Vino with your snow?

Dinner came in luscious waves. First, a delicate spoonful of ice-wine-infused, smoked salmon, then a scallop ravioli covered gently with champagne cream sauce, then strips of roast pork marinated in Tahitian vanilla, garlic and sage. And finally, the most amazing ice cream made with sour cream and fig-wine sauce. All this paired with the best wines interior British Columbia has to offer.

By Yvette Cardozo and Bill Hirsch, Special to Tribune Newspapers

December 16, 2012