2007 Tinhorn Creek Merlot – Okanagan Valley, British Columbia

I served Tinhorn Creek’s ’07 South Okanagan Valley Merlot with our grilled hamburgers, homemade rosemary-and-olive-oil tossed chips and coleslaw. On the nose the wine was floral and fruity, with a dusty undertone. On the palate, flavors of berries, dark cherries, and a little cocoa worked well with the smoky goodness of the burgers and savory potatoes. While not terribly complex, this wine is juicy, bright and well balanced. To read more about the wines Kathleen drinks, visit her blog Between the Vines

NV Sumac Ridge Sparkling Rosé – Okanagan Valley, BC

A blend of 51% Pinot Noir, 30% Gamay Noir, and 19% Ehrenfelser—is a fresh and sassy sparkler, with lots of citrus and berry flavours and a frothy mousse that shouts fun! Each sip left my palate clean and ready for more smoked salmon, cheeses and crunchy fresh veggies with dip. While there certainly was a lot of fruitiness, I didn’t get a sense of sweetness with this wine. To read more about this wine, visit Kathleen’s blog post on Between the Vines.

NV Sumac Ridge Sparking Gewürztraminer – Okanagan Valley, BC

When first poured, the wine shared aromas of citrus and tropical fruits, along with floral and honey notes and an exotic spiciness. The palate, however, didn’t produce what my nose told me to expect. At all. I got some floral, spice, and citrus on the palate, but the elements didn’t come together. I found its sweetness cloying, not in harmony with its acidity and fruit. To read more about this wine, visit Kathleen’s blog post on Between the Vines.

2007 Rollingdale La Droite – Okanagan Valley, BC

This wine is a red-wine blend made up of 94% Merlot, with the balance comprised of Cabernet sauvignon (3.8%), Malbec (2%), and Cabernet franc (0.2%). As soon as I brought this wine to my nose, I started enjoying it: aromas of red fruit, wet stones and spice. On the palate I found juicy berries, ripe cherries, plums and spice. The wine filled my mouth with a roundness that wasn’t the least bit “mushy”—the acidity made the wine bright and the gentle tannins gave it structure. And boy did it go well with the chicken pot pie. Just one caution: drink it when you pour it. To read more about this wine, visit Kathleen’s blog post on Between the Vines.

Sumac Ridge Tribute “Silver” Sparkling Wine

One can be content with the silver, in this case. It is a pleasant, crisp traditional method sparkling wine, made from 100% chardonnay. Lemon and citrus aromas, with a touch of toasted bread, on the nose, and apple and a touch of pear on the palate, with plenty of lively bubbles to give it a true sense of celebration. Not terribly complex, but neat and well-made enough to keep you smiling through the final hockey game – where silver, however, will not keep Canadians content.

From Backwater to Next Big Thing?

Did you know that British Columbia is a growing wine region with hundreds of wineries? Chances are you’re aware, but not familiar. Many wine enthusiasts are aware that a wine industry is developing in this Canadian province north of Washington State, and yet almost no one outside of British Columbia (BC) can access these wines, significantly impairing familiarity.

Mission Hill Quatrain 2006

Quatrain is absolutely striking in its exuberant fruit, concentration and smooth, silky tannins. The blend of shiraz, merlot, cabernet franc and cabernet sauvignon could feel over the top, but its relatively moderate alcohol (13%) and good acidity keep it food-friendly and balanced. WHO Mission Hill WHAT Shiraz, Merlot, Cabernet Franc, Cabernet Sauvignon WHERE Canada, British [...]

Canada Dry: It ain’t all icewine, baby

Yes, it is warm enough to grow grapes in Canada. And to make a lot of great dry whites and reds. It’s not just icewine, baby…

Harvest Report: Okanagan Valley

This year saw a late spring and bud break followed by a long and hot summer throughout the Okanagan that led to one of the best post-veraison ripening periods the Valley has ever experienced.

2006 La Stella Allegretto

This Merlot comes from BC’s Okanagan Valley. I found plum, dark berries and rose petal on the nose. On the palate, it had supple tannins and a level of acidity that worked with flavors of plum, dark berries, black cherries and chocolate to provide a long, pleasing finish. I served La Stella Allegretto with barbequed [...]

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