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Hello and happy September! My goodness, it has been an awfully long time since I posted on my GGG site. I hope you will see that I have been a busy bee!

Honestly, I am not sure where to start, so I guess I will begin at the beginning…

I am now the Speaker Liaison for the Vancouver International Wine Festival! I was offered the position a few months ago and have been actively working on coordinating speakers and moderators for the VIWF sessions for our 46th annual festival, which will be held from February 22 to March 2, 2025. I work with a fantastic team of VIWF staff who have been nothing other than supportive and gracious. It felt like the universe heard me when I spoke to family and friends about finding a part-time job that would allow me to work in the wine industry and work from home. I sit on the Planning Committee and the Winery Selection Committee for the VIWF and found myself becoming increasingly more passionate about the festival and its importance. I would look forward to my meetings and getting into a room full of like-minded people to create the best festival we can. I am thrilled to be even more involved and engaged with the VIWF, and I look forward to another fantastic year! More will come on this once the schedule is released.

I have also been working on my seminars for Whistler’s Cornucopia Wine and Food Festival. I will present three sessions this year, November 9 and 10th, and take the stage with Dr. Damien Wilson again. This will be our third year presenting together, and we have some fantastic wines to spotlight for the attendees this year. Our seminars are: Bubbles Around the World, Chardcore III: Global Chardonnay Celebration, and Viva Italia: Italy’s Best Values. For more information or to purchase tickets, click HERE.

In regards to wine, I received many delicious samples of BC wine over the past few months. My suggestions are, in no specific order:

The above wines scored 90 and 94 points on my GGG scoring scale. Please contact me directly if you would like a specific score on any of these wines.

Finally, and this was a ‘pinch me, I must be dreaming’ moment, I was invited to a private dinner hosted by Veuve Clicquot and Charton Hobbs. I was one of eight people selected to experience an incredible evening of champagne and locally sourced and prepared food by Ethical Table Food Co. chef Mike Sonier.

Paired with Veuve Clicquot Brut Yellow Label, we tasted:

Canadian Seas Popcorn, Tosazu Spring Salmon Roe Oyster, Kelp Greening Ramen and Caribbean Jerk Lingcod.

With Veuve Clicquot La Grande Dame Brut 2015, we enjoyed:

Wild Mushroom + Truffle + Champagne Cream, Chinook Salmon + Shark + Pork Belly, and Dungeness Crab Cappelletti

With Veuve Clicquot Brut Rosé, we savoured:

Cured Beef Ribeye + Charcoal Carrots, Cold Smoked Coho + Coho Roe + Lemon Crème Fraiche

It was an evening I will never forget, and I am incredibly grateful to have been invited.

Okay! I think you are all caught up now! Yes, this has been a career—and wine-focused post. I will share a more personal post in the coming weeks.

I am not sure who said or wrote these words, but I like them:

‘We cannot cure the world of sorrows, but we can choose to live in joy.”

XO
CC