Best Thing I Ate: Too Good to Be Stew
Treat Your Feelings: We Have the Perfect Baked-Good Solution for Any Problem
Back to Hydra: Revisiting the Scene of One of Vanmag’s Most Controversial Reviews
Wine List: The Best Italian Wines to Try at Vancouver International Wine Fest
Find an Excuse to Celebrate, Because These Sparkling Wines Are the Best in the Fizz
Editors’ Picks: The Best Things We Drank in 2023
City Informer: Why Is a Hummingbird the Official City Bird of Vancouver?
5 Things to Do in Vancouver This Week (February 26- March 3)
Your forever home. Your forever fund.
Escape to Osoyoos: Your Winter Wonderland Awaits
Your 2023/2024 Ultimate Local Winter Getaway Guide
Kamloops Unscripted: The Most Intriguing Fall Destination of 2023
Protected: Experience Kitchen Brilliance: Unveiling the Ultimate Culinary Workstation
Vancouver-Based Fashion Brand Ization Studio Brings the Fun
7 Stylish, Statement-Making Jackets for Spring
Why it’s time to give this different kind of port a chance to shine
The past decade has not been kind to port. Nor the decade before that. Nor the decade before that. The truth is, the great fortified wine—once de rigueur at the end of any gathering of swells—has been on a slow path to irrelevance since The Wonder Years premiered. (As of yet, no connection between the two has been proven.) But the irony in port’s decline is that the stuff in the bottle has never been better, and where it used to be one of the priciest wines in the world, now a good bottle can be had for the cost of a bottle of domestic rosé. And here’s the kicker: while the idea of drinking port during the hottest month of the year probably sounds about as appealing as joining an octogenarian nudist club, there’s a little-known subset of the genre that’s perfect for summer.White port follows the same process as its red brethren: grapes are picked, wine is made and brandy is added to fortify. The only differences are that white grapes are used instead of red, and it’s aged for less time. It comes in two basic styles: dry, which isn’t really all that dry, and classic, which is downright sweet. And while both are great drinks when served chilled on their own, it’s in cocktails where their pedigree really shines. The dry version lends itself perfectly to a glass of tonic and a handful of mint (a combination that’s actually quite common on many European patios and called, not surprisingly, port tonic), while the sweet one is a great dance partner for some stiffer pours: scotch, bourbon, or even tequila. But no matter how you take it, you can raise a glass knowing you’ve done your part to help restore the legacy of this great drink. Take that, Kevin Arnold.The BottleFine White PortTaylor Fladgate$19.50Here’s a happy coincidence: the best white port in the province is also the only white port available in the province. This is a sweet take on the wine, so for drinks it either needs some citrus or some power to keep it from being cloying. Also, keep your eyes out for Fonseca’s Siroco, which lands here in July. Once you open either one, remember to keep it in the fridge, where it’ll last for a few weeks.The DrinkOriginal Sinby: Brad Stanton, Bartender at Prohibition 1½ oz Cazadores Reposado tequila1 oz Amaro Montenegro ½ oz Taylor Fladgate Fine White Port1 dash Angostura orange bitters5 drops Scrappy’s chocolate bittersStir ingredients over ice and strainover a large cube into a chilled old fashioned glass. Garnish with a nicebig orange twist.