White Wine
Red Wine
Sparkling Wine
Dessert Wine
Cheese
BBQ


Organic: A technique for growing grapes without using chemicals such as pesticides, herbicides or commercial fertilizers.*

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

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.

Varietals: 48% of British Columbia’s wines are white. 52% are red. 97.8% are made from vinifera grapes and 2.2% from hybrids.

Viticulture: Grapes for Icewine are harvested at -8° Celsius or lower, and often by moonlight.


*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.