Last week, Okanagan Crush Pad pulled the wraps off their latest "Campus" wine.
These are small-batch, unique wines that OCP makes in collaboration with Sommeliers of the Year. This time it's former Hawksworth sommelier Terry Threlfall's turn, who (tongue in cheek) used his initials to name his wine: TNT 2012 Chardonnay.
"It actually didn't take me that long to decide to make Chardonnay and to make a very pure and vibrant, I guess Burgundian style, Chardonnay," says Threlfall. "It's not Côte d'Or but more Chablis-like. I love the wines in Chablis for their freshness, their vibrancy, their minerality and their purity."
Indeed, taste it and you'll find great acidity and structure, a definite streak of minerality and a textured palate that's just a little bit funky in a good way, says Threlfall.
This is one of those wines that just exudes power without being heavy, which is precisely what the Okanagan needs to do more of. A deal at $22.90 (from the winery), 91 points. Proceeds donated annually to the B.C. Hospitality Foundation's Scholarship Program.
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As you read this, John Yap, Parliamentary secretary to the Minister of Justice, is putting the final touches on his recommendations to be forwarded to the Attorney General, following the B.C. Liquor Policy Review. Quite possibly he's also tearing his hair out balancing the expressed wishes of the side of "Yes to more liberal laws" against those of the "No" group. Suffice it to say, there are few inbetweens.
The Hired Belly has been busy sifting through just a few of the proposals that confirmed one thing I already knew: liquor regulations, whether too much or too little, continue to be a hot-button issue. And there's no shortage of partisan lobbying hard at work behind the scenes.
If you're inclined to check the stakeholders meetings reports, there's a wealth of information even though it's now too late for your own voice to be heard.
Labatts, who like everyone else in their preambles, goes to some lengths to expound on their vision "to be the Canadian leader in the fight against drinking and driving and the country's pre-eminent voice of moderation," requests the branch increase the minimum stadiumallowed pour from 24 ounces to 40 ounces per serving; increase the preand post-event licensing hours by two hours either side; and permit hawkers to sell beer on the concourses as well as in the stands. My guess? It will happen.
The Fermenters Guild of B.C., which represents 90 U-Vin stores (a name they'd like changed to Ferment On Premise) is proud of its clientele.
"FOP customers have made the choice to enjoy a glass of wine in the comfort of their own home and night clubs. They drink responsibly and stay out of their vehicles and off the roads," says the group.
They request we be allowed to serve free U-Vin wine and beer at private, invitation-only functions "that are religious events and unique and non-reoccurring life events of a personal nature," to allow and serve "consumer-made wine" at the events," where "wine/beer must be made by a member of the family hosting the event at a British Columbia licensed fermenton-premise store."
Canada's National Brewers, however, who would like to see a minimum beer price implemented, in the name of social responsibility, no doubt, says that some U-Brews (sorry, FOPs) are encouraging "Phone in UBrewing," which "effectively allows customers to buy manufactured beer without having to pay provincial beer commodity taxes."
And we're not even talking about retailing, privatization or who doesn't deserve to have a happy hour. Good luck, Mr. Yap. Good luck.
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Tim Pawsey covers food and wine for numerous publications and online as the Hired Belly at hiredbelly.com. Contact: rebelmouse.com/hiredbelly, on Twitter @hiredbelly or email [email protected].
