Vancouver Magazine
The Broadway/Cambie Corridor Has Become a Hub for Excellent Chinese Restaurants
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
Care to travel the world, one plate at time? Visit Kamloops.
Protected: The Wick is Lit for This Fraser Valley Winery
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
The Orpheum to Launch ‘Silent Movie Mondays’ This Spring
5 Things to Do in Vancouver This Week (March 27-April 2)
Meet Missy D, the Bilingual Vancouver Hip Hop Artist for the Whole Family
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
Get a Taste of Canada.
As part of EAT! Vancouver, this Thursday (Apr. 30) the Terminal City Club hosts the Canadian Flavours Gala—a celebration of all that’s delicious and distinctive about our great country’s gastronomy, as well as the fine marine sustainability work done by Ocean Wise. Equally distinctive wines from the Naramata Bench Wineries Association have been chosen to complement the chefs’ creations. Go here for tickets and more information.Whether you’re able to attend the gala or not, you can easily get a taste of the benchland wine region with this winner from our 11th annual Wine Awards.Lake Breeze Pinot Blanc 2013 $18.99B.C. +500322 Lake Breeze consistently makes one of the best pinot blanc wines in Canada, lavishing respect on a grape that is often tucked into a blend, or treated like indistinct pinot gris or chardonnay. The warm 2013 vintage gives this clever version made by Garron Elmes scents of ripe apples, honey, clover, and delicate flowers, with juicy flavours of tree fruit and vivid citrus. Dry, medium weight, with purity and freshness, it’s a study in respectful farming of old vines, minimalist winemaking, and the voice of Naramata’s terroir. Try it with simple grilled fish or a zesty goat-cheese salad.