Chef Rob Feenie hopes to take the title at Gold Medal Plates in Kelowna. As the only competing chef from BC paired with a BC winery, Feenie is hoping for a win for the home crowd.

Chef Rob Feenie wins gold in Vancouver with Haywire Pinot Gris that he paired with rabbit leg confit, applewood smoked bacon, chestnut, veal tongue and porcini ragout and brown butter squash purée. After winning gold in Vancouver, Chef Feenie and Haywire will move on to the national competition held in Kelowna on February 10 and 11, 2012.

Egg-cellent new fermenters for Canada. Okanagan Crush Pad is the first to use these eggs in Canada and has exclusive rights to the eggs to test the technology during the 2011 harvest.

Okanagan Crush Pad Winery announces the latest in Canada’s winemaking evolution: they are the first and only winery in Canada to use egg-shaped temperature-controlled concrete tanks for winemaking. The tank’s egg shape promotes lengthier contact of the skins and pulp with the juice, which means wines come out brighter with higher fruit notes and prettier secondary aromas