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Food and Wine

Straight Whisky

The enduring appeal of Scotland’s most beguiling export

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Five Wines Under $15

Excellent value wines from our 2009 Eating and Drinking Guide

B.C.'s Best Beer, Cider, and Fruit Wines

10 locally made brews and spirits

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Seeing Red

A fiery Spaniard makes powerful wines by sticking to her vision

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Madiran Miracle

Wines from the Gers, an isolated part of Gascony, are just ducky

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Master Class

How Barbara Philip became a member of the international wine elite

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Marta Chiavacci

How the daughter of a Coquitlam shoemaker ends up becoming Italy’s sommelier of the year

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You Got It Made

An exclusive, brilliantly original winemaking club has taken the U-Vin concept to new heights

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B.C.'s Best Pinot Noir?

How a former Edmonton GP plans to make the country's best Pinot

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Eat This!

Waistlines and wallets be damned: from the perfect plate of pasta to sinful foie gras, we’ve rounded up 101 things to taste before you die.

The $36,000 Dinner

For charity, a West Van couple breaks out the really good stuff

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Cheek to Cheek

Remember the sablefish epoch? When short ribs were all the rage? Our love affair with spot prawns? Today’s “it” meat is the previously unappreciated cheek—from halibut to veal

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Izakaya Explosion

Lately, every small-plate Asian restaurant bills itself as an izakaya (that irreverent take on Japanese pub food). Here’s the real deal

Best Rainy Day Refuges

Vancouver's indoor activities that aren't to be missed

Best Adreneline Rush

The most extreme ways to experience Vancouver

Best Sparkling Wine

Great early in the day; great with fruit, especially fresh strawberries; particularly great with Dungeness crab

Best Light White Wine

These wines are perfect for the Asian/Latin flavours we enjoy on the West Coast. Think prawn curry, pad Thai, or fish tacos

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Best Medium White Wines

Super-adaptable, drink-anytime whites. Think linguine vongole, mushroom risotto, chicken satay, or pizza

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Best Rich White Wine

Special-occasion showstoppers: Sunday roast chicken, grilled halibut, or luxurious shellfish dishes

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Big Night 2008

Top chefs paired mouthwatering dishes with winning wines for a night of bacchanalian revelry

Vancouver Magazine Wine Awards 2009

Our expert panel of 14 judges spent three days sipping, swirling, and heatedly debating the merits of over 800 entries, until they finally arrived at the top 100 best-value wines

Wine by Design

Scientists at UBC are using genetic engineering to create (they hope) better wines

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Editor's Note, January/February 2009

Time in a Bottle

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