VITIS - B.C. Wine Culture

B.C. Wine Culture

Wine Life

In a wine rut?

by

Daenna Van Mulligen

, on

Nov 25, 2022

Sips and Nibbles

Wine in the Raw

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Nov 22, 2022

Food for Thought

Save the truffle

by

, on

Nov 21, 2022

Food for Thought

Recipe: Peruvian-Style Halibut Ceviche

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Nov 18, 2022

B.C. Wine Country

Artisan Food & Beverage Group acquires Sonora Desert Winery

by

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Nov 14, 2022

B.C. Restaurants

‘A dream come true’

by

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Nov 10, 2022

B.C. Wine Country

From Sow’s Ear to Silk Purse

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Nov 1, 2022

Sips and Nibbles

Taking Climate Action

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Oct 31, 2022

B.C. Restaurants

Stars of the Bar

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Oct 28, 2022

Pipette

Barrel stakes

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, on

Oct 21, 2022

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Vitis Magazine is dedicated to BC’s vibrant wine culture. 🍷 An indispensable seasonal guide for vintners, sommeliers & weekend imbibers alike.

Could Vancouver be the next city to land on the pr

Could Vancouver be the next city to land on the prestigious RAW WINE fair circuit?

Founded in 2011 to celebrate clean, additive and pesticide-free wines, @rawwineworld—the international celebration of natural, organic and biodynamic low-intervention vino–has in the past included Montreal on a global circuit that also includes fairs in London, New York, L.A. and Berlin, but this year was Toronto’s first. The festival included more than 60 wineries and their Canadian agents pouring hundreds of fizzy, cloudy, orange and funkily fermented wines, along with educational seminars and panels. Famous labels (like Sicily’s Frank Cornelissen and COS, and Domaine Grosbois from France’s Loire) chilled alongside lesser-known natural wines from Georgia, Greece, Chile and Australia.

Get @_packlight's full report on the wines presented at RAW at the link in our bio.

What a treat to meet the fifth-generation winemake

What a treat to meet the fifth-generation winemaker Frédéric Sigonneau of Loire’s Domaine de l’R and enjoy a wine pairing dinner featuring his small lot Cabernet Franc and rarely seen Chenin Blanc!

Complementing these biodynamic wines were the exquisite courses from @blvdyvr Executive Chef Roger Ma, including Hamachi Crudo, local Hanna Brook Farm Beets and Five Spice Quail. Following years of making wine in Ribera del Duero, Frédéric Sigonneau founded Domaine de l’R in 2004 and is now celebrated for his powerful and concentrated Cabernet Franc. Sigonneau farms biodynamically and works hard to maintain the purity of fruit in all his wines. “The idea,” he says, “is to prevent the juice from any kind of stress and oxidation, to preserve all the natural and delicate flavours of the fruit.”

Following the presentation by Dr.John Volpe and the first few courses, we continued our culinary & wine journey further south, to Rhone Valley. The fourth course—Roasted Venison—was accompanied by Domaine Duseigneur 'Yamakasi' produced under the Vin Méthode Nature.

Thank you @worldwinesynergy for such an incredible evening 🍷

Named #3 on the list of ‘Top 10 Small Wineries i

Named #3 on the list of ‘Top 10 Small Wineries in Canada’ in the 2022 @winealign National Wine Awards of Canada, Fort Berens Estate Winery's portfolio of wines reflects the unique terroir of Lillooet, BC’s newest wine region.

Last Friday, we've got to sample their latest vintages during a celebration of food and wine at @harthouserest, accompanied by a 5-course dinner from Executive Chef Raul Copete Vazquez:
1) A special 2021 Small Lot Grüner Veltliner was served with Albacore Tuna Mosaic
2) A light and crispy Lobster Tart was accompanied by 2020 White Gold Reserve Chardonnay
3) 2020 Pinot Noir was paired with Duck Ravioli
4) The main course, Braised Beef Cheek with Parmesan Baked Polenta, Confit Leeks and Parsnip Puree, was presented along with 2019 Meritage Reserve
5) For dessert, we enjoyed a Deconstructed Pear Tart Tatin together with 2019 Golden Riesling.

What a delightful treat from @fortberens and the kitchen team at Hart House Restaurant. Thank you for inviting us to be a part of this celebration 🍷

Colder weather got you feeling low? Brighten up yo

Colder weather got you feeling low? Brighten up your day with a refreshing Peruvian-style halibut ceviche from Chef Ricardo Valverde.

This traditional Peruvian dish is typically made of raw seafood, lightly cured in a citrus-based marinade known as Leche de Tigre or Tiger's Milk. If you prepare the marinade and yams ahead of time, it makes for a quick and easy exotic appetizer.

Grab @chefricardovalverde's recipe (courtesy of Vancouver Eats from @figure1publishing) at the link in our bio.

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