Vancouver Magazine
Secret Recipe: How to Make Savio Volpe’s Bolognese Sauce at Home
Time Travel Alert: Chambar Is Offering a 20th Anniversary Tasting Menu at 2004 Prices
Jess’ Restaurant: A Modern Korean Restaurant Experience
The Go Drink Me Campaign: Finding the Loire in the Okanagan
Maude Sips Offers a Joyful Entry Point to a New Generation of Wine Nerds
It’s Official: Gin is Definitely (Still) In
Celebrate Asian Heritage Month with a visit to Canada’s first Chinese Canadian Museum
Know-It-All: Why Doesn’t Vancouver Have a Mascot?
5 Things to Do in Vancouver This Week
The 2024 Spring Road Trip Destination You Won’t Want To Miss
Escape to Osoyoos: Your Winter Wonderland Awaits
Your 2023/2024 Ultimate Local Winter Getaway Guide
Slate Wearables Makes Sustainable, Stylish Sets You’ll Want to Live In This Summer
Personal Space: At Home With Rebecca Bree Boutique Founder Rebecca Rawlinson
Shop Hop: Inside the New Neighbour Women Location
Usually scented and juicy, ight reds are perfect foils for fish like salmon, or halibut ishes where gentle tannins are needed. Bright acidity and pure fruit pair well with grilled sausages and wine-braised lentils, or rabbit with Dijon and tarragon sauce
Reds with punch make lavourful partners for mellow moussaka, classic coq au vin, a rosy pink-centred seared duck breast, or pancetta-wrapped pork roast
Big reds offer bold fruit and powerful tannins that require assertive pairings like classic roast beef, steak and stilton pie, or venison
Return to 2012 Wine Awards results