Wine and Candy Pairings

wine_and_candy_pairings.jpg
 
ann.jpg

This Halloween when your kids inevitably bring home an unreasonable amount of candy, don’t just sneak a few bites for yourself here and there. Instead, we suggest you do it up right and pair that candy with some of the best wines Cascadia has to offer. And better yet, invite some friends over to make it party! And we know what you’re thinking: pairing wine and sweet treats is notoriously tricky. But we’re here to help! Just give these pairings a try and see how candy and wine really do belong together.

Sour candies and Matua Hawkes Bay Sauvignon Blanc: These candies are fruity, but they’re also tart, so best to pair them with a wine that has the same kind of peach, melon, and guava flavours with zippy acidity to match that sweet-and-tart flavour.

 
 

PAIRINGS

 
Matua-Hawkes-Bay-Sauvignon-Blanc.jpg

Sour Candies and Matua Hawkes Bay Sauvignon Blanc:

These candies are fruity, but they’re also tart, so best to pair them with a wine that has the same kind of peach, melon, and guava flavours with zippy acidity to match that sweet-and-tart flavour.

 
Hidalgo_Oloroso_Faraon.jpg

Chocolate Peanut Butter Cups and Hidalgo Oloroso Faraon:

This Sherry might not be as sweet as a chocolate peanut butter cup, but it has a rich, full body and sweet flavours of toffee, chocolate, and figs with a distinct nuttiness that makes it a great match for this treat.

 
Cleto-Chiarli-Premium-Lambrusco-di-Sorbara.jpg

Red Licorice and Cleto Chiarli Premium Lambrusco di Sorbara:

This Lambrusco is bursting with ripe and juicy red fruits like strawberries and raspberries. It has a touch of sweet baking spice like vanilla and cinnamon and tastes just like a red licorice candy.

 
 

Milk Chocolate and Ruby Port:

Milk chocolate is sweet and velvety, just like a Ruby Port, and the two together are one of our favourite dessert pairings. The sweet berry flavours of Port compliment the chocolatey goodness as it melts in your mouth.

 

Candy Corn and Prosecco:

It wouldn’t really be Halloween without candy corn, would it? You can’t really go wrong when pairing bubbles with anything, and a fun and fruity Prosecco will mellow out the sweetness of candy corn and make it taste just a bit more grown up.

 
 
wine_and_candy_pairings_circular.jpg
 

Meet the Maker: Nomad Cider

 
nomad.jpg
 

Nomad Cider is a farm-to-glass craft cidery located in Summerland, BC. They are passionate about making cider the way it was traditionally crafted; by hand with only fresh pressed apples and pears.

Founders Mike Petkau and Brad Klammer are devoted to producing exceptional cider made from local apples and pears grown by themselves or dedicated farming partners in the Okanagan-Similkameen region of BC.

Inspired by cider styles around the world, they use local fruit to make it their own. Keep an eye out for limited releases!

nomad_semi_dry.png
nomad_maple_bourbon_barrel.png
 
nomad_pinot_noir_barrel.png
 

Meet The Maker: 33 Brewing Experiment

2019_02_11-112.jpg
2019_01_07-79.jpg

33 Acres Brewing Company has been a staple of the craft beer scene since 2013 in the Mount Pleasant neighbourhood of Vancouver. The folks behind 33 Acres have worked to establish themselves as a hub of community – not just a place to grab a growler, but a cornerstone of creativity and community connection.

In 2018, 33 Acres decided it was time to extend their reach. But the team didn’t feel that the traditional route to expansion fit with their philosophy. 33 Acres is about small batch, high quality beer and fostering community, so simply ramping up production wouldn’t allow them to continue on that path. When the space next door became available, they decided to open up a brand-new concept that would allow for the opportunity to be more creative, flexible, and experimental. 

And so, 33 Brewing Experiment was born in October 2018. This new space was created to be a playground that allows the team to push their limits with endless experimentation, brewed to expand on traditional methods fortifying the science of fermentation. 33 Brewing Experiment is a facility to try new things; a place to fail, a place to perfect, and a place to come together to let everyone inside to see how they create.

 
33-Brewing-Experiment1.jpg
 
fluffy_cloud_IPA_.jpg
hazy_pilsner_.jpg
 
black_currant_session_saison_.jpg
 

Explore the Wines of Argentina

wines_of_argentina_header.jpg
 
ann.jpg

HISTORY:

Argentina’s wine history dates back to the 1500s when vines were brought over from Spain. Back then, Malbec wasn’t on the Argentine radar yet and most wines were made from a now mostly forgotten pink grape, Criolla Chica. The wine industry started picking up steam in the 1800s when immigrants from Italy, Spain, and France brought their wine-drinking culture to Argentina. Malbec came over from Bordeaux in the mid 1800s and quickly became the country’s signature grape. Wine skyrocketed in popularity in the 1900s, but since domestic consumption was so high there wasn’t much need to export and Argentine wines stayed a well-kept secret. Producers started looking to markets further abroad in the 1980s and 1990s, bringing in more modern techniques and technology to raise quality standards drastically and rapidly. And now Argentine wines are well-known for high quality wines at value prices with ripe fruit flavours, soft tannins, and fresh acidity.


CLIMATE:

Argentina has a continental climate with summers that can be too hot and dry for vine growing. But there is an important geographical feature that helps to moderate temperatures and make quality wine possible: the Andes. Vineyards are mostly in the mountain’s foothills planted at high elevations that bring the hot summer temperatures down so grapes can ripen without burning. As a result, the wines have great flavour concentration and structure. The Andes also supply a generous amount of water for irrigation in the mostly arid country from snow melt. The southern tip of Argentina is far enough from the equator that the climate is generally very cold, making it an ideal region for cool climate grapes like Pinot Noir and sparkling wine.


REGIONS:

The north of the country has some of the highest vineyards in the world, reaching 3000m above sea level! While it is arid and dry, the high altitude cools things down and allows for intense sunshine meaning fruity and impactful wines. The northern regions include Salta, Jujuy, Tucumán, and Catamarca. 

The Cuyo area is the center of wine production where the most important region of Mendoza is located. Mendoza wines have fresh acidity from the Andes altitude and deeply concentrated flavour from old vines. This area of Argentina is the driest of all, so the irrigation from the Andes snowmelt is particularly important. Mendoza includes Argentina’s first controlled appellation, Luján de Cuyo, where most of the highly regarded wineries are located. Other regions in the Cuyo include San Juan and La Rioja.

Plantings stretch all the way down the country, even in the south where the climate cools significantly and there is less influence from the Andes Mountains. The regions of Patagonia, Nequén, and Río Negro excel at cool climate grapes, like Pinot Noir, and sparkling wine.


GRAPES:

don_david_reserve.jpg

Malbec:
Originally from Bordeaux, Malbec has been the signature grape of Argentina since the mid 1800s. It makes wines with a deep violet hue, full body with plush tannins, and flavours of dark plum, blueberry, spice, and chocolate.

 
colome_torrontes.jpg

Torrontés:
An aromatic white grape not so dissimilar to Muscat or Gewürztraminer. It has an intensely sweet aroma of meyer lemon, peaches, and rose, but the wines are dry on the palate and balanced by zesty acidity.

 
chayee_bourras_bonarda.jpg

Bonarda:
The ‘other’ red grape of Argentina makes fruit forward wines with refreshing acidity and tannins that are bold yet supple. The wines taste of black cherry, figs, and baking spices.