A no messing around guide to the coolest things to eat, drink and do in Vancouver and beyond. Community. Not clickbait.

Understanding the Kitsch Wine Designed for People “Who Love to Slay Rosé”

This "Message in a Bottle" Q&A asks Kitsch winemaker Grant Biggs all about his delicious 2017 rosé.

You Need To Try ‘Les Parcelles’ Bouzy Grand Cru Champagne

Succulent, but with a tight grip of chalky acidity, this is drinking beautifully now but will age gracefully in your cellar for a decade easy.

Making Sense of One of Kitsilano’s Better Wine Lists

It's a medium-sized list with just 66 bottles (22 by the glass), but GM Jeff Parr has put together a real beauty at AnnaLena.

Drinking a Graduating Scale of the Liquid Deliciousness That Is Gamay Noir

Sipping an education on the under-appreciated varietal with exemplars from Blue Mountain, Domaine des Billards and Orofino.

Making Sense Of Tall Tale’s Deliciously Different ’16 Syrah Nouveau

Called “Syrah Nouveau”, it’s a carbonically macerated syrah — think Beaujolais Nouveau, but registering higher on the serious meter.

South Africa’s Blankbottle 2015 ‘Moment Of Silence’

Seek and taste now, because there’s every assurance this exact wine will never be again. For the better. Crazy good value for this level of everything.

Rooting Through The Wine Cellar At ‘Mission Kits’ With Sommelier Chase McLeod

Forget Flowers On Mother’s Day And Give Her A Smashable Education In Rosé

On The Summertime Grigio Brightness Of La Stella’s 2016 ‘Vivace’

Amping Up Your Sparkling Game Without Destroying Your Wallet In Champagne

Niepoort ’14 Dialogo From The Douro Valley In Portugal

Youthful raspberry, blackberry, wild blueberry, thorns ride a juicy and jubilant palate, brought back to earth by earthy, savoury and youthfully fierce, fine tannins...

Raats Family Wines 2012 ‘Dolomite’ Cabernet Franc

After soaking on the skins for five days and wild ferment, grapes are basket-pressed into stainless steel before a year in aged French oak. Alluring, engaging and enticing stuff; this is South Africa now!

Getting Bubbly With Fitzpatrick Family Vineyards’ 2013 ‘Fitz’ Brut

Digging Down Into Alta Bistro’s Wine Cellar With Co-Owner/Sommelier Eric Griffith

CedarCreek’s 2014 Riesling: A Mouthwatering Gem Of Good Value

12 Delicious Things To Seek Out And Sip At ‘Top Drop Vancouver’ — Sept. 7-8

Wind Gap Trousseau Gris From The Russian River Valley

The vibrant, lively wine is incidentally white; a white skinned grape made like it was a red wine with an alluring depth of salty herbal fruit and bitter pear through to the finish.

Veneto’s Excellent, Smashable Angiolino Maule Masieri

A fine slick of earthy lees oils the bottom of the palate, while herbal lemon oil-laced acidity brightens the whole to a lightly grippy finish. You rock up to a party carrying one of these beauties and you are the party.

Unsworth Vineyards’ Chris Turyk Breaks Down Cowichan Pinot Gris

Kitten Swish – 2014 ‘Target Practice’ Cabernet Franc

Though full bodied and generous, long tannins are spun silk textured and acidity is naturally lifted. Quite pretty, while powerful, this is a unique cabernet franc worth setting your sights on.

Wine Director Joanne DiGeso Sheds Light On Bearfoot Bistro’s 2000+ Label Cellar

Winemaker Michael Bartier Decodes Bartier Brothers 2013 Merlot

Faia Vin Blanc 2014 From Loire’s Mai & Kenji Hodgson

Tight green apple, white honey, delicate white florals, savoury broken stone, mandarin pith and bitter herbs glide on the palate's lightly leesy chenin sheen through to the lengthy finish...

Making Sense Of Pino Posteraro’s 3,300 Label Cellar At Cioppino’s In Yaletown

Noble, Organic 2014 Sitrus Hill Vineyard Semillon From The Hatch

’13 “One Ball” Chardonnay From Australia’s BK Wines

With a couple of years under its belt and a nutty, brioche maturity, this wine is drinking beautifully now but will continue to mature and deepen with 5+ years.

Ringing In The New Year With Good Prosecco In Hand

Serious Prosecco, and seriously drinkable – at about half the price of Champagne. Saluti e felice anno nuovo!

Robert Stelmachuk Helps Us Decant Uva & Cibo’s Deep, Adventurous Wine Cellars