Festna Lente - Photography by Teresa Townsley

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. 

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. 

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. 

Melomel: Mead made with fruit added 

Braggot (or Bracket) Mead made with malted grain (usually barley) 

Hydromel: This is the term for a weak or watered down mead 

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. 

Cyser - A mead made with apples or apple juice 

Metheglin: A mead made with added spices - often considered to have medicinal traits. Some common spices are cinnamon, nutmeg or cloves 

Rhodomel : An ancient Roman term for a mead made with rose petals 

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. 

Show Mead: This is a term that has come to define a plain mead with no spices or fruits added. 

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. 

Great Mead: Kind of like the opposite of a Short Mead. This mead is designed to be bottled and aged for several years. 

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. 

Morat: A Melomel made from Mulberries 

Hippocras: A Pyment to which spices have been added 

Omphacomel: mead made with verjuice which is the juice of unripened grapes. This is often considered to be a type of pyment. 

Oxymel - Made with wine vinegar 

Acerglyn - Mead made with maple syrup 

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. 

Capsicumel - Flavoured with chili pepper 

Black Mead - Made with Black Currants 

Mulled Mead - This refers to a mead that is heated before drinking. Typically it has spices for flavouring. 

Chouchen - which is a French Brittany mead... which sometimes contains apple juice: 

Mead Around the World

Tej - Ethiopian mead 

Acan - Native Mexican Mead 

Acerglyn - Made with Maple syrup 

Gverc - Croatian variety of mead 

Dwojniak - Polish mead using equal amounts of honey and water 

Poltorak - Polish mead made with two parts water and one part honey 

Czworniak - Polish mead made with three parts water and one part honey 

Sima - A Finnish mead seasoned with lemon 

Pitarilla - Mayan mead made with the bark of the balche tree 

Medica - Slovenian and Croation mead 

Dandaghare - Nepalese mead made with Himilayan herbs and spices. 

Medovina - Eastern European mead , Czech republic, Serbia, Bulgaria, and Bosnia 

Medovukha - Eastern Slavic mead 

iQhilika - South African 

‘A drink I took of the magic mead.. 

Then began I to know and to be wise, 

To grow and to weave poems.' 

-Odin, from the Norse Saga Runahal 1200AD 

 

Dine Out Vancouver's Missed Opportunity 

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. 

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.

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.

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. 

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. 

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!

The service was good but not exemplary.

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.

MENU

CHOOSE ONE FROM EACH COURSE

49 / 69 with wine pairings 3oz

AMUSE BOUCHE

BLACK TRUFFLE + BRIE ARANCINI
parmigiano reggiano, sweet onion soubise

FIRST

ATLAS CAESAR SALAD
hearts of romaine, parmigiano reggiano, capers, bacon, classic dressing

JOSPER SMOKED POTATO CHOWDER
potato vermicelli, sweet corn

SECOND

PETIT FILET BÉARNAISE
5oz CAB™ filet, warm potato salad, chimichurri

JOSPER SMOKED CHICKEN BREAST
pomme purée, sesame glazed carrots, natural jus

BLACK SESAME SEARED AHI TUNA
charred miso mayo, pine nut jasmine rice, carrot-cucumber slaw

WILD MUSHROOM + TRUFFLE RISOTTO
locally cultivated gourmet mushroom, truffled cheddar crisp, lemon aioli, shaved black truffle

THIRD

CHOCOLATE PEANUT BUTTER MARQUIS BAR
caramel corn, crème anglaise

STRAWBERRY RHUBARB PAVLOVA CHEESECAKE
crisp meringue shards

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. 

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.

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.

Have you ever felt disrespected because you were not spending the same dollars as others,  Atlas, you let us down in the service area.

With all this said, Atlas, a five-star restaurant, is only a 3 1/2 star on this occasion.

Neither Dine Out Vancouver or Atlas responded to our concerns.

 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.

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".

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.’

"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. 

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

Clarification:

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.

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.

Being a Perfect Host

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

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.

The longer the friendship the more likely these etiquette rules will be relaxed.

*1 - Myka Meier, founder of Beaumont Etiquette

 Wow! You Want to Own a Winery

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.

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. 

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.

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? 

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.

Winery owners are finding the industry is much more difficult than they anticipated.

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.

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.

Also there is the cost factors, wines in Canada are over taxed and cost too much!

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.

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.

For over thirty years now we have promoted the wineries of Canada her wines. Yet many wineries totally ignore our request for information. 

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. 

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.

Do not forget climate change that in its self bring new challenges to the vineyard.

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. 

Many wineries enhance their income by renting party space, hosting weddings or adding food items.

Do you still want to own a winery?

and then you have California 

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. 

Canadian wines are world class yet consumers still flock to the wines of California and the old world.

We would like the hear your thoughts winebob49@gmail.com 

 Clos Du Soleil Winery

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. 

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.

Michael Clark is the winemaker and General Manger. He is also the co-owner of the winery.

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. 

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.

Signature wines: Clos du Soleil Red, Clos du Soleil White 

Their wines may be found in the UK

Winemaker: Michael Clark Philosophy: Very simple – it's all about the vineyard and the wine in the bottle. 

The Wineries to Watch For in 2024

 The wineries to Watch for in 2024

Old Mother Hubbard

Old Mother Hubbard

Went to the cupboard
White wine for her Christmas dinner
When she came here
The cupboard was bare
And so she had none

Old Mother Hubbard
Went to her car
The tank was empty
The cost of gas oh so much
No trip to the winery today

Old Mother Hubbard
Went to her favourite restaurant
It was Christmas after all
A family tradition
Automatic tip 18 percent
The cost of wine oh my gosh

When she came home she cried

Old Mother Hubbard
Went to her family's home
It was Christmas day
They hugged her they loved her
They spoiled her with gifts

When she got home she was happy as can be