Sommelier of the Year
Terry Threlfall, who leads the wine program at hot Vancouver restaurant, Hawksworth, dishes about the B.C. wine scene and offers a few tips.
- Which wines in B.C. should we be tasting? Rieslings—especially the old-vine versions from Tantalus and Sperling Vineyards in the Okanagan—impress with steely minerality and complexity. And keep an eye on Chardonnay and Pinot Noir from Foxtrot and Meyer Family Vineyards, both of which have pure, racy fruit reminiscent of good Burgundy. Foxtrot's 2008 Pinot has to be one my all-time favorite B.C. wines.
- How to avoid stale wine by the glass? Choose a restaurant with high volume and turnover (good signs are wines offered by the taste, glass, carafe, and flight), and ask if the wine is dated and checked or stored in a wine-preserving system. At Hawksworth, I'd much rather the kitchen get some extra cooking wine than a customer receive an oxidized glass.