White Wine
Red Wine
Sparkling Wine
Dessert Wine
Cheese
BBQ


Growing Regions: There are five main DVAs (Designated Viticultural Areas) in British Columbia — the Okanagan Valley, Vancouver Island, the Gulf Islands, the Fraser Valley and the Similkameen Valley.

Acidity: This natural tartness in grapes and other fruits contributes to vibrant flavours.*

Brix: A measure of sugar in grapes: one degree Brix equals 10 grams of sugar per litre. Mature grapes are typically 21 to 25 Brix, equating to 11 to 13 percent alchohol after fermentation.*

Awards: In 1994, Mission Hill Grand Reserve Chardonnay 1992 won the Avery Trophy for “Best Chardonnay Worldwide” at the International Wine and Spirit Competition in London—the first major award win of the new era of BC winemaking.

Vinifera: A species of grape–Vitis Vinifera–that produces the classic wine grapes that have spread from the vineyards of Europe.*


*Schreiner, John - British Columbia Wine Country, Whitecap Books Ltd., 2003

  
 
 

Flavours and Aromas
From delicate floral, citrus, green apple and fresh yeast to richer vanilla, toast, nut and earth nuances, depending on style.

Intensity
Subtle to moderate.

Sweetness
Usually dry.

Style
Sparkling wine's crisp, almost crunchy effervescence makes it the perfect accompaniment to deep-fried foods: mini egg-rolls, tempura prawns and vegetables. The lightest, crispest styles also work beautifully with sushi and sashimi ... just remember to go easy on the wasabi! BC sparkling wine and fresh local BC oysters is a classic match.

The Basics
Not-too-spicy appetizers and finger foods of all kinds, sushi, sashimi, fish and shellfish, especially raw oysters, delicate poultry dishes.


The Ingredients
Almost anything goes, but never stronger than the wine itself.
 
© 2011 British Columbia Wine Institute.  All rights reserved.