Here is a brief rundown of some of the craft brewed holiday treats that will let you spread a little holiday beer this season.

Refreshing to see a cat whose body image is positive enough to rock a sash with flair!

Alley Kat Brewing “Olde Deuteronomy” Barley Wine 2011   10.3% abv 

 Despite suffering the misfortune of listing Edmonton, Alberta as its place of origin, Alley Kat Brewing has been pumping out stellar beer for years. This outrageously rich and opulent seasonal beer clocks in at a whopping 10.3% alcohol, earning it the title of “barley wine” (as strong as a wine, but still technically a beer).

This beer has a deep amber colour and aromas of cinnamon spice, rich malt and bourbon soaked nibs. The mouth coating texture of this brash brew is offset by a nervy spine of hops, with a finish reminiscent of spice cake and raisins that leaves pleasant warmth in the chest. Not a beer for the feint of heart, but certainly a great example of the style.

The Brit's still got it!

Fullers London Porter – London, UK  5.4% abv

 This has been an old standby of mine for years and has become the benchmark by which I judge all other porters, at least in my humble view. This has a beautiful nose of freshly ground coffee and chocolate that always brings a smile to my face.

On the palate this beer delivers amazing depth and complexity without being syrupy or heavy. Flavours of espresso and cocoa lead to a pleasantly bitter finish. One of those classic beers you have to try at least once!

Paddock Wood Brewing Co. Winter Ale 

Hailing from exotic Saskatoon, Saskatchewan this delicious seasonal ale is the perfect accompaniment to a roaring fire and a good book. Aroma’s of roasted nuts, spiced apple and clove waft from the glass in a symphony of wintery goodness.

On the palate this delivers flavours of baked apple, chestnuts and toffee as it spreads across the tongue. A burst of refreshing acidity prevents this from being cloying and the beer has a long, pleasant finish. Another pleasant example of a great home grown Canadian micro-brew.

Phillips Brewing Longboat Chocolate Porter – Victoria, BC  5.2% Alc

 While some flavoured beers can come across as obnoxious or artificial, this little ditty pulls off its chocolate promise with flying colours. The Phillips Brewing beers have only been available on the market here in Calgary for a short time, but already they are making a big splash in specialty shops.

Brewed in Victoria, British Columbia this porter has a mild nature and captures the pure, smooth essence of baker’s chocolate. Grab a bottle of this and a bar of good dark chocolate and you’ll be the bell of the ball at your next holiday function!

If I had a kid I'd tell him/her this is what Santa drinks so he'd leave me a bottle...

Anchor Brewing Christmas Ale – San Francisco, USA

A perennial favourite of mine, San Francisco staple Anchor Brewing first crafted this delicious Christmas Ale in 1975 and this year marks the 37^th release of this seasonal brew.

 Although the top-secret recipe changes every year, it is always a sure bet for a delicious time. This years bottling is a deep chestnut-brown in the glass, with aromas of licorice, clove and nutmeg that are warm and comforting.

 On the palate a kick of hops keeps this refreshing and the exotic spice make it the perfect accompaniment to a ginger snap cookies or roasted chestnuts. Does anyone even roast chestnuts anymore? I guess they might if they had a glass of this in hand.

Although this is available in the standard 6-pack, the real beauty of this beer is that it is also bottled in magnums! That’s right, 1.5 liters of glorious goodness. I always pick up a few bottles of this to take to Christmas parties and dinners and it’s always a hit!

Cheers,

Jesse

Welsh Gold!

Although the Scottish may have long wielded the biggest stick when it comes to high quality whisky, single malt fever has been spreading. Global interest in producing a quality dram has lead to new and interesting players entering the arena. Here are four examples of international wonders looking to knock the Scots off their throne and win the hearts of whisky drinkers far and wide.

Penderyn Single Malt Welsh Whisky (Wales) –  Madeira Cask Finish

Penderyn distillery was started by a group of friends who claim to be the first Welsh distillers in more than a century. Their flagship bottling is aged in Bourbon barrels purchased from Buffalo Trace distillery in Kentucky and then finished at the end of its life in Madeira barrels from Portugal.

Bottled at 46% alcohol, the Penderyn Madeira finish has a medium honey hue and leaps from the glass with aromas of toffee apple, golden raisins and citrus. On the palate the alcohol is a tad obtrusive at first, but quickly mellows leaving bright flavours of ripe apple, mandarin orange, brown sugar and spiced pear.

All in all a lovely, easy drinking drop of Whisky! Check out their website here 

Rowdy enough to empty out the saloon!

Roughstock Montana Whiskey (Montana, USA)

Although the USA is no stranger to the production of good whisky, the best known of this comes in the form of Bourbon (made from a minimum of 51% corn). Enter this rough and rugged “single malt” whisky hailing from the beautiful state of Montana and made from 100% locally grown malted barley. The name and packaging might be a tad cliché, but this small distillery delivers the goods producing outstanding, handcrafted whisky in small batches.

As I mentioned this spirit  is as rough and rugged as the label, with an intense nose that comes across as a combination in style between an un-peated Scotch, a good bourbon and a high-end rye whisky. The highly charred American white oak barrels impart aggressive flavours of vanilla and freshly cut wood. There is distinct cereal note, like freshly toasted grains and a wild side that reminds me of rising bread dough. A touch of water definitely helps to soften this out and brings the sweet vanilla notes and bread dough to the forefront.

If you’re looking for an easy sipping, “sexy” whisky this may not be your cup of tea. If however, you are looking for something rugged and unique, then this may be right up your alley!

Visit their website here

Deadly like a Samurai...

Nikka Taketsuru 21 Year Old Pure Malt Whisky (Japan)

Masataka Taketsuru’s family has been making sake since 1733. In 1918 Masataka traveled to Scotland and fell in love with whisky. He enrolled at the University of Glasgow and studied chemistry while also apprenticing at several distilleries. Masataka returned to Japan in 1920 and in 1934 he established a distillery and began making Nikka whisky.

Today Nikka is produced out of two distilleries (and as such is not a “single malt”) in Northern Japan. In 2011 Nikka 21 Year Old was awarded the title of “World’s Best Blended Whisky” at the World Whisky Awards. The 21 year old is simply delicious; perhaps dangerously so! The whisky has a rich copper colour and a tantalizing nose of honey, chocolate and a touch of exotic spice. The palate is seamless with a soft mouth-feel and a sweet finish.

Although this isn’t cheap ($139 retail here in Calgary) it delivers excellent relative value when compared to Scotch whiskies of the same age. This would be the perfect digestif after a big Christmas dinner!

Visit Nikka’s website here

Enough to make a Whisky critic weep...or pitch a tent

Amrut Fusion Single Malt Whisky (India)

We round off our exotic tour of the world of Whisky with a highly acclaimed single malt from India. This particular bottling rocketed onto the radars of whisky connoisseurs around the world after being named the “3rd Finest Whisky in the World” in the 2010 edition of Jim Murray’s Whisky Bible.

Although the majority of Amrut’s bottlings are made exclusively with home-grown barley, the Fusion is produced from a blend of Indian barley and peated barley from Scotland. The whisky is distilled in the city of Bangalore and is aged in American oak barrels. This is beautifully crafted whisky, rich and buttery with complex notes of tropical fruit, buttered toast and freshly roasted coffee. The peat is so well-integrated you could easily miss it; a gentle smoke that rolls across the palate like a ripple softly crossing a pond.

While I am pretty excited about this whisky, it’s clear that Jim Murray likely felt a shift in his pants upon tasting this delicious dram. Here’s what he had to say:“It is one of those which command a big mouthful, a chair with a headrest … and silence. You will chew for seemingly hours and never quite get to the bottom of its mystical complexity. It is massive whisky, but its genius is that you get the feeling that there is some almost invisible element keeping the malt together so the proportions are never less than perfect.”

Visit Amrut’s website here

So there you have it, a quick tour of the world of whisky that demonstrates that single malt Scotch isn’t the only kid on the block. The majority of these whiskies can be found here in Calgary at fine shops such as Kensington Wine Market, Bin 905 Wine and Spirits and Calgary Co-op Liquor Stores.

Cheers,

Jesse

• 2 chicken breasts, skin removed and cut into large chunks
• 2 Italian sausages, cut into 1 inch pieces
• 2 onions, peeled and chopped
• 10 whole cloves garlic, peeled
• 28 ounces can whole tomatoes
• 2 cups Arborio rice
• 3 cups chicken stock
• 1 cup of your favourite red or white wine
• 3 bay leaves
• 1 sprig fresh rosemary
• 1 red pepper, seeds removed and chopped
• 1 pound of shrimp, shelled and deveined

It’s extremely rare that I use the terms “Bordeaux” and “value” in the same sentence. After tasting the 2009 Chateau Subilaux Bordeaux however, I just may have to find an appropriate pairing for humble pie.

While this easy-going red hails from one of the most revered wine regions in the world, it is anything but pretentious. A blend of 70% Merlot along with Cabernet Sauvignon and Cabernet Franc, this wine carries the seal of renowned wine maker Jean-Luc Thunevin. Soft and lush, this delivers classic notes of plum and the smooth character so typical of good Merlot.

2009 was hailed as an exceptional vintage in the region of Bordeaux. While the big name, blockbuster wines may get all the attention, the ideal growing conditions also produced a range of stellar values. While some purists may find this wine lacking in “old world” character, its charm is undeniable.

At around $16 this is a great find and the perfect accompaniment to lamb shank or a simple hamburger.

Enjoy,

Jesse

From the Huffington post, 12 of the most expensive bottles of wine ever purchased. There is even a bottle of Canadian wine on the list!

http://www.huffingtonpost.com/2011/11/10/most-expensive-wine_n_1084988.html

Telmo's wines are as easy on the palate as he is on the eyes!

I’ve sung the praises of this wine in the past and it has long been one of my favorite go to value white wines. Last night I had the chance to taste the 2010 vintage and I was pleased to see it is business as usual for rock star winemaker Telmo Rodriguez (pictured above for the benefit of all the ladies out there, Viva Spain!).

Basa is an interesting blend Verdejo (85%) and Viura (12%) ,two local grapes, with a touch of Sauvignon Blanc (3%) thrown in for good measure. This is crisp and refreshing, with delightful flavours of pineapple, passionfruit and citrus. At $16 per bottle this is a smokin’ value and deserves a place in everyone’s wine rack.

Available in Calgary at Bin 905 Wine & Spirits, Highlander Wines and The Wine Shop. Call ahead for availability.

Cheers,

Jesse

To see more “Made by Hand” videos visit their website here

The knockout...putting taste buds down for the count!

While wine geeks may cringe at the fact that many consumers purchase wine based on how eye-catching the label is, the fact remains that there is nothing worse than a spectacular wine with terrible packaging. I love that a great wine becomes a work of art. With that thought in mind here are five killer wines that have used their labels as a canvas, making them as easy on the eyes as they are on the palate.

Erna Schein “Ode to Picasso”

Oh Picasso...you are one crazy cat!

Perched high atop Spring Mountain on the Northeastern edge of the Napa Valley, Erna Schein (with its sister label Behrens and Hitchcock) definitely throws down some eye-catching labels. Although they have some beautifully illustrated examples (such as “The Knockout”, see top of this post) my favourite has to be the “Ode to Picasso”. As the name suggest, this wine is made in homage to Picasso, the owners beloved and long deceased cat. Each vintage the label features the noble Picasso photoshopped into different exotic locations and scenarios. The 2006 vintage featured this feisty feline gallivanting in a spacesuit on the moon, while the 2007 vintage saw him making a trek to stone hedge. 2008 will be the last vintage of “Ode to Picasso” and shows Picasso’s romantic side enjoying a gondola ride in Venice.

Rumour has it Erna Schein’s current winery is set upon what was at one time a massive marijuana grow up. If these labels are any indication, the rumours would seem to be true…

www.behrensfamilywinery.com

Sine Qua Non Syrah “The 17th Nail in my Cranium”

The 17th Nail in my Cranium

Made in Santa Barbara County, California by eccentric Austrian-born winemaker Manfred Krankl, Forbes magazine called Sine Qua Non “…the most coveted California wine you’ve never heard of”. These are cult wines in the truest sense; rare, sought after and often exorbitantly expensive.

Sine Qua Non crafts small lots of wine produced from the classic Rhone grape varietals (Syrah, Grenache, Roussanne, etc) and his wines are fawned over by both critics and collectors alike. Krankl never crafts the same wine twice, each vintage giving his wines unique, colourful titles and compelling labels featuring artwork penned by the winemaker himself.

If I was forced to choose my favourite wine label and bottle of all time it would have to be Sine Qua Non’s “The 17th Nail in my Cranium”. The title is in reference to an incident involving an empty wine barrel falling on Krankl’s head, leaving a gash that required 16 stitches. He claims the wine is the 17th nail. The bottle itself is a work of art, featuring an inlay of stars and a beautiful shape specifically crafted for this wine. I find the label haunting and it immediately drew me in.

Although a combination of “epic factor”, scarcity and a perfect 100 point rating from Robert Parker (the world’s most powerful wine critic) have launched the price of this wine well beyond my reach (released at $200/bottle, it now fetches as much as $1500 at auction), it just so happens that two of my friends own bottles of this wine. Perhaps one day I shall have the chance to savour this sweet nectar…let the grovelling and ass kissing begin!

Read an in-depth feature on Sine Qua Non from Wine Spectator Magazine here.

Some Young Punks “The Squid’s Fist” Sangiovese/Shiraz

“A Battle in the Deep as Two Foes Collide! The Squid’s Fist lands hard against the crude steel of the submersible; the force buckles, kinks and crushes it as an old rivalry comes to a head…” – Some Young Punks Website

These outrageous wines are made by a trio of young Australian wine makers looking to push the envelope with sexy wines wrapped in even sexier packaging. Some Young Punks has two primary categories in their line-up of wines. The “Pulp Series” features “cover works from ‘low brow’ literature from the 20′s through 50′s” as well as some pin-ups of their own design. The “T’N'T” series, of which The Squid’s Fist is a part, feature dazzling comic book inspired labels. Either way the labels are stellar and the wines are pretty damn good too!

Visit Some Young Punks website here 

Mollydooker “The Velvet Glove” Shiraz

Like an iron first wrapped in a velvet glove

While The 17th Nail in my Cranium may take the cake for my favourite label, The Velvet Glove surely wine the prize for the gaudiest label I’ve come across. The label – which features an ornate black glove adorned with silver script – is not only extravagant, it’s also made of Velvet. That’s right, swallow the purple pill and rub the label. Everything is going to be just fine.

Lead by wine makers Sarah and Sparky Marquis (you read that right, Sparky, how did this guy avoid the trapeze and end up in wine?), Mollydooker winery producers in-your-face wines with packaging to match. The Velvet Glove is their top wine, a rich and opulent Shiraz produced in small quantities and also fetching a handsome price. If the velvet label wasn’t kitschy enough, each bottle also comes with its very own black velvet drawstring bag. Yahoo!

Visit Mollydooker’s website here

Weingut Max Ferd Richter Riesling

Dear Riesling...I love you

While there’s something to be said for velvet labels and beautiful graphics, there is also something to be said for keeping it real and just not giving a f*#k. Enter Weingut Max Ferdinand Richter.

Dr. Dirk Max Ferd. Richter’s family has been making wine in Germany’s scenic Mosel Valley for over 300 years. With holdings in some of the greatest vineyards in the region, he doesn’t need cartoon characters and catch phrases. He’s like the Mohammed Ali of the Mosel; that is if Ali were Germanic, bearded, soft-spoken, wore wire rim glasses and had a Ph D in making mind melting Riesling. I guess he is nothing like Ali. Oh well.

Richter’s labels are as German as schnitzel and strange fetishes, proudly displaying the family’s estate in Technicolor wonder. Year in and year out there are no surprises, no gimmicks and no frills. Just damn good juice!

Dirk, I salute you. Don’t change one bit you crazy cat!

Visit Dirk here.

Although some of these wines may be near impossible to find and well beyond my price point, like a solid gold paper weight or chinchilla underwear it never hurts to look.

What’s your favourite wine label? Leave a comment below!

Cheers,

Jesse

With that in mind I want to tell you about a new beer I tasted for the first time this week. I also want to tell you about a old favorite of mine that I “rediscovered” this weekend on a perfect Sunday afternoon on the Ship and Anchor patio.

First a new close to home discovery…

Phillips Brewery Longboat Double Chocolate Porter from Vancouver Island, BC

This silky porter was terrific.  This beer is all about bakers chocolate  with seamless balance between bitter and sweet.  One of the most striking characteristics of this beer was the mouthfeel, rich and velvety with just the right amount of carbonation. Clearly this is a well made, top tier beer in every sense except the price.  At around $6 for a 650 ml bottle, by volume, this beer is not much more expensive than a Newcastle Brown and less expensive than Guinness.

Now the classic go-to that I have fallen back in love with…

Wildrose Brewery IPA from Calgary Alberta

What a great IPA. Fragrant, bold and bitter but never over the top.  This beers balance doesn’t “invite you back to the glass”… it simply grabs you by the face and demands you keep drinking up.  And the best part about this beer? If you live in Calgary like I do you can find this bad boy on tap in any pub or restaurant worth spending your money in.

So get out this weekend and try something new!  Or grab a pint of an old favorite!  Just make sure you have a little fun doing it.

Cheers,

Jeff

Mooooooolicious!

First impressions are everything in the restaurant game and Model Milk Bistro had me at hello.

Upon ascending a short set of stairs to the hostess stand, one can’t help but be impressed. Located in the historic Victoria’s building at 308 – 17th ave sw, Model Milk captures the warmth of its history with a contemporary splash of the present. The exposed brick walls barely contained the energy on the Thursday night we visited and the vibe was contagious. It was love at first sight…

Although Model Milk is part of the larger Concorde group of restaurants and bars (West, Flames Central, Double Zero, Local 510/522, etc.) the feel is still that of a one-off, original creation. Much of the credit for this success has been heaped on the shoulders of executive chef Justin LeBoe. Prior to Model Milk Justin served as the executive chef of the large-scale, fine dining restaurant Rush. In his current venture LeBoe has clearly taken a step back and embraced a much more simple, grass-roots culinary philosophy.

Rather than the intimidating, pretentious and overbearing qualities some fine dining menus exude, this menu is a shining example of beauty in simplicity. Much like the room itself it creates a sense of warmth, like a hug from your favourite aunt.

For my first course I chose the shrimp and grits. Meaty succulent prawns nestled in a bed of creamy, perfectly cooked grits topped with a warm chorizo emulsion. The kind of dish that can’t help but make you smile…like finding a polaroid containing a favourite childhood memory. This is what food should be about; pure, simple, unabashed enjoyment. I opted for a glass of the Villa Matilde Falanghina with this course. Falanghina is an oddball, indigenous grape grown in the Italian Region of Campania. This particular example was fresh and bright with notes of apricot and orange zest. Tasty!

When choosing my main how could I help but select the item simply titled “Pig”? I love pig! In this case the pig took the form of a moist pork tenderloin wrapped in a layer of sausage and applewood smoked bacon. This orgy of meat was then sous vide for four hours, creating a tube of pure, smoky, succulent goodness. The bacon was crisp and the tenderloin was perfectly moist. As good as this epic meat tube may have been it was the sides that really set this dish over the top. Velvety pomme puree rolled gently into a bed of red cabbage braised in Chianti. The pomme puree was as soft as a cloud and the cabbage had a warmth of texture, flavour and colour that was nearly orgasmic. I asked our server Petar to pick a wine for this course and he presented a glass of Noble Tree Tempranillo from Alexander Valley, California. Grown in the warmer climate of California this traditional Spanish grape delivered a silky texture and vibrant flavours of red berries, cherry and spice. Another great match!

Pig wrapped in pig coated in pig!

We had the pleasure of being seated right in front of the open kitchen and watching the chef and his team at work was a treat. It was as if the kitchen had managed to put up a force field of calm and tranquility that shielded them from the mad energy of the room. Orders rolled out smoothly and calmly, with each plate looking more delicious than the last. This up close and personal viewpoint added an extra dimension to the experience. Highly recommended.

My only criticism is that they need to find a new “cookie” for the ice cream sandwich. I found the thin wafer they used too hard and lacking in flavour. A very minor critique in an otherwise perfect meal.

Creating a great dining experience is an art and on this particular evening the good people at Model Milk painted a beautiful canvas. I will certainly be back soon.

Cheers,

Jesse