BC Vigneron & Terroirist

04/25/2023

time for some new viti management techniques : )

Una solución ecológica y eficiente para la protección de los cultivos

08/04/2022

Interesting global thoughts on old vines and water/heat stress…

Old vines dig deep in the heatwave

07/23/2022

Two amazing friends Lesley Provost- Mireille Sauve and w**e pros doing the thing we love : )

05/25/2022

Buenas tardes a todos, siento mucho haber estado desaparecida, pensaba que ya me había librado del Covid pero no ha sido así, por lo que he estado alejada de la cocina, poco a poco espero ir poniéndome al día, así que mañana habrá receta nueva en el Blog, mientras os dejo con estos riquísimos Petit Suisse de fresa caseros, muy fáciles de hacer aprovechando que aún hay fresas. ¡Cuidaros mucho! 😘
La receta 👉https://cocinandoentreolivos.com/2018/05/petit-suisse-de-fresa-caseros-receta.html

09/24/2021

Deep Aromatic Breaths, and Turning Leaves

As a Sommelier by trade and as an avid w**e drinker, the fall equinox conjures up a hedonistic desire for warm winter whites, and freshly fermented young fall reds.

This past week, I found myself meandering through the vineyards via the KVR trail. Some vineyards already harvested, some still heavy with this years promise of a lush and complex w**e. As I pass by each w**ery, the aromas of freshly crushed fruit and fermenting musts gently tease my nostrils, and I begin to feel hungry, and the aroma memory of a past harvest season in Slovania comes to mind. As my partner and I drove from Zurich, down through w**e country to Maribor… incredible w**e country by the way, and scenic like you wouldn’t believe. Our host pulled over along the way delivering us to a rustic little countryside shack, with picnic tables filled with folks chatting over a frothy, half fermented w**e, eating freshly roasted chestnuts. As an aside, this is where I learned to roast chestnuts properly. Soak them for a couple of hours, do NOT score them, then roast them over some very hot coals tossing them every few minutes until the steam inside of them puffs them up and well, steams them, converting the starch to sugar… man they are delicious! I can taste them now, and they were pleasantly washed down with the very low alcohol partially fermented must of the season.

I’m pretty sure that we make some fantastic young reds in this neck of the woods as well… perhaps it would be a great fall adventure to seek them out, and set ourselves up with a bag of chestnuts, a hot bed of coals, a warm sweater, and some great company to enjoy it all together!

Salud!

Wendy Vallaster, Certified Sommelier ISG
Professional W**e Consultant and W**e Educator

08/27/2021

Wondering about smokevtaint these days? Here is an article I wrote on smokevtaint that will give you a bit if an idea where things are at with it…

With all of the buzzing overhead of helicopters and the roaring of water bombers over these hot summer BC days, one might think that our w**e world is in dire straights. And, it’s not only us here in BC, but Australia, California/Sonoma, Spain, and Portugal have seen crazy levels of fires rip- pin...

08/27/2021

Red w**e with fish!! **eumbrella

08/21/2021

1pm complimentary tasting **eInfoCentre Penticton!!