FOOD/DRINK/MORE2016 BORDEAUX VINTAGE / PLANT-BASED THANKSGIVING / PREMIUM SPIRIT RELEASE fallfavouritesPHOTOGRAPHY KEN MAYER STUDIOS, JOE BORRELLI PHOTOGRAPHYPRINTER MITCHELL PRESSPAULETTE PARRY EDITOR-IN-CHIEFPaulette Parry is the Director of Marketing and is responsible for the overall marketing of the BC Liquor Stores’ brand, including TASTE. With more than 35 years of marketing experience, Paulette’s background and understanding of customers’ expectations provide her with a unique perspective for the magazine. Leading an exceptional and passionate team for TASTE makes every issue enjoyable! She likes a Pinot Noir in the autumn.SUSANNE KNIGHT MANAGING EDITOR/ART DIRECTORSusanne has produced more than 25 issues of TASTE. Born and raised in Vancouver, she is passionate about creating a quality magazine for BC customers. With a flair for the dramatic, she loves producing beautiful images to showcase the recipes and products. Her fall favourite is a South African Pinotage.LYDIA DEL BIANCOCGD SENIOR GRAPHIC DESIGNERLydia 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 BC Liquor Stores. Lydia is passionate about typography and branding, and loves a bold red wine in the fall. Her go-to is Argentinian MalbecDIANE SMALLWOOD DIGITAL IMAGING SPECIALISTDiane has a diploma in Graphic and Visual Design and over 25 years experience in design and production. Her specialty on TASTE is bringing out the best in the photos. Her favourite fall drink is a lovely Viognier.DAISY LIANG PRODUCT SPECIALISTDaisy has a BA in Communication from SFU and is now finishing the Wine & Spirit Education Trust (WSET) diploma. She is passionate about sharing her extensive product knowledge and her love of food and wine pairing, cooking and writing. She loves to sip on French and Italian reds in the fall.ANNA SLACK MAGAZINE COORDINATORAnna has a degree in Marketing Management and has been with Taste since 2015. Her exceptional attention to detail and organizational skills keep the magazine on track. In her spare time, Anna practices yoga, reads whodunits and is constantly experimenting in the kitchen. Her go-to fall drink is a whisky on the rocks. As the changing leaves sprinkle the landscape and the air turns crisp and cool, we are inspired to bundle up in woolly sweaters and warm blankets. This issue, we offer comfort foods such as hearty soups, savoury pastries and more. For those who love classic pies, try our pie-inspired cocktails! Or, settle in with Liquid Velvet Reds, Dark Spirit Cocktails, and dark, flavourful beers. We also feature our annual Premium Spirit Release and the much anticipated 2016 Bordeaux Vintage. Products are limited, so don’t miss out. You might just find a new fall favourite!fall favourites1bcliquorstores.comfall 2019the taste team SUNTORY WHISKY TOKIJapan $54.99 855445 Toki, meaning “time” in Japanese, celebrates heritage and innovation in this blend of malt and grain whiskies. It is balanced and finessed, with silky notes of honey, green apple, grapefruit, vanilla and ginger.To inquire about advertising opportunities, please contact Susanne Knight at taste.magazine@bcliquorstores.com.Prices are subject to change without notice. In the event of any error or omission published in this magazine, the product description and display price in the liquor store will prevail. Products in this publication will be available as of September 2019, unless otherwise noted. Quantities may be limited. Items with very limited quantities are distributed only to Signature BC Liquor Stores.Visit bcliquorstores.com or download our free iPhone or Android app to locate any products sold at BC Liquor Stores and for up-to-date pricing information.Prices do not include taxes or container deposit.TASTE Magazine is a publication of BC Liquor Stores.TASTE Magazine BC Liquor Stores3383 Gilmore Way, Burnaby, BC V5G 4S1Susanne Knight 604 252 8722taste.magazine@bcliquorstores.comOUR SYMBOLSTASTE Magazine is printed on 10 percent recycled paper using 100 percent vegetable ink. 870842fall 2019from the cover… Country of Origin Sweetness Code New Only at BC Liquor Stores BC VQA Wine BC Craft Beer SPIRIT Local Spirits Ontario VQA Wine Organic Kosherin every issue…20 NEW Find out what everyone is talking about.27 MORE FOR YOUR POUR 5 picks under $15.34 GETTING TO KNOW The Great One: Wayne Gretzky.50 BAR STAR Carolyn Yu of Gotham Steakhouse & Bar.55 SEASONAL OFFERINGS Fabulous finds for fall.60 #ONTREND Pick up one of these super-hot products today!70 THE COCKTAIL MENU More cocktails from this issue’s Bar Star, Carolyn Yu, featuring dark spirits.82 BCL SELECT Hand-picked just for you.92 SPECIAL EVENTS & TASTINGS96 RECIPE INDEX96 TASTE TEST KITCHEN120 THE LAST WORD Perfect pizza pairings.784 TINHORN CREEK A South Okanagan pioneer turns 25.8 AUTUMN INSPIRATIONS Delve into the delicious flavours of fall.12 DISCOVER A NEW ITALIAN GEM Explore the wine world’s best-kept secrets.16 SAVOURY PASTRIES Raise the bar on comfort food with these beauties. 22 SIP THROUGH THE SEASON A month-to-month guide on the perfect wines for fall.28 FLAVOURS OF AFRICA Warm up to fall with these African-inspired dishes.38 INIMITABLE BORDEAUX The highly-touted 2016 Bordeaux vintage release.42 HAPPY HAUNTING Spooky suggestions for stocking your Halloween bar.46 HAPPY PLANT-BASED THANKSGIVING A feast so sublime no one will miss the meat.56 BOWLS FOR THE SOUL Curl up with one of these hearty soups.62 DARK BEER 101 Discover what gives beer those rich fall colours. 66 A KISS OF COCOA Savoury dishes with a hint of chocolate.74 2019 PREMIUM SPIRIT RELEASE The best hard-to-find, limited release spirits sourced from around the world.78 ITALIAN KITCHEN So much more than just pasta.84 FOR THE LOVE OF PIE…COCKTAILS Cocktails inspired by our favourite fall desserts.88 LIQUID VELVET REDS When the temperature drops, plush reds feel so right.3bcliquorstores.comSPIRITTihor CreekA South Okanagan Pioneer Turns 25In 1993, Kim Campbell was (briefly) prime minister, cell phones weren’t even on the radar and Jurassic Park was a monster hit. As for BC wine? Not so much. Even if many were happy to discover Okanagan white wines, as far as reds were concerned, the jury was still out. Many people doubted Okanagan wines could perform on the world stage. But not the folks who founded Tinhorn Creek that year.Bob and Barbara Shaunessy and business partner Kenn Oldfield believed they could grow great grapes in the right place, and have fun doing it. That year, they purchased 80 acres in the Okanagan Valley, high on a westside bench, south of Oliver. The next year, they bought 100 acres on Black Sage Bench that became the Diamondback Vineyard, named for the rattlesnake indigenous to the area. To learn about viticulture, Oldfield went to the University of California, Davis (UC Davis). There he met California-born Sandra Cashman, who was studying for her Masters of Enology. Having worked in various positions at Sonoma’s Rodney Strong Vineyards, she had gleaned enough knowledge to make Tinhorn’s first vintage in 1994. She also opted to swap Sonoma for the Okanagan, marrying Kenn Oldfield in the process and becoming a business partner (and eventually president and CEO). The winemaker and general manager went to work planting and building their winery, which opened to the public in 1996. It was far from easy. In those days, ripening Bordeaux reds was still tenuous, and winter-kill was a possibility. Initially, Tinhorn bottled Merlot, Pinot Noir, Chardonnay and Pinot Gris. In time, Merlot, Gewürztraminer and Cabernet Franc became mainstays.Tinhorn Creek has been a trendsetter in so many ways, often putting into practice ideas well ahead of their time. When the Kiwis brought Stelvin (screw cap) closures to the West Coast, Tinhorn took note. In 2004, the first in BC to adopt the screw cap, the winery boldly bottled its 2001 Merlot in pairs, one under cork and one under screw cap, so customers could compare. 4Tinhorn Creek has been a trendsetter in so many ways, often putting into practice ideas well ahead of their time. Responding to someone who suggested that the cork was part of the “romance” of wine, Oldfield said: “I’ve always believed that, if you need a cork for romance, you’re sitting at the table with the wrong man!” Eventually, the winery switched its entire production to Stelvin, well ahead of the market trend.In 2007, before the rise of all things sustainable, and after examining its carbon footprint in every aspect of the business from vineyard to cellar, Tinhorn became the country’s first carbon-neutral winery. Farm vehicles were switched to biodiesel and more attention was paid to composting. That program was so successful, it was even included in vineyard tours. Later, a million-dollar investment to change from overhead sprinklers to programmable drip irrigation realized a 70 percent reduction in water use.When noted wine authority Jancis Robinson was chastising Italian wineries for their “Naughty Heavy Bottles” (NHBs), Tinhorn switched to lightweight glass, resulting in lower shipping weights and less fuel burned. That long list of firsts continued, from building a snake fence at the top of the home estate vineyard (to deter “unwanted guests”) to implementing a unique staff mentorship program. They also became the first small business in BC’s food manufacturing sector to receive an Occupational Safety Standard of Excellence certification.In 2011, Tinhorn partnered with former Le Gavroche restaurant owner Manuel Ferreira to open its winery photos by Lionel Trudel5bcliquorstores.comTIM PAWSEYTim Pawsey (aka the Hired Belly) is a well-travelled food and wine writer at hiredbelly.com and various publications, including TASTE, WHERE Vancouver, Quench, SIP, Vitis, The Alchemist and others. Find him at hiredbelly.com and follow him on Twitter & Instagram @hiredbelly and Facebook @TheHiredBelly.REACH FORBCbuybc.gov.bc.caIn BC, we know there’s nothing better than fresh seafood from local waters. What’s more, reaching for BC seafood products supports our shers and suppliers. Just look for the Buy BC logo at your local market or grocer. And happy shucking!TINHORN CREEK CONTINUEDrestaurant, Miradoro. He lured Chef Jeff van Geest from Vancouver to launch Miradoro, now one of the busiest year-round and most-awarded restaurants in the south Okanagan.From an immensely popular wine club to a much-in-demand concert series, Tinhorn has always kept pace. But perhaps the most important recent undertaking was the role it played in gaining sub-Geographical Indication (GI) status for Golden Mile Bench – the very first of four sub-GIs in the province, so far. Oldfield eventually passed on her winemaking duties to Canadian and Australian-trained Andrew Windsor, after she became CEO in 2011, and hired Aussie grape guru Andrew Moon to come on board as chief viticulturist. Although she resigned in 2017, the team continues to make wines that impress ever more from year to year.Both inside and outside the glass, Tinhorn Creek has always grabbed the initiative – and taken the lead. Cheers! And here’s to the next 25 years.Did you know?BC VQA will be celebrating their 30th anniversary in 2020. Look for special promotions and events that will be rolled out throughout the year. TINHORN CREEK GEWÜRZTRAMINERBC VQA $17.99 530675 A lovely Gewürtztraminer from Golden Mile Bench, with inviting, vibrant tropical aromas that precede a layered and luscious palate of pineapple, citrus, spice and ginger with a lengthy finish. TINHORN CREEK MERLOTBC VQA $23.99 530725 From Diamondback Vineyard on Black Sage Bench, vibrant red berry and spice aromas precede a medium-bodied palate with mulberry and cherry notes, supported by chalky tannins with good acidity and excellent length. TINHORN CREEK OLDFIELD RESERVE MERLOTBC VQA $28.99 153213 In this stellar vintage, expect mocha and black fruit with spice and leather hints that announce a juicy and opulent palate of cherry, anise, chocolate and pepper notes before a ripe and spicy close. TINHORN CREEK PINOT GRISBC VQA $19.49 530683 Tropical, stone fruit and honeyed aromas lead to pear, peach, citrus and melon on the palate with extra heft from lees stirring, underpinned by crisp, refreshing acidity.7bcliquorstores.comNext >