The newest trend and perhaps the right trend is "sit down" wine tasting versus standing at the counter. Your mood, your attitude about what you are looking for and the people you are with can all change depending upon the tasting experience experience. 

The experience I love the most is the sit-down wine tasting experience, where I can taste high level wines with a trained server while I interact with my friends. especially when I am on my forth winery of the day. As I get older standing is not the best. I want to relax and savour the wines.

It would seem more and more wineries are promoting the "sit down experience"

You feel less rushed with a sit-down tasting Usually you have around 75-90 minutes to take your time and enjoy the process. I like a time frame, but a big one, where I don’t feel hurried.

Enjoying wine is all about community. I love the interaction and discussion in a wine tasting. You can get the synergy with both options, but I find it is so much easier than in a sit-down setting.

When visiting a winery with friends a sitting experiences enhances the coverage, rather than been spread out in a straight line at the counter The intimate environment is difficult standing at a bar. If you are feeling a more energetic vibe, I like tasting at a bar. I tend to prefer the smaller amount of people in a quitter setting.

Every time I visit a winery, I want to learn something new. I love it when there is an knowledgeable server who can share with our group the backstory of the winery, the vineyard practices, how the wine is made, what restaurants to go to, and so on. A good server engages and answers questions, but they don’t hover. A good server discerns when to engage and when to let you enjoy your group alone. At a sit-down tasting, the server has more room to move about and visit another table, letting you enjoy your company whereas at the bar you may feel the need to constantly engage with the server and not so much with the person next to you.

Experiencing the good stuff: Sit-down tastings showcase a winery’s best wines in their best stemware. There often are food pairings or a charcuterie board to use as a wine pairing experience. Sharing these dishes is better at a table. For the most part, food is not an option at a stand-up bar.

Reservations: Most wineries allow reservations sit-down tastings. They work the same way as in a restaurant. I like knowing that there is a table or couch arrangement ready for my group at a particular time. When I arrive my spot is reserved, the glasses are buffed, the wine is ready, and the server is scheduled. Sweet. With a stand-up tasting, you do not have to arrive at a particular time, but you may have a wait.

I have learned that there is not a big difference a stand-up but I do feel you get so much more for your money. You relax more, you enjoy the interaction with friend and staff more. You may get the crystal stemware to taste out of, the reserve wines, the interaction with a trained server, a quieter room with a view, a place to unwind, and intimate time with your company.

A study done in the USA and Canada by SVB Wines showed a grated "up sale" for the winery in seated tasting.

Unfortunately the seating experience is not that easy for the small wineries where the owner does it all!

Parts of this article come from the resident Sommelier and Owner, Mick Wilson of Wilson Creek Winery

Fees to taste are standard operating procedure at most wineries, though some still offer complimentary tastings or refunded tastings with the purchase of wine. Every winery is different, so ask in advance if you’re curious about fees and reimbursements. If you like the "sit down" experience be willing to pay more. 

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 Donald Triggs is the founder along with his wife Elaine of Culmina Family Estate Winery in British Columbia's Okanagan Valley ( The family sold the winery). Wine consumers will know him as the man whose name appears the very popular Canadian Wines Jackson-Triggs. 

Growing up in rural Manitoba as the sixth generation on a family farm, Don developed a passion for the land and a farming lifestyle very early in life. While Don's career led him into leadership roles in consumer goods marketing, agro business and the wine industry around the world, Don's life has now come full circle as co- proprietor of Culmina Family Estate Winery in the Okanagan.

A marketer, entrepreneur and builder at heart, Donald started his career in marketing at Colgate Palmolive after completing a B.Sc.H in Agriculture at the University of Manitoba and an MBA at the Richard Ivey School of Business. In 1972 he became the marketing manger for Parkdale winery in Ontario. He joined Labatts spending 10 years with John Labatt's wine division, first leading the Canadian and then their U.S. wineries. This sharpened Don's understanding of the wine market from a consumer, a grower and a financial perspective in Canada and internationally. The next seven years saw Don return to Canada and the UK where he and his new team grew a struggling Fison's North American Horticulture business in to a leader in North America

In 1989, three partners, 26 fellow employees and Don pooled their life's savings to purchase the wine business of John Labatt. With the impending North American Free Trade deal's elimination of all protective barriers and an often questioned potential for the quality and future of Canadian wine, much of the banking and financial community thought that Don and his partners had “totally lost it”. The team only saw opportunity and with partner Alan Jackson they co-founded the Jackson-Triggs brand which went on to drive the growth of the new company, renamed Vincor International Inc., through 12 acquisitions to become the largest winery in Canada, and the 7 th largest in the world with 14 wineries and 2,250 employees located in Canada, United States, Australia, New Zealand, South Africa and the United Kingdom.

Feeling the pull of their farming roots and love of wine, in 1998, Don & Elaine purchased a 100 acre apple orchard on the Niagara Parkway in Niagara-on-the- Lake, Ontario and over the next three years, planted eight vinifera varietals, with each of the two or three selected clones grafted onto two or three different rootstocks. Delaine Vineyard became their first research project to develop the best possible viticultural practices in order to produce the highest quality wine grapes . June 2006, Delaine Vineyard was sold as they prepared for their next adventure. 

In June of 2006, Vincor International was acquired by Constellation Brands. Don immediately resigned so that he could once again pursue his entrepreneurial passion in the business he loved. Don and his wife Elaine then re-shaped their life's vision to start a new venture, Culmina Family Estate Winery.

At an age when most people retire, Donald and Elaine have ploughed their considerable life savings into a major new Okanagan winery. “Retirement to me is a nasty word because it implies stopping,” Donald says. “I don’t think life is about stopping. It is about

continuing and doing what you love.” (1) 

As a Canadian business entrepreneur and as a champion of the Canadian wine industry Don's contribution has been recognized in Canada and abroad:

~ American Marketing Association's Marketing Hall of Legends Inductee (2006)

~ Ernst & Young Entrepreneur of the Year for Canada (2003)

~ Christopher Newton Award for Extraordinary Vision in Business (2003) 

~ Confrérie des Chevaliers du Tastevin de Bourgogne (2002) 

~ Tony Aspler Award of Excellence (2001)

~ American Marketing Association Marketer of the Year (2000) 

~ Commandeur d' Honneur du Bontemps de Medoc et des Graves (200) 

~ Donald Triggs named winners of this 2016 Canadian Wine Industry Awards.

DIRECTORSHIPS AND ORGANIZATION INVOLVEMENT

~ Past Chair of About Face, Wine Council of Ontario, and Canadian Wine Institute.

~ Past director of Shaw Theatre Festival, Brock University, Public Policy Forum, Samsonite

~ Corporation and BC Hydro. Member: B.C Wine Institute, Canadian Vintners Association, 

~ World President's Organisation, Ivey School of Business Advisory Board 

EDUCATION

Bachelor of Science, Agriculture (H), 1966, University of Manitoba Masters of Business Administration (MBA),

1968, R ichard Ivey School of B usiness, University of Western Ontario 

Honourary Doctorate of Laws, 2004, Brock University

Honourary Doctorate of Commerce, 2007, Ryerson University 

 The Best of 

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 Happy Holidays

It's Turkey time again! Well for most of us up in Canada It is. It is also the favourite dish in England. In the United States it is likely to be pork. During Christmas in China, unique dishes such as dumplings and hotpot are commonly consumed.

Since few people from China visit my blog let's deal with Turkey. I like Bacchus or Ortega. Their light fresh flavours go extremely well with the white turkey meat

Bacchus: is a white wine grape that was created by viticulturalist Peter Morio at the Geilweilerhof Institute for Grape Breeding in the Palatinate in 1933. He crossed a Silvaner x Riesling cross with Müller-Thurgau .Bacchus received varietal protection and was released for general cultivation in 1972. 

Bacchus is the signature wine of Domaine De Chaberton Estate Winery in Langley British Columbia. In BC Bacchus grape production is less than 1 % of all grapes grown in the province. Arrowleaf is another BC producer of Bacchus. Blue Grouse on Vancouver Island as well.

Bacchus is becoming popular in England.

Ortega is  by far a cold climate wine grown in Nova Scotia and Vancouver Island. Ortega is a sweeter wine. It is also grown in England.

Another great choice is Chenin Blanc a medium bodied white wine. France and South Africa are good producers,

Pino Gris or Pinot Grigio is another excellent selection. Grown through out Canada. Italy is also a good producer.

Now when it comes to those reds Pinot Noir is the best choice due to its lighter body than most reds..
You can also try the Gamay Its acidity and low tannins work well with turkey.

If you are doing a smoked turkey I suggest a sparkling wine.

There will always be those that love Chardonnay.

If you are doing a ham stick with those white wines. Maybe try a Gewurtztraminer or Pinot Gris

Pork should be paired with a medium-bodied white skip by the reds. Medium bodied wines include Riesling Italian Prosecco Pinot Grigio and Sauvignon Blanc.

What about Plum pudding... Yum  Go with something sweet. Try a Sweet Muscat or sweet Sherry. Away back  we enjoyed  a glass of Moscato d'asti from Italy. This year  we are  going to enjoy one  of Canada's famous Ice Wines'.

If you are having a special Christmas breakfast may I suggest Prosecco and French Toast!!!

 

Working Alone

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

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

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

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

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

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

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

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

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

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

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

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

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

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

 Dinning Out

The secret to dining out with wines and enjoying the evening is very simple. Great company, great food and a wine that compliments the food. The first rule is never worry about whether or not to order red or white wine, it really doesn't matter. The main question is, does the wine go with the food. Choose your food first then select the wine, matching the wine to the strongest flavour on the plate. In a well established restaurant the Wine Steward or Maitre d' can help you select the wine. Many wineries feature their own restaurants and provide excellent help in selecting the correct wine, therefore providing an excellent place to learn the ins and outs of dining with wine. 

If you are ordering a spicy dish a sweeter wine is required. 

If pasta is your choice remember that tomato based sauces are high in acidity so you should match the wine (one with great acidity) try a Cabernet Sauvignon or a Chianti. 

Cream and butter dishes add sweetness. A fruity wine is best When it comes to red meat.. If you're a steak or beef lover go with a red, Merlot is always a good choice, or try a Shiraz. If white is your choice go with a oak barrel wine. 

Chicken and veal dishes often depend on the sauce. A light bodied red or even a Riesling.

Fish is a popular dish, and the selection is huge.. with Oysters try a Chablis, with Salmon a dry Gewürztraminer, for the Lobster a Chardonnay 

When in doubt order your favorite wine. There is always Champaign, it is the most versatile. 

Ordering the wine 

Are you intimidated when it comes to ordering the wine? Well don't be, one of the biggest misgivings I have about restaurants is the lack of training the staff have when it comes to serving wines. When in a restaurant without a Wine Steward to assist you in choosing the wine follow these tips... 

Choose your food first

Stick within your budget

Order a wine that is familiar

Look for producers/ wineries you know

Canadian wines are an excellent choice 

When in a specialty restaurant, such as Italian or German, select a wine from that country.

Tasting the wine 

Seldom will you ever have to send back a wine, but there are occasions when you should

The wine should always be opened at the table. If it is not, send it back

The waiter should present the bottle to you before opening

Make sure... The wine is the one you ordered

The producers name is the same

The vintage is the same as you ordered

Check the cork if you like. It should not be dry or broken..

Smelling the cork is simply smelling the wine. The sense of smell is the most important aspect of tasting the wine.

The waiter should pour a small sample to taste in the glass of the person who ordered the wine.

Send the wine back if it tastes like vinegar, or smells strange

Inform the waiter/sommelier of your satisfaction or dissatisfaction with the wine.

Presenting a diner with the cork dates back to the days before labels were put on bottles. Famous chateaux branded their corks to verify the wine's origin, preventing restaurateurs from passing off bootlegged wine as chateau vintages 

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Charcuterie Boards

 What beats visiting a winery and enjoy a tasting. The answer is relaxing on their patio with a cheese plate or Charcuterie Board along with a glass of wine or two.

Charcuterie is a branch of cooking involving prepared meats, such as ham, sausage, bacon, confit, or other pork products. The word originated in France, and it translates to "pork-butcher shop." While the original French translation refers to pork, modern Charcuterie boards can include other types of food, such as duck, goose, chicken, cheese, toast, fruit, or other options.

In French, the person that prepares the meat is called a Charcuterie. Additionally, the English pronunciation of Charcuterie varies slightly from the original French. The correct French pronunciation of Charcuterie is "shar-coo-tree."

Although the pure definition of a Charcuterie Board many wineries will provide a board combining meat and cheese. Crackers or bread is often the main addition to the board, Olives are often added. 

The Key to me is the wine. What is the best wine to have with the Charcuterie Board? I suggest you simply order your favourite wine. Another suggest would be (if offered by the winery) try a flight. A wine flight is a group of wines for you to taste. 

Some of the best Charcuterie Board that I have experienced last summer would be Backyard Vineyards, Seaside Pear Farmgate Winery and Blackwood lane. Recommended vinAmite in Oliver. Okanagan Crush Pad in Peachland, Cedar Creek, Kelowna and Upper Bench, Naramata.

In Ontario Ravine Vineyard Estate comes highly recommended. Between the Lines and Hidden Bench also have excellent boards.

In Nova Scotia you must stop in at Jost Vineyards and Domaine de Grand Pre. In NS try the Tidal Bay wines.