January:  Washington Meritage The Region: The Red Mountain AVA is Washington’s smallest, atapproximately 3,600 acres. Grape growing conditions are almost textbookperfect: slope, exposure, weather conditions, good air drainage, largeday/night temperature swings, gravelly soil with high calcium carbonatecontent and high pH and the nearby Yakima River to moderate temperatureextremes—there could hardly be more positive flavour influences to grapesgrown here.The Wine: A blend of Cabernet Sauvignon, Cabernet Franc and Petite Verdot,this wine features great extract, deep colour and intense aromatics of darkberry fruit, cassis, peppery spice, cedar and smoke. The seductive nose ofthis wine foreshadows magnificent texture and flavour, including dark berries,liquorice, vanilla and warm brown spices that glide across the palate.The texture and mouthfeel of the wine offers up silky tannins and a velvetysmooth structure.The Food: Marinated & Grilled Flank Steak with Blue Café De Paris Butter.Ageing: The complexity and structure of this wine will require three to sixmonths to unwind, and it will continue improving for several years. Due to theripe tannins it will also benefit from decanting before serving
	January - South African Sauvignon Blanc-Semillon The Region: Known as ‘Valley of Wine and Roses’, South Africa’s RobertsonValley has a very hot climate with minimal rainfall—less than a foot per year.Luckily the calcareous red clay loam and clay Karoo soils have excellentwater holding capacity, and the gentle slopes and varied microclimates allowfor precision planting to maximise grape quality.The Wine: Sauvignon Blanc has wild, herbaceous flavours and tart,grapefruit-like character, which shows strongly in the young wine, whileSémillon has flavours of honeydew melon and sweet honey that take a bitlonger to come out. Together the two grapes make a lush, balanced wine withgreat up-front fruit and a satisfying, rich finish.The Food: Pan Roasted Digby Bay Scallop, Jewel Yam Purée, White TruffleOil & Salsa Verdé.Ageing: The citrus notes of the Sauvignon Blanc make this wine temptingto drink right away and after three months the Sémillon will rise up to give amellower white wine. It will improve for at least a year, giving deeper flavoursof melon and honey as it goes.Sweetness Code: 0 (dry)
	February - California Petite Sirah/ Zinfandel: The Region: Nestled in the foothills of the Sierra Nevada Mountains, AmadorCounty is sometimes called ‘California’s Piedmont’. With vineyards runningfrom 250 to 2900 feet in elevation, and summer temperatures ranging from80 to over 100 degrees F, the excellent growing conditions have encourageddiversified plantings.The Wine: Grippingly tannic, bold and deeply coloured Petite Sirahcomplements the jamminess of Zinfandel, taming the abundant blueberriesand blackberries with a hint of dark cherry and vanilla. Full-bodied with alingering palate and peppery spice, this is a wine of unprecedented powerand length.The Food: Apple Cider Brined Thick-Cut BBQ Pork Chops.Ageing: This is a wine that shows best with ageing. After one year theblackberries will come out, and at two years will tame the tannin’s grip,showing the black pepper and rich dark fruits.Sweetness Code: 0 (dry)
	March -  : German Traminer Spatlese The Region: Germany’s most famous growing region, the Mosel Valley,with its mineral-laden soils, produces some of the world’s finest off-dry wines.The sheer mountains and rugged steep slopes make the most of thenorthern sunshine, but they also mean that vineyard work must be done byhand, and yields are very low. This results in carefully crafted, very intenselyflavoured wines.The Wine: Traminer is the parent of the more familiar Gewürztraminer andSpätlese is a German wine term meaning ‘late harvest’, indicating a winemade from fully mature grapes that are picked at least 7 days after normalharvest, so they are riper and have higher sugar levels. This is a gentlygolden-coloured wine, unmistakable in its heady, aromatic intensity, with apungent fragrance of lychee, tropical fruit and rose petals. Its flavours areample, lusciously fruity and spicy.The Food: Peach and Blueberry CobblerAgeing: The intense fruit character will be apparent immediately in this richwine making it a tempting sipper right away, but the deeper floral charactersof rose petal and lychee will become much more apparent after six monthsto a year.Sweetness Code: 1 (off-dry)
	April - Spanish  Matador  Trio Red The Region: From the green damp north to the arid south, Spain is thecountry with the most land under vine in the world. Mancha is Europe’slargest denominated wine region and its hot, dry growing conditions yieldintensely flavoured red grapes.The Wine: Tempranillo are deep blue-black berries, high in colour andextract, with delicate aromas. Cabernet Sauvignon’s small berries yield hightannins and intense structure, while Monastrell adds grip, earthiness andripe red fruit. Lush, tannic and complex, with intense black fruit flavours ofblack cherry, raspberry, black currant and notes of plums and tobacco,the wine takes gracefully to oak, adding layers of vanilla, cedar and rich coffee nuances.The Food: Mediterranean White Bean Salad, Marinated with Garlic, ExtraVirgin Olive Oil, Parmigiano-Reggiano & Fine Herbs.Ageing: With soft acidity and lush tannins, this wine is enjoyed after only threeto six months, but the black fruits, cherry and plum notes will take six monthsto show well, and the vanilla/coffee nuances will show best afterone year.Sweetness Code: 0 (dry)

Wine making, beer making ,serving Coquitlam, Burnaby, Maple Ridge, Port Moody, Port coquitlam, Surrey

Superbowl fare generally consists of chili, wings and chips and dip which are all delicious however, there's a new favorite to contend with and that is the New Orleans themed Superbowl party which thankfully, encourages sering wine. While it's famously known for its cuisine, New Orleans is equally known for throwing a good party. Put the two together and you have a surefire hit.