Best Red Wines of 2011

By Vancouver Magazine / December 2, 2010

Usually scented and juicy, light reds are perfect fish wines, great with salmon and halibut. Also magic with pork belly or crisp-skinned duck breast

Reds with more punch make flavourful partners for short ribs, marinated pork kebabs, or smoky baked ham with scalloped spuds

Big reds beg for prime rib or venison. Drink in a big-bowled, aroma-harbouring glass and pair with well-aged cheese to end the evening