Ask a Sommelier

I like the idea of canned wines for the lake, but are any of them good?

—Sam Bards

Absolutely! There are some really great wines in a can and other small-format choices that are perfect for the cabin or if you just want to have 1 or 2 glasses of wine. My favourite wine in a can is from Union Wine Co. (Oregon) who produces a line called Underwood. Perfectly packaged in 375mL cans (that’s a half a bottle of wine!) you can choose Pinot Noir, Pinot Gris, Rosé, bubbly, or bubbly rosé! ($11.99). Just crack open and sip!

Another favourite small format wine is from Luis Felipe Edwards (Chile) who produces an adorable 4-pack of 187 ml bottles in Cabernet Sauvignon or Pinot Grigio ($14.99/pk)—each little bottle is one perfect glass of wine. Or, if you have a favourite wine that doesn’t already come in a small format, you can always pour your favourite wine in the amazing Corkcicle stemless cup ($37.99). This travel cup upgrade keeps your whites cold and your reds at the perfect temperature for hours. Enjoy!

—Jill Kwiatkoski

I drink my white wines right out of the fridge. Is that the right temperature?

—H. Wells

A typical fridge is approximately 4°C. This is much too cold for most whites, as cold mutes the fruit aromas and flavours in your wine. Lighter whites like Pinot Grigio or Sauvignon Blanc are best between 7 and 10°C, whereas weighty whites like an oaked Chardonnay or Viognier are usually best served at a warmer temperature, up to 13°C—just slightly chilled.

On the flip side, you don’t want to serve your red wines too warm. Just as your fridge temperature is too cold for whites, your home’s room temperature (and your deck) is typically too warm for reds. Lighter-style reds like Pinot Noir or Valpolicella should be served between 13 and 16°C, whereas Cabernet Sauvignon or Shiraz should be between 16 and 18°C. Since not all of us have perfectly temperaturecontrolled wine fridges, a good rule is to take your white wines out of the fridge for 20 to 30 minutes before serving and put your red wines in the fridge for 20 to 30 minutes before serving.

—Saralyn Mehta

What is a good BBQ wine?

—Peter Handley

Great question, but the better question may be “What ISN’T a good BBQ wine?” Much like the query, “Which wine goes with chicken?” the possibilities are limitless! Here are some questions that our wine experts will ask you when pairing for your BBQ: What is your protein: are we talking chicken, pork, beef, fish, or vegetarian delights? How will it be prepared: a light grill with fresh herbs or Uncle Stan’s famous 13-hour smoked brisket? What sauces, rubs, or additional flavourings will be used? Sometimes these have a bigger impact on pairing!

For hearty fare and bold flavours such as burgers, lamb, or smoked ribs, think big, bold flavours that can match in intensity. Chilean Carménère (like Veramonte Carménère, $18.99), South African Shiraz (like Heron Ridge’s O-Nine, $19.99) or an American red Zinfandel (like Precision Prototype Zinfandel, $19.99) would all be wonderful options. If you are looking for a great value wine, Botter Doppio Passo Primitivo ($14.99) has all the punch of an American Zinfandel without the price tag.

For lighter fare, such as fish or grilled veggie kabobs, don’t get too hung up on rules. There is nothing I love more with a fresh summer BBQ than a glorious dry rosé. Paul Mas Claude Val Rosé ($13.99) is perfect for pleasing a crowd and pleasing the wallet on a hot summer day.

Finally, don’t forget the bubbles! As often as we try to match flavours and intensities of wines, a beautiful pairing can be achieved through contrast. Bubbles are mouth-wateringly fresh and bright and can lift the heavy flavours of BBQ fare. I recommend Azienda Agricola Siro Merotto Extra Dry Prosecco ($21.99)—and don’t be fooled by the name: “Extra Dry” means there is just the slightest touch of sweetness in this easy-drinking bubbly.

—Rebecca Lechman

Our friend Rebecca passed away suddenly on March 29, 2020, as we were preparing this issue. We are happy to include her contribution here.

IF YOU HAVE A QUESTION FOR OUR SOMMELIERS, TEXT US BETWEEN 9 AM AND 9 PM AT 204.400.0499 OR FIND US ON INSTAGRAM AND TWITTER @BANVILLEJONES.

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Friends of Banville & Jones Wine Co. 1. Jonathon and Lindsay Bray; 2. Les and Terry Wiens; 3. Ken and Carol MacKenzie; 4. Harry Hertscheg, Executive Director, Vancouver Wine Festival, Jill Kwiatkoski, and Ken Collura, Kenvino Enterprises at the Vancouver International Wine Festival; 5. Rick Watkins, Mike Muirhead, Tina Jones, Claire Back, Director of Australia Good Food & Wine, Ros and Prof Lynn of Majella Wines, Australia; 6. Robert and Susan Fedoruk; 7. Bob and Lynne Rehbein; 8. Dawn and Mark Popovich.

Welcome, Lynn Walker!

Banville & Jones Wine Co. is very excited to introduce a new member of our team. Lynn Walker joined us as our General Manager in January 2020. She has been working hard to learn everything about Banville & Jones—and you, our customers.

Lynn comes from a diverse background that suits Banville & Jones extremely well. She grew up in the Earls environment, surrounded by a team whose mantra was Great Food, Great People. The team focused on quality and customer service—and having a ton of fun doing what you love. In 2010, Lynn left Earls to focus on raising her daughter and attended the University of Winnipeg, completing her HR designation.

We are loving the fresh perspective that Lynn has brought to the wine store. She has been quick to pick up our customer-centred approach and spent the first six months of her time here nurturing the relationships we have with our customers, restaurant partners, winery partners, and our Banville & Jones team.

Mike Muirhead continues his role as Vice President, with special attention to some exciting new projects.

Please join us in welcoming Lynn to the team!

Tina Jones President, Banville & Jones Wine Co.