Monday, September 30, 2024


 Happy Anniversary

Barbara and I decided to celebrated our 32 wedding anniversary by having lunch at Chaberton Estate Winery Bistro. The Bacchus Bistro is rated by the Vancouver Sun as one of the top three al Fresco dining restaurants in Vancouver The Bistro serves authentic French bistro cuisines prepared with local ingredients and a west cost fair. Ashley Chisham is the Chef.


We were rather amazed when approaching the Bistro one of the servers waved to us through the window. It is nice to be remembered! 

Chaberton is one of the best known and most popular wineries in the Fraser Valley. Chaberton was opened (1975)by founder's Claude and Inge Violet, the first winery in the Fraser Valley.

One of the most popular wines Chaberton has ever produced is their Bacchus. That is  what we selected a 2023 bottle. It was Fantastic. The soft fresh flavours featured key lime, pear and peach.



Our meal was simply delicious. Barbara had the Roasted chicken and Bacon Panini. I went with the Stuff Crepes filled with ham. Provolone and Swiss Cheese. Yum!

After lunch we stopped by the wine shop where I tasted the Madeleine Sylvaner perfection in a glass.

All in all a wonderful way to celebrate an anniversary.


Monday, September 9, 2024




 Oh, the weather outside is frightful

But the fire is so delightful
And since we've no place to go
Let it snow! Let it snow! Let it snow!

Man it doesn't show signs of stopping
And I brought me some wine for drinking
The lights are turned way down low
Let it snow! Let it snow!



Yes the season is changing. Another winter approaches. I was a little surprised to learn that wine writers actually write articles about which wines are best on a snowy evening.

The number one selection seems to be Cabernet Sauvignon. It is one of the world's most recognized varieties, a red wine known for its full body.

Another full-bodied wine appreciated by everyone is Merlot. Never underestimate a good Merlot.

For those who prefer a medium-body wine, go with a Pinot Noir.



A blended wine is also a good idea. Like a Merlot /Cabernet Savignon. I like to go with a port or port-style wine.I could actually go for a glass (or two) of Port right now with some rum pudding!

Sunday, August 18, 2024


 French Onion Soup


Oh, the disappointment! The menu said French Onion Soup, one of my favourite dishes. I could hardly wait. But French Onion soup was not just a clear broth with a few pieces of onion. How dare they.

French Onion Soup is made with Onions,gently fried and then cooked in meat stock served gratinĂ©ed with croutons or a large piece of bread covered with cheese floating on top.

There are two really good restaurants where one can enjoy a really good French Onion Soup. The Bacchus Restaurant in Langley Township located at Chaberton Estate Winery. The other is Zia Stonehouse restaurant located in Summerland.

Rated by the Vancouver Sun as one of the top 3 al Fresco dining restaurants in Vancouver, the Bacchus Bistro serves authentic French bistro cuisines prepared with local ingredients and a West Coast flair. The Bacchus Bistro overlooks our 55-acre vineyard.

The Zia Stonehouse Restaurant was named Summerlands Business of the Year in 2023. It was originally a residence built in 1916.


The wine

The strong savory flavor profile of this dish will favor a dry&nbsp wine. Also, French Onion Soup has a creaminess from the melted cheese and beef stock base, therefore you want to look for something that has a Medium to High acidity

When at Chaberton, I will always choose the Bacchus. Other noble wines are the Pinot Noir and the Gamay.

When We were at Zia Stonehouse I selected the Viognier from Van Westen family  Winery.

Sunday, August 11, 2024


 Working Alone


Is it wrong to have only one employee working in your winery tasting room. I believe it is. There are times when an employee can be over whelmed by the number of customers that show up. This effects the ability to property service the customer to their expectation. It results in unhappy customers not to mention loss of sales. 

Unhappy customers tent to tell others destroying the reputation of the winery. You lose new customer, you lose the chance of a of a first time visitor ever returning.

It is also a safety concern. A person is working "alone" cannot be seen or heard by another person.

It is important to consider all situations carefully. Working alone includes all workers who may go for a period of time where they do not have direct contact with a co-worker or management. 

A robber is more likely to strike a location where they know employees works alone.

What creates a situation where employees work alone. Labour cost, management is trying to reduce the cost of doing business. But is it worth the risk.

Your risking loss of sales, unhappy customer, unhappy employee, injury to and employee and safety concern

Friends came to visit us a few days ago who are frequent visitors to the Okanagan. They told yus of a visit to two wineries one a really good experience. The other a major winery was not a good experience, because there was only one person working and they were overwhelmed. having to deal with the inside tasting room and the outside patio tables. Guess which winery they will return to on their next trip and which one they will not. Which winery did they buy wine. Which one they not buy wine!

Restaurant operators across Canada are struggling to find enough staff to run their operations. This labour crisis has been highly publicized by Canadian media as a “labour shortage.” One the concerns listed by resturant workers, long hours on their feet, lack of wshroom opportunities and working alone.

A successful winery requires a strong business plan and a team of innovative and passionate workers. The wineries that are successful are constantly finding new ways to connect with their customers and provide exceptional experiences for all their guests.

Selling directly to consumers is one way wineries make money. For wineries, this is often one of the best ways to make profits. When a consumer purchases a wine bottle directly at a winery, they typically pay the full retail price for it, and all the sales go straight to the winery.

In my career as a area manger for a fast food change One of the first things it did when promoted was informed the mangers that no one works alone. Those restaurants that where using one person on a shift all of them had increase sales, cost effective with additional staff.

If you’re an employer, you must identify and eliminate, or if that is not possible minimize, hazards to anyone who is working alone. As part of this, you’re required to develop working alone policies and procedures, including a system to check the well-being of workers at predetermined intervals.

Your obligations related to working alone and preventing workplace violence are detailed in the Occupational Health and Safety Regulation, under section 4.20.1, Working Alone or in Isolation and section 4.27, Violence in the Workplace.

Sunday, July 21, 2024


 My Favourites


One of my favourite meals is Pork Chops. Crispy fried garlic butter chops are tender, juicy, and extremely delicious. You can even fry them in the Air Fryer.

For the perfect meal simply add your favourite wine. I have a number of wines i enjoy when having pork. They include Pinot Grigio or Pinot Gris. There are a number of wineries in the Okanagan that make wonderful Pinot Grigio.

Just last week, I quickly did three pork chops in the air fries and enjoyed them with mashed potatoes and a bottle of Bacchus from Chaberton Estate Winery here in the Fraser Valley. Oh! so good!

The signature wine of South Africa, Pinotage, would also be an excellent choice. Its high alcohol content would balance the pork's fatty elements.

Carmenere is one wine I have not tried with pork chops.  However, it has been recommend as a wine whose herbal elements work well with the pork

Now, if you prefer stuffed pork loin, try a Malbec. The flavours of berries, especially plum, add greatly to the dish. Chenin Blanc has also been suggested. I think I will give that one a try too!




Saturday, June 29, 2024

 Famille Hugel 2021 Gentil


Back in early May I had my 75th birthday.. Which means for over 50 years I have been tasting the wonderful wines produced by numerous countries around the globe. In the last thirty years having run the website www.winesofcanada.com my true focus as been on Canada's wine industry. This reduces my opportunities to enjoy more wines from the old world.

Now I mention my birthday only due to the fact that very good and very close friends (recently married) Ken and Kimberley presented me with a wine from France. Now Kimberley is, on her own right, an excellent wine writer. She as the blog The Sensuous Sommelier. Kimberley has taken all the training necessary to qualify as a certified Sommelier. When Kimberley says wine is beyond good, she will always be right. So I knew when Ken and Kim presented me with the Famille Hugel Gentil I knew was in for a treat.

Hugel & Fils, founded in 1639 in picturesque Riquewihr, Alsace, France, is still 100% family owned and managed by the 12th consecutive generation of the family.

Hugel production averages 110,000 cases per year, of which around 90% is exported to more than 100 countries worldwide, where “Alsace” is often synonymous with “Hugel”.

Vines have been cultivated in Alsace for more than 2,000 years and have brought great prosperity to the region. The second driest wine region in France, Alsace has a unique climate that enables the grapes to ripen slowly, giving dry, aromatic wines with great finesse and unequaled intensity: a perfect match for most Western and Asian cuisine.

Hugel wines, with their distinctive yellow labels, express the pure varietal character of Gewurztraminer, Riesling, Pinot Gris, Muscat and Pinot Blanc, all of which have no “make-up” from oaking or sweetening.

Gentil is the only blend Hugel makes. It includes Riesling, Pinot Gris Gewurztraminer and Muscat With a small percentage of Pinot Blanc and Sylvaner. It bring out some exrotinary floral flavours along with melon and Tangerine.

Paired it with a soft Brie and sushi.

Monday, June 10, 2024


 The Sense of Smell


Wine is a complex beverage with a wide array of aromatic compounds. These compounds are responsible for the diverse range of scents we encounter when we smell a glass of wine. By engaging our sense of smell, we can detect various notes, such as fruits, flowers, spices, herbs, earthiness, oak, and more. This aromatic complexity adds depth and character to the wine, providing a multi-layered sensory experience.

Humans can distinguish more than 1 trillion scents, according to new research. The findings show that our sense of smell is far more discriminating than previously thought.

“The message here is that we have more sensitivity in our sense of smell than for which we give ourselves credit. We just don’t pay attention to it and don’t use it in everyday life,” Dr. Keller says.*

One study claims that there is an approximate 30 percent difference between any two people's sense of smell. So what pepper and wine combination one may enjoy someone else will not.

According to ear, nose and throat specialist Michael Benninger, MD, your nose in particular is one of the most complex and elegant organs in your body. 

Smell, however, doesn’t have any known dimensions. This has made it difficult for researchers to pinpoint how many different scents, or olfactory stimuli, we can distinguish. A study from the 1920s suggested that humans could discern about 10,000 smells—a number far below our other senses.

When it comes to wine tasting, the sense of smell plays a crucial role in detecting the wine’s characteristics. There's two ways we're able to smell an odor. The first is through our nostrils, and the second is through something called the retronasal cavity that sits at the back of our throat. When smelling wine the preferred word s "bouquet or aroma. Countless studies have shown that most of what we perceive as taste actually comes from our ability to smell; researchers estimate that 80% of flavor actually comes from our ability to smell.

The retronasal pathway involves aromas that are contained within the foods we eat. As we chew food, odors are released that travel through the retronasal pathway connecting the throat to the nasal cavity. Once in the nasal cavity, these chemicals are detected by olfactory receptor cells in the nose

When it comes to Dr Kellers statement that we do not pay attention to our sense smell Wine Sommeliers train to do so,as would a wine judge. train their noses to be able to recognize many unique smells. In fact, smell training can even allow people who have suffered smell loss to recover their sense of smell.

Research has shown us that no two people smell things the same way. Remember wine tasting is a highly personal experience that can greatly vary from person to person.The Sense of Smell

Wine is a complex beverage with a wide array of aromatic compounds. These compounds are responsible for the diverse range of scents we encounter when we smell a glass of wine. By engaging our sense of smell, we can detect various notes, such as fruits, flowers, spices, herbs, earthiness, oak, and more. This aromatic complexity adds depth and character to the wine, providing a multi-layered sensory experience.

Humans can distinguish more than 1 trillion scents, according to new research. The findings show that our sense of smell is far more discriminating than previously thought.

“The message here is that we have more sensitivity in our sense of smell than for which we give ourselves credit. We just don’t pay attention to it and don’t use it in everyday life,” Dr. Keller says.*

One study claims that there is an approximate 30 percent difference between any two people's sense of smell. So what pepper and wine combination one may enjoy someone else will not.

According to ear, nose and throat specialist Michael Benninger, MD, your nose in particular is one of the most complex and elegant organs in your body. 

Smell, however, doesn’t have any known dimensions. This has made it difficult for researchers to pinpoint how many different scents, or olfactory stimuli, we can distinguish. A study from the 1920s suggested that humans could discern about 10,000 smells—a number far below our other senses.

When it comes to wine tasting, the sense of smell plays a crucial role in detecting the wine’s characteristics. There's two ways we're able to smell an odor. The first is through our nostrils, and the second is through something called the retronasal cavity that sits at the back of our throat. When smelling wine the preferred word s "bouquet or aroma. Countless studies have shown that most of what we perceive as taste actually comes from our ability to smell; researchers estimate that 80% of flavor actually comes from our ability to smell.

The retronasal pathway involves aromas that are contained within the foods we eat. As we chew food, odors are released that travel through the retronasal pathway connecting the throat to the nasal cavity. Once in the nasal cavity, these chemicals are detected by olfactory receptor cells in the nose.

When it comes to Dr Kellers statement that we do not pay attention to our sense smell Wine Sommeliers train to do so,as would a wine judge. train their noses to be able to recognize many unique smells. In fact, smell training can even allow people who have suffered smell loss to recover their sense of smell.

Research has shown us that no two people smell things the same way. Remember wine tasting is a highly personal experience that can greatly vary from person to person.


Medically known as hyperosmia, super smellers are people who have a heightened sense of smell compared to the average person. Some super smellers may be more sensitive to pleasant smells, while others may be more affected by unpleasant odor.

You may have heard the term master of wine. These wine enthusiasts are very rare. have developed exceptional ability to distinguish one wine from another, one region from another, even one vintage from another. For the majority of us its hard just to distinguish the difference between wines.

it is perfectly normal for you to perceive the wine differently than your friend will. 

Despite our perception of how powerful the tongue is when discussing taste, it's really quite small in comparison to our ability to smell. Countless studies have shown that most of what we perceive as taste actually comes from our ability to smell; researchers estimate that 80% of flavour actually comes from our ability to smell.

Our smelling ability increases to reach a plateau at about the age of eight, and declines in old age. Some researchers claim that our smell-sensitivity begins to deteriorate long before old age, perhaps even from the early 20s. One experiment claims to indicate a decline in sensitivity to specific odors from the age of 15! But other scientists report that smelling ability depends on the person’s state of mental and physical health, with some very healthy 80-year-olds having the same olfactory prowess as young adults. Women consistently out-perform men on all tests of smelling ability 2.

The sense of smell is closely linked with memory, probably more so than any of our other senses. Those with full olfactory function may be able to think of smells that evoke particular memories; the scent of an orchard in blossom conjuring up recollections of a childhood picnic, for example. This can often happen spontaneously, with a smell acting as a trigger in recalling a long-forgotten event or experience. Research has also shown that memory can enhance the aroma of an item.

* A team led by Dr. Andreas Keller of Rockefeller University set out to determine the resolution of the human olfactory system by testing how well humans could distinguish mixes of odors. The study was funded in part by NIH’s National Center for Advancing Translational Sciences (NCATS). Results were published in Science on March 21, 2014.


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