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Week in Review
Monday, September 25 2017
09 · 25A Phantom, A Clos and A Hatch
Hello Fall. The third in our latest series of fall videos is out this week featuring the quirky team at the Hatch. The West Kelowna winery joins Phantom Creek and Similkameen-based Clos du Soleil while we work on our next video featuring Naramata’s Hillside Winery. Treve is in town briefly after time in London and Spain before she heads to Portugal. I’m winding up negotiations in search of a new network home for the Best Food and Wine. More on that shortly. In the meantime, there is a new Cheese Dreams for the fall to check out, an Oyster Top Ten and as always plenty of new Tasting Notes released daily. Oh and I almost forgot, if you need a room in Penticton for your next wine visit stay where the pros do at the Penticton Lake Resort.
ag
Anthony
Top Ten : California The recent wildfires in California and the staggering damage inflicted on life and property, which happened...
Best of Food and Wine Weekly Broadcast ScheduleHere is the schedule of the Best of Food and Wine radio network stations and the individual 'listen live player'...
The Hatch - VideoThere’s little doubt winemaker Jason Parkes marches to the beat of his own drum but then so does the...
Penticton Lakeside ResortThe Penticton Lakeside Resort is our preferred hotel when staying in the central Okanagan. It's located at...
Any News About the Harvest? I enjoyed Vancouver lawyer, Al Hudec's Facebook post (pasted below) on the recent sale of Tinhorn Creek, Black...
Clos du Soleil - VideoThere’s a three-pronged fork in the road just past the town of Hope, about an hour and half east of...
Contributors
by: Treve Ring & Anthony Gismondi
Top 10 : Canadian Riesling
Is Canadian riesling our nation's ringer? It's certainly one of the leading contenders. For many of us, our first enjoyable wine in youth was most likely a sweeter white, juicy and bright, friendly, and with low to medium alcohol (my first wine foray was Blue Nun when I was 8 years old). As our palates progress, we often shy away from these simpler, fruity styles for more structured, savoury and minerally wines, which again, brings us full circle (close the ring) back to serious and ageworthy riesling. Riesling is also a ringer for its piercing acidity...Read More ...
From the TreveHouseby: Treve Ring
German Riesling: Drinking Dry
There are a few long-lived misconceptions in the wine world that seem harder to eradicate than leaf-roll virus. "All riesling is sweet", is one of these untruths. More than 90 percent of the wine consumed in Germany today is dry (trocken). Unfortunately, bulk exports of cheap, sweet German wines, many of them riesling or riesling blends, has left this saccharine memory on our palates. The ripeness / sweetness of German riesling contributes to that magical trifecta of residual sugar, racing acidity, and low alcohol, making these wines some of the most long-lived and exceptional in the world...Read More ...
Cheese Pleaseby: Allison Spurrell
Castelmagno
Last month I was lucky enough to go on a whirlwind trip to Italy. For three and a half days, I had the opportunity to try an amazing amount of Italian specialties. I went as part of an arts festival in Piedmont, and the main part of the festival took place in the beautiful hilltop village of Barolo. Every day we were dropped off near the town and strolled in through the narrow laneways until we reached the square at the top of the village. The view of the vineyard-covered hills surrounding Barolo was a pretty fabulous way to start the day...Read More ...
