If you have questions or are confused about the different types of wine education and wine titles, search no further. In this blog I will explain the Wine and Spirit Educational Trust (WSET) path of education and hopefully answer your questions. In a previous blog I discussed the Sommelier education path. Both are valuable course of study but differ slightly in their focus, delivery, and tasting model.

The Wine and Spirit Education Trust was established in London, England in 1969.The Trust was set up with the financial support of a Vintner and is still registered as a charity organization today. It was established to promote, provide and develop high quality education in wines, spirits and other types of alcoholic liquors for people that worked in this field (sellers, hospitality).

Today the WSET is recognized to be the world’s leading provider of wine and spirit education. They have over 500+ approved providers world-wide and in 2012 they reported to be in fifty-eight countries in sixteen different languages.

What is the structure of the program?

The program is broken down into 5 levels:

Level 1 – “Confidence for front line staff”
a. Award in Wines – 1 day course that provides basic wine knowledge as well food and wine matching.
b. Award in Wine Service – 1 day course that shows participants the proper ways to serve wine. This course is really aimed at people that are looking to develop some professional skills for working in a restaurant.
c. Award in Spirits – 1 day course that provides basic knowledge of different types of spirits available and how to correctly serve them.

Level 2 – “Looking behind the label”
a. Award in Wines and Spirits – Students study the major grape varieties and where they are grown. They also learn how to taste wine professionally using the WSET Systematic Approach to Tasting.
b. Award in Spirits – Here the students learn about Distilling process and explore the world of spirits and liqueurs.

Level 3 – “Exploring the world of wines and spirits”
a. Award in Wines and Spirits – This a more comprehensive course that explores a wider range of wines and spirits. In order to complete this course the participants must identify two wines that are brown bagged using the WSET Systematic Approach to Tasting.
b. International Higher Certificate in Wines and Spirits – This qualification is only available through International WSET providers.

Level 4 – “Creating the trade professional”
a. Diploma in Wines and Spirits – The Diploma builds on the level 3 certificate and anyone that is looking to do the Diploma must complete level 3 requirements. The Diploma is a specialist qualification where detailed knowledge is combined with commercial factors and a thorough system for the professional evaluation of wines and spirits. After completing this course students can apply for a Masters of wine, which will be explored in the next blog.

Level 5 – “Identifying opportunities for the industry”
a. Honours Diploma – This is an individual research project that enables students to develop skills in research, evaluation and analysis in a wine and spirit related subject.

What is the difference between getting ones Sommelier training or WSET training?

The International Sommelier Guild (ISG) courses were created by a private individual in Ontario who developed a series of courses and exams and then certified students as “sommeliers”. The ISG courses are primarily offered just in North America, and are not well known internationally. The ISG is not recognized by the Court of Master Sommeliers in London, England.

The WSET is an independent accredited educational institute based in London that has offered the WSET courses for forty years in thirty nine countries. The courses are recognized by The Institute of Masters of Wine who oversee the syllabus. The WSET courses are well known throughout the world and are considered the gold standard in wine education.

What types of careers are available, if I obtain a WSET qualification?

Completing your level three certificate will give you the same accreditation as ISG that we had discussed in a previous blog, so some students will take their knowledge back to a fine dining restaurant. Others will explore the areas of wine education for a winery, wine specialist for wine retail store, buyers for a wine retail store, sales representatives for an agency, brand managers for a specific brand, wine writers and even entrepreneurs starting a business in the wine industry. The Diploma in Wine and Spirits education will give you more opportunity to consult with organizations and wineries because you will have more depth knowledge of the industry both as consumer and commercial side.

• Society of Wine Educators – Certified Specialist of Wine (CSW), Certified Wine Educator (CWE), Certified Specialist of Spirits (CSS), and Hospitality/Beverage Specialist Certificate (HBSC)
• Institute of Masters of Wine – Masters of Wine (MW)
• The Court of Master Sommeliers — Master Sommelier

Society of Wine Educators

The Society of Wine Educators was formed in 1974 to advance wine education through professional development and certification. The society offers many opportunities for members to continue advancing their knowledge of wine from seminars and conferences to several certification programs. The society’s goal is to foster and promote the professional education and development of the individual and the professional education and development of the wine industry as a whole.

The Professional certification programs they offer are:

• Certified Specialist of Wine (CSW)
• Certified Wine Educator (CWE)
• Certified Specialist of Spirits (CSS)
• Hospitality/Beverage Specialist Certificate (HBSC)

Certified Specialist of Wine (CSW)

This certification is widely recognized and regarded by the international wine and spirits industry. The program is self-study with a one hour examination to achieve the certification.

When registering for the course, students receive a study guide and options of examination dates. The Society sometimes offers an optional review session prior to an examination. Another resource that is available to members of the Society is an Online Wine Academy, which is designed to supplement the study guide and educate members on the different aspects of viticulture and wine.

The program covers the following areas: physiology of taste, wine composition and chemistry, faults, viticulture and enology, labels, laws and wine regions, the U.S. wine industry, wine’s contribution to health, wine etiquette and service, food and wine pairing, and responsible beverage alcohol service.
Students must achieve a 75% or better score on their exam to receive the certification. After completion of the CSW certification, a student would be qualified to take the next certification, Certified Wine Educator certification.

Certified Wine Educator (CWE)
All participants wanting to pursue the CWE must have completed the CSW. This certification goes further to test the participant’s wine knowledge, tasting expertise, and teaching ability. Just like the CSW, the CWE is also widely recognized and highly regarded by the wine and spirit community.

This certification consists of intense theory exam, two blind tastings and a presentation on a wine topic. The program is self-study, but participants may use the Society’s on-line wine Academy, CSW study guide, and many more resources that the Society recommends.

The examination is broken down into the following areas:

Theory/Written – 85 multiple choice and one essay to show that the participant can formulate information and present to a target audience.

Varietal/Appellation Wine Identification – must taste and match eight different types of wines to a list of ten possibilities and provide tasting notes using the Society’s Tasting Rationale.

Faults and Imbalances Wine Identification – must identify oxidation and increased levels of sugar, acid, tannin, acescence, alcohol and sulfur in addition to correctly recognizing the unadulterated “control”.

Presentation Skills Demonstration – must present to audience of more than six people on an approved wine topic for more than ten minutes and no more than fifteen minutes.

Responsible Beverage Alcohol Service Certification – must also present their certificate that they have completed beverage alcohol service program, like Serving It Right.

Certified Specialist of Spirits (CSS)

Again, this certification is widely recognized and regarded by the international spirits industry. It covers fermentation and distillation, whiskies, brandies, vodka, liqueurs, gin, rum, and tequila. The program is a self-study and is accompanied by a study guide.

Hospitality/Beverage Specialist Certificate (HBSC)
The Society has recently created this new program to meet the demand for people wanting to enter into the food and beverage industry. This certificate is an entry level beverage knowledge program that gives participants the tools needed to meet employer’s requirements for the food and beverage industry.

The program provides participants with a broad base of knowledge of all commercial beverages including wine and spirits. The content includes water, coffee, tea, soft drinks, beer, sake, cider, wine, and spirits and mixology. The program is self-study, with exams offered throughout the year.

Institute of Masters of Wine

The Institute of Masters of Wine was formed in 1955 to promote professional excellence and knowledge of the art, science, and business of wine. The Master of Wine is the highest level of educational achievement for the wine industry and there are only approximately 300 people in the world that hold this accreditation.

So how do you become a Master of Wine?

1. Must have wine industry experience. Candidates need to have worked in the wine industry for at least five years or must have significantly contributed or continually contribute to pursuit of excellence in the field of wine.

2. Have completed the WSET Diploma. All candidates must have completed the two year Wine Spirit Educational Trust Level 4 Diploma in Wines and Spirits. There are limited exceptions to this standard and the candidate must prove by certification that they have achieved a higher level of knowledge of wine.

3. Have completed the first year and second year study program. All candidates must complete the first year and second year study program and passed the first year assessment. Prior to writing the Theory Part of the examination, they must submit their three theory assignments.

4. Must have sponsorship. Candidates must be sponsored by their employer or be sponsored by a senior member of the wine industry.

5. Complete all parts of the examination. The exam is divided into three parts theory, practical and dissertation.

6. Admission to the Institute and the use of the title Master of Wine (MW). When the candidates have completed all parts of the examination, they will be invited to become members of Institute and be entitled the use the title of Master of Wine.

The Court of Master Sommeliers

The Court of Master Sommeliers was established to improve standards of beverage knowledge and service within hotels and restaurants. The Court has 186 candidates that have earned the Master Sommelier Diploma and the right to use the title of Master Sommelier.

How do you become a Master Sommelier?

You must complete all three levels leading up to level 4 the Master Sommelier Diploma:

Level 1 – Introductory Sommelier Course & Exam. The program is delivered over two periods by a team of Master Sommeliers. They cover wines and spirits knowledge, proper wine service, and blind tasting. On the final day, the candidates will take an exam consisting of 70 multiple choice and theory questions, which they must achieve 60% to pass.

Level 2 – Certified Sommelier Exam. The exam is a one day exam delivered in three parts: written theory, blind tasting of two wines, and practical service examination. The theory exam will cover the fundamentals of wine, spirits, beer, and service with a large emphasises on wine appellations and grape varieties. The blind tasting involves two wines and it tests the candidate’s ability to utilize the Master Sommelier Deductive Tasting Method to identify the wine. The practical service exam tests the candidate’s skills in Standard Wine Service, Champagne Service, and Decanting Service. After successfully completing this exam the candidates would be consider for the level 3.

Level 3 – Advanced Sommelier Course and Examination. Once the candidate has achieved the above two levels, they will be considered for the Advanced Sommelier Course by a selection committee. If accepted, the course consists of three days of intense study and lectures with a team of Master Sommeliers, followed by a two day exam. The examination has three parts: practical wine service and salesmanship, theory examination based on the advanced Sommelier knowledge, and a blind tasting of six wines using the Master Sommelier Deductive Tasting format.

Level 4 – Master Sommelier Diploma Exam. After successful completion of the Advanced Sommelier Course, candidates can now take the Master Sommelier Diploma. The pass rate for the Master Sommelier Examination is approximately 10%. Similar to the Advanced Sommelier Examination, the candidates would be verbally tested three parts: an oral theory exam, a blind tasting of six wines, and a practical wine service test. Candidates have up to three years to pass all three parts of this exam.

In order to be accepted into the Advanced Course by the admissions committee, a candidate successfully complete the Introductory and Certified exams and have worked in wine/service industry for at least 5 years. After successfully completing the advanced course a candidate may then be invited to participate in the Master Sommelier Diploma Exam. Individuals who successfully complete all parts of the Master Sommelier Diploma will be invited to join the Court of Master Sommeliers and will be entitled to use the title of Master Sommelier.

1. More than 80% of BC wines are sold to BC consumers and,
2. BC wineries produce only thirteen million liters of wine a year, compared to Australian wineries that export approximately 600–700 million liters a year. In comparison, BC wines are extremely limited.

Fear not! As you read on, I will explore the different ways that you can experience the greatness of BC wines.

Visiting BC Wineries

The best way to experience BC wines is to visit a winery from April-October. Summers in BC wine country are great, especially in the Okanagan, where there are plenty of lakes, outdoor concerts, and wineries. There are many ways to visit the wine regions of BC, including multi-day trips, full day wine tours, half day wine tours, helicopter tours, bike tours, private club tours, and even downloading an app to self-conduct a wine tour. Some wine tours groups will have assigned wineries they visit and some will customize a wine tour that works for you, your group and your styles wines.

Below are some wineries to consider in different regions:

Kelowna

Mission Hill Family Estate – They have the best wine tour in the Okanagan.

Quail’s Gate Okanagan – The winery has a great restaurant.

Cedar Creek Estate Winery – You can go pass the winery and pick up some great goat cheese to pair with your Cedar wines. The view from this winery is great for a picnic.

Summerhill Pyramid Winery – This is a very interesting winery to see.

South Okanagan

Burrowing Owl Estate Winery – This is a G=great place to stay and their wines consistently rate high amongst Canadian wines.

NK’Mip – This is a very interesting winery. It was started by a local Osoyoos Native Band. The winery is one to see because of its history, wine, restaurant, and accommodation.

Hester Creek Estate Winery – This winery has some beautiful luxury Mediterranean styled villa suites with stunning views. They are known for their Cabernet Fran wines, but also make delicious Pinot Blanc wines.

Jackson Triggs – There are two wineries, one in BC and one in Ontario. They are Canada’s most awarded winery and have been named “Best Canadian Winery.”

Blue Mountain – They have some great consistent wine and spectacular views.

Visiting the VQA Store

If you are visiting BC but cannot visit a winery, then you might be able to pick up that special bottle of BC wine from a VQA Store. VQA stores are located in Okanagan Valley, Vancouver Island, Kootenays, and throughout the Lower Mainland in Vancouver. There are a total of twenty stores and they carry up to 500 different styles of BC wine.

Ordering Wines from BC Wineries

The Canadian government recently passed a law in the summer 2012, allowing Canadian wineries to ship their wines to consumers in other provinces. Not all BC wineries are shipping wines to consumers in other provinces in Canada, but it definitely worth the chat with that winery. Most BC wineries will not ship out of the country because of wine laws, but again there are some that will. Your best bet is to contact the winery directly to see if they would be willing to ship to you.

Still struggling to find that bottle of BC Wine

I struggled trying to find stores that sell BC wine in the US, but I did manage to find quite a few in California that might have a few different options:

San Francisco: Plumpjack Wines, Mr. Liquor, The Village Cellar, William Cross, The Jug Shop, Walker and Company, The Wine Club, Noble Wines, Caruso Wines, Hats Off, Wine Impressions, and Friendly Spirits.

San Jose: Grapevine, Joseph George, Willow Glen Liquors & Wine Shop, and Wine Galleria.

Palo Alto: Oakville Grocery Co., Beltramos Wine & Spirits, Draegers Supermarket, Coach House Liquors, K & L Wines, and Draegers.

East Bay/Oakland: Paul Marcus Wines, Piedmont Grocery, Vino, North Berkley Wine Company, Paul Marcus Wines, Solano Cellars Wine Shop, Jackson’s Wine & Spirits, Noble Wines, Prima Vini Wine Merchants, The Wine Sellars, Andronico’s, and Oakville Grocery Co.

In Edmonton, Alberta there is a store in West Edmonton Mall called Aligra Wine and Spirit that claims to carry the largest selection of BC wine in Alberta.

In Ontario there are a few ways to get your hands on BC wine. You can search through LCBO, where you confirm the wine selection online and it will tell you what stores are carrying that wine, usually large size wineries. If you are looking for boutique smaller wineries from BC check out: Terroir Wine Agency. A final option is to take a look at Vintage Shop Online, who sell a small amount of BC Wine.

If you are looking for authentic BC wine, be careful, there are wines that are made in BC, but the grapes are sourced from other wine regions. The best way to make sure that you are getting an authentic experience is to buy a VQA wine.

Below are some specific red and white wines I would recommend:

Red Wine

Quails’ Gate — Pinot Noir Dijon Clone Selection
Meyer Family Vineyards — Pinot Noir
Herder Estate – Pinot Noir Estate
Road 13 — Jackpot Pinot Noir
Nk’Mip Cellars — Qwam Qwmt Pinot Noir
Nk’Mip Cellars — Qwam Qwmt Syrah
Church & State – Coyote Bowl Syrah
Laughing Stock – Syrah
Burrowing Owl – Syrah
Cassini – Syrah
Mission Hill — Select Lot Collection Syrah
Peller Estate — Private Reserve Syrah
Painted Rock – Syrah
Painted Rock – Cabernet Sauvignon
Painted Rock — Red Icon
Burrowing Owl — Athene Syrah — Cabernet Sauvignon
Rollingdale — Merlot
Gold Hill — Cabernet Franc
Hester Creek — Cabernet Franc

White Wine

Tantalus Winery — Old Vines Riesling
Cedar Creek – Riesling
Stoneboat Vineyards — Pinot Blanc
Pentâge Winey — Pinot Gris
Pentâge Winery — Viognier
Mission Hill — Chardonnay Reserve
Quails’ Gate – Chardonnay
Red Rooster — Chardonnay
Thornhaven – Gewürztraminer
Kalala — Gewürztraminer
Gray Monk – Ehrenfelser

Many of the wines listed above are not available in most markets but can be ordered directly from the winery or may be purchased while visiting a winery.

White Wine Varietals

Pinot Gris: Medium to full bodied wine with typical flavours of peach, pear, vanilla, spice and sometimes honey. It is best paired with some Asian cuisine, fish, light meats, or a light creamy sauce.

Chardonnay: Full bodied wine with flavours of apples, pears, and some citrus. This wine can have some tropical notes if it is grown in a warmer climate. Winemakers do make both an Oaked Chardonnay and Non-Oaked Chardonnay. The difference will be in the price and the flavours. Wines will usually have a toasty flavour when oaked. It is best paired with lobster, crab, prawns, salmon, turkey, or pork veal.

Gewurztraminer: Medium-light to full bodied wine with flavours of peach, grapefruit, earthy mineral with some citrus. Gewurztraminer can come in dry to semi-sweet. It is best paired with spicy cuisine from China, Thailand, and India or is also good with German schnitzel.

Riesling: Light to medium bodied wine with flavours of apricots, peaches, pears, apples, and some mineral flavours. Riesling table wine is best paired with Barbeque or smoked foods or some types of spicy dishes. Riesling Ice Wine is usually served as a dessert wine, but it can also be served as aperitif wine with spicy dishes, pate, or foie gras. This is one of the more popular varietals in BC.

Sauvignon Blanc: Light to medium bodied wine with flavours of green apple, green pepper, gooseberry, and herbal mineral flavours. This is a very refreshing wine that is usually paired best with shellfish, light dishes like antipasto, quiche, or my favourite, goat cheese.

Pinot Blanc: Medium to full bodied wine with flavours of apples, pears, lemon, fig, and a straw like or mineral flavour. Pinot Blanc grows really well in BC and some even say that it is one of the grapes that set BC apart from other wine producing regions. Sometimes it is considered to be the poor man’s Chardonnay; but if produced right, can out shine a lot of wines including Chardonnay. It is best paired with halibut, clams, oysters, and or turkey dinner.

Viognier: The demand for Viognier is on the rise in BC, with the grape typically being used in blending. Viognier is usually added to Syrah or Shiraz to add more spice and complexity to the wine. The most common flavours found in Viognier wine are apricot, mango, pineapple, baked apples, kiwi, and some spice if the wine is aged in oak. Viognier is best served with Indian or Moroccan cuisines or braised chicken.

Red Wine Varietals

Merlot: Medium to full bodied wine with flavours of plum, raspberries, blueberries, and blackberries. Merlot grows very well in a lot of BC wine regions and, just like Chardonnay, is very adaptable to many different growing regions. This wine is very approachable and is a good wine for novice wine drinkers who are starting to explore red wines. Merlot pairs best with all types of red meat, duck, and any game style bird.

Pinot Noir: Usually a light to medium bodied wine with flavours of strawberry, cherry, plum, and light spices. Pinot Noir is a very difficult grape to grow, so finding the right region and growing temperature can lead to a great wine. There are some spectacular Pinot Noirs that come from the BC wine region. Pinot Noir is very adaptable to many different styles of foods but is best with salmon, halibut, tuna, duck, and veal.

Cabernet Sauvignon: This wine is usually available in a medium to full bodied, with flavours of black cherry, black currant, green pepper, green olive and sometimes it can have a mocha flavour. Cabernet Sauvignon is notoriously a hard style of grape to ripen and requires a particular growing region in order to achieve this. BC does have warmer regions in the South Okanagan where this grape grows well, but they are limited. Cabernet Sauvignon is best paired with filet mignon, roast beef, and rack of lamb.

Syrah (Shiraz): The wine is full bodied with flavours of spice, blackcurrant, blackberry, cherry, pepper, and can have some earthy tones. This is one of BC’s most promising red grapes. The styles and flavours that are been produce in BC are unbelievable. These wines are so good that it is difficult to keep them in stock. Best served with BBQ meats, peppercorn steak and braised lamb.

Cabernet Franc: Typically a medium bodied wine with flavours of currant, raspberry, blackberry, plum, and sometimes bell pepper or green olive. This is another promising red grape in BC that winemakers are finding, that when ripened properly, can stand on its own without blending. BC Cabernet Franc is very adaptable to many different styles of food including sausages, beef steaks, roasts, hamburgers, and cold meats.

There are many other varietals of grapes that are grown in BC and I encourage you try as many as you can. In my opinion, the grapes to watch in BC are Pinot Blanc, Viognier, Syrah, and Cabernet Franc.

Below I will discuss BC’s five producing wine regions to find out what makes them unique. The five regions are: Okanagan Valley, Similkameen Valley, Fraser Valley, Vancouver Island, and the Gulf Islands.

Okanagan Valley

The Okanagan valley is located between the Coastal Mountain range in the west and the Monashee Mountain range in the east. The valley runs from North to South along the 49th parallel and is part of Sonora Desert, which begins in Mexico and runs right up through Washington into Oliver, BC. The Okanagan Valley has five sub-regions: Kelowna, Naramata, Okanagan Falls, Golden Mile, and Black Sage/Osoyoos.

Kelowna
Kelowna is located at the most Northerly point of the wine region and is known for producing cooler climate grapes like Pinot Noir, Pinot Gris, Pinot Blanc, Riesling, Chardonnay, Gewürztraminer, Gamy, and many more. The soils in the Kelowna area are typically heavier, sandier, and clay like. Many wineries located in Kelowna also have vineyards throughout the Okanagan valley.

Naramata
Naramata is located south of Kelowna just outside of Penticton. Moving away from Kelowna, the temperature becomes warmer, meaning a riper grape. However, this is not always true because temperatures and climates can fluctuate year to year.

Like Kelowna, a lot of the grapes that are grown in this region are cooler climate grapes such as Pinot Noir, Pinot Gris, Pinot Blanc, Chardonnay, Merlot, and many more. However, there are many superior wineries in this region that make some amazing Bordeaux blends that would rival against some of the world’s best.

One unique fact about Naramata is that it has over 100 years of history in growing fruits because of the region’s sloping hills. Majority of this sub-region is now devoted to grape growing, but you can still taste the great flavours of fruit that used to grow here.

Okanagan Falls
Moving south from Penticton, towards the US border, and at the end of Skaha Lake, is where the Okanagan Falls sub-region is located. Okanagan Falls is home to one of the most famous BC wineries, Blue Mountain.

The common styles of grapes grown in this region are Pinot Noir, Pinot Blanc, Riesling, Chardonnay, and Gewürztraminer. Wineries in the Okanagan Falls are able to grow most types of grapes but also source grapes from other BC growing regions to create some amazing wines. The wineries in this area are sometimes considered to be cult status of wine in BC.

Golden Mile
The Golden Mile sub-region is located between Oliver and Osoyoos. The name Golden Mile was given to the area because of Gold and Silver mines. Some claim that the wines from this region are golden, and that it is due the warm climate from being high in the valley and because of the unique combination of gravel and soil that allows for good drainage.

The most common grapes grown in this region are Merlot, Chardonnay, Pinot Noir, Gewürztraminer, Riesling, and many more varietals.

Black Sage/Osoyoos
Black Sage/Osoyoos are located at the south end of the Okanagan along the US border. This region is a part of the Sonora Dessert. Many of BC’s full bodied wines will source their fruit from this region.

This sub-region is best known for Bordeaux style grapes (Cabernet Sauvignon, Merlot, Cabernet Franc, Merlot, Petit Verdot, and Malbec), Syrah, and Chardonnay.

Similkameen Valley

The Similkameen Valley wineries are located about twenty minutes outside of Osoyoos along Highway 3 heading west towards Vancouver. The growing region runs for approximately 100 plus kilometers from Osoyoos to the town of Princeton. The region is still quite young for producing grapes for wine, but has been producing fruit for many years.

The Similkameen Valley has two distinct benefits that helps produce great wine: the climate and the soil. The climate in the Similkameen can be a lot hotter in the summer and colder in the winter compared to the Okanagan Valley. This adds a different more complex flavour to their wines, more acidity, and tannin for better food matching. The soil is also unique to this region because it is soil that comes from retreating glacier rock.

The most common grapes found growing in this region are Merlot, Gamay Noir, Pinot Noir, Cabernet Sauvignon, Cabernet Franc, Chardonnay, Pinot Blanc, Pinot Gris, Riesling, and Gewurztraminer.

Fraser Valley

Fraser Valley wineries are located throughout the Lower mainland and are anywhere from thirty minutes to an hour from Vancouver. The Fraser Valley produces traditional grapes and also has a wonderful collection of fruit wines.

Wineries in this region source their grapes locally but some also have grapes coming from other areas of BC including the Okanagan and Similkameen Valley.

The most common grapes grown in the Fraser Valley are Chardonnay, Pinot Noir, and a variety of German white varietals.

Vancouver Island

Wines have been produced on Vancouver Island since 1920, with the first modern commercial winery opening in 1970. Majority of the wineries on Vancouver Island are located in the Cowichan Valley or Saanich Peninsula. Cowichan Valley is located just outside the town of Duncan, approximately one hour from Victoria. The Saanich Peninsula is located north of Victoria and is just minutes from the city. Saanich has a reputation as a viticulture hot spot and is also recognized as the only certified organic vineyard on the Island.

Many wineries on the Island source some grapes from the Okanagan Valley. However, there are some grape types that are planted on the Island: Pinot Noir, Merlot, Gamay Noir, Chardonnay, Pinot Blanc, Pinot Gris, Gewurztraminer, and other German style varietals.

Gulf Islands

The Gulf Island sub-regions consist of Salt Spring, Pender, Saturna, Quadra and Bowen Island.

The most common grape varietals grown in this region are Pinot Noir, Pinot Gris, Gewurztraminer, Riesling, and Chardonnay.

British Columbia was producing wine as early as the late 1850’s, when a monk named father Pandosy set up the first white settlement in the Mission area of Kelowna. He saw the potential for producing wine for the holy sacrament and send word to Vatican to have vines sent to him. For the next 70 plus years, BC would experiment with different styles of wine, mostly made from fruits such as blueberries and apples. Many of these attempts made it to liquor stores, but because of the poor wine making processes, would become faulted on the shelves and end up being thrown away.

In 1931, the first official commercial winery, Calona Wineries, began operations in Kelowna. More than 82 years later, Calona is still producing wine. Calona, and other wine producers, started adding grapes to their wine recipes which caused a shift in the BC wine industry. The first grape to be used at this time was Labrusca, an American variety of wine grape that is usually found on the East Coast. By the late 1960’s, new producers started to arrive in the Okanagan to compete with the popular Calona Wines. Newproducers included Mission Hill, Sumac Ridge, Grey Monk, and Cedar Creek.

BC wine did not become recognized in Canada until 1988 when Vintners Quality Alliance (VQA) and the BC Wine Institute were established. BC was recognized on a world stage in 1994 as a quality wine producing region when winemaker John Simes, from Mission Hill Family Estates, won the award for Best Chardonnay at the 1994 International Wine and Spirit Competition for his 1992 Chardonnay vintage.

Since 1994, BC wineries have received many awards for their table wines and ice wines, both nationally and internationally.

Thornhaven Estates Winery – Summerland, BC – Thornhaven is open throughout the summer months from 10am to 5pm and during the winter months from 11am to 5pm until December 16th. You have to check out the stunning views from the courtyard patio; it is one of the highlights of this winery. They do not have a restaurant or accommodation, so plan ahead and bring a picnic.

Quinta Ferreira Estate Winery – Oliver, BC – The winery is open during the summer months from 10am to 6pm (March to October) and by appointment for the rest of the year. When you are there, make sure to try their very first port-style of wine. They do not have a restaurant or accommodation, so plan ahead and pack a picnic.

Wild Goose Vineyards and Winery – Okanagan Falls, BC – Open daily from 10am to 5pm (April to October) and by appointment throughout the winter. The winery just recently had a makeover to include a new and larger tasting room, an expanded patio and outside picnic space, and a private function room with food preparation amenities. They do not have a restaurant or accommodation, so plan ahead and pack a picnic.

Pentâge Winery – Skaha Lake, Penticton, BC – Make sure to call Pentâge prior to visiting because I believe winery visits are by appointment only. Pentâge is a small boutique winery only producing 5000 cases a year. What is exciting about this winery is that they really enjoy making small amounts of interesting wine. Make sure to sample their new ruby/port style wine made from Zinfandel. They do not have a restaurant or accommodation, so plan ahead and pack a picnic.

Jackson-Triggs Okanagan Estates – Oliver, BC – Open daily from 10am to 6pm during the summer months (May to October) and from 10am to 5pm during the winter months. The winery is involved in many different events throughout the region. My favorite event is the ½ corked marathon which includes wine tasting and running. This event sells out quickly, so make sure you know when registration starts. The winery is very well-known for its Grand Reserve Shiraz. They do not have a restaurant or accommodation, so plan ahead and pack a picnic.

Quails’ Gate Estate Winery – West Kelowna, BC – Open daily from 9:30am to 7pm from July to August, 10am to 7pm in May, June, and September, and 10am to 6pm for the rest of the year. They have an amazing restaurant called the Old Vines Restaurant and Wine Bar that is a must try. If you get an opportunity to visit this winery make sure to try their Pinot Noir and Old Vines Foch. The Stewart family was the first winery in BC to import the Pinot Noir plant in 1975 and they have stayed loyal this grape. Today, they are the largest producer of premium Pinot Noir in Canada.

Cedar Creek Estate Winery – Kelowna (Mission Area), BC – The winery is open daily 10am to 6pm May through October; 11am to 5pm November through April. They have a restaurant called the Terrace Restaurant that is open during the summer from 11am until 6pm. If you love yoga then you have to try the yoga brunch offered every Sunday in the summer until August 26th.

Road 13 Vineyards – Golden Mile, BC – The winery is open daily from 10am to 5:30pm from April to October and 11am to 4pm Monday to Saturday from November to March. If you are a dog lover you then you will love it when two miniature dachshunds named Fil and Meg, affectionately known as the “wienery” dogs, greet you on your arrival. Two must try wines at Road 13 are the Syrah and the Jackpot Viognier-Roussanne-Marsanne. They do not have a restaurant or accommodation, so plan ahead and pack a picnic. The winery has some great patio areas with spectacular views where you can enjoy a delicious bottle of wine.

Church and State Wines – Black Sage, Oliver Brentwood Bay and Oliver, BC – The winery in Brentwood Bay is mostly focused on sparkling, white wines and the Black Sage winery is focused mostly on red wines. The Black Sage winery is open daily 11am to 6pm from April to October. During the winter season they do accept appointments to come view. The Black Sage winery does not have restaurant or accommodation, so do make sure to pack a lunch as they do offer some great seating on the patio. If you find your way to Vancouver Island, Brentwood Bay winery has a great little restaurant that is open during the summer season.

Painted Rock Estate Winery – Skaha Lake, Penticton, BC – Pained Rock Is open daily from 11am to 5pm from May 15th until October 15th and by appointment throughout the winter. The winery only started operations in 2004 and by their first release had won numerous awards. The wines you must try when you visit are the Icon Red, Syrah, and Chardonnay. The winery does not have a restaurant or accommodation, so be sure to pack a picnic to enjoy with your wine experience.

Nk’Mip Cellars – Osoyoos, BC – Open daily from 9am to 8pm from July to September and 9am to 5pm for the rest of the year. The winery offers accommodation at the Nk’Mip Resort, where you can indulge in a spa day or round of golf. The neat thing about this winery is that it is owned and operated by local native band and is rich in history. There is a patio restaurant that serves lunch from late April until early October and is closed for the winter months. Some must try wines at the winery are Nk’Mip Qwam Qwmt Pinot Noir, Nk’Mip Qwam Qwmt Merlot, Nk’Mip Qwam Qwmt Cabernet Sauvignon, and Nk’Mip Cellars 2009 Mer’r’iym.

The Best Canadian Red Wines of 2012

The BC Choices:

BC managed to snag four out of the five awards in this category and all of them where Syrah based wines. As a suggestion, if you can find one of all the wines mentioned below, do a taste off with your friends and family. Most of the grapes for these wines were sourced in the same area, but what is interesting here is that you can experience the creativity and artistic style of each wine maker.

Quinta Ferreira 2009 Syrah – Okanagan Valley (Black Sage Road) — Intense black peppercorn with aromas of violets, blackberry fruit, raspberry jam, and black cherry, make this Syrah stand out from the rest. This well balanced Syrah is enjoyable to drink now and will only get better with some age. The spicy and toasty notes of chocolate, vanilla, coffee, and hazelnut compliment this wine. The soft well rounded tannins allow this wine to flow through its lengthy finish. Enjoy now and over the next four years with grilled meats. Only 465 cases were produced and it retails in BC for $30 a bottle.

Laughing Stock 2010 Syrah – Penticton (Naramata Rd.) — This wine has expressive black peppercorn, fragrant violet, and pencil shavings on the nose. Juicy and textured red and black cherry and cassis notes surround structured tannins on the full-bodied palate. Savory white pepper echoes on the lengthy finish. Limit of six bottles per customer and it retails in BC for $34 a bottle.

Church & State Wines 2010 Coyote Bowl Series Syrah – Black Sage, Oliver, and Brentwood Bay winery — Addictive aromas of black pepper, cassis, crushed violet, and cured meats are found on the nose of this Syrah. The structured palate is full, with dried cherry and sweet cassis, charcuterie, hints of medicinal cherry cola and violet notes. Move quickly as the 2009 vintage sold out quickly. This wine retails in BC for $35 a bottle.

Painted Rock 2009 Estate Grown Syrah – Penticton (Smythe Drive) — A rich purple colour in the glass to stewed blackberries, blueberries, black cherries, and plums on both the nose and the palate. Cinnamon, cloves, allspice, nutmeg, mace, and fresh-cracked-peppercorn dust the dark berry fruit perfectly, all held together with well-integrated oak. Might be difficult to buy, but if you can get your hands on one, it would retail in BC for $36 a bottle.

The Best Canadian White Wines of 2012

The BC Choices:

Quails’ Gate 2010 Chardonnay Stewart Family Reserve – West Kelowna — This Reserve Chardonnay combines citrus and stone fruits with delicate sprinklings of ginger and cinnamon. There is a toasty, biscuity character that is cleverly implanted by the French oak barrel fermentation creating a harmony of ripe fruit, toasty oak, and youthful mouthwatering acidity. This wine retails in BC for $35 a bottle.

Meyer Family Vineyards 2010 Tribute Series Sonia Gaudet Chardonnay Old Main Road Vineyard — Okanagan-Similkameen – The nose of this wine is so powerful with aromas of ripe red apple, fresh bread, and touch marzipan. This wine has some nice ripe yellow fruits on the palate with buttery baked apple, clove, and lemon notes. There were only 640 cases made and it retails in BC for $35 a bottle.

Back in 1831, Busby brought a cutting from a Syrah vine home to Australia from a trip to France. This small act not only created Shiraz, but started wine culture in Australia entirely.

Now, you might be thinking that ‘Shiraz’ is just an accented pronunciation of Syrah. Or a mispronunciation entirely. You might be thinking that ‘Shiraz’ was all a mistake.

Not the case. Shiraz was called that as a strategic move to generate more interest in Australian wine. They wanted to generate some buzz by having something new to offer to the wine world.

“But Dave, isn’t that a trick? It’s not new… it’s Syrah!”

Sure, it’s a Syrah grape originally. But, when grapes are grown in a different climate, and in different soil, everything can change. Even in Australia, different regions can give you a very different end result.

• Barossa Valley Shiraz is considered richer and more concentrated than most.
• Central and Southern Victorian Shiraz varieties most closely resemble the Syrah wines of France. They lean towards the more peppery side of the palate.
• New South Wales’ Hunter Valley Shiraz tends to have a taste described as “earthy and velvety.”
• Coastal Adelaide Shiraz is perhaps the sweetest and mintiest of them all.

Sure, it started out as a Syrah grape, but now it’s become so much more. So different.

And as a strategy to generate interest, it worked. Aurtralian wine holds top positions in imported wine rankings.

Is Syrah the Same as Shiraz?

Truthfully?

No.

French Syrah is usually spicy, peppery, gamey, and smoky. You might taste leather and tar flavours in a glass of Syrah.

Shriaz, on the other hand, tends to be richer, with riper and jammier fruit flavours. Plus, there’s more alcohol in Shiraz.

While Shiraz is considered to be a younger drinking wine than cousin Syrah, that doesn’t make it worse off or a lesser wine by any means. There are a lot of premium Australian Shiraz’s that I believe are just as good, or even better on occasion, then a French Syrah.

If you’re used to Syrah, you might want to try Shiraz with smoked barbecue foods. Try spicy sausages, pork, lamb, and even different types of game.

Or for something very different, try a sparkling Shiraz with a rich pate.

Enjoy!