BREAKING: Team Behind Savio Volpe Opening New Restaurant in Cambie Village This Winter
Burdock and Co Is Celebrating a Decade in Business with a 10-Course Tasting Menu
The Frozen Pizza Chronicles Vol. 3: Big Grocery Gets in on the Game
Recipe: This Blackberry Bourbon Sour From Nightshade Is Made With Chickpea Water
The Author of the Greatest Wine Book of the Last Decade Is Coming to Town
Wine Collab of the Week: A Cool-Kid Fizz on Main Street
10 Black or African Films to Catch at the 2023 Vancouver International Film Festival
8 Indigenous-Owned Businesses to Support in Vancouver
5 Things to Do in Vancouver This Week (September 25- October 1)
Protected: Kamloops Unmasked: The Most Intriguing Fall Destination of 2023
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Attention Designers: 5 Reasons to Enter the WL Design 25
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
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.