CD21_LOWRES

CellarDoorthe
Wine and possibilities by Banville & Jones Wine Co.
Issue 21
June 2015 - September 2015
Rosé

Inn at the Forks
––
75 Forks Market Road
204.944.2445
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smithrestaurant.ca
Honest food created
from the diversity
of the lands and
waters of our
great country.

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48
54
22
42
Features
22 Rosé Right Side Up
Sylvia Jansen’s rosé primer will answer all of your questions
about your new favourite summer choice.
42 Summer Kitchen
Mike Jones, Rob Stansel, and Gary Hewitt serve up your
summer food and wine pairings.
48 Benchmark:
An Interview with Rajat Parr
Andrea Eby sits down with master taster, author, and
Sommelier Rajat Parr to discuss Burgundy, winemaking, and
advice for new sommeliers on the rise.
54 La Vie en Rosé from the World’s Best Patios
Banville & Jones’s sommeliers take you around the world to
experience their favourite patio wine experiences.
contents
Cover: Rosé wines (Photo by Ian McCausland)
4 http://banvilleandjones.cornervine.com

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32
35
38
Columns
10 A Message from Tina Jones
14 Ask a Sommelier
18 Banville & Jones and Company
20 Behind the Label
Bokisch Vineyards
30 Gary’s Corner
The Calculus of Taste
32 Trending
The Bizarro Whites
35 Gluggy
Blended Families
38 Chef Profile
Dustin Pajak, Mano a Mano and Brooklynn’s Bistro
52 Cottage Cases
60 Banville & Jones Wine Institute
64 Banville & Jones Wine & Food Events
66 Sidebar
The Original Wine App
68 Culinary Partners
69 Shopping List
70 Top Picks
contents

F R E E D O M
30 years of helping your family grow, preserve and manage prosperity.
NATIONAL BANK FINANCIAL IS AN INDIRECT WHOLLY-OWNED SUBSIDIARY OF NATIONAL BANK OF CANADA WHICH
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OF THE CANADIAN INVESTOR PROTECTION FUND.

Editorial Director
Lisa Muirhead
lisa@poisepublications.com
Editorial Board
Tina Jones, Andrea Eby, Gary Hewitt,
Sylvia Jansen, Mike Muirhead
Graphic Design
Ryan Germain | ryan.germain@gmail.com
Advertising Sales Director
Vanessa Shapiro
vanessa@poisepublications.com
Contributors
Todd Antonation, Matt Benger, Jan de Vlaming,
Andrea Eby, Carol Fletcher, Gary Hewitt, Sylvia Jansen,
Mike Jones, Tina Jones, Megan Kozminski, Jill Kwiatkoski,
Ian McCausland, Tracy McCourt, Saralyn Mehta,
Mike Muirhead, Tammy Mosek, Rob Stansel
Published for Banville & Jones Wine Co.
by Poise Publications Inc.
www.poisepublications.com
For advertising information, please contact
vanessa@poisepublications.com
Banville & Jones Wine Co. is a fine wine boutique in
Winnipeg, Manitoba that specializes in promoting wine
education and lifestyle. Opened by sisters Tina Jones and
Lia Banville in 1999, it is located in a three-storey Tuscan-
inspired facility that houses fine wine and accessories, an
educational facility, and a private function room.
Banville & Jones Wine Co.
1616 St Mary’s Rd.
Winnipeg, MB R2M 3W7
ph. 204-948-9463
www.banvilleandjones.com
Printed in Canada by Transcontinental
CellarDoor
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Ron Paul Garden Centre is proud to announce that they
will be carrying the Never Alone Rose this summer. The
Never Alone Rose was created in partnership with the
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Association to help those who are living with cancer and
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to participate in the Never Alone Rose promotion
because it’s a cause that is dear to him. His sister is a
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For Ray, the rose represents so much more than just a
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a message
from tina jones
Tina Jones
PhotobyPaulineBoldt
TINA’S FAVES
CESARINI SFORZA TRIDENTUM
ROSÉ (PRONOUNCED
CHESSARINI SFORTSA):
This fabulous sparkling wine from
the slopes of Trentino, Italy, is
made by Metodo Classico: the same
method as Champagne. It is 100%
Pinot Noir, and 100% elegant and
delicious. If you cannot remember
the name, just ask for Tina’s
favourite sparkling rosé!
ENJOYING A ROSÉ ON THE
PATIO OF LE VILLAGE IN PARIS
(SEE PAGE 56)
TASTING ROSÉ ON THE PATIO
(OR IN FACT IN ANY ROOM) OF
529 WELLINGTON!
(SEE PAGE 59)
LO NUESTRO ROSÉ
FROM SPAIN:
So delicious and inexpensive, the
perfect wine for a casual dinner.
There is something very special about rosé wines. I confess that I
would drink rosé all year long if I thought people would not look at
me strangely! When I visited southern Spain a few years ago, it was
wonderful to realize that some people do drink rosé all year long
without receiving any strange looks. Pouring a glass for friends on
the patio at home or ordering a lovely rosé in a restaurant conjures a
relaxed, casual attitude and a sense of fun.
When our editorial board discussed the possibility of devoting an
entire issue of The Cellar Door to rosé wines, even the skeptical were
quickly won over. Rosé is a time-honoured wine style. The Spanish
and French have classic examples. Rosé can be made from many
grape varieties and is made the world over. Rosé can be almost white,
almost red, and every shade of pink in between. It can be still or
bubbly, dry or sweet, and almost without exception it is a wine meant
for fun and immediate enjoyment at a modest price.
So join us for an exploration of this unique style. In this issue, we
recall for you some of our favourite patio rosé experiences around
the world, and Sylvia Jansen untangles the many ways to get to
rosé. Elsewhere in this issue, Gary Hewitt takes a close look at the
calculus of taste; Rob Stansel explores the trend of orange wines;
Tracy McCourt uncovers affordable blends; and Andrea Eby talks to
world-famous Sommelier Rajat Parr. So, open a bottle of rosé from
Banville & Jones, put your feet up on the patio, and enjoy every page!
Cheers!

Available exclusively at Banville & Jones Wine Co.
Banvilleandjones.com | 204.948.9463
Tolaini Estates 2010 Al Passo
Buy 5 bottles and
receive the 6th for a toonie.
Offer valid until September 1, 2015, or while supplies last.
PhotobyJayMitchosky

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What are your red, white, and
sparkling wine picks for drinking on
my deck this summer?
—Ellie Mattei
Dear Ellie,
As Manitobans, I think we take more
joy in the first days of summer than
anything else all year. A big part of
that is enjoying that first glass of wine
on the deck after work or to start off
the weekend. I like to have some go-
to summer sippers on hand at all
times, because you never know when
someone will pop in.
Whatbetterwaytocelebratesurviving
another Winnipeg winter than to
pop open some bubbly in the sun?
My two new favorites are Provenza
CàMaiol Sebastian Brut and Brut
Rosado (rosé) ($19.99 each). These
are great value bubbles from Italy,
and the bottles look fantastic!
For red wine, I like to keep
lighter varietals like Pinot Noir or
Tempranillo around. Aragonesas’s
Don Ramon Tempranillo/Grenache
($12.99), slightly chilled, is great for
sipping on a hot day, and Falernia
Pinot Noir ($24.99) is always a
crowd pleaser. One wine that is
always in my cellar is Hindsight
Cabernet Sauvignon ($35.99), perfect
for BBQ steak.
As for whites, if I gave you my list
of favourites, it would go on and
on (and on), so I will give you the
highlight reel. You will never find
my fridge without a bottle of Bon
Courage Unwooded Chardonnay
($16.99), Blue Mountain Pinot Gris
($26.99), or Terlan Terlaner (26.99).
Cheers to another summer on the
deck!
—Saralyn Mehta
Do you have an opinion about what
is the best inexpensive red wine-
pouring aerator?
—Joel Trenaman
Dear Joel,
After spending a bit of time cooped up
in a bottle, some wines need to get air
flowing through them so they reach
their full potential. By speeding up
a wine’s exposure to oxygen, we are
able to open up the aromas, improve
flavours, and soften harsh tannins,
which can result in a smoother finish.
One way of aerating is with a
decanter, and you don’t have to spend
a lot of money to get a great one to
do the trick. However, if you don't
have the hour or more it can take to
decant, then a wine aerator is a great
alternative—it accelerates the process
and your wine can be ready to drink
seconds after opening the bottle. The
Vacu Vin Wine Aerator ($9.99) is a
great option, and the price is hard to
beat. It attaches directly to the bottle,
making it very easy to use and cleans
up nicely when you are done.
—Tracy McCourt
Are there some wines that should
never be chilled and others that
should always be chilled?
—Aaron Hannem
Dear Aaron,
If we go by the book, then Champagne
should be served at 9 degrees, and
Shiraz at 18 degrees,and all other wines
at some varying degree in between (and
there are umpteen websites to tell you
EXACTLY what that temperature is!).
However, my main concern when I am
served wine is this: whites (and sweeter
wines) are generally served too cold
and reds are too warm.
White wines and sweeter wines are
served best around 8 degrees, as
aromatics are dulled by over chilling
(your standard fridge temp is about
3 to 5 °C), and the concept of “room
temperature” was established at a
time when central heating wasn’t even
conceived of—leaving you at a coolish
15 to 18°C. My suggestion is to take
your white and sweet wines out of
the fridge a good half hour before
consumption—this will make sure
your aromas are singing.
You can put your heavy reds (Cabernet,
Malbec, Shiraz) in the fridge for about
20 minutes before popping the cork
and your lighter reds (Pinot Noir,
Gamay, Tempranillo) in for about 30
minutes. Especially in New World reds,
this will calm down the alcohol and
make the wines more balanced. Ports
can also benefit from a quick cool
down like you would a red.
As for Champagne—that one is directly
out of the fridge for me!
—Mike Muirhead
IF YOU HAVE A QUESTION FOR
OUR SOMMELIERS, EMAIL US AT
WINE@BANVILLEANDJONES.COM,
OR FIND US ON FACEBOOK AND
TWITTER @BANVILLEJONES
ask a sommelier

Winnipeggers Paul and Shirley Martens first visited South Africa in 1996. Thus began a love of the South
African people, culture, and their imminently drinkable wines! They formed Blend Imports and return
each year to explore South Africa’s boutique and family-focused wineries, bringing the most interesting and
affordable wines back to Manitoba to share with you.
This collection of dry, crisp, and complex rosés showcases the diversity of South Africa’s offerings. Included
in this group of rosés are two sparkling wines made in the traditional French Method (called Méthode Cap
Classique in South Africa), in which the wines go through two separate fermentations in the bottle, as well
as Fair Trade and organic options.
Pour unto others as you would have them pour unto you.
blendimports.com
 DeBos 47 Varietal Rosé ($21.99)
This Fair Trade certified rosé is made from 47
different varieties of grapes. That’s right…47
varieties. On the nose, you will experience wild
strawberry and cranberry notes to compliment
the long, fruit-packed persistent finish. Serve
chilled on the patio with a light meal or
canapés to experience perfection.
 Sutherland Grenache
Rosé ($18.99)
Dry and deliciously refreshing,
this perfect summer sipper is both
delicate and complex, with a full
range of berries and red fruits on
the palate: cranberries, cherries,
strawberries, and pomegranates.
 Simonsig Kaapse
Vonkel Brut Rosé
($26.99)
This finely balanced
Kaapse Vonkel (“Cape
Sparkle”) is made from
Pinot Noir and Pinotage
grapes in the traditional
Méthode Cap Classique.
You will experience
delicate floral aromas
on the nose with
layers of yellow
apples, citrus, and
red berries. The
delicate mousse
compliments the
clean, lingering
dry finish on the
palate.
 LAM Syrah Rosé
($21.99)
Don’t be fooled by the
delicate onion skin pink
shade of this rosé: the
palate on this organically
grown wine shows
big, clean acid that is
softened by aging in
old oak casks with
hints of strawberries
and Syrah spice.
More vinous
than fruity, with
a delicious dry
savoury close.
Made by a
“young gun,” this
is a niche wine.
ˆ Bon Courage Jacques Bruére
Cap Classique Cuvée Rosé Brut
($29.99)
This elegant Méthode Cap Classique is made
of a traditional blend of Pinot Noir and
Chardonnay grapes. The nice full palate
has tones of red berries and caramel
with raspberry and lemon on the nose.
It raises the bar with silky mousse
and a persistent, savoury-dry
conclusion.

In its 20 years, Genuwine Cellars has grown its
international reputation for residential and commercial
custom wine cellars. Its commercial cellars are featured
in the storied Knickerbocker Hotel in Times Square,
the Mission Hill Tasting Salon in the Okanagan, and
the ever-popular Wasabi Sabi here in Winnipeg. They
have also built and designed custom cellars for luxury
homes in New York, London, Beijing, as well as many
contemporary custom homes right here in Manitoba.
Genuwine Cellars is a boutique design and build firm
that has aligned itself with forward-thinking architects,
designers, and home builders around the world. Among
their best relationships is the one they have enjoyed with
Maric Homes over the past decade. Both companies
are owned by Manitoba families with deep roots in the
local building and design community.
“Genuwine and Maric share so many of the same great
qualities,” says Genuwine CEO Robb Denomme, “a
passion for creativity; a drive to innovate; and a desire
to be the best at what we do.”
At one time, building a wine cellar in your home was
considered a luxury few could aspire to. That is no
longer the case, and more homeowners, including those
DESIGN SYNERGY:
GENUWINE CELLARS AND MARIC HOMES
specialadvertisingsection

in Manitoba, are integrating Genuwine wine cellars and
displays into their future building plans.
“To us, wine cellars are a personal expression of a
client’s passion and lifestyle,“ explains Caroline Maric.
“Just like wine itself, wine cellars have a distinct style,
body, and flavour that showcases and features a
distinctive and creative environment within a beautiful
home environment.”
Setting the benchmarks in their respective fields, Maric
Homes and Genuwine Cellars have set an exceedingly
high standard for craftsmanship and attention to detail.
Both companies approach their custom builds with the
same philosophy: pairing in-house custom design-build
planning with unparalleled client service.
“Our clients are involved at every step of the build with
our in-house architectural team, interior design team,
and site crews,” explains Maric. “By making the client
an important part of the build process, we create living
spaces that are completely unique to the client, but still
have that Maric touch.”
Once a homeowner has expressed interest in adding
a wine display to their custom home—anything from a
wine feature to a fully climate-controlled wine cellar—
Maric will contact Genuwine Cellars to consult on the
best way to fold the client’s idea into the design and
architecture of the home. Genuwine has developed a
wide range of custom styles, from classic traditional to
modern contemporary. Their design and build teams
work with a range of materials, including glass, metal
and wood, to find the right fit for their client’s practical
and aesthetic needs.
A wine cellar represents a significant investment in
advance of another significant investment—a fine wine
collection. Genuwine works directly with their clients
to create perfect spaces, all dedicated to the proper
storage (and optimal display) of wine. In addition,
Genuwine Cellars offers a host of luxury enhancements,
including custom humidors, Scotch Whisky displays,
and even full-on tasting rooms.
“We work with clients, designers, and home builders
all over the world,” says Denomme, ”and Maric
stands right up there with them all. From the client’s
perspective, the process is seamless, and the result is a
world-class wine cellar tailored for a world-class custom
built home.”
SPOTLIGHT ON DESIGN: 28 Waterstone Drive, South Pointe
Design profile
Custom glass-enclosed, climate-controlled wine cabinet:
• Acrylic backing with lighting halo (LED)
• Brushed aluminum horizontal bottle displays
• 50-bottle main floor display
Design profile
Custom wine feature and bar:
• Mosaic oak panels with custom whitewash
• Brushed aluminum horizontal bottle displays
• Custom white oak bar and millwork with stainless steel insets

banville & jones and company
Friends of Banville & Jones: 1. Sean Connery loves Tolaini’s Picconero! 2. Kate Holden, Scott Holden, Domer Rafael, Christopher Sprague of
the Canadian Association of Professional Sommeliers; 3. The three finalists at Canada’s Best Sommelier Competition: Steven Robinson, Atelier
Restaurant, (Ottawa); winner Elyse Lambert, Maison Boulud, Ritz Carlton (Montreal); Carl Villeneuve Lepage, Toqué! (Montreal); 4. David and
Allison Aitken at a Wine & Cheese event. 5. Tammy Mosek, Keith Hargrove of Hindsight Wines, and Jill Kwiatkoski of Banville & Jones; 6. Andrea
Eby, Gaja Gaia and Federico Bonato in Italy.
1
2
3 4
65

www.banvilleandjones.com 19
Friends of Banville & Jones: 7. Tina Jones, Ian Harris, Chief Executive of
the WSET, and Sylvia Jansen at the WSET Diploma graduation ceremony;
8. Michelle McCarthy, President of CAPS with Gary Hewitt, President of
the Manitoba Chapter of CAPS; 9. Jill Kwiatkoski with Elyse Egan Perry,
Liz Bokisch, and Jennifer Daniel of Bokisch Vineyards in Lodi California;
10. Philippe Zinck of Domaine Zinck in Alsace, France, with Sylvia
Jansen; 11. Andrea Eby with Giacomo Fenocchio, Barolo, Italy; 12. Jill
Kwiatkoski; Horacio Fuentes, Ventisquero Winery; Daniel Richard,
Tandem Wine Selections/Vini-Quatro; Kim Antonation, wine rep for
Tandem Wine Selections.
10
11
7
8
9
12

behind the label:
bokisch vineyards
By Jill Kwiatkoski, Sommelier (CAPS)
Lodi, California is definitely not the first wine region most
people think of when talking about California. However,
Lodi is a place where everyone knows your name,
where winemakers are friends and help each other in a
neighbourly way, and where the weather is so ideal that
you can just smell the perfect grapes basking in the sun. It
is also the destination to consider if you want to experience
a fine little Spanish experiment gaining great success on
North American soil. If that is what you are looking for,
Bokisch Vineyards in little Lodi, California, is exactly what
you should think of!
In 1995, Markus and Liz Bokisch bought their first
vineyard property in Lodi and launched their outstanding
production of Spanish grape varieties. This husband and
wife duo decided to tackle Spanish grape varieties, and
they are now producing some of the most interesting wines
coming out of the Golden State.
It is no surprise that Markus Bokisch, who embodies family
and cultural heritage, embraced his maternal Catalonian
Spanish culture as part of his career. Markus spent every
summer of his childhood in Spain, surrounded by the
bounty of the Catalonian countryside and sipping vino at
the family dinner table (as you do when you are European).
He studied viticulture in California at UC Davis, where he
was fortunate to meet his future partner and wife, Liz.
Markus and Liz moved to Spain to work in the Spanish
wine industry, and when they eventually moved back to
California to buy their own vineyard, they brought Spain
back with them.
Liz and Markus have carved out a truly unique niche in
the California wine scene. California is famously known
for producing big, bold Cabernet Sauvignon or old-vine
Zinfandel; however, over the last 25 years, the production
of Spanish grape varieties has soared, and Lodi, California,
is the mecca for producing these Spanish grape varieties.
Considering California’s viticulture was founded by Spanish
missionaries in the 18th century, it is wonderful to see the
Bokisch family not only honouring the history of California,
but also their own family history, and producing award-
winning wines no less. Their project focuses on tradition:
traditional flavours and traditional grape varieties that
thrive in the Lodi sunshine and soil.
Banville & Jones is proud to carry six wines from the
Bokisch Vineyards portfolio—three crisp, mouthwatering,
vibrant whites (Garnacha Blanca, Verdelho, and Albariño)
and three luscious, rich, elegant reds (Graciano, Monastrell,
and Tempranillo).
The Bokisch team takes great care in farming their vineyards
sustainably. Bokisch is Certified Green & Sustainable by the
Lodi Rules of Sustainable Winegrowing, and they are active
in promoting the use of solar energy to fuel vineyard practices.
Along with assistant winemaker Elyse Perry and Wine Club
& Tasting Room Manager Jennifer Daniel, Markus and Liz
are entering a new frontier at Bokisch Vineyards. In 2014,
they opened their new winery, and their beautiful new tasting
room is opening its doors in 2015. When visiting California’s
wine regions, take the time to visit the quaint town of Lodi,
and treat yourself to the taste of Spain that Bokisch has carved
out in its little corner of heaven. Siempre, perfecto! Salud! 

rosé right
side up
It is a cool glass on a hot afternoon. It is perfectly
food-friendly. It has some of the character of red wine,
but the lively acidity of a white. It is a stylish drink
in fashionable bars throughout the French Riviera and
Spain. Yes, this is rosé wine.
It is an almost universal truth that wherever wine
is made, rosé is somewhere in the mix. Most of the
world’s rosés are dry wines. Provence, France, known
for its upscale restaurants, trendy bars, and beautiful
scenery, is arguably rosé’s most hallowed ground. Red
wine grapes such as Grenache, Syrah, and Cinsault
are dressed in a light frame here to delight rosé lovers.
But there is no single grape variety used to make rosé:
elsewhere in France, and in fact everywhere, the local
red variety rules for rosé.
Making Rosé
Start with red. Almost every red grape variety used for
wine is red on the outside and colourless on the inside.
The skin can be macerated (mashed together) with the
juice for a long time, to produce red wine; or for no
time, to produce juice without colour; or for a short
time, to produce rosé.
Make it a Skins Game. There are three basic ways
to make rosé: drawing-off (saignée, from the French,
meaning ”to bleed”), direct pressing, and blending.
Themostcommonrosémethodisdrawing-off. Redgrapes
are de-stemmed, crushed, and sent to a tank. The juice
begins to colour (this might take two hours, overnight, or
a couple of days), and is then drawn off the skins. The
pink juice is then fermented as though it is a white wine.
Sometimes drawing-off can be used in red winemaking,
where some of the juice is bled off (saignée). The resulting
red wine is richer and bolder, and the leftover pink juice
is fermented into rosé. This is a winning formula for both
red and rosé wine lovers.
By Sylvia Jansen,
AIWS, Sommelier, CWS

My American Cousin:
White Zinfandel
“White” Zinfandel, as a grape, does not exist. However,
WhiteZinfandel,theroséwine,isagianteconomicreality.
In the early 1970s, California had a lot of Zinfandel
vines, and there was stiff competition to make good
red Zinfandel. Bob Trinchero of Sutter Home decided
at one point to draw off (saignée) to produce a bigger,
more expressive red wine. With the almost clear juice
he had drawn off, he made an Oeil de Perdrix (a name
used for very pale rosés, especially in Switzerland), but
also labelled it “White Zinfandel,” because authorities
said it needed an English name. In the next
vintage, his rosé did not ferment all the way
to dryness and Sutter Home sold it as a
slightly sweet rosé—and White Zinfandel,
as we know it, was born. White Zinfandel
is lower alcohol and quite sweet compared
to the dry style typical of European
rosés; but the California native retains a
huge following, to the tune of more than
15 million cases each year.
Rosé wines are a building trend
worldwide, with consumption in the
Manitoba market increasing even faster.
It is no wonder: rosé is perfectly suited
to international cuisines and the simple
pleasures of informal entertaining. And a
hot summer calls for something cool in
the glass.
Shades of Rosé
The broad range of grape varieties used in producing
rosés, paired with how much they have drawn out
of their skins, lend to a broad palette of colours—
from lightest rose to salmon to a deep ruby—and an
impressive range of complexities and flavours. Here is
a starter kit for the new rosé lover!
Pale
Château Angueiroun 2013 Reserve Cuvée Virginie,
Provence AC, France ($26.99): This pale rosé is delicate
and dry, with elegant berry and floral notes. A
perfect choice for a summer
afternoon salad with greens, goat
cheese, and watermelon.
Caves de Lugny nv Crémant
de Bourgogne AC, France
($22.99): Beautifully pale and
delicate in colour, matched by
gorgeous aroma and flavours
of strawberries and bread. A
lively, clean Crémant rosé for
any celebration!
Pale/Medium
Innocent bystander nv
Moscato, Victoria, Australia
($11.99, 375 ml): From
the dark side of the Muscat
variety! As a very old grape
Freshly harvested red grapes can
also be put directly into a grape
presser, and pressed until the colour
intensity of the juice is just right.
Finally, a rosé can be made by
blending a small amount of red
wine with white wine to the desired
colour and style (however, with
the exception of Champagne, this
method is illegal in the European
Union.)
Most rosés are fermented to
dryness, then clarified and bottled
right away. The object is to offer up
rosé as a young, fresh, lively wine:
rosés are generally not intended for
long ageing.
CONTROLLED TEMPERATURE
WHITES
"BLANCS DE NOIR"
ROSÉS
FROM PRESSING
ROSÉS
FOR MACERATION
REDS
YOUNG
REDS
FOR AGING
FERMENTATION
ELIMINATIONSKINS
PULP
SKINS
VAT OR
BARREL
(JUICE)
PRESS
(JUICE + SKINS)
VAT
(JUICE + SKINS)
MACERATION
TIME-DEVATTING
MACERATION
Source:VinsdeProvence(www.vinsdeprovence.com)

variety, Moscato (which the French call
Muscat) can be colourless, making for
white wine, or can be tinged with colour.
Innocent bystander makes this “black
Muscat” into a pretty pink, slightly
sparkling rosé, with grapey sweetness and
a likeable personality. Think you are too
old for sweetness in wine? Try this with
spicy Thai food!
Medium
Provenza CàMaiol 2013
Chiaretto Classico Garda
DOP, Italy ($18.99): The
Garda Chiaretto, often
referred to as a “one-
night” wine for the length
of time the grape skins sit with the juice,
is made from the red varieties Groppello,
Marzemino, Sangiovese and
Barbera. A lovely shade of rosé,
beautiful aromatic and lively
acidity balance the fruit. This
winemarriesbeautifullywithan
Italian appetizer of prosciutto
and melon, and a wide range
of fish, pork or cheese-based
main courses. It is hard to
make a food-paring mistake
with Chiaretto.
Pulenta 2013 La Flor Malbec
Rosé Mendoza, Argentina ($15.99): This
Malbec Rosé is soft pink, with a delicate
balance of red fruits, good acidity, and
light body. Grill some sausages or burgers,
pour a glass of La Flor rosé
and enjoy.
Dark
Santa Venere 2013 Gaglioppo Rosato
Ciró DOC, Italy ($18.99): An unusual
rosé, produced from organically grown
Gaglioppo grapes in the southern Italian
region of Calabria, this wine shows a
red fruit, cherry core with a lovely floral
edge. Set out a generous antipasti tray on
a hot day, pour a glass, and enjoy!
Charles Melton 2014 Rose of Virginia
Rosé Barossa Valley, Australia ($27.99):
This dark, predominantly Grenache-
based rosé offers great flavour intensity,
with rich, ripe berry tones and a slightly
off-dry finish. A dinner with a bit of
spice kick will be perfect with this wine.
ROSY BUBBLES: ROSÉ CHAMPAGNE
Champagne is the exception to the no-blending rule in the European
Union. Adding a small amount of red wine to the white blend before
the all-important second fermentation in the bottle produces most
rosé Champagne. The producer must pre-select good quality black
grapes (Pinot Noir and Meunier are the reds allowed in Champagne).
This red fruit must be pressed, fermented, and matured separately,
and the winemaker needs to ensure that the colour is just right (the
yeast of the second fermentation drains some colour, so predicting
the end colour is part of the game). These factors mean that rosé
Champagnes are produced in smaller quantities and are usually
more expensive.
The result? Rosé Champagne at its best shows rich orchard fruit
and citrus zest, layered by biscuit, brioche, and toast with honey,
with added structure and red berry quality, all knitted together by
heavenly bubbles. There are more than a few Champagne lovers who
are truly devoted to rosé Champagne.

Know your Rosé
TRUE
1. Provence, France
takes its rosés
very seriously.
The village of
Vidauban, Provence,
France is home to
the world’s only
Centre for Rosé
Research.
2. Rosés have
multiple personalities.
Rosés are also called Oeil
de Perdrix (French for
“eye of the partridge”);
rosado (Spanish); rosato
(Italian); blush (USA);
Vin Gris (grey wine,
a pale rosé).
3. Rosé is for the here and now.
Rosé does not generally
cellar well, so you
should drink
it within 12 months
of purchasing it.
It is one wine that
is better fresh!
4. Rosé wines are healthy.
Rosés have some of the pigment
from red grape skins, with the
reputed benefit of red
wine’s antioxidant
qualities.
FALSE
1. Rosé is gaining
popularity, but still
lags behind traditional
whites and reds in the
Old World.
In France, rosé wines
outsell whites.
2. All pink wine
is sweet.
Most rosé is dry, but American
White Zinfandel contains
almost seven times as much
residual sugar as French
Provençal rosé.
3. Rosé wines are
relatively new
to the market.
In the beginning,
there was rosé: it
is believed to be
the first type of
wine produced, all
the way back in 7,000 BCE.
4. Rosé wines are hard to pair
with food.
The fact that rosés share
characteristics of both
white and red wines make
them very versatile—the
lighter versions are great
with lighter fare; the
fuller-bodied wines are
great with BBQ; and
most are very good with hard-to-pair
spicy foods.

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F
or more than a decade, people
have been enhancing their
appearance through services
offered at the Ziesmann
Cosmetic Clinic. Opened in 2004, the
clinic specializes in both surgical and non-
surgical procedures designed to help its
clients look and feel the way they want.
For many, feeling great includes toning
areas of the body that remain soft or
saggy regardless of healthy eating
habits and exercise. The Ziesmann
Clinic has recently introduced two new
procedures to its services — VelaShape™
and UltraShape® — enabling clients to
have their thighs, tummy or underarms
contoured quickly and easily. The best
part? The procedures are non invasive
with zero recovery time. “You could go to
lunch, have the procedure and go back to
work,” says Francesco Colosimo, territory
manager of Syneron Candela, the supplier
of VelaShape™ and UltraShape®.
So how do they work?
VelaShape™ combines Bi-Polar
Radiofrequency (RF) and infrared light
energy with vacuum and mechanical
massage. The skin is smoothed out with
vacuum and massage rollers, which
facilitates the efficiency of the machine’s
heat energy. The heat causes fat cells to
rupture, stimulates collagen and reduces
cellulite, giving the skin a smoother,
firmer appearance.
“VelaShape™ works on the fat between
the muscle and skin, which is the hardest
to get rid of with diet and exercise,” says
Colosimo. “Eighty percent of patients see
noticeable effects immediately.”
UltraShape® destroys fat cells by
emitting sound waves of ultrasonic
energy. While VelaShape™ tightens the
skin, UltraShape® is aimed at reducing
circumference, by removing fat in a non-
invasive way. UltraShape® can be used
on the abdomen, thighs and buttocks.
A Toned Tummy...
on YOUR LUNCH BREAK
By Courtney Tait

BEFORE
AFTER
For maximum results, the two procedures
may be used on the same area of
the body.
“The response time of these procedures
is faster than with any other technology
on the market,” says Colosimo. “Clients
are very happy with the results.”
Both VelaShape™ and UltraShape®
are Health Canada and FDA approved
and used worldwide. In Manitoba, the
machines are currently exclusive to the
Ziesmann Clinic, which is at the forefront
of testing and adopting new technologies
that increase its clients’ satisfaction
and experience.
“We make sure the treatments we are
going to provide will meet our clients’
expectations,” says Dr. Ziesmann. “We
want to ensure people feel happy with
the results.” He points to the example of
a recent client, a retired surgeon who had
the UltraShape® treatment. “He wanted
a couple inches off his waist and he was
ecstatic with the way it turned out.”
In 2014, the Ziesmann Clinic moved to
a larger location to accommodate its
growing clientele. The welcoming setting
features plush chairs, greenery, artwork,
magazines and exceptional service from
its team of RNs, aestheticians and laser
technicians. “We help people feel as
relaxed as possible,” says Dr. Ziesmann.
While VelaShape™ and UltraShape® are
not suitable for those seeking dramatic
weight loss, they are very effective for
people looking to tighten excess skin
following weight loss or pregnancy.
“For people who want contouring done,
but don’t want an invasive surgery,
VelaShape™ and UltraShape® are
excellent options,” says Dr. Ziesmann.
“There is no risk and no downtime.”
Dr. Manfred Ziesmann Cosmetic Clinic
560-201 Portage Ave Winnipeg
204.942.5070
info@ziesmanncosmetic.com
www.ziesmanncosmetic.com

THE CALCULUS
OF TASTE
Premise: Pierre and Marie are wine
lovers. Pierre sits on a westbound train
moving at a constant 96 km/h that left
Winnipeg at 2:00 pm. Marie sits on an
eastbound train travelling at a constant
88 km/h that left Brandon at 1:45 pm.
At the precise moment that the trains
pass each other, each wine lover sips
a glass of wine, poured from identical
bottles of chilled Provence rosé.
Question: Does the wine taste the
same?
The answer depends on a huge number
of variables each in flux over wide-
ranging variables. It is reminiscent
of calculus, the mathematical study
of change. The variables interplay to
create a unique destiny for each bottle
of wine. From the time a sealed bottle is
packed in a carton, then on a shipping
pallet and settled on a retail shelf,
until the time it reaches your glass, it
experiences differences of exposure
to temperature, light, humidity, and
vibration. The variations accumulate in
cellared wines, magnifying differences.
Only when we open the wine is the
equation complete.
Time as a variable: Wine is not inert—
itisachemicalsoup(apositiveculinary
metaphor) in which the ingredients
perpetually react with one another.
Fruit flavours mature; pigments and
tannins combine to mute colours and
soften tannins; youth gives way to
age. A wine opened today may taste
remarkably different to a similar one
opened only a few weeks ago. The
effect of time may be gradual or jump
in discrete steps. Time also refers to
the moment of opening, how long the
wine sits in the glass, how long you
hold the wine in your mouth, and
even the time of day.
Environmental (contextual) variables:
Environmental impact is greatest
and most manageable during service.
Wine temperature, glass geometry, fill
level, and the swirling exposure to air
affect wine expression, even as room
temperature, lighting, humidity, and
ambient smells affect our perception.
Chilled wines have fresher fruit, but
tannins may seem harsher; room-
temperature wines may seem rounder
and more complex. Humidity may
affect our perception of aroma and
flavour because our detection of
aromatic molecules depends upon
moisture to mediate interaction with
our smell centre. Biodynamics further
suggests that the cosmos modulates
wine taste through the impact of the
lunar cycles.
Physiological variables: Each of us has
a unique sensory toolbox to detect
aroma and flavour, but some days
the tools are a little sharper. Our taste
perception depends upon input from
our senses. When alert and healthy,
we gather lots of sensory information;
when tired or ill, we miss chunks of
data. In addition, our senses are not
constant and, with repeated exposure,
become adapted to aromas and
flavours so that we perceive them as
less intense. Furthermore, the order of
tasting affects our perception of each
succeeding wine, and a wine paired
with food will taste different.
Psychological variables: Is your mood
good or surly? Are you alone or with
company—friends or strangers? Is
there a distracting noise or soothing
music? Are you tasting on location—
say, tippling a Provence rosé with
your paramour while overlooking
the French Riviera? Do you have
expectations based on who brought
the wine to the party, or the wine’s cost,
label, or reputation?
Considering even these few variables,
it is remarkable that two bottles of
a given wine taste somewhat the
same! The calculus of taste reminds
us to focus on the uniqueness of
each tasting experience, no matter
how good, bad, or indifferent. Our
awareness of the innumerable factors
contributing to a tasting moment can
breed tolerance for minor differences,
because we recognize that the wine,
the environment, or we, ourselves, are
variables in the equation. Importantly,
we can also apply the concept to the
opinions of wine critics who taste from
a bottle with a given provenance, at a
specific time, in a certain environment,
under a phase of the moon—and who
knows how they were feeling that day?
What about Pierre and Marie, our
travelling wine lovers? Doubtless, the
chilled rosés taste different, but does
it matter if each finds great pleasure in
the wine? 
gary’s corner
By Gary Hewitt, MSc, CWE, SGD, AIWS
PhotobyIanMcCausland
"THE CALCULUS OF TASTE
REMINDS US TO FOCUS ON THE
UNIQUENESS OF EACH TASTING
EXPERIENCE, NO MATTER HOW
GOOD, BAD, OR INDIFFERENT."

Celebrating your success is well deserved but
in business, it’s never a time to stand still. New
opportunities await and bold moves make the
difference between one good year and a long-term
trend of profit and growth. With the right blend of
services, experience and thought leadership, MNP’s
business professionals will help position you to
seize new opportunities and keep them flowing.
Contact Andrew Stibbard, CA, Regional
Managing Partner at 204.788.6097
or andrew.stibbard@mnp.ca
A TOAST TO YOUR LATEST SUCCESS.
Where do you go from here?

What is white wine supposed to look
like, anyway?
If you think the answer to this
question is obvious, consider this:
Somms, vintners, wine critics, and
other professional tasters use just
about every colourful adjective save
“white” to describe what they see in
the glass: gold and yellow, sure, but
phrases like “pale straw with green-
ish inflections” aren’t uncommon.
At a recent tasting led by biodynamic
guru David Scholefield (hosted by
our friends at Smith at the Inn at
the Forks), a discussion emerged
about terroir, loyalty to the season,
and the shift towards natural, non-
interventionist winemaking methods.
Whereas highly modern winemaking
seeks to create clear, bright wines with
luminous colours (purple, ruby, gold,
etc.), natural winemakers care very
little about clarity. Instead, they let the
harvested fruit ferment and develop
(and change colour) as it did before
the advent of modern technology:
in contact with oxygen, at whatever
temperature the atmosphere happens
to be on a given day, with all the
microbes and critters and other living
stuff you can’t see that are lurking in
the vats and barrels. Unmoored from
all the temperature-controlling, juice-
handling gadgets, the naturalists are
altering our assumptions about what
colours in the glass tell us. As a result,
“the differences between red and
white wines,” Scholefield said, “are
increasingly blurred.”
Two weeks earlier, my wife and I had
the opportunity to dine at SPQR in
San Francisco. After a few minutes
salivating over the all-Italian wine list,
chock full of rare, back-road, never-
heard-of-that-grape-before wines, I
realized something: I was on a date.
Oops. So I put the wine list down
and asked our server to bring out a
few whites to start. “How about an
orange wine?” she replied. My heart
skipped a beat.
You see, I’d never had an orange wine
before, but I’d heard the murmurs
and whispers. I’d heard that in Friuli,
northeastern Italy, a fellow named
Josko Gravner learned the Georgian
method of putting “white” grapes,
skins and all, in clay fermenters called
qvevri, which are buried in the ground
while the wines macerate and ferment
for as long as the wild yeasts can find
sweet sugars to eat. And I’d heard that
his Slovenian neighbours tasted these
wines, and decided to imitate them.
The Georgians heard about this, and
reminded everyone that they’d been
producing these amber-hued oddities
for thousands of years.
I’d also heard that the hotshot Somms
of New York and London were
travelling far and wide to find them.
The glass that our hotshot Somm
presented to us was certainly a curious
little creature. In the glass, it looked a
hazy, cloudy shade of mellow yellow
with a little flicker of what crayon
enthusiasts might call “alloy orange.”
On the palate, it was a punch of
utterly unique flavours and textures
I’d never before encountered: tangy
apple-skin, quince and bitter-herb
notes wrapped in a swirl of chewy
tannin and chalky acidity. The colour
of this wine, however you might have
described it, was the least interesting
thing about it.
To make an orange wine, you treat
white grapes as you would red ones:
instead of removing the skins from
the juice after pressing, you just let
’em mingle for a while. And all that
mingling—whether for a few hours
or a few weeks—is the magic. The
colours that emerge in the finished
wine aren't so much “orange” as a
spectrum of gold-copper-tawny-pink
that defy simple categorization. The
bizarro whites are the product of
GeorgeCostanza’sgreatphilosophical
insight to simply “do the opposite”
of what (in this case, modern)
convention dictates.
And the orange wine enthusiasts
aren’t just anti-modern. Sometimes,
they are downright metaphysical:
tirades against acidification and
micro-oxygenation go hand-in-hand
with tasting notes that read like verse
by William Blake. And did those roots
of ancient vine, sneak terroir into this
wine?
Maybe they did, and maybe they
didn’t. But if, as David Scholefield
suggests, terroir is all about the “stuff
you can't see,” then perhaps we
should just close our eyes and let our
palates do the work: red, white, pink
or orange, if it tastes good—or even
better, if it tastes like somewhere—
then colour is truly the least of our
concerns. 
The Bizarro Whites:
Orange and Other Shades of Delicious
trending
By Rob Stansel, Sommelier (CAPS)
Tasting traditional amber wine at the Alaverdy Monastery
in the Republic of Georgia (photo by Lisa Muirhead)

RBC Dominion Securities Inc.* and Royal Bank of Canada are separate corporate entities which are affiliated. *Member-Canadian Investor Protection Fund. RBC Dominion Securities Inc. is a member company of RBC Wealth
Management, a business segment of Royal Bank ofCanada. ®Registered trademarks of Royal Bank ofCanada. Used under licence. © 2015. RBCDominion Securities Inc. All rights reserved. 15_90783_NT6_002
RBC Dominion Securities Inc.
Jon Holeman & associates
Private WealtH management
of rBc Dominion securities
Telephone: 204-982-2622
Website: www.rbcds.com/jon.holeman

Love Where
You Live...
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The Store for Organized Living.

Blends are presently gaining popularity in our market—
people can’t get enough of the bold red blends coming
out of places like California. This may seem like a new
trend, but we have been filling our glasses and enjoying
blends from all over the world for as long as wine has been
around; we just haven’t always known it.
Names like Châteauneuf-du-Pape, certain spots in
Bordeaux, and Priorat can make a wine collector’s pulse
race. Not only are wines from these places iconic, they
are from areas that have historically produced wines
that are blends. In the Southern Rhône Valley’s famed
Châteauneuf-du-Pape, up to 13 different grape varieties
can be used in the pursuit of the perfect wine, and both
red and white varieties are game. On Bordeaux’s left bank,
we often see a combination of three grapes in the red
wines: Cabernet Sauvignon lends power and body, Merlot
contributes plush roundness, and Cabernet Franc adds to
the wine’s colour and aromas. Then there is Priorat, one of
only two DOQ regions in Spain (a DOQ has the highest
quality designation according to the country’s wine laws).
The rich reds here favour Garnacha from old-bush vines
as the primary element and are backed up by Carignan
and often Cabernet Sauvignon, Merlot, or Syrah. Intense
and savoury, wines from Priorat often come with a hefty
price tag.
There is a lot of skill involved in blending wines in these
areas, especially if you consider that the types of grapes
and the quantities winemakers can use are pre-determined
by the very strict wine laws in the European Union.
Winemakers rely on good weather to give them the right
amount of quality fruit, and from there they must strive to
put their own stamp on a classic while keeping with the
history of the region and the blend.
Some wine lovers in North America still hold the belief
that blends are somehow inferior. This notion is in part
because New World wines (the United States, Canada,
Australia, Chile, South Africa) often are labelled by grape
variety, whereas Old World wines (in the European Union)
often use regional labelling. Though consumers assume
that a wine with “Cabernet Sauvignon” on the label from
a New World producer has been made from 100 per cent
of that grape variety, the truth is that the law only requires
that a certain percentage of the wine in that bottle has to
have been made from said variety. In the United States,
the basic rule is for 75 per cent of the wine to be made
from the stated grape variety on the label. Once that is
satisfied, the winemaker can add any other variety they
need for optimum results, and they don’t have to share that
information with the consumer. So, even when we think
we are enjoying a wine made from a single variety, there is
a very good chance we are actually enjoying a blend.
Blends give us the opportunity to sample winemaking
talent from all over the world so, famous pedigree or not,
they are well worth a try this summer. 
Blended Families
gluggy
By Tracy McCourt, Sommelier (CAPS)
BLEND STARTER PACK
If you don’t know where to start, try some of these favourite blends.
A.A. Badenhorst 2013 The Curator White Swartland, South Africa $15.99
A delicious blend of Chenin Blanc, Chardonnay, and Viognier that over-
delivers for the price. Dried apricot, lemon zest and white ginger on the
palate with a velvety texture and great acidity.
Le Jonc Blanc 2012 Les Sens du Fruit Bergerac, France $19.99
Made just outside of Bordeaux, this blend pays homage to its famous
neighbour. Cabernet Sauvignon, Merlot, and Malbec are combined for this
powerhouse. Damp earth on the nose with dark red fruit and stunning
minerality in the glass. Outstanding!
Berenguer 2012 Clos de Tafall Priorat DOQ, Spain $19.99
Old vine Garnacha, Carignan, and Cabernet Sauvignon are combined for
this delicious wine from the coveted appellation of Priorat—a perfect
accompaniment for rib eye steak.
Seven Daughters Winery 2012 Rich Red Rutherford, California, USA $18.99
Seven grapes for seven daughters! This is a bold and smooth red that is
just right for summer barbecues. Blackberry, vanilla, and dried cherries
round out the palate of this terrific blend.

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PATIO

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Or let us come to you: WOW! Catering offers
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A unique soul satisfying comfort food experience
at Muddy Waters in the Forks Village.
15 Forks Market Road — 204-947-6653
An afternoon in the Exchange District, over Peasant Cookery’s
made-from-scratch comfort food.
100-283 Bannatyne Avenue — 204-989-7700
A local landmark: an unforgettable steak and seafood dinner
or private event at 529 Wellington.
529 Wellington Crescent — 204-48-STEAK
In the heart of Kildonan Park. Enjoy the beauty of your
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chef profile
Dustin Pajak,
Mano a Mano and Brooklynn’s Bistro
Photos by Ian McCausland
As Executive Chef of two restaurants at the age of 25,
Chef Dustin Pajak is carving out a substantial place for
himself on the Winnipeg culinary scene. Dustin balances
his time leading the culinary teams at Brooklynn’s
Bistro (in the Exchange) and Mano a Mano & Teo’s
(on Corydon), developing contemporary Italian dishes
that are grounded in traditional methods. With summer
coming, Dustin will see an uptick in his hours spent
at Mano a Mano & Teo’s (the lounge side) on Corydon,
where he will juggle the dinner crowd in Mano a
Mano and the late-night patio crowd on the popular
curbside patio.
The secret ingredient in your fridge:
Vinegar is a staple in my repertoire. We have a very
diverse selection—from fruit vinegars to white balsamics
to even some vinegars we have created here, like tomato
seed vinegar and red wine with charred wood. They layer
lots of complexity without over complicating a dish with
ingredients. We also keep a very well stocked cheese
and salami fridge with a good mix of housemade and
imported products.
Favourite current food trend:
My favorite food trend right now is open-fire cooking:
wood fired grills, forno ovens, and charcoal grills. They are
old techniques, but the equipment being fabricated and the
calibre of chefs getting creative with what they are cooking
really sparks my attention.
Favourite dish on the summer menu:
We change our menu frequently at Mano a Mano, but
every menu definitely has a few dishes that I baby. Right
now on our summer menu, I love the gnocco fritto, which is
housemade, hand-rolled salty garlic bread rings with three
different spreads. The avocado pesto is herbaceous and
bright; the tomato jam is really sticky and tangy, and the
stracciatella cheese is creamy and cooling.
Favourite wine:
My palate is still maturing, and I’m starting to warm up
to bigger wines. We recently hosted a Majella Winemakers’
Dinner, and I was really blown away by their sparkling
shiraz. I found it really interesting to pair with food. I am
also a big fan of innocent bystander Rosé Moscato—the
melon infusion pairs great with summery food like crudos,
bitter herby greens, and olive oil-based pastas.
Favourite kitchen gadget:
When cooking on line or prepping in my kitchen, I have
a very specific set of tools I bring with me everywhere.
I have as many knives as the next chef, but my Zanmai
Utility Knife is my go-to knife for service, prepping,
butchering, anything. As for gadgets, I keep it simple:
power spoons and a long pair of slim tongs for pasta
plating or working a grill. Other than that, a tight pair
of Levis and a good stash of kitchen towels will get you
through any service alive.

Favourite dish as a kid:
My favourite dish growing up as a kid was a cold
pickled salad that my grandmother used to make. It
was a simple salad of sliced cucumber and red onion
with sweetened vinegar poured over it. The vegetables
were picked earlier in the day from our home garden.
It was served as cold as possible and had the best tang;
the vegetables were always crunchy. I can see that
type of flavour emerging in my food. I have a major
obsession with acidic bright flavours that really grab
your attention.
First meal that made a real impression on you:
I have always been surrounded with food, but the first
dish that was really game changing was actually later
on in my cooking career. The restaurant was Edohei and
the chefs were Makoto Ono and his father. The dish was
a tartare of bison with some of the finest shoe string
potatoes I have ever seen. I swear the dish was only two
ingredients, but the setting combined with the act of
eating it from an unfinished earthen bowl really opened
my mind to simplicity and balance. 

Condos
Building Up
Winnipeg
If you’re living in Winnipeg, chances are, you’re familiar
with Qualico®
. Qualico was founded in Winnipeg 65
years ago, and through smart business decisions and
product diversification, what was once a handful of
homes in River Heights built by a husband and wife duo
has grown into a company that builds over 3,000 homes
a year and employs over 1,900 across the company.
Today, Qualico is proud to be headquartered in Winnipeg
and is Western Canada’s largest fully integrated, privately
owned real estate company with operations throughout
Canada (and even in Texas).
Qualico’s activities span the entire building spectrum,
from community development, to building commercial
properties, as well as owning companies like Star
Building Materials, The Floor Show, and managing
thousands of condominium properties across Western
Canada via Qualico’s property management group,
Rancho. Qualico’s condominiums are brought to
Winnipeggers by their multi-family business unit,
StreetSide Developments. StreetSide condos have become
a staple for urban Winnipeggers, first time buyers and
downsizers alike. StreetSide has developed so many
condominium properties in Winnipeg you’d be hard
pressed to drive across the city without passing at least
one of their past projects (like the iconic Place Joseph
Royal in St. Boniface and the Shipstreet Village condos
on Waterfront as examples).
If there is one reason condominiums have carved their
place into Winnipeg’s real estate market, it’s lifestyle.
From saving time and expenses, condo owners enjoy the
freedom they experience, the lack of maintenance, and
the ability to “lock and leave” whenever they please.
Whether you’re jetting down south for the bitter cold
months, or taking off to the lake all summer long, having
little to no housework is a dream for most – and affords
owners the opportunity to spend more time doing the
things they love. Being in amenity-rich neighbourhoods
also extends people’s living space to include local shops
and restaurants, and nearby parks and green spaces.

So what makes for a great condo? Buyers are looking for
value, location, and for builders with a great reputation.
“What we know about the Winnipeg market is that
homebuyers do their research. They have high expectations
on having product variety, product availability and most
of all, seeing value for dollar,” says Marty Maykut, Vice
PresidentofStreetSideDevelopmentsWinnipeg.And,when
it comes to reputation, it’s hard to beat the proven track
record of success behind StreetSide, or their commitment
to providing variety in both product and location.
“We have apartment and townhome style condominiums,
but also took on the challenging task of converting seven
historic buildings in the Exchange District into soho-
feeling lofts,” said Maykut. “These types of conversion
projectsandimprovementstothecity’shistoricdowntown
areas are examples of how StreetSide and Qualico are
committed to building a better Winnipeg,” adds Maykut.
While it may not present the same challenges as century-
old conversions, StreetSide’s newest endeavor is also a
unique addition to the Winnipeg market. Getting in on
the ground level is the perfect way to describe their two
upcoming offerings in South Osborne. Adjacent to the
Fort Rouge Rapid Transit Station, this TOD (transit-
oriented development) is sure to be a hub and popular
destination to live in the coming years. As the rapid
transit lines are expanded, the already operational transit
station will take riders to even more places throughout
the city without the need for a vehicle. Its prime spot
tucked into a residential neighbourhood off of South
Osborne provides a community feel with access to so
many great spots – walking distance to South Osborne
goodies like the Park Theatre, Deseo Bistro, Vera
Pizzeria and more. The first development to be released
in the South Osborne neighbourhood will be Parkline
Townhomes – urban and affordable two-storey homes
with basements, some with income suite opportunities
to help pay the mortgage. The flexibility of adding an
income generating suite isn’t the only consideration
StreetSide took into account with Parkline; the option
to fence in a private yard is an ideal feature for outdoor
lovers and dog owners alike.
Many more developments are on the way, expanding to
areas of the city that have been longing for new housing
types. Mature neighbourhoods such as Charleswood
and Silver Heights have residents who want to stay in
the area, but are looking for new, low maintenance
homes, and StreetSide is gearing up to provide just that.
Devonshire Village (near Kildonan Green in Regent
West) will also be a future home to StreetSide apartment
and townhome style condos. Combined with currently
selling developments in Bridgwater Forest, Sage Creek,
St. Boniface, Royalwood and the Exchange District,
it’s clear that StreetSide is fully intent on contributing
to Winnipeg’s growth and providing lifestyle options
to Winnipeggers.

Summerisallaboutfreshingredientsandfiringupthegrill.
Banville & Jones owner Tina Jones invited Sommeliers
Rob Stansel and Gary Hewitt to join her husband, Mike
Jones, in their kitchen to serve up their best summer
recipes. Rob scored some amazing fresh Ahi tuna steaks
from Gimli Fish Market and created a slaw pickled with
his favourite Grüner Veltliner. Tapping into his science
background, Gary experimented with every component
of his crab n’ avocado with green beans and jicama salad
to find the right balance to suit a perfect wine pairing. We
received reports that Mike Jones tried out three different
recipes (and at least as many wine pairings) to arrive at the
perfect summer ribs for our readers. Hard work indeed,
but we had just the men for the job!
By Mike Jones, Rob Stansel, and Gary Hewitt Photos by Ian McCausland
summer kitchen

MIKE’S BABY BACK RIBS
Makes 8 racks of ribs
Mike’s Dry Rub
1/4 cup brown sugar
1/2 cup paprika
2 tbsp Mrs Dash Southwest Chipotle seasoning
1/4 cup Mrs Dash Garlic & Herb seasoning
1/4 cup coarse sea salt
1/3 cup cracked black pepper (Tellicherry if possible)
Combine all ingredients. This recipe is enough for about 8
slabs of ribs. Extra rub can be frozen (it’s great on chicken
as well).
Sweet and Hot Barbecue Sauce
2 cups ketchup
1/2 cup dark brown sugar, firmly packed
1 tbsp paprika
2–3 tsp hot sauce, to taste
1/2 cup unsalted butter (1 stick)
1/4 cup fresh lemon juice
1/4 cup white wine
1 clove garlic, mashed
1/2 cup prepared chili sauce
2 tsp kosher salt
Combine all the ingredients in a medium-heavy saucepan
over low heat. Stir and cook until the sugar and butter
melt, and the sauce is well blended. Simmer, stirring
frequently to prevent sticking and burning, for about
20 minutes. Use warm or cold. This will keep in the
refrigerator in an airtight container for up to two weeks.
Makes about 3½ cups sauce.
To Prep:
1. Start the morning or night before your dinner.
2. Remove silver skin from the bone side of the ribs: Use
the dull side of a knife blade to pry the skin away from
the meat. Using paper towel to grip, slowly pull the skin
away from the meat.
3. Brush the ribs lightly with vinegar.
4. Mix and apply about 1/8 cup of dry rub per slab of ribs
(both sides). Do not over rub!
5. Wrap ribs tightly in individual tinfoil packages.
Refrigerate for 8–12 hours.
To Cook:
1. Preheat oven to 275°F.
2. Place foiled ribs into the oven on a browning pan for 1
hour.
3. Remove foil after one hour and return to oven for 1.25
hours.
4. Remove from oven, coat both sides with BBQ sauce,
and now they are ready for the grill.
5. Heat your grill to 400°F. Grill until caramelized on each
side (5–10 minutes per side).
6. Serve hot with a side of your favourite slaw.
PAIR WITH:
Grey Wolf Cellars 2012 Zinful Cab Paso Robles, California $37.99
Torbreck 2009 The Steading Barossa Valley, Australia $59.99
Bouchard Finlayson 2010 Galpin Creek Pinot Noir, Hermanus Western
Cape, South Africa $67.99

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ROB’S SEARED AHI TUNA WITH GINGER-LIME CRÈME FRAICHE AND
GRÜNER-PICKLED SLAW
Serves 4
Ahi Tuna Steaks
4 Ahi tuna steaks
1/8 cup rice vinegar
juice of 1/2 lime
1 tbsp liquid honey
1-1/2cups sesame oil
3 cloves crushed garlic
1 tbsp grated fresh ginger
2 tbsp grapeseed oil
coarse salt & ground black pepper
a generous handful of toasted sesame seeds
Combine vinegar, lime juice, honey, sesame oil, garlic, and
ginger and refrigerate; add Ahi steaks to marinade and let
sit at room temp for 20–25 mins (no longer, or the acids will
begin to cook the tuna).
When ready to sear, heat 2 tbsp grapeseed oil in pan of
choice (non-stick or cast iron are best) on medium-high
heat, until oil is hot. Remove steaks from marinade and
wipe off excess liquids. Generously coat the tuna in coarse
salt, black pepper, and sesame seeds just prior to searing.
Sear 10–30 seconds per side, or to preferred doneness.
PAIR WITH:
Pulenta 2013 La Flor Malbec Rosé Mendoza, Argentina $15.99
Rabl 2013 Spiegel Grüner Veltliner, Austria $19.99
Burge Family Winemakers 2011 Olive Hill Semillon Barossa Valley,
Australia $37.99
Ginger-Lime Crème Fraiche
1 cup heavy cream
1-1/2 tbsp buttermilk
1 tsp powdered ginger
1 tsp lime zest
Combine cream and buttermilk. Let sit overnight,
covered, at room temperature, then whisk and refrigerate
until ready to use. Whisk in ginger and lime zest when
ready to serve.
Grüner-Pickled Slaw
5–6 carrots, peeled in ribbons
1/2 head purple cabbage, chopped coarsely
3 parsnips, peeled in ribbons and pickled*
Equal parts apple cider vinegar and white
wine (to pickle)
juice of 1 lime
1/4 cup rice vinegar
1/2 cup sesame oil
salt and pepper to taste
3-4 tsp toasted sesame seeds
Whisk together lime juice, rice vinegar, sesame oil, salt
and pepper; toss with carrots, cabbage, pickled parsnips,
and sesame seeds.
*Quick parsnip pickle: Submerge ribboned parsnips in
equal parts apple cider vinegar and your favourite white
wine (try the Rabl Grüner!) for a least one hour. Remove
from brine, pat dry, and add to the slaw.

Crab ’n Avocado
Avocado mixture:
1 avocado, roughly chopped
1 tbsp lemon juice
1/2 tsp honey
salt and white pepper
Mix lemon juice with honey and gently combine with
avocados. Add salt and white pepper to taste.
Crab mixture:
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp mayonnaise
2 tsp fresh ginger, chopped and pressed in a garlic
press (collect juice)
1/2 tsp red onion, finely minced
1 tbsp parsley, chopped
120g crab meat (fresh or frozen Snow crab or
Jonah crab)
1/2 Cara Cara or navel orange, peeled,
segmented, and diced
salt and white pepper
dash of cayenne
1 tsp chives, chopped
Combine the first six ingredients in a bowl and stir to
incorporate the mustard and mayo. Gently mix in the
crab and orange pieces. Season with salt and white pepper
to taste. Set aside in a colander to drain any excess liquid.
Lightly press half the crab mixture into a small bowl
(about 1 cup in volume) and gently add half the avocado
mixture on top. Place your serving plate on top of the
bowl and invert the bowl and plate so that you have a neat
pile of crab on top of avocado when you remove the bowl.
Sprinkle lightly with cayenne and top with chives.
GARY’S CRAB ’N AVOCADO WITH FRENCH GREEN BEAN AND JICAMA SALAD
Serves 4

www.grazinginthefield.ca
GrazingintheField @grazingMB
Farm Dinner Experience
French Green Bean and Jicama Salad
1 tbsp lemon juice
2 tbsp canola oil
1/2 tsp honey
salt and white pepper to taste
450g French green beans
1 jicama, peeled and julienned to bean-sized pieces
1 cup plum tomatoes, sliced into halves
2 tsp toasted sesame seeds
Combine first three ingredients, whisk/shake to emulsify,
and season to taste. The honey-lemon balance is key to
the harmony of the whole dish and to the wine pairing.
Make small adjustments with honey, lemon juice, and salt
to suit your taste.
Blanche the green beans for 4 minutes in boiling water;
immediately refresh under cold running water and drain
in a colander. Refresh julienned jicama under cold running
water and pat dry. Toss beans and an equal amount of
jicama in dressing. Plate beside the crab ’n avocado and
top with tomato halves and toasted sesame seeds.
PAIR WITH:
Cave Spring Cellars 2011 Chardonnay Musque Niagara
VQA, Canada $23.99
Simonsig 2013 Kaapse Vonkel Brut Rosé Stellenbosch,
South Africa $26.99
Some Young Punks 2012 Monsters Attack Riesling,
South Australia $27.99

Interview by
Andrea Eby, Sommelier (ISG), CSW
BENCHMARK:
an interview
with Rajat Parr
Born in Calcutta, Rajat Parr grew up loving the kitchen
and had initially planned on becoming a chef. Good
fortune led Rajat to San Francisco where he worked with
Larry Stone, one of the industry’s most acclaimed Master
Sommeliers. Larry Stone set Rajat on a path toward
becoming one of the sommelier world’s true superstars. A
master taster, wine director, author of an award winning
book, Secrets of the Sommeliers, and now acclaimed
winemaker, Rajat is a true inspiration for all who yearn
to live a life immersed in the world of wine. Rajat was
kind enough to take a few minutes out of his very busy
schedule to talk with Sommelier Andrea Eby.
Andrea Eby (AE) Thank you so much for taking the time
to speak with me. It is an honour to say the least. Can
you tell our readers a little bit about how you became a
sommelier?
Rajat Parr (RP) I grew up in India. I first went to a hotel
schoolthere,andthentravelledtoNewYorktoattendthe
Culinary School of America, where I first tried wine. As
a kid I used to love eating grapes, and when I first tasted
wine, I was like, “Wow, how can the grapes produce
something so profound?” I was very interested, so I
kept tasting and reading. I moved to San Francisco and
started working with Larry Stone at Rubicon restaurant,
just to learn more about wine. I had an epiphany wine,
but that happened later.
AE Can you share the name of that wine?
RP It was a Raveneau Chablis Les Clos 1986. I had it in
1996,andIwasjustlike“wow.”Ihadjuststartedworking
at Rubicon, and that wine made a big impression.

AE You have often cited the major influence that Larry
Stone had in your life. He must have been a powerful
mentor,becauseyourtastingabilitiesarelegendary. People
talk about you not only being able to identify the village a
particular Burgundy comes from, but the winemaker, the
vintage, and sometimes even the vineyard! Do you have
any advice for those of us who would like to be able to
master even a tenth of your skill in this area?
RP I must say something before I give you that answer.
The wine world has changed so much from 1996 until
today. Wines are made in a different way now. I think
that you need to keep an open mind, just taste and
ask questions. Knowledge of the wine, the vintage,
the producer only comes when you taste a lot. I still
tend to only drink classic wines. I am not interested in
international-style wines. I am not interested in wines
with high levels of extraction, high alcohol, or high oak.
Also, you really only learn when you drink a full glass—
that’s when you understand what it is really all about.
Tasting is something very different; it is a quick snap
shot. So my one piece of advice would be to understand
the classics. What does real Sauvignon Blanc taste like?
Real Chardonnay? There are so
many versions of them now.
AE On the subject of classics,
can you tell me how Burgundy
captured your heart?
RP Before I had that glass of
1986 Raveneau, I actually ended
up in Burgundy by mistake,
never realizing they made wine
there. After I left, I got curious, so I started going there
on my own, beginning in 1998. And then every year, I
returned for the discovery, just to figure what it was all
about. It’s extremely complex and detailed, and it’s been
that mystery that sucked me in.
AE In your book, you mention the names of some of
your favourite Burgundy producers. Whose wines are
you loving at the moment?
RP There are very few things that I say are favourites;
I think I like everything for what it is. However, my
favourite producer today is Mugneret-Gibourg. They
are a small producer that makes wines from different
villages: Chambolle-Musigny, Vosne-Romanée, Nuits-
Saint-Georges, and Gevrey-Chambertin. I actually kind
of kept this producer out of the book— because that it is
how much I love them! They are just the most amazing
people and they make the most amazing wines.
AE Outside of Burgundy, where do you feel the best
Chardonnay and Pinot Noir are being made?
RP Hmm, tough question. Of course, I am biased,
because I produce Pinot Noir in the Santa Rita Hills and
in Oregon. So I would say those two are quite promising.
Also, Anderson Valley and Santa Cruz—all of coastal
California and coastal Oregon. I’ve also had some
extraordinary versions of Pinot Noir from New Zealand.
AE Have you had a chance to try any Canadian Pinot
Noirs yet?
RP Oh, yes, I’ve tried some from Norman Hardie and
also from Blue Mountain. I attended the International
Cool Climate Chardonnay symposium in Niagara and
had some really great examples. All producers have to
work on producing something unique and relevant for
where we are. Our uniqueness has to be about our site.
We produce Pinot Noir in Oregon and in Sta. Rita Hills;
we should not focus on how to make a Chambolle or a
Vosne-Romanée—that’s not possible. You want to make
a wine from where you are.
AE How do you respond to people that say that iconic
wines from producers such as Domaine Romanée-Conti
are priced so out of reach of
most consumers, and even most
of our aspiring sommeliers, that
they are no longer relevant?
RP I am lucky enough to be
good friends with Aubert de
Villaine (one of the owners of
DRC), and if you tell Aubert
that his wines are priced out of
reach it upsets him that more
people cannot enjoy them. However, it is a matter of
demand and supply. Regardless, I think those wines are
very relevant because they created the path for everyone.
We cannot forget them. Of course, we can’t all afford
them, so hopefully we have some good friends that can
open some bottles for us!
AE In the last few years, you have made the move into
winemaking. What inspired you to try your hand at this
side of the business?
RP I made wine for about seven years while I continued
working at Rubicon. It was a way to ease myself out of
the restaurant business. I began in 2009 by purchasing
grapes to make the Sandhi wines. Eventually, we
purchased Domaine de la Côte in Sta. Rita Hills and the
Seven Springs estate in Oregon, two places that I believed
in, that produce something very profound—two very
different growing seasons, producing two very different
wines.
AE You are also involved with Maison l’Orée in
Burgundy, correct?
"WHEN GUESTS TELL ME THEY DON’T
KNOW MUCH ABOUT WINE AND THEY’RE
NOT SURE WHAT IS GOOD OR WHAT
IS BAD, I TELL THEM THERE ARE TWO
TYPES OF WINE: THE WINE YOU LIKE,
AND THE WINE YOU DON’T LIKE."

RP Yes, I consult with Maison l’Orée, a small house in
Burgundy. It was always a curiosity of mine to see how
Burgundy operated. I was lucky enough to find the right
partner and the right person to make the wine. The wines
are made very classically and traditionally.
AE Can you explain a little bit about your winemaking
philosophy?
RP Our philosophy is to keep everything as simple and
hands off as possible. It starts in the vineyards. Seven
Springs is biodynamic and Domaine de la Côte is organic.
We try to produce low-yielding vines and to make wines
with freshness and vibrancy. In the cellar, no additives,
all ambient yeasts, no nutrients or enzymes added, and
everything done by hand. We try to keep the wines
balanced, fresh, and vibrant. We don’t do long skin
macerations with our wines; we want aromatic wines,
not dark, black wines. We want wines that show more
fruit and an earthy complexity, which is hard to get.
The idea is to take what we get from the vine and put
it in the glass. The majority of our wines are fermented
in concrete with no temperature control. We handle
temperature by pumping over or punching down; we
don’t do any cooling, heating, or cold soaking. That
allows us to translate what comes from the vines to the
bottle. Of course, the hand of man is very important in
making wine, because that is how we translate from the
vineyard, but we do as little as possible.
AE Do you have any words of advice for some of
our students who may be contemplating becoming a
sommelier?
RP It is very important to taste the classics, create an
infrastructure. I think what happens today in the young
sommelier world is that all the young sommeliers want to
go out and find all the cool wines. They are like, “We love
Jura and Beaujolais and Savoy.” That’s great, but if you
don’t know what great Burgundy, what great Bordeaux
taste like, you need to go and find out. These are the
wines that created the benchmarks.
AE One final, very important question: I hear you are a
huge Lakers fan. What will you open when they finally
win the NBA finals?
RJ Oh! Are you kidding me? I don’t know! I’d open the
greatest bottle of Champagne ever! It won’t be happening
for a while though! 
"THERE ARE WINES YOU TASTE
AND WINES YOU DRINK."

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That moment you
realize you didn't
bring enough wine
for the week.
Banville & Jones Wine Co.
1616 St Mary’s Rd, Winnipeg
banvilleandjones.com
M-F 10-8
Sat 10-6
Sun & Holidays 11-6
Red or White Case $129.99
(four different wines; three bottles of each)
Mixed Case: $169.99
(three different whites, three different reds,
and a 13th bottle specially selected by our
Sommeliers)
Save up to $50 per case
Available from May long weekend
to the end of August.
Order
Online banvilleandjones.cornervine.com
By email wine@banvilleandjones.com
By phone 204.948.9463
Delivered to your door!
Within city limits: $12 delivery charge
BANVILLE & JONES COTTAGE CASES

JOIN USROAD TO RIO
Celebrate Gold Medal Plates Winnipeg 2015 on Friday, October 16 at the RBC Convention Centre!
Celebrated in 11 cities across Canada, Gold Medal Plates features superb wines and premier chefs competing
in their cities for a position at the national championship.
• Tickets and table sponsorships available at winnipeg.goldmedalplates.com or contact Nicole at
winnipeg@goldmedalplates.com
• Live auction prizes for exclusive and one-of-a-kind experiences
• Rare Wine Auction where both connoisseurs and enthusiasts bid for highly sought-after vintages.
• DONATE: If you have purchased wines that you no longer love or if you have wines that have increased
in value and are now too good to drink, simply contact Lisa Heimbecker, Gold Medal Plates Chair, at
heimbeckers@shaw.ca to donate your wine and receive a tax receipt for the full market value.
Founded in 2004, Gold Medal Plates raises substantial funds for Canada’s high performance athletes. Since
its inception, this event has received tremendous support and accolades across Canada, and generated a
combined net total of over $9.5 million for Canada’s Olympic athletes!

la vie en rosé from the
world's best patios
When our wine experts began talking about rosé
wines, it quickly became clear that the enjoyment of
rosé is closely tied to occasion and location. And for
winter-weary Manitobans, what better location is there
than a patio in the summer time? Our well-travelled
sommeliers made the ultimate sacrifice and travelled
the world to find the best patios on which to enjoy a
cool glass of rosé. (You’re welcome!)
Contributors: Andrea Eby, Sylvia Jansen, Tina Jones, Gary Hewitt, Jill Kwiatkoski,
and Mike Muirhead
Giorgio Locatelli displays the catch of the day in the dining room at Da Vittorio (photo courtesy of Da Vittorio)

Thelema Mountain Vineyards,
Stellenbosch, South Africa
It is less than an hour’s drive from Cape Town’s historic
Harbour Front to the serene patio of Thelema Mountain
Vineyards. Nestled in the vineyards surrounded by tall
majestic eucalyptus trees and the Drankenstein Mountains
is the contemporary tasting room where you can sample the
wines of Thelema and its sister winery Sutherland. Be sure to
try the Sutherland Grenache Rosé, a lively fresh dry rosé with
lots of red berries. Winemaker Rudi Schultz says it best in his
tasting note: it is the perfect wine to sip while watching the
sunset. One might only add: on the Thelema patio.
Thelema’s tasting room looks out across the vineyards and
eucalyptus trees to the Drankenstein Mountains (photo
courtesy of Thelema Mountain Vineyards)
Viña Montes,
Apalta Valley, Chile
Viña Montes’s angelic Finca de Apalta estate is located
in the heart of Chile’s iconic Apalta Valley. Perfectly
situated against the foothills, the tasting room’s floor-
to-ceiling windows face slopes lined with vines. The
sun shines like it was meant especially for that room,
and the views are simply breathtaking. If you are
lucky, you will be treated to a trip up the foothills to a
secluded, open-air dining room that feels like eating in
a treehouse. You will fall in love while gazing over the
heart of the Apalta Valley. This is where Montes Cherub
Rosé never tasted so good. Uniquely made from 100
per cent Syrah, this gorgeously bright pink wine with
notes of raspberry, tart cherry, and slight peppercorn
spice has refreshing acidity and complexity, and if you
close your eyes, it will take you back to that spot, that
estate, that view. You can’t beat it.
Viña Montes in the Apalta Valley, Chile (photo courtesy of Viña Montes)
Quay Restaurant,
Sydney, Australia
One of the most beautiful and hedonistic places to have a glass
of rosé is in Quay Restaurant on the Cruise Ship Arrivals level
on Circular Quay. The food is some of the best in Sydney (and
that’s saying a lot), and the view rivals some of the best in
the world. Looking out across the Quay to the iconic Sydney
Opera House to the right and the Sydney Harbour Bridge to
the left is a spectacular accompaniment to some of the top-
rated food in Australia. If you can get a reservation, make sure
you try the Larmandier-Bernier Rosé Champagne (available
in half bottle!).
Quay Restaurant’s food is rivaled only by the most enviable view
in Sydney Harbour (photo courtesy of Quay Restaurant)

Le Village,
25 Rue Royal, Paris
Outdoor dining is at a bit of a premium in Paris. Everybody
seems to want a cozy seat, a glass of wine, and a bite to eat
while enjoying some of the world’s most engaging city street
scenery! The patio of Le Village, tucked just off Place Madeline
in the 8th arrondissement, invites its guests to enjoy snacks
that are like an art form. Spend a pleasurable afternoon or
evening watching the sidewalk scene on rue Royal, with the
creative, high-quality food, good service, and wonderful wine
choices that have made this place a destination. Best of all,
they have Billecart-Salmon Rosé Champagne by the glass!
Le Village's patio looks on to the historic Royal Village in the
heart of Paris (photo by Kiev.Victor)
Auberge Joseph Mellot,
Loire Valley, France
In the ancient hilltop town of Sancerre is the Auberge Joseph
Mellot. Opened in 1882 (the oldest in the city), it is one of
the Historic Cafés of Europe, and the oldest restaurant of
Sancerre. There, you will taste Joseph Mellot’s Destinea
Rosé, one of our summer pleasures. Full of strawberry and
floral notes, and a fresh fruity finish, it is a great match
with the gouter du vigneron, a paté whose recipe has not
changed since Auberge opened. Be sure to arrive early for
lunch—the Auberge fills up quickly and the most prized
seats in the atrium are always the first to go.
Ployez-Jacquemart,
Ludes, Champagne, France
The property is as elegant and understated as the wines being
served. Tucked into a quiet street in the town of Ludes, just a
ten-minute drive from the famed Champagne city of Reims,
is the House of Ployez-Jacquemart, a wonderful Champagne
House and luxurious bed and breakfast. Using fruit from
the highest quality vineyards, winemaker Laurence Ployez
produces a rosé that is expressive and complex, with rich
berry tones in a dry frame. From the tasting room is an open
patio and lovely garden, where the Ployez-Jacquemart Extra
Brut Rosé Champagne is particularly delicious.
Dine in the atrium or right on the streetside café at Sancerre’s
oldest restaurant (photo courtesy of Joseph Mellot)
The family home on the grounds of the Ployez-Jacquemart
winery leads to beautiful manicured gardens (photo courtesy
of Ployez-Jacquemart)

The wines of Tolaini Estates are available
exclusively at Banville & Jones Wine Co.
Banvilleandjones.com | 204.948.9463
wine@banvilleandjones.com
Tolaini is on a tear, making some of the best
wines representing the warmer Castelnuovo
Berardenga subzone of Chianti Classico.
—Monica Larner, Robert Parker’s Wine Advocate
Chianti Classico was named one
of the top three Chianti Classico
Riservas by Decanter magazine.
Al Passo 2009 was awarded
93+ points by Robert
Parker’s Wine Advocate.
Valdisanti 2009 was awarded
94 points by Robert Parker’s
Wine Advocate.
The 2009 and 2010 vintages
of Picconero were awarded
tre bicchieri by Gambero Rosso.
Winnipegger Pierluigi Tolaini returned to Tuscany to fulfill his
dream of buying a parcel of land and making the finest Italian
wine in the world. In 2013, the team at Tolaini Estates started
the three-year organic vineyard certification process, and they
are now working the entire estate 100% organically.

Bestial Restaurant,
Barcelona, Spain
Choose a time of day. Take a stroll down the beach. Choose
a patio. There will be a glass of Rosado waiting for you.
One of the best is tucked in behind the Arts Hotel on the
lively waterfront of this amazing city: Bestial, a fantastic
patio restaurant. The pace is deliciously relaxed, the food
is amazingly fresh, and the wine is expertly selected. Take a
large portion of paella, watch the scene on the beach, and
enjoy a glass of great, easy-going Navarra Rosé. It might
just be Alconde Lo Nuestro Garnacha Rosé, refreshing and
delightfully easy company on a hot day.
End your beach stroll at the Bestial patio for tapas and rosé
(photo by Carol Fletcher)
Allen’s Restaurant, Toronto
No time to escape to Niagara Peninsula for an al fresco
picnic with local strawberries, Upper Canada cheese and De
La Terre Bakery bread, on a blanket in a “Bench” vineyard
overlooking Lake Ontario? If you are in Toronto, swing by
Allen’s Restaurant patio, a DiRoNa Legendary Landmark
in the vibrant Danforth neighbourhood (a.k.a. Greektown)
and you might happen upon the Men in Pink celebration of
Ontario Rosé wines. To get in the mood, try Tawse Sketches
Rosé from the Niagara Peninsula, a juicy blend of Cabernet
Franc, Pinot Noir, and Merlot.
Ristorante Da Vittorio, Porto
Palo di Menfi, Sicily
Perched on the edge of the ocean, Ristorante Da Vittorio
in Porto Palo di Menfi, Sicily is a feast for the eyes and the
stomach. Traditional Sicilian fish dishes are simply prepared in
order to showcase the fresh ingredients, while the beachfront
location offers views that are second to none. There is no
set menu—each day’s offerings are inspired by the local
fishermen’s catch. Located just off one of the major wine
routes, Da Vittorio is the perfect spot to savour freshly grilled
octopus, sip a glass of Donnafugata Lumera Rosé, and watch
the sun set across the Mediterranean.
Dine al fresco overlooking the sea (photo courtesy of Da Vittorio)
Men of the Ontario wine industry celebrate rosé on the Allen’s
Restaurant patio (photo by Jamie Drummond,
www.goodfoodrevolution.com)

529 Wellington, Winnipeg
The garden patio at 529 Wellington is one of Winnipeg’s
favourite secrets! Overlooking the Assiniboine River, their
seasonal patio is elegant and quiet, with enough space
between tables for a cozy, private experience. The manicured
grounds around the patio seem to make time expand to fit
the meal, and even on a hot day there is a little breeze off the
river. A fabulous spinach salad topped with grilled salmon is
an ideal casual summer lunch, and a cool glass of Perrin et Fils
La Vieille Ferme Rosé is the ideal partner.
529 Wellington offers secluded luxury on their riverside patio
here at home (photo by Steve Salnikowsky)

WINE APPRECIATION COURSES
(NO EXAMS!)
The Essentials of Wine
Do you have two evenings for a few Essentials on
the magic of wine? You will walk away with a new
understanding of price and quality in wine, a better
understanding of your own palate, and a structured
approach to tasting that makes sense! No previous
knowledge or experience is needed.
Cost: $79.99 plus GST
Course offerings: September 8 & 15 (Tuesdays)
Wine Lab: Essential Workshops
Wine Lab workshops are single-evening experiences that
open the door to insider knowledge on trending topics.
In the lab, we explore classic and emerging wine styles,
regions, restaurant wine lists, and food pairings, all
with a passion that is contagious! Workshops will be of
interest to wine lovers of all descriptions, as well as to
chefs and service professionals.
Summer Series: From Grape to Glass:
How Wine is Made
July 8: White Wine ($49.99)*
July 22: Rosé Wine ($49.99)*
August 5: Red Wine ($49.99)*
*Sign up for all three classes (white, rosé, and red) and
pay a special price of $130.00.
All Essentials classes run in the 2nd
Floor Tuscan
Room of Banville & Jones from 7 to 9 pm. See
banvilleandjones.com for more details.
CERTIFICATION PROGRAMS
Professional Sommelier Program
CAPS and ASI Certified
(Prerequisites: WS 200; or WSET®
Level 3 Award
in Wines & Spirits; or ISG 2: acceptance based on
individual applications)
The Sommelier profession offers a rewarding career in
the competitive environment of hospitality and tourism.
Our Professional Sommelier Program is accredited by
the Canadian Association of Professional Sommeliers
(CAPS/ACSP) and by the Association de la Sommellerie
Internationale (ASI). The coveted Sommelier Diploma is
recognized in all 54 countries of the ASI. The year-long
program includes full-day classes each week, in-depth
tastings, case studies, and practical projects.
For more information, contact Banville & Jones Wine
Institute at bjwi@banvilleandjones.com, or the website
at banvilleandjones.com
Cost: $4,500 plus GST
(payable by deposit and installments)
Program begins January 2016

BJWI Wine Specialist:
WSET®
Level 2 Award in Wines & Spirits
Wine Specialist is our foundation course, built on the
renowned WSET®
Level 2 Award in Wines & Spirits.
The course is designed for anyone with an interest in
wine and spirits, and does not require previous wine
knowledge. We recommend early registration in order
to read through the materials before starting the course.
Cost: $695 plus GST. Includes WSET exam fees, all
materials, and a set of tasting glasses.
Wine Specialist:
WSET®
Level 2 course offerings:
August 21–23: Intensive program: 3 full days of classes,
8:30 to 4:30
September 16 to November 18: Evening classes,
6:30 to 9:00pm (Wednesdays)
January 5 to March 1, 2016: Evening classes,
6:30 to 9:00pm (Tuesdays)
Wine Steward:
WSET®
Level 3 Award in Wines & Spirits
The Wine Steward course incorporates more in-depth
study of beverage service standards with the internationally
recognized WSET®
Level 3 Award in Wines & Spirits.
The course is excellent for those in the food and beverage
industry, or for wine lovers who want to learn about wines
and spirits in a structured and rigorous course.
Fast Track Study Opportunity: The Intensive Wine
Steward Course precedes the Professional Sommelier
Program that starts January 2016!
Cost: $1,295 plus GST. Includes WSET exam fees and
all materials
Intensive Program course offerings:
August 24–October 19, 8:30 to 4:30
(non-consecutive Mondays)
WSET®
Level 2 Award in Spirits
This specialized qualification focuses on spirits,
production methods, tasting evaluation, major brands
and their place in the market. This course is valuable
for those working as bartenders or sales representatives,
for those planning to enter the Professional Sommelier
Program, or for anyone with a fascination for spirits.
Cost: $750, plus GST. Includes WSET exam fees,
all materials, and a set of tasting glasses.
Course offering:
October 6 to November 24, 6:30 to 9:00 pm (Tuesdays)
French Wine Scholar (FWS): Spring, 2016
For more information on this specialization program,
and others offered by the Banville & Jones Wine
Institute, see our website at banvilleandjones.com.

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