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AWARD WINNING ORGANICALLY PRODUCED WINES |
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Wine Names and Pronunciation |
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Wine shop open daily for tasting and shopping
10 am to 5 PM. (May - October) |
White Wine
Chardonnay
(Shar-doe-nay) - medium to
full bodied, with rich apple & citrus
flavors and sometimes a buttery tone from
fermentation and aging in oak barrels.
Try with sea food and poultry dishes.
Sauvignon
Blanc (So-vin-yawn BLONK) - generally lighter then a Chardonnay,
varies from a citrus flavor to a rich
oak. Try with shellfish, chicken &
Caesar salad.
Riesling
(REES-ling) - varied flavor
ranging from slight to very sweet and
can be either a table or a dessert wine.
Also used to make some of Canada's best
Ice-wines. Will match most any food. Try
with chicken or pork.
Gewürztraminer
(Guh-VERTZ-tra-meener) -
aromatic variety, full fruity and potentially
spicy flavors. Try with Asian food, ham
or pork.
Pinot
Blanc (PEE-knot BLONK) - Pinot
Blanc is a genetic mutation or clone of
Pinot Gris, which is in turn, a clone of
pinot noir. Clones of Pinot Blanc vary in
vine vigor and fruit production capacity,
but all clones are characteristically high
in acid and low in aromatic intensity. Bunches
are compact and not suited to rain-prone
locations, although crop recovery from early
frost tends to be above average. Crop size
varies from three to five tons per acre,
depending on clone and vine size.
Red Wines
Cabernet Sauvignon (CA-burr-nay SO-vin-yawn)
- full bodied with rich currant flavors.
Try with beef or lamb.
Merlot (Mare-LOW) - similar to a Cabernet
but softer and fruitier. Try with beef
lamb or pasta.
Pinot Noir (PEE-knot Na-WAHR) - more delicate
then a Cabernet or Merlot. Try with beef
or wild game.
Cabernet Franc (CA-burr-nay Fran-k) -
full bodied with peppery and fruity flavors.
It is becoming one of the signature red
varieties of B.C.. Try it with wild game,
beef, particularly if grilled or roasted
with an herb or fruit based accompaniment.
Syrah (Sah-RAH) - hearty spicy red, with
black fruit aromas and flavors. Try with
beef and wild game.
Zweigelt (z-vi-gul-t) most widely planted
in Austria, new to the Okanagan Valley
a crossing two varieties Lemberger and
St. Laurent. - full bodied with aromas
of raspberry, plum and red currant as
well as notes of pepper and chocolate.
Try it with grilled beef, Mediterranean
and Southeast Asian cooking. Also good
with Oysters. |
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