The wine was a 2008 Domaine Jean Bousquet Malbec (13.8% ABV) from Argentina, "made from organically grown grapes."
I found vanilla, smoke, dark red fruits, and blackberries on the nose, with rose petals, spice, coffee, and ripe black fruits on the palate. The tannins were soft and the finish was longer than I had expected. This wine, not quite as sophisticated as its sister, the 2006 Reserva, is good and rings in at $33.95 at the restaurant and $15.99 at B.C. government liquor stores.
And our server, Joanna Lumley, was out of this world.
If only all servers could be as professional, warm, and appropriately attentive as this lovely young lady. You'd better hang on to her, Mr. Keg Steakhouse.
BC is home to five official wine-growing regions or DVAs (designated viticultural areas): Okanagan Valley, Similkameen Valley, Fraser Valley, Vancouver Island and Gulf Islands. Its most established and arguably most important DVA, the Okanagan, runs long and narrow from the Canada/U.S. border northward 160 km and encompasses Canada’s only bona fide desert and myriad mesoclimates. Read more...
Sip, sample, and savour wines from around the world and pair them with delectables from Chef Bill Schildpatt on Saturday, November 7 at Chilliwack's Best Western Rainbow Country Inn. Part proceeds go to support the Chilliwack Fraser Rotary Club and the Salvation Army Chilliwack Food Bank
Call Deanna Wardell at (604) 795-3828 to buy your tickets.
Wine expert Rose Siemens manages this privately owned little store out in the eastern reaches of Abbotsford, BC, where city meets country head-on in the Fraser Valley. This is a store ideal for the wine-tasting novice, the wine-collecting aficionado and... Read more.
Signature Liquor Store, Abbotsford 40 – 32500 South Fraser Way Abbotsford, BC, Canada V2T 4W1 (604) 870-5919
Located at the western end of Abbotsford, this store is run by the British Columbia government but is staffed by true wine lovers who are eager to share their passion. While all BC Signature Liquor Stores carry an expanded wine portfolio, offer product tastings, host special events and promise customers an “enhanced shopping experience,” the product consultants... Read more.
Do you have a favourite place to buy wine? I'd love to hear about it.
Cornucopia is an annual event made especially for food and wine nuts (a.k.a. enthusiasts), by other food and wine nuts (a.k.a. professionals). From November 12 to 15, there are events, parties, tastings, seminars, and get-togethers to tantalize every palate from morning to night to morning again.
This year's extravaganza has a fabulous line-up of events and chefs, sommeliers, vintners, and restaurateurs. You can choose your events by browsing the easy-to-figure schedule.
Thanksgiving dinner in Canada brings on a traditional comfort-food bonanza. Roasted turkey, creamy mashed potatoes, savoury stuffing, various vegetables, tangy cranberry sauce and lots of rich gravy all find a place on our dining table.
My usual advice to folks, when they ask what wine to pair with food, is to match or contrast the flavour, weight, and texture of the focus food with the flavour, weight and texture of the wine.
Traditional matches include a big, bold, heavy California cabernet sauvignon paired with a slab of beef, grilled rare, and a New Zealand sauvignon blanc paired with a summer salad dressed with a citrus vinaigrette. These wines match their partner focus foods. For contrast, foie gras with sauternes or gorgonzola cheese with ice wine are classic. The sweetness and acidity of the wines contrast the saltiness and richness of the focus foods.
But it’s tough with a turkey dinner because it has so many variables, so many flavours, textures, and weights that can be deemed the focus.
Thanksgiving dinner wine in our house is typically pinot noir, with Riesling served to those who don’t drink red. Neither wine is heavy or overly complicated (please don't confuse that with simple and boring) so they won't overpower or clash with the meal; conversely, they have enough presence so they aren’t beat up by the food. Their acidity and fruitiness make them the well-rounded wines at a dinner ta ble.
They do it all—from cutting through the fatty richness of the gravy and standing up to the sweet-tart cranberries, to cleansing and preparing your palate for your next bite.
This year, however, I'll be going "pink" and offering up Segura Viudas Brut Rosé ($15.99/12% ABV), a sparkling Spanish wine made from trepat, garnacha, and monastrell grapes, and Le Vieux PinVaïla ($25.00/13.8% ABV), a pinot noir rosé from B.C.'s own Okanagan Valley.
All the wines I've mentioned have a really good acidity level, which makes them perfect for turkey dinner. If you haven't already, please read my piece called "Big Tang Theory" in Palate Press where I talk about acidity in wine and why it's a (really) good thing.