White Wine
Red Wine
Sparkling Wine
Dessert Wine
Cheese
BBQ


More awards: Jackson Triggs - Okanagan won the 2006 Rosemount Estate Trophy for Best Shiraz/Syrah of the year at the International Wine and Spirit Competition in London, England. A first for a North American Winery since they began awarding the trophy in 1994!

Quality: The VQA designation (Vintners Quality Alliance) requires a professional tasting panel to approve each wine.

Must: Unfermented grape pulp or juice.*

Fermentation: The natural process in which yeast converts sugar to alcohol.*

Terroir: Borrowed from the French, this term encompasses the entire environment–soil, climate, aspect–that makes a vineyard special.*


*Schreiner, John - British Columbia Wine Country, Whitecap Books Ltd., 2003

  
 
 

Flavours and Aromas
From delicate floral, citrus, green apple and fresh yeast to richer vanilla, toast, nut and earth nuances, depending on style.

Intensity
Subtle to moderate.

Sweetness
Usually dry.

Style
Sparkling wine's crisp, almost crunchy effervescence makes it the perfect accompaniment to deep-fried foods: mini egg-rolls, tempura prawns and vegetables. The lightest, crispest styles also work beautifully with sushi and sashimi ... just remember to go easy on the wasabi! BC sparkling wine and fresh local BC oysters is a classic match.

The Basics
Not-too-spicy appetizers and finger foods of all kinds, sushi, sashimi, fish and shellfish, especially raw oysters, delicate poultry dishes.


The Ingredients
Almost anything goes, but never stronger than the wine itself.
 
© 2006 British Columbia Wine Institute.  All rights reserved.