tag:blogger.com,1999:blog-33399040552496903572024-03-14T13:31:01.843-08:00Wonders of Wine and FoodBarbara and Bob Bell from winesofcanada.com comment on their food and wine adventuresWe Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.comBlogger288125tag:blogger.com,1999:blog-3339904055249690357.post-62808397487392446182024-03-14T13:30:00.001-08:002024-03-14T13:30:14.120-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjLNSi22NMgGJV3V5T0VtL6tUbeJ2jihOlhg21hN29rF10tJtF4eQSuzCgbwoZGw-V9OkxYgTWq4hIf1Zo9vkK1HlPOip8jL45gd4zS8NKhRbo62qpkphH9VtSffW-mpGSyO-gHig5AcOGCESFKEkvQVeg5UPZ-cOZqh24EnNLuG9iUrE88LY0k_QkEs/s474/cucumber.jpe" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="316" data-original-width="474" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjLNSi22NMgGJV3V5T0VtL6tUbeJ2jihOlhg21hN29rF10tJtF4eQSuzCgbwoZGw-V9OkxYgTWq4hIf1Zo9vkK1HlPOip8jL45gd4zS8NKhRbo62qpkphH9VtSffW-mpGSyO-gHig5AcOGCESFKEkvQVeg5UPZ-cOZqh24EnNLuG9iUrE88LY0k_QkEs/s320/cucumber.jpe" width="320" /></a></div><br /> <b>Be Kind to Your Health</b><p></p><p>One of the best food for your health is cucumbers. Cucumbers provide various nutrients but are low in calories, fat, cholesterol, and sodium. People around the world grow and use cucumbers food and medicinal purposes since ancient times, and they have long been part of the famous Mediterranean diet.</p><p>Cucumbers can be the star of a meal, whether raw or pickled in sandwiches and salads, or sautéed, braised or roasted. They’re also a flexible match for nearly any fish, dairy, fruit or herbs. Regardless of use, the right wine can bring out some of their more subtle, complex flavors.</p><p>~ Cucumbers consist mostly of water, and they also contain important electrolytes. They can help prevent dehydration in hot weather or after a workout.</p><p>~ Vitamin K found in Cucumbers helps with blood clotting, and it may support bone health.</p><p>~ As a member of the Cucurbitaceae family of plants, cucumbers contain high levels of bitter-tasting nutrients known as cucurbitacin. These are believed to help fight cancer.</p><p>~ Cucumbers may help in controlling and preventing diabetes. It contains substances that may help lower blood sugar or stop blood glucose from rising too high.</p><p>~ The cucurbitacins in cucumber may also help prevent atherosclerosis.</p><p>~ One theory is that the cucurbitacins in cucumber help regulate insulin release and the metabolism of hepatic glycogen, a key hormone in the processing of blood sugar.</p><p>~ Cucumbers may have anti-inflammatory . Inflammation is a function of the immune system.</p><p>When it comes to the right wine try Pinot Gris/Grigio: </p><p>Pinot grigio (pee-noh gree-jhee-oh) is a white wine that is often light, crisp, and dry with plenty of zippy, mouth-watering acidity. It goes by several different names depending on the country—pinot grigio in Italy, pinot gris in France, grauer burgunder in Germany, and grauburgunder in Austria. Pinot grigio is the second most popular white wine in America,</p><p>Pinot Gris provides only slighty different characteristic it all depends on the region of origin.</p><p>Albariño: a white wine from Spain that is found on the coast. This is a refreshing white wine with lemon/lime, peach, pear, sometimes apricot, minerality that adds texture, and green vegetal notes that make it an exciting food wine and not just a sipping wine. </p><p>Some food and wine writers suggest Muscat. The wines are generally on the low side in acidity, tannins, and alcohol. Clean to syrupy, golden sweetness is the name of the Muscat game. </p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-77255487289829434632024-03-05T10:22:00.003-09:002024-03-05T10:22:37.994-09:00<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixW2YM4OVtu8J1ucK2zVrMmNfNMehhLn0_qnvsdE4dzpfG2NVtx1e-mAvMh6D43yUEz9LGeInIVFBoIwLLknsuzevwXxqmJC9FkY0k6Dl9cNkBCXx-KLgaWm3M5ylXyHgaN-z-iexEbzE2ZYEArDHhmzGMTS1IeaXeK1YRCaNQti_-Scx0O6itODXPsCg/s800/unsual5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="536" data-original-width="800" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixW2YM4OVtu8J1ucK2zVrMmNfNMehhLn0_qnvsdE4dzpfG2NVtx1e-mAvMh6D43yUEz9LGeInIVFBoIwLLknsuzevwXxqmJC9FkY0k6Dl9cNkBCXx-KLgaWm3M5ylXyHgaN-z-iexEbzE2ZYEArDHhmzGMTS1IeaXeK1YRCaNQti_-Scx0O6itODXPsCg/s320/unsual5.jpg" width="320" /></a></div><p></p><p><b>The Best Wines of 2023</b></p><p><br /></p><p>These are the best wines that found their way into our home in 2023. We consider then to be the best of the best!</p><p><br /></p><p>Festina Lente Vinmum Regum Reserve</p><p>The small family run winery in Langley Township, British Columbia stoled the show. The Winemaker and co-owner is Bill Townsley. An Extraordinary mead, 3 months in first-run Kentucky Bourbon barrels. 100% honey as a fermentable sugar. Aged 1 year before release Lifespan: 50 years Closure: Nomacorc Envirocorc (compressed sugar cane). Its a sweeter wine busting with flavour with a lovely honey finish , phenomenal. 99</p><p><br /></p><p>Nagging Doubt -2021 Sallow Road Vineyard off dry Siegerrebe -</p><p>We never expect such a fine wine from a very small, new , Kelowna winery. Rob Westbury is the owner winemaker. This is an amazing wine. Not may people do a Siegerrebe. This one is perfection in a bottle. The wine is intensely aromatic – an extremely complex profile of flowers, lychee, tangerine, spice, and citrus can be detected. But that extra bit of sugar has allowed the wine to undergo a second fermentation in bottle, which means it has a sparkly effervescence. Note this wine was not subsequently filtered so will throw some sediment. Best Siegerrebe in years!! 98</p><p><br /></p><p>Church & State 2019 Cabernet Sauvignon</p><p>This is a really good wine. It starts an intoxicating aroma of Black Cherry. The flavour follows through providing hints of blackcurrant and plum.. The finish is smooth Nice balance.. 96</p><p><br /></p><p>Wild Goose 2021 Pinot Gris</p><p>A classic. with its lively zesty flavours. It represents what a true Pinot Gris can be. Flavours include Honeydew, lemon, and grapefruit. The wine begs you to say more please. 96</p><p><br /></p><p>Vineland Estate Cabernet Merlot Reserve 2016</p><p>It is a dry combination of 43% Cabernet Sauvignon, 41.5% Cabernet Franc and 14% Merlot Lovely favour of Bing cherry and blueberry. Each sip brings out a different rush of favour 95</p><p><br /></p><p>50th Parallel Riesling 2021</p><p>Curtis Krouzel and Sheri-Lee Turner-Krouzel have created a world-class wine destination only 15 minutes from the Kelowna. Winemaker Matthew Fortuna has been with 50th Parallel since 2013 . Their Riesling is a perfect wine for those hot summer days. Featuring flavours of Peach and citrus fruits. A bolt of summer sweetness! 95</p><p><br /></p><p>The View Gewurztraminer 2022</p><p>Year after year this family winery continues to produce top quality. Their Gewurztraminer is among the very best. The winemaker is Kristy French ,Wonderful fruits from the tropics A lovely pear finish 95</p><p><br /></p><p>The View Black Rhino 2020</p><p>Under the guidance of president Jennifer Turton- Molgat The view has established itself among the best! The Black Rhino is very good Pinotage offering excellent notes of dark cherry Hints of spice. A smooth finish 95</p><p><br /></p><p>Castoro de Oro 2020 Merlot</p><p>This small winery on the Golden mile in Oliver will surprise you with their "fine" selection of wines . Bruno Kelle is the winemaker. An excellent merlot displaying notes of plum, boysenberry, cherry and hints of raspberry. Barbara was impressed! 95</p><p><br /></p><p>Chaberton Bacchus 2022 </p><p>The Fraser Valley's oldest and most distinguished winery. A very fine wine reflecting what a true Bacchus Can be! The wine features flavours of lime, ripe peach and fresh pear 95</p><p><br /></p><p>Chaberton Madeline Syvaner 2021 </p><p>Chaberton's Madeline Syvaner 2021 is an very fine wine. It starts with the aroma of fresh lychee followed by flavours of citrus fruit and green apples. Its smooth with a delightful finish; saying more please. The grapes are estate grown. A small percentage of the wine was aged in new French oak for 4 months to accentuate the creamy and vanilla flavours, while keeping the fruit and floral notes from the remainder. 95</p><p><br /></p><p>Forbidden Fruit Organic 2021 Pearsasion</p><p>Forbidden Fruit Winery is a family owned and operated certified organic boutique winery located on Ven’Amour Organic Farms, Owners Steve Venables, Kim Brind’Amour and their son, Nathan, initially added grape wines to their portfolio to satisfy the consumers who had ventured all the way to this secluded winery and found just fruit wines. The wine is a wonderful Pear wine bursting with favour. Made from the Shinski and Asian Pears. Their are hints of Vanilla ,lemon grass and Lychee 95</p><p><br /></p><p>McWatters 2018 Chardonnay</p><p>The time family of wineries has taken the Okanagan by storm. Lynzee Schatz is the winemaker. You will be hard press to find a better chardonnay. Lovely fruit flavours extremely smooth 95</p><p><br /></p><p>Intrigue Wines - I Do</p><p>A most favourable frizzante style wine. Featuring strawberry, raspberries and hints of honey. Also notes of peach. A blend of Riesling and Gewurztraminer Merlot,Ehrenfelser and Malbec. The winemaker is Roger Wong.94</p><p><br /></p><p>NightHawk 2018 Cabernet Franc</p><p>Nighthawk Vineyards is the passion of two families…Daniel & Christy Bibby, David & Melanie Flotten. The winemaker is Dakota Bibby. The wine - Oh Chocolate. The aroma is all about chocolate. Followed by black current and vanilla. 94</p><p><br /></p><p>Ve Oh Lay Acres Appeachiation 2022</p><p>Okanagan's newest meadery. Maddison Vioet , daughter of the founders of Domaine Chaberton is the winemaker. The mead its refreshing Its light its delicious A blend of honey and peaches 94</p><p><br /></p><p>Ex Nihilo Riesling 2021</p><p><br /></p><p>Outstanding from the Okanagan Lake Country. The winemaker is Jim Faulkner. assisted by Jory Lumley. The aroma is bright and fresh dominated by Lemon. On the pallet Honey suckle and Apple. 94</p><p><br /></p><p>SpearHead Pinot Gris 2022</p><p>No wonder they were named best preforming small winery at the Nationals. Grant Stanley is the winemaker. The wine is so nice and refresh notes of pear,p each and marinade. Followed by hints of honeydew and melon 94</p><p><br /></p><p>Ward's Original</p><p>Ward" cider is part of the View winery, under winemaker Kristy French. A hard Apple cider. thats refreshing, bright and delicious. The traditional recipe has been passed down for five generations. The cider is crafted from the perfect blend of apple varieties grown in Ward's old growth orchard. Notes of Pear and melon. 94</p><p><br /></p><p>Jost Vineyards L’Acadie Blanc, Pinot Grigio</p><p>Happy to have had the opportunity to enjoy a Nova Scotia wine. Gina Haverstock is an amazing winemaker. The wine is fresh and smooth. Lovely flavours peach, honeysuckle, McIntosh apple, anjou pear, , gooseberry, lemon, lime and ripe gooseberries. 94</p><p><br /></p><p>Nostalgia Wines Kerner 2021</p><p>Located on the Black Sage Bench. The winery is owned by Gina Fernandes Harfman. She is also the winemaker. A perfect wine for those hot summer days. Refreshing citrus flavours hints of honey and pear 94</p><p><br /></p><p>Benjamin Bridge 2018 Brute Rose</p><p>On the nose, a rich bouquet of blood orange, toast, soil tones and rose petals, seamlessly supported strawberry notes distinctly coming from the Pinot Noir. The winemaker is Jean-Benoit Deslauriers 93 </p><p><br /></p><p>Meadow Vista Mabon</p><p>Mabon is a metheglin style mead made by fermenting BC honey with spices. I feel the cinnamon and nutmeg along with the honey. Yum The winemaker is Electra Logan c0-owner 93</p><p><br /></p><p>Ex Nihilo Pinot Noir 2021</p><p>A very good wine from the Okanagan Lake Country. The winemaker is Jim Faulkner. It starts with a nice aroma. Featuring black cherry, hints of carmal and cola. 93</p><p><br /></p><p>The Wedding Page -www.winesofcanada.com</p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-82945854371604973832024-02-23T10:24:00.000-09:002024-02-23T10:24:16.891-09:00<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfA5KV-A1wHIPqPStTHiPj1pn8xLWOdPpfyPh-RMAtQIE6vM16SbHbDcsUPCcRKjTfBwwvhbKycrxwAj-CsIBA1zlciC5SkATIYDkUQp0I11qz10Vo0kpmzGRIsbxxbDO_toWr3aCgv9YTM1RgJkYO5ond-Wj3wPIT0bFFFRAgYvVmncrZYnJsfrIsSc/s800/festinsLente-verynice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfA5KV-A1wHIPqPStTHiPj1pn8xLWOdPpfyPh-RMAtQIE6vM16SbHbDcsUPCcRKjTfBwwvhbKycrxwAj-CsIBA1zlciC5SkATIYDkUQp0I11qz10Vo0kpmzGRIsbxxbDO_toWr3aCgv9YTM1RgJkYO5ond-Wj3wPIT0bFFFRAgYvVmncrZYnJsfrIsSc/s320/festinsLente-verynice.jpg" width="320" /></a><br /><span style="text-align: left;"><span style="color: #0000ee;"><u><br />Festna Lente - Photography by Teresa Townsley</u></span></span></div><br /><p><br /></p><p>Mead, often referred to as honey wine, is an alcoholic drink made by the fermentation of honey. Mead is, in all likelihood, the oldest alcoholic beverage known to mankind. Before agricultural techniques were developed, humans were traditionally hunters and gatherers. After gathering honey from the hive, the natural yeast and high moisture content would cause the honey to ferment, producing mead. It is no wonder mead is often referred to as ‘the nectar of the gods', as its appearance seemed miraculous. </p><p><br /></p><p>The term "honeymoon" has been associated with drinking mead during the month long celebration following a wedding in pagan times. In addition to the health giving properties of honey; mead was thought by the Romans to lengthen life and posses unique healing qualities. The ancient Nordic people considered the drinking of mead as a most important aspect of daily life. Legends of great mead halls, feasts and celebrations abound in the cultural histories of present day countries of this area. </p><p><br /></p><p>Mead (Honey Wine) is the oldest art of fermentation. Consumed by all, from kings to peasants, mead has gained a reputation as a giver of life, wisdom, courage and strength down through the ages. The traditional drinking vessel for mead is called a mazer and was generally bowl-shaped, made of wood and often inlaid with silver. </p><p>Melomel: Mead made with fruit added </p><p>Braggot (or Bracket) Mead made with malted grain (usually barley) </p><p>Hydromel: This is the term for a weak or watered down mead </p><p>Pyment: This is mead made with grape or grape juice added. This is also the term for a grape wine that has honey added to it. </p><p>Cyser - A mead made with apples or apple juice </p><p>Metheglin: A mead made with added spices - often considered to have medicinal traits. Some common spices are cinnamon, nutmeg or cloves </p><p>Rhodomel : An ancient Roman term for a mead made with rose petals </p><p>Sack Mead: A mead with a very high honey content. It has a high density and is often sweeter than typical meads. This can be thought of as a dessert wine of meads. </p><p>Show Mead: This is a term that has come to define a plain mead with no spices or fruits added. </p><p>Short Mead : (Also referred to as a quick mead) this is a mead that is made in a fashion so it matures quickly. Short meads are often very similar to ales. </p><p>Great Mead: Kind of like the opposite of a Short Mead. This mead is designed to be bottled and aged for several years. </p><p>Sparkling Mead: A carbonated mead much like a sparkling wine. This is usually achieved by adding a small amount of honey or sugar just before bottling. This causes a small secondary ferment while in the bottle that will elevate the pressure and sweetness. </p><p>Morat: A Melomel made from Mulberries </p><p>Hippocras: A Pyment to which spices have been added </p><p>Omphacomel: mead made with verjuice which is the juice of unripened grapes. This is often considered to be a type of pyment. </p><p>Oxymel - Made with wine vinegar </p><p>Acerglyn - Mead made with maple syrup </p><p>Bochet - refers to a mead that was made with the honey caramelized or burned before it is added to the water. Creates several different flavours including toffee, chocolate or marshmallow. </p><p>Capsicumel - Flavoured with chili pepper </p><p>Black Mead - Made with Black Currants </p><p>Mulled Mead - This refers to a mead that is heated before drinking. Typically it has spices for flavouring. </p><p>Chouchen - which is a French Brittany mead... which sometimes contains apple juice: </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Nlim594syDD-2EKBU86lVXkutzFzCNu7Yc3jyZHqRdbfxER_ZPrKK2sFn3AFI-x9Q0TOU_wW0nX38u0BO12fmJklskCwwqypxCJcJbspqOr-OfiQlZwb6tGK4zjJXE0i6-u8S4PGIgWpJRzybf9PwMwUYIjMoR_mooBanX4Oe-8NR5ikyh7aVuHIYQo/s417/Mithril%20Meadery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="417" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Nlim594syDD-2EKBU86lVXkutzFzCNu7Yc3jyZHqRdbfxER_ZPrKK2sFn3AFI-x9Q0TOU_wW0nX38u0BO12fmJklskCwwqypxCJcJbspqOr-OfiQlZwb6tGK4zjJXE0i6-u8S4PGIgWpJRzybf9PwMwUYIjMoR_mooBanX4Oe-8NR5ikyh7aVuHIYQo/s320/Mithril%20Meadery.jpg" width="276" /></a></div><br /><p></p><p><b>Mead Around the World</b></p><p><br /></p><p>Tej - Ethiopian mead </p><p>Acan - Native Mexican Mead </p><p>Acerglyn - Made with Maple syrup </p><p>Gverc - Croatian variety of mead </p><p>Dwojniak - Polish mead using equal amounts of honey and water </p><p>Poltorak - Polish mead made with two parts water and one part honey </p><p>Czworniak - Polish mead made with three parts water and one part honey </p><p>Sima - A Finnish mead seasoned with lemon </p><p>Pitarilla - Mayan mead made with the bark of the balche tree </p><p>Medica - Slovenian and Croation mead </p><p>Dandaghare - Nepalese mead made with Himilayan herbs and spices. </p><p>Medovina - Eastern European mead , Czech republic, Serbia, Bulgaria, and Bosnia </p><p>Medovukha - Eastern Slavic mead </p><p>iQhilika - South African </p><p><br /></p><p>‘A drink I took of the magic mead.. </p><p>Then began I to know and to be wise, </p><p>To grow and to weave poems.' </p><p>-Odin, from the Norse Saga Runahal 1200AD </p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-12192418718987220142024-02-01T17:43:00.003-09:002024-02-19T14:11:01.879-09:00<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TRUWLmqc2r5XTmynSvYxWnX14eoeQVXUl5JE_grZyFszFQiXMPQhrCp5gUbIbmLLYfKesBSOkjeeDKaV5K7W0yPz-MJE2iENAdgG4fpF2QSFK9DL7LJdFk5jSpCS0EHs6tYfABq-_cGAxIWEG-SLyR31CRYQio59trJ1UruNGfK4jvzb0nmiUgTPfzs/s800/atlasin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="800" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TRUWLmqc2r5XTmynSvYxWnX14eoeQVXUl5JE_grZyFszFQiXMPQhrCp5gUbIbmLLYfKesBSOkjeeDKaV5K7W0yPz-MJE2iENAdgG4fpF2QSFK9DL7LJdFk5jSpCS0EHs6tYfABq-_cGAxIWEG-SLyR31CRYQio59trJ1UruNGfK4jvzb0nmiUgTPfzs/w400-h268/atlasin.jpg" width="400" /></a></div><br /><p><br /></p><p><b>Dine Out Vancouver's Missed Opportunity </b></p><p>Lost opportunity can be defined as the failure to capitalize on potential benefits or advantages that were available at a certain point in time. It involves leaving untapped potential unused, which can result in missed growth, innovation, or progress. In my personal experience as a previous restaurant owner, Atlas Steak and Fish restaurant in Langley lost a major opportunity to impress and gather new customers. </p><p>Dine Out Vancouver is an event that presents an opportunity for people to try a new restaurant at a reasonable price. The restaurant has the opportunity to impress, creating the desire for a diner to return and/or recommend them by putting their best foot forward. Atlas took two steps backward in our opinion.</p><p>Barbara and I, along with our friends Ken and Jane, made a trip to Langley combining the event with a 35 year anniversary of when Barbara and I met. We have been to Atlas Steak & Fish Restaurant on numerous occasions, and were always impressed by their service and delicious food; we were excited to introduce Ken and Jane to a great fine dining experience.</p><p>The evening did not start well, although we had made reservations weeks ago, we were informed by the hostess that she could not find our reservation. Barbara provided the confirmation; we were told it was for Matches, another restaurant in the same location which did not offer the event. Barbara made the reservation directly from the link in the email she received advertising the event on the Atlas website. The hostess went on to say the system used by the restaurant quite often makes mistakes. </p><p>The hostess said she *might* be able to find us a table, which she did, on the covered patio way at the back, close to the large fireplace. Not an ideal location, I was not impressed especially since there were numerous empty tables in the regular dining room that were not filled during our two-hour stay. </p><p>The chairs were most uncomfortable, they were also too close the fireplace, we felt the heat. With no place for our coats, we attempted to hang them over the backs of the chairs; the server mentioned coats tend to slip off, which Barbara's did. The restaurant did not offer any assistance, so we piled them on a small table that was nearby. So much for fine dining!</p><p>The service was good but not exemplary.</p><p>A special menu for the Dine Out Vancouver experience is prepared by the restaurant, Atlas's was very impressive. The four of us were happy with the choices. One small point, only one menu for a table of four, we had to ask for more.</p><p><br /></p><p>MENU</p><p>CHOOSE ONE FROM EACH COURSE</p><p>49 / 69 with wine pairings 3oz</p><p>AMUSE BOUCHE</p><p>BLACK TRUFFLE + BRIE ARANCINI<br />parmigiano reggiano, sweet onion soubise</p><p><br /></p><p>FIRST</p><p>ATLAS CAESAR SALAD<br />hearts of romaine, parmigiano reggiano, capers, bacon, classic dressing</p><p>JOSPER SMOKED POTATO CHOWDER<br />potato vermicelli, sweet corn</p><p>SECOND</p><p>PETIT FILET BÉARNAISE<br />5oz CAB™ filet, warm potato salad, chimichurri</p><p>JOSPER SMOKED CHICKEN BREAST<br />pomme purée, sesame glazed carrots, natural jus</p><p>BLACK SESAME SEARED AHI TUNA<br />charred miso mayo, pine nut jasmine rice, carrot-cucumber slaw</p><p>WILD MUSHROOM + TRUFFLE RISOTTO<br />locally cultivated gourmet mushroom, truffled cheddar crisp, lemon aioli, shaved black truffle</p><p>THIRD</p><p>CHOCOLATE PEANUT BUTTER MARQUIS BAR<br />caramel corn, crème anglaise</p><p>STRAWBERRY RHUBARB PAVLOVA CHEESECAKE<br />crisp meringue shards</p><p>The cost $49 per person. A most reasonable price although the Petit Filet portion was very small. The lowest price for a bottle of wine was $52.00, and most selections ranged above the $80 mark. As someone associated with the wine industry, I thought the pricing to be high. Our server failed to mention that for an additional $20, we could get a selected wine tasting for each dish which the four of us would have jumped at. I only learned of it when posting the menu for our blog. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6n0jYt-K6a_Q3uuG9twGGNZj_w1bTuNTo9gaDMuAk1Q_UKwH6fVg33Y3rj5wqbm9FL7ePg9lrvnypgJ_plchdaU7KWzja5lw2uEAPA5CgKCM7NpVYr3CB64dOrVH0VzwFx4IYtEytPIC53wavUkZwH7OOmInaVyRDKRKG_9Xynrwvq5NKTFYS1YWyoc/s2736/atlaswine.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2280" data-original-width="2736" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6n0jYt-K6a_Q3uuG9twGGNZj_w1bTuNTo9gaDMuAk1Q_UKwH6fVg33Y3rj5wqbm9FL7ePg9lrvnypgJ_plchdaU7KWzja5lw2uEAPA5CgKCM7NpVYr3CB64dOrVH0VzwFx4IYtEytPIC53wavUkZwH7OOmInaVyRDKRKG_9Xynrwvq5NKTFYS1YWyoc/s320/atlaswine.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>We chose a Kingston Estate 2022 Shiraz from Clare Valley, Southern Australia. This wine features a dark plum aroma with hints of vanilla and spices.</p><p>Although the food was amazing, we did feel the restaurant was not putting its best foot forward. The complimentary bread from previous visits was missing. The Caesar salad prepared at the table was missing Normally when steak is chosen, a chest with steel knives is brought to the table, allowing the customer the opportunity to select a knife. This was not done; a major disappointment. An opportunity for Atlas to impress missed.</p><p>Have you ever felt disrespected because you were not spending the same dollars as others, Atlas, you let us down in the service area.</p><p>With all this said, Atlas, a five-star restaurant, is only a 3 1/2 star on this occasion.</p><p>Neither Dine Out Vancouver or Atlas responded to our concerns.</p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-70272696689023309842024-01-19T10:37:00.007-09:002024-01-19T10:37:59.009-09:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY3eirtIvkPIsbTpHJOBoE09yjkyubGXgfx7cXVSdQ7EOtR_FLxFo0am_swwIvlJUFDS2sPfDZ9AcdzsPRo3qarPdG8Hrv8BdbBhLqc-kTt9Ls_nseSG5FrioHqlgzcXf4GV5Rq9lB0Lt_2UmUNjncj92_fJHPUqbSw5n-3frcNkCYSn3Pohq3IWnrHh0/s2557/pouringwine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1938" data-original-width="2557" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY3eirtIvkPIsbTpHJOBoE09yjkyubGXgfx7cXVSdQ7EOtR_FLxFo0am_swwIvlJUFDS2sPfDZ9AcdzsPRo3qarPdG8Hrv8BdbBhLqc-kTt9Ls_nseSG5FrioHqlgzcXf4GV5Rq9lB0Lt_2UmUNjncj92_fJHPUqbSw5n-3frcNkCYSn3Pohq3IWnrHh0/s320/pouringwine.jpg" width="320" /></a></div><br /> One of the many questions around wine etiquette; When a guest brings wine is the host obligated to serve this wine; the quick answer is no.The host has prepared the meal and may have specific wines in mind to compliment it. The act of bringing a wine is more of a house warming gift for the host to enjoy when they wish. However, if it is agreed prior that the guest will bring wine for the dinner the wine then that wine should be served.<p></p><p>Myka Meier, founder of Beaumont Etiquette, weighs in: “When someone brings you a bottle of wine, you as the host are not obligated to open or serve the bottle that you have been given. It’s completely at the host’s discretion, and if you were just given a bottle that you’d like to open and share, then you may do that or store it away for a rainy day!” So there you have it. Unless the guest and you specifically mention bringing "the wine for dinner".</p><p>Guests, using the boarder-house reach to fill up your glass and others is a definite faux pas. Allow your host to fill your glass, even if you have to ask for ‘another taste of that excellent wine.’</p><p>"When someone is kind enough to extend an invitation, you should be kind enough to bring along a hostess gift," says etiquette expert Jodi Smith of Mannersmith Etiquette Consulting. "My mother taught me to never arrive at a party empty handed," says interior designer Maggie Griffin. </p><p>Keep in mind that this is a gift, not a side dish to be served with the dinner. If the host would like you to bring a dish to share, she/he will ask you to do so when you accept the invite</p><p>Clarification:</p><p>To help make your point that a bottle of wine is intended as a gift, hand it to the host and say something like, "Thank you for having me! I hope you can enjoy this soon." This gesture relieves pressure on the host when deciding whether you were hoping to enjoy the wine that evening or not. It also helps to present the bottle of wine as a gift, wrapped in a wine bag or even with a simple bow and "thank you" note.</p><p>Your main priority as a host is to make your guests feel at ease from the moment they step into your home. If your guest shows up with a bottle of wine and doesn't offer any instructions, it's best to say thank you and then ask if they would like you to serve it with dinner. This way, your guest has an opportunity to confirm that it is a hostess gift and that the wine, at your discretion, can either be opened that evening or stowed away as you please.</p><p>Being a Perfect Host</p><p>Guests are not often aware of proper wine etiquette and may surprise you by requesting you serve a red or white when the meal selection suggests otherwise. Or they may request to try the wine they brought; be the perfect host and honour their request. When heading over to your host’s home with a partner, you should always bring at least two bottles especially if there will be other guests. However, if you and your partner are not big drinkers, it is more than OK to bring one bottle of wine, and then an additional gesture such as a bouquet of flowers, or something sweet for dessert.*1</p><p>If the bottle of wine you bring is not opened or not finished can you take it home with you? NO! If you had expected it to be opened you should have let the host know it was a contribution to the meal according to etiquette experts.</p><p>The longer the friendship the more likely these etiquette rules will be relaxed.</p><p><br /></p><p>*1 - Myka Meier, founder of Beaumont Etiquette</p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-85760584873696322672024-01-05T13:21:00.003-09:002024-01-05T13:21:33.745-09:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1U_08VerRDBeBjFOVyfW40nCY2CJayzB17mVpNWxxoQ5kNufdW90XUs_DhIX18f5xdMLhmt97IKMYtlw8VKAEwufzrLy6GRkq8DjwOpGHeARcKrF2FBKyq9jIyYMYj7UNLuEHTIcaCRiRrESIblUuWb1xBBYvO1uuizYh3Nq3BMeSWVhWkYOX4zI_8bU/s360/domaine-st-jacques360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="326" data-original-width="360" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1U_08VerRDBeBjFOVyfW40nCY2CJayzB17mVpNWxxoQ5kNufdW90XUs_DhIX18f5xdMLhmt97IKMYtlw8VKAEwufzrLy6GRkq8DjwOpGHeARcKrF2FBKyq9jIyYMYj7UNLuEHTIcaCRiRrESIblUuWb1xBBYvO1uuizYh3Nq3BMeSWVhWkYOX4zI_8bU/s320/domaine-st-jacques360.jpg" width="320" /></a></div><br /> Wow! You Want to Own a Winery<p></p><p><br /></p><p>Wait not so fast owning a winery may sound exciting and luxurious but It is a great deal of work. The major of winery owners are hard working farmers.. they till the land, grow grapes, harvest the grapes and struggle to make money. If you want to be a successful wine owner its best to start rich and many do.</p><p>It also helps to hire an experience winemaker, even a consultant with a great reputation and vineyard manager is also required. You also require the help of other wineries, especially if you plan on doing all the jobs by yourself. </p><p>Then, how are you going to sell your wines where is your market. Most likely its only the province your located in. But even getting your wine beyond your own gate is not easy. There are so many wineries out there and more coming.</p><p>To become VQA certified you have to pay for this honour. Getting restaurants, pubs ,and liquor stores to carry your wine, a most difficult task. Canadian restaurants don't have a passions for listing Canadian wines on their wine list. Is that the consumer fault? </p><p>So what are you left with, selling your wines on site. Can you afford a tasting room? Can you afford to staff it. You cannot sell, your wines outside of your own winery and tend to your tasting bar at the same time.</p><p>Winery owners are finding the industry is much more difficult than they anticipated.</p><p>In the last few year we have seen the number of new wineries triple if not more. However numerous wineries are for sale and some have even declared bankruptcy.</p><p>So lets support our local Wineries. But wait the majority of the population does not live in Wine country. In Ontario its only 2 hours to the Niagara Peninsula In BC its five hours ( those of you who say you can do it four your away over the speed limit) from Vancouver to the Okanagan. To the Island wineries a rather expensive Ferry ride.</p><p>Also there is the cost factors, wines in Canada are over taxed and cost too much!</p><p>You can buy a good wine in USA for $6.00 in Canada finding one under $15.00 good luck. If you wish to bring box wines into the picture and other cellared in Canada wines remember those grapes are not grown in Canada It is economically challenging for Canadian vineyards to grow grapes at the price and quality needed to compete with the low priced imports that are flooding our wine market. Check it out for your self what are people buying in your local store. The big bottles from foreign markets I bet.</p><p>Many wineries sell limited quantity wines selling for $35.00 and up. Great but they better be way beyond good. Even if they are you need to find a way to let the consumer know and once again find away to sell them.</p><p>For over thirty years now we have promoted the wineries of Canada her wines. Yet many wineries totally ignore our request for information. </p><p>AVAs like the Okanagan relay deeply heavily on tourist to purchase wines directly from the winery. That is one reason our website features a tourist section. We also believe we live in a great country and wish to brag a little. </p><p>Icewine was Canadians biggest selling wine product Thanks to a very strong Chinese market. However only a few wineries have access to this rich market. Due to the high price Icewines do not sell well in Liquor stores. In fact I could find only three bottles of Icewine in our Local store. Some wineries in Canada produce only icewine. That's a gamble. If the weather is too warm there is no harvest.</p><p>Do not forget climate change that in its self bring new challenges to the vineyard.</p><p>As exciting as it sounds, buying and developing a profitable vineyard is a complex proposition. Do a thorough research on the land and grape varitials before you buy any plot. </p><p>Many wineries enhance their income by renting party space, hosting weddings or adding food items.</p><p>Do you still want to own a winery?</p><p>and then you have California </p><p>California wines continue to grow in popularity with both trade and consumers in the Canadian market," according to Rick Slomka, Wine Institute Trade Director for Canada. "Some of the recent growth comes from new brands with eye-catching labels and clever names. Also contributing to this growth is the ongoing strength of the Canadian dollar which has made California wines more competitive compared to wines from other major wine regions. Our continued success with premium wines in the Quebec market and in LCBO VINTAGES, indicates that Canadian consumers see good value in California at all price points," said Slomka. </p><p>Canadian wines are world class yet consumers still flock to the wines of California and the old world.</p><p><br /></p><p>We would like the hear your thoughts winebob49@gmail.com </p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-55604522834140222802023-12-28T09:52:00.002-09:002023-12-28T09:57:41.979-09:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzEWfDmRmzvNbm1CfkpyZhcSu_AR3j-8SRfDyX_YZa-yDFihyphenhyphenXGru3dJLuTvGoKUctaKFYAfgLB0Te0hzvzAsDrwVe8_aS-PZ87L4dq4chRFJAq8QaaE5o4bJezNO4DLGZ40e0n4Ufhgdq7xCBBEIABNivvTh1ESVKa8b7J-ifR-WATPn3LzZ_uqlzzQ/s800/closdusoleil2023-nice800.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="671" data-original-width="800" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzEWfDmRmzvNbm1CfkpyZhcSu_AR3j-8SRfDyX_YZa-yDFihyphenhyphenXGru3dJLuTvGoKUctaKFYAfgLB0Te0hzvzAsDrwVe8_aS-PZ87L4dq4chRFJAq8QaaE5o4bJezNO4DLGZ40e0n4Ufhgdq7xCBBEIABNivvTh1ESVKa8b7J-ifR-WATPn3LzZ_uqlzzQ/s320/closdusoleil2023-nice800.jpg" width="320" /></a></div><br /> <b>Clos Du Soleil Winery</b><div><br /></div><div>After finishing careers as an officer in the Canadian Navy and in business, Spencer Massie returned to his native Okanagan with a passion for wine, food and travel. <p></p><p>In 2006, he and a small group of professional business people (Les Le Quelenec and Sue Lee, Peter and Andria Lee, Bonnie Henry, Gustav Kramer) acquired a four-hectare (10-acre) orchard on the Similkameen Valley's Upper Bench Road. He had also met Lawrence and Sharon Herder who helped find the vineyard and manage early operations, planting it and launching Clos du Soleil. the vineyard with the Bordeaux varietals of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, Sauvignon Blanc and Semillon.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBJJ1F8mMzmaUKG69NcnFo0RdZ_vf9rKWA1wZQ0Zfa-3dymGcXRk0jRvh2caPqajpJxbADoz0HQe2v9mKAMnG0sxEwAlRCsPbi9g2yo7NemjHL-Kjvp6aj3dU3_EO5kegbedMm9qTIjbo_E9gPgO0RD3ivEdm10uMpoRcMFbiD8dGtkJ6fRyvJUDTFSg/s800/michaelClark800.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="676" data-original-width="800" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBJJ1F8mMzmaUKG69NcnFo0RdZ_vf9rKWA1wZQ0Zfa-3dymGcXRk0jRvh2caPqajpJxbADoz0HQe2v9mKAMnG0sxEwAlRCsPbi9g2yo7NemjHL-Kjvp6aj3dU3_EO5kegbedMm9qTIjbo_E9gPgO0RD3ivEdm10uMpoRcMFbiD8dGtkJ6fRyvJUDTFSg/s320/michaelClark800.jpg" width="320" /></a></div><br /><p><br /></p><p>Michael Clark is the winemaker and General Manger. He is also the co-owner of the winery.</p><p>The name refers to rocks, sun, and soil, from the mountain which forms a tall natural stone wall at the back of the vineyard (the Clos), the cobbled terroir, and the long days of sun which pour in on the Similkameen Bench, where it is typically 3-4 degrees warmer than elsewhere in the valley. </p><p>New facilities opened in 2015 with a 4,000 square foot winery which incorporates the new wine shop. Siding boards were salvaged from the original heritage building for use in the wine shop.“The entire tasting room, including the façade, is being done in a rustic French aesthetic style.</p><p>Signature wines: Clos du Soleil Red, Clos du Soleil White </p><p>Their wines may be found in the UK</p><p>Winemaker: Michael Clark Philosophy: Very simple – it's all about the vineyard and the wine in the bottle. </p><p><a href="https://winesofcanada.com/bestwinerieswatch2024.html">The Wineries to Watch For in 2024</a></p></div>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-22718312592336004962023-12-25T10:16:00.002-09:002023-12-25T10:16:22.565-09:00<p> <a href="https://winesofcanada.com/bestwinerieswatch2024.html"><b>The wineries to Watch for in 2024</b></a></p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-73694114900908240572023-12-12T10:54:00.002-09:002023-12-12T10:54:35.910-09:00<b>Old Mother Hubbard</b><br /><div><b><br /></b></div><div>Old Mother Hubbard</div><div>Went to the cupboard<br />White wine for her Christmas dinner<br />When she came here<br />The cupboard was bare<br />And so she had none</div><div><br /></div><div>Old Mother Hubbard<br />Went to her car<br />The tank was empty<br />The cost of gas oh so much<br />No trip to the winery today</div><div><br /></div><div>Old Mother Hubbard<br />Went to her favourite restaurant<br />It was Christmas after all<br />A family tradition<br />Automatic tip 18 percent<br />The cost of wine oh my gosh</div><div><br /></div><div>When she came home she cried</div><div><br /></div><div>Old Mother Hubbard<br />Went to her family's home<br />It was Christmas day<br />They hugged her they loved her<br />They spoiled her with gifts<br /><br /></div><div>When she got home she was happy as can be</div><div><b><br /></b></div><div><b><br /></b></div>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-75865952987242675752023-12-04T12:30:00.001-09:002023-12-04T12:30:48.825-09:00<p><b> Looking Back</b></p><p><br /></p><p>Looking back I can recall my adventure into the wonderful world of wine began in 1992. My wife and I were married in Lake Tahoe on our honeymoon we traveled to Yosemite National Park. After touring the park our plan was to head back on the same road we arrived on, however that did not happen. But luckily this road led us to the Napa Valley of California. Here is where we spend the remainder of our honeymoon. What an exciting time it was!</p><p>Prior to our stay in Napa we were not huge wine drinks. In fact we seldom had alcohol in the house. But boy those wines were good. Back home I began to teach myself to create a website. It was just a fun site no special topic. However one day we decided to buy some wine at the local store. Barbara came to me with a pamphlet about BC wineries. She said "Why don't you do a website on Wine".</p><p>My wife is a good influence I took her advise and began to build a site on a free hosting service, popular at the time. I called my site Wines of the World. Here, based on a book Wine by Andre Domaine I listed all the wine regions around the world. Canada was not listed in the book. </p><p>Once that was done I started to list all the BC wineries in the Pamphlet. Little did I know it had a number of errors. For example it listed Sandra Oldfield as winemaker at Crowsnest. Sandra began and finished her Winemaking career at Tinhorn Creek. Thankfully the winery notified me of the error.</p><p>There were no websites to Google back then. I found two books to help me, one by Tony Adler and the other by John Schreiner. I realized just how little I knew about the Canadian wine Industry. There were more wineries and more wine regions all across Canada, there was work to be done.</p><p>This meant a change in my website. The Wines of the World was too big a subject to cover and we changed to Wines of Canada. I was amazed to find the domain name was available. Our tag line Wines of Canada Challenging the World.</p><p>There was only one other website covering Canada's wine industry. I was more of a chat room than an information site. It soon disappeared. I was the only website dedicated to our wines and wineries. This last for a few years before other regional sites popped up. In 1994 I was quite excited to get thirty hits a day. Today thats a disappointing number for just one hour.</p><p>In 94 we took our first trip to the Okanagan based mostly upon the wine route in a Pamphlet . Our first stop was Crownest Winery in the Similkameen Valley. We found the lane with a chain across it and the driveway covered in vegetation. It had been closed for sometime. The winery did re-open with new owners and are doing quite well.</p><p>Our next stop was St. Laszlo Vineyards Estate Winery our first experience with Fruit wines. Here we were warmly greeted by Joe Ritlop and enjoyed a wonderful tasting experience.</p><p>We were now off to Kelowna. Our first winery we visited in Kelowna was Mission Hill. It was perhaps the most talked about winery of the day. Although this was before its rebuild and architecture it is know for today. We took the tour. It was not the greatest experience too many people in a small space with a guide hired for the summer. I do not remember the tasting room experience. </p><p>In 1994 Mission Hill Family Estate put the Okanagan Valley on the map by winning the International Wine & Spirit Competition in London for 'Best Chardonnay in the World' and at the time the Master of Wine Judges were in such disbelief they re-tasted all of the wines and Mission Hill won a second time. </p><p>From Mission hill we went to Quails' Gate Estate Winery in Kelowna, in which had opened in 1989. We were impressed by the winery, the staff and the wines. </p><p>The following day we visited Summerhill Pyramid Winery. The organic winery was opened in 1987. I do not recall if the restaurant was open on that trip. However we never miss having lunch at the winery on all our Okanagan trips.</p><p>From there we visited St Hubertus and Oak Bay Vineyards which originally planted in 1928 by J.W. Hughes during a time when good agricultural land was plentiful. Since 1984, the Gebert Family use sustainable farming practices on their 76 acre vineyard. By chance I came across Leo Gebert who gave me a tour of the winery and vineyards. Barbara was in the gift shop.</p><p>Finally we spend the evening at the Okanagan Wine Festival event in Kelowna. I remember it been crowed and the room been rather small. Here is where I first met John Schreiner who was there signing his book. It was also here we met the owners of Hainle estate winery. I was very excited about that since they were known for Ice Wine. The winery dates back to 1988 with the real story beginning in 1972, when the winery's original founder, Walter Hainle, produced North America's first icewine. </p><p>They invited us to visit the winery which we did the next day on our way home. We had a most enjoyable time there.</p><p>So now we were home with new insights and new information. On that trip no one knew about Winesofcanada.com. But that would change by 2004 we were close to three million hits a year. By 2010 the blogger began to arrive.</p><p>We have been blessed to be Canada's number one wine website. It was a hobby perused mostly during the winter months. As we went from a handful of wineries to over 800 (counting Meaderies and Cideries) now its a daily task often without much reward.</p><p>Today we are THE website representing Canada's wine industry. We like to take about the wines, the winery and people of the wineries. Since all provinces license cideries and meaderies along with wineries we list them too. It means we have our eyes on over 800 business. It is a huge task.</p><p>We are non profit our reward is the kind words received by our many visitors and people in the industry. <a href="https://winesofcanada.com/letters.html" target="_blank">See More</a></p><p>When our budget allows we visit the wineries. We tell the story of every visit on the website. Please see Robert's Report</p><p>We do wine reviews, only on wines we have enjoyed by the glass. Robert's Selections. We do a number of Feature articles too. Please visit our sitemap</p><p><br /></p><p>Merry Christmas!</p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-90428652464529024512023-11-20T13:50:00.009-09:002023-11-20T15:20:35.327-09:00<p> Working Alone</p><p><br /></p><p>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. </p><p>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.</p><p>It is also a safety concern. A person is working "alone" cannot be seen or heard by another person.</p><p>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. </p><p>A robber is more likely to strike a location where they know employees works alone.</p><p>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.</p><p>Your risking loss of sales, unhappy customer, unhappy employee, injury to an employee and safety concern.</p><p>Friends came to visit us a few days ago who are frequent visitors to the Okanagan. They told us 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 did not buy wine!</p><p>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 restaurant workers, long hours on their feet, lack of washroom opportunities and working alone.</p><p>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.</p><p>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.</p><p>In my career as a area manger for a fast food change One of the first things I 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 with additional staff.</p><p>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.</p><p>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.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-46736535498927231222023-10-21T14:03:00.001-08:002023-10-21T15:42:47.739-08:00<p> IL POSTO</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZTcjjqBWeMn8cVb0jy_YeKOq-8qj0dKuxnsRkkvYtA7NpXhfsfHWfDcomwumH4VGxrURWsSiDH-cr0pANnCoceApTW72nt98Q_V3Q1y3jVvtUdb5n8cR0hbdjJtyk-Fc4bVkDLcO-EjC1-awHWRDMvDJt7dwxUjYLmug6X3r1UMzcl5N3uumwU9dz6Ng/s1440/IlPosto1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZTcjjqBWeMn8cVb0jy_YeKOq-8qj0dKuxnsRkkvYtA7NpXhfsfHWfDcomwumH4VGxrURWsSiDH-cr0pANnCoceApTW72nt98Q_V3Q1y3jVvtUdb5n8cR0hbdjJtyk-Fc4bVkDLcO-EjC1-awHWRDMvDJt7dwxUjYLmug6X3r1UMzcl5N3uumwU9dz6Ng/w400-h300/IlPosto1.jpg" width="400" /></a></div><br /><p></p><p>Ladner's casual Italian eatery is a gem!</p><p>Close friends Ken and Jane who live in Ladner asked Barbara and I if we would like to join them for dinner at Il Posto. We could not say no; I was excited to experience this extremally popular restaurant; Barbara had been here previously but I had not.</p><p>Il Posto did not disappoint, it was a delightful experience from the start. We knew we were in good hands when Andrew, the manager cheerfully accommodated Ken's request for a table in the covered outdoor section of the restaurant. A short wait was involved, which we agreed to, and were seated at a counter overlooking the kitchen.</p><p>It was an interesting experience to watch the coordinated efforts of the busy kitchen team putting the meals together. We were all impressed with the food safety procedures they followed The experience was so enjoyable the wait time speed by, and Andrew was there to show us to our table.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4pKS1nzUL7ua6EE5FRV0Et3RQ4dKqlSXhh8CxM9UxOpPOAxPF3A-BUuk7G6ok-neQbGA0gNAeefc83DLvNY396-10oq7ihyphenhyphen1CQKgPWU7RwabF6vrFcCPuiSSTUw8ge8dRmfuP0JQ7pSy5UQc55su0Oy_6izIngZrSL6lpGjOLru76ZT4dCWWKvVLVdSs/s4153/IlPosto-us.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2482" data-original-width="4153" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4pKS1nzUL7ua6EE5FRV0Et3RQ4dKqlSXhh8CxM9UxOpPOAxPF3A-BUuk7G6ok-neQbGA0gNAeefc83DLvNY396-10oq7ihyphenhyphen1CQKgPWU7RwabF6vrFcCPuiSSTUw8ge8dRmfuP0JQ7pSy5UQc55su0Oy_6izIngZrSL6lpGjOLru76ZT4dCWWKvVLVdSs/s320/IlPosto-us.jpg" width="320" /></a></div><p><br /></p><p>We were given a very nice corner table overlooking the sidewalk. Our server Christie was a delight and very efficient. We were amazed to learn that she was not long out of the corporate world, one would have thought she had been a server for years! With a growing family she had decided a career change was in order. She made us feel important, and cared that we enjoyed our dining experience.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGXe1WjcEYOEV0tokmWMOe1gb6Bwyj8FTGBHafqDwreJeUonwzsMTDi9RmUN5rdkxVGdRYCSzn5LzE1svLwKMkm4A003CiY6W2_P-O5eJMKJogQMKYz5LfdQ5_z0tVKrX8pW4ePg1EDCX-u5ZVkQQsxt49uWYfR73TTyESuiI-yNAEQO1rKYbJGcAEz8/s4608/IlPosto-ch2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGXe1WjcEYOEV0tokmWMOe1gb6Bwyj8FTGBHafqDwreJeUonwzsMTDi9RmUN5rdkxVGdRYCSzn5LzE1svLwKMkm4A003CiY6W2_P-O5eJMKJogQMKYz5LfdQ5_z0tVKrX8pW4ePg1EDCX-u5ZVkQQsxt49uWYfR73TTyESuiI-yNAEQO1rKYbJGcAEz8/w300-h400/IlPosto-ch2.jpg" width="300" /></a></div><br /><p><br /></p><p>The food was exceptional! Jane had lasagna. Ken and I enjoyed the chicken parmesan. Barbara went with the ricotta bruschetta to ensure she would have room for dessert. After sampling my chicken Barbara put it on her list to try for our next visit.</p><p>The dessert menu features the traditional family recipe tiramisu, New York style cheesecake, and of course, gelato. We all chose the tiramisu with kahlua, mascarpone, espresso and dark chocolate.. Oh so good.</p><p>Their drink menu is excellent; my interest, of course, was the wine menu. It features a number of very good British Columbia wines. The list included whites; Summerhill Cipes Brut, Mt Boucherie Pinot Gris, and Checkmate Fools Mate Chardonnay. For the reds; Rust Wine Co. Cabernet Franc, McWatter Meritage, and Nk'Mip Qwam Qwmt Syrah.</p><p>Chef Terry Pichor and his partner, Julie Marcopoulos, are the owners. Pichor is best known for his long-standing position as executive chef of the Relais & Châteaux property Sonora Resort. Prior to that, the chef worked at Four Seasons Vancouver and, more recently, helped open Vancouver Island’s Summit Restaurant at Villa Eyrie Resort, which was shortlisted for Canada’s Best New Restaurants 2017 by Air Canada's enRoute magazine.</p><p>Julie grew up in Tsawasseen where her Dad was the long-time owner of Mario's Restaurant.</p><p><br /></p><p>We are looking forward to our next visit to IL Posto! Reservations are highly recommended!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHmATJYYRVf7CI6V8xsSEsEfD0mcWWUuwSYfIAyuop327xma-mUpW9EFGE9ATL5YgOmm5-427n88ijQH41b2Dz6Tp_7P77ElfqAJvjwy2IXEFUN1_WENAwONTsMHN42cIiMAwnw3Ap_RAAXq4RXg5lC-vqukGwjJ5lqB9SvM4Xxci1fdgDLAyCqQs6wM/s440/ad_banner.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="120" data-original-width="440" height="87" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHmATJYYRVf7CI6V8xsSEsEfD0mcWWUuwSYfIAyuop327xma-mUpW9EFGE9ATL5YgOmm5-427n88ijQH41b2Dz6Tp_7P77ElfqAJvjwy2IXEFUN1_WENAwONTsMHN42cIiMAwnw3Ap_RAAXq4RXg5lC-vqukGwjJ5lqB9SvM4Xxci1fdgDLAyCqQs6wM/s320/ad_banner.jpg" width="320" /></a></div><br /><p><br /></p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-13630522393623001072023-10-11T13:43:00.012-08:002023-10-21T15:40:41.189-08:00<p> <b>Hospitality Its the Attitude! </b></p><p><br /></p><p>When asked the question: Who is the most important person in your business. The answer is of course the customer. In most cases you are relying on the continuous support of the customer and the reference they may provide for your business. The easy part of building a successful business is to get the customer to enter your establishment the first time. The hardest part is to get them to return. If you are like the average company, up to 40% of your customers walk out the door and never come back. What's worse, the "average" business is totally oblivious to their actual churn rate—so they do nothing to correct the problem.</p><p>The number one reason people fail to return to a business is related to attitude. The attitude of indifference from the individual(s) who they encounter. To repeat that the number one reason for lost customers is the attitude. A poor attitude, poor service, disinterest service is the number one reason a customer does not return. When someone is happy with the services provide by a company the chances of them telling someone are less than 10% if they are unhappy the chances of them telling someone are over 80% the changes of them telling multiple people over 65%.</p><p>So if you ask your employees who the most important person in the company is; the answer is me. Me referring to each individual employee. Me because it is each personal individual attitude that determines the success of the business. </p><p>Since I spent over 25 years in the hospitality business including writing a super host training program and at one time owned two restaurants I am very critical of the standards of service I receive in any business. I have had a few bad experiences as a customer dealing with improperly trained employees and management people. I'll never eat again at Boston Pizza.</p><p>There are other ways besides direct contact with a poor attitude that can also result in a business losing customers. Included here; not respond to inquiries either by phone, email or letters,or keep customers, investors, media and stakeholders updated. Today your online presence is also a key factor. Respect those who support your business.</p><p>The Wineries:</p><p>It is not often that I experience a bad or unsatisfying visit to a winery. But it does happen.</p><p>I can recall waiting twenty minutes for the winery to open after the stated time on the door.</p><p>I've been told I can't offer you more than four tasting because its against the law. It is not.</p><p>(I spit sometimes). I've been told a wine listed on their tasting menu will not be tasted because we don't want to open a new bottle. I've even been subjected to a lecture on how good German wines are. What your working for a BC winery not Germany. O yes we have been ignored too and on a couple of occasions found the winery door open but no one around. </p><p>Perhaps what irritates me the most is when your tasting room host is paying attention to you until some else comes in, be it a regular or a friends and suddenly your forgotten about. The host must have the ability to include everyone. </p><p>At one respected winery restaurant our waitress seemed to disappear after the main meal was served. When she finally returned she said "Oh I forgot about you" </p><p>I do not request any special treatment when visiting a winery. In fact I prefer just to walk in and see how good or indifferent their hospitality is on a first time visit. </p><p>Where I have more of a concern for lack of hospitality and a poor attitude is at major wine tasting events. Here you often find bored sales agents and hired day staff. Often these people know little about the wines and wineries they are representing and far too often their cell phone rates ahead of you. You been the person the winery wants at their table and should be impressing; why else is the winery there! </p><p>I think its import that the winery selects the right people to be representing them, skilled at greeting and acknowledging people. Skilled at pouring wines, skilled at communications and have a knowledge of the wines and winery they are representing. Do not leave it up to the hotel, the event organizers or your marketing company. It up to you to protect the interest of your business.</p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-58184345236969253442023-10-10T13:30:00.010-08:002023-10-20T10:41:29.116-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJx14LUawIMv3WOOVyjR5FYCgUSvSkZyh0tGAdYGNr6YtCo_YRlVb0eVV5nQHYL9Sn0o3G8m9L8oSaDvgLftQnvvutUazrbEI2ObPQwf7lQ17Lt5PQCVD9-OdH8RDhbc7_wW90JimRwq_qVeWFQPOVMQ5PAw1HYQa0O3Jz4HDnx1qo3BFEwIhyphenhyphen-2T08o/s500/whitespot.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="363" data-original-width="500" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJx14LUawIMv3WOOVyjR5FYCgUSvSkZyh0tGAdYGNr6YtCo_YRlVb0eVV5nQHYL9Sn0o3G8m9L8oSaDvgLftQnvvutUazrbEI2ObPQwf7lQ17Lt5PQCVD9-OdH8RDhbc7_wW90JimRwq_qVeWFQPOVMQ5PAw1HYQa0O3Jz4HDnx1qo3BFEwIhyphenhyphen-2T08o/s320/whitespot.jpg" width="320" /></a></div><br /> White Spot Guildford<p></p><p><br /></p><p>White Spot is a classic among family restaurants in British Columbia. Nat Bailey opened Canada's first drive-in Restaurant in 1928, located in the Marpole neighbourhood of Vancouver. It would become known as the Granville House. A "Car Hop would deliver food directly to your car.</p><p>More restaurants would follow with car hop service and "dinning in". By the 1990s the drive ins were rapidly disappearing as the newer and renovated restaurants advanced into indoor seating.</p><p>White Spot was sold in 1968 to General Foods. In 1982 Shato Holdings, a lower mainland Company under Peter Toigo bought the chain.</p><p>The Gilford location in Surrey is one of the older restaurants still remaining with a Drive Inn. Barbara and I visited the location last week. Sadly our visit could be descripted as a mixed bag of the Good and the Ugly</p><p>The Building been old and needing a good renovation.</p><p>The staff, however was terrific. They were friendly and full of smiles. They responded quickly and efficiently to a few requests we made.</p><p>In todays world restaurants of that size would be required to have more than one restroom. This location had one for women and one for men. The men's was small, slowing visible signs of aging and could have been cleaner.</p><p>Barbara had the Classic Hamburger, one of the items that helped make White Spot famous. I had the traditional breakfast. Without saying too much I would give it a D plus. </p><p>The White Spot offers the Jackson -Triggs table wines which are actually very good!</p><p><span face="Montserrat, Helvetica, Arial, sans-serif" style="background-color: white; color: #373737; font-size: 16px;">I did not see any cars in the Drive-inn section.</span></p><p>Time to build a new Guilford White Spot!!</p><p><b>White Spot Tsawwassen:</b></p><p>Barbara and I dropped by for a quick lunch. WE ordered a Clubhouse Sandwich to be shared. The food was good the original entry greeting was good. The restaurant did have a few failing points.</p><p>The washroom for men was dirty and had a cracked toilet seat. The cutlery was nor properly clean . I gave the dirty knife to a server who just grabbed the knive. She did not return with a new one.</p><p>AS to the service. The young lady was quite stiff. Her approach did not add to the enjoyment of the meal. No extra plate was provide to share the sandwich. There was no contact by the server asking if all was well or did we enjoy our meal.</p><p>I have no choice but to give a F to White Spot! </p><p><br /></p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-24468148905697456772023-09-26T09:22:00.005-08:002023-09-26T09:22:50.745-08:00<p> The Golden Mile </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ewvJVs83b7knHZ_RrfBr-f19l5k8KkXb2ScEqIZGbHQXEDkGGELhoRrygVYFJTFkgGnfYNBsL7-9T4LWC1_I6Lzx8wqzPCO75e9lQws0uDZZuy2NvZbXjZvJvyB0ppr2XjsyICQRMzYtEhdaqNo5s00uaYw3SAyquRzlZVVB2Cy_bUDlR2ymdSxAdvo/s360/tinhorncreek360-2-2020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="192" data-original-width="360" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ewvJVs83b7knHZ_RrfBr-f19l5k8KkXb2ScEqIZGbHQXEDkGGELhoRrygVYFJTFkgGnfYNBsL7-9T4LWC1_I6Lzx8wqzPCO75e9lQws0uDZZuy2NvZbXjZvJvyB0ppr2XjsyICQRMzYtEhdaqNo5s00uaYw3SAyquRzlZVVB2Cy_bUDlR2ymdSxAdvo/w372-h250/tinhorncreek360-2-2020.jpg" width="372" /></a></div><br /><p><br /></p><p>Unique and oh-so-beautiful, British Columbia's Golden Mile is an area located in the Southern Okanagan region. Today, the Golden Mile is known for its wines. The land is dotted by wineries and covered with vineyards. The Golden Mile sub-region lies south of Oliver on an east-facing bench backed by gentle mountains. </p><p>The sub-region begins just south of Oliver at Fairview and extends southward to the3502 Fruitvale Way where Gold Hills winery is located. It is said that the Golden Mile was given its name because of its location, geography and resulting temperatures and ideal growing conditions. The Golden Mile is located off the Valley floor in the upper bench. This is particularly important when there is a fall frost as it is less likely to reach, and therefore damage, plants in the area. This makes it ideal for ground cropping as the positioning allows for additional warmth from the rocks, which benefits the crops and lengthens the growing season </p><p>The temperature in the Golden Mile can be six to eight degrees warmer than what is found along Highway 97 at the bottom of the valley. This was critical in the early years for the area wineries because of frost. Vines cannot be exposed to early or severe frost – the leaves turn brown, photosynthesis and ripening stop, and the plan is easily wounded and even killed. Past years have seen a distinct temperature shift and the lower-lying areas along Highway 97 are significantly warmer than in past decades. But traditionally, grape crops needed to count on a longer, warmer season through mid to late October for crops to properly ripen. This can be relied upon in the Golden Mile. </p><p>The first commercial vineyard was planted in 1969 by Joe Bisnardo, who currently owns Divino Estate Winery on Vancouver Island</p><p>Early Development History ** </p><p>The rich history of the area dates back to 1918 when the Southern Okanagan Lands Project was established following the passage of the Soldiers Land Act. Up until that point most of the activity in the region centred on an area four kilometers west of Oliver called Fairview. This old gold mine community dating back to the 1880s was created to work on the Stemwinder, Smuggler, Joe Dandy, Strathyne, Susie, Tinhorn and Wide West claims. </p><p>The Soldiers Land Act was spearheaded under Liberal Party Premier John Oliver and his Minister of Lands, T. D. (Duff) Pattullo. Known as “Honest John,” Oliver was a simple man of considerable integrity. He governed BC through difficult times, including the readjustments after World War I and the economic depression of the early 1920s. </p><p>The “Act” was a priority for Honest John as it permitted the British Columbia government to purchase 22,000 acres of land from the Southern Okanagan Land Company for use as a soldier settlement to accommodate returning veterans from WWI. The settlement scheme included the establishment of a town site (appropriately named “Oliver”); the subdivision and sale or lease of lots in the region, and the construction of an open-canal gravity irrigation system, completed in 1927, stretching from a dam at the outlet of Vaseux Lake to the Canada/USA border. </p><p>To get the canal from the east side of the Valley to the benches on the west – known today as the Golden Mile – a 1,940 foot (591 m) long, six-and-a-half-foot (2 m) diameter wood-stave pipe was constructed that ran directly beneath the centre of Oliver. This water main, combined with the arrival of electricity from the West Kootenay Power and Light Company in 1922, meant that canal and river waters could be pumped up onto the Valley's benches. The 23-mile (37 km) long canal turned what was previously cattle ranging land into a lush ground crop and fruit-growing region that dwarfed what was occurring elsewhere in the province. The importance of this canal and irrigation system to the transformation of this region cannot be overstated. </p><p>On May 24, 1923, the first train arrived in Oliver. A few months later, the first cantaloupes were sold, and the response was so overwhelming that 44 carloads were put on the market the next season. The region thrived until the 1930s when activities slowed down because of the hard economic times. In 1935 and 1936, a small boom occurred in mining with the reopening of the Morning Star at Fairview and in the lumber industry with the opening of a small sawmill. </p><p><br /></p><p>With water added to the region's bounty of sunshine, Oliver grew in population between 1926 and 1936, from 500 to 1800, and became a prosperous community centred on agricultural abundance. Ultimately the canal irrigation system that was constructed between 1918 and 1927 was handed over to the citizens of Oliver and Osoyoos in 1990. </p><p>According to archived records, the first lot in the new development was sold to D. P. Simpson on March 4, 1921, followed by F. W. Nesbitt and C. Leighton. George Mabee, John Burns and Guy P. Bagnall bought the first lots south of town. These men all planted orchards the same year. They formed the Oliver Produce Association with H. Earle, the first president, and joined the Oliver Cooperative Association in 1923. </p><p>Another reason for the name Golden Mile comes from the 19th century gold and silver mines. Tinhorn Creek is named after Tin Horn Creek Quartz a mining company that once owned the land. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQG426-KqamQXIDQumOwIvUMXlULICkIIANEj9f8KBi6LkXRezyPyCkgE8N4b0X1ljVgsuudaG656Zx2z3Jush_5qtzAsP8PgrrOEtGsRxc01QTSxiq9TNIq8WjaS5YdoYIMl7SCtlM4qNipTkMj6lhCCca2b4_jr03cA8jL1hfSAR2YaBEeorzsz45Q/s800/road13-800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQG426-KqamQXIDQumOwIvUMXlULICkIIANEj9f8KBi6LkXRezyPyCkgE8N4b0X1ljVgsuudaG656Zx2z3Jush_5qtzAsP8PgrrOEtGsRxc01QTSxiq9TNIq8WjaS5YdoYIMl7SCtlM4qNipTkMj6lhCCca2b4_jr03cA8jL1hfSAR2YaBEeorzsz45Q/s320/road13-800.jpg" width="320" /></a></div><p><br /></p><p>At one time, there was a winery named Golden Mile Cellars. The winery was designed to look like a castle. Peter and Helga Serwo purchased the winery site in 1985. The Serwos were responsible for a good chunk of the early Golden Mile plantings including the original Tinhorn Creek site. Pam and Mick Luckhurst purchased in the land and winery in 2003. In 2008, they decided the name Golden belonged to the sub-region and all the winemakers of the Golden Mile. They renamed their winery Road 13 Vineyard. Establishing the phrase "its all about the dirt" </p><p>Bill Eggert former owner and winemaker who established Fairview Cellars in 1993 at the Golden Mile's northern tip, says that wines made on the Golden Mile are often more complex than those grown on the sandy eastern side of the Valley. The Golden Mile has a good quantity of gravel in the soil, allowing drainage and a good percentage of clay for retaining nutrients.* </p><p>A detailed description of the Golden Mile wineries can be found on the <a href="https://winesofcanada.com/ok_oliver.html">Okanagan Oliver page</a>. </p><p>In 2014 the Golden Mile became the first sub-Designated Viticultural Area (or sub-Geographical Indication) of the Okanagan Valley DVA. It does not include all of the wineries around Oliver.</p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-5277477123484293162023-09-12T13:30:00.003-08:002023-09-12T13:30:45.025-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVeYNn2x6mNWKdSRgQVrWU8kfjBeNxWgfbM77zlm7TWlsy5ORH_SCuxa-bGuHG1z92zENCRRgpnbgLudm0BQ_tM8wOHryrjCo0ymP6HqQBu8Bz-6oqEI_qo-0AFRr0QRvQdvAZPBkHHC2wcFBze7rGS14fFvNuo4hxyGi9t-IGhRmijnp8iJgyl8vRTg/s860/red-peppers.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="860" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVeYNn2x6mNWKdSRgQVrWU8kfjBeNxWgfbM77zlm7TWlsy5ORH_SCuxa-bGuHG1z92zENCRRgpnbgLudm0BQ_tM8wOHryrjCo0ymP6HqQBu8Bz-6oqEI_qo-0AFRr0QRvQdvAZPBkHHC2wcFBze7rGS14fFvNuo4hxyGi9t-IGhRmijnp8iJgyl8vRTg/s320/red-peppers.jpg" width="320" /></a></div><br /> Bell Peppers and Hummus<p></p><p><br /></p><p>A really good snack for your happy hours is Hummus and Peppers, green red or yellow. I prefer the baby peppers. They all go well with wine.</p><p>Most food and wine writers avoid the subject as the pepper's flavours change with the colour. They also change with cooking and how they are prepared. </p><p>A vegetal green pepper is best suited to a fruity sweet wine. I have a host of white wines I like<span face=""Proxima Nova W01", Helvetica, Arial, sans-serif" style="background-color: white; color: #222222; font-size: 16px;"> with the green or red peppers. They are Pinot Grigio, Bacchus or a Verdejo Pinot Grigio, Bacchus or </span><span face=""Proxima Nova W01", Helvetica, Arial, sans-serif" style="background-color: white; color: #222222; font-size: 16px;">a verdejo.</span></p><p><span face=""Proxima Nova W01", Helvetica, Arial, sans-serif" style="background-color: white; color: #222222; font-size: 16px;">Adding hummus changes everything smooth creamy hummus pairs well with a creamy white wine that has undergone malolactic fermentation </span> You could go with a Chardonnay or a white Rhône blend. Classic hummus also pairs nicely with a medium-bodied rosé or light fruity red like Pinot Noir or Beaujolais. But remember their are so many flavours of hummus you have to select wisely.</p><p>Barbara prefers a red wine. There are so many that work well with both red and green peppers. Try a Grenache or a Gamay. For those of you who like Zinfandel its works well with both peppers and the hummus.</p><p>What about Chardonnay , to me it goes with plain Hummus, but not straight peppers. </p><p>When roasting peppers we go with Pinot Grigio .</p><p>When using a Sun Dried Tomato hummus and peppers go with does black cherry wines such as Pinot noir Also try a Cab Sauvignon. A friend of our loves pepper and hummus with Malbac</p><p>If you are adding a spicy hummus try a Riesling! </p><p>If you’ve been wondering why youthful wines from particular grapes taste
really fruit-driven and others have a wide array of savory flavors, the
answer may be<em> methoxypyrazine</em>. A group of these savory flavors (which includes “bell pepper”) come from a from a specific aroma compound called <em>methoxypyrazine</em> (often called “pyrazines” for short). The compound is found in higher proportions in the “Bordeaux-family” grapes: Sauvignon Blanc, Cabernet Franc, Merlot and Malbec.</p><p>If you can experiment to find the wine that best suites you..</p><p><br /></p><p>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.</p><p>“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.</p><p><span class="ILfuVd" lang="en">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.</span></p><p><br /></p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-21969877158883916252023-08-28T11:34:00.000-08:002023-08-28T11:34:19.659-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHhzzHqnm3GrTEkhykWXQlqQ34_MhmAuj6NP0QzvScdPxnYvfSjidxOf1RqEzP0UpJWYxjZRpV_Zhiyugpo1oBcBT43Br6P95RQ9XPkd5BScBVFa-y2QWq3_PU9X6_5TEDAejdc-5VuL35jGPoXc_ArPXWwXMAvPimyRxFj6iuWsQJ-mftqtNkqzN1gg/s800/festinsLente-two.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHhzzHqnm3GrTEkhykWXQlqQ34_MhmAuj6NP0QzvScdPxnYvfSjidxOf1RqEzP0UpJWYxjZRpV_Zhiyugpo1oBcBT43Br6P95RQ9XPkd5BScBVFa-y2QWq3_PU9X6_5TEDAejdc-5VuL35jGPoXc_ArPXWwXMAvPimyRxFj6iuWsQJ-mftqtNkqzN1gg/s320/festinsLente-two.jpg" width="320" /></a></div><br /> <b>Aussie Fest 2023</b><p></p><p><b>F</b>estina Lente Estate Winery and Meadery is Langley BC is not only known for it meads and hospitality but also for its numerous events. This past Saturday Barbara and I along with friends took in the Aussie Fest event. </p><p>Thankfully we were granted VIP status and had a parking spot; the winery event was sold out and the place was hoping. The horse area was turned into the event center. Owners Bill and Teresa Townsley daughter Katherine is a an equestrian rider.</p><p>We of course started off the event with a glass of Mead going with the semisweet Vinum Regum. We sat and enjoyed the music until our drinks were finished then toured the numerous vendors.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxBA0kmvYHGMaS3J2sp--diRNzMJtWj_wjOmY882bDviWsYxVdjSmO6J46vzGWhBiwJ6gPkWzSzNzdCOKzO16E4Nf9yakfrdR2yg8peC5of4fT2QnDPejoKr7odYsoJXxD-dvv3fDKv6QsC7Qwgu8VLK2JvbF9b1-Wv17SCzmpTj0lG43EOj67Nd8EGo/s2896/DSC_0346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2896" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxBA0kmvYHGMaS3J2sp--diRNzMJtWj_wjOmY882bDviWsYxVdjSmO6J46vzGWhBiwJ6gPkWzSzNzdCOKzO16E4Nf9yakfrdR2yg8peC5of4fT2QnDPejoKr7odYsoJXxD-dvv3fDKv6QsC7Qwgu8VLK2JvbF9b1-Wv17SCzmpTj0lG43EOj67Nd8EGo/s320/DSC_0346.JPG" width="320" /></a></div><br /><p>Later the horses would draw my attention. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizkrneW0Ko9d5VxaslBDKdj7npkDu7u_VA5iM-LrBAhpXZaUeGErKzYVXdmFYiFpK9x8alfg-xMlPO08z4_wmlWQa7rMkve9pnvfK-azohYHdAqDkivRbe0Cc1RSubaHj2iLvLsoOMp4QLvnLaUYIXVcK2otLxYk8VuQjUKwhiBvUQ22vLFX3NFjcRCM/s2896/FL-horse1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="2896" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizkrneW0Ko9d5VxaslBDKdj7npkDu7u_VA5iM-LrBAhpXZaUeGErKzYVXdmFYiFpK9x8alfg-xMlPO08z4_wmlWQa7rMkve9pnvfK-azohYHdAqDkivRbe0Cc1RSubaHj2iLvLsoOMp4QLvnLaUYIXVcK2otLxYk8VuQjUKwhiBvUQ22vLFX3NFjcRCM/s320/FL-horse1.JPG" width="320" /></a></div><br /><p>We returned to the tasting room sitting on the patio listing to the music. We also orders a flatbread<br />from the High Tea Food truck. Yum.</p><p>We relaxed ate our flatbread and ordered a bottle of Luna Methegin that complimented the flat bread nicely.</p><p>It was a most enjoyable time at <a href="https://winesofcanada.com/bob_view_festinaLente_2023.html">Festina Lente</a></p><p><br /></p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-74257549522227977212023-08-03T13:30:00.000-08:002023-08-03T13:30:03.020-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMcsNZDuKQ62-aOalgiRdy9VASSNEAXxwlS3tAJ9zaumlu6VT3IhcSmA4KviAK4IvN3M5PdLD8uutsWHKVQ80hb-LT2KDrsTeWhCGgB_jX05DHI_NPHv51u-7vTC9_DitjD8EE6znc0HpQTZaIDyn-Eej3hiT61gRDr26UnwoTbmELANzzEet0297lrY/s450/turkeys.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="450" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMcsNZDuKQ62-aOalgiRdy9VASSNEAXxwlS3tAJ9zaumlu6VT3IhcSmA4KviAK4IvN3M5PdLD8uutsWHKVQ80hb-LT2KDrsTeWhCGgB_jX05DHI_NPHv51u-7vTC9_DitjD8EE6znc0HpQTZaIDyn-Eej3hiT61gRDr26UnwoTbmELANzzEet0297lrY/s320/turkeys.jpg" width="320" /></a></div><br /> <b>Schnitzel</b><p></p><p>One meal that I really enjoy is Schnitzel. Schnitzel is a selection of meat pounded thin and coated with bread crumps and spices. It then fried. Its origin is German/Austrian</p><p>It is often made with veal or pork It can be made from various kinds of meat such as chicken or turkey.</p><p>Selecting a Wine to go with Schnitzel is simple enough. The key been the breaded meat and fried. So a medium to low acidity is best. A low tannin red can work well. Try to avoid a full body red.</p><p>Any red with more than 13.5 % alcohol is considered full body Examples would be Cabernet Sauvignon and Syrah.</p><p>A light body red such has a Pinot Noir would have less than 12.5 % Alcohol</p><p>A fruity white is also good. Light bodied. A Riesling works as does a Chenin. I like to have a Pinot Grigo.</p><p>Gewurztraminer is also a good pairing.</p><p>I also suggest you serve mash potatoes, green Beans and Brussels Sports with the Schitzel.</p><p><br /></p><p><br /></p><p><br /></p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-3544476043860169072023-07-22T10:21:00.000-08:002023-07-22T10:21:11.409-08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLP81QKBNgSBy6OSg6eCgkZPF2Tb8WWg-6i9IqET5VOD1Na8CwHNIsfgt2yuiMgeJ3IHXgOIYJAqEgZWUMbg48ojWZlrW9gFwFmdfaF4MZYZIkLZmmEQSyEiFcP95unTfkX-52t_ygtZY2hyShD0Lm2BQwcYT6F0HjQLVjEiXvBighSWNtUWTKnzYBGU/s800/britannia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="528" data-original-width="800" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLP81QKBNgSBy6OSg6eCgkZPF2Tb8WWg-6i9IqET5VOD1Na8CwHNIsfgt2yuiMgeJ3IHXgOIYJAqEgZWUMbg48ojWZlrW9gFwFmdfaF4MZYZIkLZmmEQSyEiFcP95unTfkX-52t_ygtZY2hyShD0Lm2BQwcYT6F0HjQLVjEiXvBighSWNtUWTKnzYBGU/s320/britannia.jpg" width="320" /></a></div><br /> <b>Britannia Brewing Co</b> -Ladner<p></p><p>On a beautiful, but hot, dday in July Barbara and I returned to the Britanna Brewing Co in Ladner. We were nicely greeted when we entered and where offered the choice of sitting inside or out. Being of very light skin and subjected to skin damage by the sun Barbara inquired if their was shade on the patio.</p><p><br /></p><p>We were ensure shade was available. The staff showed us several tables seeking out the best spot for me to sit. As you can see in the photo all the seats had umbrells. We appreciated the staffs effordsto make us comfortable</p><p>Barbara and I both ordered a a Red Roof Cider ( Their only cider selection). Red Roof is produced by Orchard Hills.</p><p>Orchard Hill Estate Cidery is a small family business located between Oliver and Osoyooss. The Dhaliwal family stared the business in 2006. Red Roof is their best selling produce. Which we found quite enjoyable.</p><p>Barbara ordered her favourite the Crispy Portabella. I went with the Fish and Chips. The batter and the french fries where among the best. The Red cabbage slaw far too creamy. </p><p>We relaxed enjoying the meal and sipping our cidery It was a good time. One of the severs walking by smiled and said " I like your hat" Now that made my day!</p><p><br /></p><p><br /></p><p><br /></p><p> </p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-36901828574652326542023-07-10T10:09:00.004-08:002023-07-10T10:09:35.587-08:00<p><b> Wine and Your Liver</b></p><p><br /></p><p><br /></p><p>Scientists have found once again that wine may in fact be the answer to all of life’s problems. A new study found that French oak, a tree commonly used for barrel aging wine, contains a tannin that heals your liver.</p><p>You read that right: French barrel aged wine could be protecting your liver, even as you consume alcohol. The tannin, called roburin, is found in both species of French oak, Quercus robur and Quercus petraea, and it can improve liver function while decreasing fatigue and nausea.</p><p>“When we consume alcohol, the temporary overload may exceed the liver’s capacity to process and deplete, manifesting with typical ‘hangover’ effects of nausea and sluggishness while our body recuperates,” Fred Pescatore, a doctor and spokesman for a drug called Robuvit that isolates roburin, says in a press release. The isolated roburin “helps protect the liver from alcohol-related damage and gets our body back to work for more efficient removal of toxins that are affecting us.”</p><p>The study tested the effects of isolated roburin on 44 people, so not the most definitive data out there. It builds on previous studies however, and the compounded results point to a happy conclusion: Wine is good.</p><p>Roburin is most helpful when it comes to temporary hepatic damage, which is chemical-driven liver damage. Hepatic damage can happen from prescription drugs, too much acetaminophen (found in Tylenol), and alcohol. Early data from the most recent study and previous studies show that roburin decreases liver inflammation.</p><p>So go ahead and buy an extra bottle of wine to drink in moderation — just make sure it spent some time in French oak.</p><p>~ Source Vinpair Website </p><p><br /></p><p>A new published study shows that supplementation with French Oak extract, Robuvit®, boosts liver function for faster recovery from temporary damage and symptoms related to alcohol consumption. </p><p>This new study (Pellegrini et al, 2016) advances the findings of previous research demonstrating positive impact of Robuvit® for increasing liver enzyme capacity required for efficiently neutralizing waste materials and recovering from intoxication.</p><p>"The liver is our body's detox engine. A healthy liver breaks down waste materials and toxins like alcohol," said nationally renowned natural health expert and author Dr. Fred Pescatore.</p><p>~ Source Horphag Research (USA) Inc. </p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-36098579438968128422023-07-03T12:29:00.003-08:002023-08-28T13:52:06.541-08:00<p> <b>Shocking</b></p><p><br /></p><p>Today my blog has nothing to do with wine. It is about your health and well been! It about the lack of care taken by today's restaurants and the inability of our Health Service to properly inspect these Restaurants</p><p>Where am I come from? Twenty five years of been in the hospitality food service industry. I have managed restaurants, been an area manager and owned two restaurants. Times have changed. What use to be a major concern to a health inspector is something restaurants continually get away with today.</p><p>At one time I managed restaurants for a company that had their own food inspectors they came unannounced once a month. I became the first and only manager ever to achieve a perfect score. I though I had achieved this objective twice however i was mark down for having a spot of white paint on an electrical cord. That spot was there long before I came to the restaurant.</p><p>Here are a couple of items that seem to have changed. In my day servers could not wear nail polish. Their hair had to be under control. Kitchen workers had to wear hair nets.</p><p>One day my wife and I were having coffee in a Tim Horton's. I have in the past described Tim Horton's as having under trained staff and dirty locations. As we sat at our table sipping the coffee I notice the manager come out of his office and replace the employee making the sandwiches. He put on a pair of gloves. He took a cloth and cleaned his station. He then made a sandwich. After making the sandwich he went into the front room cleaning tables. He returned to the sandwich table and made another order. He did this wearing the same pair of gloves, Groan! </p><p>One of the most common mistakes made the server is hold your glass by the rim. That is basic 101 training.</p><p>So why the title shocking? Just the other day my wife and I had a very early morning appoint. After the appointment we were seeking breakfast. Been in a small village location there were limited choices. We picked a local coffee shop that seem to be quite busy every time we passed by. </p><p>The first thing that caught my eye was the front door covered in finger prints and old notices. Once inside you attention was directed to an old display case. I hinted to my wife that we should leave. She did not take the hint and placed her order for a coffee and a Scone, I ordered the same.</p><p>The coffee was good and the scone was too. However I noticed scratches and chips in the table and chairs. Something the health inspectors in my day would not tolerate. As I always finish eating before my wife I had time to let my trained eye wander. I notice the build up of dust upon an artificial fireplace On further inspection there was an amazing collection of dirt on the corner of the heath and in the corners around the fire place. The wall boards caked with dirt.</p><p>I wounder how clean those washrooms are or the KITCHEN!</p><p>Been the former restaurant owners I scanned the entire room and soon realized it was in need of very deep cleaning. My shock is how the regional Heath authority lets these places get away with this. What is also shocking how little the owners and employees care about Health and Cleanness. Even more shocking the customers who do no seem to care either.</p><p>My mother would always check a restaurants or motel bathroom. If it was not spic and span she was out the door.</p><p>I did start the blog by saying this this has nothing to do with wines. However it does have much to do with the Wineries. Quality, Service and Cleanliness are huge factors in the success of any winery, or any business for that matter.</p><p>Take the simple act of cleaning at table, The server takes a spray bottle and the swipes the table from side to side. Oh! so wrong. Toss a ping pong ball on a table It will bounce is any given random direction That is what is happening to the cleaning solution sprayed on the table it may just land on your food. </p><p>The side to side method only pushes the crumbs on to the seats. Seldom do the seats get cleaned too. If they do its debris onto the floor. </p><p>To properly clean the table spry the cleaning solution into a clean cloth wipe the front of the table. Then pick up the salt pepper and what have you cleaning them Placing then on the clean front of the table. Then finish cleaning the table including the backing, sides and seats.</p><p>In my health region all employees must be food health certified. That means taking a short food handlers safety course. Sadly the cost is $80. Back in my day the course was free. Do you see a problem here!</p><p>“cleanliness is next to godliness?”</p><p><br /></p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-47824856305907534302023-06-26T10:13:00.001-08:002023-06-26T10:13:28.020-08:00<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5o3ID9QV3b_QfAQXscYpZ950_wRupaVLwIUW_4ukDfRj0ZJ6SChOTyji74BFSIdmp8oPzm2IevYKgnU6mY2mTYeRZcNpN961wIpPciBd75LEjTPEYjP9_q54hMhis9vkQ15xX7XYR0vbse1G_Y9mHm1EW0b4ZUCERiMYW90TMjH7dl5Q7vcSZCbuobdg/s4608/IMG_20221101_144133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5o3ID9QV3b_QfAQXscYpZ950_wRupaVLwIUW_4ukDfRj0ZJ6SChOTyji74BFSIdmp8oPzm2IevYKgnU6mY2mTYeRZcNpN961wIpPciBd75LEjTPEYjP9_q54hMhis9vkQ15xX7XYR0vbse1G_Y9mHm1EW0b4ZUCERiMYW90TMjH7dl5Q7vcSZCbuobdg/s320/IMG_20221101_144133.jpg" width="320" /></a></div><b>From Articles I have read</b><p></p><p>If you want to avoid gaining weight, it may be time to ditch the skipping rope and grab a corkscrew instead. Four United States experts have found a compound in red wine that can help control obesity. The substance, piceatannol, delays the generation of young fat cells and prevents them from growing into mature ones. </p><p>It is also thought to protect the body from heart and neurodegenerative diseases, as well as cancer. </p><p>Lead researcher Dr Kee-Hong Kim of Purdue University, in Indiana, said: ‘In the presence of piceatannol you can see delay or complete inhibition of young fat cells. Piceatannol alters the timing of gene expressions, gene functions and insulin action during adipogenesis – the process in which young fat cells become mature fat cells. </p><p>Dr Kim, assistant professor of food science at the university, added: ‘We are now testing our idea using animal model obesity to see if it has the same benefical functions. </p><p>‘We need to work on improving the stability and solubility of piceatannol to create a biological effect.' </p><p>Purdue's research was published in the Journal of Biological Chemistry. - Daily Mail </p><p><br /></p><p><b>By Shape </b></p><p>Research shows that drinking one glass of wine four to six nights per week can help you live longer and increase your 'good' (HDL) cholesterol. These perks seem to be attributed to alcohol in general, not specifically to red wine. However, a recent study published in the American Journal of Clinical Nutrition reveals a new benefit of drinking that is specific to the antioxidants found in red wine —digestive health. </p><p>Your digestive tract houses a wide variety of bacteria, some good, some bad. Decreases in good bacteria and/or increases in bad bacteria have been linked to a growing list of health issues, including weight gain, type 2 diabetes, and inflammatory bowel disease. Red wine can help shift the types of bacteria in your digestive track so there's more of the good kind, making you healthier and potentially leaner. </p><p>Here's how it works: Red wine's red color comes from antioxidants called polyphenols. Polyphenols can help improve your health in a variety of ways, but one problem with certain polyphenols, especially the ones in red wine, is that your body doesn't absorb them very well. It has been estimated that almost half of the polyphenols consumed are not absorbed during the normal initial phases of digestion. While this sounds like a bad thing, the unabsorbed polyphenols become food for the good bacteria in your digestive track. This is exactly what Spanish researchers found when they examined the digestive tracks of people who drank red wine every day for 20 days. </p><p>In addition to improving the quality of the bacteria in digestive tracts, study participants also saw improvement in several major risk factors for cardiovascular disease , like triglyceride levels. This is likely due to the fact that the good bacteria in your digestive tract can help improve metabolism for a faster rate of burning that fat </p><p><br /></p><p><b>Exercise and wine </b></p><p>According to a study on the health benefits of resveratrol, a compound found in red wine, your body could receive some of the benefits of hitting the gym without sweat-inducing exercise.</p><p>According to researchers at Canada’s University of Alberta, the compound might boost heart rate and amp up muscle performance.</p><p>Jason Dyck, the lead researcher, writes that the discovery might be helpful for people who just can’t exercise, saying,</p><p>I think resveratrol could help patient populations who want to exercise but are physically incapable.</p><p>Resveratrol could mimic exercise for them or improve the benefits of the modest amount of exercise that they can do</p><p>Sure, we’ve heard a glass of red wine with dinner is “healthy,” but most of us never really wrapped our minds around what that means.</p><p>To reap the benefits of resveratrol, you could also munch on some kinds of nuts or fruit that also contain it, like pistachios and grapes.</p><p>Unfortunately, this is strictly reserved to red wine, so that $11 Pinot Grigio you have in your fridge doesn’t apply.</p><p>And red wine does still count towards your alcohol intake, so be careful not to overindulge</p><p><br /></p><p><b>Sparkling wine can it help Brain Disease</b></p><p>Scientists say a compound found in Pinot noir and Pinot Meunier prevents the onset of brain disease. People who drink Sparkling wine regularly could boost their spatial memory. This is based on a study done on rats by Reading University All they required three glasses a week.</p><p>One study found that the sparkling wine contained high levels of polyphenols – antioxidants found in red grapes but less intensely in white – that can lower blood pressure and prevent heart problems</p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-80795003117726870432023-06-06T11:46:00.000-08:002023-06-06T11:46:03.966-08:00<p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VE-xIWCcDvvZw2e008bvSvTM--72ihuShpyDR88WaAD3pd4cBa4rb_NcdxDcxyQuiwTUCxoa0fEyme9lWmQvlmPQ90O49lfbi5a5PDWX3LPiYsuVKqno2Mg1hHcWfka2Hf0zx3sBc_TGT0SzpN2b5xm_zVMzi0IbpWTvne5ER5ZpvX8Y2jwTdRse/s740/atlas-collen600.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="740" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VE-xIWCcDvvZw2e008bvSvTM--72ihuShpyDR88WaAD3pd4cBa4rb_NcdxDcxyQuiwTUCxoa0fEyme9lWmQvlmPQ90O49lfbi5a5PDWX3LPiYsuVKqno2Mg1hHcWfka2Hf0zx3sBc_TGT0SzpN2b5xm_zVMzi0IbpWTvne5ER5ZpvX8Y2jwTdRse/s320/atlas-collen600.jpg" width="259" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Dining at Atlas Steak and Seafood restaurant is a full experience for your senses, one must enjoy it. From the sleek and luxurious decor to the amazing selection of dishes to the open-concept kitchen. With a relaxing patio where we and our friends Colleen and John dined.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><span face="Montserrat, sans-serif" style="background-color: white; font-size: 14px; text-align: left;"><br /></span></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhI1cmwODwarB14cew2HV1eJN7zQ8_KM4JUnhHJD4NQpvPyTHu3eyTgka2OHeK5JuTzmJoNDBhqD3HRaqOmfDz9rNFBRTrWVoJfaAUi8g2u-CPKnQklG5hgsLIGm9mXB_ke6TSSirwNEgtFGAVn29myQTKPfExhkcaugceUDwsoYBbFYlZSaKPl8G/s4608/IMG_20230602_173552.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKhI1cmwODwarB14cew2HV1eJN7zQ8_KM4JUnhHJD4NQpvPyTHu3eyTgka2OHeK5JuTzmJoNDBhqD3HRaqOmfDz9rNFBRTrWVoJfaAUi8g2u-CPKnQklG5hgsLIGm9mXB_ke6TSSirwNEgtFGAVn29myQTKPfExhkcaugceUDwsoYBbFYlZSaKPl8G/s320/IMG_20230602_173552.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDo-QqD1OWnkoZQhUw1HNlSo_4vx0XETc9jZskcNdZ6adQUX8nRi_2imLtgcAF7znZ6OyI-5N9pshDFB94M2ZDqLH6oYgeKHnXoYKaM1I3vw_qqjhFO9mJotO8CCzwTeUfvFyjgH-M_dts8HdtU7W5D57RT1ipD42Pkrtx34XZZVRJeEXrGoLPZKz/s1311/IMG_20230603_143337.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1311" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDo-QqD1OWnkoZQhUw1HNlSo_4vx0XETc9jZskcNdZ6adQUX8nRi_2imLtgcAF7znZ6OyI-5N9pshDFB94M2ZDqLH6oYgeKHnXoYKaM1I3vw_qqjhFO9mJotO8CCzwTeUfvFyjgH-M_dts8HdtU7W5D57RT1ipD42Pkrtx34XZZVRJeEXrGoLPZKz/s320/IMG_20230603_143337.jpg" width="260" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>We all started with the Cesar salad prepared right at the table. It was fresh and delicious. For the main course, Collen went with the New York Striploin, John and Barbara went with the Prime Rib. I went with the Tomahawk Pork Chop.<div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4-trm-mH-8rvbEd2JQcnaTLwBMJdwG5EDmFzIrwJtGfldyCoym5wk9GAyI_7RDiPsUN-TCPH9CVPL3k1_VHsBGyAiOn37ybrrJTsubcqfm6oNemxXFtvAW1puHokLDxCiVAPOWWfHncx6kbCbIcux3-3enjEpLBc0vnoBmO6fUZ9YCzZdD9vwGIH/s4608/IMG_20230602_182737.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4-trm-mH-8rvbEd2JQcnaTLwBMJdwG5EDmFzIrwJtGfldyCoym5wk9GAyI_7RDiPsUN-TCPH9CVPL3k1_VHsBGyAiOn37ybrrJTsubcqfm6oNemxXFtvAW1puHokLDxCiVAPOWWfHncx6kbCbIcux3-3enjEpLBc0vnoBmO6fUZ9YCzZdD9vwGIH/s320/IMG_20230602_182737.jpg" width="240" /></a></div><br /><div><br /><div><br /></div><div>As it was happy hour we went with the Sumac Ridge house wine. Perhaps we could have made a better choice. With her steak, Collen wanted a nice buttery Chardonnay. A call went in for the sommelier. He met the challenge. </div><div><br /></div><div>It was a wonderful evening with good friends. However, there was more to come Baked Alaska!</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSiP9LtixsQ17SpPFyugssJyalhGRSjl1uV7dqB_2euSNPO1NEKYrpk2cejCSZ23kymg1Qx8ttL8pyfy3cMjm591_c1Hu6V8jxuGhUk4Sm_Bfv5PMW3Y483LK5X-IVQTijpq8lhvTCffeV1VLf6H_V4evO-EQZrRBcmSCbyjCM9PL3iufpoATPobZ/s1121/IMG_20230603_142954.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1121" data-original-width="969" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSiP9LtixsQ17SpPFyugssJyalhGRSjl1uV7dqB_2euSNPO1NEKYrpk2cejCSZ23kymg1Qx8ttL8pyfy3cMjm591_c1Hu6V8jxuGhUk4Sm_Bfv5PMW3Y483LK5X-IVQTijpq8lhvTCffeV1VLf6H_V4evO-EQZrRBcmSCbyjCM9PL3iufpoATPobZ/s320/IMG_20230603_142954.jpg" width="277" /></a></div><br /><div>This is one restaurant you must try!</div></div>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-77527167745992761672023-06-01T13:40:00.004-08:002023-06-01T13:40:45.145-08:00<p> </p><icewine p=""><p><span face="Segoe UI Historic, Segoe UI, Helvetica, Arial, sans-serif" style="color: #050505;"><span style="background-color: #f0f2f5; font-size: 15px;"><br /></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7v4TEBjLWI2ZIpiUmHk9WMTHyEZ_Mq_jyQ9wqKvqxYHxC6tQH9oCKOdIdbWzuhgepyH4t_tyvNknDso4DKqA5KNaw9oPsSYZ29VaJf41UjVU9_PZYLOcoTOlXc0YHsKY48Rpw5e-tozraMyi6VH39UPygEDDlHp15Okhm3oIKzqgPXjDoJ_2dUoIe/s432/Glsssof.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="432" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7v4TEBjLWI2ZIpiUmHk9WMTHyEZ_Mq_jyQ9wqKvqxYHxC6tQH9oCKOdIdbWzuhgepyH4t_tyvNknDso4DKqA5KNaw9oPsSYZ29VaJf41UjVU9_PZYLOcoTOlXc0YHsKY48Rpw5e-tozraMyi6VH39UPygEDDlHp15Okhm3oIKzqgPXjDoJ_2dUoIe/s320/Glsssof.jpg" width="320" /></a></div><br /><p>Icewine is a rare gift from the magical Canadian winters. Picked at the coldest moment of a winter's night! Each frozen grape creates just one drop of of Icewine. One smooth luxurious drop!</p><p>In their book Icewine Extreme Winemaking Donald Ziraldo and Karl Kaiser refer to making icewine in Canada as extreme winemaking. The story of this remarkable wine began in Germany (Eiswein) but today it is very apparent that Canada and Icewine are synonymous with each other. The regions of Canada most famous for its Icewine the Niagara Peninsula of Ontario and the Okanagan Valley of British Columbia.</p><p>Here is where you find the conditions, that must be perfect, to produce the liquid gold know as Icewine. Their unique Climate allows for conditions that ripen the grapes in the summer and freezes them in the extreme winter cold. The unique climate helps maintain high acids in the fruit, necessary for successfully making icewine each year.</p><p>Canada is the world's leading exporter of icewine. There are several Wineries in Canada that only produce Icewine for exporting purposes</p><p>China and Japan are the leading importers of Icewine. Canadian Icewine is also popular in Europe.</p><p>The United States Produces some icewine but there is also a demand for Canada's golden liquid.</p><p>The production of icewine requires ten times the grapes to produce the same amount of wine. Icewine is expensive and produced under the stickiest standards</p><p>Icewine produced in Canada is required to meet the standard, as determined by a provincial authority that has verified that the product is wine that was made exclusively from grapes naturally frozen on the vine. Four of Canada’s wine producing provinces – Nova Scotia, Quebec, Ontario and British Columbia – have already established acceptable provincial regimes, which meet the new federal standard and follow international protocols.</p><p>Icewine has an extravagant sweetness and intensity. Its magical balance of acidity and sweetness gives it a texture that is surprisingly elegant and sets it apart from other dessert wines. This balance of perfect ripe fruit flavours and aromas with acidity for depth and complexity makes Icewine the least coying of all dessert wines and more likely to marry well with a wider variety of foods. </p><p>Icewines made from Vidal are noted for their affinity with honey's flavours. In addition to aromas of tangerine, apricot and pineapple, when Vidal is aged in oak it takes on rich overtones of vanilla, almonds and fresh baked bread. Vidal Icewine works beautifully in a glaze for caramelized grilled pork roast or as an accompaniment to fresh summer berries with cream, chocolate biscuits, a pear tart or a raspberry mousse. </p><p>Riesling based Icewine is renowned for its acidity and mineral notes. Its vivid orange and citrus tones will combine with a rich range of creamy and decadent food textures and tastes, from foie gras to crème brulée. </p><p>The crimson Icewine crafted from Cabernet Franc yields up the classic aromatics of baked strawberry and rhubarb pie. This wine shines when teamed up with cooked or baked fruit courses featuring cherries or wild strawberries with crème fraîche. Its spicy exotic quality is underlined when contrasted to foods with hazelnut and dark chocolate.</p><p><b>Cheese</b></p><p>Icewines are magnificent with cheese, especially blue cheese such as Roquefort and Gorgonzola, hard and aged cheeses like Parmigiano-Reggiano and aged Gruyere and some sheep's cheese such as Pecorino. </p><p>Milder cheeses simply fade away against the dominant Icewine flavours. Foods made with Cheese such as Sweet Chevre Scoffle with peace sauce or authentic savoury cheesecake can find no better partner than Icewine .</p><p>The major difference between Icewine and other dessert wines is acidity. While all dessert wines are sweet, only the best ones have balanced acidity as well. This crucial element not only adds to the enjoyment of Icewine, but also to its natural compatibility with cheese.</p><p>Most of the cheese universe pairs brilliantly with Icewine because each cheese's richness begs for that crucial acidity. Cheeses are inherently savory and sometimes salty and when prepared with the honeyed sweetness of Icewine, it creates a lovely balance that makes for a perfect match. - Laura Werlin. </p><p><br /></p><p>Cheese Types and the righ wine </p><p>Cheese is an ideal companion to icewine, so long as you use cheeses with strong flavor. Milder cheeses tend to disappear in the presence of icewine’s sweetness and complex acidity, which is why you can always choose blue cheeses like Roquefort or Gorgonzola. If you don’t like blue cheese, hard, aged cheeses also work well. Go for a Parmigiano Reggiano or a very aged Sharp Cheddar.</p><p><br /></p><p><b>Salty hors d'oeuvres </b>-• Toasted salty nuts • Anchovy crackers • Antipasto plate • Black olive tapenade </p><p><b>Rich Dishes -</b>• Foie Gras • Lobster Terrine • Pâté • Chicken Liver Parfait • Tripe • Duck or Goose with oranges and peaches </p></icewine><p>The full-bodied Icewine matches the full flavour of the dish and the high level of acidity cleanses the palate and readies it for more richness.</p><p><b>Spicy Cuisine -</b> Thai and Asian Foods </p><p><b>Dessert </b>- Vidal Icewine complements fruits such as peach, banana, cantaloupe, apricot, pear, apple, pineapple, mango and papaya. • Riesling Icewine complements citrus, pineapple, apple, honeydew melon, kiwi, quince and star fruit.</p><p>.• Cabernet Franc Icewine complements strawberry, blueberry, raspberry, blackberry, rhubarb and Saskatoon berry.</p><p>• Fruits that are poached, baked or caramelized • Fruit flans, cobblers, pies, strudels and tarts</p><p>• Cabernet Franc Icewine complements dark chocolate</p><p>Resources:</p><p>Laura Werlin</p><p>Inniskillin Winery</p><p>Icewine Extreme Winemaking- Donal Ziraldo an Karl Kaiser -Key Potter Books </p><p> Peller Estates </p><p><br /></p><p><br /></p><p><br /></p>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0tag:blogger.com,1999:blog-3339904055249690357.post-18477862762079825812023-05-08T15:27:00.005-08:002023-05-11T11:27:20.991-08:00<h2 style="text-align: left;"><i>The Amazing Orolo Restaurant</i> </h2><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf0XP4_FXaxWDhG8wK0NAiDbPTwPhTeKGytYDayPp9mpr9xjBqP2Q9PIBWnNITWw-f8u3xPgLv3f-lSzx7N92PM8zVmKKlyuXCyR9qerV_AT7UGiCzXHY67MZB6QzvC_UArauTpDes8Z5LKvYCgQWac2Y0l3i8UEozTGZr_Cr8YCWdBaVIWUiPJ0Bw/s701/christa-lee-mcwatters.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="701" data-original-width="526" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf0XP4_FXaxWDhG8wK0NAiDbPTwPhTeKGytYDayPp9mpr9xjBqP2Q9PIBWnNITWw-f8u3xPgLv3f-lSzx7N92PM8zVmKKlyuXCyR9qerV_AT7UGiCzXHY67MZB6QzvC_UArauTpDes8Z5LKvYCgQWac2Y0l3i8UEozTGZr_Cr8YCWdBaVIWUiPJ0Bw/s320/christa-lee-mcwatters.jpg" width="240" /></a></div><br /><div>We had the honour of been invited to Orolo Restaurant at Time Family Winery by General Manager Christa-Lee McWatters. It will be an evening that will forever be a lasting memory.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GMx8cnwMmXjp9T-JhrKF0MIt4G397s1M3NLFA2oX6yP0Ybb2l8ByLNE1Jg9DyL2t2Kug35dhSISvN1Yk6PRJywtdw57l7EhyZ1AP3aTWjjjLT_UnNe6sJYYFghz56n7IGKqEvt7wG3xkf7z5i9NPuE9bTjC1MsXzKTY3sJgXc8g27XyGnkMQIvuL/s800/time2022-out-800.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="534" data-original-width="800" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GMx8cnwMmXjp9T-JhrKF0MIt4G397s1M3NLFA2oX6yP0Ybb2l8ByLNE1Jg9DyL2t2Kug35dhSISvN1Yk6PRJywtdw57l7EhyZ1AP3aTWjjjLT_UnNe6sJYYFghz56n7IGKqEvt7wG3xkf7z5i9NPuE9bTjC1MsXzKTY3sJgXc8g27XyGnkMQIvuL/s320/time2022-out-800.jpg" width="320" /></a></div><br /><div><div><br /></div><div><br /></div><div>The celebration began with a bottle of TIME Family of Wines Chronos NV Brut, named best Sparkling Wine at the Northwest Cascadia International Wine Competition. It truly was an outstanding wine! Our server was the very charming Rose and Restaurant Manager Tom Swope opened the bottle for us. Tom used the traditional sword method.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSPqrneE4Eletea6SC9CGAW1k5UTI32dn3QTwRTGZZrPaVT5g5Vw5P8qjBtlRGNlFQ-2sDHyhFoqJoTRl7Ud-T1qk4AqeFXDm5-jo7_6MYqDjZdPP2kKj74QqOUDBuz3vNvhrMS_ZakqDXzSBNkXX1S1J-V6g7dMXzjM6ww27R-TQINHXJURfgeHl/s825/time-orolo-tom-rose.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSPqrneE4Eletea6SC9CGAW1k5UTI32dn3QTwRTGZZrPaVT5g5Vw5P8qjBtlRGNlFQ-2sDHyhFoqJoTRl7Ud-T1qk4AqeFXDm5-jo7_6MYqDjZdPP2kKj74QqOUDBuz3vNvhrMS_ZakqDXzSBNkXX1S1J-V6g7dMXzjM6ww27R-TQINHXJURfgeHl/s320/time-orolo-tom-rose.jpg" width="310" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Crispy Cauliflower -Beef Tartare - Truf e Arancini were the select appetizers by Christa -lee. They were all sensational!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPIPrRsB4DUNHtJKicfTiQ7ChJEw_HNq0UVaHCyXVzMTFbmTtKw_PYaZg-e1HjuqNfb3mi2W_Z97l8kZNJUwgsgK-hcpg8GnoH-QcXwo5Ot-JyPEStZ8drtLvPu_6Cy5KucqOoV-d9nn2c81NLt5qHaYPyWqeNOY7xzvngHIGw1UoA1eFuyYl8vgtI/s800/time-0rolo-appies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="559" data-original-width="800" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPIPrRsB4DUNHtJKicfTiQ7ChJEw_HNq0UVaHCyXVzMTFbmTtKw_PYaZg-e1HjuqNfb3mi2W_Z97l8kZNJUwgsgK-hcpg8GnoH-QcXwo5Ot-JyPEStZ8drtLvPu_6Cy5KucqOoV-d9nn2c81NLt5qHaYPyWqeNOY7xzvngHIGw1UoA1eFuyYl8vgtI/s320/time-0rolo-appies.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div>Enjoying the meal and the conversation I completely forgot to take notes on the wines. However, It can be truly said Time has an excellent cellar of fine wines all produced by winemaker Lynzee Schatz.</div><div><br /></div><div><br /></div><div>I did have a very delicious Chronos Cabernet Syrah with my steak. Barbara had the Gnocchi Pasta.Which she really enjoyed. Our compliments to chef Damian Cole.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSYr7VqpWhHNGlOM2uWOGKQ4MGJ3IQFPU9FjwlWOtOCPea4zigtLaygVW_EMGHI4nhOJf9NAgRfjLtWETzZiMKG_LVdNwwsey8TDquaDv4Q7_KD_K5Dqk0RK9nIob22fmDVgHDIqByg8EgOrzY3IqqNI-gLdwE_lgD3Pt0n-HnNvzsRWapgR9M3IG/s4608/IMG_20230502_193121.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSYr7VqpWhHNGlOM2uWOGKQ4MGJ3IQFPU9FjwlWOtOCPea4zigtLaygVW_EMGHI4nhOJf9NAgRfjLtWETzZiMKG_LVdNwwsey8TDquaDv4Q7_KD_K5Dqk0RK9nIob22fmDVgHDIqByg8EgOrzY3IqqNI-gLdwE_lgD3Pt0n-HnNvzsRWapgR9M3IG/s320/IMG_20230502_193121.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2wfYDdZGIvUFk0P1Md6PobDqnWvH_HWyrm7CJFcfO3KiQ46WCpPXU42PyXlq2yP42HwghOzIR0lpSMWiFZoZCg614pDr9jDL3x9aZNxNOWKYsgljEWZZFjdyBqSRPULtr3m0kvT3SIJk-jfEcmze_Rk2P0NW3Ar114sz-pxYaKEBbfOzgcOfmHGf/s3648/time-orolo-pasta.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3648" data-original-width="2736" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2wfYDdZGIvUFk0P1Md6PobDqnWvH_HWyrm7CJFcfO3KiQ46WCpPXU42PyXlq2yP42HwghOzIR0lpSMWiFZoZCg614pDr9jDL3x9aZNxNOWKYsgljEWZZFjdyBqSRPULtr3m0kvT3SIJk-jfEcmze_Rk2P0NW3Ar114sz-pxYaKEBbfOzgcOfmHGf/s320/time-orolo-pasta.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidoVVvFNFselLMd5AKDTMrelcFgbarHcrrAYNgqX6eCDX8Ltwjdub_Y19sjKKbqlJvPbxJ7I2Bpa6K0d1wueI2yuqcRewQqUzxn9hu5j0XG6hJ3A9kOvkgLoZgSBCbDgWlUSl4F7sXl8lZ0qVLdtVSzPiBAh_I5cEAeq6b23rdijQ5TUcbjjdg81vM/s2992/time-0rolo-cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2694" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidoVVvFNFselLMd5AKDTMrelcFgbarHcrrAYNgqX6eCDX8Ltwjdub_Y19sjKKbqlJvPbxJ7I2Bpa6K0d1wueI2yuqcRewQqUzxn9hu5j0XG6hJ3A9kOvkgLoZgSBCbDgWlUSl4F7sXl8lZ0qVLdtVSzPiBAh_I5cEAeq6b23rdijQ5TUcbjjdg81vM/s320/time-0rolo-cake.jpg" width="288" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div>Hazelnut Financier a soft butter cake, hazelnut cream, vanilla bean gelato was our mazing dessert. Along with these outstanding fortified wines. Simply among the best we have ever enjoyed.</div><div><br /></div><div><br /></div><div>McWatters Collection 17 Harry's Apera</div><div><br /></div><div>McWatters Collection 17 Harry's Ruby</div></div><div><br /></div><div>Thank you Orolo, from the Hospitality, truly professional Service and fine cuisine we nominate you for the Michelin Restaurant Award.</div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiitL2BGk0LxTRsc24zoDBaIalSZSxQPgwD5vN6px0CKYjNIJnYCL9hM3lRXa5CSAPgYSNWhDYiYggw-_Qi25xzLxSkmMC_ZrWHS5tEkV6h-xFfIjWcYYmCRqgMvBkyJHMedGDZ5dwaeMmCaWpK0N0ru6l0aFlVCq___AXtABE-AbX2fPsUaGYrgm6n" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="320" data-original-width="284" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiitL2BGk0LxTRsc24zoDBaIalSZSxQPgwD5vN6px0CKYjNIJnYCL9hM3lRXa5CSAPgYSNWhDYiYggw-_Qi25xzLxSkmMC_ZrWHS5tEkV6h-xFfIjWcYYmCRqgMvBkyJHMedGDZ5dwaeMmCaWpK0N0ru6l0aFlVCq___AXtABE-AbX2fPsUaGYrgm6n" width="213" /></a></div><br /><div>Time Family of Wines was founded by the late Harry McWatters and today is owned by Ron & Shelley Mayert</div><div><br /></div><div>Built within a revitalized historic theatre in downtown, the TIME Family of Wines has not grown as a team and as a family, to reflect the quality and attention to retail that is found in our wines and wishes.</div><div><br /></div><div>361 Martin Street Penticton, BC, Canada V2A 5K6</div></div>We Love Winehttp://www.blogger.com/profile/06076228010800856319noreply@blogger.com0