The resounding success of the consumer wine auction in Calgary last March has me thinking starting a wine cellar has suddenly become more practical. Until now, there was no legal or sensible way to dispose of a wine cellar, and drinking it, or giving
No, the world won’t run out of champagne. But it might feel like it this year. The global supply chain has many broken links, and the cumulative effects have been domino-tipping disastrous. From glass supply (currently up to one year in arrears)
Let's keep it short today and get shopping. Supplies are tight for many wines. If it's not sitting in the port or on the high seas in a container, it is likely awaiting a highway to reopen to complete its journey, which means there is a good chance it
These aren’t descriptors of the taste of cheese, as those are much more subjective. The glossary series will contain terms describing the science, care, and preparation of cheese. This will come in handy to describe what you’re looking for
Talking to Bernardino Sani, Argiano’s CEO and winemaker is energizing at the least. Still, it is his ability to tell the Argiano story and his strong connection to the property that keeps you listening. The five-century-old property has no shortage
The simple hashtag GoGamayGo has become a rallying digital cry for this humble, characterful and somewhat idiosyncratic grape. Its full name, gamay noir à jus blanc, refers to the eccentricities that its skin is black, its juice is white, but the
Consistency is the hallmark of any successful wine producer, which explains how Jeff and Niva Martin and the team at La Frenz Winery have found themselves back at the top of the heap again as The Best Performing Small Winery of the Year at the National
Though well known for its classic and historic wine regions, such as Rioja, and Jerez, Spain is a hotbed for adventuresome and innovative producers, pushing the boundaries of viticulture and viniculture. These viñateros, winegrowers who focus on
Since March, we've followed BC winegrowers, watching their vineyards come to life from unearthing to pruning to adding compost to the vines. We observed as the vines went through the significant stages of growth: bud break in April, flowering in May,
I well remember the first time I walked into an underground cellar at Sumac Ridge in the early 1990s to see a small stash of méthode champenoise (re-fermented in the bottle) sparkling wine. It was ageing under the care of B.C. wine pioneer and
A friendly top ten this week features wines that cost $20 something. It's getting tougher and tougher to find quality wines in the twenty-dollar range that we highly recommend and that are widely distributed. So this week, we pulled together some favourites
Today’s Portuguese wines are amongst the most interesting and exciting on the planet. Partner the country’s 250+ autochthonous grape varieties with keen and educated winemakers, viticulturists who care about place and sustainability, and a
After 15 years of beating the biodynamic drum in British Columbia, Gabriel and Ezra Cipes share with us the family's vision of farming and community and what they have learned from experience. If you do nothing but watch the first minute of the video
In this episode, we travel to the Montalcino region of Tuscany to visit Pian delle Vigne, overseen by winemaker and estate director Fabio Ratto. Ratto gave us a warm welcome at the property, in part because guests are a rare occurrence at the meticulously
Pinot noir has the reputation of being a finicky grape, which can be just as alluring as it is elusive. But cabernet sauvignon can be equally frustrating, if not more so. There’s no doubt that it’s responsible, in whole or in part, for some
Cheese Name: Bleu d’Auvergne Origin: Auvergne, France Milk Type: Pasteurized or unpasteurized cow’s milk Style: Creamy blue veined cheese Description: Bleu d’Auvergne is an AOP designated cheese from the South-Central area
quicksearch
Newer Posts