In preparation for the Winederlust trip to Victoria/Vancouver/the Okanagan Valley in a few weeks, I’m doing an anniversary blog post on our trip last September to Sooke Harbour House on Vancouver Island, widely regarded as one of Canada’s best restaurants.
That’s right. Canada has wine. Gallons of the stuff. And not just Inniskillin Ice Wine found at better boutique wine shops – like Duty Free at JFK. I’m talking some amazing Cabs, Pinots, Zweigelts, Merlots, and Blaufrankischs that rival the best of the US west, Germany and Austria.
” I just don’t see big wine allowing labels on wine reading something like this: This wine was dealcoholized by reverse osmosis and smoothed out with micro-oxygenation. Ingredients: Water, alcohol, grapes, chestnut tannin, oak extract, oak dust, genetically modified yeast, urea, enzymes, grape juice, tartaric acid, bentonite and Velcorin.”
-Alice Feiring, The Battle for Wine and Love or How I saved the World from Parkerization
