As a wine enthusiast, I’ve been spending a lot of time lately expanding my knowledge—and writing these post has been such a rewarding part of that journey. It’s given me the chance to dig deeper into a subject I never get tired of exploring. For today’s post, I wanted to keep things a little more personal. After all, this blog is about my journey: how I got here, and hopefully, how I’ll continue to grow.

My long-term goal is to blend the operational side of my brain with my passion for the wine industry. I currently work for the government, and I’m hoping to eventually transition into a role with the BC Liquor Distribution Branch—ideally within inventory management.

For those who may not know much about my background, I previously worked as an Operations Manager for a small e-commerce company for about 20 months. I genuinely loved the work—communicating across departments and with external suppliers, creating purchase orders, coordinating deliveries, and leading the fulfillment team to make sure every order went out smoothly and every customer was happy. That’s where my love for operations, inventory, and distribution really took root. As someone who thrives on organization, I found real joy in bringing all the moving parts together.

Now, let’s talk about wine—why we're all here. Growing up, it was common in my family to have a glass of wine with dinner. At family gatherings, someone would bring a bottle, then someone else would bring another, and suddenly we’d have four or five to share (never a problem for us!). When I first started drinking wine, I only liked the sweetest varieties and couldn’t understand how anyone enjoyed red wine. But over time—through high school and university—my palate evolved. I went from sweet whites to dry whites, then sweet reds, and finally to dry reds.

My curiosity deepened when I moved to BC in 2021 and started exploring higher-quality wines. The wines produced here are truly special, and I loved learning about what makes each one unique—whether it’s the growing temperatures, climate, landscape, fermentation methods, or aging processes. The list goes on. During COVID (when, let’s be honest, many of us were drinking a bit more than usual), I decided to sign up for my WSET Level 2 certification. After chatting with a sommelier at Quails’ Gate, he encouraged me to skip Level 1 and go straight to Level 2—and I’m so glad I did. The course taught me so much, but more importantly, it sparked an even deeper desire to learn. Now, every time I open a bottle, I find myself researching where it came from, how it was made, and what makes it special. That’s my favourite part—each bottle has its own story.

Outside of work and wine, I’ve also been training for a half-marathon! In less than two weeks I’ll be running the BMO Half Marathon in Vancouver—one of my big goals for 2025.

Thanks for following along with my journey. I’m so excited to keep sharing more about wine, operations, and life along the way!

Why Do Some Wines Hit Harder?

I wanted to switch things up for this post since my birthday just passed—and yes, I hosted a wine tasting murder mystery party (so fun, highly recommend). While picking out wines for the night, I found myself going down a bit of a research rabbit hole. I wanted to understand what really contributes to a hangover.

I hear it all the time: “I can’t even have one glass of wine—it gives me a headache!” And while that might still hold true for some people, I thought it’d be helpful to break down a few key factors—especially with summer sipping season around the corner.

Hangovers can feel like a cruel mystery, especially when you’re sipping something you thought would be light and lovely. But not all wines are created equal, and the way they’re made can seriously affect how you feel the next day. Spoiler: it’s not just about the alcohol.

Let’s look at the main culprits that might be messing with your morning-after—plus a few tips on how to sip smarter without killing the vibe (or your head).

1. Sulfites: The Misunderstood Villain

Sulfites often get a bad rap, blamed for everything from mild headaches to full-blown regret. But in reality, they’re usually not the main issue for most people. Sulfites are added to wine to keep it fresh and prevent spoilage, and they also occur naturally during fermentation. Unless you have a genuine sulfite sensitivity (which is rare), they probably aren’t the reason you’re feeling rough.

Fun fact: Dried fruits like apricots actually contain way more sulfites than most wines.

2. Histamines & Tannins: The Allergy-Like Aftermath

Now this is where things get a little more complicated. Histamines are naturally found in grape skins, which means red wines usually contain more of them than whites or rosés.

If you’re prone to allergies or migraines, histamines can cause your blood vessels to dilate and trigger inflammation—which causes the headache.

Tannins (I briefly explain in my "Mouthfeel Matters" blog post) can also affect people differently. They stimulate the release of serotonin, which sounds good, until it’s too much and you have a serotonin-induced headache. 

I am a big red wine drinker and will continue to enjoy, but having this information only helps when choosing a wine for a certain occasion.

3. Sugar, Additives & Alcohol: The Toxic Trio

Some wines—especially cheaper or mass-produced ones—can be sneaky. They might be higher in residual sugar, include additives like Mega Purple (a colour and flavour enhancer), or have other ingredients that aren’t listed on the label.

Pair that with high alcohol content (some reds are 14.5% or higher!), and you’ve got a fast track to dehydration and that foggy, sluggish morning-after feeling.

Tip: The smoother and juicier a wine tastes, the more careful you should be. Some of the strongest wines go down way too easy.

Sipping Smarter This Summer

If you tend to be sensitive to wine, here are a few key tips to help you enjoy your glass without the aftermath:

• Hydrate as you go — alternate water with wine.
• Watch the alcohol content — aim for 13% or lower.
• Try lower-histamine or lower-tannin wines — think whites, rosés, or natural wines with minimal intervention.
• Don’t drink on an empty stomach — food helps slow alcohol absorption.
• Quality > quantity — cleaner wines often equal cleaner mornings.

In honor of March and the first day of spring, I wanted to recommend a dry white wine that’s easy to sip on.

🌿 Pieropan Soave Classico 2023 – $20-$30 (depending on where you shop)

This wine reminds me of a cross between Pinot Grigio and Sauvignon Blanc. It has bright acidity and a light body, but is balanced with bold flavours and a smooth, slightly oily finish—giving it more depth than a Pinot Grigio or Sauv Blanc.

Soave is a dry Italian white wine from the hillsides of Soave Classico in the Veneto region. Expect notes of honeydew, peach, pear, and marjoram, along with a subtle saltiness reminiscent of some Greek wines I had the pleasure to try in Santorini.

Pairing suggestion: This wine would be perfect alongside something salty and rich, like a seafood risotto.

Grape composition: 85-90% Garganega, 10-15% Trebbiano di Soave.

Winery Background: Pieropan is a historic producer, credited with elevating Soave’s reputation for quality. Their Soave Classico is a benchmark for the style.

Cheers to spring and fresh flavours!

As the weather warms up, I find myself reaching for white wines more often. Today, I wanted to explore a well-loved white varietal: Pinot Grigio vs. Pinot Gris. Though they come from the same grape, they have many differences.

Pinot Grigio (Italian name)

Pinot Grigio is typically grown in warmer climates, resulting in a crisp, dry wine—similar to a Sauvignon Blanc. Expect bright flavours of citrus, pear, and apple.

One of the reasons I love Pinot Grigio is its refreshing nature. It’s the perfect wine for sipping outside in the sun, paired with fresh fruit or a light meal.

If you prefer dry, less sweet wines, Pinot Grigio is a great choice.

Pinot Gris (French name)

Pinot Gris thrives in cooler climates and is known for its fuller body and richer texture. It often has a slightly syrupy mouthfeel and is commonly aged in wooden barrels, adding layers of oak. Flavour notes typically include honey and ripe fruit.

I’ve noticed that Vancouver Island produces some fantastic Pinot Gris, often with a lighter texture than others I’ve tried. If you’re browsing the liquor store, it’s definitely worth picking up a bottle to explore the regional differences.

If you’re looking for a dry wine with just a touch of sweetness, Pinot Gris is a great option. It pairs beautifully with creamy white sauce pasta or rich, creamy cheeses for snacking.

Key Differences Between Pinot Grigio & Pinot Gris

• Harvest Timing: Pinot Gris grapes are left on the vine longer, contributing to higher residual sugar.
• Production Method: Pinot Grigio is fermented in stainless steel to maintain its fresh, crisp flavours, while Pinot Gris is often aged in wooden barrels, adding complexity.

As we approach the end of February, I wanted to share one standout wine I enjoyed this month. With the colder weather, I naturally gravitate toward red wines—they feel cozier, whether you're curled up with your bestie or partner. And since February is the season of love, I chose an affordable yet romantic wine—perfect for a budget-friendly date night in.

Langhe Nebbiolo – Giovanni Rosso 2022

Priced at $31 at BC Liquor Stores, this wine is a great choice for a special occasion without breaking the bank.

This Nebbiolo is well-balanced, with bold red fruit flavours like cherry and strawberry. It's dry, highly acidic, and has a bold yet medium body. If I had to compare it to another variety, I'd say Nebbiolo shares some similarities with Merlot in terms of flavour. However, Nebbiolo is known for its firm tannins and high acidity—and this one delivers beautifully.

Breaking Down the Label:

🍇 Langhe – A wine region in Northwest Italy
🍷 Nebbiolo – The grape variety
🏡 Giovanni Rosso – The winery (Visit their website)
📅 2022 – The vintage (year the wine was made)

Due to this wine’s high acidity, I’d pair it with something rich and fatty to balance it out. Red wine naturally complements a hearty red sauce pasta, so when I think of this Nebbiolo, a bold dish like lasagna comes to mind—it would be a very good match. Let me know what you think!

If you're looking for a bold, elegant red to sip on during these colder months, this bottle is definitely worth trying.

When I first started exploring wine, I never expected some of the most exciting bottles to be found in the province I now call home. British Columbia’s wine scene is vibrant, diverse, and full of hidden gems that have deepened my appreciation for winemaking.

From the sunny vineyards of the Okanagan to the cool-climate expressions of Vancouver Island, BC offers a range of styles that truly reflect its unique landscape. Two wineries that hold a special place in my heart are Quails’ Gate Winery and The Hatch Winery, both located in Kelowna. I visited them with my two best friends in the fall of 2021, and that trip marked a turning point in my love for wine.

One standout from that visit was Quails’ Gate Chardonnay. When chatting with the sommelier during our tasting, I casually mentioned that I wasn’t the biggest fan of Chardonnay. He introduced me to this one, and I was so pleasantly surprised. If you’re like me and don’t typically enjoy oaked, buttery Chardonnays, this one is a must-try. It’s fresh, well-balanced, and aged in stainless steel and neutral French oak barrels, with only a small portion undergoing malolactic fermentation. This gives it a smooth texture without the rich, creamy heaviness of their other Chardonnays.

Then there’s The Hatch Winery, which was unlike any winery I’d ever been to. One of my friends recommended it, and from the moment I arrived, I fell in love with the vibe. It’s artsy, quirky, and refreshingly unpretentious—far from the traditional winery experience. They specialize in taking lesser-known grape varieties and giving them a new life. Every bottle has a unique story, paired with equally unique label art. I thoroughly enjoyed all the white wines I tried and ended up purchasing their Prosecco.

French Syrah (Northern Rhône)

In contrast, Syrah from the Northern Rhône is more restrained. While it still showcases dark fruit flavours like black cherry and plum, the cooler climate results in a more structured wine with higher acidity, lower alcohol, and an earthy complexity. Expect notes of black pepper, dried herbs, and sometimes even a smoky or meaty quality. 

First things first—does your friend prefer red or white?

If you're lucky, they love both, which means you get to bring your favourite.

This post is all about wines that make great gifts or are perfect for sharing with a friend—without stretching your budget.

I’ve put together a few recommendations you should be able to find at your local liquor store for around $25. To keep things short and sweet, I’m breaking this topic into three posts (not back-to-back), covering red, white, and rosé. Let’s start with red because it's always my first choice. 

One of the reasons I love learning about wine is its incredible complexity and the layers that make each bottle unique. Everything from the climate where the grapes grow, to how long and in what conditions the wine is stored can dramatically impact its taste. These factors introduce fascinating tasting notes that make every wine a new experience. Some wines are best enjoyed young, while others shine with age—all things I’m discovering along the way.

In this post, I want to break down some basic wine terms that can come in handy when talking to a liquor consultant or asking your server about a wine at a restaurant.

Let’s start with tannins—one of those things that people talk about, but don't understand! But before we dive into tannins, let’s talk about sediment. Sediment is the leftover grape skins and particles that settle at the bottom of a wine bottle. While sediment can add bitterness, it also contributes flavour and texture, which we often describe as tannins. Tannins is the feeling you get in your mouth caused by the grape skins, people can often describe this feeling as tart.To avoid pouring sediment into your glass, many people use a decanter, leaving the sediment behind to enjoy a smoother sip.

Have you ever heard someone describe a wine as 'buttery' and thought, 'What does that even mean?' Personally, I’m not a fan of buttery wines, so I tend to steer clear of them, but many people love their smooth, creamy texture. If you’re curious, I recommend trying an oaked Chardonnay—look for labels that mention 'buttery' or aging in wooden barrels, as these wines will have that quality. This characteristic comes from a process called 'malolactic fermentation,' where tart malic acid is converted into creamy lactic acid, softening the wine’s acidity and creating a rich, smooth texture.

Everyone’s palate is different, and part of the fun is figuring out what works for you. So, keep exploring, and don’t be afraid to try something new!

As you explore more wines, much like coffee, you start to appreciate the flavours on a deeper level. I still remember my first glass of wine—a sweet Moscato, perfect for pairing with dessert. While I appreciate that every wine has its purpose, I’ve realized that I’m not a fan of extremely sweet wines, unless it’s just a small pour alongside a delicious dessert at a nice dinner.

Finding what works for you is key, and another important factor is finding a food pairing. A common mistake is letting food pairings outweigh your personal taste preferences. Just because a wine is paired with something complementary doesn’t mean you’ll suddenly enjoy it, especially if it’s too sweet, too dry, or too acidic for your liking.

For this first post, I want to share some characteristic of a wine, grapes that align with it, and a food pairing to go with it. It could even be a fun activity for a girls' night—testing these combinations with your friends! Bonus points if you all have different taste profiles and get to enjoy a bottle of wine each. ;)