The 2025 Vancouver International Wine Festival was a signal opportunity to sample a gallery of pinot noirs from the New World part of the pinot noir spectrum. A good portion of the pinot noir's flavour spectrum and its responsiveness to terroir
There are numerous shades of green in the wine world nowadays, and consumers don’t have to sacrifice quality to taste them. Green generally isn’t usually something you look for in a wine. For wine geeks, ‘green’ can note underripe
Avonlea Clothbound Cheddar is a unique cheddar made in rural Prince Edward Island. The cow’s milk gathered from Holsteins is heated but not pasteurized, allowing it to develop the most flavourful cheddar possible. Milk Type: Raw Cow’s
I've just returned from the Rhône Valley, France's second largest wine growing region, producing nine percent of the country's wines. While it's full of Old World charm, there is a progressive nature among the latest generation of winemakers grappling
Spain remains one of the best wine regions for blending the past with the future. Old vines and old soils provide the base for a renaissance of rediscovery, with neglected or unexplored regions like Gredos, the Canary Islands, and Ribeira Sacra standing
In light of all the talk about supporting local products moving forward, we look at a Quebec cheese you can proudly buy and serve to your Canadian and foreign friends. Cheese Name: Raclette de Compton au Poivre Milk Type: Organic raw cow's
It's criticial to think about where your wine came from, including whom it came from. In light of International Women's Day this month, we are highlighting some of the recently tasted wines made by women winemakers that have inspired us at GOW (like Donatella
Explore the rich history of a time when the Seaforth Highlanders of Canada distinguished themselves in the trenches of France. This evening intertwines their storied military campaigns with the heritage of French wine regions. We pay tribute to the Seaforths’
BEST BOOTH LINEUPS AT THE FESTIVAL: Our annual best booths list is an ode to wineries that bring their top wines to the festival. Over 40 years, there has been a sea change in the global wine landscape, making it harder and harder to entice the world’s
In his book, The Best White Wine on Earth, riesling champion Stuart Piggot makes his case for a wine that is “Diverse, drinkable, aromatic, and refreshing” yet doesn’t get the respect of the majority of wine drinkers. We think it represents
At the Vancouver International Wine Festival, most wineries pour a fifth wine reserved for the trade sessions. If you're lucky, they may just happen to be under the table for the consumer events. It never hurts to ask for a cheeky pour, with a compelling
This month from the Allison Archives. “The milk is cooked over an open wood fire in copper vats. Because of this traditional method, you will sometimes notice tiny flecks of soot in the cheese paste.” Cheese: Gruyere l’Etivaz
As a perpetual student of wine, I always seek benchmark expressions that define a region’s typicity and quality – especially at walk-around tastings, where clear reference points are essential for assessing other wines. Choosing four is no
In our ongoing series on British Columbian pinot noir, Kelowna is the focus this month, and its two sub-gis, both located on the eastern side of Okanagan Lake, East Kelowna Slopes and South Kelowna Slopes. Separated from the Southwest corner of East
I know some people; let’s call them wine people. When they travel, it’s to Napa Valley, not California, and it’s to Burgundy and Alsace, not just France. They visit wineries, winemakers, and wine bars. They visit stores with row upon
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