Fragrant white flowers and ripe yellow fruit scents lead the way for an appetizing array of apple, pear and citrus flavours with zesty acidity, gentle fizz, a lick of mineral and a judicious touch of residual sweetness on the finish.
An impressive Barolo that combines ripeness and judicious new oak. Dark in colour, there is ripe cherry, plum, spice, cocoa and rose. Nice weight, suave tannins and excellent persistency. It will only get better with time.
Dark and delicious, with ripe, rich plum, blackberry and raspberry jam flavours that are deep and plush. Sharply focused, complex and concentrated, with spice and floral notes, but a touch high in alcohol.
This diminutive winery has emerged as a Similkameen pacesetter, which clearly underscores the valley’s true potential. Natural ferment wild yeast in stainless steel. Apple skin/mineral dominate with very pure fruit flavours, firm acidity definitely an element of saltiness in a quite powerful palate with lingering bruised apple-skin end.
Hailing from Campbeltown, once the most prolific and now one of the most obscure of all Scotland’s whisky regions, this is a mighty appetizing dram with bright aromas of tangerine and lemon peel mingling with roasted marshmallow, malt syrup and smokey barnyard. A flavour bomb of green fruit, smoke and sea spray firmly backed by wood and a lingering peaty tang. Awesome stuff.
This is essentially an “orange” wine. It shows an amber hue in the glass and has an interesting nose of beeswax and honey with marzipan, marmalade, citrus and bruised apple. It’s tangy and vibrant on the palate with notes of tart citrus and Meyer lemon and a complex, textured, somewhat tannic, highly acidic finish. Totally weird and wonderful wine.
This Trappist beer is made at a Scourtment Abbey, a picturesque monastery in Belgium resting on France’s northern border. Pouring a deep gold, this effervescent ale’s nose is packed with fruity aromas reminiscent of apples, tangerines, plus caramel and a hint of peppery spice. The complex flavours follow through on the palate, and each sip ends with a dry finish. Pair it with an intense, aged sharp cheddar.