B.C. has a new urban winery
Penticton has a new winery, and it’s downtown. Time Winery quietly opened its doors last week in what was the old Penmar Theatre in the heart of the city.
In yet another pioneering move, Harry McWatters — founder of Sumac Ridge and the guy who dared to plant red grapes in the south — finally has a theatre to tell his story.
A working urban winery is as rare as it gets in Canada, and Time will be an exciting addition to downtown Penticton. As McWatters heads toward the fall, he prepares for his 51st Okanagan Valley harvest.
Les Dames d’Escoffier’s B.C. chapter is offering a dining adventure to remember on Aug. 15 at its annual Summerdine.
The dining celebration features one evening only of food and wine at different restaurants, wineries, and culinary venues across B.C.
No matter what the location, all diners are treated to a specially designed multiple-course menu, wines selected to complement that menu, a special table or location, and an opportunity to meet and chat with the chefs and restaurateurs.
All the dinners are priced at $80 per person and include the multi-course meal with wine (gratuity not included). Tickets are selling fast; for venue details and reservations log on to lesdames.ca.
B.C. WINE OF THE WEEK
Hillside Estate Pinot Noir 2014, Okanagan Valley
$24 | 88/100
The 2014 marks year five of Hillside’s Naramata-only Pinot fruit, and the style is evolving naturally to reflect the subregion now on the precipice of gaining its own official status. The style is vibrant and juicy with raspberry, wild strawberry aromas and flavours with a hint of savoury tomato leaf throughout the spicy finish. The texture is Pinot silky, the tannins minimal and the minerality high. The fat from a piece of grilled salmon would be the perfect match here. Winery direct.
WINE FOR THE CELLAR
Domaine Guisset 2016, Roussillon, Southern France
$19.99 | 91/100
The blend is 66/20/14 Syrah, Carignan and Grenache that goes through a daily dump and reload of the fermenting fruit. Post-fermentation maceration is seven to 10 days followed by eight months in stainless steel for the Carignan and Grenache, and one- and two-year-old barrels for the Syrah. The colour is dark, the nose complex and inviting with an electric red fruit demeanour followed by a stony, mineral finish wrapped into garrigue. A charcuterie plate, or grilled beef or lamb chops would be a fine match.