Brandy Yanchyk Sees the World

- [Brandy] And where do they get the lead?

Hi, I'm Brandy Yanchyk, a Canadian journalist and documentary filmmaker who loves sharing storie about food, culture and history from all around the world.

On this adventure, I'm exploring northern British Columbia, starting at the North Pacific Cannery National Historic Site in Port Edward, then heading to Prince George to visit the Northern Lights Estate Winery.

Get ready to experience British Columbia in a whole new way.

[clinking of glasses] [upbeat music] [waves gently lapping] - [Brandy] I've traveled to Port Edward here in northern British Columbia to visit the North Pacific Cannery, which is a national historic site.

- [Laurie] Thats correct.

- [Brandy] I'm here with Laurie - [Brandy] Davie, and she takes people around to tell them about this wonderful place.

Tell me what people can see when they come here?

- [Laurie] Well, there's many things to see when we come here.

We have a different nations that were here and represented during the canning industry from 1889 to 1981.

- [Laurie] And we have, this area, we have a First Nations buildings - [Laurie] and we have the Chinese bunkhouse.

We have the First Nations net loft, a machine shop.

- [Laurie] At the other areas we have the European net loft - [Laurie] and the canning building with all the machinery in it that actually process the cans.

- [Laurie] We have a manual canning line and a - [Laurie] mechanized canning line.

- [Brandy] Wonderful.

Okay.

Let's go.

- [Laurie] Okay.

[gentle music] - [Laurie] This is the First Nations building.

There would have been 8 to 10 people living in a building this size.

This is a replica of one.

And they would have had about 100 buildings along the coastline here.

And they would have had, you know, their whole families with them.

- [Laurie] The First Nations people were the whole but the only natio that brought their whole family, every other nations, the Chinese, Japanese and the Europeans, only the men came.

- [Brandy] Wow.

- [Laurie] I know.

- [Brandy] There's a lot of people that would have been here - [Laurie] Yes, there - [Laurie] between 6 and 800 people on site during the prime of the industry.

- [Laurie] So, salmon was very significant here in this area, - [Laurie] but there were 200 canneries on the West Coast, - [Laurie] and there were 50 just in this area, 30 of which ended up, working for the peak of the industry.

And we had four different nations on site.

We had the First Nations, we had the Chinese, the Japanese and the Europeans.

- [Brandy] And what exactly were they doing?

- [Laurie] They were fishing mostly.

There were canning fish in the cannery, worked in the catering buildings.

There was an office crew for the European people for the office group, but they would maintain the site and but fishing was the main job here for sure.

- [Brandy] And what's happened now?

How come the canneries aren't running?

- [Laurie] Well, there's a there's a few reasons the canneries of aren't running because of the lack of salmon to start with.

That's one thing.

But then also the, labor unions have started back in the early 1900s and were demanding that the different machinery for making were made safer.

They were, better equipped, that sort of thing.

And safety issues, were there and they had to be rectified.

And the canneries had to determine whether they could afford to fix the machinery and upgrade the machinery when salmon stocks were declining.

So the decision was made to close the canneries.

- [Brandy] Okay.

Well, let's move on to the next, huge building here.

- [Laurie] I know.

[upbeat music] [waves gently lapping] [door opens] - [Laurie] This is the First Nations machine shop.

They would have been here to repair or replace items, and they would have had to make them occasionally when the something in the canning line would have gone down, or one of the boats had had some, trouble.

This was a shroud.

And this item here, right here.

And they would put that over the propeller of the boat to, - [Laurie] keep the boat from, a net from getting in the propellers of the boat.

- [Brandy] Wow.

- [Laurie] This is what they would do.

The items behind here, - [Laurie] there's many different items behind here.

This is a saw.

And we used this in our conservation - [Laurie] and restoration for the last ten years, the machinery works.

- [Brandy] Wow!

- [Laurie] Very interesting.

- [Brandy] I'm sure a lot of people would be fascinated to come in here - [Brandy] and see all these incredible older things that probably still work.

- [Laurie] Oh, and they do work.

These all work.

And we lose men on this tour right here in the shop.

- [Brandy] I know.

Yeah.

Because if you were really into tools, this would be a great place.

- [Laurie] Indeed.

Indeed.

- [Brandy] Okay, what's upstairs?

- [Laurie] Upstairs is the First Nations net loft, which is very exciting.

- [Brandy] Okay.

- [Laurie] Its a very unique place.

[gentle music] - [Laurie] This is the First Nations net loft.

The ladies of the First Nations would have been here.

The Tsimshian, the Gitxsan and the Nisgaa.

- [Laurie] They would have been in this building, repairing nets You see the ropes hanging from the top there?

The nets would have been hanging from there to dry after theyd been in a blue stone tank.

We'll see that in just a moment.

The net over here on the wall.

- [Laurie] It's a First Nations net up here on the wall.

It's a First Nations net.

- [Brandy] This one here with the the wood?

- [Laurie] Indeed, made of wood.

And the First Nations would put that in the water and the fish would go in and they get small, small, small, and they get stuck in there and they're caught.

- [Brandy] Wow, and then this is another kind of net?

- [Laurie] This is a gill net.

- [Brandy] A gill net.

- [Laurie] And right behind us here we have a gill net.

This is a First Nations gill net.

And it's made of linen and cotton would have cost about $150 in the time.

- [Laurie] They would have had their own nets.

The corks on the top would make it float.

The sinkers on the bottom would make it stand up in the water.

- [Brandy] Wow.

Okay, now I see children's toys.

What is this about?

- [Laurie] Yes, you do, indeed.

Well, any First Nations child under eight did not work in the cannery.

Nine and up, we did.

So this was the First Nations daycare as well.

It was a social place.

It was where they had events, weddings, parties.

They even played basketball in this building.

So this is a swing that little people would have had.

- [Laurie] The little people would climb the nets and play in the rafters.

- [Brandy] And what would the men do and what would the women do?

- [Brandy] Did they have different jobs?

- [Laurie] They did.

The men would worked in the machine shop and they were fishermen, basically.

- [Laurie] The women were here in the net repair place.

They were also in the canning building.

- [Laurie] They were very important part of the canning process.

- [Brandy] Wow.

- [Laurie] They would be very different.

- [Brandy] And how long were they working here from?

- [Laurie] They worked from 1889 to 196869 and then again until 81.

And we have a rope making machine just right over here.

The result of the rope making machine.

- [Brandy] Can I touch it?

- [Laurie] Yes you can.

- [Brandy] Okay.

So this rope making machine would have made this.

- [Laurie] That's right.

- [Brandy] Oh, this net, this is really heavy.

- [Laurie] I know.

- [Brandy] This rope is like, seriously heavy.

It doesn't look like it would be.

And what did they make it out of?

- [Laurie] Of the nylon nets that were no longer going to be used for fishing.

- [Brandy] Brilliant idea.

Look at that.

Oh my goodness, this is so heavy.

Wow.

- [Laurie] This is, we had cork on the top of the nets, like I said but it was high maintenance.

We had to tar it every time it came in and we would have to... - [Brandy] Can I touch this?

- [Laurie] Yes, if you have to.

Yeah.

Sure that you can.

And it's cork, indeed, see it.

- [Brandy] And this would make it so that the nets floated?

- [Laurie] Floated.

Right.

But we would have to tar it because it would not get it wouldn't get waterlogged if we tarred it.

- [Laurie] So what we did that was high maintenance.

So what we did is we went to cedar and this is cedar here.

And cedar is very low maintenance.

You don't have to do anything with it, it floats.

Yeah.

It's it's.

- [Brandy] This is cedar?

- [Laurie] Yes and its bigger.

It's a bunch improved over this process.

- [Brandy] Fascinating.

And this is local?

- [Laurie] Yes it is.

Oh yes.

- [Brandy] Wow.

- [Laurie] There's lots of cedar.

This is a machine that makes, that threads the the shunt, which is the needle.

So this is a needle and it's a threader.

So you put the thread and the needle on here.

Just turn the handle and it threads the needle for you.

[upbeat music] - [Brandy] What a fascinating place.

- [Laurie] We have our blue stone tank.

This is our blue stone tank here, it's copper sulfate.

So when the nets come up from the water because everything came from the water come up, they be dunked in this, the blue stone tank to get the algae off.

- [Laurie] Linen and cotton nets we had a lot of algae on them.

The nylon nets were less so.

The nylon nets were introduced in after World War 2.

- [Brandy] There's so much to see here.

- [Laurie] I know.

- [Brandy] Id love to move on to the next building.

- [Laurie] All righty.

[upbeat music] [sounds of waves] [canning line clanking and humming] - [Laurie] This is the mechanized canning line.

It's a, a machine driven.

And it was a big a big improvement from the last time, from the last line we had, which was manual.

It's belt driven.

As you can see.

This is the butchering table.

- [Laurie] These are the sliming bins.

- [Laurie] And this is where the guts would have been taken out of the fish before they processed to be canned.

Machine up ahead here is a canning machine.

They see the belts.

They're driving it.

- [Brandy] Oh yeah.

[canning line clanking and humming] - [Laurie] Okay.

The fish would have come from the sliming bins into the back barrel there where they would come - [Laurie] through here in the machine with a gang knife.

The gang knife would have cut the fish the size of the can.

- [Laurie] They would come down through here.

The can would come from upstairs, the canning reform line.

They would put salt in the can.

They would come into this machine and the can would have, been the salmon would have put in pushed into the can in this machine.

This machine is called Big Bertha.

Then it would come along here further, this is a weighing machine.

The weighing machine is the machine that tells us if its the right weight or not.

If it wasn't, it would have gone into this inside line.

But now, if it's the right weight it would go into here, into the closer line to us and we continue on, these ladies would weigh the can.

It was wrong, put in or take out and then put the can back in the line.

Go forward here and it would have been the lid would have been put on the can.

And then it comes forward again here to the machine.

And this goes here.

And this is like a car wash.

It would clean the cans off before it went down to this machine.

And this is the vacuum sealer on the manual line we use lead to seal the cans.

On this mechanized line we had a vacuum sealer.

It was the biggest improvement in the canning line.

- [Brandy] Wow.

- [Laurie] Yep.

- [Brandy] So the whole process would have happened here.

You would have literally had the fish being cut, put in cans.

- [Laurie] That's right.

- [Brandy] And sealed and everything.

- [Laurie] That's right.

- [Laurie] And they would have come in and there would have been four mechanized lines running all at once when the at the peak at the industry.

- [Brandy] Fascinating.

- [Laurie] This machine would have done 170 cans a minute.

That's really quick.

- [Brandy] Wow.

- [Laurie] Very quick.

They're not running nearly as fast right now... - [Brandy] No.

- [Laurie] ...in the demonstration because we wouldn't see the process that way.

- [Brandy] Well, thank you so much for showing me... - [Laurie] Youre welcome.

- [Brandy] ...all these incredible things here.

- [Laurie] Youre welcome.

- [Brandy] I've learned a lot.

And now I'm gonna really appreciate those cans of salmon that I eat all the time even more.

- [Laurie] Thats right, that's right.

- [Brandy] Okay.

Thank you.

[upbeat music] [birds chirping] - [Brandy] From Port Edward, I head to Prince Rupert to catch a VIA Rail train to Prince George.

The 12.5 hour ride winds through forests and mountains, showcasing British Columbia's wild beauty.

In Prince George, norther British Columbia's largest city.

I visit a local winery that turns fruit into award winning wines.

[upbeat music] [birds chirping] - [Brandy] One of the neat things here in Prince George is you can learn all about how wine is being made from apples.

- [Brandy] I'm with Doug Bell and you own a winery here that's focusing on taking fruit and making it into wine.

Tell me about it.

Yeah, its really neat.

We're actually the largest fruit winery in British Columbia, and we're the most northern - [Doug] winery in British Columbia.

And so we specialize in making these wines from fruits other than grapes.

One of the really cool wines we make is an apple wine, which we collect apples from around our communities - [Doug] to try and minimize human bear interaction and make a delicious wine out of it.

That's very similar to a Pinot gris.

- [Brandy] So where did this idea come from?

- [Doug] Well, it actually was a great partnership with the Northern Bear Awareness Society.

- [Doug] We have a problem in Prince George, and that's that people don't pick the apples off their trees, and it attracts bears into the area.

- [Doug] Sometimes those bears are too close for human comfort and can actually end up being destroyed.

We don't want to see that in our area.

So what we do is we try and remove those attractants and make a delicious wine out of it.

- [Brandy] Ooh, and I love bears, I love apples, and I love wine, so this sounds wonderful.

- [Doug] Well, why don't we go and, crush and press some apples and, have some fun then?

- [Brandy] Thank you.

Let's do that.

[upbeat music] - [Doug] All right, so I'd like you to meet Kieran and Kieran is actually gonna show you how to press apples today.

- [Brandy] Okay.

- [Kieran] Hello.

- [Brandy] So how do we do this?

We we've had these apples, and you've put them in here, and they've all turned into this.

- [Kieran] Gone through the crusher.

- [Brandy] Yes.

- [Kieran] And they come out just like this in this pulp.

- [Brandy] Okay.

- [Kieran] So we're going to first.

So we're gonna empty this juice into the bucket here.

- [Brandy] Okay.

- [Kieran] You want to do that with me.

- [Brandy] Yes, I love to do that Kieran.

Ready, one, two three.

- [Kieran] Okay.

- [Brandy] Okay.

- [Kieran] And then we're just going to pour it right in here.

- [Brandy] Ooh.

[upbeat music] [juice sloshing into bucket] - [Brandy] All right.

So how many apples does it take to fill this up?

- [Kieran] About 800 pounds of apples - [Kieran] to fill one of those barrels of juice.

- [Brandy] Wow.

All right, so what's the next step?

- [Kieran] Okay.

So next we're gonna finish putting the crushed apples into the press.

- [Brandy] Let's do it.

- [Kieran] So these are really heavy.

- [Brandy] Really.

Okay.

Two hands, two hands.

- [Brandy] Save my back.

- [Kieran] Okay.

Tip.

[upbeat music] [apples dropping into machine] - [Brandy] Wow, now I know why the bears want these.

It looks good.

- [Doug] They're delicious apples.

[upbeat music] [Brandy] Mmm, it smells really sweet.

- [Doug] Well one of the keys to this ingredient is lots of crab apples which is more of a northern apple.

- [Brandy] Okay.

- [Doug] Theyre really delicious.

And they're very sweet.

[lively jazz music] [mushy apples poured into machine, Brandy grunts] - [Brandy] What about the skins do they get in the way?

- [Doug] No, actually, the skins are very important because they provide both tannin and acidity to the wine.

[lively jazz music] [mushy apples slosh into machine] - [Brandy] Isn't that interesting?

[plastic lid placed onto container] - [Doug] So next we want to make sure that this lid is on really nice and flat.

So we're gonna actually press it down on both sides.

There you go.

You can just force down on there.

If you want to push down on this side for me Brandy that would be great.

- [Brandy] Okay.

I'm gonna take Kierans job here.

- [Doug] There you go.

- [Brandy] Sorry, Kieran.

- [Kieran] And then you just put if you want to spin it.

- [Brandy] Yeah.

And what is this big contraption here?

What are we doing?

- [Doug] So what this is called is a basket press.

And it actually has a bladder inside it that will expand with water.

And that will press all of the pulp against the sides of the, the device which will push the juice out the bottom.

- [Brandy] Okay.

- [Doug] Yeah.

So what we're gonna do now that we have this nice and tight is going to go around the back of the machine and we're going to turn on the water flow.

- [Brandy] Okay.

- [Kieran] So you're just going to turn... - [Brandy] That knob?

- [Kieran] Yeah.

Turn it all the way.

- [Kieran] And then this one we also have to close.

That's where we let the water out.

- [Brandy] So, open, do this?

- [Kieran] Yep, perfect.

- [Brandy] So water is going in now?

- [Kieran] Water is now going in.

- [Brandy] All right.

And I'm already seeing some beautiful juice coming here.

[juice pours into bucket] All right.

- [Kieran] Are you ready to empty it again?

- [Brandy] Serious business.

[upbeat music] [juice sloshes into container] - [Brandy] All right.

[upbeat music] - [Doug] Alright, so the pressing has now been completed.

So now we're going to go see, what the pulp looks like inside.

So we'll get a chance to clean this up a little bit as well.

- [Brandy] Okay.

- [Doug] Okay.

So we've turned off the water now.

So we're going to release the lid.

[metal screw twists open] [plastic lid removed] - [Brandy] Ooh.

- [Doug] Look at this stuff.

- [Brandy] So what are you going with this again?

- [Doug] So this here is actually going to be used as feed for cattle and for pigs for local farmers.

You can see that it's nice and dry now.

It's very hard.

You get a little bit of juice out of it but almost nothing at all.

Every pound of apples gets about about a quarter of a liter of juice.

So you need a lot of fruit to make the juice that we're making for the wine.

- [Brandy] Wow.

[upbeat music] - [Kieran] Ready to get your hands dirty?

- [Brandy] Why?

What are we gonna do?

- [Kieran] We get to take it all out.

- [Brandy] We have to take it all out.

You're hilarious.

- [Doug] So you can see it goes quite deep.

This is the nice red bladder here that, actually is, been pressed out and pressed all that juice out.

You're doing a really nice job there, Brandy.

And, oh, actually, we got a really cool thing happening right now, because one of the bears that we're trying to save is actually just across the road.

- [Brandy] What?

Hahahahahahahaha.

- [Brandy] Wow, that's so funny.

He's just hanging there in the grass.

- [Doug] Yeah, we call him Benny the Bear.

He's a really friendly guy.

- [Brandy] Wow.

And what, there's just so many bears around here that you just look across the street, and you see one.

- [Doug] It's really a unique part of Prince George, British Columbia.

As you can be so close to the wilderness.

- [Doug] And yet you're so close to the urban lifestyle - [Doug] that we like.

- [Brandy] Wow.

[upbeat music] - [Brandy] Well, we better hurry up and get on these apples before he smells them.

- [Doug] Let's do it.

[Brandy laughs] [upbeat music] - [Brandy] This looks quite good.

These different wines.

What have you decided that we're going to taste here?

- [Doug] Well, this is my favorite part of the day, I think.

And, we are, got a nice little selection here of, some of our best wines.

- [Doug] So we have our Lumire Blanche, which is our apple wine This is nice and light and fresh.

It's a little bit citrusy on the finish, and it's made out of those Bear Aware apples.

Beside it, we have our Seduction wine, which is our number one seller, and actually the numbe one fruit wine in BC right now.

It's made with strawberry and rhubarb.

- [Doug] Very delicious, much like a Gewrztraminer.

- [Doug] Beside that, we actually have our Cassis Noir.

This one is a little more full bodied.

It has really good acidity and it's so fragrant.

It's very, very beautiful.

- [Doug] And last but not least, this one here is, - [Doug] this one here is, one of my favorite wines.

It's called Indulgence.

It's a raspberry port style dessert wine.

- [Brandy] Wow, I already know which one I want?

No, I'm just kidding.

- [Doug] So why don't we start off with the Lumire Blanche.

- [Brandy] Sure.

- [Doug] Our Bear Aware wine.

And, this one here.

One of the things that, again, is so important is that it is trying to save the bears, right?

- [Doug] We're trying to promote awareness, making sure people are pickin the apples from their trees and, removing fruit, from areas that are at risk for attracting bears.

- [Doug] And of course, this is something that makes a really delicious wine too.

[jazz music] [wine pouring into glasses] - [Brandy] This is like the adult apple juice, right?

- [Doug] Absolutely.

[Brandy laughs] - [Brandy ] Wonderful.

Smells really sweet.

How would you describe how it smells?

- [Doug] Well, this one here, you're getting that apple on the nose.

Really fragrant from the tree fruits.

I also get a little bit of citrus coming forward.

The other thing about this one here is it is similar to a cider in aroma.

But then it has more of the acidity that you need to pair with the foods.

So it's also not carbonated, a little bit different than you're going to find in a cider.

This one here is truly a nice light white wine.

- [Brandy] Beautiful.

Okay, cheers to the bears.

[upbeat jazz music] - [Brandy] That's really good.

- [Doug] This one is nice.

- [Doug] Yes it has just the right amount of tannin, acidity, body and different characteristics - [Doug] that are going to allow to interact nicely with your food pairings.

This one here pairs really nice with pasta, with seafood or with sweet foods.

Because it is so light and fresh.

- [Doug] So this wine here is going to really complement that that food well.

- [Doug] Also it has enough acidity that it's gonna carry the food, but it's light enough that if you have it on its own in a glass, - [Doug] you're also going to be very pleased.

- [Brandy] Wonderful.

Okay.

I love that one.

- [Doug] So next we're gonna have our Seduction wine.

- [Doug] This was, of course, the number one seller in BC.

This is the number one fruit wine here.

And, it won many, many awards.

- [Brandy] Good for you.

And what's in the ingredients again?

- [Doug] So this one here is blend of rhubarb and strawberry.

Now when you first try this, - [Doug] you're gonna get a lot of strawberry on the nose.

You're gonna get strawberry on the tongue.

But the rhubarb carries a lot of acidity so this one is really good in particular for spicy foods, cheeses, charcuterie.

Youre really gonna have a nice time with this one.

In just a glass on the patio on a hot day.

This wine here is very nice and light and fresh, but it's actually 80% rhubarb, only 20% strawberry, which would really fool you when you taste how much strawberry is actually in the glass.

- [Brandy] And where do you get strawberries and the rhubarb?

- [Doug] So we actually grow rhubarb here in Prince George at two of our farms and strawberries as well.

And anything that we can't get from our farms locally, we only source from British Columbia.

[jazz music] - [Brandy] It does smell like strawberry.

Okay, here we go.

[jazz music] - [Brandy] That is delicious.

That one really tastes like strawberry too.

- [Doug] Absolutely.

This is like summer in a glass.

This is what you're looking for on a hot day when you just need something really refreshing.

- [Doug] And, because it does have that acidity.

It can pair with food, - [Doug] it'll start sweet on your tongue, but then it dries out as it finishes, which is really good, so it doesn't overpower your palate.

- [Doug] So next I'd like to try our blackcurrant.

That's our Cassis Noir wine.

This one's really special.

It's extraordinarily fragrant.

It has a ton of acidity in it.

- [Doug] And it is a really great food pairing wine - [Doug] with your heavier foods and your red meats, okay.

- [Doug] This one is full and fresh, and we actually ferment it with the stems and leaves.

And that allows for more fragrance and aroma that come from the stems and leaves, not just from the skins.

It is so beautiful when you try it.

- [Brandy] Wow.

[jazz music] [wine is poured in glasses] - [Brandy] And the color is gorgeous.

- [Doug] Isnt it just such a nice... - [Brandy] I love it.

- [Doug] deep rich cherry red.

- [Brandy] It really does look like cherry red.

And how would you describe the smell?

- [Doug] Well, this one here.

If you've never had a blackcurrant before, we call it herbaceous.

It's earthy, it's woody and it gives you that really sweet, sweet fruit on the on the tip of your nose.

- [Brandy] Neat.

I don't smell any leaves.

- [Doug] No, no leaves.

- [Brandy] Or stems.

Or stems.

- [Doug] Just delicious fruit.

[jazz music] - [Brandy] That one isn't that sweet either.

- [Doug] No.

And this one here is a drier wine.

The acidity is really carrying it forward.

And as I said before it's allowing you to actually taste more of the fruit.

You're getting salivation in your mouth.

It's just gonna to make you crave more and more in your glass.

And that's where you want that, food pairing, because it's gonna help cut both sides of the direction.

-- [Brandy] Is that your secret?

Is that why you're doing so well?

Because there's something that's making people crave it when they're drinking it?

They need more.

- [Doug] Just just delicious wine.

- [Brandy] Fill it up.

Fill it up.

[jazz music] - [Brandy] I like that one too.

That is definitely not what I thought.

I thought it was gonna be very sweet but it's not.

- [Doug] No.

It's a very big misconception in the fruit wine world that all fruit wines must be sweet.

- [Doug] As a matter of fact, I think that this is something that the industry is going to be changing over the next 20 to 30 years, but it's gonna take, everyone to try it for the first time to really understand that fruit wines weren't what they were, you know, 30, 40 years ago that they are very complex, that they have that body, that you can pair them with foods and, and they can serve all the sam purposes that a great wines do.

- [Brandy] Wonderful.

- [Doug] Well, I'd like to to move on to the final wine.

We're going to try for now.

We can keep on going later.

This wine here, is called our Indulgence.

It just recently won a gold medal at the National Wine Awards of Canada in a fortified category, which includes all the grape wines as well.

- [Brandy] Okay.

- [Doug] So this wine here is very well known around our community.

Actually usually sells out in only a matter of weeks because as soon as it's available, everybody comes in and grabs it.

So it's actually a nice treat for us to be able to try it today.

- [Brandy] And what's the fruit in this one again?

- [Doug] So Indulgence is actual a raspberry port style dessert wine.

- [Brandy] Yum yum yum.

[jazz music] - [Doug] So with this wine, we actually, only, - [Doug] macerate it with alcohol for about 36 hours and then we, finish it, fortify it and sweeten it a little bit.

So there is no fermentation that happens in this wine.

It's actually 16% alcohol, so it's quite strong.

And that's why we serve it in a nice light - [Doug] small bottle that way it wont overpower your palate.

- [Brandy] Sure and it's a dessert wine which is common for it to be higher in alcohol.

Right?

- [Doug] Absolutely.

You can use this in cooking.

You can actually just drizzle this over ice cream.

This is a fantastic finishing your evening wine.

- [Brandy] I think you should just pour it over ice cream.

It smells so good.

Okay, well cheers on this one.

[jazz music] - [Brandy] That one is very, bold.

Am I doing well?

I'm not.

I don't know the right words to say here.

- [Doug] Your characteristics are good.

- [Brandy] Okay.

It's sweet.

- [Doug] Yes.

- [Brandy] It does.

It does have a sweet taste.

I can taste the fruit.

I love it.

- [Doug] So this is, real rich wine.

It's very thick.

It's very juicy.

This is, almost a jam in a glass.

- [Brandy] Yes.

- [Doug] In terms of, how how it really represents the raspberry in a very traditional sense.

And it's very authentic.

So this wine here is exactly what you're looking for for that after meal snack.

And, you know, this here is always a crowd pleaser.

All ages like it.

Everybody's a big fan.

- [Brandy] I can just put this on a scone and just.

- [Doug] Oh, my God, you give me good ideas.

Look at that.

- [Brandy] Wine on scones.

Wine and scones.

You should have a wine and scone party.

- [Doug] Absolutely.

- [Brandy] Wow.

[jazz music] - [Brandy] Well, thank you so much for sharing this beautiful fruit wine with me.

And now I know what to do when I have some fruit at home that I don't know what to do with.

- [Doug] Absolutely.

- [Brandy] Send it to you so you can make it into wine, because I sure don't know how to do it.

- [Doug] Bring it to me and we'll take care of it.

But you know what?

I think you're on your way.

I've seen what you've done today.

- [Doug] You were able to help us crushing and pressing the apples.

You know, it's been a wonderful time, - [Doug] meeting you in Prince George.

- [Brandy] Well, thank you so much.

And cheers to the bears.

[jazz music]