• Icewine & Late Harvest

    Flavours And Aromas
    Dried apricot, peach, citrus, tangerine, orange, passionfruit, pineapple, mango to caramel, raisin, nut. When made with a red grape, these wines may also offer notes of stewed red fruit and wild berries.
    Intensity
    Moderate to highly concentrated.
    Texture
    Medium to heavy, smooth, satiny.
    Sweetness
    Sweet to ultra-sweet.
    Style
    Any dessert served with a lusciously fruity dessert wine is a spectacular way to end a meal. Just remember, always choose a dessert wine that is as sweet or sweeter than the dessert; otherwise, the wine may taste bitter, thin and coarse by contrast.
    The Basic Pairings
    Delectable desserts including crème brûlée, peach cobbler, and vanilla ice cream (feeling saucy, try drizzling some Icewine over your ice cream). Sweet wines pair well with some savoury foods too, like foie gras, patés, roasted nuts, cheese and charcuterie.
  • Rosé

    Flavours And Aromas
    Strawberry, cherry, cranberry, raspberry, rhubarb and mineral notes.
    Intensity
    Moderate.
    Texture
    Light to medium bodied, usually crisp.
    Sweetness
    Dry to sweet
    Style
    Rosé wines have become quite popular in the past few years. Gone are the days of the sickly sweet white zinfandel, replaced by a fresh, fruit-forward style. Though most wineries are producing a dry style, some are producing wines with some residual sugar balanced by wonderful, vibrant acidity. Because of their vibrant acidity and fresh flavours, these wines are extremely food friendly but also provide the perfect patio sipper.
    The Basic Pairings
    Mediterranean-style appetizers (melon and prosciutto, antipasto platters), bbq chicken, roast turkey, smoked salmon.
  • Sparkling Wine

    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 Basic Pairings
    Not-too-spicy appetizers and finger foods of all kinds, sushi, sashimi, fish and shellfish, especially raw oysters, delicate poultry dishes even popcorn and potato chips.
    The Go-To Ingredients
    Almost anything goes, but never stronger than the wine itself.