Overview

Nature defines an island for us, a piece of land surrounded by water. This distinction also forms the core of what makes our wine region so very special. The cool coastal nights lend a gentle acidity to the wines, balanced by flavors developed on warm sunny days. The same climate is ideal for the production of many local food products. Rich grasslands produce healthy animals and (superb) milk which in turn produces (absolutely fabulous) local cheeses. Our varied soils are excellent for all types of vegetables – from artichokes to zucchini. Wild products from mushrooms to berries are abundant in the forests of the region. Small-lot farmers are producing outstanding heirloom meats, poultry, and game. Surrounding us all, the vast Pacific Ocean yields a cornucopia of sustainable seafood harvests.

The wines of the region are emerging as unique, fruit forward examples of classic grape varieties. These wines make ideal food-pairing beverages. The aromatic white wines are particularly well matched with the local oysters, the world's best crab (Dungeness), shrimp, halibut, and our famous salmon. Red wine choices are dominated by the charms of our island Pinot Noirs. Sublime food and wine pairings can be discovered when our excellent local products are matched to our maturing local wines.

The farmers markets are probably the best place to observe the special bounty of our farms and producers. Restaurants, however, remain the easiest way to explore the food and wine gems of the region. Culinary tourism is gaining momentum as our newest vehicle to guide you to the talents of our local vineyards, farms and kitchens. Any way you choose, you can sit back, relax and enjoy the laid-back journey from our islands' nooks and crannies to your plate and glass.

Bill Jones - Chef
Deerholme Farm
Cowichan, BC