Ian Tostenson

February 26th, 2022- 8 of the finest Proseccos in the World with Treve Ring, and the State of BC Restaurants.

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8 of the finest Proseccos in the World with Treve Ring and the state of  BC Restaurants with Ian Tostenson and Kelly Gordon.

 

Hello… Hoping you are safe and well!

Loving this show.

The feature guests are  Wine Judge and Writer Treve Ring pouring 8 Prosecco’s from the legendary Conegliano Valdobbiadene region of Italy and then  a check in on the state of BC’s restaurants following two years of lockdown with Ian Tostenson BC Restaurant and Food Services Assn and Kelly Gordon  Romer’s Restaurants.

 

THE SHOW

 

Treve Ring  –   Cru-Consultancy. Speaker, writer, judge, traveler, Sommelier. Self-confessed geek.

The amazing Treve Ring is a wine writer and editor, judge and speaker, and perpetual traveler. A certified sommelier, WSET diploma holder, French wine scholar, instructor, and Sherry instructor, she is based in Victoria,  Vancouver Island,  though is most often found on a plane or in a vineyard.

TD interviewing Treve Ring

Treve has been writing professionally since 2001. Her work is regularly seen in numerous publications including World of Fine Wine, Meininger’s Wine Business International, Wine & Spirits, Sommelier Magazine, Wine Enthusiast, WineAlign, The Alchemist, Quench Magazine, Vitis, Lonely Planet Travel, and others.

In addition to her role as Correspondent Anorak at WineAnorak, she is the executive editor and senior critic at Gismondi on Wine, and editor at large for SIP Northwest Magazine. She tastes thousands of wines each year, and is an established wine judge in Canada, the UK, South Africa, New Zealand, and the United States. In 2012, she co-founded Cru Consultancy, a boutique wine education, and consultation company. Though her travels take her all over the wine world, Treve has spent the last few years concentrating and researching sparkling wine globally, with a focus on Champagne.

This story began in Conegliano Valdobbiadene, a hilly area in North-East Italy, 50 km from Venice and around 100 from the Dolomites. Here, for over three centuries, people have grown the grapes that produce Prosecco Superiore, whose success began with the founding of Italy’s first School of Winemaking in 1876. The production area covers 15 communes and represents the heart of the world of Prosecco; it is one of Italy’s historic denominations, recognized in 1969. In 2009, with the reorganization of the denominations for Prosecco, the Ministry of Agriculture classified it as Denomination of Controlled and Guaranteed Origin (D.O.C.G.), the highest level of quality for Italian wines.

Treve brings 8 Proseccos from Conegliano Valdobbiadene. The heart of Prosecco Superiore  D.O C.G.

 

Below are the wines we tasted  (with Treve’s guidance and storytelling). Surprisingly, few if any are represented in BC.

 

  1. La Farra Rive di Farra di Soligo 2020 Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Brut
  2. Conte Collalto Ponte Rosso NV Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Brut
  3. Bellenda San Fermo 2021 Conegliano Valdobbiadene Prosecco Superiore DOCG Brut
  4. Perlage Canah NV Conegliano Valdobbiadene Prosecco Superiore DOCG Brut
  5. Valdellövo ZeroNove 2021 Conegliano Valdobbiadene Prosecco Superiore DOCG Brut
  6. Bianca Vigna Rive di Collalto 2020 Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry
  7. Cantina Bernardi Terra De Rù 2021 Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry
  8. Riccardo NV Conegliano Valdobbiadene Prosecco Superiore DOCG Dry

www.cruconsultancy.com

@treve_ring

#ConeglianoValdobbiadene

 

Ian Tostenson – President and CEO of BC Restaurant and Food Services Assn

Kelly Gordon – President/Partner  Extra Mile Services Assn and Romer’s Burger Bars

The 2-year lockdown and Covid Pandemic hit the restaurants of BC really hard. menus were shortened, take out became a great way to pay the bills and staff, online creative helped create new customers and everyone started eating local.

Kelly Gordon & Chef Jim Romer (Nick Procaylo -PNG)

So. Here are  on the cusp of Spring 2022 at what feels like the start of a new normal.

I’ve invited two guests whose business is to read the future and guide their associations and restaurants.

From Ian and Kelly I wanted to know:

What’s the state of our restaurants in early 2022?

How did many of the restaurants survive the last two years?

The government’s role in supporting these businesses?

And what can we – the customer – do to help the remaining restaurants not only survive but thrive in the next two years.

 

www.BCRFA.com

www.romersburgerbar.com

 

STORIES WE’RE WORKING ON:

  • What will Festival Season look like?
  • New Spring Releases
  • Monte Creek – Kamloops. Thompson
  • Checking out Mill Bay

 

 

December 12th, 2020 – The Wine Diva Returns with her Top 50 for 2020  and Ian Tostenson on BC’s Restaurants

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The Wine Diva Returns with her Top 50 for 2020  and Ian Tostenson on BC’s Restaurants

 

THE SHOW  

Top 50 Wines for 2020  – Daenna van Mulligan   The Wine Diva

Daenna Van Mulligen

Daenna makes her lists. Lots of them.   Three  weeks ago it was Holiday Budget Bottles ($16 dollars or less)

This week its Daenna’s Top 50 Wines for 2020.     (Over $20 and 92 Points or higher)

“These special bottles are great gift options or to stock your own cellar with.   After this year you might want to hoard them for your own pleasure because we all need spoiling”  The Wine Diva (prices may vary, some wines may be sold out)

*for the n/a prices please go to www.winediva.ca and look under Wines, then wine lists)

 

Chateau Lynch-Moussas Grand Cru Classe, Pauillac, Bordeaux, France $90.00

Domaine des Deux Roches, ‘Vielles Vignes’, Pouilly-Fuisse, Burgundy, France $50.00

 Penner~Ash Pinot Noir, Willamette Valley, WA $60.00

 Corcelettes Estate Winery ‘Talus’, Similkameen Valley, BC N/A

 Stonestreet Estate Vineyards Cabernet Sauvignon, Alexander Valley, Sonoma County, California $55.00

 Foxtrot Chardonnay, Okanagan Valley, BC N/A

Copain ‘Les Voisins’ Chardonnay, Anderson Valley, California $50.00

Schrader Cellars ‘Double Diamond’ Cabernet Sauvignon, Napa Valley, Calif. N/A

 Township 7 Vineyards and Winery ‘Seven Stars Equinox’, Okanagan Valley N/A

Ruffino Riserva Ducale Oro, Gran Selezione Chianti Classico, Tuscany, Italy $48.99

Araldica ‘Corsini’ Barbaresco, Piedmont, Italy $45.00

Altesino Brunello di Montalcino, Tuscany, Italy $60.00

Tedeschi ‘Marne 180’ Amarone della Valpolicella, Veneto, Italy $59.00

Bollinger Champagne ‘Special Cuvee’, Champagne, France $89.99  Langmeil ‘Valley Floor’ Shiraz, Barossa Valley Australia $34.00

CedarCreek Platinum ‘Block 5’ Chardonnay, Okanagan Valley $35.00

Aldegheri Amarone della Valpolicella, Veneto Italy $65.00

Hester Creek Estate ‘Garland’, Golden Mile Bench, Okanagan Valley BC N/A

Lunessence Winery & Vineyard Marsanne Roussanne Viognier, Okanagan Valley BC N/A  Tantalus Vineyards Old Vines Riesling, Okanagan Valley BC $31.00

Clos du Soleil ‘Grower’s Series’ Middle Bench Vineyard Syrah, Similkameen Valley, BC N/A

Mission Hill Family Estate ‘Jagged Rock Vineyard’ Chardonnay, Okanagan Valley, BC $45.00

L’Acadie Vineyards Prestige Brut Estate, Annapolis Valley, Nova Scotia $55.00

Quails’ Gate Estate Winery Syrah ‘The Boswell’, Okanagan Valley BC N/A

Anthony Buchanan Wiines ‘Ashlyn’ Pinot Noir, Okanagan Valley, BC $32.00

Painted Rock ‘Red Icon’, Skaha Bench, Okanagan Valley BC $55.00

Burrowing Owl Estate Winery Cabernet Franc, Okanagan Valley BC $35.00

1 Mill Road ‘Home Block’ Pinot Noir, Naramata Bench, Okanagan Valley, BC N/A

SpearHead Pinot Noir ‘Saddleblock’, Okanagan Valley BC $40.00

Jim Barry ‘The Lodge Hill’ Shiraz, Clare Valley Australia $35.00

Vasse Felix Chardonnay, Margaret River, Australia $50.00

Penfolds ‘Bin 407’ Cabernet Sauvignon, South Australia $100.00

Stag’s Hollow Pinot Noir, Shuttleworth Creek Vineyard, Okanagan Falls, BC N/A

 

www.winediva.ca

 

NEXT WEEK – Bubble for the Holidays

 

Can our Restaurants survive?  – Ian Tostenson President/CEO BC Restaurant and Food Services Association. (BCRFA)

Ian Tostenson

While we all hunker down and try to work how we’ll survive this pandemic and the economic fall out,  our local and regional restaurants are doing everything they can to stay open and keep staff working.

Vancouver and Victoria, for example, have always seen serious bustle on the weekends.  That bustle has moved to the suburbs. People staying close to home. Supporting their locals.

Everchanging health restrictions, a lost patio season, delivery costs, bubble diners, bankruptcies looming, travel restrictions. It all seems endless for the hospitality industry.

Our guest is Ian Tostenson, Pres/CEO of the BC Restaurant and Food Services Assn.

If anyone has the answers, it’s Ian.

This is a two part interview that hopefully brings clarity to a muddled dining landscape.

Thank You Ian

 

BCRFA.com

 

STORIES WE’RE WORKING ON:

Bubble for the Holidays and gifts

The Wine Diva

Whisky Special

Creek and Gully Cider

 

 

 

 

May 23rd, 2020- OUR RESTAURANTS ARE OPEN – NOW WHAT?/ NUDE BEVERAGES- THE STORY/FORT BERENS

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OUR RESTAURANTS ARE OPEN – NOW WHAT?/ NUDE BEVERAGES- THE STORY/FORT BERENS

THE SHOW

First things first – we hope this finds you safe and well.

I’m sure you heard that BC’s restaurants are being allowed to re-open.  Be forewarned – they won’t look or feel like what you’re used to.

 

(the BC Governments document here)

Here are  the words that keep popping up under General Considerations:

Consider

Modify

Eliminate

Maintain

Provide

Create

Manage

Support

Ensure

Encourage

…and for the restaurants..directions such as

Remove, used multiple times

Provide

Consider

Limit

Encourage

Here’s a link from Scout Magazine that breaks down the original document and gives you the info you need to know.  https://scoutmagazine.ca/2020/05/15/new-table-service-protocols-for-bc-restaurants/

Tasting Room Radio reached out to three leaders in the Food and Beverage industry to get their opinions and reactions.

Andrew Morrison – Editor in Chief  www.ScoutMagazine.Ca

andrew morrison

Scott Ward – President/COO Brown’s Restaurant Group https://brownssocialhouse.com/

Scott Ward

Ian Tostenson – President and CEO of BC Restaurant & Food

ian-tostenson

Services Assn  https://www.bcrfa.com/about-us

We‘ll keep going back to this story  as it unfolds.

Julius Markarewicz  – Founder of Nude Beverages

julius-makarewicz- in the beginning…

 

The press release was one of many that day. It said something like “ Nude Beverages is shipping more product to Ontario because in their debut they:

“SOLD OUT”

Nude is Canada’s original sugar free Vodka Soda Brand.

It all started in 2013 when Julius thought he saw a gap in the adult beverage market. Right then he  started his plan to launch an RTD (ready to drink) beverage.

But first, he had to convince the BC Liquor Board to sell his discovery in their stores.

Nude was sugar, sweetener, gluten and carb free.

48 hours before the window of opportunity was closed, he sat opposite their headquarters in a Starbucks and drank a lifetime of coffee and let the decision makers across the street know  that he was “right there:” if they had a questions.

At the last minute they called and he/they were in.

Nude sold 1Million cans in 2019 with a 30% market share.

It’s been a blur every since.  They have now sold 44 Million cans across Canada and in a growing number of US States.

Nude comes seven flavours now with more to follow.  Besides the original vodka soda, there’s gin soda, iced tea, tequila soda etc.

Nude feels it’s important to give back to the community and are developing relationships with animal rescue groups as part of their company expansion plans with more charities and movements added every month.

They have also committed to the covid relief efforts.

https://nudebeverages.com/covid-relief-fund/

Julius will bring us up to speed with this two part interview.

www.nudebeverages.com

@nudebeverages

Rolf de Bruin  – co-founder of Fort Berens Wines

Rolf-de-Bruin-Fort-Berens-Lillooetnews

With his wife Heleen, they moved from Holland to BC, eventually choosing Lillooet to plant and grow their own dreams, in the form of a vineyard and winery. On a day-to-day basis, Rolf helps lead the Fort Berens team by example and by inspiration. He also manages the sales and marketing for the business. Eleven owners show great teamwork.

Rolf takes us through tasting notes and price points of their new releases

2019 Pinot Gris – 10% barrel age.  Yummy! Apples, lemon, vanilla

2019 Riesling – blend of 3 vineyards. Classic honey- grass notes. Apple, pear ,citrus

2019 Rose – 5 clones all from estate. floral nose & strawberries in the mouth

                      (828-667-777-115-47)

2018 Pinot Noir – from estate, Similkameen & West Kelowna. French Oak. Cherries. berries. Pepper around the edges. (perfect with salmon)

2017 White Gold Chardonnay. Dry Creek Vineyard, Fort Berens Estate.

Aged in French Oak until blending. Texture, acidity, apples and orange. Pasta/chicken

2017  Red Gold– Dry Creek Vineyard.67% Merlot & 33% Cab Franc.(passimento style)

Aromas of blackberries & plums,  sage & liquorice. Flavours of spice, dark fruit, oak.

Great with game, beef, hard cheese and a hammock.

www.fortberens.ca

STORIES WE’RE WORKING ON:

Block Party – a series.

Eau Claire Distillery

Noble Ridge

Unsworth. Orofino. Row 14.The Hatch. Road 13

(a virtual road trip)

Lock and Worth

Anthony Buchanan

Mt Boucherie

Bartier Brothers