LCBO Food & Drink Autumn 2020

Elisa Mazzi, Assistant Winemaker at Malivoire Wine Company

“My love affair with wine started with a glass of sparkling,” the assistant winemaker for Malivoire Wine Company says. Born and raised in Verona, Italy, the self-described urbanite will be the first to admit that she knew nothing about viticulture or farming when she enrolled in the local university’s agricultural program. “Agriculture brought me into vineyards and cellars!” explains Mazzi, who travelled the wine world through harvests in parts of New Zealand and Italy before finding a home in Niagara. At Malivoire her passion is working on rosé and key varietals such as Gamay: “I’m really interested in how expressive Gamay can be in Niagara.” Sparkling too: Mazzi currently leads the bubble program at the Beamsville winery. “It all comes back to sparkling,” she says. “We can make a world-class product here.” Why is Niagara home? “We’re in the midst of creating wine traditions that will define us for decades to come. How often can you say you’re a part of building a region’s legacy? That is really exciting.”

“Niagara as a winemaking region has collectively embraced the idea that we can produce unique wines that speak to our climate.”

Malivoire Che Bello Sparkling VQA Mazzi defines her winemaking style as “clean and fresh,” evident in this Chardonnay Musqué ( LCBO 16858, $17.95), one of her favourites in the portfolio. The Prosecco-style sparkling has delicate hints of apple and citrus with toast and nut characteristics. Mazzi launched the sparkling wine program at Malivoire eight years ago, to create the everyday sparkler. She recommends Che Bello with freshly shucked oysters, local cheeses—or even with popcorn. Malivoire Vivant Rosé VQA Mazzi is convinced that even the most staunch rosé doubter will enjoy this 100 percent Pinot Noir rosé ( VINTAGES 498535, $19.95) if they give it a taste. Elegant from start to finish with bright floral notes, this wine reminds Mazzi of peak summer fruit in Niagara: strawber- ries, raspberries and cherries. For pairing, go with grilled fish and shellfish or soft cheeses.

84

AUTUMN 2020 FOOD & DRINK