2015 fall events calendar - regina

25Over

Tastings, Festivals,Classes & More!

FOR 5 FOR $5STARTING SEP. 18

FALL EVENTS

INTRODUCING

OCTOBER 10INTRO TO FRANCEINTRO TO SPAIN

SEPTEMBER 19INTRO TO ITALYCOZY UP TO CALIFORNIA

OCTOBER 9OLE! SPANISH FESTIVAL

NOVEMBER 13WHISKY FESTIVAL

2 | W I L L O W P A R K W I N E S & S P I R I T SWe offer a variety of gift baskets for the wine, beer or spirit lover. See in-store for more details!

WELCOME TO OUR NEW STORE IN REGINA!We are thrilled to open a brand new store with the space and facilities to offer an expanded selection, educational programs and regular tastings. We have put together a strong team lead by Scott Lyons-Belt and Adam Perry (yes there is a close connection to me)!

All our Trusted Expert team will be travelling regularly from Calgary to provide seminars on beer, wine and spirits. We have teamed up with knowledgeable local agents to offer enhanced programing including festivals with the opportunity to taste a wider variety of products. Winemakers and industry personalities will be dropping into the new store to chat about their products and taste with customers on a regular basis.Come out and take a look, sign up for a class or try a new taste sensation in store. Jump right in and take one of our Trusted Expert hosted trips to Spain, France or Italy in 2016.

Taste Learn Enjoy

Peggy PerryVice PresidentPurchasing & Marketing

Find us on Facebook!

Twitter: @WPWS_Regina

Instagram: @willowparkwinesregina

HOW TO PURCHASE TICKETS:

Tickets may be easily purchased in-store or online at www.willowparkwines.com or Facebook page.

By phone at 306.585.1661

All event participants will receive a 5% Thank You discount card to be used after the event.

Payment is due at time of registration. Willow Park Wines & Spirits reserves the right to cancel any class. We will notify participants as quickly as possible and full refunds or credits will be offered. All participants of events at Willow Park Wines & Spirits must be 19 years or older and may be asked to show valid identification. Refunds or credits will be issued if Willow Park Wines & Spirits is notified 48 hours prior to the event if you cannot attend. No refunds or credits will be issued for missed classes.

Please book early to avoid disappointment as our classes fill up quickly. No infants, strollers or children are allowed into any private or public tastings. Note: We ask that all participants please refrain from using personal fragrances during all tasting events.

Willow Park Wines & Spirits reminds you to drink responsibly. Please do not drink and drive.

W I L L O W P A R K W I N E S & S P I R I T S | 3

Grown Up Syrups

Slice butter into 1/4-inch slices. In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes. Increase heat and bring to boil. The mixture will thicken and become syrupy. Whisk the mixture and add the butter, piece by piece. When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.

Combine the maple syrup, cinnamon, clove and orange peel in a small sauce pan. Heat over medium high heat to a simmer then remove from the heat and allow the syrup and aromatics to steep for 20 minutes. Strain the syrup through a fine mesh sieve into a small saucepan.

Gently warm the syrup over low heat. Add the butter and Maker’s Mark® Bourbon and stir until well blended. Serve warm. Makes 1-1/4 cups.

Willow Breakfast Sandwich

WHAT YOU NEED

• English Muffin

• 1 Slice of Canadian Back Bacon

• 1 Slice Brie Cheese

• 1/2 Cup Fresh Spinach

• 1 Egg

• Tbsp. Butter

• Dash of Milk

Grand Marnier Sauce

• 3/4 cup butter, room temperature

• 1 cup freshly squeezed orange

juice, strained

Naughty Syrup by Makers Mark

• 2 Tbsp. Maker’s Mark® Bourbon

• 1 cup Grade A or Grade B maple syrup

• 2 cinnamon sticks

• 2 Tsp. whole cloves

• 1 piece fresh orange

peel 1”x 3”, minced

• 2 Tbsp. butter

• 2 Tbsp. sugar

• 1 Tsp. finely grated orange rind

• 1/4 cup Grand Marnier liqueurSPECIAL SAUCE

• 1 Tsp. Dijon mustard

• 1 Tsp. regular mustard

• 1 Tsp. mayonnaise

• Dash of cayenne pepper if desired

Toast English muffin and spread special sauce on both sides. Place butter in hot frying pan with spinach. Stirring as it cooks. In a separate bowl scramble one egg, adding a dash of milk or cream if desired. Once spinach is cooked pour scrambled egg over top and mix together.

Place the slice of brie on one side of the English muffin, then add on the slice of cooked Canadian Back Bacon and finish by layering on the egg and spinach mixture. Serve with fresh fruit salad and enjoy!

Brunch Basics

4 | W I L L O W P A R K W I N E S & S P I R I T S

September 2015

Friday, September 18Intro to Portugal | 7pm $5Join Doug Reichel for a captivating overview of the Portuguese wine industry as he shares a flight of wines that showcases the vibrant and exciting winemaking talent that is producing wines in Portugal today. From full-bodied reds to lively whites you’re sure to leave impressed and with a few new “must-have” wines on your shopping list.

Saturday, September 19Intro to Italy | 1pm $5Join Peggy Perry for an Italian wine adventure as she leads you through an exciting lineup of reds & whites and explores key regions of one of the world’s most beloved wine countries. This is a fantastic opportunity for anyone who is looking to try some new Italian wines and learn some expert tips on how to choose yournext favourite from our store selection.

Learning about wine has never been easier. We’re excited to introduce our new classes, 5 wines for $5.00 in 50 minutes, this Fall. Our team of Trusted Experts is ready to get you in-the-know with exciting, informative and fun classes that will expand your knowledge and enthrall your palate. Booking is easy. You can either use our simple online booking system or book your tickets at our Gift Counter in store. Seating is limited so please book early. Visit our Facebook Page or www.willowparkwines.com for more information.

Saturday, September 19Cozy Up to California 4pm $5Calling all fans of California wines! Don’t miss out on this fun class as Trusted Expert Peggy Perry explores some fall friendly picks from California that are just perfect to cozy up with on cooler fall evenings. You’ll love hearing Peggy’s personal stories from her visits to California wine regions and her insider’s guide on some of her favourites places to visit and wines to try in our very own California aisle.

Sunday, September 20Pairing with Potato Chips1pm $5Are you ready to have some fun? We’re taking one of our favourite snack foods and using them to teach you the basics of food and wine pairing with different flavours of potato chips. You’ll be awestruck at how Peggy Perry can turn your everyday favourite chip into a high class snack with a perfect pairing. Trust us; you’ll never look at chips the same again.

Tuesday, September 22The Macallan, Highland Park and Famous Grouse – Icon Tasting | 7pm $15The Macallan was founded in 1824, and was one of the first legally licensed distilleries in Scotland. Famous Grouse have been masters at blending whisky since the early 1800’s and can date its whisky heritage back to 1798. Spend the evening with Dan Volway, Brand Ambassador for Edrington Brands, as he leads you through a lineup of whiskies from these iconic distilleries.

Wednesday, September 23Brugal Rums – Spirit of the Dominican Republic7pm $15Crafted by the Brugal family since 1888, a time-honoured family process that sees their rums meticulously double-distilled and aged in oak casks to give each rum a refreshing dryness and distinct character.Special guest Dan Volway, Brand Ambassador for Edrington Brands will be your guide as he leads you through a delectable tasting of these award winning Brugal rums.

Tuesday, September 29 Canadian Delights with Domaine Pinacle | 7pm $15Join Stefan Lemieux, from Domiane Pinnacle as he spends the evening sharing a stunning collection of carefully crafted Canadian products that will give us all another reason to be proud to be Canadians. Domaine Pinnacle, is a family-owned orchard and cidery located in Quebec. The family has also extended their line of products to include maple-based liqueurs and an award winning line of spirits, including the Ungava gin that will be part of this exciting evening’s tasting. Join us as you discover new fall favourites.


CHAMPAGNE COCKTAILS

The origins of the French 75 are a bit fuzzy though it is thought that the cocktail was named by Scot, Harry MacElhone at his bar in Paris called “Harry’s American Bar” in 1925. The inspiration is said to have been the 75mm Howitzer field gun that the French and Americans wielded on their tanks in World War 1.

Delighting cocktail lovers since it was first published in the Jerry Thomas’ Bartenders Guide in 1862.

CLASSIC CHAMPAGNE COCKTAIL

Ingredients• Champagne 4oz• Sugar 1 cube• 3 – 6 dashes

Angostura Bitters • Garnish with a

Lemon Twist

MethodPlace sugar cube in champagne flute glass. Splash with 3 dashes of Angostura bitters. (Choose a different bitter here for a personalized twist) Let bitters soak in for a minute. Top off with Champagne and garnish with a lemon twist. Enjoy!

CLASSIC FRENCH 75

Ingredients• 2 oz Champagne• 1 oz Gin• ½ oz Lemon Juice• 2 Dashes Simple Syrup

MethodCombine gin, syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into champagne flute. Top up with Champagne and stir gently. Serve and enjoy.

THE FRENCH 75 WITHA TWIST

Ingredients• Kir Royale• ½ oz Crème De Cassis• 6 oz Champagne• Lemon twist

MethodPour crème de cassis into champagne flute and then top off with champagne. Garnish with lemon twist.

Created in Burgundy France in the 1940’s after Felix Kir, who was a local hero in the French Resistance during the second World War, and Mayor of Dijon from 1945 – 1968.

EVENT TICKETS ARE EASY TO BUY!Get them in store or online by visiting:willowparkwines.com

Join us for Sparkling 101 on October 3!

October 2015

Thursday, October 1Women & Wine | 7pm $5Ladies, get the girls together for a fun night out as Trusted Expert Erin Rosar leads you through a fun tasting of her “must know wines for fall”. You’ll learn about and try wines from around the globe along with learning Erin’s insider’s tips on how to pair and serve each wine with style.

Friday, October 2World Tour – 5 Countries in a Glass | 5pm & 7pm $5We’re excited to welcome special guest Norman Gladstone, Director/Principal of International Cellars for an incredible tasting of wines from around the globe. Norman’s passions for great wine, world travel, and storytelling will combine into an unforgettable evening that is not to be missed by wine enthusiasts of all levels. Get ready to be inspired!

Saturday, October 3Swirl, Sniff and Sip11am | $5Ever wonder what all the steps were about at a wine tasting and why people swirl the glass? Well, get ready to be turned into a professional wine taster as we guide you through all of the steps of how to taste wine like a pro. You’ll be fascinated as you learn why we follow a set of steps and how learning these steps can assist you in shopping for your next bottle of wine, beer or spirit as you learn to describe the flavours and textures that you’re enjoying in the glass.

Saturday, October 3Pop! – Sparkling Wines 1015pm $5Alright bubble fans we’ve created a class just for you! This class will take you through a fascinating tasting of sparkling wine styles from around the world that is sure to help you find a few new favourite styles for the upcoming holiday season. You’ll learn the 4 methods we get bubbles into the bottle, what the different labels all mean and of course how to serve, enjoy and store them at home.

Saturday, October 3Sips By The Fire – After Dinner Drinks With Style 7pm $5With cooler weather approaching there is nothing like cozying up by a fire with something delicious in your glass to help keep the chill away. This class will cover the basics of ports, sherries, cognacs, and even a cocktail or two and is sure to leave you feeling confident when you’re looking for your next fireside selection.

Friday, October 9 Ole! Spanish Festival7-8:30pm $25Spend the evening sampling the fabulous flavours of the wallet friendly wines of Spain at our first festival at our new store. This evening will highlight the vast assortment of styles of available from one of the world’s top wine producing countries. Get ready to experience our mezzanine Tasting Room in a whole new way as you enjoy learning about different wines at a collection of tables around the room. You’ll also enjoy light tapas and traditional Spanish treats that will pair exquisitely with the new wines you’ll be sampling.

Brie and Pear Soup

• 2large,ripepears(about1pound)• 2cupschickenbroth• 8ouncesdouble-creamBriecheese

• Slicesalmonds,lightlytoasted(optional)• Driedpearslice(optional)

Peelthepears.Cutthemintothickslices,removingtheseeds.Putthechickenbrothandpearsinalargepotandsimmerfor10to15minutesoruntilthepearsareverysoft.Transferthepearsandbrothtoafoodprocessorandprocessuntilverysmooth.Returntothepotandsimmer.TrimtherindfromtheBrieandcutthecheeseintoverysmallpieces.Slowlyaddthecheeseandstirwithawoodenspoonuntilmelted.Thesoupshouldbecreamyandsmooth.Garnishwithlightlytoastedslicedalmondsanddriedpearslice.Serves4to6.

INGREDIENTS:

PREPARATION:

Scott Lyons-BeltStore Manager


Saturday, October 10Intro to France | 1pm $5Does the idea of understanding what the wine will be like inside a bottle of French wine make your head spin and heart pound? Then be prepared to have the mystery solved, as Trusted Expert Peggy Perry guides you through the basics of the French wine aisle that will leave you feeling like a pro. Peggy will share the secrets to key regions, grape varieties, styles and tricks to make reading French labels easy and fun so that you can shop with confidence and an air of c’est la vie!

Saturday, October 10Intro to Spain11am & 3pm $5We’re excited to welcome Amparo Vilar from Spain as our special host for our Intro to Spain class. Amparo will share her passion and love for the wines of Spain as she showcases stunning wines that will leave you awe-struck about their diversity of flavours and the winemaking talent creating them. Come and find out why the wine world is so excited about the wines of Spain.

Wednesday, October 28Explore the Wines of Burgundy, France | 7pm $5Wine enthusiasts of all levels will enjoy this evening exploring the wines of Burgundy with winemaker Pierre Jhean, from Maison Henri de Villamont. With a winery history that dates back over 100 years and an extensive renovation that was completed in 2005, Pierre will expertly guide you through an incredible lineup of wines that have been crafted by respecting traditions of the past and using new ideas for the future. Don’t miss this fantastic opportunity to learn firsthand about one of the world’s most beloved wine regions in the world.

Trusted expert

RECIPES

1 Preheat oven to 400°. Bring butter, salt, nutmeg, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted. Remove from heat, add flour, and stir to combine.

2 Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball, about 2 minutes. Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer. Remove pan from heat and let dough cool slightly, about 2 minutes. Mix in whole eggs one at a time, incorporating fully between additions. Mix in cheese and pepper.

3 Scrape dough into a piping bag fitted with a ½” round tip (alternatively, use a plastic bag with a ½” opening cut diagonally from 1 corner). Pipe 1” rounds about 2” apart onto 2 parchment-lined baking sheets. Whisk egg yolk and 1 tsp. water in a small bowl; brush rounds with egg wash.

4 Bake gougères until puffed and golden and dry in the center (they should sound hollow when tapped), 20–25min.

Do Ahead: Dough can be made 4 hours ahead. Cover and chill. Gougères can be baked 2 hours ahead; reheat before serving.

• 6 tablespoons (¾ stick) unsalted butter, cut into pieces• ¾ teaspoon kosher salt• Pinch of nutmeg• 1¼ cups all-purpose flour• 4 large eggs• 6 ounces (1½ cups) grated Comté cheese or Gruyère• ½ teaspoon freshly ground black pepper• 1 large egg yolk

Gougères Servings: makes about 50

Adam PerryAssistant Manager

TEAMFAVOURITE!


1 GOBLET A large stemmed, bowl shaped glass. It’s best used to enjoy Belgian Ales, German Bocks and other fuller bodied-style sipping beers. Some of these glasses will have some etching on the bottom of glass to ensure that the bubbles in the beer are visually always moving as the CO2 then has a nucleation point to bubble off from.

1 5432

5 WEIZEN A style traditionally used to serve wheat beers in. It’s German in origin and is thinner at the bottom and wider at the top and is designed to show off the colour and fluffy heads of wheat beers.

4 MUG A classic, heavy style of glass that can come in many different sizes and shapes but always has a handle. One of the best reasons to use this style of glass is to use it to do a beer clink or cheers with it without worrying about it breaking.

3 TULIP A glass that’s specially designed to showcase the aromas of rich beers such as Scottish Ales, American double/Imperial, IPA’s or Belgium ales. The glass also helps to keep a large foam head on the beer while you drink.

2 PINT GLASS A go-to beer style glass and usually found at every bar. It can easily be used to serve many different brews from around the globe in. Good for almost any kind of beer. A benefit of these glasses is that they can easily be stacked and are easy to store.

BEER FACTS WITH ‘DAVE THE BEER GUY’

Beer Glasses 101

NEW! TUESDAY, NOVEMBER 10THFall Favourites Beer festival7:00 PM - 8:30 PM $25Beer fans rejoice! We’ve planned a special evening just for you. You’re going to love how we’ve transformed our mezzanine tasting area into a collection of beer stations highlighting ales, lagers, IPA’s and other seasonal brews for you to sample and learn at.


BEERwith

Trusted Expert TIPS & TRICKSWhileputtingyourfavouritebrewintoatastyfoodrecipedishmayseemlikebeer-torture,don’tthinkofitasabeersacrifice,butinsteadastakinganincredibleingredienttohelpturnagooddishto“wow”withjustasimplepourofthewrist.

Whencookingwithbeerthereareafewtrickstokeepinmind.Hereourteamsharestheirfavouritetipstohaveyoubrewcookinglikeapro.

DAVE THE BEER GUY ANSWERS WHAT YOU NEED TO KNOW FOR FALL

BEER BOCKTAILS FOR FALL

1Nevercookwithabeeryouwouldn’tdrink!Ifyoudon’tlikeitintheglass,chancesareyouwon’tlikewhatitdoestoyourentréeeither!

2Whenyoucookwithbeerandit’sbeingboileddowntheflavoursinthebeerwillbecomeintensifiedsohighlyhoppedIPA’sforexamplewillbringastronger,bittercomponenttoyourdish.

Cooking

3Ifyou’relookingtoenjoysomeofthearomaticsofyourfavouritebrewinyourdishbesuretoaddanextrasplashofbeerjustbeforeyou’reabouttoserveit,sothatthearomaticsarefreshandbright.

4Experimentandhavefunplayingwithdifferentrecipes.Everytimearecipecallsfortheadditionofliquidyoucansubstitutewithbeer.Forexampleyoucanmakebreadwithbeer,brownies,stew,soupandevencupcakes!Justbesuretochooseabeerthatisofthesameflavourstrengthorprofilethattherecipecallsfor.

5Makeyourselfanoteontherecipe.Besuretowritedownyourrecipetweakssothatyoucanrepeatthemthenexttimeyoufeellikeenjoyingthedish.

1. What are two beer styles that are under the radar that you think people should try this fall?Saisons for sure, and Kolsch both have wicked drinkability, and are great for both a hot September and those cooler October days.

2. What are two of your go-to beer and food pairings that you couldn’t live without?I would have to say any funky bretted beer with Lindsay Bandage cheese, and a nice spicy Wit beer with a coconut curry; it’s to die for!

Weissen Sour• 2oz.Bourbon• 3/4oz.FreshLemonJuice• 1/4oz.SimpleSyrup• BarspoonOfOrangeMarmalade• 2DashesOrangeBitters• 2oz.WhiteAle

Black Velvet• 1/2glassStout• 1/2glassChampagne

Combineallingredientsintoacocktailshakerandgentlyshakewithice.Strainoverfreshicecubesintoahighballglassandgarnishwithalemontwist.

Fill1/2acollinsglassorchampagneflutewithastoutandgentlytopwithchilledchampagne.

Whisky Style GuideTrusted Expert

find your favourite style!BLUE DOT: MODERATELY TO HEAVILY PEATED

In basic terms: this is the smokey stuff. It smells like your clothes after sitting all night around a campfire, or like bacon wrapped seaweed, or like something else entirely depending on who you talk to. Ultimately how it smells and tastes all depends on the where the bottle came from and your mood - which it will effect for the worse if you don’t like it but for the better if you do. You may get other aromas and flavours from these bottles, but the peat smoke will typically be unabashedly up front and leading the way.

Did you know. . .That smokey and/or peaty smell of the scotch typically comes from peat fires that are used to heat and dry the barley malt. The malt absorbs some of the peat smoke before it continues its way into the fermentation and then distillation processes, on to eventually becoming New Make Spirit and then (after at least three years in an oak barrel) whisky.

EXAMPLES: Ardbeg, Port Charlotte Scottish Barley,Bowmore, Octomore, Benriach (Curiositas and Authenicus), Talisker, Kilchoman, Laphroaig, Ledaig, Longrow, Benromach (Peat Smoke), Tomatin (Cu Bocan), Blue Hangar 6th Edition, Compass Box Peat Monster.

GOLD DOT: WILLOW PARK EXCLUSIVE

Want to get something for yourself (or as a gift for someone else) that you cannot get anywhere else? This is what to look for. When you cannot find Scotch Expert David Michiels at Willow Park Wines & Spirits for a week or two that typically means he has headed off to Scotland to do more “research” and “hard work”. Many times when he comes back to Willow Park he has found one or two more casks for us to showcase. These are them; where Willow Park Wines & Sprits purchased the barrel or cask and had the contents bottled exclusively for us. You will not find these whiskies at any other store here in Calgary or in any other part of the world. Unless that store is also Willow Park Wines & Spirits.

EXAMPLES: Glenfarclas Family Casks 2002 and 1993, Tomatin 1993, Berry Bros. and Rudd Bunnahaban 1979, Gordan and Macphail Imperial

GREEN DOT: CASK FINISHED / ACE’D

Are you looking for something a little bit different? Want to see what lies off the bourbon or sherry path? Ever wondered what a port or sauturnes cask does to a whisky? Look no further. All of these Malts started in one kind of oak - typically ex-bourbon or ex-sherry - and then were finished for anywhere between a few months and many years in a different oak cask. This will typically impart different nuances of aroma and flavour that you would not necessarily find on other malts.

Did you know. . .ACE’d stands for ‘Additional Cask Enhancement’. This term was created by Bruichladdich Distillery.

EXAMPLES: Arran (Sauturnes and Port Finish), Auchentoshan (Three Wood), Balvenie (14, Caribbean, 21 Portwood, Edradour (Sftc Burgundy Finish, SFTC Chard Finish, Sftc Marsala), Glencadam 14, GlenDronach Tawny Port Finish, Glenfiddich 21 Gran Res, Glenmorangie (Lasanta, Quinta Rubin, Nectar D’Or), Longrow (Red, Shiraz, Burgundy Wood), Springbank Gaja Barolo Cask, Tullibardine (Sauternes, Sherry, Burgundy).

RED DOT: BIG SHERRY INFLUENCE

Do you enjoy a Single Malt with notes of sherry (weird, huh?), dried fruits, toffee, and spices such as cinnamon and nutmeg? Sometimes even chocolate and earthy hints of coffee, tobacco, and leather on older versions? Check these out for a starting point. These whiskies were aged mostly or entirely in ex-sherry casks and show that influence in spades.

Did you know. . .These casks could have once held a variety of different Sherries within them before being used to age Whisky. There are dry and also sweet sherries and each can add different notes to the whisky. There are also different sizes of casks used for the aging of the sherry - typically ranging from 250 litres up to 650 litres - and this will effect the maturation of the whisky in different ways as well.

EXAMPLES:Aberlour, Arran, Auchentoshan Three Wood, Benromach 10yr, Bowmore, Glenfarclas, Glenfiddich (Malt Masters Edition), Glendronach, Kilchoman (Loch Gorm), Kilkerran WIP 5 Sherry, Macallan (Amber, Sienna, Ruby), Tomatin (12, 18, 1993 WP Cask, 21, 25, 30, 40), Berry Bros. and Rudd Bunnahaban WP Exclusive, Berrys Own Selection Bowmore 87, Blue Hangar 6th Edition, Kavalan Whisky Solist (Sherry Cask).

YELLOW DOT: BOURBON CASK INFLUENCE

Want a Whisky with a different profile than Sherry casks impart? Malts aged in ex-bourbon casks can show notes of vanilla, coconut, butterscotch and even some toastiness. Honey, fudge and more oak spiciness can come on with age.

Did you know. . .Bourbon casks are usually far less expensive for distilleries to buy than sherry casks are. This is because by American law an oak cask can only be used once to age Bourbon. You would think the Scots had a hand in writing this law, but it was originally put in place to protect and insure the coopers union which was responsible for making the oak casks. Compared to Sherry casks, Bourbon casks tend to be more standard in size, usually holding around 200 litres of spirit.

EXAMPLES:Auchentoshan (Valinch), Balblair, BenRiach (12yr & 16yr), Benromach (Cask Strength), Bowmore (10yr Tempest), Small Batch Reserve, Glenlivet (Nadurra 16yr), Glencadam (10yr), Kilkerran WIP 5 Bourban, Lagavulin 12yr, Tomatin (Legacy, 15yr), Tullibardine (Sovereign, 20yr), Signatory 17yr Laphroaig, Kavalan Whisky Solist Ex-Bourbon.

November & December 2015

Friday, November 6Medeiros Winery, Alentejano, Portugal Bottle Signing | 4-6pm FREEWe’re excited to welcome special guest Francisco Figueira de Chaves, Family Owner of the Medeiros Winery to our store for the very first time. Francisco will be showcasing his wines and signing bottles on our store floor for this special afternoon event.

Tuesday, November 10Fall Favourites Beer Festival 7-8:30pm $25Beer fans rejoice! We’ve planned a special evening just for you. You’re going to love how we’ve transformed our mezzanine tasting area into a collection of beer stations highlighting ales, lagers, IPA’s and other seasonal brews for you to sample and learn at. We’ll have some fall favourite snacks available for you to enjoy so your tummy will be as happy as your tongue. Lederhsen not required, but if you’d like to wear yours you’re welcome to.

Thursday, November 12Whiskies for the Weather 5pm $15Join us for a special evening as Trusted Expert Dave Michiels shares some of his favourite whiskies for the winter season. Dave is a highly sought after whisky expert and speaker and is a proud Keeper of the Quaich, who loves to share some of his favourite picks and insider tips that whisky enthusiasts of all levels will love.

Thursday, November 12Wines from Montepulciano with Special Guest Antonio Antonelli | 7pm $5Please help us welcome special guest Antonio Antonelli, from Italy as he shares an exciting lineup of wines from Cantine Galasso, in Montepulciano. Cantine Glasso, is a family owned winery from Abruzzo in Northern Italy. The family can trace their roots in the regions production of olive oil, wine and fruit, back to the 17th century. This evening will be filled with great wine and great stories.

Friday, November 13Fancy Cask Finishes1pm $15Get ready for an incredible lineup of whiskies that have all been finished in different barrel combinations. These whiskies are quickly being snapped up by collectors and enjoyed by new and seasoned whisky fans alike. Dave will explain how and why the distilleries are working with the different barrels and what you can expect when you pick up a bottle that speaks of fancy cask finishing. Enjoy!

Friday, November 13Blends vs Single Malt3pm $15In the whisky world it used to be that the lines were drawn between those that enjoyed their blended whisky and those that only enjoyed single malts. Well, be prepared for the wall to come down between these two sides as Dave Michiels explains what makes these whiskies different and why there might not be as big as a gap in profile as you thought. You’ll be the judge at this exciting tasting.

Friday, November 13Whisky Festival7-8:30pm $25Willow Park’s very own Whisky Expert Dave Michiels is excited to host WPWS Regina’s inaugural Whisky Festival. Dave has carefully laid out our mezzanine Tasting Room into a collection of whisky stations that will leave you with a better understanding and appreciation for the incredible selection available to you in Regina. Tickets are limited so please book early.

Friday, November 20Wines of the Rhone, presented by Maison Gabriel Meffre 7-8:30pm $5Winemaker Guillaume Blisson has a very special evening planned as he shares the story and wines of Maison Gabriel Meffre, in the Languedoc and Rhone Valleys of France. Maison Gabriel Meffre has over 80 years of winemaking history in the south of France and has grown to become one of the most respected wineries of the region. Guillaum shares his time between France and Canada and is excited to introduce his wines to Regina for the very first time.

Saturday, December 5Wines for Easy Entertaining 3pm & 7pm $50Get ready for the holidays with special guest Reed White, as he shares some of his favourite wines for the season and pairing tips. Reid, will guide you through a tasting of “must-have” wine styles to keep on hand in your cellar, so that you’re always ready to entertain even if it’s at a moment’s notice.

TRUSTEDEXPERT

EXCLUSIVE

Whisky Style GuideTrusted Expert

find your favourite style!BLUE DOT: MODERATELY TO HEAVILY PEATED

In basic terms: this is the smokey stuff. It smells like your clothes after sitting all night around a campfire, or like bacon wrapped seaweed, or like something else entirely depending on who you talk to. Ultimately how it smells and tastes all depends on the where the bottle came from and your mood - which it will effect for the worse if you don’t like it but for the better if you do. You may get other aromas and flavours from these bottles, but the peat smoke will typically be unabashedly up front and leading the way.

Did you know. . .That smokey and/or peaty smell of the scotch typically comes from peat fires that are used to heat and dry the barley malt. The malt absorbs some of the peat smoke before it continues its way into the fermentation and then distillation processes, on to eventually becoming New Make Spirit and then (after at least three years in an oak barrel) whisky.

EXAMPLES: Ardbeg, Port Charlotte Scottish Barley,Bowmore, Octomore, Benriach (Curiositas and Authenicus), Talisker, Kilchoman, Laphroaig, Ledaig, Longrow, Benromach (Peat Smoke), Tomatin (Cu Bocan), Blue Hangar 6th Edition, Compass Box Peat Monster.

GOLD DOT: WILLOW PARK EXCLUSIVE

Want to get something for yourself (or as a gift for someone else) that you cannot get anywhere else? This is what to look for. When you cannot find Scotch Expert David Michiels at Willow Park Wines & Spirits for a week or two that typically means he has headed off to Scotland to do more “research” and “hard work”. Many times when he comes back to Willow Park he has found one or two more casks for us to showcase. These are them; where Willow Park Wines & Sprits purchased the barrel or cask and had the contents bottled exclusively for us. You will not find these whiskies at any other store here in Calgary or in any other part of the world. Unless that store is also Willow Park Wines & Spirits.

EXAMPLES: Glenfarclas Family Casks 2002 and 1993, Tomatin 1993, Berry Bros. and Rudd Bunnahaban 1979, Gordan and Macphail Imperial

GREEN DOT: CASK FINISHED / ACE’D

Are you looking for something a little bit different? Want to see what lies off the bourbon or sherry path? Ever wondered what a port or sauturnes cask does to a whisky? Look no further. All of these Malts started in one kind of oak - typically ex-bourbon or ex-sherry - and then were finished for anywhere between a few months and many years in a different oak cask. This will typically impart different nuances of aroma and flavour that you would not necessarily find on other malts.

Did you know. . .ACE’d stands for ‘Additional Cask Enhancement’. This term was created by Bruichladdich Distillery.

EXAMPLES: Arran (Sauturnes and Port Finish), Auchentoshan (Three Wood), Balvenie (14, Caribbean, 21 Portwood, Edradour (Sftc Burgundy Finish, SFTC Chard Finish, Sftc Marsala), Glencadam 14, GlenDronach Tawny Port Finish, Glenfiddich 21 Gran Res, Glenmorangie (Lasanta, Quinta Rubin, Nectar D’Or), Longrow (Red, Shiraz, Burgundy Wood), Springbank Gaja Barolo Cask, Tullibardine (Sauternes, Sherry, Burgundy).

RED DOT: BIG SHERRY INFLUENCE

Do you enjoy a Single Malt with notes of sherry (weird, huh?), dried fruits, toffee, and spices such as cinnamon and nutmeg? Sometimes even chocolate and earthy hints of coffee, tobacco, and leather on older versions? Check these out for a starting point. These whiskies were aged mostly or entirely in ex-sherry casks and show that influence in spades.

Did you know. . .These casks could have once held a variety of different Sherries within them before being used to age Whisky. There are dry and also sweet sherries and each can add different notes to the whisky. There are also different sizes of casks used for the aging of the sherry - typically ranging from 250 litres up to 650 litres - and this will effect the maturation of the whisky in different ways as well.

EXAMPLES:Aberlour, Arran, Auchentoshan Three Wood, Benromach 10yr, Bowmore, Glenfarclas, Glenfiddich (Malt Masters Edition), Glendronach, Kilchoman (Loch Gorm), Kilkerran WIP 5 Sherry, Macallan (Amber, Sienna, Ruby), Tomatin (12, 18, 1993 WP Cask, 21, 25, 30, 40), Berry Bros. and Rudd Bunnahaban WP Exclusive, Berrys Own Selection Bowmore 87, Blue Hangar 6th Edition, Kavalan Whisky Solist (Sherry Cask).

YELLOW DOT: BOURBON CASK INFLUENCE

Want a Whisky with a different profile than Sherry casks impart? Malts aged in ex-bourbon casks can show notes of vanilla, coconut, butterscotch and even some toastiness. Honey, fudge and more oak spiciness can come on with age.

Did you know. . .Bourbon casks are usually far less expensive for distilleries to buy than sherry casks are. This is because by American law an oak cask can only be used once to age Bourbon. You would think the Scots had a hand in writing this law, but it was originally put in place to protect and insure the coopers union which was responsible for making the oak casks. Compared to Sherry casks, Bourbon casks tend to be more standard in size, usually holding around 200 litres of spirit.

EXAMPLES:Auchentoshan (Valinch), Balblair, BenRiach (12yr & 16yr), Benromach (Cask Strength), Bowmore (10yr Tempest), Small Batch Reserve, Glenlivet (Nadurra 16yr), Glencadam (10yr), Kilkerran WIP 5 Bourban, Lagavulin 12yr, Tomatin (Legacy, 15yr), Tullibardine (Sovereign, 20yr), Signatory 17yr Laphroaig, Kavalan Whisky Solist Ex-Bourbon.


David MichielsScotch ExpertTwitter: @davescotchguy

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2016 WINEEXCURSIONS

What our guests are saying:

Take wine enjoyment and education to the next level. Our travel partner, Linda Evasiuk, offers tours to some of the most exciting wine lover destinations in the world. Tours are led by a Willow Park Wines & Spirits Trusted Expert, and feature intimate and exclusive visits to the world’s top wine regions. Meet the Winemakers. Explore the cellars. Sink your teeth in to the local lore, food and history.

For more information about any of the following tours, or to place your name on the interest list for future adventures, email Linda at [email protected] or call 281-509-5565.

“The camaraderie, fun and knowledge gained was only surpassed by the excellent wines and people from the wineries that we were so privileged to meet and spend time with. A trip not to be missed” Kim O

“Fabulous trip! Michael Bigattini and Linda Evasiuk are outstanding hosts, very well organized and able to arrange tours of all the top wineries. The sights, smells and tastings were all amazing - I don’t have a highlight as it was all truly special.” Dave B.

“Being part of the Tuscany trip gave me the opportunity to enjoy tasting the best wines from the cellars we visited. Meeting each host family and sharing their history and favourite food of the region was a memorable experience for me. Stopping at the oldest butcher shop in the Sienna region was also a highlight.” Gail F.

“Willow Park Wine Tours are truly amazing!! Everything is top of the line and very well organized. It is wonderful to show up for the start of the tour and have nothing to worry about until it comes to an end. Best way to tour wine regions I have ever seen” Jim F.

“I have been on two Wine Tours and I can truly say they were nothing short of outstanding. Every detail was looked after and everywhere we went, we were treated like royalty, not to mention having Michael Bigattini, the living wine encyclopedia, lead us through not only the wine, but the history of each place we visited. This is a “can’t miss adventure” for anyone who loves wine.” Kevin S.

More information available online at:

www.wptours.com


Vino E CucinaSunday, May 29th - Saturday, June 4th, 2016

Join Willow Park Wines & Spirits Trusted Expert, Michael Bigattini, from Sunday, May 29th to Saturday, June 4th, 2016. For the ninth year, we will lead a fun filled week of wine tasting, cooking classes and extravagant gourmet eating in the heart of Chianti. We will take side trips to Montalcino and Montepulciano. There will be walks, yoga and plenty of wine glass lifting. As you visit several of Tuscany’s finest wineries, your palate will become attuned to the nuances of the Sangiovese grape. You will learn about traditional wine making techniques and the latest trends. You will be welcomed into the homes of famous winemakers, share their table and discover how passion drives the wine business.

PRICE - $4,200 CADIncludes 6 night hotel stay, planned meals, tours and tastings, tour transportation and scheduled transfers from and to the Siena train station. A $500 deposit confirms your booking. Enjoy a $300 early booking discount for confirmations received by December 1, 2015. Balance Due March 1, 2016.


Seductive Spain’s Northwest FrontierSpain topped the charts last year for the first time as the number one producing wine country in the world. The food and wine of Spain is trending as the most important in the next decade, perhaps even supplanting Italy! Join Trusted Experts, Peter Smolarz and Erin Rosar, as they explore three of Spain’s most important appellations, Rioja, Navarra and Ribera Del Duero.

The group will meet in Madrid and travel together to the heart of the Ribera del Duero. We will spend two nights on the banks of the river visiting world class wineries. The renowned Vega Sicilia may be a highlight of

SEDUCTIVE SPAINSunday, April 24 to Saturday, April 30, 2016

Peter SmolarzFine Wine Director

our time here. From Ribera Del Duero we head into Rioja and Navarra making the tapas town of Logrono our base for an additional 4 nights.

Price $4,200 CADAn early booking discount of $500 will apply to bookings secured with a $500 deposit received by December 1st, 2015. The trip balance is due March 1st, 2016. Pricing is based on double occupancy. A $400 single supplement applies. The tour includes taxes, 6 night hotel accommodation, planned meals, tours and tastings, tour transportation and scheduled transfers to and from the train station.

More details available on our website.


Hosted by Trusted Expert, Peggy Perry, and wine importer, Linda Robinson, from Pacific Wine & Spirits. Your road trip adventure includes seven nights accommodation in the south of France, all meals, some of the world’s top wines and ground transportation. The adventure begins in the decadent city of Toulouse where you will be transported to the Languedoc Roussillon estate of Gerard Bertrand to spend three nights in this spectacular winery near the Mediterranean. Wine tastings, cooking classes, beach walks and so much more will help to convert you to the slower pace of life that is quintessential France. From there you will jump on a luxury bus for stops in the Côtes du Rhône, Beaujolais and Burgundy. The trip finishes with a decadent day as guests of the Drouhin family in Beaune, France. Salute!

PRICE - $4,600 CAD7 night accommodation, planned meals, tours and tastings, tour transportation, scheduled transfers to and from Toulouse, the airport or train station are included. A $500 deposit will confirm your booking. Contact Linda Evasiuk at 281.509.5565 or [email protected]

2016 Roadtrip to the

SOUTH OF FRANCEThu, September 3 to Thu, September 10, 2016

Corporate Office& Main Store10801 Bonaventure Dr SECalgary, Alberta T2J [email protected]

www.willowparkwines.com

Willow Park Wines & SpiritsEau Claire162, 200 Barclay Parade SWCalgary, Alberta T2P [email protected]

Willow Park Wines & SpiritsRegina - Grasslands33, 4715 Gordon RoadRegina, SK S4W [email protected]

Watch for our winter

calendar coming

November 2015

2015 fall events calendar - regina

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