August Wine: M. Chapoutier La Bernardine Chateauneuf-du-Pape 2009

Reading a Rhone blend, the best of Canadian bacon and a jam well worth being stuck in.

Ask an Oenophile

The Expert: John Blakeley, owner, Le Parisien in Vancouver’s West End
The Dish: Braised lamb gnocchi, $20
The Pairing: M. Chapoutier, La Bernardine, Châteauneuf-du-Pape, Rhone Valley, 2009, $115

I enjoy examining cases of wine and looking at traditional labels as much as I do drinking wine. There is significance in the label; there is history and there is culture, and I love being able to share that passion and knowledge.

The wine I’ve selected here, for example, has a very traditional-looking label at first glance, but as you look closer you can see it is also written in Braille. The owner’s daughter is blind, so he includes Braille on all of his labels. This wine comes from my favourite area in France: the Rhone Valley. It’s a typical red Rhone blend of Syrah, Grenache and Mouvedre – ideally paired with meat. You could have it with rack of lamb or beef tenderloin, but I think it’s truly magical with anything braised, hence my braised lamb gnocchi selection. This wine is beautifully complex. The white pepper and spice bread notes are a perfect counter to the petit pois and mint in our dish.

Rhone wines are definitely a great value wine for France. Due to the sunny climate, these wines are more consistent. You will rarely come across a bad vintage from the Rhone and 2009 was a splendid vintage. The same cannot be said for regions such as Bordeaux and Burgundy simply due to the flux in weather. If you are new to Old World wines, the Rhone is a great place to start.

– as told to Alexandra Barrow

Image: Ben Oliver

Bring Home the Bacon

There’s Never been a better time to pig out on takeout at Granville Island. Under the heading Coast to Coast – A Canadian Tribute to Bacon, the team at Edible Canada has developed a takeout menu of bacon-themed dishes hailing from B.C. to Nova Scotia, with items such as Bacon & Duck Rillette Poutine, Two Rivers All Beef & Bacon Whistle Dog and a BLLT (bacon, lettuce, lobster and tomato) sandwich. A highlight, however, is the Box O’ Bacon: six strips of peppered candy bacon, which are a treat served with an easy-to-make rye chocolate ganache dipping sauce. Simply warm a cup of whipping creaming over low heat, pour it over 1 cup of shaved Callebaut or Soma dark chocolate and whisk. Add a cup of Canadian rye whisky, a pinch of sea salt and dive in. $8 per Box O’ Bacon, ediblecanada.com

She Be Jammin’

Not Enough Bacon?

Get a second helping with our complementary recipes.

When opportunities for magazine prop styling dwindled during the recent recession, stylist and story producer Heather Cameron turned her attention to one of her favourite pastimes: making jam at her South Surrey hobby farm, Missing Goat. Fast-forward a few years and Cameron now distributes her jams to 65 locations across B.C. and Alberta – quite a feat, considering her slow-cook, small batch method produces just six jars per batch, with each hand-packaged jar containing about half a pound of fruit. What’s more, flavours including Blueberry Lavender, Very Very Raspberry, Rhubarb Rosemary and Strawberry & Black Pepper are certified organic and pectin-free. Missing Goat’s country store, The Shabby Shack, is open Saturdays 10 a.m. to 2 p.m. But hurry! The farm closes for the season at the end of August. $8-$10 per 250 ml jar, missinggoat.com