There is something so warm and cozy about fall. With the arrival of brisk, sunny days, it’s the perfect time to settle in with a glass of something rich and inviting. This issue, we’re all about spirits. Along with an array of fabulous fall-inspired cocktails, we feature bourbon, Scotch and other dark spirits, all perfect pours to sip on as the season turns. We offer classic, comforting recipes with the everyday meal in mind, and menus perfect for entertaining. So, pull out your favourite sweater, curl up with a glass of something delicious and embrace the beauty of fall. With the many spirited articles featured here and the highly anticipated Premium Spirit Release just around the corner, you’re sure to fall for spirits this season!


FALL 2023


Fall 101: Sip & Learn

SUSIE KNIGHT CREATIVE DIRECTOR/MANAGING EDITOR Susie leads the content and creative direction of TASTE and holds the Wine & Spirit Education Trust (WSET) Level 2 Certification. Born and raised in Vancouver, she is passionate about creating a quality magazine for BC customers and loves producing beautiful images to showcase the recipes and products. In the fall, Susie enjoys a California Cabernet Sauvignon. images and campaigns that connect emotionally to today’s consumer. Her advice for design: “ever evolving, and a step ahead on the latest trends.” Cami enjoys a coffee and Baileys in autumn. CONNIE HUI EDITOR-IN-CHIEF Connie leads the marketing team for BCLIQUOR and is responsible for creating innovative ideas for the brand and magazine. Her in-depth experience in marketing and consumer research allows her to capture the trends that readers are most interested in. She enjoys running and yoga and is an avid foodie. Her fall drink is a glass of Syrah. CAMI TORGERSON EDITORIAL DIRECTOR Cami leads the creative strategy at BCLIQUOR, providing the overarching vision for retail store design, graphics and TASTE. She has always had a passion for design, creating beautiful spaces, LYDIA DEL BIANCO CDP SENIOR GRAPHIC DESIGNER Lydia has a BFA from UVic and has studied internationally at the master’s level with SVA and SCAD. She was the senior designer on TASTE from 2009 to 2022 and now leads the in-house design team at BCLIQUOR. Lydia is passionate about typography and branding and loves a glass of Malbec in the fall. RAISA HASANEN GRAPHIC DESIGNER Raisa has a BDes from Emily Carr University of Art + Design and more than 15 years of experience in design. She sees life through a creative eye and finds joy wading through a sea of colour swatches or balancing even the smallest unit of type. Raisa enjoys sipping on a rum and amaretto cocktail in the fall. DIANE SMALLWOOD DIGITAL IMAGING SPECIALIST Diane has a diploma in graphic and visual design and over 25 years of experience in design and production. Her specialty on TASTE is bringing out the best in the photos. She holds the Wine & Spirit Education Trust (WSET) Level 2 Certification. In the autumn, Diane enjoys a full-bodied Viognier. KERRILYN WONG MARKETING PRODUCT SPECIALIST Kerrilyn holds the Wine & Spirit Education (WSET) Level 3 Certification, Italian Wine Scholar and French Wine Scholar designations. She enjoys hosting dinner parties while creating fun food and beverage pairings to share with friends and readers. Kerrilyn sips on an espresso martini in the fall. CAITLIN REID CONTENT & PRODUCTION COORDINATOR Caitlin holds the Wine & Spirit Education Trust (WSET) Level 3 Certification and a Master of Business Administration with a focus in consumer behaviour. She enjoys curating food and beverage CAROLINE RIEDEL ASSISTANT COORDINATOR Caroline has a degree in social communication with a major in marketing and advertising. She has experience working with magazines in Brazil and is passionate about photography. She loves travelling and exploring new places. In the fall, Caroline sips on a rich porter beer. experiences for curious palates, and her culinary, travel and hospitality experiences are an asset to the TASTE team’s creative process. In the fall, she enjoys a glass of Beaujolais Nouveau.

As we move away from the lazy days of summer, fall inspires many to seek out higher education and more challenging endeavours. With this issue, we hope to inspire that enlightened path, with articles tailored to expand your knowledge of wine, beer and spirits. Our “Locally Yours” section showcases winemakers celebrating BC Syrah and local brewmasters discussing what excites them about fall brews. Enjoy comforting recipes, such as harvest dinners, game-day appetizers and homestyle cakes, perfect to feed the inquisitive soul. So, as the thirst for knowledge draws you in, sit back with a glass of something you’ve been meaning to try, swirl, sip and learn.




FALL 2023



Country of Origin refers to where the product comes from.

BREAD & BUTTER PINOT NOIR USA $23.99 199594 For everyday occasions year-round, this Pinot Noir is one to gravitate to. Generous ripe cherries and strawberries, touches of oak toast and spice set the stage for this smooth sipper.

Dry includes many popular red wines (e.g., Bordeaux, Chianti, Cabernet Sauvignon and Pinot Noir) and white wines (e.g., Chardonnay, Sauvignon Blanc and Pinot Grigio). Sparkling wines labelled as Brut will also be very dry on the palate. In the former codes, wines would have been labelled as 00. Dry wines have less than 5g of residual sugar per litre. Semi-Dry wines have a hint of sweetness in the mouth and include many Pinot Gris, Rieslings, Gewürztraminers and California reds. In the former codes, wines would have been labelled as 01 to 02. Semi-dry wines have 6g to 24g of residual sugar per litre. Sweet wines will have noticeable sweetness but not enough to be considered dessert wines. Many Moscatos and German wines labelled with the terms Spätlese or Auslese will be included. In the former codes, wines would have been labelled as 03 to 07. Sweet wines have 25g to 79g of residual sugar per litre. Very Sweet wines include the famous dessert wines of the world, like Sauternes, Tokaji Aszú, port and sweet sherries. In the former codes, wines would have been labelled as 08 to 10. Very sweet wines have 80g or more of residual sugar per litre.


New products have been in market for three months or less.

BCL Select products are available only at BCLIQUOR stores.

BC VQA wines with the BC VQA designation are 100 percent grown, made and bottled in BC. VQA stands for Vintners

Quality Alliance.

BC Craft Beer is BC-made and small batch.

BC Spirits are distilled and bottled in BC.

Ontario VQA wine. Similar to BC VQA wines, Ontario VQA wines are 100 percent grown, made and bottled in Ontario.

Organic products with this designation are certified organic.

TASTE Magazine is printed on 10 percent recycled paper using vegetable-based ink.

Kosher products with this designation are certified kosher.

To inquire about advertising opportunities, please contact Susanne Knight at taste.magazine@bcliquorstores.com. Prices are subject to change without notice. In the event of any error or omission published in this magazine, the product description and display price in the liquor store will prevail. Products in this publication will be available as of September 2023, unless otherwise noted. Quantities may be limited. Items with very limited quantities are distributed only to Signature BCLIQUOR stores. Visit bcliquorstores.com to locate any products sold at BCLIQUOR stores and for up-to-date pricing information. Prices do not include taxes or container deposit. Vintages may vary.

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TASTE Magazine is a publication of BCLIQUOR TM .


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TASTE Magazine BCLIQUOR 3383 Gilmore Way, Burnaby, BC V5G 4S1 Susanne Knight 604 252 8722 taste.magazine@bcliquorstores.com


IN EVERY ISSUE 34 WHAT’S NEW Find out what everyone is talking about. 40 BAR STAR

Lory Nixon of the hidden cocktail lounge Bagheera.


Find out what’s cool for autumn. 64 THE COCKTAIL MENU Featuring low-alcohol cocktails. 69 PRODUCT CONSULTANT’S CHOICE Our expert Marissa Lingwood shares their favourites. 83 MORE FOR YOUR POUR 5 wines under $15. 88 BCL SELECT Available only at BCLIQUOR. 107 RAISE THE BAR Q&A We ask the experts our spirited questions. 120 SPECIAL EVENTS 124 RECIPE INDEX 124 TASTE TEST KITCHEN 144 THE LAST WORD Beer 101.



CALIFORNIA WINE California’s diversity lends itself to an impressive range of world-class wines.

LOCALLY YOURS 6 HURRAH FOR BC SYRAH We chat with six local winemakers about this rising BC star. 10 CELEBRATE THE


PERFECTING THE PALATE Explore how the five tastes are expressed in wine: sweet, sour, salty, bitter and umami.

BC WINE HARVEST Enjoy the BC grape harvest season with this wine-infused menu.

48 MUSHROOM POWER Mushrooms take centre stage in these delicious recipes. 54 TRICKS & TREATS: PAIRING WHISKY & CHOCOLATE 58 TAKEOUT INSPIRATIONS Recreate your favourite takeout recipes at home. 70 UNCORKING THE SECRETS TO GREAT-VALUE WINE If you are looking for an everyday sipper or a special occasion bottle, this is your guide to great-value wines. 74 THANKFUL COMFORTS 78 STOMPING IN STYLE A fun look at grape harvest festivals and traditions around the world. 84 MIDWEEK MEALS Flavourful meals to whip up in a pinch. 90 BORDEAUX 2020 RELEASE A time capsule for an extraordinary year, this is one vintage you won’t want to miss. Learn the art of pairing this decadent duo. Delicious recipes for Thanksgiving dinner.

14 FALLING FOR BC BEER Our BC brewmasters

94 CLASSIC HORROR COCKTAILS Complete your scary movie marathon with a cocktail inspired by a classic horror film. 98 BACK TO WINE BASICS This guide will help you confidently navigate the complex world of wine. 102 HOMESTYLE CAKES 108 2023 PREMIUM SPIRIT RELEASE 112 GAME ON! Score big time with these delicious game-day snacks. 116 A RAINBOW OF WINE Freshly baked cakes, perfect for fall. Pick up one of these unique and specialty offerings before they’re gone! Explore the wide and beautiful range of colours to be found in wine.

reveal what they are most excited about for fall.


Celebrate the BC apple harvest with these delicious cocktails.

22 BC SPOTLIGHT: HESTER CREEK This winery may be rooted in the past, but its focus is on the future. 24 BC HARVEST SALADS Enjoy these bountiful homegrown offerings.


Discover BCL’s Signature store experience.



BC locally yours Celebrate the beauty of BC with our “Locally Yours” section. Along with recipes featuring local ingredients and BC wine pairings, we showcase local stories and talents. In this issue, we talk to local brewmasters about what excites them for fall. We also take a closer look at a rising BC star: Syrah. And finally, we delve into what makes our Signature BCLIQUOR stores so special. BC has so much to offer. We can’t wait to share it with you!



Hurrah for BC Syrah


TIM PAWSEY Tim Pawsey is a well-travelled food and wine writer at various publications, including WHERE Vancouver, Quench, SIP, Vitis, The Alchemist and others. Find him at hiredbelly.com and follow him on Twitter and Instagram @hiredbelly and Facebook @TheHiredBelly.

As a sign of how well BC Syrah fares compared to other regions in the world, this year’s highly regarded Decanter World Wine Awards bestowed gold and silver medals on several BC Syrahs.

B C Syrah is on a roll. As more consumers discover its often intense and luscious flavours, wineries are increasing plantings to meet the demand. Thirty years ago, when the new era of BC wine was just beginning, Bordeaux varieties like Merlot and Cabernet dominated red vinifera plantings. However, with a few successful trials of Syrah, more vintners took note of the Rhône-grown variety—especially given its success in Australia, where it was referred to as Shiraz. Though Merlot, Cabernet Franc and Cabernet Sauvignon remain the Okanagan’s leading red varieties, in 2022 the Syrah harvest almost tied fourth- place Pinot Noir. As a sign of how well BC Syrah fares compared to other regions in the world, this year’s highly regarded Decanter World Wine Awards bestowed gold and silver medals on several BC Syrahs. We sat down with six BC winemakers to understand how the unique geography of their vineyards influences the wine. DEREK KONTKANEN, SUNROCK VINEYARDS At Sunrock Vineyards, the vines occupy a hot site beneath a big rock on the eastern edge of Black Sage Bench. Winemaker Derek Kontkanen says the rock face absorbs all the daytime heat and radiates it back out at night. The

resulting super-ripe wines are definitely more in a Shiraz (Australian Syrah) style. He says that Syrah “is one of those varieties that you can push in the vineyard. We generally look for 25 percent shrivel on the grapes to get that real peppery character before we harvest”—making Sunrock’s Shiraz a great match with pepper steak! CORRIE KREHBIEL, MISSION HILL FAMILY ESTATE One of those coveted Decanter gold medals went to Mission Hill’s Reserve Syrah 2020, which delights winemaker Corrie Krehbiel. “We’re understanding more about what varieties grow well and where, and starting to home in on them,” she says. Her Reserve Syrah comes from Jagged Rock Vineyard, near Oliver, where the vines are also tucked up against the rock face. In a nod to northern Rhône wines, Krehbiel adds “a touch of Viognier” to bring floral notes and plushness. Ultimately, though, says Krehbiel, “it’s all about focusing on blue fruit and luscious tannins.” Her favourite pairings with Mission Hill Syrah? “I love it with grilled vegetables such as eggplant and pepper, plus with just about any red meat.” MOHAN GILL, BORDERTOWN VINEYARDS On the northwestern edge of Osoyoos at Bordertown Vineyards and Estate

Winery, Mohan Gill has also been keeping his finger on Syrah’s pulse. His Syrah comes from an east-facing slope in the home vineyard and a site on the Canada-US border. Both sites are gravelly, well drained and hot—ideal for ripening Syrah. Bordertown’s oak-fermented and barrique-aged wine also leans towards a Rhône style. In recent years, as consumers have appreciated the Syrah— especially paired with grilled red meats and hearty stews—Gill has planted more. EVAN SAUNDERS, BLASTED CHURCH VINEYARDS Syrah is a variety that translates the place very well, explains Blasted Church winemaker Evan Saunders. He sources fruit from the east and west sides of Osoyoos and feels the variety is well suited to the Okanagan— “except for the winter we just had!” Due to winter vine damage, several growers are expecting much smaller harvests this year. While the conditions have been particularly challenging for Syrah, “hopefully it was just a blip,” Saunders says. He feels fruit from the sandier west-side sites tends to yield Syrah’s delicate and floral notes while the rockier east‑side sites deliver the variety’s meaty, gamey characteristics. Smart pairings include roast lamb and grilled sausages.









MISSION HILL RESERVE SYRAH BC VQA $36.99 761569 Aromas of blue and black fruit with violets preview a structured core of black cherry, anise and vanilla, wrapped in fine tannins through a lingering, complex finish. Delicious with grilled vegetables and red meat.

Although the Similkameen Valley’s Clos du Soleil specializes in Bordeaux varieties, winemaker Michael Clark finds it hard to resist the pull of Rhône varieties. “When we do step outside our Bordeaux focus, it’s because we think there’s really excellent potential.” Clark is convinced that “the Similkameen can do Syrah beautifully—and very differently from the Okanagan.” What sets Similkameen Syrah apart? For one thing, the valley’s high winds cool the clusters during hot summers, increasing the grapes’ acidity. “That pairs beautifully well with the soft structure we often get with Syrah,” he says, “along with its really ripe, juicy, berry fruit character.” Also look for notes of sagebrush, pencil lead and minerality—all distinct characteristics of Similkameen wines. “Barbecued ribs make a fantastic pairing, but so does a smoked roast of pork,” Clark says. “Or, for vegetarians, we recommend a five‑bean chili with chocolate mole sauce.” SYDNEY VALENTINO, SANDHILL WINES Sandhill winemaker Sydney Valentino feels that, stylistically, BC Syrah is not trying to be like Aussie Shiraz. “It’s not overconcentrated but a little leaner and firmer,” she says. Sandhill “white-label” Syrah blends Okanagan fruit from Hidden Terrace (just below McIntyre Bluff, near Oliver) with grapes grown on rocky Vanessa Vineyard in the Similkameen Valley. The heat of that site helps deliver the ripeness and elegance that Valentino loves in Syrah. As for what to drink it with? Just about any barbecued red meat, year-round. No question, “Syrah is my favourite red variety,” she says. And, it would appear, many other British Columbians agree!

Heady aromas of dark berry fruits and spice preview a lush, full-bodied palate packed with blackberry, cassis and vanilla through a lengthy, peppery close. Pair with a peppery steak.

BORDERTOWN SYRAH BC VQA $24.99 495700 Upfront blackberry and spice precede generous cassis and ripe blackberry flavours, with a savoury backbone that pairs perfectly with grilled red meats and hearty vegetarian fare.

BLASTED CHURCH SYRAH BC VQA $29.99 37531 Forward notes of blue and red fruit with a gamey hint lead to a ripe palate of blueberry, blackberry, sage and plum, wrapped in lively acidity through a layered finish. Try it with lamb or grilled sausages.

CLOS DU SOLEIL SYRAH BC VQA $38.99 21697 Heady red berry, spice, floral and sagebrush aromas lead to a juicy, earth-toned, complex palate of raspberry, cassis, spice and chocolate hints through a lengthy end. Enjoy alongside barbecued ribs or smoked pork.

SANDHILL SYRAH BC VQA $25.99 98541 Forward dark cherry, leather and spice lead to a full-bodied blackberry and vanilla-toned palate with dark plum and pepper notes: perfect with game and winter stews. Pairs well with most red meats.



Celebrate the BC Wine Harvest

Roast Chicken with Wine, Walnut & Goat’s Cheese Stuffing

Wine-Glazed Carrots


LAWREN MONETA Chef, food stylist, recipe developer and mommy, Lawren Moneta’s culinary passion has taken her all over the world. Now based in Vancouver, she loves exploring the ever-expanding food and wine culture the West Coast has to offer.

Red Wine Ravioli with Ricotta & Parmesan

pairs with Wine Harvest Dinner

ingredient in Roast Chicken

ingredient in Red Wine Ravioli

GOOD NATURED CRISP CHARDONNAY BC VQA $14.99 423702 Bursting with Granny Smith apple, Bartlett pear and Meyer lemon aromas, this unoaked Chardonnay is refreshingly crisp and can be easily enjoyed on its own or with roast chicken.


POPLAR GROVE PINOT GRIS BC VQA $20.99 196264 This Pinot Gris is a crowd favourite, with delicate aromas of white lilac and citrus alongside Okanagan peaches on the mid- palate that give way to a complex and textured mouthfeel.

BC VQA $22.99 75267 Irresistible aromas of strawberries, cherries and plums with a touch of smoky, toasted oak showcase a delicate yet robust expression of Pinot Noir with approachable tannins and vibrant acidity.



for recipes, see index on page 124


Basque Cheesecake with Roasted Grapes & Red Wine Caramel Sauce

pairs with Wine Harvest Dinner

pairs with Basque Cheesecake with Red Wine Caramel Sauce INNISKILLIN OKANAGAN VALLEY VIDAL ICEWINE BC VQA $55.99 558452 375 ml Dried candied mango, ripe apricot, lemon zest and honeysuckle flavours are concentrated by the cold of nature. This Icewine’s

ingredient in Basque Cheesecake with Red Wine Caramel Sauce JACKSON-TRIGGS RESERVE SHIRAZ BC VQA $16.99 593103 Bold and brawny undertones of blackberry and cassis dominate the notes of black pepper, brewed coffee and vanilla oak in this rich and deeply concentrated Shiraz.

RED ROOSTER MERLOT BC VQA $21.99 498808 A bouquet of blackcurrant, blue plum and blackberry mingles with dark chocolate and coffee notes. This medium- bodied Merlot is accentuated with sweet spice and cedar oak on the finish.

luscious sweetness is balanced nicely with an inviting acidity.



for recipes, see index on page 124

Falling for BC Beer


JAMES NEVISON James Nevison is an award-winning wine writer, an educator and the co-founder of HALFAGLASS. He is the wine columnist for the Vancouver Province , where his column “The Wine Guy” appears each Thursday. James is the co-author of seven best- selling books on wine in Canada, including Had a Glass 2015: Top 100 Wines Under $20 . Follow his wine musings @hadaglass.

…savour the changing seasons and follow the sage advice of local brewmasters.

S easons change. As summer wanes, evenings cool and the harvest moon ushers in fall, what’s in our glass changes, too. When it comes to beer— particularly BC lager and ale—it’s best to check with local brewmasters to see what they’re excited about for the new season. Here’s what a handful of BC brewers told us about their preferred pints, food pairings and upcoming celebrations. What’s on Tap? Just as most of us break out the sweatshirts, pants and other layering essentials for fall, brewmasters look

drop.” Porter also gets a nod from North Vancouver’s Wildeye Brewing, where founder Samantha Lindeman and head brewmaster Michael Friesen concur: “As the seasons shift, we seek out richer beer styles such as our oak- smoked porter with delectable notes of chocolate, caramel and a subtle smokiness —a perfect beer to enjoy by the fire.” For Brent Mills, co-founder and brewmaster at Delta’s Four Winds Brewing, it’s the spirit and diversity of the harvest season that have him excited: “Autumn brings such a diverse array of seasonal beers, from fresh- hopped IPAs, stouts, porters and spiced beers. But what I look forward to the most is dark lager beers, like German schwarzbier and Czech tmavé pivo .” Beer & Food Pairings for Fall Certainly, this focus on robust, fulsome flavours also conjures a move to comforting foods. Whether getting back into braising or dusting off the slow cooker, brewmasters also have a few ideas about ideal comfort food and beer pairings. For his pick, Graham With, head brewer at East Vancouver’s Parallel 49 Brewing Company, cuts right to the chase: “Macaroni and cheese with IPA. The bold, cheesy flavours of macaroni and cheese can be balanced out by the

hoppy bitterness and citrusy notes of an IPA. The beer’s assertive character cuts through the richness of the dish, creating a harmonious pairing.” With’s ideal IPA pairing is a fresh-hopped IPA, which also honours the season—in particular, the hop harvest. As he explains, “Hops are harvested at the end of August and throughout September. Typically, the hops are dried so brewers can use them year- round. As a way to celebrate, brewers take some of the harvest and skip the drying process to create fresh- or “wet”-hopped beers. These hoppier beers tend to have a little more complexity than regular hoppy beers since no aroma has been dried off.” Hoyne keeps it classic when nominating his perfect fall food and beer pairing: “Irish stew with Irish stout. A marriage made in Galway!” And in a nod to the world’s most significant fall beer celebration, Four Winds’ Mills shouts out to Bavaria: “Gotta go with an Oktoberfest classic and say German lager, like our Hüftgold, with a warm German pretzel.” Finally, keeping things plant- based—and definitely veering back to the West Coast—Reid from Field House advocates for “Tassajara nut loaf with miso gravy. This nut loaf is so savoury and full of cheese and comfort. I would suggest everyone make this immediately. It will change your life. It would pair beautifully with a Toasted Coconut Black Lager or Salted Black Porter.”

to beers with more robust flavour profiles to blanket their taste buds.

Kevin Symington, brewer at Fernie Brewing Co., explains, “With the changing season, I enjoy more malt-driven beers as the nights get cooler.” Similarly, Sean Hoyne, owner of and brewmaster at Victoria’s Hoyne Brewing Co., explains that “as the seasons change, my personal approach is to look for something dark and rich, like our Finnegans Irish Stout” (winner of the Gold Medal for Dry Stout at the 2023 Canadian Brewing Awards). Dark beers are also top of mind for Field House Brewing Co.’s head brewer, Parker Reid. Reid suggests, “As much as I love drinking our Salted Black Porter all year long, the need to have that in my fridge kicks into high gear as the temperature and the leaves




Seasonal Celebrations Of course, the swing to the shoulder season doesn’t mean things have to slow down. Hibernation doesn’t happen until winter, after all! Coming up this fall are numerous initiatives and events. At Fernie Brewing, says Symington, “we’re celebrating our 20 th year, so we have a lot of beer-related fun lined up.” Along with the celebrations—including new beers and anniversary-related merch—is an environmental initiative. “Behind the scenes, something exciting we’ve experimented with on a pilot scale is second-use hops. We take hops that have previously been used to dry-hop a beer and reuse them for bittering a second beer. It reduces waste and gives the second brew a nice, smooth bitterness.” Back on seasonal release at Parallel 49 is their Bierfest mix pack, which features four traditional German beers found at Oktoberfest: Schwarzbier, Hefeweizen, German Pilsner and Festbier. Watch for different and interesting hop combinations from Wildeye, as Lindeman and Friesen explain, “We are passionate about creating new and exciting seasonal releases with unique hops that add different flavour profiles to our ales.” Meanwhile, at Field House this fall, Reid is excited about an often overlooked— yet remarkably important—ingredient: “YEAST! The yeast labs of the world have been hard at work and are starting to come out with some really exciting new yeast. At Field House, we like to put LOTS of different ingredients in our beers besides the main four (water, malt, hops, yeast). But we get super excited when one of the main four can do the job of a fifth ingredient.” In other words, expect to find yeast contributing interesting new fruit and other flavour dimensions. The main takeaway? There’s no bad beer season. So, savour the changing seasons and follow the sage advice of local brewmasters.

FERNIE BREWING CO. GHOSTRIDER PUMPKIN BROWN ALE BC $3.69 451821 473 ml Pumpkin. Spice. Hearty malt. Does it get more quintessentially fall? Ghostrider is fall in liquid form, all rich and smooth with a comforting baking spice kick!

HOYNE BREWING FINNEGANS IRISH STOUT BC $3.49 390141 473 ml Named in honour of James Joyce’s writings, this is a full-on, layered and complex stout showing ample roasted malt followed by a rich, creamy and lingering finish.

WILDEYE BREWING EMBERS OAK-SMOKED PORTER BC $17.29 93182 4 × 473 ml The name gives it away, this oak-

FIELD HOUSE BREWING SALTED BLACK PORTER BC $15.79 23683 6 × 355 ml This rich and toasty brown-black Porter is robust and fulsome, not to mention enticingly exotic thanks to its secondary notes of bitter coffee and salty black licorice.

smoked porter pours deep mahogany and gets all cozy with the taste buds thanks to its combination of smoke, chocolate and subtle sweetness.

FOUR WINDS BREWING HÜFTGOLD PILSNER BC $13.29 132106 4 × 473 ml Hüftgold puts straight the misnomer that lager is light and unassuming. This is crisp, yes, but also unabashedly robust with evident, clean maltiness—

PARALLEL 49 BIERFEST MIXER BC $21.99 444089 8 × 473 ml Why settle for just one fall-centric beer? Parallel 49’s mix pack celebrates Oktoberfest with crispy German Pilsner to fun and fruity Hefeweizen, and robust Festbier to dark and roasted Schwarzbier.

lip-smacking with an edge.



Visit our website for product availability.

Bounty of BC Apple Cocktails


DAVID WOLOWIDNYK A Certified Specialist of Spirits and a founder of the Canadian Professional Bartenders Association, David is accredited nationally and globally, holding titles

such as “World’s Most Imaginative Bartender” (Bombay Sapphire), “Canada’s Best Mixologist” (Grey Goose) and “Bartender of the Year” ( Vancouver Magazine ). David is an influential veteran in Canada’s cocktail culture.

NEW PINK LADY ½ Pink Lady apple, cored, thinly sliced ¾ oz (22 ml) fresh lemon juice 1½ oz (45 ml) Empress 1908 Elderflower Rose Gin ½ oz (15 ml) Honey Syrup * 1 egg white 1 Pink Lady apple slice, for garnish In a cocktail shaker, muddle apple with lemon juice, then add gin, Honey Syrup and egg white. Shake to emulsify ingredients. Fill shaker with ice and shake vigorously, then fine strain into a cocktail coupe. Garnish with apple slice. * To make Honey Syrup, stir together ⅓ cup (80 ml) boiled water and ⅔ cup (160 ml) honey in a small bowl. Unused syrup can be refrigerated in a sealed container for up to 2 weeks.

GOLDEN DELICIOUS COLLINS ½ Golden Delicious apple, cored, thinly sliced ¾ oz (22 ml) fresh lemon juice 1½ oz (45 ml) Crown Royal Apple Canadian Whisky

ingredient in New Pink Lady

½ oz (15 ml) Spiced Maple Syrup * 2 oz (60 ml) sparkling apple juice 1 Golden Delicious apple, julienne, for garnish In a cocktail shaker, muddle apple with lemon juice, then add whisky and Spiced Maple Syrup. Add cubed ice and shake gently, then strain into a Collins glass. Top with sparkling apple juice and fill with cubed ice. Garnish with julienne apple. * To make Spiced Maple Syrup, combine 4 oz (120 ml) maple syrup and ½ tsp (2.5 ml) baking spice** in a glass jar and microwave until hot, 30 to 60 seconds. Steep and let cool 5 minutes, then fine strain to remove spices. Store unused syrup in refrigerator. ** A combination of cinnamon, nutmeg and allspice, available prepared in most grocery stores.

ingredient in Golden Delicious Collins

VICTORIA DISTILLERS EMPRESS 1908 ELDERFLOWER ROSE GIN BC $54.99 325866 Inspired by the beautiful gardens of Victoria, this stunning natural rose-coloured gin combines red rose petals, elderflower, lavender and black carrot botanicals. It is lightly sweet with citrus and spice notes.

CROWN ROYAL APPLE CANADIAN WHISKY Canada $29.99 609644 Bright, juicy Regal Gala apple flavours are infused with signature notes of caramel and light spice, resulting in a subtly sweet and tart whisky with a smooth, full-bodied finish.




SOUR GRANNY 1 small Granny Smith apple, cored, thinly sliced

¾ oz (22 ml) fresh lime juice 1½ oz (45 ml) NÜTRL Vodka ½ oz (15 ml) Falernum *

Chill a martini glass in freezer for 5 minutes. Reserve 1 or 2 apple slices for garnish and toss rest of apple slices in a cocktail shaker with lime juice to prevent browning, then muddle thoroughly. Add vodka, Falernum and cubed ice and shake vigorously, then fine strain into chilled martini glass. Garnish with apple slices. * To make Falernum, to a blender, add 1½ cups (375 ml) water, 1 tsp (5 ml) cloves, 2 tbsp (30 ml) lime zest (about 10 limes), 4 tsp (20 ml) chopped ginger and 1 cinnamon stick. Pulse to chop ingredients, then add to a saucepan over medium heat and bring to 140 F (60 C), about 5 minutes. Add 1½ cups (375 ml) granulated sugar and stir to dissolve. Strain while hot, then add to a heatproof bottle and store in refrigerator for up to 2 weeks. Falernum is also available online and at specialty stores.

ingredient in Sour Granny

NÜTRL VODKA BC $34.49 897033 Small batches are

double-distilled from BC-grown rye grain to create a vodka with a high level of purity and a clean, smooth, neutral taste on the palate.



BC Spotlight Hester Creek

Today, the name Hester Creek endures—immortalized by the winery as well as many a legend. Ever-hopeful prospectors still frequent the hills. An Ideal Site Hester Creek’s remarkable old vines are situated on the edge of the west-side alluvial fan that defines the Golden Mile Bench, which was formed millennia ago when the glaciers retreated. The unique mix of soils, climate and weather has made the region a productive growing area, though not only for grapes. The Golden Mile name was originally coined in the 1920s, likely due to Oliver’s favourable climate for ripening cantaloupe melons, by far the most successful of the early crops. The South Okanagan was entirely desert until 1918, when a 37 km canal was built to take water from Vaseux Lake on the Okanagan River south to the Canada- US border. A tunnel helped route the canal through Oliver and eventually an electrical pumping system took water up to the west-side benches. The canal helped turn what was arid cattle range into viable agricultural land—and sowed the seeds for today’s thriving wine industry. When grapes were first planted, several of the valley’s original estate wineries were located on the Golden Mile Bench. The Okanagan Valley’s wine-producing area was recognized with a Geographical Indication (GI), and in 2015, the bench, with its unique soils and topography, became BC’s first declared sub-GI.

Photo courtesy of Hester Creek Estate Winery

P erched on the Golden Mile Bench in the heart of the South Okanagan, Hester Creek Estate Winery enjoys one of the longest histories of any in the valley. The original vineyard was established some 55 years ago by Treviso-born Joe Busnardo and now boasts some of BC’s oldest vinifera vines, including Canada’s only known planting of Trebbiano grapes. In 2004, Prince George entrepreneur Curt Garland purchased the then struggling business out of receivership. The new owner then engaged veteran Niagara winemaker Rob Summers to develop a state-of-the- art winery. As Garland has made further major capital investments, the winery has gone from strength to strength, adding the Mediterranean-themed Terrafina

Restaurant and Tuscan-styled luxury villas that enjoy sweeping valley vistas. Although Hester Creek may be rooted in the past, its focus is very much on the future. What’s in a Name? The winery is named after nearby Hester Creek, which borders the property. Back in the late 1880s, the lure of gold and quartz found in Hester and other creeks led to several mines being established. High above the valley, the town of Fairview grew into the area’s major settlement and thrived until gold mining waned some 20 years later. In 1904, the closing of the important Stemwinder Mine proved to be the nail in Fairview’s coffin.


by Tim Pawsey

Although Hester Creek may be rooted in the past, its focus is very much on the future.

Looking Ahead Present-day winemaker Mark Hopley is now taking advantage of this ideal site and an expanded barrel program in crafting the future of Hester Creek. He has several new wines planned, including another premium estate wine. Hopley explains that the heritage vineyard “benefits from early light, with the sun setting behind Mount Kobau in the late afternoon. That enables us to hang the fruit a little longer and maintain vibrant acidity, so you hold onto the structure of the wine.” In the cellar, the barrels are almost exclusively French oak. The extra barrels

allow the winery to age its wines longer on the lees. Along with more frequent bâtonnage (stirring the lees back into the wine), this aging helps to create wines with rounded mouthfeel, depth and viscosity. Meanwhile, in the vineyard, the fruit for white wines is picked earlier to both retain that hallmark Okanagan acidity and keep alcohols in check to counter a series of heated, potentially overripening vintages. Hester Creek recently acquired its 35-acre Osoyoos Lake Bench vineyard. In contrast to the home estate, this site is on the east side of the lake. “That means warmer afternoon temperatures, allowing us to grow varieties such as Grenache, Mourvèdre and Sangiovese,” Hopley

says. “The addition of these varietals gives us the opportunity to create new wines for our extensive portfolio.” At the same time, Hopley says he constantly draws inspiration from Busnardo’s legacy and is aware of the choices the Italian newcomer made in establishing the original home vineyard. “In my mind,” says Hopley, “the fruit on this property is truly amazing and we always want to celebrate that.” With its spectacular setting and 55-year history, Hester Creek has emerged as a wine lover’s destination

that artfully blends its place in BC wine lore with sophisticated hospitality—and terrific tastes!

HESTER CREEK SELECT VINEYARDS CABERNET MERLOT BC VQA $21.99 13920 Blackberry, spice and sage notes preview a plush vanilla, damson and cassis-toned palate through a lengthy end. This wine is perfect with braised red meats.

HESTER CREEK PINOT GRIS BC VQA $19.99 560037 Forward orchard and stone fruit notes lead to crisp apple and pear flavours, a streak of minerality and a refreshing finish. Serve with steamed shellfish or fresh prawns.

HESTER CREEK CHARACTER RED BC VQA $22.99 158311 Upfront blue and black fruit with sage and peppery aromas lead to a juicy, ripe, cherry-toned palate with some smoky hints in the close.



BC Harvest Salads

Pear & Radicchio Salad with Cranberry Dressing


recipes and food styling by Lawren Moneta

Roasted Cauliflower Salad with Tahini Honey Mustard Dressing

pairs with Pear & Radicchio Salad

pairs with Roasted Cauliflower Salad

pairs with Roasted Cauliflower Salad

GRAY MONK UNWOODED CHARDONNAY BC VQA $20.99 501114 Crisp and clean, with plenty of apple, lemon zest, pear and melon notes on a soft and round palate, with juicy acidity and a refreshing finish. Kick back and enjoy!

SEE YA LATER RANCH CHARDONNAY BC VQA $17.99 75366 Rich aromas of vanilla, coconut, baked pineapple, butter and toffee emerge in this layered and textured Chardonnay, giving way to a silky, medium-

YELLOW DOG BREWING HIGH 5 HAZY IPA BC $14.29 26498 4 × 473 ml This hazy IPA from Port Moody pours cloudy, while offering mouth- watering tropical hops in mango, grapefruit and peach flavours to its bright hoppy structure.

bodied mouthfeel and bright acidity.



for recipes, see index on page 124

SUPPORT YOUR LOCAL FOOD BANK. Beginning November 12, donate $1 or more to help end hunger in BC.


pairs with Charred Sweet Potato Salad

STEAMWORKS MASH-UP PACK BC $21.99 862375 8 × 473 ml There is something for everybody in the mash-up pack from Steamworks featuring four tried- and-true steam brews: Flagship Hazy IPA, Pale Ale, Pilsner and Heroica Red Ale.

pairs with Charred Sweet Potato Salad

HAYWIRE PINOT GRIS BC VQA $22.99 562793 Lemon citrus, yellow pear, persimmon and sweet and savoury herbs expressed in this dry, revitalizing Pinot Gris emphasize the tangy lemon yogurt and herbal elements of this sweet potato salad.

Did you know? The names “sweet potato” and “yam” are often used interchangeably, however, they are not even part of the same family. Orange-fleshed sweet potatoes are what you are more likely to find at the grocery store.

Charred Sweet Potato Salad with Lemon Yogurt & Pistachio Mint Pesto



for recipes, see index on page 124


The world-class vineyard and cellar teams of this Canadian winemaking destination continue to advance their craft by following traditional methods while using modern innovation. The result is a portfolio of wines that taste, unmistakably, of this spectacular place shaped by geological forces. This fall, take in the winery’s panoramic view of the South Okanagan and Lake Osoyoos, enjoy a seated tasting of our premium wines, and join a guided tour of historic vineyards. We can’t wait to welcome you. On the famed Black Sage Bench in British Columbia’s Okanagan Valley, Phantom Creek Estates crafts exceptional, award-winning wines from grapes grown in certified organic vineyards.


Pickled Apple & Fennel Salad with Soppressata & Hazelnuts

pairs with Pear & Radicchio Salad

pairs with Pickled Apple & Fennel Salad

pairs with Pickled Apple & Fennel Salad


FIVE VINEYARDS SAUVIGNON BLANC BC VQA $16.99 118893 Lemongrass, lime and passion fruit waft from nose to palate in this light-bodied dry white wine. The subtle fruit and acidity complement the fresh greens and pickled ingredients.

ROAD 13 HONEST JOHN’S BRIGHT ROSÉ BC VQA $20.99 357327 This is a versatile BC rosé that can befriend a multitude of dishes. This rosé offers vibrant red berry, watermelon and ruby grapefruit flavours.

SPARKLING ROSÉ BC VQA $19.99 108875 This angelic rosé has notes of strawberry, kiwi and orange blossom on the nose. Blessed with charismatic bubbles, this sparkler is delicate yet rich in texture.



for recipes, see index on page 124

BCLIQUOR’s Signature Advantage

sign on the front of the store, or find them by looking for the “S” icon under the “Stores” tab at bcliquorstores.com. In addition to convenient features like longer operating hours, a wider selection of regular and specialty products, and even tasting bars in many locations, these sprawling stores also have curated specialty areas such as fine wines and spirits. Here you can find premium wines and spirits from regions and producers of renowned provenance, for a special occasion or for your cellar. Most notably, Signature stores host BCLIQUOR’s much-anticipated annual events, such as the Bordeaux Release and Premium Spirit Releases. Collectors line up for hours, if not days, to be among the few who get to buy these rare, hallowed offerings. The biggest Signature advantage, however, are the product consultants (PCs). Our Signature BCLIQUOR stores have PCs to assist you with your product needs. They can exponentially improve your shopping experience.

B CLIQUOR (BCL) is one of the oldest and largest retail stores in the province today. With 198 locations across BC, BCL offers customers convenient access to a wide selection of beverage alcohol from both local and international producers. If you live in BC, you may be familiar with your local BCLIQUOR stores and have perhaps noticed some of them donning an eye-catching “Signature” sign. Have you ever wondered whether there’s a difference between a regular BCL store

and a Signature store, and what those differences might be? If you haven’t experienced a Signature BCLIQUOR store, you may be missing out! Let’s look at why they are worth a visit. The Signature Difference Currently, 25 of BCLIQUOR’s 198 locations are Signature stores. They can usually be identified by the “Signature”

Fine wine cellar at Cloverdale


LARA VICTORIA Lara Victoria, DipWSET, CSW, is a WSET Certified Educator. Her training as a chef, along with her extensive qualifications in wines, spirits and sake, make her a credible expert in food pairings. She teaches, judges and writes on these subjects internationally and is a hospitality consultant. See her work on www.laravictoria.com and follow her @laravictoria.cheers.

The biggest Signature advantage, however, are the product consultants…They can exponentially improve your shopping experience.

• Product tastings: Don’t miss the regular product tastings and special

The True Signature Advantage The product consultants at BCLIQUOR can do more than just recommend the right wine for dinner and offer insightful recommendations to suit every palate and every budget. At no additional cost, they can add more value to your BCL experience by assisting with professional services such as: • Event planning: A PC can reduce the stress of planning the beverage list for events like weddings, showers, corporate parties or even your next surprise party. Chat with a PC at your closest Signature store and save yourself hours of frenzied guesswork! • Gift giving: Need help finding the right gift? No problem! Get expert advice finding the perfect wine for someone special or choosing a “spirited” present

for everyone on your holiday list. PCs’ valuable advice will make gift giving a breeze. • Building your cellar inventory: Whether you are just beginning to build your cellar or adding to the one you have, a PC can direct you to some age-worthy wines as well as to celebrated classics that every self-respecting cellar deserves.

events led by PCs that allow you to taste before you buy. These events are also a great opportunity to get introduced to new and exciting products. Find out more about these events and tastings at bcliquorstores.com/event.





39 th & Cambie 8 th & Cambie Abbotsford Alberni & Bute Arbutus

Broadmead Village Broadway & Lillooet

Castlegar Caulfeild Cloverdale Como Lake Courtenay

Dunbar Duncan Fleetwood Fort Saint John Fort Street Highgate Village Kamloops Columbia Place Kamloops North Kelowna Mission Park Kelowna Orchard Park Langley Lynn Valley Meadowtown Mission Nanaimo Longwood Station Nanaimo Terminal Park Nelson New Westminster Nicola Station Nordel Crossing Parksville North Peninsula Village Penticton Plaza Port Moody Prince George Pine Centre Northgate Park Royal


Richmond Brighouse Richmond Ironwood Sardis Solo Squamish Tsawwassen Vernon Westshore Westview Westwood Centre


BCLIQUOR Product Consultants

No matter what assistance you seek from a PC, you can be certain you’ll receive knowledgeable advice. The minimum qualification for this role is a Level 2 Certification from the Wine & Spirit Education Trust. Commonly referred to as WSET, this organization is regarded as the gold standard for wine, spirit and sake education globally. To ensure customers get uncompromised service, BCLIQUOR offers these and other

industry-approved qualifications for PCs and facilitates regular product tastings with BCL category managers, winemakers, master distillers, brewers, educators and other experts in the field. Study tours to BC’s very own Okanagan Valley also add invaluable and in-depth knowledge of the region, its wine producers and the spectacular wines they produce.

Product consultants are also encouraged to participate in annual trade festivals like the Vancouver International Wine Festival and Hopscotch to keep up‑to‑date knowledge of market trends, both locally and internationally. It is no wonder, then, that PCs are well qualified to advise on product selections for every BCLIQUOR customer, whether those customers are seasoned collectors or curious novices. With a BCLIQUOR product consultant by your side, you’ll always have access to great products, trusted advice and exemplary service. So, pop into a Signature store, ask to speak with one of the PCs on duty and experience the Signature advantage! They are always delighted to share their product knowledge and particularly enjoy finding the perfect beverage for you.

Be in the Know bcliquorstores.com/e-news



GUINNESS 0 NON-ALCOHOLIC BEER Ireland $12.29 375989 4 × 440 ml Unmistakably Guinness but without the alcohol. This stout features the same dark colour, sweet and bitter chocolate and coffee flavours alongside a classic smooth and creamy roasted profile. THREE FINGER JACK RUM BARREL AGED RED BLEND USA $24.99 413305 This red blend takes on lovely aromas of nutmeg, baking spice and smores while offering lush red fruit and boysenberry compote flavours, plus a long finish with velvety smooth tannins.


OUR STORY SAUVIGNON BLANC BC VQA $19.99 268340 This citrus and green apple forward Sauvignon Blanc is meant to be shared to spark conversation, mark celebrations and inspire moments of connection. Let the next chapter in our story begin.

TREANA CABERNET SAUVIGNON USA $45.99 210232 Treana from Hope Family Wines is the quintessential Paso Robles red wine. Intense black cherry, blackberry, smoky oak and roasted coffee flavours are finished with firm but refined tannins.

RED BANK CANADIAN WHISKY Canada $49.99 375937 Co-founded by Canadian actor and musician Kiefer Sutherland, Red Bank whisky is crafted from a blend of rye, corn and wheat on the coastal shores of Nova Scotia.

CAROLANS PEANUT BUTTER IRISH CREAM Ireland $31.49 345739 Peanut butter lovers rejoice! Carolans’ newest flavour displays a creamy peanut butter taste with rich and nutty aromas. Add a splash to hot chocolate for a cozy autumn treat.



A Tapestry of California Wine


CHRISTINE CAMPBELL Christine Campbell is a Vancouver-based freelance and travel writer, educator and host of the Wine Soundtrack Canada podcast. She is WSET Certified, is a French Wine Scholar and holds her Master of Champagne certification. Follow Christine’s adventures in wine and abroad at girlsgogrape.com.

California boasts incredible diversity that allows winemakers to craft an impressive range of world-leading wines.

C alifornia is home to some of the world’s most renowned wine regions. The US Golden State is responsible for more than 80 percent of the volume of American wine made yearly and is the world’s fourth-largest wine- producing region. California is divided into 147 American Viticultural Areas (AVAs), highlighting an immense range of terroir within the state. Chardonnay and Cabernet Sauvignon reign supreme among the 100 different varieties grown in California. From the rolling hills of Napa Valley to the rugged coastline of Sonoma County, from the cowboy town of Paso Robles to the quaint charm of Lodi, California boasts incredible diversity that allows winemakers to craft an impressive range of world-leading wines. Whether you’re a seasoned wine connoisseur or just starting to explore the world of wine, California has something to offer. So, pour yourself a glass, and let’s explore the rich tapestry of California wine regions you can find at your local BCLIQUOR store. Napa Valley Napa Valley is the best-known of all California wine regions. The gateway to Napa Valley is in northern California, just a 90-minute drive north of San Francisco International Airport. The area is home to world-renowned wineries and breathtaking landscapes. California’s

first AVA, Napa Valley contains 16 smaller individual AVAs (sometimes described as sub-appellations). During the Paris Wine Tasting of 1976 (now known as the Judgement of Paris), internationally unknown Napa Valley wines competed against famous French wines from Burgundy and Bordeaux in a blind tasting. When Napa wines won first place in both the red and white wine categories, the wine world was shocked. Napa had secured its position as a premier wine- producing region. Napa is synonymous with Cabernet Sauvignon, which thrives in the temperate Mediterranean climate. Other popular varieties include Pinot Noir, Chardonnay, Merlot and Sauvignon Blanc. Napa Valley is also gaining recognition for producing quality sparkling wines. Sonoma County Approximately 25 km west of Napa Valley, Sonoma County is home to some of the best wineries in the world. With a milder climate than Napa, cooler nights and more fertile soil, the region produces a wide variety of cooler-climate wines. The Pacific Ocean and the Russian River moderate Sonoma’s climate, providing excellent acid retention in the fruit. Notable AVAs of Sonoma County are Chalk Hill, Alexander Valley, Los Carneros (which straddles both Napa Valley and Sonoma County) and the Russian River Valley. Crisp and refreshing

Chardonnay is Sonoma’s flagship grape, followed closely by Pinot Noir and Cabernet Sauvignon. Artfully made rosés and sparkling wines are increasingly winning with wine enthusiasts. Paso Robles Halfway between Los Angeles and San Francisco, Paso Robles represents small‑town charm through world-class wine. The landscape boasts beautiful oak trees throughout the region. Is it any wonder that Paso Robles translates from Spanish as “the pass of the oaks”? Many wineries are small and family-owned, places where owners happily share their knowledge and passion for winemaking. Although Cabernet Sauvignon and Merlot are the most-planted grape varieties in the area, it is the birthplace of the Rhone Rangers, growers and winemakers with a passion for varieties from the Rhône Valley in France. They focus their attention on Syrah, Grenache, Viognier and Mourvèdre. Lodi Lodi is a quaint inland northern California town with a rich history and vibrant culture. It is known for its picturesque vineyards and wineries, which attract wine enthusiasts from around the world. Lodi is nestled between San Francisco



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