Though it?s the newest winery in Richmond, LuLu Island Winery boasts a deeper history. The buisness gets its name from its location on Richmond Island, which was formerly known as "LuLu Island." According to local legend, LuLu was the name of the mistress of the man who first established the land, and the scandal eventually compelled the community to change the name. Today, the winery produces award-winning red and white wines, fruit wines, and ice wines on this historic spot.
LuLu?s resident winemaker has more than 30 years of experience crafting fine wines. Using grapes from the nearby Okanagan Valley, he churns out vintages such as the 2007 Riesling Chardonnay white ice wine, which snagged a gold medal at the All Canadian Wine Championships in 2011. LuLu?s Cabernet Franc, a peppery medium-bodied red wine, won a bronze medal at the International Wine Awards the same year. But it?s the sweet fruit wines, flavored with cranberry, blueberry, and passionfruit, that keep the locals and the humminbirds coming back.
Formerly Sanduz Estate Winery, Canada Berries has an advantage that no other winemaker in the world has: British Columbia's fertile land. The region's lush pastureland is ideal for growing berries, and the facility takes full advantage of its proficiency. Inside a natural cedar building in East Richmond, Canada Berries and its award-winning winemaker churn out a wide range of fruit and grape wines, from blueberry, strawberry, and raspberry to apple, peach, and rhubarb. These products not only taste delicious, they're also packed with health benefits, too. And it's not just local residents who can enjoy them: Canada Berries is located right near the Vancouver airport, meaning travelers can take some bottles home as souvenirs instead of filling their pockets with local rocks.
What's proper etiquette for the queen's sommelier? West Coast Wine Education's John Gerum confronted this question head on when he served Queen Elizabeth II. Apparently he made the right choice, as he went on to pour wine for prime ministers, presidents, provincial premiers, and cultural icons during his 20-year career. Gerum's achievement distills three generations of fine-dining experience that was passed down from his father, a chef, and his grandfather, a maitre d'. Wine education was always his passion, so when starting out, he sought personal instruction from the master sommelier Andrew Lalibert? and demonstrated a palate refined enough to earn him membership and certification from the International Sommelier Guild. Gerum often merges his know-how with other wine educators to cultivate a roster of classes and hone their delivery. These experts join in delineating scotch terroir and describing the bouquet of a student's favourite pinot-stained shirt with an easy professionalism that has enthralled groups of up to 300 people. They share their expertise with casual drinkers and professionals during two-hour workshops, in consultation for store openings and events, and through appearances on Global TV.
Haely and Juhan Lindau had seemingly unrelated degrees in commerce and molecular biology. But they soon realized how complementary their backgrounds actually were to a career in winemaking and beer brewing. Armed with business and libation-crafting knowledge, the duo flung open the doors of Broadway Brewing and Winemaking in 1992, becoming the first on-premises winemaking shop in Vancouver. At the DIY winery, the owners and their knowledgeable staff guide students of all interests and skill levels through the process of making their own libations, assisting them in selecting the right supplies for home-brewing endeavours before giving them advice on what to do if beer starts drinking itself.
At Purple Castle Brewing's 4,300-square foot brew house, aspiring vintners create their own delicious red and white wines during brewing, bottling, labeling, and corking sessions. Amid rustic wooden barrels and shiny metal vats, seasoned wine experts teach visitors how to ferment, bottle, mature, and kennel-train a batch of fine wine. Patrons crush flavor-filled grapes such as an off-dry German gewtraminer or a rich Australian shiraz, crafting their own labels to slap on their handmade potables. Each 23-litre batch fills up to 30 750 mL bottles and lasts for up to two years, supplying amateur winesmiths with a good start to a collection or plenty of thoughtful gift ideas for any occasion.
Named for five underground creeks that converge near the eatery, The Five Point plies Vancouverites with innovative gastro-pub dishes crafted from fresh ingredients. An upbeat ambience and affable staff mix under the dining room's famed turn-of-the-century chandelier to yield a lively supping experience utterly devoid of orphaned pickpockets. Sample tastes traversing several national borders with appetizers including the self-proclaimed "ridiculously good hummus" ($9), Korean ribs with house-made kimchi ($14), and carne asada beef tacos ($13). The main course menu jet sets from Southeast Asia's lemongrass curried beef ($14) to Italy's fettuccini alla puttanesca ($16), while maintaining a dapper, airline hostess-attracting appearance. Brunch dishes, including the fiery eggs inferno with chilli and chorizo ($11), are built upon a sturdy foundation of mood-elevating omega-3 eggs. The Five Point's full bar stirs or shakes lists of house cocktails and martinis alongside fine wine and beer selections.