White Wine
Red Wine
Sparkling Wine
Dessert Wine
Cheese
BBQ


Tannin: A compound in the skin and seeds of grapes that is essential in providing substance and backbone to red wines.*

Acreage: British Columbia currently has an estimated 9,100 acres under vine, up from just 1,000 acres planted in 1989.

Terroir: The sandy soil of the Black Sage Bench near Oliver reaches 300 feet deep in places.

More awards: Jackson Triggs - Okanagan won the 2006 Rosemount Estate Trophy for Best Shiraz/Syrah of the year at the International Wine and Spirit Competition in London, England. A first for a North American Winery since they began awarding the trophy in 1994!

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


*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.
 
© 2006 British Columbia Wine Institute.  All rights reserved.