Wednesday Wine Reviews with @Sam_WineTeacher
Another selection of wine reviews for your consideration. You will find most of these wines online from the wineries or in select wine shops, BC liquor stores and select Save On Foods.
#BCwine
Meyer Family Vineyards 2019 Tribute Pre-order & Spring Tasting Program
Meyer Family Vineyards is proud to announce that we have just received 2 silvers at Chardonnay-du-Monde in France!
BC Wine Industry Awards 2020
Thirty years, in the wine world, is like the blink of an eye. And to go from cheap plonk to world class in such a short time, is nothing short of remarkable.
British Columbia Wine Institute Excited to Announce New Name
The British Columbia Wine Institute (BCWI), the voice of the B.C. wine industry, is proud to announce that we have changed our name to Wine Growers British Columbia (WGBC)
Celebrate Valentine’s Day with Gold Hill Winery
“Hardly did it appear, than from my mouth it passed into my heart.” — Abbe de Challieu
The Next Local Flights BC Wine Tasting Event – a review
Overall, and covering just something better than four hours, I tasted 50 wines.
Wine Domes Arrive at Singletree Winery Abbotsford
Singletree Winery presents an exclusive new tasting experience for wine lovers in the Fraser Valley: Di Vine Domes.
Restock Your Cellar With CedarCreek Estate Wines After the Holiday Season
One of the commitments we are most proud of at CedarCreek is to producing wines of quality across all our tiers, and achieving a level of consistency which is one of the highest in BC.
Wellness, Wine, and Wisdom – guest post
A guest post Winemaker’s CUT 2020 wine portfolio which is exciting as they’ve added two new, sustainable vineyards to the roster – Chahal vineyard, north of Oliver and Slow vineyard on the Naramata Bench.
#TasteofThursday | CedarCreek Estate Winery Platinum Series ‘Haynes Creek’ Single Vineyard Viognier | Provence Marinaside | Beet Salad with Smoked Ricotta
This recipe is featured on the CedarCreek Wine Menu at Provence Marinaside, available January 2021. Created by: Shawn Jeong, Sous Chef