PEI Liquor - Late Summer 2018

LATE SUMMER 2018

Chef Danny Smiles

Chef Michael Smith

Chef Corbin

Chef Mark McEwan

One incredible month celebrating our Island food

JULY 25 - AUGUST 28, 2018

Chef Lynn Crawford

Chef Chuck Hughes

Chef Warren Barr

Chef Charlotte Langley

Chef Todd Perrin

Chef Antonio Park

Red Shore’s Chef Andrew Smith

Chef Dustin Gallagher

LATE SUMMER BEER SAVINGS | JULY 25 - AUGUST 28

LATE SUMMERWINE SAVINGS | JULY 25 - AUGUST 28

BUY 1 &

$ 1.00 *

SAVE

BUY 2 &

FREE COOLER BAG

$ 3.00 *

SAVE

SAVE $2.00 *

SAVE $2.00 *

BUY 3 &

$ 6.00 *

SAVE

BUDWEISER 30 PACK CANS 00926Y, $50.99

BUD LIGHT 36 PACK CANS 01035Y, $60.99

MICHELOB ULTRA 15 PACK CANS 01162Y, $31.99

MEZZACORONA PINOT GRIGIO RISERVA 09634Z, 750mL , NOW $17.99

UMANI RONCHI MEDORO MARCHE SANGIOVESE 07646Z, 750mL , NOW $15.19

KIM CRAWFORD SAUVIGNON BLANC 09414Z, 750mL , NOW $19.99

BUY 1 &

$ 1.00 *

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BUY 2 &

$ 3.00 *

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SAVE $2.00 *

SAVE $2.00 *

SAVE $2.00 *

BUY 3 &

$ 9.00 *

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MOLSON CANADIAN 28 PACK CANS 01045Y, $47.98

COORS LIGHT 36 PACK CANS 01200Y, $60.99

MILLER GENUINE DRAFT 12 PACK CANS 83011X, NOW $24.49

OYSTER BAY CHARDONNAY 09504Z, 750mL , NOW $20.99

RUFFINO PROSECCO 15409Z, 750mL , NOW $17.99

APOTHIC RED 07412Z, 750mL , NOW $18.99

SAVE $2.00 *

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ALPINE 32 PACK CANS 01193Y, $54.98

MOOSEHEAD LIGHT 32 PACK CANS 01192Y, $54.98

MOOSEHEAD RADLER 12 PACK CANS 81631X, NOW $25.98

RUFFINO AZIANO CHIANTI CLASSICO 09611Z, 750mL , NOW $17.99

BERINGER FOUNDERS ESTATES CABERNET SAUVIGNON 07607Z, 750mL , NOW $17.99

JIP JIP ROCKS SHIRAZ 07637Z, 750mL , NOW $18.39

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

LATE SUMMER SPIRITS SAVINGS | JULY 25 - AUGUST 28

SAVE $3.00 *

SAVE $2.00 *

SAVE $3.00 *

JPWISER’S DELUXE 04230Z, 750 mL , NOW $27.49

CAPTAIN MORGANWHITE 03020B, 1.14 L , NOW $38.99

SMIRNOFF VODKA 02000B, 1.14 L , NOW $38.49

SAVE $2.00 *

SAVE $2.00 *

SAVE $1.00 *

&

BAILEYS 17500Z, 750 mL , NOW $29.99

TITO'S HANDMADE VODKA 02985Z, 750 mL , NOW $32.99

PALM BAY KEY LIME CHERRY 17770H, 6 x 355 mL , NOW $15.99

SAVE $3.00 *

SAVE $5.00 *

SAVE $2.00 *

LAPHROAIG QUARTER CASK 05019Z, 750 mL , NOW $84.99

SKYY VODKA 02950B, 1.14 L , NOW $38.80

UNGAVA GIN 01103Z, 750 mL , NOW $34.49

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GET YOUR TICKETS NOW: https://beerfestpei.com/

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

PEI BEER FESTIVAL 2018

MOSCOW MULE Makes 1 INGREDIENTS 1 ½ oz vodka ½ oz fresh lime juice ½ cup Crabbie’s Original Ginger Beer (84042R) Ice Lime wedges for garnish DIRECTIONS Pour lime juice and vodka into a chilled mug (the classic cocktail is served in a copper mug). Add ice, then top up the mug with ginger beer. Stir to combine, then garnish with a lime wedge and enjoy!

CRABBIE’S ORIGINAL ALCOHOLIC GINGER BEER 84042R, 330 mL, $4.19

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

PEI BEER FESTIVAL 2018

BLUEBERRY LIME RADLER

Makes a pitcher (serves 4)

INGREDIENTS 1 cup fresh lime juice 2 cans Gahan Blueberry Ale 2 recipe blueberry syrup (recipe below) Ice DIRECTIONS Fill a large pitcher with ice, then add all the ingredients and stir well to combine. Serve right away.

For the blueberry syrup: combine 1 cup fresh or frozen blueberries, 1 cup brown sugar and 1 cup water. Bring to a simmer, then cook for 10 minutes. Strain through a mesh sieve and discard the solids, then refrigerate the liquid syrup until ready to use.

SPICY MICHELADA Makes 1 INGREDIENTS ½ cup Clamato or tomato juice 3-4 splashes hot sauce such as tabasco 2 splashes of Worcestershire sauce 1 scant tsp of chili powder Juice of ½ lime 6-8 oz Modelo Especial Salt for the rim and Lime wedge for garnish DIRECTIONS

GAHAN BLUEBERRY ALE 81645X, 473 mL, $3.90

Take about a tablespoon of kosher salt and sprinkle it on a small plate. Rub a slice of lime around the rim of a pint glass and then press the rim in the salt to make the rim. Pour in the clamato, then add the hot sauce, the lime juice and the Worcestershire sauce. Top the glass up with beer, then garnish with a slice of lime and enjoy!

MODELO ESPECIAL 84038R, 6 x 355 mL, $15.99

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

LONG WEEKEND BBQ RECIPES

MAPLE CURRY SALMON SKEWERS

Makes 6

INGREDIENTS 2 Tbsp mild curry paste (patak’s works well) 1 Tbsp maple syrup Juice of 1 lime 2 lbs boneless skinless salmon, cut into 1 inch cubes 6 x 10-12 inch wooden skewers (soaked in water for at least 20 minutes) Cilantro and lime wedges for garnish DIRECTIONS In a medium bowl, mix together the curry, maple and lime. Add the salmon and toss well to combine. Cover and refrigerate for at least 1 hour or up to 24 hours. Thread the salmon onto the skewers and preheat your Grill or BBQ to 400F. Brush the grill and rub with a little canola oil to prevent sticking. Grill the salmon skewers for about 4 minutes on each side, until lightly charred. Serve right away with fresh cilantro leaves and lime wedges.

HONEYDEW STARLING TRADITIONAL DRY MEAD 07031Z, 750 mL, $15.50

WOLFBERGER GEWURZTRAMINER 09810Z, 750 mL, $20.20

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

LONG WEEKEND BBQ RECIPES

GRILLED ZUCCHINI, TOMATO AND HALLOUMI Makes 6 INGREDIENTS 1 Tbsp olive oil 1 handful fresh basil, chopped 1 clove garlic, minced ½ tsp chili flakes 1 tsp salt 1 tsp pepper 1 x 1 lb green zucchini, cut into rounds 1 package halloumi cheese, cut into 1 inch cubes 1 pint ripe cherry tomatoes 6 x 10-12 inch wooden skewers (soaked in water for at least 20 minutes) Arugula for serving DIRECTIONS In a medium bowl, mix together the oil, basil, garlic, chili flakes, salt and pepper. Add the zucchini, tomatoes and halloumi and toss well to combine. Thread the veggies and cheese onto the skewers and preheat your grill or BBQ to 400F. Brush the grill and rub with a little canola oil to prevent sticking. Grill the skewers for about 4 minutes on each side, until lightly charred and no longer pink in the centre. Serve right away on a bed of fresh arugula.

CHICKEN SOUVLAKI WITH LEMON AND OREGANO Makes 6 INGREDIENTS 1 Tbsp canola oil Juice and zest of 1 lemon 2 tsp dried oregano (or 1 tsp fresh) 1 tsp dried dill (or 1 Tbsp fresh) 1 tsp salt 1 tsp pepper 2 lb boneless skinless chicken thigh, cut into 1 inch cubes 6 x 10-12 inch wooden skewers (soaked in water for at least 20 minutes) DIRECTIONS In a medium mixing bowl, stir together the oil, lemon, herbs, salt and pepper. Add the chicken and mix well to coat the chicken. Cover and refrigerate for at least one hour or up to 24 hours. Thread the chicken onto the skewers and preheat your Grill or BBQ to 425F. Brush the grill and rub with a little canola oil to prevent sticking. Grill the chicken skewers for about 6 minutes on each side, until lightly charred and no longer pink in the centre. Serve right away with tzatziki for dipping.

ROBERT MONDAVI SAUVIGNON BLANC PRIVATE SELECTION 09462Z, 750 mL, $19.99

HECULA MONASTRELL

07721Z, 750 mL, $17.99

VEGA SINDOA ROSADO

TORRES SANGRE DE TORO VERDEJO 09649Z, 750 mL, $15.50

01112Y, 750 mL, $14.99

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

VINHO VERDE

QUINTA DA LIXA POUCO COMUM ALVARINHO B0149Z, 750 mL, $19.49

The Quinta da Lixa Pouco Comum Alvarinho from the Minho region is the latest addition to our Portugal portfolio. It displays both floral and citrus aromas which lead to tropical fruit notes on the palate. This lively Alvarinho shows complexity and balanced acidity and finishes with tangy and ripe flavours. Try this gem as well as these other great Vinho Verdes delivering crisp flavours and great value:

THE WINE OF SUMMER VINHO VERDE

ARTICLE BY: DEBBIE SMITH

Portugal is a land of diversity in regard to geography, climate and wine styles. From the rich fortified wines of Porto to the structured reds of the Douro, this is a country where wine is genuinely part of everyday culture. I had the opportunity to explore the verdant Vinho Verde region in March of this year. This is a cool area blessed with ample rainfall and known for producing high quality dry white wines with refreshing mineral and citrus notes. Many are best consumed young but some producers are experimenting with aging single varietal wines and the results have been exceptional. The passion, pride and commitment to the land and quality could be felt and tasted at each winery I visited. Vinho Verde is one of the oldest and largest demarcated wine regions in Europe with wine production dating back 2000 years. Named for its lush green landscape, Vinho Verde is located in Portugal’s Northwest, beginning just below the Portuguese -Spanish border and extending to the Atlantic Ocean. It is composed of nine sub regions each with unique microclimates which are the result of different topographical characteristics and the many rivers that flow through the region. White wine accounts for 86% of total production and typically is a blend of native grape varieties including Alvarinho, Loureiro and Trajadura. Flavour depends on the grape varieties used -

floral Loureiro, steely Trajadura, mineral Arinto, creamy Avesso, and the fine, mineral, Alvarinho. Most white Vinho Verde wines are characteristically light, crisp and aromatic, often with a light prickle of fizz. Red, Rosé and Sparkling wines are also produced in much smaller qualities. If you find yourself in the region, I suggest seeking out these unique and flavourful wines. Vinho Verde is often referred to as “The Wine of Summer,” and now is the perfect time to experience the invigorating and versatile wines from this region. The light body and lively acidity make these wines superbly refreshing beverages on the warmest of days. Gastronomic aptitude was a phrase I frequently heard during my visit and these wines have a natural affinity to pair with a variety of cuisines. Northern Portugal has an abundance of local dishes featuring seafood, meat, poultry, vegetables and cheeses often served alongside a chilled bottle of Vinho Verde. The high acidity and low alcohol style would pair particularly well with Island mussels, oysters and lobster.

SOGRAPE GAZELA VINHO VERDE NV 09521Z , 750 mL, $13.79

QUINTA DA AVELEDA

JOAO PORTUGAL RAMOS VINHO LOUREIRO 09653Z, 750 mL, $15.50

11799Z, 750 mL, $15.39

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

CAESAR TIME

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MOTT’S CLAMATO CAESAR PICKLED BEAN 18508X, 458 mL, $3.74

MOTT’S CLAMATO CAESAR ORIGINAL 17973X, 458 mL, $3.99

MOTT’S CLAMATO CAESAR THE WORKS 17872X, 458 mL, $3.99

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Celebrate the final days of summer with Canada's favourite cocktail!

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

CAESAR TIME

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DESSERTS

1 MOTT’S CLAMATO CAESAR EXTRA SPICY 17971H, 4 x 355 mL, $12.59

MOTT’S CLAMATO CAESAR ORIGINAL

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17970H, 4 x 355 mL, $12.59

SMIRNOFF ICE CAESAR SINGLE SERVE

MOTT’S CLAMATO CAESAR ORIGINAL

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18053V, 330 mL, $2.99

17974X, 6 x 341 mL, $19.59

SMIRNOFF CLASSIC CAESER

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01138Y, 1 L, $11.49

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

DESSERT RECIPES

BLUEBERRY GALETTE INGREDIENTS 1 lb fresh blueberries (3 cups) 2 tablespoons cornstarch 1 tablespoon finely grated fresh lemon zest 1 tablespoon fresh lemon juice 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup white sugar 1 (9-inch) refrigerated pie dough 1 tablespoon cold unsalted butter, cut into pieces 1 large egg, lightly beaten DIRECTIONS Preheat your oven to 425°F and line a large baking sheet with parchment paper. In a medium bowl, stir together the blueberries, cornstarch, zest, juice, cinnamon, salt, and the sugar. Unwrap the pie dough and unfold onto baking sheet, then spoon the blueberry mixture onto the center of the dough, leaving a 1 1/2-inch border around the edge. Fold the edges of dough over the sides of the blueberry mixture, pleating the dough lightly. Dot the blueberry filling with the butter pieces, then lightly brush the pastry with some of beaten egg and sprinkle with remaining teaspoon sugar. Bake until the blueberry filling is bubbling and the pastry is golden, about 25 to 30 minutes. Cool slightly on baking sheet on a rack and serve warm galette with scoops of ice cream.

RASPBERRY CHEESECAKE INGREDIENTS 1 prepared graham cracker pie crust 250g cream cheese ¾ cup (155ml) sour cream ½ cup (120g) sugar 1 tsp. (7ml) vanilla extract 1 egg 2 egg yolks 45ml 35% cream 1 pint of raspberries, washed DIRECTIONS Preheat oven to 250 degrees Fahrenheit. In a mixer with a paddle attachment, beat together cream cheese, sour cream and sugar on low for 30 seconds and then increase speed to medium. In a separate bowl, combine vanilla, eggs, yolks and heavy cream and slowly pour into the cream cheese mixture. Once combined pour into the graham cracker crust and bake for 1 hour. After an hour, turn the oven off and leave the cheesecake in for another hour. Remove from the oven, top with the raspberries and let cool completely before serving.

ROSSIGNOL RASPBERRY FESTIVAL 15760A, 375 mL, $19.98

GAHAN BLUEBERRY ALE 81645X, 473 mL, $3.90

©2015-2016 Molson Coors Canada. For more Beer & Food pairings visit www.brewsandbites.ca

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

DESSERT RECIPES

STRAWBERRY CHEESECAKE PARFAITS Makes 6 INGREDIENTS 1 pint strawberries, sliced and mixed with ¼ cup sugar 1 package (8 oz) cream cheese, softened 1/2 can sweetened condensed milk Juice and zest of ½ lemon 1 tsp vanilla extract 12 golden oreos, crumbled DIRECTIONS Divide crumbled oreos between 6 x 6 oz (3/4 cup) mason jars, glasses or ramekins. In a medium mixing bowl, beat the cream cheese on high speed for 5 minutes using an electric mixer. Add in the lemon and vanilla and beat another minute. Divide cream cheese mixture between serving dishes, then top with marinated berries. Chill, covered, until ready to serve.

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Rix Light Craft Lager, 473 mL, 81685X Sol, 6 x 330 mL, 84039R Upstreet Commons, 6 x 355 mL, 81696X Corona, 6 x 330 mL, 84010Z

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MATOS STRAWBERRY CHARDONNAY 15752Z, 750 mL, $18.99

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

NEW WINES

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BAREFOOT MERLOT 07463M, 3 L, $49.98

BAREFOOT PINOT GRIGIO

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11121M, 3 L, $49.98

MARIUS ROSÉ

DREAMING TREE CHARDONNAY

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01109Y, 750 mL, $14.49

09656Z, 750 mL, $20.49

MATUA MALBOROUGH PINOT NOIR ROSE 01110Y, 750 mL, $19.99

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TRULY COLIMA LIME 17894X, 355 mL, $3.49

TANQUERAY MALACCA GIN

PALM BAY RASPBERRY LYCHEE 01133Y, 473 mL, $3.69

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01118Y, 700 mL, $29.99

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

NEW BEER & CIDER

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UPSTREET RHUBY SOCIAL WITBIER

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01189Y, 6 x 355 mL, $15.99

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LOST CRAFT REVIVALE 81692X, 473 mL, $4.19

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UPSTREET DO GOODER AMERICAN PALE ALE 81697X, 6 x 355 mL, $15.99

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

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

COCKTAIL RECIPES

JALAPEÑO MANGO MARGARITAS Makes 4 INGREDIENTS 1 cup mango puree 1 cup orange juice 2 limes, juiced 8 oz Patron Silver Tequila 1 Tbsp Maritime Madness Orchard Scorcher hot sauce 1 jalapeño, cut into 1/4s 4 mango popsicles DIRECTIONS In a medium pitcher, stir together the mango puree, orange juice, lime, tequila and hot sauce. Rim 4 short glasses with sugar, then divide the mango mixture between the glasses. Add a mango popsicle to each glass and enjoy!

FROZEN APEROL SPRITZ Serves 6 INGREDIENTS 1 cup Aperol

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½ cup orange juice ½ cup lemon juice 1 cup water 2 cups Mionetto Prosecco DIRECTIONS

Mix together the aperol, lemon juice, orange juice and water. Pour into a shallow glass or ceramic baking dish and then freeze for 2-3 hours. Scoop the frozen Aperol into 4 short glasses, then divide the prosecco between the glasses. Serve right away.

SAVE $8.00 *

APEROL 16021Z, 750 mL, $27.29

PATRON SILVER TEQUILA 16832Z, 750 mL, NOW $72.99

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MIONETTO PRESTIGE PROSECCO TREVISO DOC BRUT 15413Z, 750 mL, $20.19

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

COCKTAIL RECIPES

CHOCOLATE RUMCHATA Makes 4 INGREDIENTS 4 scoops chocolate ice cream 4 oz Havana Club 7 Year Old Rum 8 oz Rumchata Ice Chocolate sprinkles or shavings DIRECTIONS

Place a scoop of chocolate ice cream in a medium glass, then fill the glass with ice. Add the rum and Rumchata, then stir once to combine. Garnish with chocolate shavings or sprinkles.

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1.5 oz. TANQUERAY London Dry Gin

0.5 oz. simple syrup

lime wedges

2 oz. soda water

6–8 raspberries

RUMCHATA 17507Z, 750 mL, NOW $28.99

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HAVANA CLUB 7 YO 03006Z, 750 mL, $33.99

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SUMMER DRINKS

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

PLEASE ENJOY RESPONSIBLY.

COTTAGE FAVOURITES

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TROPICAL GRAPEFRUIT SPLASH 17893X, 4 x 355 mL, NOW $11.49

BLACK FLY CRUSHED ORANGE

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01119Y, 473 mL, $3.99

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COTTAGE FAVOURITES

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LOST CRAFT SIRIUS 01185Y, 473 mL, $4.19

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JACOB’S CREEK MOSCATO ROSÉ

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01128Y, 250 mL, $5.49

SOMERSBY RED RHUBARB

B&G PASSPORT ROSÉ D’ANJOU

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19576X, 500 mL, $4.49

12302Z, 750 mL, $17.30

GRANVILLE ISLAND SUMMER MINGLER

THE SHOW CABERNET SAUVIGNON 07423Z, 750 mL, $21.49 STONELEIGH SAUVIGNON BLANC 09498Z, 750 mL, $20.50

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01153Y, 12 x 355 mL, $26.49

SLEEMAN SUMMER BEER CRATE

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81687X, 12 x 355 mL, $26.49

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RUFFINO LUMINA PINOT GRIGIO

SAVE $2.00 *

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09524Z, 750 mL, NOW $14.99

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DON DAVID FINCA LA MARAVILLA #6 07684Z, 750 mL, $20.99

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

WINE TASTE STATION

SAVE $2.00 *

SAVE $1.00 *

TOMMASI 2016 LE FORNACI LUGANA 10656Z, 750 mL, $19.99 Lake Garda, Veneto, Italy

NOVAS ORGANIC SAUVIGNON BLANC 09646Z, 750 mL, NOW $19.10 Central Valley Region, Chile

JIP JIP ROCKS CHARDONNAY

Located in the Padthaway Valley which is comprised of rich Terra Rosa soils, the estate vineyard benefits from excellent sun exposure producing grapes of optimum flavour, colour and tannin development. This wine is a light yellow with a pale straw hue and has a classic nose of lemon, fresh stone fruit and melon. The palate is clean and fresh with mineral characters underpinning ripe pineapple and lime flavours. Think outside the box and pair this wine with some fresh avocado and grilled tuna. 09592Z, 750 mL, NOW $18.39 Padthaway, Australia tasting notes

tasting notes

tasting notes

This Italian White drinks with a vigorous zest that pairs very well with lighter grilled fish dishes, including bbq trout. It shimmers with an intense, almost greenish-yellow glow reminiscent of summer twilight. Medium-bodied, with a clean and spicy bouquet, Le Fornaci showcases bright notes of pineapple, lime and flowers.

The organic vineyards in San Antonio Valley, Chile have thin rocky and clay soils. Harvested by hand, the grapes undergo fermentation in stainless steel to preserve their bright fruit character. The wine is then aged in stainless steel with selected yeasts for 8 months producing clean, focused fruit aromas and flavours. This wine is a light greenish yellow in color with mineral and citrus on the nose alongside subtle tropical aromas. It has lively acidity and citrus flavours of grapefruit, clementine and mango and it also has a note of green chile and white pepper that adds complexity. Try this wine with seafood or as an aperitif.

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

WINE TASTE STATION

SAVE $2.00 *

CAMPO VIEJO RIOJA 2012 09502Z, 750 mL, $23.80 Rioja, Spain

LAPOSTOLLE CABERNET SAUVIGNON 2015 07570Z, 750 mL, $20.49 Rapel Valley, Chile

JIP JIP ROCKS SHIRAZ 07637Z, 750 mL, NOW $18.39 Limestone Coast/Padthaway, Australia

GM CÔTES DE PROVENCE ROSÉ 2017

NOVAS ORGANIC CABERNET SAUVIGNON

01107Y, 750 mL, $20.99 Aix-En-Provence, France

07711Z, 750 mL, $20.10 Maipo Valley, Chile tasting notes

tasting notes

tasting notes

tasting notes

tasting notes

This wine marries dense dark fruit flavours with subtle minerality and a muscular structure. Complex aromas of juicy dark fruits and hints of violet and wild flowers entice the palate. Abundant fruit flavours of ripe black currant and plum are framed by hints of black pepper and baking spices leading to a lingering, luscious finish. Barbequed sirloin and potato salad on the patio is a must try this summer season.

Lapostolle began in 1994 in Chile, owned by the descendents of the French founders of Grand Marnier. The Chilean terroir lends a unique depth to this Cabernet Sauvignon, suggesting tones of dark field berry and black currant, along with some of the more traditional flavours of tobacco and spice. The generous but juicy tannins result in a long finish, to be enjoyed with slow-cooked, tangy bbq sauced meats like ribs or pulled pork.

The elegant but earthy tannins in this Australian Shiraz are offset by notes of wild field berry on the nose, with hints of cedarwood & pepper. This is a young wine that can be enjoyed right away, but will also mature well in time in your cellar. This complex wine stands very well on its own, but is well enjoyed with lamb, beef & other similar rich proteins.

The organic vineyards are in the Maipo Valley, Chile. The soil consists of sandy gravel and clay; medium depth with excellent drainage. Grapes are hand harvested from special lots and fermented in stainless steel with select yeast. The wine is aged for 12 months in oak barrels (70%) and stainless steel tanks (30%). An additional 6 months of bottle age takes place prior to release. Novas Organic Cab is deep ruby red in colour with fresh cherries and chocolate on the nose. This wine has intense fruit flavors with tremendous volume and silky tannins; well balanced with a long, full finish. Great with beef or grilled steak.

This elegant Rosé plays up the Grenache and Syrah varieties in this time-honored old world expression. Expect a nose of red fruit and grapefruit – brisk but still full- flavoured. Serve this wine chilled by itself on your sunny patio or as a great pairing to a light antipasto lunch, salad with fresh produce and especially grilled salmon.

http://ow.ly/pybk30f0tTG

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

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