Co-op Wine Spirits Beer Fall 2012 Tasting Calendar

A Taste of What’s Inside:Tasting Events

$25 and Under

Big Reds – You Be the Judge

Micro-Brew Breweries

Wines Through History

Get to Know Italy

The Berlin Tasting

Food Truck Pairings

Aromatic Winter Whites

Great Seasonal RecipesRaw Beet and Apple Salad

Empanadas

Traditional Scottish Iced Cranachan

Vanilla Bean Shortbread

Flemish Pot Roast

E V E N T C A L E N D A R

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September Tastingspage 1 of 2, continued on page 2

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Beddington8220 Centre Street NE, Calgary

403-299-7764

Crowfoot39 Crowfoot Way NW, Calgary

403-299-5341

MacTaggart Ridge5962 Mullen Way, Edmonton

780-432-2258

Oakridge2570 Southland Drive SW, Calgary

403-299-5444

[email protected]

$25 and Under – Value Wines to Know for FallOur sommelier team shares some of the best picks for under $25 this fall. You will leave this class with a newfound respect for our favourite wines that won’t break the bank.

Castles, Rivers and Wines – Exploring Valleys of FranceDid you know that the Loire River is over 1000km long with grapes growing along more than two thirds of it, or that the cool wind which blows through the Rhone Valley is called le mistral? To learn more about these two beautiful wine regions, join us for an evening of adventure and exploration.

Caymus Vineyards – Celebrating 40 Years of WinemakingWe’re excited to welcome Peter Lindenbaub, from Caymus Vineyards for the !rst time to our Tasting Room. The Caymus Winery is celebrating its 40th anniversary this year. Join us for a special night of great wines and stories from one of California’s beloved family-owned wineries.

Chic Cabernet Sauvignon – Traditional and Modern StylesCabernet Sauvignon lovers won’t want to miss this evening. We plan on exploring the cabernet grape family along with the regions it calls home, "avour pro!les and both traditional and modern expressions of this beloved grape.

An Evening of German Food and WineJoin us for a special evening as we welcome Nik Weis, from St. Urbans Hof Estate in Germany. Weis’ family has been involved in making wine in the Mosel region for centuries. During this class, we will showcase the wines of St. Urbans Hof paired with a array of classical and fusion style dishes, that will open your eyes and surprise your taste buds.

An Evening with Alley Burger – Food Truck PairingWe’re excited to team up with Calgary’s favourite burger food truck, Alley Burger, for an evening combining their delicious menu with our favourite beverage picks. This is an evening sure to delight anyone who loves a great burger, bevvies and fun. Book early to avoid disappointment.

An Evening with the Wines of Sokol Blosser –Pioneers of Oregon and Discovering the Pinot Noir GrapeSpend the evening with Michael Brown, who will be visiting us from the winery to share the story of Bill Blosser and Susan Sokol; two of the original pioneers of the Oregon wine industry. Explore the many di#erent personalities of the Pinot noir grape and its expressions when grown in vineyards of Oregon. If you are a Pinot noir fan, or just want to understand this grape, then this is an evening for you.

Food and Wine – A Tasty Science Class for Wine Enthusiasts“Try it to learn it” is the mantra for this class. Become con!dent in the art of food and wine pairing by discovering the principles of highlighting, contrasting and complimenting food and wine that the professionals know and use. This is a fabulous hands-on science class that will be both fun and tasty.

Friday Night Delights – Favourite Snack Foods and PairingsSweet or savory, which do you prefer? Are you a ripple chips kind of person or a chocolate chip cookie fan? We are going to have a blast pairing traditional snack foods with a variety of wines and beers.

Guess the Expensive Wine – A Tasting Room FavouriteGet ready for a fun night as we ask you to guess which wine is the most expensive wine in the room. Discover how wines of di#erent values compare to each other, if you really can tell the di#erence and if most expensive always means the best.

Micro-Brew Breweries – Big Flavours from Small ProducersSpend some time with us as we explore one of the fastest growing markets in the beer world. During this class we will be tasting beers from around the world and discovering the history and culture behind these delectable crafted beers and their many di#erent styles.

Tasting Centre Locations

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BEDDINGTON8220 Centre Street NE, Calgary

Friday Night Delights

An Evening withAlley Burger

You Be The Judge

LABOUR DAY

Pizza Night with Pimentos – Food Truck PairingFresh, hot and gooey pizza paired up with delicious, great wine. Yum! What could be better? We are pairing up with one of Calgary’s favourite food trucks for a fun night in the tasting room. Book early, our food truck classes !ll quickly.

The Ultimate Wine and Chocolate Experience – A Mouth-Watering, Decadent EveningAlways a tasting room favourite! This fall, we are showcasing Calgary’s own Epiphanie Chocolates. Expect an evening of delicious mouth-watering combinations of chocolates !lled with only the freshest of ingredients and carefully chosen wine pairings from our own sommelier team. If you’re a chocolate fan you won’t want to miss this evening.

Wines Through HistoryWines have been made for over 6,000 years. This class will take you back in time as we learn how the Egyptians, Romans, two World Wars, prohibition and even the development of refrigeration have played a part in creating the wines we enjoy today.

You Be The Judge – This is Going to Be FunEver wonder what it would be like to be a wine judge? Well, here’s your chance. During this fun class you’ll have the opportunity to taste and review a blind "ight of big reds from all over the world and with di#erent price ranges to see how they stack up against each other. Help decide which wine comes out victorious.

September Tastingspage 2 of 2

Serves 4-6

1 lb brussels sprouts, stalk end trimmed and outer leaves removed.2-3 ounces pancetta, cut into $” dice1 tbsp olive oil

2 tbsp prepared horseradish2 tbsp buttersalt and pepper

Bring a large pot of salted water to a boil. Cut a small x in the stalk end of each Brussels. Add Brussels to pot and cook until just about fork tender. Drain Brussels and plunge into a bowl of cold water to stop the cooking process. In a large sauté pan over medium heat, add olive oil. When oil is hot, add pancetta and cook until just beginning to brown. While pancetta is cooking, drain the sprouts well and cut Brussels in half through the stalk end. Add to the pan and cook until heated through. Add the horseradish and butter and continue to cook until the butter is just melted. Season to taste with salt and pepper and serve immediately.

Brussels Sprouts with Pancetta and Horseradish Recipe by Executive Chef Wade Paterson, Boreal Cuisine September 2012Calendar of Events

Food and Wine

LAZY S AT STAMPEDE PARK

Join us for a spectacular tasting that features a dazzling array of Whiskies from around the world, Cognacs, premium spirits and dinner. Visit coopwinespiritsbeer.com for details.

November , 2012 | 5-9pm

http://guestlistapp.com/events/113340



https://guestlistapp.com/events/113358


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CROWFOOT39 Crowfoot Way NW, Calgary

An Evening of German Food

and Wine

PRIVATE LOCKER CLASS

Chic Cabernet Sauvignon

Pizza Night with Pimentos

The Ultimate Wine and Chocolate

Experience

LABOUR DAY


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LABOUR DAY

An Evening with the Wines of

Sokol Blosser

Guess the Expensive Wine

Castles, Rivers and Wines

MACtAGGART RIDGE5962 Mullen Way, Edmonton

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September 2012Calendar of Events September 2012Calendar of Events

You Be The Judge

Visit our Tasting Centres on Thursdays from 4pm - 7pm to see which wine, spirits or beer we are highlighting for the week.

Tasting Thursdays

Personalize your wine experience with our Private Wine Locker program. Enjoy a monthly selection of wine from your own private wine locker chosen by

our in-house sommeliers based on your taste profile. See page 31 for details.

http://guestli.st/113556









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Caymus Vineyards

Micro-Brew Breweries

$25 and Under

An Evening with the Wines of Sokol Blosser

LABOUR DAY

September 2012Calendar of Events


OAKRIDGE2570 Southland Drive SW, Calgary

Traditional Scottish Iced CranachanRecipe by Benromach Distillery, Scotland

Vanilla Parfait6 egg whites250g caster sugar375mL double cream2 vanilla pods de-seeded1 tsp vanilla essence

Tuiles20g melted butter60g caster sugar35g pinhead or very !ne oatmeal20g plain "our25mL whisky% zest one orange

Raspberry Coulis250g fresh or frozen raspberries50g icing sugar50g water50mL whiskyjuice of one lemon

Whisky Syrup100g caster sugar50mL water50mL whisky

To AssembleRaspberries, mint leaves and runny honey8 thin readymade sponge rounds

To make the Vanilla ParfaitWipe around the inside of the mixing bowl with half a lemon and then discard it. This will ensure your bowl is free from grease. Put egg whites and sugar into the bowl and place over warm water, whisking until the sugar dissolves into the egg whites. Remove the bowl from above the water and whisk until !rm peaks are made and the mixture is cool. The peaks should be smooth and shiny. Whip the cream into soft peaks and add the vanilla seeds and essence. With a metal spoon gently fold in the meringue. Do not over work. Place the mixture into moulds or ramekins and freeze. Remove 10 minutes before serving so the parfait will turn out easily onto a plate.

To make the TuilesCream the melted butter and sugar together, stir in the sifted "our, orange zest and oatmeal then add the whisky. Lightly oil some parchment paper and place on a baking tray. Take spoonfuls of the mix and "atten into round discs onto the tray, making sure they are well spaced. Cook for 10-12 mins at 350°F. Remove and leave to cool.

To make the Raspberry CoulisPlace the raspberries, whisky, water and icing sugar into a liquidiser and blend until smooth. Pass through a !ne sieve and stir in lemon juice to taste.

To make the Whisky SyrupPlace the whisky, sugar and water into a pan and gently bring to a boil. Lower the temperature and let the syrup simmer for 5 minutes until thickened slightly; remove from the heat and let to cool.

First soak the sponge rounds in the whisky syrup. Then drizzle the raspberries with clear runny honey. Place a sponge on a plate and turn out the vanilla parfait onto it. Tumble the raspberries over the parfait and top with a tuile. Decorate with the mint leaves. Finish the dish by drizzling some of the raspberry coulis and more whisky syrup around plate.Discover wine in a whole new way with our Discovery Wine Packs.

Learn about a selection of six di!erent wine styles and food pairing ideas selected monthly by our sommelier team.

Discovery7






OctoberTastingspage 1 of 2, continued on page 10

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90+ WinesHow does an evening of !nesse, complexity and elegance sound to you? Come discover how wines achieve a rating of 90 points or higher by the likes of wine critic Robert Parker and Wine Spectator magazine. This is a class where you will be the judge and decide for yourself if the wines are deserving of their ratings. Score cards ready?

The Berlin TastingOn January 23, 2004, 36 of Europe’s most prominent voices in the wine industry gathered to blind taste wines from France, Italy, and Chile. The lineup included some of each country’s best wines, and in an unexpected result, had the wines of Chile besting the wines of the other two countries. Join us for a very special day in the tasting room as we revisit this tasting experience and rejudge the wines to see what order they fall in today. Seating is very limited so please book early to avoid disappointment.

per person

Blended Wines – A Hands On ExperienceBlended wines are created by winemakers all over the world as a way to bring out the best "avours by combining the di#erent pro!les of each grape. In this class you will get to be the winemaker and taste classic blended wines from all over the globe.

Big Reds – You Be the JudgeEver wonder what it would be like to be a wine judge? Well, here’s your chance. During this fun class you’ll have the opportunity to taste and review a blind "ight of big reds from all over the world and with di#erent price ranges to see how they stack up against each other. Help decide which wine comes out victorious.

Join us as we welcome Gabriel Salas, from Chile, as he spends an evening showcasing the wines of one Chile’s most beloved wineries. It all started in 1883 when Don Melchor Concha y Toro brought grapevines from Bordeaux to plant in the Maipo Valley. We will be showcasing the many di#erent labels and styles of this winery in this special evening.

An Evening of the Bin Wines of Penfolds Join us as we delve into the history and wine styles of Bin Wines of Penfolds. The Bin wines began in 1959 with the creation of Bin 28, after iconic winemaker Max Schubert, used the Bin system to mark o# new wines he was creating. Come out and enjoy the wine that is favoured around the globe and sought after each year.

An Evening with Molly’s Eats – Food Truck PairingWe are so excited to be teaming up with Edmonton’s very own, Molly’s Eats, to bring you the full food truck experience right in our own tasting centre. Get ready for a super delicious and fun evening. Make sure you come to class hungry! You’re going to love what we have paired up for you.

An Evening with the Perogy Boyz – Food Truck PairingThe Boyz in the bright pink food truck are back by popular demand. This time they will be introducing their brand new menu to our class. We had a great evening with them in the spring and are anxiously waiting to see what they will be cooking up for fall. Food truck classes !ll quickly. Book early to avoid disappointment.

A Night of Pasta with Aglio E Olio – Food Truck PairingOur food truck classes are always a favourite! Join us for an evening of fresh pasta from Calgary’s own Aglio E Olio. If you are pasta fan, you won’t want to miss this night of great food and Italian wines . Be sure to book early to avoid disappointment.


Get to Know Italy – Two Night ClassItaly spans over 10 degrees of latitude, has over a thousand approved grape varieties and has 20 di#erent wine growing regions, so it only makes sense that we took this beloved wine growing country and created a two-night class that covers its diversity and wine styles. This is a class for Italian wine lovers.

$50 per person (workbook included)8

Creepy Cocktails for HalloweenEyeball Martini1 large radish1 pimiento stu#ed green olive2 oz vodka or gin% oz dry vermouthdash of bitters (if desired)

Pour vodka or gin in an ice-!lled cocktail shaker.

Gently shake and pour through strainer into a martini glass.

Place eyeball garnish in glass and serve.

For Eyeball GarnishPeel radish in crooked vein like pattern with spoon or vegetable peeler leaving thin stripes of red against white backdrop.

Using a small knife or vegetable peeler, carefully hollow out inside of the radish to allow the olive to !t inside. Be sure to face the pimiento side of the olive looking out of the radish.

Place eyeball radishes in ice cube tray and !ll with water and freeze over night.

Dracula’s Kiss1 oz. black cherry vodka (or your favourite red fruit "avour)% oz grenadinecolaMaraschino cherries for garnish

Pour enough grenadine into tall cocktail glass to coat the bottom of the glass.

Add ice and vodka.

Pour cola slowly into glass.

Place cherries on stick or just "oat on top of ice in the glass for garnish.

Ghostbuster Cocktail1.5 oz Irish cream liqueur1.5 oz co#ee liqueur1.5 oz vodkaice cubes or crushed iceghost shaped marshmallow

Fill cocktail shaker with ice. Pour in ingredients and shake well.Pour into highball glass over ice.Garnish with ghost shaped marshmallow.

3 cups white sugar& cup milk2 tsp vanilla

a couple of drops festive food coloring.16 cups pu#ed wheat

In a large heavy bottom pot, combine sugar and milk. Bring to a boil and continue to boil for 5 minutes. Remove from heat, add vanilla and beat with a wooden spoon until creamy, 1-2 minutes. Stir in food color. Put pu#ed wheat in a large bowl or a container large enough to hold it all. Pour milk mixture over and stir until coated. Allow to cool and serve. Store in an airtight container.

Pu!ed Wheat Candy Recipe by Executive Chef Wade Paterson, Boreal Cuisine

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OctoberTastingspage 2 of 2

A Haunted Tasting – Ghost Stories and Spooky LegendsGet your costume on (if you like) and spend the evening with us as we taste through a fun "ight of wines, beers and spirits that all have a ghost story or spooky legend tied to them. If you love a good story while sipping on something tasty, you won’t want to miss this class.

He Said, She Said – Wine vs. BeerHere is a fun class to learn about both wine and beer. See how the two compare, as well ascompete against each other. Who will be the winner? You be the judge.

Hidden Gems – Wines of the In-the-KnowWe could have called this class our sommelier’s secret class, but we thought Hidden Gems didn’t make it sound so sneaky. Come and spend the evening tasting some of the wines our sommelier team consider under-the-radar and too good to be true.

Jelly Modern Doughnuts – Sinfully Savory They’re back! We’re delighted to be teaming up again for another decadently delicious evening with Calgary’s own Jelly Modern Doughnuts. This time we will be enjoying specially created Savory Styles so come and be prepared for your taste buds to be singing WOW!

Poisonous Potions and Wicked Spells – A Spooky Cocktail ClassJoin us if you dare, for a cocktail class with a spine-tingling twist. We will spend an evening delving into Halloween inspired cocktails. We will shake and stir and turn simple ingredients into ghoulishly good creations.

Samosa Pairing – A Night of Traditional Indian Foods with the Samosa FactoryLove Indian Food? If so then you won’t want to miss this evening !lled will traditional dishes and delicious pairings. Prepare for your palate to be dazzled with "avours. This class will o#er both meat and vegetarian dishes.

Wine Basics – Four Evening CourseOur new four evening Wine 101 course has been professionally created by our own in-house sommelier team to help build your level of wine con!dence and knowledge. As much as this course covers the “basics” of wine, you will !nd nothing basic about it, as we cover a vast array of topics and wine styles in every class. For more information and a more detailed description of each week’s programming, please visit our website.

(workbook included)

Wine and Cheese – Need We Say More?Spend the evening with us as we explore classic cheese and wine parings from around theworld along with a couple of our own favourites that we think are a bit outside the box. If youare a cheese fan, you won’t want to miss this class.

Wines of 50 Shades of Grey – A Special Women and Wine EveningAre you a fan of E L James #1 Best Seller novel, 50 Shades of Grey? If so, then you will want to spend a special evening with us, as we taste through the wines that Christian Grey and Anastasia Steele enjoyed while discussing the terms of their complicated relationship. Book early as this class is sure to be one fun night in the tasting room!

Women and Whisky – A Night Just for GirlsWhether you’re already a whisky-loving woman, or have just been curious about this red-necked spirit, we have put together a fabulous evening that will bring whisky and women together in the perfect setting. Gather your girlfriends and join us as we discover the di#erent regions, styles and food pairings of this devilish drink.

You Be The Judge – This is Going to Be FunEver wonder what it would be like to be a wine judge? Well, here’s your chance. During this fun class you’ll have the opportunity to taste and review a blind "ight of big reds from all over the world and with di#erent price ranges to see how they stack up against each other. Help decide which wine comes out victorious.

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY1 2 3 4 5 6

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THANKSGIVING DAY

HALLOWEEN

Get to Know Italy Part I

A Night of Pasta with Aglio E Olio

Get to Know Italy Part II

Wine and Cheese Friday Night Delights

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GRAPE ESCAPEEDMONTON


October 2012Calendar of Events

Hidden Gems


Tasting Thursdays








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THANKSGIVING DAY

HALLOWEEN

The BerlinTasting

Samosa Pairing

Women and Whisky

Poisonous Potions and Wicked Spells


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Blended Wines

THANKSGIVING DAY

HALLOWEEN

90+ Wines

Concha y Toro

A HauntedTasting





October 2012Calendar of Events October 2012Calendar of Events

He Said, She Said

Big Reds

Jelly Modern Donuts



An Evening with Molly’s Eats

Discover wine in a whole new way with our Discovery Wine Packs. Learn about a selection of six di!erent wine styles and food pairing ideas

selected monthly by our sommelier team.

DiscoveryLAZY S AT STAMPEDE PARK
















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THANKSGIVING DAY

HALLOWEEN

Wine BasicsPart I

Wine BasicsPart II

Wine BasicsPart III

Wine BasicsPart IV

A Haunted Tasting

An Evening of the Bin Wines

of Penfolds

Wines of 50 Shades of Grey

You BeThe Judge

90+ Wines

An Evening with the Perogy Boyz

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1 tbsp canola oil1 $ cups !nely chopped white onions1 bay leaf1 small red bell pepper, seeded, deveined and cut into $” dice% tsp salt1 tsp red pepper "akes, or more to taste1 small potato, peeled and cut into %” dice

One 3” long piece of beef marrow bone% lb beef tenderloin cut into $ “ dice% cup chicken or beef stock1 tsp ground cumin1 tsp sweet paprika$ cup golden raisins/sultanas$ cup chopped pitted green olives3 hard-cooked large eggs, coarsely chopped

2 tbsp dried bread crumbs$ !nely sliced green spring onions or chopped fresh chives

Dough:3 cups all-purpose/plain "ours% cup cold lard or vegetable shortening& ice water1 large egg beaten with 1 tsp milk

Preheat oven to 350°F

For Filling:In medium sauté pan or frying pan, heat the canola oil over medium heat and sauté the onions with the bay leaf until well browned, 8 – 10 minutes. Add bell pepper and sauté until soft, about 5 minutes. Add the salt and pepper "akes and sauté for 2 minutes. Remove and discard the bay leaf and set the onions aside. In a small saucepan of lightly salted water, simmer the potato until tender, about 15 minutes. Drain and set aside.

continued on the next page

The word empanada, derived from pan (‘bread’), literally means “covered in bread”and refers to a stu"ng wrapped in dough and either baked or fried. Depending on their South or Central American country of origin, empanadas have di!erent #llings, ranging from corn or cheese, to chicken, pork or beef. It’s believed that empanadas were brought to the New World by immigrants from Galicia in Spain.

Empanadas Recipe from Vino Argentino, An Insiders Guide to the Wines and Wine Country of Argentina by Laura Catena.

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October 2012Calendar of Events

Taste this recipe paired with wines from Bodega Catena Zapata, Argentina on the cooking stage at our Fall 2012 Grape Escape.


Personalize your wine experience with our Private Wine Locker program. Enjoy a monthly selection of wine from your own private wine locker chosen by

our in-house sommeliers based on your taste profile. See page 31 for details.








NovemberTastingspage 1 of 3, continued on page 18

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90+ WinesHow does an evening of !nesse, complexity and elegance sound to you? Come discover how wines achieve a rating of 90 points or higher by the likes of wine critic Robert Parker and Wine Spectator magazine. This is a class where you will be the judge and decide for yourself if the wines are deserving of their ratings. Score cards ready?

An Evening in Spain – New Wines from an Old CountryEveryone in the wine world is buzzing about the quality and diversity of the wines that are coming out of Spain these days. Come and explore the new styles and regions in this class that we know will knock your socks o#.

An Evening of the Bin Wines of Penfolds Join us as we delve into the history and wine styles of Bin Wines of Penfolds. The Bin wines began in 1959 with the creation of Bin 28, after iconic winemaker Max Schubert, used the Bin system to mark o# new wines he was creating. Come out and enjoy the wine that is favoured around the globe and sought after each year.

Aromatic Winter WhitesNever wear white shoes after Labour Day is a hard and fast rule, but white wines taste great in the fall and this class is sure to bring a “wow” to your lips. Join us as we showcase whites that are must-haves for the cooler season and how food-friendly and versatile they truly are.

Beers of Unibroue – A Night Celebrating Canadian Tradition and LegendJoin us as we welcome Unibroue’s own beer sommelier, Sylvian Bouchard, to our tasting room. Unibroue has long been a legend in the Canadian Craft Beer world. Come be amazed by the "avours and styles and be swept up by Sylvian’s passion for these delectable beers.

Big Reds – The Bigger the BetterDo you love a wine that you can’t see through in the glass? Then you are sure to love this class where we will taste through some fabulous “big” red wines and explain the region styles, food pairing ideas and winemaking styles that go into making the wines you enjoy.

Castles, Rivers and Wines – Exploring Valleys of FranceDid you know that the Loire River is over 1000km long with grapes growing along more than two thirds of it, or that the cool wind which blows through the Rhone Valley is called le mistral? To learn more about these two beautiful wine regions, join us for an evening of adventure and exploration.

Celebrating Argentina – The Wines of TriventoTrivento in Spanish is “three winds.” The winery is named after the Polar, Zonda and Sudestada winds that blow across the vineyards of Mendoza. If you are a fan of the wines from this world-renowned wine country, you won’t want to miss an evening with winemaker, German Di Cesare, as he leads us through an outstanding lineup of his wines.

Chic Cabernet Sauvignon – Traditional and Modern StylesCabernet Sauvignon lovers won’t want to miss this evening. We plan on exploring the cabernet grape family along with the regions it calls home, "avour pro!les and both traditional and modern expressions of this beloved grape.

Cupcakes and Wine – Find Out What All the “Fuss” is AboutJoin us for a fun evening in the tasting room as we welcome Edmonton’s own Fuss Cupcakes for an out-of-the-box evening of sweet pairings. If you’re a cupcake fan you will de!nitely want to get your tickets early.

An Evening with the Wines of Rodney Strong – Pioneers of Sonoma, California WinesAre you a California wine fan? If so then you won’t want to miss this special evening in our tasting room as we welcome Dan Wildermuth, from the winery, as he shares the evening with us telling stories and sharing the wines from this iconic winery.

Raw Beet and Apple SaladRecipe by Jenny Mosbacher, Tasting Room Supervisor, Sokol Blossor Winery

Serves 2 as Main Dish or 4 as a Side Dish

3 baseball-sized beets, scrubbed, peeled

1 large, sweet eating apple (Fuji, Gala or Pink Lady)

Small (3-4 oz) piece of soft goat cheese, broken into large crumbles

juice of one small lemon

6 tbsp extra-virgin olive oil

1 tsp Dijon mustardlarge handful of herbs, leaves picked !nely chopped

big pinch of sea salt and cracked pepper

Begin by slicing the beets and apple into matchsticks. Place in a large bowl.

In separate bowl, whisk together Dijon mustard and lemon juice, then slowly add olive oil while whisking to emulsify the dressing. Add salt and pepper as you like. Pour half the dressing over the beet and apple pieces and toss, gradually adding more until all of the matchsticks are evenly coated to your taste.

Finish by dividing among plates and topping with the chopped herbs and crumbled cheese. If serving family-style, toss herbs and cheese together with salad and serve. Pair with Pinot Noir.

Empanadas continued

Place marrow bone upright on a small baking dish and cover loosely with aluminum foil. Bake for 12 minutes. Remove from oven and let cool to the touch, then scoop out the marrow, cut into $ in dice and set aside.Put the tenderloin in a small saucepan. In a separate saucepan, bring the stock to a boil. Immediately pour the hot stock over the beef, stir in the diced marrow and bring the mixture to a boil. Cover the pan, remove it from heat, and let stand for 5 minutes. Add the onion mixture, cumin and paprika. Gently stir in the potato. Let cool, then cover and refrigerate for at least 10 hours or overnight.Fold in the raisins, olives, eggs, bread crumbs and the green onions or chives. Refrigerate until ready to form the empanadas.

For the dough:In a food processer, combine the "our and lard or shortening. Pulse until the mixture resembles a course meal. With the machine running, add just enough of the ice water to form the dough – it will come together in a clump. Transfer the dough to a lightly "oured board and gently form into a 5” disk. Be careful not to overwork the dough, or it will become tough. Cover with a damp cloth and let rest for 30 minutes.

To form and bake empanadas:Line two baking sheets/trays with parchment/baking paper. Break o# walnut sized piece of dough and roll into a 1” ball. Gently "atten. Using a rolling pin on a lightly "oured board, roll the dough into a 5” round. Repeat, using all the dough. Place 2 tbsp !lling in centre of each dough round. Moisten the edges of each dough round with egg mixture (use a pastry brush or your !nger), and gently fold the dough over, lining them with the tines of a fork to seal the empanada. Transfer the empanadas to a prepared pan, placing them about 1 %” apart. (To bake later, cover the empanadas and refrigerate for several hours until ready to bake.)

Brush the empanadas with the egg mixture. Bake for 12 – 15 minutes, or until nicely browned. Remove from the oven and let cool on the baking sheets – they’re a little too fragile to move while hot. These empanadas are best when served warm.

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NovemberTastingspage 2 of 3, continued on page 19

Fireside Wines – Ports, Sherries, Cognacs and ArmagnacsSpend a cozy evening with us by the !replace in our tasting room, as we delve into the world of !reside sippers and explore ports, sherries, cognacs and a few other delicious surprises that will have you ready to put your favourite slippers on and snuggle in for a great evening.

Food and Wine – A Tasty Science Class for Wine Enthusiasts“Try it to learn it” is the mantra for this class. Become con!dent in the art of food and wine pairing by discovering the principles of highlighting, contrasting and complimenting food and wine that all the professionals know and use. This is a fabulous hands-on science class that will be both fun and tasty.


Get to Know RumJoin us as we raise our sails and head o# on a voyage that will expose you to the many di#erent styles and "avours of rum from around the world. After this evening, you will have a new appreciation for the one of the world’s most beloved spirits.

Gooey Cheese and Wine - New Twists on Kitchen FavouritesDoes your heart sing and mouth water at the thought of fresh, hot and gooey melted cheese? Well if so, you won’t want to miss this night in the tasting room with Calgary’s own Chef Wade. You will be amazed watching Wade turn your childhood favourite dishes into grownup delights, which we will of course, pair up with our own tasty ideas. This will be an evening of comfort food at its best!

Guess the Expensive Wine – A Tasting Room FavouriteGet ready for a fun night as we ask you to guess which wine is the most expensive wine in the room. Discover how wines of di#erent values compare to each other, if you really can tell the di#erence and if most expensive always means the best.

Holiday Entertaining – Fun with Food and WineJoin Calgary’s own Julie Van Rosendaal for a night for old-fashioned girlfriend fun. Julie will share some easy and tasty recipes you can whip up when entertaining for the holidays. We will be pairing each dish with some terri!c must have wines.

A Night of Great Whisky – Springbank and Kilchoman DistilleriesJoin us for a special evening as we welcome Anthony Willis from Kilchoman and Ranald Watson from Springbank Distillery for an evening of stories and great whiskies. If you are a whisky fan, you won’t want to miss this one of a kind evening in our tasting room.

Scotch 101We have specially created this fun and informative evening for anyone who wants to know a bit more about the world’s di#erent whisky styles and "avours. This class will cover the history, production methods and tasting techniques that will have you feeling in-the-know by the end of the evening.

The Ultimate Wine and Chocolate Experience – A Mouth-Watering, Decadent EveningAlways a tasting room favourite! This fall, we are showcasing Calgary’s own Epiphanie Chocolates. Expect an evening of delicious mouth-watering combinations of chocolates !lled with only the freshest of ingredients and carefully chosen wine pairings from our own sommelier team. If you’re a chocolate fan you won’t want to miss this evening.

Vividly VodkaThe liquor is clear, but the "avours are de!nitely colourful. Vodka has long been considered one of bartenders’ favourite spirits. Discover the history, styles and "avours, both traditional and wacky, that this beloved spirit has to o#er. We will learn how to make a classic martini and some easy and crowd pleasing cocktails too.

Flemish Pot RoastServes 8Feast on this delicious pot roast - a favorite of Fred MacMurray’s - topped with gravy and onions. “When the weather turned cool, this was often a welcome dish on the family dinner table!” Serve with your favourite Pinot noir.

4 to 5 lbs beef chuck roast or shoulder clod 1 tbsp vegetable oil 4 medium onions, sliced 1 tbsp brown sugar 1 tbsp vinegar

2 cloves garlic 2 tbsp parsley 2 tbsp butter 1 can (12 oz) of beer 1 bay leaf 1 % tsp salt

Using a heavy Dutch oven, brown both sides of the meat in oil. In a separate pan, sauté onions in butter until pale and golden. Sprinkle with "our and sauté for two more minutes. Pour beer over onions and bring to a boil while stirring. Pour onion mixture over meat. Add brown sugar, vinegar, bay leaf, garlic and salt. Cover and simmer for two hours, or until the meat is tender.

Lift meat onto a hot platter, sprinkle with parsley and keep warm. Cook the pan juices with the onions until juice becomes slightly thickened, then strain into a sauce bowl. Spoon onions into a vegetable bowl. Carve the meat, and pass the gravy and onions at the table.

Bring the spirit of MacMurray Ranch to your own table with this recipe from the MacMurray family’s own collection.

As a child growing up at MacMurray Ranch, family cooking was a way of life for Kate MacMurray, daughter of Hollywood actor Fred MacMurray. “Living close to the land, you develop a real appreciation for fresh, local foods,” explains Kate. “My family enjoyed a lot of wonderful, delicious meals at MacMurray Ranch.”

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Wine and Cheese – Need We Say More?Spend the evening with us as we explore classic cheese and wine parings from around the world along with a couple of our own favourites that we think are a bit outside the box. If you are a cheese fan, you won’t want to miss this class.

Wine and Chocolate – An Evening with JACEK Chocolate Couture We’re so excited to be teaming up with Edmonton’s own artisan chocolate producer, JACEK Chocolates for a sinfully decadent evening of delicious chocolates and wine. If you are a chocolate fan, this will be an evening not to be missed. Be sure to book early to avoid disappointment.

Wine and Food for Thought – An Evening with Meals on WheelsJoin us for a special evening as we pair up with Meals on Wheels to bring you a delicious evening that will showcase the wonderful program and hard work that is being done at this amazing organization. We will be collecting donations of warm, winter hats and gloves to be used for gifts during the holiday season.

Wines Through HistoryWines have been made for over 6,000 years. This class will take you back in time as we learn how the Egyptians, Romans, two World Wars, prohibition and even the development of refrigeration have played a part in creating the wines we enjoy today.

Wines of 50 Shades of Grey – A Special Women and Wine EveningAre you a fan of E L James #1 Best Seller novel, 50 Shades of Grey? If so, then you will want to spend a special evening with us, as we taste through the wines that Christian Grey and Anastasia Steele enjoyed while discussing the terms of their complicated relationship. Book early as this class is sure to be one fun night in the tasting room!

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Rodney Strong

Vividly Vodka The Ultimate Wine and Chocolate

Experience

Gooey Cheese and Great

American Wine

Castles, Rivers and Wines

Big Reds

Food and Wine

Wines of 50 Shades of Grey

Get To Know Rum



Guess the Expensive Wine

Friday Night Delights

Wine and Food for Thought

Scotch 101

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WHISKY GALA CALGARY

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Scotch 101 An Evening in Spain

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The Wines of Trivento

90+ Wines

Fireside Wines

Holiday Entertaining

Aromatic Winter Whites

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GRAPE ESCAPECALGARY

Wine and Chocolate

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November 2012Calendar of Events November 2012Calendar of Events


Wine andCheese


Tasting Thursdays



“Being part of the wine locker program has given us a better appreciation for all wines from many di!erent regions. We look forward to the beginning of each month to "nd what ‘goodies’ are in our locker. Best wine program we’ve ever been part of!!!” ! Glen and Carla

Cupcakes and Wine

Celebrating Wines of Argentina

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https://guestlistapp.com/events/115473

Amore Frizzante1 ounce vodka1 ounce orange liqueur% oz peach nectarsparkling winepeach slices and raspberries for garnish

Fill cocktail shaker with ice.Pour all ingredients except sparkling wine over ice and shake until well mixed.Strain mixture and pour into champagne glassTop up with sparkling wineGarnish with fresh peaches and raspberries.

Morning Glory

% oz orange liqueur$ oz cherry brandydash of bitterssparkling wineorange and pineapple slices

Fill tall cocktail glass with icePour all ingredients aside from sparkling wine into glassFill with sparkling wineGarnish with orange and pineapple slices

Strawberry Champagne Cocktail

% cup fresh strawberries$ tsp vanilla extract$ tsp freshly squeezed lemon juice1 tsp sugarChampagne or sparkling wine

Wash and hull the strawberriesPuree all the strawberries (except one) in a blender.Add vanilla, sugar, lemon juice to strawberry puree.Pour mixture into champagne "ute glass.Top up with sparkling wine, stir softly and place single strawberry on edge of glass.

2 cups all purpose "our$ cup cornstarch$ tsp salt% cup butter, softened

% cup canola oil% cup sugar1 vanilla bean, split lengthwise

Preheat oven to 350°F. Line bottom and sides of a 13” x 9” baking pan with foil; coat foil with cooking spray, and set aside.

Combine "our, cornstarch and salt in a bowl and mix well. Place butter in a separate bowl and beat with mixer until light and "u#y. Slowly add sugar while mixing. Scrape seeds from vanilla bean and add to sugar/butter mixture. Discard vanilla bean. Add "our mixture slowly and beat slowly until fully mixed.

Add mixture into prepared pan. Place piece of heavy plastic wrap over dough and press dough into pan so that it is evenly spread out and thickness throughout. Discard plastic wrap

Bake at 350°F until edges are slightly golden (roughly 30 minutes). Cool in pan for 5 minutes and cut into squares. Carefully lift foil from pan and cool cookies.

% lb cold cubed unsalted butter (2 sticks)& cups sifted icing sugar1 cups all-purpose "our cups rice "our% tsp ground cardamom

1 % tsp fresh lemon zest1 tsp vanilla extract1 egg250g, dried organic cranberries

The rice "our delivers a delicate crumbly texture to these cookies by reducing the amount of gluten in the recipe. Pre-heat the oven to 350°F.

In the bowl of a food processor, combine the butter, icing sugar, "our, rice "our and cardamom and process until smooth and homogenous. Add the lemon zest, vanilla and egg and continue processing until smooth. Turn out of the food processor and knead in the cranberries until they are evenly distributed.

Roll the dough between two pieces of parchment or on a lightly "oured surface until it is about cm thick. Chill in the refrigerator until !rm (at least 1 hour).

Cut the dough into whatever shapes you desire, placing the cookies on a baking sheet at least 2 cm apart. Chill the dough in the freezer for at least 10 minutes.

Bake until the tops are !rm and the edges are just turning golden brown (8-12 minutes).Allow the cookies to cool on a rack for 10 minutes before eating them!

Cranberry Cardamom ShortbreadRecipe by Chef Rebekah Pearse from her book SWEET Sensational Desserts

Makes about 3 dozen cookies

Dried cranberries are almost always sweetened, usually with glucose. Try to !nd ones with a lower sugar content, or ones sweetened with maple syrup or fruit juice concentrate, they’ll deliver better "avour and nuance to these addictive cookies.

Vanilla Bean Shortbread

Holiday Cookies

Sparkling wine cocktailsfor the Holidays

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HANUKKAH

CHRISTMAS DAY BOXING DAY

Bubbles for the Holidays

Bubbles for the HolidaysWondering which sparkling wine would be a delicious sipper over the holidays, or while ringing in the New Year? Join us for a tasty night full of e#ervescent favourites that will be certain to make your holiday wish list.

Fireside Wines – Ports, Sherries, Cognacs and ArmagnacsSpend a cozy evening with us by the !replace in our tasting room, as we delve into the world of !reside sippers and explore ports, sherries, cognacs and a few other delicious surprises that will have you ready to put your favourite slippers on and snuggle in for a great evening.

Holiday Cocktails“Snowball”, “Cuppa Good Cheer’”, “Candy Cane Swirl”, “Frosty Noggin” and of course, “Rudolph the Red Nose Reinbeer”; join us for this festive and fun class that is sure to get you in the holiday spirit. We will teach you how to WOW your holiday guests with some of our favourite holiday cocktails.

Holiday Nibbles and SipsJoin us for a delectable evening that will showcase great wines and dishes that pair beautifully together. This class is destined to help you channel your inner Martha Stewart and teach you how to be the host-with-the-most at your next holiday party.

DecemberTastings

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December 2012Calendar of Events

Tasting Events Make Great GiftsPick up our Winter

2013 Event Calendar for great gift ideas!

Let us help you with your holiday entertaining!



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December 2012OAKRIDGE2570 Southland Drive SW, Calgary

Calendar of Events

HANUKKAH


Holiday Cocktails

Personalize YourWine Experience

Let us help you build your personal collection, to your palate in just

three easy steps.

Ask us how you can expand your palate through our Private Wine Locker program.

First: Book an appointment with one of our in-house sommeliers.

Second: Complete your taste pro#le to determine your collector needs.

Then, on the #rst Friday of every month, stop in to #nd your personal locker #lled with our sommeliers personalized picks, based on your tastes.





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Tasting EventsOur in-house professionally created series of wine, spirits and beer events will inspire enthusiasts of all levels. These events will be held at our tasting centres and will be presented in a fun and fresh way that will ensure you have a fabulous time, try some great products and learn something new. Topics will vary between centres so be sure to check the calendar for class times and locations. See location calendars in this booklet for events and dates.

Tasting ThursdaysVisit one of our tasting centres on Thursdays from 4pm to 7pm to see which wine, spirits or beer we are highlighting for the week.

Private Wine LockerThe Private Wine Locker program is a fully personalized wine experience that allows each locker member to choose wine varietals, vintages, countries and styles. You can then enjoy having new bottles selected for you and placed directly in your locker based on your own personal wish list. The Grape EscapeOur signature bi-annual wine, spirits and beer festival. Mark your calendars for the next Grape Escape. Edmonton, October 26 and 27, 2012Calgary, November 16 and 17, 2012See back page for more details. World of Whisky and Cognac GalaJoin us on November 3 at the Lazy S at Stampede Park in Calgary for a spectacular tasting that features a dazzling array of Whiskies from around the world, Cognacs, premium spirits and dinner.

Co-op Wine, Spirits & Beer Tasting Event Rules and Regulations

All event participants at our tasting centres will receive a 10% shopping discount to be used after their event.

All participants of Co-op Wine, Spirits & Beer events must be 18 years of age or older and may be required to show identi#cation.

Due to unforeseen circumstances, we reserve the right to postpone or cancel events. Customers will be noti#ed as quickly as possible and given the option of being reimbursed for their tickets or rebooking into another event.

We regret that we do not o!er refunds for missed classes.

Refunds or alternate events may be o!ered if noti#ed 48 hours prior to the event.

As all events involve the consumption of alcohol, we remind you that your well-being is of the utmost concern to us and ask that you arrange for transportation to and from the event should you require it.

All tasting events begin at 7pm unless otherwise stated. We ask that you please arrive promptly, so you and others can fully appreciate the event. We also ask that you refrain from wearing heavily scented perfumes or colognes. Thank you in advance for your cooperation.

Class and event prices do not include GST.

To purchase tickets, or for more information about events and classes, visit us online at coopwinespiritsbeer.com, email [email protected] or call 403-238-0446 ext. 205 in Calgary or 780-432-2258 in Edmonton. Please book early to avoid disappointment. Payment is due at time of booking.

Ways to Taste

Follow us on Twitter@CoopWineSpirits

Like us on Facebook facebook.com/coopwinesandspirits

Find out about our latest offers and tasting events

A fun and easy way to discover wine.

DiscoveryDiscovery

Discovery Wine Packs are a monthly selection of six di!erent wine styles carefully selected by our sommelier team for you to enjoy. Once you’ve purchased your Discovery Wine Pack, sold in specially marked wine bags, you can then visit our website to learn all about

each selected wine, as well as get delicious food pairing ideas to make entertaining fun and easy. DiscoverYour Tastes

Join us at the Grape Escape brought to you by Co-op Wine, Spirits & Beer.

You don’t want to miss these informative and entertaining evenings featuring samples from over 60 producers of

premium wine, spirits and beer.

Tickets are available at all Co-op Wine, Spirits & Beer locations.

Edmonton

Expo Centre Hall F, G & H, Edmonton Northlands

Calgary

BMO Centre Hall D & E, Stampede ParkW i n e , S p i r i t s & B e e r F e s t i v a l

An event for Co-op members and their guests.

the Grape Escape

Visit coopwinespiritsbeer.com for more details.

Co-op Wine Spirits Beer Fall 2012 Tasting Calendar

Documents

special evening

favourite wines

evening of adventure

evening sure

value wines

great burger

special night of great

vineyards of oregon