Penticton Western News, October 04, 2013

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NEWS PENTICTON WESTERN

www.pentictonwesternnews.com

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news

Penticton takes possession of new buses

VOL. 47 ISSUE 80

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Vees in tough against SilverBacks

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FRIDAY, October 4, 2013

entertainment Weekend marks the start of

the Okanagan Wine Festival

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business

Aboriginal Business Match set for another run

VINTNERS DECANT CASH

NEWS

PENTICTON WESTERN Funds used to build stateof-the-art wine lab at OK College Kristi Patton

Western News Staff

Okanagan College toasted the B.C. Wine Information Society on Wednesday for a $300,000 donation to build a new sensory lab in Penticton. This will be the first educational facility of its type in the valley and one of only a handful in the country. Jonathan Rouse, director of wine, food and tourism at Okanagan College agreed the campus could become the leading facility TOASTING THE ANNOUNCEMENT of the new Okanagan College sensory lab are (left to right) Jonathan Rouse, director of for wine instruction in the Wine Food and Tourism at Okanagan College; Jim Hamilton president of Okanagan College; Laura Kowalchuk, general country. manager of the B.C. Wine Info Centre; Keith Bevington president of the BC Wine Information Society and Alf Kempf from “This is a big part of the Okanagan College Foundation. leading us to that direction. Mark Brett/Western News It is a very significant asset that we can bring for not an array of potential courses The Okanagan College “We wanted to partner Bevington said it’s vital only the college, but the for students interested in Foundation received the with Okanagan College to the future of the industry community and it will help winemaking, those pursuing $300,000 donation from because they have already that students understand how us build that reputation,” viticulture and those aiming the B.C. Wine Information been instrumental in an individual wine merges said Rouse. to work in the hospitality Society, to provide the educating so many of our through the particular mix of “We are working on a industry with a focus on bulk of the funding for this exceptional winemakers the varietal, the vintage, the vision right now. Already we food and wine. $480,000 project. in this region,” said Keith region it is grown and the have pastry arts in Kelowna, “The tourism industry The society operates the Bevington, president of producer itself. now this sensory lab and will benefit greatly, B.C. VQA Wine Information the B.C. Wine Information He added by bringing tm a few other initiatives particularly on the culinary Centre as a non-profit entity. Society. educational opportunities to rolling out in the near future side. The intent is to also Proceeds from the store “This sensory lab will Penticton it could eliminate mainly in the Penticton and open it up to the public help deliver their goal of attract new students to the the need for talented A whole new dimension inashearing technology Kelowna campuses.” and to industry much as increasing awareness and industry right in the heart of winemakers to leave for The sensory lab provides possible,” said Rouse. growth of B.C. wines. B.C.’s wine country.” other countries to study, or

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to bring in someone from another country to the vineyard. “The instructors at Okanagan College come straight from industry, they’re producing awardwinning wines now and passing their knowledge down to these students. This lab will help them create a controlled environment so students can learn more about what ends up in the glass,” said Bevington. The B.C. Wine Information Centre Sensory Lab concept was brought forward by consultant Rhys Pender. Local industry leaders confirmed it would be of benefit to the area. “I am excited that the classroom could be used for much more than just wine tasting as it would led itself to sensory evaluation of food as well, and could also be used for research purposes,” said Renee Martin, pastpresident of the B.C. Grapegrowers Association. It will have 24 seats in a 120 square metre space, and keeping with the college’s commitment to sustainability it will be designed to meet the Living Building Challenge standards. The lab, which is outfitted with a complete kitchen and multimedia facilities that can broadcast instructional materials worldwide, is expected to be open and available for students in January 2014.

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