Awesome Thing We Drank #675 | Domaine Baumard Clos Saint-Yves Savennières 2009


by Treve Ring | In my line of work I get to drink taste a boatload of wines, many good, most average, a lot of plonk, and a slight few, awesome

Domaine Baumard | Clos Saint-Yves Savennières 2009 | AC Savennières | Loire, France | $35 

Old Vine Chenin Blanc. That’s enough to get my attention. Throw in this small, specialized Savennières, a sub-appellation of the Anjou AOC, and highly regarded for long-lived, dry chenin blanc and you’ve got enough for me to queue, screw in one hand and glass in the other. Domaine des Baumards is run by Florent and his recently retired father, Jean. The property has been in the Baumard family since 1634; let’s just say the Baumards know their land. The Domaine is regarded as one of the greatest producers in the Loire Valley and has been called one of the greatest producers of white wine in the world. Yields are low and the grapes are sustainably and organically harvested. In The World’s Greatest Wine Estates, Robert Parker pens “For decades Jean Baumard’s wines have been benchmarks for Savennières, Côteaux du Layon, and Quarts de Chaume – his wines have every component in place, so technically perfect and so polished they seem to be the product of a scientist. Florent, who is taking over from his recently retired father, has added some soul. There is no doubt in my mind that Florent Baumard is one of the shining lights in France’s winemaking present and future.”

The Clos de Saint-Yves is a bone dry Savennières, considered as the entry point of the house, and what an entrance. Chenin is a terroir-transmitting grape, and it’s signaling clearly the schist, sandstone and sand that these 35+ year old vines were grown on. This is not an easy wine, but it’s worth the effort. Expressive and wily temperamental, every few minutes you get something new in the glass.

Savoury schisty minerality, sea salt, wild honey, yellow pear, dried quince, citrus, chamomile and redux apple skin notes all jockey for position atop an oily, full and vibrant palate. I recommend decanting for a few hours before launching in. This is a complex wine – one that deserves contemplation, possibly grilled scallops or a fresh briny oyster. And definitely deserves awesome.


MESSAGE IN A BOTTLE | No Savage Beasts In The Stoneboat Vineyards 2010 Pinotage


by Treve Ring | Black Sage Bench Pinotage. Who knew? This is no wild and savage beast (in the South African wildebeest vein), but rather a lush, ripe dark plum, wild raspberry, and black cherry example with massive structure, tobacco leaf vegetation, cedar earthiness and powdery-shaded tannins. Alluring baking spice and exotic flowered aromas add intrigue.

Stoneboat Vineyards Pinotage 2010 | Oliver, Okanagan Valley | $25

April Fools is coming up. Here’s how you own it, wine geek style: Pour this blind for someone, and then tell them to guess what it is. Kapow! Right? Ok – so perhaps not everyone has the same sense of humour as I do, but you don’t need a corkscrew license to realize that pinotage is not as common here as, say, merlot.

South Africa’s flagship red grape is a long way from home in Stoneboat’s Oliver vineyards. The grape was originally propagated by Lanny Martiniuk for the original South African owners of nearby Lake Breeze Vineyards. 35 years ago, Lanny and his wife Julie left the bustle of Vancouver to set up shop in the bucolic Okanagan Valley. They settled on a 15 acre orchard on Black Sage Bench, buying it on a handshake in 1979. During the formative years of the BC wine industry, Lanny served as director of the BC Grape Growers Association for a decade and was chair of the Grape Marketing Board. He was also a founding director of the BC Wine Institute and a pioneer in revitalizing the industry after free trade and the grape pullout of 1988. Lanny is well known as a successful grapevine propagator and has grown millions of vines for vineyards all over BC – including the 2 pinotage plants he kept for himself, which have now multiplied into 7 acres worth. 35 years and three wine-industry-working children later (Jay, Tim & Chris), the Martiniuks now practice “thoughtful farming” on nearly 50 acres of vines.

I posed my stack of 5 questions to their winemaker, Alison Moyes…


Straight up – why did you make this wine? Pinotage is an exciting grape to work with. It was an opportunity to work with a varietal rarely seen in the Okanagan and create a wine that is distinctly our own. The possibilities on the nose are endless! Tropical notes often come through, which I love, and find to be rare in red wines in general. Luckily for me, Lanny had the foresight to plant the pinotage in 1998 because of how well it is suited to the site and rocky soils.

Where are the grapes from? All Stoneboat wines are made from estate grown grapes, including the pinotage. The vineyards are located south of Oliver on the lower Black Sage bench. It is a unique site in that it rests on a gravel bar, rather than the sandy soils that surround us in both directions. These growing conditions are made for pinotage with large diurnal shifts from the hot summer days to cool nights.

Your ideal pairing with this wine? I’ve been doing some experimenting with pinotage pairings lately. Traditionally my choice has been rack of lamb with a cocoa rub. However, after trying a few vegetarian options my eyes have been opened to just how versatile this wine can be. Pasta with caramelized onions, kale and gorgonzola was an absolute winner!

What do you drink when you’re not drinking BC wine? Considering how delicious a nice lager tastes at the end of a long day on the crush pad and how many great craft breweries there are in BC, beer is the obvious choice. I’ve been enjoying taste testing to find my favourites. Occasionally a gin & tonic hits the spot, too.

Favourite BC wine, other than yours? Tough to pick just one. There are so many great options to choose from. The Origin blend from Maverick really caught my attention this past year; an interesting combination of Sauvignon Blanc and Gewürztraminer. I’m expecting to see great things from them.

DRINKER | A Wine-Soaked Doc Series From The Same People Who Brought Us “SOMM”

March 11, 2014 

by Treve Ring | From the folks who brought us SOMM comes a series of short, evocative vine vignettes, produced in conjunction with The Guild of Sommeliers. Others in the series include Piedmonte and Tuscany, but I was taken by the above profile of Alto Adige, a lesser-appreciated wine region in northeast Italy (a hop-skip from Austria, Switzerland, Germany, Slovenia and Liechtenstein). The wines are distinctly Germanic and Austrian in approach due to Alto Adige’s long history under the Austria-Hungarian and Holy Roman Empires, and further evidenced by the predominance of German-speaking Italian winemakers. As the clip illustrates, the dramatic backdrop of the southern Alps and Dolomites makes for alluring, fresh and exotic wines from grapes not often associated with Italy. Think Müller-Thurgau, Schiava, Lagrein, Sylvaner, Riesling and Gewürztraminer. If the short documentary entices just one person to try Lagrein, eine Traube, die ich liebe, it deserves an Oscar.

DRINKER | On The Last Of The Whisky And Bidding Good Evening To The Wine Festival

by Treve Ring | While most of Vancouver was making snow tracks, watching an outdoor-indoor hockey game or getting a membership card for Vancouver’s Gin Society, I was taking on 1,750 different wines at the Vancouver International Wine Festival. Though I gave it my best college try, I didn’t get around to every booth. However, I did sample nearly all of the 110 sparkling wines on the tasting room floor – and most Champagnes a few times each. Bubbly was the theme after all. I’m just doing my job. France has now passed the sabre to Australia for the 2015 instalment, so listen for even more Aussie twang out Vancouver/Whistler way next February (if that’s even possible).

I spent some quality time with the infamous enological iconoclast, Michel Chapoutier. Now forever interred in my databank: “High acidity in wine is like love with a condom. You sacrifice pleasure for security.” And “You don’t need to be a gynecologist to make love. You don’t need to be a winemaker to enjoy wine.” And quite poetically, “Anyone who creates wines must be generous and festive. Without such qualities the creative act is doomed, sterile and vain.”

If you weren’t among 20,000 like-minded drinkers/tasters crushing 30,000 bottles of wine – ka-ching bottle depot – at wine fest (if you were, you might be in the gallery above), hopefully you were stocking up on good whisky before the barrels run dry.

Chalk one up for the little guys. Craft beer production is snatching up market share, while the big boys are sliding in sales. And that’s not even considering Vancouver’s newest source of brews, The Drug Users Resource Centre.

With the west coast’s love affair with fragrant, green crops (hops, naturally), what are we going to do about the upcoming hops shortfall? I may have pinpointed the exact cause; Driftwood Brewery’s spectacular Fat Tug IPA taking Best BC Beer in the 2014 CAMRA Vancouver Awards.

Oh well, if we run out of hops, there’s always kegged SakeOne Momokawa Organic Junmai Gingo saké on tap.

The Scots and their inventions. First bagpipes, and now this. Scottish punk craft brewers BrewDog has teamed up with UK restaurant chain Honest Burger to birth the Brew Burger – a beef burger infused with so much beer it requires ID.

And if you didn’t have enough to occupy yourself now, what with worrying about high acidity and condoms and running out of Fat Tug, you might want to do some reorganizing of records, recycling and your storage locker, seeing as its illegal in some states to use milk crates for anything besides milk.

MESSAGE IN A BOTTLE | “Oldfield Series” 2Bench Red With Tinhorn’s Sandra Oldfield

February 24, 2014 


by >Treve Ring | There are people who have seen a lot in this industry, and then there are people who have seen it all. “When I arrived in the valley, ‘Okanagan Riesling’ and Marechal Foch were the most planted grapes” remembers Sandra Oldfield. Back then, the funky so-far-from-Riesling hybrid dubbed ‘Okanagan Riesling’ and the foxy, always-divisive Marechal Foch were ruling the vineyards. “They kept saying ‘Riesling this and Riesling that’ but I knew there was no possible way that stuff could actually be Riesling.” Thankfully, Sandra had the adventuresome pluck and foresight to put down roots, literally and figuratively. 2014 marks the 20th anniversary for Oliver’s Tinhorn Creek Vineyards, a golden milestone for CEO and Winemaker Oldfield and her Golden Mile winery.

Since harvesting their first grapes in 1994 in the southern Okanagan, the family-owned and operated Tinhorn Creek Vineyards has been a pioneer of carbon-neutral and sustainable winemaking and instrumental in introducing the world to BC wine (thankfully, not ‘Okanagan Riesling’). I joined Sandra and a handful of wine folks for lunch at Good Wolfe Kitchen & Bar recently as she cracked some screwcaps (all wines are under stelvin), reminisced (did you know Priscilla, Queen of the Desert and Forrest Gump both came out in 1994?), and looked forward to the year ahead.

Her Vancouver visit kicked off a series of 20 events held this year to celebrate Tinhorn’s 20th birthday. Not content just to ponder what the next year or two will bring – though contentious sub-appellations were bandied about over the dozens of glasses on the table – the pioneering Sandra is “very excited about what the next 20 years will have to offer.” Us too, Sandra. Cheers to 20 more!

Tinhorn Creek Oldfield Series 2Bench Red 2010 | OKANAGAN | $30


The 2010 2Bench Red is a blend of Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. Big boned, with ample cassis, fine cedar spice, thorny leaf, black raspberries and blacker coffee, ending off with raspy grained tannins and faint tobacco smoke. The wine is held back and aged at the winery, released only when it’s ready to drink (because, of course, consumers don’t cellar).

Straight up – why did you make this wine? After making wine here from estate grapes for a dozen years we got a feel for what grapes grow well in what parts of our vineyard. We decided to make a big, bold red blend because we were in complete control of the quality from our vineyards, we knew what varieties would make the best blend and we were excited to release a well-aged red wine to our customers.

Where are the grapes from? Our grapes come from the heart of red wine country in BC — what I like to call the Okanagan Valley’s “Extreme South”. The majority of the blend comes from estate vines in our Diamondback Vineyard on the Black Sage Bench and the Petit Verdot vines are what I look out at from my bedroom window on the Tinhorn Creek Vineyard on the Golden Mile Bench. The name “2Bench” comes from blending these estate grapes from both benches in the Oliver area of BC.

Your ideal pairing with this wine would be…? A winter hardy stew with fork tender beef (preferably from our own Okanagan’s Finest Angus Beef grown right in Oliver), some lovely rustic vegetables, potatoes and with a bit of the 2Bench Red mixed in.

Favourite BC wine, other than yours? I’d say my favourite BC wine that I’ve had recently (this week) was the Quails’ Gate 2012 Chardonnay; I had it on the weekend and it was just lovely. I also love the Rieslings from Orofino and the Pinot Noirs from Stoneboat Vineyards.

What do you drink when you’re not drinking BC wine? We drink wines from all over the world and some of my favourite places are Alsace, California and Washington State, but lately it has been all I can do to just stay on top of all that BC has to offer. I put my focus recently on trying a new BC wine each week, and preferably from a winery I have not had from a while.

DRINKER | On Big Gay Beers And Preparing The Tiny Palates Of Your Pets And Children

February 17, 2014 


by Treve Ring | If you’re embracing your ‘crazy cat lady’ (the tipping point is 3, right?) these days, wrap up a bottle of Nyan Nyan Nouveau (Meow Nouveau) for your beloved. It’s from Japan, natch, and is made from Caternay Cabernet Sauvignon grapes, catnip and vitamin C, but contains no alcohol. Sorry, puss!

If dogs are more your thing, you can pick up a prezzie for Fido in Victoria at Moon Under Water. The nutrient-rich and yes, alcohol-free beer comes in beef and barley dunkel and chicken and peanut pilsener brews.

The Wasatch Brewery, Utah’s first craft brewery, has released a new beer named Live and Let Live – a blonde pale ale made from ”two beautiful malts and two wonderful hops, all fermented with a pair of yeasts.” About their “Same-Sex” beer, founder Greg Schirf notes that “Live and Let Live may be hard to swallow for the majority of people in Utah right now, but we think it’s a step forward.” Brewer Dan Burick adds that “we realize this beer is not for everyone, and we will not force it on those who prefer more traditional brew styles. These pairings are not the norm in Utah right now and we expect resistance from many. However, we are confident that in the near future Utah will look back and wonder why they didn’t embrace and celebrate Live and Let Lives’ natural combinations. They will also realize that Live and Let Live is not a threat to traditional beers.” The brewery plans on sending some to Sochi, addressed to Czar Putin.

The beer drinkers in Utah aren’t the only ones protesting Russia’s staunch stance. Earlier this month, Scottish brewery BrewDog released an anti-Putin beer in protest at Russia’s anti-gay laws. “Hello My Name is Vladimir Putin” is an 8.2% double IPA brewed with Russian limonnik berries and, according to the label, “traces of sarcasm”. The front label is Andy Warhol-esque stylings of Putin’s face in full make-up, alongside the sentiment “not for gays”.

Of course, Pidgin has been colourfully chiming in on the Sochi Olympics for a week with Putin’s Pride Cocktail. Scout brought you the Goods here.

You thought your stealth syrah-into-the-starbucks-cup on the BC Ferries was tight? You ain’t got nothing on the Irish. Yup, a northern Irish transporter has been charged with smuggling nearly £2 million worth of vodka disguised as Evian mineral water and vinegar into the UK via truck.

Wondering how to introduce your children to wine? Give them a wine bottle-fitted bendy straw. Bonus points: it’s also an aerator. Start ‘em young!

With floodwaters having tainted drinking water in some parts of “biblically” flooded Britain recently and the government issuing boil water advisories for many communities, it’s a solid wager that many Brits have been reaching for a safe pint instead. The flood might have an unexpected upswing in 9 months or so; last August a poll found that 66% of Brits of weren’t “in the mood” unless they had had a drink. A new generation of Raine, Brooke and River will be entering kindergarten in 2019.

Screw Flappy Bird. Looking for ways to spend mindless hours on the computer? This French wine geography game is all you need. Caveat: geeks only.

Upcoming ‘Edible At The Market’ Seeking Staff For Top Positions

January 10, 2011 


Edible British Columbia | Edible Canada | Office: 604.812.9660 | Retail: 604.662.3606 |

Job Posting from Scout supporter Edible British Columbia

Vancouver, BC | One of BC & Canada’s most exciting new culinary centers will open this summer and we are now searching for two key members of our management team. We are looking for a Chef de Cuisine and a Front of House Manager to join us and be part of this exciting opportunity. At Edible at the Market (currently Edible British Columbia), you and your team will celebrate the best of BC and Canada’s foodstuffs. Edible at the Market is located in the heart of Granville Island, immersed in its vibrant food culture and in front of millions of visitors annually. Details after the jump… Read more

Edible British Columbia Details Major Expansion Plans 2011…

October 13, 2010 


Edible British Columbia | Edible Canada | Office: 604.812.9660 | Retail: 604.662.3606 |

News from Scout supporter Edible British Columbia

Vancouver, BC | Edible British Columbia is pleased to announce that it will be opening an expanded version of its original retail concept at Granville Island in the spring of 2011. The expansion will include an increased shopping presence showcasing the best artisan food products of BC and Canada, an impressive demonstration kitchen to welcome BC and Canada’s top chefs, and a tapas and wine bistro, specializing in the healthy classic dishes that exemplify market inspired cuisine. Additionally, the space will include a Gourmet-to-Go section, a take-away window, and a vibrant patio space.

Edible At the Market will be centered on the Retail Store, continuing to celebrate the best culinary product offerings from coast to coast. True to our roots and forever faithful to our local producers, Edible has a commitment to carry a minimum of 75% BC products, so customers will still be able to source all of the unique items created by our province’s dedicated culinary artisans.

The exciting addition of a permanent demonstration/ production kitchen will allow Edible to continue to expand on its popular Market Dinner Series with many of BC and Canada’s top chefs.  This new space can accommodate up to 50 people, and is designed to operate separately while the rest of the business continues to run, making it ideal for afternoon tastings and seminars.  When the kitchen is not being used for a private event, customers can watch Edible’s team creating delectable foods – available for purchase and enjoyment at home.
The wine and tapas themed bistro and take-away component will be a welcome addition to the Granville Island dining scene – at a very affordable price. Edible At the Market will operate from breakfast through dinner daily, with an ever-changing Market-dependant menu. Read more

“Edible British Columbia” Joins The Growing Scout Community

October 12, 2010 


Edible British Columbia is now a proud member supporter of Scout. We will be publishing their news and press releases on our front page and hosting a page for them in our list of recommended local resources to check out. We’d like to take this opportunity to thank them for their support of our little website. Click ahead to read on or jump directly to their Scout pageRead more

Edible Canada


Edible British Columbia | Edible Canada
1595 Johnston Street | Vancouver, BC. V6H 3R9
Office: 604.558.0040 | Retail Store: 604.682.6675 | Bistro: 604.682.6681 | Fax: 1.866.272.8777
Email: | Website:
Twitter | Facebook

Retail Store Hours

Open 9am-7pm daily in the Granville Island Public Market


Edible CanadaEric Pateman | Edible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible CanadaEdible Canada

The People

Eric Pateman – Executive Chef
Courtney Massion – Food & Beverage Director
Josh Carlson – Restaurant Manager
Breanne Carter – Retail Manager
Caitlin Sharman – Sales & Event Manager

About Edible Canada


Edible Canada — Sightseeing for your taste buds.

Edible Canada (formerly Edible British Columbia) is a six year-old business headquartered at Granville Island Public Market, in Vancouver, British Columbia. We are Canada’s largest culinary tourism and locavore retail company, dedicated to sourcing the highest quality culinary products from coast to coast for our customers.

Services include our retail & online artisan food store, chef guided Granville Island Market Tours, demonstration guest chef Market Dinners, Gourmet Kayaking Weekends, and popular Amuse Bouche newsletter and blog. In the summer of 2011 we opened Edible Canada at the Market — a vibrant bistro in the heart of Granville Island and at the forefront of Canadian cuisine.

About Eric Pateman, President & Founder

Eric-@-Market-DinnerEdible British Columbia was created by Eric Pateman in the spring of 2005. Eric is a Vancouver native with a lifelong passion for food and wine. He has worked in the hospitality industry for over 15 years both as a chef and hotel consultant and has rated restaurants for the Mobil Travel Guide. Eric’s own culinary travels have taken him throughout North America, to the UK and to Africa where he has sought out unique food experiences. Edible British Columbia is the product of Eric’s fervor for great food and wine, his extensive knowledge of the hospitality industry and an enthusiasm for exceeding expectations when it comes to customer service. Eric is a past board member of the BC Culinary Tourism Society and the Vancouver Coast & Mountains Tourism Region. Eric is also a member of the Chef’s Table Society, Big Brothers of Greater Vancouver and supports many local charities including the Vancouver Food Bank and Les Dames D’Escoffier. Eric was named as one of Business in Vancouver’s Top 40 Under 40 Business People in 2007, and to Western Living Magazine’s list of the Top 40 Foodies Under 40 in Western Canada in 2008.

Customer Feedback

“The tour and lunch were hugely successful. Feedback from the group – some of whom have been attending this conference for over 10 years – was that it was one of the best events ever. Thank you very much for your assistance in making the Saturday morning activity such a hit. I would not hesitate to recommend these tours and in fact will soon organize one with local friends – we also should be able to enjoy these special parts of Vancouver. Thanks again for your attention to detail.”
Private Granville Island Market Tour

“We were fortunate to have Edible British Columbia plan our honeymoon. Our 8-day trip was the best vacation of our lives. Eric worked with us to customize a honeymoon that offered relaxation, luxury, and culinary greatness. Every last detail was taken care of — hotel, car and ferry reservations (including the honeymoon suite at a Sooke B&B and a beautiful room at the Pan Pacific), dinner reservations at prime times and prime tables, picnics and hiking suggestions, and guided tours. Highlights included an extraordinary meal at West’s chef’s table, a romantic meal at sunset at the Pointe, and a dim sum tour of Richmond with Stephanie Yuen. It was terrific to have someone take such careful note of our desires and dislikes (our menus regularly featured favourite foods such as oysters and crab, and addressed food allergies), stay within our budget, and yet balance that with freedom and down time. Most importantly, after planning our entire wedding, we were able to sit back, eat, drink and most of all ENJOY, the beauty and of British Columbia. We’d return tomorrow if we could!”
Culinary Tourist

“The meal at West was awesome, the scallops and steak were just perfect and the wine was nice paired with each course. My wife was impressed that I had a consultant help with the planning of our anniversary meal.”
Culinary Tourist

“My wife and I are life-long products of the Eat Van melting pot, so we are no strangers to Asian food, but Tony succeeded in broadening our culinary horizons. Had we waded into the market’s food stalls without him, we would have stuck to the safe choices and not had the fun learning experience we had.”
Market Tour

“The event overall was an absolutely fantastic experience! Chef’s willingness to share knowledge and enthusiasm for food makes this event. To be totally honest, I would be willing to pay more for this experience – I think it is worth at least double when you consider the price of other cooking classes or comparable experiences. Best of luck to you all and I will definitely be in touch for future events!”
Behind the Scenes – Private Cooking Class

“Chef was amazing, personable, laid-back and knowledgeable! We had a fantastic time, great food and wine, wonderful people. We will definitely recommend this to our friends and family. Thank you, Vancouver needs more culinary experiences like this!!”
Behind the Scenes – Private Cooking Class

“An excellent evening with every single thing meeting or exceeding expectations.”
Private Market Dinner

“What a superb evening — I only wish I lived closer as I would attend several each year. Thanks to Eric and his fantastic and entertaining staff – it was a very enjoyable evening!”
BC’s Best Market Dinner

“The guides performed magic with the preparation and presentation of each meal. If I were not there watching that they were actually preparing and cooking the food from scratch on the “Coleman stove”, I would have thought that they had used packed prepared food. The quality of the food and it marvelous taste had all of us longing for more… yummers. Both guides were very approachable, friendly, knowledgeable and very professional – they made the trip very, very enjoyable… an awesome experience indeed.”
Gourmet Kayaking Weekend

“I loved this tour! The stops we made at the different venues were informative and very yummy. I only wished I could bring the whole market home with me. After the tour my daughter and I went back to places we had stopped at, picked up items for our lunch which we ate out on the deck. Then I bought what I could bring back with me on an airplane. I would even take this tour again! I would hope that every visitor and person living in the area would take this tour! Thanks!”
Granville Island Market Tour