Terroir: Borrowed from the French, this term encompasses the entire environment–soil, climate, aspect–that makes a vineyard special.*

Expansion: There are now 136 wineries in BC and a further 7 with licenses pending, up from just 13 in 1984.

Clone: The mutation of a species. Growers select and propagate clones selected for such desirable qualities as early ripening, vivid flavour and deep colour.*

History: In 1931, Calona Vineyards opened as the first commercial winery in the Okanagan.

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


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

 
 
CALL AHEAD
 

This is not as important at the peak of high season from April to September as it is the rest of the year, but it is worthwhile in the off season when some winery restaurants close and some smaller wineries even close their tasting rooms.

It’s also a good idea to call ahead if you’re touring with a large group (8 or more). Smaller wineries will be able to prepare in advance and may even be able to offer you a special tasting that caters to your group’s needs.
DESIGNATED DRIVER
  Wines should be consumed responsibly. DO NOT taste and drive. Each winery will offer you several samples over the course of a tour, and it is easy to consume far too much wine to be able to drive. Plan ahead and choose a designated driver before you begin your tour.
STRATEGIZE
  Don’t feel you have to try every wine made by every winery. Give your tour some focus and decide to taste reds only. Or whites only. Or be even more specific and taste Merlots only. That way you’re comparing apples to apples and can explore how a wine changes from vineyard to vineyard, winemaker to winemaker.
LOOK
  Your first inclination is to taste your sample. Stop for a second and look at the wine. Tilt the glass and look at it against a white background. A shirtsleeve will do in a pinch. What do you see? Red wines vary greatly in color. As they age, you will see hints of reddish-brown around the edges. White wines become more golden as they age. Generally speaking, the darker the wine, the more full-bodied the taste.
SWIRL & SMELL
  Swirl the wine around the glass. If you’re a beginning swirler, do this with the wine glass on a flat surface. It’s less risky. Swirling allows the wine to release its aromas as the alcohol vaporizes during the swirl. Smell deeply and try to identify what you sense. The nose can detect thousands of flavours and the tongue only four, so much of wine is ‘on the nose.’ For a refresher on some common BC flavours and aromas, visit the Five Minute Expert.
TASTE
  Finally. Take a small amount in your mouth, swirl it around and keep it there for a brief period. Sweetness comes from the tip of your tongue. Bitterness on the back. Acidity on the side. Is the wine sweet, acidic, crisp? Is it light or full-bodied? How does it finish? Are you still tasting it five, ten or more seconds afterward? Did the taste change as the wine finished?
FEEL
  When tasting wines, the feel is the touch of the wine on your tongue. Is it rich and full? Lean and light? Are there bubbles? Does it tingle at the edges of your tongue? Tannins, for example, will feel dry on your tongue, like biting into a grape seed or drinking very strong tea.
SPIT
  It’s ok to spit. In fact, you’ll be better able to taste more wines that way. Wineries will provide a bucket (usually located on the tasting counter) for just that purpose. Just do it. It’s the one place outside of the baseball diamond where it’s perfectly acceptable.
ASK
  Don’t know what you’re tasting? Ask the tasting room staff to describe the wine for you and see if you can match their description to what is floating around in your head. Sometimes it will. Sometimes it won’t. Wines are very personal.
DUMP
  It’s not necessary or polite to finish your entire sample. When you’ve tasted enough, it’s perfectly ok to pour it out into the spit bucket. It’s not a sign you didn’t enjoy what you were poured. It’s a sign you’re ready to move on to your next sample.
CLEANSE
  Eat crackers or plain white bread between tastings. They’ll clear your palate and allow you to taste your next wine with more clarity. Too many samples without a cracker and your palate gets overwhelmed.
EAT
  Many wineries have restaurants. Take advantage of one, to break up your tour and more importantly, to enjoy a spectacular meal. If you’re more of a do-it-yourself type, bring along a picnic lunch. Some wineries have picnic areas – buy a bottle of wine and enjoy the view, or find a spot along the way to throw down a blanket and enjoy a meal with a view of the vineyards.
BUY
  Many of the wines you’ll taste at a winery won’t be available anywhere else, so if you like one, buy it right then and there. Most wineries will happily loan you an empty case to put in trunk of your car to store your purchases. NOTE: On hot summer days, don’t let that case stay in your trunk too long. Your wines will spoil in the heat.
 
© 2006 British Columbia Wine Institute.  All rights reserved.