Wine Issue 2023 Trends Magazine

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O K ANAGAN

WINE ISSUE 2023

TOP BC TRENDS MAG.ca DEC 2023 4.95

WINE AWARDS

Sage Water

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Nestled into the mountain hillside of Kelowna’s Upper Mission neighbourhood, Sage Water is steeped in history and rich in memory making. This is a place where wetland exploration comes naturally, and wildlife trails stand as a testament to the connection between the people and wildlife who enjoy this land to the fullest extent.

R EG I S T E R FO R P R I O R I T Y U P DAT ES

L I V E SAG E WAT E R .C A

Contents

voices 6 first person

Jerome Nycz navigates the venture capitalist landscape

46 last word

24 Wine

awards

Marshall Jones on the dash dreams of Freedom 50

14 Women

PHOTOS FROM TOP WINEMAKER MIRIELLE SAUVE TOASTS TO THE TERROIR OF KALEDEN CAPTURED BY CHRIS STENBERG; ESTEEM LINGERIE TEAM AT WORK SNAPPED BY SIMONE BARTELS

entrepreneurs

8 DESIGN

Modern and tradition concepts shape acerage remodel

36 Play dining Winery dining + veggie delights

39

drinks

Best of the Fest of Ale

7 Culture

42

dating

10

Love contracts

44

pets

Furry demands surge

12

climate

UBCO researchers delve into the new climatic reality

outdoors

Rock climbing scales 39 BEER

Accolades go to Firehall Brewery

45

cannabis

Can critique

WINE ISSUE 2023 T R E N D S | 3

voices editor

Blaze a trail to the top Photo by Shanelle Connell

S

YVONNE TURGEON Publisher & Senior Editor

Top rising star vintner p27 Rise of Rosé wines p31 Top hidden winery Top Smilkameen winery p32-33

he shall overcome, states the bold headline in our feature on women entrepreneurs.

Extreme money trouble.

Illness. Life-changing injury. Dauntless, these Okanagan women wrestled with personal demons and broke through barriers.

May their stories inspire strength in you. Small and medium-sized enterprises and sole proprietorships are the drivers of the Canadian economy, yet the number of self-employed women is falling.

I am proud to be numbered among that small group.

My recent entrepreneurial journey fared smoother, and rather than encountering hurdles and boulders, I found women.

Women who were ready, capable and so damn fast.

Within a four-week window, I had found a lawyer, hired an accountant, incorporated my business, secured funding and finalized a new business deal.

The pace was heady.

The initial step seemed like an innocent moment between colleagues enjoying fine food and wine. As a wine writer, this is my workplace.

When Time Winery opened the doors to its new restaurant, I sat beside fellow magazine publisher Lisa Olson. Lisa bravely shared her readiness to find a buyer for her time-honoured publication, Orchard & Vine.

Again, with wine in hand and now with music in the air, a second news conference brought me to Kelowna for the launch of Opera Kelowna’s new season.

The next conversation, one with business consultant Cheryl Fast, changed the path of my business and ultimately led to securing Community Futures as my new lender.

I was bold and shared my story. Cheryl did everything in her power to meet timelines that made the numbers work.

For Lisa, it was paramount the legacy of her business endured. While in her hands

for the last two decades, Orchard & Vine has served the Valley’s grape, apple and cherry growers since 1959.

Lisa mentored, encouraged, shared insights and didn’t step away until she knew I could stand on my own.

Also in my corner was a coach with acute business acumen. If you don’t have this cheerleader-visionary-guru in your camp, find one. As the stories of these Okanagan entrepreneurs so aptly reveals, the other path is one where folks throw rocks in your way, where you scrape knees and emerge more battlescarred than necessary.

Join a business group. Reach out to your Chamber. Ask for help.

Find the women.

We’re brave, bold and ready to be boss.

And, heed the counsel that West Kelowna business owner Angela O’Brien shares in her story, sometimes you have to open your arms to the universe and say, “Bring it on.” T

COVER PHOTO CHRIS STENBERG

[front cover] The S.S. Sicamous, a luxury vessel once used to transport cargo and passengers to communities along the shores of Okanagan Lake now graces the shores of Penticton—as 4 | T R E N D S M A G . CA

well as the labels of the wines of Lakeboat Vineyard & Winery.

Their award-winning winemaker Mireille Sauvé swirls and sips a golden 2021 Chardonnay, the Top

White Wine of the inaugural Thompson Okanagan Trends Magazine Top BC Wine Awards.

Like many in the competition, this small, and perhaps unknown,

winery soared to the top, taking its place among well known award-winners such as Tinhorn Creek Vineyards and Summerhill Pyramid Winery. T

THOMPSON OKANAGAN

ISSN 2816-3761

ISSN 2816-377X (online)

December 2023

publisher

senior editor | founder Yvonne Turgeon

Vasanti, derived from the Punjabi language, represents new beginnings and renewal—a chance to refine our craft with each passing year. We tend to our vineyards with care, honouring the land that sustains us and allowing its unique character to shine in every sip. The result is a harmonious blend of tradition and innovation, crafted with love and commitment.

associate editor David Wylie

design

Mishell Raedeke

contributing writers

vasantiwines.com

Viola Cohen, Jan Enns, Marshall Jones, Darcy Nybo, Jérôme Nycz, Yvonne Turgeon, David Wylie

photographers

Jon Adrian, Simone Bartels, Shanelle Connell, Liz Krieg, Michael Gill, Elvia Picco, Dan Lionello, Marina McDuff, Chris Stenberg, John Thiessen, Yvonne Turgeon, Jay Wallace, David Wylie

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Brewed by Women, Enjoyed by Everyone.

Three Okanagan ladies working to build craft beer dreams around a love of the outdoors.

Lake life, camping and craft beer.

Trends is published by Before & After Media Inc. Find them on the web at beforeaftermedia.com.

Open seven days a week | 2030 Matrix Cres #7, Kelowna, BC | threelakesbrewing.com WINE ISSUE 2023 T R E N D S | 5

first person

OPINION JAN ENNS, WEST KELOWNA RESIDENT

W

hen I chose “uplift” as my word of the year, I had no idea I would come to lean on it so heavily.

Like many others, we sadly lost our home in the devastating McDougall Creek wildfire. I would like to extend a heartfelt thank you to everyone who has reached out to us. Your thoughts, concerns, and caring words truly mean the world to us. My heart also goes out to everyone else impacted by the wildfires— which seems to include so much of our community, our valley, and our province.

Karl, Knox (dog) and I are safe and sound, thanks to the dedicated Wilson’s Landing Fire Dept. guiding us and our neighbours to safety. We are staying with friends for now while we look for a new place to live.

McDougall Creek Wildfire

While we are crushed by the loss of our home, I am uplifted by the news that some homes in our tight-knit neighbourhood are still standing—and even some of the tall pines. While we may have lost our house, we still have a place to call home and rebuild upon.

For that, we are deeply grateful to all the first responders for their heroic work to fight back this monster of a fire.

As a communicator, I have been watching my colleagues work around the clock to keep us informed.

Thank you for your daily briefings— so informative, inspiring, and yes, uplifting. You are my North Stars.

Now more than ever, we need to continue to uplift each other. This is far from over. Our communities are not only physically fragile right now—but emotionally fragile, as well. And we are so much stronger when we stand together.

Take care, stay safe, and if you have the opportunity to uplift someone today, take that chance. It might mean more than you know. T 6 | T R E N D S M A G . CA

Message CANADA’S from the VENTURE Executive CAPITAL Vice LANDSCAPE President OPINION JÉRÔME NYCZ, EXECUTIVE VICE PRESIDENT, BDC CAPITAL

I

n the wake of the Silicon Valley Bank failure earlier this year, investor confidence has been notably shaken. In addition, uncertainty stemming from geopolitical risks and unfavourable macro-economic trends is already reverberating throughout the Canadian venture capital (VC) ecosystem.

As a result, the growth-at-all-costs mentality is being replaced by a renewed focus onCapital operational efficiency.

BDC is pleased to present the 2023 editionsmall of Canada’s venture Businesses, and large, willcapital landscape report. continue to come under pressure over made someManagement enhancements to the We’ve coming months. provide more detailed performance data, teams will have to weigh the cost and an estimate of available dry powder and an benefi t of growth opportunities against analysis of prominent market trends. the need to preserve capital should As in previous reports, we’ve combined the internal downturn andbecome external more data tosevere. provide stakeholders anhas examination of While recentwith news been the Canadian venture capital (VC) troubling, our industry has progressed ecosystem and a perspective on how signifi the past decade thecantly future over may unfold. and a more resilient, diversified and In the wake of the Silicon Valley Bank (SVB) sophisticated ecosystem emerged. failure earlier this year, has investor confidence However, we are shaken. mindfulIn addition, has been notably stemming from geopolitical thatuncertainty entrepreneurs face the risks and unfavourable macro-economic challenge ofalready managing cash burnthroughout trends is reverberating rates the likelihood of a the growth-attheand ecosystem.

As a result, all-costs mentality runway. is being replaced by reduced operational a renewed focus on operational efficiency.

Tightening of credit has come at a time when companies are in greater need of capital.

Amidst the headwinds, investor syndicates may be more fragile, but we must stay the course. By remaining steadfast, we can continue to collectively build upon the foundation that is necessary for enabling sustainable growth of the ecosystem over the long term.

As we look ahead to theJérôme next Nycz Executive Vice President, phase of venture investing in Canada, BDC Capital resiliency and grit will play a key role in separating sound businesses from the ones unlikely to thrive. Part of this resilience will stem from carefully considering environmental, social and governance (ESG) best practices.

It is becoming increasingly clear to all market participants that unmanaged ESG riskwill could lead to “BDC Capital financial and reputational costs. maintain its resolve to Pressure from consumers, investors, provide for healthy are supply chains andagovernments venture building on capital businesses ecosystem worldwide to improve their environmental, social and to ensure high-potential governance best practices. believe companies are notWestymied that by integrating these practices into on their path to becoming their DNA, Canadian companies will Canadian champions.” gain a significant competitive advantage— helping them identify and mitigate risks, prepare for the future and attract both clients and capital over time.

While 2022 confi rmed softening Businesses, smallhas and large, will acontinue to our come under pressure over the of industry, BDC Capital will maintain coming months. Management teams will its resolve to provide healthyofventure have to weigh the cost for andabenefit capital to against ensure the highneed potential growth ecosystem opportunities to preserve capital should the downturn companies are not stymied on their path become more severe.

3 to becoming Canadian champions.

As an experienced organization that has invested in prior cycles, we will be there for entrepreneurs nationwide through the ups and downs of the market. T VC as a percent of GDP has decreased by 28%, a ratio remaining in line with the median of OECD countries. Canada’s 10-year VC Internal Rate of Returns stands at 14.9%, a marginal increase from 2021.

Photo contributed

Uplifting Words

Culture

PHOTO YVONNE TURGEON

Feeling of healing A colourful showing of Indigenous spirit fills the South Okanagan Events Centre.

For the first time, the Pow Wow Between the Lakes in June was held on traditional lands in SnPink’tn (Penticton). Members from across the eight bands of the Okanagan Nation Alliance celebrated Syilx culture and resilience during the Four Seasons Cultural Society event, with the theme, Healing the Nation.

homes

8

pets

10

climate

12

trends homes

Once drab in yellow and brown, the kitchen was transformed to a bright classic white.

Farmhouse Kitchen Elegant remodel at Summerland acreage PHOTOS JON ADRIAN

A

modern yet traditional farmhouse-style kitchen is a dream come true for a Summerland couple.

Sitka Concept owner and designer Annie Jomphe used her intuitive approach to remodel a dated kitchen and renovate the pantry at the home nestled on a private Summerland vineyard.

Jomphe says she met with the couple

8 | T R E N D S M A G . CA

to learn the nuances of their tastes.

“I explore their home to see how they live and what they strive for,” she says. “Their surroundings reveal more about themselves than any words can. I immerse myself in the space, inside and out, and listen deeply to the homeowner’s needs. It is the collection of all of these little subtle details that guide me

in creating their new, one-of-a-kind space.”

Jomphe and her Penticton-based firm set out to create a serene and tranquil atmosphere in the heart of the home.

“This home sits peacefully in a valley where time stands still,” she says.

The kitchen’s transformation from a drab yellow and brown with dated countertops is stunning.

be you... be beautiful he thoughtfully designed kitchen antry boasts elegant shelving, seamless ull out drawers, and am le lighting, resulting in a beautifully organi ed culinary s ace.

The solid wood pantry is painted with the classic Chantilly lace white. Birch plywood with dovetail drawers is inside each cabinet. The owners handpicked the granite slabs. Natural Italian marble is used for the backsplash. “The pattern was carefully chosen to introduce soft variation of colour and texture to an otherwise predominantly white space,” says Jomphe.

The supported beam, which was a design challenge, is now wrapped in cedar wood to add a touch of natural character.

As accents, the stools were selected for their natural linen-coloured fabric to soften the environment and rattan roman shades were added to achieve the overall balance of textures.

The space is outfitted with JennAir appliances, including two dishwashers.

“The final result is stunning,” says Jomphe. “The harmonious blend of subtle textures, variations in white hues and natural materials bring a deep sense of peace and richness to this splendid kitchen remodel. In a world of ever-changing trends, sometimes it is the elegant, gentle and timeless designs that truly stand the test of time, and that’s what we are striving to create in this home.” —Editors T

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trends climate “It also put some strange and discomforting ideas back into that cultural context, that the pursuit of whales could be seen as, itself, unhinged, and that there might be some unsuspected kinship between humans and whales.

STORY VIOLA COHEN

Catching fire: C ildfire are igger o er A

“Much later in the 1960s and ’70s, a huge cultural change in the West turned whaling from a major industry into a pariah profession, which in turn allowed some whale populations to rebound.”

As a professor in the faculty of creative and critical studies specializing in ecocriticism Garrard asks people to interrogate their own perspectives on issues such as climate change or wildfires and helps individuals understand other perspectives to combat cultural polarization.

He wants to change sciencedominated conversations around topics like climate change.

“As a literary critic, I feel empowered helping other disciplines understand what they don’t know, what they can’t know or what they aren’t able to see.”

When he first started in the area of environmental criticism of literature, there was no such field as ecocriticism.

“Sometimes you need to ask different questions. And that’s the specialty of the humanities.

Asking better questions.” T

s the searing flames lick at the lodgepole piles, Jeffrey Nishima-Miller works alongside his fellow firefighters to keep the wildfire contained.

He’s trying to prevent the flames of the Elephant Hill fire—90 kilometres west of Kamloops—from ravaging nearby ranches, towns and Indigenous communities.

That was the summer of 2017 and like many university students across the country, Nishima-Miller spent his summers working for the BC Wildfire Service.

Now as a student researcher exploring how Indigenous communities can create their own wildlife strategies, his past experiences inform his work.

He’s seen first-hand that too many of B.C.’s forests are “begging to be burned.”

“There’s this new reality of climate change and enormous fuel loads in the forests, along with a lot of bug-kill wood. The result is a lot of fires in a short period that are bigger, more intense and hotter than ever and that move fast across the landscape.”

It didn’t use to be this way.

In the early 1980s, Kevin Hanna, an associate professor of earth sciences at UBCO worked as a firefighter in the then Ministry of Forests. At the time, there was an emphasis on year-round management to prevent wildfires, often involving community members with fire experience.

“That’s one of the biggest changes I’ve seen. If there was a big fire—and big fires like we see today were rare in those days—we often drew on local

people who had training and experience. But what we’ve seen over the years is less local engagement and control, and more centralization of fire suppression, which has shown advantages and disadvantages.”

Hanna notes the closeness of ranchers and Indigenous peoples to forested areas benefitted firefighting directly.

“We worked closely with people who lived and worked on the land. In a fire, they were the ones who could tell you which places to worry about, and which routes were best to move equipment and people.

They knew who to call when nearby equipment was needed.

“It’s revealing for me to look back and see how we might be able to take that knowledge and experience, and use it going forward.” T .

A BC Wildfire Service firefighter battles a bla e. Firefighters benefit from local knowledge.

Photo courtesy of UBCO

WINE ISSUE 2023 T R E N D S | 13

trends pet

Pet popularity More furry friends means bigger market for business STORY DAVID WYLIE PHOTOS MICHAEL GILL

M

ore and more people consider their pets family — and expect others to see them that way, including businesses.

The debut Okanagan Pet Expo, held at the Laurel Packinghouse and its outdoor square in downtown Kelowna, welcomed 800 people and their furry (and feathered) family members, all drawn to explore dozens of booths hosted by a diverse array of organizations and vendors, ranging from pet shops to rescue organizations.

“People are treating their pets more like family and are interested in dressing them up and giving them comfort,” says expo organizer Rosanne Brown. “There’s so much love for our pets. They’re truly part of our family.”

10 | T R E N D S M A G . CA

With nearly million ets, Canada sees a surge in demand for dog walking and et sitting services, alongside an unending desire for et comforts.

Questions about local petfriendly businesses, including places with patios, was one of the top inquiries, says Brown.

Statistics Canada says Canada’s pet population is increasing, from 27.5 million pets in 2016 to 27.9 million in 2020. The growth trend in pets and the accompanying pet market is expected to continue, says the government agency.

Brown saw the anecdotal evidence and realized there was a demand for a pet expo as the number of dogs walking past her house became noticeable, 50 or so a day.

“It’s a multi-billiondollar industry,” she says.

PAWS & PROFITS

52%

Five of the largest et food com anies hold more than half of the retail market share.

$2.8 billion

n , dog food was the largest et food category with retail sales ( . market share), while cat food was the second largest et food category at . billion ( . ).

n , et food retail sales in Canada were distributed rimarily through store based retail channels ( ), while the remaining et food retail sales were distributed via e commerce or other non store retailing ( .)

Demand has exploded for pet sitting and dog walking services, paintings or photo shoots of pets, and even cremation that provides a memorial memento of your pet (like jewelry) crafted using their ashes. Artisans have also emerged, crafting crocheted replicas of cherished furry companions.

It’s another side of the gig economy, says Brown.

“More stores are allowing you to come in with your dogs,” she adds.

One Kelowna cafe completely incorporates cats into its business model. Called Catelowna, the coffee shop has adoptable rescue cats inside. At the Pet Expo, a Weenie Dog Picnic that included charcuterie and ‘pawcuterie’ and pug races proved popular.

Pet influencers are prevalent on social media and were posting under the expo’s hashtag. It helped, says Brown, to have the photogenic background at the Laurel for the event.

Brown has her own dog, a two-year-old yellow lab named Ellie. “I haven’t had a dog from puppyhood before. I adore her.” T

1025

More than a thousand new pet food products launched in Canada between Jan and ec .

Source: Statistics Canada

WINE ISSUE 2023 T R E N D S | 11

Photos contributed

trends climate

reg arrard [far left & inset] interacts with students in a field setting at the Bamfield Marine Sciences Centre. heir course called n ursuit of the whale’ focused on literature, such as Moby-Dick and A Whale for the Killing.

STORY DAVID WYLIE

Climate through a humanist lens ‘Kelownafornia’ prof named researcher of the year

U

BC Okanagan professor Greg Garrard has a humanist perspective on the environment.

He leads the “Kelownafornia” project, an ambitious multi-disciplinary study of culture-nature interactions, specifically in the Okanagan Valley but also in the context of the U.S. and Canada. His work recently was honoured as Garrard was named one of three recipients of the 2023 UBCO Researcher of the Year in the social sciences and humanities category.

“Kelownafornia is shorthand for the settler colonial idyll of the Canadian Okanagan,” says Garrard.

12 | T R E N D S M A G . CA

Researchers from across four faculties of UBC Okanagan are looking, in part, at the Valley’s ‘petroculture’ (the culture around petroleum), including the dominant feature of its human geography, Highway 97. The project overlaps with the Living with Wildfire collaboration and both work with Indigenous partners to consider how to help address ongoing wildfire challenges.

“Environmental issues are usually understood as scientific and technical but they can seldom be resolved in these terms alone,” he says. “For example, the scientific aspects of climate change are pretty well

understood, and yet this has not yielded the kind of concerted political and social response that scientists might have hoped for.”

Garrard sees the Okanagan Valley experiencing immense pressure from property development and agriculture that will only intensify as the population grows and the climate warms over the coming decades.

The Kelownafornia project aims to highlight the gap between the idyll and the biological and climatic reality.

“We hope that will increase support for measures to enhance the environmental sustainability of Valley communities in the future.”

A globally-respected voice in sustainability, Garrard researches how human activity — and their perceptions of their environment — shapes the physical landscapes they inhabit.

“I’m interested in cultures of nature: literary representations of wilderness, of animals, of wildfire, of climate change and so on. But I also want to understand how those representations affect the things they represent. For example, Herman Melville’s Moby-Dick embodies many of the ideas about whales and whaling that vindicated that industry at the time — that whale populations could sustain any amount of whaling, that whales didn’t feel pain.

HE 14 | T R E N D S M A G . CA

E

STORY DAVID WYLIE PHOTO SIMONE BARTELS

Meet four women who have suffered major setbacks and triumphed. Deadly illness. Life-changing injury. Extreme money trouble. They each faced their personal demons while doing business, often while also balancing the needs of their families.

SHALL OVERCOME EMPOWERING WOMEN, ONE BRA AT A TIME

Esteem Lingerie’s Angela O’Brien and Florenda Pickett challenged the status quo in the lingerie industry.

Esteem Lingerie owner Angela O’Brien, whose store is in West Kelowna, says sometimes you have to open your arms to the universe and say, “Bring it on.”

She’s embraced her title of ‘chief boob-oligist.’

The family business has come a long way over the past two decades. O’Brien’s mother, Florenda Pickett, initially conceived of Esteem Custom Foundations almost 20 years ago. As the world changed, so did the name, which evolved into Esteem Lingerie. While in her early 50s, Florenda left the corporate world and sought a new venture. Initially planning to open a fabric and sewing store, she discovered a demand for custom-made bras after discussing specialty supplies for outdoor wear and bra making.

“She very quickly realized she could not keep up with the demand,” says daughter Angela.

Yet, Florenda knew she still wasn’t quite getting at the heart of the problem: women needed a store where they could be properly fit and educated about how to get the right bra. There was also a need for a wide range of quality products.

Meanwhile, Angela was working in insurance in Toronto, transitioning into training and development. But she was disenchanted with the big city.

“I was done with Toronto,” she says.

“I had served my sentence out there.”

She moved to West Kelowna, and they built the store from scratch together. It doubled in size over the next 17 years.

Angela says she’s proud to help women raise their self-esteem, develop healthy body

WINE ISSUE 2023 T R E N D S | 15

Photos by Simone Bartels

As we grew our business, we did it the hard way. We did it on personal lines of credit and credit cards, which is a very expensive way to grow a business.”

– Angela O’Brien, Esteem Lingerie Co-owner

images and challenge the status quo in the lingerie industry in marketing and mindset.

One of the ways they help women is through their work around breast cancer, which affects about one in eight women.

Esteem has transformed into a haven for women in post-mastectomy recovery, offering proper fitting services and valuable support.

“Our goal is to help women understand that when they’re going through these challenges, there are resources,” says Angela. “As my mom likes to say, ‘become a cancer thriver.’”

Starting and growing a business was especially difficult for female entrepreneurs at the time. Angela recalls the gender bias they encountered, including biases in expansion funding.

“It became very apparent to us that even lending and loan programs were still skewed towards the men’s world. If I heard it once, I heard it a dozen times from bankers: ‘Oh, isn’t that a cute hobby.’”

At one point, she was asked to have her husband co-sign for her loan.

“In my mom’s generation, they put on their Super Woman capes, and they started trying to break down the glass ceilings,” says Angela, who adds, “I’m generation X.” As more women entered influential positions, the landscape began to change. The breakthrough for the mother-daughter team at Esteem came when they found a female commercial lines manager at their bank who took the time to understand their business.

“That allowed us to move to the next level,” Angela says. “As we grew our business, we did it the hard way. We did it on personal lines of credit and credit cards, which is a very expensive way to grow a business.”

Three weeks after they opened their doors, Angela discovered she was pregnant with her first child. She was in the bathroom with her mom reading the pregnancy test. Her mom half-quipped, “As a grandmother, I’m thrilled; as your business partner, this is very bad timing!”

There’s no maternity leave as an entrepreneur, so babies came to work, she says.

“I have two girls, and they were literally raised in a bra shop.”

Angela says her husband was very supportive. He took paternity leave and looked after the kids.

Then she took a terrible fall. While on vacation in 2017, she slipped on a rug and hit her head on a solid wood bed frame.

She lost the ability to speak and read and had to learn how to do things over again during rehab. There are no safety nets as an entrepreneur, she adds. It took three years to reach ‘new normal,’ which differs from who she was before the head injury.

It has brought them closer. They simplified their life and took care of each other.

“I’m not going to pretend like there weren’t a lot of dark days. However, now on the other side of it, we joke about it being the incredible gift wrapped in shitty wrapping paper,” she says.

They’ve recently launched a new facet of the business, an online Bra Fitting Business Academy, to spread the word globally about how to properly fit a woman for a bra.

Winery photo by Yvonne Turgeon

16 | T R E N D S M A G . CA

TECH LAW TO THE GRAPEVINE

By happenstance, Judy Kingston stumbled upon a property for sale along the Naramata Bench. As the perfect place at the perfect time, she called her winery, Serendipity.

Serendipity Winery owner Judy Kingston was a trailblazing tech lawyer in Toronto before moving to the South Okanagan.

A young bachelor of science student in computing, she saw how the thencurrent law surrounding computer development —or the lack thereof —was hindering technology’s progress.

“The judges just didn’t get it,” she says.

So Kingston decided to pursue law in that sector, but there were no courses specifically on the subject. While pursuing her law degree, she gave a lecture in Montreal about the emerging need for high-tech lawyers; she was recruited after her graduation by a leading law firm that had attended the lecture.

While high-tech law flourished, Judy’s decades-long law career abruptly ended. A car crash resulted in a severe head injury;

her doctors advised her to avoid learning new things — to not tax her mentally — and warned of participation in sports and physically demanding activities.

Afraid of a future confined to a bed or couch, she found solace in an unlikely source: food.

Judy’s daily ritual of eating presented intense challenges but eventually led to a life-changing breakthrough. She had to drastically alter her diet so that her broken body could digest her meals. For years, she tried to make enjoyable dishes from unfamiliar foods, including agar seaweed and adzuki beans. “It was a very restricted diet. I had to learn a whole new way of cooking food so that it tasted good.”

Learning to make palatable dishes with unknown ingredients helped her see she could try new things.

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“

We saw an apple cherry orchard for sale. We stopped the car, and I walked around, and something just happened to my soul.

We put the offer in, and by the time the plane landed in Toronto, I was the proud owner of an apple-cherry orchard.”

In 2005, Judy and her husband went on vacation to Osoyoos, BC They had a few hours to explore on the way back to the airport for the flight home. Trying to reach the airport via the east side of Okanagan Lake, they ended up in Naramata, driving along Lower Debeck Road.

Judy knew she’d found her place. “We saw an apple cherry orchard for sale. We stopped the car, and I walked around, and something just happened to my soul.

We put the offer in, and by the time the

18 | T R E N D S M A G . CA

– Judy Kingston, Serendipity Winery Owner

plane landed in Toronto, I was the proud owner of an apple-cherry orchard,” she says. “That’s why the name is Serendipity.”

Judy planted the grapes with help from her son, daughter, and neighbours in the community. “I tapped them down, gave them their first water, and watched them grow. It’s very fun going out and picking them and bringing them in. It’s a very exciting time.”

The work is paying off, as Serendipity Winery is now recognized for their distinct wine style.

RISING IN RESILIENCE FROM REVOLUTIONARY IRAN Okanagan-author and refugee Mehrnaz Massoudi has been through an uprising.

She documented her experiences during the Iranian revolution in her biography, !"#"$%&'()*+(%,*#".

The Islamic Revolution, a revolt led by the Muslim majority, toppled the authoritarian government led by the Shah of Iran in February of 1979, transforming the country’s cultural landscape from a more Western-like society to the establishment of an Islamic republic.

Massoudi grew up in Iran before the revolution, attended university in Tehran, and left in 1983 as a young adult. She reminisces about the country she once knew. “It was magnificent for me,” she says, adding she was fortunate to be in an upper-class family and able to take advantage of all the beauty Iran had to offer at the time — including freedom for women. However, witnessing the growing poverty gap between economic classes during her university years and the subsequent revolution shattered that idyllic image.

In university, she became active in trying to change the system for the better. But the revolution brought gender apartheid, she says, with an Islamic regime that invades people’s homes and privacy.

It also brought war. In 1983, she had to run from her home during the ensuing Iran-Iraq conflict. “My life was at risk; I was forced to flee for my safety,” says Mehrnaz, who sought refuge in Canada.

Arriving in Ontario as a refugee, she attended the

“

Cancer was not in my essence.

Cancer was in my body and then it was in my mind because of the anxiety about it. It was never in my essence.”

–Mehrnaz Massoudi, Author

Faced with a health crisis, Mehrnaz Massoudi had to learn to find peace of mind amidst intense anxiety.

Serendipity photos contributed; Massoudi photo by Yvonne Turgeon

WINE ISSUE 2023 T R E N D S | 19

20 | T R E N D S M A G . CA

Photo by Yvonne Turgeon

University of Guelph to study science, specializing in the cutting-edge field of DNA cloning research. However, her priorities shifted after relocating to Vancouver and starting a family. When her second daughter was born, she made the heartfelt decision to become a stay-at-home mom, realizing that the demanding nature of her scientific career and the time she needed to put in at her lab didn’t align with the needs of parenthood.

In 2000, Mehrnaz faced a health crisis when she was diagnosed with breast cancer. Her daughters were six and nine at the time. She had a double mastectomy followed by ten years of treatment.

“It was through that time that slowly there was a shift in my life,” she says. “I was a person with a scientific background, and I was doing everything to prevent cancer. I was very active, athletic, and eating healthy.”

She started searching for healing. She practiced meditation and yoga and tried to live in the moment. “It was a huge shift—a very gradual turn; it didn’t happen overnight. I didn’t know where it was taking me. I surrendered to that shift.”

For Mehrnaz, there is no clear path to come to an awakening; rather there are many. One thing that has come clear to her over the years is that she has suppressed her own voice and lost her identity to become the woman society pressed her to be. “That woman was not me,” she says.

After a cancer diagnosis, anxiety can be a literal killer, she says. “Every suffering, every illness, becomes a battlefield. You hear when someone loses their life to cancer that she fought a hard battle and finally, she lost.”

Yet even after defeating the disease, Mehrnaz questioned whether she had ‘won the battle’ because inside she was frozen with anxiety—something nobody could tell from the outside.

She searched for peace by finding what she calls her “essence,” getting there through mindful practices like paddleboarding, nature walks and meditation.

“Cancer was not in my essence,” she says. “Cancer was in my body and then it was in my mind because of the anxiety about it. It was never in my essence.”

In her memoir, she recalls her childhood, including an accident at age four where she suffered third-degree burns to her chest, arms, and neck that left her struggling with

Author Mehrnaz Massoudi reflected on the Iranian Revolution in her memoir, Never Without Love. Her second book will be released this fall.

body image. After the trauma of losing her home and network of loved ones, she felt she needed to write it all down. Adding to the already daunting task, she chose to write in English, her second language.

She didn’t have formal training in writing or a helpful network. She didn’t know anything about query letters. On top of that, many publishers were closing their doors due to industry struggles.

“I was passionate about writing my memoir, but I was faced with whether it would ever be published in this market,” she says.

“I submitted to every publishing company, to every agency in Canada, to every single one of them. And they don’t respond for more than six months.”

Once she did start getting responses, she says the first few rejection emails hurt. But eventually, she got used to the letdowns.

After many tries, she got an email from a woman at a Toronto publishing company, who suggested she contact Inanna Publications , a Canadian independent feminist press. She did, and

within the same day they emailed her back asking her to send a hard copy.

Mehrnaz says she blended into Canadian culture quickly and within two years was in a long-term relationship with a Canadian man.

“I was blinded to racism in Canada,” she says. “Unconsciously, I hid behind his identity.”

When others faced racism, Mehrnaz says she blamed them for not integrating into society well enough. As time passed, her perspective changed. She saw how her children were treated differently due to their foreign names. Then systemic racism impacted her personally while she tried to find a publisher, with one rejecting her solely based on her name. “They said, ‘sorry, we don’t accept submissions from non-Canadian authors.’”

She shared the experience on social media, eventually receiving an apology over the incident.

Massoudi has a second book coming out in the fall, a collection of short stories about women who have suffered from the loss of identity called !"#$%&'&()#$*&+.

STARTUP STRUGGLES TO SOFTWARE SUCCESS Amanda Findlay-Shirras and her husband Grant started up a successful software company called Parkbench, targeting realtors in Toronto ten years ago. But it didn’t grow without a lot of hustle.

Recently, they moved to Kelowna for the lifestyle and quickly became involved in helping the local startup ecosystem grow, launching a local Start Up Grind networking event.

It all began when Amanda, a former real estate agent, and Grant, a personal trainer, moved to a Toronto community called Liberty Village and sought a unique route to promote themselves.

Recognizing the importance of relationships in the real estate industry, they built a communitycentric website that listed local events, deals, and news. They offered local

businesses the opportunity to showcase their profiles on the site for free.

“We knew relationships were the heart of real estate,” says Amanda. “We went door to door and introduced the website to them. I got to meet them all, the hairdressers, the bar owners, and the coffee shop owners.

And they got to know me.”

They quickly had almost every local business in the neighbourhood on the community website.

That caught the interest of other agents. So, Amanda cold-called realtors in Toronto’s Danforth, Queen West, different small communities, and pitched each their own micro site. Within a month, she’d sold 10 websites. Their business took off from there, eventually working with about 10,000 clients throughout the last decade, mainly in the U.S. “There are so many ups and downs that have happened,” she says.

Amanda Findley-Shirras started digital marketing company Parkbench with her husband.

“

We went door to door and introduced the website to them. I got to meet them all, the hairdressers, the bar owners, and the coffee shop owners. And they got to know me.”

Photo contributed

–Amanda Findlay-Shirras, Parkbench Founder

WINE ISSUE 2023 T R E N D S | 21

Photo contributed

“

We’d always say money cures all, sales cures all.

That’s our mantra. Sometimes you get so stressed out that everything seems like the biggest mountain.”

22 | T R E N D S M A G . CA

–Amanda Findlay-Shirras, Parkbench Founder

As a bootstrapped startup, Parkbench didn’t receive any investment. For the first couple of years, Amanda and Grant handled all the sales themselves, living out of motels across Canada as they sold their services to realtors. They converted their condo into an office for staff, packed their car with their belongings, and hit the road, starting from Vancouver and driving east.

Paying their staff sometimes came down to making a sale at the last minute.

“That lasted for years,” she says.

“Basically, we had to live paycheque to paycheque. We knew that if we had people to pay, we’d make sales that day. Grant and I would argue more when the money was tight. As soon as you’re making sales, you’re not fighting about the little things.

“We’d always say money cures all, sales cures all. That’s our mantra. Sometimes you get so stressed out that everything seems like the biggest mountain.”

Their pivotal opportunity came when they were invited to a three-month-long Silicon Valley incubator in 2019. They learned how to build a closing sales team, acquired a proper office in Toronto, and spent a $100,000 grant on advertising.

When the pandemic forced businesses worldwide to close, it unexpectedly became a blessing in disguise for Parkbench due to the availability of federal government wage subsidies. That support enabled them to hire more salespeople and provide employment opportunities for those laid off. At one point, they had 50 people working in their office.

Amanda says working alongside her husband presents its challenges, but she wouldn’t want it any other way.

“We started the company together; we work on it together,” she says. “With a startup, you have to go all in. We merged our entire life into our business.

Because we’re together, we could do that. If you want a successful company, it has to be your whole world.” T

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Lakeboat Vineyard & Winery captured a trio of gold medals for their Chardonnay (best of show), Pinot Noir and Merlot.

The wines showcase the distinct terroir of Kaleden.

Top White Wine

Lakeboat Vineyard & Winery 2021 Chardonnay

TOP BC WINE AWARDS

TOP BC WINE AWARDS

STORY YVONNE TURGEON | PHOTO CHRIS STENBERG

MEET THE e n i w MAKERS Top Red Wine

Vanessa Vineyard 2017 Right Bank

Small, large, hidden: explore the top wineries and meet the winemakers showcased in Thompson Okanagan Trends Magazine 2023 Top BC Wine Awards. Wines were blind tasted by a panel of judges.

Top Sparkling Wine

Tinhorn Creek Vineyards 2018 Blanc de Blanc

best of show WINE ISSUE 2023 T R E N D S | 25

SPARKLING Traditional Method Gold Serendipity Winery 2015 Sparkling Truth $50 Tinhorn Creek Vineyards 2018 Blanc de Blanc $52 Summerhill Pyramid Winery Cipes Brut Rosé $42 Silver Summerhill Pyramid Winery Cipes Brut $36 Bronze Nighthawk Vineyards 2020 Lux de Vinea $38

Frizzante-style Bronze Dirty Laundry Vineyard 2021 Let’s Get Fizzical $21.99

WHITES Top Pinot Gris Gold Gehringer Brothers Estate Winery 2022 Optimum Pinot Gris $17 Silver Clos du Soleil 2022 Pinot Gris $25 Bronze Ex Nihilo Vineyards 2021 Pinot Gris $26 Summerhill Pyramid Winery 2022 Pinot Gris $30 Upper Bench Estate Winery 2022 Pinot Gris $23

Top Riesling Gold Gehringer Brothers Estate Winery 2022 Classic Riesling $18 Van Westen Vineyards 2021 Viscous $28 Silver Gehringer Brothers Estate Winery 2022 Private Reserve Dry Riesling $18 Lang Vineyards 2022 Farm Reserve Riesling $22 Upper Bench Estate Winery 2022 Riesling $26 Bronze Dirty Laundry Vineyard 2022 Riesling $21

Photo courtesy of Wine Growers British Columbia

TOP BC WINE AWARDS

Top Rising Star Vintner M

ireille Sauvé hopes to put Kaleden on the wine map, marking the distinct growing regions along the western bench above Skaha Lake in the South Okanagan.

“At Lakeboat Vineyard we make single varietal wines, and we do that because we’re trying to establish a new sub-GI (geographical indication),” she says. “The best way to do that is to express the terroir purely, without blending.

“Down the road, the plan is to have blends that are in a reserve tier, but right now, while we’re establishing ourselves, we’re making these single varietal wines so that you can taste Kaleden, get a real sense of place, which is what terroir is supposed to be.”

Sauvé is establishing herself as a full-time winemaker. While Lakeboat is her first posting, she’s been making wine since 1997.

é v u a s e l l i mire

Some describe Sauvé as lurking in the shadows for years (perhaps under her wine umbrella, the moniker she’s given her marketing company).

This emerging winemaker is now taking centre stage and showcasing a talent for Burgundian wines.

“It’s a Kaleden thing,” she says “I didn’t pick those grapes, they picked me.

“And who doesn’t love Pinot Noir? We do it beautifully in B.C. I think we’re very similar to Bourgogne (Burgundy, France),” she says.

After spending last summer in Bourgogne and helping with an early harvest in France, she returned to the Okanagan and worked the harvest here.

“It’s quite similar as far as the climate goes, with many of the soil types similar as well,” she says.

Sauvé is modest about the acclaim Trends Top Wine Awards bring.

“These were the grapes that were planted in our vineyards, and my job is just to make them as good as they can be,” she says.

Lakeboat Vineyard & Winery’s Chardonnay shone as the Top White Wine of the competition, while the Pinot Noir and Merlot also earned gold medals.

“I love Chardonnay,” says Sauvé. “I think it’s beautiful. There are many gorgeous flavours in that wine, the grape itself. But, what I tell my customers is that we believe in responsible use of oak. This wine needs a frame. It’s like a picture without a frame.

For me, the oak is the beautiful frame you put on a piece of art.”

She is happy to chat about the uniqueness of the Kaleden vineyards.

WINE REVIEW JENNIFER CARLETON

Lakeboat Vineyard & Winery 2021 Chardonnay Kaleden

This lightly-oaked, polished wine has a silky mouthfeel. The aroma is a heavenly blend of citrus, tropical fruit and vanilla, with a hint of barrel spices. At the first sip, you’ll delight in the flavors of Bartlett pear, ripe banana and pineapple. Pairs with pasta dishes with creamy or butter-based sauces, accompanied by white fish and shellfish.

WINE ISSUE 2023 T R E N D S | 27

Top White Wine Single Varietal

Lang Vineyards 2022 Gewürztraminer $23 Silver Corcelettes Estate Winery 2022 Gewürztraminer $22 Waterside Vineyard & Winery 2021 Siegerrebe $23 Bronze Gehringer Brothers Estate Winery 2022 Old Vines Auxerrois $17

Top Sauvignon Blanc/Blend Silver Dirty Laundry Vineyard 2022 Sauvignon Blanc $21 Kismet Estate Winery 2022 Safed $22 Red Rooster Winery 2021 Sauvignon Blanc $21 Time Family of Wines 2022 Chronos Sauvignon Blanc $35

Top Chardonnay

Gold Lakeboat Vineyard & Winery 2021 Chardonnay $43 Upper Bench Estate Winery 2020 Estate Chardonnay $38

A food lover, sommelier and owner of Trulli Italian Supermercato in Kelowna, Stephanie Larson joined the wine judging panel this year.

“In our Pinot Gris, there’s this flinty note I don’t see in any other B.C. Pinot Gris. It reminds me of Germany; it reminds me of the Mosel.”

The defining character is the wines’ unique minerality.

Wind and cool nights on the bench allow the grapes to hang on the vines a little longer, extending the growing season and creating more flavours.

“The acidity is also really high in Kaleden, so there’s a freshness to the wines,” she says.

“I noticed that in the wines our neighbouring wineries as well.”

Initially drawn to Kaleden by the village’s quaint charm, Lakeboat Vineyard & Winery’s owner Tara Mathison takes pride that her small boutique winery is the first in the region to craft small-batch wines exclusively from locally sourced grapes.

“It is our hope to lend a respectful nod to the rich

Photo by Elvia Picco

Gold Black Hills Estate Winery 2021 Roussanne $34

history in this bustling agricultural community,” she says. “We are working with our peers to establish a long-overdue sub-GI for this established vinifera winegrowing area.”

The estate’s award-winning, small-batch Merlot, produced in just 100 cases, might be the catalyst for this recognition.

“There’s six rows in the vineyard that grow the most spectacular Merlot I could imagine,” says Sauvé. “And it’s year after year. It’s our grapes that are making these wines, it’s not me.”

This wine educator, who took her first course at the age of 22, has never forgot her early cheerleaders. In 1996, she was accepted to the George Brown College Sommelier program in Toronto. With a Les Dames D’Escoffier scholarship in hand, the young wine enthusiast was able to afford her tuition and move all her things from Vancouver to Toronto.

Today, Sauvé is giving back to the B.C. chapter (lesdames.ca) and supporting its work to mentor and sponsor women in the hospitality, food and beverage sectors.

Silver Nagging Doubt Winery 2021 Sallows Road Vineyard Chardonnay $23 Bronze Tinhorn Creek Vineyards 2021 Reserve Chardonnay $43

Top Viognier Gold Lang Vineyards 2022 Viognier $26 Three Sisters Winery 2022 Viognier $25 Silver Serendipity Winery 2022 Viognier $30 Bronze Black Hills Estate Winery 2021 Viognier $31 28 | T R E N D S M A G . CA

WINE REVIEW JENNIFER CARLETON

Red Rooster Winery 2020 Petit Verdot Naramata Bench

This bold red displays deep ruby in colour with aromas of black cherry, blackberry, and vanilla beans. Palate is full-bodied with a smooth mouthfeel, and structured tannins. Complex flavours of black fruit, spice, cedar and coffee beans carry into a long finish.

Pairs with rich, meat dishes such as lamb stew, Mexican adobo.

Since 2015, she’s made a fundraising wine each year, starting with her first vintage at Meyers Family Vineyards in Okanagan Falls, guided by winemaker Chris Carson.

Wines crafted at Sperling Vineyards in Kelowna and Roche Wines on the Naramata Bench followed.

Mathison strongly supports the fundraising efforts, offering her winemaking facility and selling the bottles through the winery’s tasting room and online wine shop.

A must-try is The Wine Umbrella 2020 Co-Syrah. This rich, fruit-forward red, a coferment of premium Osoyoos Syrah (91%) and Viognier (9%), showcases ripe blackberries and star anise pair with toasty notes of black plum and vanilla.

Through her consulting company, Sauvé has worked with wines from

“

TOP BC WINE AWARDS

all over the world. With clients mainly in Europe, including France, Spain, Germany and Portugal, she’s also promoted New Zealand wines.

This diverse exposure has greatly enriched her appreciation of and perspective on the British Columbia wine industry.

“The big difference from all those places is that here in B.C. we have all of these mountains and lakes that get in the way of planting vineyards.

“We don’t have the luxury of having a giant bulk wine production area. There’s just no space.”

Rather, the B.C. wine landscape is dotted with boutique vineyards.

“We have small-lot, handcrafted wine. And when you look across the board at every country on the liquor store shelves, those boutique wines are all priced the same, including B.C. “So we’re actually not priced differently,” she notes. ◆

These were the grapes that were planted in our vineyards and my job is just to make them as good as they can be.

–Mireille Sauvé, winemaker Lakeboat Vineyard & Winery

1090 Highway 3, Cawston, British Columbia 250.499.8811 | @vanessavnyrd vanessavineyard.com

WINE ISSUE 2023 T R E N D S | 29

TOP BC WINE AWARDS

The many hues of Okanagan rosé wines

Photo by Dan Lionello

30 | T R E N D S M A G . CA

PALETTE OF PINK The rich realm of rosé wines

T

TOP BC WINE AWARDS

Top White Blend Silver Gehringer Brothers Estate Winery 2022 Desert Sun $14

Wine judge Jennifer Carleton

here’s a few myths about rosé wines that Jennifer Carleton wants to bust.

Offering private sommelier-led parties, Carleton finds when she pours a rosé everyone expects a blush: a sweet, off-dry wine.

“Some people still think or believe that rosé is a mix of leftover red and white,” she says. “It can be made the same way as any other white or red, but mostly a white.”

She loves the diversity in these pale pink vintages. “A rosé can be made with one grape varietal; it can be made from 12 varietals. It can be made into a rosé blend from wine fermented separately, or they can be all fermented together.”

Carleton stresses that any wine can be made to be bone dry. In the Okanagan, the trend leans towards crafting predominantly dry rosés, she says, noting that more than half are produced in a traditional French style from Pinot Noir grapes.

She is not one to judge a rosé wine by its colour, a hue that comes from the grape’s skin. “Pinot Noir has a thin, light-coloured skin, so if a winemaker leaves it on the skin for two to four hours that will produce a very light colour. The juice sits with the grapes and skins, and then it’s gone. Then just the juice is fermented.”

When those skins are gone, so are the tannins. The result is a lighter-style wine, similar to white. But as Carleton points out, there’s a rosé for every wine lover.

“Some rosés are made from bigger reds, such as Malbec, that not only has thicker, darker skins but more tannins in the skins,” she says. “When left for seven days versus two hours [of skin contact], it’s going to be a totally different rosé. So, when I recommend a rosé for someone who is more of a red wine drinker, I wouldn’t recommend a Provence style of Rosé because it’s very light, subtly fruity, and soft. For someone who likes big, bold, tannic reds, I would I would put them towards more of that style.” ◆

Vanessa Vineyard 2022 V Series $31 Bronze Black Market Wine Co. 2022 Secret Society White $22 Castoro de Oro Estate Winery Heart of Gold Can $8 Dirty Laundry Vineyard 2022 Hush White Blend $20 Red Rooster Winery 2021 Pinot 3 $26

ROSÉ Top Rosé Gold Corcelettes Estate Winery 2022 Oracle $25 Dirty Laundry Vineyard 2022 Hush Rosé $21 Kismet Estate Winery 2022 Infinity Rosé $23 Nighthawk Vineyards 2022 Rosé $24 Waterside Vineyard & Winery 2021 Ruby Rosé $23 Vanessa Vineyard 2022 Rosé $31 Silver Black Market Wine Co. 2022 Omerta Rosé $26

WINE REVIEW JENNIFER CARLETON

Van Westin Vineyards 2021 Viscous Naramata Bench

This Riesling is an off-dry, white wine with a beautiful golden hue. Perfume of white blossom, dried apricots, green apple, lemon zest, and honey abound, leading to a lavish palate packed with apricot preserve, ripe pear, honeydew melon and a touch of toasted almond. A deliciously balanced dessert wine that lingers on the palate. Pairs with curry, Peking Duck and even lemon tarts.

Ex Nihilo Vineyards 2022 Vampata $28 Time Family of Wines 2022 Chronos Rosé $30 Bronze Clos du Soleil 2022 Rosé $29 Three Sisters Winery 2022 Rosé $25

WINE ISSUE 2023 T R E N D S | 31

TOP BC WINE AWARDS

REDS Top Red Wine Single Varietal Gold Lakeboat Vineyard & Winery 2020 Pinot Noir $30 Nighthawk Vineyards 2019 Cabernet Franc $40 Silver Red Rooster Winery 2020 Petit Verdot $46 Bronze Waterside Vineyard & Winery 2020 Castel $25 Waterside Vineyard & Winery 2020 Marechal Foch $25

Top Merlot Gold Lakeboat Vineyard & Winery 2020 Merlot $35 Silver Corcelettes Estate Winery 2019 Merlot $32 Dirty Laundry Vineyard 2020 Merlot $26 Bronze Castoro de Oro Estate Winery 2021 Merlot $25 Ex Nihilo Vineyards 2020 Merlot $40 Van Westen Vineyards 2019 Vivre la Vie $40

Top Syrah Gold Vanessa Vineyard 2017 Syrah $44 Silver Serendipity Winery 2016 Estate Syrah $50 Three Sisters Winery 2021 Syrah $30 Bronze Clos du Soleil 2020 Syrah $40 Kismet Estate Winery 2019 Syrah Family Select $29

32 | T R E N D S M A G . CA

Top Hidden Winery d ou bt T

nagg i ng

ucked away in the back roads of southeast Kelowna, Nagging Doubt Winery stands as a testament to the relentless pursuit of a dream. Winemaker Rob Westbury’s vision has materialized into a thriving boutique winery renowned for its small-batch wines.

Nagging Doubt thrives on a modest five-acre parcel of land, focusing on sustainable practices and a deep understanding of the terroir. The home vineyard cultivates Chardonnay, Siegerrebe and Pinot Noir, while the bigger red varieties come from the southern valley.

Head up the hill to enjoy an intimate tasting and a glimpse into Rob’s winemaking journey. Plagued by nagging doubts that he was on his true path (Rob entered the business world after an earlier career as a punk rocker), he and his wife Abbey have found home.

“That little voice in the back of Rob’s mind was always saying, ‘I want to be making something with my hands,’” she says. “Originally, he thought he wanted to be a chef. We looked at the eighty percent fail rate of restaurants and the new baby that we had, and we were like maybe that’s not the safest decision to make right now.”

Rob began pursuing his wine education, and the young family first looked at New Zealand before the Okanagan won the battle.

He took a light approach to the silver-medal 2021 Sallows Road Vineyard Chardonnay. A true cold-climate Chardonnay presented in a Chablis style with light oak influence, the wine shines with green apple, pineapple and lemony notes.

The gold medal winner, 2020 The Pull, was aged 19 months before being bottled and is now coming into its own. Abbey finds this Merlot-dominant wine “turns into liquid velvet as time goes on.” ◆

TOP SOUTH OKANAGAN WINERY Kismet Estate Winery in Oliver was established by the Dhaliwal brothers, who migrated from India over three decades ago. Starting with humble beginnings in farming, they evolved, purchasing land in 1996, initially growing apples, and later transitioning to grapes in 1999. By 2008, they owned nearly 200 acres and decided to forge their path by establishing Kismet Estate Winery. Opening its tasting room in 2013, the Dhaliwals continue to garner acclaim. Five Top BC Wine Awards were presented with a gold for 2021 Mantra Red and the 2022 Infinity Rosé. ◆

k ismet

PHOTO CHRIS STENBERG An Order of Canada recipient for his leading role in shaping, expanding and elevating British Columbia’s wine industry, Howard Soon has crafted wines at Vanessa Vineyard since 2017. Soon has been on the leading edge of winemaking innovation for four decades.

Top Similkameen Winery

va n e s srad T vi n e y a

hings are a bit rocky at Vanessa Vineyard, and that’s a point of pride. This vineyard, nestled in the Similkameen Valley, has transformed from a rocky terrain into a thriving winery. The rocks, absorbing the day heat and imparting warmth during cooler nights, aid in producing grapes with complex flavours and distinct minerality.

Master winemaker Howard Soon, a pioneer in the Okanagan region, has elevated Vanessa Vineyard’s status by crafting Bordeaux-inspired blends.

TOP BC WINE AWARDS Red Blends Silver Gehringer Brothers Estate Winery 2022 Summer Night $14 Kismet Estate Winery 2020 Moksha $35 Serendipity Winery 2016 Devil’s Advocate $35 Time Family of Wines 2020 Chronos Cabernet Syrah $44

Bordeaux Style/ Meritage Red Gold Ex Nihilo Vineyards 2020 Night $54 Good Natured 2021 Merlot Petit Verdot $16 Kismet Estate Winery 2021 Mantra $34 Nagging Doubt Winery 2020 The Pull $29 Tinhorn Creek Vineyards 2020 Reserve Cabernet Franc $45 Upper Bench Estate Winery 2019 Estate Cabernet Sauvignon $45 Vanessa Vineyard 2017 Right Bank $48 Silver Clos du Soleil 2021 Celestiale $30 Corcelettes Estate Winery 2020 Talus $55 Serendipity Winery 2013 Reserve Serenata $70

Drawing on the traditions of Old World wines Soon has dubbed Vanessa Vineyard’s signature Meritage wine “Right Bank” to honour the famous valley in southwestern France.

Located on the west side of the Gironde Estuary, the left bank boasts some of the world’s most famous appellations that produce powerful, tannic red wines dominated

by Cabernet Sauvignon.

On the right side, velvety Merlot lords over the blends with Cabernet Franc as the lieutenant.

Earning the honour of Top Red Wine of the competition, the 2017 Right Bank is a blend of 65% Merlot, 18% Cabernet Sauvignon and

TOP

LARGE

WINERY NOT

TO BE

MISSED

17% Cabernet Franc. It’s a symphony of dark fruits, ripe berries, herbal notes, elegant character, and a lingering finish.

The 2017 Syrah was also golden and marks a significant stride in Vanessa Vineyard’s vision to establish itself as one of Canada’s leading red wine producers.

These red wines are rich and ripe. While the late, cool spring of 2017 initially slowed fruit development and led to a smaller yield, the warm summer provided long ripening for high-quality grapes.

Red grapes are also on display in the gold-medalawarded 2022 Rosé, a blend of Syrah and Merlot

[clockwise] Wine judges Maxwell Brayer, Mike Lee and Helene Scott rate the colour, aroma and tastes of a flight of red wines.

picked at the beginning of harvest and crafted with the lightest skin contact.

A silver award was presented to the 2022 V Series, a Sémillon dominant white blend. ◆

Breaking new ground in the Okanagan Valley, Tinhorn Creek Vineyards stands as a beacon of innovation in winemaking. Founded in 1993 by the Oldfields and Shaunessys, this winery quickly became a destination not to be missed. Boasting diverse soils, Tinhorn Creek offers a unique terroir that nurtures a variety of premium grapes. Their standout, the 2018 Blanc de Blanc sparkling wine, captured the essence of Okanagan’s unique climate and took honours of Top Sparkling in the competition. This gem, with its vibrant tropical and citrus notes, competes admirably with top champagnes.

The winery’s commitment to sustainable practices continues under the guidance of winemaker Leandro Nosal, who joined the team in 2021. A native of Argentina and a 4th generation winemaker, Nosal notes “the Okanagan Valley is coming of age, showing all its greatness, and I am proud to be crafting wines here.” T

t i n h or n c reek

Upper Bench Estate Winery 2019 Altitude $48 Van Westen Vineyards 2019 V $40 Bronze Upper Bench Estate Winery 2020 Yard Wine $35 Wayne Gretzky Estates 2020 Whisky Oak Aged Wine Cask Red $22

OTHER WINES Icewine Gold Summerhill Pyramid Winery 2015 Riesling Icewine $83 34 | T R E N D S M A G . CA

WINE REVIEWS LUKE WHITTALL

Corcelettes Estate Winery 2020 Talus Similkameen Valley

This wine is a freakin’ supermodel, walking confidently down the runway of your tongue.

All of the other wines you have that night will be just a little jealous. Rich and finely textured, it manages to retain those fine nuances even when wrapped in luxury.

Upper Bench Estate Winery 2020 Yard Wine

Naramata Bench

This wine is as casual as wearing a tuxedo or formal dress while sitting in an Adirondack chair in the shade.

It’s the great feeling you get when being dressed up but without the pressure of having to be anywhere.

Join us with your friends and family for wine tasting, lunch, craft beer and cocktails.

Explore 11 wineries, a brewery, a distillery and Wardʼs Wine Country Kitchen.

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100 Enterprise Way Oliver, BC districtwinevillage.com

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!!"#$%&#''$%( !"#$%&'#(#"')*+,-!&.(+.& BMO Private Wealth is a brand name for a business group consisting of Bank of Montreal and certain of its affiliates in providing wealth management products and services. Not all products and services are offered by all legal entities within BMO Private Wealth. Banking services are offered through Bank of Montreal. Investment management, wealth planning, tax planning, philanthropy planning services are offered through BMO Nesbitt Burns Inc. and BMO Private Investment Counsel Inc. Estate, trust, and custodial services are offered through BMO Trust Company. BMO Private Wealth legal entities do not offer tax advice. BMO Trust Company and BMO Bank of Montreal are Members of CDIC. ® Registered trademark of Bank of Montreal, used under license.

Travel back in time.

Walk among the ancients.

Savour hundreds of years of tradition through wine, olive oil and local delicacies.

The Heart of Salento June 14-22, 2024 Exploring the Itria Valley and Beyond June 2-10, 2024 September 8-16, 2024

Dea del Vino Wine Journeys

Kelowna, BC deadelvino.com WINE ISSUE 2023 T R E N D S | 35

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STORY DARCY NYBO PHOTO COURTESY OF TOWN HALL BRANDS

Wine & Dine Food and fun at BC’s urban winery > > >

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play dining

Time for new experiences Tasting local at Orolo Restaurant

I

Happy hour wine at Orolo is $6 per glass from 3 p.m. to 5:30 p.m.

Wednesdays to Saturday. T Roasted octopus topped with crispy potatoes [left] complements the Chonos Roséwhile the elegant tasting room offers an exquisite opportunity for intimate wines tasting. [below]

Saber photo by Marina McDuff; others by Yvonne Turgeon

f the past few years have taught us anything, it’s that we need to slow down and savour our experiences.

Stepping into Orolo Restaurant at Time Winery in downtown Penticton will help you do just that.

The now winery and restaurant was once a theatre, delighting moviegoers for more than 50 years. Today, you can get more entertainment than you thought possible in one place.

Terroir isn’t just about wine. It reflects where the foods we eat were grown as well. At Orolo, they pride themselves on sourcing and growing local foods.

Kirk Morrison, the past culinary director at Orolo, set out to source ingredients that are mostly within an easy drive of the restaurant. He’s also started a dry-aging program for the beef they use.

“We change our menu based on what is available. We keep a few popular dishes, like the trout crudo and the crispy cauliflower on the menu year-round when possible,” says Morrison.

“We raise our own cows, we’ll have a large garden at our lower bench location, and we get everything from fish to mushrooms to vegetables right here in the Valley.

“We want our restaurant to reflect the flavours of the Okanagan. Our dishes pair well with our wines because much of it comes from similar terroir.”

The restaurant caters to darn near every palate. “We have vegan, vegetarian, pescatarian, keto, gluten-free, you name it, we probably have a dish for almost every dietary need.”

An added bonus of dining in a winery restaurant is those ordering a bottle of bubbly for the table a can opt to step out into the barrel room and saber open the bottle.

The main focus for general manager Christa-Lee McWatters is to ensure her guests create memories to last a lifetime.

“People want interaction, they want a unique experience, and that’s what we are here to provide them with,” she says. “That’s one of the reasons we created our unique tasting room. Most people prefer a more relaxed atmosphere when tasting wines.

Adjacent to the restaurant, the Chronos Tasting Room offers a carefully curated selection of wines, including the Chronos label and the esteemed McWatters Collection.

The opulent high-backed banquettes can seat up to eight people comfortably. Warm ambiance of the elegant Chronos circular lights adds to the elevated experience.

“You can sit, taste wines, connect with friends and family, and even have a bite to eat from the snack menu,” says McWatters.

WINE ISSUE 2023 T R E N D S | 37

play dining STORY DARCY NYBO

VEGGIE DELIGHTS Artful vegetarian dining redefined at Frankie We Salute You!

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38 | T R E N D S M A G . CA

Photo by David Wylie

on-vegetarians take note. Frankie We Salute You! is no kale-crunching, tasteless-tofu, free for all. It has some of the most delicious and nutritious food in B.C. It’s also licensed, with a great selection of local wines, ciders and spirits.

Brian and Christina Skinner have created a familyfriendly, affordable space where friends of all dietary predilections can come together for a great meal.

“We wanted to take the backbone of our fine-dining vegetarian cuisine and put it in a format that would be welcomed by everyone,” says head chef Brian. “In doing so, we created food we could be proud to serve to our family and friends.

“I took the chef ’s ego out of the equation, and our menu was born. After all, people who work as cooks, chefs and restaurateurs do it to make their guests happy.”

The restaurant’s name is unique, and deeply rooted in both families. Both Brian and Christina had a grandfather named Frank. Brian’s grandad was a horticulturist who made his mark developing plants; Christina’s created victory gardens from the seeds and land he received in England after the war.

For over 25 years, Brian has sharpened his kitchen skills around the world, including at Michelin-star restaurants. He’s eaten some of the best food and knows how it should taste.

Everything served at the bistro is created in-house.

“I’ve been a vegetarian for 24 years, and I was stubborn enough to keep trying to create the best dishes ever,” he says.

“The house-made vegetarian chorizo sausage took about 14 tries to perfect. We have people come in and order the chorizo bowl, and they can’t tell it’s vegan.

“Having the knowledge of really good food, I know when I put something like chorizo on the menu, it will be delicious.”

The chorizo bowl started as a family-style staff meal.

“We had some leftovers: beets, corn and such, plus our vegan chorizo, and we put it all into a bowl,” he says.

“When Christina tasted the dish, she said, ‘We have to put this on the menu!’”

Brian and Christina Skinner welcome friends of all dietary predilections to come together for a great meal. [left] Frankie’s signature vegan chorizo bowl began as a leftover staff meal. [top]

Now it’s one of their top three dishes.

Another must-try is the smoky mushroom pâté. “We use organic B.C. portabellas, and we get the richness through sunflower seeds and vegan butter. The dish hangs on to the tradition of crusty bread pâté,” explains Brian. As for the smoke part, come and taste it and enjoy the visual effects.

The menu boasts comfort food like burgers, tacos and fries. The burger, with its perfect cook and delicious sauces, definitely calls for an extra napkin. Then there are the chickpea fries. Crunchy, crispy morsels made to dip in a wasabi pea mayo that will have you wanting to lick the dish. There’s also pad thai, with a perfect balance of spice and flavour.

To finish off your meal, check out their amazing dessert selection, including panna cotta with seasonal fruit and housemade truffles made with cacao and olive oil. T

play craft beer STORY JOE WIEBE

Cheers to beers

Okanagan Fest of Ale reunites crafty friends

I

travelled to Penticton this spring for the first time in four years to attend the Okanagan Fest of Ale. For most of the decade preceding the pandemic, I ventured from Victoria to attend the beer festival annually as part of the judging panel. It was great to catch up with friends and see how the craft beer scene has changed over the last few years.

On my first night in the South Okanagan, I hosted a sold-out event at Cannery Brewing called “25 Years of Beer” that featured five beers, each representing a five-year period since the Fest of Ale kicked off in 1996.

Cannery Brewery also launched a brand new beer that night, Bellissima Italian Pilsner —a big hit with those in attendance. All in all, it was a great way to kick off the whole weekend of beer tasting, snacking and socializing.

The Fest of Ale itself was as good as ever, with more than 70 craft breweries and local cideries in attendance, sharing a few of their beers with thirsty attendees.

Some of the breweries brought special cask-conditioned beers along with regulars from their lineups, giving folks a chance to taste something unique just for the event.

My first beer of the weekend was the Dill Pickle Gose from R&B Brewing in Vancouver, which stood out as one of my favourites, along with Lutin Wild Ale from Strange Fellows Brewing and Jackknife Brewing’s Perchta Nordic Piquette Red IPA, a wine-beer hybrid that was made in collaboration with Arrowleaf Cellars in Lake Country.

Another highlight of the event was the amazing Chicago-style roast beef sandwich from Brodo Kitchen. I had one on Friday soon after I arrived at the event and it was so good I had another one on Saturday.

Firehall Brewery ales captured best in class awards, with their Mutual Aid Imperial Stout taking the top honours of Best in Show.

Tough job, but someone needs to judge beer The beer judging component took place on Saturday morning.

Nine judges were split into three tables of three judges apiece.

There were more than 100 beers to be judged so each table blind tasted a few different categories and decided on a winner for each style. In other words, we all judged around 35 beers that morning.

When we joined together to pick the Best in Show from the pool of category winners, it was a tough decision — ultimately, it came down to a tight vote between two very different beers.

The winner of Best in Show was Mutual Aid Imperial Stout from Firehall Brewery in Oliver, a delicious and complex beer that started off at only 4.5% ABV but ended up at 9.5% ABV after spending some time in almost empty Laird of Fintry whiskey barrels from Okanagan Spirits.

Since it was a blind tasting, it was very exciting when we realized we had picked a local South Okanagan brewery for the top prize.

We also decided to award an Honourable Mention to the beer that lost that final vote, Bluebird Belgian Wit from Lillooet Brewing.

WINE ISSUE 2023 T R E N D S | 39

Best in Class AMERICAN IPA

Photos by Yvonne Turgeon; can photos contributed

Trail Guide Everett Sidekick Brewing Chilliwack Brewed with New Zealand hops, pine tree notes join with the citrus notes in this bold IPA. Sidekick opened its beautiful location right beside the Chilliwack River.

HAZY/NEW ENGLAND IPA

Brave New World NEIPA Vice & Virtue Brewing Kelowna

This Hazy IPA is definitely a fine example of the style. Vice & Virtue is part of a wave of new breweries that have opened in Kelowna over the past five years.

LAGER EUROPEAN

Ferdinand Vienna Lager Strange Fellows Brewing Vancouver This amber ale is complex but balanced, with toasty, malty and spicy goodness.

LAGER AMERICAN

Bandito Lager & Lime Highway 97 Brewing Co. Penticton The summer offering from this local brewery which moved into a new location right across the street from Cannery Brewing during the pandemic years.

PALE AND HAZY

Farm-based breweries trend in craft beer While I was in Penticton, I managed to check out a few breweries that were not yet open the last time I visited. Neighbourhood Brewing, which is owned by the same people who opened Yellow Dog Brewing in Port Moody, has a big tasting room with a Mexican-themed kitchen.

Slackwater Brewing has done a fabulous job converting its building, previously a nightclub, into a family-friendly space with great food and delicious beer.

I also borrowed a bike and rode up the Kettle Valley Rail Trail to Abandoned Rail Brewing. It’s a beautiful spot located on the Naramata Bench, about five kilometres outside Penticton.

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[clockwise] A burst of tropical fruit sets this Penticton brew ahead of its class; festival goers dress for the show; serving award-winning ales on tap; Marten Brewing offers apparel and growlers.

As an avid cyclist, it was a thrill to ride right up to the brewery on the Rail Trail, enjoying panoramic views of Okanagan Lake to one side while riding through picturesque vineyards and orchards.

Before it opened last year, I spoke to owner Scott Breier on Zoom. He told me that he and his wife Nicole first looked at the property as a potential wedding venue, but “once we saw it we knew it was right for the brewery.”

“The property was full of orchards and had a little store with frontage right on the Kettle Valley Rail Trail,” says Breier,

Mystic Haze Pale Ale Vancouver Island Brewing Victoria With an IBU of 30, this hop-forward ale offers notes of orange, ripe pineapple and coconut.

One of the oldest breweries in B.C. is still going strong as it celebrates its 40th year.

FRUIT BEER

Sunkissed Apricot Wheat Ale Lakesider Brewing Co. West Kelowna Bright, playful and bursting with apricots. The tasting room at Lakesider Brewing is always welcoming with weekend entertainment.

SOUR FRUITED

Nautical Nonsense Pineapple Sour with Pink Sea Salt Slackwater Brewing Penticton The addition of sea salt in this gosestyle sour elevated the burst of tropical fruit to another level.

play craft beer

RED AND BROWN ALE

Stoked Ember Ale Firehall Brewery Oliver This extra special bitter ale is brewed with a complex mix of eight different barley malts.

BELGIAN/FRENCH ALE

Mountain Bluebird Belgian Wit Lillooet Brewing Lillooet HONOURABLE MENTION

Barrel-Aged Monkish Quad Marten Brewing Vernon Lillooet Brewing just opened in Fall of 2022 so it was wonderful to see this small brewery win an award, let alone nearly take home Best in Show. The judges panel had a quandary in this category.

Ultimately, they decided to award an Honourable Mention to Marten Brewing for its entry, which was the strongest beer on tap at the Fest, achieving 14% ABV.

President Simon St. Laurent presents the people’s choice award for Best Cider to Ted Vollo from Summerland’s Heritage Cider Co. Established in 1996, the Okanagan Fest of Ale is one of the longest running annual beer festivals in the Pacific Northwest.

SPICED

London Fog Mild Ale Smithers Brewing Smithers Smithers Brewing has made a name for itself when it comes to creative hybrid ales like this dark, mild beer brewed with Earl Grey tea and vanilla.

SPECIALTY ALE

Mutual Aid Imperial Stout Firehall Brewery Oliver This is the beer that ultimately won Best in Show with a creamy and smooth mouthfeel and a delicious, complex, whiskey-tinged character.

CIDER

Cucumber Mint Cider Howling Moon Craft Cider Oliver Cucumber is great in beer and it turns out it is just as good in cider.

adding that it was “right in the middle of all the wineries on the Naramata Bench.

We knew how popular the area was.”

Abandoned Rail Brewing is a farm-based brewery, part of a recent trend within the craft beer industry. There are only nine such enterprises in B.C., but most of those have opened in the past decade.

As it is located on agricultural land, the brewery has to grow its own barley. The orchards had to be taken out and Breier says that they couldn’t even apply for a building permit before they had harvested five acres of grain.

When I visited in Spring, the fields were empty, waiting for the grain to be planted ahead of the summer growing season. I was met by brewmaster Peter Schulz, whom I know from his days at Steel & Oak Brewing in New Westminster.

He toured me around the facility, showing off the shiny tanks and kettles while telling me about the different beers he crafts.

Schulz says that he can only use a small amount of the raw barley grown on the site in each batch of beer because the brewery does not have a malting facility, but he supplements it with malted barley that is grown in British Columbia.

Thanks to his love of Germanstyle beers, many of the beers Schulz

makes have a German connection, including the Pilsner, Märzen and Hefeweizen, and even a special beer like Fernbeziehung—an IPA brewed in collaboration with the German craft brewery Blech Brut.

Abandoned Rail Brewing

Over its first year, Abandoned Rail saw a seasonality to its business, with many more people interested in visiting during the warmer months. Special weatherproofing and heaters allow the tasting room to keep part of its patio open in winter, but the brewery still saw much less traffic when the weather was colder.

Find them off Naramata Road on Davenport Avenue. T

Cider photo by Yvonne Turgeon; other photos contributed.

WINE ISSUE 2023 T R E N D S | 41

play dating

Relationship agreements on the rise

D

o you remember that scene from The Big Bang Theory when Sheldon and Amy signed a relationship agreement? If you do, you’re not alone. The episode sparked a debate about the practicality and feasibility of relationship agreements.

While some people see them as unromantic, others see them as a way to set clear expectations, avoid misunderstandings, and strengthen the bond between partners. So, what are relationship agreements, and why are they trending?

Relationship agreements (a.k.a. love contracts) may sound like something out of a corporate HR manual. However, a written contract that outlines the terms and conditions of a romantic relationship can help couples build a stronger, happier and more fulfilling partnership.

Love contracts can cover various topics, from communication and intimacy to finances, household chores

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and pet care. Some agreements are detailed and specific (Sheldon and Amy’s was 31 pages), while others are more general and flexible. The primary purpose of these agreements is to avoid misunderstandings, prevent conflicts and set clear expectations for both partners.

While not a new concept, relationship agreements are trending again. With the rise of social media, dating apps and online resources, more couples are discovering the benefits of these agreements and tailoring them to suit their unique needs and preferences.

Some even use templates or apps to create and update their contracts.

One significant advantage of relationship agreements is their flexibility. Couples can customize their agreements to fit their unique needs and values.

For instance, if one partner has a different cultural or religious background, the

“

It’s vital to approach relationship agreements with an open mind, a collaborative attitude, and a sense of humour. .

Photo by Liz Krieg, Elizabeth Holly Photography

Love by the contract

Emma and Alex Miller showing spontaneous and genuine connection.

agreement can address how to integrate both traditions. If one partner values alone time, the agreement can include a clause allowing solo vacations or hobbies. If one partner is allergic to cats, the agreement can specify that the other partner should not adopt a cat without consulting them first.

Of course, relationship agreements are not a one-size-fitsall solution and may only be suitable for some. Some couples may find them too restrictive, impersonal

or legalistic. Others may feel uncomfortable or intimidated by the idea of a contract. It’s vital to approach relationship agreements with an open mind, a collaborative attitude and a sense of humour.

Before they start, couples should discuss the agreement’s purpose and scope, including any non-negotiables or deal-breakers. Next, they should set a positive and respectful tone by using “I” statements instead of “you” statements and avoiding criticism or blame.

Also, couples should be honest and transparent, openly sharing their feelings, thoughts and preferences. Finally, couples should be flexible and open to change, as agreements can be updated, altered or even terminated.

So, whether you’re a newlywed or a long-term partner, a monogamous or a polyamorous couple, or a same-sex or opposite-sex pair, you can benefit from a relationship agreement that reflects your values, goals and aspirations.

Love by the contract might not be for everyone, but for those who choose it, it can be the best contract they’ll ever sign.

A quick guide to creating your love contract Here’s a fun and quirky guide to creating a relationship agreement: • Step 1: Grab some popcorn and put on your favourite rom-com movie. You’ll need inspiration and a good laugh before diving into the serious stuff.

• Step 2: Brainstorm topics you want to cover in the agreement. Will it be about communication, intimacy, money or chores? Make a list of the most important things you want to agree on.

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• Step 3: Create a fun name for your agreement, such as “Love Manifesto,” “Couple’s Constitution,” or “Relationship Roadmap.” You can also make a cool logo or design to make it official.

SCAN HERE

• Step 6: Review and revise the agreement regularly. Relationships change, and so do your needs and preferences. Feel free to update it when needed and to discuss any concerns or ideas with your partner.

• Step 7: Sign the agreement and celebrate with a toast or a high-five.

You did it! You created a fun, unique and practical way to strengthen your relationship and show your love and commitment to each other.

Remember, a relationship agreement doesn’t have to be boring or formal. Make it as creative as you want. Communicate clearly, listen actively and respect each other’s feelings and needs. —Editors T

sommzero.com PLAN YOUR PENTICTON WINTER STAYCATION

• Step 4: Use positive and unambiguous language in the agreement. Instead of saying, “You’re not allowed to do this,” try, “Let’s agree to do this instead.” Use “we” and “us” instead of “you” and “me” to emphasize teamwork and collaboration.

• Step 5: Include some fun and romantic clauses in the agreement.

For example, you can add a monthly date night, a surprise gift once a year, or a weekend getaway every six months. The contract should be about more than rules and obligations.

DISCOVER SOMM ZERO

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play outdoors

Jim Ongena stands on top of The Grand Sentinel In Banff National Park. [top] Popular climbing spots in the Kelowna area include o l erfiel s e ar Par onel Crags and Mount Boucherie.

STORY DAVID WYLIE

ON THE ROCKS Young climbers reach new heights

M

odern rock climbing is a whole new vibe says Jim Ongena, who’s been scaling mountains for 50 years. “We used be poor, showing up in tents and old beat up trucks,” he says. “Now it’s a whole new scene. It’s a lot more young people and kids… and I think it’s wonderful.”

In an interview from Big White Mountain, where Jim, 73, was halfway to the summit, the climber and guide spoke to Trends by phone.

It’s not uncommon, he says, to see kids five years old and up participating with their parents.

“If you pack a lunch and go into one of the cliffs, that’s cool,” he says.

Jim is one of only two Okanagan-based guides. He works globally, and has trips planned this summer for Italy and Nepal. “I’ve guided almost everywhere on this Earth,” he says, adding he regularly takes families.

Sport climbing, also known as bolted climbing, is where climbers clip into pre-drilled bolts. A lot more people joined the sport once permanent bolts were in place, says Jim. “The Okanagan is a great place for rock climbing, especially the Skaha Bluffs,” he says of the poplar climbing spot near Penticton.

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“If you walked in there, you’d be amazed.

“We’re lucky here in the Okanagan.

New routes going up almost every day.”

To build a new route, people have to clean off the lichen and algae that’s on the rock. Then they use crowbars and scrubbing brushes.

Finally, they establish two anchors at the top and bolts all the way along so people can clip in as they’re going up.

“It’s hard work.

There’s a dedicated handful of people who do it and we love them.”

He says local climbers scale the cliffs during the week because at Skaha Bluffs its

hard to get a car within a mile of the parking lot on the weekends.

For those who want to progress in the sport the Rockies or the Coquihalla Pass offer longer climbing routes. “When you want to do the big stuff, you have to drive.”

Outdoor enthusiasts don’t necessarily have to be remarkably fit to enjoy climbing. “That’s a misnomer,” says Jim. Balance and flexibility can compensate for a lack of strength, he adds, describing most climbers as reasonably fit—but not ripped.

As for advances in equipment, skinny ropes have emerged along

with self-locking belay devices—which lock the rope when there’s sudden force.

“Everything is getting lighter and better,” says Jim. “That means all the equipment that goes with them has to get lighter.”

Rope that’s 10 millimetres is now considered a ‘fat.’

Jim recommends trying climbing. He says the sport is the only one he’s done throughout his whole life because it challenges him physically, mentally and emotionally.

“It’s an awesome sport,” he says. T

play cannabis REVIEWS | PHOTO DAVID WYLIE

Drinking from the pot Cannabis-infused drinks worth trying

O

f all the pot products with mainstream potential in the cannabis marketplace, drinks are the most often overlooked.

Cannabis-infused beverages currently make up a tiny sliver of the legal cannabis market (less than two percent), despite the fact they are an excellent way to partake in a social setting. Unfortunately, the current strict regulatory environment around pot doesn’t allow for public consumption, like with alcohol.

Chances are that will change soon.

The B.C. provincial government has done consultation on cannabis consumption spaces with an eye to easing the rules to create

a similar scene to bars, or maybe more like coffee shops.

Such a move would create more opportunities for events and tourism, say industry advocates.

If opportunities to eat, drink and be merry with cannabis open up in B.C., the market for beverages is going to blow up.

There are a couple dozen different drinks rotating on the market, and they’re hit and miss. Frequent pitfalls include: bad or bitter taste, oily mouthfeel and way overpriced.

If you’re tempted to try a cannabis-infused drink from the legal market, one of these four is a safe bet for flavour and effect. T

SWEET JUSTICE OG COLA

THC 3.5 mg

COLLECTIVE PROJECT DAY TRIPPER

BEDFELLOWS SOUR RAZPAARTNER

THC 10 mg CBD 10 mg

THC 10 mg CBD 2 mg

OG Cola was the first cannabis pop to actually taste like pop.

They’ve expanded their lineup to seven different twists on canned classics.

Their assortment of soft drinks are the best mimics on the market, including their ginger ale and tropical punchstyle beverages. $5.99 355 ml

A raspberry and vanilla cannabisinfused sparkling fruit juice, Daytripper drink is refreshing. It’s lightly carbonated and easy to drink. A blend of bubbly water and raspberry puree and concentrate, this is a natural tasting, raspberryforward drink. The hint of vanilla is a perfect touch. $7.99 355 ml

Non-alcoholic beer is trendy. For those who want to be ‘Calisober,’ Bedfellows cannabis-infused beers are a nice alternative to alcohol. Those who enjoy craft beer will appreciate the variety, including Sour Razpaartner, Haus Mates and Indie Pals. $9.00 355 ml

Destined for a private atherin this cooler is stocked with cannabis cans.

SECOND NATURE SEÑORITA MEXICAN AGAVE, LIME AND JALAPEÑO THC 10 mg

Second Nature adds a Mexican flair to its drinks. The Señorita Mexican Agave, Lime and Jalapeño drink tastes fresh and authentic. It’s bursting with natural lime flavour and smell. There’s a nice jalapeño bite to go along with the juicy lime. $7.99 355 ml

WINE ISSUE 2023 T R E N D S | 45

voices final word

OPINION MARSHALL JONES

‘All aggro’ over dashed dreams of freedom 50 It was 1998 and my wife and I had our

first real discussion about having kids.

We were living on Vancouver Island, renting the top floor of a home, no assets, no savings. Money was my first consideration, naturally. But a big second was timing.

I was still a bit of a child myself at 24. Did I want to sacrifice the rest of my 20s to have kids? As it happened, I wasn’t really using them anyway. I was married, starting a career, felt no need for gallivanting and carousing, as the kids say.

I was reassured after I did the math. Let’s see here… when the kids move out of the house, I’ll be 45, maybe 50. That’s still plenty young enough to travel and explore. And I won’t be a dumb kid doing it. There’ll be a whole other life ahead of me then.

That was the plan.

We stopped all efforts at preventing pregnancy and pregnant she got—one month later.

Then again, eight months after our first was born.

With two kids in diapers, my Saturdays were often on the couch in my housecoat

46 | T R E N D S M A G . CA

drinking coffee, watching Bob the Builder and when the screaming would reach the right tenor and pitch, I’d think back to that calculation, that calendar, to that unknown time in the future... to the day I’ll get my life back.

I’ve returned to that place, that hope, that dream many times.

I was there again just the other day. I discovered my youngest son had washed a crescent wrench and Robertson screwdriver (the ones I made sure to remind him to return to their correct place in the garage when he was finished) and he didn’t seem to notice at all the sounds they made tumbling around a dryer at 6:30 in the morning.

“WHAT IS THAT NOISE,” I yelled running down the stairs.

“My laundry.”

Yes, you understand all this correctly: I am nearly 50—and they are still here.

Their six pairs of shoes and boots are still in front of the door. Their laundry never leaves the laundry room. Their dried out dirty dishes come up from the basement, en masse, conveniently when the dishwasher is already full.

They’re home for dinner. Or maybe not, they’ll try to let me know but if not just cover it up but don’t put it in the fridge, they’ll do that later, unless they forget and I have to throw out my delicious ribs the next morning.

I have no sense of perspective on this. It’s The Biggest Thing right now. My wife counsels patience and won’t let me bestow the lessons I was taught as a kid. Like the time my mom filled my room with garbage to make her point. Another time she packed all my stuff into garbage bags and hauled them to the curb. She made me wash every dish in the house when I forgot to bring dishes up. She was in my face on everything.

My kids would have never survived.

Rational discussion went about as expected. I explained that our roles and expectations are changing and evolving, in a good way and they had an opportunity to show us they were adults. But they’ll never understand what “return things where you found them” means until it’s their things. I get it.

So now, because I dared to have a dream and can’t attain it, I am “all aggro,” whatever that means.

I nag and bitch and complain. They avoid and hide, so we don’t talk much anymore, don’t play games anymore.

That’s not what I want. But neither will I accept playing butler, cook and servant for the 400 pounds of testosterone that won’t even help me scrape my deck. Not quietly, I won’t.

They need to move out, not just for my sanity and liberty. I didn’t appreciate a thing my mom did for me until I had to do it all myself. Thing is they know this, too.

They want to move out, move on with their lives. They’re as frustrated as I am. They’re good guys doing the best they can, just young and a bit stupid like we all were.

Patience, I am assured. This housing crisis won’t last forever.

Till then, I’ll have to recalculate. T Marshall Jones is a veteran journalist currently at the reins as managing editor of the local news site, INFOnews.ca

Graphic contributed

Family squatters

The solution to climate change is in our nature.

The Nature Trust of BC is protecting carbon rich ecosystems to provide nature-based solutions to fight climate change.

Please donate today! naturetrust.bc.ca/giving Princeton Grasslands - MapleCross Meadow, Princeton, BC. Photo by Graham Osborne

WINE ISSUE 2023 T R E N D S | 47

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