Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Wayward Wine continues to ply the uncharted wines of Vancouver Island. It has been rough, but we found some decent Pinot Noir (read here). This marginal-in-the-best-of-times climate manages to counter its Northern latitude by bottling any warmth it can from the eastern straights with its western mountains. The best example: the Butchart Gardens utopia that traps tourists with its improbably lush gardens… Continue reading
Wayward Wine ends eleven days in Canada, with British Columbia’s oldest winery: Chamberton Estate. Now oldest around here is 1991. But that gets near to 24 years old. Claude and Inge Violet left their vineyards in France to plant in BC. Only recently did they hand the winery to Eugene Kwan and Anthony Cheng, who are thoroughly involved. Let’s see how they fair. Continue reading
With one “dry” weather day left in Vancouver, we hike the interior of Stanley Park. We feel like lost hobbits in this endless glade.
Dog walkers disappear as we delve deeper. Misty and free of the city’s steel, we find something odd. Continue reading
Wayward Wine continues to search for drinks-related fun in “No Fun City”: Vancouver, BC. Where better to start than downtown’s Signature BC Liquor Store? But even in this urban chic city center, this state-run store only offers the same old Okanagan brands (Wayne Gretzky wine…sigh). Prices all tend to the teens and above. Anything cheaper and “local” is Australian bottled in BC (yes, they have a section for it). Thanks to brutal taxes, shelf price for any wine from anywhere, is twice what is stateside. There’s a reason people buy wine pre-made in bulk from private home brew shops: Continue reading
Wayward Wine leaves the steely, urban clutches of Vancouver for a trip east along the Fraser River to Fort Langley and Fort Wine Co. After a drenched drive through faded countryside, we arrive in the adorable town of Fort Langley.
Then we accidentally drive through it and onto a First Peoples’ reservation. The road turns to gravel and we turn back.
After coffee and smoked salmon (when in Rome), we head to the Fort: home of the Hudson Bay Company’s western operations. Continue reading