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Food and Wine

Beaujolais

By published Nov 1, 2009

B.C.'s Best Beers, Fruit Wines, and Spirits

By published Oct 29, 2009

Best Wines Over $25

Excellent value wines from our 2010 Eating and Drinking Guide

By published Oct 29, 2009

Best Wines Under $25

Excellent value wines from our 2010 Eating and Drinking Guide

By published Oct 29, 2009

Best Wines Under $10

Excellent value wines from our 2010 Eating and Drinking Guide

By published Oct 29, 2009

Valpolicella

Enjoy these High and Low options with mushroom risotto, fine cheese or a handful of nuts

By published Oct 1, 2009

Chianti’s Comeback

When tomatoes are on the menu, try Chianti; here are some High and Low options to consider

By published Sep 1, 2009

In the Pink

Planning to drink pink all summer? Here are some High and Low options for you

By published Jul 1, 2009
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Five Wines Under $15

Excellent value wines from our 2009 Eating and Drinking Guide

published Oct 7, 2008

B.C.'s Best Beer, Cider, and Fruit Wines

10 locally made brews and spirits

By published Oct 7, 2008

Bodegas Montecillo

A fiery Spaniard makes powerful wines by sticking to her vision

By published Jul 1, 2008

The Miracle of Madiran

Wines from the Gers, an isolated part of Gascony, are just ducky

By published May 1, 2008

The Master of Wine

How Barbara Philip became a member of the international wine elite

By published Apr 1, 2008

Marta Chiavacci

How the daughter of a Coquitlam shoemaker ends up becoming Italy’s sommelier of the year

By published Mar 1, 2008

Food Trends: Custom Wine

An exclusive, brilliantly original winemaking club has taken the U-Vin concept to new heights

By published Mar 1, 2008

B.C.'s Best Pinot Noir?

How a former Edmonton GP plans to make the country's best Pinot

By published Nov 1, 2008

The $36,000 Dinner

For charity, a West Van couple breaks out the really good stuff

By published Nov 1, 2008

Straight Whisky

The enduring appeal of scotch whiskey

By published Dec 1, 2008

Food Trends: The Rise of Cheek Meat

Remember the sablefish epoch? When short ribs were all the rage? Our love affair with spot prawns? Today’s “it” meat is the previously unappreciated cheek—from halibut to veal

By published Dec 1, 2008

Izakaya Explosion

Lately, every small-plate Asian restaurant bills itself as an izakaya (that irreverent take on Japanese pub food). Here’s the real deal

published Dec 1, 2008

Best Rainy Day Refuges

Vancouver's indoor activities that aren't to be missed

published Jan 1, 2009

Best Adreneline Rush

The most extreme ways to experience Vancouver

published Jan 1, 2009

Best Sparkling Wine

Great early in the day; great with fruit, especially fresh strawberries; particularly great with Dungeness crab

published Jan 1, 2009

Best Light White Wine

These wines are perfect for the Asian/Latin flavours we enjoy on the West Coast. Think prawn curry, pad Thai, or fish tacos

By published Jan 1, 2009

Best Medium White Wines

Super-adaptable, drink-anytime whites. Think linguine vongole, mushroom risotto, chicken satay, or pizza

By published Jan 1, 2009

Best Rich White Wine

Special-occasion showstoppers: Sunday roast chicken, grilled halibut, or luxurious shellfish dishes

By published Jan 1, 2009

Big Night 2009

Top chefs paired mouthwatering dishes with winning wines for a night of bacchanalian revelry

published Dec 17, 2008

Vancouver Magazine Wine Awards 2009

Our expert panel of 14 judges spent three days sipping, swirling, and heatedly debating the merits of over 800 entries, until they finally arrived at the top 100 best-value wines

published Jan 1, 2009

Genetically Designed Wine

Scientists at UBC are using genetic engineering to create (they hope) better wines

By published Nov 1, 2007

Editor's Note, January/February 2009

Time in a Bottle

By published Jan 1, 2009

Vancouver's Best Cheap Eats

From high end to hole in the wall, we scoured the city for great food at bargain prices. Here are the winners.

published Oct 1, 2007

Six Great Wines Under $13

A bottle of Pétrus—which is mainly Merlot—goes for about $1,000. Eyes closed, could you tell it from Cono Sur Merlot?

By published Feb 28, 2009