The Hired Belly's tasting calendar is filling up as should be yours.
Vancouverites enjoy a long association with Sonoma County. As a popular wine touring destination, Sonoma features a laid-back feel, as well as an amazing range of varieties.
Sonoma County vintners descend on Vancouver in force on Feb. 5 with a full slate of events and a score of winemakers pouring wines from across the region.
I'm always impressed by what Sonoma has to offer. It really boasts the best of both worlds: a lengthy growing season, with ideal cool climate influence from maritime fogs that waft in from the Pacific daily like clockwork and help drive acidity. What to expect: Balanced Chardonnays that truly have pulled back on the oak; juicy Pinot Noirs; spicy Zinfandels, fruity but crisp Sauvignon Blancs and everything in between. Plus, organizers promise "a few surprises."
Sonoma in the City takes place at Terminal City Club (837 West Hastings St., Feb 5,6:30-9 p.m.). Tix $55. Partial proceeds support the B.C. Hospitality Foundation. Also on the roster, on Feb 4, a couple of excellent wine dinners:
Sonoma County's Siduri Wines and Novy Family Wines at Blue Water Café ($165, call 604-688-8078); and Rodney Strong at Brix Restaurant and Wine Bar, with winemaker Rick Sayre pouring a selection that includes three award-winning single vineyard Cabernet Sauvignons ($110, call 604-915-9463).
Dine Out Vancouver (Jan. 17-Feb. 2) moves into high gear next week with a slew of special events and, of course, no shortage of well-priced three-course menus, many of which feature optional B.C. VQA wine pairings. Every year, some restaurants seem to take a little more time in their menu planning to match plates properly with some decent drops, which is a fair indication of the area's growing culinary sophistication. Scroll through the wealth of choice on offer (you can narrow your search to the North Shore if you choose) and you'll find the likes of Arms Reach Bistro paired with Orofino; Cheshire Cheese with Peller Estates; Fishworks, The Pinnacle Hotel and The Observatory at Grouse Mountain, all with a wide range of wineries, and several more. More info at dineoutvancouver.com.
While several B.C. wineries have turned their attention to Hong Kong and the broader mainland Chinese market in the last couple of years, few have pursued the significant Canadian Chinese market here at home. It's no surprise that one of the first out of the gate are the folks at Haywire, who last week unveiled a special label celebrating the Year of the Horse for the current release (2012) of Pinot Noir. They've also come up with some helpful basic food and wine pairing dos and don'ts, which can be applied not only to Chinese cuisines but any other style. They include: The acidity in sparkling wines and bubbles pairs very well with a wide selection of food. When in doubt, grab the bubbles. Aromatic, sweeter wines pair well with hotter, spicier dishes. Crispier, drier whites enhance lighter dishes without overpowering the flavour and texture. Juicy, fruit-forward reds with depth and complexity match nicely with intense-flavoured dishes, deep-fried or braised.
Gung Haywire fat choy! Belly's Best: Domaine de Chaberton Bacchus Reserve 2012The Fraser Valley's original winery continues to up its game. This estate-grown wine shows why Bacchus works well here on the coast (and on the Island). Stonefruit and citrus on the nose with plush orange and citrus on the palate ($16.45, 89 points). From the winery or private wine stores. Also well worth a nod: the intense, more late-harvest style, off-dry Gewurztraminer 2012 Reserve (estate and Similkameen fruit) $17.45, 90 points.
Tim Pawsey covers food and wine for numerous publications and online as the Hired Belly at hiredbelly.com. Contact: [email protected].
