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Much Okanagan wine sells mainly within Canada, so grab interesting bottles when you see them.
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Wine Regions
Deep lakes, desert hills, and hot summer days make British Columbia's Okanagan a surprise for first-time visitors. Here is what the region grows and which bottles to try.
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The Okanagan Valley is in the southern interior of British Columbia, Canada, a few hours’ drive east of Vancouver. It is a long, narrow valley that runs north to south for more than a hundred miles, linked by a chain of lakes, from the large Okanagan Lake in the north to Skaha and Osoyoos lakes near the US border. Mountains to the west block Pacific rain, so the valley is dry, and the far south looks almost like a desert, with sagebrush and sandy soils. Summers are hot and sunny, with very long daylight hours thanks to the northern latitude. Nights cool down quickly, which locks in acidity. Winters can be severely cold, and frost is a real risk. The deep lakes help by storing heat and softening temperature swings, so the best vineyards sit on benches and slopes near the water. All this gives Okanagan Valley wine ripe fruit with a crisp edge.
The Okanagan grows a remarkably wide range of grapes because conditions change so much from north to south. Pinot Gris is one of the most planted whites, made in a juicy, pear-and-apple style with more body than Italian Pinot Grigio. Riesling, Gewürztraminer, and Chardonnay all thrive in cooler sites, keeping vivid acidity. Among reds, Merlot is widely planted in the warmer south and makes plush, plummy wines. Pinot Noir does well in the cooler north and on higher benches, with bright cherry and raspberry. Cabernet Franc, Cabernet Sauvignon, and Syrah ripen in the hottest southern pockets, and many wineries combine them into Bordeaux-style blends. The region also makes sparkling wine and, when winter cooperates, ice wine from grapes frozen on the vine. Rosé is popular too, especially in summer.
Think of the Okanagan in two halves. The north, around Kelowna and Lake Country, is cooler and suits aromatic whites, Pinot Noir, and sparkling wine. Moving south, the Naramata Bench, on the east side of Okanagan Lake near Penticton, is a string of lakeside wineries known for balanced reds and whites and lovely views. Summerland and Okanagan Falls, along with the Skaha Bench, sit in the middle and handle a bit of everything. The south, around Oliver and Osoyoos, is the hottest and driest part of the valley. The Golden Mile Bench, just south of Oliver, and the vineyards along the so-called Black Sage Road are known for rich, ripe reds such as Merlot, Cabernet, and Syrah. Several of these areas are now recognized as official sub-regions, and you will increasingly see their names on labels.
Start with an Okanagan Pinot Gris. It is easy to find in Canada, reasonably priced, and shows the region’s mix of ripe fruit and crisp acidity. Then try a Merlot or Bordeaux-style blend from the south to see how much heat the valley can deliver. If you like lighter reds, look for Pinot Noir from the north or the Naramata Bench. Note that much Okanagan Valley wine is made in small amounts and sold mainly within Canada, so it can be hard to find elsewhere. When you see a bottle, it is worth picking up. Serve whites at 45 to 50°F and reds slightly cool at 60 to 65°F. If you know Washington wine, the styles will feel familiar: the Columbia Valley lies just south of the border and shares a dry, sunny climate.
Okanagan wines are built for Pacific Northwest food. Pinot Gris and Chardonnay are classic with salmon, especially grilled or cedar-planked, and with halibut, crab, and spot prawns. Riesling and Gewürztraminer handle spicy dishes beautifully, from Thai curries to Vancouver’s excellent Chinese and Indian food. Pinot Noir is a natural with duck, mushrooms, roast chicken, and salmon too. The bigger southern reds, such as Merlot, Syrah, and Bordeaux blends, suit grilled steak, lamb, and venison. Valley summers are famous for fruit orchards, and peaches and cherries make a lovely partner for off-dry Riesling or rosé. Save ice wine for dessert: it pairs well with fruit tarts, cheesecake, and blue cheese, or simply serve a small, chilled pour on its own as dessert.
The Okanagan is a lake-and-wine holiday destination. Kelowna has the main airport, and Penticton and Osoyoos are popular bases farther south. Summer brings warm lakes, beaches, and busy tasting rooms; many wineries have patios and restaurants overlooking the water. The Naramata Bench is especially good for a relaxed day of tasting, and some visitors cycle along nearby rail-trail paths. Autumn, from September through October, is harvest season and less crowded, with fall colors and wine festivals. Winter is quieter, though some wineries stay open, and the region holds events around ice wine. Distances between the north and south can be long, so plan your route and base yourself in one area per day. As always, book a tour or designate a driver, and check tasting room hours before you go.
| Grape or Style | Character | Try It With |
|---|---|---|
| Pinot Gris | Pear, apple, juicy and round | Salmon, crab, roast chicken |
| Riesling | Lime, green apple, bright acidity, dry to off-dry | Thai curry, Chinese dishes |
| Pinot Noir | Bright cherry, raspberry, light spice | Duck, mushrooms, salmon |
| Merlot | Plum, black cherry, plush texture | Burgers, roast pork, pasta |
| Bordeaux-style blend | Ripe black fruit, firm structure | Steak, lamb, venison |
| Ice wine | Intensely sweet, apricot, honey, high acidity | Fruit tarts, blue cheese |
Much Okanagan wine sells mainly within Canada, so grab interesting bottles when you see them.
Choose the north for whites and Pinot Noir, the south for bigger reds.
Base yourself in one area per day; the valley is long and drives add up.
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Take the Wine QuizThe Okanagan is known for crisp, fruit-forward Pinot Gris, Riesling, Chardonnay, and Pinot Noir from the cooler north, plus ripe Merlot, Syrah, and Bordeaux-style blends from the hot, dry south. It also makes sparkling wine and ice wine.
Partly. The southern end around Oliver and Osoyoos is very dry, with sagebrush and sandy soils, and it is often described as desert-like. The northern end is greener and cooler, though still fairly dry.
It can be difficult. Many Okanagan wineries are small and sell most of their wine within Canada, especially British Columbia. Some larger producers export, but your best chance is to buy at the winery or in Canada.
Yes, in years when winter gets cold enough. Grapes are left on the vine until they freeze, then pressed while frozen to give a small amount of intensely sweet juice. Ontario makes more, but the Okanagan produces fine examples.
Summer is the busiest season, with warm lakes and open patios. September and October bring harvest, cooler weather, and fewer crowds. Late spring is also pleasant. Check winery hours, as some close or shorten hours in winter.
Yes, somewhat. Both regions are dry, sunny, and east of the Cascade and Coast mountains, so reds share ripe fruit and fresh acidity. The Okanagan is farther north, with cooler sites that suit more aromatic whites and Pinot Noir.
