Summer Wines of 1909
Good food is complemented by great wine. At 1909 Kitchen, Paul Moran and Francis Boutin curate a wine list capable of elevating the restaurant’s impossibly fresh west coast cuisine. In the spirit of timeliness, we asked them to pick their eight favourite wines right now. The only rule? They had to come from B.C. These are the winning bottles.
Call it Syrah. Call it shiraz. It doesn’t matter. This varietal is so enjoyable and suited for summer sipping that we don’t care which nomenclature you use. Naramata, B.C.’s Nichol Vineyards is famous for its Syrah, the first vineyard of its kind to be planted in Canada. Arguably the most knowledgeable and skilled in the Syrah sphere, this team of viticulturalists keep crushing it year after year.
Cuvee de lile
Unsworth is an award-winning, family owned and operated winery creating amazing wine on Vancouver Island. This Cowichan Valley, BC vineyard stands out with their Cuvee De L’ile, one of their smallest production wines. Tasting notes include apples, citrus and hints of cloves followed by green apple and orange peel, adding a brightness to a dense and generous mouthfeel. This one belongs on the waterfront deck at 1909 Kitchen.
The question: what should I drink on a sunny Tofino afternoon? Riesling is the answer. Tantalus’ offering shows a shimmering pale straw in colour and “exudes bright aromas of orange peel, white flowers, fresh pear and lime leaf.” Originally known as Pioneer Vineyards, Tantalus is known as the oldest continuously producing vineyard in British Columbia…with a history that goes back to 1927. They know what they’re doing.
Summer Hill Winery
This celebrated rare German grape variety thrives in the Okanagan. Luxurious texture and wildly delicious layers of flavours and aromas. Enjoy with subtler spice flavours like green curry, or on its own. Nothing like a good sipping wine to make summer sing.
Coming in just a few percentage points short to be considered a straight-up merlot, this Osoyoos vino shines with sangiovese, cabernet sauvignon and cabernet franc additio
ns. Wine savant Anthony Gismondi says the palate is a “controlled riot of black and red fruits,” which is an awesome way to describe this big, beautiful red. Fortissmo? Indeed. Pair this bottle with one (or three) of our wood-fired pizzas. You won’t be disappointed.
What says summertime leisure more than a crisp bottle of chardonnay in the sun? Sourced from three decade-old chardonnay vines overlooking the Okanagan River in Oliver, this wine has a medium to light lemon colour. On the palate, the wine has “flavours of green apple, and tropical notes framed by light toastiness and creamy mid palate.” This is all rounded out by a refreshing crisp citrus finish and beautiful acidity.
Cabernet Sauvignon fans, take notes. Tasting notes, that is: Deliciously meaty aromas with notes of leather eucalyptus, black cherry, menthol and smoke. The wine is round and full on the palate with firm, ripe tannins. Red and dark fruit lingers on the finish with hints of baking spices and toasted oak. This is yet another big smooth wine suited perfectly with our Albert strip loin or wood-fired pizzas.
How does Culmina make such a celebrated rosé? They bleed off a portion of juice from each of the vineyard’s excellent Bordeaux-red varietal lots. The result is a bright rosé with “subtle herb and mineral aromas.” The blend of Merlot (56%), Cabernet Sauvignon (19%), Malbec (14%), and Cabernet Franc (11%) brings a depth of character that pairs well with laughing your ass off with best friends on the 1909 Kitchen oceanfront deck. Oh, it also pairs with salads, oysters and fresh seafood. We do all of those dishes excellently.