Competition titles don't provide accurate clues to the size and scope of an event. Is it a regional, grassroots public tasting, a national competition with 'celebrity' judges, or an international competition with stringent guidelines and unusually well accredited wine judges?

Wine awards competitions provide a variety of benefits to wine consumers, producers, organizers, sellers and media. With such a wide variety of people who have vested interest; it's no wonder these events exist in every shape and size around the world.

The following is general information for wine competitions where BC wineries have submitted and won medals. Winners listed are valid, but please refer to individual event websites for comprehensive lists of all winning BC Wineries in each competition.

Please contact event organizer for specific information.

This list is a collection of data compiled from available published information. We welcome any suggestions or corrections. Please contact us at info@whatwinegoeswithbuffalo.com

BC Port-Style Wine Watch

A growing list of port-styled wines produced in BC reveals the historical interest this province has always held for sweet, fortified wines.

From native labrusca grape varieties to the early French hybrids brought into the Okanagan because of their resiliency to cold climate conditions, BC wine producers have always had access to perfect grapes for port production.

Infused with brandy spirits at the conclusion of fermentation, BC port-styled wines usually contain 18-21% alcohol and 8-12% residual sugar. Considered a dessert wine, these are served at room temperature with strong cheeses, nuts, dried fruits and chocolate.

Like "Champagne", the word "Port" is proprietary to that specific country of origin. Only ports from Portugal can bear this name on labels. BC producers are so far faced with coming up with names both unique to that winery, and yet able to identify type of wine to consumers.

This list reflects port-styled wines made specifically with grapes. There is easily just as many fruit wine producers in BC making excellent, award-winning ports from ingredients like blackberries and walnuts.

This list is a collection of data compiled from available published information. We welcome any suggestions or corrections. Please contact us at info@whatwinegoeswithbuffalo.com

Guidelines for Wine and Food Pairing

I like to think of wine as another side-dish on the table, like the gingered carrots and pickles. Selecting a wine to go with your main course is like selecting side dishes; some go together naturally, some are a stretch but they work and some just don't.

Don't stress over the perfect match - just consider the following things to ensure everyone at your table is happy with the choice!

1. Flavours - Check flavours listed on the wine label (or ask your restaurant server). What are the dominant flavours in your dish? This may not be the main ingredient (like pork or chicken) but rather the main taste overall - example garlic or orange sauce. Do the list of flavours in your wine sound tasty alongside your food's primary flavours? For example, chicken a la orange might taste good paired with a wine described as gooseberries, kiwi and citrus. Now think of that same orange and chicken with a wine that tastes like peppercorns, leather and cedar.

2. Weight - Hearty, heavier foods with highly flavourful sauces go with hearty, heavier wines with lots of flavour. Think Shiraz, Cabernet Sauvignon, Cab Merlot blends or a white like Gewurztraminer and Chardonnay. Light, delicate tastes - like steamed or poached fish - pair best with light, soft wines. Pinot Blanc, Sauvignon Blanc or reds like Pinot Noir and Gamay Noir are good. Is the meal somewhere in the middle? Lots of the easiest drinking wines are in the middle like Merlot, Pinot Gris and many blended wines.

3. Texture - A wine which lists generous or lively acidity would be a delightful balance to creamy pasta sauces or fatty meats like duck and pork chops by cutting the oiliness or buttery coating left in your mouth by the food.