Stark Raving Wine For Summer Sipping

stark raving wine blends
Stark Raving Wine Review

Stark Raving Wine is an easy summer sipping wine. Perfect for when you come home from work you need a sip of wine to take the edge off a rather hectic day.

It’s almost routine for me, first thing I do is get out of my 9-5 clothes and unwind with a glass of vino.

Stark Raving Wines hails from Sonoma California and is produced by Rosenblum Cellars. Heavily influenced by Ken Rosenblum, you guessed it the founder and the person who put California Zinfandel on the map. Stark Raving Winemaker, John Kane has been working along side Rosenblum for more than 9 years. These California blends are a tribute to the founders maniacal obsession with experimentation.

Grapes are sourced from Argentina, France and California.

Both wines are very fruit forward and a light- medium body. Very easy to drink.

Stark Raving White

Blend: 90% Chardonnay, 8% Muscat and 2% Malvasia Blanco
Nose: Peach, apricot, pear and melon
Palette: Buttery, vanilla, cinnamon, vibrant style wine, very fruit forward. Slight woodiness near the finish, giving the wine a robust body.
Price: $15 – Everything Wine, BC
Average rating: 3.8/5
Pairs well with: spicy foods, Mediterranean flavours, pastas

Stark Raving Red

Blend: 34% Tannat, 28% Zinfandel, 18% Merlot, 10% Cabernet Sauvignon , 4% Petite Sirah and 6%
Nose: Molasses, fruits, jammy, French vanilla,
Palette: big and luscious, very fruit forward. Starting with a strong jammy flavor, cherry and blackberry, then tannins and plum and spices, from the merlot. Finally the earthiness from the zinfandel. Tannat gives the wine some structure.
Pairs well with: bolder foods, steak red meats, marinade pasta, burgers
Price: $17
Barrels: 10% of the wine aged in French Oak Barrels, another 10% aged in American oak and the rest aged in stainless steel vats for 5 months.
Average rating: 4/5

Vancouver’s Grey Goose Pour Master Challenge Highlights

grey goose pour masters

I was lucky enough to be invited to Grey Goose Pour Masters Competition. 12 handpicked Vancouver bartenders competed for a spot in Grey Goose’s national competition. National winner will then move on to Grey Goose Pour Master’s International Competition.

The competitors had to incorporate distinctively local characteristics into their drinks. Cocktails were judged on inspiration, presentation, appearance, nose and taste.

Vancouver Grey Goose Pour Master Challenge highlights:

Trevor Kailles of the Donnelly Group mixed the Evolution. Very fragrant, with verbena grapefuirt basil.

Winner of the competition, Robyn Gray from Pidgen prepared the Duck Duck Goose. What…hold up yes, that’s egg shells and yes the cherries are fitted with foie gras.

Robyn Gray

duck infused cognac

Cooper Tarvdivel from Hawksworth used Okanagan kirsch infused with cherry wood smoke and rhubarb finished with a cherry bomb ice.

cherry bomb

Grant Scenery from Fairmont Pacific Rim came 3rd with his cocktail that made me think of summer patios. This is by far the best punch I’ve ever had. With home made rooibos soda and grand marnier. I just want to sneak some out to the beach.


Jay Jones of Killjoy created ‘bloodlines’, which was well rounded, made of apricots, beer and misted with sakura flower.

Jay Jones

Evelyn Chick, came second with her Mon Voyage Evelyn Chick

Mon Voyage
Bon voyage

Grey Goose Master Challenge Photo Highlights

Spiced Vodka Cocktail

Cotton Candy Infused Cocktail
cotton candy

Cocoa Butter Cocktail:
cocoa butter