2010 Nosey Neighbour – BC VQA Fraser Valley

Flexibility.  It's what we love about riesling, and why we like to drink it.

We get these grapes from our friends in the Okanagan, from people who know how to grow the good stuff.  Fortunately we've got some really nice friends who share our growing philosophy - and who like to share their fruit.  Thanks, guys.

A little dry, a little fruit and some laid back sweetness makes this riesling an easy partner for good eats.  We also think an afternoon in the hammock is a great pairing for this one - with or without the food.

Food: Curry stuff - prawns, chicken or vegetarian, this will cool things down.  Fish - really? Sure, especially with a bit of spice thrown in for good measure.  Drool-worthy.

Price: $18.99

Fresh and fruity, we love our pinot gris for lunch, brunch or whenever there's a good excuse to open a bottle.

Pinot gris loves British Columbia, and it grows well in many locations.  With its versatility - white grape flesh tucked away in a darker red grape skin - this grape is going the distance.

If a grape were a time and place, this would be summer in the country.

Food: Oh so many options.  Vegetable options, brunch goodies or light afternoon snacks, our pinot gris can take it on.  It's a great dance partner, easily moving to compliment many styles.

Price: $15.99

Our current take on the hugely popular New Zealand variety is gently grassy, green and bright and fresh, but with nice fruit and weight in the mouth. (If you’ve tasted New Zealand Sauvignon you know it can be harsh and sharp; we think we’ve come up with the “Goldilocks” version:
not too acidic, not too overstuffed, not too green, not too sweet, but “just right!”). You’ll catch whiffs of fresh herbs—tarragon, Italian parsley, oregano, even a little rosemary—all making it a fabulous fish wine—think crab salad, spot prawns, scallops, steamed rock cod with cilantro, smoked sablefish, fresh halibut fillets bamboo-steamed with black bean sauce.

Balance is everything and here’s a beautifully balanced wine, everything integrated and in its place—fruit, acidity, alcohol, a hint of oak.

Egg dishes like this one (who says you can’t have wine with eggs? Certainly not the French); it’s a good brunch wine when there’s Bennies on the menu, traditional or with smoked salmon and capers; crab quiche; Bloody Caesar-steamed mussels with sopressata sausage; the famous Japanese savoury custard called chawan mushi and always sushi, especially if you’re not a big fan of sake.

Winner of the 2011 Judges Choice Award at the Wine Access International Value Awards.

Price: $17.99

Our Pinot Gris made a lot of friends with the last vintage, due in large part, we feel, to its rich, round fruit and freshness. So e kept the formula, got fresh grapes from the same source in the grape center of British Columbia—the Okanagan Valley and let the wine basically make itself, with a few guiding touches from our winemaker. And so—more of the same as last year’s crowd-pleaser. And we think the price easily outplays most of the competition.

Yes, it is a little shy and first but don’t let that fool you: there’s plenty of ripe fruit in here and your taste buds will soon tell you that. It’s a full and round Pinot Gris with a little whisper of fresh fennel for the nose, civilized acidity and a pleasing, long lasting finish. Like many of our wines, it easily does double duty—as a welcome wine, conversation-starter and –fueller, and good food company.

Roast potatoes with pumpkin seed oil would be nice (or truffle oil, if you just got a raise!); baked potatoes in the Swedish hasselback style, the slices interleafed with fresh bay leaf; breaded cutlets (pork or veal, or turkey); fried fish in light oil, pickled herring or roll mops.

Price: $$15.99

Tasting Notes to Follow:

Price: $$14.99