Winespeak: Van Westen Vineyards Viognier 2008
Who – Van Westen Vineyards
What – Viognier 2008
Where – Naramata Bench, Okanagan Valley
Why – This wine has sold out quickly every year – and expect the same with this vintage – as it’s their best Viognier yet. As the vines mature, the flavours evolve and gain complexity. Sweet melon and ripe apricots greet you in the nose, and a creamy palate of tropical pineapple, nectarine, orange blossom and honey follow. A fresh limey minerality runs throughout to the spiced lingering finish.
When – This is a big weighty wine – pair with weighty food – would be a nice go with the start of halibut season here on the coast.
How (much) – $25
Winespeak of the Week – Rob Van Westen has a thing for V’s. In addition to Viognier, they have also released Vino Grigio (ha! Pinot Grigio) and Vivacious (Pinot Blanc and Pinot Gris) and Voluptuous (Merlot and Cabernet Franc). Rob’s family has grown tree fruits around Naramata for 50 years, and his vineyards have taken over some of the family’s old orchard land. Obviously a smart move on his part – his farming passion is for grapes.
Naramata Bench Spring Release
It’s time to buy your tickets for the Naramata Bench Wineries Spring Release. This April, there will be tastings in both Vancouver and Victoria.
In both cities, join the winemakers of the Naramata Bench and savour the unique delights of their individual and award-winning talents. In Vancouver wines will be paired with delectable treats from some of the finest restaurants of Vancouver and Naramata. In Victoria pairings will be prepared by Chef Brad Horen, Executive Chef for the Inn at Laurel Point and recently appointed Captain of Culinary Team Canada.
These events sell out every year so mark your calendar and get your tickets now for Vancouver on April 12 and Victoria on April 14.
For tickets online go to our Naramata Bench website by clicking here. To order tickets by phone call 1-800-663-1900.
This year the Spring Release events will include the release of the Second Annual Naramata Red Blend, an exclusive blending of red wines from four Naramata Bench Wineries. After tasting and test blending, this year’s Red Blend is a collaboration between Howling Bluff, Therapy Vineyards, Black Widow and D’Angelo wineries.
This Blend is not available in stores and is only available through the auction which will be held both in Vancouver and Victoria. Each 3 Litre Double Magnum of this limited release is signed by the contributing winemakers.
In addition to the Naramata Red Blend you will also be able to place your bids on an auction of exclusive Naramata wines; the Best of the Bench 2010 collection; wine gifts; plus Naramata trips and experiences.
Partial proceeds from the auctions will be donated to the Vancouver Art Gallery in Vancouver and the Belfry Theatre in Victoria.
Vancouver – April 12th – Westin Bayshore Hotel
6:30 to 9:00 pm and tickets are available now on line or by phone at 1-800-663-1900.
In Victoria – April 14th – The Inn at Laurel Point
6:30 to 9:00 pm and tickets are available now on-line or by phone at 1-800-663-1900.
Note: For accredited members of the Food and Beverage industry only there will be a separate tasting only event on the afternoon prior to the main event. For information on this please send your name‚ email‚ contact phone number‚ and the name of the restaurant‚ wine shop‚ publication‚ or other food and beverage industry business that you are affiliated with to: victrade2010@gmail.com (for Victoria) or vantrade2010@gmail.com (for Vancouver)
Winespeak: Young & Wyse Shiraz 2008
Who – Young & Wyse
What – Shiraz 2008
Where – Osoyoos, Okanagan Valley
Why – This new Okanagan winery is also one of the most anticipated to come down the stretch in some time. And it’s not just the catchy name and striking label – it’s the parentage behind the product. Winemaker Stephen Wyse hails from legendary Burrowing Owl, where he’s been crafting his family’s cult wines for the past decade. Together with his partner, Michelle Young, Stephen is out to add another chapter to the Wyse wine dynasty with the launch of his handcrafted Young & Wyse. This Shiraz is evidence that this young winery is wise beyond its years. Rich dark berry, plum and wild cherry aromas lead to a full palate of dark chocolate, spice, berry, savoury meat and black pepper. Plush tannins and a lengthy cocoa-coffee finish make for satisfying drinking now – though there’s enough stuffing to warrant laying down for a couple of years. Fantastic value for price – especially for a big BC red.
When – Since it’s already BBQ weather in most of BC, try with grilled pork or beef with a cocoa rub.
How (much) – $23
Winespeak of the Week – Young & Wise released their inaugural wines, this Shiraz and a Merlot, late last year. Watch for Viognier, Gewürztraminer, Malbec and Zinfandel to follow. Gusty – I love it – and I can’t wait!
Bilodeau Toasted with Canadian Wine
Here’s something you don’t see everyday in the wine world.
Teck, Official Supplier of the metals for the medals of the Vancouver 2010 Winter Games and Canadian Olympic Committee hosted a celebration to honour Alexandre Bilodeau, the first Canadian to win an Olympic Gold Medal on Canadian soil.
Wines were provided by Sumac Ridge Estate Winery, as Vincor is official supplier of wine to the Vancouver 2010 Olympic and Paralympic Winter Games.
After sabering open a bottle of Tribute commemorative Sparkling wine with a downhill ski, Sumac Ridge Estate Winery founder Harry McWatters and senior winemaker Mark Wendenburg presented Bilodeau with a signed bottle of Tribute Gold.
Sunday Recipes – Oculus Cherry & Mascarpone Box
Every Sunday we share a recipe from EBC president Eric Pateman. This is a perfect – and delicious – last minute dessert to cap off a romantic Valentine’s Dinner. It literally takes just a couple of minutes from start to finish. We’ve even given you the shopping list for Granville Island. If you have a heart shaped cookie cutter at home, you can turn the box into a heart for your sweetie – and of course, you can make a stencil for the cocoa dusting to say any message you like…
OCULUS CHERRY & MASCARPONE BOX
Oculus Reduction
Serves 6
- ½ jar Mission Hill Wineries Oculus Cherries (Edible BC)
- 250 grams of Mascarpone Cheese (Duso’s)
- 2 tbsp of icing sugar (Grainry)
- 1 loaf of pound cake, any flavour (we used Tiramisu; from La Baguette)
- cocoa powder for garnishing plate (Edible BC)
Cut crusts off the pound cake and cut into 1” by 2.5” by 1” high rectangles. Hollow out a ¼ “ rectangle of the cake to make a box.
Pour syrup from cherries and reduce by half in a saucepan.
Beat mascarpone cheese with icing sugar until fluffy.
Half cherries to remove pits.
Fill piping bag with mascarpone cheese and fill boxes with cheese. Pipe top of box on an angle. Top with 3 cherry halves and drizzle syrup over cherries and cake. Garnish plate with a dusting of cocoa powder and enjoy!
- Local Foods
- Retail Store
- Online Store
- Gift Guide
- Contact Us
- Retail Store: 604.662.3606
- Tour/Events: 604.812.9660
- Email Us