If you were to ask me which grape varieties have impressed me the most in 2006, I would have to say malbec and sauvignon blanc. Malbec probably comes as no surprise -- the savoury, Argentine dinner red is really coming into its own -- but the revelation
Officially, there's still three weeks of summer to come, but few would argue Labour Day all but marks the end of summer on the coast. It doesn't mean the warm days will vanish completely, but it's the coming cool nights of autumn that are grabbing my
Last summer I suggested Vancouver be designated a "riesling wine zone" based on its plethora of pan-Asian restaurants that feature Indian, Chinese, Thai, Vietnamese and Japanese cuisine. I haven't heard from the mayor, but I'm still promoting the idea. Surely
There is some evidence that B.C. kids are immersing themselves in the French language with renewed fervour and it appears their parents are doing the same with French wine. Sales during the first three months of 2006 are reportedly up 9, 10 and 28 per
If you are 40 years old or more, chances are you may recall the taste of a real tomato. It has nothing to do with the red-coloured tennis balls that masquerade as the botanical fruit nutritionally categorized as a vegetable. Round, firm and flavourless,
A midsummer's long weekend and the forecast is sunshine and zinfandel. The friendly red with the fruity demeanour is the perfect barbecued companion and my guess is, if you are not hosting a barbecue dinner this weekend you will probably be attending
Chardonnay remains the No. 1 white wine purchased globally by consumers. Despite constant challenges from other white varieties and blends such as riesling, sauvignon blanc, pinot gris and viognier and Bordeaux blends, it's not likely to lose its leading
I've looked at a lot of wine lists in my time, but few, if any, really strike a chord with me as being particularly designed for consumers. Some are innovative and designed to match the food, but many suffer from what I term the "need" syndrome, as in
More rose this week as we explore another half dozen labels, and come up with some food pairing ideas that best set off the pink drink of summer. We mention summer, because one of the challenges rose wines have experienced in this market is fighting
Last summer's dock strike is but a distant headache for local wine distributors. Delays and a percentage of wines that literally cooked inside the containers as they sat for weeks on the dock were expected outcomes, but the real casualty of the summer
Thirty years ago, cabernet sauvignon was the be-all and end-all of red wine grapes. It had an appealing dark colour few other red wines possessed. It was weighty and powerful in the mouth and it was loaded with dry, hard tannins -- the type that leaves
Today we complete a two-week look at the zingy sauvignon blanc grape. Given that much of its appeal is related to its aromatic nose and mouth-watering fresh flavours, it's worth noting that when it comes to sauvignon blanc, almost all serious producers
I've been enjoying Perfect Pairings -- A Master Sommelier's Practical Advice for Partnering Wine With Food (University of California Press) -- penned by master sommelier Evan Goldstein, using recipes supplied by his celebrated chef and mom, Joyce Goldstein. Goldstein
Pinot Gris continues to be a varietal wine with legs in B.C., The fact that it's become a part of the local lexicon of wine has no doubt been beneficial to import versions of the grape -- some of which sell under the same Pinot Gris name, while others
If you are looking for a wine deal, this week's column is for you. The rising Canadian dollar continues to erode import wine prices and while not every winery or their distributor is sharing the wealth, many are. That makes it an attractive proposition
The modern-day origin of the viognier grape (pronounced vee-OWN-yay) is in the Condrieu appellation of France's Rhone Valley, but its latest revival is fomenting anywhere but the Northern Rhone. California has embraced the grape openly, as has Australia
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