The Cellar Door Issue 54: South Africa (R)Evolution

South Africa (R)Evolution

THE PARKES TEAM

The Curator Red Blend Swartland Appellation

“Bush vines of Shiraz and usually Grenache and Mourvèdre, hand harvested from granite and slate soils, done in concrete and old casks. Juicy, red berry, fresh herb. casks.”

Boschkloof Cabernet Sauvignon - Merlot Stellenbosch

“A full-bodied, oak matured red wine with intense deep ruby black colour. Ripe plum, herb, chocolate and complex toasty oak bouquet. A concentrated middle palate with long after-taste of blackberries and undertones of vanilla, fruit and spice.”

Treat yourself to our favourite South African wines!

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24 Stops & Stars: Travelling the Cape

Tina Jones and Sylvia Jansen take you on a wine tour of the Western Cape.

40 Travel Spotlight: Cape Town

An insiders’ guide to Cape Town.

52 Forging Friendships: How Collaboration

Fuelled the New South Africa

Mike Muirhead connects the matrix at the heart of South Africa’s evolution.

60 Summer Salads

Fresh salads and refreshing wines to inspire summer get-togethers.

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a message from tina jones

When I try to explain South Africa’s Western Cape and Winelands, I find myself completely enthusiastic, yet at the same time, almost speechless.

I am captivated by the Cape’s landscape, cities, people, food, and wines: these create a destination unlike any other. Yet, when I try to explain it, there is something special I cannot quite voice. Like so many other visitors, I have been inspired by this part of South Africa. There are heartwarming moments of connection when I see expert winemakers mentor up-and-comers and collaborate with one another. And there is the experience of witnessing how the creative power of the human spirit is offered up to all in their warmth, openness, and hospitality. And some of it—well, I am still speechless.

Our team at The Cellar Door has worked together to put the experience of South Africa into words (and photos) in these pages. Mike Muirhead narrates paths of collaboration that have helped us build our wine friendships. Sylvia Jansen and I trace out a great Western Cape wine tour and pick out the treasures of Cape Town. Saralyn Mehta highlights creativity and power in an all-Black, allwoman winemaking venture, and Gary educates us on the science of new wine varieties. Elsewhere, Jill Kwiatkoski offers us her summer rosé picks, Ricki-Lee Podolecki shares new summer vermouth cocktail recipes, and we pair wines with delicious summer salads.

If you are ready to be enchanted even further, I can tell you that we are planning something very special for a very small group to experience some South Africa moments in person. Stay tuned. March 2027 will be here before we know it!

Gesondheid!

Tina Jones

Cellar Door the

@thecellardoormag

Publisher and Editor Lisa Muirhead lisa@poisepublications.com

Editorial Board

Tina Jones, Sylvia Jansen, Gary Hewitt, Jill Kwiatkoski, Mike Muirhead, Ricki-Lee Podolecki

Graphic Design

Garfield Street Media info@garfieldstreet.ca

Contributors

Todd Antonation, Andrée-Anne Boisvert, Noah Cantafio, Mindy Friess, Gary Hewitt, Sylvia Jansen, Tina Jones, Liz Kaye, Megan Kozminski/Media Spur Inc., Jill Kwiatkoski, Paul Martens, Shirley Martens, Ian McCausland, Saralyn Mehta, Mike Muirhead, Apryl Nadeau, Tom Penner/ Firefly Communications Experts, Ricki-Lee Podolecki, Dylan Watkins, Rick Watkins

Published for Jones & Company Wine Merchants by Poise Publications Inc www.poisepublications.com

For advertising rates, recipes, and back issues, please scan this QR code:

In 1999, Tina Jones had the vision of opening Banville & Jones Wine Co., a fine wine boutique in Winnipeg, Manitoba that specializes in promoting wine education and lifestyle. In 2020, we changed our name to Jones & Company to reflect our team and focus on shopping local, globally.

1616 St Mary’s Rd. Winnipeg, MB R2M 3W7 204-948-9463

JonesWines.com | @joneswinemerchants © 2026 Poise Publications Inc.

Printed in Canada by Quantum Graphics

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THE LABEL

HER Wine Collection

By Saralyn Mehta, Sommelier

On a chilly spring morning just before 8 am, I poured myself a cup of coffee and sat down at my kitchen table to chat with Praisy Dlamini from HER Wine Collection in South Africa. What I knew was that HER Wine Collection was an all-Black, all-women-run business. What I learned was that the overarching story of HER is one of overcoming poverty, finding opportunities, and paying it forward. HER is a group of women who, through passion and tenacity, found scholarships to further their education and and improve their quality of life beyond that of previous generations. This group of women knew their power and were determined to make change, not just for themselves but for the communities they grew up in.

Praisy was a perfect fit to head up this team of ambitious women. Like those on her team, Praisy was raised in a small farming community and found her way to higher education through a bursary from the Department of Agriculture. The winery began by producing bulk wine to be sold to a large corporation for distribution. But I like to believe that when good things are happening, they manifest more good things. Hence, Praisy was approached by a Canadian woman looking to support Black woman-run businesses. Praisy and her team knew that they needed a label, an identity, and a way into the global market—and that is when HER Wine Collection began.

To put very broad strokes on a complex development process, in 2019, new vineyards were planted, distribution was locked down, and a plan for the brand was solidified. They wanted to create wines that invite everyone, appeal to both the old schoolers and the newbies, and are approachable but surprising in their depth. They were on the right path. In 2020, HER Wine Collection started with two barrels of red wine; now, their production has reached 120,000 bottles of Pinotage, Shiraz, Chenin Blanc, and Sauvignon Blanc.

But is this the pinnacle of what they wanted to accomplish? The answer is a resounding no.

They accomplished their goals because someone gave them an opportunity, and they carry that spirit forward. The idea is simple: engage the consumer. Let them know that 2% of each bottle sold goes into a fund to further the education of children from the home farming communities of HER’s team.

“Whether I become a brilliant winemaker or not, this is the reason I still do what I do. Giving back is something that is embedded in my team. And we wanted to call on the consumer to share this journey with us—by supporting us, they can give these bright young people an education.”

This was the full-circle moment for this group of women. They could support young people in the surrounding farming communities by creating opportunities to step up their current work through formal education. With education and empowerment, the possibilities are infinite.

“We hope that if we do it long enough, other people will say, ‘How can we partner with you to make this even bigger?’ For me, the dream is to move beyond our region, where we are focusing right now, to the whole nation, so we can make opportunities available for all children in South Africa.”

Praisy left me feeling connected to a wonderful new friend. Her positivity and joy made me reflect on my own journey in wine—how I wasn’t sure if I could balance intensive Sommelier training with being a mom to a toddler. But I was encouraged and supported by my own network—Tina Jones and the rest of the Jones & Co. team—to reach my goals. Now, two decades later, I get to use my passion and my voice to promote not just Praisy’s wines but also her spirit of generosity and philanthropy.

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STOPS & STARS: Travelling the Cape

By Tina Jones & Sylvia Jansen

It is a place of ancient soils and completely new thinking. It is a place where rugged mountains fill the scenery and a vibrant arts scene fills the streets. Its people offer seriously magnificent wines and an open, relaxed hospitality. These combinations and contrasts mean that special experiences await us as visitors to South Africa, and the experiences remain long past our return home.

Within a generation (with huge changes in political, trade, and legal frameworks), a creative, innovative spirit has grown into a movement. In the wine industry, Tina Jones attests to the impact. “Here, there is co-operation, sharing, and collaboration like nowhere else. Together

they share generously and openly with each other about winemaking and business development ideas. They work on joint projects and build collective initiatives that support all their businesses.”

This spirit of collaboration, mentorship, and innovation is overlaid with a healthy dose of light-heartedness, humour, and optimism. The results are nothing short of astounding, both in the quality of South African wines and in the calibre of their welcome for wine visitors.

A recent trip saw Tina explore some of the wine stars in South Africa. Here is her guide to its galaxy.

Driving the Cape

South Africa’s Cape Winelands are a tiny part of this great and surprisingly large country. All wine regions are easily accessible from Cape Town, within a couple of hours’ drive. Imagine a South African driving tour that is about the distance from central Winnipeg to Portage la Prairie (or to Falcon Lake, if you go very far afield).

It is easy enough to rent a car (driving on the left). It is even easier, though, and surprisingly economical, to arrange a ride share/Uber (Cape Town’s airport has a dedicated space for pick-ups), or hire a driver. Visiting wineries from smaller cities is a straightforward add-on to these drives, making for a carefree visit.

MÉTHODE CAP CLASSIQUE: STYLISH SPARKLING STARS

A beautiful sparkling wine on a warm South African evening is a special treat, and something their winemakers take seriously. The label term Méthode Cap Classique (MCC) guarantees that the Traditional Method—the most expensive and best technique—has been used to achieve the all-important bubbles. Many of the best MCC wines are drawn from higher-altitude, cooler locations and are offered widely in South Africa.

Arriving Summer 2026: Thistle & Weed Vinkel Brut, Stellenbosch

Stops and Stars Along the Way

The City of Cape Town—our launching point—is itself a worthy destination (see the Travel Spotlight on page 40). From Cape Town Airport, driving to key wine regions is easy.

Paarl

61 km (40 minutes)

Start your day with a hike, walk, run, or cycle past the sights on Paarl’s Main Road or up the mountain that embraces the city. Paarl is a beautiful home base to visit the stars of Swartland, especially Mullineux and Badenhorst Family Wines.

Despite his casual appearance and off-the-wall sense of humour, Adi Badenhorst has mentored many, many talented winemakers who are making their own mark in the country’s wine scene. If you are seeking a true wine farm stay, Badenhorst offers beautifully renovated cottages where you can make dinner in your rustic kitchen, enjoy Badenhorst wines, and revel in the amazing southern night sky.

Nearby, Andrea and Chris Mullineux’s estate is an important stop. Jones & Company has been a partner of Mullineux (now Mullineux and Leeu Family Wines) for more than a decade, and we have celebrated their rise to stardom. Both Adi Badenhorst and Andrea Mullineux are members of the important Cape Winemakers Guild, a group that fosters excellence in winemaking through collaboration and diversity through protégé programs.

Spier 2024 Field & Flutter Chenin Blanc, Paarl ($24.99)

Spier 2024 Field & Flutter Cabernet/Shiraz, Paarl ($24.99)

Spier 2024 Signature Albariño, Paarl ($19.99)

Arriving Summer 2026: Craven Ann Marie Pinot Noir, Stellenbosch

CABERNET SAUVIGNON:

Stellenbosch

46 km (40 minutes)

Even if the visitor to Stellenbosch never ventures out of its city limits, the experiences are almost limitless. You can visit the Stellenbosch Art Mile community park and outdoor gallery, among other art galleries and museums. In the town centre, enjoy evenings in restaurants, street soirées, and night markets—this town is always open. When you are ready to head outside the city, the celebrated family-owned Thelema wine estate is only 15 minutes from the town centre. The winery building, and its tasting room, are perched on the lower slopes of Simonsberg Mountain, with stunning views and remarkable wines. Not far on the other side of Stellenbosch is Spier Wine Farm, offering its own historic and exciting brand of wine experiences.

IS SOUTH AFRICA THE NEW BENCHMARK? (TINA JONES THINKS SO!)

The famed variety of Bordeaux and Napa Valley, Cabernet Sauvignon, is a growing, top-class South African specialty. Many vineyard and winemaking influences contribute to its rise: generously sunny summers, vineyards on slopes that balance daytime warmth with cooling night air, and winemakers dedicated to achieving the highest quality combine to produce some exceptional Cabernet Sauvignon wines. Many are world-class, ageing into beautifully spicy, full, complex wines. Cabernet Sauvignon shines as a solo player or blended with Merlot, Cabernet Franc, and others. This premium style may well be the future of South African red wine in Canada.

Arriving August 2026: Leeu Passant Cabernet Sauvignon, Stellenbosch

Meerlust 2021 Cabernet Sauvignon, Stellenbosch ($66.99), Thelema 2023 The Mint Cabernet Sauvignon, Stellenbosch ($81.99)

Franschhoek

81 km (60 minutes)

If you are considering a special wine indulgence, a visit to the Leeu Estates is worth the trip. The Leeu family is transforming Franschhoek with their incredible knowledge of hospitality and culinary excellence. A bonus is that they collaborate with the amazing winemakers Andrea and Chris Mullineux. You can also enjoy several of the Leeu Collection restaurants— La Petite Colombe, Protegé, and Épice—without staying at the estates. Mullineux wines are featured prominently, and the entire wine list, menu, and service are exceptional.

To spend time in the winelands of South Africa is to understand the importance of its global presence and potential in the world of wine. For wine lovers especially, there are arguably few places anywhere in the world that offer the quality and variety of wines and wine experiences that we can enjoy here.

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From South Africa to Winnipeg: A Love Story

On our very first visit to South Africa in 1996 we fell madly in love—with the country, the landscapes, the people, and the wine. Above all, we were smitten with the people who make the wine. The small, independent wine makers we work with constantly amaze us with their creativity, kindness, and passion.

Ever since that first visit, it has been our mission to share that passion with Winnipeg wine lovers like you.

Pretty in Pink: Your Summer Rosés

By Jill Kwiatkoski, Sommelier (CAPS)

Summer is here, which means another amazing rosé season is upon us. Finding new wines for the store is always an exciting challenge—but especially when it comes to finding new rosés. Summer is short in Manitoba, so I happily take this on with my buying team colleagues. We tasted and critiqued over 40 rosés at our annual Rosé Forum in October. At Jones & Co., we believe every bottle should tell a story, so we don’t just source wine; we hunt for those rare “WOW” bottles that we are genuinely excited to showcase. It’s time to meet your new summer favourites: six unique rosés that are like summer in your glass!

Wolf & Woman 2025 Grenache Rosé Swartland, South Africa ($19.99)

We are proud to carry wines from the amazing Jolandie Fouché, the winemaker and owner of Wolf & Woman Wines. This beautiful rosé will capture your heart and palate. It spends a wee bit of time in old French oak barrels, then 8 months on fine lees before bottling; this gives the wine creamy complexity and structure. This rosé has notes of cherry, juicy watermelon, hints of tart cranberry and pomegranate, and a kiss of orange blossom. This elegant choice is “a sip on its own and turn off the world” kind of wine.

Forage Supply 2024 Whole Lotta Rosé Barossa Valley, Australia ($33.99)

Talk about fun: this sure is a whole lotta rosé! The team at Forage Supply in the Barossa Valley makes outstanding wines—and several are new to the Jones & Co. shelves this year. Made with 100% Grenache, Whole Lotta Rosé has a deep, complex nose and an absolutely stunning fullbodied, structured palate. It’s definitely one of this rosé season’s shining stars. Sip on its own or pair it with some light appetizers like ceviche, Caprese salad skewers, or watermelon and feta bites—but it is best paired with my grilled lemon herb shrimp (see Issue 45, “Summer Wines,” page 57). We have a limited quantity of the Forage Supply, so get it while it lasts!

Quinta das Maias 2025 Rosé Dão, Portugal ($25.99)

When it comes to wines from Portugal, Quinta das Maias’s outstanding, unique Tinto (red blend) is a must-try. So, we are thrilled to bring in their stunning rosé for the summer season. A perfectly Portuguese blend of Jaen (50%) and Tinta Roriz (50%), this elegant rosé is full of life. Notes of cassis, strawberry, and cherry dance with a minerality and steeliness on the finish. Another beautiful rosé to sip on its own or to pair with seafood, grilled fish, chicken, or pork dishes.

San Martino 2025 Pinot Grigio Blush Veneto, Italy ($16.99)

This little blush from our friends at San Martino is a delight. Technically, it’s an orange wine because it is made with a white grape variety and extended skin contact. What sets it apart from Pinot Grigio rosés I have tried in the past is its fresh notes of strawberry, bright citrus, and just a hint of floral. Super pretty and easy drinking. While you’re at it, try their Sparkling Ribolla Gialla, Pinot Grigio, and Pinot Nero—all great wines for an affordable price.

Viña Zorzal 2024 Rosado Navarra, Spain ($21.99)

Aaaaand it’s back, folks! After a hiatus to make way for some new finds to shine, we found ourselves drawn back to this gorgeous little number. Made from 100% Garnacha, this rosado will knock your socks off with big flavours of cherry, tart raspberry, and cranberry, with a long-lasting finish. Enjoy this wine on its own or pair it with tapas or lighter summer dishes like watermelon salad; leafy greens with orange, avocado, and a light vinaigrette; or even some lightly grilled chorizo. It also pairs well with spicy dishes.

La Valentina 2025 Linea Classica Cerasuolo Rosato

Abruzzo, Italy ($24.99)

If you haven’t had a Cerasuolo Rosato before, this is the one to try. Big, bright, punchy, and hot pink, it hits the palate with cherry, strawberry, raspberry, and notes of pomegranate. Its lively acidity, paired with a long, round finish, makes it a wine to sip for hours on its own or with a meat and cheese board, chicken, seafood, or pork dishes.

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The Evolution of New Grape Varieties

By Gary Hewitt, DipWSET, CWE, FWS, Sommelier

Pinotage turned 100 years old in 2025. Over the past century, Pinotage walked a rocky road, but today it is recognized as South Africa’s signature red grape variety. Dr. Abraham Izak Perold created Pinotage in South Africa as a cross between Pinot Noir and Hermitage (aka, Cinsaut), hoping to combine Pinot Noir’s suppleness with Cinsaut’s growth vigour. One hundred years is an auspicious landmark, and to put it in context, one may be inclined to ask: what exactly is a variety and how do new varieties arise?

Grapevines belong to the genus Vitus; most are of the species vinifera; and varieties are distinct subgroups of the species. Each variety has characteristic traits in the vineyard and produces characteristic wines. Varieties arose over millennia as winegrowers selected individual vines with desirable traits and propagated them vegetatively by cuttings or by layering vine shoots under the soil, thereby creating genetically identical new vines. Over time, favoured selections became known as varieties (e.g., Pinot Noir, Chardonnay, Syrah, etc.). Viticulturalists continue to propagate varieties vegetatively to ensure consistent varietal character in wines—this is big business.

Historically, “new varieties” arose in two ways. First, by spontaneous mutation, whereby alert growers would discover distinctly different shoots, leaves, or berries on a mother plant and propagate whole new plants from cuttings. New lines with desirable traits could become new varieties. Some varieties are known to mutate more freely than others. For example, Pinot Noir gave rise to Pinot Blanc, Pinot Gris, and Pinot Meunier; likewise, Grenache became a family of Noir, Gris, and Blanc. The second way is by cross-breeding, whereby one vine pollinates another. The seeds that result are genetically unpredictable, and each seed must be planted to see what quality of vine grows. Few seeds grow into plants of interest, successful new varieties are extremely rare, and the road to commercialization takes decades.

Climate change, increased pest and disease pressure, and a need to reduce vineyard treatments have increased demand for new varieties. One success story is a class of hybrid grapevines created by crossing vinifera and non-vinifera species to minimize fungicide use in the vineyard. Newer

Happy birthday, Pinotage! Two distinctly different styles: FRAM 2023 Dark Days Pinotage Western Cape, South Africa ($33.99) and Barista 2024 Pinotage Western Cape, South Africa ($19.99)

approaches involving molecular genetics significantly speed up new variety development. However, new varieties by either approach face hurdles, including a lack of consumer familiarity, a perception that the vines may be genetically modified, and a perception that “hybrids” will yield wines with pungent wild grape flavours. Regardless, advocates insist that these approaches to new varieties are the way of the future.

Ultimately, any new variety must win over growers and consumers—no easy task! Consider our birthday child, Pinotage. During its early days, the vine proved difficult in the vineyard, and many heavy, aggressively tannic wines tasted of burnt rubber, nail polish, and bananas—hardly expressions of the growth vigour of Cinsaut and the finesse of Pinot Noir! Fortunately, some early wines demonstrated the variety’s potential, so it was not abandoned entirely.

A new era starting in the early 2000s saw young producers with greater exposure to international winemaking create a softer, less extracted version of Pinotage, more like Pinot Noir. Versions of this style have elevated the appreciation of the variety. Yet, even at 100 years old and considered a “young” variety, South Africa’s signature variety fights for acceptance at home and abroad. Proponents tout modern varietal wines and “Cape Blends” that include Pinotage, and plant breeders in South Africa seek improved clones of Pinotage. Others focus breeding efforts on the challenges of South Africa’s changing climate to create vines with greater drought resistance. As for Pinotage, a mere 100 years old? Consider it still coming of age.

Celebrate Summer with WOW

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On behalf of Tina Jones and all the staff of Jones & Company

Travel Spotlight: Cape Town

By Tina Jones & Sylvia Jansen

The city nestles itself closely alongside a sparkling waterfront, surrounded by the ancient Table Mountain and the vast south Atlantic Ocean. Its national treasures include its natural wonders and its rainbow nation of people.

Cape Town is a city that quickly engages, charms, and captivates. The natural beauty that embraces the city

Inside Cape Town

The V&A Waterfront, with dozens of historical landmarks, is the place to be. To stay in one of the many hotels near this historic waterfront is to anchor your visit in Cape Town’s best life and take in the city from your front door.

Visit the Watershed, a home to 150 makers of design, craft, local art, ceramics, jewellery, clothing, and more.

Enjoy Time Out Market Cape Town, with 13 kitchens, a wine bar and three other bars, and scores of food and drink options to explore.

Take a delicious evening break at the Silo rooftop bar, or a splurge for dinner at The Marble or The Pier.

Tour the Two Oceans Aquarium, especially if you are more comfortable visiting sharks behind glass rather than in open waters.

is untamed and rugged, and yet its neighbourhoods are alive with new thinking, warm hospitality, and open collaboration. The varied history of its peoples gives a sense of newness, energy, and creativity that grew from an abandoned old order. Through museums, galleries, markets, restaurants, and experiences, it is a city like nowhere else. We combed the city for some of its gems.

Cape Town is easy to navigate, with wonderful neighbourhoods and incredible views and experiences just minutes out of town.

Walk the colourful streets of Bo-Kaap, experience Cape Malay cuisine, and stock up at the spice market Atlas Trading Co.

Take the ferry to Robben Island, the prison island during Apartheid that is now a UNESCO World Heritage site. This was where Nelson Mandela served much of his sentence, and tours are guided by former political prisoners and guards who work side-by-side.

Take a cable car to the top of Table Mountain—or if you are ambitious, hike its trails.

Visit Constantia, a suburb of Cape Town and the historic centre of South Africa’s wine industry. Hout Bay is a short jaunt outside of the city that features a small beach between the ocean and the back slopes of Table Mountain. Hit the beach for a swim, followed by a visit to the market and the town’s quirky shops. Hungry? Visit the uniquely South African seaside pubs and restaurants or dress up for upmarket restaurants such as Veldt, which elevates Braai fire-cooking barbecue to an art form, and elegant tapas options at Little Fox.

At the famed southwestern tip of Africa, the Cape of Good Hope, stand on the rocky pathways and witness the historically treacherous waters where the Indian Ocean meets the Atlantic.

Watch the penguins at Boulders Beach, but keep a watch out for the baboons: they will get in your car and eat your lunch!

Drive back to Cape Town on the iconic Chapman’s Peak Drive and feast on the breathtaking views.

Tina’s Faves:

Where to eat

(the V&A Waterfront)

• The Pier Waterfront

• The Silo Rooftop

• Time Out Market

• Marble Restaurant

Where to stay:

• The One & Only

• The Fairmont Cape Grace

• The Silo

• The Radisson Red

• The Intercontinental Cape Bay

• Cellars Hohenort (in Constantia)

Write Your own

South African Wine List

The restaurants, beach pubs, and bars proudly show off their national treasures and go-to favourites. Sample a few from our collection:

Lubanzi Sparkling Rosé Western Cape ($23.99)

Radley & Finch Summer Sessions Rosé, Western Cape ($25.99)

Thistle & Weed Knapsekêrel Cabernet Franc, Stellenbosch ($32.99)

Thistle & Weed Khakibos White Blend, Western Cape ($35.99)

Thistle & Weed Nastergal Red Blend, Western Cape ($35.99)

Thriving in Midlife: Women’s Health Care

Menopause care and women’s midlife health are finally getting the attention they require. The growing chorus of women demanding adequate care and education has finally reached a pitch that not even the most stubborn institutions can ignore.

Here in Manitoba, we celebrate the announcement of the publicly funded menopause care clinic projected to open in 2027. Community health care options are incredibly important so that all women get the care they need and deserve.

Options for Women

When we opened The Menopause Practice in 2025, we sought to fill a dire need that we saw in our community: menopause education and quality, evidence-based hormone care. In a stressed healthcare system that has many Manitobans waiting months for an appointment (and then feeling rushed when it arrives), we wanted to create a space where women could be seen (within two weeks), heard, and helped.

Yes, we are a menopause care clinic, but our focus is the whole person—body, mind, and spirit. We focus on proactive care, which looks at lifestyle and health to pinpoint areas of concern before they become a problem. We provide systematic follow-up care and testing to make sure your plan is working and shift directions when new challenges arise.

Each woman has a unique experience of perimenopause and menopause. Individualized treatment plans require time, education, monitoring, and nuanced treatment adjustments. We work to create a warm space for women in midlife to talk, ask questions, and explore their range of options in a collaborative environment that is sensitive to their needs and values.

THE MENOPAUSE PRACTICE EXPERIENCE

The women we see at the clinic are often in the thick of midlife and all that entails. As they are rising to the peak of their professional careers or managing their businesses, many are also balancing care for children and elders. The added dimension for women is their struggle to make sense of unprecedented physical and emotional changes they don’t have the tools to manage.

The women who walk through our doors are looking for clear answers to often very complex and multifaceted health concerns. Here is what we offer them:

1. TIME AND ATTENTION

When you call the clinic, you will have an appointment with one of our Nurse Practitioners within two weeks You don’t have to wait six months while your questions and symptoms rack up. Appointments are scheduled to give women enough time to express their concerns, explain their experience, and ask questions in a safe, open environment. Our detailed intake assessment includes a comprehensive review of symptoms, lifestyle, sleep, stress, nutrition, and hormones, including a comprehensive bloodwork panel.

2. PERSONALIZED TREATMENT PLANS

Treatment plans are customized to the individual, not one-size-fits-all recommendations. Care plans and hormone therapy options are tailored to each woman’s medical history, symptoms, goals, and risk factors. An ongoing monitoring plan will allow us to adjust your plan as new symptoms or circumstances arise.

The Health Care We Deserve

Every woman has a right to access care that focuses on their stage of reproductive health. At The Menopause Practice, we believe that health care is not a one-size-fitsall proposition. At longer appointments scheduled within two weeks of your initial call, we aim to tackle your immediate health concerns and then partner with you on your long-term health journey.

3. A COMPREHENSIVE WHOLE HEALTH PERSPECTIVE

The care we provide at The Menopause Practice extends way beyond our expert bioidentical hormone therapy.

• In addition to our five Nurse Practitioners, we have a dietitian and mental health counsellor on staff.

• We offer body composition analysis and bone density tests to provide a big picture of your whole-body health heading into midlife.

• We offer support for the 1 in 8 women who are impacted by Polyendocrine Metabolic Ovarian Syndrome (formerly PCOS).

• We offer nutrition counselling and weight management support with input from both our dietitian and our NPs.

• We keep up to date on the latest research and technology available to treat women’s menopause symptoms.

4. EDUCATION AND EMPOWERMENT

It is incredibly important to us that women understand what is going on in their bodies so that they can make informed choices in collaboration with our team. We want to empower you with the information you need to make ongoing choices that will alleviate immediate concerns, manage preventable outcomes, and optimize your longterm health.

204.416.6545 | hello@themenopausepractice.ca The MenopausePractice.ca

The Menopause Practice Inc.—personalized private hormone and wellness care for women ready to take control of their health.

Chef Edward Lam Peacock

Photos by Ian McCausland

Chef Edward Lam, along with his business partner Esther Lo, has had a hand in creating some of the city’s most innovative (and award-winning) culinary concepts. Chef Lam won the 2022 Great Canadian Kitchen Party culinary competition, and their last concept, Yujiro, made Canada’s Top 100 Best Restaurants List in both 2024 and 2025. They also own Saburo Kitchen in the Hargrave St. Market, which serves pan-Asian fusion comfort cuisine. But you would have to dig a bit to get news of the accolades out of Chef Lam. He is very humble.

Already a successful, semi-retired entrepreneur when he moved back to Winnipeg after spending 15 years working internationally, Chef Lam has helped shape the Winnipeg culinary scene since his first venture, Miyabi, in Osborne Village. When he took over Yujiro, he partnered with Esther Lo, who also manages the front of the house, and built it into a nationally recognized destination. After 28 years in kitchens making Japanese food, Chef Lam started to feel boxed in. He wanted to push outside of Japanese cuisine and try something new. In early 2026, following a brief shutdown to re-design the menu and the space, Peacock was born.

How did an entrepreneur with no background in cooking end up an award-winning chef? When I moved back to Winnipeg from Hong Kong with my wife in 1997, I had nothing else to do. I didn’t even know how to cook rice when I got into business with Masa Sugita. I learned on the line, working 12 hour days, and started studying on my own. I would come home from my shift, download Japanese cooking videos [editor’s note: Chef Edward

doesn’t speak Japanese and there were no subtitles!] and study their knife skills and cooking techniques for 4 hours a night.

How would you describe your concept at Peacock?

Over the years, I have learned a lot of different cuisines, and I myself am Chinese. But at Yujiro, I couldn’t put any of that on the menu. When we renovated two years ago, I started pushing the envelope, incorporating a lot of fusion—until I finally said to Esther, I want to do something different. Something that is just my style. It is pan-Asian Canadian fusion.

What inspires your recipes?

My biggest inspiration is Pinterest. I start with design. I look through the food, see a beautiful picture, and in my mind, I imagine what I can put together to make that colour combination taste good.

Favourite wine?

I like big, heavy-bodied oaky wine. But most of those wines go better with steak, not fish. For my menu, I like the Tremblay-Marchive Chablis from France.

Your favourite place to eat on your day off?

I like to go to places where I cannot cook what they are serving. I love Adam Donnelly’s restaurant, Petit Socco. I also love Deer & Almond and Né de Loup.

Favourite food travel destination?

I love Southeast Asian food—Thailand, Malaysia, and Singapore. And of course, China has a huge number of different styles. China is so big, and the food in every province in China resembles a different country—it inspired our concept. For example, the North is European inspired, with breads and buns; the East is more Korean; and the South, where I come from, has steamed food and stir-fry. Alongside all of the cuisine we can find in Canada, this inspired my fusion menu.

If you were trapped on a desert island, what five ingredients would you want with you?

Oil, garlic, ginger, green onion, and soy sauce. Everything else—salt, seafood, fish—you can get from the ocean. I would bring seasonings so the fish I caught tasted good.

If you could cook for anyone, who would it be?

My dad. He never ate my food, but he was a big foodie. When I was a kid, we travelled a lot and ate all kinds of food. Because of him, I have tried a lot of things that I didn’t think I would like and ended up loving them.

Patio Potions: A Summer Vermouth Cocktail Guide

By Ricki-Lee Podolecki, DipWSET

Once upon a time, vermouth wasn’t meant for cocktail bars or sunny patios. Originally, it was medicine. This fortified wine was infused with herbs, roots, and spices, and prescribed as a tonic. Wormwood was the defining ingredient, prized for its “healing properties,” often used to treat stomach ailments.

Modern medicine has taken over, but if you ask me, vermouth still has a few healing qualities—just of a different kind. It may not cure what ails your stomach, but it does wonders for the soul. It is the perfect remedy for winter blues and the ideal bridge to the carefree days of summer sipping over ice or mixed into a cocktail.

To create our patio potions, we are thrilled to share a handful of exciting new vermouths from Vermut Zarro. This iconic producer (featured throughout Madrid) has been crafting vermouth since 1968 and has introduced an innovative series built on traditional bases with amazing new infusions and flavours.

We also carry their more traditional vermouths, Zarro Vermut Rojo ($24.99), Zarro Vermut Blanco ($21.99), and Zarro Ecologico Vermut Rojo ($33.99). If you are vermouth-curious, ask our wine experts to give you a tour of our collection!

Smooth Summer Cocktails

When we think about vermouth cocktails, the classics come to mind: your martinis, negronis, and Manhattans. Zarro’s flavour-forward vermouths offer possibilities that stretch from creative twists on classics to entirely new cocktail discoveries.

Are you ready to enjoy a patio potion that launches you into summer? Here are our exciting new creations!

Manhattan-garita

2 oz tequila blanco

2 oz Zarro Vermuterapia Vermut con Naranja

2 dashes orange bitters

1 oz lime juice

Garnish: Salt and sugar rim with an orange slice

Pour liquid ingredients over ice in a mixing glass. Stir until well chilled and strain into a chilled, rimmed cocktail glass. Add an orange slice.

Zarro Vermuterapia Vermut con Naranja ($26.99) is the perfect balance of freshness and tradition—and of the bitterness of the vermouth and the sweetness of natural orange citrus. Although you can drink this vermouth with a simple tonic water, this cocktail offers a bit more flair. Just ask for the “Zarro Orange.”

Pomegranate Capertini

1.5 oz A.A. Badenhorst Caperitif

1.5 oz gin

0.75 oz pomegranate juice

Tonic water to taste

Garnish: Lemon peel or pomegranate seeds

Fill a cocktail shaker with ice, Capertif, gin, and pomegranate juice and shake well. Fill a Collins glass with ice and strain the mixture over. Top with tonic and garnish with a lemon twist or pomegranate seeds if you are feeling fancy!

A.A. Badenhorst Caperitif ($49.99) is South Africa’s answer to vermouth. As this issue is dedicated to South Africa, I would be remiss if I didn’t include a personal favourite. Born of a partnership between Danish mixologist Lars-Erik Schmidt and superstar winemaker Adi Badenhorst, Caperitif reinvents an old South African product that disappeared in about 1910. This Chenin Blanc is infused with Cinchona bark and 35 botanicals: aromas of orange blossom, clove, ginger and herbs, and hints of Griotte cherry, orange zest, tree bark, and fynbos (a shrubland plant community native to South Africa’s southern coast critical to its unique flavour) are accentuated by a strong, spicy character.

SUMMER ON THE TERRACE

One of the city’s hidden treasures is 529 Wellington’s Terrace on the banks of the Assiniboine River. 529’s mixologist, Levi Warne, has mixed up some special cocktails using Zarro vermouth.

Beer Americano is a refreshing cocktail made with Zarro Especial Taberna Rojo Vermut, Campari, and lager (Levi uses the local Little Brown Jug Generic Lager).

Chin Up is a modern classic featuring Bombay Sapphire gin, Zarro Especial Taberna Vermut Blanco, Cynar, and muddled cucumber.

Sparkling Spritz

2 oz Zarro Especial Spritz Aperitivo

4 oz soda water or Prosecco

Garnish: Orange slice

Build ingredients over ice in a wine glass. Add a generous orange wheel to garnish.

Zarro Especial Spritz Aperitivo ($32.99) is a ready-todrink cocktail made with Mediterranean oranges and herbs—the perfect upgrade to Aperol for your summer spritzers. And it’s quick and easy: just add ice, soda (or Prosecco), and a slice of orange.

Golden Hour Martini

1.5 oz gin

1.5 oz Zarro Especial Taberna Blanco

1 dash orange bitters

Garnish: Lemon twist

Pour gin, vermouth, and bitters over ice. Strain into a chilled martini glass. Garnish with a lemon twist.

Zarro Especial Taberna Vermut Blanco ($23.99) is a sophisticated blend, with dominant aromatics of fennel and elderflower. Just because it’s sophisticated doesn’t mean it’s not fun!

If you are looking for something more traditional, try the classic Zarro Vermouths. Zarro is not the only exciting vermouth brand we carry. You will find several other excellent vermouths in store.

SUNSEEKERS SUNSEEKERS

South Africa, Botswana & Victoria Falls

February 10, 2027

Explore Africa … and let your soul roam free! Embark on the JOURNEY OF A LIFETIME to explore the unspoiled beauty of Africa. Seek out the “Big 5” on safari, the beauty of Victoria Falls, the charm of Cape Town, and the best wines in Stellenbosch on this unforgettable adventure.

Providing Unforgettable Travel Experiences

Japan in Bloom

March 28, 2027

Experience Japan during its captivating cherry blossom season. Immerse yourself in this intriguing culture, where ancient traditions and modernity coexist. Steeped in exquisite beauty, unveil the Magic of the Far East.

For more information on these and other tours, contact Corwin at Sunseekers World Travel 204.945.9786 | corwin@sunseekers.ca | Unit 3 – 605 Sterling Lyon Blvd.

Forging Friendships: How Collaboration Fuelled the New South Africa

By Mike Muirhead, Sommelier, CMS, ISG

It might be a secret recipe, a specialized client list, or a unique talent. In most industries, there are competitive advantages that businesses like to keep to themselves. Wine is no different: some producers keep their barrel suppliers close, keep their winemaking process a secret, and covet their mailing lists. South Africa is different, though. Here, everyone wants to help.

The evolution of South Africa’s wine industry—like almost everything—is closely tied to its political history. During Apartheid, the global community placed embargoes on South Africa’s exports to protest the country’s system of institutionalized racial segregation. The state-run co-op, KWV, which controlled the production, sale, and export of wine and spirits, encouraged grape growers to produce

for volume, not for quality, resulting in poor-quality wine that, for the most part, didn’t leave the country. It was not a fertile environment for developing premium wine or training winemakers.

After the fall of Apartheid in the early 1990s, winemakers started to make their own wine and market it to the world beyond South Africa. There was a lot of ground to make up in learning modern winemaking techniques and marketing, as well as understanding wine styles in the rest of the world.

But winemaking is not an industry that moves quickly. The opportunity to try new things comes along once a year, at harvest. So, South African grape growers and winemakers actively shared information and worked together, creating new paths for the next generation of South African winemakers.

“I don’t think there is another wine scene that’s as open as we are about sharing information,” says South African winemaker Peter-Allan Finlayson. “And I think that this has been a critical factor in the increase in quality of its wines over the last 20 years.”

By the 2010s, a new generation of trailblazers was finding its own way, many becoming “flying winemakers.” They

travelled to more established wine regions in Europe and North America, then home a few months later to experience a variety of local climates, a range of grape varieties, and two vintages a year—one harvest in the Northern Hemisphere in September and the South African harvest in the Southern Hemisphere in March.

When Winnipeggers Paul and Shirley Martens first discovered their love of the region in 1996, the winemaking community was really hitting its stride. As they made connections and started importing South African wine into Manitoba (as Blend Imports), their circle of South African winemaking friends quickly grew. They chose the town of Hermanus near Hemel-en-Aarde (Afrikaans for “Heaven and Earth”) as their part-time home. By chance, their neighbour was pioneering winemaker Peter Finlayson of Bouchard Finlayson, an iconic producer of Pinot Noir and Chardonnay. This meeting led to a conversation with Peter’s son, Peter-Allan, who was starting his own winery, Crystallum, just up the valley from where Paul and Shirley lived.

“I think Crystallum would be a very different business if it weren’t for our spirit of collaboration in the South African wine industry,” says Peter-Allan, co-owner and winemaker at Crystallum Wines. “My cousin gave me free cellar space

Planning starts with a focus on the bigger picture.

At Lawton Partners, we guide our clients with insight and experience. We believe it’s important to be leaders in our community as well as in business.

You belong in the company of leaders. lawtonpartners.ca

Connecting South Africa

HEMEL-EN-AARDE, WALKER BAY

Peter-Allan Finlayson Crystallum, est. 2007

Badenhorst

Badenhorst Family Wines, est. 2008

Shirley & Paul Martens Blend Imports, est. 1996 Winnipeg & Hermanus

Peter Finlayson Bouchard Finlayson, est. 1989

SWARTLAND REVOLUTION NEXT GEN EVOLUTION

Andrea Mullineux Mullineux & Leeu Family Wines, est. 2007

Jasper (J.C.) Wickens

Swerwer Wines, est. 2012

(winemaker at Badenhorst FamilyWines, 2009–2018)

Hanneke Krüger

Vino Ph, est. 2022

(winemaker at Badenhorst Family Wines 2018–2025) married to Thinus Krüger Fram Wines, est. 2012

Gynore Hendricks

Great Heart Wines, est. 2020

(mentee of Andrea and Chris Mullineux in the Cape Winemakers Guild Protégé Programme)

for my first vintage, and then another winemaker generously let me use his space before I joined my wife’s family cellar.”

Paul and Shirley’s horizons expanded tremendously when Peter-Allan took them on a trip to Swartland to meet pioneering winemakers Adi Badenhorst and Andrea Mullineux. “Each year during harvest, we’d meet new winemakers who congregated at our friends’ cellars,” Paul recounts of those first years.

Their circle kept growing: they met Jasper Wickens when he was winemaker for Adi Badenhorst. When Jasper left Badenhorst Family Wines to create Swerwer, the winemaker who succeeded him, Hanneke, was married to Thinus Krüger, one of the owners of Fram Wines. All of these wines can now be found on our shelves at Jones & Company.

Thinus is the first to acknowledge the strength of his community: “To me, the sharing spirit meant that not knowing something, or not being certain about a new

idea, was never a stumbling block. There would always be someone willing to listen to your plan or problem, and someone with a fresh outlook or a better idea, ready to share and collaborate.”

With this spirit of innovation, in 2010, Adi Badenhorst, with winemaking friends the Mullineux and Sadie families, started a winemaking movement: the Swartland Revolution shifted the focus of the region’s wine industry toward terroir-driven, authentic, and critically acclaimed wines. The quality wines inspired by the Revolution drew more investment and dramatically changed the reputation of the region—in South Africa and among tastemakers globally. It has also attracted young winemakers interested in pushing the boundaries of “traditional” South African wines.

These new winemakers and their willing mentors are driving the high quality that is forging the region’s new identity. Change is happening so rapidly that Paul and Shirley make yearly pilgrimages to visit their friends at Crystallum, Badenhorst, and Mullineux—and each year, that group of wine industry friends expands. They bring us breaking news about innovative projects or emerging winemakers leaving their roots to start their own wineries.

This year, Tina and Mike Jones travelled to South Africa and came back with an exciting selection of new wines that will be joining our lineup in the fall. They are so excited about the region and its potential. “It is the greatest region that no one knows about,” says Mike Jones.

Not yet.

GREAT HEART

We are very excited about a new project coming to our shelves in the fall of 2026. Great Heart Wines, dreamed up by Chris and Andrea Mullineux, is 100% owned and operated by the employees of their wineries, Mullineux Wines and Leeu Passant. Winemaker

Gynore Hendricks, a graduate of the Cape Winemakers Guild Protégé Programme, creates the wines at Mullineux winery, where she mentors other employees in winemaking and business. All profits go directly to employees, improving not only their livelihoods but also their community, local economy, and the land they farm.

A Partnership Rooted in Legacy and Growth: Rempel Insurance

with Century 21 Bachman & Associates

For decades, 360 McMillan Avenue has been a landmark of professionalism and entrepreneurship in Winnipeg. Since the 1990s, the building has been home to Century 21 Bachman & Associates, and now it marks the beginning of an exciting new collaboration with Rempel Insurance Brokers.

Founded in 196 , Rempel Insurance is one of Manitoba’s few fully independent brokerages. Since becoming the company’s third owners in 2018, Janice and Shawn Graydon have steadily grown the team and expanded service from Ontario to British Columbia, all while continuing to operate from their original location in Morris, until now.

Rempel Insurance is known for its white glove approach to serving the commercial and personal insurance needs of professionals and business owners. Shawn, who has worked in insurance for nearly 27 years, was also the first recipient of Canada’s Broker of the Year award in 2016 and the current president of the Insurance Brokers Association of Manitoba. His industry expertise has helped shape the brokerage’s strong reputation for innovation and client care.

Janice serves the organization as CEO, bringing a background in both business and healthcare that provides a uni ue perspective on the importance of prioritizing team performance and wellbeing. By working closely with the management team to communicate the organization’s direction and strategy, while fostering an environment where people can thrive, they empower the team to consistently deliver the exceptional client experience that Rempel Insurance is known for.

The connection to 360 McMillan is deeply personal for Janice. Her parents worked at Century 21 Bachman & Associates since its inception, and she spent summers there learning the importance of professionalism, accountability, and exceptional client experience.

As Century 21 Bachman & Associates continues to grow under the leadership of Max Bachman and Roger Burns, an increasingly hybrid work environment created an opportunity to reimagine the office space. The goal was to bring new energy to the environment through stronger collaboration, complementary services, and the addition of a trusted partner that adds value to both organizations’ clientele.

For Max and Janice, who both grew up connected to the building, the partnership was a natural fit. The organizations share complementary services, family values, high-performance cultures, and similar histories, including navigating the loss of influential former leaders Gary Bachman and Dale Rempel. Both men left a lasting impact on their organizations through their energy, vision, and commitment to excellence, and their memories continue to be deeply respected and honoured within the cultures of both companies today.

Beyond business, both organizations place deep importance on charitable contribution and community involvement. Together, they look forward to building not only successful businesses, but a lasting impact within Winnipeg and across Manitoba.

Planning for Profitability Starts With Clear Financial Information

Profitability isn’t just about revenue—it’s about understanding what’s truly happening beneath the surface of the business.

Incorporated business owners often make important decisions without having a clear view of trends, margins, or long-term impacts. Without organized, accurate financial information, planning becomes reactive rather than strategic.

Clear reporting allows owners to ask better questions and evaluate options with confidence. Whether considering growth, reinvestment, or long-term planning, reliable financial insight is a powerful tool.

At Rawluk & Robert CPAs, we help incorporated businesses build clarity around their financial information. With thoughtful accounting and planning, business owners can focus on decisions that help keep their businesses profitable and sustainable.

Summer Salads

By Liz Kaye, Mike Muirhead, and Ricki-Lee Podolecki

Photos by Ian McCausland

It’s summer—time to perfect your salad game. We guarantee that everyone at the picnic will be asking you for these recipes. Let’s see what everyone brought to the potluck. Ricki-Lee rolled up some tofu Rainbow Salad Rolls and created the perfect burrata salad. Liz has reinvented the pasta salad with

a little crunch and a lot of dill. Mike brought the main course salad, topped with pork tenderloin marinated with just enough of a gochujang kick. Our wine experts have paired each recipe with a trio of summer wines, including an exciting selection of no-alcohol wine options.

RAINBOW SALAD ROLLS

Serves 4

1 package extra-firm tofu*

1/4 cup dark soy sauce

1 tsp maple syrup

2 cloves garlic, minced

1 tsp salt

3 tbsp rice wine vinegar

½ cup water (to cover tofu)

1 tbsp olive oil

rice paper wrappers vegetables of your choice

*Tofu can be substituted with chicken or shrimp using the same marinade.

Slice tofu into strips. Mix the soy sauce, maple syrup, garlic, salt, and rice wine vinegar for the marinade and pour over the tofu, topping with water so the pieces are fully coated. Refrigerate overnight. On the day of assembly, pat tofu dry and pan-fry in olive oil over medium heat until golden and slightly crisp.

To fill: Rolls can be filled with your choice of julienned red pepper, yellow pepper, carrots, and mango; shredded purple cabbage or iceberg lettuce; rice noodles; chopped fresh mint and cilantro; and sesame seeds.

To roll: Prep all vegetables and cook noodles ahead of time. Fill a 9x9 pan or skillet big enough to fit a full wrapper with hot water. Dip a rice paper wrapper in hot water for 10-12 seconds until just pliable, then lay it flat, smooth side down on a flat work surface. Start with a piece of lettuce (it acts as a barrier). Add noodles, tofu (or protein of choice), vegetables, mango, and fresh herbs. Fold in the sides and roll tightly, burrito-style. Sprinkle with sesame seeds.

Peanut Sauce

½ cup smooth peanut butter

2 tbsp soy sauce or tamari

2 tbsp brown sugar, honey, or maple syrup

1 tbsp rice vinegar

1 tbsp hoisin sauce

2 cloves garlic, finely minced

½–1 tsp Sriracha, to taste

3–6 tbsp warm water (adjust for consistency)

Optional: Pinch of MSG

Blend all ingredients until smooth, adding water as needed to reach the consistency you prefer.

SHOP LOCAL:

For these recipes, we visited The Cheesemongers for burrata; De Luca’s for house-made balsamic glaze and dried orecchiette pasta; and Frescolio Fine Oil + Vinegar Tasting Bar for all of our extra virgin olive oils. For the Burrata Salad, Frescolio recommends tossing the tomatoes in Milanese Gremolata Extra Virgin Olive Oil for some extra flavour.

BURRATA SALAD

Serves 4

1 (6 oz) ball fresh burrata cheese

15 cherry tomatoes

3 peaches, cut in 8

4 cups arugula

½ cup walnuts, chopped

2 tbsp extra virgin olive oil

1 clove garlic

1 baguette flaky sea salt freshly cracked black pepper balsamic vinegar glaze

Take the burrata out of the fridge about 30 minutes before serving so it comes to room temperature. Keep it in the packaging until ready to assemble.

Preheat the oven to 400°F. Toss the cherry tomatoes with olive oil, salt, and pepper, spread them on a tray, and roast until soft, about 10 minutes. Slice the baguette into strips and arrange on a clean pan. Toast in the same oven for about 7 minutes, until golden and crisp. Drizzle with olive oil. Trim the end of the garlic and rub on the bread.

Brush the peaches lightly with olive oil. Grill for about a minute on each side until lightly charred with grill marks.

To assemble, create a bed of arugula on a serving platter. Gently remove the burrata from its packaging, drain the liquid, and place it in the centre. Arrange the roasted tomatoes and grilled peaches around the cheese. Drizzle generously with balsamic glaze, then top with flaky salt, cracked black pepper, and walnuts. Serve with toasted baguette slices.

CRISPY PASTA SALAD WITH CREAMY DILL PICKLE DRESSING

Serves 4

300 g dry orecchiette pasta

3 tbsp Frescolio dill-infused olive oil

1 tsp sweet paprika powder

1 tsp cayenne powder

1 tsp dry oregano

1 tsp garlic powder

½ cucumber (finely diced)

3 tbsp dill, chopped

1½ cups dill pickles, chopped

1 ripe avocado, diced handful of parsley (chopped)

Dressing

3 tbsp Frescolio dill-infused olive oil

4 tbsp lemon juice (juice of 2 lemons)

2 garlic cloves, grated

1 cup plain Greek yogurt

½ cup mayonnaise

½ cup feta cheese, crumbled

4 cups pickle brine

2 tbsp fresh dill, chopped salt & freshly ground black pepper (to taste)

Preheat oven to 425°F. Cook pasta in salted boiling water until just al dente. Drain well and pat dry. Toss pasta with olive oil, sweet paprika, cayenne paper, oregano, garlic powder, salt, and pepper until evenly coated.

Spread pasta in a single layer on a parchment-lined baking tray. Roast for 20–30 minutes, tossing halfway, until golden and crispy. While pasta bakes, whisk the dressing ingredients in a large bowl. Add cucumber, parsley, dill, pickles, and avocado to the dressing. Toss gently to combine. Once pasta is to your desired crispiness, add it to the salad and toss. Serve immediately.

NE W TR ANSIT CARRY- ON

An easy-glide spinner for smooth travel

Ve rsatile internal organization with removable packing cells that double as an internal divider

Custom-designed telescopic handl e with an underside push button and three height settings

Soft woven grab handles for added comfort and grip

HINOMOTO

Lisof® Silent Run wheels for an ultra - smooth, soundless ride

Transit Carry-O n

Vo lume Weight Dimensions (international)

41L 3.1kg 550 x 350 x 225 mm

Smooth YKK zipper that’s resistant to w ater and abra sions

Designed in Australia. Carried all over the world.

80% recycled lightweight polycarbonate shell TSA approved lock for added security and peace of mind

GOCHUJANG GRILLED PORK SALAD

Serves 4

1 pork tenderloin

1 small head butter lettuce

2 cups sugar snap peas, sliced on the diagonal

½ cup lightly packed mint, coarsely chopped

5 medium radishes, thinly sliced

2 scallions, thinly sliced cup roasted peanuts, coarsely chopped

2 tbsp lime juice

2 tbsp soy sauce

2 tbsp gochujang paste

1 tsp toasted sesame oil tsp fish sauce

2 cloves garlic, coarsely chopped

2 tsp coarsely chopped ginger

2 tsp honey

6 tbsp olive oil

salt and freshly ground black pepper

In a blender, combine the lime juice, soy sauce, gochujang paste, sesame oil, fish sauce, garlic, ginger, honey, and oil for the dressing. Season with salt and pepper. Blend on high until smooth.

Place the pork tenderloin in a large sealable plastic bag. Measure out a scant ¼ cup of the dressing and pour it over the pork. Coat pork and marinate for a minimum of 30 minutes and up to 24 hours in the fridge.

Preheat your grill to 400°F. Remove the pork from the marinade and pat with a paper towel. Season lightly with salt and pepper. Grill the meat, covered, for 18–23 minutes, flipping halfway through. The loin is ready when a meat thermometer inserted in the thickest part reads 145˚F. Let the pork rest 5–10 minutes covered lightly in foil. Slice the meat crosswise to serve.

Assemble the salad: Toss the lettuce, sugar snap peas, herbs, and radishes with the dressing, reserving about 1 tbsp, and arrange the pork slices on top. Sprinkle with scallions, peanuts, and the remaining dressing.

Shirley Germain owns and operates

Lakewood Studio & Gallery from her home in the picturesque lakeside community of Lake Manitoba Narrows, about 2 hrs NW of Winnipeg.

Working from the inspiration that surrounds her, Shirley is one of Manitoba’s premier watercolour artists, who also enjoys painting on locally sourced oak leaves and birch bark with acrylics.

Move. Breathe. Connec t.

Make nervous system regulation part of your wellness strategy.

Feeling overwhelmed, chronically tense, or burned out due to stress or past trauma? Learn to regulate your nervous system with somatic, body-based tools grounded in neuroscience and guided by biometric breathing behaviour retraining.

Let’s connect. Book your free 15-minute consultation. joysomatics.ca

Joy Onyschak Somatic Practitioner & Certified Breathing Behaviour Analyst

JONES & COMPANY EVENTS

Bring on the Night … of Tasting

Don’t be So Lonely—taste through wines from Sting and Trudie Styler’s Tuscan winery, Il Palagio, with us and treat yourself to a Little Something Bring on the Night of great wine and snacks, and you will be Walking on the Moon

• Sting and Police songs all night

• Flavourful small bites to pair with your pours

• Guided punny tasting.

Event Date: Friday, June 26, 2026, 7:00 PM

Tickets: $100 per person (only 24 seats available)

Figuière Provence Rosé Tasting

Take a trip with us to Provence with a guided rosé tasting by Figuière Brand Ambassador Ellen Jakobsmeier. Enjoy thoughtfully paired small bites alongside a selection of vibrant, expressive French rosés perfect for summer.

• Guided tasting with a Figuière ambassador visiting from France

• A curated selection of Provence rosés

• Delicious small bites thoughtfully paired with each pour

Event Date: Friday, July 17, 2026, 7:00 PM

Tickets: $75 per person (only 24 seats available)

Bottles & Braids Wine Night

The kids are back in school—now it’s your turn to learn a new skill! Led by hairstyling guru Ren Cherlet, this hands-on event will teach you how to create simple, dazzling hairstyles for the little ones in your life. From classic ponytails to easy everyday styles, you’ll leave with skills you can actually use. Sip, laugh, and practice in a relaxed, welcoming atmosphere.

• Learn how to tie and style hair with confidence

• Delicious snacks to enjoy along the way

• A variety of wines to taste while you learn

Event Date: Thursday, August 27, 2026, 7:00 PM | Tickets: $60 per person (only 24 seats available)

ACOTAR Fae Wine Night: 3 Days Until Book 6

The wait is almost over… and it’s time to celebrate.

Just three days before the highly anticipated sixth installment in the A Court of Thorns and Roses book series drops, join us for an enchanting evening inspired by magic, mystery, and Prythian romance. Step into the world of Velaris in your finest fantasy attire and connect with fellow fans to share theories, revisit favourite moments, and speculate on what’s to come. Our resident book nerd and wine expert has curated a lineup of wines inspired by ACOTAR’s bold and unforgettable personalities—whether you love them or love to hate them.

Don’t miss this chance to embrace the magic and celebrate with fellow fans before the next chapter begins.

• Dress up as your favourite characters

• Drink wines thoughtfully paired to iconic ACOTAR personalities

• Delicious snacks to complement each pour

• Lively discussion, fan theories, and pre-release excitement

Event Date: Saturday, October 24, 2026, 7:00 PM | Tickets: $75 per person (only 24 seats available)

SAVE THE DATE!

2026 JoCo Customer Appreciation Celebration!

Join us as we celebrate our 26th year of wine and community with in-store specials, prizes, and cake!

The festivities will be in store from 2 to 6 PM.

Event Date: Friday, September 18, 2026, 2 PM

Tickets: FREE

Watch our social media or join our newsletter for updates!

@joneswinemerchants

SIDEBAR Does Something Smell Funny to You?

By Sylvia Jansen, DipWSET, CSW, Sommelier

Many wine lovers believe they “cannot” smell aromas that experts or wine reviewers describe with seeming ease. And alternately, there are those whose descriptions are a bit much. (Yes, some experts insure their sense of smell and taste.) These apparent extremes of skill in wine aroma detection, identification, and description are the cause of confusion and sometimes resentment. What is the trick?

Really, there is no trick: it is training. Most humans can detect thousands of different aromas (some researchers say millions), but precious few are trained to do so. Aroma study falls into the null curriculum: subjects we do not have the opportunity to learn, because they are omitted from school curricula. Our education can teach us enough biological and chemical science to understand grape vine cultivation and wine production. But to learn aromas and blind tasting? Put nose to wine and name individual aroma characteristics? Not happening.

Who among us has a memory of a school outing to walk around, smelling what is around us, then talking about those aromas? The idea seems absurd, but that activity could be helpful in many parts of our lives, from understanding personal health to multiculturalism to wine tasting.

We live in a world where aromas influence us tremendously. From a very young age, we are immersed in family and cultural history, where certain aromas and tastes are valued and others are considered unpleasant and avoided. We are also bombarded with scents everywhere: cleaning solutions, personal shampoos, home plug-in scent producers (curiously called “air fresheners”), and rear-viewmirror car wash add-ons. Without training in detection, description, and assessment, we move immediately from smelling something to judging it, with the attendant emotional response. When we approach wine study and wine tasting, we can become lost, hesitant, or suspicious of those who can do it (or wax poetic about it).

“It smells like wine.”

“I know what I like, and I don’t like this.”

“Redolent of red currants, French forest floor in autumn, the juicy peel of a Valencian market orange, a hint of violet, and freshly roasted hazelnuts. Of course, my nose is insured for a million.”

“I don’t know what I am smelling, I just know I like it.” “I just don’t get it.”

For many wine lovers, only two questions are important: Do I like this wine? Am I willing to pay the price they are asking? However, to professional servers or serious wine students, the questions are: who will like this wine and why? Answering those questions involves assessing structural components of the wine, describing aroma characteristics accurately, and assessing quality, whether or not one likes a wine. It matters because wine lovers may not express it (no one has taught us), but we bring a lifetime of taste preferences, exposures, and values to wine, just as we do with foods.

Effectively, as researcher Melanie McBride says, aroma study is an athletic practice. To run a marathon takes a lot of training. Serious wine students do just that: a good supply of as many herbs, spices, and original aroma materials as you can get your hands on, multiple wines open at any moment, a lot of notetaking, then back to aroma samples . . . you get it. And you will get it if you work at it.

As for those who engage in pretentious descriptions that actually speak more about the writer than about the wine being tasted? Well, I will get back to you on that.

So, here’s to you, still in training.