I fell in love with Zeig at the first wine class I ever took. The aroma is so fruity and fresh. Zingy on the palate, light and fun.
Hey there, I’m Jessalynn, or as some clever folks around here like to tease me, Alana – because who needs a consistent name, right? My journey into the world of food kicked off at DQ when I was 16, and I’ve been on a wild ride through restaurants and bars in Alberta and BC. Now, I’m the maestro of Food and Beverages at 40 Knots Winery.
Cooking up new community events is my jam. Seeing my grand visions and other people’s schemes come to life is like winning the foodie lottery. I’ve been called a hippie more times than I’ve burned a batch of cookies, and I wear that label proudly.
Sustainability is my middle name. When my folks decided to dive into the winery game, I was like, ‘Make real wine, none of that commercial junk.’ Lucky for me, they took my advice, and now we’re keeping it real in every aspect of our winery shenanigans.
My journey started with social media wizardry from Fort St. John, and when I finally graced 40 Knots with my presence in August 2022, I slid into the bar scene and dived headfirst into the hands-on world of events. I’m all about creating and can’t wait to spice things up at 40 Knots with more in-house events and wine classes. While I might be a wine newbie, I’m convinced I’ve stumbled upon the ultimate place to soak up all the food and beverage wisdom. In the years to come, I plan to turn myself into a walking encyclopedia of deliciousness.
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