Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Hi Internet. Too much time has passed us by. It turns out that toddlers and bloggers mix like oil and water. My apologies.
Time to scratch the itch and wrap up our Vancouver Island drinks tour with one last review. To recap: Canada is not the Mediterranean. Wine grapes struggle to reach ripeness in this cool, marginal climate. Yet Vancouver Island, oddly, shelters enough microclimates to encourage some to try their hand at wine-making. Results range from enamel-etching bubbly (read here), tart Chardonnay (read here), decent but pale Pinot Noir (read here), a fine Gamay (read here), a solid hybrid white (read here), to a mixed-bag winery that distills great gin and vermouth (read here),
Maybe we’re going about this all wrong. Let’s drop the grapes and give cold-hardy apples a chance. We roll from Victoria North into the rolling verdant farm hills of Saanich Peninsula. A gravel road bends up a cliff overlooking gleaming Cordova Channel. Short apple trees for hand picking lead up to the white, decked, cidery and tasting room. The view stops us. Continue reading →