Flavours and Aromas
Rose, lychee, peach, grapefruit, fruit salad; also mineral, earth, pepper, citrus.

Intensity
Highly aromatic, assertive.

Texture
Medium-light to full-bodied, lively.

Sweetness
Dry to semi-sweet.

Style
Gewürztraminer is one of our most popular varietals, and for good reason; its intense, exotic aromas and flavours seem ideally suited to spicy cuisines from China to Thailand to India, and it stands up equally well to the fruitiest salsas and smokiest grilled and barbecued flavors of contemporary North American cuisine.

The Basics
Spicy fish and shellfish dishes, chicken, turkey, pork, ham, sausages, cured and smoked foods of all kinds (proscuitto and melon is a classic).

The Ingredients
Ginger, honey-garlic, green, pink, black, white, and Szechwan pepper, caraway, fennel, sage, cilantro, coconut, tropical fruits, fruit-onion salsas and curries.

Flavours and Aromas
Apple, lemon, pear, banana, fig, straw, sometimes slightly earthy or herbaceous; if barrel-fermented and/or oak-aged, butter, butterscotch, toast, vanilla, nutmeg.

Intensity
Subtle to moderate.

Texture
Firm and crisp if stainless-steel fermented; if oak-treated round and medium to full-bodied.

Sweetness
Dry.

Style
Although sometimes called the poor man's (or woman's) Chardonnay, well-made Pinot Blanc can show remarkable strength of character. It is a chameleon of a wine, providing a rich, subtle background for whatever dish it accompanies.

The Basics
Salmon, crab, prawns, halibut, clams, oysters, chicken, turkey, pork, veal.

The Ingredients
Chives, leek, onion, mushroom, garlic, nutmeg, lemon, thyme, oregano, parsley, nuts.

Flavours and Aromas
Peach, pear, dried apricot, vanilla, almond, spice, clover honey.

Intensity
Assertive.

Texture
Medium to full-bodied, firm, mouth-filling.

Sweetness
Dry to off-dry.

Style
Early-ripening Pinot Gris is a natural for BC, producing ripe mouth-filling wines with plenty of flavour. Very adaptable with the structure to stand up to Asian, Oriental and Latin flavours. A perfect anytime choice.

The Basics
Fresh and smoked salmon or trout, halibut, crab, prawns, scallops, clams, mussels, oysters, squid, chicken, turkey, pork, veal, quail, pheasant.

The Ingredients
Ginger, garlic, chili, cilantro, French accents such as tarragon, thyme, saffron, mustard; Italian flavours such as tomato, garlic, onion, basil, fennel, orange; contemporary North American cuisine with the accent on grilled foods and light cream sauces.

Flavours and Aromas
Apricot, peach, pear, apple; herbal, floral, citrus, mineral and even sometimes petrol. (English tasters say ‘lemon petrol’).

Intensity
Restrained to assertive.

Texture
Light to medium-bodied, crisp.

Sweetness
Dry to sweet.

Style
No matter what the style, Riesling maintains an attractive balance of fruit and acidity, making it an exciting match with dishes incorporating sweet and tart elements. The most fruit-driven examples take well to barbecued or smoked foods and a wide variety of fruity and subtle spicy flavours. Rieslings can also handle chili heat.

The Basics
Crab, fresh and smoked salmon, scallop, halibut, chicken, turkey, pork, ham, mild sausages (choucroute is a classic), cured meats such as proscuitto.

The Ingredients
Sage, onion, caraway, orange, peach, ginger, fruit salsas, mild teriyaki; with drier, leaner styles, also chives, capers, lemon, lime, grapefruit, dill.

Flavours and Aromas
Grassy, herbal, gooseberry, green apple, blackcurrant, melon, green pepper, sometimes jalapeno.

Intensity
Moderate to assertive, distinctive aromatics.

Texture
Light to medium-bodied, usually crisp.

Sweetness
Dry.

Style
Sauvignon Blanc is a crisp, refreshing, high-acid wine for summer sipping, on its own, or as an aperitif. It is excellent with shellfish or light, subtle dishes or, in its oak-aged versions, with richer fare.

The Basics
Salads, hors d'oeuvres (antipasto), oysters, quiche, ginger or lemongrass- influenced Thai dishes, almost all fish (with or without sauces). BC goat’s cheese is a classic.

The Ingredients
Lemon grass, ginger, baby onions, gooseberries, sharp white cheeses, parsley, baby greens, cilantro, goat cheese.

Flavours and Aromas
Apple, baked apple, pear, lemon-lime, pineapple, tropical fruit. If barrel fermented and/or oak-aged, also butter, butterscotch, toast, fig, vanilla, hazelnut, nutmeg, clove.

Intensity
Restrained to assertive.

Texture
Firm and crisp if stainless-steel fermented; round, full-bodied if oak-treated.

Sweetness
Dry.

Style
Chardonnay's rich elegance finds its match in foods that are equally stylish. Bolder examples show especially well with strongly herbed dishes, while more restrained versions shine in the company of luxurious cream and butter sauces and mellow, earthy flavours such as mustard and mushrooms.

The Basics
Lobster, Dungeness crab, prawns, scallops, salmon, halibut, sablefish, chicken, turkey, pheasant, pork veal.

The Ingredients
Marjoram, tarragon, thyme, sage, rosemary, saffron, garlic, mustard, mushrooms, fig, lemon, pear, apple, nutmeg, ginger, orange, mango, walnuts, hazelnuts.