The BC Wine Authority has today made public the results of the vote conducted earlier this fall regarding the proposal to create a Naramata Bench Sub Geographical Indicator, regulated by the BCWA. The vote was conducted over a 6-week period and required
This week’s top ten recognizes the regionality of BC wine. It’s a concept that, frankly, is taking shape faster in the bottle than on the label, at least from what we see and taste. Until July of this year, there were just five Geographical
Each week, until December, we are releasing a short film in which we take a closer look at an Italian wine region, filming it through the eyes of the people who are making the wines. In this episode the crew headed for Guado al Tasso, a 1000-hectare estate,
Le Beaujolais Nouveau est arriveé. It's the third Thursday of November, when humble gamay is on full display. Today millions of folks around the world celebrate this youthful wine and signifies the end of harvest. This baby bojo novo is speedily
On a trip down the west coast to Sonoma and Napa Valley, I had the pleasure of stopping in to visit some great California cheese makers. I made a brief stop in Arcata, near the California/Oregon order to stop by Cypress Grove Cheese. They very kindly
There's a reason why Rhône red wines are amongst the most popular blends worldwide. Whether or not from the Rhône Valley, the trifecta of syrah, grenache, mourvedre (GSM) and mates like carignan, cinsault and counoise make for satisfying,
Each week, until December, we're releasing a short film in which we take a closer look at an Italian wine region, filming it through the eyes of the people who are making the wines. This week, we visit Castello della Sala in Umbria, perched on a hilltop
Yes, I know. We've done Top 10s on chardonnay a few times: BC Chard, Cool Climate Chard, NZ Chard just within the last 24 months. But I'm not going to stop. Chardonnay is, quite simply, the best grape ever. It's not just me waxing poetic for this historic
This year, Victoria lost a key support, mentor and friend in the culinary scene, founder and editor of EAT Magazine, Gary Hynes. Hynes leaves behind a legacy of encouraging new food writers, celebrating local bounty, and just being a sincere and lovely
Each week, until December, we're releasing a short film in which we take a closer look at a renowned or emerging Italian wine region and we film it through the eyes of the people who are making the wines. Our latest adventure takes us to Puglia, a region
There's something about fall that makes me think of Italian reds. Earthy, autumnal fruits, bitter spun spices, bright acidity, structure - all are characters I'm craving alongwise wild mushrooms, roasted squash, chestnuts and warming braises. With Anthony
Each week, until December, we're releasing a short film in which we take a closer look at several Italian regions. Some you may know, others not as much, but we see them through the eyes of the people who are making the wines there. In our latest adventure
We attended a global wine tasting in Vancouver last month. While we were there we asked sixteen winery owners, winemakers and brand ambassadors from nine countries to present one wine they felt our readers should not miss, and to describe it in about
We begin our adventure in Italy's northernmost wine region, Alto Adige. It's an unheralded region and for a closer look, we toured the vineyards and winery of Alois Lageder. Its fifth generation CEO who bears the same name, knows this region well. Winemaking
Though Austria’s star white grape is appreciated and adored by wine professionals, grüner veltliner's charm is generally lost on the masses. Part of that may have to do with fear of mispronouncing the word itself. Own this: Grew-ner Velt-LEEN-er,
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