Wine Consultant

The Arbuthnot Group is excited to announce the addition of our very own in-house wine consultant that can help you with all of your wine cellar related needs. Whether you are beginning to build up a new wine cellar or build on an existing one, our wine consultants can guide you through the process. If you are not sure where to begin, you can also get expertise on how to properly categorize your wines and determine their cellarability. Connoisseur or not, design a unique and diverse wine collection by exploring our many wines at various price points and talking to our wine experts to ensure your vino journey is an incredible one.

FAQs About Wine

  • What is the ideal temperature for storing wine?

    Temperatures centred around 13 degrees Celsius is optimal for storing all types of wine.

  • Why is it important to let wine breathe?

    Letting wine “breathe” means exposing it to oxygen before drinking. You can do this by pouring the whole bottle into a decanter and letting it sit. This is most common for red wines and can make the wine smoother, more aromatic and less tannic.

  • How does wine get its colour?

    Wine gets its color by from the grape juice’s contact with the skins during fermentation. White wine is made when the juice is separated from the skin before fermentation. Rose or blush wine is made when the skins are in contact with the wine for a short period of time. Finally, red wine gets its dark colour from being in contact with the skins of dark-coloured grapes for an extended period of time.

  • What is VQA?

    VQA stands for Vintners Quality Alliance. The BC VQA designation is a guarantee that you’re purchasing 100% BC wine and is a symbol of quality wine.

  • How many glasses are in a bottle of wine?

    On average, one standard 750ml bottle will yield 4-5 glasses of wine.

Wine Glossary


The tart quality in wine that gives a sense of body and structure


A principal element in wine that contributes to its body and texture


Occurs when there is a harmonious relationship between the three basic desirable elements in a wine: acidity, fruit and tannins


The overall weight or texture of wine. It’s often referred to as “light-bodied,” “medium-bodied,” or “full-bodied”


The complex aromas that have matured in fine wines


The final taste or impression that a wine leaves in your mouth


The streams of liquid that run down the inside of a wine glass after swirling or sipping


The overall smell of a wine


The scent and taste of wine that has been aged in oak casks or barrels. Depending on the age of the oak, it can impart flavours of toasted vanilla or soft fruity oak.


A naturally occurring element in wine extracted from the grape’s skin, seeds and stems. Most prominent in red wine, tannins are astringent in young wine but soften as the wine ages.


The year the grapes were harvested for making wine