We have been lucky enough to attend the 8th annual Wine Bloggers Conference, a gathering of bloggers (naturally), industry professionals … Continue reading Compare and contrast: Finger Lakes Wine and BC Wine
Post courtesy of MyWinePal.com. Did you know that SpierHead Winery from South East Kelowna won the “Best New Winery” at the 2012 … Continue reading MyWinePal: Enjoying the Latest SpierHead Winery White Wines
Award-winning Gehringer Brothers shine using BC's most popular white varietal The warm weather has been in limited supply, but we … Continue reading Gehringer Brothers Private Reserve Pinot Gris 2011
We received some lovely samples from the folks who've created a brand new wine label here in BC called Haywire Wine. It came with some slick packaging that only a true wine marketer would be able to pull off. That's because the folks who created Haywire make their living marketing wine to you and me.
Proprietor Christine Coletta has been in the wine business for over 20 years. Her husband Steve Lornie is a successful contractor who has worked on several projects in the Okanagan. Given their connections and experience, selling their own brand of BC wine was probably not a bad career move.
It also helped to enlist David Scholefield, one of BC's best known wine people and a senior wine buyer for the BC Liquor Distribution Branch.
Stacey and I had been looking for an excuse to luxuriate with our Haywire gift, to marvel at the fancy packaging and cool "test tube" sampler bottles. However, it wasn't a fancy occasion that got us to open the wine after all. We just had our buddies Pete and Sharon come by with their kids, and we decided to do our Haywire tasting right at our kitchen table.
Pete performs the first sip on video – which you can see here. There were plenty of distractions (TVs on, kids yelping) but we managed to enjoy our moment with Haywire. We have to admit though, the wine would taste even better in a Yaletown restaurant with candles lit and someone serving us!
We sipped the Pinot Gris when it was pretty chilled, so it probably would improve with a little more room temperature. We liked the Gris, which had a nice bouquet and citrusy flavours, and an all round crispness.
Howard Soon is an engaging, charming and often funny public speaker on the subject of making wine. He really is … Continue reading Howard Soon on making Pinot Gris