Author: Alex Anderson

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Of course, the classic form of storing and ageing wine is the use of oak barrels, or barriques. These have been used for centuries, and it doesn’t look like much is going to change any time soon. The art of cooperage – or oak barrel production – is a highly prized one in the world of viticulture, and there’s a huge amount of money involved, with individual barrels often costing more than a thousand dollars, depending on where they are from, and what type of oak wood they are made from. The most highly sought after barrels are those made from French Oak, which come from trees planted

CONTEMPORARY WINE TERMS DEFINED. Vintners responding to customer requests, are using wine labels to state ethical promises to their consumers and to the planet with terms like “Organic”, “Vegan”, “Natural”, and “Biodynamic” more than ever before. — But what do these terms really mean?  Each term implies a different farming and/or winemaking philosophy and is restricted by different legal regulations. Find out below: 4 minute read time ORGANIC WINE Two labels are used for organic wines, and they mean very different things: “Certified organic wine” requires 100% of the grapes to be organic, and therefore there is zero tolerance for pesticides, herbicides or synthetic fertilizers. These grapes are GMO-free. “Made with organically grown

Local Wine for Urban Times As an urban hub that respects and values a farm-to-table philosophy, it’s no surprise to know that nearly all of the restaurants in Vancouver (that have a wine list) offer Okanagan wines to their guests. From dazzling by-the-glass sparkling wines, to a selection of large format — Magnums (1.5ltr), Jeroboams (3ltr), and Methuselah’s (6ltr)— iconic wines, the Vancouver wine scene is clearly stating their desire for Okanagan wines. In fact, this thirst for Okanagan wines even extends past the dinner table, and is being enjoyed in community cafés where local freelancers and UBC students set up office for the afternoon after a sweaty fitness

Wine and Cheese — a match made in heaven. This duo has been enjoyed for centuries, and for delicious reasons. But, figuring out how to make the “angels sing” can take a little thought and preparation. Discover how to create the perfect wine and cheese combinations with knowledge of why it works, seamless pairing guidelines, and tried-and-true winning combinations. Why it works Animal fats love tannin. And by animal fats I mean fatty meats like beef, pork, lamb, and yes, our favourite, cheese. Cheese actually reduces the palate’s perception of tannin, which softens the way it tastes and heightens the perception of its fruit character. Moreover, the acidity in

Dangerously flirting with the 50th parallel, the Okanagan is a region that quenches many wine fantasies — especially the ones you didn’t even know you craved. The secret distinctions of the Okanagan Valley have been hidden for centuries. Only recently has the region been revealing its deep layers of world class wine and is, undoubtedly, one of the most exciting regions in the world. It all comes down to the recent recognition of its terroir. Terroir is a common fancy French term that translates to “sense of place”. Indeed, the French term does have a more riveting ring to it, doesn’t it? Basically, terroir is the recognition of unique