White Wine
Red Wine
Sparkling Wine
Dessert Wine
Cheese
BBQ


History: In 1859, Oblate missionary Father Charles Pandosy planted the first vineyard at the Oblate Mission near present-day Kelowna.

Varietal: When the grape variety in the wine is named on the label (Chardonnay, Merlot), the wine is a varietal.*

Fermentation: The natural process in which yeast converts sugar to alcohol.*

VQA: VQA=100% BC - All British Columbia wines bearing the VQA symbol must be made from 100% BC grown grapes. The wines are screened by a professional tasting panel and wines found faulty cannot be sold as VQA wines.

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


*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.