TASTE Spring 2023

Spring is all about renewal and opening up to endless budding possibilities. This spring keep things light and fresh with simple, yet beautiful entertaining ideas including inspirations from the popular butter boards, as well as an Easter dinner that won’t break the bank. Gin might just be the perfect spirit for spring, with its herbal juniper backbone. We invite you to explore the world of gin through delicious classic and contemporary cocktails. Spring wouldn’t be complete without supporting local. Join us for BC Wine Month in April for our BC VQA Release. Enjoy all that the season has to offer, and wherever this spring takes you, let your spirits bloom!

Spirits Bloom in



hard seltzer inspired by the classic tequila, soda, and lime cocktail



spring 2023

Spring is all about renewal and opening up to endless budding possibilities. This spring keep things light and fresh with simple, yet beautiful entertaining ideas including inspirations from the popular butter boards, as well as an Easter dinner that won’t break the bank. Gin might just be the perfect spirit for spring, with its herbal juniper backbone. We invite you to explore the world of gin through delicious classic and contemporary cocktails. Spring wouldn’t be complete without supporting local. Join us for BC Wine Month in April for our BC VQA Release. Enjoy all that the season has to offer, and wherever this spring takes you, let your spirits bloom! Spirits Bloom in

the taste team

SUSANNE KNIGHT MANAGING EDITOR/ART DIRECTOR Susanne 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. She loves producing beautiful images to showcase the recipes and products. Susanne mixes gin and tonic with blood orange juice in spring. CAMI TORGERSON CHIEF CREATIVE OFFICER 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, 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 an Aperol Spritz in spring. 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 spring cocktail go-to is a Raspberry Mojito. LYDIA DEL BIANCO CDP SENIOR GRAPHIC DESIGNER Lydia has a BFA from UVic and has studied internationally at the Masters level with SVA and SCAD. She has been the senior designer on TASTE since 2009 and leads the in-house design team at BCLIQUOR. Lydia is passionate about typography and branding and sips on St. Germain and Prosecco in spring. RAISA HASANEN GRAPHIC DESIGNER Raisa has a B.Des from Emily Carr Institute 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. During spring she likes a refreshing Belgium beer in the garden. 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 spring, Diane enjoys a New Zealand Sauvignon Blanc. CONNIE LEE MARKETING PRODUCT SPECIALIST Connie holds the Wine & Spirit Education Trust (WSET) Level 3 Certification and a Marketing degree from UBC. She enjoys travelling and exploring new cuisines and wines to share with customers and readers. During the spring, she reaches for a Ranch Water Seltzer. CAITLIN REID CONTENT & PRODUCTION COORDINATOR Caitlin holds the Wine & Spirit Education Trust (WSET) Level 3 and a Masters of Business Administration with a focus in consumer behaviour. She enjoys curating food and beverage experiences CAROLINE RIEDEL ASSISTANT COORDINATOR Caroline has a degree in Social Communication with a major in Marketing & Advertising. She has experience working with magazines in Brazil and is passionate about photography. She loves travelling and exploring new places. Caroline sips on a Cucumber Collins in the spring. for curious palates and her culinary, travel and hospitality experiences are an asset to the TASTE team’s creative process. In the spring, she swirls a glass of local Gewürztraminer.







spring 2023

from the cover…


Country of Origin refers to where the product comes from.

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 greater than 80g of residual sugar per litre.

TANQUERAY LONDON DRY GIN United Kingdom $28.49 2691 With a unique herbal quality and dry finish, this gin is wonderfully juniper- forward with the drying and floral qualities of angelica, citrusy tones of coriander seed and earthy character of licorice root. *


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

BCL Select products are only available at BCLIQUOR stores.

*For cover cocktail recipe, see index on page 118.

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.

TASTE Magazine is printed on 10 percent recycled paper using 100 percent vegetable ink.

Ontario VQA Wine, similar to BC VQA, Ontario VQA wines are 100 percent grown, made and bottled in Ontario.

Organic products with this designation are certified organic.

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 March 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.

Kosher products with this designation are certified kosher.

View TASTE online

https://www.bcliquorstores.com/ taste/current_issue

TASTE Magazine is a publication of BCLIQUOR TM .


Follow BCLIQUOR on

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


in every issue… 16 THE COCKTAIL MENU Featuring Irish whiskey. 20 WHAT’S NEW Find out what everyone is talking about. 32 MORE FOR

YOUR POUR 7 bottles under $17. #ONTREND Pick up one of these products today!



PRODUCT CONSULTANT’S CHOICE Our expert, Mojgan Behboud shares their favourites. BCL SELECT Available only at BCLIQUOR.




60 BC VQA RELEASE Support BC wine with this stellar selection. 62 A TASTE OF THE MIDDLE EAST



CHEERS TO BC WINE MONTH What better time to explore all that BC wine country has to offer? BEAUTIFUL BOARDS A bevy of boards, both sweet and savoury, perfect for sharing.

118 118




THE LAST WORD Spirits in Bloom.

Flavourful recipes inspired by Middle Eastern cuisine.


66 SAKURA SIPS Spring cocktails inspired by the Vancouver Cherry Blossom Festival. 72 SPRING FARE & BC CRAFT Spring food pairs perfectly with BC Craft beer. 76 LIGHT & FRESH EASTER Easter recipes that are a snap to prepare and easy on the budget! 82 SALUD SOUTH AMERICA Your guide to this yearʼs Vancouver International Wine Festival. 86 SIMPLE SPRING MEALS Life can be hard, making dinner shouldnʼt be! 90 EXPLORE LOW-SUGAR WINES How to navigate sugar in wine and what to look for on BCL shelves.

This Mother’s Day, celebrate Mom with flowers and wine to match!

94 REFRESH YOUR PALATE Explore some of the new offerings coming this spring. 96 GARDEN PICNIC This menu is perfect for backyard entertaining or packing up to take on the go!

26 EASY PEASY Enjoy this spring staple in four easy recipes, sure to please. 34 COCKTAIL GIN-ERATION Explore the diversity of gin in these four delicious cocktails. 40 GARDEN PARTY DESSERTS Beautiful desserts for your next spring garden party. 46 SIPPING SUSTAINABLY Companies doing their part for a sustainable future. 50 VISIONS OF LAMB For the meat-lover, mouth-watering recipes for your mid-week meal. 54 TODAY’S TASTEMAKERS Meet four leading women in the whisky industry.


This Okanagan winery is making waves and caught the attention of a California wine icon.

104 EXPAND YOUR WINE REPERTOIRE It’s time to get out of that wine rut! 109 EXPLORE CALIFORNIA Discover California wine with regional favourites. 110 ST. PATRICK’S DAY BRUNCH Celebrate St. Patrick’s Day with an Irish-inspired brunch!



cheers to BC Wine Month


RHYS PENDER MW Rhys is a Master of Wine who combines his time writing, judging, teaching, consulting and dirtying his boots at his Little Farm Winery. Named by Western Living as a “Top 40 Foodie Under 40” in Western Canada, Rhys also runs Wine Plus+, a wine school, and judges wine competitions nationally and internationally.

There is something for every taste with the wines offered in BC, and with April being BC Wine Month, why not challenge yourself to explore that diversity?

O f the many great wines in the world, those from British Columbia (BC) can stand proudly among them in terms of both quality and value. BC wine also delivers diversity, as vineyards now dot the southern parts of the province from the islands to the Kootenays and north to the Shuswap and Thompson Valleys. There is something for every taste with the wines offered in BC, and with April being BC Wine Month, why not challenge yourself to explore that diversity? Not only will you support the local wine scene, you will also learn more about BC wines and be treated to some delicious local pours. Sitting at the edge of latitudes where wine production is possible, there is a tendency to think of BC wine as purely cool climate. And while this is true of regions like Vancouver Island, the Gulf Islands, Fraser Valley and the Shuswap Valley, others such as the Okanagan and Similkameen Valleys and Lillooet can be surprisingly warm. Thanks to the looming Coast Mountain Range that rises sharply, stripping moisture from wet weather coming off the coast, the interior of BC is dry and sunny, which shapes the wines it produces. Diverse Climates, Diverse Regions

The coastal regions maintain a moderate year-round climate resulting in wines that are light, fresh, vibrant and delicate. The interior regions enjoy hot summers from long, sun-filled days thanks to the rain shadow and northerly latitude but are punctuated by cool temperatures at night, resulting in some of the largest diurnal temperature shifts in the world. For grapes, this means long hours to build flavour and sugar, along with more tannins in the red grape skins, while the cool nights maintain fresh, natural acidity. For the wines, this means fruit-driven, ripe and intensely flavoured wines balanced by refreshing acidity and structured, age- worthy reds. These are the hallmarks of BC wine: freshness, brightness and fruitiness with good acidity—attributes that aren’t easily achieved and are highly sought after by global competitors. Diverse Climates Means Diverse Range of Grapes Because of the varied growing conditions across the province, there is a long list of grapes that could succeed. While there was once a clamour from media and industry to focus on just a few grape varieties, it now seems accepted that

each region (and even sub-region within) might find its own niche. There is just too much diversity to oversimplify. Red vs.White The split between red and white grapes leans slightly to the red side (53/47), with Merlot being the most planted variety. BC Merlot can be more structured than offerings from many global regions, thanks to the long hours of sunlight that build up the tannins, making for bold, flavoursome wine. Most Planted Reds After Merlot, the second most planted red in BC is Pinot Noir, growing rapidly in acreage and now a significant variety in regions across the entire province. Coastal Pinot Noir tends to be fresh and crunchy, with vibrant red fruit, silky texture and a light body. Interior Pinot Noir will be firmer, more structured and with more black cherry notes, the heaviest versions coming from the South Okanagan Valley. Next in acreage come Cabernet Sauvignon, Cabernet Franc and Syrah. Cabernet Sauvignon is firm and powerful with black fruit and sage notes, while Cabernet Franc at its best is a medium- bodied, elegant, floral, fruit-driven and silky textured red. BC Syrah has




It is always a delight when someone takes time to visit our estate – whether it’s a walk through the vineyard or a special occasion dinner in our wine library – this is the place where you can always come to relax. It’s also a place of discovery. A place to learn about wines in our tasting room or how to enjoy them through an evolving restaurant menu. This is your place to create new memories with old friends or perhaps to simply enjoy an introspective moment with a spectacular view.


earned global attention, blending ripe fruit with peppery, meaty notes and a rich, soft texture, combining elements of the Old World Syrah and the New World Shiraz. Blends are also successful with incorporating Syrah alongside the Bordeaux varieties to add texture and flavour. Most Planted Whites Pinot Gris dominates white plantings in BC and typically makes medium- bodied melon and pear flavoured crisp whites. These are typically riper and more flavoursome than the Pinot Grigios of Northern Italy. Chardonnay is second and ranges from fresh, unoaked wines to world-class, barrel fermented and lees-aged wines that combine intensity, complexity, texture and BC’s trademark crisp acidity. Aromatic Gewürztraminer comes next, with its floral rose petal and lychee notes and often a hint of sweetness. Riesling follows and is increasingly made into powerful, dry, intense, racy wines capable of long aging. The list does not stop here, as inquisitive producers keep trying out new varieties to find the best grape to express each vineyard. Overall, more than 90 different varieties are planted in BC. The Price Myth BC wine is often cited as being expensive. The truth is, BC, like many excellent wine regions of the world, does not have a bulk wine region capable of producing the huge yields necessary to make inexpensive wine. It is all quality- focused, competing well in the $20 to $50 range with the rest of the world. Explore the Diversity BC Wine Month in April is the perfect time to explore BC’s backyard and taste the diversity and quality for yourself.


QUAILS’ GATE PINOT NOIR BC VQA $34.99 585760 This is a complex Pinot Noir with notes of cherry, raspberry, baking spice and potpourri. The palate is silky, textured with crisp acidity and forest floor notes on a long finish.

Enjoy notes of plum, blueberry, sage and Christmas cake along with violet and dried herbs. The palate is full-bodied with juicy red plum and cherry with some dusty oak.

OSOYOOS LAROSE LE GRAND VIN BC VQA $57.99 129999 This is an intense, structured wine, perfect for aging, with flavours of blackberry, blackcurrant, dried herbs, eucalyptus and cedar, with leather, black olive and toasty oak on the long finish.

RED ROOSTER PINOT GRIS BC VQA $21.99 533174 Fruity aromas of honeydew melon, Asian pear, apple peel and lemon precede a crisp, dry palate with flavours of lemon zest, mandarin orange, peach and ruby grapefruit.

MISSION HILL RESERVE CHARDONNAY BC VQA $25.99 18812 This crisp, racy Chardonnay delivers subtle oak, popcorn, hazelnut and butter notes alongside fresh green apple, pear, lemon and nectarine with a long mineral finish.

FORT BERENS RIESLING BC VQA $23.99 641357 Expect a fresh nose of apple, pear and lemon with light blossom and chamomile notes. The palate is off-dry with crisp acidity, lots of lemon, lime and green apple.



Prices are subject to change. Price in store will prevail.

Springtime Honey & Flower Butter Board

Beautiful Boards


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.

Homemade Labneh Board

pairs with Honey & Flower Butter Board

pairs with Honey & Flower Butter Board

pairs with Homemade Labneh Board

MEIOMI CALIFORNIA ROSÉ USA $29.99 206066 This Pinot Noir-based rosé entices with zesty pink grapefruit, watermelon and strawberry flavours. This wine beautifully accents the fresh floral and honey toppings in the butter board.

MONTE CREEK LIVING LAND SPARKLING ROSÉ BC VQA $23.49 228385 This unique BC expression of 100 percent Marquette grape variety showcases red field berries and tart cranberries while effervescent bubbles and mouth-watering acidity cleanse the palate.

MASI MODELLO PROSECCO Italy $16.49 161591 The apricot, yellow pear, lemon citrus, white blossom and fine bubbles expressed in this refreshing Prosecco emphasize the fresh ingredients and tangy yogurt in this Middle Eastern- inspired board.



for recipes, see index on page 118

IN BLOOM ALL YEAR LONG [but ready for gardening season]



Sweet & Spicy Goat’s Cheese Board

pairs with Sweet & Spicy Goat’s Cheese Board

pairs with Sweet & Spicy Goat’s Cheese Board

pairs with Homemade Labneh Board

DIRTY LAUNDRY HUSH ROSÉ BC VQA $19.99 767103 A blend of Pinot Gris and Cabernet Sauvignon, Hush Rosé silences thirsty palates with strawberry, rhubarb, nectarine and orange peel flavours. It’s delicious with za’atar, radish and pomegranate- topped labneh.

SERGE DAGUENEAU & FILLES POUILLY-FUMÉ France $36.99 874537 Sauvignon Blanc from various soils are blended in this classic Pouilly-Fumé. Taut lemon citrus, verbena and crunchy green apple are interlaced with flinty minerality, highlighting the herbal flavours in the goat’s cheese board.


France $21.99 212480 Youthful strawberry and raspberry compote waft from nose to palate in this juicy, low tannin wine. Exuberant fruit and acidity cuts through the creaminess of goat’s cheese.



for recipes, see index on page 118



pairs with White Bean & Fresh Pea Pesto Board

DUCKHORN SAUVIGNON BLANC USA $38.99 287086 This Sauvignon Blanc from Napa Valley contains 7 percent Semillon for added depth and silkiness. Invigorating lemon verbena acidity, pineapple and tropical melon notes balance the salty prosciutto and spicy chili peppers in this dish.

pairs with White Bean & Fresh Pea Pesto Board STONELEIGH LIGHTER ROSÉ New Zealand $18.99 56198 This rosé combines the best of both Sauvignon Blanc’s vibrant fruit character and Pinot Noir’s red berry aromas and tea- rose blush colour. It’s a delectable pairing with fresh pea pesto.

Did you know?

White Bean & Fresh Pea Pesto Board

Butter boards continue to trend on social media. Get creative with your board base like we have here. Try creamy cheese, yogurt

or even chocolate. The possibilities are endless!





In California, a new generation of smart tractors has come online that’s not only electric and self-driving, they can tell growers about the health of each individual vine. Cameras and sensors capture data that’s used to allocate resources and farm more sustainably.

discovercaliforniawines.com sustainablewinegrowing.org

@CaliforniaWinesCanada @California.Wines.Canada






SKU 73466

SKU 96245

SKU 366930

California Sustainable Green Medal - Vegan

90 PTS Wine Enthusiast

90 PTS Blue Lifestyle Score

Like a Hatch print for an Elvis gig, The Show grabs your attention. Big, bold Cabernet Sauvignon with aromas of dark berries, black cherry and tobacco leaf. A delicious blend of berries, sweet vanilla and oak spice and balanced tannins.

Aromas and flavours of cassis, blackberry, black cherry and ripe plum give way to earthy notes, tea, vanilla bean and shaved dark chocolate. Well-integrated tannins build to a long, velvety finish.

Vibrancy of fruit is the focal point of this wine. Featuring aromas of plum and blackberry with a hint of olive. Flavours of black stone fruit, clove, and dried herbs with solid tannin structure result in a flavour-for- ward Cabernet Sauvignon with balanced acidity.

Our original name, La Crema Vinera, means “best of the vine,” setting the standard for all we do since 1979. Aromas of blackberry, cherry, leather and tobacco with flavours of red cherry, raspberry and boysenberry. Subtle hints of espresso and cocoa nib underpin notes of exotic spice and toast. The fine tannins are balanced acidity drive a long finish.


Look for this logo for wines crafted sustainably from 85% or more grapes from certified sustainable vineyards.



The Cocktail Menu featuring Irish whiskey


recipes and cocktail styling by David Wolowidnyk

JAMESON IRISH WHISKEY Ireland $36.99 10157 This famous Irish export can be found in bars worldwide. Triple-distilled Jameson offers smooth flavours of orchard fruit, white flower blossom, vanilla, toasted marshmallow and hints of oak. This is a classic base for Irish whiskey cocktails.

CELTIC SOUR 1 egg white 1½ oz (45 ml) Jameson Irish Whiskey

IRISH FIDDLE 1½ oz (45 ml) Tullamore Dew Irish Whiskey ¾ oz (22 ml) Luxardo Amaretto Di Saschira Liqueur * ½ oz (15 ml) fresh lemon juice 2 dashes Angostura Bitters 1 cherry, for garnish In a cocktail shaker with cubed ice, combine whiskey, amaretto, lemon juice and bitters. Shake vigorously then fine strain into a chilled old-fashioned glass over cubed ice. Garnish with a cherry.

TULLAMORE DEW IRISH WHISKEY Ireland $38.99 71746 This is a whiskey of threes. Three types of grain, three times distilled and three finishing casks create a smooth gentle spirit offering green apple, vanilla custard, butterscotch, cereal and honey flavours ending with a warming finish.

½ oz (15 ml) McGuinness Crème de Menthe Green * ½ oz (15 ml) fresh lime juice 1 mint leaf, for garnish

In a cocktail shaker, combine egg white, whiskey, Crème de Menthe and lime juice. Shake vigorously and fine strain into a chilled cocktail coupe. Garnish with a mint leaf or a four-leaf clover, if you’re lucky enough to find one!

* Available at BCLIQUOR. SKU: 196287

* Available at BCLIQUOR. SKU: 339358





100% single grain distilled 5 times gluten free

Please drink responsibly. © 2023. TM and ®: trademarks used under license by White Claw Seltzer Co. Availability and timing may vary by store.


PADDY IRISH WHISKEY Ireland $29.99 30332 Legendary salesman, Patrick “Paddy” O’Flaherty’s exuberant persona became so synonymous with the whiskey that he sold for 40 years, it was renamed in his honour. Count on a pure, light whiskey with malty cereal, vanilla, honeysuckle and oak flavours.


1½ oz (45 ml) Paddy Irish Whiskey 1 oz (30 ml) pink grapefruit juice ½ oz (15 ml) Honey Syrup * ¼ oz (7 ml) fresh lemon juice 2 oz (60 ml) grapefruit soda grapefruit peel, for garnish In a cocktail shaker with cubed ice, combine whiskey, pink grapefruit juice, Honey Syrup and lemon juice. Shake gently and strain into a collins glass over cubed ice. Top with grapefruit soda. Garnish with a grapefruit peel expressed over surface of the cocktail.

* To make Honey Syrup, in a small bowl, combine 1/3 cup (75 ml) hot water with 2/3 cups (150 ml) honey, stir to mix then transfer to a sealed container and refrigerate for up to 2 weeks.




This aromatic wine of musqué peach, tropical fruit and honey notes is a must-have for foodies. It pairs well with tarragon and cilantro and is able to chase the heat from Thai curry and Indian biryani.

SANTA CAROLINA EL PACTO LOS LINGUES CARMENERE Chile $19.99 476802 Carmenere is the Bordeaux stow-away that blossomed in Central Chilean vineyards. Characterized by black and red fruits and herbal spicy character, this wine is structured yet rounded by silky tannins. It’s excellent with roasted meats and black peppercorn sauce.


STORYTELLER ALEXANDER VALLEY CABERNET SAUVIGNON USA $26.99 417510 From the prestigious Alexander Valley in Sonoma County, this vibrant Cabernet Sauvignon’s story begins with dark fruit, plums and wild strawberries that unfold into notes of violet and spice. Firm tannins lead to a satisfying epilogue.


BAILEYS VANILLA MINT SHAKE Ireland $31.99 430146 Baileys’ innovation triumphs again! Refreshing cool mint and vanilla bean flavour are combined with velvety Irish cream in this limited- edition, one-of-a-kind treat. Perfect in a Shamrock Shake, mint chocolate cheesecake or ice cream.

Mixologists have a new gin to inspire cocktail creativity! This gin showcases the perfect base of juniper along with coriander, citrus peels, star anise, cinnamon, rose petal and sarsaparilla. Empress Cocktail Gin is also gluten-free and certified kosher.



Prices are subject to change. Price in store will prevail.

Mother’s Day Pairings Flowers & Wine

M other’s Day is celebrated in more than 100 countries worldwide. It is a day to honour our moms, to recognize and acknowledge all that motherhood is and to give thanks to the special mothers in our lives. If your mother loves flowers and wine, what better way to show your appreciation than to surprise her with a fragrant bouquet or potted plant alongside a delicious bottle of wine? You’ll be glad to hear how well they complement each other! Just as no two flowers are identical, the same can be said about moms, but whatever their preference is, we’ve got you covered. Here are some dynamic pairing options to gift these remarkable women.

Magnolias & Moscato Easily identified by their majestic blooms, magnolias fill the air with a sweet fragrance. Aromas of light, creamy citrus foretell a fruity nectar and the blossoms of this exquisite tree range from white to yellow, and pink to purple. Sparkling Moscato wine is light and bubbly with aromatic flavours of citrus, ripe pear and a sweet floral note. Gifting your mom a magnolia plant alongside Pertinace Moscato d’Asti from the southern region of Piedmont, Italy is sure to put a smile on her face. Pair the Moscato alongside a plum strudel dessert for pure perfection.

PERTINACE MOSCATO D’ASTI Italy $25.99 493987


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 www.girlsgogrape.com

Just as no two flowers are identical, the same can be said about moms, but whatever their preference is, we’ve got you covered.

Roses & Gewürztraminer Roses are one of the most beloved flowers to give for Mother’s Day. Nothing says “timeless and elegant” quite like a dozen long-stem roses. Roses captivate the senses, teasing with fruit aromas such as raspberry, lemon, apricot, peach and banana. Notes of berry or clover can supplement the classical rose scent. Roses bridge the colour spectrum, with white and red heading the popularity contest. Showing your love with a bouquet of roses and a bottle of Gewürztraminer is ideal for the mom who loves a home filled with

enticing perfume. Whichever rose you choose, the Pfaffenheim “Pfaff” Gewürztraminer is an excellent wine partner. Expressive and fresh, this German wine bursts with pineapple, nutmeg and rose petal aromas. Serve the Gewürztraminer with a delicious brunch of Crêpes Suzette to really make Mom smile.

QUAILS’ GATE ROSÉ BC VQA $21.99 170316


Peonies & Rosé Peony blooms are among the most delicate flowers, with their soft, dreamy and romantic petals. Cultivated in China for more than a millennium, they are featured in classical poetry and artwork. It is no surprise people are seduced by this exquisite flower. Peonies offer a sweet fragrance with impressive citrus and red berry aromas. They will pair harmoniously with the Okanagan Valley’s Quails’ Gate Rosé which is crafted with estate-grown Gamay and Pinot Noir grapes. With aromas of fresh watermelon, pink grapefruit and raspberries, your mom will swoon at this wine and flower pairing. This rosé will pair perfectly with a spinach and strawberry salad lunch served just for Mom.






Lavender & Grenache The unmistakable fragrance of lavender is captivating with its powerful calming properties. The sweet, herbal notes alongside delicate woodsy scents are irresistible. White, pink, blue-violet and an array of purple colour options abound for this sought-after botanical. If your mom loves gardening and creating butterfly sanctuaries, a lavender plant is just the ticket. Evoking fields of purple in the south of France, the Grenache-dominant M. Chapoutier Côtes du Rhône Belleruche makes an alluring wine pairing with robust aromas of crushed raspberry, white pepper and light herbal notes. This fruit-forward red wine delivers a silky finish on the palate. Grenache and lavender aromas will pair nicely with a grilled tuna lunch.



Violets & Merlot Who doesn’t light up when they see vibrant bursts of violets in bloom? Delicate and feminine aromas waft through the air and delightfully fill the senses. Violets symbolize honesty and remembrance. Show Mom how much you appreciate her with a violet-scented wine from the heart of the Okanagan Valley. Hester Creek Estate Winery Selected Barrels Merlot is an elegant, silky wine with gentle aromas of plum, vanilla and cherry that will pair ideally with a bouquet of violets for Mom on her special day. Enjoy the Merlot with roasted mushroom and fennel flatbread, garnished with a few violet petals, for a delightful Mother’s Day lunch.


Lilacs & Red Blends The heady fragrance of lilacs is downright captivating. You know spring has arrived when these flowers burst open and fill the air with their intoxicating scent. Lilacs emanate a sweet, fruity perfume with a crisp finish of pepper. There is something whimsical and nostalgic about lilac trees. Reminiscent of the fragrant pepper aromas lilac blooms exude, Château Pesquié Ventoux Terrasses is an attractive choice. This organic red wine from France’s Rhône region is a blend of Grenache and Syrah with bright cherry, cracked pepper and plum notes. Your mom will appreciate such a thoughtful gift. Enjoy this blend alongside the fragrance of lilac and baked brie topped with bacon and sun-dried tomatoes.



Easy Peasy

Pea, Prosciutto & Burrata Platter


TARYN WA Taryn is passionate about creating and sharing beautiful and delicious food. She learned the importance of nourishing others from her mother and grandmothers, and fell in love with cooking at a young age.

Pea Pancakes with Fried Eggs

pairs with Pea, Prosciutto & Burrata Platter

pairs with Pea, Prosciutto & Burrata Platter

pairs with Pea Pancakes with Fried Eggs

SEGURA VIUDAS BRUT ROSÉ Spain $18.99 5835 Flavours of strawberry, red cherry and grenadine are transported on a creamy mousse ending with a light citrus note in this coral pink rosé Cava. It’s a perfect match for prosciutto’s salty and umami profile.

VOM KALKSTEIN RIESLING Germany $18.99 59956 Grown on limestone-rich soils, this Riesling is chock- full of lean minerality and upright acidity. Refreshing lemon and grapefruit can develop into baked apple, honey and ripe melon flavours. It’s a treat with crab cakes, blinis, prosciutto and melon.

JAUME SERRA CAVA CASTELFINO BRUT Spain $15.99 551218 This excellent-value Cava delivers beautiful citrus, green apple, pear and brioche flavours you’d expect from a traditional method sparkling wine. The minerally perlage tantalizes while leaving a clean, crisp finish.



for recipes, see index on page 118


pairs with Pea Pesto Pasta

GOOD NATURED CHARDONNAY BC VQA $14.99 423702 Sourced from 100 percent local Okanagan BC VQA grapes, this unoaked Chardonnay is a clean and refreshing burst of Meyer lemon and green apple. The tropical fruit notes add a little juiciness to the green pea pesto.

pairs with Pea Pesto Pasta

VOGA PINOT GRIGIO Italy $17.49 248518

A textbook example of Italian Pinot Grigio, the pure flavours of yellow apples, peach and white blossoms are elegant and structured enough to stand up to creamy, full-flavoured dishes like pea pesto.

pairs with Pea Pancakes with Fried Eggs

RAPITALÀ GRILLO ORGANIC Italy $17.99 68516 Grillo is a fresh, crisp white wine indigenous to Sicily. Prominent white peach, pear, citrus, herbal and wildflower notes will pair well with vegetables, seafood and grilled fair.

Pea Pesto Pasta



for recipes, see index on page 118





Pea & Herb Frittata

pairs with Pea & Herb Frittata

pairs with Pea & Herb Frittata

MUD HOUSE SAUVIGNON BLANC New Zealand $23.99 459636 The crisp snow pea, nettle and citrus notes are in perfect synergy with the herb and pea frittata, while juicy guava and melon notes provide a fruity counterpoint to all the green flavours.

T & V CARÉME TERRE BRÛLÉE CHENIN BLANC South Africa $22.99 182934 A round palate is accentuated by flavours of golden apples, marmalade, lemon meringue and baked pastry. A fine ribbon of acidity makes this dry wine a good companion to pan-fried frittatas.

Did you know? Peas are one of the most widely cultivated foods in the world.



for recipes, see index on page 118

7 Under $ 17 More for Your Pour

VINTAGE INK WHISKY BARREL AGED RED BC VQA $16.99 195217 Unafraid to defy convention and push the bounds of creative expression, Vintage Ink has created a bold red wine framed by smoky leather, vanilla spice and distinctive whisky notes.


A fantastic value for money, this Viognier features tropical, mango and peach flavours. The round, mouth-coating texture stays true to the character of this variety.


This entry-level Sangiovese from the Fantini Family winemakers stands to attention with classic cherry and ripe strawberry flavours on a medium body and solid tannin base. Great value!



This baby pink rosé is a light, delicate bouquet of rose petals, minerality and citrus blossom water. An exceptional value wine from the reputable Perrin family winemakers.


PINOT GRIGIO Italy $16.99 102764

This is an easy-drinking Pinot Grigio that punches above its weight with notes of meadow flowers, golden apple and kumquat. A touch of sage and mint rounds out the profile.

HENKELL ROSÉ Germany $16.99 410191 Excellent in mimosas and cocktails, this budget-friendly German sparkling rosé offers gently sweet red berry and peach fruit flavours with a spritz of orange peel zest.

CODORNÍU CAVA CLASICO BRUT Spain $16.99 503490 Enjoy this traditional method sparkling wine at a fraction of the price from historic Spanish producer Codorníu. Yellow fruit, citrus, biscuit and fine bubbles entertain the palate.



Prices are subject to change. Price in store will prevail.

Cocktail Gin-eration


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.

The landscape of gin is constantly evolving to reflect the modern desire for unique and interesting flavours without disturbing the established appreciation for the classic, juniper-forward style.

G in has experienced many highs and lows throughout history, including a relatively short- lived renaissance during the American Jazz Age. A proliferation of gin cocktails in the roaring ‘20s took the spirit to new heights, but then vodka saw a boom in the western market in the 1970s causing gin to take a backseat. Skip ahead, with the resurgence of cocktail culture in the early 2000s, gin was once again on track to reign king in cocktails. Gin begins its journey as a neutral spirit, just like vodka, before being flavoured with juniper and a host of other herbs, spices, roots, flowers, seeds and leaves. By differing the base spirit, botanical recipes, method of flavour extraction and distillation techniques, there is an endless combination of flavours we can experience. Consider for a moment how this all adds character to your favourite cocktails. The base spirit will have some subtle influence on the final outcome of a gin but it’s the unique recipe of juniper and other botanicals that is paramount to establishing brand identity. Classic- style gins are juniper-forward, but there is also a modern, contemporary style, where juniper is still discernible, yet other flavours such as citrus, spice and floral notes are more prominent.

The method of extracting flavour from the botanicals is a key component in style. One method, maceration, which is an infusion of botanicals into the base spirit, will produce a stronger flavour by extracting all of the soluble components. With the vapour infusion method, the alcohol vapour passes through a basket containing the botanicals, extracting essential aromatic oils without cooking or denaturing them, capturing a gentler expression of flavours. Some producers choose to use both maceration and vapour infusion so that each botanical is treated with individual attention. Classic cocktails were created to showcase classic-style gins, which are unmistakably juniper-forward. A great example of classic-style gin is Tanqueray, one of the oldest dry gins on the market today. Continuously produced since 1830, its bottle was redesigned in 1948 to resemble a three-part cocktail shaker adorned with a pineapple on the cap to symbolize hospitality. Tanqueray has four macerated botanicals; angelica, coriander, juniper and licorice. It is wonderfully juniper-forward and balanced. Tanqueray is an assertive style of classic gin that works very well in a classic cocktail such as the 50/50 Martini. This is how the Martini began and was originally called a “dry Martini” at the time because it contained equal parts of gin and dry vermouth.

TANQUERAY LONDON DRY GIN United Kingdom $28.49 2691 With a unique herbal quality and dry finish, this gin is wonderfully juniper- forward with the drying and floral qualities of angelica, citrusy tones of coriander seed and earthy character of licorice root.

50/50 MARTINI 1½ oz (45 ml) Tanqueray London Dry Gin 1½ oz (45 ml) Noilly Prat

Extra Dry Vermouth * 1 dash orange bitters lemon peel, for garnish

In a mixing glass with cubed ice, combine gin, vermouth and bitters. Stir to chill and dilute. Strain into a chilled martini glass. Garnish with a lemon peel expressed over surface of the cocktail.

* Available at BCLIQUOR. SKU: 656876



Vapour infusion is used when gin distillers desire to produce a more delicate style. Bombay Sapphire is the best-known example of a gin that is exclusively vapour- infused, using 10 selectively chosen botanicals such as almond, angelica, cassia, coriander, cubeb pepper, grains of paradise, juniper, lemon, licorice and orris root. Bombay Sapphire is a balanced, classic-style gin with the juniper gracefully supported by all of the other botanicals. The Southside is a cocktail that is simple and complex, needing a gin like Bombay Sapphire to bring it all together. There is cocktail versatility in a gin that embodies balance, allowing it to dance between contemporary and classic cocktails.

BOMBAY SAPPHIRE LONDON DRY GIN United Kingdom $29.49 316844 The delicate complexity from the vapour infusion of 10 botanicals is balanced with juniper slightly at the forefront and supported by bright citrus, a hint of spice and a subtle earthy, floral character in this gin.

SOUTHSIDE 2 oz (60 ml) Bombay Sapphire Gin ¾ oz (22 ml) fresh lemon juice ¾ oz (22 ml) Simple Syrup * 7 mint leaves tip of mint sprig, for garnish In a cocktail shaker with cubed ice, add gin, lemon juice, Simple Syrup and mint leaves. Shake vigorously and fine strain into a chilled Nick & Nora glass. Garnish with tip of a mint sprig.

* 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.



It is common for contemporary gins to use both maceration and vapour infusion to best express the botanicals. Drumshanbo Gunpowder Irish Gin, expertly manages to tie both methods together, choosing a complex array of 12 botanicals; angelica, caraway, cardamom, coriander, grapefruit, gunpowder green tea, juniper, lemon, makrut lime, meadowsweet, orris root and star anise. The citrus and tea are vapour-infused, while the rest are macerated. Delightfully well-balanced, yet botanically loud and aptly named for the classic gunpowder green tea that is at the forefront. Gunpowder green tea is created by rolling each tea leaf into a ball to resemble gunpowder. A gin cocktail should highlight one or more of the botanicals involved, and in the case of the Lime Leaf Sour, the makrut lime, whose leaves are commonly used in South Asian cuisine, is given some worthy attention in this cocktail. One of the strongest impacts in defining the personality of a contemporary gin, is the botanical recipe, so distillers often look for unique botanicals that will help their gin stand out in a competitive market. Sheringham Seaside Gin, a locally produced BC favourite, won Best Contemporary Gin at the 2019 World Gin Awards, a worthy praise for this unique gin expression. Ten botanicals are used in this gin; angelica, cardamom, coriander, juniper, winged kelp, lavender, lemon, orange, orris root and rose petals. The winged kelp gives this gin its subtle savoury character, balanced with pine, citrus, floral notes and thought-provoking spice. The cocktail Seaside Spring

LIME LEAF SOUR 5 lime leaves (save 1 for garnish) 2 x 1-in (2.5 cm) coin of ginger, peeled 1 egg white 2 oz (60 ml) Drumshanbo Gunpowder Irish Gin ¾ oz (22 ml) orgeat (almond syrup) 1 oz (30 ml) lime juice freshly grated cinnamon, for garnish 1 lime leaf, for garnish In a cocktail shaker, muddle 4 lime leaves and ginger then combine egg white, gin, orgeat and lime juice. Shake vigorously and fine strain into a chilled cocktail coupe. Garnish with freshly grated cinnamon and lime leaf.

DRUMSHANBO GUNPOWDER IRISH GIN Ireland $54.99 83028 Contemporary and not confined by tradition, this gin creatively features gunpowder green tea, an explosive trio of bright citrus and exotic spices that support the juniper.

Collins on page 39 highlights the citrus and floral botanicals, and a pinch of salt complements this gin where the forest meets the sea.




The landscape of gin is constantly evolving to reflect the modern desire for unique and interesting flavours without disturbing the established appreciation for the classic, juniper-forward style. A cocktail can easily be altered by just changing the gin you use in either classic or contemporary recipes. Have fun matching the gin with a cocktail that will highlight its botanicals instead of hiding them.

SHERINGHAM SEASIDE GIN BC $49.99 776724 Inspired by the Vancouver Island coast, the juniper in this gin is slightly restrained, revealing fragrant floral and citrus tones, highlighting the savoury umami of winged kelp responsible for the unique coastal character.

SEASIDE SPRING COLLINS 1½ oz (45 ml) Sheringham Seaside Gin ½ oz (15 ml) Rose Simple Syrup * ½ oz (15 ml) fresh lemon juice 1 pinch sea salt 3 oz (90 ml) sparkling elderflower water lemon peel, for garnish In a mixing glass with cubed ice, combine gin, Rose Simple Syrup, lemon juice and salt. Stir to chill and dilute. Strain into a collins glass over cubed ice. Top with sparkling elderflower water. Garnish with lemon peel. * To make Rose Simple Syrup, combine ½ cup (125 ml) sugar with ½ cup (125 ml) boiling water and 2 tsp (10 ml) dried rose petals. Stir to dissolve then strain and transfer to a sealed container and refrigerate for up to 2 weeks.



Lemon Daises

Garden Party Desserts


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.

Avocado Lime Entremets

pairs with Lemon Daises

pairs with Lemon Daises

pairs with Avocado Lime Entremets

ACQUESI ASTI Italy $20.99 712331 This delectable Moscato wine is attractive inside and out. Sweet honey, peaches and lemon zest are a perfect pairing for lemon


NÜTRL VODKA SODA MIX PACK Canada $28.99 161579 12 x 355 ml

Canada $28.99 55379 12 x 355 ml Tempo’s gin soda mix pack features authentic Lemon Mint, Strawberry Lemon, Grapefruit and Mango Peach flavours that are sure to please party guests. Mix and match with a variety of fruit-based desserts.

Nütrl’s 100 calories per 355 ml can mix pack includes Classic Lime, Lemon, Cherry and Strawberry flavours. A no-additive, no- preservatives option for party guests.

treats, pastries and meringue.



for recipes, see index on page 118



pairs with Red Velvet Stacks


STRAWBERRIES Chile $16.99 299404 Strawberries are macerated in Chilean sparkling wine to add a vibrant pop of colour and bubbly, sweet berry flavour to Fresita. It will pair well with garden party cakes and high tea desserts.

pairs with Red Velvet Stacks

SANTERO ASTI Italy $19.99 846337 This sweet Italian Moscato is balanced by bright acidity, enticing flavours of citrus, honey and orchard fruit flavours. Enjoy with fresh fruit, pastries and desserts.

Red Velvet Stacks

pairs with Avocado Lime Entremets


Canada $14.29 42776 6 x 355 ml Premixed, single- serve cans make hosting a breeze with this delicious Bacardi Mojito cocktail featuring all-natural flavours and ingredients, and it’s gluten-free!



for recipes, see index on page 118

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