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Belly’s Budget Best: 20 Under $20 Wines—Easy on Your Holiday Wallet

By |December 19th, 2010|

This is the time of year when a lot of people who don’t buy wine very often find themselves standing in front of liquor store shelves scratching their heads. Here’s a grab-bag of good value labels we’ve featured during the past several months as ‘Belly’s Budget Best’ picks in our various columns.  You’ll [...]

Backyard Vineyards VQA Brut: BC’s Newest Bubble Brims with Promise

By |December 9th, 2010|

Looking for a special bottle for that hard to please wine geek in your life?  Yesterday we sipped a glass of the first vintage sparkling wine to (officially) come out of the Fraser Valley. Maybe we really weren’t expecting much.  But came away very pleasantly surprised.  More to the point, if there was [...]

Cactus Club Roll Out: Latest Tastes from Chef Rob Feenie, FCA

By |November 7th, 2010|

A few tastings come around each year which we consider ‘don’t miss’ dates. Some are pretty obvious, such as when Penfolds senior winemaker Peter Gago comes to town, or Yalumba’s irrepressible ambassador Jane Ferrari. However, it might surprise you learn that another worthwhile event on our calendar has turned out to be the [...]

Three days. 850 Wines = Vancouver Magazine International Wine Awards

By |October 31st, 2010|

This last week saw one of the highlights of our tasting year: judging for the Annual Vancouver Magazine International Wine Awards. Three panels worked their way through 850 wines over three days to come up with the top 100 Best Values and, ultimately, one in each of the tasting categories for a top [...]

Rediscovering Good Pub Food at Vancouver’s St. Regis Hotel

By |October 14th, 2010|

Recently we broke bread (and sipped some excellent '05 Burrowing Owl Cab) with Jeremy Roncoroni.  He’s the dynamo behind Vancouver’s St. Regis Hotel (602 Dunsmuir St., 604-681-1135), who’s been busy turning that property into one of the city’s most successful boutique business properties. How successful? You should check out what guests are saying [...]

Okanagan Fall Wine Festival 2010 – BC Wine Awards Announced

By |October 10th, 2010|

Followers of BC's burgeoning wine industry will be interested in the results of the 2010 Okanagan Fall Wine Festival judging. The Hired Belly participated in the newly named BC Wine Awards, on one of the best panels we’ve judged with to date, run by Master of Wine Rhys Pender, and including: Benoit Beaudet, [...]

Can Sake Match Grape Wine (or Beer) When it Comes to Food Pairing?

By |September 30th, 2010|

We know of no more fervent advocate for the advancement of sake than Masa Shiroki. The dynamo behind Granville Island’s Artisan Sake never rests in his efforts to convert more people to the idea of matching sake with food. His latest undertaking involved a six course dinner at ShuRaku Sake Bar and Bistro [...]

Looking Back at 20 Years with Okanagan’s Blue Mountain Vineyards

By |September 16th, 2010|

This fall sees numerous events to mark the 20th anniversary of Vintners Quality Alliance (VQA)—BC’s AOC-styled origin system. Along with the 1988 US-Canada Free Trade Agreement, it was, arguably, the turning point for an industry far too long dependent on bulk wine imports and labeling mis-truths—even if those not so little annoyances still [...]

Canadian Wine Marketer Christine Coletta Unveils her Own Wine

By |August 16th, 2010|

Coletta goes haywire. Not! BC’s newest wine, for this week at least, is Haywire—which just also happens to be the latest brainchild of Christine Coletta, the long-time (and arguably most savvy) Canadian wine marketer. It was her efforts, way back in the early ‘90s, that contributed greatly to putting BC wines on the world map, [...]

Red Wine and Fish? It All Depends …

By |August 15th, 2010|

Fishworks halibut started out well with Stag'sHollow Viognier Marsanne, but the best match might just surprise you - Tim Pawsey photo This week we managed to get our hands on a sizeable, freshly caught Robson Bight Sockeye, which has already served us deliciously well. As we were busy butchering and deboning we found [...]

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