The Okanagan Wine Region of British Columbia, Canada

Senese, Donna; Wilson, Wayne; Momer, Bernard

doi:10.1007/978-94-007-0464-0_5

Cited by 10 publications

(16 citation statements)

References 7 publications

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“…European settlement began with a Catholic mission in the central Okanagan Valley in 1859. Gold miners followed in the mid-late 1800s [65,66]. Most towns in the SO were incorporated between 1902 and 1946.…”

Section: Background On the South Okanaganmentioning

confidence: 99%

“…The Sylix people practiced a unique sustainable harvesting method which can be described as permaculturing because of the dry climate [70]. The first European agriculture consisted of cattle ranching and grain, which suited the open, arid landscape [65,66]. In the early 20th century, there were improvements to transportation with rail and steamboats, and the provincial government's South Okanagan Lands Project installed and operated gravity-fed irrigation water.…”

Section: Background On the South Okanaganmentioning

confidence: 99%

“…In the early 20th century, there were improvements to transportation with rail and steamboats, and the provincial government's South Okanagan Lands Project installed and operated gravity-fed irrigation water. As a result, the landscape transformed from the brown of grazing land and hay fields to green, pastoral orchards [65,66]. As of the 2016 Census, there were 1292 farms, down from 1506 in 2011.…”

Section: Background On the South Okanaganmentioning

confidence: 99%

“…The first grapes in the Okanagan were planted in mid 19th century by Father Pandosy, a Catholic missionary, and there were some other early efforts at grape growing and wine making, but the wine industry remained relatively small until the 1960s [65,66]. The modern BC wine industry followed the signing of the North American Free Trade Agreement (NAFTA) in January 1989.…”

Section: Background On the South Okanaganmentioning

confidence: 99%

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Rural Food and Wine Tourism in Canada’s South Okanagan Valley: Transformations for Food Sovereignty?

Robinson

2021

Sustainability

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This interdisciplinary research analyses the relationships between food sovereignty principles and food and wine tourism in rural contexts by asking how rural tourism stakeholders understand these concepts, mobilize the interrelationships, and to what purpose. Wine and food tourism is one of the fastest-growing rural tourism niches, with effects on the orientation of food systems, the livelihoods of producers, the viability of rural communities, and the biophysical environment. Secondary research and semi-structured interviews provide insights into how qualities of food sovereignty transitions are conceptualized, recognized, developed, supported, and promoted in the case of British Columbia’s South Okanagan Valley. An appreciative approach was used because this research aims to understand rural food and wine tourism’s potential contribution to food sovereignty. Although the term ‘food sovereignty’ did not resonate for most participants, qualities of a transition towards food sovereignty such as reorienting agriculture, food processing and consumption to the local region, supporting rural economies and environmental sustainability were considered integral to rural food tourism. Participants saw future opportunities for rural food and wine tourism to serve broader transformative purposes that would benefit locals, visitors, and the environment. Research results could be used to inspire critical academic, community and policy dialogue about food sovereignty in wine and food tourism destinations.

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Section: Background On the South Okanaganmentioning

confidence: 99%

Section: Background On the South Okanaganmentioning

confidence: 99%

Section: Background On the South Okanaganmentioning

confidence: 99%

Section: Background On the South Okanaganmentioning

confidence: 99%

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Rural Food and Wine Tourism in Canada’s South Okanagan Valley: Transformations for Food Sovereignty?

Robinson

2021

Sustainability

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“…The narrow valley spans from the United States border with Washington State to approximately 250 km north and is marked by several lakes. The OV climate is considered cool and arid (Senese et al, 2012). Given its great latitudinal range, the OV has many microclimates and diverse soil types, lending itself to the production of premium wines made from many grape cultivars (Bowen et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Sub-Regional Variation in Saccharomyces Populations and Grape Phenolic Composition in Pinot Noir Vineyards of a Canadian Wine Region

et al. 2020

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Wine is a product of grape juice fermentation by yeast. Terroir is a term that encompasses all environmental factors and interactions at a specific geographical site, resulting in the development of regional-specific microbial strains and grape metabolites. In this study we determine the distribution of vineyard-associated wine yeast strains and characterize the flavonoid profile of Pinot Noir grapes among 3 sub-regions in the Okanagan Valley (OV), a major wine region in British Columbia, Canada. Pinot Noir grape samples were collected from 13 vineyards among 3 sub-regions of the OV, namely Kelowna (KE), Naramata-Penticton (NP) and Oliver-Osoyoos (OO), within a week prior to the winery harvesting date in 2016 and 2017. A total of 156 spontaneous Pinot Noir fermentations were conducted and vineyard-associated Saccharomyces strains were isolated from fermentations that reached two-thirds sugar depletion. Using microsatellite genotyping, we identified 103 Saccharomyces cerevisiae strains and 9 Saccharomyces uvarum strains. We also identified Saccharomyces paradoxus in one vineyard using ITS sequencing. We developed a microsatellite database of 160 commercial S. cerevisiae strains to determine the identity of the isolated strains and we include the database herein. Commercial strains were widely distributed across the three sub-regions. Fortytwo of our 103 S. cerevisiae strains were equivalent or highly similar to commercial strains whereas the remaining 61 were considered as 'unknown' strains. Two S. uvarum strains were previously isolated in other OV studies and none matched the S. uvarum commercial strain BMV58. S. cerevisiae population structure was driven by sub-region, although S. cerevisiae populations did not differ significantly across vintages. S. uvarum and S. paradoxus were only identified in the 2017 vintage, demonstrating dynamic wine yeast populations between vintages. We found that the flavonoid profile of Pinot Noir grapes from the same 13 vineyards was also affected by sub-regional terroir. The anthocyanin content was lower and the proportion of methoxylated anthocyanins and

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Reimagining craft for community development

2021

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In this paper we link contemporary thinking on craft and craftsmanship to concepts in community development. Craft is contrasted with popular development dogmas such as innovation, planning and the knowledge economy. Our aim is to reimagine craft as a form of production linked to traditions of trade-craft and blue-collar work, yet open to blending with the creative economy and innovation agendas. While emphasising tradition, craft can be forward-looking, experimental, adaptive and a driving force in the creation of successful places. We illustrate the local development potential of craft in a series of short research vignettes involving vineyards, community forests and market gardens. Ultimately, this paper challenges an increasingly narrow and homogenous range of one-size-fits-all development discourses and governance practices. Our aim is to create space for a wider array of valuing and strategising about rural community development, supporting robust and secure relationships between local endeavours and participation within wider economic geographies.

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The Okanagan Wine Region of British Columbia, Canada

Cited by 10 publications

References 7 publications

Rural Food and Wine Tourism in Canada’s South Okanagan Valley: Transformations for Food Sovereignty?

Rural Food and Wine Tourism in Canada’s South Okanagan Valley: Transformations for Food Sovereignty?

Characterization of Sub-Regional Variation in Saccharomyces Populations and Grape Phenolic Composition in Pinot Noir Vineyards of a Canadian Wine Region

Reimagining craft for community development

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