In the qathet region, the fruit harvest season is more than just a time for pies and preserves—it's an exciting time for wine enthusiasts.
At Westview U-Vin U-Brew, owner Jeremy East is making the most of the season by expanding his range of fruit wines, ciders and even seltzers, focusing on locally sourced ingredients.
Jeremy is particularly enthusiastic about this year's fruit harvest, which he describes as promising.
"The fruit is ripening up nicely, and it's looking like it’s going to be a good year," he says.
Unlike traditional grape wines, fruit wines are made from various fruits such as blackberries, blueberries, plums and apples. Westview U-Vin U-Brew offers a mobile pressing service through its side company, Appellation Consulting, making it convenient for local fruit growers to turn their harvests into custom wines, ciders or even non-alcoholic juices.
For those interested in pairing these wines with food, Jeremy recommends matching the wine’s fruit base with the food's flavours.
"Fruit wines, especially those with higher acidity, pair beautifully with seafood, fatty dishes and even a ribeye steak when it comes to darker fruits like blackberry," he suggests.
In addition to the traditional fruit wines, Jeremy has been experimenting with less common fruits and combinations, often with “delightful” results. His “freezer cleaners,” where leftover fruits are combined to create a blended fruit wine, have been a hit among customers who enjoy trying new and unique flavours.
Westview U-Vin U-Brew isn’t just for those with their own fruiting plants. Jeremy has introduced a line of products made from local fruits and honey, including a strawberry rhubarb mead that has been especially popular.
“It’s like rhubarb pie in a glass but not as sweet,” he says.
The business recently won a gold, silver and bronze at an international wine competition with its Sylvaner, Ortega and a blend called Summer Tide all taking home awards. This recognition has encouraged Jeremy to continue expanding and refining his product lines, with the goal of offering high-quality, locally sourced wines to the community.
One of the new trends embraced is the production of customizable seltzers, which can be made with varying levels of alcohol or even non-alcoholic.
"Whether it’s a blueberry spritzer or a ginger-mango seltzer, customers can bring their own hard alcohol, and we’ll handle the rest," explains Jeremy, noting the growing demand for low or non-alcohol beverages.
Sustainability is also a key focus at Westview U-Vin U-Brew. Jeremy has partnered with local farmers to ensure no fruit goes to waste. Leftover grains and fruit from the wine and cider-making process are repurposed as animal feed or compost, supporting local agriculture and reducing waste.
As the fruit wine season hits its stride, Jeremy is optimistic about the future. For those interested in learning more or sampling some of his non-alcoholic seltzer, Westview U-Vin U-Brew is open for business and ready to turn this year’s harvest into something special.
Jeremy can be contacted by email at [email protected], by phone at 604.485.0345, or in person at 7030 Glacier Street. Business hours are 9 am to 5 pm on Tuesdays, Wednesdays and Fridays, 1 to 6 pm on Thursdays and 9 am to 1 pm on Saturdays.
