Canadian Wine blog

Writing on Canadian Wine by the MWC team Kurtis Kolt (BC), Ben MacPhee-Sigurdson (MB) Jake Skakun (ON), Michelle Bouffard (QB) and various national guest contributors.

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  • Free Shipping: Coteau Rougemont

    About an hour's drive south of Montréal, near the Eastern Townships, Coteau Rougemont produces a line-up of wine that screams spring fever. Starting with their Ice Cider, I immediately think of cocktails. Both the Cidre de Glace NV and the Poire de Glace NV have a refreshing acidity that balances the sugar content of the delicious nectar. Mix either with a dry sparkling wine and you’ve got yourself the perfect aperitif. You can save the last drops of the bottle to serve later with Continue reading

  • Michelle's Top Wine Picks

    Just like there are many types of apples, there are thousands of different grape varieties. Each of them belongs to a vine species. Most of the grapes used for the production of the world’s best wine i.e the grapes you know, come from the vitis vinifera species. They are praised for their flavours and the quality of wine they produce. In Canada, we have a longer history with hybrids than we do with vitis vinifera. What’s a hybrid? It is a grape that is created by crossing two grapes from two different species. In regions with harsh climates (O Canada), vitis vinifera can struggle to survive in the winter. Many hybrids were created with a desire to keep the flavours that grapes from vitis vinifera produce but also gain the resistance to winter freeze from other species. Hence why many Canadian winemakers originally planted hybrids. Continue reading

  • Canadian Winery Spotlight: Stag's Hollow Winery

    It was in 2003 when I managed a now-shuttered, sorely-missed restaurant on Vancouver’s East Side called Aurora Bistro. Chef and owner Jeff Van Geest had recently hung up his sous-chef apron at Kitsilano’s long-acclaimed Bishop’s restaurant to open the place, wholly-focused on local produce, seafood, meat, the whole nine yards. The mandate I was tasked with at the restaurant, was to run a wine program consisting solely of British Columbian wine. Now, that was a rarity; in fact, we were the first place in Vancouver to do such a thing. Continue reading

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