June 20th, 2020 – CELEBRATING OUR WINE PARTNERS – PART TWO

June 20, 2020 00:51:33

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CELEBRATING OUR WINE PARTNERS – PART TWO

(Row 14 at Klippers and Unsworth)

THE SHOW

The Tour de 2020 was an idea that came as 2019 turned into 2020.

“let’s go visit all the sponsors, taste and do interviews”

I loved the idea. You can only do so much over the phone or Zoom.

Nothing beats sitting down with your partners and friends to talk wine, foods and plans for the year.

Then Corona Virus struck and everything changed. It’s still changed. However, the wine business kept on going..from shut down to drive through.

Free delivery to on line tastings.

So back to the phones we went. (except for Unsworth)

It’s almost impossible to explain how much we appreciate those who support us. They have a lot of choices and we’re just happy they chose us.

Last week we featured

Jason Parkes and Grayson Riordan from The Hatch

John Weber from Orofino

Joseph Luckhurst from Road 13

In the spotlight this week it’s

Anne- Marie and Kevin Klippenstein from Row 14 at Klippers Organic Acres and Untangled Cider (Cawston, Similkameen Valley)

Anne-Marie and Kevin Klippenstein

And Derek Grey – co-partner and chef at Row 14 at Klippers (from Savio Volpe)

We’ve all heard the phrase “farm to table”. Row 14 is the Real Deal.

They take produce that surrounds Row 14 at Klippers Organics and cook it simply. The wood fire is the heart of the room. Diners waiting for their food can watch it cooking on the open hearth.

As Kevin explains they use olive oil from Salt Spring Island and balsamic vinegar from Verturi Schulze in the Cowichan, for example. They also gets their eggs and meats from local farmers in the Similkameen Valley.

The region has some of the best produce in B.C. Most of it organic .

Its the perfect pairing. Similkameen wine and Similkameen produce all grown in the same soils.

In the coming weeks we’ll tell you more about their untangled cider and The Suites at Klippers.

The fine people and everything they’re committed to are well worth your time to follow.

Chef takes us through the absolute delight of having almost everything he needs right outside the kitchen doors. Fresh. Organic. Cooked on an open fire. Perfect!!!

The Similkameen Valley has officially run up the ”follow us” flag.

http://www.klippersorganics.com/

Chris Turyk – Family Member, Marketing Director, Sommelier. Unsworth Vineyards (Cowichan)

Long time partners and one of the best success stories in BC Wine.

They proudly showcase their Pinot Noir, Rose and bubble programs in addition to an ever expanding portfolio.

Sweet tasting room and patio… throw in a lake just for fun and a restaurant that makes the best meals and pizza for miles.

Chris and I sat 6 feet apart and talked about “the new normal” and what the rest of the year may look like.

Chris Turyk – Unsworth

They continue to release new wines and blends including

Rose Charme

Cuvee De L’ile

Gamay Noir

Symphony Red Blend

Pinot Noir

And that glorious Rose.

And best of all we talk about the new Sub GI for the Cowichan. Labels can now be site specific and its one more step for this region in its quest to become of major interest to wine fans and investors.

Just watch.

www.unsworthvineyards.com

STORIES WE’RE WORKING ON:

Hillside

The story behind Winemakers Cut

Mt Boucherie

Vanessa and Howard Soon

Anthony Buchanan

Noble Ridge

Lock and Worth

Nichol Vineyards

Bartier Bros.

Cedar Creek

And much more

June 13th, 2020 Celebrating National Rosé Day and our wine partners

June 12, 2020 01:05:18

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Celebrating National Rosé Day and our wine partners

THE SHOW.

June 13 is National Rosé Day. Celebrating all that’s great about drinking Pink.

Who better to lead the celebration than Master of Wine Elizabeth Gabay?

Wine Master and author Elizabeth Gabay joins us.

She’s written a book called Rose! Understanding The Pink Wine Revolution.

Terry and Elizabeth discuss her book and all that went into it. For example, Elizabeth tasted 10 Rosé a day. A total of 1500 over 6 months from across the globe. Hear everything you need to know about one of the world’s oldest known types of wine.

June 13 is National Rose Day –Rose was always considered the Ugly Duckling..Now THE SWAN Emerges!!

She knows what she talks about.

Elizabeth is a Master of Wine who lives North of Nice!

Provence is right around the corner. And in France, 30% of all wine consumed is Rose.

One thing we do understand – there is no hotter wine right now than Rose.

In Canada for example, Imported Rose sales grew by 116% between 2012-2016.

Canadian production grew 9%.

Rose winemaking has become complex, making it perfect for food pairing.

Yes, you can find lots of light Summer Sippers..somebody is even making a stronger Rose..for all you fans who want ice in the glass.

There are natural Rose in cement tanks, eggs and even terracotta amphorae.

… and it’s NOT just a Summer drink anymore.

Even though stores and restaurants back off after Thanksgiving..many wine fans (me included) carry on through the Winter..finding new ways to pair Rose and hearty winter meals.

There’s Rose in Oak. Aged Rose.

What colour Rose you choose is totally open for discussion.

Many fully grown men (if there is such a thing) will not be caught with a “pink drink”

I still find that bizarre.

Elizabeth joins us from her house in a small French village Saint- Martin- Vesubie “just North of Nice”

Elizabeth Gabay

You can find her at www.pink.wine

Liquid Partnerships

Tasting Room Radio has always been made up of Four Segments. In the beginning we decided to partner with four sponsors, one for each segment. We’ve made some great friends along the way. Okanagan Crush Pad, New District, Okanagan Falls Winery Association, Naramata Bench Wineries, CC Jentsch, Marquee Wine Cellars, Four Seasons Vancouver, Bench 1775, Cowboy Coffee and many more.

We had planned to do a driving tour of our current sponsors..starting at Unsworth on Vancouver Island then taking the Crowsnest Pass to Cawston in the Similkameen Valley and visit Orofino and the new Row 14 Restaurant at Klippers organics. On to Road 13 on the Golden Mile and finally ending up at

The Hatch on Mount Boucherie.

As you well know, all plans were put on hold as the Pandemic swept the World.

So, we’ve done our best Plan B.

A socially distanced one-on-one at Unsworth and then phone/zoom interviews with the rest of the sponsors. Talking about the headlines, surviving the loss of customers, growing on line sales and free shipping. Drive through windows and on line tastings. New releases and future plans.

We’re going to talk to all the sponsors – alphabetically

This week we start with:

The Hatch – Grayson Riordan (Prince of Tides) and Jason Parkes. (Founder. Winemaker)

Orofino – John Weber (Co-owner. Winemaker)

Road 13 – Joseph Luckhurst. General Manager

: Jason-Parkes-Winemaker-The-Hatch-

: John and Virgina Weber – Orofino

: Joe-Luckhurst Road 13

www.thehatchwines.com

www.orofinovineyards.com

www.road13.com

NEXT WEEK:

Row 14 and Unsworth

STORIES WE’RE WORKING ON

Jennifer Schell – BC Wine lovers Cookbook

Twin Island Cider

Lock and Worth

Nichol Vineyards

Anthony Buchanan

BC Wineries and Restaurants – The New Normal

Hillside Wines – New Releases

Kitsch

Vanessa

Winemakers Cut

Mt Boucherie and Modest Wines

Lots more

June 6th, 2020- Winemaking Couples – Birch Block and 2House

June 5, 2020 01:02:00

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Winemaking Couples – Birch Block and 2House

THE SHOW

Block Party with Sarah and Murray Bancroft (a series)

This whole show is about new school and old school winemaking.

Ian Sutherland and Valeria Tait have been a couple for years in the Okanagan but now have decided to make wine together. Finally. After all those years. That’s the second half of TRR.

We start with one of the newest, coolest couples to ever become winemakers and farmers.

Just a couple of years ago Sarah and Murray Bancroft were living the life in Paris.

Murray is a trained chef but works in food and menu design/styling.

Sarah is an editor and is skilled at crafting digital sites and campaigns.

Now they’re farmers in Kaleden, just south of Penticton. Their winery is called Birch Block

www.birchblockvineyard.com

What we have in common is a love for a documentary called The Biggest Little Farm

“The Biggest Little Farm is about a young couple who decide to leave their old lives behind and buy a farm. The movie especially points out how hard it is to keep a farm running and all of the hardships, sadness and anger they face, but also the happy, beautiful moments and the relationships they build.”

https://www.biggestlittlefarmmovie.com/

I like these two and their story so much, we’re going to do a series of interviews..chronicling their growing season and the up and downs of being a new school winemaking team.

Sarah says the series is called Block Party.

Birch Block has released a Rose and a small lot chardonnay. The future sounds like Pinot Noir is in the plans. They have a guest house with French linen, Moroccan plates and Spanish hats.

If the wines are as stylish as these two..you’ll want to get your hands on some.

Valeria Tait and Ian Sutherland – Old School

When Meg and I first moved to the Naramata Bench in 2007, the very first winemaking locals we became friends with were Ian Sutherland and Val Tait.

Ian had founded Poplar Grove. A small vineyard with huge potential. Ian was a really good winemaker and always fun to be around.

Val was a viticulturist. Basically hired to design vineyards and consult in the planting and growing. Painted Rock, Poplar Grove, Bench 1775.

Years went by.

Ian sold Poplar Grove and headed for Panama. Valeria became GM and winemaker at Bench 1775 and joined Ian in the off season. They built a beautiful home in Panama.

Now. FINALLY. They have decided to make wines together but not the same wine.

For example, they’ll both make a Cab Franc but one will be Ian’s take and the other Val’s.

Love that.

The wines will be called 2House..with a second label called Charisma.

They have a Tempranillo coming. Plus Bubble and Semillon/Sauvignon.

Val has agreed to become the winemaker at Gold Hill, the label that the farming Gill family has built. Her partner is those wines is the not yet 30 year old Navi Gill. Definitely new school.

Navi joins us in the last segment.

Instagram: @2housewine

https://www.goldhillwinery.com/

STORIES WE’RE WORKING ON

NEXT

The Hatch

Unsworth

Row 14 at Klippers Organics

Orofino

Road 13

May 30th, 2020- David Farran Pres. Eau Claire Distillery, Turner Valley & A Revisit to Tofino Food and Wine

May 30, 2020 01:06:35

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David Farran Pres. Eau Claire Distillery, Turner Valley & A Revisit to Tofino Food and Wine

THE SHOW

For years, a huge percentage of the grains that were grown by farmers in Alberta were shipped to The UK to make Scotch. 80% of all that Scotch was made with Alberta Barley.

The distillers who did make spirits in Alberta , made whisky in bulk.

Then David Farran left his management position at Big Rock Brewing and began the dream of starting Alberta’s first ever craft distillery. Eau Claire was born in Turner Valley South of Calgary.

David Farran

David partnered with brewer and distiller Larry Kerwin in 2014 to launch the first micro distillery in Alberta, Eau Claire Distillery.

The spirit maker? Caitlin Quinn, Glaswegian and very talented.

Eau Claire can be found in beautiful Turner Valley..on Sunset Blvd. Yup. The old movie theatre and dance hall building built in 1929.

eau claire single malt

I love the fact that they harvest with Percheron horse teams, trained by The Amish. The only people still harvesting by horse.

Does it make for better spirits? You tell me.

Parlour Gin. Ploughman’s Rye, Cherry Gin, Saskatoon Honey Gin, Dill Pickle Vodka, Three Point Vodka and Alberta’s first single malt whisky.

Prickly Pear equinOx and many more.

They open their Tasting Room first week in June.

Local farmers. Local grains.

“from farm to glass”

www.eauclairedistillery.ca

Remembering The Tofino Food and Wine Festival (2019)

The Tofino Food and Wine fest was always one of the outstanding events on the calendar.

The Gardens

Sure there were lots of other food and wine gatherings, in ballrooms, basements and convention centres. None of them could match holding a wine festival in a beautiful community garden and a RAINFOREST.

Welcome to Tofino

It was organized by Kira Rogers and a wonderful team of volunteers.

We covered the event as part of our Tofino food and craft special.

The Music

Months later a press release arrived from Kira cancelling future events.

“For the past 16 years, our experience in working with the British Columbia LCRB has been positive, constructive, helpful and supportive. In 2019, our 17th year producing this well-loved event, our experience was the opposite: obstructive, hostile, intimidating and rude. We felt like an opponent.”

Way to go LCRB.

While we wait for the possible return of this wonderful gathering, I thought I’d offer the interviews we did last year.

Kira Rogers – organizer

Sara Triggs – Culmina Sales and Marketing Manager Culmina.ca

Rob Hammersley – Owner Black Market Wines BlackMarketwine.ca

Chris Smith – Island rep for Way West Wines waywestwines.com

David Gouge – Owner Sea Star Wines. Pender Island seastarvineyards.ca

Paul Gardner – Co-Owner Pentage pentage.com

STORIES WE’RE WORKING ON:

Block Party at The Birth Block Vineyard – a series.

Unsworth

Orofino

Row 14 at Klippers

The Hatch

Road 13

Valeria Tait and Ian Sutherland – 2Houses

BC Wine Lovers Cookbook

Ned Bell

May 23rd, 2020- OUR RESTAURANTS ARE OPEN – NOW WHAT?/ NUDE BEVERAGES- THE STORY/FORT BERENS

May 21, 2020 00:56:51

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OUR RESTAURANTS ARE OPEN – NOW WHAT?/ NUDE BEVERAGES- THE STORY/FORT BERENS

THE SHOW

First things first – we hope this finds you safe and well.

I’m sure you heard that BC’s restaurants are being allowed to re-open. Be forewarned – they won’t look or feel like what you’re used to.

(the BC Governments document here)

Here are the words that keep popping up under General Considerations:

Consider

Modify

Eliminate

Maintain

Provide

Create

Manage

Support

Ensure

Encourage

…and for the restaurants..directions such as

Remove, used multiple times

Provide

Consider

Limit

Encourage

Here’s a link from Scout Magazine that breaks down the original document and gives you the info you need to know. https://scoutmagazine.ca/2020/05/15/new-table-service-protocols-for-bc-restaurants/

Tasting Room Radio reached out to three leaders in the Food and Beverage industry to get their opinions and reactions.

Andrew Morrison – Editor in Chief www.ScoutMagazine.Ca

andrew morrison

Scott Ward – President/COO Brown’s Restaurant Group https://brownssocialhouse.com/

Scott Ward

Ian Tostenson – President and CEO of BC Restaurant & Food

ian-tostenson

Services Assn https://www.bcrfa.com/about-us

We‘ll keep going back to this story as it unfolds.

Julius Markarewicz – Founder of Nude Beverages

julius-makarewicz- in the beginning…

The press release was one of many that day. It said something like “ Nude Beverages is shipping more product to Ontario because in their debut they:

“SOLD OUT”

Nude is Canada’s original sugar free Vodka Soda Brand.

It all started in 2013 when Julius thought he saw a gap in the adult beverage market. Right then he started his plan to launch an RTD (ready to drink) beverage.

But first, he had to convince the BC Liquor Board to sell his discovery in their stores.

Nude was sugar, sweetener, gluten and carb free.

48 hours before the window of opportunity was closed, he sat opposite their headquarters in a Starbucks and drank a lifetime of coffee and let the decision makers across the street know that he was “right there:” if they had a questions.

At the last minute they called and he/they were in.

Nude sold 1Million cans in 2019 with a 30% market share.

It’s been a blur every since. They have now sold 44 Million cans across Canada and in a growing number of US States.

Nude comes seven flavours now with more to follow. Besides the original vodka soda, there’s gin soda, iced tea, tequila soda etc.

Nude feels it’s important to give back to the community and are developing relationships with animal rescue groups as part of their company expansion plans with more charities and movements added every month.

They have also committed to the covid relief efforts.

https://nudebeverages.com/covid-relief-fund/

Julius will bring us up to speed with this two part interview.

www.nudebeverages.com

@nudebeverages

Rolf de Bruin – co-founder of Fort Berens Wines

Rolf-de-Bruin-Fort-Berens-Lillooetnews

With his wife Heleen, they moved from Holland to BC, eventually choosing Lillooet to plant and grow their own dreams, in the form of a vineyard and winery. On a day-to-day basis, Rolf helps lead the Fort Berens team by example and by inspiration. He also manages the sales and marketing for the business. Eleven owners show great teamwork.

Rolf takes us through tasting notes and price points of their new releases

2019 Pinot Gris – 10% barrel age. Yummy! Apples, lemon, vanilla

2019 Riesling – blend of 3 vineyards. Classic honey- grass notes. Apple, pear ,citrus

2019 Rose – 5 clones all from estate. floral nose & strawberries in the mouth

(828-667-777-115-47)

2018 Pinot Noir – from estate, Similkameen & West Kelowna. French Oak. Cherries. berries. Pepper around the edges. (perfect with salmon)

2017 White Gold Chardonnay. Dry Creek Vineyard, Fort Berens Estate.

Aged in French Oak until blending. Texture, acidity, apples and orange. Pasta/chicken

2017 Red Gold– Dry Creek Vineyard.67% Merlot & 33% Cab Franc.(passimento style)

Aromas of blackberries & plums, sage & liquorice. Flavours of spice, dark fruit, oak.

Great with game, beef, hard cheese and a hammock.

www.fortberens.ca

STORIES WE’RE WORKING ON:

Block Party – a series.

Eau Claire Distillery

Noble Ridge

Unsworth. Orofino. Row 14.The Hatch. Road 13

(a virtual road trip)

Lock and Worth

Anthony Buchanan

Mt Boucherie

Bartier Brothers

May 15th, 2020 – The WHISKY SPECIAL, featuring Davin de Kergommeaux, Eau Claire & Shelter Point

May 15, 2020 00:55:44

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The WHISKY SPECIAL, featuring Davin de Kergommeaux, Eau Claire & Shelter Point

THE SHOW

Davin De Kergommeaux – The Definitive Guide to Canadian Distilleries

“There is a movement stirring in Canada’s spirits world”

“There was a time, in the decades after Prohibition, when Canadian whisky was all the rage in America, when a bottle of Crown Royal sat on the bar cart of any serious imbiber. But by the time the renaissance in whiskey making and drinking began in the early 2000s, the Canadian product had long ago been dismissed as bland and bottom-shelf.” (NY Times 2018)

Davin has been featured on Tasting Room Radio a number of times.

He is the voice, face and author who best represents Canadian Whisky.

Check out his bio….

DAVIN DE KERGOMMEAUX is an independent expert who has been writing, talking, and teaching about whisky in all its forms and flavours for two decades. He is the world’s leading authority on Canadian whisky, and has been called “Canada’s unofficial whisky ambassador” as well as being named one of the most influential Canadians in Food and Drink by The Globe and Mail in 2016.

Davin de Kergommeaux

He is a former contributing editor to Whisky Magazine, and has contributed to or co-authored eight other books about whisky, spirits, and cocktails. He now writes full-time, and is regularly featured in many websites and publications, including Whisky Advocate.

De Kergommeaux is the founder and chairperson of the prestigious Canadian Whisky Awards and publishes comprehensive tasting notes on his website, www.canadianwhisky.org.

Penguin Random House has released his landmark book The Definitive Guide to Canadian Distilleries with co-author Blair Phillips.

It begins:

“There is a movement stirring in Canada’s spirits world”

Davin de Kergommeaux is acknowledged as the man leading the movement.

When I first met him I admitted right away that I had no history with his spirits world. (Lemon gin does not count)

So he became my teacher and I hope through Tasting Room Radio he became yours as well.

This book is a huge read. There are over 200 distilleries mentioned… it may take you many months and many sips to read the whole book but what a journey.

Davin talks about tasting and discovering these fine craft Distilleries

Eau Claire – Turner Valley, Ab

Forty Creek – Grimsby. On

Two Brewers – Whitehorse, Yukon

Shelter Point – Campbell River, BC

Rheault – Hearst, On

IronWorks – Lunenburg, NS

Black Velvet – Lethbridge, Ab

Dairy – Almonte, On

Crown Royal

And others…

Two distilleries are featured in the last half of this week’s “Room”

Eau Claire Distillery – Turner Valley , Alberta – just south of Calgary.

Caitlin Quinn Eau Claire

They were the first hand crafted whisky in Alberta. Noted for old school horse farming, a wonderful single malt now in its third batch and their very popular Parlour Gin . Our guest is Glaswegian Caitlin Quinn, Master Distiller.

Eau Claire Single Malt

Shelter Point – Campbell River, BC

When we first started Tasting Room Radio years ago we heard about “this guy on Vancouver Island making whisky”

Shelter Point

That guy turned out to be owner/farmer Patrick Evans. He has 155 hectares to work with and a great team that includes Head Distiller Leon Webb and our guest Distillery Manager Jacob Weibe

Shelter Point

FYI – when asked by officials, they quickly turned their spirits into hand sanitizer for all of us to use. It’s a safeguard against the virus. That commitment alone should solidify OUR commitment to tasting their whiskeys, Gin and Vodka.

www.canadianwhisky.org.

https://eauclairedistillery.ca/

https://shelterpoint.ca/

STORIES WE’RE WORKING ON

Fort Berens

Nude Beverages. On a big time roll

David Farran – Founder of Eau Claire Distillery

Unsworth/Orfofino/Row 14/The Hatch/Road 13 – The virtual Road Trip

May 9th, 2020 – Zooming with Jason and Naomi Priestley!

May 9, 2020 00:50:08

hello

Zooming with Jason and Naomi Priestley at Home

THE SHOW

Jason Priestley. Naomi Priestley – At Home in North Hollywood, Ca.

The Priestleys

I’ve been very happy to call them friends for a long time.

Jason Priestley and I would see each other at auditions for TV and film roles in Vancouver.

Then he headed for LA and the rest you know.

Jason and TDM

We created and co hosted Hollywood and Vines TV. 3 years of shows from vineyards and kitchens in Italy, USA (California, Washington and Arizona), Mexico and across Canada.

He met Naomi while acting in London. Jay didn’t know it yet but he was “done, like dinner”.

Naydog is a force… We had lots to get caught up on. The kids, the USA and it’s pandemic and political crisis.

Plus three wines. The Rose they were drinking and my two – both with stories attached. Winemakers Cut and “The Mulligan” from Berens and Hitchcock.

Nay asks about returning to The Guadalupe Valley outside of Ensenada Mexico. It was just waking up to the possibilities of winemaking there when we visited over 10 years ago. Now it’s just exploded.

We talk about the status of his current series Private Eyes, thoughts on shooting film and tv down the road and how their family, their neighbours and fellow Californians are handling 2020.

Its casual but a lot of fun. It gets serious a couple of times because it’s a serious time we’re all living in. Cheers. Enjoy!!

Mark Wachtin and Mich Pambrun (Storied Wines and Spirits)

These two interviews were left over from our coverage of Swirl and Untapped in Parksville earlier this year.

Parksvilles gorgeous beaches!

I like these guys and I really like their portfolio. They represent – check this out –

(Vancouver Island)

Rathjen, Unsworth, Wayward Distillation

(Okanagan)

Anthony Buchanan

Bella

Lock and Worth

Desert Hills

Kitsch

Nagging Doubt

Nichol Vineyard

Synchromesh

Ursa Major

Skaha Vineyards

Scenic Road Cidery

Tall Tale

That is an impressive list of clients.

You can tell these guys know their wines and winemakers.

Mark Wachtin

Mark Wachtin

Founder – Storied Wines & Spirits

It’s all about the people—conversations, stories and histories. Vancouver Island raised (free range) with a lifetime in hospitality, Mark’s drawn to smaller, family-run operations, sustainable farming and handcrafted production methods.

Motivated by both the traditional and the new wave of producers, Mark has paired wine and food in world-class hotels, restaurants and eateries. Mark’s commitment is best expressed in his strong relationships with sommeliers, chefs, bartenders, servers and retail product consultants.

Mich Pambrun

Mich Pambrun

North Island Sales & Marketing Representative

Michel Pambrun, former DJ and hospitality pro from Manitoba, is an

Internationally accredited sommelier. Michel celebrates natural, sustainable terroir-driven wines and their environments.

His many distinctions include participation in multiple Gold Medal Plates events curating pairings and perhaps his finest harvest, the raising of two incredible daughters.

http://www.storiedwinesandspirits.com/

STORIES WE’RE WORKING ON:

Fort Berens

Davin de Kergommeaux

(The Definitive Guide to Canadian Distilleries)

Nude Beverages. On a big time roll

May 2nd, 2020 – BC WINE MONTH 2 WITH RHYS PENDER & BREAKING BREAD/ HOSPITALITY HUSTLE

May 2, 2020 01:02:15

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BC WINE MONTH 2 WITH RHYS PENDER & BREAKING BREAD/ HOSPITALITY HUSTLE

THE SHOW

April was BC Wine Month.

Wine Master Rhys Pender (Little Farm Wines) set out to remind all wine fans why BC has such great wines and celebrate all of the choices we have.

Part one took us from April 1 -15..with musical interludes via his ukulele.

Now we present almost all of part two , including the Ukulele jam

(We had TRR edited and done, when his last rant and his wrap up was released…a tad too late for this)

Rhys rants us through cellaring BC wines, 2019 Vintages, bottle aged BC wines, Riesling, single vineyards, organics and Syrah ( a tricky wine to sell but maybe the best wine we grow)

Rhys Pender MW is a wine educator, freelance wine writer, wine judge and consultant to the industry. Working in the wine trade since age 14, Rhys’ career has included experience in the vineyard, cellar, wine retail, education and hospitality – providing knowledge in all facets of the business. In 2010 Rhys became Canada’s youngest Master of Wine (MW)

Rhys Pender

Rhys instructs the Okanagan WSET® and educational programs for Wine Plus+.

Enjoy the rants..Rhys knows what he’s talking about.

https://winebc.com/wine-bc-events/

https://www.mastersofwine.org/rhys-pender-mw

https://littlefarmwinery.ca/

https://www.wineplus.ca/about/

Breaking Bread and Doing The Hospitality Hustle

All of us are going through these “strange days indeed”!

Nobody more so than the men and women of the culinary, wine and hospitality industries. Tasting Room Radio knows a lot of these fine people having done interviews with them for over 12 years.

Thing is, there are 1000’s who we haven’t met and they’re all out of a job and having to pay rent, feed themselves, take care of families and of course,

That’s why we’re doing feature stories and interview on events and social movements that have the potential to help.

Shelley McArthur

The first press release for Breaking Bread came in from at SMC Communications March 13^th

VANCOUVER, BC (March 13, 2020) — Members of Vancouver’s hospitality community are uniting in solidarity to urge the public’s support of the local independent restaurant and service industry as well as those whose livelihoods rely on them, by offering myriad ways to show support during this unprecedented time of COVID-19.

Comprising 23 local restaurants and counting, this newly formed collective wants to reassure the public that they remain committed to doing everything possible to ensure the health, safety and well being of their guests and staff.

They will continue to implement all guidelines set out by such regulatory bodies as Vancouver Coastal Health, the World Health Organization and Centres for Disease Control.

You’ll happy to know that it was such a hit that Breaking Bread has gone National.

THIS Press Release came in April 28^th

Founded on March 13, 2020 by hospitality communications agency SMC Communications, Breaking Bread was born out of a collective of 23 restaurants in the Greater Vancouver area that came together to urge public support in response to COVID-19. Since then, the website has expanded to more than 1,500 listings nationwide and is growing in new features and businesses by the day.

For more information or to stay up to date on all the latest news, visit breakingbreadnow.com, follow @breakingbreadnow on Instagram and become a fan of /breakingbreadnow on Facebook. #breakingbreadnow

Way to go Shelley (and teams)

Hospitality Hustle Dana Lee Harris (Exec. Dir. BC Hospitality Foundation)

Dana Lee Harris

…. and then there’s the powerhouse Dana Lee Harris. Also in the communications business but recently has become the voice and face of BC Hospitality Foundation.

This was her press release. May 31 @ 6:00 am – 7:00 pm

#HospitalityHustle (a virtual event)

The original plan for the Hospitality Hustle was for the event to be an in-person 5km walk/run around Burnaby’s Deer Lake, followed by Sunday brunch at Hart House Restaurant. The event was intended to raise funds, as well as raising awareness of the importance of mental and physical health.

Due to the COVID-19 pandemic, however, the initiative has expanded into a province-wide virtual event: hospitality workers, as well as foodies who have missed getting out and dining, can get moving by training for a province-wide #HospitalityHustle that will take place on May 31, 2020 anytime from sunrise to sunset.

Keeping SOCIAL DISTANCING front of mind, we encourage participants to join this FREE event.

Pick your activity – walk or run 5km, dance for an hour, skip, prance, skateboard or take a 10km bike ride – and start your training today!! Then on Sunday, May 31^st our entire community will virtually get their ‘Socially Distant Hustle’ on for hospitality.

https://bchospitalityfoundation.com/event/bchf-hospitality-run/

https://bchospitalityfoundation.com/

Dana Lee Consulting

#hospitalityhustle

STORIES WE’RE WORKING ON:

Davin de Kergommeaux

Jason Priestley – Hunkering down in Hollywood

Fort Berens – New Releases

Nude Beverages – on a roll

April 25th, 2020 – SOSIMA OLIVERA – OAXACA MESCAL MASTER & FUNDRAISING FOR BC HOSPITALITY

April 24, 2020 01:02:26

hello

SOSIMA OLIVERA – OAXACA MESCAL MASTER & FUNDRAISING FOR BC HOSPITALITY

THE SHOW

Stay safe and well. Please watch over each other and Be Kind.

We start with the headlines.

During this pandemic restaurants and wineries have been shuttered. The hospitality business has been struck a dark blow. Staff and employees of every description are now sheltered at home, unable to work and watching their saving disappear. There’s bills to pay and families to feed.

This week we spotlight the first of two support movements.

The HOPE Fund has been organized by the 44 wineries of Oliver Osoyoos Wine Country!

Following the closure of tasting rooms, Oliver Osoyoos Wine Country launches the HOPE Fund (Helping Our People Eat), which will support up to 200 family meals per week for members of the region’s hurting hospitality industry, who have lost their jobs due to COVID-19.

In partnership with Oliver-based deli Oliver Eats Ltd., the fund will help them to produce fresh and frozen family meals that will help support those that are usually employed by wineries, restaurants and other hospitality businesses in Oliver Osoyoos Wine Country (McIntyre Bluff to the Border) but are out of work due to the pandemic.

Oliver Eats

The organization’s 44 member wineries range from some of the largest winemaking brands in the Okanogan Valley to small, independent family run estates. All are donating to this cause in a unified offering of support to the people that help make this area so special.

One of our guests Derek Uhlemann, founder of Oliver Eats said:

“From farm hands to dishwashers, cellar hands to servers, these people are the backbone of our region and it would be shockingly different if they weren’t around. The pandemic is a shared hardship and we wanted to support our workers with nutritious, delicious family meals.”

Derek Uhlemann

Guests are:

Jennifer Busmann – Executive Director of Oliver/Osoyoos Wine Country

https://www.oliverosoyoos.com/

Derek Uhlemann – Founder of Oliver Eats https://olivereats.com/

Jeff van Geest – Executive Chef Miradoro Bistro at Tinhorn Creek https://www.tinhorn.com/Restaurant

https://www.hellobc.com/

Sosima Olivera – Mezcal Master (Oaxaca)

Sosima Olivera photo credit: Kate Siobhan Mulligan

Mezcal FaneKantsini (@fanekantsini)

Mezcal FaneKantsini – Home | Facebook

http://tlayudona.com.mx/

Our featured guest is Sosima Olivera. A Mescal Master in Oaxaca.

mezcal tasting photo credit: Kate Siobhan Mulligan,

Mezcal is the distant cousin of Tequila. For fans, the search for real mescal starts in the city of Oaxaca, Mexico (wa-hawka)

The tasting session with Sosima in Oaxaca was a Christmas present from our daughter Kate.

Kates husband Pete was along for the tasting, to take some photos and make sure I found my way home!

Sosima is a third generation mezcal master from San Miguel Suchixtepec, Olivera’s grandfather and her father brought Sosima and her six brothers into the world of making mezcal from a young age. She was taught the art by her Grandmother and Aunt.

She’s proud of her chontal ancestry—the indigenous people of Oaxaca—and explains that her people are a peaceful and united group that continues to make mezcal in the traditional approach: not only for drinking, but to sustainably cultivate the plant for future generations to come.

Beautiful Oaxaca! photo credit: Kate Siobhan Mulligan

I wanted to know about the nuances of mezcal.. much of what we see is industrially made by large distilleries.

How do we know what’s in the bottle?

Sosima takes us through the test you can do with any bottle of mezcal right in the store.

Watch the bubbles, not the label. The bubbles tell you the quality.

There’s a saying in Mexico about Mescal:

“When something is bad..the answer is mezcal

When something is good..the answer is mezcal”

FYI – In Mexico if you are about to go into labour ..the nurses pour you a ½ glass of mezcal to INDUCE LABOUR!!

The mezcals that Sosima poured for us were up to 8 years old. Glorious nose and taste.

photo credit: Kate Siobhan Mulligan

Forget that sense of pepper hitting you between the eyes…

Deep flavours of caramel and spice. Vanilla and citrus. Wonderful texture.

No mix..no water..no ice..just Mezcal very neat!

Her primary label is:

Sosima and tdm

Sosima Olivera works with a collective in the Sierra Sur of Oaxaca and sells to bars, restaurants, and mezcalerias in Oaxaca.

colours of Oaxaca!

Our interpreter is Jennifer Furlong from the company Tlayudona. She specializes in “cultural experiences”

“Tlayudona provides unique and authentic experiences in Oaxaca based upon intercultural learning and mutual respect. The idea is that our hosts design the experiences that they offer, and our visitors are their guests.“

Pete and Jennifer

We thank her for the support and knowledge.

Please enjoy this..because we sure did.

STORIES WE’RE WORKING ON

Jason and Naomi Priestley – at home LA on Zoom

Hospitality Hustle with Dana Lee Harris

Exec Director of BC Hospitality Foundation

Checking in with Fort Berens. (Lillooet)

Winemakers Cut – someone to watch.

April 18th, 2010- RHYS PENDER’S DRINK LOCAL SERIES & UNCORKED IN PARKSVILLE

April 17, 2020 01:05:10

hello

RHYS PENDER’S DRINK LOCAL SERIES & UNCORKED IN PARKSVILLE

THE SHOW

April is BC Wine Month!

Rhys Pender, Master of Wine, Wine Plus Education and co-founder of Little Farm Winery in the Similkameen Valley decided to celebrate the wines of BC by starting an on line video series called Rhys Pender MW-Drink Local. Found at IGTV at Instagram. One feature a day for the whole month.

Rhys Pender Little Farm

Basically he sets up a camera in his kitchen and talks to wine fans about “everything”

Sperling Foch, Haywire Rose, Figaro, Little Farm Riesling, aging of BC wines, Niche Pinot Noir, wine regions and sub GI’s, Fort Berens, Tantalus Chardonnay, all The Benches, the price of BC wine, Culmina Rose, Joie Gamay, and he also finds time to pick up his Ukulele and sing a song..one called drinking and cooking.

I asked Rhys for permission to take the audio from his videos and make a special out of it.

And that’s what starts this week’s TRR.

These are the first dozen shows but Rhys is still doing a show every day..which means there’s more than a dozen more to go.

He usually gets around to posting them after dinner..around 7PM

Instagram IGTV Drink Local – Rhys Pender MW

The Ukulele moments are the highlight of the year and my Life.

https://www.instagram.com/rhyspendermw/?hl=en

Swirl and UnTapped. Uncorked in Parksville

Parksville sea walk

It’s the annual gathering of wine, cider makers, craft beer brewers and distillery artisans on Vancouver Island.

This year it was craft beer etc at Beach Club Resort and the Wineries at Tigh-na-Mara.

Obviously these interviews were done before the entire World shut down and stayed home.

Because you can tell by the noise exactly when they opened the doors.

Very popular events these.

Love Shack Libations

Pouring guests this week are:

Terence Fitzgerald – COO and partner in Sheringham Distilling and his new venture Lumette Distilled non-alcoholic spirits. Shirley, BC

www.enjoylumette.com

Dave Paul – Co-Owner. Brew master of Love Shack Libations Qualicum, BC

www.loveshacklibations.com

Michael Abbott – Raisin Rancher & Vineyard Manager Blue Grouse Estate Winery and Vineyard Cowichan Valley

www.bluegrouse.ca

Lorin Inglis – Manager of Enrico Winery Mill Bay, BC

www.enricowinery.com

Mark and Linda Holford – Owners of Rocky Creek Winery Cowichan Valley

www.rockycreekwinery.ca

Jack Eubank – Co-Founder of Cliffside Brewing Nanaimo.

www.cliffsidebrewco.ca

Chef Eric Edwards – Executive Chef Tigh-na-Mara Seaside Resort. Parksville

www.tigh-na-mara.com

Dave Woodward – Mt Arrowsmith Brewing Parksville

arrowsmithbrewing.com

https://www.parksville.ca/

https://tigh-na-mara.com/

https://www.beachclubbc.com/

https://www.tourismvi.ca/

STORIES WE’RE WORKING ON

Tasting with a Mescal Master in Oaxaca Mexico (Next)

Ann Sperling – Sperling Vineyards

Davin De Kergommeaux – The Definitive Guide to Canadian Distillers

BC Spring Releases

How to support Artisans and Culinary Teams.