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Category: wine tasting Page 1 of 2

OK Crush Pad, virtual wine tasting

As we are looking at the end of our second month of quarantine, more and more people are hankering for some normality. Any way to let lose and have fun, while still maintaining a substantial distance from everyone else; in the safety of their own home, of course.

So in comes OK Crush Pad with their virtual wine tastings. As a winery that did not start with a tasting room, it makes sense they be one of the first to take the plunge into cyber space. They are offering wine bundles off of their website with the ability to purchase them, and a tasting with one of their skilled sommeliers. Be aware, there is a minimum purchase of 4 bundles for a tasting for 4, which is also their ideal number of participants. However, they have gone as high as 8 in order to accommodate a wine club. (Side note, how do I join a wine club?).

The bundles feature wine from their three main labels: Free Form, Narrative, and most notably: Haywire. The bundle basically has you choosing between Narrative’s baby bottle of rosé bubbles or Haywire’s. I went with the latter for myself and my other three tasters; as naturally you all must choose the same set. The bundle in question then gets delivered to your front door, touch-less style.

After you decide on your bundle, you pick a day and time, and which platform you wish to teleconference on. Then your sommelier reaches out to confirm the details via email. From there you log on and enjoy a 30 minute session which involves background on OK Crush Pad, education on the wines, a question and answer portion, and light hearted batter as a bonus. Basically you dictate the flow of your session, like you would at a regular, in person tasting, in a physical tasting room. With our group, we logged on with Kelsey, who hosted us from OK Crush Pad‘s bottling room. There, she was able to reference the barrels and concrete jars behind her, as she went through our wine selection pouring bottle into glass.

Although this is the new method of congregating now, and there are many great platforms to consider when trying to convey what you need; I still find it cumbersome. Especially if everyone is on different internet speeds, and you end up talking over one another. Meaning conversations get lost in translation, as five try to discuss one topic, seconds apart.

We began with an overview of OK Crush Pad. A husband and wife run winery that started off as a retirement plan, turned into a romantic dream. With both co-owners coming from a marketing background, they lacked knowledge of the wine industry, so sought the guidance of other established vineyards. The result: a custom crush facility and an opportunity to help other small and establishing vineyards. OK Crush, offers up their equipment and facility to others, wanting their own startup wine dreams. Therefore, what might seem like a “personality disorder” (given their featuring of so many different labels under one banner), actually speaks well to their winery’s concept and theme of bringing people together.

Each aforementioned wine label has been established with a specific concept in mind. I will be highlighting a few facts as we go through the tasting notes.

Haywire’s 2018 Baby Bub is purse sized, and full of red fruits like strawberry, raspberry, and watermelon. It is a fruit driven sparkling that is youthful and fresh, making it ideal for a day on the beach.

Haywire winery is know for their use of concrete tanks. (The very tanks we got a good view of from behind our screens with Kelsey). The belief here is that wine is alive, living, and changing. So why do you want to put it in a dead vessel like stainless steel? On the other hand, they don’t want to add any flavour to the wine, like you would get by using an oak barrel. So for a pure expression of fruit stripped down the team at Haywire went with concrete, giving you more character than what you would get from stainless steel.

In a similar fashion, Narrative wants to accept the fruit as is, on its own. To showcase it by itself and to bottle it on its own. They do this by fermenting and aging it only in concrete and stainless, with the latter retaining the most aromatic and fruit notes. Thus giving it a more complex mouthfeel, as with our 2018 Viognier. In this taster we got oily and viscous stone fruit, pineapple, lemon, and even banana. I am not typically a fan of white wine, but was pleasantly surprised by how much I liked this one.

And then there is Free Form, known as their “Nature wines”, which has minimal intervention. They practice a hands off approach with this label, having as little to do with it as possible. Basically it goes into a tank, and then the bottle it is sold in. They further speak to this natural approach by using a ground stone paper label that is made eco-friendly and made without the use of water and paper.

The grapes for the wine itself is grown in Keremoes. The town being better known for ripening red grapes, like the 2017 Cabernet Franc we were tasting today. This red was fermented in clay terracotta pots from Italy. They are a more porous vessel, meaning more oxygen gets into the wine, and it softens in a shorter amount of time. These pots too, don’t contribute to the flavour of the wine.

I am typically a red drinking, but this wasn’t my favourite. It was a smooth wine with lighter tannins. Most memorable for its savoury body, giving you herbs like sage and rosemary.

 

In short, barring the ability to travel to the Okanagan during these times and most definitely not having the ability to attend a tasting there, this virtual platform is a great alternative. It offered a different way to interact, enjoy wine with friends, and learn something new in the safety of your own home. I highly recommend signing up and having something to look forward to with this one, you are going to buy wine anyways. For how you too can have your very own at home wine tasting, visit the link below.

https://okanagancrushpad.com/

Vancouver International Wine Festival 2020, Tasting Room

The 42nd annual Vancouver International Wine Festival was a success. Eight days of wine and food fuelled fun. The event hosted 163 wineries, with 16 countries participating in 57 events, showcasing 1,450 different wines, with over 25,000 participants and attendees. And featuring 42 wineries from this year’s featured country alone: France. There is no surprise that this is Canada premier wine show.

If you can’t attend the week’s worth of events, or any of multiple seminars, dinners, and shows a day; I suggest at least attending one of the grand tastings. With 4 different opportunities, this is the best way to see and try many different wines as possible, all in one setting. It is essentially a wine convention, where wineries are arranged by country. And guests are invited to peruse through rows of tables, with each table representing a specific winery. At each, you can taste your way through their entire offerings: white, rose, sparkling, and/or red. Coming back for more of what you like.

Amongst all the drink options there were nibbles to snack on and games and activities to engage in. Cured meat carved from bone, miniature gelato scoops into miniature cones, and a showcase of cheeses and crostini to graze on.

We tried our hand at a few contest draws and tested our sensory skills by identify shades of wine and flavours that would go in to them.

One of my favourites booths is the Riedel one. I have always believed in the importance of the vessel when it comes to drinking, and I get to experience it first hand when I drink out of their varietal stemware.

  

We tried so many wines, and there were even more that we couldn’t get to. So the following is merely a glimpse at this awe-inspiring assembly. Something to marvel over and use as inspiration when looking into attending this event next year. If not others along with it. And help create the hype, the feature country is already announced. The 43rd annual Vancouver International Wine Festival will be celebrating the wines of South America.

VanWineFest may be over, but you can still enjoy your favourite festival wines. Many wines from the onsite BC Liquor Stores Festival Wine Shop will be available at select BC Liquor Stores – some even have the winery principal’s signature, a fantastic festival souvenir.

Need a guide to your festival faves? Download the Tasting Room program pdf, which lists all the wines in the room. Or get the festival app from Google Play or the App Store. Many of these wines are available at BC Liquor Stores and private wine shops. Buying festival wines is the best way to show your support and appreciation to the 162 wineries that brought their wines directly to you at VanWineFest 2020.

Vancouver International Wine Festival Headquarters:
Vancouver Convention Centre West
1055 Canada Place
Vancouver, BC V6C 0C3

Visa Infinite Dining Series: Wildebeest

Today I was invited to my very first “Visa Infinite Dinner” featuring the collaborative efforts of “Wildebeest”, Vancouver and “Le Vin Papillon” in Montreal. Both of which helmed respectively by chefs Ian McHale and Jesse Grasso, friends and colleagues in this Montreal inspired meal to come. (As taken from the press release) Chef Grasso is “the third sibling in the Joe Beef clan and currently No.13 on Canada’s Top 100 list”. He will bringing his celebration of vegetables and cheeses to “Wildebeest’s” table of butchery, charcuterie, and game. A five course feast with canapés to start, and perfectly selected wine pairings every step of the way. Said wine was chosen by “Wildebeest’s” wine director, Christina Hartigan”. She is an impressive wine expert and enthusiast, with the title of BC’s second best sommelier.

“Wildebeest’s” cozy restaurant made the perfect setting for this private event. The narrow space had guests surrounded by red brick walls, wood panel separators, leather booths, and bulbs suspended by pulleys. Its rustic, yet homey feel played off their scratch-made, nose to tail, Pacific Northwest cuisine, well. We were seated towards the back, under the plume of a multitude of dried bouquets. Each seat was set with a name card and a menu listing the courses to come.

The night began with all the guests mingling in a mixed setting. Christina was at the back pouring glasses of “Jean Bourdy Crémant de Jura”. This was an easy drinking, 100% Chardonnay made in champagne-style. She mentioned that this was the perfect bottle to pair with likes of the light snacks that were also being passed around at this time.

The “Pomme Anna with kamouraska smoked eel” were tasty potatoes bites fried in waygu fat, and then topped with the eel and a dollop of sweeter mayonnaise. It was sumptuously rich and fatty in all the right ways. Definitely a great one to have with beer, or better yet: the sparkling above.

Next to be passed out was the “Waygu tartare with Chilliwack Horseradish”. It was served in a porcelain spoon for easy eating. It had a peppery tang that ended fairly garlicky. I liked the flavour, but am not a fan of the texture of tartare in general. Whereas, I prefer my raw beef in sheets, rather than minced.

I really liked the “Chicken liver and foie gras parfait with preserved wild berries on brioche”. I could have eaten a half dozen of these. Deliciously luscious pâté, smeared on thick. The sweetness of the berry played off the meaty paste well, and the crunchy brioche added some needed texture to the bite.

And I think this is first time trying whelks. They are much like their land cousins, and even seasoned similarly, here. These sea snails were prepared in plenty of butter with fragrant herb and garlic to finish. The seasonings masked anything musky you might not have wanted. I did like the firm chew of the whelks, it was a texture more like squid than escargot, which I prefer.

The “little neck clam with mirepoix bolognese” was served in shell. A scoop with flavours that ate like a meal, but I didn’t get much clam coming through.

When time, we were all directed to our assigned seats to start our meal. But first, a quick introduction to the program before us and acknowledgment of our traveling guest chef. Then our sommelier Christiana guided us through her wine choices, featuring many natural wines to speak to “Le Vin Papillon”.

The sit down portion of our night began with the “Mai & Kenji Hodgson Les Aussigouins 2016 Chenin Blanc; from Anjou, France. This is wine with a Vancouver connection. It is made by a former Vancouver wine writer that moved to France to make wine. His vintage was a lovely, medium bodied white with no oakiness, a fresh sipper that would pair well with the saltiness of the ham and starchiness of celeriac to come.

“Little burgundy ham, Avonlea cheddar, and brown butter”. This was one of the best ham and cheese platters I have ever had to date; and that says a lot, as this was just one of each kind being offered. But perfection together, with the savoury sweetness of the brown butter sauce coming through. I couldn’t stop picking at it. The creamy texture from the mildly smoked ham was memorable, especially how it played off the sharp and chalky cheese.

“Slow roasted celeriac, pickled chantrelles, and smoked walnuts”. Much like the dish above, this too was a light start that focused on delicious textures. Each element came together for a well balanced bite. Smooth celeriac, meaty mushrooms, and crunchy walnuts; best with a smear of oil from the pool at the bottom of the plate.

Our next wine tasting was the “Hajszan Neumann Nussberg 2018 Grüner Veltliner” from Vienna, Austria. Our in house sommelier declared that this is a wine that doesn’t get enough attention, so she would bring light to it here. It pairs well with any green vegetable, like the leeks in our fish course below. Its dairy nods went well with the green sauce and its savoury notes.

The “Lois Lake Steelhead, with Salt Spring Island mussels, leek velouté, Chilliwack lemongrass, and shore greens” would be my favourite dish of the night. And this is surprising considering I don’t often gravitate towards fish, or would I choose it over a heavy red meat main or a decadent pasta. But this buttery fish that ate like sashimi had it all, and I would order it again in a heartbeat. The freshness of the puréed leeks, the zested lemon in the sauce brightening things up, and the perfectly pedestal-ed mussels creating both visual and textural interest.

Next for wine we had the only red of the night, ideal for the red meat to follow. “La Stoppa Macchiano 2011 Barbera, Bonarda. This was a limited release from Central Northern Italy, pulled out from a cellar. It is a blend of two grapes at 50/50, all picked from a single vineyard. Made using traditional wooden vats that are unfiltered and triple decanted. The result, a smokier red with fine tobacco notes.

The red’s tartness helped to balance out the saltiness from the “Pastrami Pithivier served with sauerkraut, foie gras, house mustard, and bordelaise”. This was basically the merging of two Classic Montreal foodstuffs. A tourtiere filled with shredded Montreal smoked meat. But sadly I am not a fan of smoke meat, even with the delicious mustard plates. But I did appreciate the artistry and butteriness of the flaky pie crust and the gravy that I picked up with it.

Next, was the “Quebec cheese course”, another simple serving that I was caught off guard by how much I liked. There was pageantry in the plating of the Jersey royal cheese, topped with real honey comb, and served along side butterfly shortbread cookies and Quebec lingonberry. The latter most was even cultivated by monks in Quebec. This was a clean presentation that ate that way too. You spread chunky cheese over not all that sweet cookie, and topped it off with tangy berries in syrup. It was as fun to eat as it was to craft.

To pair with it we enjoyed an unique Quebec cider that you can’t normally find in BC. This is a bottle of fermented, 100% russet. Apples and cheese are a natural pairing and together the sweetness of the cider mellows out cheese above. But with an oakiness to it from the fermentation process. Dry and effervescent, it helped wash everything down.

And to close out the night, dessert was a “Grand Fir: Black locust, Chantilly, and cannoli pastry”. The pastry had an amazing crunch to it, like a solid strip of corn flake with ground sugar. And the black locus gel was set with vinegar, making it not too sweet. But I am not a fan of the texture of whipped creams in general, so it was a little much for me here. Although, I did enjoy the fresh lemon zest I got from it.

As its paring and our last glass, we had the “LaStella Moscato d’Osoyoos 2018 Muscat”. It is from Osoyoos in BC, but done in an Italian style; making it not as sweet as other Moscatos. A light sparkle coupled with floral and peachy notes.

In conclusion I was floored by the quality and caliber of this dinner, nothing disappointed. It delivered as advertised and I would be clamouring to attend any such Visa Infinite dinners in the future. And if you ever get the chance I suggest you do too. Simply fantastic.

Get tickets to exclusive Visa Infinite Dining Series events featuring unique chef collaborations, multi-course meals and wine pairings all in a private setting at Canada’s top restaurants.
https://www.visainfinite.ca/infinite/en/home.html?category=foodWineLink

Wildebeest
120 W Hastings St, Vancouver, BC V6B 1G8
(604) 687-6880
wildebeest.ca

Vancouver International Wine Festival Taste

This Monday night, I braved the cold and snow for a taste of what’s to come at this year’s Vancouver International Wine Festival. Held between February 22nd and March 1st, 2020 the festival brings wine writers, industry professionals, and drink enthusiasts from all around the world to Vancouver’s doorstep. And tonight at “The Loft at Earls Yaletown” we would learn what the show runners have in store for the occasion’s 42nd year.

The event not only offers the ability to discover new wines and to connect with wine makers through tastings. But you have the opportunity to sign up for seminars, dinners, lunches, and soirées as well. After all wine is a social beverage.

For today’s tasting it was a self serve affair. 13 different countries were represented across 34 different bottles, each tagged with twine and a label. The label listed the name of the bottle, which events it will be featured at, its principal, and all of the accompanying social media tags.

This year’s feature is on French wines, so there were two tables dedicated to those bottles, with a spotlight on rosé. The wines here all represent a variety of grapes and regions. But unfortunately, I won’t be going through them all, as truth be told, I wasn’t able to try the lot of them. And plus, I wouldn’t want to spoil anything for anyone planning on attending a tasting or two themselves. For me, half the fun is trying everything for myself, unclouded by descriptions and opinions. Not to mention everyone’s palette is different, so just because I taste coffee and tobacco, it doesn’t mean you can’t identify red berries and roses. The following are a few of the bottles offered tonight in pictures. Organized by the country they hail from.

   

And to nibble on as we sip, “Earls” served up a cheese and fruit charcuterie, mini quiches, and macarons for dessert.

But for more visuals, check out my latest drinking Vlog, now up on my YouTube channel: MaggiMei.

At the peak of the event we heard from the president of the International Wine Festival. He spoke to what we could expect, and the excitement of what’s to come with such enthusiasm that it elevated the room. As in previous years, the proceeds of the event will go to help fund the popular recreational performances of “Bard on the Beach”. And the chair of that board was even here to night, to show his support.

The actual International Wine Festival will house over 42,000 bottles from over 162 wineries to both taste and buy. There will be 700 wines in the grand tasting room alone. With the feature being on French wines, the keynote speaker will hail from the South of France. And popular wine journalist, Andrew Jefford will also be in attendance for his first year, experiencing BC wines at the Vancouver Convention Centre.

As in year’s past, if you decide to purchase any bottles or cases, you can have it shipped to your nearest liquor store. So you can basically have it sent to anywhere in BC. So you can shop to your heart’s delight, and not have to worry about how you will be getting it all home. After all, with all the wine about, you probably aren’t planning on driving. Another solution to avoid driving is to stay at any of the hotels downtown. And if you book a night through http://vancouverhotels.com during the event, you get a complimentary ticket to the show.

For more on this week long celebration, and how to get your own passes to Canada’s premier wine show, February 22-March 1, visit the link below. A number of events are already sold out, but there are many more still available, like the one featuring chilled red wines!

“The wine world will be here”, will you be too?
https://vanwinefest.ca/

Uncorked: A Celebration of the Science of Wine

I am really impressed by and excited for all the new and interesting ways Science World is bringing in more guests to the dome. More than just a place for exploration, geared towards children; they are now hosting a lot more adult themed events, later in the evening as well. I especially like the ones that combine drinking with learning; and their latest venture is one such program.

For the first time this fall, Science World teamed up with five of British Columbia’s most acclaimed wineries to “uncork” the science behind their incredible wines that we enjoy. Mission Hill Family Estate, CedarCreek Estate Winery, CheckMate Artisanal Winery, Martin’s Lane Winery, and Road 13 Vineyards were all on site.

The night was a self guided tour, you explored tables and chatted with vendors at your leisure. There were also 4 different seminars to take in throughout the night. Despite the limited release of tickets, the space filled up fast and lines formed quick. The conversation and queries did slow down the pouring. So for those interested in next year’s event, and will be attending with a more informative slant, I highly suggest coming by early. The goal is to hit your favourite wineries first and quick, before it gets busy with a thirsty crowd. A crowd that is here to drink at a one of a kind setting (much like myself).

At the “Mission Hill Family Estate” booth, winemaker Ben Bryant showcased wines from their award winning: 2019 ‘Canadian Winery of the Year.

Winemarker Taylor Whelan was here representing “CedarCreek Estate Winery” and their three decades of winemaking history in the Okanagan. He was speaking to their estate-grown, organically farmed wines.

 

“CheckMate Artisanal Winery” and winemaker Philip McGahan spoke to harnessing the effects of climate change to produce Canada’s first-ever, perfect, 100-point score for a table wine.

“Martin’s Lane Winery’s winemaker Shane Munn uses gravity to produce the exceptional wines that have captured the ‘World’s Best Pinot Noir’ trophy in London.

At the “Road 13 Vineyards” table, General Manager Joe Luckhurst was pouring their award-winning wines, as the winner of the 2018 ‘Canadian Winery of the Year’.

And together, through seminars, tastings, and hands-on activities, these renowned winemakers and viticulturists showcased the science, craftsmanship, and terroir that make Okanagan wines so extraordinary.

And because what is drink without food? – to pair with all your drink tasters, chefs from two of the region’s best estate restaurants: “Terrance” (Mission Hill) and “Home Block” (CedarCreek) were on hand, serving samples of their cuisine, assembled to order.

From “Terrance” there was a “Wild boar shoulder and pine mushroom” dish with white bean and coriander. For the vegetarians they left out the boar and the dish ate like a cassoulet. There also offered a sweet corn and scallop chowder, but unfortunately I missed out on capturing and tasting it.

From “Homeblock” they were assembling a “pork, veal, and beef polpette” with orzo, parmesan, and gremolata. Saucy and comforting, it made for a wonderful pair with all the reds I was drinking.

I really liked the “potato, comte, sage, and onion tart”, finished off with truffled estate honey. Flaky pastry with a fragrant centre. In hindsight, I should have went back for seconds.

For something more refreshing, the “seared and marinated halloumi” ate like a salad. Mixed greens tossed with beets, blood orange, fennel, olives, and parsley; and finished off with a generous slab of the semi-hard, unripened, brined cheese made from a mixture of goat’s and sheep’s milk.

And for those looking for a place to rest, there was a sparkling wine lounge to relax in. A series of couches over looking a bar, with multiple bottles of sparkling from various wineries. I just wished there was a seminar or exhibition here, something more to speak to this specific subsection of wine.

For more action attendees could bid on a silent auction, test their taste buds through blind tastings, and get their hands dirty with science activities developed by the Science World team.

But as for the seminars, they started on the hour, every hour. We were only able to take in 3 out of the 4 and following is the recap of each. “Synthesis: The Science of Blending Wine”, “Evolution: The Science of Aging Wine”, “Innovation: Technology and the Modern Organic Vineyard”, and “Terroir: The Science of Soil”.

At “Synthesis: The Science of Blending Wine” we were given a crash course in blending our own mixed red, by one of “Mission Hill’s” wine markers. She declared it the most exciting part of her job. She gets to take all different kinds of components and meld them together to make the best product she can. Blending helps to create distinctive wines with complex textures and flavours that reflect specific varietals and vineyards. We learned about the decisions that are made during blending, then got to try it ourselves, first had.

Seated in a classroom setting we were each given four reds to work with. The Cab sab was described as a structural wine. The Syrah a fragrant wine with blueberries and spice notes; it is the 2nd most used, dominant varietal. The Cab franc had fine tenants and herbal notes with crush herbs. And the merlot made for a good base with its use of beautiful red fruit.

The challenge was to recreate their “2016 Quatrain” blend through mixing and tasting. So with a syringe and a beaker we sent about siphoning our mix, taking into consideration that different vineyard sites will taste different, and that the barrels used will also effect the outcome. Both points we would dive more into through our next two seminars.

At “Evolution: The Science of Aging Wine” seminar we dove into the science of aging and the use of vessels to do it. Wine changes continuously as it moves from grape to bottle, and even more so within the bottle. We learned how the various techniques and vessels used to age it, as well as the passage of time, affects the resulting wine. Then, what causes the distinct aromas and flavours that characterizes a fine wine. When preparing wine and allowing it to ferment, your choice in vessel and its composition makes a big difference. Stainless steel, French oak, concrete, or ceramic and clay. How long the wine stays inside, and if it will spend additional time within another vessel after, makes a difference.

Our hosts and expert wine makers from “CheckMate Artisan winery” and “Cedar Creek” spoke to their favourite techniques for fermentation and shared their personal experiences. How each vessel used needs to be breathable so that gas can be exchanged. And that the tighter the grain is in wood, the more it slows down the oxygen exchange. This leads to a longer and slower aging process, which also tends to be more costly. We also learned that the main difference between a concrete “egg” or steel tub is temperature. Concrete can absorb heat, leading to moderate fermentation. Its lowered temperature allows more time for fermentation extraction. And the difference between aging wine in barrels or concrete is tradition and how much carbon dioxide is able to seep in. With 4 inches of concrete, air is slower to seep into wine when using a concrete vessel. Therefore, wine earns most of its flavour from maturing in a wooden barrel.

We then got to try the difference that said vessels made. As we sipped and swirled, we learned about “aromatic retentions”, and getting the flavour of the fruit you put into it. Our next round of tasters had us trying more fermented wines using wild yeast. The first was pure fermentation in stainless steel, which does not have a flavour to rub off on to the wine. The second glass had the same wine and grapes, but it tasted much different due to the influences from the barrel that was used to complete its fermenting on.

Then it was off to our last seminar of the night. “Terroir” is the “The Science of Soil”. Ancient volcanic and glacial soils, combined with the unique climate of the Okanagan Valley, makes it one of the “last great undiscovered wine regions the world”. And here, we were able to learn how the multitude of soil types found throughout the valley impacts the vines. Thus resulting in incredible wines with distinct character. For this workshop, both of our presenters travelled all the way from the Okanagan, where they work and live out of Kelowna. Collectively they are responsible for grapes grown on the northern part of Okanagan, Naramata, and Lake Country.

We discussed different soil types, and since this was a hands on seminar, we got to touch jars of it, rolling fine grains and rocky chunks between our fingers. And as we handled dirt we learned about the difference it can make to your crop between sand, silt, and clay. Each has a different mineral make up, which the roots take with them, up into the fruit. Ie: the soil found closer to lakes is of finer particles. The ground at higher elevations is more rock. And a good glass of Pinot noir can reveal how good it is and where it is grown through its taste.

Sadly we didn’t have the time to capture the last seminar on our list, “Innovation: Technology and the Modern Organic Vineyard”. This workshop was a discussion on precision organic farming and the use of state-of-the-art technology. It spoke to how technology is affecting traditional practices, and creating an improved crop as a result. Ie: drones in the vineyard.

In conclusion, this was a great event and one that I hope they repeat again next year, and the years to come. “Uncorked” effectively brought the Okanagan to the city, with a showcase that spoke to the bounty of BC’s wine country. Plus, consumers these days are very concerned about how their food and drinks are being produced and what goes into each. So here, Science World offered the platform and the opportunity to learn more about wine; allowing you to appreciate your next glass more. I highly recommend attending next year’s “Uncorking”, and making an effort to sit in on all of the seminars if you can. Not only do you get to learn so much more in a classroom setting. But they are also not short on wine, meaning you need not push your way through a crowd to get some.

Uncorked: A Celebration of the Science of Wine
Thursday, November 14
7–10 pm
Science World at TELUS World of Science
1455 Quebec Street, Vancouver

Tickets $89 from scienceworld.ca/uncorked

Cellar Door Grand Tasting, Cornucopia 2019

This weekend we were up in Whistler, which is consistently ranked amongst the world’s top golf, mountain bike, and ski resorts. Although this fall we were not on the slopes, but instead, around tables trying the fabulous culinary offerings of this mountain town. Every November, Whistler hosts Cornucopia: Whistler’s Celebration of food + drink. The event is a unique opportunity to experience the wealth of Whistler’s fine dining establishments, as well as mix with acclaimed chefs, sommeliers, distillers, brewers, and restaurateurs visiting just for the festival.

But if you aren’t able to visit for a weekend or sign up for numerous events, the one(s) you have to attend is a signature tasting. The convention centre hall, (where it is held), is set up with multiple tables, each dedicated to a wine or food vendor. You roam the space, chatting up distributors and chefs, strolling amongst the aisles, at your leisure. Because where else can you try several of the wines participating in various “Cornucopia” events across two weeks, all gathered together for one night?

There are several such grand tastings, but the “Cellar Door”, (which is the one we attended), promised fine wines and champagnes, with the uncorking of top-shelf bottles ($25 and up). “With glass in-hand, step inside to discover a superb range of red, white and sparkling wines, and meet the producers and winemakers who create them. Complement your tastings with sweet and savoury bites by Sea to Sky restaurants and guest chefs.”

Participating wineries included:
BC Wine Studio
Black Hills Estate
Black Sage Vineyard
Blasted Church
Burrowing Owl Estate Winery
C.C. Jentsch Cellars
Clos du Soleil
Covert Farms Family Estate
Crescent Hill Winery
Crowsnest Vineyards
Culmina Family Estate Winery
Da Silva Vineyards & Winery
Dark Horse Vineyard
Delegat Canada
Empson Wines
Ex Nihilo Vineyard
Ferrari-Carano Vineyards & Winery
Fort Berens Estate Winery
Hope Family Wines
Indigenous World Winery
Inniskillin
Italian Wine Importer
Kismet Estate Winery
Lang Vineyards
Laughing Stock Vineyards
Mark Anthony Wines & Spirits
Massey Wines and Spirits Ltd
Moon Curser Vineyard
Okanagan Villa Vineyards
Phantom Creek Estates
Shannon Ridge
Stags Hollow
Summerhill Pyramid Winery
Sunrock Vineyards
TIME Winery
Whistler Tree Wines

The following will be a highlight reel of the event, with a few notables. Like, meeting the Riedel team. I am a firm believer that glassware makes a difference and was proved it here with their decanter and magnum glasses.

For food there was a table of hams and sausages. And a collection of nibbles that ranged from hot squash soup to pork loin and mashed potato. There was Thai salad and sautéed vegetables, tomato bruschetta, and good old fashion hard cheese and sweet apple to graze on.

In short, these so much to see in do in 3 hours, you definitely get your money’s worth at this event. If you can only attend one, this is that one. To have it to look forward to next year, visit the Cornucopia website for more details.

For the epicurious, Cornucopia is food + drink unleashed

 

For the more animated and detailed recap of this event, check out my latest vlog, now up on my YouTube channel: MaggiMei.

Top Value Wines Seminar, Cornucopia 2019

This weekend I was taking in my very first “Cornucopia”. The two week long food and drink festival hosted in Whistler. It gathers industry professionals and fans together through specialty dinners, parties, cooking demonstrations, and seminars. And in this post we were taking in the latter.

Out of all the possible wine seminars, I was most interested in this one: “Top Value Wines”. This was not just a class on one specific type of grape, or wines from merely one region. This was a collection of information, covering several different types of wine, from all over the world. Information that I could take and apply in my every day life.

I typically visit my local liquor store looking for a bottle; but often don’t know what to get, so simply hope a label compels me. There are so many different types of wine, and we all can’t be sommeliers. Picking one can be overwhelming, especially if it is to be shared with others who may judge you on your selection. Or maybe you don’t want to spend more than $20 on your purchase, because you think, “it’s just for me”. Therefore, I was looking forward to taking in this workshop, to have it help remove future doubt in my wine selection. And now, thanks to this wine seminar? I have a list of what to reach for during my next liquor store visit. So continue reading to see 12 wines worth trying, that won’t break the bank.

The seminar was set up like a lecture room with rows of tables, an overhead projector, and a panel of speakers leading the class. Our three hosts were the ones to choose the 12 wines we would be tasting. And as we did, they would share why they selected this top value wine, plus what they liked about it. Rachel is the owner of “VV tapas”, a new wine bar in East Vancouver. Tyler runs the “Village Taphouse” liquor store in West Vancouver. And Daenna writes for 4 wine magazines all throughout Canada, where she is better known as the “Wine Diva”.

Everything was pre-poured and placed in order on a speciality place mat. Water was self serve at the back of the room, a larger plastic cup gave you the opportunity to taste and spit, and a packet of saltines offered a way to cleanse your palette in between.

The seminar began by explaining value. Just because a bottle is inexpensive, it doesn’t make it worse off than something that costs double that. “Value” was described as something worth more to you than what you would expect to pay for it. We then went one by one through each glass, essentially going through a whole case of wine.

 

First was the “Rivera ‘Marese’ Bombino Castro del Monte D.O.C.” This is a lesser known wine, hailing from a more obscure area, at the “heel of the boot of Italy”. This white is made in a stainless steel vessel, to ensure nothing takes away from the grapes. It is a creamy, full bodied wine with tropical notes. And best enjoyed frosty cold. It isn’t widely distributed, but it is available in 27 stores across the province, that offers it at $22 a bottle.

The “Seven Terraces Sauvignon Blanc” is $18 at any BC liquor store. Described as a “text book” Sauvignon from New Zealand, it is tangy with a crisp finish; and also a little dry yet refreshing. It is available year round with green apple and peach flavours, ideal as a “hot tub wine”.

The “2018 Synchromesh Reisling” is from our own back yard: Naramata and Okanagan Falls. It is available at privately owned liquor stores for $23, but for the best deals, it is recommended that go right to the source. The same can be said for any BC wine, the best prices are right from the winery itself. As for how it drinks, this eas a balanced blend with plenty of acidity, thanks to its natural fermentation. Our hosts highly recommended it with Asian cuisine like Thai food and with a variety of curries. It is also just as good with breakfast because it pairs well with bacon. A great all around white, with a lower alcohol content at 9%.

Then for the rest of our tasters we went red, starting with the “2018 Santa Carolina Pinot Noir Réservé” from Leyda Chile. Available for $14 a bottle at any BC liquor store, this was the best deal out of all the glasses. It comes from a newer region, just off the Pacific Ocean; hilly with a cool climate. This Pinot Noir with its savoury character pairs well with rich earthier foods like risotto, mushrooms, and Wellington.

The “2017 Humberto Canale Estate Noir” is from Patagonia, the very south of Argentina. Also described as the “end of the earth” with barren terrain. The dessert’s cooler nights and higher altitude is great for preserving the acidity of their wine. At $20 a bottle from private liquor stores, you get good “bang for your buck” here.

Next we switched the order and went to glass #9, the “2016 Lupi Reali Montepulciano d’Abruzzo” from Italy. A medium, light bodied wine that sold for $19 a bottle, at private liquor stores. Made from certified organic grapes, it doesn’t have a lot of mechanical bitterness to it, thanks to how it is produced. It is a great acidic wine with plenty of freshness; and good tannins making it a great choice to pair with sausage. It is also the bottle our experts recommended to bring to a party, when you don’t know what they like.

We then went back to our placemat order with glass #6, the “2018 Gran Passione Rosso” from Veneto, Italy. The grapes are left on the vine and dehydrated slowly. The farmers wait for them to shrivel up and loose half their weight before picking them, and making wine with them in oak barrels. The result, a more intense wine at 14% alcohol, with only a tiny amount of residual sugar. You get flavours of oak spice, vanilla, plum and raisins. This is available at privately owned liquor stores for $16 a bottle.

Glass #7 was the “2017 Boraso Garnacha” from Spain. A fruit wine with a “strawberry twizzler” character, a younger wine with no oak contact. At $15 a bottle at any BCL, our hosts joked that this was the perfect wine to crack open when you either don’t want to commit to finishing it, or you have to share with someone else.

The “2017 Protea Cabernet Sauvignon” is from Western Cape South Africa and runs at $15 at BCL. It hits all the classic notes with its time in oak barrels, followed by a year in stainless steel. It is a balanced wine that you can enjoy right as you open the bottle. Peppery with some cassis fruit.

The “2017 La Stella Fortissimo” from the Okanagan Valley was the most expensive bottle of our tasting. $35+ at the winery or private liquor store. It is a blend that is mostly merlot. Another approachable wine that you don’t need to decanter, although letting it rest doesn’t do it any harm either. It pairs well with meat, and for the vegetarians grilled eggplant and bean dishes. It also has enough acidity for tomato sauce.

The “2017 Famille Quiot Les Combes d’Arnevels Ventoux” from Rhone, France is $21+ at private liquor stores. It is a classic Southern Rhone blend with a mix of varietals. The wine has good minerality with flavour of dark fruits, leather and spice.

And glass #12 was the $20 “2016 Gerard Bertrand Terroirs Corbieres” from Languedoc, France. This was a full bodied blend with mostly Syrah.

Here, I wish I took better notes. Although having finished 12, 2oz glasses without using my spit cup, and only nibbling on two salted crackers; I wasn’t as alert or as thorough as I was at the beginning of our seminar.

In conclusion, I am very happy with this workshop. I have discovered 12 great bottles to reach for and impress others with, the next time I am in need of wine. And at these prices I can get a couple to share or one for me and another to gift.

For more on Cornucopia, and how you can attend next year’s occasion, visit the link below. https://whistlercornucopia.com/

For the vlog version of this event and the recap of our weekend drinking, check out my latest video, now upon my YouTube Channel: MaggiMei.

Long Table Dinner at Singletree Winery

“Handmade and Homegrown” with Tourism Abbotsford

Today I was invited down to Abbotsford to learn more about their new marketing campaign: “Handmade and Homegrown”. We gathered at “Singletree Winery” for a harvest themed event, which spoke to “Abbotsford’s booming agricultural scene, unique food culture, and fall offerings.

The heavy downpour put a damper on the evening’s plans, but with an erected tent and enough rain cover, we made the best out of the wet situation.

Our arrival began the reception, where we were treated to a welcome glass of “Singletree’s” sparkling wine. A light effervescent sipper that paired well with the large help yourself charcuterie board in the corner. This was a rustic platter of assorted meat and cheeses supplied by “Lepp Farm Market” and “Mt. Lehman cheese”. You grazed on the above, pairing it with crisp crackers, rye and sourdough loaf, seeded bread, and crusty baguette. Then dipped and spread your way through beetroot and chickpea hummus; roasted pumpkin, chilli and tahini; and eggplant and roasted garlic baba ganoush. There were also pickled bites and fresh fruit to nibble on. Pitted olives, pickled artichoke, strawberries donated by “Maan Farms”; and candied walnuts sweetened with honey from “Campbell’s gold honey farm and meadery”.

We grazed and chatted while awaiting the main event: the grape stomp. This will be my first ever grape stomp, and another one crossed off the foodie bucket list. The only thing I was missing was being able to pick the grape from the vine, and then drinking the squished product. For hygienic reasons, this is no longer the way juice is extracted from grapes, so it was a treat to be able to kick it old school, literally.

In groups of three we lined up behind the giant buckets filled with grapes still on stem. Then all participants stomped their hearts out, competing to see which team would produce the most juice. Speaking from my own experience it was fun, but tiring. Grapes between your toes, juice splashing against your ankles, and a warm foot bath waiting for you when your turn is done. Our team did not win, but everyone, who got to try, won in experience.

For how the stomping went, and the rest of this one of a kind night, check out my latest vlog, now up on my YouTube channel: MaggiMei.

Then it was time for our long table feast. Two tables set under the glow of strung up lights. Each laid with grape vines and silver plated chalices filled with actual grapes. They set the tone and spoke to the farm land we were dining on.

Our dinner was prepared by “White Table Catering Co.”. It featured plenty of local produce and products from neighbouring farms and businesses in Abbotsford; much like the charcuterie board above was. Their menu was created to reflect the transition of the season from summer to fall.

We started with the “zucchini veloute”, a luxurious soup. Soup so thick and creamy that it ate like dessert. It was given more depth with the roasted tomato tart finish. It was a two bite flaky pastry, topped with a micro herb salad for some freshness.

The next dishes were served family style, featuring locally grown vegetables. Platters that were passed from person to person as we took our fill and went back for more. The two salads were heartier, and exactly like how I want all my salads to be. The “Turmeric cauliflower salad” was crispy florets sweetened by bits of dates and pomegranate, given spice with coriander, and tang with yoghurt. I could eat this and the green salad below, every day.

The “Ladolemono salad” was green bean, asparagus, almond, and radish. More crispy vegetables, seasoned perfectly in butter, to allow them to shine through with their freshness. And the almonds slivers and the radish slices offered a different kind of textural crisp.

The “Roasted eggplant” was seasoned in Mediterranean spices, served with a thick Catalan tomato sauce, raw red pepper, and goat feta from “Mt. Lehman cheese”. You must like eggplant to enjoy this one; but if you don’t, the flavourful sauce and salty cheese does help to mask both the soggier texture and distinct taste of the purple vegetable. Good, but I would have preferred this as side to the chicken below, instead of a main on its own.

I much more preferred the “Roasted Brussels sprouts” with lemon yoghurt, dehydrated strawberries, more “Mt. Lehman” goat cheese, and crushed up hazelnuts. Another well balanced vegetable dish that gave you a great collection of tastes and texture to sort through. If I had access to such dishes more regularly, I would be a lot more healthier.

And lastly “roasted chicken” with a squash and pumpkin purée, and a corn and heirloom tomato succotash salad. This was my favourite of the savoury dishes. Tender and juicy quality chicken breast from “Rossdown Farms”, paired with every taste and textured side I would want with my lean chicken. Starchy purée, sweet corn, and juicy tomato.

And for dessert, it was one of the most beautiful panna cottas I have ever had. Roasted plum compote, pistachio, edible flowers, and honey from “Campbell’s gold honey farm and meadery”. A perfectly light dessert to end on. Just as fresh and beautifully done as all the courses before it. Tart plum and a silken pudding flavoured mildly like coconut. Conversing with my table mates, everyone else enjoyed this and their meal just as much.

And with dessert we enjoyed the 2015 Late Harvest Kerner from the Okanagan Valley. This smaller bottle of sweet dessert wine, left a great impression on everyone. It was so tasty, that I would mind just drinking this for dessert.

And with the first 6 of our 7 course meal we enjoyed either/or, or both a red and white from “Singletree’s” collection. Their 2017 pinot gris made from grapes grown in the Fraser Valley, and their 2015 Harness with grapes gathered from their vineyards in the Okanagan. Both wines perfectly reflecting the theme of “homemade and homegrown”. “Singletree” is terroir driven, they focus on the grapes that naturally grow well in this climate, thus giving you a true taste of Abbotsford.

You may have missed this culinary experience, but you can still enjoy the hospitality of the “Singletree Winery” through their events and use of their property. “Wind-down Friday” hosts local musicians as they perform live. And on any dry day, you can grab a seat in their licensed picnic area. Pull open a book, or see if you can spot some of the wild life that visit. The wild animals can be caught nibbling from the wild fruits that still grow in the area; seeing as the property use to be the largest fruit orchard in the city, with a focus on blueberries. Black bears, deers, and birds of prey.

SINGLETREE WINERY
5782 Mount Lehman Rd, Abbotsford, BC V4X 1V4
(604) 381-1788
singletreewinery.com

#handmadehomegrown
#cultivatedcity
#exploreabbotsford

Vintage Ink, wine tasting

In this post I was at “Celebrities night club”, looking to “Get Inked Underground with Vintage Ink!” “Vintage Ink winery” is local to Canada, operating both in the Okanagan and Niagara. And today we were here to try their line of wines, and learn more about them, in this unique setting.

The “Celebrities” basement bar served up their “Vintage Ink Wine” collection. A wild white, a pinot gris, a rosé; and reds in “rebel red”, Cabernet Sauvignon-Shiraz, and a whiskey barrel aged red.

And if you wanted something different, there were also wine cocktails by Kristi-Leigh Akister. The first was “Rebel with a cause” made with bourbon, lemon juice, ginger cinnamon syrup, Peychaud bitters, sparkling water, and “Vintage Ink Rosé”. And the second was the “midnight handshake” mixing together Odd Society’s Mia Amata Amaro, rye whiskey, caramelized orange and vanilla syrup, angostura bitters, and the “Vintage Ink whiskey barrel aged red”.

And to balance out all this drinking there was a pretzel board with cheese dipping sauce and a help yourself popcorn bar.

And while you grazed and enjoyed your glass, a live DJ dropped beats, the dance floor opened up; and artist, Ciara Havishya, painted a mural inspired by the wine of the night, live.

But my favourite part of the event was the mystery tattoo station. You write down a word describing yourself, and “Ink Tattoo” gives you a temporary tattoo. They are the artists behind “Vintage Ink’s” new wine bottle labels, (which makes sense, given their strong resemblance to classic tattoos). This idea was not only creative, but the perfect way to commemorate the night. I wrote “braggadocios” and earned myself a snake spray on tattoo. The only other options I saw was a rose and a peacock.

And after you had drank, danced, and ate yourself well; they sent you home with a couple of bottles of “Vintage Ink”, to sip and savour in the comfort of your own home”.

CELEBRITIES NIGHTCLUB
1022 Davie St, Vancouver, BC V6E 1M3
(604) 681-6180
celebritiesnightclub.com

Lake Country Wineries

My girl friend and I were in Vernon, enjoying the hospitality of “Sparkling Hill Resort”. And after a two day and two night stay, we were ready to head home to Vancouver. However our morning check out and evening flight meant we had some hours to kill in between.

We decided to use this time hitting up as many wineries in Lake Country as possible. First, the largest: “Gray Monk”, where we tasted and lunched. For the comprehensive review, visit the link below.

Gray Monk Winery

Now with only 3 hours left, we did a lightening round of tastings; attempting to stop at as many smaller wineries as possible, on our way to the airport.

We solicited the help of a cab driver, willing to chauffeur us to the wineries he knew, and keeping the meter running while we tasted at each one. The cost did rack up, but no more than what you would pay for one pass with any professional wine tour bus. Plus we didn’t have to share the space with anyone else, and were able to go at our own pace, and leave when we wanted to.

First was “Arrowleaf Winery”, where we were told their cream puffs were a must try. But unfortunately due to the influx of people trying to keep entertained on this rainy day, they soon sold out. In fact, their in winery cafe sold through of their entire showcase of baked goods. The owner has two daughters, both of which are pastry chefs, who bakes these desserts fresh daily.

As for the wine tasting, they aren’t a large winery, so you get a flight of 4 specific wines for $5, a fee waved if it leads to the purchase of a bottle. But sadly, we flew here with only carry on luggage, and were flying back with no way to bring a bottle of that much liquor with us.

The tasting began with their “2018 Pinot Gris”. A white with notes of ripe apple, pear, peach, and delicate floral aromas. It’s fermentation is done mostly in stainless steel tanks with added yeast. Although 10% of the wine is allowed to ferment in neutral barrels, with no yeast added. For their efforts, it won gold at the 2019 “National Wine awards of Canada”.

The “Field Collection 2018” is a blend of Germanic and Alsatian grapes that thrive in the cooler parts of the Okanagan. Floral freshness and lemony acidity is what you get here.

“Archive Pinot Noir 2016” is a full bodied red with dark cherry, raspberry, hints of spice, and rose petals. It is aged in French oak barrels for 12 months, resulting in an distinct oakiness. It is best paired with richer dishes.

The “Field Collection 2016” is a medium to full bodied red with dark cherry, plum, vanilla, and hints of black pepper and sage. It too is aged in barrels, but here, both American and French barrels; thus giving it a different oak finish.

With no food for purchasing, we only stayed a little while longer. We enjoyed a drink on their patio, overlooking their sloped vineyard. My girlfriend a glass of their Pinot Gris, and me a cup of tea to stay warm with.

Next, we stopped at “Ex Nihilo Winery”. They serve food under their covered area, but our limited time meant we couldn’t try any of it. It is a fairly large winery with various areas inside to sit and enjoy a glass of their wine, and the company of your loved ones.

“Ex Nihilo” means “out of nothing” in Latin. It is named after a famous sculpture. Here, tastings are $7 for five wines of your choice. The following is what we tried between us two.

The “2018 sX Imagine” is a refreshing processco fermented in stainless steel vats. It is fragranced with plenty of fruit flavours like lychee, melon, clementine, and lime.

The “2018 CHAOS Vampata” is their favourite rose. Its name means “blush” in Italian, a name given for its colour, earned through the leaving on of the skins for 16 hours. 100% pinot noir grape with flavours of ruby grapefruit, strawberry, citrus peel, and rose petals.

The “2017 Pants Down Riesling” is fun for its name that serves as an inside joke. In 2017 there was an early and sudden snow fall. Their grapes had not been picked yet, so they were left scrambling to collect the crop. The result, a white with more concentrated flavours of orange peel and floral, lemons and limes, and honeydew to finish.

The “2018 Pinot Gris” boasts the perfect balance of acidity and sweetness. D’anjou pear, green apple, and orange; wrapped around notes of ginger, and white nectarine.

The “2017 Privata Chardonnay” is exclusively from “Ex Nihilo’s” estate vineyard. It is described as having intense tropical flavours of pineapple and mango, complimented by a creaminess of butterscotch and honey.

The “2016 Merlot” contains grapes from “Black Sage Bench Vineyard” in Oliver. Aged in French and American oak barrels this wine is dark with fruit, reminding you of a Black Forest cake.

The “2016 Night” is their priciest bottle of their tasting menu, listed at $50. This is a Bordeaux style wine and their best selling red. It is balanced with aromas of blackberry and red plum; with notes of white pepper, all spice and chocolate on the tongue.

Winery number three was “Intrigue”, a smaller winery stocked well with plenty of white wine, due to their location well up North.

Here, tastings are $3 for 5. The best deal yet! And like with all the other wineries, it is waived if you purchase a bottle for them. Once again, we weren’t able to bring a bottle of wine back with us to Vancouver via plane. So we spent the money we saved from their inexpensive tasting on their giftshop. They boasted a great collection of wine themed odds and ends, including wine flavoured popcorn.

“Intrigue’s” tasting menu lists 7 whites, 3 reds, 1 rose, and 2 sparkling wines. But a chalk board at the back of their tasting bar mentions the only 5 that were actually available for trying today. No quirky names here, just the grapes that went into them.

The “Chardonnay” was lightly oaked with a nice minerality, and buttery fruit. Pineapple, peach, almond, and apricots. Crisp citrus and a touch of nutty caramel. Oddly enough, it smelled like durian to me, but in a good way.

The “Reisling” is their flagship varietal. It starts with aromas of nectarine and dried apricot; and finishes with high acidity in green apple and pineapple. So good that it was awarded double gold at the “Cascadia Wine Competition”.

The “Pinot Gris” comes with a little bit of colour, from 16 hours of skin contact. From it you get passion fruit, strawberry and lychee; for a clean finish. Its sweetness is best paired with seafood.

The “2018 Gewurztraminer” is fresh on the tasting block, having been opened and released a mere 1 hour before our arrival. It has a lower acidity, and is softer on palate with tropical notes. Lychee, nectarine, elderflower, orange, blossom, and soft white pepper. It is recommended as an accompaniment to spicy food like curry and/or chilli prawns. For me it was a little too sweet, giving me a soreness in the back of my throat.

The “Social Red” was the only red available today, and the lightest that they can make. Described as a sipping red; rich with vanilla, blackberry, and black cherry. Perfect with pizza or their charcuterie made with locally grown blackberry and sourdough. Shame, we were in a rush and couldn’t enjoy some of the latter.

 

Because it was on to the last winery. With 10 minutes before they closed, the staff out front were still encouraging us in.

Right across the street was “O’Rourke’s”. Where as “Intrigue” looked like a cozy chapel for intimate weddings, “O’Rourke’s” looked like an sterile government-run clinic. At the entrance your choice is left to the stainless steel vats and their fermentation operation, or right to their tasting room. With the latter a handsome wall greets you. Bottles against a stone wall, and more housed on shelves under it.

Across the way is their bar that mimicked a barrel with its oak and steel build, not to mention its round shape. $5 gave us a tasting of 4 out of their 10 wines made available. The following was what we choose based on how unique they read.

The “2017 Pinot Gris” is kept in French oak barrels for 3 months. It is easy to drink, beginning with citrus and pear, leading into apple and peach.

The “2018 Gruner Veltiner” was a new one for both of us. Only half of the wineries in the Okanagan produce it, making it pretty rare. If wine has volume, you can taste it here. Pineapple, thyme, and peach skin.

The “2018 Fielding Block” is a blend of Pinot Gris, Riesling, and Gewurztraminer. All the above juices intermingle during the fermentation process. It has notes of lime zest, Mandarin, green apple and pear. With a palate full of lemon, lime, peach, apricot, baking spice, and a hint of fresh ginger.

The “2018 Pinot Noir Rose” was fruit forward. Light and dry with lots of berry: strawberry, raspberry, and red liquorice. The palate is long and tasty with more strawberry, and raspberry; coupled with pomegranate and blood orange.

And with that last sip, our Lake County wine tasting, speed trial ended. Then it was a mad dash to the airport. Having drank around 2-3 glasses through tastings, we were ready for an easy 40 minute airplane ride home. Half the fun of the Okanagan is being able to visit all these wineries, learn where your wine comes from, and to taste as many as you want, to learn what you like. And as West Coast Canadians, we are so luckily to have it all here in our backyard, for an easy getaway.

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