A perennial BC favourite, a solid Pinot Gris with good typicity.
There is plenty of fresh pear, guava and apple notes, mineral and citrus and hints of earthy/forest floor "pinot" character. It's a tangy wine with a nice weight that will pair well with Asian cuisines, creamy pastas or white meat and fish.

©copyright 2013 Daenna Van Mulligen
Wine Diva reviewed - January 8th, 2013

Here's one you may not have tried. Made from the Corvina grape (commonly used to make Amarone and the wines of Valpolicella) it leads with spicy green olives, roasted peppers, cherry and cocoa and black pepper. The palate follows suit - it's medium-full bodied with plenty of acidity. Expect flavours of red fruit, peppery spices, roasted coffee beans, cocoa and leather and there is a classic bitterness on the finish.
A wine made for foods such as spiced salami, creamy mushroom polenta or grilled pork.
©copyright 2013 Daenna Van Mulligen
Wine Diva reviewed - January 8th, 2013

A refreshing Pinot Grigio from the very northern tip of Italy, from Mezzacorona estate vineyards located at the base of the Dolomite Mountains.
It leads with mineral and lemony citrus followed with hints of sweet herbs, white blossoms, talc and almond oil. Nicely weighted in the mouth with a fresh oily citric character, white fruit and marzipan on the finish.
Straightforward and quite charming.
Pair with appetizer platters, white meat and fish.
©copyright 2013 Daenna Van Mulligen
Wine Diva reviewed - January 8th, 2013

This fantastic Gamay reminds me of a Cru Beaujolais (which I love).
It is brilliant ruby in colour, with just a hint of purple. The nose is fragrant with sweet raspberry and maraschino cherries, a bouquet of violets and lilacs and fine peppery spice undertones. The palate is fresh and juicy but is not lacking structure or focus. The texture is generally smooth but the powdery tannins have some grip.
My favourite Haywire wine of 2012!
Pair with spicy sausages, white meats or with a cheese fondue.
Mention WineDiva for free delivery on direct purchases from Okanagan Crush Pad
 
©copyright 2012 Daenna Van Mulligen
Wine Diva reviewed - December 28th, 2012

What a festive bottle!
Plus, it's filled with Sandro Bottega's internationally popular Vino dei Poeti (wine of the poets) Prosecco. Its fresh and sweet aromas lure you in - fruit cup and honeysuckle, acacia, citrus peel and talc with just a hint of almond. It is bright with a delicate but lively bead, creamy texture and plenty of juicy fruit. The finish is tangy and sweet with candied citrus and guava flavours.
Celebrate without spending a small fortune!
©copyright 2012 Daenna Van Mulligen
Wine Diva reviewed - December 28th, 2012

This historic Napa Valley Estate consistently produces outstanding wines. Aromas of golden pineapple, yellow apples, honey and sweet spices are wrapped in a buttery package. It's fresh and lively on the palate with zesty fruit highlighted by a slick texture and a creamy weight. It is a Chardonnay with finesse and the finish hangs on with caramel and vanilla flavours.
©copyright 2012 Daenna Van Mulligen
Wine Diva reviewed - December 17th, 2012

A classic bottle, well-priced with very nice complexity.
Expect aromas of creamy pears, apple pastries, nuts and brulee with hints of summer berries. The palate is lively; it has a wonderful mousse and flavours of toast, red fruit and apples with plenty of citrus. The finish is mouthwatering.
Made from Chardonnay, Pinot Meunier and Pinot Noir.
Pair this bubble with appetizers, white meat, calamari or seafood salads.

©copyright 2012 Daenna Van Mulligen
Wine Diva reviewed - December 13th, 2012

I've been buying this well-priced, traditional method Cava for many years. It has classic style, it's dry and toasty with aromas of melon rind, crisp apple and loads of fresh lemon, minerals and nutty undertones. It's also very lemony in the mouth with a pleasing, creamy mousse and flavours of nuts and toasted brioche. The finish is bright and lively.
Very good substance - all around, a great bottle!

©copyright 2012 Daenna Van Mulligen
Wine Diva reviewed - December 13th, 2012

This complex sparkler is made in the traditional style of Champagne, which is more labor intensive and the wine goes through its second fermentation (the one that causes the bubbles) in the bottle. In South Africa, they call it Method Cape Classique.
It also uses classic Champagne making varieties - Chardonnay and Pinot Noir.
Tiny elegant beads dance up the glass, it has a light golden hue and aromas of tart red fruit, citrus, grilled lemon peel, bay leaf, and savoury biscuits with toasted spice. Nicely weighted in the mouth with some serious complexity and plenty of toasted, leesy flavours.
This sparkler will stand up to white meats, creamy herbed pastas and rich fish dishes.

©copyright 2012 Daenna Van Mulligen
Wine Diva reviewed - December 6th, 2012

Although it's gone up a couple bucks in price since I first started tasting this wine, it's still a good value!
It's not made in the traditional style (meaning the way the make sparkling in Champagne, France) but in a method called Methode Transvasee, which transfers it from bottle to tank and back again.
Made from Chardonnay, Pinot Noir and Rhine Riesling it is aged for over one year on it's lees to give it texture and character.
Aromas of toasted pastries, lemons, spring blossoms and creamy white fruit. The palate follows suit with toast, leesy flavours and citrus peel, which clings on the finish. Good complexity for the price, medium-sized bubbles and plenty of bright acidity to balance the toastiness.
Recommended pairings: salmon tartare, Sushi, and fried seafood, salty snacks, creamy cheeses or eggs benny.
©copyright 2012 Daenna Van Mulligen
Wine Diva reviewed - December 6th, 2012