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SPECIAL EVENTS issue Spring Wine Releases Art Amongst The Vines Winery Restaurant Spring menus Restaurant openings

Spring 2013


British Columbia

NEW Sauvignon Blanc Released at Burrowing Owl Estate Winery

Slurp Time at the OliverOsoyoos Oyster Festival

Smack Dab at Manteo Resort in Kelowna Opens

Food &

WineTrails comes to life with our mobile site.

British Columbia

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

With Food & Wine Trails’ mobile touring site, planning your next trip to BC wine country is just a click away. Visit your favorite wineries and keep up to date with their news and events. Enjoy videos, slideshows and behind-the-scenes footage. Plan your wine touring routes, build an itinerary, search by winery, label or varietal, link to the best places to eat, drink, stay and play and let us introduce you to the people behind the labels. Wine Trails is wine country’s best loved touring magazine and information source. Scan this QR code with your phone, launch site and save as a bookmark. It’s a whole new way to experience Food & Wine Trails Magazine.

Bringing B.C.’s wine country so close you can taste it!

For more info, contact Jennifer at: Page 2 • B.C. Food & Wine Trails • SPRING 2013

◆ Contents

◆ Features/Events

◆ Editor’s

Confessions From The Vineyard.............................................................15 Countdown to Wine Bloggers Conference.............................................41 Eat. Drink. Tweet.....................................................................................36 Foodie Postcards from India.....................................................................8 Good Life Vancouver...............................................................................31 Louise Lambert, Art Amongst the Vines.................................................21 Okanagan Food & Wine Writers Workshop............................................23 Osyster Festival.......................................................................................39 The Jam Goddess, Kiwi Jam...................................................................49 Verticals & Vintages, Apex Mountain Wine Festival...............................51 Wine Tasting with Mike Lee....................................................................12 Winery Restaurant Spring Menus...................................................... 32/33

◆ Wine,

Beer & Spirits

Ancient Hill................................... 9 Burrowing Owl............................ 42 Cannery Brewing........................ 20 Church & State........................... 45 Clos Du Soleil............................. 46 D’Angelo.................................... 30 Desert Hills................................. 42 Dirty Laundry.............................. 18 Eau Vivre.................................... 49 Forbidden Fruit.......................... 48 Gehringer Brothers..................... 46 Gray Monk.................................... 7 Hester Creek.............................. 43 Hidden Chapel........................... 41 Hillside Winery & Bistro............. 29 Kalala.......................................... 14 Kraze Legz.................................. 31 Larch Hills................................... 50 Little Straw.................................. 16 Meyer Family Vineyards............. 35 Misconduct................................. 51 Moraine...................................... 30 Mt.Boucherie.............................. 17

Naramata Bench Winery Association.............................. 25 OK Falls Winery Association...... 34 Oliver Twist................................. 44 Orofino....................................... 47 Poplar Grove.............................. 26 Quails’ Gate............................... 16 Quinta Ferreira........................... 44 Recline Ridge............................. 50 Rustic Roots................................ 47 Seven Stones.............................. 48 Silver Sage.................................. 40 Sonoran...................................... 18 Spierhead................................... 13 Squeezed.................................... 40 Stag’s Hollow.............................. 36 Summerhill.................................... 6 Therapy...................................... 27 The View..................................... 10 Tinhorn Creek............................. 38 Upper Bench.............................. 22 Volcanic Hills.............................. 15 Wild Goose................................ 37

◆ Restaurants/Catering Bonfire Grill........................................................................................................... 14 Poppadoms........................................................................................................... 12 RauDZ Regional Table.......................................................................................... 13 The Bench Market................................................................................................. 19

◆ Wine

Country Services

All She Wrote....................................51 BC VQA Wine Store.........................22 Broken Barrel Furniture.....................20 Codfathers..........................................9 Cormier’s Studio................................25 De Bakker’s Kitchen............................5 DeLong Studio..................................19 Discover Wines.................................10 Cassandra Anderton.........................51 Grape Escapes Wine Tours...............19 Okanagan Food, Wine Film Fest.....12

Naramata Heritage Inn & Spa..........24 RCA WAM.........................................11 RJ Rodack House..............................51 Sandman Hotel...................................4 Sandy Beach Resort..........................28 Shades of Linen................................28 Smack Dab..........................................5 Strictly Cellars....................................51 Valentinos..........................................51 Wine Plus..........................................51



here is a buzz in wine country this spring. Word is that the 2012 vintage is going to be spectacular! Reminiscent of previous glory years, we are in for some delicious surprises come spring release. As the lull of winter subsides and the wineries and restaurants come back to life, recharged and ready for a busy spring, we are reminded yet again of the splendour of living in one of the most beautiful wine regions in the world. Check out what our winery chefs have planned for their spring menus in Dona Sturmanis’ delicious

◆ Contributing

feature as well as what the ladies at Poppadoms - Taste India! restaurant have been up to this winter. Many of our wineries have exciting announcements too. There are patios and restaurant expansions, wine cave construction and wonderful new staff to introduce. We just can’t wait to start touring! Get out your calendars - this special event issue will inspire you to book tickets for the fabulous season of events ahead. Happy Spring!

Jennifer Schell


Writers: Cassandra Anderton, Sharon Bonney, Michael Botner, Natasha Chuydk, Lorne Eckersley, Allison Fader, Courtney Fossett, Kristin Peturson-Laprise, Mike Lee, Allison Markin, Deanna Merrick, Dee Newman, Barry Potyondi, Rhys Pender, Terry Meyer-Stone, Dona Sturmanis, Luke Whittall, Sarah Willard. Photography: Jasmin Dosanj, Moda Photography, Brian Sprout, Lionel Trudel. View bios of our wonderful team at

◆ On

The Cover

Our Spring cover features Artist Louise Lambert. See page 24 for her story. Cover image copyright, Louise Lambert, artist,

WineTrails Food &


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Published quarterly at the beginning of March, June, Subscription rate Canada $16.00 per year (HST Incl.) September and December by

Publisher: Mark Walker Editor-In-Chief: Jennifer Schell Creative Director: Kirk Myltoft Circulation: Mark Oleksyn

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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 • SPRING 2013 • Page 3

◆ Kelowna



ith humble beginnings in Smithers, BC, Sandman Hotels, Inns & Suites opened their first location over 45 years ago. A passionate company that wanted to provide guests with quality hospitality experiences that were cosy, convenient, and comfortable, they now have over 40 properties across the nation, and a flagship location in Newcastle, UK. Still proudly 100% Canadian owned and operated they are guided by their grassroots principles of good service and customer satisfaction to this day. Connected to their strong BC heritage, their hotels are dedicated to giving back to communities which they have grown with over the years – strongly exemplified by their Okanagan Valley properties in Kelowna, Penticton, Kamloops and Vernon. In 2011, their Okanagan Valley-based ‘Sandman Harvest’ foundation raised $50,000 for the YWCA Strong Kids program in Kelowna and $50,000 for the Kelowna General Hospital Pediatric ward, two causes that greatly benefited from their contributions.

Striving to be where their communities need them the most, Sandman Hotels, Inns & Suites can be found conveniently across the great Okanagan Valley providing easy access to stunning wine routes, hiking trails and lakeside retreats in the summer and snowy mountain terrain in the winter. You will find many Sandman Hotel Group branded properties across Canada to meet your needs that include Sandman Inns, Sandman Hotels, Sandman Signature and Sutton Group of properties. Locations are also complimented by restaurant brands: Moxie’s, CHOP, Rockford, Bar One, Denny’s and Shark Club. Whether it’s 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

Now OfferS

Over 40 Properties in the



~ Courtney Fossett


BOOK OUR WINE LOVERS PACKAGE AND RECEIVE A COMPLIMENTARY BOTTLE OF RED OR WHITE WINE FROM AWARD-WINNING WINERIES IN THE OKANAGAN VALLEY. CALL 1 800 SANDMAN (726 3626) AND QUOTE ‘WINE 2013’. 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 apply. Cannot be combined with other offers. New bookings only. Must book a minimum of 48 hours in advance. Offer valid until December 31, 2013. Must be 19 years of age or older to book this package.

Kelowna | Penticton | 1 800 SANDMAN (726 3626) Page 4 • B.C. Food & Wine Trails • SPRING 2013

◆ Kelowna

De Bakker’s Kitchen Crafts Wood-fired Pizza Just for You


hen you want evening pizza, you want something special, crafted just for you. Totally housemade: satisfying crust, delectable sauce and toppings. The answer:

an artisanal wood-fired pizza from de Bakker’s Kitchen in Kelowna. Let’s start with the dough. “It’s naturally-leavened sourdough, no yeast, a custom blend of local and organic flours,” says co-owner

• Daily Hand Made Breads •Wood-Fired Pizzas Nightly • Gourmet Sandwiches, soups, salads made with the best local organic ingredients.

Mary de Bakker. “Choose regular crust or spelt, a wheat-free alternative.” Once you have selected your ideal pizza crust, you can opt for de Bakker’s popular trademark creations, one of their rotating specials, or build your own with a dazzling variety of toppings. The trademark creations, for example, centre around a main ingredient such as Italian sausage or roast chicken (even anchovies), which is individually enhanced with other complimentary additions. When you build your own, you decide what you want to add, from roasted mushrooms to something distinctive like prosciutto.

Your special just-for-you pizza is then baked to perfection in de Bakker’s real woodfire oven, heated by local apple wood. Accompany your evening pizza with a glass of wine, a house-made soup or scrumptious salad. Pasta specials are also available if you want to choose something special and delicious. “We are open for dinner,” reminds Mary. “Not just in the daytime!” De Bakker’s is known for their popular lunch trade, which has a different menu offering sandwiches, pastas, occasional casseroles and foccacia breads. They also have an artisanal bakery with frozen soups and casseroles for you to take home. ~ Dona Sturmanis

Smack Dab – A Delicious Place Where You Can Be Yourself!


Now Open 7 Days A Week: Sunday Brunch: 10am-3pm Mon.: 5pm-9pm Tues. - Sat.: 11am-9pm Phone: 778-478-0622 101-1014 Glenmore Drive ( at Mountain Ave.), Kelowna BC



anteo Resort – Waterfront Hotel & Villas is crazy happy to announce the opening of their new onsite eatery - Smack Dab. Following a $1.5 million dollar renovation to the former home of the Wild Apple Restaurant, Smack Dab will be opening with a bang in midMarch! The cool new digs will feature 120seats in the lounge and restaurant, a private dining room for 18-40 (amazing place to host parties, meetings, special events and it’s high tech equipped). Smack Dab will also claim title as Kelowna’s largest lakeside outdoor patio seating an additional 150 guests. Soaring 10-foot folding glass doors will allow for an openair environment in the summer months and protection from the elements when the weather doesn’t cooperate.   “Whether a tourist looking to cleanse their palate between wineries or a local who just wants a to grab a great pizza and a beer after work, we wanted to create a neighbourhood gathering place that locals can enjoy as much as our hotel guests,” said Heather Schroeter, general manager, Manteo Resort. “Kelowna has some amazing restaurants and chefs who are doing incredible things with wine country cuisine but we saw the opportunity to

deviate a bit from the expected and offer an experience you can’t find anywhere else in the city,” she said. Smack Dab will offer a great place to hang out and unwind. The menu will feature a wide array of flavour-packed appetizers, sharing plates, forno oven pizzas, signature entrees and desserts that are all fresh and prepared in-house. Start with a bowl of Forno Baked Onion and Ale Soup (wow) or a Grilled Caesar Salad. Then share the Meat and Cheese plate followed by Fish Tacos or a Forno Oven Pizza – like the Artisan Bacon, Wild Mushroom & Potato Pizza. Is your mouth watering? Mine is. This menu offers seriously good eats and it is exactly what Kelowna is missing. Finally a real gastro-pub…and its lakeside to boot! Equally serious about their suds as they are their food, Smack Dab will offer Kelowna’s largest selection of craft beer – 12 on tap and 20 by the bottle – celebrating BC and Pacific Northwest producers.    Of course there will still be a fabulous wine list as well as a seasonal cocktail menu. Open daily for breakfast, lunch, happy hour, dinner and late night snacks. I wonder if I can book a table for the season? See you there. ~ Jennifer Schell

B.C. Food & Wine Trails • SPRING 2013 • Page 5

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◆ Kelowna

Heightening the Experience at Summerhill Pyramid Winery

The Summerhill Team


ummerhill Pyramid Winery’s CEO Ezra Cipes is proud to carry on his family legacy. The middle son of Summerhill co-founder and proprietor Stephen Cipes, he shares his father’s passion to make the winery and restaurant an international sensation. Cipes’ responsibilities include the day-to-day operations, marketing and leadership. Within those parameters, he performs his role with conviction, creativity and humour, always striving to heighten the Summerhill experience. “We are very focused as a family and as a company on expanding our vision of love and organics to every aspect of our operation. Right now we are focusing on the dining room experience, to make the service as exceptional as the food,” explains Cipes. From major elements like team leadership and training, emphasizing knowledgeable, caring, and passionate serving staff, to the finer details like the sugar used for coffee and tea service, all aspects will be taken into account. These important details are being ironed out in advance of Summerhill’s biggest change yet. “By the time this article is published, we hope to have our food primary licence,” says Cipes. This licence allows the bistro to serve cocktails, beer and other spirits. Cipes notes that Summerhill Page 6 • B.C. Food & Wine Trails • SPRING 2013

“doesn’t want to remove focus from our wines, we want to expand the experience.” Cipes surrounds himself with the best people, inspiring department heads to feel a sense of ownership within their areas of expertise, and involving them in the decision-making process. Weekly staff meetings, ongoing discussion, and positive reinforcement have made Summerhill a great place to work and visit. “We have such a wonderful team: Chef Jesse Croy (Sunset Organic Bistro), Meg McManus (Director of Catering and Events), Ryan Andrews (Wine shop Manager), Eric von Krosigk (Winemaker), and almost everyone else is returning for the upcoming season. We’re still looking for that special someone to transform our dining room experience. We’ve used this downtime during winter to see how we can improve things for our visitors: how to serve people well and create a memorable and genuine experience,” says Cipes. Since co-founder/Winemaker von Krosigk’s return in 2006, Summerhill’s wines have reflected his winemaking philosophy. Part of his style involves lower alcohol percentages. “Alcohol has such a strong effect on the flavour. We look for elegance and balance, layers of subtle flavour and nuance. Bringing the alcohol down opens space for those nuances to express themselves,” explains Cipes.

This spring, all of Summerhill’s 2012 whites, 2010 reds and two limited-production 2012 Rosés will be released. Cipes is particularly excited about how the 2010 reds have turned out, saying, “2010 was a challenging year in some ways. We’re really pleased with how the 2010 reds have developed as we get them ready for release. They are showing up with an elegant balance and a distinct, bright, fruit character, which seems to be a trait of the vintage.” Spring Wine Festival Events: ''“Sip Into Sunset Dinner Series,” nightly May 3-12, 5pm $48 or $63 (with wine flight) Every evening throughout the Festival, enjoy Chef Croy’s four-course Table d’Hôte menu featuring seasonal, local, organic ingredients at the aptly named Sunset Organic Bistro. Wine pairings by Winemaker von Krosigk. Reservations highly recommended. Info:bistro@summerhill. or call 250.764.8000 ext 3. ''Sunday Jazz Brunch (May 4 & 11) Join Summerhill for an exceptional buffet, great music and ambiance. Contact winery for details. ~ Sarah Willard

◆ Kelowna

The Celebration Continues at Gray Monk Estate Winery here is no post-party letdown after a year in which Gray Monk Estate Winery celebrated 30-40-50, a remarkable series of anniversaries (for founders George and Trudy Heiss, 2012 marked their 30th year operating the winery, 40th as vineyard owners and 50 years of marriage). BC’s oldest family-owned estate winery has many events planned for 2013, as well as new wine releases and a re-labeling of Latitude 50, the province’s #1-selling white VQA wine. The new Latitude 50 label, with its bold packaging is sure to be a hit, being much easier to spot on a store shelf. Of course it’s what is inside the bottle that really counts, and Gray Monk’s popular Gewürztraminer was awarded a hefty 91 points by Canadian wine guru Beppi Crosariol of the Globe and Mail. Not surprisingly, white wines continue to be popular at Gray Monk. In fact, the winery’s name is the English translation of the Austrian name for Pinot Gris, a varietal sourced from Alsace, first planted in Canada by George Heiss in 1976. This grape now thrives in this sun-drenched valley and is now the number one white planted varietal in BC. At Gray Monk, a sure sign that spring has arrived is the opening of the popular Grapevine Restaurant. Lunch service will be offered throughout April, from


11:30 am to 3 pm daily. Chef Willi Franz, Marie Franz and Rene Haudenschild kick things up a notch in May through October, when dinner service is added, starting at 5:00 p.m. daily. Join in on the fun on the first weekend in May, which kicks off on Saturday, with “Need Some TLC”? (Taste Lake Country). Lake Country’s six estate wineries are teaming up to showcase their award-winning wines and multicultural food bites at each estate. On Sunday, May 5, Gray Monk will be offering cellar tours and talks about the making of sparkling wine using the traditional Champagne method. A Sparkling Brunch at Grapevine Restaurant will highlight the day. Tickets sell quickly for most Gray Monk Estate Winery events. Avoid disappointment by making your reservations early. And be sure to allow time for a tasting and to browse through the gift shop. For all inquiries, contact or call 250-428-3168. ~ Lorne Eckersley

B.C. Food & Wine Trails • SPRING 2013 • Page 7

◆ Feature

FOODIE Postcards from

INDIA he ladies of Kelowna’s wildly popular Poppadoms – Taste India! restaurant did just that this winter. Mum (Chef Jas) with daughters Aman and Jasmin flew to India for a 5-week culinary adventure travelling from regionto-region to study and learn new and exciting dishes to share with us at home in Kelowna. Their journey began in Delhi and continued to viist to Agra, Jaipur, all over Kerala and Chennai. This ‘fooding’ team were focusing on learning homestyle cooking in people’s houses and learning about the local culture, food scene, and how the spices and ingredients grow. At home in Kelowna, the restaurant has some exciting plans this spring with the addition of new cooking classes in March (see website for details). Their annual Taste India event will be amazing this year. The ladies will be sharing stories from this trip through a five-course meal and a photo exhibit by Jasmin! Event is May 12th, Mothers Day – contact the restaurant for tickets soon! Aman shared stories and highlights from their adventure in India along the way through a blog on Tumblr. We have outlined some of the highlights to share, but recommend that you take the time to read the entire amazing journey through beautiful India. poppadoms.tumblr. com


DAY 1: Namaste India!

After 24 hours of traveling, across 3 continents on 3 flights, we arrived safe and sound in Delhi. For Jasmin and I it’s a pretty new experience as we haven’t been for around 10 years. We never thought we’d grow up and own a restaurant, so this food adventure should be quite the experience. We flew into Indira Gandhi airport which was recently renovated for

the Commonwealth Games. Before you can even see India, you can smell it. It’s distinct but really hard to explain - but you can pick out the smell of spice, dirt, and pollution from the mix. It’s really weird at first, but even inside the airport there’s this haze or mist, which leads you outside. Once outside the haze continues and it’s hard

excited that we were interested in his business. After meeting Mr Shree Mohan (sabji mundi), we took the manpowered rickshaw to Dilli Haat, which is a cool cultural market for art, crafts and textiles. We saw this one merchant make these cool colourful wooden spatulas by hand. When we go next we’re hoping he’s there to pick some up to use in our cooking classes. The merchants change all the time and are from all over North India.

Day 4: Moti Mahal

in front L-R: Aman, Jas & Jasminhal. of the legendary Taj Ma

to make out people’s faces with the light. So then came the squinting technique, but that didn’t help, and Jasmin just looked at me, unimpressed.

Day 2: My Favorite Farmer (In India)

The highlight of my day was meeting our family’s regular farmer or ‘sabji mundi’. He comes to their door with fresh produce using his mobile shop on a bike. From red carrots (they’re not orange) to bright purple eggplant and baby cauliflowers. I was surprised to see broccoli as it’s not really used in Indian cooking. This happy chappy told us that he goes to a local wholesale market to pick up his produce to sell for the day. His produce is mainly from Punjab and UP, which has more fertile grounds than dry Delhi. He was so

Page 8 • B.C. Food & Wine Trails • SPRING 2013

This is the place that Murgh Makhani or Butter Chicken was created. Moti Mahal was also the place that started tandoori dishes (think tandoori chicken tikka). How they cook is they would pre-cook their tandoori chicken ready for service, instead of throwing it out when it got dry they thought of a way to reduce waste and bring some of that moisture back to the chicken. So, they added cream, butter and tomato to make a sauce and added the chicken. And so Butter Chicken was created. How appealing does that sound?!

Day 5: Bukhara Restaurant

Bukhara won the 2012 Times of India award for best place for North Indian food in Delhi. After an hour we got our table. On the table there was a bib type apron for each of us to wear, which comes in handy as they don’t give out cutlery (except for a fork). The true way to experience Indian food is by eating with your hands and it tastes so much better. The server also told us that their menu hasn’t changed in 25 years. The restaurant is famous for their Daal Bukhara, which is the familyrecipe. It’s their version of Daal Makhani (creamy black lentils), so naturally we ordered it. We also ordered the Tandoori Aloo (stuffed potato with a spiced potato filling with raisins) and Malai Tikka (very moist, creamy

Favourite Farmer

chicken cooked in the tandoor with subtle flavours). We also ordered the Bukhara Naan, which is a huge, plain, family-sized naan to feed 8 people.


We spent the last two days in Delhi with my Mum’s older brother. My Mami (aunty) is a really good cook. In fact, her Punjabi style chickpea dish has hands down been the best thing we’ve tasted so far in Delhi. I can’t wait for you to taste this dish, especially with my Mami’s twist. With so many great cooks in the family we were totally spoilt. It was just a shame we didn’t have more time here. In my opinion, true Indian food is made in people’s houses - that’s why we decided to stay in homestays rather than hotels. You don’t have to be a qualified chef to make great tasting, wholesome food. I think it was Gordon Ramsay that once said even the poor eat well in India with fresh pure produce and not anything processed or artificial. To be continued in the Summer issue of Food & Wine Trails…

◆ Kelowna

Ancient Hill – A Stunning Winery Experience


his May marks the third year of operation for North Kelowna’s Ancient Hill Winery and owners Richard and Jitske Kamphuys are continuing

to impress more guests each year with their gorgeous Robert MacKenzie-designed facilities. Visitors enjoy the old-world look of the winery building adorned with

Planning a Special Event or Corporate Event? Entertain your guests in our European Style Winery! Contact us for details.

4918 Anderson Rd, Kelowna. 250 491 2766 Halibut season opens March 23!

Halibut is a irm dense and sweet white ish that needs little seasoning to enhance it’s fresh lavour. Whether grilled, roasted or slow-cooked in a stew, lean halibut is a ish with loads of nutritional value and versatility. Put this tasty ish on your dinner menu. Ask about our halibut cheeks! Fresh, locally sourced, sustainable seafood.

Real seafood. Real simple. 2355 Gordon Drive, Kelowna

dark wood and original paintings. The venue can accommodate 120 people and has been booked for weddings, private parties and corporate events, both throughout the summer and winter months.  An onsite fully equipped kitchen allows for a caterer of your choice to set up or the winery can recommend one of the local favourites; of course Ancient Hill’s quality wines add to the experience. Wine tours at the winery are complimentary and as Ancient Hill is a full working winery with all vinification processing done on-site, there is more to see than merely the tasting room.  The winery concentrates on grape varieties that are suited to the region, which they began planting in 2005.  They now have Baco Noir, Pinot Noir, Lemberger, Zweigelt, Gewürztraminer and Pinot Gris, all which do well in the slightly cooler North Okanagan climate.  In the last year and a half the winery has been awarded four medals for their

wines; Ancient Hill is obviously on the right track. The winery is known particularly for its Baco Noir ($24.95) and this spring the winery will release the next vintage of Lazerus ($16.95), an unoaked  blend of  Lemberger and Zweigelt.  The wine is an easy drinking red, best served slightly chilled.  Cherry, raspberry, sage and vanilla are present on the nose and palate, and it finishes smoothly with a whack of red fruit. ~ Cassandra Anderton

Codfathers’ Outlandish Partnership


odfathers in Kelowna has a long, rich and well-deserved reputation for supplying the Okanagan with some of the finest seafood found anywhere. Much of their work is done with their partners from Quadra Island, Outlandish Shellfish Guild. Outlandish Shellfish Guild is comprised of a group of six farmers, who pool resources to market and sell shellfish in BC and across the country. Working directly with the Guild, says Codfathers proprietor Jon Crofts, ensures that he has personal contact with the farmers. “Their quality is amazing, and we get straight-from-the-ocean freshness,” says Crofts. With spring comes a sumptuous selection of fresh seafood, beginning with halibut in late March. There is plenty of ling cod, rock fish, spring salmon, spot prawns and octopus in the months that follow. Sometime near the end of the spring season – for a very short time – fresh We Wai Kai scallops are available through the Outlandish Shellfish Guild. Codfathers supplies the general public with delectable fresh seafood and also sell to some of the area’s

Jon’s three young sons with their new pal Charlie help inspect the mussel farm in Viking Bay with farmer Troy.

top restaurants, who know they can count on Codfathers freshness and consistently high quality. Their web site features information on the fresh fish they sell, as well as offering some of the region’s most highly sought-after recipes. “90% of the restaurants request products specifically from Outlandish Shellfish Guild,” says Crofts. Codfathers also offers unique and delicious ready-to-cook specialties, all produced under the watchful eye of their on-site chef. Whether you are dining out or cooking up a seafood feast of your own, Codfathers fish is the answer to a seafood lover’s prayers. ~ Deanna Rainey

B.C. Food & Wine Trails • SPRING 2013 • Page 9

◆ Kelowna

The View from the top


Jennifer Turton-Molgat presents cheques to Chantelle Funk of the BC Cancer Foundation and Jonathan Rouse of BC Hospitality Foundation.

pring 2013 at The View Winery in spectacular southeast Kelowna is nothing short of divine as the winery celebrates the release of its sumptuous aromatic whites, Riesling and Gewürztraminer as well as its brand new White Wine Spritzer (heavenly Gewürztraminer). Add to this the award-winning Pinotage and the highly-sought after shoe winery’ journey is soon to

WARDS Hard Apple Cider and your ‘red be realized in full! The View’s 2012 Distraction Frizzante is about to be released, bringing to an end the drought that existed after the 2011 quickly sold out. Not to worry though, says Proprietor Jennifer Turton-Molgat. “We’re increasing production of Distraction Frizzante,” she says. “And we’re investing in our own bottling line for bottling bubblies!” Distraction Frizzante, a blend of Gewürztraminer, Riesling and Pinotage with aromas of strawberries, cranberry and pomegranate, pairs beautifully with canapés, cheesecake or chocolate dipped strawberries. Jennifer says the phenomenal conditions for growing Gewürztraminer grapes have led to the crafting of this year’s Gewürztraminer Reserve, to be released in mid-April. “Red Shoe White is our summer sipper with some complexity,” Jennifer explains. “While our signature varietal Pinotage, tends to be very fruit forward with clean flavours. It’s a bit spicy and smoky, with dark cherry and dark berry notes. And our Distraction Rosé (a Pinotage Rosé), which always sells out, is back for spring.” New and unique to The View this season is their White Wine Spritzer, a cool and tasty alternative for hot summer days. And as part of The View

Double 2013 Celebration for Discover Wines Kelowna


iscover Wines Kelowna, the top selling VQA wine store in BC, will be announcing two major milestones in the spring and summer of 2013.

These achievements only add to numerous awards, including Kelowna Chamber of Commerce Business Excellence Award, RBC Canadian Women Entrepreneur of the Year, and Ernst and Young Entrepreneur of the Year Finalist. Discover Wines Kamloops, its second store, will open this spring in the Columbia Square Mall, in the upper Shali area, the city’s shopping hub. “There is little access for Thompson area consumers to buy BC wines and wine-related items and many of our existing Kamloops customers are thrilled we are opening, “says owner Tracy Gray. Key Kelowna team member Stefan will be moving to Kamloops to oversee the store. Gray says they’re

building a team there, so if readers know of “someone great,” please contact Discover Wines. This summer also marks the 10th anniversary of Discover Wines Kelowna. The Okanagan Mountain Park Fire in 2003 cancelled the store’s opening celebrations as a third of Kelowna’s citizens, including owner Gray, evacuated the area along with tourists. “Now, at our 10th anniversary, we’ll be celebrating with a ribbon cutting and lots will be happening in the store through the spring and summer,” she says. Discover Wines Kelowna carries over 800 BC wines and acts as a BC wine information centre. It also sells a wide variety of local artisan food products and home entertaining items, and offers a wide range of gift and shipping services. ~ Dona Sturmanis

Page 10 • B.C. Food & Wine Trails • SPRING 2013

Cares: Red Shoe Campaign, proceeds from sales will benefit The Heart and Stroke Foundation. The View is all heart and under the umbrella of The View Cares, tasting room proceeds and now proceeds from White Wine Spritzer will benefit BC charities.


~ Deanna Rainey


In the early 1920s, just around the time that Pinotage was being created in South Africa, my Great Grandfather George Ward was cultivating this rich and fruitful Okanagan land that has become a beloved home to our sprawling vineyards of Pinotage. Why Pinotage? Why the Red Shoe? We’ll share our authentic wine country story when you visit The View!

It’s easy to find us...just look for the red shoe.

- Jennifer Turton-Molgat

Open Year Round Nov-March | Weekdays | Noon – 5 pm April-Oct | Daily | 11:30 am – 5:30 pm The View Winery 1-2287 Ward Rd., Kelowna, BC (p) 250 860.0742 or (c) 250 215.1331

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 Opening Spring 2013

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Voted Best Wine Store by EAT Magazine Readers 2012 Voted Best Local Wine Shop by Okanagan Life Magazine readers 2009 created by

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◆ Events/Kelowna

Wine tasting

with mike lee

Wine Director, la Bussola restaurant

have been fortunate to have visited many of the wine regions of the world yet, in my mind there’s nothing better than a day or two of wine tasting in the stunningly beautiful Okanagan Valley. It’s so much fun visiting new wineries and even the ones we’ve been to before and returning home with a bottle or two for dinner or something to put down in your cellar. Yet for some, there is something quite intimidating about the experience of going wine tasting especially when we see others at the tasting bar; admiring, swirling, sniffing, gargling, spitting and waxing lyrical about the contents in their glass. So is all of this really necessary? Not really,


but my advice is to be systematic in how you taste each and every wine. My approach considers just three factors: Colour, Aroma and Taste, or CAT for short. The usual tasting format at the winery starts with the light crisp whites, perhaps a fashionable Rosé, through to bold, dense reds, often concluding with a lusciously sweet late harvest wine or Icewine. One’s first inclination is to taste your sample, but stop for a second and look at the colour of it. The color can give you quite a lot of information even before you’ve smelled or tasted it. With white wines, the paler the color the more light bodied they tend to be. If they are more golden, this might indicate something older or sweeter or from a warmer growing area. Red wines vary greatly in color, generally speaking, the darker the wine, the more fullbodied it will taste. Next, gently swirl the wine around the glass as this allows the wine to release its aromas. This is probably the most important factor of wine tasting as it’s a little known fact, that we actually taste with our noses. Our noses can detect hundreds of flavors and the tongue only four. Now onto the tasting part. Take a small sip and try and take in some air too, swirl it around your mouth for a few seconds as this allows these aromas to go up into your nose to give you all those important flavors. Your mouth will be

able to detect the body, texture and the important mouthfeel of the wine. By the way, it’s ok to spit and it’s not a waste - you’ll be able to properly taste more wines as well. Wineries provide spit buckets for that very reason. Now don’t get too hung up about what it is you’re supposed to smell and taste. Wine is very personal and the most important thing is do YOU like

the way it looks, smells and tastes?If you approach your days tasting in the systematic way (CAT) suggested above, it will make it easier for you to find wine styles and varietals that you particularly like. Finally, as we drink most of our wine with food, utilize the winery staff to guide you with suggested pairings. Happy tasting.

Taking dinner & a movie to a whole new level

Enjoy films about food and/or wine and then eat & drink what you saw on the screen September 13 - 15, 2013 Rotary Centre for the Arts, Kelowna



Answers on page 54

Page 12 • B.C. Food & Wine Trails • SPRING 2013


SpierHead Winery Launches Wine Club


n the last few months SpierHead Winery was named Best New Winery at the 2012 B.C. Wine Awards, it received an award from Vancouver Magazine for its Chardonnay and at the Canadian

Wine Awards, its Pinot Noir was judged number one in Canada. While its Pinot Noir wines are now in high demand, fans can get first access to them through SpierHead Winery’s newly launched wine club.

Best New Winery ~ 2012 BC Wine Awards

Located on Spiers Road in South East Kelowna and part of the Fab Five East Kelowna Wine Trail. Open for tastings and sales on weekends from 11am to 5:30pm. Open weekdays by appointment only, phone or email in advance.


At RauDZ we never forget the farmer. Our entire kitchen team knows our farmers by name and many have visited their farms personally. We are connected to each of the ingredients. We are proud to support our local farmers and currently have over 40 farmers, ranchers and artisans growing fruits, vegetables, making cheese, baking bread and raising livestock to supply our kitchen and to create the freshest seasonal menus possible. f Get to know your local farmer!

Open 7 days a week from 5 p.m. 1560 Water Street, Kelowna



pm and is complementary. The following weekend the Fab Five team up again to celebrate moms with “Moms are Fab” from 1-4 pm on May 11 and 12. Bring your mother out for a wine tasting and she’ll receive a surprise gift at each winery. Call or email the winery for tickets to these Wine Festival events as they sell out fast. ~ Cassandra Anderton

Locavores to the Core – RauDZ Regional Table

3950 Spiers Rd., Kelowna 250.763.7777

- Chef Rod Butters and Audrey Surrao

There are no fees and members receive a 10% discount on each of four quarterly shipments of three or six bottles. Go to SpierHead‘s website to review the options, starting at $80 per shipment. The winery is now open on weekends and during the week by appointment. By mid-June hours will revert to daily from 11-5:30 pm. Look forward to SpierHead’s spring releases of 2012 Pinot Gris, 2012 Pinot Noir Rosé and 2012 Riesling. These wines were made under the watchful eye of Bill Pierson, who joined the winery in August. Grapes for the Pinot Gris come from Summerland’s Golden Retreat Vineyard, the Pinot Noir Rosé is sourced from Land’s End Vineyard in Kelowna, and the Riesling was Estate-grown at SpierHead Winery. During the Okanagan Spring Wine Festival join SpierHead Winery and the other East Kelowna Fab Five Wineries on May 4, 2013 for the “Fab Five Amuse Bouche” where each winery pairs one of its wines with an appetizer from a Kelowna restaurant. The event starts at 1:00


Acres, a program auDZ Regional that turns Table takes unused land into their mantra of garden plots. “support local” to a level far beyond just Three taps sourcing just their rotate regional kitchen ingredients beers, and from local brews such as purveyors. After Tree Brewing make their way the reincarnation as a more casual Pedal-powered Curtis Stone of Green City both into the kitchen and into dining spot the Acres. the cocktails as staff grew from 18 to the current 32 who are fully well.   RauDZ changes the wine list employed even in the slow season frequently to ensure a good rotation meaning these employees can including a wide variety of styles from stay in Kelowna year round. RauDZ many different wineries.   Okanagan and Urban Spirits also leases the space from a local Spirits developer and is committed to using products fill the shelves behind the local suppliers and advertising in bar and can also be found in the Kelowna publications, creating binding pastry kitchen in delicacies such as relationships of mutual support. the white chocolate raspberry truffles. When you do venture into the RauDZ Join RauDZ and other culinary purveyors kitchen or behind the bar for that at Appetite for Art at the Kelowna matter, their commitment to eating Art Gallery on March 23, 2013 where and drinking from your their backyard is they pair up with wineries, breweries taken seriously.  The restaurant sources and artists. Tickets are $100/$120 and from over 40 farmers such as Brainy Bee available at the Kelowna Art Gallery Honey, South East Kelowna’s Sunshine and online. Farm and Curtis Stone’s Green City ~ Cassandra Anderton B.C. Food & Wine Trails • SPRING 2013 • Page 13

◆ West


Fine Dining & Wining with a View at the Bonfire Restaurant


he Bonfire Restaurant at West Kelowna’s waterfront resort, The Cove, is a total dining experience with its breathtaking location, nestled along the shoreline of Okanagan Lake. While appreciating amazing lakefront views and ambiance, you will enjoy some of the Valley’s most superlative cuisine, created by Executive Chef Grant de Montreuil and his team. Having overseen the kitchens of some of British Columbia’s most notable restaurants, Chef de Montreuil’s culinary award-winning talent and palate mastery are evident in every dish served. The Bonfire is a highly sought out dining venue by locals and visitors to the area because Chef de Montreuil and his team have become well-known for the Bonfire’s delicious and unique culinary twist on popular local dishes. Chef’s commitment to using only the freshest locally produced ingredients whenever possible contribute to the Bonfire’s reputation for excellence and continue to reflect the restaurant’s insistence on representing the highest standards for dining in the Okanagan. With breakfast, lunch and dinner served daily, you are treated to an extensive menu showcasing the Okanagan’s rich bounty and complimented

by wine pairings from the region’s world-class wineries, by the bottle or by the glass. Your Bonfire Restaurant visit for a fine meal and glass of wine, while gazing at the panoramic vista of our magnificent lake, is an authentic Okanagan experience you savour...and keep coming back for more. ~ Dona Sturmanis

e g l u d In



Kalala Organic Estate Winery... New Spring Releases


ust short of five years ago, Kalala Organic Estate Winery began to produce some fine reds, whites and Icewines, quickly carving out a loyal niche amongst BC and Alberta wine enthusiasts. Nestled in the hills overlooking West Kelowna and Okanagan Lake, Kalala produces about 7,000 cases of wine annually, under the guiding hand of proprietor Karnail Singh Sidhu. Visitors to the winery enjoy the experience of a full operation, as the tasting room is located in the centre of the production area itself. Kalala’s newly released signature 2009 Zweigelt comes highly recommended by both Karnail and Tibor Erdelyi, Assistant Winemaker. “The 2009 Zweigelt is on the spicy side with lots of dark fruit...blackberry, dark cherry, succulent blueberry and a hint of toastiness. It is an ideal summer red and goes very well

with grilled lamb, pork and even steak,” Erdelyi says. Another spring release is the 2010 Pinot Gris, pale gold with aromas Untitled-7 and flavours of spiced apples, butterscotch, tangerine peel and fresh cut hay. It pairs exceptionally well with seafood such as grilled scallops. It is equally as enjoyable when consumed on its own. Yet another delicious aspect of Kalala’s offerings is their Icewine, featuring Zweigelt, Merlot and Chardonnay. Recently, the winery’s Chardonnay received a Gold Medal from the esteemed Chardonnay du Monde. Kalala’s philosophy, which seeps into every aspect of their grape growing and winemaking, is Harmony With Nature. Their organic practices are not just a trend, according to Karnail, but a way of life. ~ Deanna Rainey

Page 14 • B.C. Food & Wine Trails • SPRING 2013


13-02-12 4:07 PM

◆ Feature/West


The Okanagan Wine Making Madness Disease


from the vineyard by Terry Lynne Meyer


ere’s how it all begins. One day you are on vacation in the Okanagan and you say something to your spouse like, “wouldn’t it be amazing to live here all the time, honey?” Then, you drive by a vineyard for sale (make that 100 because now you have been bitten hard by the infamous Okanagan bug) and find it’s the perfect one! Mainly because it has a view that would make National Geographic bite their lip - not because it makes any economic sense – but then you tell yourself that it will actually support itself when you sell the grapes making it practically a steal! You don’t worry about things like servicing the tractor,

the ridiculous cost of fertilizer, crawling on your hands and knees to sucker the damn vines, or about the thousands of dollars for sand and snow tires you will need to get up the driveway to your beautiful view in January. You buy it and move in. Then it happens. Hubby comes home with a manic gleam in his eye and says, “Guess what, I’ve just purchased a French oak barrel”. You try to remember to only use your ‘outside’ voice and reply, “really, why would you do that?” and not your ‘inside’ voice that is saying “are you freaking crazy?” Then you ask, “so, how much is a French Oak barrel?” still behaving remarkably calm in the face of the unknown tsunami heading in your direction. “Only 1200 dollars, but it will make amazing Chardonnay.” You reply calmly, “and where shall you make this Chardonnay?” His response, “Your brother has offered to do it at his winery.” You then make a mental note to strangle your brother.

Then somehow you miss a whole bin of Chardonnay grapes on harvest day, the same day you insanely invited 30 people for Thanksgiving Dinner. Hubby says it is “a sign from heaven” and before you know it, your crazy Calgary friends are foot stomping the grapes and another French barrel purchase is underway. After agonizing over yeasts, ferments, and finishing, you agonize over names. Anarchist Mountain Vineyard wins and the birth of 69 cases of nicely French-oaked Chardonnay appear. Logos are designed by a guy in Czechoslovakia and printed madly the week before bottling. Then you figure out how much of it you will personally drink, because NOW you love the wine and think that making it was maybe it was your idea after all. Hubby announces: “Think I’m going to make some Pinot Noir…” You immediately up the amount of Chardonnay you think you will drink, leaving very little to sell.

Volcanic Hills – Sumptuous Spring Releases


olcanic Hills, winner of the 2011 Best New Winery award at the Okanagan Wine Festival, has just released their latest generation

of ever-popular Gewürztraminer and Syrah wines. Volcanic Hills 2008 Syrah is sure to please the palate, having recently

won a Silver Medal at the Wine Access Canadian Wine Awards. Winery proprietor Bobby Gidda says the Syrah, aged 24 months in French oak, is reminiscent of dark berry and ripe plum, butterscotch, vanilla, with a hint of laurel and spice. The winery, overlooking Okanagan Lake in West Kelowna, produces two perennially popular Gewürztraminers and the latest 2012 releases are available in late April. The first is a ‘1’ on the sweetness scale, and the second is a ‘2’ made specifically from a single vineyard on the Gidda’s Elliott Road acreage in West Kelowna. Both “Gews” pair well with spicy food. These Volcanic Hills’ Proprietor Bobby Gidda. wines are sure to be a hit in of beautiful gifts and clothing from Volcanic Hills’ new restaurant, Lazeez, which is expected to open on India, artwork from local artists, as well as a huge tasting bar. Volcanic the May long weekend. Lazeez, which translates to mean Hills’ portfolio includes seven red ‘delicious,’ will offer indoor and wines, seven whites, one late harvest outdoor dining featuring East Indian and three Icewines – Pinot Noir, cuisine. The restaurant will start with Chardonnay and Zweigelt. 40 seats, eventually expanding to as May 11 is a great day to visit Volcanic many as 140 seats. It is expected to be Hills when they host an event during open 7 days a week for lunch service the spring Okanagan Wine Festival from May through to the beginning of featuring food from their new restaurant paired with some of their October. Volcanic Hills Winery is extremely well- finest wines. appointed and features a selection ~ Deanna Rainey B.C. Food & Wine Trails • SPRING 2013 • Page 15

◆ West


Quails’ Gate Winery Offers Spectacular Wining & Dining Experiences


t’s one of the joys of wine country... not only do you get to enjoy the wine but you also enjoy the experience. A winery that knows well how to create a wonderful experience is Quails’ Gate Winery, and they are setting up a full calendar for the season. Spring is the time to release the new white wines, and to honour that, Quails’ Gate is offering Spring Release lunches and dinner programs at The Old Vines Restaurant May 3 - 12. These menus showcase the flavours of the Okanagan in signature dishes from the Old Vines kitchen, eloquently paired with Quails’ Gate wines. There is a 3-course menu for lunch ($40 plus taxes and gratuities) and 4-course for dinner ($75 plus taxes and gratuities). Grant Stanley, Quails’ Gate’s Winemaker, is hosting a special social event for Okanagan Spring Wine Festival: Dinner in the Barrel Room on Saturday, May 4. He will lead guests for a barrel tasting and tour and then host a multi-course dinner of locally sourced ingredients, prepared by Winery Chef Roger Sleiman. Courses will be paired with spring release wines and selections from the vintage library. Seating is limited for this unique and intimate event; call Old Vines Restaurant to reserve. ($125 per person, taxes included.)The dates for the winery’s popular summer event have also been set: mark your calendar for Saturday, July 13 or Thursday, August 8 to attend a Dinner in the Vineyard.

If you want to be sure not to miss out on great experiences, or you like to have first pick at exclusive offers, you should consider joining the Quails’ Gate wine club. Cellar Door Club members receive advance news of events and special wine releases in addition to their wine packages. ~ Kristin Peturson-Laprise

Barrel Top Grill Open For Summer Weekend Dinners at Little Straw Winery


ina and Pete Slamka of Little Straw Winery are very proud of their family winery along the Westside Wine Trail. They have produced award-winning wines and feature local art in their elegant wine shop and Barrel Top Grill. Guests can absorb the view of vineyards and Okanagan Lake as they enjoy tapas from their Bistro patio. Things are going so well, they want to expand the options for their visitors so they can stay longer and enjoy more wine! Fans of the Barrel Top Grill will be pleased to learn that they can enjoy dinner this summer on Friday and Saturday evenings. Reservations are encouraged, of course, as the new expanded menu is sure to be popular.

There will also be a picnic area for those who want to have a more casual experience. Wines and picnic fare produced in the Barrel Top Grill kitchen are available for purchase from the wine shop. Little Straw also has a reserve level of wines currently available, called La Petite Paille. The 2008 La Petite Paille Pinot Noir ($21.90) won a Bronze at both the Canadian Wine Awards and Northwest Wine Summit. It offers an elegant blend of forest berries and soft tannins, making a perfect match for duck or chicken in rich sauces. There are new things happening in the cellar as well - stay tuned for details on this exciting news and updates about the new menu at

Page 16 • B.C. Food & Wine Trails • SPRING 2013

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◆ West

Taste BC Heritage


Mt. Boucherie Winery - 2012 Vintage Release Excitement

Some of BC’s first Vineyards 100% family owned for over 40 years

The Winery at Mt. Boucherie overlooks Okanagan Lake

new season is beginning and with it comes the promise of new wine releases. At Mt. Boucherie Family Estate Winery there are delectable options for every palate. This family estate along the Westside Wine Trail has a broad portfolio of wines that illustrates their many years of experience. Winemaker Jim Faulkner believes the 2012 vintage releases will be the best in many years, so he is excited to share them. Intense fruit flavours along with refreshing acidity make these wines easy to pair or enjoy on their own.


''2012 Pinot Gris $14.99

Join the Mt. Boucherie Wine Club! Receive our newsletter, advanced notification of new releases, VIP invites, case lot prices and more! Wine boutique open seven days a week November 1 – April 30, 11am – 5pm May 1 – October 30, 10am – 6pm MT. BOUCHERIE FAMILY ESTATE WINERY 829 DOUGLAS ROAD WEST KELOWNA BC V1Z 1N9 250-769-8803 · TOLL FREE 1-877-684-2748 Talk to us on Twitter @mtboucheriewine Like us on Facebook

This wine is a fan favourite and its return to the wine shop shelves will be welcome. In the glass it offers notes of pear, apple with touch of citrus that follows through on the palate.

''2012 Estate Gewürztraminer $15.99

One of the best vintages for Gewürztraminer in many years, this Gew beautifully celebrates its varietal’s best with rose petal with light notes of lychee and hints of spice. Nicely balanced.

''2012 Estate Ehrenfelser $15.99

The intense aromatics and fruit flavours come through beautifully

with oranges, citrus and more oranges! A fabulous, fresh, offdry summer sipper. Other white wines were released earlier in the year; they showcase the wide range of styles Mt. Boucherie wines display. The 2011 Estate Riesling ($14.99) has fresh aromas and flavours redolent of spring; the honeyed nose is balanced beautifully by the refreshing grapefruit on the palate. This is a wine that goes well with exotic dishes full of spice. Usually the wines of spring are white, and red wine fans are left surveying the cellar for options. Never fear, here is something that fills the gap. The 2009 Family Reserve Zinfandel ($34.99) is an intensely flavoured balance of juicy fruit, peppery spice and soft tannins. It is the perfect match for the first grilled meat of the season. For serious fans who want every chance to enjoy the wines of Mt. Boucherie, a membership to their wine club is the thing to do. Choose from a variety of case options and get advance notice of events and special release wines. ~ Kristin Peturson-Laprise

B.C. Food & Wine Trails • SPRING 2013 • Page 17

◆ Summerland

more woo woo - Spring Flings at Dirty Laundry Vineyard


inter can sure seem long when one’s experiencing ‘Woo Woo’ deprivation. Never fear, lovers of Dirty Laundry Vineyard! Most of their sold-out wines bottled last March will be available again at retailers and at the wine shop (re-opening April 1st). An expected 17,500 cases (20% increase from 2011 vintages) will include a marked increase in DLV’s most popular wine: ‘Woo Woo Vines’ Gewürztraminer, going from 2171 cases to over 3000. High demands for DLV’s proprietor blends, Hush (blush) and Bordello (Bordeaux-style red) have prompted the crafting of the winery’s firstever white blend, ‘Secret Affair.’ Marketing manager Judi Skinner says that they’ve been “talking about doing this blend for years” and is very excited about what is sure to become another hot seller from one of the most talked about wineries in the valley (see tasting notes below). Announcing DLV’s Inaugural Spring Wine Festival event: Dirty Laundry Vineyard’s Rock & Troll Hot Tub Party (Sorry ~ Hot Tubbing for Lobsters Only!) Saturday, May 11, 6pm - 9pm ($89.99 + tax) Get your tickets fast for this one-of-a-kind lobster & wine-pairing dinner to be held in Trout Creek on DLV’s decadent patio. Limited to100 tickets. Info: email

Sonoran Estate Winery Welcomes New Winemaker


ucked gently in the slopes of Summerland is a welcoming winery and vineyard that pays homage to the sun and heat we all love, Sonoran Estate Winery. Owners Ada and Arjan Smits have plans for all kinds of new things this season for their guests! Spring is worth celebrating, and what better wine for that than sparkling… the 2011 Sparkling Jazz Series Riesling ($21.90) does the trick nicely with a perfumed pear nose and a cacophony of fruit flavours to awaken your palate. It features one of the new paper labels, with art by Will Enns.

Michael Mosny is the new Winemaker at Sonoran Estate and he is excited to have moved to the Okanagan from his native Slovakia, where the terroir is different but the innovative spirit is just as keen. He loves that all the vineyard contact with the vines is by hand at Sonoran’s estate vineyards; he knows that attention will pay off in the wine. The Full Moon Bistro will be open again this season for light lunches, with new items on the menu. There is an expansion to the building planned as well, so that guests will be offered even more hospitality when they visit.

''2012 Secret Affair $18.99 DLV’s premier white blend (Pinot Blanc, Chardonnay, Sauvignon Blanc, Pinot Gris) encompasses all those delightful fruit-forward, aromatic elements that mark the winery’s hugely popular style. Seduce your senses with aromas and flavours of nectarine, citrus, pear, apricot, and a hint of orange blossom, finishing with a lingering kiss. Available April 1st. ''2011 Kay Syrah $26.99 One taste of this mouthwatering Gold Medal and Best of Show winner shows that DLV can make red wines just as delicious as their consistently popular whites. Enticing aromas of lavender, spice and fresh berries, a smooth, voluptuous palate and a flavour that passionately cries out “MORE PLEASE!” ~ Sarah Willard

~ Kristin Peturson-Laprise

Sonoran • Winery • Bistro • B&B

Enjoy a delicious lunch on our patio. The Full Moon Bistro is open from 11.30am to 2.30pm every day. 5716 Gartrell Rd., Summerland


Page 18 • B.C. Food & Wine Trails • SPRING 2013

◆ Summerland/Penticton

Foodie Stop & Shop at Bench Artisan Food Market


he Bench Artisan Food Market in Penticton has become known as the must-stop spot for people who adore locally produced, organic and gourmet food. Here you’ll find made-from-scratch healthy and fresh breakfasts, gourmet lunches and unique products on the shelves to take home such as an extensive selection of  locally  produced dressings, sauces,

preserves, bread, crackers and cheeses. The talented, friendly staff also provides customized catering whether it’s unique party appetizers, gourmet sandwiches for meetings or delish dinners you can take home. The Bench Artisan Food Market is the inspiration of sisters Dawn Lennie and Debbie Halladay who, with their passion for good food and good drink, moved to Penticton in 2005. They opened their market because they knew people who loved excellent local wine would appreciate equally quality eats. Breakfasts are light and healthy with bacon and eggers, house-made granola with yogurt and honey, freshly baked  muffins, granola bars  and  donuts  and the best java in town--organic Backyard Beans coffee. Eggs Benny is available Saturday, Sundays and holidays. For lunch, you’ll find made-from-scratch soups, salads, hot paninis and gourmet cold sandwiches as well as daily specials like house-smoked pulled pork or vegetarian lasagna.  If you don’t feel like cooking at home, consider one of the Bench’s delectable frozen soups, gourmet pizzas, artisan pastas and sauces. Dawn and Debbie’s delightful market is conveniently located at the entrance of the much-travelled Naramata Bench wine route. Why not pick up a picnic to take with you? ~ Dona Sturmanis



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t ◆ Penticton

Cannery Brewing: The Small Brewery with Big Flavour!


s a wine lover, I was excited to learn more about another popular beverage - craft beer! My visit to Cannery Brewing in Penticton was a journey into this previously unknown world. Specifically: quality, fresh beer that is lovingly hand-crafted at a micro brewery. Proprietor Patt Dyck enthusiastically walked me through the ins and outs of hops and barley, mash and firkins and a whole lot more. Housed in a former cannery operation that bears the same name, the Cannery produces some of the most unique and delicious beers I’ve tried. After a tour of how the various beers are made (only four ingredients to the basic beer, two of which are water and yeast) we discussed

the most recent trend. Like wine lovers yearning for interesting and complex varietals, craft beer lovers are equally passionate about unique beer offerings. Caskconditioned beers, which feature a secondary fermentation, allow for the addition of other flavours. These small-run cask beers (firkins) could have molasses, spiced rum, chai, or any number of fruits, herbs or spices added to yield a very unique beer. A monthly specialty cask is produced for Cannery’s Growler Club members and these specialty offerings-packaged in refillable 2L jugs called ‘Growlers’--always sell out within a few hours. For me, the best part of the tour was the tasting, where I sampled

everything from their No Justice Pale Ale through to the darker Maple Stout. All delicious! You can try the latest beers from the Cannery, which include their ever popular Naramata Nut Brown, the Blackberry Porter, and Apricot Wheat Ale at the Okanagan Fest-of-Ale, April 5th & 6th at the Penticton Trade and Convention Centre, or drop by anytime for a tasting at the Cannery. If you’d like a tour of the operation, please book in advance. ~ Terry Meyer-Stone

New Creations from Broken Barrel


roken Barrel Furniture Co. has created another six new products this season! The beautiful NEW Wine Barrel Pot Hanger (pictured) is constructed entirely out of previously used wine barrel pieces. Utilizing the metal rings from the barrels, the framework within is constructed from 100% oak dowels enabling it to support a lot of weight. The Hanger comes complete with 4 pot hooks and is great for drying herbs or hanging those utensils that never fit in the drawer!  Price: $400.00  Dimensions vary  but range from 18”- 22” in width and 34” - 37” in length. Can be adjusted for different ceiling heights. Based out of Penticton, Broken Barrel Furniture Company’s products are custom made for each customer. Visit them to view their products at the Penticton Farmer’s Market downtown on Saturdays 8am-1pm - spring through fall every year. Call 250-4884911 to confirm. Check out their entire line unique pieces online or order at or call Bob Taylor at 250-488 4911. Allow 4-6 weeks for

custom- built pieces. Shipping across Canada is available.

Page 20 • B.C. Food & Wine Trails • SPRING 2013

112-1475 Fairview Rd. Penticton,, BC 250.493.2723

◆ Feature

Louise LAMBERT Art Amongst the Vines

cclaimed Okanagan artist Louise Lambert is well known for her breathtaking renditions of vineyards both local and abroad. Local media nicknamed Louise the “The Lady of Light” for her ability to capture, within her works, the spectacular lights and shadows of surrounding mountains, skies and vineyards of the Okanagan Valley. Estate wineries such as Quails’ Gate, Summerhill, St. Hubertus, Greata Ranch and CedarCreek, to name a few, have welcomed her shows and displays and tourists and locals alike have acquired her work as a way of taking home some of the ambience of their vineyard visit. 250-212-3674


INSPIRATION Louise explains, “The vineyard owner or manager has a great deal of input on helping me select the scenes I paint. It is usually an area that captures the essence of their pride in their vineyard. I love to paint on location so I can capture the nuances of colour and light. The artwork is taken back to my studio where the finishing touches are made. From the original we will create a limited number of signed giclees that can be sold at the winery, galleries, inns and my Wine Country Studio. This has brought a lot of publicity to the vineyards, as the artwork travels back to homes of visitors across the country and around the world.” Louise was educated as a portrait artist at Coppeni Academy of Fine Arts in San Antonio, Texas. Louise’s landscapes transport the viewer to amazing places. She has not forgotten her roots however, and brings this spirit to life in her portraiture paintings of the captivating wine women series. Women and Wine Series “These women are every women at one point in time in their life…. strong, pensive, playful, seductive and wise.” The well-acclaimed “JAUNE CHIC” was the first of a three part series of women donning the yellow hat. Jaune Chic is contemplating her thoughts of ending a hopeless affair while playing flirtatiously with her pearls and sipping icewine. The final painting of this series titled “Presence” - reflects back to us casting her wisdom that it was all a game and she now is the master. The originals were sold as soon as they were displayed; yet you maybe able to snatch up a limited giclee for your own.

Copyright, Louise Lambert, artist,

SHARING PAINTING IN THE VINEYARD Louise loves to share the experience of painting in the vineyard. In collaboration with the City of Kelowna, she conducts plein aire (outdoor) workshops with students. The next ones are planned for this June 8th and June 22nd at Tantalus Vineyard and Sperling Vineyard. ON THE COVER: The creation of “Wine Time for Canines” Louise, who loves both dogs and wine, held a casting call for dog models at The Rotten Grape Wine & Espresso Bar, a local wine bar. Louise composed and painted these charming pups (including her own) engaged in the tasting ritual at The Rotten Grape. For those who would like to invite this gathering into their own homes as a painting, pop into The Rotten Grape on Bernard Avenue in Kelowna. Limited signed giclees are available. Rotten Grape Owner Rita Myers’ beloved Portuguese Water Dog, Praia – a true regular at the bar - also graces the painting. Copyright, Louise Lambert, artist,

B.C. Food & Wine Trails • SPRING 2013 • Page 21

◆ Penticton

Wine & Cheese Dream at the Upper Bench


f, like me, you are a lover of good wine and cheese, then head to Upper Bench Winery & Creamery. It’s located on the Naramata Bench just a few minutes drive from downtown Penticton. Although a relatively new winery, the husband and wife team of Gavin and Shana Miller bring plenty of experience and passion to their combined venture. Gavin, the Winemaker, was a key figure in some of the Okanagan’s benchmark wines before taking the reins here. Shana formerly worked as the Cheesemaker at the reputable Poplar Grove and now produces her own gems from the state-of-the-art creamery The winery is comprised of a unique seven-acre site, where seven different varietals are planted. In the cellars, Gavin uses both stainless steel and a

carefully managed oak regime to enhance the natural fruit aromas and flavours. One wine which will prove to be an instant hit is his 2011 Cabernet Sauvignon. Like all of his wines, it shows great varietal character with ripe black fruit, cedar, mint and cocoa. For all you lovers of rich, bold reds, this is a must try. The addition of the outdoor patio provides a perfect place for visitors to relax and savour the delights of Upper Bench. Not sure which wine to pair with which cheese? Shana has created two mouthwatering cheese platters. Each one is perfectly complimented by one of Gavin’s fine wines. Seven acres, seven varietals, seven cheeses, I would thoroughly recommend a visit to Upper Bench Winery & Creamery. ~ Mike Lee

BC VQA Wine Information Centre – A Hub for Visitors & Wine Lovers


ocated in Penticton, the BC VQA Wine Information Centre opened 16 years ago as British Columbia’s first VQA store. Centrally located in wine country, the Wine Information Centre features over 600 different wines including sparkling wine, icewines and dessert wines. And, because of the location of the Centre, the wine is often personally delivered direct by the winery owner or winemaker! Working this closely to the action also means that staff is extremely well informed about the wines, the wineries, and the vineyards. The staff is passionate about wine and enjoys sharing their passion with customers to help choose wines in a down-to-earth, unpretentious and fun way. Small  wineries that are closed during the offseason are often available all year at the Wine Info Centre. Wines are for sale at the same price as the wineries.   Operated  by the BC Wine Information Society, this not-forprofit store channels all proceeds back to the community, supporting the wine industry, education, and wine tourism. Daily complimentary wine tastings are offered allowing customers and staff to try new wines to keep up on the latest vintages. There is also a large selection of wine  related accessories, aerators, Riedel stemware, and cookbooks - including “Soup Sisters”, “The Butcher, The Baker, The Wine & Cheese Maker – An Okanagan Cookbook” and the new “Quinoa Revolution.” Custom gift baskets can be created for you at any budget and are ideal for wedding or housewarming gifts. Open daily throughout the year, check out the website at for more information on the newest wines in the store and featured tastings with guest wineries. ~ Luke Whittall

What’s your Flavour?

Open 7 Days A Week 553 Vees Drive

At the Corner of Eckhardt & Channel Parkway, Penticton


VQA Wine Shop • Daily Complimentary Wine Tastings

Wine & cheese pairings daily from 10am to 6pm 170 Upper Bench road soUth, penticton t. 250 770 1733 Page 22 • B.C. Food & Wine Trails • SPRING 2013 twitter@pentwineinfo

• Over 600 VQA Wines at Winery Price • Local Artisan Foods • Gift Baskets • Riedel, Cookbooks, Wine Accessories

◆ Events

Okanagan Food & Wine Writers’ Workshop ith over 200 qualitydriven wineries and some of Canada’s best chefs, British Columbia’s Okanagan Valley is a top global food and wine destination. It’s also home to the Okanagan Food & Wine Writers’ Workshop, April 28 to May 1. Writers of all levels gather for professional development, networking, and of course, blog-inspiring, tweet-inducing and ink-worthy gustatory experiences at the Delta Grand Okanagan Resort & Conference Centre, located on the waterfront in gorgeous downtown Kelowna, British Columbia. “We just scratched the surface in Kelowna last year,” notes workshop founder, and Okanagan-based food and wine writer Jennifer CockrallKing. “There are so many extraordinary chefs and winemakers at the top of their game here that it’s an epi-centre for food, spirits and wine trends. It’s the perfect environment for inspiration! The 2013 schedule has a new slate of expert instructors and totally new culinary experiences


for our participants.” Six professional development sessions over the three-and-a-half day workshop will be delivered by some of Canada’s best writers, editors and cookbook authors. Writers are encouraged to bring their ideas and works-in-progress for small group discussions and feedback from guest instructors. The 2013 instructors are: Amy Rosen- James Beard Nominated journalist and the acting food editor at Chatelaine magazine, “Dish” recipe columnist with National Post, and regular contributor to major food pages in Canada and the US. Shelley Boettcher Former Executive Editor of Wine Access  magazine, and a wine columnist at the  Calgary Herald. Her second wine book, Uncorked: The Definitive Guide to Alberta’s Best Wines $25 and Under, was released in November 2012.

Jennifer Schell Food and wine writer, columnist, editor of B.C. Food & Wine Trails Magazine and author of the bestselling cookbook, The Butcher, The Baker, The Wine & Cheese Maker – An Okanagan Cookbook. Curtis Gillespie Editor and co-founder of Eighteen Bridges magazine. His writing has appeared in magazines worldwide, and he is the author of five books, most recently Almost There: The Family Vacation Then and Now.

available at The Delta Grand Okanagan Resort & Conference Centre (quote “Okanagan Food & Wine Writers” at time of booking by calling 1-800-465-4651). To register and for more information: Connect on Twitter@ OKFWWWorkshop and\ OkanaganFoodandWineWriters Workshop.

Jennifer Cockrall-King Food writer, founder of the Okanagan Food & Wine Writers Workshop and author of Food and the City: Urban Agriculture and the New Food Revolution. Registration is open to writers of all levels. Early-bird pricing is $650 (all taxes included) until March 15, 2013, ($750, all taxes included, after March 16) and includes all professional development seminars, field-trips, wine tours, meals and scheduled activities for the threeand-a-half day program. Travel to and from the workshop and accommodations are the responsibility of attendees. Registration is now live on the Okanagan Food & Wine Writers Workshop website. Fantastic workshop room rates starting at $149 per room are

Above: Okanagan Food & Wine Writers’ Workshop founder Jennifer Cockrall-King Below: Class of 2012 with Chef Stuart Klassen at the Delta Grand Okanagan Resort & Conference Centre.

B.C. Food & Wine Trails • SPRING 2013 • Page 23

◆ Naramata

Experience the magic of wine country at the Naramata Heritage Inn & Spa magine ending a long wonderful day of wine touring by checking into the romance of a country inn nestled in the middle of one of our most spectacular wine regions. Originally built in 1908, the hotel was carefully restored, making sure to unveil every charm that is steeped deep within the walls. This beautiful 12-room Inn offers both a dining room as well as the Cobblestone Wine Bar, offering a patio for a more casual eating experience. There is also a fabulous in-house, full service Aveda Concept Spa. Recently aquired by well-known local realtor and businessman, Julius Bloomfield and his wife Toni, the neighbourhood is buzzing with anticipation as to their plans for the Inn. Julius says “we are planning to keep the Cobblestone as a fine dining experience and expand it with a tapas and wine bar theme. We plan to open up the dining room as a family dining style bistro”. They will be fine tuning the menus, making the cuisine more locally focused he says, “all of our food will have an organic slant with a focus on a 100-mile diet. The rooms will maintain their period charm and we will be offering a more cost effective accommodation at the Naramata Courtyard Suites. We will be keeping the spa and will expand the service with a hair salon”. The Bloomfield’s are thrilled with their new acquisition and look forward to lovingly injecting this landmark with a little bit of a makeover. Originally from Britain, Julius immigrated to BC in 1988 and quickly became involved in the business community through his ownership of hospitality and real estate businesses. Today he is a realtor, Vice President of the Downtown Penticton Association – the


business improvement association for Penticton, a political pundit, environmentalist and equestrian. He currently lives his life true to his green principles in Naramata with Toni in their straw bale, off the grid, solar powered house along with a variety of dogs, cats and horses. Both are avid runners and fully embrace the luxury of living in one of the most beautiful wine regions in the world. ~ Jennifer Schell


Winemaker’s Dinners

We are excited to host 2 Winemaker’s dinners during Spring Wine Festival 2013! Friday May 3 - Featuring the wines and cheese from Upper Bench Winery Saturday May 11 - Featuring wines from Pêntage Winery. Call for Details: 250-496-6808



3625 1st Street, Naramata, BC In the ♥ of the village • Page 24 • B.C. Food & Wine Trails • SPRING 2013

New Owners/Managers Julius & Toni Bloomfield Many people know Julius and Toni from their vast background in real estate and the wine and hospitality industries on the Naramata Bench. Together they are committed to making your stay a truly memorable experience!

Go to to sign up for our ‘Facebook’ page and follow us on ‘Twitter’

◆ Naramata

Naramata Bench - These Wine Folks Love to Throw a Good Party


t 24 members and growing, the Naramata Bench Wineries Association represents one of Canada’s most exciting and dynamic winery regions. Three wineries have joined the fold this year — Terravista Vineyards, Lang Vineyards and Howling Bluff Estate Winery. Clustered within “14 lazy kilometres” along the visually spectacular Naramata Bench,

the wineries all share a commitment to take full advantage of a very fine terroir. Exceptional vistas over the lake and vineyards and wonderful winery experiences draw visitors by the thousands, but Naramata wineries aren’t shy about taking their products beyond the Okanagan. And they love partnering in fund-raising events. April is when they roll out their new Del Halliday from Elephant Island releases at popular events in Victoria Orchard Wines pouring at Crystal (April 23) and Vancouver (April 26). In Gardens, Victoria. Victoria, for the second year, the NBWA teams up with the Victoria Conservatory of Music at Crystal Gardens with all proceeds going to the Conservatory. In Vancouver, they are partnering with the Vancouver Aquarium’s Ocean Wise Program at the Four Seasons Hotel with proceeds going to Ocean Wise. At the Vancouver Spring Release fabulous food will be provided by Chef Ned Bell of the Four Seasons Hotel and the Chefs from five Naramata winery restaurants. In Victoria sixteen restaurants and bakeries are participating. Trade events are held during the day at both locations. Throughout the summer season, wineries will be hosting many weekly events. Check the web site for regular calendar updates. Also, check out the information on a most exciting wine club, and, while visiting the site, subscribe to the email newsletter. September 7th might seem like a long way off, but one of the Okanagan’s most popular events, the Naramata Bench Tailgate Party, sold out a week ahead in 2012, leaving only 500 lucky ticketholders as witnesses to testify that these folks know how to throw a party! Mark it down on your calendar now. ~ Lorne Eckersley

Cormier’s Studio: Art, Food, Wine... and Comfort


e are a cultural tourism feast,” says Kena Cumming Cormier about her Penticton B&B and art studio, run with her husband Lawrence. “We mean it in all senses of the words! Art, food and wine!” Of course, there are the new comfortable, luxurious accommodations, with each suite featuring a studio kitchen, fireplace and private patio. Set in a scenic, convenient location, Cormier’s Studio B&B is a 10-minute walk to the best of Penticton, the Farmer’s Market, close-by wineries and restaurants.  It is also at the gateway of the Naramata Wine Route and a three-block walk to the Kettle Valley Railway trail to hike, bike and walk to wineries. You may want to stay at Cormier’s B & B/Art Gallery/Sculpture garden Studio B&B because of its ideal location for touring, but this is a destination, a total experience 495 Vancouver Ave.,Penticton BC V2A 1A4 495 Vancouver Ave., Penticton, BC V2A 1A4 itself, any time of the year. 250-493-3273 lkcormier@shaw.cain 250-493-3273 Treat yourself; guests even stay at Cormier’s in the off-season. Professional artists Kena and Lawrence are your congenial hosts

at this first class bed-and- breakfast with its authentic art gallery setting. Your delicious, satisfying breakfasts are creatively prepared by Kena and served to you in the art gallerydining room overlooking scenic Okanagan Lake. “We cater to all dietary concerns,” says Kena. “Honestly, this place was so lovely, and I can’t think of one thing I would have changed!” wrote one guest. “We stayed with Kena and Lawrence for a spur of the moment weekend getaway and could not have been happier!” wrote another. Don’t the reviews say it all? ~ Dona Sturmanis

A cultural tourism feast!

B.C. Food & Wine Trails • SPRING 2013 • Page 25

◆ Naramata

Poplar Grove: Gateway to Good Taste


marvel of understated modernism, Poplar Grove Estate Winery gazes down from the brow of Munson Mountain across acres of grapevines, shimmering Okanagan Lake, and the sandy cliffs of the West Bench. It is impossible to imagine a more wonderful gateway to the distinguished vineyards of the Naramata Bench. The wines of Poplar Grove are as perfect as its spectacular hillside setting.  Deliberately small in scope, the impressive portfolio focuses on the finest grapes from Munson Mountain, other vineyards along the Naramata Bench, and Osoyoos. The whites include a tongue-tingling Pinot Gris and a luscious Chardonnay, while the intense reds focus on Cabernet Franc, Merlot and Syrah.  The apex of the winemaker’s art — here in the capable hands of Executive Winemaker Ian Sutherland and Winemaker Stefan Arnason — is a superb Bordeaux blend called The Legacy that is aged 24 months in oak and then another 24 months in the bottle.  Sutherland and Arnason give all of the wines the patience they rightly deserve. Their pampering of these hand-picked and hand-sorted grapes shows in every bottle. In exchange for premium prices, Poplar

Page 26 • B.C. Food & Wine Trails • SPRING 2013

Grove offers rich, ready-to-drink wines that will only get better with time. As majority owner and President Tony Holler has said, giving the wines sufficient time to develop in the bottle does away with the disappointment buyers often  feel when they open a great bottle too soon.  During the Spring Wine Festival (May 2-11), the winery will be pouring two new releases: the 2012 Pinot Gris and its flagship Legacy from 2007.  Wines like these are made for food, and Poplar Grove has that covered, too. The Vanilla Pod restaurant, which doubles in size as it spills out of the winery and  onto the sun-drenched patio, dazzles tastebuds with dishes like sushi pizza, tenderloin with curry butter, and crab cakes with roasted corn salsa. During the  Spring Festival, Executive Chef Bruno Terroso promises a sensational seven-course wine inspired dinner that you won’t want to miss. Gorgeous wines, beautiful food and a spectacular setting — there’s no need to go anywhere else! ~ Barry Potyondi

◆ Naramata

Celebrate the GOOD AND EVIL Sides of Life with Therapy VineyardS


herapy Vineyards is all about relaxing and enjoying the good things in life: listening to your favourite record, enjoying the outdoors and, of course, sipping on a glass of your favourite wine. Therapy on the Naramata Bench has all that and more to offer this spring wine season. Kicking off the first day of the Okanagan Spring Wine Festival on May 4th, everyone is invited to join Therapy as they celebrate the release of their 2012 Artist Series Wild Ferment Pinot Noir and Riesling. Earlier this year the winery held an open call for artist submissions to create two different labels for these new vintages with the theme ‘the good and evil in everyone’. The winning artist, Benjamin Dunston, will be on hand at the event and will be signing the new bottles alongside Winemaker Steve Latchford. Guests are invited to join in the celebration which includes light snacks, wine tastings and live music starting at 1pm. The Spring Wine Festival celebrations continue at Therapy the following Friday (May 11th) with Vinyl Night at the vineyard. At

this free event guests are encouraged to bring their own LP’s or just kick back and get your groove on to Therapy’s collection of records for a night of music therapy on the outdoor patio. For those looking to extend their stay at the winery, Therapy’s on-site guesthouse rooms are now booking for 2013. Enjoy the breathtaking views of the vineyard, valley and lake below, explore the community of Naramata and cap off the evening with a glass of wine in the hot tub. With shoulder season room rates from April 1st-May15th, these rooms are booking up quickly so book online at www.therapyvineyards.

com/guesthouse. New this May is Therapy’s first ever Port-style wine, Freudified. This 2008 vintage is a blend of Merlot and Syrah with notes of vanilla, mocha and black cherry. Also coming out in May for its second vintage is Fizzio Therapy sparkling wine. Fizzio Therapy comes in two varieties - 100% Pinot Noir Rosé and the Blanc version, which is a blend of Riesling, Viognier and Orange Muscat. ~ Natasha Chudyk

B.C. Food & Wine Trails • SPRING 2013 • Page 27

◆ Naramata

Unique Clothing Designs in the Heart of Naramata he village of Naramata behind the shop, designing on the shores of her own styles and patterns, Okanagan Lake just washing and preshrinking all of northeast of Penticton the fabric, cutting the pieces has long been known as a and working with a team of haven for artists of all types local seamstresses to assemble and the home of many hidden them. Human rights-conscious gems. Tucked into a storefront shoppers can feel free to fill their at 156 Robinson Avenue is basket with all of the ethically one of those sourced goods treasures, that catch their Shades of Linen fancy without Boutique. any guilt at all. Proprietor In addition to Diane Jensen is her own work, always hard at Diane also carries work, creating complementary unique designs items from other for sale in her artists that come shop. She from home and makes her own abroad, each lines of clothing unique and from preshrunk special in their and prewashed own way. linen fabric in If you happen to basic wardrobe be planning on Owner/Designer Diane Jensen staple colours wine touring your beige, white, black and cream. way along the Naramata Bench There is always something this spring, be sure to stop in new there, and with spring and see what Shades of Linen at hand the store has been has in store! You can also find reopened for the season with Shades of Linen on the web the addition of fresh items in at www.shadesoflinenclothing. light pink and light grey linen as com. ~ Courtney Fossett well. Diane is the creative force


No crowds, just peace and serenity in one of the Okanagans best private resorts.

Shades of Linen offers a never ending collection of clothing that Hours: Mid Oct. through May: caters to the needs and desires of Tues-Sat 11-6. Closed Sunday, Monday active, comfort-seeking women and Closed all of January. who appreciate quality and style. May through Mid Oct.: Located in the heart of Narmata Monday - Saturday: 11-6 village, come see why women for Sunday and Holidays: 12-4 miles around often make 156 Robinson Ave. the trip to Naramata just to shop at Shades!

250.496.4083 Page 28 • B.C. Food & Wine Trails • SPRING 2013

◆ Naramata

Winemaker Kathy Malone

Consistent quality from Hillside Cellars Winery & Bistro - A Naramata Pioneer

H We invite you to visit Hillside Winery & Bistro on the beautiful Naramata Bench to experience exceptional and unique wines, creative, locally-inspired cuisine, and striking views of Lake Okanagan. We strive to serve our best to you in all that we create – while staying true to our history and the land on which we live.

Hillside Winery & Bistro …back to our roots.

Tasting Room & Gift Shop Open Daily Bistro Opens for the Spring on March 30th, 2013. 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.

illside Cellars Winery and Bistro, the birthplace of fine winemaking in Naramata, continues to represent the best of the

Bench. In 1984 the original Hillside owners, Vera and Bohumir Klokocka, were among the first on the east side of Okanagan Lake to convert their small fruit orchard to grapevines. The current owners, under the leadership of Duncan McGowan, have continued to lead the industry by showcasing superb talent in the vineyard,  winery and kitchen. Winemaker Kathy Malone, now celebrating her fifth year at Hillside, feels privileged to be at the venerable winery. “In my career I’ve been able to work with grapes from all up and down the Valley. Since coming to Hillside in 2008 I’ve learned just how unique and special our  fruit is. Our location and soil produces both ripe fruit and silky tannins — a perfect balance that is the best of all possible worlds for a winemaker. I’m very lucky  to work here.” The Old Vines Gamay Noir shows how Malone brings her artistry even to varietals of less renown. The grapes, harvested from 29-year-old vines directly above the visitors’  parking

lot, are among the oldest in the Okanagan Valley. Burgundian in character, this soft, fruit-forward palate pleaser goes beautifully with salmon or roast turkey. This spring visitors will again have a rare opportunity to sample the fragrant spiciness of Hillside’s signature Muscat Ottonel, as well as the 2012 releases of the  winery’s Gewürztraminer and Rosé. But act fast, as the low production Muscat always sells out within a few months of release. The Bistro, supervised by awardwinning Executive Chef Rob Cordonier, reopens at the end of March. Rob has fine-tuned his seasonal, locally inspired menu to complement Hillside’s eclectic wine list.  During the Spring Wine Festival, the Ocean Wise© certified Bistro will again roll out its “Eat ‘em to Beat ‘em” menu. Always fun, these plates feature delicious but invasive seafood species as a way of helping to sustain our regional fisheries.  One visitor summed up the Hillside experience by saying, “Amazing food, amazing staff, amazing view. Oh and amazing wine.”  What more could you wish for? ~ Barry Potyondi

B.C. Food & Wine Trails • SPRING 2013 • Page 29

◆ Naramata

La Dolce Vita at D’Angelo Winery


’Angelo Winery is living la dolce vita this spring with the release of some rare sweet wines. Winemaker and owner Sal D’Angelo will release a red and a white dessert wine, both combinations of Icewine and Brandy. As opposed to purchasing the liquor to add to the icewine base of these bottles, the winery sent their own grapes to Penticton’s Maple Leaf Distillery and had them produce a brandy from D’Angelo’s own estate. The red wine is named Dolce Vita Rosso and is a blend of Tempranillo Icewine and brandy, and the white, Dolce Vita Bianco, uses Icewine Viognier grapes and brandy. Both are available in 200 ml bottles, a steal at $12 a bottle. The winery will also release their well-aged 2007 Sette Coppa, and unfiltered Riserva (reserve) crafted by blending the Bordeaux red varieties. The wine has already taken a Gold Medal at the All Canadian Wine Awards. The 2008 Pinot Noir is next up for release; the 2007 version was released earlier and has also won Gold at the same wine awards. There’s

D’Angelo is now able to host wedding ceremonies.

also a 2010 Tempranillo/Merlot/Cabernet and a 2009 barrel- and bottle-aged Tempranillo making an appearance shortly as well as a Tempranillo Icewine at $20/bottle. D’Angelo is the only winery on the Naramata Bench to grow the Tempranillo grape and they’ve built up quite the following for this unique variety in the Okanagan.


a really fantastic year for Pinot Noir. I think the site played a huge role.” Naramata Pinot Noir lovers will surely be on the lookout for that one when it is released. For the Spring Wine Festival, the Aristarkhovs have something special in mind. “We’ll have a barrel tasting,” says Oleg, “with a meats and cheeses.” Kemp will be there as well to guide visitors through a barrel tasting and answer questions. This spring will see the release of new vintages of Gewürztraminer, Pinot Gris, Viognier, Rosé, and the next Cliffhanger Red - Moraine’s popular fruity and elegant red blend. With limited quantities of all of their wines, one would be advised to get there

Family owned and operated winery D’Angelo is 100% estate grown

~ Cassandra Anderton

Moraine Winery – A Hidden Gem on the Naramata Bench

t’s all about quality,” says Oleg Aristarkhov. Moraine Winery owners Oleg and Svetlana Aristarkhov with Winemaker Jaqueline Kemp use small batches to allow them to focus on the needs of each variety of wine. With the 11 varietals planted in Moraine’s two vineyards, each one will be produced with superior quality in mind. Since opening early in 2012, Moraine has fast become one of the Naramata Bench’s hidden gem boutique wineries. The 2012 harvest was the first one completed in Moraine’s own winery under the direction of Kemp. “The surprise this year was the Syrah,” says Kemp. “It’s showing fantastically in the cellar.” Pinot Noir is also high on Kemp’s radar for Moraine. “It is

Vineyard View Bed & Breakfast

early in the year to avoid missing out on this exciting boutique winery. ~ Luke Whittall

Tasting Room Open Daily 10 - 6 Naramata Bench Estate Wines 250-493-1364


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

Open 10am-6pm Daily May - October

Oleg and Svetlana Aristarkov.

Page 30 • B.C. Food & Wine Trails • SPRING 2013

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

◆ Kaleden/Feature

Good Life Vancouver Escapes to THE Cayman Island Cookout


ach January Cayman Islands’ Ritz Carlton hosts the Cayman Cookout. Sponsored by Food and Wine Magazine this epicurean festival sees power chefs from across North America presenting cooking classes, and cooking up delights for attendees at various venues throughout Grand Cayman. The Cookout also celebrates the By Cassandra Anderton local chefs and the Island’s own unique cuisine; items such as conch fritters and roast suckling pig are devoured. Over the four days festival attendees attend cooking lessons on the beach, wine grazing lunches, wine dinners and auctions all while rubbing shoulders with the chefs that usually just appear to fans through the television. This year’s chefs included Eric Ripert, who leads the Cookout (he owns Blue, a restaurant at the Ritz Carlton), Anthony Bourdain, Jose Andres, Spike Mendleson and Canada’s very own Chef Dale Mackay also joined the festivities The classes began on a Friday morning with guests, including myself, gathered under a tent on the beachfront eagerly awaiting Chef Jose Andres’ appearance. It seemed he was late, but then Andres suddenly launched from the bluest of oceans onto the shore via jet-pack while Chefs Anthony Bourdain and Eric Ripert cheered from the sidelines. Changing into chef’s whites, he then thoroughly entertained onlookers while preparing the grandest of paellas over a fire pit on the sand. Chef Mackay hosted an informative class on his amazing pulled pork, and Mendelsohn taught us a bit about the art of the pizza pie. Saturday afternoon “Burgers in Paradise”, included a trip via catamaran including a midway stop to swim with the sting rays and an afternoon of miniburger delights made by chefs Spike Mendelsohn, Eric Ripert, Bernard Guillas, Xavier Soloman and others. There was no general agreement on best burger

Kraze Legz on tap In vancouver

as they ranged from lamb to conch and even dessert versions and all were divine. The tequila cocktails and local beers flowed far too easily if one was not careful. An afternoon delving into the local cuisine came courtesy of Anthony Bourdain and his guided luncheon on the Ritz Carlton’s Great Lawn. Local brewer, Caybrew, and distiller, Seven Fathoms Run, poured their wares and guests enjoyed suckling pig, conch cakes, chowder, and Cayman-style Jerk. There is no better way to spend an afternoon than grazing on the lawn listening to Bourdain’s take on Cayman cooking. For the grand finale we choose to dine at Abacus with the home team, Chef Dale Mackay. We were treated to grapefruit-cured Hamachi, blue crab salad, black cod with pulled pork broth and gorgeous roast cannon of lamb. Mackay managed to bring a taste of Canada to Cayman, and although I’d had some of the dishes in Vancouver, somehow here they just tasted better. The farewell brunch was the grandest I’d ever seen. Over 20 stations were set up with everything from endless caviar to omelette stations and a cheese table that would be next to impossible to repeat. The cookout will be held in 2014 from January 16-19. You’ll want to also book some extra time at the fantastic and hospitable Ritz Carlton Cayman, one of the most service-oriented, professional and friendly hotels I’ve encountered.


raze Legz Winery is a winery that first  attracts wine lovers with their jovial labels, and then brings them back with the quality  of wine  in the bottle.  Now in their fourth vintage, every wine the winery has released  has  been awarded medals  from a wide variety of major industry competitions.  Influenced by a special terroir, the grapes are grown in shale and fossilized sandstone soil on steep slopes  where the  morning sun  heats  the soil  that  then radiates  heat  throughout the day.  Skaha Lake mitigates the temperature and cools the grapes with its evening lake breezes. All fruit is estate-grown and hand harvested only when full ripeness is achieved.  Kraze Legz is therefore able to control each aspect of the winemaking process, ensuring consistency. While a winery visit is indeed recommended to enjoy both the wines and the amazing valley, vineyard and lake views, if you can’t make it up to their little Okanagan paradise, while in Vancouver, you can stop by  Urban Winery,  located just east of Main Street at 55 Dunlevy where they pour Kraze Legz stellar wines on tap. Sip on the Bee’s Knees, a  100%  Pinot Blanc, the Cakewalk, a  100%  Merlot, or All That Jazz, a red blend of Cabernet Franc and  Merlot  (all of Kraze Legz reds are aged a minimum of 16 months

only in French Oak barrels) and order up a few snacks at this unique venue and make an afternoon of it. Check  vancouverurbanwinery. com for details and hours. ''My Sweet Patootie 2012 Merlot Icewine  New this vintage,  this little bottle of decadence is named after a 1920’s term of endearment and backs itself up with some definite endearing qualities.  Silky notes of  strawberry  freezer jam,  cherries and  huckleberries  with hints of mint.    Well-balanced and soft  as velvet, it definitely leaves one craving chocolate, or a dense fruit-topped cheesecake. ~ Cassandra Anderton

B.C. Food & Wine Trails • SPRING 2013 • Page 31

◆ Feature


lanning a restaurant’s spring menu might be one of a chef’s more interesting tasks of the year, especially if the mandate is to present dishes that have regional, seasonal ingredients. As for fresh, well, that will have to wait until the summer unless items are grown indoors or in a hothouse. Here, three of our favourite Okanagan winery restaurant chefs preview with us what their spring cuisine line-up will look like. “House-made,” “root vegetables,” and “comfort foods” are common themes. Let’s throw in “creative” for good measure!

House-made Delights

Pan Seared Trout with Roasted Beets, Celeric Puree and Black Truffle Ravioli (above) from Executive Chef Rob Cordonier, shown here with Chef de Cuisine Brent Pillon of Hillside Estate Winery in Naramata.

Right: Chef Jesse Croy of Summerhill Pyramid Winery in Kelowna prepares his Quinoa Crusted Falafel Mignon (below).

The cuisine of the Sunset Organic Bistro at Summerhill Pyramid Winery in Kelowna is invented by Chef Jesse Croy with the season, including ingredients sourced from local organic farmers and an onsite raised-bed chef’s garden. There won’t be any fresh house-grown produce until later, but the early spring menu starts in March with lunches and dinner added after Easter. “We’ll be having our signature Reubens with house-made corned beef and sauerkraut,” says Croy. “There are also organic pizzas, and daily specials with Ocean Wise fish, winter carrots and root veggies.” The Chef also speaks of house-made fermented pickles, antipasto, charcuterie and mustard spreads. Organic Chicken Breast with Yam Gnocchi and melted Poplar Grove Camembert is among the spring entrees Croy is currently developing. Another warming dish is Beef Cheeks Sauerbraten with whole wheat spaetzle and stirred purple cabbage with gingersnap cookies jus. Sound tasty and creative? That’s Chef’s Croy trademark.

Roots and Fruits “We try to use a wide variety of different flavours from the Valley,” says Executive Chef Robert Cordonier about The Bistro at Hillside Winery in Penticton. “We are continuing our use of local flavours to pair with our unique terroir-driven wines.” The restaurant opens at the end of March for lunch and dinner. For the “challenging” spring menu, Chef Cordonier says the focus will continue the use of last autumn’s root vegetables and fruit such as squash in risotto and apples in the signature vinaigrette. “We also spent some time canning cherry relish for our Duck Grilled Page 32 • B.C. Food & Wine Trails • SPRING 2013

Winery Restaurant

Spring Menus


C o m fo rti n g , Cre at iv e & Ch a l l e n gin g Cheese and local quince and apples that we will be showcasing throughout the opening menu.” Meats and fish will be BC-sourced. Expect winning entrees from Chef Cordonier such as the Benchmark Burger with shaved Berkshire ham and Village Cheese Co. Aged White Cheddar. Panseared Rainbow Trout will be served with beets, celery root puree and black truffle ravioli. Braised Fraser Valley Pork Cheeks will include BC endive, maple butter roasted pears, nugget potato and Poplar Grove Tiger Blue Cheese.

Creative Comfort Miradoro Restaurant at Tinhorn Creek Winery in Oliver specializes in dishes made from local and seasonal ingredients whenever possible, prepared with a distinctive Mediterranean flair. For the early spring menu, which begins March 1 for lunch and dinner, Executive Chef Jeff Van Geest will feature late winter produce. “People will still be looking for comfort food, but lighter dishes,” he says. “Carrots, beets, apples, pears, squash...and we’re planning on growing our own microgreens. If you’re going to eat local, don’t expect a green salad in March.” Van Geest is working on his spring menu, which may include some of the following dishes. Lamb Shank Harira is a lamb stew with tomatoes and lentils, rich in nutrients. Octopus Carpaccio consists of octopus from the Coast, braised, and served cold with a house-made chorizo vinaigrette, sour dough crostini, and garnished with “soft, sweet” basil and arugula microgreens. Salt Roasted Beets will be accompanied by pear, arugula, hazelnuts, sherry vinaigrette and housemade ricotta. ~ Dona Sturmanis

Root vegetables like beets and carrots will be featured in Chef Jeff Van Geest’s spring menu.

B.C. Food & Wine Trails • SPRING 2013 • Page 33

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

Blue Mountain Vineyards 2385 Allendale Rd., OK Falls 250.497.8244 Kraze Legz Vineyard & Winery 141 Fir Ave., Kaleden 250.497.6957 Liquidity Vineyards 4720 Allendale Rd., OK Falls 778.515.5550 Meyer Family Vineyards 4287 McLean Creek Rd., OK Falls 250.497.8553 Noble Ridge Vineyard & Winery 2320 Oliver Ranch Rd. ,OK Falls 250.497.7945 Painted Rock Estate Winery 400 Smythe Dr., Penticton 250.493.6809 See Ya Later Ranch 2575 Green Lake Rd., OK Falls 250.497.8267 Stag’s Hollow Winery 2237 Sun Valley Way, OK Falls 250.497.6162

Recline Ridge, Shuswap Specialists Call for wine shop hours & look for our wines in your favorite liquor stores!

2013 Events

For the latest information on all happenings in the heart of wine country, contact us

Tues., Apr. 16 1:00pm - 4:00pm

Vancouver Trade & Media Lunch - By invitation only

Sat., May 3 - Sun., May 12

Spring Okanagan Wine Festival info: and

Synchromesh Wines 4220 McLean Creek Rd., OK Falls 250.535.1558

Wed., May 15 11:00am - 5:00pm

Topshelf Winery 236 Linden Ave., Kaleden 778.515.0099

Party in the Park - Kenyon Park, Okanagan Falls Everyone welcome! Tickets and info:

Wild Goose Vineyards & Winery 2145 Sun Valley Way, OK Falls 250.497.8919

Page 34 • B.C. Food & Wine Trails • SPRING 2013

Summer Kick Off & Familiarization Tour Everyone welcome! Wineries of the OFWA

Fri., July 12 5:00pm - 9:00pm

**this ad horiz

Fri., Oct. 4 - Mon., Oct. 14

Fall Okanagan Wine Festival info: and

Sat., Nov. 30 & Sun., Dec. 1 - 11am-4pm Holiday Cheer Open House Wineries of the Okanagan Falls Winery Association

◆ Okanagan


Rave Reviews Continue for Meyer Family Vineyards Stellar Wines f you are a fan of Chardonnay or Pinot, you probably know of Meyer Family Vineyards in Okanagan Falls. Since 2006 they have been producing stellar examples of these varietals. Certainly they have many fans in the professional wine world, as illustrated by the many awards and very favourable reviews from esteemed wine writers such as Jancis Robinson and Beppi Crosariol of the Globe & Mail. JAK and Janice Meyer are thrilled at the recognition their wines have received. The 2010 Tribute Chardonnay from their Naramata vineyard was awarded Best Oaked Chardonnay in Canada and BC Wine of the Year as well as one of the Top 5 Whites in Canada with the Canadian Wine Awards. The Windsor Square also reviewed the Tribute Chardonnay as its Number 1 choice in its Best Whites category for 2012. The 2010 McLean Creek Chardonnay was also recognized, Vines Magazine giving it the Top Chardonnay title. Pinot Noir is known as the heartbreak grape but there is only love at Meyer for this finicky varietal. Not only did the 2010 McLean Creek Pinot Noir receive accolades and scores of over 90 from reviewers such as David Lawrason of the National Post (92) and Robert Stephen of Windsor Square (95, Best Red Wine of 2012), the 2010 Okanagan Valley Pinot Noir was also the only Canadian Pinot Noir included in the International Value Awards, being listed in the Top 10. Meyer Family Vineyards is responding to the popularity of their wines by expanding their markets. They are now in distribution in Alberta, Ontario, Nova Scotia, Newfoundland and Japan, with Quebec and the U.K. in progress. For die-hard fans, the best option is to join the wine club. Members receive exclusive offerings and new releases, and can choose from wine packages chosen by Winemaker Chris Carson to be sent directly to them. Visit to register. If you haven’t sampled Meyer Family Vineyards’ classic styling of these varietals it is something to put on your spring “to do” list, or you will be missing out on a good thing. Visit the winery tasting room for your best chance to try all current releases. ~ Kristin Peturson-Laprise


Proprietors JAK Meyer and Janice Stevens with their beautiful girls, Kamryn and Sydney.

M e y e r FA M I ly V I N e yA r d s

“Crafting Single Vineyard Wines Of Excellence”

Top Oaked Chardonnay in Canada - Canadian Wine Awards Top BC Wine of 2012 - Canadian Wine Awards Number Three Pinot Noir In Canada - Canadian Wine Awards Visit our Tasting room & Wine shop • Open daily 10-5 • 250.497.8553

B.C. Food & Wine Trails • SPRING 2013 • Page 35

◆ Okanagan


Need a recipe? There’s a network for that


rarely cook. I heat things up, or take advantage of the deli section, and try to avoid drive-thrus. But as 2013 rolled in, so did I, realizing that cooking more at home might be a good idea to save cash and my waistline. And, as I’ve discovered, it reduces stress as I turn on some music while preparing dinner. I have a few cookbooks, with a few favourite recipes marked. But when I have an odd set of ingredients in the fridge, Google helps with a basic search to figure out what to do with an excess of cauliflower, soon-to-expire sour cream and one lonely potato. (Hint: Indian-spiced cauliflower soup.) Then there’s Pinterest, which is itself and odd mix of recipes -- I seem to come across many involving Nutella -- fitness photos, and wedding ideas. But, it’s visual. The fact that I can see what the end product of my time in the kitchen is supposed to be is helpful. I wouldn’t post anything I’ve created on Pinterest, A but I did throw together a vegetable soup once, posted it on Facebook, and had requests for the recipe. Bloggers, cookbook authors, chefs...take note. The key to Pinterest is posting your image on your own website, then

By Allison Markin

“pinning” it to Pinterest. Someone like me will come along to Pinterest, see your photo, click it and be taken to your website. Hopefully you’ll have your other social networks linked, and I’ll then follow you elsewhere. Instagrammers are criticized for posting food photos. It’s one of the most common “threads” on that network. As much as we say to ourselves, “I don’t care what you had for lunch!”, I’ve posted photos (sometimes dark and blurry ones), of mac’n’cheese from almost every restaurant that serves it on one social network or another, and the majority of the time, get asked for the recipe or location. Speaking of mac’n’cheese, my favourite recipe finder is at Easy to use, the recipes are generally easy. And I dare you to search for KD and some random ingredient. Who knew there were so many ways to prepare Kraft Dinner? Learn more about social media strategies at the next Eat. Drink.Tweet., taking place in Kelowna on April 28th. A daylong session to plan your social marketing strategy, with an evening “tweet-up”. Visit for details.

Stag’s Hollow celebrates their largest production year to date B

Winemaker Dwight Sick takes a 10 second break with daughter Anna on bottling day.


ssisted by a small but dedicated staff, Stag’s Hollow Winery (SH) co-owners Linda Pruegger & Larry Gerelus and Winemaker Dwight Sick make coveted small-lot wines. Increased demand has generated more vineyards, more styles (15 different wines), production growth (8,000 cases) and the development of well-executed loyalty programmes. Planting continues at their newly acquired 18-acre Shuttleworth Creek Vineyard. Varietals include

Pinot Noir, Vidal, Tempranillo, Gamay Noir, Orange Muscat, and the rare Albariño and Dolcetto. Connoisseurs can taste barrel samples of top-tier reds: 2011 Renaissance Merlot and 2011 Renaissance Pinot Noir. Advance “futures” can be purchased on the yet-to-be-bottled wines at a discount. Spring Wine Festival Event: “Assemblage” (Saturday, May 4th) Mix fun with education and try your hand at blending! Hosted by Sick, learn first hand how different components affect a wine. Participants create a blend that is judged; winners take their blend home to age.

flavours: an explosion of orange peel, mango, and citrus notes that Sick calls, “Vidal on steroids.” A fabulous summer sipper, it pairs

well with cilantro dishes (especially Pruegger’s Creamy Crab Pasta). ~ Sarah Willard

''2012 Syrah Rosé $19.99

This peppery, dry, food-friendly Rosé is a chef’s favourite (great with salmon!) Limited production,with 90% sold to restaurants. Visit early, or call and get on their ‘priority list’.

''2012 Tragically Vidal $18.99

A consistent best seller with increasing yields. “It’s still a limited production, but we are double what we did four years ago - we might make it through to the end of the wine festival!” says Pruegger. Orange Muscat heightens and complements Vidal’s tropical

Page 36 • B.C. Food & Wine Trails • SPRING 2013

2012 Tragically Vidal & 2012 Syrah Rosé Release May 1st ‘Futures’ go on sale May 1 for Renaissance Merlot and Pinot Noir. Buy before Aug. 31 and save! Barrel Tastes available during the Spring Wine Festival. Drop by the wineshop during the Spring Wine Festival and taste award winning wines that include the Renaissance Merlot, Pinot Noir, Syrah, Cabernet Sauvignon and Cabernet Franc. If you are lucky, find the last bottles of Cachet No. 1, GVM or Viognier.

Open 11am - 5pm daily starting May 1st. Please call before May 1st. 2237 Sunvalley Way, Okanagan Falls • 250-497-6162

◆ Okanagan


Wild Goose Winery: Impressive Wines on the Way with the 2012 Vintage Release alking with Roland Kruger, Proprietor of Wild Goose Winery in Okanagan Falls, it is impossible not to be swept away by his passion and immediately filling up your car with his new spring releases. Known for their clean, crisp quality wines, the challenge is always which ones to pick! Roland is excited about the 2012 vintage, which will see the first releases in time for the Spring Wine Festival. “2012 was a great growing season and we are seeing some impressive wines. We were wowed by the quality of the grapes.” Their popular Autumn Gold, Pinot Gris and Gewürztraminer will be released at this time, Roland is also excited that after 15 years of operating in ‘modest quarters’ for their tasting room, last fall saw the opening of a brand new tasting room. “It gives us the opportunity to do special events, offer the space for weddings or other events for the public and have wine related merchandise for sale. Our passion is meeting with people who love wine and with 1800 square feet we can offer so much more, including our retail marketplace, a special area for library wines and tours.” New this spring is the opportunity to buy a glass of wine and some light fare to enjoy out on their patio Check out their new tasting room on May 4th during the Spring Wine Festival for the Wild Goose Spring Release BBQ from noon to 2pm. There will be food, music and new release wines to sample with tickets $30. Contact the winery to reserve your spot. “Last year was so disruptive with all of the construction of this big project, I’m so excited to get back to what I love, sharing my passion for wine with all of our visitors and being able to do it in this beautiful new tasting room.” Here’s one of Roland’s favorites: ''2011 Stoney Slopes Riesling $19.99 -Multiple Gold Award winner The pure stone and gravel from this parcel sloped due south on the Wild Goose vineyards yields intense flavors of Granny Smith apples, along with minerality, honey and mangos. Ends with a steely, crisp finish. ~ Terry Meyer-Stone




jo Ope R ST y ou n 1 OO ING r b 0a M ea mut 5p ifu m lp at io !



Wa y ey vall


Su n

HWY. #97 To Oliver

2145 Sun Valley Way, Okanagan Falls, B.C. 250-497-8919

To Penticton



Visit Our Newly Expanded Winery & Tasting Room • Wine tasting accessories and gifts • Licensed lounge serving light fare (coming soon) • Private function room for meetings, dinners, seminars • Tasting room only “release” wines • Weddings, Private wine tours,Library wine sales









B.C. Food & Wine Trails • SPRING 2013 • Page 37

◆ Oliver

Happy 19th Anniversary Tinhorn Creek!

Perfectly placed to make fine wine and good friends.

Terry Meyer-Stone, Crush Club co-ordinator.


oin Tinhorn Creek Winery as they celebrate their 19th year as grape growers and winemakers in the beautiful South Okanagan. The spring season kicks off with the re-opening of Miradoro restaurant on March 1st. Miradoro is situated on the hilltop giving diners a panoramic view of the aweinspiring valley and vineyard below. Award-winning Executive Chef, Jeff Van Geest creates seasonally inspired dishes such as Cumin Roasted Lamb paired with Oldfield Series Syrah and Hazelnut Cake with a Praline, Rhubarb Compote, Birch Syrup and Vanilla Bean Gelato. The restaurant also offers hard to find library wines. Visitors to the winery are invited to be one of the first to take the new self-guided vineyard walking tour on May 5th. Experience the beauty of the winery while learning about all aspects of the vineyard, from pruning and picking to compost and winemaking. During the Okanagan Spring Wine Festival, join Proprietors Sandra and Kenn Oldfield and Viticulturist Andrew Moon as they walk you through the vines, followed by canapés and wine pairings at Miradoro. Tickets for this enchanting walking tour are $35 each.

Also during the Spring Wine Festival, Tinhorn Creek Crush Club members are invited to attend the Sneak Peek (May 4th) of their newest spring wine releases alongside CEO and Winemaker Sandra Oldfield, Assistant Winemaker Korol Kuklo, and Andrew Moon. Sample the newly released white wines including the Oldfield Series 2Bench Rosé. Crush Club members can also book an exclusive long table dining experience later that evening at Miradoro. Tickets for the dinner are $35. To enquire about Club membership please contact Terry toll free at 1-888-484-6467. Beginning May 25th Tinhorn Creek is thrilled to once again be hosting the 2013 Canadian Concert Series taking place in the outdoor amphitheatre. The breath taking hillside venue boasts a stunning view of the valley. Four shows are scheduled each month, starting in May through August featuring Brickhouse (May 25), Jackie Treehorn (June 22), The Matinee (July 27) and Five Alarm Funk (August 24). Tickets are available now and can be purchased through the winery online at www.tinhorn. com ~ Natasha Chudyk

Upcoming Events March 1 - Miradoro Re-Opens May 3 - Sneak Peek Reception May 5 - Vineyard Hike May 25 - Brickhouse Concert June 22 - Jackie Treehorn Concert R E S TAU R A N T

Page 38 • B.C. Food & Wine Trails • SPRING 2013


◆ Events

Oysters & Wine Country – The Perfect Pairing backseat for a beer and oyster-pairing event. Saturday, ow in its second year, the Oliver/Osoyoos April 20th the Sage Pub hosts the 2nd Amateur shuck Oyster Festival will be held on April 17-21, ‘n suck competition sponsored by Osoyoos’ Helen’s 2013 and there are even more oysterSeafood Cove market. The Festival is also excitedly themed events on the five-day schedule. hosting Canada’s First Oyster Wine Competition. Of course, there are no oysters in Osoyoos The signature food and wine event, “Art of the or the Okanagan Lake, but when the BC Oyster Oyster” takes place on Saturday afternoon at the Farmers decided to take a vacation in the Okanagan Oyster Festival’s official hotel and sponsor, Walnut and offered to bring their fresh oysters, Oliver and Beach Resort. Along with wine tastings from Osoyoos created the Okanagan’s first Oyster Festival; participating Oliver Osoyoos Wineries, you’ll see the a perfect pairing for wine country. Effingham and Sonora Room at Burrowing Owl Winery, Terrafina Outlandish Oyster Famers are coming in for the Chef Liam McNulty’s oyster festivities and Kelowna’s Codfathers Seafood Market creation at last years festival at Hester Creek Winery, Miradoro at Tinhorn Creek Winery, Walnut Beach Resort, Mica at Spirit Ridge, is also onboard to supply a variety of oysters from was a favorite. Guiness Watermark Resort, Nk’Mip Cellars Restaurant and Canada’s coastal regions. Many of Oliver/Osoyoos smoked oysters atop homemade potato chips. Chef Chris Van Hooydonk and his new company, restaurants and resorts are participating and shucking Artisan Culinary Concepts, all strutting their bivalve up oysters through out the festival. Try ‘em raw, scalded, and grilled, on bread, on the half shell, fried, in savoury culinary creations. Freshly shucked oysters will be provided from Codfathers, Effingham, Outlandish, and Penticton’s Buy the Sea sauces, in salads, on pizza and even desserts! The festivities begin on Wednesday April 17th with an oyster- Market. Take the opportunity to sample Prairie Oysters from themed long table dinner at Miradoro and continue on April 18th Covert Farms if you dare (yes those are indeed sheep’s testicles). with a Bubble, Oyster and Northern Divine Caviar Tasting followed Details online at  by a pizza dinner at Terrafina. Friday April 19th wine will take a ~ Cassandra Anderton


B.C. Food & Wine Trails • SPRING 2013 • Page 39

◆ Oliver

An Excellent 2012 Vintage Predicted at Silver Sage Winery


013 is shaping up to be an excellent one for Silver Sage wines. The 2012 new releases of whites are turning out as expected; very fruity with extremely nice varietal flavors and are crisp, clean and ready to enjoy. The 2012 reds have just been set to rest for a few years and are promising to be some of the best Silver Sage has produced. Though they will not have the final say until they have been tasted, the 2011 reds promise to compete with the 1998 and 2002 vintages of the Okanagan, which were some of the best in the world! These new releases are available now.

Elena will welcome you at the wine bar at Silver Sage.

The Passion and The Sunset have been available for several weeks and are already receiving rave reviews. These wines are yearly

favorites amongst Silver Sage fans and always sell fast – order soon to avoid disappointment. Another new spring release, the Pinot Blanc is also available for purchase now. Visit Silver Sage Winery and try their delicious wines, enjoy Elena’s wonderful personality; stay a night or two in their luxury B&B and enjoy the beautiful vallley scenery. Silver Sage looks forward to another year of sharing their wines with many visitors and locals, who to them are part of the Silver Sage wine family. ~ Dee Newman



he trio behind Oliver’s new Squeezed Winery are no strangers to grape growing, winemaking and the wine industry in BC. Set to release their first vintage this spring, Christina, Nicole and Michael Ferreira grew up in the agricultural industry and have been working around wine for over 19 years combined. They have all been deeply involved in their family winery, Quinta Ferreira, and were motivated to start their very own project to cater to a more quirky and fun wine brand, while still supporting the family winery as a separate entity. Squeezed Winery is named to capture a less stuffy approach to winemaking, while still being serious when it comes to the juice

in the bottle. The winery is a virtual one for now, but Winemaker Michael Ferreira owns five acres of vineyards from which some of the grapes will be sourced. Christina Ferreira will handle much of the marketing for the project and sister Nicole Ferreira will focus on distribution and sales. The wines released this spring will be all blends, simply named White ($18), Red ($20) and Pink ($18); all lightly oaked easy sippers that are ready to drink when purchased and don’t require food to be enjoyed. The bottles have bold labels so they can be easily spotted at VQA and private stores as well as restaurant wine shelves. Look for the Red with a bright purple label, the White with green and Pink with a pink

label. Fans may also purchase the wines in allotments of six from the soon-to-open online store. ~ Cassandra Anderton

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.


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

Brother and sister team, Winemaker Michael Ferreira and Christina Ferreira with winery dogs, Grace and Bella.

Page 40 • B.C. Food & Wine Trails • SPRING 2013

◆ Oliver/Events

Holy Smoke! Hidden Chapel Winery is Answering Prayers with Great Wine


his small, boutique style winery is all about producing great wine, having fun and providing guests with a memorable experience. Deborah, the proprietor, explains that she loves the wine industry and looks at winemaking as an artistic expression of the area we live in, creating great wines for people to enjoy and savour. For spring 2013, new 2012 releases include the popular White Wedding [white blend] and Blushing Bride [Rosé], both part of the Wedding themed portfolio also including Shotgun Wedding 2010 [red blend]. The St. Vincent 2012 [white blend] also promises to be a desirable wine! New 2011 red releases include the ever sought after Nuns on the Run [Cabernet Sauvignon/Syrah blend] and Holy Smoke [Malbec]. Hidden Chapel was thrilled and proud to be awarded a Bronze Medal for the Cabernet Sauvignon 2009, by Wine Access at the 2012 Canadian Wine Awards and another Bronze for The Collection 2010, a Bordeaux

style blend of Cabernet Sauvignon/ Merlot/Malbec/Petit Verdot, at the 2012 Okanagan Fall Wine Festival. Constantly looking for ways to add to the Hidden Chapel experience, Deborah is excited to show off the new “Bead Trails” glitzy Angel bead and silver bracelets, now offered for sale in the wine shop. Visitors can collect these beads as memorabilia of a happy, fun experience enjoyed at Hidden Chapel plus add more “Bead Trails beads” from visiting other area wineries and tourist attractions. Visitors and locals alike can explore this hidden gem winery, right off Hwy 97N, with a tiny hidden chapel nestled amongst tall pine trees surrounded by beautiful gardens and unique wine cellar built into the hillside. There’s a full experience waiting for you, with her staff’s knowledge and Deborah’s bubbling enthusiasm, it is a great place to unwind, enjoy fine wines, purchase a souvenir bead and just take in the serenity of this special place! ~ Dee Newman

Countdown to the Wine Bloggers Conference


t’s perhaps the biggest thing in wine and social media, at least in North America, as more than 300 wine bloggers, foodies, writers, social media enthusiasts and wine industry professionals get ready to descend upon Penticton for three “YOU” in white days immersed in BC wine. The Wine Bloggers Conference comes to Canada for the first time, June 6-8, and registration is open. “WBC” features breakout sessions on blogging and social media, as well as sessions meant to educate on wine, and several receptions with local chefs that will tantalize the taste buds. Not a blogger? Here’s your chance to get started, or simply learn more about social media or wine writing. In the industry? This is your shot to network -- in real life -- with some of the top bloggers in food and wine from across North America. BC

wineries, come help build momentum for the industry on a worldwide platform. You won’t want to miss this. If you’re a fan of BC wine, come along for three days of learning, tasting and getting to know the terroir. Not to mention two live wine blogging sessions where you’ll try two dozen BC wines in two hours. This year’s keynote speaker is author James Conaway, a master at telling the story of wine, and writer of Napa: The Story of an American Eden and its sequel, The Far Side of Eden: New Money, Old Land, and the Battle for Napa Valley. His new novel,  Nose, is to be released this March -- a character in the novel is a wine blogger. This is the sixth WBC. It’s always a fantastic learning experience. And there’s wine. Lots and lots of wine. Details, the agenda and registration info can be found at On Twitter, follow the Hashtag #WBC13. ~ Allison Markin

Tasting is Believing! Open Daily April through October 10:00 to 6:00 482 Pinehill Rd., Oliver BC 250-490-6000

B.C. Food & Wine Trails • SPRING 2013 • Page 41

◆ Oliver

Cooking Classes, Spring Wine Releases & Live Entertainment At Hester CreeK elebrating Spring Wine Festival, Hester Creek is thrilled to release a new Rosé that comes from their famed Block Three Cabernet Franc vines. This 2012 vintage is 100% varietal Cabernet Franc Rosé. Not yet bottled or completely finished at time of this article, the wine is showing why the team is excited for its release! Luscious strawberry and raspberry excite as a balanced acidity and lingering finish promise to please Rosé lovers. Think of a charcuterie plate and local cheese with this wine. 500 cases available only at Hester Creek’s wine shop or Terrafina Restaurant. The 2012 Pinot Gris and Pinot Blanc are examples of consistently solid wines from a great vintage showing extremely clean fruit expression with very balanced acidity and mouthfeel. The Trebbiano continues its unique offering of fresh melon, slight steeliness and flint with a nice line of acidity balancing this slightly off dry customer favorite. Spring Wine Festival is the kick-off to the summer season and Hester Creek leads


the way with a cooking class on May 3rd with Director of Hospitality, Roger Gillespie, followed on May 4th with the Winemaker’s Dinner at Terrafina Restaurant with Winemaker, Rob Summers. Join Hester Creek’s Winery Grazing on May 10th and explore the winery in this fun, interactive experience. Live entertainment will set the mood for this casual event with food and newly released wines at pairing stations throughout the winery. Starting June 29th through to October 12th, Hester Creek will have complimentary live local entertainment on the patio from 1-4 every Saturday afternoon, featuring local musicians. Every Friday, July through September, Hester Creek will hold a BBQ style cooking class limited to 12 seats. Enjoy 3-course meals prepared with seasonally inspired local offerings hosted by Hester Creek Director of Hospitality, Roger Gillespie. Visit Hester Creek Winery - you won’t forget the experience! - Dee Newman

Winemaker Rob Summers and Terrafina Chef Natasha Schooten in the beautiful demo kitchen at Hester Creek.

B.C. Food & Wine Trails • SPRING 2013 • Page 43

◆ Oliver

2009 Syrah won “Best Red Wine”

Enjoy Bifanas & Paella at Quinta Ferreira Estate WinerY

- Wine Access All CanadianWine Awards 2012 & 2012 BC Wine Awards


son Michael taking riginally on the duties of t h e i r Winemaker to 20-acre much acclaim - the parcel in Oliver 2012 Wine Access was farmed Awards chose their as an orchard, 2009 Syrah as the where they grew Best Red Wine in cherries, peaches Canada. and apples. But, Chef Jeff Van Geest (centre) joined During the Spring with a Portuguese in the Paella making fun at last Wine Festival, heritage steeped year’s event. spend an afternoon in the love of wine, they couldn’t resist converting to at Quinta Ferreira on May 5th from vineyard in 1999. Their first plantings 12-3pm for Bifanas (traditional at Quinta Ferreira Estate Winery Portuguese pork on a bun) & Wine. were Merlot and Chardonnay but It’s a great time to sample the new now the vineyard has expanded releases of the 2010 Syrah (500 to include many varietals including cases) as the 2009 is sold out. Also Merlot, Chardonnay, Syrah, sample the new release of 2011 Viognier, Malbec and most recently Viognier (300 cases) and the 2011 Zinfandel and Petit Verdot. The Unoaked Chardonnay. Tickets are tasting room opened its doors in $15. Another upcoming popular 2007 and since then has provided event to mark on your calendar one of the most memorable is the popular 2nd Annual Paella experiences in the Valley – largely Event on July 14th, with a live band, due to the storytelling ability of delicious food and wine - it sells out John who is often found behind quickly so reserve your tickets now. ~ Terry Meyer-Stone the bar. It’s a true family affair with

Krazy for Kerner at Oliver Twist Winery!


pring is here and the tasting room at Oliver Twist is open 7 days a week from 10 am to 5:30 pm. When you’re planning your South Okanagan wine tour, make sure you include this gem in your itinerary. Oliver Twist will be going Krazy for Kerner from May 3 to May 12. Stop by and enjoy wine and food pairings and daily specials to promote their new wine club. The 2012 Kerner, also known as Oliver’s Choice, will be available. The latest vintage is bursting with orange blossom and exploding with fruit. Notes of summer and tropical fruits are enhanced by honey, spice, and butterscotch. Quantities are limited, and this wine is very popular, so don’t let an opportunity to pick some up pass you by. Oliver Twist has some fantastic wines beyond Kerner. The 2009 Cabernet Sauvignon will be available in time for spring as well. Rich flavours of ripe cherries and raspberry jam are balanced out by notes of black pepper and vanilla.

On Mother’s Day be sure to bring Mom into the tasting room to show her your appreciation. She’ll get free wine tastings and appetizers to enjoy. Mom can finish up her visit by relaxing on the patio with a complimentary glass of wine and a delicious Portuguese pastry known as a Cavaca. The tasting room at Oliver Twist is not just about wine. It’s about drinking in the beauty of the South Okanagan through the medium of art as well. There are ever-changing displays featuring local artists. Potter Peggy Maxemiuk, watercolourist Sue Whittaker, and mixed media artist Sharon Leondard all currently have their work on display (and for sale) at Oliver Twist. According to Winemakers Denice and Gina, the 2012 vintage is shaping up to be fabulous. Early tank and barrel tastings are revealing intense flavours with fantastic depth and complexity. Stop by and celebrate the harvest with the team whenever you get the chance. ~ Courtney Fossett

Page 44 • B.C. Food & Wine Trails • SPRING 2013


2012 Oliver’s Choice & 2009 Cabernet Sauvignon

Open Year Round! Daily: 10am - 5:30pm

◆ Oliver

Absorb the Visual Grandeur of Wine Country on Church & State’s Outdoor Tasting Bar he world of Church & State is going to include a lot more scenery this year, John Pullen, of Church & State Winery, tells me. Though it was officially opened mid-season last year, 2013 will be the first full season of Church & State’s now-famous outdoor tasting bar, which takes wine country scenery to a whole new level. Looking out over the Coyote Bowl with vineyards to each side and a majestic mountain view to the west, the outdoor tasting bar brings out a whole new immersive dimension to the wine tasting experience that is unrivalled in the Okanagan. Though it might be a little chilly at the outdoor tasting bar this spring when the wine shop officially opens for weekends in April (the daily tastings begin in May). The indoor tasting bar, which does not lack for a view of its own with huge windows into the winery’s cellar, is always ready for tastings of the new vintages of your favourite wines from the #3 ranked winery in BC (according to the Canadian Wine Awards). It is also the only place where you can


get your hands on a bottle of the 2010 Syrah, the 3rd best red in Canada (also from the Canadian Wine Awards), which is now a wine shop exclusive. While the big reds like Syrah, Cabernet Sauvignon and Cabernet Franc are truly at home in the Coyote Bowl vineyard, Chardonnay fans also have something to look forward to. “There’s definitely that niche that loves that big, rich full Chardonnay,” says Pullen. He notes that over the last few seasons, more people have been requesting that style of Chardonnay. The portfolio of whites is not limited to Chardonnay. Along with an aromatic blend called Cuvée Blanc, Viognier is at home in the lineup of whites, as a single varietal wine and as a part of the TreBella, a blend with Marsanne and Roussanne. Of course, all of their wines will pair perfectly with the view. Taste it for yourself on your next visit to either the Coyote Bowl or Brentwood Bay tasting rooms of Church & State. - Luke Whittall

Heaven has never been so close... Black Sage Bench Experience the Okanagan’s only outdoor Tasting Bar

B.C. Food & Wine Trails • SPRING 2013 • Page 45

◆ Oliver/Similkameen

Gehringer Brothers: the sweet science of icewine


cewine is woven into the heritage of the Okanagan thanks to dedicated winemakers like Walter and Gordon Gehringer. Since 1991, the brothers have been invested in the labour of love that is icewine production. Icewine is about more than the risks taken on the weather. If the decision is made to produce an icewine, there is no down time for the winemaker (or their family). The frantic activity of the harvest is replaced by a need to stay close and be ready for action the moment the temperature drops below the magic number. The difference in the flavour of a grape picked during regular harvest and that same grape as little as

two days later under completely different conditions is astounding. The concentration is in large part due to the removal, through freezing, of the water present in the grape, leaving behind its pure essence. The best results though, come down to one simple factor: acid. An icewine is supposed to be sweet; it’s a dessert wine. There does, however, need to be a balance on the palate. The acid level in the wine should be high enough so that you experience the sweetness, but diminish it on the way down, leaving your palate feeling clean and ready for the next sip. Walter and Gordon have done such a good job with their dessert

wines that they have won a number of awards for them, including four Platinum awards from the Wine Press Northwest 2012 judging. In fact, Gehringer Brothers has won so many Platinum Awards from Wine


Press Northwest, that the magazine has dubbed the winery “King of the Platinum”. ~ Courtney Fossett



Clos du Soleil Winery Releases new Growers Series of Wines


los du Soleil Winery is a South Similkameen gem and definitely one you should add to your schedule of winery visits. The winery is named so in reference to  rocks, sun and soil, the land, mountain and climate of the Similkameen Valley, the location being perfectly suited for producing ultra-premium wines.  The winery is located at 2568 Upper Bench Road in Keremeos, and open from 10-5 pm during the spring months from Thursday until Sunday. Call ahead for additional appointment times.  The vineyard manager  JeanFelix Boulais  runs the tasting room; he keeps an eye out for visitors and comes down from the organic and biodynamic vineyard to greet them, ensuring guests a true artisan winery experience. The winery has just bottled their 2012  spring (“black” label) and summer (Grower’s Series) wines which include Pinot Blanc, Rosé, Fumé Blanc (Sauvignon Blanc),  Célestiale and

Merlot. Look forward to some crisp and juicy sippers for the spring table.  Their  award-winning premium red Bordeaux blend,  “Signature”, is made from Merlot, Cabernet, Sauvignon, Cabernet Franc, Petit Verdot and Malbec and is currently resting in French oak barriques.  This wine, along with the other red blends, will be bottled at a later time after the oak has done its magic.  New this year is an addition to  Clos du Soleil’s “Growers Series” wines – a 2011 Merlot crafted in conjunction with  Walt Makepeace using grapes from his Similkameen Vineyard.  This is a limited release as there are only 88 cases. Clos du Soleil offers a premium wine club called “Soleil 160” for wine enthusiasts and is also active in the social media world.  Find them on twitter at @ClosduSoleil and facebook ClosduSoleil.  ~ Cassandra Anderton

Page 46 • B.C. Food & Wine Trails • SPRING 2013


Tasting Room Hrs: Thurs. - Mon. 10AM to 5PM. 2568 Upper Bench Rd., Keremeos, BC or Call 1-250-499-9340 to book an appointment.


◆ Similkameen

Orofino Unplugged


(L-R) National President of the Canadian Outstanding Young Farmers Program Derek Janzen, Sara Harker, Troy Harker and BC Lieutenant Governer Judy Guichon

Sara & Troy Harker Named BC’s Outstanding Young Farmers


ara and Troy Harker have been named BC’s Outstanding Young Farmers for 2013 by Lieutenant Governor Judy Guichon and Canadian OYF president Derek Janzen in January. Since 2006, they have spearheaded their family farm’s diversification into many innovative and successful ventures that have gained recognition for themselves. For instance, Harker’s Organics began a restaurant delivery program. “We deliver fresh, organic produce direct to about 25 restaurants from Osoyoos to Kelowna,” explains Sara Harker. Soon, even the delivery will be green. “We’re looking at converting a truck into using vegetable oil, creating a completely carbonneutral delivery system.” Working with restaurants is also helping them to develop new products, including a new Snow Apple hard cider that will be available at Manteo Resort in Kelowna.   The fruit wines of Rustic Roots, made by Winemaker Sara, have been rec-

ognized with many awards and medals. The Pippin and Fameuse sparkling wines both finished top 20 in the Canadian Wine Awards, which included traditional sparklers made from grapes. “The sparkling wines are aging beautifully in the bottle.” Harker explains that she has been tasting past vintages each year to see how they develop. When a fruit wine is fermenting, it produces many amazing aromas that stay hidden when first bottled but return with time. “They tend to become more complex. They lose a bit of their acid and you get more of the spicy, floral notes.” Stop in to Rustic Roots this spring for new vintages of their famous plum wines - the Plum Rosé and the Santa Rosa Plum. Be sure not to miss Rustic Roots 5th Annual Spring in the Similkameen Food and Wine Pairings May 3-12! Enjoy house made Organic Amuse Bouche paired with your Wine Tastings! ~ Luke Whittall

rofino Winery in Cawston has been on the cutting edge of green technology since day one with the design of their straw bale winery. So it’s no surprise that owners John and Virginia Weber are again trying something new and taking their wine shop completely off the grid. “This will be our first full season with our solar power project in full operation,” says John. Completed late last summer, solar power will be used for electricity and hot water in the wine shop. The real big news for Orofino fans is the creation of the new wine club. “Members will be rewarded with great deals on our small lot current releases and library wines,” says John. Other benefits include “special member-only events

and first-in-line opportunities” for Orofino’s signature events such as the 1.6 Mile Dinner. Carly Godard has been brought on board to oversee the new wine club. “She brings lots of personality and professional hospitality expertise to our team,” says John. Details about the wine club will be available on Orofino’s website ( by the middle of April. New vintages for release this spring include the highly sought after Pinot Noir from 2011, and the Pinot Gris and Blind Creek Sauvignon Blanc from 2012.   Of course for fans of the fizz, the second vintage of the Moscato Frizzante will be also be available this coming spring. ~ Luke Whittall

Welcome Carly Godard to the Orofino team.

Organic Farming..Creative Winemaking..Award Winning Results

Harker’s Organics & Rustic Roots Winery 2238 Hwy 3, Cawston B.C 250.499.2751

Awarded 2013 BC Outstanding Young Farmers

B.C. Food & Wine Trails • SPRING 2013 • Page 47

◆ Similkameen

Seven Stones Winery – Exciting New Wine Caves under Construction


or George Hanson, nothing is ever done “half-way”. This has always been the case for the way he makes wines at his winery, Seven Stones in Cawston. Extremely high quality wines are

made from attention to minute details in the vineyard and the cellar, where barrels are selected by individual forests with different levels of toast to give the best qualities to each variety of wine. So when the need for extra space in the winery arose, the only way to do it was with the same attention to detail and quality. Instead of simply adding onto the existing winery, Hanson’s stepson Colin Wilson designed an underground wine cave that is currently under

construction. The caves should be ready by early summer, just in time for the Sip Sip Syrah event. “It’s the release of our 2011 Syrah,” explains Hanson. The Syrah will be bottled in April of this year and officially released at Sip Sip Syrah, which will be the inaugural event for the new facility if it is completed on schedule. Samples tasted from the barrel after 14 months (see tasting notes below) yield an amazing constellation of aromas. “With our fruit, [14 months in barrel] is when I start to really see the evolution.” Experience it for yourself when the Syrah 2011 is released this spring at Seven Stones Winery. ''2011 Syrah 2011 Barrel sample tasting (14 months in barrel)

Aromas of leather, white pepper, liquorice, chocolate truffle, black berries, blueberries, graphite. Palate is velvety smooth and rich with an extremely long fruity finish. ~ Luke Whittall

Winemaker Nathan Venables

More Mysteries at Forbidden Fruit


012 was a “really awesome year” for Forbidden Fruit Winery, according to owner Steve Venables. “We released our first mystery wine, ranked the Peoples Choice #1 Winery to Visit, and we picked up 30 medals.” Among those medals were two Double-Gold at the All Canadian Wine Championships for the Pearsuasion (made with 90% Asian pears) and the Earth Series Sauvignon Blanc, a hauntingly aromatic take on this variety that any fan of Sauvignon Blanc must try. New releases this year will include two new Earth Series wines. The Pinot Gris will be released this spring and a Meritage is due out later in the year. That will bring the total of Earth Series wines to six in total. As with all Earth Series wines, partial

proceeds are donated to causes that support the sustainability of life on earth. Like last year, there will also be a Mystery Wine. And like last year, proprietor Venables is extremely tight-lipped about what it is. Last year’s mystery wine, the Plum Noir, was a huge success, which sadly will not be repeated this year due to short crop of plums. The new mystery wine will be released during a two day open house where all of the newly released wines will be paired with exotic cheeses. Along with the collection of wines, Kim Brind’Amour has been working hard on her 2013 collection of art to be available in the wine shop for the new season. Stop into the wine shop on your next trip! ~ Luke Whittall

Contact us to reserve spaces for our annual Syp Syp Syrah event on May 5th.

Opening for the season May 1st or by appointment. Located at 1143 Highway 3, Cawston; a beautiful scenic drive 17 minutes west of Osoyoos and 7 minutes east of Cawston.


Page 48 • B.C. Food & Wine Trails • SPRING 2013

◆ Similkameen

Two Cups of Kiwi Jam the

Jam Goddess Irene Ens


iwifruit comes to us from China via New Zealand. Originally known as Chinese gooseberry, it was first marketed under the invented name of Melonette because of strained relations between the US and China at the time.  An importer, Ziel & Company suggested that this name was unsuitable, and suggested the name Kiwi, New Zealand’s national symbol, because the bird and the fruit share a small, brown, furry appearance.  Inside though, Kiwis are a vibrant green colour with dramatic black seeds.  This results in a gorgeous jam that is not incidentally delicious.  It turns out that Kiwis are high in natural pectin, so no commercial pectin is needed. 


2 lbs of Kiwi (1 kg) 3 cups sugar 2 tsp lemon juice


Scoop the Kiwi out of the shell. Chop or mash the Kiwi, add lemon juice and cook until some of the juices release.  Add sugar and cook to 214º F (105oC).  If you don’t have a thermometer, don’t worry, you can see the jam thicken up.  You can do the frozen saucer test – take a saucer, place a small amount of hot jam on it, and put in the freezer for 3 minutes.  The jam should wrinkle up when pushed with your finger.  In the meantime, you have washed a big jar in hot, soapy water, and placed it in a 250o F oven for 10 minutes.  Take it out and fill with the hot jam.  Let cool on the counter and then refrigerate. 

Eau Vivre Launches New White Blend & Plans for a Reserve Series Pinot Noir


ow do you follow up an amazing banner year for a winery? For Eau Vivre Winery, winners of a Lieutenant Governor’s

award for their Pinot Noir last year, it will start with amazing wines. “2012 was excellent,” says Winemaker Anthony Buchanan of the quality of

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

Our wines are available at BC VQA and other fine liquor stores and restaurants. Wine shop opens May 1st, 10:30-5:30 daily or call for an appointment.

716 Lowe Drive, Cawston, BC


last year’s vintage. “The fruit was awesome!” For fans of the winery’s now famous Pinot Noir, he added a little hint as to Eau Vivre’s future plans for that variety, “it looks like there will be a reserve series Pinot Noir.” Buchanan is not only making sure that the next Pinot Noir will live up to previous vintages, but is also creating new and exciting wines to expand the portfolio even more. “In the spring, we’ll have our Riesling and our new white blend,” says proprietor Dale Wright. The new white blend, which at press time did not yet have a name, will be the counterpart to the Buddhaful red blend that was first released last year. “It is predominantly Gewürztraminer,” says Buchanan, “with Sauvignon Blanc, Muscat, Chardonnay, and Riesling.” 43% is spending a little time in a third fill barrel with the rest in stainless steel tank. “We don’t want too much oak influence. It’s just to round it out, give it a little more weight.” This new wine will be a ‘wine shop only’ treat for people who make the trip to Cawston this spring or early summer. With only 60 cases produced, it’s unlikely to last through the season. A sample of the barreled portion of the blend yielded huge tropical flowers and perfume on the nose confirmed that this wine will pair perfectly with summer.  Stop into Eau Vivre’s wine shop and lively patio area this spring for a taste of summer in the Similkameen. ~ Luke Whittall

Winemaker Anthony Buchanan

B.C. Food & Wine Trails • SPRING 2013 • Page 49

◆ North

Recline Ridge: Aromatic Whites & Full-Bodied Reds


e are in a unique climate and geography, with success in cool-climate grape production,” describes Graydon Ratzlaff, who with his wife Maureen acquired Recline

Ridge Winery in the Shuswap in 2010. Located in the Tappen Valley, Recline Ridge’s vineyards are on a south-facing gentle slope with clay-based soil. “There is more precipitation than the South Okanagan, with hot summer days and cool nights.” Recline Ridge’s wines, produced from some vines that were planted as far back as 1994, are known for their clean, sound structure, intense flavours, and perfect balance. Bestselling wines include the very aromatic white varietal

Siegerrebe and the full-bodied red Marechal Foch. Other awardwinners include whites, Ortega and Kerner and Hawk’s Haven, a blend of red Austrian varietals, Zweigelt and Blaufrankisch. Winemaker Jesse Steinley emphasizes varietal flavour development in Recline Ridge’s wines as well as preserving the their highly aromatic nature. Recline Ridge’s unique wine shop and tasting room offer a welcoming ambience year round for visitors. During the warmer months, the patio and picnic areas are available to enjoy a glass of fine wine while appreciating the winery’s vineyard and the region’s spectacular scenery. “We’re working hard in the Shuswap to make people more aware that the Okanagan is not the only wine-producing region in B.C.,” says Ratzlaff. “We are notable for our cool region white varietals – they are different, fruity and interesting. We have wonderful wines and it’s gorgeous up here.” ~ Dona Sturmanis


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

Larch Hills: Sold out Siegerrebe & More Cool Climate Award Winners


e offer a quality product for a moderate price,” says Hazel Manzer, co-owner of Larch Hills Winery with partner Jack. “It’s best value for the dollar -- a distinct, handcrafted wine for an average of $15 per bottle.” And what a value Larch Hills wines are. In existence for 16 years, this high-elevation winery, just south of Salmon Arm in the Shuswap, produces 18 different types of wine from grapes grown in the cool climate vineyard or contracted from others further south in the Okanagan Valley. “We have varieties not generally available in other parts of BC and we think this makes our wines unique.” Popular Larch Hills wines include signature white Ortega, Siegerrebe (sold out), Madeleine Angevine and Madeleine Sylvaner, Riesling as well as reds

Marechal Foch and Merlot (sold out). Among many of Larch Hill’s award winners over the years, wines came back from the Northwest Wine Summit 2012 last spring with 11 medals – a Gold, 5 Silvers and 5 Bronze. Siegerrebe 2010 reaped the Gold. The 2007 version, incidentally, won accolades as the Best White Varietal in the Okanagan at the 2009 Spring Wine Festival. Never mind that it’s almost impossible to find a bottle of Larch Hills Siegerrebe anywhere right now – more of the fragrant white varietal is coming. “We don’t even have one here at the winery,” says Hazel. “One of our clients called us to say he found one last bottle at the BC Wine Museum in Kelowna.” Sold out wines will be available in spring. ~ Dona Sturmanis

Opening hours:

san Smith invite you to visit 10-5 July - September and enjoy the award winning 12-5 May, June & October es of the Shuswap!

By appointment

r our new Vintage Releases November to April site at

aily in Sept. in Oct.

R #1, S12, C16, 0E 2X0 5-2212

Skimikin Rd.

Shuswap Lake

Tappen Valley Rd.


Hwy #1 west of Salmon Arm

Salmon Arm

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

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

Page 50 • B.C. Food & Wine Trails • SPRING 2013

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B.C. Food & Wine Trails • SPRING 2013 • Page 51

BC Food & Wine Trails Magazine Spring 2013  

Spring 2013 issue

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