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Wine and Travel Concierge

Wine and Travel Concierge

Exploring The World One Sip At A Time

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  • January 16, 2015

    TWB (The Wine Bar) in Yaletown

    Before happy hour was officially launched in Vancouver, there was this quaint, yet modern placed called TWB, attached to Provence Marinaside offering small bites at reasonable prices and specials on wine throughout the week. Did you know this? The room is modern yet welcoming, with a view facing south onto the marina. It offers high…

  • January 11, 2015

    Sparkling wine with Crab?

    What did you drink at New Years? Was it a beer, white or red wine? I enjoyed a sparkling BC wine with a freshly cooked crab – and it was perfect! But choosing a wine to go with the crab wasn’t as easy as 1,2,3. Mistakes are made with any dish, we just don’t tell you about them.…

  • January 6, 2015

    A review of wines tried recently

    I thought it was about time I share some wines I’ve enjoyed recently, but just haven’t had the time to share sooner. Alamos Chardonnay, Mendoza, Argentina When you don’t want the full body, oaked style Chardonnay that sometimes is a butter bomb, opt for Argentina. I find many to be nicely balanced between oak and…

  • December 31, 2014

    Happy New Year!

    They say whatever you are doing on NYE, is a reflection of what you will be doing the rest of the year. So surround yourself with friends, family, good food and delicious wine (of course).Wishing everyone a healthy, happy new year ahead full of friends, family, love, laughter, success and adventures. And thank you for…

  • November 19, 2014

    Passionate wine made in BC

      So it’s no secret I love wine.  And it should be no secret that some of my favourites are made right here in BC. Yes BC. We have come a long way in the wine industry. Not only are winemakers making better wine than 20 years ago, they are producing wine that really reflects…

  • October 26, 2014

    Pairing Food with Wines of Portugal

    Although it’s a fun challenge to figure out what wine will go with your gourmet recipe, it’s also daunting. You start to worry that what you choose could be too acidic or have too much tannin, will it overshadow the dish or will it fail to “show up”?! So, I was pretty happy to have…

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