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A pair of B.C. foodies have collected more than 70 recipes from chefs, restaurants, cafés, and wineries in Okanagan Eats: Signature Chefs’ Recipes from British Columbia’s Wine Valleys, including this one for roasted B.C. halibut with dill, new potatoes, and corn-glazed cauliflower.
Article content These are wines no one else in the market is allowed to access. Sadly the vast majority of these wines are dross, but they are significant competition for local wines that can’t come close to matching the price. It’s a perfect storm for a rush to the bottom that will have long-lasting effects on the wine market’s vitality in B.C.
B.C. wine of the week
Mission Hill Perpetua Chardonnay 2018, Osoyoos, Okanagan Valley
$60 I 94/100
UPC: 776545555892
Perpetua is now harvested from four individual blocks of Dijon clones 96, 548, 95 and 76 in Mission Hill’s eastern Osoyoos (52 per cent) and Naramata (48 per cent) vineyards. It is fermented sur lie for nine months in a combination of French oak barriques and puncheons, and measures in a delicious 13 per cent alcohol at the winery.