Consumer Tasting of South African Wines with Oyama Sausage Co. Treats

Sourced from a Wines of South Africa media release from Dana Lee Consulting Ltd.

Select South African wines will be featured at BCLDB throughout the month of June.  In conjunction with the promotion, BCLDB's 39th & Cambie Signature Liquor Store will host a FREE consumer tasting on Thursday, June 8th 2017.  Guests at the event will enjoy South African wine samples paired with bites from Granville Island's Oyama Sausage Co.

Two groups of wines will be featured at the Cambie & 39th event.  From 2:00 to 4:00pm:

• Bellingham 'The Bernard Series' Old Vine Chenin Blanc
• Jam Jar Sweet Shiraz
• KWV CathedralCellars Cabernet Sauvignon
• KWV Roodeberg
• Two Oceans SauvignonBlanc
• The Wolftrap Red

A second flight of wines will be poured from 4:00 to 6:00pm:

• Painted WolfCabernet Sauvignon
• Cape HeritageInception Red
• Flagstone WineryPoetry Cabernet Sauvignon
• Spier SignatureChenin Blanc
• Stellar Organic Cabernet Sauvignon Pinotage Reserve
• Grape GrinderPinotage

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About Wines of South Africa: Wines of South Africa (WOSA) is a fully inclusive body, representing all South African producers of wine who export their products. WOSA, which was established in its current form in 1999, has over 500 exporters on its database, comprising all the major South African wine exporters. South Africa's winemaking history stretches back to the 1600s.  In recent years, however, the country has combined longstanding traditions with cutting-edge technology and a commitment to environmental stewardship. http://www.wosa.co.za/

www.wosa.co.za/home/

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About Oyama Sausage Co.: Oyama Sausage was founded by John and Christine Van Der Lieck in 2001. Located in Granville Island's Public Market, the shop carries a wide selection of fresh sausages and handmade pâtés, as well as cured salamis and hams. John, whose ancestry includes five generations of Dutch and German charcuterie makers, has cultivated partnerships with local farmers and suppliers to ensure he works with only the best ingredients. He experiments with fusions between traditional charcuterie (including recipes that have been in his family for generations) and international cuisine, drawing from the rich diversity of food cultures in Vancouver to create modern and exciting flavour combinations that reflect the multicultural mosaic of the city.

www.oyamasausage.ca

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