BBQSomm is a live Zoom event with VanMag's sommelier of 2020, Robert Stelmachuk and your host Good Wine Gal, Barb Wild. Join Robert and me as he shares his secrets for the best wine pairings to accompany Vancouver’s favorite BBQ. It might be southern, it might be Chinese, Japanese or Korean but one thing for sure - it's going to be tasty.

A few years back, when visiting Napa City, I found myself noshing on pork ribs that had been smoked for 24 hours and sipping some of Napa's best red wines. The meat was compact along the bones, the flavours were not just coating the surface. This was smokey, meaty California star power perfection. The place was called the Bounty and it turns out they also have the California star power wine list too. Ya, that's right. Wine and BBQ. You've heard it said a lot of beer goes into making good wine - I grateful for that. Everyone needs a cleansing ale from time to time but for me, when it comes to BBQ - I'm wine - all in.

5-Week Series on Rose All May | Week Five
Join Alison Kent of the Home Kitchen and me, Barb Wild of Good Wine Gal, as we explore the world of Rosé Wines throughout the Month of May.

Welcome back to Rosé All May! Hi, it's Barb. This is our final week and wow, we are having so much fun I'm not sure we can stop this train. How about you? Have you been following along? In case you missed our previous Rosé posts here are the links: Week 1 - Cinsault, Week 2 - Grenache; Week 3 - Bordeaux Varieties; Week 4 - Red & White grape blends.

5-Week Series on Rosé All May | Week Four
Join Alison Kent of the Home Kitchen and me, Barb Wild of Good Wine Gal as we explore the world of Rosé Wines throughout the Month of May!

To chill or not to chill?! NOT being an absolute wine enthusiast like my good friend Barb, I used to be less fussed about whether wine was served chilled or at room temperature, because by mid-glass it was always room temperature anyhow so why bother. HOWEVER, Barb’s wisdom has definitely been rubbing off on me, and I often DID appreciate that first sip of cool liquid on my throat enjoyed right away.

5-Week Series on Rose All May | Week Three
Join Alison Kent of the Home Kitchen and me, Barb Wild of Good Wine Gal as we explore the world of Rosé throughout the Month of May.

Welcome back to Rosé All May! It's Alison. Rosés used to be too sweet for my taste. But they - like White Wine - can also be dry (= not sweet), light, bold, sparkling … Old World (think centuries old European vineyards where the ways of wine-making were developed) Rosés tend to be more dry, with New World styles (typically non-European vineyards that have taken the old styles of wine making and adapted them to suit new technology and the evolution of taste preference) can be sweeter. Of course, there are exceptions, and then there are the Ancient World wines - the true OG’s.

Our second session with Vancouver Magazine's 2020 Sommelier of the Year, Robert Stelmachuck is happening on Zoom May 19th at 7:30 pm. It's promising to be a tasty night of eye opening wine and food pairings garnished with excitement, stories and laughs.