Best in class 2015 Bordeaux style Wine

by Darrel Hopper This 2015 Cabernet Franc/Merlot blend was judged a Gold Medal and Best in Class at the 2018 Saanich Sommeliers wine competition. Following is the method used: SOURCING GOOD GRAPES My first rule is to always purchase the best grapes that I can afford.  In winemaking one cannot create a quality wine that […]

Yeast and its Importance to Wine Aroma and Flavour

The following presentation was given by Rick Homer at the June 2018  Saanich  Sommeliers Club meeting .   The most mysterious aspect of wine is the endless variety of flavours that stem from a complex system of interactions among many hundreds of compounds. In its widest sense, wine flavour refers to the overall impression of […]

How to Make Port

 by  Rick Homer History There are many styles of Port wine but they all start out the same way.  Port is a fortified wine that originated in the Douro valley in northern Portugal.  It is typically made with Red wine grapes but it can be made in a white style.  The best known red grape […]

Acid Additions through Bench Trials

 by Rick Homer   Background There is a growing trend for grape growers to leave the grapes hanging for extended periods of time to increase the aroma and flavour components in the resulting wine but this practice does leave the grapes with lower than ideal acid levels. There are many articles written on how to […]

Making Blackberry Port

In this article John Wrinch shares his method of producing his very flavourful blackberry port. In the past this wine has won medals in international competition and double gold medals in a Canadian competition. Selecting the blackberries A 325 mL bottle requires slightly more than one lb of blackberries. Therefore, to fill a 21 L […]

Making Oloroso Style Sherry Wine

Tony Pearson has generously provided this thumbnail sketch of methods that he uses to produced his sherry wine that in the past several years has garnered medals (including gold) in both the Provincial and Amateur Winemakers of Canada competitions. He describes sherry style wine production in your home cellar is a never ending project resulting […]

2017 Grape Crush

Crush season is here again, starting with Sauvignon Blanc from Rob Cleave in the Okanagan. The weather was perfect and the grapes bursting with flavour.  4,000 lbs. were processed. This is the first of several deliveries that will be crushed this Fall, as grape varietals ripen at different times.    Our club partners with the […]