Isn’t it nice when a new month begins on Monday? Like another new beginning and a fresh start to the week and month ahead.
Speaking of fresh starts, I’m happy to be back in Vancouver again. This is the time when the weather starts to warm up. Well maybe not right now; but soon. Also, the timing is perfect because the Vancouver International Wine Festival (VIWF) is always around the time I return back from Palm Springs I’m sure they plan it that way and it’s all very interesting, educational and cheerful to say the least. Such a nice location too – Canada Place at the Port of Vancouver; Convention Centre
Aside from the International wine tasting itself and an exceptional wine pairing dinner to celebrate wines from Uruguay (the festival focus this year was on South American wines), this is the first time during VIWF that I attended two master classes to do with wine making. The first was called “Defining the Root of BC Terroir” and the second was “California Wines: An Era in the Making.” Very fitting since I spend my time divided between BC and California and enjoy wines from both places when in each location.
These classes were very educational because no matter how much you enjoy drinking the wines from the Province of British Columbia and the State of California, both areas are very different in the way they make wine because of factors like weather, location and what kinds of grapes are best to grow in each unique location. Congratulations to anyone becoming an actual sommelier. There’s just so much information to take in on every level if you’re so inclined.
The wineries in discussion are focusing on exceptional quality over quantity rather than mass produced wines.
Defining the Root of BC Terroir – a bit about the class
Being grounded is where it all begins. This masterclass featured 11 British Columbia wines from across the province. The professional panelists took a deep dive into the unique growing conditions of each wine growing region’s distinct terroir. The discussion touched on what BC winegrowers are doing in the face of climate change to continue making exciting quality wines with a sense of place; from terroir that cannot be found anywhere else in the world. The class was sponsored by Wines of BC. Our panelists were the individual wine makers and our moderators were Maude Renaud-Brisson (Apéro Mode) and Christina Hartigan (Wine Director at AnnaLena. AnnaLena Court of Master Sommeliers.)
Featured wines for tasting and analysis were:
Unsworth Vineyards (Cowichan Valley; Vancouver Island): Charme de L’ile Rosé NV
Bench (Naramata, Okanagan) 1775 Viognier 2021
Nk’Mip Cellars (Osoyoos) Pinot Blanc 2021
Ex Nihilo Vineyards (Okanagan Valley) Pinot Noir 2020
Chronos (Okanagan Valley) Cabernet Franc 2020
OsoyoosLarose (Osoyoos) Grand Vin 2012
Lake Breeze (Naramata) Reisling 2018
Moraine Estate Winery (Penticton) Syrah 2020
Laughing Stock Vineyards (Naramata) Syrah 2020
Corcelettes Estate Winery (Keremeos) Syrah 2020
Cedar Creek Estate Winery (Kelowna) Platinum Jagged Rock Syrah 2020
As you can see, we sampled three different syrahs from the exact same year but in different locations to taste the distinction between the three. In another post I’ll talk more about this.
California Wines: An Era in the Making
California’s unique geology, soil and climate combine to create multi faceted and expressive wines. Leading educator Elaine Chukan Brown unearthed secrets behind the region’s complex and distinctive wines. Sharing how California’s wine industry is committed to creating a sustainable future. She spoke about the science behind the soil, climate and geology. Some vines have a harder time searching for water; unlike BC. Fascinating! We tasted what makes California wines unique. As much as I favour Cali Chardonnay, there were none for the tasting. It is well known that California produces award winning chards but they preferred to focus on the lesser known Cali Sauvignon Blancs for our tasting. Which was a good thing because I’m familiar mostly with Sauvignon Blancs from New Zealand and these were right up there. In the couple hours we were there I scribbled down so much information that I’ll have to share some of it in another post down the road. Sponsored by California Wines. Featured wines:
RAENPinot Noir, Sonoma Coast 2019
*WALTPinot Noir, Gap’s Crown 2018
Gloria Ferrer Blanc de Blancs NV
Spottswoode(Napa) Sauvignon Blanc 2021
**Ridge VineyardsGeyserville Zinfindel 2019
Dry Creek Vineyard (Sonoma) Dry Creek Valley Sauvignon Blanc 2020
Black Stallion EstateWinery Limited Release Zinfindel, Napa 2019
***Robert Mondavi Winery to Kalon Reserve Cabernet Sauvignon 2019
*Gap’s Crown Vineyard is located in the heart of the Petaluma Wind Gap area of the Sonoma Coast Appellation. Gentle slopes, heavy fog, and rocky soils produce these exquisite wines of great depth and richness.
**Geyserville is home to the oldest vines farmed in California. The “Old Patch” section of the vineyard contains vines that are more than 130 years of age.
***Between Highway 29 and the western hills of Oakville, in the heart of Napa Valley, there is a vineyard called To-Kalon, “the place of highest beauty.” Two roadside signs signal arrival, but like all mythic places its exact shape is hard to define. FYI – Mondavi is leading the way with farming electric – already they have six Monarch Tractors.
In closing; I have to say that tasting the wine and loving wine in general is only part of the whole experience. As you can see from the notes above, no two wines are alike. I’m very fortunate to have been all over beautiful British Columbia stopping at wineries along the way in and around the Okanagan Valley, Lake Country, Osoyoos, Vancouver Island and Fraser Valley. Same for California: Napa, Sonoma & Sonoma County, Lodi, Paso Robles, Temecula and Santa Barbara. It’s all very breathtaking. And yes; I’ve sampled plenty.
I highly recommend taking master classes during any wine festival if they’re offering them. It was extremely educational and you get to sample a handful of outstanding wines.
Cheers!
One of the best wine festivals in the world is right here in Vancouver.
At the Vancouver International Wine Festival2023 – a world of wine awaits us, with a focus on South America.
It started with a launch at Joey’s and it’s not over yet. A few master classes, the festival tasting itself and about last night…
Up the winding staircase a surprise awaits usEnologist Mele (l) and Sommelier Jen (r) at Hydra, Vancouver.
If you’re a food/wine lover nothing can beat a wine pairing dinner.
And if you’re the adventurous type, you’ll travel to the ends of the earth to discover a unique wine in a unique location. That’s what we did last night – me and my new friends sitting around a round table at Hydra EstiatorioMediterranean restaurant downtown Vancouver. And what a magnificent restaurant (more on this later).
Mele & Craig (a wine writer/critic/judge)
Okay, in truth we didn’t travel very far to discover this new finding. However, someone else did so that she could offer around 97 guests an exceptional 7 course dining extravaganza along with award winning wines from what was considered the Southern Hemisphere’s best kept secret – until now. I don’t like to give secrets away but I can’t hold it in any longer: I’m telling you it was the Best of Uruguay: from Bodega Garzón. Who knew? I certainly did not realize how excellent these wines from Uruguay are and in general I was not even aware of what kind of wines they produced, if any. Luckily I’m not alone.
Starter: Seared Diver Scallops with yellow pea puree, picked red onion + capers
Having been to Argentina twice I was familiar with Mendoza wine region and Malbec wine. What a shame that I didn’t travel a little more distance to Uruguay to check this out for myself. I certainly wouldn’t bypass it next time. Not after last night!
Each pairing was thoughtfully curated by Hydra’s Executive Chef Brad Scharien (formerly of Italian Kitchen & Coast) to wow guests. And that he did. It was amazing.
The MenuPistachio Cheesecake with blackberry compote, citrus cream.
Former wine maker and enologist Mele Sosa (born in Uruguay and raised in Uruguay and Chile) was our vivacious, charming, funny and knowledgeable host with the most. She was great with a mic while darting in and around tables explaining about all the fabulous wines we had the privilege of sampling and answering questions.
One of the wines is called Balasto – a 2017 iconic red wine made from Tannat (the national red grape), Cabernet Franc, Merlot, Petit Verdot grapes. This big, beautiful bold wine was paired with braised short rib stifado (which was a tasty dish of short rib with caramelized pearl onion, confit garlic potato puree + pickled mustard seed). As you can guess, it was wonderful. And the whole evening was like one big food and wine fest of its’ very own.
Nice Jugs
A little more about Mele: Mele’s role entails traveling through the United States and Canada, to champion Tannat (she even sang about it), Albariño and other wines produced by Bodega Garzón through media work, trade and distributor training, winemakers dinners and wine events.
After this evening I can say that my new favourite white is called Albariño and my new favourite reds are called Tannat and Balasto (also I love saying these new to me names). Also I’m quite picky with rosé but I loved their Estate Pinot Noir Rosé de Corte 2021 which was very elegant and expressive – not too sweet, not overly dry – just perfecto!
Here’s a bonus – they’re all available at Legacy liquor store in Olympic Village, Vancouver (link below).
Below is taken from the brochure
About Bodega Garzón; Uruguay:
When Alejandro Bulgheroni and his wife Bettina discovered Garzón, they had a family dream come true: to have the most emblemetic winery of modern viticulture in Uruguay and premium wines with an intense personality and a deep sense of belonging to the land. With the advice of international enologist Alberto Antonini, they apply their philosophy focused on producing wines that are a true expression of their origins. Experts on viticulture, environmental care, gastronomy, hospitality and tourism complete a team committed to this unprecedented project.
Named after the beautiful culinary Greek Island in the Aegean Sea, World Class Chef-driven Hydra Estiatorio Mediterranean & Bar is a Greek Seafood restaurant. Hydra applies Greece’s time-honored ingredients with traditional cooking styles, focusing on quality Mediterranean dishes such as vine-ripened tomato salad with flat parsley and feta, alongside exquisitely-tender grilled octopus garnished with lemon juice and olive oil, or lamb chops served straight from the grill with hints of garlic and oregano.
Girl Who Would be KING on Life, Style and INSPIRATION. 
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