Purdys Went to the North Pole to Make Their Latest Chocolates
Cult-Fave Milk Bar Just Opened in Nordstrom
Breaking: There’s a New Comfort Food Lunch Pop-up Opening in Gastown
The Perfect Autumn Cocktail Recipe: Donostia Askatuta
Everything You Need to Know About the BCL’s 2022 Whisky Release
A New Pop-Up Wine Bar Is Coming to Strathcona in November
5 Things to Do in Vancouver This Week (November 28- December 4)
Meet Inclusive, Vancouver-Based Online Fitness Studio Movement by NM
5 Shows to Catch at the 2023 PuSh Festival
The Ultimate Winter Staycation Guide 2023: 6 Great Places to Explore in B.C.
B.C. Winter Staycation Guide 2023: 48 Hours in Tofino
B.C. Winter Staycation Guide 2023: Everything You Need to Know About Whistler’s Creekside
We Tried It: Indochino’s New Custom Women’s Suits
11 Holiday Gift Ideas from Local, Indigenous-Owned Brands
Nugu Brings design-led, sustainable dinnerware to North America
Georges Duboeuf Brouilly 2009
Beaujolais Nouveau is fun to uncork on the third Thursday of November—and Georges Duboeuf makes a decent one. But don’t let Nouveau get in the way of drinking the real thing: Duboeuf’s Brouilly should be permanently on the shopping list. The 2007 vintage was honoured in our 2010 International Wine Awards, but the 2009 is from a year that Duboeuf—the “King of Beaujolais,” and a man who’s made more than 50 vintages—says is his best ever. Brilliant raspberry red, loads of bright cherries and plums, kissed with oak. Best to drink it at a cool temperature.
St. Hubertus Estate Winery Oak Bay Gamay Noir
Gamay—the grape that makes Beaujolais—is also a successful immigrant to the Okanagan, where its lively freshness is often overlaid with hot, dusty sage flavours. Desert Hills, Sandhill, Twisted Tree, and Blue Mountain all make ones worth searching out. A current favourite is the Oak Bay Gamay from St. Hubertus. The 2008 vintage just coming on to the market is lighter than the 2007, more like a typical Beaujolais Villages—bright red, lively cherry and red fruit, a bit of spice, very drinkable. Chill it slightly. It’s perfect with roast chicken.
Red Wines for Earthy Food: The perfect pairing for those dusky October days of wild mushrooms, garlicky toast, and baked porkchops.
Summer’s Riesling Wines: Savour the last of summery Riesling wines.