3 Reasons to Celebrate Canada Day!

Happy Birthday, Canada!

For the rest of the year, I get to be my critical self and decry all of the reasons why Canada is not living up to the highest standard of what I wish her to be. But today, on Canada Day, all of that washes away. Today, is YOUR day, dear Canada (and to all my fellow Canadians), this is our day to celebrate everything that makes us truly wonderful! Certainly, this is also an occasion worthy of opening some really good wine.

Reasons to celebrate? Many!

1) The great outdoors.

Lakes of northern BC

Yes, Canada indeed has many wide open spaces of quiet. Juxtaposed against our busy iphone social media lives, these quiet spaces give us a more complete feeling of our interconnectedness in life. If you want to care about other human beings more, leave civilization and wifi range behind for a few days and venture further into Canada’s wilderness. Empty your wine into a Platypus Preserve pouch you can buy at any MEC – Mountain Equipment Co-op – a Canadian icon outdoor store. It keeps the wine fresh and keeps the pounds that you have to carry low (without the heavy glass bottle).

Yes, even in Canadian cities, you are surrounded by images of this. I’m not a city person myself, but after spending a week in New York, I realized that the beauty of Canadian cities lies in the fact that we preserve so much space for greenery within its confines. This is the view of English Bay from Stanley Park in Vancouver.

We have deserts too! These pictures are taken from Kumsheen Resorts in Lytton, BC on the Thompson River.

Choosing good friends to spend time with is just as important as choosing your wines. To the left is David Alexander – outdoor extraordinaire, happy, humble and outgoing. If you ever see this man in person, he will talk to you FIRST and probably invite you to go rafting with us.

When you select wines for the outdoors, don’t pick the wine you’ve been cellaring for a long time as the relaxed situation will not do justice to light complex notes. Think fresh, vibrant and simple because you may be drinking from your metal coffee mug or your rubber camping bowls. If you have a choice of container, pick the metal as it won’t carry the curry spice flavours from your last meal in them – however, this can work beautifully as well.

Chateau Coureillac Bordeaux, France $14.99 at BC Liquor Stores
Georges duBoeuf

Inexpensive Bordeaux fits the bill nicely. Tart red fruits and a touch of oak make it a quenchable choice after a hot day on the river.

Or bright bing cherry Beaujolais made from Gamay such as Georges duBoeuf for $16.99.

2) We are trying to respect the indigenous cultures of Canada.

When you visit Canada you may notice that many presentations now begin with the words, ” We would like to begin by acknowledging that we are fortunate to be able to gather on the unceded territory of the _____________ Peoples.”  Here you fill in the blank with the name of the tribe in your area. Not only does it give me a sense of belonging with the First Nations of this country, it’s also amazing that us whiteys are attempting to pronounce indigenous words and hopefully, thereby, bringing them into the mainstream.

Nk’Mip Rosé

While discussing our beloved indigenous cultures, allow me to recommend a wine from British Columbia’s only first nation’s winery, Nk’Mip (pronounced ink-a-meep). $17.99 a bottle, this is dry but quite fruity and forward with fragrant wild strawberry fields that follows through on the palate. Rosé all Canada Day, I say!

Bannock made on a wood-burning stove

3) Canada Day celebrations in Kamloops, British Columbia.

Kamloops, is my home town. Since growing up there, I have been to Canada Day celebrations in Victoria, Vancouver, Kelowna, Penticton, and Whistler and no one does Canada Day like at Riverside Park in Kamloops. Most places sell hot-dogs. Kamloops has every ethnic community you can think of representing cultures with food, dance, sword-fighting, you name it. The food vendors are not the local businesses either. They are non-profit community groups who come out once a year to represent their cultures to feed local Kamloopsians. Welcome to the Kamloops Indo-Canadian Community whose booth sells butter chicken, samosas and vegetarian dishes. You want Thai? Head over to the Thai Cultural Community booth. You want bannock? The deep-fried gooey goodness bread and staple of the First Nations cultures of BC, go over to the Kec Kec (Sister’s) Group of the Lillooet First Nations booth. You want Chinese? German? African? This is not a commercialized event. The people working behind the counters are the mothers of our communities, the backbone of our society and it is fabulous!

My little cousin, Oliver in Kamloops on Canada Day

There’s a stage packed with entertainment. Watch the Ukrainian dancers, the Irish Step dancers from the Kamloops Irish-Cultural Community Center, drumming from the Kamloops Highland Games Society, and sword fighting from the Shire of Ramsgaard using pre-17th century techniques. I remember finding the tartan colours of my mother’s maiden name in a catelogue at one booth and next going to the Japanese booth to have my name translated into Japanese characters and written on a scroll for me to take home.

Yes, Kamloops has fireworks over the Thompson River at night and ‘Art in the Park’ too. A message to every other town in Canada-land. Step up your game, Kamloops is the benchmark.

Since open alcohol isn’t allowed in municipal parks, we won’t talk about wine here. Except to say that discretion, and containers that aren’t see through (think about a coffee mug with a lid that has never been used for coffee before) and making sure you have a ride home is the plan. Muah-ha-ha-haa!

4) Canadian food!

Bannock – the deep-fried goodness that is amazing when fresh. Lightfoot Gas, now owned by Chevron, still sells bannock. My favourite is either plain or just dusted with sugar.

Cleto Chiarli L. di Sorbara

To drink with this, try Lambrusco! – the bubbly wine from Reggio-Emilia in Italy. Lambrusco is not just one type of wine. There are many different colours made from the different bio-types of grapes – from light-salmon hued to opaque purple and from light bodied to medium, and dry to off-dry. The are great for hot days because they are much lower in alcohol than other wines – usually between 10-11.5% abv.

For wine trained palates, you should try the Vecchia Modena Lambrusco di Sorbara Premium from Cleto Chiarli e Figli for $25, it is paler in colour, light salmon and is really tart due to its high mouthwatering acidity. Think red-currants and tart cranberries and rhubarb. This Lambrusco would go best with the plain bannock.

Scardova Ermes from Medici Ermete wines
Medici Ermete Concerto Lambrusco

Poutine!  – The richer ingredients of gravy and cheese curd on french fries require a more meaty Lambrusco. Try the more serious Medici Ermete ‘Concerto’ Lambrusco 2016, Reggiano DOC made with Lambrusco Salomino. Bright purple fruits on the nose with violets, a touch of stewed plum and lots of cherries and finishes with a slight apricot pit bitterness. Scardova (pictured on the right) is a frequent visitor to Canada and the wine is as welcoming as Scardova’s smile. The ‘Concerto’ wine won the Gambero Rosso Tre Bicchieri 3 wine glasses award for the 10th year in a row!

Happy 151st Birthday, Canada. You don’t look a day over 100!

Please share! What wine did you treat yourself to on this Canada Day?

Top Champagnes and Bubbles

This is part 2 to ‘Champagne’s Dirty Little Secret’ where we questioned the higher prices of Champagne sparkling wine and discussed marketing practices. If you would like to read that first, click here

Is it worth it for us to spend the extra money on a bottle of Champagne?

Champagne does indeed have a unique terroir – the soil, the climate, and the complete natural environment – is unlike anywhere else.

A Vineyard in Champagne

The marginal climate is wrought with frosts and fungal diseases and the grapes just barely ripen during long, cool seasons that create this region’s calling card . The high diurnal temperature fluctuations between daytime and nighttime help to maintain the steely, mouthwatering acidity that Champagne lovers crave and which allow the wines to age for decades in a cellar. Veritably, grapes intended for bubbled Champagne would not taste good if made into a still wine. They are too austere; too lacking in flavour; too acidic for any other kind of wine. Therefore, as high yields cause dilute, uninteresting wines in other regions, here it works beautifully. The purpose for great bubbles is to avoid concentrated flavours. Therefore, as the CIVC (Comité de Champagne) sets the yields each year to ensure that there is never an overproduction of wine – as opposed to them setting a limit to maintain quality – fits in Chamgapgne as the bar for quality remains high.  As Tom Stevenson points out, it is ‘ripe acidity’ that is the perfect result of Champagne’s climate.

But critics are correct to point out that the question of ‘terroir’ for Champagne can be easily debunked. Most Champagne’s are blended; from different villages, across from the five major districts, from various grape varieties and often from different vintages. In fact, Krug has over 200 separate wines that it draws upon to produce its non-vintage brut. The purpose here is to produce the same consistent house style from year to year, devoid of vintage variation, and it seems to follow that it is therefore, devoid of terroir. Furthermore, the style of each Champagne is just as dependent on what the winemaker does to the base wine, blurring the footprint of terroir further. As my friend argued, Champagne is defined mostly by winemaking techniques.

And yet, there is just something about Champagne…!

No where else can you achieve such racy acidity (if this is what you like, and I do!).

gyropalette for ageing and riddling Champagne. Photo: CC Olivier Colas
pupitre at Pol Roger. Photo: CC Thomas Er











Realizing the expense and effort that goes into each bottle is worth mentioning. The wines are held back for a long time before being sold. Even the non-vintage wines must be aged for a minimum of 15 months before they are disgorged and rebottled. Have you seen the way that the bottles need to be spun a quarter turn every day until they are upside down (sur pointe)? Pol Roger has 5 people who do this every day by hand during the ageing process. Others must buy a gyropalette, a massive machine that mimicks this process.


Here is a selection of some of my favourite Champers…

Delamotte Brut Champagne $62.99

Gloriously creamy and crisp and lasts forever in your mouth.  The style is elegant; the brioche, and macademia nuts are enveloped in lemon juice and white flowers and finishes crisp and long. In fact, if you ever see any Delamotte on the shelves, it’s worth picking it up. Their vintage Champagnes are only made in the lesser years. Why? Because in the good vintages, it’s bottled as Salon, one of the most sought after Champagnes for sommeliers.


Pol Roger Cuvee de Réserve Brut Champagne NV, $65.99

This is more widely available than the Delamotte but offers that same crisp lemon juice finish. One of the amazing feats of Pol Roger is they still riddle their bottles by hand to move the lees to the top of the bottle. Pol Roger is another elegant Champange with a crisp finish as the one above.

If you prefer richer, more toasty Champagne’s, buy Louis Roederer Brut Premier featured on the right. $67 in BC Liquor Stores


Larmandier-Bernier Latitude Extra Brut

This is a grower’s Champange (not owned by a large negociant house who buys grapes from other producers) and a husband and wife team who farm their vineyards biodynamically (organic and then some). Taking a large step away from commercially produced Champagne, this couple keeps yields down to a measly 50hl/ha which is less than half of what the maximum yield is in Champagne. This is also a 100% Chardonnay. It is leaner and has less bubbles than the previous two Champagnes (because there is a lower dosage (Extra Brut) it. For those people whose stomachs can’t take all of the persistent bubbles of Champagne, this could be for you (Shawna L – I’m talking to you!).

And as Champagne is not in everyone’s budget. Here are some amazing bubbles at more affordable prices.

For those of you fortunate enough to live in British Columbia Canada, I have an even better option for you.

Blue Mountain Sparkling wines. I can’t believe the consistent quality the Mavety’s produce. Their family owned vineyards in Okanagan Falls have a large temperature range (diurnal) between daytime and nighttime leading to this incredible mouthwatering acidity throughout all of their wines. Most of their sparklers sell out each year and top restaurants and wine shops who have formed long term relationships with the Blue Mountain vineyards get an ‘allocation’ each month or year.


Blue Moutain Winery in Okanagan Falls, British Columbia, Canada


Thank goodness they released the Gold Label Brut last year (pictured on the right), the only non-vintage wine in the lineup with higher production levels so you are more likely to find this wine in private liquor stores in the province (think Liberty Wines and Marques in Vancouver or Blackcomb Cold Beer and Wine in Whistler). Excellent crisp sparkler without the intense toastiness of other wines (yet still aged for 24 months before release) and for $30 it is an amazing find.

For those who prefer ‘vintage’ wines that have longer ageing and more of that toasty, brioche complexity search out their other bubbles. They carry a Vintage Blanc de Blancs (crisp, lemon curd, creme brulée and toast made with Chardonnay and the 2009 was their last release) and ONLY $40 – can you believe it?!  The Vintage Brut Reserve (currently the 2009) is actually still available to buy online so snatch it up!


Brut Rosé RD 2013

My favourite! The Rosé is aged on on lees (dead yeasts) for 36 months (not as long as the Blanc de Blanc and Brut Reserve). So a little less brioche and toast and slightly more fruity. If you find this, buy it!! If you can’t find it, the Bearfoot Bistro in Whistler sells this by the glass year round. Or go and sabre a bottle in their wine cellar.



Is it worth it to spend the extra money on Champagne? If you have it to spend. Otherwise, seek out other wines that are every bit as delicious and easier on the pocket book too.