BOLLINGER CHAMPAGNE CELEBRATES 100 YEARS AT WILLOW PARK WINES AND SPIRITS

The selection of Bollinger champagne for the tasting: Bollginer Special Cuvee, Bollinger Rose, Bollinger La Grande Annee Rose 2002, Bollinger La Grande Annee 2002

Our host for the evening Jason Denis, here talking about Remueur

The box for La Grand Annee 2002 (ring in 2012 with a bottle or two)

The tablescape with nibbles

Endive with shrimp

Chicken skewers

...While Downstairs at the Willow Park Wines and Sprits Champagne Festival:

Welcome to the evening, a selection of 75 sparkling wines and champagnes to try

One of the reps proudly stands behind cuvee 1868 Brut; Prosecco cuvee extra dry and rose brut

Another rep showcases Graham Beck Blac de Blancs and Graham Beck Brut

Eric Von Krosigk, Director of Winery operations at Summerhill Pyramid winery
K&S Media

A favourite of the dapper 007 James Bond himself, Bollinger is an iconic champagne brand. Celebrating 100 years of the special cuvee, Willow Park Wines and spirits hosted an intimate tasting of four great styles: Bollginer Special Cuvee, Bollinger Rose, Bollinger La Grande Annee Rose 2002, Bollinger La Grande Annee 2002.

Afterward, guests mingled and tasted over 75 champagne, sparkling, cava and prosecco at the champagne festival.

As Madame Lilly Bollinger said about her favourite champagne:

"I drink it when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it—unless I’m thirsty."

Cheers to that!!

www.willowpark.net
www.champagne-bollinger.fr

You may visit the Winter 2011/12 digital edition of City Style and Living magazine (also available in print) at the following address (follow the three simple steps to access the full magazine, online) :

1) go to http://www.citystyleandliving.com
2) click on the 'front cover' image, on the left hand side of your screen
3) to flip through the e-magazine, click on the bottom right hand corner

of the magazine, just as you would our print magazine!

Follow us on twitter @CityStyleMag

WHAT WE'RE EATING AT CSL

Salad dressings from Domine Le Cageot

Dark chocolates from the Trappist monks of Quebec

As you know, one of the CSL teams was just back from the Saguenay region of Quebec (see post below). The region is well known for their production of blueberries. In fact blueberries are so much a part of the revion, that the people from this region refer to themselves as "blueberries".

Everyone was all abuzz about the "peres trappistes" chocolate covered blueberries, which we have been enjoying addictively since we received them. They burst in your mouth with the juice of the berry exploding, and a crunchy chocolate exterior (one must keep the little bites refrigerated).

We also have been enjoying the raspberry and the blueberry salad dressing from Domaine Le Cageot. A refreshing sweet, mildly tangy dressing has been the favourite topping for some staffers' salads, coleslaw's and even marinades. Please excuse the empty bottle pictures above it was consumed in less than 5 days - leaving no time for picture taking.

Needless to say, we can't wait for our next excursion to Quebec!!

http://www.monasteremistassini.org/

http://www.hoteluniversel.com/

http://www.bonjourquebec.com/qc-en/attractions-directory/industrial-tour/domaine-du-cageot_89254176.html

http://www.domainelecageot.com/

http://www.citystyleandliving.com/

CONGRATULATIONS TO OUR SUMMER WINNERS

Eva holds her P&G beauty basket, full of goodies!

Maria looks lovely, with her Yellowtail wine prize pack

Sigrun shows off her bright prize pack from CSL

Yet another great reason to subscribe to City Style and Living magazine, and the CSL newsletter (http://www.citystyleandliving.com/Subscribe.html).

These are the latest lovely set of contest winners (Eva, Maria and Sigrun). Just like you, they signed up for the magazine, and WON!! Thank you to everyone, and if you want to win excellent prizes , don't forget to sign up.

You could walk away with gift certificates, gift baskets, prize packs, and who knows what else could be waiting for you around the corner- just remember, you can't win if you don't sign up!!!

Good luck, and thank you for your continued support

The team at CSL

BONTERRA TRATTORIA AND NINO NEGRI WINEMAKER DINNER

A roaring fireplace, one of many, comforted guests to this wonderful evening.

The tables were set as guests arrived to the wine tasting and dinner. The patio at Bonterra filled with minature lilacs, vines and all manner of flowers provided a beautiful setting. Fountains, flowers and foliage combined made a beautiful impression.

Chefs, wine enthusiasts, and food aficianados all gathered to celebrate Nino Negri and its winemaker Stefano Puppini. Bonterra's manager John made a stop at every table to ensure that everyone felt welcomed and at ease.

Here, the marketing represenative for the Nino Negri speaks about the grapes used to make this Italian wine from Lombardy.

Both white and red wines from Nino Negri decorated every table. Edible arrangements of bread sticks were also used for the tablescape and tasted light, sweet and unlike any other bread sticks we've ever had.

On the menu (pictured above and below):

Lamb Duetto Pistachio Crusted Loin and Roasted Chop paired with Valtellina Superiore Sassella Le Tense 2004

Almond and Cherry Crostata with Vanilla Bean Gelato and Pecorino Tuscano paired with Dobogo Tokaji Aszu 2000

The crostata was a standout, with the almond providing the perfect balance to the cherries. It was a lovely Calgary evening, with the sun still providing its radiance late into the night - a wonderful backdrop for the wine and food.

http://www.bonterra.ca/

http://www.ninonegri.it/

AN EVENING AT DIVINO WITH THE SUTTON PLACE HOTEL

The light afternoon rain sprinkled through downtown Calgary before our evening began at Divino. We were invited to meet with some of the managers and executive team at the Sutton Place Hotel’s from Edmonton, Vancouver, Toronto and Chicago
(The Edmonton property was feature in the Winter 2008/2009 issue of City Style and Living magazine: http://www.nxtbook.com/dawson/ksmedia/citystyleandliving-winter08/)

The appetizers were delightful little bites featuring onion and cheese tarts, crisp zucchini tarts, crisp crab pouches and the selection of cheeses were abundant and a great pairing with the wine as always one of the strengths of Divino.

“We do a lot of business with Calgary, we have great restaurants and have a central location which is great for business travelers”, explained Richard Wong of the Sutton Place Edmonton.

The evening exemplified the strength of the hotel- the people. While each of the properties boast stunning décor and rooms, the friendly and helpful staff keeps travelers returning, as Richard Taylor from the Sutton Place Vancouver adds, “we have beautiful hotels but we're very down to earth, family friendly and accessible as well”. Well said.

OLIVES RESTAURANT AND 100 WINES BY DAVID WALKER PRESENT AN INTERACTIVE EVENING WITH KATRINA FETZER

Ceago, which means grass seed valley, a brand of biodynamic wines from California

David Walker and Katrina Fetzer have a spirited conversation

Cremant is served to celebrate the event

An evening of wine, food, hospitality and education in honour of the intriguing biodynamic wine, Ceago, was held April 30 at 100 Wines by David Walker and Olives restaurant (conveniently located right next to each another).

It was wonderful to meet many of the people involved in the wine making process (from producing wine to selling and enjoying it), especially because we profiled premier California biodynamic wine maker Ceago and 100 Wines by David Walker which carries this brand in Calgary in the Spring 2009 issue of City Style and Living magazine.

Katrina Fetzer, whose family owns Ceago, spoke about living amongst lavender fields, olive groves and portable chicken coops at her family's vinegarden. As she spoke about the process of making wine biodynamically, it became apparent how practical and intuitive the process really is. Katrina explained that one of the formulations suggested by Rudolph Steiner calls for ground quartz crystals to be sprayed on the vines so that the sunshine will be reflected and magnified (which is useful on overcast days). She said that when they were first experimenting with the formulation at Ceago, they sprayed too much of the crystals and everything was scorched. Even today, if someone at the winery gets some of the quartz on them during spraying they will get sunburn.

For more about biodynamic wine check out the Spring issue at:

http://www.citystyleandliving.com/

Executive chef Jonathan Canning and General Manager Garth Brown of Olives spoke about the social aspect of food and wine. Chef Canning was inspired by Ceago wine and olive oil (available at their winery) for his menu.

Left, manager Brown and right, Chef Canning

Ceago's famed olive oil

Olives provided some beautiful appetizers for the evening.

From 100 Wines by David Walker we walked across the hallway to Olives. And now onto the menu and pairings for the evening.

The beautiful tablescape at Olives just as the sun was setting

The first course: Marinated Kona Blue Kampachi, preserved lemons, coriander salad, yuzu, paired with Ceago Vinegarden Sauvignon Blanc 2006

The second course: Sous-vide Atlantic Lobster beef tongue tortelini, purple haze carrots, shellfish reduction, paired wtih Ceago Vinegarden Syrah Rose 2007

Our special dish of halibut

Third Course: Ceago Olive Oil Poached Wagyu Beef fava beans, morel mushrooms, veal jus, paired with Cego viengarden Merlot 2002 and Ceago Vinegarden Cabaret Sauvignon 2002

Fourth Course: Red Wine Chocolate Cake Currant Glaze, Black Cherry Gelato

After the last course was eaten and the chefs and sous chefs came out to loud applause, the lively conversation continued across the dining room. By then, the sun had long since set, and all that remained were Katrina's words, "At Ceago, we want our wines to speak to a sense of place."

www.ceago.com

www.davidwalkerwines.com