Tayybeh – A Celebration of Syrian Cuisine

November 12th, 2018

Taybeh restaurant vancouver

By Jim & Milena Robertson (IW&FS Vancouver Branch)

Reprinted with permission

It’s not often that one takes a trip to the Middle East but, in culinary terms, Syria came to us with traditional food prepared by Tayybeh at the Pacific Institute of Culinary Arts. Tayybeh is a group of Syrian women, refugees from a war-torn country, living in Greater Vancouver and preparing very popular home-style dishes at pop-up restaurants from time to time.

Our evening started with a glass of Giusti Prosecco Extra Dry Rosalia and an animated tour of the PICA kitchens and facilities given by Chef Julian Bond. We were then seated at tables in the classroom with white linen covers for a showing of a video about the origins of Tayybeh and how a group of women are integrating into the community and exciting Vancouverites with their delicious food. A few dips – Hummus, Mhammara (a red pepper and walnut spread) and Baba Ghannouj (eggplant with chopped peppers and pomegranate) with Pita Bread – eased us into the delights to follow.

Click here to read the rest on iwfsvancouver.com

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Ask Sid: Wine Shops in Bordeaux?

November 7th, 2018
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where to buy wine in bordeaux

Question: Great article on wine shops in Paris. Do you have suggestions for wine shops in Bordeaux?

Answer: Yes I was back in Bordeaux again this May 2018. I always enjoy checking out wine stores. Naturally the shops have a bias for their own outstanding and diverse selection wines from right there in Bordeaux. A controversial  issue is the growing number of Bordeaux and other wines now available at most competitive prices at the chain supermarkets. These have put added pressure on the specialty wine shops. However there is still the hallmark L’Intendant with those spiral stairs of Bordeaux wines of increasing prices as you ascend. Always a must with big bottles and some older vintages. La Vinotheque has a wider selection of French wines. Also Badie for Champagne. Outside Bordeaux – especially in St. Emilion (Martin as well as Vignobles & Chateaux) – have some fun smaller shops to visit. One of my favourites in the Medoc is La Cave d’Ulysse in Margaux! Enjoy your exploration.

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November 5th, 2018

Ito’s gold medal dish in Victoria

Gold Medal Plates has evolved after 12 years of raising over $15 million for Canadian Olympic athletes to a brand new initiative with broader goals as Canada’s Great Kitchen Party (CGKP). The three main pillars of CGKP are: 1) B2ten for amateur sport 2) MusiCounts for music & musical instruments in schools and 3) Community Food Centres Canada for teaching children how to grow, cook, and share healthy food as our next generation of chefs & food leaders. On the culinary front there are 11 cities with their own regional competition awarding gold, silver & bronze with the gold winner still proceeding to the Canadian Culinary Championships (CCC) February 1 & 2, 2019 in Kelowna British Columbia. Most of the key players are back including James Chatto as National Head Judge & Culinary Adviser with David Lawrason as knowledgeable wine, beer & spirits specialist. Your scribe continues as a culinary and wine judge both in BC and at the CCC. Salivating to read the following detailed most erudite comments by James Chatto on the gold winners in 2018 from 10 cities across Canada:

“Chef Irwin MacKinnon of Papa Joe’s Restaurant in Charlottetown, P.E.I won gold in Moncton, New Brunswick. He began by painting a broad runway of toasted-miso-butternut-squash purée across the plate. At one end he set a whole, immaculately seared scallop, pale and quivering inside its golden crust and dusted with a tiny suggestion of black garlic salt. Beneath it was a spoonful of slaw made with a medley of finely julienned vegetables and flavoured with sesame and ginger. At the other end of the squash purée highway, a piece of beef rib bone served as a plinth for a glossy, spherical parcel of deeply flavourful, admirably moist braised P.E.I. beef short rib, wrapped in a membrane of savoy cabbage. Strewn between these two edifices (the apotheosis of surf ‘n’ turf) were all sorts of treasures – supple golden chanterelles Chef had foraged himself then lightly pickled; softly roasted miniature candy cane and golden beets; fresh sweet peas and their seedlings, bringing their own lively green taste. Yellow dots of spicy sweet potato purée and black dots of fermented black garlic purée were the ideal condiments. Two lotus root chips brought crunch and visual appeal. As a dish, it united so many of the region’s best culinary ingredients – and Chef’s beverage match was inspired – the forthright, citrussy, hoppy Go Devil American IPA from Upstreet Craft Brewery, P.E.I’s latest microbrewery.

Our Montreal gold medal was thoroughly deserved by a chef who has competed twice before while at his other restaurant, Le Fantôme. These days Jason Morris is cooking at Restaurant Pastel and I have to say his talent has reached a new level of finesse. His dish consisted of seven distinct elements, each set far apart from each other on an expansive white plate. Four of them were cauliflower – tiny, perfectly textured florets of purple, green and yellow varieties, and a wee dab of silky, buttery white cauliflower purée. A golden sphere the size of a golf ball (or a quidditch snitch, if you prefer) turned out to be a cromesquis of juicy confited duck leg seasoned with burned thyme, sage and burned onion, mouthwateringly tender beneath a crunchy crust of fried potato flakes. A cylinder of foie gras torchon, half an inch long and no thicker than my pinkie, was wrapped in a membrane of jelly made from salt-fermented edible flower petals that tasted faintly of quinine. The star of the show was a slender circular slice of duck ballotine, its strips of duck magret macerated in a purée of wild mushrooms. Grilled over binchotan white charcoal, the ruby red meat had a delightful texture – a hint of chewiness, nothing pasty – in its mushroom matrix, all held together by a delicate rim of duck mousseline. As a final touch, Chef poured on a little rich jus made from the duck breast bones – a disarmingly pure reduction that amplified the flavours of the ballotine. The chosen beverage was the bold, fruity Izumi genshu junmai sake produced in Toronto’s Distillery District, its creamy weight nicely judged against the textures of the dish, its floral nose working particularly well with the multicoloured cauliflower jewels.

We awarded the Ottawa-Gatineau gold medal to the chef who had won silver last year – Yannick LaSalle of Restaurant Les Fougères in Chelsea, Quebec. He explained that the inspiration for this year’s creation came from the red currants growing in the restaurant’s garden. Two or three of these tart crimson jewels appeared whole on the plate, part of a sauce made with red currant vinegar and sweet, earthy beet syrup. Chef drizzled a spoonful around the dish as he set it down and it pooled and beaded in the sheen of hazelnut oil on the plate. The beets returned as a vegetable, having been lightly poached with lemon verbena then grated and pressed with tangerine marigold, also from the garden at Les Fougères. We are all accustomed to treating protein as the heart of a dish but in this case it was so well balanced and integrated into the whole that it did not dominate. Tucked away, almost, beneath the other ingredients were slices of cured duck breast, each with a new moon of soft white fat at its rim. Chopped crispy duck skin added textural variety, as did crisp loonie-sized potato chips seasoned with black garlic salt. More black garlic became a purée, spiked with grainy mustard – the sort of condiment they have on charcuterie boards in heaven. Quebec black walnuts provided the coup de grace, shaved over nasturtium and marigold leaves, echoing the nuttiness of the hazelnut oil. The dish had exemplary intellectual integrity – very much to do with a certain place and a certain time of the year. It was also absolutely delicious. And the wine match was brilliant, its acidity alluding to the red currants, its spiciness perfect with the walnuts – Meldville Vineyards 2015 Cabernet Franc from Niagara’s Lincoln Lakeshore VQA.

Davina Moraiko of Edmonton’s RGE RD won the gold medal. The heart of her dish was a sturdy puck of lightly spiced blood sausage studded with lardo and pearl barley – a most delicious boudin. It sat in a wee pool of cider-sweetened hollandaise as rich and golden as egg yolk. Freshness came in from several directions – from a brunoise of fresh honeycrisp apple; from crunchy, lightly fermented green cabbage, chopped as finely as any slaw; and from a kale and roasted onion fluid gel. A fine green dusting on the plate was made from dehydrated, powdered kale and grated, cured pork heart. Pork crackling chicharrons provided ethereal crunch and a garnish of fresh chervil brought a subtle fennel flavour to the finish. It was a beautifully judged dish, balanced and flawlessly executed, and a perfect match for Chef’s chosen wine, the apple-scented 2016 Riesling from Red Rooster on B.C.’s Naramata Bench.

Thomas Carey of Fresh Twenty One was our champion this night in Halifax. He began by curing foie gras but rather than turning it into a mousse or a straight torchon, he conjured a texture much more like pan-seared foie. Each dish got just a little of it, encircled by a ring of pulled oxtail, the braised meat admirably juicy and flavourful. As a sauce he made a sunchoke soubise, light and foamy as air, and used it to poach an oyster just beyond rawness. I loved the textural similarity of the oyster and the foie gras, the contrasting land and sea flavours. Crispy dulse was sprinkled on top and there were crunchy pickles to add other variety and cut the richness. Crowning everything was a little salad of mustard greens, frisée and fennel fronds – fresh and herbal and so much more than a garnish. Chef’s wine match was a winner in my book – a funky, yeasty rosé fermented in a cement egg with plenty of minerality to reach out to the oyster and the soubise – the 2017 Wild Ferment Cabernet Franc Rosé from Benjamin Bridge in Wolfville, Nova Scotia.

Chef Katie Hayes of Bonavista Social Club in Upper Amherst Cove won gold in St. John’s, Newfoundland. Her main protein was moose, prepared two ways. At six o’clock on the plate, she had piled thin slices of seared tenderloin, cooked medium-rare and delectably tender and juicy, its subtle flavour enhanced by a thin jus. At ten o’clock stood a vol-au-vent of exceptionally lightweight, buttery puff pastry, filled with a rich stew of moose shank flecked with onion and carrot, as tasty as any stew you might remember from your garndmother’s kitchen. The third element was a triangular wedge of a technically impeccable pavé of yellow beet and potato, cooked to a perfect firm-tender texture. Multicoloured spheres proved to be a crunchy parisienne of beet, turnip and carrot, and acting as a base for the roots was a deep spread of silky parsnip purée topped with a loonie-sized disc of dark green cabbage leaf. Crispy garlic chips added crunch to the moose tenderloin; dots of partridgeberry gel and parsley oil made sure that no two forkfuls tasted the same. All the vegetables came from the restaurant’s steep, cliff-side garden, which gave them a gratifying intellectual integrity that matched their lovely flavours. Chef chose a splendid wine that was just right with the moose and a wonderful match for the partridgeberry – the fruit-forward, supremely elegant 2015 Grower’s Blend Cabernet Franc from Tawse Winery in Niagara, Ontario.

Chef Takashi Ito’s Team

This year’s gold medallist is Takashi Ito from AURA waterfront restaurant + patio in Victoria. He presented a little orchestra of local seafood, starting with a dramatic, sculptural whole prawn head karaage, fried to a crunch, that shattered like puff pastry when one bit into it. Beside it was a very thin slice of pressed octopus “sheet” powerfully seasoned with sea salt while various sauces formed a delta of strong flavours across the plate – a black garlic aïoli, another aïoli flavoured with red pepper and gochujang and a togarashi mayonnaise. The second cluster of treats on the plate was based upon a slim quilt of okonomiyaki pancake stuffed with shrimp, Taiwanese cabbage and tenkasu, topped with shiso leaf and a delicate onion and soy salad. Neatly lined up on this busy bed was half a butter-seared scallop that had been deglazed with sake, a tender spot prawn poached in sake, half a soft-boiled quail’s egg garnished with fish roe, and a morsel of a soft, sweet Dungeness crab terrine. A tiny pipette of soy sauce was provided to give a final umame spritz but it really wasn’t needed – the flavours were big and brave, speaking most eloquently of the sea. Chef chose sake for his pairing – an admirable decision: it was the pungent, fruity, unfiltered Renaissance Fraser Valler Junmai Nigori sake from Osake, made on Granville Island in Vancouver.

Christopher Hill of Taste Restaurant Group in Saskatoon won the gold medal, something he has done before. He named his dish “After The Fire” and presented it alongside a belljar in which wood chips smouldered. At its heart was a roulade of lightly cured, lightly smoked duck breast, confited and rolled with wild boar sausage, the meat blessed with a wonderfully juicy toothsome texture. Behind it Chef piped an aerated foie gras mousse with an ethereal texture, its surface tinted red with beet juice. Here was a parsnip purée, subtly flavoured with rosemary, there a whole morel sautéed in butter, and there a small mound of tender-crunchy cabbage. A hank of reindeer moss spoke of the woods while dots of intense sour cherry syrup recalled the orchard. A strip of chewy “bark” was made of salsify cooked in birch syrup, adding an intriguingly dark and bitter note to the spectrum of flavours. Juniper jus and flower petals finished the dish. A whisp of smoke from the belljar hung in the air – as it once did over the vineyard that produced the wine Chef chose, the 2017 Pinot Noir from Meyer Family Vineyards in the Okanagan Valley, a mouthful of spicy cherries. In that year, wild fires raged over the surrounding hills, though the grapes survived untouched.

We gave the gold medal to Elia Herrera of Los Colibris in Toronto. She too chose pork belly as her protein, giving it three separate cures over three days then cooking it sous vide for 12 hours, before cutting it into slices and finishing each one in a hot pan to crisp the meat’s surfaces. On top of the pork we found a small quenelle of a smooth greeny-brown purée that Chef described as a Yucatan-style salsa of ground pumpkin seed spiked with habanero chilies and garlic. “Spread it over the meat,” she advised and we obeyed. Too fiery to eat on its own, it was a perfectly judged amount to work as a condiment when carefully spread, adding delightful heat and complexity. Talking of complexity, Chef created a Oaxacan-style mole negro as the dish’s sauce; smooth and almost black it seethed with the dark, smoky flavours of various chilies and bitter chocolate. The pork sat on a slice of corn tamal, its texture turned from a polenta into something as smooth as a mousseline by the addition of pork fat. Cutting these riches was a supreme of fresh orange marinated in orange flower water and a suggestion of cinnamon. Tiny drops of pumpkin seed oil seasoned with ancho and chapulin added a finishing touch. It’s always exciting when a chef cooks from the heart, offering food he or she is passionate about rather than some anonymous competition dish. “The more of this you eat, the more you enjoy it,” pointed out one of the judges. Chef’s chosen wine was a good choice, adding fruity reinforcement to the refreshing orange on the plate: dry but full of red berry flavours, it was the 2016 Estate Cabernet Ros´from Southbrook Vineyards in Niagara-on-the-Lake.

We awarded our gold medal to Chef Dave Bohati of Murrietta’s in Calgary, who has also won gold with us before. He chose to work with Brant Lake wagyu beef cheek, first brining it like pastrami for 72 hours then smoking it, crusting it, slow-cooking it sous vide and finally braising it. The result was astonishingly tender meat that fell apart at the touch of a fork, subtly flavoured with sweet smoke and spices. Chef paired it with four different preparations of Jerusalem artichoke – a rich purée, small roasted nuggets of the root, crunchy crisps and dime-sized slices of raw sunchoke that he briefly acidulated and vacuum-packed to keep them fresh and firm. Kabocha squash was the other major ingredient, used as a second purée, as a tender brunoise and also to make lovely little gnocchi, finished in a sauté pan with some roasted bone marrow and shaved fresh Burgundy truffles. Saskatoon berries served as a condiment, macerated in Chef’s chosen Pinot Noir but still whole and juicy. A little green herb oil was the finishing touch, bringing colour to the plate. That Pinot Noir, the 2016 Tantalus from Kelowna, BC, was an inspired choice made, Chef Bohati explained, because of the wine’s peppery notes and unusually high alcohol.”

The 11th city Winnipeg holds their culinary competition of November 8 so check out the website at www.greatkitchenparty.com for results and more details. Check out these hot chefs and their restaurants if you are in the region. Shaping up again for another intense CCC for these gold medal winning chefs on February 1 & 2 in Kelowna. Consider attending to learn about food plus for an amazing insight into what skills it takes to win this challenging Culinary Championship!

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Ask Sid: Serve wine blind at dinner parties?

October 31st, 2018
Ask your question here

Ask Sid: Serve wine blind at dinner parties?

Question: What are your thoughts Sid on serving wines blind at dinner parties?

Answer: An interesting and controversial question! Depends a lot on the occasion including whether more formal with a printed menu or a casual informal gathering as well as who your guests are. With a printed more upscale menu of several courses guests often appreciate the anticipation of seeing which wines are going to be served with each food course ahead of time. Sometimes we first print the menu without the wines listed and after the actual wines are disclosed then give them the second menu with those wines noted before they leave or even later by email. Bagged bottles can be fun particularly at more informal educational events among knowledgeable wine friends. For many decades as host I always have served the wines blind at all our dinner parties. As I get older and am tasting wine blind so often every week I am tending less to make it a work study over a relaxed dinner setting. When I am a guest I am attending with a lot of wine baggage so I still like to get my first quick impression of the wine blind without knowing what it is. However I don’t really like spending the whole evening analyzing and trying to identify each wine when that is detracting from my focus on the food, the matching and the group conversation. My wife always has had her wine served blind by me when we are at home dining alone and as a result has become a rather brilliant blind taster herself. You might be tricky today on Halloween or any day by serving the wine blind in an unexpected shape glass for that wine. For example a Bordeaux in a Burgundy glass or vice versa. Tricky indeed!

Enjoy dinner parties to the fullest by finding your own comfort level on the wine service you like.

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October 29th, 2018

The WINES OF BRITISH COLUMBIA Stand up to the World at the Fourth Annual Judgment of BC

Below is the official release summary by the BC Wine Institute on the exciting 4th Judgment of BC Wines featuring Sparkling & Bordeaux Blends held on October 23, 2018. This follows their earlier first three held on August 25, 2015 (reported by your scribe on this blog August 31) with Chardonnay & the excellent showing BC Syrah, then June 21, 2016 (reported June 27) on Riesling & Pinot Noir, and on August 18, 2017 (reported August 28) with Pinot Gris & Merlot. Another good showing from the BC wines in tough company.

Sparkling decided the first 3 spots for Champagne house connections though gold was from dependable value Roederer Estate California that was served last (though the tasters tried all 12 in different sequences) and was clearly the sweetest one at 12 grams/litre of residual sugar and only 2+ years aging. Veuve Clicquot #2 is a solid big selling Champagne with lots of reserve wines (30-45%) added for rich approachability with 30 months lees and sweeter at 9-11 g/l plus #3 Pierre Paillard has less dosage (3.5RS) with 4 years on the lees. Would have enjoyed having one of the improving English Sparkling examples (like Nyetimber) in this line-up. Another fine showing in 7th was by Graham Beck from South Africa also in a drier style (2.3RS) but showing impressively most lees for complexity with 72 months en tirage. The fresh well balanced natural acidity style of BC wines took places 4, 5, and 6 with most worthy examples of quality bubbles. All twelve were blends except for Blue Mountain 100% Chardonnay & Tantalus 100% Pinot Noir. Well done indeed!

Bordeaux Blends was a much more difficult tasting test with a diverse mix of grape varieties but especially being from different micro-climates and showing such young vintages (six from 2015, 5 from 2014 & one 2013). They ranged all the way from a lighter easier drinking 90% Merlot blend from Fronsac in Bordeaux to full powerful expensive Napanook by Dominus (with 88% Cabernet Sauvignon, 9 Petit Verdot 3 Cabernet Franc)) & dense presently brutishly tannic Signature from Clos de Soleil in Similkameen Valley. Tough to compare the 12 wines. Unfortunately the Chateau d’Armailhac Pauillac 2015 which has shown before refined elegant and floral on this occasion was way too much wet earthy off bottles. Beware. Lovely delicious subtle charm from underrated Chateau Poujeaux. The Selection Committee did an outstanding job in picking 6 wines out of 99 potential candidates that expressed a more elegant balanced style to compete. The top two winners are both respected blends with distinct terroirs from the Okanagan with Legacy (44CS/27CF/13Malbec/13Merlot/3PV) of Poplar Grove & Portfolio (45Merlot/32CS/18CF/2PV) by Laughing Stock. They both are deserving of further recognition for sure. A super showing for the much improved Bordeaux blends from BC. Congrats.

For immediate release:
October 26, 2018KELOWNA, BC – The Wines of British Columbia were put to the ultimate test at the fourth annual Judgment of BC on Wednesday, October 24, pitting 12 BC wines against 12 acknowledged global benchmarks. We are proud to announce BC’s Poplar Grove Winery The Legacy 2014 BC VQA Okanagan Valley ranked first among the flight of Bordeaux-style red blends, with BC’s Laughing Stock Vineyards Portfolio BC VQA Okanagan 2015 close behind in second place. Roederer Estate Brut NV from Anderson Valley, California came out on top for the flight of traditional method sparkling wines with BC placing fourth, fifth and sixth.Hosted by the BC Wine Institute, and curated by Vancouver based wine expert DJ Kearney, the Judgment of BC took place in Kelowna in the heart of wine country, during which 37 international and national wine judges blind tasted and ranked the 24 wines. 12 were traditional method sparkling wines and 12 were Bordeaux-style red blends, six of each were from BC and six were international benchmarks.The BC wines selected for the Judgment were hand chosen through a blind tasting by a Selection Committee of Barb Philip MW, Rhys Pender MW, Dr. Janet Dorozynski, Kurtis Kolt, Michaela Morris and Jason Yamasaki, led by DJ Kearney. Ninety-nine wines were tasted prior to selecting the final 12 BC representatives.

“The fact that two BC wines topped the red blends challenge was a true testament to our distinct terroir and climate, but most of all to skilled farming and winemaking.” Says Kearney. Poplar Grove Winery, celebrating its twentieth vintage, first made The Legacy in 2004. Over the years have honed this style to a standard of high quality. Just as impressive, Laughing Stock’s stylish Portfolio beat out benchmarks from Bordeaux and Napa Valley.

Twenty-six top wine professionals from around the world and across the country had just spent four days immersed in Wine BC BootCamp. Hosted by Master of Wine Rhys Pender and the British Columbia Wine Institute, the group delved deep into BC’s wine culture learning, tasting and discussing everything BC wine during a series of Masterclasses, panel discussions and regional visits. A further 11 Canadian wine critics and sommeliers descended on the Okanagan Valley to join the group for the Judgment tasting.

“It has been the most fascinating tasting,” says International judge Christine Austin, British wine writer for the Yorkshire Post. “BC Wine can stand up on the world stage with their own character, flavours, personality and hold their head up high against some of the best wines in the world.”

Tasting both traditional method sparkling and red blends shows BC’s diversity. “Many regions say they can produce a variety of styles. British Columbia is unique due to its climate and geology in actually being able to produce many grapes and styles at high quality,” notes Master Sommelier James Tidwell. “I look forward to the day when these wines are more recognized in the international market.”

“Our traditional method sparklers showed elegance, finesse and refinement.” notes Kearney. Blue Mountain’s Blanc de Blancs 2010 R.D. proved to be the top ranked BC wine, placing fourth place.

Vancouver based wine writer, educator and international judge Michaela Morris was impressed by how well the BC sparkling wines showed. “Most of my top ranked wines in the sparkling flight turned out to be from BC which I found very impressive.”

“It was a fun, enlightening exercise that reinforced the point of the quality of wines coming out of British Columbia,” says Katelyn Peil Wine Director for the Heavy Restaurant Group in Seattle, USA. “The wines are exciting and fresh with a purity of fruit that also offers a sense of place. It is amazing to see the caliber of wines coming from this region and the rest of the world should be paying attention.”

“As an industry, we are so thrilled and humbled that there is such close attention from the world’s top wine influencers on what is happening with BC wine,” notes Laura Kittmer, Media Relations Manager of the BC Wine Institute. “We had top palates from the UK, USA, Asia and across Canada all of whom were enthusiastic about the quality of the wines.”

“The annual Judgment of BC allows us to gain insights and knowledge into how we compare internationally. Introspection is a critical part of ensuring we continue to make high quality wines, and also allows us to collectively celebrate as an industry. We have so many reasons to be proud, and the future is very bright.” says Kearney.


1. Roederer Estate Anderson Valley Brut NV California | 12% | $46.99

2. Champagne Veuve Clicquot Brut NV France | 12% | $69.99

3. Champagne Pierre Paillard Les Parcelles Bouzy Grand Cru Extra Brut XIII France |12.5% | $67.99

4. Blue Mountain Vineyard & Cellars Blanc de Blancs R.D. 2010 Okanagan Valley, BC | 12.5% | $39.90

5. Noble Ridge Vineyard & Winery The One 2012 Okanagan Valley | 12.0% | $47.90

6. Sperling Vineyards Brut Reserve 2011 Okanagan Valley, BC | 11.5% | $50

7. Graham Beck Brut Zero 2011 South Africa | 12% | $29.99

8. Tantalus Vineyards Blanc de Noir 2015 Okanagan Valley, BC | 12.0% | $30

9. Segura Viudas Heredad Brut Reserva Spain | 12% | $33.99

10. The View Winery Pearls Traditional Brut 2016 Okanagan Valley, BC | 11.8% | $30

11. Fitzpatrick Family Vineyards Fitz Brut 2015 Okanagan Valley, BC | 11.6% | $32.99

12. Mumm Napa Brut Prestige NV California | 13% | $25.99


1. Poplar Grove Winery The Legacy 2014 Okanagan Valley, BC | 14.0% | $52

2. Laughing Stock Vineyards Portfolio 2015 Okanagan Valley, BC | 14.9% | $50

3. Blackbird Arise 2015 Napa Valley, California | 14.5% | $86

4. Dominus Estate Napanook Napa Valley Red 2014 California | 14.5% | $125.99

5. Intersection Estate Winery Axiom 2014 Okanagan Valley, BC | 13.9% | $39

6. Chateau Poujeaux 2015 Moulis-en-Médoc, France | 14% | $65

7. CedarCreek Estate Winery The Last Word 2014 Okanagan Valley, BC | 14.6% | $84.99

8. Osoyoos Larose Estate Winery Le Grand Vin 2015 Okanagan Valley, BC | 14.0% | $45

9. DeLille Cellars D2 2013 Columbia Valley, Washington State | 14.3% | $85

10. Clos du Soleil Winery Signature 2014 Similkameen Valley, BC | 14.8% | $45

11. Chateau de La Dauphine 2015 Fronsac, France | 14.5% | $50

12. Chateau d’Armailhac Grand Cru Classé 5th Growth Pauillac, France 2015 | 13.5% | $90



Christine Austin

Isa Bal, MS

Jennifer Book

Adriano Cartulaires

Sid Cross

Terry David Mulligan

Dr. Janet Dorozynski

Mark Filatow

Tom Firth

VJ Gandhi

Meg Houston Maker

David Irving

Kelcie Jones

Lindsay Kaisaris

Juwan Kim

Kurtis Kolt

Geoffrey Last

Laurie MacKay

Chase MacLeod

Bryant Mao

Sharon McLean

Michaela Morris

Tim Pawsey

Katelyn Peil

Rhys Pender, MW

Drea Philip

Dave Pieroway

Craig Pinhey

Jeremy Pott

John Schreiner

David Stansfield

Laura Starr

Terry Threlfall

James Tidwell, MS

Sebastian Tobler

Alistair Veen

Julie Young

– 30 –

Quick facts about the BC Wine Industry:

  • BC is home to 929 vineyards
  • There are more than 10,499 acres (4,249 hectares) of wine grapes planted in British Columbia
  • BC’s grape wine industry has grown from just 17 grape wineries in 1990 to more than 275 today
  • BC’s wine industry employs about 12,000 people and has an economic impact of $2.8 billion annually
  • Each year, BC’s wineries welcome more than 1,000,000 visitors
  • Wines of British Columbia Trip Planner offers visitors an interactive touring app with personalized itineraries to explore the character of each wine region


About The British Columbia Wine Institute:

Since 1990, the BCWI has played a pivotal role in taking BC’s wine industry from a vision to an internationally recognized niche region producing premium wines and providing exceptional wine tourism experiences. The BCWI markets the wine and regions of BC; delivers quality trade, media and consumer tastings; and acts as the voice of BC’s wine industry by advocating to government on behalf of industry that contributes $2.8 billion in provincial economic growth annually.

The BCWI represents all wineries in British Columbia to grow the premium market share for the Wines of British Columbia, while driving awareness of our world-class wines and tourism product – currently drawing 1,000,000 visitors with $600 million in tourism and tourism employment related economic impact every year. For more information about BC Wine Institute’s programs and services, please visit WineBC.com.

For details on the Wines of British Columbia, go to WineBC.com, like the Wines of British Columbia Facebook page and follow @WineBCdotcom on Twitter and Instagram.



Laura Kittmer
Media Relations Manager
British Columbia Wine Institute
T: 250.762.9744 ext. 108






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