A ToAST To SPriNg WiTh <strong>BC</strong> WINES 88 www.bcliquorstores.com
y Bruce Stephen After a long winter of dreary weather, full-bodied wines and comfort foods, many of us are yearning for everything spring – not just the weather and wardrobe – but lighter meals and fresh, crisp wines. The days are getting longer, there’s warmth in the sun and flowers are blooming, allowing for occasional patio dining. There is no better way to celebrate spring than with a light, refreshing glass of fine <strong>BC</strong> wine. BriTiSh columBiA ProducES mANy fABulouS World-clASS WiNES iN All cATEgoriES BuT NoNE BETTEr ThAN WiNES for SPriNg. Wine choices shouldn’t be about fashion or trend, but it is perfectly reasonable to try new wines when the season changes. Spring embodies rejuvenation and lighter, more invigorating dishes like fresh salads, herbs and spring vegetables. These should be paired with young, light, easydrinking wines like Sauvignon Blancs, dry or off-dry Rieslings, Pinot Blancs, Pinot Gris, dry rosés or light reds. Sauvignon Blanc is a perennial favourite. The grape is naturally high in acidity and has a backbone of citrus fruit that makes it a wonderful partner for many spring dishes. It’s rich and fruity so it can also be enjoyed on its own. Pinot Gris is the consummate deck wine and, because of its early ripening, the Pinot Gris grape is ideally suited to <strong>BC</strong>’s shorter growing season. Look for crisp, clean, refreshing aromas and flavours ideal for sipping. Riesling, another spring classic, is considered by many to be one of the world’s great white wine grapes. Fortunately, British Columbians need not look any further than their own backyard for world-class Rieslings. This versatile, food-friendly wine has natural floral aromas with apple, pear, peach and tropical fruit elements. Its high levels of acidity and sugar make it easy to pair with a large variety of spring dishes. Pinot Blanc is a lesser-known grape, sometimes overshadowed by other white varietals, so if you haven’t tasted a <strong>BC</strong> Pinot Blanc recently this spring is the perfect time. Pinot Blanc has lively acidity, a refreshing crispness and appealing body and goes very well with spring cuisine such as a fresh, grilled chicken salad or shellfish. Round, full and elegant, Pinot Blanc features some citrus but also flavours of apple, pear, a hint of mineral, some herb notes and a pleasing, crisp finish. What about pink for spring? A brilliant, bright, dry rosé is fun, fresh, crisp and very versatile with foods. Rosé is made from red-skinned grapes, but the skins are removed from the pressed juice after a short period, rather than left in contact throughout fermentation, as with reds. As grape skins contain much of the colour and strongly flavoured MiSSion Hill rESErvE Sauvignon BlanC Bc vQA $18.99 388629 This is a wonderful white wine that boasts fresh, floral, mineral and citrus aromas. The palate is crisp and dry with more citrus and additional flavours of pineapple, passion fruit and okanagan peaches. Pair this top-notch Bc white with shellfish or soft, fullflavoured cheeses. rEd rooStEr pinot BlanC Bc vQA $15.99 103044 This is a beautifully refreshing spring wine. it has clean, crisp pear, apple and citrus aromas and flavours with additional mineral notes on the palate, it's perfect with grilled chicken or shellfish. Well done! gray MonK pinot griS Bc vQA $16.99 118638 This is a lovely spring white with enticing spicy, smoky, floral and tree fruit aromas. The palate offers spicy apple and pear with a hint of honey and citrus in the finish. Enjoy this delightful white with grilled fish, pork or chicken. TASTE 89 FOCUS <strong>BC</strong>
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TASTE FOOD/DRINK/MORE COMPLIMENTARY
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y Kasey Wilson THE 2011 GLobAL FoCu
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A DELIGHTFUL BLEND OF RICH, SPICY &
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hOTSPRING’S moSt waNted JaMESON I
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y Lauren Mote One of the most excit
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The Cocktail Kitchen intended to be
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y Jennifer Stamper for recipes, ple
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