The Naramata bench is located along the east side of Okanagan Lake.The Naramata Bench is a place of great beauty and personality. Twenty two boutique wineries have staked their claims to this prime agricultural land. Some are situated on the picturesque rolling hillsides of the Naramata Bench while others are perched at the edge of cliffs that fall perilously towards Okanagan Lake.
The family owned Van Western Vineyards is one of its stars. It is also a working farm.
You need an appointment to visit but its worth it. Two wines here are among my Favourites Vino Grigo 2007 and Vivacious 2007.
The Black Widow is one up and coming winery. Their blended Oasis white wine has Schonburger as it's primary component, with Gewurztraminer in the background.
La Frenz is another shinning star of the NAramata Bench. You must try their Nv TAwny and Vintage Port. Both have the Wow factor
Wednesday, April 22, 2009
Tuesday, February 24, 2009
Wine prices increase in BC
No! NOOO !! Tell me it is not true. More tax..eeeeee
Yes the BC liberals are going to increase the tax on a bottle of wine.
Here in BC we will have to pay $2.00 t0 $5.00 more for a bottle of wine.
Don't we alreadly have the highest wine prices in North America.
I can't afford it any more. Give me water
Yes the BC liberals are going to increase the tax on a bottle of wine.
Here in BC we will have to pay $2.00 t0 $5.00 more for a bottle of wine.
Don't we alreadly have the highest wine prices in North America.
I can't afford it any more. Give me water
Saturday, February 21, 2009
Tuesday, January 27, 2009
Girls Night Out
Girls Night Out What is in a name? Apparently to consumers a name can mean the difference between buying a wine or not. With so many products on the shelf in today’s wine market selecting the right wine may depends upon the name. Girls Night Out brand from Colio Wines located in Harrow Ontario is a huge success.
One can only guess, how the name has influenced some buyers. According to Colio wines it does their media release started with
A women walks into her local store to pick up a bottle of wine for a night out with her friends. Scanning the shelves her eyes gloss over the muted and stately bottles before her. Then something catches her eye, a bright a bright white label and a matching capsule with cute little dresses on it. It speaks to her. She picks up the bottle and reads “ Girls Night Out”
Perfect!
Yes it’s a logical assumption; my dear wife purchased a bottle called Mad House Wife on her way to a Red Hat social. But of course smart shoppers also check the producer seen the name Colio helps. According to VP of Marketing at Colio Wines within the $12-15 price band, the majority of purchase decisions are influenced by women.
One can only guess, how the name has influenced some buyers. According to Colio wines it does their media release started with
A women walks into her local store to pick up a bottle of wine for a night out with her friends. Scanning the shelves her eyes gloss over the muted and stately bottles before her. Then something catches her eye, a bright a bright white label and a matching capsule with cute little dresses on it. It speaks to her. She picks up the bottle and reads “ Girls Night Out”
Perfect!
Yes it’s a logical assumption; my dear wife purchased a bottle called Mad House Wife on her way to a Red Hat social. But of course smart shoppers also check the producer seen the name Colio helps. According to VP of Marketing at Colio Wines within the $12-15 price band, the majority of purchase decisions are influenced by women.
Wine Etiqutte
Like everyone else from time to time we speak out against the high price of wines served at a restaurant.We compare the prices on the wine list to those we pay in the store down the street. Why is the same bottle of wine so much more expense in the restaurant. Ah! because your pay for elegant service along with the pleasure and enjoyment of the presentation of the wine. The proper method of pouring. Wine served at the perfect temperature. A waiter who knows his wines and how to serve them
There are also business-related reasons for the mark up --the cost of storing the wine, training qualified wine staff and serving staff, and the cost of replacing broken stemware.
Just last week my wife and I accompanied friends to a restaurant in greater Vancouver. The restaurant name we shell omit from this article. Its name began with the word wine, An indication that they were proud of their wine list and ability to serve wine. Prices here began at $26.00 a bottle and worked their way up to $90.00.
Our friends quickly stated that dinner was on them. They then politely asked me to select a bottle of wine. Since you the wine guy : they said. Now it is away's easy to select an enjoyable wine. The question is how much are are going to spend on someone else's expense. I quite frankly thought the wines at this resturant were priced too high.
I selectd a lower price bottle of wine ( sorry to say it was from Austrailia due to a poor select of modest priced Canadian wines). When the wine arrived the waitress placed the glasses on the table pushed them forward requesting that we pass the glasses down. She then produced the wine. To my atonishment the bottle was uncorked. My mind screamed no no no....so I protested. The waitress made a joke and began pouring wine into the first glass. Wait just minute here what is going on. Where is the proper wine serving etiquette. Once again I protested, My friend said no its okay don't worry about. Now i wasn't paying the bill so I fell slient.
It was quite oblivious that this waitress had no idea how to serve wine, nor did the management. To me it was a very expensive bottle of wine in which I had been cheated out of the enjoyment of the wine tasting experience along with the necessary elegant etiquette required .There is an explicit relevance to the etiquette of wine.
The correct Like everyone else from time to time we speak out against the high price of wines served at a restaurant.We compare the prices on the wine list to those we pay in the store down the street. Why is the same bottle of wine so much more expense in the restaurant. Ah! because your pay for elegant service along with the pleasure and enjoyment of the presentation of the wine. The proper method of pouring. Wine served at the perfect temperature. A waiter who knows his wines and how to serve them
There are also business-related reasons for the mark up --the cost of storing the wine, training qualified wine staff and serving staff, and the cost of replacing broken stemware.
Just last week my wife and I accompanied friends to a restaurant in greater Vancouver. The restaurant name we shell omit from this article. Its name began with the word wine, An indication that they were proud of their wine list and ability to serve wine. Prices here began at $26.00 a bottle and worked their way up to $90.00.
Our friends quickly stated that dinner was on them. They then politely asked me to select a bottle of wine. Since you the wine guy : they said. Now it is away's easy to select an enjoyable wine. The question is how much are are going to spend on someone else's expense. I quite frankly thought the wines at this resturant were priced too high.
I selectd a lower price bottle of wine ( sorry to say it was from Austrailia due to a poor select of modest priced Canadian wines). When the wine arrived the waitress placed the glasses on the table pushed them forward requesting that we pass the glasses down. She then produced the wine. To my atonishment the bottle was uncorked. My mind screamed no no no....so I protested. The waitress made a joke and began pouring wine into the first glass. Wait just minute here what is going on. Where is the proper wine serving etiquette. Once again I protested, My friend said no its okay don't worry about. Now i wasn't paying the bill so I fell slient.
It was quite oblivious that this waitress had no idea how to serve wine, nor did the management. To me it was a very expensive bottle of wine in which I had been cheated out of the enjoyment of the wine tasting experience along with the necessary elegant etiquette required .There is an explicit relevance to the etiquette of wine.
The correct etiquette
After ordering, the waiter/sommelier will retrieve your selection, and then present it, label forward, to the host of the party. This is merely to verify it is the correct wine. The cork is removed and placed on the table. Unless it is clearly tainted, (the waiter/sommelier should notice if it is) do not touch or smell it, as it means nothing.
A small amount will then be poured for the host. Swirl the wine in the glass, smell, then taste. This is to make sure the wine is not spoiled and is not an opportunity to send back a sound wine that you are not crazy about. After approval, the wine will be poured clockwise to the right, ladies first. The host's glass will be topped last.
If the waiter/sommelier is extremely good he/she well compliment you on your selection. They will also continuously check your table adding to your glass at the appropriate moment. In higher class restaurants its the servers responsibility to refill your glass .
After ordering, the waiter/sommelier will retrieve your selection, and then present it, label forward, to the host of the party. This is merely to verify it is the correct wine. The cork is removed and placed on the table. Unless it is clearly tainted, (the waiter/sommelier should notice if it is) do not touch or smell it, as it means nothing.
A small amount will then be poured for the host. Swirl the wine in the glass, smell, then taste. This is to make sure the wine is not spoiled and is not an opportunity to send back a sound wine that you are not crazy about. After approval, the wine will be poured clockwise to the right, ladies first. The host's glass will be topped last.
If the waiter/sommelier is extremely good he/she well compliment you on your selection. They will also continuously check your table adding to your glass at the appropriate moment. In higher class restaurants its the servers responsibility to refill your glass .
There are also business-related reasons for the mark up --the cost of storing the wine, training qualified wine staff and serving staff, and the cost of replacing broken stemware.
Just last week my wife and I accompanied friends to a restaurant in greater Vancouver. The restaurant name we shell omit from this article. Its name began with the word wine, An indication that they were proud of their wine list and ability to serve wine. Prices here began at $26.00 a bottle and worked their way up to $90.00.
Our friends quickly stated that dinner was on them. They then politely asked me to select a bottle of wine. Since you the wine guy : they said. Now it is away's easy to select an enjoyable wine. The question is how much are are going to spend on someone else's expense. I quite frankly thought the wines at this resturant were priced too high.
I selectd a lower price bottle of wine ( sorry to say it was from Austrailia due to a poor select of modest priced Canadian wines). When the wine arrived the waitress placed the glasses on the table pushed them forward requesting that we pass the glasses down. She then produced the wine. To my atonishment the bottle was uncorked. My mind screamed no no no....so I protested. The waitress made a joke and began pouring wine into the first glass. Wait just minute here what is going on. Where is the proper wine serving etiquette. Once again I protested, My friend said no its okay don't worry about. Now i wasn't paying the bill so I fell slient.
It was quite oblivious that this waitress had no idea how to serve wine, nor did the management. To me it was a very expensive bottle of wine in which I had been cheated out of the enjoyment of the wine tasting experience along with the necessary elegant etiquette required .There is an explicit relevance to the etiquette of wine.
The correct Like everyone else from time to time we speak out against the high price of wines served at a restaurant.We compare the prices on the wine list to those we pay in the store down the street. Why is the same bottle of wine so much more expense in the restaurant. Ah! because your pay for elegant service along with the pleasure and enjoyment of the presentation of the wine. The proper method of pouring. Wine served at the perfect temperature. A waiter who knows his wines and how to serve them
There are also business-related reasons for the mark up --the cost of storing the wine, training qualified wine staff and serving staff, and the cost of replacing broken stemware.
Just last week my wife and I accompanied friends to a restaurant in greater Vancouver. The restaurant name we shell omit from this article. Its name began with the word wine, An indication that they were proud of their wine list and ability to serve wine. Prices here began at $26.00 a bottle and worked their way up to $90.00.
Our friends quickly stated that dinner was on them. They then politely asked me to select a bottle of wine. Since you the wine guy : they said. Now it is away's easy to select an enjoyable wine. The question is how much are are going to spend on someone else's expense. I quite frankly thought the wines at this resturant were priced too high.
I selectd a lower price bottle of wine ( sorry to say it was from Austrailia due to a poor select of modest priced Canadian wines). When the wine arrived the waitress placed the glasses on the table pushed them forward requesting that we pass the glasses down. She then produced the wine. To my atonishment the bottle was uncorked. My mind screamed no no no....so I protested. The waitress made a joke and began pouring wine into the first glass. Wait just minute here what is going on. Where is the proper wine serving etiquette. Once again I protested, My friend said no its okay don't worry about. Now i wasn't paying the bill so I fell slient.
It was quite oblivious that this waitress had no idea how to serve wine, nor did the management. To me it was a very expensive bottle of wine in which I had been cheated out of the enjoyment of the wine tasting experience along with the necessary elegant etiquette required .There is an explicit relevance to the etiquette of wine.
The correct etiquette
After ordering, the waiter/sommelier will retrieve your selection, and then present it, label forward, to the host of the party. This is merely to verify it is the correct wine. The cork is removed and placed on the table. Unless it is clearly tainted, (the waiter/sommelier should notice if it is) do not touch or smell it, as it means nothing.
A small amount will then be poured for the host. Swirl the wine in the glass, smell, then taste. This is to make sure the wine is not spoiled and is not an opportunity to send back a sound wine that you are not crazy about. After approval, the wine will be poured clockwise to the right, ladies first. The host's glass will be topped last.
If the waiter/sommelier is extremely good he/she well compliment you on your selection. They will also continuously check your table adding to your glass at the appropriate moment. In higher class restaurants its the servers responsibility to refill your glass .
After ordering, the waiter/sommelier will retrieve your selection, and then present it, label forward, to the host of the party. This is merely to verify it is the correct wine. The cork is removed and placed on the table. Unless it is clearly tainted, (the waiter/sommelier should notice if it is) do not touch or smell it, as it means nothing.
A small amount will then be poured for the host. Swirl the wine in the glass, smell, then taste. This is to make sure the wine is not spoiled and is not an opportunity to send back a sound wine that you are not crazy about. After approval, the wine will be poured clockwise to the right, ladies first. The host's glass will be topped last.
If the waiter/sommelier is extremely good he/she well compliment you on your selection. They will also continuously check your table adding to your glass at the appropriate moment. In higher class restaurants its the servers responsibility to refill your glass .
Working Horse WInery
In my view its good to see a winemaker with talent of Tilman Hainle once again making wines from Okanagan Grapes. Along with his partner Sara Norman they have opened Working Horse Ranch. Tilman and his family lay claim to some of BC's major historical achievements. Tilman is the considered to be British Columbia's first organic winemaker. In 1978 Tilman Hainle & his father Walter Hainle made the 1st Icewine in North America
Working Horse Winery is named as a tribute to the spirit of the draft horse especially the beautiful, rare draft horses called Suffolks, which we use in both our vineyards and farming operations. The location of Working Horse Winery (WHW) is an early Okanagan farm homestead, historically important farm and vineyard property. Our winery is located on the original vineyard property that was hand planted by Tilman and his father over 30 years ago; 5266 Coldham Road, Peachland
The winery is part of a diverse farm operation dedicated to: sustainable farming using draft horses, organics and the preservation of rare vines as well as heritage varietals of fruits and vegetables. The winery will be honoring its long winemaking and farming history by offering the opportunity for guests to visit their Icewine Interpretation Centre. The centre will include historic artifacts and information documenting the birth of Icewine in North America, as well as displays that demonstrate how Canadian Icewine is made today.
The winery is part of a whole farming operation that is dedicated to approaching life in a passionate and holistic way.
At this time I have not tasted the wines of Working Horse but I can recall the high quality wines produced by Tilman when he was winemaker and owner of Hainle Winery. I'm looking forward to visiting the new winery and tasting his wines once again.All of their tastings are private events, unique and by appointment due to the very limited quantities of wines produce. Sara and Tilman believe in the beautiful symbiosis of food & wine.
Working Horse Winery is named as a tribute to the spirit of the draft horse especially the beautiful, rare draft horses called Suffolks, which we use in both our vineyards and farming operations. The location of Working Horse Winery (WHW) is an early Okanagan farm homestead, historically important farm and vineyard property. Our winery is located on the original vineyard property that was hand planted by Tilman and his father over 30 years ago; 5266 Coldham Road, Peachland
The winery is part of a diverse farm operation dedicated to: sustainable farming using draft horses, organics and the preservation of rare vines as well as heritage varietals of fruits and vegetables. The winery will be honoring its long winemaking and farming history by offering the opportunity for guests to visit their Icewine Interpretation Centre. The centre will include historic artifacts and information documenting the birth of Icewine in North America, as well as displays that demonstrate how Canadian Icewine is made today.
The winery is part of a whole farming operation that is dedicated to approaching life in a passionate and holistic way.
At this time I have not tasted the wines of Working Horse but I can recall the high quality wines produced by Tilman when he was winemaker and owner of Hainle Winery. I'm looking forward to visiting the new winery and tasting his wines once again.All of their tastings are private events, unique and by appointment due to the very limited quantities of wines produce. Sara and Tilman believe in the beautiful symbiosis of food & wine.
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