanilla batter; beat until combined. Add half-and-half and cocoa to reserved 1 cup vanilla batter, whisking until combined (the batters will be thick.) Spoon one-third of pumpkin batter into prepared pan, spreading evenly. Spoon half of chocolate batter by heaping teaspoonfuls over pumpkin batter. Repeat once more, spooning remaining pumpkin batter on top. Gently the swirl batters together with a knife. Bake until a wooden pick inserted near center comes out clean, 55 to 60 minutes. Let cool in the pan for 10 minutes, then remove from pan, and let cool completely on a wire rack. In a small saucepan, melt the chocolate and cream together over low heat. Stir until all the chocolate melts and the mixture is smooth and glossy. Pour the mixture over the cooled cake, then sprinkle over the crystalized ginger. Let cool for 5 minutes before serving.
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MARSALA FINE DRY R0098Z, 750 mL , $18.59
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MARTINI SWEET 20010Z, 1 L , $14.99
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TWISTED TEA GREY CUP
OFFER AVAILABLE FOR A LIMITED TIME AT PARTICIPATING STORES, WHILE SUPPLIES LAST. PLEASE DRINK RESPONSIBLY. MUST BE LEGAL DRINKING AGE.
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Prices subject to change. | Products not available in all locations. | While supplies last.
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DR. ZENZEN APOLLOFALTER RIESLING KABINETT B0112Z, 750 mL, $20.39 Mosel, Germany
TOURNON MATHILDA ROSÉ 01106Y, 750 mL, $19.99 Victoria, Australia
ROSSIGNOL STRAWBERRY 15750Z, 750 mL, $18.99 Prince Edward Island, Canada
tasting notes
tasting notes
This family owned winery can trace its roots all of the way back to Roman times. This particular wine is a multiple award winner. It stands up well to the test of time and can be enjoyed 6-12 years from the vintage date. This lighter style Mosel wine is ripe and fruity. It has an elegant and long finish with a hint of minerality. Pairs beautifully with sausage, light cheeses and summer salads. tasting notes
Superbly crafted by winemaker John Rossignol and made entirely from his own award-winning recipe. Rossignol Strawberry starts out with batches of fresh island strawberries harvested from Nabuurs Gardens in Montague. The berries produce a juicy, sweet wine that is the perfect match for a fall afternoon on the patio. If you make your way out to Murray River, John would be happy to give you a tour and a taste of his award winning products.
The Grenache grapes in this wine are handpicked from the family owned winery located in the Victorian Pyrenees. The pale salmon color is derived from bunch pressing the grapes at low pressure. The bouquet provides a mixture of bright red fruits, predominately strawberry and raspberry with grenadine aromas and some delicate peach notes. Refreshing acidity on the palate. Light and crisp with subtle minerality to complement the red fruit aromas.
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CELEBRATE FALL 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
QUINTA SÃO JOÃO BATISTA RESERVE SYRAH 08992Z, 750 mL, $22.99 Tejo, Portugal
GEKKEIKAN BLACK & GOLD SAKE 15983Z, 750 mL, $17.59 California, USA
PIERRE AMADIEU ROMANE MACHOTTE GIGONDAS R0263Z, 750 mL, $34.99 Rhone Valley, France tasting notes
tasting notes
tasting notes
From award winning winemaker Carlos Eduardo, QSJB is aged for 9 months in new french oak barrels. This Syrah is deep garnet in color with violet hues. The flavour is intense in macerated fruit and jams, dried plum, dried fig with subtle nuances of toasted spice. Fruity and soft with good structure and a long finish this wine is best paired with Mediterranean cuisine and cured cheeses.
Gekkeikan Black & Gold is a unique blend of two sakes, carefully selected from Sake made with rice milled to 60% and 70 % of its original size for a rich, complex taste. Full-bodied with hints of honeydew, papaya, anise and roasted nuts. It is well balanced, finishes long and smooth. A great sipping Sake. This Sake is versatile and complements duck, grilled chicken and pork, scallops and steamed shellfish dishes.
Coming from vineyards in the higher elevations of Gigondas in the Rhone Valley, this wine is a blend of Syrah and Grenache. Offering cherry, spices and currant on the nose, this wine is medium bodied with spicy fruit flavours complimented by sophisticated tannins and great acidity. This wine is a perfect pairing for roasted duck or any other game meat. This red blend will evolve wonderfully in the cellar for at least five to six years.
48 CELEBRATE FALL 2018
SAVE $2.00 *
MATOS GAMAY NOIR 07029Z, 750 mL, $17.99 Prince Edward Island, Canada
ARBOLEDA CARMENÈRE R0140Z, 750 mL, NOW $19.99 Aconcagua Valley, Chile
tasting notes
tasting notes
Located in St Catherines a few minutes outside of Charlottetown, this winery opened in 2011 with vines purchased from France. The Gamay-Noir from Matos has done particularly well, winning multiple awards. Light in color and body it has aromas of dark fruit and flavors of cherry and raspberry. This wine pairs well along side chicken dishes with southern flair.
Nestled in the Aconcagua Valley, Las Vertientes Vineyards enjoy cool breezes from the pacific ocean. The Carmenère grapes are fermented In stainless steel and then aged for 12 months in French oak. Cedar, vanilla and sweet cherry on the nose. This wine offers nice acidity and silky tannins. Flavors of red fruit, bell peppers and spice come together to offer great balance and depth. Try this with pork tenderloin and fresh green vegetables.
http://ow.ly/pybk30f0tTG
49
CELEBRATE FALL 2018
Prices subject to change. | Products not available in all locations. | While supplies last.
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50 CELEBRATE FALL 2018
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