I attended a culinary and wine tasting session hosted by IGP Pays d’Oc Wines at the Pacific Institute of Culinary Arts on Granville Island in Vancouver. The event brought together invited media for a hands-on cooking class paired with wines from southern France.
We prepared coastal-inspired dishes (scallop ceviche with yuzu vinaigrette, pink peppercorns & cilantro and guanciale & caramelized onion on toasted brioche) alongside the PICA chefs while tasting through a lineup of IGP Pays d’Oc wines—known for being approachable, expressive, and easy to pair. The designation allows for 58 permitted grape varieties, offering a broad spectrum of flavours and styles.
Cooking with West Coast ingredients highlighted how versatile these wines really are. The atmosphere was laid-back, the pairings were thoughtful, and the entire experience was well put together.
