Winetrails mar apr 2014

Win e r ies

/

win e

e v e n t s

/

Re staur an t s

/

Recipe s

Food &

WineTrails w w w. w i n e t r a i l s . c a

British Columbia

march/april 2014

Where to Eat, Drink & Play Parties, Winery Events & Restaurant Openings Hop Along Vancouver’s BEER & Spirit TRAILS Osoyoos OYSTER FEST Okanagan Farm Report Spring Releases Delicious Local recipes Brodo Kitchen Where to Eat in Penticton

Sandhill Winery New Tasting Centre in Kelowna

Serendipity Winery At the Calgary Stampede

◆ Feature/Recipe

Winter 2014 inter is a quiet and reflective time at the farm, full of planning and predictions of the season to come. We spend most of our time pouring over organic seed catalogues and placing orders while we plan out the crop rotation and layout of next year’s fields. This contemplative time is full of anticipation following long conversations with the chefs and customers who advise us on what they want us to grow for the coming season. Chefs are telling us vegetable cookery will be the big trend in 2014 with many requests for the obscure and rare heirloom varietals that will make their dishes and home tables unique. I doubt that celtuce, albino beets, or paw paw will overtake kale as the vegetable of choice for 2014 but watch out for Swiss chard as the new “in” green. Another exciting trend for this coming year is fermentation and at the farm we have been honing our crock skills with sauerkraut, Kombucha, lactic fermented cucumbers and my per-

W

By Farm Chef Derek Uhlemann

sonal favorite sambal chili sauce we fermented with our 2012 Pinot Blanc and Espelette peppers. We are planning on providing classes on fermentation and raw food production with our farm partners in the coming season.

Temperature is a close concern in the winter, whether it’s for our airdried hams, sparkling wine, compost piles, livestock survival, or vineyards we are always checking the thermometer. In order to make our fields organically productive we build up our compost piles all year long adding biomass from our fields, manure pile, and wine grape must left over from winemaking.

These compost piles are monitored all winter long to achieve a natural internal temperature of 60° C which is heated by the decomposition of organic matter. These piles actively compost for 3 months and then age an additional 9 months next to our windbreak of deciduous trees which also allow beneficial fungus to populate the compost. This end product of decomposition is then

spread into our vineyards and fruit and vegetable fields, providing the slow release of nutrients into our soils. The foundation of organic farming is soil healthiness and adding compost helps improve soil structure, create disease resistance, attract beneficial insects, a n d aid microbial activity, which contributes to delicious flavours in food and wine. For our pruning and vineyard health we closely watch the Washington State University Grape Cold Hardiness real time monitoring. This invaluable information is collected and analyzed from buds and canes grown in mature vineyards at WSU near Prusser Washington. These graphs let us know the lowest temperatures the vines can handle and what the potential damages may be in the coming year. On February 5th this winter we saw temperatures drop to a low of -22° C. This just crosses the danger zone for varietals such as Pinot Noir and may spell lower yields in 2014’s harvest. However for the sophisticated Pinot Noir lover this might be a great time to stock up on our rosé! For our Highland Cattle and Barbados Black Belly Sheep, Teff

and oat hay that we baled this fall is being liberally dispensed in order to keep our friends warm and fed.

Even in the coldest of temperatures one of our ewes gave birth to a duo of lambs bringing the first hints of spring into the fields.

Our Wine Lounge area has also become a temperature concern now that it is storing our sparkling wines and air-dried hams.

Our tasting area is now home to racks of sparkling wine, which we turn each bottle a fraction everyday allowing the sediment to collect in the neck of the bottle. When the riddling is finished we will open the bottles and disgorge the sediment.

This finishes our méthode traditionnelle sparkling wine Odie just in time for warmer weather.

Our hams came from Berkshire sows raised on the farm which have been salt cured and are hanging at a constant 15° C beside the sparkling wine. These will move outside when the weather warms into the pine trees at the edge of McIntyre Bluff to finish curing in preparation for our summer Farm Field Table Dinners. As with every season we do the chores at hand and prepare for the changing months ahead with excitement and dreams of warmer weather.

Covert Farms Winter Beet Salad with Hazelnuts Chef Derek Uhlemann - Covert Farms Family Estate Ingredients: 1 lb Covert Farms Red Ace beets ½ cup covert farms hazelnuts 4 tbsp extra virgin olive oil 1 tbsp apple cider vinegar finishing salt

Directions: Heat oven to 375°. Trim beets and

toss in a pinch of salt and 1 Tbsp of olive oil slip them into the oven on a tinfoil sheet pan until they are fork tender. Allow to cool on the counter. Remove the beet skins by gently rubbing them off. Reserve the beet liquid for later use.

Toast the hazelnuts in the oven gently for 5-8 minutes and watch

Page 2 • B.C. Food & Wine Trails • MARCH/APRIL 2014

them closely as I always burn them.

Then rub off the skins by placing them inside a kitchen towel and gently rubbing them back and forth.

Whisk the beet juices with the Apple cider vinegar and 2 Tbsp of olive oil to create the dressing.

Chop the beets and arrange on your serving platter or individual plates and then drizzle the dressing generously overtop.

Finish with the now cool hazelnuts and a pinch of salt and serve at room temperature.

Eat and enjoy!

www.winetrails.ca

◆ Contents

◆ Features/Events

◆ Editor’s

Confessions From The Vineyard.............................................................12 Eat. Drink. Tweet.....................................................................................22 Farm Report..............................................................................................2 Good Life Vancouver...............................................................................29 Meet the Winemaker.................................................................................4 One Big Table.........................................................................................43 Oyster Festival.........................................................................................13 The Jam Goddess...................................................................................10

◆ Wine,

Beer & Spirits

Ancient Hill................................. 41 Burrowing Owl.............................. 8 Cannery Brewing........................ 20 Clos Du Soleil............................... 6 Desert Hills................................. 12 Dirty Laundry.............................. 28 Eau Vivre...................................... 6 Fairview Cellars............................ 9 Gehringer Brothers....................... 9 Gray Monk.................................. 36 Hillside Winery & Bistro............. 27 Howling Bluff.............................. 25 Kalala.......................................... 31 Kraze Legz.................................. 17 Larch Hills................................... 42 Little Straw.................................. 30 Meyer Family Vineyards............. 15 Misconduct................................. 43 Moraine...................................... 25 Mt.Boucherie.............................. 32 Naramata Bench Winery Assc.... 20

OK Falls Winery Association...... 14 Oliver Twist................................. 10 Perseus....................................... 18 Poplar Grove.............................. 26 Quails’ Gate............................... 30 Recline Ridge............................. 42 Red Rooster................................ 23 River Stone................................. 11 Sandhill....................................... 33 Serendipity................................. 21 Seven Stones................................ 5 Silver Sage.................................. 11 Sonoran...................................... 28 Spierhead................................... 34 Summerhill.................................. 35 Therapy...................................... 24 The View..................................... 39 Tinhorn Creek............................... 8 Upper Bench.............................. 16 Volcanic Hills.............................. 31 Wild Goose................................ 16

Note

W

elcome spring! Finally after the long winter, we begin to see the signs of spring in wine country. Wineries are ready to open with new spring releases to taste, farmers are beginning to prepare the soil for planting and the chefs and restaurants are eager to integrate the new season’s local ingredients again into their menus. Bring it on!

This issue is full of exciting event and party news to book into your calendars for the year.

Starting with the Osoyoos Oyster Festival end of April! We have some delicious recipes shared

by Okanagan chefs this issue, including a beer recipe that ties in with Good Life Vancouver’s fun article on touring the new micro breweries in Vancouver. Farm Chef Derek Uhlemann will be joining us each issue with his Farm Report – updating us with what is in season from his HQ at Covert Farms.

Food & Wine Trails Magazine is happy to announce that we are now running in two month installments in order to provide you, our readers, with more up-todate news on what is happening in our delicious food-wine-farm world! Next issue out is May/June.

Until then, remember to eat, drink & shop local! Farmers Markets will be open for the season soon.

Jennifer Schell

◆ Restaurants/Catering

◆ On

Bonfire Grill........................................................................................................... 32 Brodo Kitchen................................................................................................... 19 La Bussola............................................................................................................. 40 Poppadoms........................................................................................................... 36 RauDZ Regional Table/micro bar.bites................................................................. 34 Smack Dab at Manteo Resort.............................................................................37 Terrafina at Hester Creek....................................................................................... 7 The Bench Market................................................................................................ 17

Our beautiful cover is the amazing work of Ontario artist Grozko Stankov.

He can be contacted at grozko@sympatico.ca or 416-755-3339

◆ Recipes Chef Derek Uhlemann - Winter Beet Salad with Hazelnuts.................................. 2 Chef Jordan Ash - Pan Seared Venison Steaks.................................................... 22 Marilyn Bergen - Ambrosia Kale Salad................................................................. 39 Chef Rob Cordonier - Applewood Smoked Okanagan Rainbow Trout.............. 41 Chef Giulio Piccioli - Escarole & Cannellini Bean Soup....................................... 43

◆ Wine

Country Services

BC Wine Museum & VQA Wine Shop...37 Broken Barrel Furniture.....................43 City Palate.........................................27 Constellation Laboratories..................7 Cormier’s Studio................................26 Discover Wines.................................40 Grape Escapes Wine Tours...............19 Okanagan College............................22 www.winetrails.ca

PostNet.............................................43 Sandman Hotel.................................38 Sandy Beach Resort..........................21 Steve Jones - Musician.....................43 Strictly Cellars....................................43 The Food Angel/Snacker Cracker....43 Valentinos..........................................43

The Cover

◆ Contributing

Writers/Photographers

Writers: Cassandra Anderton, Roslyne Buchanan, Natasha Chuydk, Tracy Clark, Lorne Eckersley, Courtney Fossett, Sue Harper, Laura Lushington, Allison Markin, Deanna Merrick, Kathy Michaels, Chef Giulio Piccioli, Terry Meyer-Stone, Dona Sturmanis, Erin Trainer, Luke Whittall, Sarah Willard. View bios of our wonderful team at www.winetrails.ca

WineTrails Food &

BRITISH COLUMBIA

Published 4 times/year: March/April, May/June, July/August and September/October by

Publisher: Don Kendall Editor-In-Chief: Jennifer Schell Creative Director: Kirk Myltoft Circulation: Sue Kovacs

2250 Camrose Street, Penticton, B.C. V2A 8R1 Tel: (250) 492-6036 Fax: (250) 492-9843 Email: winetrails@blackpress.ca

Subscription rate Canada $16.00 per year (HST Incl.)

U.S. $18.00 U.S. per year International $20.00 Can. per year Check the B.C. Food & Wine Trails website on the Internet: www.winetrails.ca ISSN 1188 - 1348 Publications Mail Registration No. 10195

BC Food & Wine Trails articles, columns, pictures and illustrations are copyrighted and may not be reproduced in any other publication without the expressed written consent of the Publisher. Although every effort has been made to verify the accuracy of information received and printed in BC Food & Wine Trails, we cannot be held responsible for errors or omissions, E&OE.

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 3

◆ Feature

Meet The Winemaker …Stephanie Stanley of Peller Estate Winery 1W hat is your favourite grape and why?

Riesling for white and Syrah for red. Riesling has more personalities and styles than any other variety, it is so versatile. I also enjoy acidic, tart, refreshing and invigorating experiences on my palate (funny, I always loved the sour coated/ tear-jerker types of candies as a kid… and still do actually!)… and, of course, I’m German. I love the smoky, meaty, sausage-y character of a rich Syrah. It may be because my dad is a butcher and smokes a lot of his own meats.

2. B est wine you have ever tasted?

Most recently, we opened a bottle of 2005 Bunnell Family Cellars Syrah Boushey-McPherson Vineyards from Yakima Valley, Washington. It was still so youthful and had a rich tannin structure and a massive palate, yet smooth. Big smoky, meaty character, you could almost chew it. Part of the wonderful experience was also the company with which we shared the experience.

I can’t say it is the best ever wine (there have just been too many wines to pick just one outstanding wine), but it is one of the best recently. From 10-15 years ago, I would probably pick some Alsatian Gewürztraminer, which opened my eyes to a whole new world of Gewürztraminer and the discovery of how true “terroir” really is. There is truly nothing else in the world like the unique character found in all Alsatian wines.

3. What was your favourite visit to a wine region and why? Can you share some travel tips?

One of the standout visits for my husband (who is not even really that into wine) and I was at Ata Rangi in Martinborough, New Zealand. Not only were the wines outstanding, but the staff member that took care of us went above and beyond to help us and make us feel valued – we had a wonderful 1+ hour experience there (even my husband was super stoked about it). We talked about the area from a viticulture perspective, she printed different maps for us (and later also emailed us some information as promised) and she was very helpful by providing us with boxes and packaging material to help us pack our 13 bottles of wine back to Canada (even though we didn’t purchase all 13 from Ata Rangi).

I have also had excellent experiences in Alsace and Rhône, but the mistake we made in Rhône was that we didn’t do our “homework” and ended up in Condrieu on a “rest” day and a lot of

Page 4 • B.C. Food & Wine Trails • MARCH/APRIL 2014

establishments were closed (like the main wine tasting retail outlet that could have made recommendations to us where to visit) – we ended up touring around “blind”. Also good to note that they aren’t familiar with the type of “wine touring” that we do Canada, where most wine shops are open to the public year round; a lot of the local “wineries” are right in peoples’ homes, and you end up knocking on their front doors, tasting wines in their foyers with women dressed in house-gowns and aprons or work clothes. I don’t think they are really prepared for the random tourist coming around to visit, but rather for the local merchants and retailers that probably come to bulk-buy for re-sale or use in restaurants. Take the time to research the area and make advanced appointments.

4. At what age did you taste your first wine?

I’m guessing I was probably 4 or 5, desperately begging Dad to “wet my lips” on his homebrew.

I’m not sure if it was any good, because he once poured a bottle of it down the drain, thinking it was a bottle of homemade apple juice that had gone bad.

5. What inspired you to be a winemaker?

I’ve been fortunate enough to be travelling around the world since the ripe old age of 8 and

enjoyed learning different languages in high school, when not busy with my nerdy science classes. I had long sought a profession where I could combine my passions of languages and travelling with my science skills and after taking a break from university and working in the Pfalz, Germany, I discovered that making wine could allow me to combine these three elements into a wonderful “lifestyle” career.

6. What would be your dream achievement as a winemaker?

To own my own boutique winery – small tonnage, perhaps some single vineyard wines.

7. What would be your last meal and what would you pair with it?

I’ve become quite a foodie in recent years, so it is hard to pick just one meal...but I bet anything with bacon would fantastic – perhaps just pounds of bacon prepared in many different ways (which would probably kill me anyways, so why not?)!

I must be secretly preparing for this, as a small group of friends will be celebrating our fourth annual “Baconagan” baconfest extravaganza in September (laughing). I think a sweet Riesling or smoky meaty Syrah (or both) would pair quite nicely with bacon. Maybe that’s why those two varieties are my favourites?

8.

What is unique about our wine region and what brought you here?

I was blessed to be born and raised in this bountiful wine region! What I love about BC is that we have such a wide variety of microclimates, meaning we can grow an abundant selection of grape varieties. I am pleased that our industry hasn’t tried to establish only a few “signature” varieties for our area. We are a young “New World” industry and have an increasing population of younger wine drinkers, that consumers are often looking out for “what’s new”. By making so many different wine options available, there is hardly a chance for our consumers/supporters to run out of new wines to try, which probably contributes greatly to the growth of the market share of BC (VQA) wines.

www.winetrails.ca

◆ Similkameen

Experience dinner in the Spectacular Wine Caves at Seven Stones

at

VES ONES A C T the EN SERY V N SE WI

Discover the secrets of the caves in making our award-winning wine.

Tour Our New Caves!

Open daily from 10:30Tours - 5:30 |

Tastings Special Events | Weddings 250.499.2144 • www.SevenStones.ca Winemaker Dinners Corporate Retreats

Located at 1143 Highway 3, Cawston; a beautiful scenic 17 minutes west of Osoyoos and 7 minutes east of Cawston.

Open daily from 10:30-5:30 May 1 - October 31 or by appointment 1143 Hwy. 3, Cawston

250.499.2144 SevenStones.ca

www.winetrails.ca

he wine caves at Seven Stones have become the coolest place to party in the Similkameen Valley.

Literally. At a constant temperature of 10 degrees in the winter, it’s chilly down there. After a successful first vintage in the new facility, it’s time to celebrate with a whole season of parties.

Leading it off on May 4th will be the annual “Sip Sip Syrah”, a luncheon event from 12-2pm in the caves featuring Syrah. This year, there’s a twist. “It will be a glimpse into the 2012 Syrah before it’s bottled,” says owner George Hanson.

Attendees will get to sip Syrah straight from the barrel. While this wine won’t be released in bottle for some time, a preview sample reveals that the dark plum, rich cocoa, black liquorice and toasty oak flavours of this wine are refined enough for savouring over lunch at this special event.

On May 10th “Watermark in the Caves Wine Maker’s Dinner” will feature Chef Jonas Stadtlander from Watermark Beach Resort.

T

Dinners in the caves are always a special event and only 50 tickets will be available for this extraordinary culinary experience.

Tickets for both events can be purchased by contacting George at 250-499-2144.

''2012 Rosé Made from 100% Pinot Noir grown specifically for making rosé, it received 30 hours of skin contact before being run off. Aromas of sour cherries, orange rind, fennel and earth progress to a palate of dried cherries, apricots and liquorice. A perfect wine for charcuterie if ever there was one. ''2009 Meritage 51% Merlot, 40% Cabernet Sauvignon, 6% Cabernet Franc and 3% Petit Verdot make up this beautifully rich wine. A brightened, Reserva-like hue to the rim colour shows that this wine won’t hide those dark cherries, chocolate, coffee, and baking spice flavours. ~ Luke Whittall

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 5

◆ Similkameen

First Sauvignon Blanc Release this Spring at Eau Vivre

2

to please lovers of 013 was a rollerthis variety. coaster year The second vintage for Eau Vivre of Cinq Blanc will Winery in Cawston. also be released in A second Lieutenant the spring. Thanks Governor’s award to a doubling in for the 2010 Pinot production, more Noir, and a successful people will get to new blend with the experience this Cinq Blanc were fabulous white some of the ups that blend in 2014. combined with the Barrel samples downs of localized of the Viognier hail and other destined to make vineyard adversities up 40% of the that resulted in a 30% blend reveal a crop loss. However, mesmerizing array Winemaker Anthony of peach, floral, Buchanan is calm Winemaker Anthony Buchanan and toasty notes about the whole situation and excited about a brand that will firmly anchor the new wine new white that will be added to the when it is released.

The legacy of premium Pinot Noir portfolio.

Anthony’s excitement is clear when continues this year with the debut of drawing a tank sample of Eau Vivre’s the Reserve Pinot Noir 2012. It will first vintage of Sauvignon Blanc, soon also be the first wine to be released to be bottled and released later this with a new look that will feature a spring. The beautifully clear wine label on the bottle. Only 70 cases displayed crisp apples, delicate floral of this special selection of Pinot Noir aromas, and a steely minerality sure will be available for purchase from

Experience Biodynamic Farming at Clos du Soleil

C

able to produce los Du Soleil wonderful grapes,” winery is says Michael. The building on popular Pinot Blanc its vision to produce returns this year a focused portfolio renamed as Middle of premium quality Bench Vineyard Pinot wines. “We really Blanc and is the same pride ourselves on vineyard as previous being able to produce years. a white that improves Also new this year with age,” says is reserve-level managing director white wine made Michael Clark. The from 100% estateCapella White 2011, grown Sauvignon their Bordeaux-style white wine, won Best Michael Clark, managing director Blanc. “The quality convinced us White Wine at the BC of Clos Du Soleil. that it can really Wine Awards.

For 2014, Clos is investing a lot of stand alone,” explains Michael. A energy into enhancing their visitor companion to the Estate Reserve red, experience. “We’re trying to take small quantities will be available in the everything to the next step,” says tasting room.

Michael. Visitors to the Keremeos Members of the wine club, Soleil vineyard will experience the 160, named for their vineyard’s 160 biodynamic processes first hand. rows of vines, receive invitations to “Being immersed in the vineyard exclusive events and promotions from is what it’s all about here.” Regular other artisanal businesses. Check out tasting room hours will begin on May the website closdusoleil.ca for more information and sign up for their 1st with full-time tasting room staff.

New wines for release in 2014 include newsletter, Les Amis, while you’re the Grower’s Series Guild Vineyard there. ~ Luke Whittall Merlot 2012. “It’s a beautiful vineyard,

Page 6 • B.C. Food & Wine Trails • MARCH/APRIL 2014

the wine shop only. Although proud of their recent achievements with Pinot Noir, the most recent awards are from Vancouver Magazine’s 2014 International Wine Awards for the Chardonnay 2011 in the “Rich White”

category and Cabernet Franc 2011 in the “Rich Red” category.

Follow their new wine releases on their website eauvivrewinery.ca. ~ Luke Whittall

Recipient of a 2012 & 2013 Lieutenant Governor’s Award for Excellence in British Columbia Wines.

Our wine shop is open May 1st to October 13th daily from 10:30-5:30.

Our wines are available at BC VQA and other fine liquor stores and restaurants.

250.499.2655

716 Lowe Drive, Cawston www.EauVivreWinery.ca Spring Equinox Release March 20th

OLD WORLD ELEGANCE...NEW WORLD EDGE!

Capella 2011 ~ Gold Medal & Best White Wine in BC ~ BC Wine Awards 2013 2568 Upper Bench Road, Keremeos, BC 1-250-808-7744

Buy Directly From Our Online Store! www.closdusoleil.ca @Closdusoleil www.winetrails.ca

◆ Oliver

From the earth Comfortable Old World charm with a New World approach A taste of Tuscany in your own backyard Open for lunch & dinner | 11.30a - 9p | Reservations recommended | +250.498.2229 887 Road 8, Oliver, British Columbia

www.terrafinarestaurant.com

Constellation Laboratories We provide solutions!

Constellation Laboratories is one of Canada’s leading independent testing laboratories, providing wine technology solutions to a diverse client base ranging from small wineries to large scale wine production plants.

We offer a wide range of Quality Control services to cover the full range of winery activities: • Preharvest maturity • Fermentation Drop Off Locations: • Ongoing storage Cronie Winery Supplies • Prebottling analysis 200 Ellis St., Penticton • Component packaging testing, Constellation Labs 7857 Tuc-El-Nuit Dr., • Export analysis certificates Oliver • Production Quality Monitoring

7857 Tuc-El-Nuit Dr. , Oliver, BC VOH 1T2 www.cbrands.com

250.498.4981

www.constellationlaboratories.com www.winetrails.ca

Terrafina Chef Natasha Schooten visiting one of her favourite farm suppliers, Harker’s Organics in the Similkameen Valley.

Terrafina Restaurant

A Gorgeous Taste of Tuscany in Wine Country

T

errafina at Hester Creek is getting set this month to open for the season.

“We’re very excited to be going into our 4th season,” says owner April Goldade. Leading the kitchen again this year will be Chef Natasha Schooten in her 3rd season with Terrafina and her 2nd as restaurant chef. “She’s really helped develop the Italian cuisine philosophy of our menu,” says April.

April is also particularly excited about the growing popularity of the sunday brunches. “They’re getting busier, lots of repeat people,” she says. One popular item on the menu is the breakfast pizza that features house made sausage, seasonal vegetables, and Terrafina’s signature hollandaise on their famous pizza crust with a poached egg in the centre.

“We’ve made the menu so that it has brunch items along with a few lunch items.” There are also many gluten-free options as well.

Terrafina will be playing host to a fabulous event as part of the OOOyster Festival. “We are going to do our second Bubbles and Pizza event,” says April. “Raw shucked oysters and Terrafina’s famous pizzas will be paired with some of the award winning sparkling wines from our surrounding neighbors.”

For added entertainment, there will also be a ‘black box’-style chef’s competition as part of this reception-style grazing event. This event happens on Thursday, April 24th.

Opening day this year is Wednesday, March 12, 2014.

Throughout the spring afterwards, regular hours of operation will be Wednesday to Saturday for lunch and dinner, Sunday brunch 10am-4pm) and closed Monday and Tuesday. Current menus, list of events, and contact information for reservations are all available at terrafinarestaurant.com or phone 250-498-2229 to make a reservation. ~ Luke Whittall

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 7

◆ Oliver

Book a Getaway Package to Burrowing Owl Estate Winery

Welcome Lynn Coulthard, Sonora Room Restaurant Manager.

S

et in the heart of one of Canada’s best wine-growing regions, Burrowing Owl Estate Winery has evolved into a destination for wine lovers around the world.

The experience starts in the tasting room and gift shop, where visitors enjoy a selection of award-winning wines. All proceeds from tastings go toward programs supporting the winery’s namesake, the endangered burrowing owl.

Across the way in the beautiful Sonora Room Restaurant, new manager Lynn Coulthard and executive chef Brock Bowes and their team stand ready to provide a memorable dining experience to be enjoyed along with sprawling views of the Black Sage Bench.

Guests can celebrate the last days of winter and the onset of spring with special getaway packages that include a one-night stay in the acclaimed Guest House, a 3-course dinner in the Sonora Room and a tantalizing wine country breakfast. Check the web site for details of specially priced packages for Winter (through March 31st), Spring (April 1st-30th) and Mid Week Blossom (Monday through Wednesday in May) Getaways.

Master of Wine Rhys Pender describes the following recent releases now available in the wine shop: ''Burrowing Owl Estate Winery 2011 Cabernet Franc $33.00 An intriguing combination with intense aromas of ripe Italian plum, blueberry and tomato along with violet, burlap, pipe tobacco and dried herbs. ''Burrowing Owl Estate Winery 2011 Cabernet Sauvignon $35.00 A deep coloured, structured and youthful wine built for aging. The nose shows intense black and red currant, raspberry, cinnamon, vanilla and clove with an intriguing cayenne pepper note. ~ Lorne Eckersley

Celebrating 20 Years of Winemaking at Tinhorn Creek Vineyards

T

ime really does fly when you’re having fun and nobody knows that better than the team at Tinhorn Creek Vineyards. It’s hard to believe that Tinhorn Creek Vineyards has been an anchor winery in the South Okanagan for two decades.

To celebrate such a momentous occasion the winery is hosting a series of 20 events at locations all over BC and Alberta.

This is the year to celebrate the promise of the future and look back fondly on what has passed.

Over the years, Tinhorn Creek has made a name for themselves not only because of their great wines, but also because they have worked hard to create some enjoyable event traditions. Their annual concert series is one of them. This year, they will be bringing back some of the best bands that have played for them over their history. Concert series tickets will go on sale March 8th.

20 years in business has allowed Kenn and Sandra Oldfield and their team

to nurture some really rewarding relationships both with consumers and within the industry. Two decades ago, Manuel Ferreira (formerly proprietor of famed restaurant Le Gavroche in Vancouver) stopped in at the winery to pick up a case of wine. Now, Manny is a partner with the winery in the operation of Miradoro Restaurant on the site. His establishment will be hosting a few of the celebratory events as well. In August, he will be co hosting the Starlight Supper in the amphitheatre with Winemaker Sandra Oldfield.

There will also be an event at the Willow Park Liquor Store in Calgary as the two businesses share the same anniversary.

If you want to know more about the schedule of 20 Events for 20 Years, make sure you visit the website at: http://www.tinhorn.com/20years.

There might even be fabulous prizes for those who pay attention. ~ Courtney Fossett

Perfectly placed to make fine wine and good friends.

Upcoming Events

March 1 - Miradoro Re-Opens March 11 - Communal Table Dinners Start April 22 - Manny’s in the Kitchen Dinner May 2 - Hops, Grapes, & Grub Dinner May 4 - Farm to Bottle Tour Visit our website for more events!

Celebrating 20 years!

tinhorn.com

1994 - 2014 R E S TAU R A N T

Page 8 • B.C. Food & Wine Trails • MARCH/APRIL 2014

www.winetrails.ca

◆ Oliver

FAIRVIEW CELLARS From the Heart For the Heart

Open 1pm-5pm Tuesday to Saturday or by Appointment

www.FairviewCellars.com 989 Cellar Rd., Oliver B.C. Phone: 250-498-2211 Fax: 250-498-2130

Fairview Cellar’s Spring Cabernet Franc Release is Eggert’s Best

V

isiting Fairview Cellars when owner Bill Eggert is tasting samples for blending is a real treat. On this occasion, the components of what will become the 2013 Sauvignon Blanc was scattered across the bar in various bottles. There were Sauvignon Blanc samples from 3 different vineyards, different barrels, and stainless steel tanks along with Semillon fresh from 3 months in the barrel that will make up a small portion of the final blend.

A trial blend containing 93% Sauvignon Blanc (20% barrel fermented) and 7% Semillon (100% barrel fermented) yielded a round, bright wine with aromas of green apples, lime zest, minerals and sagebrush. Why ferment a portion in barrels? “It gives fullness,” explains Eggert.

“It’s the compromise between making a food wine and a sipping wine”. Available May 1.

Three wines are set for release in March, including the 2012 Pinot Noir, a juicy, earthy wine with a long, silky finish, and the 2012 Merlot M2, a rich style that shows tons of plums, dark cherries, and baking spices. Anchoring the new releases is the 2012

~ Luke Whittall

Gehringer Brothers continues their Reign as King of Platinum

T

he Wine Press Northwest Platinum Wine Awards have historically done well for the wines of Gehringer Brothers just south of Oliver. In fact, over the last 13 years, the winery has taken home a grand total of 43 Platinum medals from the competition. After this years’ competition, the Wine Press Northwest judges bestowed the title “King of Platinum” on the winery. It’s no surprise why; they took home 11 Platinum medals and 3 Double Golds.

That’s one award for each wine they entered. This competition is a little different from the others in that any wine entered has to have been awarded a Gold medal in a previous competition to be eligible.

The 2012 Desert Sun was awarded a Double Platinum. This blend of Auxerrois, Chardonnay and Riesling is pale honey gold in the glass with notes of beeswax, honey and citrus on the nose. www.winetrails.ca

Cabernet Franc. “This is the best Cab Franc I’ve ever made,” says Eggert, who has promoted the Cabernet Franc up to the black label Premier Series to show his pride with this particular vintage.

Standby for news of the new 2010 Iconoclast this year…maybe.

It’s delightfully round on the palate with flavours of peach, melon and lemon with a burst of acidity on the finish.

The 2012 Private Reserve Riesling has yet again proven that it is a solid performer in the Gehringer line-up with another Platinum medal.

The nose is varietally true; clean, crisp and loaded with Granny Smith apple, honey and beeswax.

More beeswax, lemon and petroleum greets you on the palate and the finish is clean and crisp.

The 2012 Ehrenfelser has received its’ third Platinum award in three years. This wine is medium gold in the glass with a nose redolent of lychee and orange blossom. This wine is silky and rich on the palate with tones of marmalade, ripening peach, pomelo and ripe pears.

Gehringer Brothers Winery has just launched a new web site. Find out more at www.gehringerwines.ca.

Make sure you stop in during your next trip down the valley. ~ Courtney Fossett

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 9

◆ Recipe/Oliver

the

Jam Goddess Irene Ens

M

eyer Lemons are the hybrid of a lemon and an orange and taste more like orange than lemon. Once rare, most large grocery stores now carry them. I have noticed two kinds – one that looks very much like a lemon and is yellow and one that is a pale orange and is slightly oval in shape. Both have a fairly soft peel. They can be cut up and added to salad and I have heard that they make wonderful curd. I like

to make marmalade from them and in 2012, I entered the Meyer Lemon Marmalade in the Millarville, Alberta Fair. The marmalade won best in Marmalade and best in Jams. (I have always secretly wanted to win a ribbon at the fair). This marmalade is not as bitter as most and has a nice orange flavour. It is a huge fan of peanut butter. It’s also mild enough that you could spoon a little on a piece of fish as you were cooking it.

Recipe 3 or 4 Meyer Lemons (pick the nicest looking ones as you will use all the peel) 3 cups water 2 ½ cups sugar

Scrub the Meyer lemons with a brush under running water. Quarter them and then slice as thinly as you can (use a sharp knife and remember, cutting peel dulls knives quickly). You can

finger. If a wrinkle forms on cut them directly into your pot. The peel the surface, it’s done. I can’t is so soft it doesn’t estimate a cooking time as require soaking like it varies with altitude and most marmalades do. other factors (which some And besides, a bit of days include how I hold my chew in the peel is a mouth and the colour of my beautiful thing. shirt).

Add 3 cups of cold Take the marmalade off water. Heat until the heat and put into a jar steam rises, then add you have washed and then the sugar and stir well until all the sugar is sterilized in the oven at dissolved.

250oF for 10 minutes. Let cool. Be Cook, stirring frequently, until the patient. Marmalade can sometimes marmalade “sheets” off a spoon. take a few days to set.

Sheeting is best described as follows If you are not sure it’s set enough, - you put a spoon into the marmalade take it off the heat and let it sit and then hold it up over the pot. The drips will pull towards each other on covered, overnight. You will be able the edge of the spoon to make a to assess the set the next morning. big drop. You can also put a small You can reheat at that point until you amount of marmalade on a plate and can pour it in the cleaned, sterilized place in the freezer for 2-3 minutes. jar. Or, if still too runny for your Take it out and push it with your taste, cook it some more.

Oliver Twist has Exciting New Spring Releases to Announce along with many other benefits.

Some wines will be available only to members, who also get notice about new releases and wines that

I

t isn’t hard to imagine an adult version of Oliver Twist Estate Winery’s namesake holding out his glass, pleading, “Please sir, I want more.”

With flavours as elegant as the bottle’s label, Oliver Twist’s French Embrace has taken the wine world by storm. Winemaker Gina Mitchell’s luscious Chardonnay/ Viognier blend, with its pineapple, strawberry, melon, white peach, kiwi and spice characteristics, was a Double Gold medal winner in the platinum judging Wine Press Northwest Best of the Best competition. It also brought home a Gold medal from the 2013 All Canadian Wine Championships.

As good as 2013 was for the winery that Gina and her husband Trevor own, the couple is equally enthusiastic about 2014. Trevor’s

passion for restoring vintage cars will translate into a Shine and Wine Show at the winery during the Spring Wine Festival. Gleaming hot rods and roaring muscle cars will be the attraction, and a live band, delicious food and Oliver Twist wines will complement the theme.

Spring is in the air at the winery, and Gina teases about upcoming releases that she isn’t quite ready to reveal. But she is ready to admit that some “first ever” blends and varietals will be among them, and that should be sufficient to keep locals’ and visitors’ interest through the early part of 2014.

“We have had lots of good feedback from out Twist Club members,” Gina says about the recently formed wine club. And for good reason—members get a 10% discount on their club purchases,

Page 10 • B.C. Food & Wine Trails • MARCH/APRIL 2014

are nearly sold out. Check the web site for details. ~ Lorne Eckersley

2012 French Embrace Our Chardonnay and Viognier blend is “Like Sunshine in a Glass.”

Double Gold Medal - Wine Press North West Best of the Best Platinum Judging Gold Medal - 2013 All Canadian Wine Championship

Twist Club

Join our and have our award-winning wines delivered right to your door twice a year! Register online or visit our wine shop today.

Open Daily 10 am to 5:30 pm 398 Lupine Lane (Just off Road 9), Oliver, B.C.

250.485.0227

www.olivertwistwinery.com www.winetrails.ca

◆ Oliver

Stock up this spring at Silver Sage Winery

W

ith the start of the New Year, the new wines are being released, so it’s time for a visit to Silver Sage Winery.

The 2013 Gewürztraminer is soft and fruity with wild rose notes and a bright, grapefruit finish; perfect for a spicy meal. The 2013 Grand Reserve Sage is out now as well.

Infusing Gewürztraminer with wild sage gives it an herbal complexity

Experience a tasting at one of the valley’s most enjoyable wineries.

Turn east off Highway 97 south of Oliver at Road 9, cross the Okanagan River along 87th Street and look for our entrance.

WINE SHOP HOURS

Open Thurs - Mon. 11am-5pm tel. 250-498-0310

patio, but be careful; it’s so delicious that you might get distracted and miss the sunset altogether. The tasting room is open daily from 10am to 5pm until April 1st. After that the hours are 10am to 6pm until November 1st. Make sure you plan to stop in for a visit the next time you find yourself in the area. ~ Courtney Fossett

A Delicious New Cooking Class Series at River Stone Winery

T

ed and Lorraine Kane, the proprietors of River Stone Winery in Oliver are always ready to welcome guests to their tasting room. “Savour the journey” is their motto and they invite you to join them along the road.

On that note, River Stone’s cooking class series has begun! March 1st they will host Spirit Ridge Chef Jamie Hertz for their first class. May 4th will see Chef Darin Paterson

of Penticton’s destination eatery Bogner’s cooking up a storm. Keep your eyes on their web site for more information on events at www. riverstoneestatewinery.ca.

This fall Ted and Lorraine will be hosting an event to benefit a local cause near and dear to their hearts, the Desert Valley Hospice Society.

They are inviting a limited number of guests into their home to enjoy a gourmet food and wine experience with 100% of the proceeds going directly back to the Society.

ERY Winery is predominantly RiverINStone W wine winery. The 2010 a Wred Cornerstone Red is a delightfully rich and complex wine. This Bordeaux style red has a nose bursting with ripe blackberries. It is silky and rich on the palate with fine tannins and

NE

www.silversagewinery.com

that makes this unique wine a great match for many meals. The 2013 Pinot Blanc has a beautiful apple pear finish that makes it great for any meal, any time. Get ready for spring by stocking up on the Sunset Rosé. This is an off dry Pinot Blanc infused with cranberries and raspberries designed to be served well chilled. Celebrate the end of a long day with this wine on the

a long finish. The 2011 Merlot is a cool climate example of the varietal; smooth and light on the palate and filled with ripe cherries and white pepper with a chalky finish.

Their Pinot Gris recently brought home a Double Gold medal from the All Canadian Wine Awards and it is now available. It is loaded with nectarine, white peach and Meyer lemon with a rich mouth feel, crisp acidity and mineral notes on the finish. The 2012 Splash has a firm nose with an abundance of citrus zest. On the palate, flavours of peach, lemon and candied grapefruit delight.

The acidity on the finish leaves you ready for whatever the meal may bring. ~ Courtney Fossett

Quality wines. Friendly people. Beautiful setting.

Savour the Journey

www.riverstonesstatewinery.ca e/mail: riverstone@eastlink.ca 143 Buchanan Drive., Oliver, BC

Ph: 250 498-7798 www.winetrails.ca

Chef Darin Paterson of Penticton’s Bogner’s Restaurant.

Melissa Barnes photo.

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 11

◆ Feature/Oliver

The Day My Life Shifted

Confessions

from the vineyard

by Terry Lynne Meyer

I

cannot imagine myself a grandma. It brings to mind images of my grandma with her steel permed curls, cats eye glasses, and flowered house dress in the kitchen making pies. Or legions of ridiculously proud people flashing endless pictures of wrapped bundles that look like wrinkled little old men. In search of a way to identify myself in this new rite of passage, I found myself on the internet looking for Gaelic (my roots) words for

Grandma. There are grandparent sites galore for us baby boom grandparents who are trying to figure out what to call ourselves that doesn’t sound too OLD and SERIOUS. Do you want traditional, trendy, international or fun? Baba, Yaya or Grandmere? The Irish name is Seanmháthair. Uh, what? The shorter version could be Mamo or Nana.

My daughter had the ultrasound that predicted a boy. With great pleasure her family showered the expectant couple with blue blankets, sleepers with pirates and trucks, little itty bitty jeans from GAP (I know--ridiculous) and dreams of a future football star. I was there when her baby was born. I hadn’t planned to be. I was just there to support her in the early throes and was going to make my graceful ‘don’t worry, I’m not intruding on your new life’ exit when things happened so rapidly that I got pinned into a corner and joined the ‘oh my gosh it’s coming you better push’ team. Within fifteen

minutes a tiny new miraculous life emerged and the doctor pronounced the arrival of a baby GIRL and my world shifted forever. There was a moment of stunned silence. “Can you look again?” said my daughter? Immediately images of pink frilly stuff popped through my fevered brain, and I could hardly wait to kiss the new arrival, take the pictures of the wrapped and wrinkled precious little bundle to show everyone within reach and head grinning to the store.

I have witnessed new life here on the vineyard; the constant renewal and surprise of the vines, the chickens, the kittens, the orchards and lake below.

I have loved every step in this journey from city kid to vineyard girl, but that has all now been swept to the side and painted with new colors. Mamo has arrived.

Desert Thrills at Desert Hills

D

esert Hills, the renowned Oliver winery owned and operated by the Toor family, will thrill loyal fans with their expanded tasting room and patio.

Brothers Randy, Dave and Jessie Toor, have been preparing for their grand re-opening this April.

Upon entering the open-concept wine shop, eyes will immediately be drawn to the elegant quartz-topped U-shaped bar. The tasting bar’s increased size and accessible shape will enable the Toors to greet more of their visitors simultaneously, helping avoid long line-ups (oh, to be victims of such success!)

Behind the bar, a larger shelf will hold their many awards and accolades. “The old one couldn’t even fit all our awards. We were just waiting for it to fall down from all the weight!” laughs winemaker George Phiniotis.

Doors will lead from the tasting room to their revamped patio. A new lunch licence enables guests to enjoy a selection of deli items, with potential East Indian dishes in the future. Relax and enjoy a glass!

''2013 Gewürztraminer $22.90

Consistently one of Desert Hill’s top sellers, fans will be delighted that the sold-out varietal is available again. With great aromatics and flavours, try with seared scallops, Asian fusion or butter chicken.

''2010 Cabernet Sauvignon $29.90

Bottled last year, released this spring, this delicious red is typical of the Desert Hills style: full-bodied, rich with big Cab flavours – a

perfect accompaniment for steak.

Phiniotis says, “if you lay it down for 5 years, it will compete with the world’s best.” ~ Sarah Willard

The brothers Toor, Dave & Randy working on the new deck.

''2013 Chardonnay (un-oaked) $17.90

This Chardonnay boasts wonderful fruity aromas, a silky texture and a perfect balance of sweetness to acidity. “I only had the very best grapes to work with,” exudes Phiniotis. Despite never touching an oak stave, this regal wine exhibits “some buttery soft qualities...lots of warm flavours, with Cali-chard kind of notes coming through”.

Page 12 • B.C. Food & Wine Trails • MARCH/APRIL 2014

Two Time recipienT of The LieuTenanT Governor’s award for exceLLence in winemakinG & winner of canada’s besT red.

Wine Shop Open April – Oct., 10am – 5:30 pm, 7 days/wk Desert Hills Estate Winery | 4078 Black Sage Road, Oliver, BC | Phone: 250-498-6664 | www.deserthills.ca www.winetrails.ca

◆ Penticton

The Grapest Escapes In Wine Country

D

ino Vino, as he is affectionately known as in wine country, is the tour guide with the mostest.

As knowledgeable as he is

Award Winning

passionate about his native Okanagan soil, Dino is the kind of guide that takes you into the vineyards to explain our local grape growing styles, the history

South Okanagan

WINE TOURS

Recognized 3 years in a row for Business Excellence in: • Hospitality & Tourism, Service Excellence and Community Support • 5 Star Rating from TripAdvisor 3 years in a row

of the land and the type of soil in the region. As a friend to the winery owners, you know that your tour bus crew will be welcomed as friends.

The Grape Escapes tours are many and are all thoughtfully laid out giving the wine enthusiast a good, thorough taste of our beautiful wine regions. Lunching choices tie in perfectly with the terrior that is being toured and all is conducted in a relaxed yet timely way.

As you meander through the wines and vines, Dino loves to share stories of our local history here. He was born and raised in Penticton but has travelled immensely adding a good perspective and appreciation for our valley and its evolution.

That evolution includes the on trend growth of micro-breweries and distilleries that are hitting

the drink scene. To add to your wine country experience, sign up for The Great “Spirit Advertorial Beer” Experience with stops at Penticton’s Tin Whistle Brewing Co., Cannery Brewing Company, The Barley Mill Brew Pub (where you will also have lunch and a brew of course) ending up at Maple Leaf Spirits to taste some of their SO Canadian maple liqueur!

Custom tours are also available.

Contact Dino with your dream list of wineries that you would like to visit and he will build an itinerary to make your palate sing. Dino’s tours cover the fabulous Similkameen, Naramata, Oliver-Osoyoos, OK Falls and Summerland. He is also our beloved official driver of WOW Okanagan, my Women on Wine group. Cheers Dino!

Jennifer Schell

Chef Paul Cecconi’s Brodo Kitchen – Gourmet Soup & Sandwich

www.GrapeEscapes.ca

1.877.362.3382 Driving you to drink... legally... and loving it!

legally...

Simply fresh food in the heart of Downtown Penticton.

and loving it!

Catering

Daily Specials

Takeout

483 Main St., Penticton tastebrodo.com info@tastebrodo.com 778.476.1275 FRESH

www.winetrails.ca

Open: Mon.-Sat. 11am - 8pm

A

lmost one year into his new venture, Chef Paul Cecconi of Brodo Kitchen is still smiling. That’s because Paul is doing what he always wanted: running his own restaurant, with his wife Holly and their two kids, and doing everything his own way.

“I always knew one day I wanted to do something for myself,” says the former executive chef of Local Lounge & Grill.

Casual dining was where he wanted to focus and he chose the name Brodo (Italian for broth), after making a reputation for himself as an award-winning soup chef. But it wasn’t to be only about the soup.

His ultimate goal was provide food that was as local as possible, creative and flavourful. He created a warm and inviting space with a reclaimed wood communal table in the middle of the room and rustic furnishings in a bright corner restaurant. His daughter Sofia’s artwork is framed and decorates areas of the restaurant, making it obvious this is a family place.

Above the order counter, black chalk boards list the simple and

Owners Holly Cecconi & Chef Paul Cecconi.

addictively delicious range of soups, salads and sandwiches that are produced in the open concept kitchen. While the regular menu is amazing, it’s the features that keep locals coming back day after day.

Brodo offers a unique soup, salad and sandwich feature every single day, a job Cecconi says is challenging but fun for his whole team to come up with. For a list of the complete menu and daily features go to www.tastebrodo. com. ~ Tracy Clark

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 19

◆ Kaleden/Penticton

Kraze Legz – A Winery that is the Cat’s Meow

W

ine touring doesn’t get any better than this. We were toodling along Highway 97 on a sunny afternoon and turned off at the sign directing us to the winery

with the intriguing crazy name.

Make that Kraze (Legz) Winery.

In minutes we found ourselves transported into another era as we entered into a 1920s themed tasting room and sampled wines

with names reflecting the 1920s jargon (The Bee’s Knees), physical locations (Speakeasy) and dance crazes like (The Charleston).

The enthusiasm of owners Sue and Gerry Thygesen, who told the Kraze Legz story to a steady stream of visitors, was reflected in the quality of their wine. Our eyebrows raised when we learned the whole shebang is a family affair, from vineyards to winery right to the design of the fanciful bottles’ labels. We were hooked-these folks know their onions!

Here are some of the estate grown, award winning wines you can expect to sample on your next visit: The Charleston -an unoaked Chardonnay, the Speakeasy - a Rosé, the Lindy Hop--a white blend, the Cakewalk--a 100%

Merlot, a red blend named All That Jazz, their reserve Bordeaux blend the Black Bottom Stomp, a Merlot Icewine playfully called Shhh… And a five medal winner, The Bee’s Knees 2012 Pinot Blanc-crisp and complex with intense notes of Granny Smith apple, ripe pear, honeydew melon and lemon zest. Enjoy on its own or pair perfectly with oysters, seafood or pasta with cream sauces.

The 2014 BC Winery Cat Calendar was a huge hit and sold out in just over 3 months. For the 2015 version, Sue is still accepting cat photos through to the end of March. Remember, you don’t need to have a winery to enter your favorite cat, so send those kitty pictures in to info@krazelegz. co. ~ Lorne Eckersley

The Bench Market – Supporting Community & Cooking Local

M

local fresh flavours Open 7am-5pm Mon - Fri 8am-5pm Sat, Sun & Holidays www. thebenchmarket.com 368 Vancouver Ave., Penticton

250-492-2222 www.winetrails.ca

ost of us have been to one of those neighbourhood eateries before, where you walk in and instantly feel like part of the family; where there’s a sense of comfort and welcome.

It’s an approach The Bench Market’s owners, Stewart and Heather Glynes, are taking seriously.

Situated in a residential area, The Bench Market is part of a vibrant neighbourhood and the Glynes are focused on being good neighbours and contributing members of the community.

“It’s important for us to do things locally and actively support our community,” says Heather.

Their approach includes sourcing their food as locally as possible: supporting farmers, growers and ranchers in BC, the Okanagan and right in their own backyard – including bringing in produce from neighbours, planting herbs in the wine barrels on the property, and getting a variety of items from the nearby community garden.

Even their kitchen trimmings and coffee grounds are composted at a local farm that in turn provides produce for the Bench.

“Bench food goes full circle – from your coffee cup to the garden and back,” Heather explains.

The Bench Market’s Chef/Owner Stewart Glynes (R) visits with one of his local suppliers Richard Haverkam of Backyard Beans.

Future plans include the addition of a beehive, vegetable patch and a greenhouse – all right on site.

The Glynes are also supporting the community by donating proceeds from lunch features to a different local charity each month.

From the kitchen to the dining experience, to the free exhibit space for local artists, to the local products sold in the market, The Bench Market is continuing to weave itself into the fabric of the community. ~ Tracy Clark

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 17

◆ Okanagan

Falls

The meyer magic continues o other winery better exemplifies the great things happening in the Okanagan Valley than Meyer Family Vineyards in Okanagan Falls. In 2006 they released their first single vineyard vintage from a 4-acre property in Naramata: 600 cases of the Tribute Chardonnay.

The venture was to be a ‘hobby’, to reflect owners’, JAK (John Arthur Kenneth) Meyer and wife Janice Stevens Meyer, passion for wine and their desire to give something back through the yearly Tribute recipient. Little did they dream that a short (or long if you ask them!) 8 years later, they would expand production to 5000 cases, add a second vineyard in OK Falls and their wine would be enjoyed not only across Canada, but in London, Japan and the United States.

Meyer Family Vineyards has rapidly garnered a heap of impressive awards under the care of winemaker Chris Carson.

Named #1 Chardonnay in Canada for two years in a row, named in the top two Pinot Noir each year, #5 winery in BC and ranked #10 winery in all of Canada, it’s been a heady ride for this little winery with the big reputation.

When asked why they’ve chosen to expand outside of BC, JAK

N

JAK Meyer (R) and winemaker Chris Carson.

Meyer Family Vineyards

#1 Chardonnay in Canada two years in a row National Wine Awards

#10 Winery in Canada based on 2013 National Wine Awards Results

We must be doing something right!

“crafting single vineyard wines of excellence” T 250.497.8553 www.mfvwines.com wineclub@mfvwines.com

2 x Top 10 Pinot Noirs

in Canada last two years in a row

National Wine Awards

www.winetrails.ca

single vineyard wines of excellence”

feels that it is important to not only find new sales channels, but to showcase BC wines in the international arena. “We need to get our wines out on a world wide scale so people understand the quality of wines being produced here in BC.” This spring watch for the release of their single variety 2012 Chardonnays, their 2012 Pinot Noirs, the very small batch Micro Cuvee Chardonnay and their first ever Micro Cuvee Pinot Noir.

“We’re really excited about this one,” says JAK, “ it is reflective of our philosophy that if we see something really exceptional, that stands out, we pull it aside for our Cuvee. This is from the best vineyard, best block, best clone (the Pommard clone 91) and best three barrels.” Only 100 cases were produced--and they’ll go fast.

If you’d like to share in this excitement, check out their wine club. “It’s a great way to join the family and have the best of our wines shipped right to your door! And members get first crack at the Cuvee,” says Janice.” Mark your calendar for May 17th for the first ever ‘Party in the Tank Room’ at Meyer Family. It’s going to be a casual and fun BBQ event held in the cellar. Tickets are now available. ~ Terry Meyer-Stone

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 15

◆ Feature

Slurping & Sipping in Osoyoos ritish Columbia oyster lovers should prepare themselves for the third annual Osoyoos Oyster Festival held from April 23 until April 27, 2014 in the heart of wine country.

Events will include oyster shucking demonstrations, oyster creations served at participating restaurants as well as special oyster beer and wine pairing events.

The signature wine event of the festival, the Art of the Oyster Pearl Gala, sponsored by Destination Osoyoos will be held on Saturday, April 26th at Watermark Beach Resort. Guests have the option of dressing up fisherman/mermaid style or dressing up with “pearls” as they sample delicious oyster creations created by local chefs, enjoy freshly shucked oysters and sip Canada’s best oyster wines.

The results of the 2nd Annual Canadian Oyster wine competition will also be revealed.

Beer fans need not frown as the 3rd annual South Okanagan Chamber of Commerce Oyster Beach Brew Party takes place on Friday, April 25th at Spirit Ridge Resort. Enjoy live music, freshly shucked oysters with local oyster farmers in attendance along with sausages, craft beers and local ciders. Excitedly, the festival adds Canada’s first Canadian Craft Beer and Oyster Pairing Competition and the winners will be revealed.

Visit the Osoyoos Oyster Festival website: www.oooysterfestival. com for special hotel rates, tickets and all of the events of this 3rdAnnual festival. Yes, even Oysters in need a day in the sun! ~ Cassandra Anderton

Osoyoos

OYSTER

Art by Grozko Stankov

B

3rd Annual

soyoos Oyster Festival

April 23rd-27th, 2014 Signature Events: Fri. Apr. 25th

SOCC Beach Brew Party at Spirit Ridge Resort & Canada’s inaugural Craft Beer and Oyster Pairing Competition.

Sat. Apr. 26th

Art of the Oyster Pearl Gala at Watermark Beach Resort.

Canada’s 2nd Wine & Oyster Pairing Competition.

Enjoy special Osoyoos Oyster Festival hotel rates!

www.oooysterfestival.com www.winetrails.ca

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 13

The Heart of Wine Country wraps around the Okanagan Falls area stretching from Skaha Lake to Vaseux Lake.

The area is famed for some of Canada’s top wine production with the highest quality wines in the valley. What has largely been kept a secret only sought out by those wine lovers in the know, these hidden gems of small wineries offer a taste of some of the finest wines, wonderful people and the heart of the Okanagan wine experience. Call each winery for wineshop hours.

Blasted Church Vineyards 378 Parsons Rd., OK Falls 250.497.1125 www.blastedchurch.com

www.ofwa.ca

Blue Mountain Vineyard & Cellar 2385 Allendale Rd., OK Falls 250.497.8244 www.bluemountainwinery.com Kraze Legz Vineyard & Winery 141 Fir Ave., Kaleden 250.497.6957 www.krazelegz.com

Wed

Vancou - by invit

Liquidity Vineyards 4720 Allendale Rd., OK Falls 778.515.5550 www.liquiditywines.com Meyer Family Vineyards 4287 McLean Creek Rd., OK Falls 250.497.8553 www.MFVwines.com Noble Ridge Vineyard & Winery 2320 Oliver Ranch Rd. ,OK Falls 250.497.7945 www.nobleridge.com

Call for wine shop hours & look for our wines in your favorite liquor stores!

Painted Rock Estate Winery 400 Smythe Dr., Penticton 250.493.6809 www.paintedrock.ca See Ya Later Ranch 2575 Green Lake Rd., OK Falls 250.497.8267 www.sylranch.com Stag’s Hollow Winery 2237 Sun Valley Way, OK Falls 250.497.6162 www.stagshollowwinery.com Synchromesh Wines 4220 McLean Creek Rd., OK Falls 250.535.1558 www.synchromeshwines.ca Topshelf Winery 236 Linden Ave., Kaleden 778.515.0099 www.topshelfwine.ca Wild Goose Vineyards & Winery 2145 Sun Valley Way, OK Falls 250.497.8919 www.wildgoosewinery.com

For the latest information on all happenings in the heart of wine country, contact us www.ofwa.ca info@ofwa.ca Page 14 • B.C. Food & Wine Trails • MARCH/APRIL 2014

Sum

**

2014 EVENTS Fri, July 11

5:00pm to 9:00pm

Party in the Park at Kenyon Park, Okanagan Falls

Everyone Welcome!

Tickets and info: www.ofwa.ca _______________________________

Sat., Nov. 29 & Sun., Nov. 30 11:00 am to 4:00 pm Holiday Cheer Open House Wineries of the Okanagan Falls Winery Association

www.winetrails.ca

◆ Okanagan

Falls/Penticton

Wild Goose Vineyards set to open new Bistro

O

wned and operated by the Kruger family, Wild Goose Vineyard (WGV) consistently remains one of Canada’s most awarded wineries (including 8-time recipient of the coveted Lieutenant Governor General’s award).

Construction of a larger wine shop facility was completed in 2012, with fans appreciating the spacious new tasting room. None however, have had the opportunity to enjoy the Kruger’s ultimate vision...until now.

GM Roland Kruger is pleased to announce the opening of their new bistro May 3.

“I’ve never been so busy in January before,” laughs Kruger. He describes their menu-style as “comfort food,” pairing perfectly with both the WGV and other local wines, craft beers and mixed bevvies that will be available.

Kruger says that the “2013’s are amazing wines” and that he’s “very excited by the aromatics and

flavours.” Be sure to visit Okanagan Falls, and prepare to be wowed! ''2013 Autumn Gold $19.00 A perennial sell-out at the winery, WGV’s popular fruit-driven white blend of Gewürztraminer, Riesling, and Pinot Blanc is available again!

Enjoy the jump-out-of-the-glass aromatics and flavours of orange zest, nectarine and spice, with a crisp finish and hint of sweetness. 2012’s vintage was awarded “Best Blend” at 2013’s Okanagan Wine Festival’s Best of Varietal Awards, and this one’s just as good, if not better.

''2013 Morio & Friends $23.00 Kruger describes this “amazing summer wine” with having “intense Muscat characteristics, including ripe mandarin orange, floral and spice, finishing with a hint of residual sweetness”. At a limited 120 case production, it is a luxury only available

at the winery. Yet another reason to visit! ''2011 Horizon $22.00 A rich blend of Merlot, Cabernet Sauvignon and Petite Verdot –

Horizon offers aromas of red and black berries, with hints of anise, clove and a smoky finish. A heavier-style red made for meats, pastas, and more. ~ Sarah Willard

Finalist ~ Winery of The Year

~ Intervin Wine Competition 2013

Team Spirit Rules at Upper Bench Winery & Creamery

@wildgoosewines

PH. (250) 497-8919 Fax (250) 497-6853

Email: info@wildgoosewinery.com

2145 Sunvalley Way, Okanagan Falls, B.C. V0H 1R2

BISTRO: Open Early May TASTING ROOM: Opens Mid-April 10-5 daily Or Call For Appt. 250-497-8919

To order wine online or receive our newsletter: www.wildgoosewinery.com The team: (L-R) Josh, Michelle, Janice, and Gavin.

T

here’s a quote that says you are only as good as the people you surround yourself with.

Gavin and Shana Miller at Upper Bench Winery & Creamery have taken this to heart - handpicking a team of dedicated staff that have become more like family.

Much like siblings, this trio – Michelle Ost, Janice MacLean and Joshua Edwards – are as different as they are talented. One thing they all have in common though is their dedication to producing top quality wines.

While some spend more time on the crush pad or in the wine shop than between the vines, winemaker Gavin says each member of the team knows that great grapes make great wine.

His own love of the vineyard has spilled over to his team and given each of them a deep appreciation for what grows there.

Cellarhand Michelle, the youngest vintage of the bunch, is a hard worker who has spent all of her adult years around grape vines. Joshua – the assistant winemaker – came to the winery in 2012 from Poplar Grove after being top of his class at Okanagan College’s assistant winemaker program.

Both Joshua and the team’s newest addition, Janice – a keen gardener – have an excellent palate, making them a perfect sounding board for every one of the 2400 cases of wine Upper Bench produces.

It’s the handcrafted, personal touch that comes from working with a small and committed crew that results in the creation of wines to be proud of.

For more about the crew, go to www. upperbench.ca/about/our-crew.

Page 16 • B.C. Food & Wine Trails • MARCH/APRIL 2014

~ Tracy Clark

Spread the Curd...

Wine & Cheese Online!

10% off cases ordered online in March & April with code: WineTrailsSpring2014

170 UPPER BENCH ROAD SOUTH, PENTICTON T. 250 770 1733 WWW.UPPERBENCH.CA www.winetrails.ca

◆ Penticton

An Education in Wine at Perseus Winery e’ve all been there – intimidated by those-in-the-know discussing the complexity of a red or the minerality of a white. Pardon? How can wine be approachable? And why can’t I taste lychee or citrus notes? Is there a huge difference between Pinot Gris and Sauvignon Blanc? Okay – joking aside, we all started somewhere, right?

This year, Perseus Winery wants to make us all a little smarter – when it comes to wine that is. And really, it’s in the perfect location to do so.

From Penticton, Perseus is the first winery on the Naramata Bench. Come this spring, blossoming wine enthusiasts can start their tours with a tasting and an education in the basics of vino.

The winery has partnered with DJ Kearney, wine consultant and sommelier instructor, to create educational boards that will be posted around the wine shop in both English and Mandarin.

“There are more people getting interested in wine – especially Chinese tourists – and most don’t know much about it,” says winery CEO Rob Ingram. “I’m in that group – I’m still learning every day. I was new to the industry just a few years ago.”

The winery is also exploring the idea of going organic. “We’re not there yet. We’re still doing research and learning more about what’s involved,” says Ingram. “But in the meantime,

W

we’re trying to take the vineyards as close to organic as we can. That means minimizing the use of pesticides.”

Perseus is releasing two new wines this season: a sparkling Esteemed wine consultant & Chardonnay and sommelier instructor, DJ Kearney Invictus (a white blend to complement its awarding winning red of the same name.) As well, “we’re hoping to get a picnic license this year,” adds Ingram. “Guests can meet their friends here, have a glass of wine and a light snack, go through the educational tour, and plan the rest of their afternoon on the bench.”

So there you have it: an opportunity to leave the first stop of your tour armed with a little more than a light buzz. In no time, you’ll be engaging with the oenophiles of the wine world. (Just remember to spit out your gum before you get started!) ~ Erin Trainer

Open weekends in April and daily starting May 1

Page 18 • B.C. Food & Wine Trails • MARCH/APRIL 2014

www.winetrails.ca

◆ Penticton

/Naramata

Cannery Brewing launches Baltic Porter

W

hile Cannery Brewing brewed its first batch of beer – the ever popular Naramata Nut Brown Ale – on April Fool’s Day 2001, its ongoing delight in micro-brewing is no joke. Founders Ron and Patt Dyck and their team proudly produce individually crafted fine ales and lagers of distinctive complexity and balance. Beer enthusiasts love the reliable collection of the all natural brews which contain only the finest hops, grains and yeast strains. Cannery’s seasonal ales like Maple Stout adopt those principles of quality with no preservatives nor pasteurization and are happily anticipated.

In this spirit of exceeding customers’ expectations, the selection is kept fresh and exciting with specialty beer launches. In February, Cannery Brewing launched an Estonianstyle Baltic Porter, the first in a new Artisan Creations line-up.

A strong beer at 8% alcohol/ volume, “this classic Baltic

Porter is brewed with traditional German malts and noble hops.”

Luscious with velvet silkiness, it imparts dark fruit tones along with its sweet-roasted flavour and finishes smoothly. To achieve this malt-forward/dark fruit characteristic, explains Patt, “This baby takes a lot of time to ferment because it is a lager yeast rather than the usual ale yeast.”

Conversely, while creating it is time intensive, Artisan Creation brews are available for a limited time. Craft beer drinkers need to snap these up quickly for a unique tasting experience. Sourcing a suitable Estonian icon to adorn the bottle, Cannery found the Taillinn “Kiek in de Kok” cannon tower dating from the 15th century. The bastion’s name translates as “peek into the kitchen” and as the story goes, it describes how soldiers could peer down to see concoctions brewed “in order to survive the harsh Baltic winters.”

Embracing the history, the photograph was taken and label designed by the Mikkin brothers of Brand Manual agency, based in Tallinn, Estonia. ~ Roslyne Buchanan

Naramata Bench Wineries Spring Road Triiiiip!!!

T

he members of Naramata Bench Winery Association are packing up and are coast bound again this April and May for their Annual Spring Wine Release Road Trip. This yearly event allows their fans in Vancouver and Victoria a chance to be the first to taste their new wine releases. It also is an opportunity for event attendees to meet the winemakers and winery owners to learn more about Naramata wines and what makes them distinctive. These events always have a charitable aspect hence both events will host fantastic auctions of wine, food, travel and experience packages. Tina Baird, spokesperson for the Association says, “The NBWA likes to support organizations in the cities we visit, hence all proceeds from these events and auctions go to support our partner organizations.” Bravo!

Itinerary: Victoria: Wednesday, April 30th.

The spring release wine pouring event will be held at the Crystal Garden and will be in support of the Victoria Conservatory of Music.

The wines will be accompanied

with food pairings from 16 of Victoria’s finest restaurants.

Vancouver: Friday, May 2nd at The Four Seasons Hotel in support of the Vancouver Aquarium Ocean Wise™ program. Winery chefs from the Naramata Bench will also travel to Vancouver to create

the food pairings along with YEW restaurant & bar Chef Ned Bell and 6 other Vancouver Ocean Wise™ restaurants. **Party planning alert! It is not too early to pre-book for the NBWA’s signature event of the year: The Tailgate Party is on September 13th. And check the website regularly for the many events at Bench wineries all season. Info & Tickets: www.naramatabench.com ~ Jennifer Schell

A Story In EvEry BottlE nArAMAtA BEnCH WInErIES

SprIng WInE rElEASE EvEntS

BE tHE FIrSt to tAStE tHE SprIng WInES AprIl 30 - vICtorIA UnCorK yoUr pAlAtE CryStAl gArdEn MAy 2 - vAnCoUvEr WInE For WAvES FoUr SEASonS HotEl InFo & tICKEtS: nArAMAtABEnCH.CoM naramatawines @naramatawines

SprIng ‘14

Page 20 • B.C. Food & Wine Trails • MARCH/APRIL 2014

www.winetrails.ca

◆ Naramata

Serendipity Back in the Saddle at The Calgary Stampede

W

ith the excitement that came with being named the New York International Wine Competition’s BC Winery of the Year last fall still in the air, the news just keeps

getting better at Serendipity Winery.

Owner Judy Kingston and her team—daughter and right-hand woman Katie O’Kell, winemaker Richard Kanazawa and vineyard

B.C. Winery of the Year - 2013 New York International Wine Competition

Order Online at: www.serendipitywinery.com

Open for the season May 1, 2014. Open 10am-5pm, 7 days a week.

Before May 1, please call for an appointment: 250-486-5290 990 Debeck Rd., Naramata, BC

serendipitywinery.com Serendipity Winery

manager Craig McKenzie— are already preparing for Serendipity’s return to the Calgary Stampede in July. Two wines, with western-themed labels, will be launched to build on the winery’s success last year at the Greatest Outdoor Show on Earth.

“They are going to be stunning,” Judy says about the Serenata, (with a label that will feature Isaac Newton dressed a cowboy whose lariat wraps around to the rear of the bottle, where a horse stands) and Syrah (which features a cowgirl). Appropriate quotes are featured on each bottle, too: “If you climb in the saddle, be ready for the ride” and “Speak your mind, but ride a fast horse”. Come to think of it, those words could form Judy’s personal motto, too!

2014 will see lots of activity around Serendipity.

Construction of washrooms, a leadup to a seasonal

info@serendipitywinery.com @Winespiration

Sandy Beach Lodge & Resort – Dive into The Naramata Good Life

T

LODGE & RESORT An ideal, Okanagan waterfront resort in the heart of Naramata Bench Wine Country.

• Plan your next intimate or group getaway offering luxury log cottages, B&B Guestrooms and much more!

• Seasonal Specials & Events Available

Reservations & Info: sandybeachresort@shaw.ca

1-866-496-5765

4275 Mill Rd., Naramata, BC www.winetrails.ca

restaurant Judy plans to open in 2015, will be underway. The Hobbit-like restaurant will allow Judy to use skills acquired in France, where she trained as a chef. And events like an outdoor movie night and a Naughty or Nice party in August will keep guests well entertained.

Following a year in which Serendipity’s labels were honoured with a Gold medal at the San Francisco Wine Competition won’t be easy, but a first-ever bottling of Pinot Grigio promises to be exciting, as do new releases of Pinot Noir, S y r a h , Merlot and Cabernet Franc in M a r c h .

Don’t blink or you might miss out on the action! ~ Lorne Eckersley

www.sandybeachresort.com

he name alone just beckons an escape to this beautiful beachfront property located in the quaint village of Naramata in the centre of Okanagan Wine Country. This is the perfect oasis for your next intimate or group getaway; corporate retreat or special celebration and offers 6 charming lake view B&B Guestrooms and 13 deluxe modern log cottages for guests to enjoy. The warmth and rustic elegance of the restored 1940’s main log lodge offers indoor facilities to host events, meetings and catered dinners for groups of up to 50 guests and an outdoor beachfront setting for weddings and events for up to 100 guests.

Managers Mike and Linda Newton

are there to help you plan the perfect wine country experience for either work or play.

Guests can choose to do as little or as much as they like during their stay at Sandy Beach Lodge & Resort. Local attractions and activities are close by for guests to enjoy from farm and wine tours to hiking or cycling the Kettle Valley Trails. If relaxing is more your style then by all means just kick back and enjoy the many activities the property has to offer which include a heated outdoor pool and hot tub, rowboats and canoes, tennis courts, ping pong, basketball, shuffleboard and more. A dip in the lake or relaxing beach blanket reading time is also a must…the choice can be yours!

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 21

◆ Feature/Recipe

The new rules for BC liquor

T

A

By Allison Markin

here was much excitement as the new year began and the BC liquor review officially wrapped up with the announcement that all seventy-three recommendations from the extensive consultation had been accepted by the BC government.

What does this mean for the hospitality industry in British Columbia? For now, we wait. The length of time it will take to implement all of the recommendations, and the extent to which some will be executed, is questionable. After years, decades even, of out-of-date policies and procedures, change won’t happen overnight.

But some things we have to look forward to, from both the consumer and business viewpoints...

Rather than corralling beer drinkers into a cordoned-off area within festivals, the “beer garden” will cease to exist. It should,

B

in theory, be more civilized for responsible adults to take their beverage of choice and wander within a large-scale event, rather than be forced to sit behind a fence and miss the experience of a festival. But note the word responsible.

Happy hours will be accepted, with reduced prices on drinks and perhaps appies. Before anyone gets visions of an all-out “Coyote Ugly” bar scene, it should be noted that happy hour concept typically occurs in the late afternoon when establishments are looking to fill seats.

Who would discount food and beverage during peak hours? On a recent trip to the US, happy hour was happening all around me at a pub. I hardly noticed.

There were also children in the pub, enjoying cheeseburgers and, dare I say, not noticing happy hour either. Kids will now be able to join their parents in licensed

establishments, within certain hours, to enjoy a meal together.

Did you know, if you’re enjoying a glass of fine BC wine in a hotel bar or restaurant, you can’t take it with you to your room?

That’s going to change. Rather than having to slam down a drink so you don’t violate licensing parameters, you’ll be able to graciously walk with your beverage from the bar to your room to sip at your own pace.

The review promises easier licensing, a less bogged down system for applying for special occasion licences - good news for event planners - and the sale of products at farmers’ markets and secondary tasting rooms, which bodes well for producers and should provide tourists with more opportunities to taste and buy what BC has to offer.

All in all, good news, but as the changes come, let’s all be responsible with them.

Pan Seared Venison Steaks

with Cannery Brewery Blackberry Porter Cream Reduction Recipe by Jordan Ash, Executive Chef/Owner Flambe Catering

Visit the new CanneryBrewing.com website for additional recipes.

Page 22 • B.C. Food & Wine Trails • MARCH/APRIL 2014

V i t Ic u lt u r e a n d w i n e s t u di e s

Okanagan

va l l e y

FOOD WINE FARM WORKSHOPS

BC Wine Information Centre Sensory Classroom/Lab Okanagan College - Penticton Join award-winning cookbook author Jennifer Schell, local farmers, chefs and winemakers.

Sundays from 1-3 p.m.

Only $49 May 4 Pizza Making per workshop plus materials/tax May 11 Food and Wine Pairing May 18 Soup Making June 8 Cheese Making June 15 Cooking with Organics and Fruit Wine Pairing Register now for these and other exciting wine and food classes at www.okanagan.bc.ca/fwtcourses or call 250-492-4305 Call 250-492-4305 • Toll free 1-866-510-8899 www.okanagan.bc.ca • Email cssouth@okanagan.bc.ca 26872

Ingredients: 1 lb thinly sliced venison loin steaks, about ¼” thick (pork loin or chicken breast would work fine too if you don’t have venison) ¾ cup Cannery Brewing Blackberry Porter 1 tbsp minced shallot 1 tbsp butter 250 ml 35% cream 2 tsp honey 2 tsp balsamic vinegar 1 tsp grainy Dijon mustard ½ tsp salt 1 tsp black pepper 1 tsp ground coriander 1 tbsp vegetable oil

Directions: Marinate venison steaks in ¼ cup of the Blackberry Porter and ½ tsp of the black pepper overnight.

Bring venison steaks to room temperature for about 20 mins.

Preheat a heavy pan on mediumhigh heat.

Lay the steaks on paper towels and dry on both sides. Season liberally with salt, pepper and ground coriander. Add the vegetable oil to a hot pan; when the oil ripples, the pan is hot. Sear the steaks for about one minute per side (will be medium-rare) remove them and keep in a warm place.

Turn the heat down, add the butter and shallots, sauté until golden brown, add the remaining Blackberry Porter and reduce by ¾.

Add the vinegar, cream and remaining ingredients, continue to reduce until thickened, season with salt and pepper to taste and serve over the steaks.

www.winetrails.ca

◆ Naramata hey may be one of the most established wineries on the Naramata Bench, but there’s always something new and exciting happening at Red Rooster Winery. With spring comes the release of new wines, the opening of The Pecking Room Patio Grill, another reason to visit The Coop and the return of a favourite event.

Winemaker Karen Gillis is particularly giddy about the release of some of the winery’s favourite wines, including the Rosé which features a romantic blend of Pinot Noir (the backbone), with Grenache and Mouvedre. If rosé is the perfect spring wine, nothing gets us in the mood for summer more than the Viognier.

In 2013, Red Rooster’s Viognier won the Lieutenant Governor’s Award of Excellence.

There’s no better way to enjoy a glass or two of these wines than on the patio at The Pecking Room. Operated once again by Chef Darin Paterson, who also owns Bogner’s of Penticton, The

T

www.winetrails.ca

Join all the hens in The Coop this spring for some exclusive tasting events and educational seminars at Red Rooster Winery.

Lunch in The Pecking Room at Red Rooster Winery Pecking Room will serve up farm to table cuisine for lunch until fall.

If that isn’t reason enough to make your mouth water – here’s another: the Pig and Pinot Party is back. Taking place in May, this party that truly celebrates spring, includes a spit roasted pig barbecue dinner served up with Red Rooster’s Pinot Noir.

Live music and a game of bocce make this the perfect picnic. Last year this spring feast sold out, so get your tickets early.

The Pig and Pinot is just the start of the fun events this year at Red Rooster, also be sure to check out the winery’s private tasting room, The Coop where daily educational seminars and tastings

will take place. Reservations are required.

For information on everything happening at Red Rooster Winery, go to www. redroosterwinery.com. To chat with other Roosterites, check out their Facebook page. ~ Tracy Clark

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 23

◆ Naramata

Have your wine and a place to stay too at Therapy Vineyards!

Daphne Tomkins sales and marketing manager with Nicolas Stulberg, Guesthouse and wine shop manager take a moment to enjoy one of the perks of working for a winery!

P

icture this. You’re sitting on a patio with a glass of Freudian Sip in hand.

You close your eyes and relish the warm summer breeze. Opening your eyes, you admire the panoramic view of Okanagan Lake and acres of vineyards below. The sun is setting and you pour another glass – because all you have to do is retreat to your room for a relaxing and rejuvenating sleep.

If this is just the remedy for you, then you may want to visit Therapy Vineyards. In addition

to producing award-winning wines, Therapy offers an inviting alternative to hotels and traditional bed and breakfasts. Located on the Naramata Bench, the winery’s Guesthouse is the perfect get-away for couples or a girls’ weekend.

There are eight private suites – all with personal access and ensuite.

Each morning, guests wake up to a delicious continental breakfast delivered fresh to their room from Penticton’s famous Bench Market.

The Guesthouse can also be rented for larger groups including wedding parties, special events or

Page 24 • B.C. Food & Wine Trails • MARCH/APRIL 2014

company meetings. It sleeps 20 people and has a full kitchen and living/dining area.

“We hosted a weekend yoga retreat last May. They moved the furniture to the side, set up their mats and practiced in the living room. They also went stand-up paddle boarding, and really took in what Naramata has to offer,” says Guesthouse manager Nicolas Stulberg. “Even though we’re just 15 minutes from Penticton – it’s charming out here. You get to experience the peacefulness of the Okanagan.”

Stulberg says the house was already there when Therapy’s owners purchased the property in 2004. Instead of tearing it down, they renovated it to host guests and provide a “behind-thescenes” look at winemaking and vineyard life.

Learn more about special events and tour the Guesthouse at therapyvineyards.com. Mention you read this article and receive 10% off your stay. Happy travels this season! ~ Erin Trainer

www.winetrails.ca

◆ Naramata

Howling Bluff Winery – The Accolades for Fine Winemaking Continue

T

Our Vines, Our Wines On the Naramata Bench

Dedicated to producing small lots of fine wines.

1086 Three Mile Road, Penticton 250-490-3640 www.howlingbluff.ca Howling Bluff Estate Winery @howlingbluff

he seeds for owner Luke Smith’s passion for fine wine were sown early. Luke’s Mom was secretary of the Vancouver chapter of the International Wine and Food Society so he was exposed to extraordinary wines and fine food growing up.

His love of wine, food, and sharing both, sustained him through a career as an investment advisor until he bought the Naramata Bench property in 2003.

“It all starts with striving for perfection in the vineyard,” Luke says. “To have perfect grapes I believe you must grow them yourself and that is what we do.”

Luke’s goal is to produce small lots of fine wines. “My son and I are building Howling Bluff Estate Wines Owner a family winery for future generations.” Luke Smith

~ Lorne Eckersley

Easter Opening at Moraine Winery

I

f your wine collection is running short of Moraine wines, act fast.

Most of the 2012 vintages are either sold out or close to it, owner Oleg Aristarkhov says.

ESTATE WINERY

Come get a taste of our view, it will leave you breathless.

Open 10am-6pm Daily May - October

Find Our Wines At VQA Liquor Stores & Online www.morainewinery.com 1865 Naramata Road, Penticton, BC T: 250 460 1836

www.winetrails.ca

Luke’s push for perfection is already reaping rewards. Last year his 2012 Sauvignon Blanc was selected for West Jet’s Encore Promotion. It also won a Gold Medal at the Wine Align National Wine Awards of Canada and rated among Wine Diva’s Top 100 wines of the year. His Estate Pinot has won many awards including two Lieutenant Governor Awards, Canadian Red Wine of the Year Wine Access Award, and placed Howling Bluff as one of the wineries to participate in the Okanagan’s First Annual Pinot Celebration in 2013.

“We are very grateful to our customers,” he says. “2013 was a very successful year for us and we are glad that our wines are meeting their approval.”

Oleg and his wife Svetlana are dedicated to their family operated boutique winery, with its focus on producing high quality wines.

Moraine Winery proprietors Oleg and Svetlana “Last year’s best sellers were Cliffhanger Red and Red Mountain their wines in both provincial wines,” says Oleg, and the latest and national competitions. The vintage promises to be just as popular Cliffhanger Red won Gold at the 2013 All Canadian Wine popular.

As spring nears, Oleg is working Championships and their Pinot Gris closely with winemaker Jacqueline earned a Bronze. At the BC Wine Kemp, bottling new releases in Championships, Red Mountain was preparation for the wine shop recognized with a Bronze medal.

As the popularity of Moraine Winery opening for the season at Easter.

“Our first bottling this year is Pinot grows, customers would be doing Gris,” he says. “It was made with themselves a favour by joining the free-run juice—no pressing—and it wine club. No membership fee is charged and benefits kick in will be a premium wine.”

Samples of whites like Cliffhanger immediately. Members can choose White, Riesling and Viognier are from shipments of 6 or 12 bottles, revealing outstanding aromatic delivered twice a year and selected qualities that have the winery owner by Jacq. Discounts are offered on and winemaker team excited about other orders member-only sales and savings opportunities are the 2013 vintage.

Now in their third year of working offered throughout the year. together, Oleg and Jacq have ~ Lorne Eckersley already achieved success with B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 25

◆ Naramata

An Event with a View – Poplar Grove Winery and up to 200 for a casual, standup event. It’s also wired with an audio-visual system for speeches and presentations. “We collaborate with the Vanilla Pod Restaurant on many

I

f you haven’t been to Poplar Grove – put it on your list of must-see wineries. In addition to awardwinning wines and tempting creations from the Vanilla Pod Restaurant, the view alone is worth a visit.

Perched high on the Naramata Bench, just before the turnoff to Munson Mountain Park, the winery offers a commanding perspective of the South Okanagan stretching from Summerland to Skaha Lake. The building itself is contemporary and sophisticated, yet incredibly inviting.

Floor-to-ceiling windows will make you forget you’re inside, and on warm summer days, glass walls open up – creating a seamless transition to the patio.

This year, Poplar Grove hopes to share that view with others by promoting itself as the venue to hold private functions, corporate meetings and/or receptions, and weddings.

events – and really try to create a memorable, special experience for our guests.” ~ Erin Trainer

“We designed the winery with events in mind,” says general manager Jacquie Carlson. “We’ve had weddings for 50 to 130 people. It’s a gorgeous setting in the day. By night, there’s a lovely romantic feel with the city lights as the backdrop.”

The winery is also partnering with non-profits. “We want to give back and show support for community groups,” says Carlson. “This provides local residents with the opportunity to get to know us better.”

Last spring, the winery held a fashion show benefiting the South Okanagan Victim Assistance Society. “It was a little nerve-racking – hosting all those women,” laughs Carlson. “But it was so much fun. Since then, we’ve sponsored an awards night for the United Way and a reception for the Community Foundation.”

Poplar Grove can accommodate up to 130 guests for a sit-down meal,

A Cultural Tourism Feast at Cormier’s Studio

I

f art and food are your passion, then ‘you gotta be here”!” says owner/artist Kena Cumming Cormier. Both artists, Kena and husband Lawrence have fully integrated their art into their beautiful lakeview B&B/art gallery with whimsical, colourful art found adorning walls to metal sculptures in the garden, it is a celebration of art and culture. Kena also notes, “Our artwork can be found in collections through out the world”.

Those interested in the art of gastronomy will be delighted with their locally focused cuisine served at their B&B. Breakfasts are created with fresh from the market fare and locally roasted coffee is served. After breakfast guests can wander the garden or

walk downtown or to the beach.

Of course, because the studio and B&B are located in the middle of one of the most beautiful wine regions in the world, the art of winemaking is also included in the artistic theme at Cormier’s Studio as well as a their fun, folksy view on food and farm life.

With the entire home and gardens A cultural A tourism feast!

Indulge yourself in ouryourself luxurious enjoy B&B filled with artwork, the B&B creates cultural tourism feast!

Indulge in B&B our and luxurious a unique and wonderful immersion and enjoybreakfast a yummyinbreakfast in the art galleryOkanagan overlooking Okanagan Lake. a yummy the art gallery overlooking Lake.

Lawrence andcreates Kena mixed createsmedia mixed mediaOpen wallart! most days 11-5. into the best of what our wine Lawrence sculptssculpts and Kena wallart! mostOpen days 12-5pm. country offers. Cormier’s Studio is Lawrence & Kena Cormier 495 Vancouver Ave.,Penticton BC V2A 1A4 A cultural tourism feast! Indulge yourself in our B&B also part of the must-do Naramata Lawrence & luxurious Kena Cormier 250-493-3273 www.cormierstudio.com lkcormier@shaw.ca and enjoy a yummy breakfast in the art gallery overlooking Okanagan Lake.

Bench Studio Tour – a self-guided 495 Vancouver Ave., sculpts and Kena creates mixed media wallart! Open most days 11-5. driving tour offering a Lawrence look into Penticton, BC V2A 1A4 the creative community that this Lawrence & Kena Cormier 495 Vancouver 250-493-3273 Ave.,Penticton BC V2A 1A4 beautiful area has attracted.250-493-3273 www.cormierstudio.com lkcormier@shaw.ca www.cormierstudio.com ~ Jennifer Schell

A cultural tourism feast! Indulge yourself in our luxurious B&B and enjoy a yummy breakfast in the art gallery overlooking Okanagan Lake.

Lawrence sculpts and Kena creates mixed media wallart! Open most days 11-5.

Page 26 • B.C. Food & Wine Trails • MARCH/APRIL 2014 Lawrence & Kena Cormier

495 Vancouver Ave.,Penticton BC V2A 1A4 250-493-3273 www.cormierstudio.com lkcormier@shaw.ca

lkcormier@shaw.ca

www.winetrails.ca

◆ Naramata

Awaken Your Spring Palates at Hillside Bistro Open March 29!

T

here’s something about the start of spring that makes us all feel optimistic. It gets the heart pumping and puts a little spring in our step even (pun intended).

So, it’s imperative we quench our thirst for all that the season has to offer. And there is no better way to quench that thirst than with a bottle of 2011 Hillside Winery Syrah. Or 2010 Cabernet Franc. Or how about the absolute perfect wine to mark the change of the seasons – the rosé. All of which will conveniently be released this spring.

And what is a bold red or a tantalizing rosé without something amazing to pair it with? Hillside Winery & Bistro has you covered here too.

While the rest of us were hunkered down, avoiding the onslaught of cold, Hillside’s Bistro Chef Robert Cordonier was working tirelessly to come up a perfectly paired menu that would effortlessly transition us from winter to spring. Think wintery beet salads with goat cheese and

Located on the beautiful Naramata Bench, experience exceptional and unique wines, creative, locally-inspired cuisine and striking views.

Tasting Room & Gift Shop Open Daily Bistro opens for the Spring season March 29th, 2014 Contact us to book for Easter Brunch! We can also host your corporate meeting, company dinner, family reunion, wedding or any special event!

Phone: 250 493.6274 Bistro Phone: 250 487 1350 Toll Free: 1 888 923 9463 e. info@hillsidewinery.ca

hillsidewinery.ca

city palate t h e

F l aV O U r

O F

c a l G a r y ’ S

F O O D

S c e N e

the travel issue

citypalate.ca

hazelnuts and rich venison but also a springy seafood and fish dishes featuring Tofino shrimp or trout with spruce shoot pickled cattails.

Chef says the best part about the start of the season is finding ingredients he loves, local producers and growers to work with and creating some “really fun stuff”.

“I get excited about ingredients,” he said.

This year one of the things that’s making Chef Cordonier most excited is his newest addition to his team. Expect heartwarming aromas to permeate the Hillside bistro this year, as the new pastry chef introduces housemade breads and other beautiful pastries from spring to fall.

Favourite dishes like the Benchmark Burger and the Baked Brie with Roasted Garlic & Apricot Honey will be mainstays this year and are reason enough to make a reservation for opening day, March 29. See recipe on page 41. ~ Tracy Clark

Nothing enhances the cover of city palate better than a few good wine stains.

March april 2014

The flavour of Calgary’s food scene is bursting on newstands and online at citypalate.ca www.winetrails.ca

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 27

◆ Summerland

Easy Access at Dirty Laundry Vineyard

Team DLV: (l-r) winemaker Mason Spink, cellar master Adrian Smits, marketing & sales manager Judi Skinner, financial officer Lori Houde, web site & wine club co-ordinator Lauren Selfridge.

D

irty Laundry Vineyard’s (DLV) new full-time winemaker Mason Spink is excited about his 2013 wines. Spink’s first solo vintage with DLV have the same consistently delicious style made popular by former winemaker Phil Soo, but this time, they’re employing the easy-access of screw caps on all wines.

Spink was head winemaker at See Ya Later Ranch winery, before taking

on his craftsmanship role at DLV this past August. He enjoys the authentic, boutique-style approach of his new job, saying, “so far, so good! It’s a small team who work hard. It’s real winemaking, real cellar work.

Everything is hand-done.” A feat of passionate winemaking, considering their annual production now exceeds 19,000 cases!

This spring, DLV will be participating in a number of events in BC and Alberta. Supporting cancer research, the winery is a proud sponsor of the Kids for Cancer event in Calgary this March and the 10th annual Daffodil Ball at Sparkling Hills Resort April 26. Visit DLV at various festivals, events, and their Summerland wine shop (open year-round, special spring hours) – updates and tasting room hours available on their absolutely fabulous website: www.dirtylaundry. ca.

from the Sauvignon Blanc, tropical character from the Gewürztraminer, and rich, mid-palate tannins from Viognier make this a remarkable blend.

Thankfully, DLV has quadrupled production.. hopefully it will be available a little while longer in the wine shop this season (last year’s vintage sold out in 5 weeks)! A saucy little number herself, Secret Affair has a sexy red sibling, just waiting behind closed curtains...prepare for her unveiling next issue!

''2012 Kay Syrah $25.99 Imparting traditional techniques from the Côtes du Rhône, this wine is a stand-out. Smooth and sensual, a wonderful wine to share only with really good friends...with benefits. ~ Sarah Willard There was an error in our ON THE COVER story in the winter edition of Food & Wine Trails Magazine. We did not provide the correct story about how the Dirty Laundry brand was created. Please see the correct version at www.winetrails.ca

''2013 Secret Affair $19.99 “Quality-wise, this one’s outstanding!” raves Spink. Really nice grassy notes

New menu at Sonoran’s Full Moon Bistro! chef is a master of many trades, from farming to fine dining - he’s even building a traditional outdoor Quebecois-style wood-fire oven for pizza, tortière, and much more! For spring hours of operation, events, and the new menu, visit Sonoran’s new website: www.sonoranestate. com.

Enjoy a beautiful Flower Power Salad at Sonoran’s Full Moon Bistro.

C

elebrating their 10th anniversary, Sonoran Estate Winery is excited to be offering many menu items at their Full Moon Bistro. Proprietors Ada and Arjan Smits are collaborating with their new chef, Pierre-Luc Naveau. A Quebec native, Naveau became involved in all aspects of the winery last season.

“I’m excited about everything...... the wine experience, travelling, learning, and welcoming people to Sonoran...it’s going to be an amazing year,” says Naveau. This

''Sonoran’s 1st Port-style Wine $24.90 Ever thought of wine marketing?

Here’s your chance! Sonoran is hosting a contest to name their first port-style wine. Beautiful hibiscusred colour, with aromas and flavours of black cherry, Italian plum, and vanilla. Lighter-style, not overly sweet, with medium tannins and a long finish. Contest deadline: March 31st – email sonoranwinery@gmail. com.

Sonoran Winery Bistro B&B

Full Moon Bistro Open May 1st Winery Open April 19 & 26th from 11am - 4pm Reg. hours from April 28 onward.

''‘Fire on Ice’ Dessert Wine $19.90 Rich and succulent, this icewineworthy dessert wine exhibits intense maple, orange-zest, honeysuckle and peach notes.

An ambercoloured elixir to lavish on a lover.

Page 28 • B.C. Food & Wine Trails • MARCH/APRIL 2014

~ Sarah Willard

5716 Gartrell Rd., Summerland

250-494-9323 SonoranWinery.com www.winetrails.ca

◆ Feature

By Cassandra Anderton

Hopping along Vancouver’s Beer & Spirits Trail

W

hile Vancouver proper has yet to see any wineries open right in the city, you’ll still see a ton of fermenting tanks.

This time though they are full of the magic that’s soon to become the next great beer, or perhaps something more potent such as vodka, gin or even brandy or cassis.

The newest distillery, Granville Island’s Liberty Distillery, is producing vodka, gin and whisky all crafted from organic grain and has just opened a cocktail lounge where they are whipping up signature and classic cocktails at their antique bar and serving a few nibbles as well.

You can find them on Old Bridge Street near Railspur Alley right in the Island. Across the water Long Table Distillery is known for its micro batches of vodka and gin and also has an “Apothecary Series” of small curiosities such as Limoncello and brandy. Visiting hours are noon until 6 pm Friday and Saturdays and you can sample for a small fee at 1451 Hornby Street.

In East Vancouver things get super tasty at Odd Society Spirits where you can try their East Van Vodka, crème de cassis, single malt whisky and Mongrel, otherwise known as moonshine. Yaletown has Yaletown Distillery, which is owned by the Mark James Group.

Currently they’ve got vodka and gin made www.winetrails.ca

from 100% B.C. ingredients and they are planning on crafting whisky, grappa, liqueurs and eau de vie.

Find them in the SOHO Building at 1132 Hamilton Street, also home to their Distillery Bar and Paulies Kitchen where you can enjoy other libations and a meal.

Over on the North Shore Deep Cove has both a brewery and a distillery pleasing a wide range of palates. Beer is currently flowing on the taps with vodka, beer brandy and moonshine in the works. Join them seven days a week in their tasting room. Outside the brewery you can also catch some of the best food trucks in case you’d like some nibbles with your brew. Central City Brewing is also now both brewing and distilling out in Surrey. They’re known for their Red Racer brew and are proud to now have a new 65,000-square-foot brewery that includes a lounge and tasting room.

On the craft beer side of the equation breweries are sprouting up like weeds; or in this case shall we say hops? Main Street has Brassneck Brewing where their beer flights and

pepperoni sticks draw in many; they also usually have a food truck or two stationed outside. Further east Parallel 49 is pouring their excellently named beers at 1946 Triumph Street;

anyone for an Ugly Sweater Milk Stout or some Gypsy Tears Ruby Ale? On the North Shore Black Kettle brews up a mean Pale Ale with a Red Ale in the works and Bridge Brewing on Dollarton Highway pours a Hopilano IPA, Oatmeal Stout and North Shore Pale Ale and an Edgemont Extra Bitter. Green Leaf Brewing on Lonsdale does an IPA, wheat beer, stout and pale ale.

One of the most aesthetically appealing spaces has to be 33 Acres Brewery where they’re serving up snacks and sips at 15 West 8th

Avenue while food trucks hover outside. Their beers have titles such as 33 Acres of Ocean, Dark and Life and they also did a special chocolate beer for Valentine’s Day. Growlers (big beer bottles) may also be filled at Powell Street near Victoria Drive at Powell Street Brewery; we’re fond of their Dive Bomb Porter and Hopdemonium IPA. Out in Delta at Four Winds Brewery they focus on Westcoast, Belgian and German style beers.

Not to be forgotten are the originals, Steamworks in Gastown who have also just opened a new brewery in Burnaby, Granville Island Brewing, Big Ridge in Surrey, Dockside Brewery, and Squamish’s Howe Sound.

In 2014 there’s more coming down the pipeline. We are eagerly awaiting Bomber Brewing on Adanac from the owners of BierCraft and Incendio Pizzaria, Main Street Brewing, Red Truck Brewery in Mount Pleasant, Steel & Oak Brewing Co. on Third Avenue in New Westminster, Doan’s Craft Brewing Company, Co. on Third Avenue Vancouver, Steal Toad Brewery and Brew Pub just outside Olympic Village, Coal Harbour Brewery (currently brewing with a new tasting room in the works), and Surlie Brewery in Abbotsford.

We’re bound to have missed one or perhaps one’s just been announced, but we’ll blame it on the beer.

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 29

◆ West

Kelowna

Quails’ Gate Winery – New Winemaker’s New Releases

Welcome new winemaker Nikki Callaway!

Q

uails’ Gate Winery continues to refine their own definition of perfection, and this year it is with the help of their new winemaker, Nikki Callaway.

Everyone is eagerly anticipating the arrival of Callaway’s first full vintage, says marketing manager Rania Peters.

“This was Nikki’s first opportunity to get her hands on the wine and we’re very excited to see what she brings to us. Her background

includes experience with small lot wineries in France,” Peters said.

Nikki, who is well-known in the BC wine industry, has worked in vineyards around the world including South Africa and France.

After getting her Bachelors in Biology at University of Victoria, she set her sights on Europe, where she learned winemaking from the ground up. Her European experience culminated in a Diplomé National d’Ooenologue (DNO) from the Université Bordeaux II. In 2009 she returned to Canada where she became a winemaker for Mission Hill Family Estate.

Quails’ Gate Proprietor Tony Stewart has said that Callaway’s spirit of collaboration and vision for the future of Quails’ Gate match perfectly with the winery’s longterm plans.

2014 is expected to be an exciting year for Quails’ Gate, not only because of the creation of their latest vintage, but also because the winery is celebrating its 25th year in operation. Look for some great special events planned for this coming fall.

At Old Vines Restaurant at Quails’ Gate, the views are as wonderful as the food and wine they offer.

February 3rd thru April 3rd, they will feature the return of their 3-course menu from Sunday through Thursday. Select any 3 courses (excluding multiple mains) from their menu for $45 and get

20% off any library wine; the wine pairing option is $15. It’s just another reason to experience the superb experience that is Quails’ Gate winery. ~ Deanna Merrick

generations of Stewart’s have been farming land.

Our father, Richard stewart, identified that this 1 place, the Okanagan Valley, and more precisely, the site of

was destined for greatness. In 1961 he planted the first vinifera Chasselas in his quest to grow quality grapes. His curiosity spurred our family s Today we CELEBRATE over 50 years of growing grapes a year, from 1 valley, 16 grape Okanagan Valley. For

’

passion

365 days

VARIETALS our focus is consistent; to be Canada’s leading quality wines, namely, PINOT NOIR and Chardonnay.

Little Straw Vineyards: Great Expectations

T

revor Mayhew might be the luckiest guy in the Okanagan. He’s Little Straw’s chef, assistant winemaker and soon to be new dad.

From September to May, Trevor is hands-on in the winery working closely with owner and winemaker, Peter Slamka. For the first time since 2010, they’ll be releasing a small batch of Select Riesling. And, with grapes from the oldest Auxerrois vines in the valley, they’re proud to be the only producer of Auxerrois Icewine in North America.

Winemaking involves waiting, so while in the winery Trevor uses any spare time devouring cookbooks looking for inspiration. “Working with the wine; as it develops, so do the ideas for pairings.”

The fruits of his inspiration will be available May 1st when The Barrel Top Grill opens for daily tapas and

light lunches from 12-4. Starting June 15th, dinners will be served Thursdays, Fridays and Saturdays from 5:30-8:30. Reservations are recommended.

Trevor is delighted to welcome back Baylee Roed, a graduate from Okanagan College’s Culinary Arts program. This year, Baylee will not just be assisting, but will be taking on some more creative responsibilities.

One challenge Trevor has set for himself is to create more “celiac friendly” dishes. Having worked 5 years at Edmonton’s Celiac Society, Trevor knows how difficult it can be for those with celiac to find terrific tasting meals to suit their needs.

Set aside a day in May to meet Trevor, and the Slamka family, taste the new releases and creative cuisine at Little Straw. ~ Sue Harper

Page 30 • B.C. Food & Wine Trails • MARCH/APRIL 2014

www.winetrails.ca

◆ West

Kelowna

Volcanic Hills’ Lazeez Restaurant – Fresh Fusion in the Valley

A

s Bobby Gidda looks out over the bare vines of his family’s estate winery, he’s dreaming of warm, sunny days on the outdoor patio of Lazeez,

Volcanic Hills’ restaurant. Last year, he was a neophyte restaurateur working with veteran chef Stefan Pimenta to create an Indian fusion menu. High on the list of

favourites were Butter Chicken, Vegetarian and Chicken Samosas and Indian-spiced Burgers. Pimenta’s signature Chai Tea Crème Brulée was also a big hit.

This year, Gidda and his crew are expanding their repertoire; they’re moving into catering as well as a regular lunch service starting in May. They’ve designed a special wedding package and will customize menus for other events.

Gidda supports the “eat local” movement. This year, in his one-acre garden he grew enough to supply the kitchen and even some of the locals with fresh produce. “There were a lot of tomato plants,” says Bobby, “But that’s OK. It takes a lot of tomatoes to make a good butter chicken!”

Gidda’s looking forward to creating this year’s menu and wine pairings with Chef Pimenta. It may seem

simple, but each dish has to be prepared then tasted with different wines. It takes time to get it right. “It’s fun, and someone has to do the hard work!” laughs Gidda.

One pairing might include the newly released Lava, a 2011 off-dry blend of Zweigelt, Marechal Foch, Michurinetz and Zweigelt Icewine. It’s a 2 on the sweetness scale, the perfect match for extra spicy Indian dishes. Lazeez offers reasonably priced wine and fusion food – taste for yourself.

Also new for this year is Volcanic Hills’ Wine Club.

Subscribers will receive 4 packages (4 bottles each) per year and can choose from red, white or a mix.

For more information visit the website (http://volcanichillswinery. com) or drop into the winery. ~ Sue Harper

Kalala’s Double-Gold Medals and International Appeal

K

arnail Singh Sidhu, proprietor of Kalala Organic Estate Winery, is renowned as one of the hardest working, humble and gifted organic farmers in the valley.

His wines have won numerous national and international awards, recently breaking into the coveted Asian market. As he prepares to send his third icewine shipment to China, Sidhu exhibits his characteristic pragmatic approach on Kalala’s success: “I’m there every day. I know my grapes. We make good wine, we don’t need to tell a story!”

Funny thing is, Kalala has a beautiful, true-to-life story. You just have to find out for yourself – they’re open year-round! ''2012 Harmony White $13.90 Featured last summer on Breakfast Television as a fabulous oysterpairing wine, Kalala’s released the newest installment of their popular white blend, “It hits a really nice balance, the aromatics are especially nice,” explains winemaker Tibor “Tibby” Erdelyi, who’s favourite pairing is “a second glass.” www.winetrails.ca

Winemaker Tibby, Karnail & Julie enjoying Dostana Merlot in the vineyard.

''2009 Dostana Merlot $29.95 “Kalala’s Zweigelt is my snack, and Dostana Merlot is my dinner,” raves Julie Crawford, Kalala’s charming new staff member. Twotime winner of the All Canadian Wine Championships’ prestigious Double Gold/Best of Class award (2008 & 2009 vintages). Premium grapes from Sidhu’s Oliver vineyard were lovingly fermented, barrelaged 26 months in French oak, and bottled in the summer of 2012.

Deeply hued red features aromas and flavours of black cherry, wildberries, and cassis, with hints of floral and cocoa. Excellent with T-bone steak or lamb. Enjoy now or cellar for 5 or more years. ~ Sarah Willard

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 31

◆ West

Kelowna

Mt. Boucherie Estate Winery – Rich with Wines and History

A

encouraged to bring t Mt. Boucherie their own picnic E s t a t e lunch and they can Winery, a purchase a bottle quaint and charming of Mt. Boucherie’s spot overlooking finest to create the Okanagan Lake on perfect pairing. a volcanic hillside Wine aficionados in West Kelowna, can drop by the the entire operation winery any time of is overseen by the the year and enjoy Gidda family. Kal and an intimate tasting.

Nirmal Gidda have Winemaker Jim tended to the grapes Faulkner is a big since long before the part of the success Okanagan became story that is Mt. synonymous with Boucherie. He has world-class wines. Winemaker Jim Faulkner been at the winery From the vine to the bottle, every detail and decision is since 2009 and prior to that, he made carefully considered by the Gidda his mark on several of the region’s family, who take a hands-on approach wineries including CedarCreek and Summerhill. He leads his team in to their 20-plus varieties of wine.

The Gidda family has operated their the production of over 25,000 cases vineyards since 1968, and as always, annually including reds, whites, Mt. Boucherie wines are produced dessert and icewines. from 100% estate-grown grapes. The Many of Mt. Boucherie’s regular family’s vast vineyard holdings include followers are members of the winery’s 300 acres of grapes in Cawston, wine club. Membership is free and the benefits include advance notice Okanagan Falls and West Kelowna.

Mt. Boucherie offers a glorious spot of upcoming new releases and the for picnickers, with a breathtaking ability to purchase new products view of Okanagan Lake punctuated before they hit the shelves. by lush green vineyards. Guests are ~ Deanna Merrick

The Bonfire Grill at The Cove Resort - Welcome spring!

A

t the first signs of spring, our thoughts drift to sitting lakeside on a warm patio and sipping a glass of Okanagan rosé.

By boat or by land, drop into The Cove’s Bonfire Grill in West Kelowna to get your spring fix. It shouldn’t be long now! Indoor or out, Executive Chef Grant de Montreuil serves up a delicious welcome.

The Bonfire Grill’s new Restaurant Manager Brad Unrau and Chef de Montreuil are feeling great about their team. Unrau comes to the Okanagan via Vancouver, where he spent two decades in food and beverage, specializing in fine dining and bistro restaurants.

“From families to fine dining, we deliver an upscale dining experience in a comfortable setting that showcases our commitment to excellence,” says Unrau.

There’s lots to watch for this spring and summer. Beginning on Easter Sunday, the Bonfire Grill will reintroduce their popular weekly Sunday Brunch buffet. They also

feature a sumptuous deal every night with their 5-course tasting dinner.

“This is not an appie tasting. It’s a full meal and nobody goes away hungry! We launch a new menu every Friday night. It’s $50 for the dinner and an additional $25 with wine,” says de Montreuil.

Chef Grant de Montreuil is one of Kelowna’s original supporters of local produce and goods, and their spring menu showcases a great variety of sustainable local products.

About 70 % of their wine list features Okanagan wines and they also carry a selection of craft beers.

Watch for the announcement of the Bonfire Grill’s upcoming Winemaker’s Dinners, as well as some great themed beach parties with dinner and live music this summer.

In the meantime, The Cove is offering some amazing spring packages for your own getaway, or as a great spot for your visitors. ~ Deanna Merrick

e g l u Ind

Y OUR P ALATE.

EXCEPTIONAL WATERFRONT DINING IN WEST KELOWNA 4205 GELLATLY ROAD, WEST KELOWNA • 250.707.1810 WWW.BONFIREGRILLATTHECOVE.COM www.winetrails.ca

Page 32 • B.C. Food & Wine Trails • MARCH/APRIL 2014 Untitled-7 1

13-02-12 4:07 PM

◆ Kelowna

Exciting new tasting Centre for Sandhill Wines in Kelowna

T

ucked in the heart of a downtown industrial park, Kelowna’s only urban winery is branching out and bringing its vineyards in house.

Calona Vineyards is renovating and creating an 8,000 square-foot space next to its current Richter Street location, where visitors will be able to sample flights of premium wines, taste how different varietals are best paired with local fare and learn more about the winemaking process.

Core to that process are the vineyards, so the region’s terroir

www.winetrails.ca

will be front and centre when the wine shop’s doors swing open.

The focus on the flavourful characteristics that geography and climate create in a wine is something that separates pioneer winemaker Howard Soon’s vintages from many of his contemporaries, and what visitors will become keenly aware of when they embark on the new Sandhill experience.

There are six different vineyards that Sandhill pulls its grapes from, and each has a different microclimate due to where they’re situated in the valley.

A number of 55-inch touch screens will be installed in the new space, and they will often a portal to those green spaces. A photographer has taken photos of all angles of the vineyard, and on the screens, visitors will first be offered a macro view of the vineyard, then they can home in on what interests them, whether that’s the soil or the grower.

“It’s literally a ground-up experience,” said Annika Cashmore, from the Peller Estates brand.

The new winery will also complement a few other

developments in the industrial core.

The new Kelowna Farmer’s Market will be steps away, as are two distilleries and a couple breweries.

All combined, they’ll offer a suite of experiences for Kelowna residents and tourists alike to enjoy. And they can see it all on foot.

“We did our research to see what was out there and what we’d be up against, this is unique,” she said.

The store will be open by April.

For more information on Sandhill, go to www.sandhillwines.ca ~ Kathy Michaels

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 33

◆ Kelowna

micro bar.bites – Global. Local. Delicious.

L

ike a garnish on a fine cocktail, micro bar.bites gives downtown Kelowna an international twist. The latest gem of RauDZ Creative Concepts opened to rave reviews as if to serve as practical testimony to Maya Angelou’s quote, “You can’t use up creativity. The more you use, the more you have.” Let’s say it up front: If Ernest Hemingway, Gertrude Stein, Salvador Dali and Duke Ellington were still alive and in town, at 3 pm they’d be storming the door for a spirited gathering. While micro bar.bites offers a different slant and has its own quirky personality, like RauDZ Regional Table the attention to detail is impeccable. To maximize the functionality and ambiance of the 900 square foot street-level space, Audrey Surrao and Chef Rod Butters teamed up with acclaimed architect Timothy Bullinger, Arca3 Design Studio. This collaboration among friends resulted in an artistic masterpiece with oldfashioned charm imparting an

aura that it’s always been there.

For intimate meetings there’s two cozy window stations for four.

The centrepiece though, is the 65-foot bar locally crafted by Will Brundula using hickory, fir, black walnut and cherry wood end cuts surrounded by 26 funky bar stools.

Take in the theatre of bar offerings where the play list continuously rotates with 10 wines, 10 beers, 10 premium highballs and 10 small plates. Even French champagne is available by the glass. It’s all part of RauDZ Creative Concepts focus on providing patrons with an exceptional experience while supporting local suppliers and community. With micro bar.bites the goal is to broaden locals’ perspective to include a global flair while keeping it simple and approachable. This unpretentious European style extends to the small bites menu and tumblers in which the beer, wine and cocktails are served. Join others to find your muse or just enjoy the menu. ~ Roslyne Buchanan

Spierhead Winery Expands their Gentleman Farmer Vineyard

S

pierhead Winery in Southeast Kelowna is giving wine aficionados plenty of reasons to visit this spring, including the long-awaited release of two of their most popular wines.

Proprietor Marina Knutson says that last year Spierhead sold out of their 2012 Pinot Gris and 2012 Rosé by mid-summer, and with good reason. Both were award-winning wines.

“Last fall, the 2012 Pinot Gris won Double Gold and the 2012 Rosé took home a Gold medal at the Wine Press Northwest Best of the Best 2013 Platinum Awards in Washington State. To enter the competition, the wine has to have won Gold in another competition,” she explained.

With the soaring popularity of the 2012 vintage, it is no wonder that Knutson is looking forward to the release of their 2013 wines. The newest releases will be bottled in March and will be available in early April.

“We did a tank tasting and they were fabulous,” says Knutson. “We

are producing quite a bit more this year...about 700 cases of Rosé and 500 cases of the Pinot Gris.”

Along with the release of new wines, Spierhead Winery is expanding their vineyard in spring 2014. The current phase, Gentleman Farmer, is about 6.5 acres and already growing primarily Pinot Noir grapes, as well as Chardonnay and Riesling.

The new phase includes about 5 additional acres, which will grow 2 clones of Pinot Noir exclusively.

Framed by grapevines and apples, Spierhead offers the perfect picnic spot, which is now being expanded.

Guests are encouraged to bring their own picnic and they can buy Spierhead wines on site to sip while they snack.

Watch for Spierhead and their four neighbouring wineries, who collectively make up the Fab Five, at this year’s spring Okanagan Wine Festival. The winery will open weekends starting at Easter and daily from June 1st through to the fall. ~ Deanna Merrick

Page 34 • B.C. Food & Wine Trails • MARCH/APRIL 2014

To p s h e l f s p i r i t s , w i n e s f r o m a r o u n d t h e w o r l d craft beers on tap, innovative tapas Open daily at 3 til late

mic ro bar bi tes • &

Creatively Simple 1500 Water Street, Kelowna www.microkelowna.com Connect with us on facebook, twitter and instagram @microkelowna

IF YOU PUT YOUR SUPPER DISH TO YOUR EAR YOU CAN HEAR THE SOUNDS OF A RESTAURANT - snoopy

We’re thrilled to be the regular choice for dinner out with many of our friends and family who have come to make RauDZ their home away from home. Who could ask for more than to regularly cook and serve guests who have a genuine passion for fresh, local products. We appreciate that you can taste that extra effort we put into and onto every plate.

- Chef Rod Butters and Audrey Surrao

RauDZ

Open 7 days a week from 5 p.m.

1560 Water Street, Kelowna

250•868•8805

www.raudz.com

Proud members of RauDZ Creative Concepts Ltd.

Best New Winery ~ 2012 BC Wine Awards

Linger over a glass of one of our award winning wines and enjoy the view from our picnic area.

Open for tastings and sales from 11am to 5:30pm: Weekends starting at Easter, and daily starting in June.

Member of the Kelowna Fab Five Wine Trail.

3950 Spiers Rd., Kelowna 250.763.7777 info@spierheadwinery.com spierheadwinery.com www.winetrails.ca

◆ Kelowna he same commitment to organics and biodynamics practiced at Summerhill Pyramid Winery also extends to the Sunset Organic Bistro.

And, like Summerhill wines, his dishes all start in the soil, Chef Jesse Croy says.

Jesse insists that each new growing season really begins with the last one.

“We start off by putting the garden to bed in the fall,” he says. “And, when you are doing permaculture and biodynamic we have to know what we are going to be planting before the snow even comes off. We need to know where each crop is going, where it’s going to be situated in the garden.”

With about two-thirds of the food used in Jesse’s kitchen coming from gardens of Summerhill and nearby neighbours, there is a heavy emphasis on using seasonal produce.

“We always make sure we have a lot of some crops, like tomatoes. Tomatoes are really important for us. If you’re going to be purchasing tomatoes at the rate that we use them it’s a huge expense. We like to grow a lot of varieties—at one point we had 30 varieties, including heritage types.”

Any chef worth his, uh, salt loves herbs and Jesse is no exception.

“A big part of our garden is the basil patch. We usually have 4-5 types and we preserve a heck of a lot—I’m still using basil from our garden right now. We have pureed basil that will last us right up until June. In the herb garden we grow tarragon, thyme, rosemary, all sorts of mint, lovage, chives, flat-leaf parsley, coriander, dill-pretty much anything you can imagine.”

Summerhill produces many of its own ground crops— squash, zucchini, eggplant—as well as carrots, beets and cucumbers.

Condiments like ketchup, mustard and mayo are all made on site, from scratch. It’s all part of a plan to put as much locally grown food as possible on each plate.

“If something is unavailable in a season, you won’t see it here,” Jesse says. “In a grocery store a customer is used to finding bell peppers and corn on the cob all year-round. At Summerhill you might get them for three weeks.”

Changing customer expectations demands flexibility— lean grass-fed beef instead of marbled grain-fed, and ancient grains, brown rice, lentils and quinoa play an important part on the menu.

Planning to use locally grown products in season has its challenges.

“We have an events department and I need to make menus for the next year. I have to say “suggested” on a menu a lot of times because I can’t be sure of what will be available.“ And he never knows when foragers like Gabe Cipes might arrive with a basket of rosehips, rose petals, wild lettuces, mushrooms or wild herbs.

Of course wine is at the forefront of all of Jesse’s menu planning, he says, “We are a winery and a winery restaurant, so at the end of the day what I do is to showcase the wines, what (winemaker) Eric von Krosigk does with the grapes.”

T

Garden to Table Cuisine at Summerhill

Seasonal, organic Chef Jesse Croy.

~ Lorne Eckersley www.winetrails.ca

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 35

◆ Kelowna

Gray Monk Estate Winery – Home of Pinot Gris

G

ray Monk Estate Winery – affectionately known as the “Home of Pinot Gris” - tends to their loyal fan base as carefully and lovingly as they do to their vines and wines.

The winery’s name, Gray Monk, is the English translation of the Austrian name for Pinot Gris, a varietal sourced from the Alsace, first planted in Canada by George Heiss in the Gray Monk home vineyard in 1976.

The winery’s classic beauty, superb vintages and consistently high standards create supporters that are amongst the strongest in the world of Okanagan Wines. And the awards just keep coming!

Since shortly after its inception, Gray Monk has been acknowledged as one of the region’s premier

wineries, bringing home awards from competitions in Canada, North America and around the world.

This year is no exception. Perhaps renowned wine connoisseur Anthony Gismondi says it best: “Gray Monk knocks it out of the park at the World Wine Awards of Canada 2013,” he stated.

Recently, their 2011 Gray Monk Riesling won the triple honour of being recognized as Best of Variety in the $15 to $25 category, Category Champion and the Best of Country in the prestigious WineAlign World Wine Awards of Canada.

Judging for the awards included 19 top wine experts nationwide. After a week of carefully scrutinizing the 1,000 wines entered from around the world, the best wines made their way to the top.

One of the original 5 estate wineries that helped shape today’s BC Wine Industry, the Heiss family is proud to remain as British Columbia’s oldest family owned and operated winery. It’s worth the drive to

visit the winery in person, both for the world-class restaurant and the opportunity to savour the flavour of any of a number of reds and whites being sampled each day. ~ Deanna Rainey

Poppadoms – Farm to Table Indian Food

L-R: Chef Jas Dosanj, Chef Robyn Sigurdson, Chef Jody House, Chef Sandrine Martin-Raffault, Chef Rod Butters, Aman Dosanj, Chef Kathryn Fischer & Chef Bernard Casavant

T

he Dosanj family at Poppadoms entice you to “Taste India!” in a farm-to-table dining experience unlike what many of us have come to expect in the typical Canadian Indian restaurant. While you will find familiar dishes such as samosa, pakora, vindaloo, naan, and butter chicken, a contemporary approach is taken in the evolving menu. Poppadoms sources freerange chicken, lamb and beef, sustainable seafood, local produce and ingredients, then prepares them enhanced by the flavours of Indian spices found throughout the various regions of India. Awardwinning bartender Harry Dosanj embraces that approach for Indianinspired cocktails creating a new twist on classics, designing his own infusions and syrups just as the kitchen crafts all its sauces and bases. Continuously striving for improvement, Poppadoms hired veteran Chef Bernard Casavant to

consult in best restaurant practices for its cuisine. Active in the Okanagan Chefs Association and other culinary and beverage groups, the family collaborates joyfully with revered local chefs, bakers, bartenders and others to expand horizons. Chef Katherine Fischer, who among her accomplishments worked with Chef Willi Franz at Gray Monk Estate Winery’s Grapevine Restaurant, recently joined the team. It’s part of expanding locally and seasonally to match flavours in more meat dishes than traditional in Indian cooking.

Watch Poppadoms website for its cooking classes, in-house monthly happenings such as March’s Festival of Colour and May’s four-course meal with optional wine-pairings/ educational session for Mother’s Day and the launch of its seasonal menus. Look for its participation in Devour Kelowna and Appetite for Art fundraisers. ~ Roslyne Buchanan

Page 36 • B.C. Food & Wine Trails • MARCH/APRIL 2014

www.winetrails.ca

◆ Kelowna

Smack DAB at Manteo Resort NEW Beer Master’s Dinner Series

I

f you haven’t yet been to Smack DAB, chances are you didn’t spend the last few months in Kelowna. It’s one of the city’s hottest lakefront greeting spots and it is right in the middle of the spectacular Manteo Resort.

Smack DAB restaurant and patio keeps the fun coming all year round and even in early spring, things are heating up. They offer Kelowna’s largest selection of craft beer, featuring 12 taps and 20 by the bottle. Their Okanagan inspired wine list and seasonal cocktail menu is the perfect reflection of the area’s bountiful orchards and vineyards.

Smack DAB is open daily for breakfast buffet, lunch and dinner prepared by Chef Brad Horen and his team.

Smack DAB offers premium casual dining and breathtaking lake views from inside and out. One of the best dining deals this spring is their 2 courses for $22. Select an appetizer and main course, or a main course and dessert from their

SAY HELLO TO YOUR TASTE BUDS. ONE AT A TIME.

monthly feature menu of new style classic foods with big bold flavours.

Another great event is their monthly Beer Master’s Dinners, showcasing local breweries. Enjoy great foods that are carefully selected to compliment the featured beers. Cannery Brewing is hosting the March event and in April, Revelstoke’s Begbie Brewing Company comes to town. Book early as this event has a limited number of seats.

The perfect restaurant and patio couldn’t find a better home than Manteo Resort.

This lakefront icon is one of the most popular destination resorts in the area for good reason. If your out-oftown guests are already starting to call, they’ll love the comfort and amenities. From deluxe guest rooms and one bedroom suites to fully appointed two and three bedroom villas, Manteo also serves up pools, tennis courts, nearby golf and wineries with fine Okanagan style hospitality. ~ Deanna Merrick

The BC Wine Museum & VQA Wine Shop: Historic Laurel Packinghouse’s Hidden Gem File: 12-MAN-0521_Smack_Dab_ads

Date: Feb 7 2013 – Time: 7:26 PM

Trim: 4" x 4.875"

File Created:

Docket: 12-MER-0521

Job: AD

Client: Manteo / Smack Dab

Operator: Rhoddy

Proof:

1

Colour: 4C PR: CW:

AD: AE:

CD: OP: RML

Suite 730 - 1201 W Pender Street • Vancouver, BC, Canada V6E 2V2 • Tel: 604.639.2266 • Fax: 604.639.2447

www.winetrails.ca

T

he bright and spacious BC Wine Museum & VQA Wine Shop are located in Kelowna’s Cultural District. It’s the perfect spot to bring your visiting company this spring. While you visit and leisurely stroll amongst the shelves, you can sip BC’s best.

You can also enjoy the self-guided tour of the BC Wine Museum, take a look back at the industry’s history in the province, and see how far we’ve come and where we are poised to go in the future.

Never tasted wine before? Not sure on the proper technique? No problem! The staff at the BC Wine Museum &VQA Wine Shop take the pretentiousness out of wine tasting. Wine Shop coordinator Andrea Taylor says, “We are much more than your average wine shop; we also serve as a resource for learning and we love having company. Visit our shop and see what fun the wine buying experience can be.”

Join the staff at the BC Wine Museum & VQA Wine Shop on the first Thursday of every month for its Neighbourhood Nosh. From 4 p.m. to 6 p.m., they welcome a different winery to share their story and pour wines.

It is an open house concept, so it’s the perfect after-work activity and your chance to discover one of our fantastic Okanagan wineries.

If you are looking for that hardto-find wine that they are long sold out of at the winery, chances are you’ll find it at the BC Wine Museum & VQA Wine Shop.

Browse downtown Kelowna’s best selection of VQA wines and you will always find something unexpected. Whether it’s wine for the weekend or that weekday wine you are picking up on your way home, the BC Wine Museum & VQA Wine Shop has something for every taste and budget.

Like them on Facebook and follow them on Twitter. ~ Dona Sturmanis

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 37

◆ Kelowna

Snuggle in at The Sandman in Wine Country ith humble beginnings, Sandman Hotels, Inns & Suites opened their first location over 45 years ago in Smithers, B.C. A passionate company that wanted to provide guests with quality hospitality experiences that were cozy, convenient, and comfortable, they grew and now have 43 Canadian properties, as well as a flagship location in Newcastle, UK. Striving to be where communities need them the most, they naturally settled in the beautiful Okanagan Valley, where they provide easy access to stunning wine routes, hiking trails and lake-side retreats in the summer and snowy mountain terrain in the winter.

But that’s not all. Sandman Hotels, Inns & Suites have kept an eye to the future and are growing their family of hotels. Over the

W

next three years, they will be expanding in Eastern Canada with hotels pending in Oakville and St. John’s.

Expansion in the east means Sandman will literally be located across Canada. But, before that journey, Sandman Signature Hotel & Suites Kamloops will open across from the Interior Savings Centre, home of the Kamloops Blazers. This beautiful six storey hotel will include 202 guest rooms, banquet and meeting rooms, a swimming pool, surface and underground parking and two on site restaurants.

Sandman Inns, Sandman Hotels, Sandman Signature and Sutton Group properties are oftentimes complemented by restaurant brands: Moxie’s, CHOP, Rockford, Bar One, Denny’s and Shark Club.

Finding room for growth and success wherever they put roots,

the Sandman Hotel Group has managed to maintain the core of what started in Smithers all those years ago. Still proudly 100 % Canadian owned and operated, they’re guided by grassroots principles of good service and customer satisfaction.

With a wide range of rewards programs or tech-savvy mobile

apps, Sandman Hotel Group is constantly looking to provide guests with the best service in every way possible. To learn more about their many preferred rates, programs, hot deals and apps, visit www.sandmanhotels. com. ~ Kathy Michaels

A LW AY S T H E S M A R T C H O I C E

BOOK OUR WINE LOVERS PACKAGE AND RECEIVE A COMPLIMENTARY BOTTLE OF RED OR WHITE WINE.

CALL 1 800 SANDMAN (726 3626) AND QUOTE ‘WINE LOVERS PACKAGE’.

Sandman Hotel & Suites Kelowna

So Many Reasons to Stay: Convenient locations in the Okanagan | Complimentary parking | Fitness facilities | Indoor pool & whirlpool | Complimentary high-speed Internet | On-site dining with room service | Meeting & banquet facilities | Business centre Subject to availability and change. Some restrictions may apply. Cannot be combined with other offers. New bookings only. Must book a minimum of 48 hours in advance. Offer valid until December 31, 2014. Must be 19 years of age or older to book this package.

Sandman Hotel Penticton

Page 38 • B.C. Food & Wine Trails • MARCH/APRIL 2014

Kelowna | Penticton | 1 800 SANDMAN (726 3626) www.winetrails.ca

◆ Recipe/Kelowna

A Celebration of Apples & Kale

Ambrosia Kale Salad

Thankfully super star veggie Kale continues to stay on the hit list for favorite food trends this year. With its super blast of vitamins jammed into its every bite of leafy goodness, I try to eat as much of it as possible.

Just recently out of season (hint* my farmer Wolf from Green Croft Gardens told me it freezes well so I did just that!), it grows very well here in the Okanagan. Because of its sometimes-tough texture, many still wonder how best to prepare it. Once you remove the tough veins from the leaves, I find it easy to sauté with a little olive oil, garlic if you like, and finished with a spritz of Bragg seasoning. Kale is also delicious served raw.

Recently, as one of the Judges of the Ambrosia Apples Orchard to Table Recipes Contest, I was able to taste a winning recipe featuring both kale and my favorite apple variety – local discovered Ambrosia! A Canada-wide contest, we were thrilled when this Ambrosia Kale Salad submitted from Marilyn Bergen in Cawston, BC won second

Ingredients: 4 cups packed raw kale torn into small pieces 2 large Ambrosia apples cut into small wedges (save 1/4 cup for dressing) 3/4 cup roasted walnuts (save 1/4 cup for dressing) 1/2 cup raisins 1 cup thinly sliced celery 2 Tbsp. lemon juice 2 Tbsp. honey 2 Tbsp. Dijon mustard 2 Tbsp. water 1/4 tsp. sea salt 1/4 tsp. black pepper

place. Healthy and delicious, this is the perfect salad to liven up those winter palates as well as to celebrate our beloved local apple industry for National Apple Month this February.

“My Ambrosia Moment” is a new contest where Ambrosia fans and consumers can share photos of themselves enjoying their favourite fruit. Contest ends March 5th and the winner will receive a gift certificate for a three-night stay and the Delta Grand Okanagan in Kelowna, BC, plus $500 to spend during their stay. Go to http://ambrosiaapplescontest.com to submit your entry. And don’t forget to check out the http://www.ambrosiaapples.com website to learn more about my favourite apple and about its history and discovery by the Mennell family in the Similkameen Valley! Discovered by wife Sally, Wilfrid Mennell named the bi-coloured apple “Ambrosia”, which in Greek mythology means “food of the gods”. I concur. ~ Jennifer Schell

Farm to

TABLE

The farm to table experience has been a part of my family since the 1920’s.

My Great Grandfather George Washington Ward began cultivating our land which is now home to sprawling apple orchards and vineyards of Pinotage, Riesling and Gewürztraminer. Crafted in a historic apple packing house, our alluring wines point to the future and celebrate the past. We look forward to bringing our farm to your table every time you share a bottle of View wine with your family and friends.

Cheers! -Jennifer Turton-Molgat

Open Year Round May 1st - Oct. 16th Open Daily 11:30am - 7pm Oct. 16th - Apr. 30th Open Weekdays 12pm-5pm www.theviewwinery.com The View Winery 1-2287 Ward Rd., Kelowna, BC (p) 250 860.0742 or (c) 250 215.1331 www.winetrails.ca

Marilyn Bergen, Cawston

Directions: In a large bowl put kale, apples, walnuts, raisins, and celery. Toss thoroughly.

In a blender put the 1/4-cup of apples, 1/4 cup of walnuts, lemon juice, honey, mustard, water, sea salt and pepper. Blend well.

Pour the dressing over the kale mixture. Adjust the amount you use depending on your taste preference.

Put into a salad bowl for serving.

The View Winery gets ready to bling it again

O

n the red heels of the success of their Bling sparkling wine spritzer, South East Kelowna’s The View Winery has announced it will produce two varieties of their wine in a can for 2014. White Bling will feature Gewürztraminer, Ehrenfelser and Riesling grapes while the newest addition to The View’s Diva Club, Pink Bling, will be a blend of the winery’s signature red and white varietals. These fun wine spritzers were B.C.’s first wine in a can and are made to reflect the winery’s fun and feminine vibe. Bling sold out fast last year, so buy early and keep handy for those hot summer days!

This year will also add a fairytale ending to the winery’s tragic loss of much of their crop due to a treacherous hailstorm in August 2013. In true View Winery fashion, the crews dug their heels in and managed to ripen a select, smaller crop. This rescued harvest has been turned into the very special

Hail Mary aromatic white blend.

Fingers crossed, this is a one-time only vintage!

Both White and Pink Blings along with the Hail Mary will be available for purchase in late April at the winery and a few select locations.

Proceeds from Bling will continue to support the winery’s charitable program – The View Cares: Red Shoe Campaign.

Also hot on the heels of its win at the Kelowna Chamber of Commerce Business Excellence Award for Tourism & Hospitality, watch for The View Winery’s Vine Tingling Experiences. Combining local food (think chocolate and cheese) with wine education, tastings and tours, the Vine Tingling Experience will flood your senses with all things food and wine. And stay tuned for The View Winery’s first inaugural event, The Bling Fling, in June. For more details visit theviewwinery.com. ~ Laura Lushington

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 39

◆ Kelowna

La Bussola Celebrates Four Decades of Fine Italian Dining & Fine Wines

Scampi Bussola Style is a guest favourite at La Bussola.

T

he summer of 2014 will be the 40th anniversary of La Bussola in Kelowna.

Patrons have long appreciated this family-owned restaurant for its fine Italian cuisine, warm ambience and extensive wine collection.

“There is always an owner here— my mom Lauretta is the chef; I run the wine list and we have family-like relations with many of our guests,” says Luigi Coccaro.

“We have lots of regular clients; some have eaten here longer than I’ve been around.”

Lauretta and Luigi’s father Francesco, who started La Bussola in 1974, were born in Valle dell’Angelo, Salerno, Italy, providing the inspiration for the authentic menu. Lauretta’s expertly prepared dishes include original family recipes. Clients’ favourite selections include Penne all’Amatriciana—penne with Italian bacon, peppers, egg and tomato sauce—and Scampi Bussola Style, butterflied and baked in a light lemon sauce.

Seafood Ravioli and Crespelle, or Italian crepes are also popular.

Luigi, a certified sommelier, says the wine selection is heavily rooted in Italy with Okanagan wines the second largest category. In 2013, Luigi introduced La Bussola’s ‘smart list’, an electronic wine menu presented to guests on a tablet, to simplify their search and direct them to wines of interest.

“Our list shows great depth with both old and new world selections, select cult status wines, first growth Bordeaux, and we are one of the very few restaurants to offer rare, unique wines from great vintages dating back to the 90s.”

Discover Wines Excited About Spring Releases

W

e’re very excited about the incredible 2012 reds and the 2013 whites to be released as they will be stellar vintages both in quality and price,” says Tracy Gray, owner of Discover Wines in both Kelowna and Kamloops. She says the average price per bottle is virtually the same at both stores.

The Kelowna location has been in business 10 years. “We’re still number one in the province for selling BC wine,” reports Tracy.

“And we’ve been welcomed with open arms in Kamloops.” Discover Wines opened there in May of 2013.

“Kamloops residents are loving the 100% BC wine and local artisan foods concept.”

She is extremely concerned with the government allowing liquor to be sold in grocery stores.” Both Discover Wines stores are in strip

malls that have two grocery stores,” she says.

The Christmas season for Discover Wines was very strong, with sales increases over the year before.

“Maybe it is a testament to the economy, but many of our corporate customers seem to have budgets that are pre-recession spending.”

As for spring, Tracy says aromatic white wines are still very popular, “Because of early 2013 harvest, many of these whites should be released sooner than usual.” She says Frizzantes and interesting Portstyle wines have become growing categories that consumers are really enjoying and looking for.

Discover Wines plans for some spring educational tastings. Like them on Facebook to learn about these events. ~ Dona Sturmanis

Page 40 • B.C. Food & Wine Trails • MARCH/APRIL 2014

La Bussola hosts many wine events throughout the year. “We bring in winemakers whenever possible and host as many dinners as we can,” says Luigi.

He invites patrons to join the La Bussola Wine Club. E-mail Luigi at lcoccaro@me.com with your contact information to receive news of special events. ~ Dona Sturmanis

Enjoy a sensory experience where each course is savoured, every aroma enjoyed and taste treasured. Open for dinner.

1451 Ellis Street, downtown Kelowna.

Reservations: 250-763-3110

labussolarestaurant.com

@labussolaresto

The Best Selection Of BC Wines, Cheeses and Local Artisan Foods!

Kelowna, BC 2080-C Springfield Rd. Orchard Plaza 250.868.3990

Kamloops, BC 416-500 Notre Dame Dr. Columbia Square 250.828.9933

www.discoverwines.com

Open 7 Days A Week Both Locations

Voted Best Wine Store by EAT Magazine readers 2012 Voted Best Local Wine Shop by Okanagan Life Magazine readers 2009 created by LittleIdiot.be

www.winetrails.ca

◆ Kelowna/Recipe

Applewood Smoked Okanagan Rainbow Trout “I made this delicious dish with local rainbow trout and it was divine” Chef Rob Cordonier, Hillside Bistro at Hillside Winery, Naramata Serves 4 people Ingredients: 4 skin-on trout fillets with pin bones removed 1 cup sea salt 1 cup Demerara sugar Directions: Trim away any bones or fins from the trout fillets. Mix together the equal parts of Demerara sugar and sea salt.

Evenly distribute a thin layer of the salt mix into a non-reactive container. Evenly coat all sides of the fish in the cure and place the fillets gently into the non-reactive container. If there is extra cure sprinkle it over top. Wrap the container and allow the trout to cure for one hour.

While the fish is curing prepare your smoker

according to the manufacturers directions using applewood chips.

After curing the fish for 1 hour rinse it under running cold water to remove the excess salt mix and pat it dry. Place the trout on a tray near the top of your smoker.

You want to smoke the fish gently for 35 minutes at 225 degrees Fahrenheit.

The fish will be starting to get flaky but still have a moist center. Be careful not to over cook or over smoke the fish.

Remove the skin from the trout and serve immediately over B.C. Endive leaves, baby kale and orange segments. Drizzle a tablespoon of your favourite olive oil over top and enjoy.

My suggested pairing is the Hillside Winery Reserve Pinot Gris.

Ancient Hill Winery – Old World Elegance in Kelowna

A

ncient Hill Winery across from the Kelowna Airport in the Ellison area is cradled on land originally planted to grapes more than 60 years ago.

Much of the property had been converted to orchards when Richard and Jitske Kamphuys arrived in 1992 after “tiring of big city life in the Netherlands.”

OLD WORLD QUALITY QUALITY. . . . . . in a beautiful, rural setting

• wineshop • picnic area • special events • weddings Open: Daily 10.30 am - 5.30 pm 4918 Anderson Road, Kelowna, 250 491 2766 www.ancienthillwinery.com

www.winetrails.ca

Perhaps it was an omen that several abandoned vines of the 1940s’ planting remained and still survive today. While the couple aspired to “a lifestyle more in tune with nature” through orcharding, the returns proved erratic. The vines beckoned so they replanted vineyards, building their winery named Ancient Hill as a nod to “the natural forces that created the terroir.” This somewhat cooler site dictates the wines’ flavour profile and with talented consulting winemaker Christine Leroux, Ancient Hill has developed a portfolio of aromatic whites and unique reds that capitalize on those characteristics.

Such thoughtfulness carried through to the winery’s design for which well-known architect Robert Mackenzie of Penticton was engaged. Just down the road from Sunset Ranch Golf & Country Club, a European-style warmth awaits. The panoramic valley views from the picnic area and intricate gardens allude to the gracious reception. From the substantial wood-carved doors with wrought iron accents to the stone fireplace and lighting that whispers of bygone castles with fine paintings by Jitske adorning the walls, the wine shop radiates welcome. After touring

Proprietors Jitske & Richard.

the museum-like surroundings, sidle up to the massive wooden tasting bar to taste firsthand the approachability of the wines.

Most familiar is the Baco Noir, its barrel-aged flagship red and top seller and the recently released 2011 sustains that tradition.

Additionally, the Rosé 2012 is an excellent summer wine with more intensity than most thanks to Baco Noir in the blend. For a lighter, unoaked red, the 2010 Lazerus is suitable for any occasion. ~ Roslyne Buchanan

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 41

◆ North

Okanagan

Recline Ridge Winery: A Passion for Wine and Wine Lovers

V

isiting Recline Ridge Vineyards & Winery in Tappen in the Shuswap is a unique experience. “There are many special things about our winery,” says owner Graydon Ratzlaff. “The location is beautiful, the wine shop is a wonderful place, and the patio is a special place to soak in the view and enjoy a glass of our wines. “ Graydon and wife Maureen also enjoy chatting with visitors because they enjoy meeting people. “We love to tell our story and we also love to hear their stories.”

Recline Ridge wines of course are also special. “Our wines represent the best cool-climate varietals,” says Graydon.

“Crisp, clean, highly-aromatic and fruit-forward wines are what we are about.” The vineyard is very well maintained

and their goal is to grow the highest-quality grapes, even if it means sacrificing on yields.

The list of awards for Recline Ridge’s wines over the years is extensive. Recently, 2011 Hawk’s Haven won a Silver at the Okanagan Wine Festival and 2012 Bacchus garnered a Silver at the East Kootenay Wine Festival.

New spring releases will include the new 2013 Bacchus and 2011 Marechal Foch. Some new wines will also be introduced in the spring and summer of 2014.

A visit to Recline Ridge is a definite “must-do” when you are in the Shuswap area. Graydon says that the passion they bring to their business is noticed by their customers, “it shows, and we know our customers look forward to this.” ~ Dona Sturmanis

Larch Hills Spring Releases Coming Soon

N

estled in a charming spot in the beautiful Shuswap, Larch Hills Winery is producing some of the finest wines they’ve ever made, including their perennially favorite, Ortega.

Proprietor Hazel Manser, along with her husband Jack, have been overseeing the production and growth of the mostly Germanstyle wines in their portfolio for nine years. The Ortega, says Hazel, has become one of their signature wines.

“I have never come across anyone who doesn’t like Ortega,” she says. “If you aren’t sure what to serve, it’s perfect. Ortega is versatile – drink it with appies, Thai food or just sip it on its own.

It is a sweetness level 1 with a nice crisp, citrusy finish. It’s just an excellent all-round wine.”

The Ortega is a cool climate grape which many people can’t grow. It is grown without irrigation, so the flavour is very concentrated.

Maureen Ratzlaff (L) enjoys entertaining visitors in the wine shop.

S

avour the flavours of our unique, award-winning vintages, and experience the harmony of our wines and this peaceful setting in the beautiful Shuswap.

Opening hours:

Mike and Susan Smith invite you to visit 10-5 July - September Recline Ridge and enjoy the award winning 12-5 May, June & October tastes of the Shuswap!

By appointment

Watch for our new Vintage Releases November to April Check out our website at www.recline-ridge.bc.ca

Open Daily 10am - 5pm in Sept.

Non to 5pm in Oct. 2640 Skimikin Rd., RR #1, S12, C16, Tappen, B.C. V0E 2X0 International wine blogger Chris Drake Phone 250-835-2212

of The Drake Vine from London, UK loved visiting Larch Hills Winery.

Manser says the 2013 vintage looks very promising in the tank.

Watch for a great selection of new releases including their 2013 Siegerrebe, Lemberger and Merlot as well as the Foch, Foch Reserve and their Foch blend, Grandview Bench.

The Lemberger dessert wine and sparkling Ortega and Lemberger Sparkling Rosé are also festive choices for wine aficionados. ~ Deanna Rainey

Page 42 • B.C. Food & Wine Trails • MARCH/APRIL 2014

Skimikin Rd.

Shuswap Lake

Tappen Valley Rd.

RECLINE RIDGE WINERY

Hwy #1 west of Salmon Arm

Salmon Arm

2640 Skimikin Rd., Tappen, B.C. V0E 2X3 Phone 250-835-2212 Visit our website at:

www.reclineridgewinery.com N

1_6 Hori 4c Winte

Jack & Hazel Manser 110 Timms Road, Salmon Arm, BC 250-832-0155

www.winetrails.ca

◆ Feature o many thoughts filled my head as I said my final goodbyes to family and friends after my recent visit home to Italy for my father’s 80th birthday. One thought stood out: family and food - how intrinsically connected they are. We celebrated for 3 days, barely leaving the table, as we tasted the famous Pecorino di Pienza or an incredibly flavorful 24-month-old Prosciutto. My Mother’s Cherry and Merengue Semifreddo was to die for and we enjoyed the classic Pisarei and Faso (from my hometown of Piacenza) immensely.

All thanks go to the art and the skills of the magical culinary architect of the evening: my Mother Maria Pia.

S

Chef Giulio Piccioli

My mother has been an inspiration in my life since the very beginning, unknowingly at first, as I used to walk in the kitchen while she cooked and tasted everything.

Raw or cooked, ready or not, I would stick it in my mouth before she could stop me. I had no

Escarole & Cannellini Bean Soup

idea, back then, that one day I would use these memories (more than a recipe) to cook and make a career out of it. She has the ability to create from nothing something special. And to watch her cook is magic at work in the kitchen.

Her philosophy: simple flavors skillfully highlighted and allowed to shine. Never covered or intrusive, they simply work beautifully, as the taste test will prove unmistakably. This is one of the most amazing soups I have tried in a long time. The smells of the raw olive oil she drizzles on top reaches my nostrils first, than the first spoonful does the rest. It’s simply magic. And as I remember all of this, it takes me back to into my Mother’s kitchen and to its smells. And this too is the magic of food.

Chef Giulio Piccioli

Ingredients: 2 cups canned cannellini beans 1 clove garlic Pinch chilli flakes 1 head Escarole lettuce Olive Oil Salt

You start off with sautéing the with water. Cook for 7-8 minutes. beans with olive oil, a pinch of The water will reduce and its flavor chilies, the crushed garlic clove will intensify. (leave it whole so you can easily Combine the Escarole with the remove it) DRAFT and a generous pinch beans and allow to reduce for 5 more minutes to develop the of salt.

Wine Trails While the beans are cooking, chop flavors.

Drizzle with a generous amount the head ofDirectory Escarole in 1/2-inch Valentinos Ad 2012 strips or rather 1 cm (I am still not of extra virgin Olive Oil before Directions: This is as simple and beautiful as sure how much an inch really is) serving as the finishing touch. add it to a pot and barely cover it it sounds.

*Chef recommends purchasing the high quality extra virgin olive oil imported by The Olive Oil Merchant www.oliveoilmerchant. com Giulio Piccioli is an Italian born chef that found his true home in the Okanagan Valley. Promoter of Culinary identity, you can find him at www.onebigtable.ca

Marketplace Directory Wine Country Artisans

Wine Accessories

Shipping

Furniture

DECANTUS™ Aero

Wine Aerating Pourer

Enhances wine's flavour and bouquet like no other pourer on the market.

Valentinos

International Wholesaling Inc.

"Specializing In Wine Accessories" For Corporate Gifts and Promotional Products please contact us directly:

250-707-1547 www.valentinosintl.com

Winery

Wine Storage Strictly Cellars & Accessories Wine Care Specialists

MisconductWines MisconductWineCo

•Wine Cellars from 50 to 500 bottles • Wine Racking & Cooling Systems • Wine Accessories & Glassware

250-448-7225 or 1-866-396-7225

Musician

Advertise Here

ADVERTISE HERE FOR ONLY $99! email Jennifer at:

winetrails@blackpress.ca to book your space in our next Marketplace Directory.

www.strictlycellars.com www.winetrails.ca

B.C. Food & Wine Trails • MARCH/APRIL 2014 • Page 43