A selection of Canadian gems for your beverage program.
TANTALUS: Okanagan Valley VQA Riesling 2016 (13%, $23-32 rtl.)
Originally known as Pioneer Vineyards, the East-Kelowna property was first planted with table grapes in 1927. Tantalus owner Eric Savics purchased the site in 2004, renewing it with meticulous viticultural and environmental practices, including the first LEED-certified tasting room in BC.
The Riesling includes fruit from their oldest 1978 plantings, and was a gold-medal winner at WineAlign’s National Wine Awards of Canada.
The package is beautiful, even architectural: a sleek tower-like smoke-brown bottle, adorned with a First Nations-masked black label. I love presenting it at a table.
The wine is fresh, vibrant and delicious, grabbing your attention with lively green apple acidity, pear and persimmon flavour, and very slight honeyed/butter cookie sweetness. Call it just off-dry. Drink as an aperitif, or with Asian, Indian, salty or slightly spicy cuisines.
MEYER FAMILY VINEYARDS: Okanagan Valley VQA Pinot Noir 2016 (13.5%, $25-36 rtl.)
It’s hard to find a reliable and affordable Pinot whose fruit is ripe and not green, that graces the palate in an effortless, delicate and savoury “Pinot” way, that can be drunk to refresh, or to accompany delicate foods like salmon, carpaccio or white meats. The Meyer Pinot delivers.
Owner JAK Meyer calls his 2016 “the finest OK Valley Pinot we’ve made” and after trying a recent tank sample, I see its potential.
The crushed field-berry nose grabs you right away, and, as it sits, it begins to open up with rhubarb compote and sweet tomato flavour. The palate is savoury and succulent, without perceptible tannin. A very good wine, especially for the price. Be sure to secure an allotment this fall – supply is limited and in high demand.
CROWN ROYAL: Northern Harvest Rye Whisky (45%, $32-37 rtl.)
Launched in 2015, the Northern Harvest Rye is a blended whisky made from 90 per cent Canadian rye. In 2016, British whisky author Jim Murray declared it the “World’s Greatest Whisky”. Whilst that is an overstatement, the Northern Harvest Rye is still a delicious “more-ish” and versatile pour.
The spirit showcases baked apple, vanilla, light ginger and caramel notes wrapped in its gentle, smooth, and easy-to-appreciate character. If your guests are new to whisky, the Northern Harvest Rye makes an excellent starting point. If they like weightier ryes, then look to the fuller-bodied Crown Royal Deluxe or Crown Royal Dark.
Drink neat, on the rocks, or with ginger ale-based cocktails. Its “appley” character also lends itself to pork loin or venison.
DILLON’S SMALL BATCH DISTILLERS: Unfiltered Gin 22 (40%, $40-43 rtl)
Wow. What a surprise: the scent, flavour, balance and texture are all top notch. This is a first-rate product.
Begun in 2012, Dillon’s is a family-run operation in Beamsville, ON, producing a broad range of spirits, vermouth and bitters. The distillery sources many of its ingredients from local farms, like the Niagara grapes used for this gin’s base spirit.
Its vapours are passed through 22 botanicals, resulting in a deeply nuanced juniper, cucumber, citrus, licorice and floral-like spirit. I particularly like the hint of residual sweetness adding depth to the palate and finish.
A double gold winner at the San Francisco World Spirits Competition, Gin 22 is a versatile, premium gin for both cocktails and cuisine. Try a Negroni, citrus-garnished Martini, G+T, or with gravlax, scallops and other seafood.
By contrast, if you’re looking for a spicy, herbaceous, peppery gin, perhaps to spruce up a Caesar (first made in Calgary, 1969), then the rye-based Dillon’s Dry Gin 7 should hit the spot.
CENTRAL CITY BREWERS AND DISTILLERS: Red Racer “Across the Nation” Collaboration Pack
Called “one of the most ambitious brewing collaborations in Canadian history” by the Toronto Star, the limited release 12-pack is a collaboration between Surrey, BC’s Central City Brewers and a craft brewery from each province and territory.
According to Central City brewmaster Gary Lohin, the Collaboration Pack was to celebrate the history and regional diversity of the Canadian beer scene.
Each recipe was inspired by their region. For example, Ontario used peaches and white spruce tips, NWT: spelt; and Manitoba: wild rice and honey.
Supply may be limited, but keep an eye out for Alberta’s “Berry Smooth” wheat beer – a tart raspberry, vanilla and lactose-infused Berliner Weisse made by Calgary’s Last Best Brewing.
With a frizzy off-white head, deep salmon hue, and tart raspberry overtones, the refreshing and low-alcohol (3.5%) Berry Smooth rocks with dark chocolate dessert. It was so successful that Central City will begin shipping it as a stand-alone six-pack this fall.
