• 2016 Fruit Wine

    Alberta’s fruit wine industry is small, but growing.

    by Culinaire Magazine

    1 Oct

  • 2016 Gewürztraminer

    Typically, this is a category dominated by the masters in Alsace, but 2016 saw a bit of an upset with examples from Canada and Italy taki

    by Culinaire Magazine

    1 Oct

  • 2016 Grenache

    Grenache, or garnacha, is an often overlooked gem, despite the fact it is one of the most planted red grapes around the world.

    by Culinaire Magazine

    1 Oct

  • 2016 Bordeaux Blends

    Hailing from any wine-region and made from varying amounts of the classic Bordeaux varieties of cabernet sauvignon, merlot, cabernet fran

    by Culinaire Magazine

    1 Oct

  • 2016 Italian Reds

    Italian reds to me always have a certain “Italian line” through the center of them.

    by Culinaire Magazine

    1 Oct

  • 2016 Malbec

    It is no wonder that malbec is one of the top selling varietals in our province.  Typically, with silky tannins over a velvety and p

    by Culinaire Magazine

    1 Oct

  • 2016 Merlot

    When a certain movie came out a few years back blasting the noble grape varietal merlot, I groaned heavily.

    by Culinaire Magazine

    1 Oct

  • 2016 Pinot Noir

    Pinot noir has for the past decade, been the choice grape of almost anyone out there who routinely drinks red wine.  Its penchant fo

    by Culinaire Magazine

    1 Oct

  • 2016 Fortified Wines

    Oh what a treat this category was!

    by Culinaire Magazine

    1 Oct

  • 2016 ABA Judges

    We couldn’t run this competition without the very best in judges.

    by Culinaire Magazine

    1 Oct

  • 2016 Bourbon

    The American Whisky category is one that is steadily growing and perhaps even catching up to the ever popular rum.  These spirits ar

    by Culinaire Magazine

    1 Oct

  • 2016 Mead

    It turns out the eastern slopes and foothills of the Rockies provide the perfect playground for bees.

    by Culinaire Magazine

    1 Oct

  • 2016 Rum

    Rum is one of those spirits that can be enjoyed year-round. Some can be subtle and delicate. Others may be robust, spicy and aromatic.

    by Culinaire Magazine

    1 Oct

  • 2016 Single Malt Whisky

    The world of Scotch is as vast as it is divisive.

    by Culinaire Magazine

    1 Oct

  • 2016 Tequila

    Tequila is a spirit that has fought hard for its new reputation.

    by Culinaire Magazine

    1 Oct

  • 2016 Unaged Spirits

    This might seem a bit of an “odd duck” category, but what we had was several spirits that normally see wood aging (but didn’t) emerge thr

    by Culinaire Magazine

    1 Oct

  • 2016 Wheat Beers

    Wheat beers are quite an interesting category, mostly because of the different styles of them based on the breweries preference and where

    by Culinaire Magazine

    1 Oct

  • 2016 Ciders

    Ciders have been gaining popularity in Alberta and with good reason.

    by Culinaire Magazine

    1 Oct

  • 2016 Fruit Beers

    There are few beer styles that invoke thoughts of hot summer days on a patio quite like fruit beers.

    by Culinaire Magazine

    1 Oct

  • 2016 Gluten Free and Saisons

    by Culinaire Magazine

    1 Oct

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