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Week in Review
Thursday, October 29 2026
10 · 29Happy to be Back
We're back online after this week's hacking-related interruption—the first in more than 30 years. The internet can be a two-edged sword, mixing reliable information with misinformation and security threats, but our commitment remains straightforward: we taste every wine we receive at no charge, and we publish all reviews under our name. That information is free and available to everyone. Staying in the wine business isn't easy, and keeping hackers at bay is an ongoing challenge. We intend to keep doing what we do for as long as we can. GOW remains in business, serving the audience that matters most to us: people who love wine and trust us to do the same.
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Summerland StrongAfter the devastating Bald Range fire that affected parts of Summerland, we're focusing on supporting local wineries, distilleries,...
B.C. Pinot GrisBritish Columbia pinot gris has become a legitimate shape-shifter in the local market, and one need only explore a glass to experience...
BC Food and Wine RadioBC Food and Wine Radio is thriving in a challenging media landscape.
Nearly 30 years after its 1997 debut, the show now airs weekly...
Clos du Soleil Turns 20It’s been 20 years since a small group of wine lovers made an unlikely bet on the Similkameen Valley, believing the wild, windy,...
B.C. Private Liquor Retailers Enter the Restaurant Scene.Today brings big news for both local and international wineries. The Liquor and Cannabis Regulation Branch has announced that authorized...
Rosés are Pink Part 1It's rosé season, although many would say those days are over because it's rosé all day, all year now. A quick review...
Contributors
Cheese Pleaseby: Allison Spurrell
Tips on Storing Cheese
Allison is away on holiday this month, no doubt pursuing her cheese dreams. In her absence, we have gone back to a very useful early article she wrote for us on how to store cheese. ED When we have done group cheese tastings in the past, one of the questions that comes up the most often is how to preserve and care for cheese. That is an excellent question because cheese is pricey, and it's a shame to waste it by not protecting it...Read More ...
by: Brent Gushowaty
Pinot Noir’s Island Outposts
Pinot noir plays the edges. Its flavours and subtle expressions of terroir are most articulate and profound only in a few very particular places on earth. It demands just the right amount of virtually everything that influences a vineyard's situation. When enough of those elements are right, it can produce wines that are superb, even thrilling, fetch higher prices, and contribute solidly to a winery's reputation, bottom line, and continuation...Read More ...
From the TreveHouseby: Treve Ring
Grenache
Grenache is one of the most widely planted red wine grapes planted on the globe, which would explain the vast variety of synonyms: Garnacha, Alicante, Nieddu, Cannonau, Lladoner and Uva di spagna among them. It is believed to have originated in Spain, where it remains the second most planted red variety, after Tempranillo. Though intrinsically associated with the Southern Rhône Valley of France, it transports easily, showing fantastic success in regions diverse as South Africa, Australia, Sardegna, Southern California, Washington, and beyond...Read More ...