One of the first things to do when learning about a wine, especially one that for any number of reasons, you may have been avoiding is to immerse yourself in that varietal. To do this means taking the opportunity to taste the wines produced by a variety of wineries and winemakers.
It was a warm, sunny day in May that saw us descend, totally unannounced, at Noble Ridge. We were lucky to find Leslie not just on site but available to lead us on a tasting journey.
Wild Goose Autumn Gold has previously been my “go to” Wild Goose wine. I love it still but sometimes a change is as good as a rest, although I will always have at least one bottle handy. Which one is this season’s favourite?
The Similkameen is all about the individual site with differing climates and winds, often too much wind. Every vineyard differs from the next. At Clos du Soleil the vineyard has been organic for the past ten years with biodynamic practises contributing to soil health.
The Similkameen is ideally located as a force in the burgeoning grape growing and wine making industry that is BC Wine Country.
The wine seminar at DISH presented twelve wines from New Mexico, California, Washington and Oregon. A diverse selection of wineries with wines of similar characteristics.
Despite the recent sunny, warm weather on the west coast, we are not quite into summer yet. Still, Tofino’s vibe has shifted to all summer, all the time. The town is livening up and the adventure is kicking off. In the past month, we’ve had a national surfing championship go down on our beaches, a … Read more
What a better place to start than Tinhorn Creek wines. Tinhorn Creek has been around for decades and they make great wine. I was reminded of that fact on our most recent trip to the Okanagan and a visit to the Tinhorn Creek Vineyards tasting room.
Good Noise Vancouver Gospel Choir (Good Noise) presents The Return of Soul Gospel, May 25 at 3pm and 8pm at Christ Church Cathedral.
The 2018 Rieslings from Synchromesh are LIT for 2018. A return to a typical vintage and Alan’s famous“Bladerunner” acid range. Alan Dickinson stops his ferments naturally to purposefully leave a healthy dose of residual sugar. The wines require it – they come from small cool-climate plots which produce ripe grapes with extraordinary low PH. Seriously. -Among the lowest PH’s in the … Read more