I’m transfixed as the chrome-wrapped tanks capture the sunshine streaming through the winery’s windows, creating an iridescence rainbow of purples and blues. The intoxication of the colours continues as I glance down at the Rosé wine in my glass, a soft hue of peachy pink.
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Haywire Winery | Quails’Gate Winery
The unique shape of the concrete egg allows the wine to tumble back down, essentially stirring itself. This constant motion increases the contact with the lees, the spent yeast cells. The result is a wine with increased fullness and texture.
At Humo Izakaya, Chef Kai Koroll draws on his extensive culinary experience to craft a menu that’s both innovative and delicious.
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Canada’s brightest changemakers raise a glass of BC wine as Oliver Osoyoos Wine Country members pour for guests attending Destination Canada in NYC.
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Magic happens the next moment as the blue-hued Okanagan Spirits Evolve Gin is poured into the glass. A garden in a glass, and like all gardens holding its own secrets.
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Local Farm-to-table champion to continue Naramata Inn’s hyperlocal mission
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Celebrate the harvest and all things Malbec with a vacation in the vineyard.
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Look what on this label. BC has been busy making new wine maps
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Celebrities back Bordeaux-inspired blend I enter the tasting room, and my eye goes to the...
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This month, Dine Around kicks off in the Interior/Okanagan (Jan 18 – Feb 9). But which craft...
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Inniskillin winemaker Derek Kontkanen believes “all great winemaking boils down to where and how you grow your grapes.”
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Fans of Canada’s Top Chef will recognize the name of the new executive chef at Infusions. Ruth Wigman, whose 20-year career has taken her coast to coast, brings a fresh and exciting perspective to the restaurant at Okanagan College staffed by Culinary Arts students.
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The days are getting longer, but the winter frolicking continues, thanks to #Okanagan Wine Festivals. #bcwine @okwinefest @districtwinevillage
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