RAISE A TOAST

The Bearfoot Bistro is renowned for its premiere fine dining, Champagne sabering, and celebratory atmosphere. This season, the restaurant will launch its very own sparkling wine label. Bearfoot Bistro Founder André Saint- Jacques explains that they had always thought about creating their own wine, and had been approached by different wineries in Europe and the U. S. One year ago, the Bearfoot Bistro chose to partner with the Okanagan Valley’s Sumac Ridge, producers of Steller’s Jay Brut, to make the sparkling wine, which has been aging since 2008. To create the champagne, a small amount of sugar was added to the base wine to give the sweetness and robustness that characterizes the style of sparkling wine. Saint- Jacques describes it as having “good structure and firm bubble, with lots of character and ageability.” Since the sparkling wine does have some acidity and lots of structure, it pairs well with oysters or poultry. The new label, B ² , will see its debut this December in time for the holiday season, and Saint- Jacques says he’s “looking forward to sabering the first bottle.” Don’t wait to swing your sabre over the new Bearfoot Bistro label, as there will only be a small production of 250 cases. Let the bubbles flow! 604.932.3433 | bearfootbistro. com

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