Vancouver Magazine
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
The Best Thing I Ate All Week: Crab Cakes from Smitty’s Oyster House on Main Street
Wine Collab of the Week: A Cool-Kid Fizz on Main Street
The Grape Escape for Wine Enthusiasts
5 Wines To Zero In On at This Weekend’s Bordeaux Release
If you get a 5-year fixed mortgage rate now, can you break early when rates fall?
5 Things to Do in Vancouver This Week (September 18-24)
10 Vancouver International Film Festival Movies We’ll Be Lining Up For
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Glamping Utah: Adventure Has Never Felt So Good
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
At Home With Interior Designer Aleem Kassam
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.