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WINE TRAILS MARCH | APRIL 2020
INSIDE w w w. w i n e t r a i l s . c a British Columbia
INTRODUCING
NEW CHAPTER
LAKESTONE BY M AC D O N A L D CO M M U N I T I E S
AT M T. B O U C H E R I E
PA G E 4
PA G E 8
R E J U V E N AT E YOUR SENSES AT R E D R O O S T E R
PA G E 1 4
PLUS: FOOD AND DRINK RECIPES!
OLIVER
http://www.tinhorn.com/ D i s c o v e r
t h e
WINE EXPERIENCE CENTER AT BLACK HILLS ESTATE WINERY
Join us for an exceptional tasting experience in our vineyard lounge. Immerse yourself in our terroir whileenjoyingafullflightofourhand-craftedwines. Seated tastings available daily year round by appointment during Summer to avoid disappointment and by drop-in the rest of the year.
Open Daily 10 AM to 6 PM May through October 11 AM to 5 PM November through April. Visit our website for seasonal events details.
For details and reservations, please contact (250) 498-0666 or visit
www.blackhillswinery.com
Black Hills Estate Winery, 4190 Black Sage Road, Oliver, BC V0H 1T1
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OL IV ER TASTINGS AND EVENTS ABOUND AT TINHORN LIVE MUSIC, GIRLS NIGHT OUT
DAVID WYLIE
Concerts, yoga, long-table dinners, wine tastings, happy hour, food truck picnic, tours, brunches! Mark your calendar because there’s much to do at Tinhorn Creek and Miradoro. If you’re visiting for a sip, Tinhorn has a variety of tasting tours. The Weekday Guided Winery Tasting Tour, from Monday to Friday, offers a glimpse into the winemaking process, including a barrel cellar visit. The winery and vineyard tour takes about 45 minutes. It costs $20 per person.
May through September Tinhorn hosts the very popular outdoor Canadian Concert Series, bringing some of the best Canadian talent into the South Okanagan. They top things off with a grand finale concert in September. For info on bands, dates and tickets, visit the winery’s website at tinhorn.com/ concerts. They’re hosting a Girls Night Out on Thursday, April 2, at Miradoro Restaurant. A night of wine, fashion, food, fun, friends, vendors and door prizes starts at 6:30 pm. Tickets are $40 per person (plus GST) and include one glass of wine. Men are welcome, too. Tickets are available in advance only online at tinhorn.com or from the wine shop
EASTER FUN
Miradoro’s popular Easter brunch event is Sunday, April 12, from 11.30 am to 3 pm. Celebrate the arrival of spring with a delicious Easter brunch at Miradoro Restaurant at Tinhorn Creek and complimentary Easter treats at Tinhorn Creek Vineyards. Reservations are required for the brunch and are available by phone 250-4983743 or by emailing info@miradoro.ca
ACTIVE IN THE VINES LOUNGE AT TINHORN
If you’re looking for a private seated wine tasting experience, the Crush Club Wine Lounge offers a guided flight of four wines in varietal specific stemware. There is time allotted afterwards to relax and enjoy the comforts of the premium private lounge. It’s $20 per person, or $15 for Crush Club members.The tasting is offered daily from 11 am to 2 pm. Call ahead to reserve. Tinhorn Creek Vineyards has put out many different award-wining wines across categories. All of Tinhorn’s wines evoke the unique terroir of the region.
TASTE THE FRUITS OF THE DESERT
Get stretchy with Yoga in the Vineyard between June 20 and August 29. Yoga classes are most Saturdays at 9 am. Taught by certified instructors, the outdoor hour-long classes in the amphitheatre are suitable for all ages. It’s $10 per person in advance or $12 drop in. Tickets available online or by calling the winery.
HOW TO GET THERE
The winery is located south of Oliver, BC, at the junction of Highway 97 and Road 7 on the famed Golden Mile Bench wine-growing district. To reach Tinhorn call 1-888-484-6467, email winery@tinhorn.com or visit tinhorn.com.
JOIN THE CLUB
Joining the Black Hills wine club is a perfect way to stay connected. Members receive 50% off up to two tickets to one of their on-site signature winery events and 15% off any subsequent tickets. They also get free shipping on all club releases and on orders of 12 bottles or more.
DAVID WYLIE
Unique terroir is key to Black Hills Estate Winery’s award-winning wines. Black Hills Estate is situated in BC’s famed Black Sage Road area in the South Okanagan. It has some of the best grape-growing conditions in Canada. Located 13 kilometres north of Osoyoos and 10 kilometres south of Oliver, Black Hills is in the Okanagan Valley appellation and centred in the middle of the country’s only official desert. That microclimate leaves it with one of hottest, driest and sunniest sites in the country. In fact, with their northern latitude, they have more sunlight hours than Napa Valley in the key growing months of June through August.
FOLLOW YOUR NOSE
Taste the fruits of the terroir for yourself by visiting the Black Hills Wine Experience Centre. They offer a number of seasonal tasting experiences, including a sensory experience. Use your nose to identify six white and six red wine aromas in a fun and interactive experience with a wine educator. It’s a great way to learn about the subtle nuances. The tasting is offered daily at 11 am for $40 per person ($34 for wine club members). Reservations are required. For more information about current tastings, visit blackhillswinery.com, email tastingexperience@blackhillswinery.com or call 250-498-0666.
JOIN THE PARTIES
Black Hills hosts some of the best events of the year. The Nota Bene Release Party has a reputation as one of the can’t-miss events of the year, and this year is a special one as it celebrates the 20th vintage of their renowned flagship wine. It all takes place on June 20 from 5 pm to 8 pm, and this year will mark the release of the 2018 vintage with all of the style and glamour of the roaring ‘20s! It includes epicurean delights from top chefs, tasting stations featuring a selection of Black Hills wines, and memorable live musical performances. The event sells out, so be sure to get tickets soon. They are available online at blackhillswinery.com.
Black Hills also hosts delicious outdoor long-table dinners paired with exquisite wines. The Summer Dinner Series takes place on the patio surrounded by the vines. The dinners are held one Friday evening per month in June, July and August at the Wine Experience Centre. Only 20 seats are available at each dinner and these always sell out early, so get your tickets online at blackhillswinery.com and don’t miss out.
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LA KE COUNT RY EXPLORING THE NATURAL WONDER OF LAKESTONE DAVID WYLIE
Picturesque lake views and wild trails are part of life at Lakestone. The Lake Country development by Macdonald Communities is like no other, combining its stunning landscape with a wealth of amenities. It’s minutes away from downtown Kelowna and the Kelowna International Airport. There are a variety of homesites incorporated into the master plan, including lakefront and lake-view sites. “We attract families and empty-nesters alike who seek active rural lifestyles in an amenity-rich urban environment,” said Marc Leger, manager of community relations for Lakestone with Macdonald Communities.
NATURAL BEAUTY
More than half of the site is kept in its natural state. There are nearly 30 kilometres of trails, leading from the lakefront to the summit, weaving through about 250 acres of preserved natural open space and connecting to the Lake Country trail system. The Lakestone name and identity are inspired by the surroundings. It spans nearly 300 metres of elevation from the lake’s edge to the peak of the site, with a combination of rugged rock outcroppings and the sun shimmering off Okanagan Lake.
Macdonald Communities has developed three neighbourhoods in Lakestone. • Highlands is blended into the hillside in unique “pocket” neighbourhoods to create a rural mountain setting that’s just minutes away from urban living. • Benchlands has big views and larger lots that are set among expanses of granite outcroppings and ponderosa pine. • The Waterside neighbourhood has some of the most spectacular lakefront and lake-view homesites in Lake Country. “2019 was a tremendous year of growth here at Lakestone,” said Leger. “With our Waterside neighbourhood mostly developed, we turned our focus to the Benchlands neighbourhood.”
OKANAGAN LIFESTYLE
Located in Lake Country, a community of about 15,000 people midway between Vernon and Kelowna, the Lakestone development is one of the most powerful examples of collaboration between a municipality and a private developer. This relationship resulted in the creation and maintenance of a wealth of community parks and recreation infrastructure.
Visit Lakestone online at lakestoneliving.com.
CHOICE IN SITE
Home types include single-family dwellings, duplexes, townhomes and condominiums. Design guidelines ensure a high standard of form and character throughout the development. West Coast contemporary architecture is the predominant building style.
Lakestone has a variety of amenities distributed throughout the property, including private clubhouses, swimming pools, public parks, tennis and pickleball courts, a private Okanagan Lake loading dock, and a foreshore park for all types of water activities. Nearby there are championship golf courses, numerous wineries and two world-class ski resorts, and Kelowna International Airport is less than 12 minutes away. Lakestone will eventually be home to 1,350 families and will have a range of amenities and lifestyle opportunities.
INFORMATION CENTRE AND SHOW HOMES 9678 Benchland Drive, Lake Country, BC TOUR LAKESTONE’S PARADE OF HOMES
OPEN TUESDAY TO SUNDAY 12-4 PM
LAKESTONELIVING.COM https://www.lakestoneliving.com/
250.766.1213 EXCLUSIVELY MARKETED BY
This is not an offering for sale. Please see disclosure statement for specific offering details. The Developer reserves the right to make changes without notice. Prices quoted are for new purchases only exclusive of GST, subject to availability at time of visit and/or to change without prior notice. E.&O.E.
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CON TEN TS Tinhorn Creek . . ..........................................3 Black Hills Estate. . .....................................3 Life at Lakestone.......................................4 Summerhill Pyramid Winery.......................6 Wayne Gretzky Estates. . ............................7 Volcanic Hills Estate Winery......................7 Mt. Boucharie Estate Winery.....................8 Ciao Bella Winery....................................10 Recipe: Goan Spiced Ocean-Friendly Scallops...10 Okanagan Wine Festivals . . .......................11 Da Silva Vineyards & Winery. . ..................12 Four Shadows Vineyard & Winery �����������12 From the Editor. . .....................................12
Recipe: West Coast Seafood Chowder ���������13 Red Rooster Winery.. ...............................14 On the Cover..........................................16 Recipe: Beet Cured Salmon.....................16 Recipe: Indian-Inspired Scotch Eggs �������16 Rust Wine Co..........................................18 Quinta Ferreira Estate Winery.................19 Oliver Twist Estate Winery.. .....................19 Desert Hills Estate . . .................................20 Recipe: Mediterranean Martini................20 Recipe: Okanagan Som Tam Salad ������������20 Spirit Ridge Resort..................................21 Adega on 45th Estate Winery. . ................22 Destination Osoyoos...............................22 Clos du Soleil..........................................23
Okanagan College...................................13
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WINE TRAILS MARCH | APRIL 2019
INSIDE
G O O D V I B E S AT THE VIBRANT VINE PA G E 6
J U LY & A U G U S T 2 0 1 8
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C R E S C E N T H I L L W I N E R Y: AN HEIRLOOM GOING FORWARD PA G E 2 0
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A TA L E O F TWO ANDREWS AT T I N H O R N C R E E K PA G E 3
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E V E RY V I S I T I S A N A D V E N T U R E AT S U M M E R H I L L P Y R A M I D O R G A N I C W I N E RY PA G E 1 4 & 1 5
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TINHORN CREEK C E L E B R AT E S
NEW CHEF AND NEW MENU
PA G E 3
AT T E R R A F I N A PA G E 6
25 YEARS
BLACK HILLS W I N E RY WELCOMES WINEMAKER
ROSS WISE PA G E 1 5
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K E LOWNA CELEBRATE CIPES ARIEL 2000 BY SUMMERHILL PYRAMID WINERY ROSLYNE BUCHANAN
Champagne and fine sparkling wines are used for celebrations. But this time, the sparkling wine is the celebration! Created with 100 per cent organic estate-grown grapes at Summerhill Pyramid Winery in Kelowna, Cipes Ariel 2000 is a pyramid-cellared, traditional-method sparkling wine. The vintage is 60 per cent Pinot Noir, 38 per cent Chardonnay and 2 per cent Pinot Meunier. This 20-year-old wine is now being released for the first time.
A 20-YEAR JOURNEY It’s remarkable that 20 years after the grapes were harvested, the wine displays the richness, maturity, creaminess and mouthfeel only possible from that time in the bottle, yet still has freshness, elegance and youth, making it deliciously quaffable. At $100, it’s a bargain considering a wine of comparable quality from Champagne may cost three or more times as much. Winemaker Michael Alexander added, “There aren’t many opportunities as a winemaker to work with sparkling wines this old. It was a test of patience. Nothing was rushed during the dosage trials. It’s normal to use a fresher wine for the dosage to finish a sparkling wine, especially with a bottle this old. But in this case only the original 2000 vintage cuvée was used. It was finished quite dry, so there is no masking or changing what was there. The wine is just that good.” Such an honour means a lot to Michael. “It’s a humbling experience,” he said. Michael grew up in a wine-loving family in Calgary, found his winemaking calling, learned hands-on in the cellar and pursued an education in wine and viticulture. He started working part-time in Summerhill’s wine shop 10 years ago and ultimately became its winemaker in 2019.
STAMP OF APPROVAL
Steven Spurrier — Decanter magazine’s consultant editor, the mastermind behind the 1976 Judgment of Paris wine competition, and one of the world’s foremost wine personalities — tasted Cipes Ariel 2000 when he recently returned to the Okanagan for the Judgment of BC. Upon sipping it and jotting down a few notes, he looked at the glass and muttered, “This is a really, really good wine!” “It was nice to receive the stamp of approval from one of the world’s foremost authorities,” said Summerhill CEO Ezra Cipes. “He scored it 18.5 out of 20, calling it equivalent to a 95-point score. We are incredibly proud to release it. It exemplifies why we have always loved making sparkling wine from our pristine, northern, semi-arid Kelowna vineyard.” Ezra explained that the Okanagan is one of the few places in the world where a premium wine like this can be grown. “We believe it can stand proudly beside the best wines of Champagne or anywhere else.”
SUMMERHILL: A MODEL IN REDUCING THE IMPACT OF FOOD PRODUCTION ON CLIMATE CHANGE Summerhill is known for its continuous leadership, embracing certified organic and biodynamic farming and winemaking practices. As an environmental steward of the land, it’s natural that a culinary revolution is part of the winery’s pledge. Founder and proprietor Stephen Cipes declared, “Food production is the biggest single cause of planet warming, and the planet is in crisis. The turning point will be when we take it into our own hands and hearts to make organic and local [agriculture] imperative. At Summerhill, we demonstrate that we can enjoy exceptional flavour while reducing consumption of animal proteins. Organic and local taste best!” Stephen first came to the Okanagan in 1986, when the BC wine industry was still very early in its development.
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His determination to champion sustainability and organic agriculture has helped him forge a unique path to success. In 2019, he was inducted into the British Columbia Restaurant Hall of Fame as “a Local Champion for providing holistic hospitality in his winery and his restaurant.” He was recognized for his leadership as an advocate of the land and for bringing sustainable wines and flavours to the restaurant table. In his acceptance speech, he pointed out that the world population has grown from 2.5 to 7.8 billion in his lifetime. He believes the restaurant industry has a unique responsibility and opportunity to provide exceptional local and organic flavours in order to feed the world sustainably. The leadership of the Cipes family and their team ensures Summerhill will remain stewards of the land and “Canada’s most-visited winery.”
Visit summerhill.bc.ca to order the outstanding Cipes Ariel 2000. You can also make reservations online for Summerhill’s organic restaurant and find information about hours, tours and the winery’s latest initiatives.
K E LOWNA
WEST KEL OWN A
GRAB SOME FRIENDS AND CATCH THE GAME AT WAYNE GRETZKY ESTATE’S NEW SPORTS LOUNGE
BACK TO THE BEGINNING: VOLCANIC HILLS EMBRACE HISTORICAL HYBRIDS KATIE TRUSCOTT
BLAKE ALLEN
We do things a little differently here in the Okanagan. We ski and swim on the same day, we actually know the people who grow our food, and when we go out with friends to catch the game, we head over to the local winery instead of some old sports bar. Early this April, Wayne Gretzky Estates will be opening its newly renovated tasting room and lounge for its famous Wayne Gretzky line of craft beers – and it’s just in time for the brand’s six year anniversary! This new lounge will feature a comfortable sports bar setting complete with live feeds of the night’s games. The lounge will also be the perfect and appropriate home for the celebrated line of BC estate-grown wines. The Wayne Gretzky line is already well known for award-winning wines, but its small-batch whiskey and micro-brewing are quickly gaining national acclaim. Visitors to this new lounge will be able to sample the Wayne Gretzky line of artisanal beers, along with a rotating selection of guest breweries, both by the flight and by the pint. Grab some friends and swing on by to sample some drinks and catch the game at the new Wayne Gretzky Lounge, conveniently located at 1125 Richter Street in the heart of downtown Kelowna. Wayne Gretzky Premium Lager This is a refreshing reinterpretation of a classic eastern European beer style. Expect a mild, easy-to-drink body with a toasty flavour lingering on the palate. Embrace its eastern origins by pairing with sausage-based meals.
Wayne Gretzky Pale Ale Delicately balanced with soft floral flavours and a lightly malted body, this beer is easy to enjoy with any meal and ideal for sitting back with after a long day at work and watching the game. It’ll sweeten a well-earned win and soften the blow of an unexpected loss.
Discover the difference that a Small Lot single vineyard wine can make. Visit SandhillWines UrbanTasting Room in the heart of downtown Kelowna.
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20 VALUE
Tasting wines produced from BC hybrids is like tasting a piece of our short-but-rich Canadian wine history. Originating from European grape varieties that share the 40th parallel, these hybrids and crosses were bred to be winter hardy and to take advantage of a shorter Okanagan growing season. In the 1980s, the federal and provincial governments incentivized a transition to Vitis Vinifera with a vine pulling scheme. The majority of the first planted hybrid grape vines in the Okanagan were replaced with varieties such as Chardonnay and Merlot. Today, prevailing hybrid vines are considered by many as the old vines of the valley.
FROM VINE TO VINTAGE The Gidda family of Volcanic Hills have been farming grapes in the Okanagan Valley since the mid 1970s. They have long recognized the importance of selecting varieties that could sustainably express Okanagan terroir and withstand the sometimes extreme Okanagan climate. The majority of Volcanic Hill’s estate vines are self-rooted — increasing their tolerance to extreme weather. Each unique vintage created by Volcanic Hills is done with the intention of showcasing this land of opportunity and the true terroir of the Okanagan Valley.
Today, the Gidda family is extremely proud of the wines produced from their estate-grown Gamay, Gewurztraminer, Zwiegelt, Pinot Noir, Pinot Gris, Marichel Foch and Riesling vines. Their original hybrids are some of the last existing relics of the early days of BC winemaking. These vines produce aromatic wines with great intensity, depth and flavour, forming the backbone of some of Volcanic Hills’ best-selling red blends. Their top selling Magma Red and Lava Red bottlings are distinct, easy to drink and delicious. Pick up a bottle or two and see for yourself.
COMPLIMENTARY WINE TASTING FOR TWO
1125 Richter Street, Kelowna, BC • 250-979-4211 www.sandhillwines.ca • Follow us @sandhillwines
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WEST KEL O W NA VINE TO TABLE: AN EXCITING NEW CHAPTER UNFOLDS AT MT. BOUCHERIE ESTATE WINERY KATIE TRUSCOTT
THE TALE OF THE MODEST BUTCHER
Isadore Boucherie, one of the first settlers in West Kelowna arrived in the valley on April 1, 1888. He was a charming gentleman, well known for his impeccable manners and good looks. He was a cattle farmer that loved a good steak and a stiff drink. As legend has it, Isadore Boucherie and Father Pandosy were old friends. After a long day of drinking which lead to Isadore winning an epic drinking bout, he stood up over Father Pandosy exclaiming “I am the greatest wine drinker in the valley!” to which Pandosy replied “well aren’t you the Modest Butcher.” The name stuck and the story would carry itself through the years as a focus on cattle shifted to grape vines and Mt. Boucherie evolved into an estate winery.
A NEW CHAPTER BEGINS
I was excited about my visit to meet with Rob and Zoë, Head Sommelier and Marketing Manager at Mt. Boucherie Estate Winery. It was my first time to this West Kelowna winery. I was rather excited as rumours had been swirling about a new facility getting ready to open its doors. I was greeted with a glass of 2017 Mt. Boucherie Syrah, warm smiles and a tell-tale buzz of excitement. Rob and Zoë couldn’t wait to show me around the new building. As I sipped on the Syrah, I noted just how beautifully concentrated and rich it was. Violet, fig, cracked black pepper and dark juicy fruits overwhelmed me. As we made our way to the new 15,000 square foot Wine Experience Centre, I stopped in my tracks. It’s a beautifully modern building, with clean lines and an inviting presence.
THE WINE EXPERIENCE CENTRE
This impressive, modern building was designed by Ciccozzi Architects and boasts a tasting room, roof top patio, private event space and restaurant. The décor is classy, yet unpretentious. With powerhouses Dustin Martin (restaurant manager) and Dan Carkner (head chef) at the helm of the new restaurant, The Modest Butcher serves up amazing, farm-to-table dishes without an ounce of pretention, modestly offering the best dining experience in Okanagan wine country. The wine menu will feature classic wines from around the world to complement Mt. Boucherie’s own awardwinning portfolio. Two new wine ranges are rolling their way out with the original vines series and the restaurant’s signature modest butcher line. There is also a full bar service, offering an epic cocktail menu as well as craft beers and world class spirits. Dan Carkner, the modest butcher himself, is keeping things real in West Kelowna with great food in a relaxed atmosphere. Plans for the weekend? Be sure to make a reservation and dig into an epic steak at the latest hot spot in the valley. With an expected opening early April, you can be the first to book, by signing up for the e-news online at mtboucherie.com
A BRIEF NOTE ON THE VINEYARD
Before we dive into the impressive new facilities up at the winery it’s important to touch on the vineyard, which serves as one of the main sources of inspiration for the winery and new building. With switching vineyard management to organic farming principles, the vines and soil have moved leaps and bounds forward with more sustainable and regenerative farming practices and the elimination of herbicide use. Vineyard Manager Brett Thiessen took the reins in May 2019, switching vineyard management to organic farming principles. Since then the vines and soil have moved leaps and bounds forward with more sustainable and regenerative farming practices and the elimination of herbicide use. His young blood, youthful energy and an ability to think outside of the box is what got him hired. He spent his first day on the job throwing away all systemic and synthetic materials thus beginning a long journey towards sustainable, natural and healthy vineyards. Thiessen manages 200 acres of vines, which span s five vineyards in both the Okanagan and Similkameen.
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With the the ultimate goal of sustainability in mind, many techniques have been used, such as minimal till and no till on soil, cover cropping for nutrient sequestration, erosion prevention, as well as providing shelter for pests on the ground instead of in the vines allowing the vineyards to be in their natural state. A compost program has recently been implemented that utilizes waste from harvest and manure from local farmers. In November 2019, Mt. Boucherie broke ground on another 80 acres in the Similkameen with just under half being rehabilitated and dedicated as a habitat for wildlife. Thiessen’s goal is to offer clean and transparent wine to consumers starting in the vineyard — while farming with nature instead of against it. Great wine starts in the vineyard producing first class fruit that can be handed over to new winemaker Jeff Hundertmark to work his magic. “The goal is to implement sustainability in everything we do from the vineyard to the wine to the table.”
http://modestbutcher.com/ MODESTBUTCHER.COM
Deep Roots. Since
https://mtboucherie.com/ MTBOUCHERIE.COM
O P E N DA I LY 1 0 A M – 7 P M 8 2 9 D O U G L A S R D. W E S T K E LO W N A , B C
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WEST KEL O W NA BELLES TEMPS (BEAUTIFUL TIMES) AT CIAO BELLA, WEST KELOWNA’S AUTHENTIC ITALIAN WINERY
Goan Spiced Ocean-Friendly Scallops
BLAKE ALLEN
Nestled between the rows of Pinot Nero (Noir), amidst an authentic Neapolitan garden and a sea of vines with a long history of their own, sits Ciao Bella Winery. This familyrun winery in West Kelowna has its five-year anniversary this year. The Fiumes are celebrating this significant milestone with the official opening of their long-awaited new cellar. It’s tucked away on the other side of their vineyard and fitted with the newest ecologically sound technologies to greatly increase their production. From this cellar, the Fiumes have a few more surprises planned for release over the course of this year, but you’ll have to stay tuned (and stop by) to learn more. But don’t worry, not everything is changing at Ciao Bella. The wine shop remains located where it has always been — on the Fiumes’ personal property, surrounded by their authentic Neapolitan gardens, which will be filled throughout the year with peaceful birdsong, live music and the occasional sound of vineyard workers calling to each other in Italian. Be sure to jump online (ciaobellawinery.com) to catch their official opening date this spring and stay tuned for the many more surprises on the way!
R E C IP E
SERVES 2 TO 3 RECIPE COURTESY OF AMAN DOSANJ
2018 Pinot Grigio A classic off-dry white with strong notes of green apples and apricots complemented by its calming citric nose. 2019 Rosé A perennial favorite for picnics and trips to the beach. Well-known for its distinctive fruitful aroma and bold array of citric flavours. Be sure to check Ciao Bella’s social media pages for its official release date later this spring. 2017 Pinot Nero The subtle flavour of cherries accompanies the more prominent profile of dark chocolate. There’s a reason Ciao Bella has been recognized as the home of BC’s best Pinot Noir in the past, and this vintage is a fine illustration of why.
Ciaowinery Bella y A Taste of Italy in the Okanagan!
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6 BC Scallops from Codfathers
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Goan Spice Rub from Poppadoms (found at the Kelowna Farmers' and Crafters Market) or Poppadoms Garam Masala
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2 cubes butter
Clean the scallops, dry using paper towel, then dip the top of each scallop into a plate with the spice rub. Season with salt and wait until serving to sear using a cast iron pan. Cook for roughly 2 minutes each side until golden brown and cooked through (depending on the thickness of the scallops). Add butter to the pan and baste the scallops.
Parsnip Puree •
1 Tbsp vegetable oil
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2 parsnips (chopped into similar sized pieces)
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1 shallot (sliced)
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1 Tbsp butter
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2 Tbsp cream
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Salt (to taste)
Heat a saucepan on medium heat, add oil and once heated add the shallots. Cook until translucent. Add the parsnips and cover with boiled water. Let cook until soft (but not coloured). Add the cream and keep on cooking for another 2-3 minutes. Blend until smooth, adding in the butter, then pass through a fine sieve, season to taste.
To plate: Smear the puree on the bottom of the plate. Add the cooked scallops. Drizzle the brown butter from basting the scallops on top. Garnish with micro greens.
2016 Pinot Nero Gold Medal at the 2018 All Canadian Wine Championships. Gold Medal at the 2018 National Wine Awards of Canada (Wine Align)
Wine Shop Open Friday & Saturday 12-5pm from Feb. 14 to April 15 Summer Hours Starting May 1 - Closed Spring Break Licensed Picnic Area 3252 Glencoe Road, West Kelowna, BC 778.754.3443 • www.ciaobellawinery.com 10
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SIP YOUR WAY ACROSS THE OKANAGAN VALLEY Enjoy the valley’s many wineries during this year’s Spring Okanagan Wine Festival presented by Valley First BLAKE ALLEN
It’s time to celebrate the long-awaited return of spring. This is the time of year when cold winter nights are heralded by the return of songbirds and that warming sun, which steadily settles later and later into the evening. Could there be any more appropriate way to celebrate this warm and welcoming season than with a multi-week festival dedicated to BC wine? From April 30 through to May 17, that’s exactly what will be happening from winery to winery across the Okanagan Valley as we once again celebrate the Spring Okanagan Wine Festival. This year, the Okanagan Wine Festivals Society is making sure the festival is a celebration of BC wines and the entire Okanagan Valley. Be sure to pick up your free copy of the Spring Okanagan Wine Festival guide. Inside, you’ll find a complete list of all the special and unique festival events happening at the nearly 100 member wineries across the Okanagan Valley during the spring season. One of the most iconic signature events of the festival is the ever-popular Spring WestJet Wine Tasting. Held on May 2 at the Rotary Centre for the Arts, this spectacular night features as many as 50 regional wineries, from all over the
Be Here This Spring
THE BIGGEST WINE FESTIVAL IN THE STUNNING OKANAGAN VALLEY
Thompson/Okanagan. All of these wineries will be pouring a careful selection of their most celebrated wines as patrons make their way winery to winery, one table at a time. Stop for a moment and enjoy the music, sample locally made appetizers and enjoy the video exhibitions being shown in-house at the Mary Irwin Theatre. Then return to the fun business of wine tasting. Tickets to this ever-popular event are only $89 plus tax. They are available online at thewinefestivals.com. The hidden gem event of this festival will be the Best of Varietal Awards Ceremony and Reception.
Held on April 30, the event’s guests will learn the results of one of the most recognized wine awards in the province, followed by an exclusive tasting of this year’s winning wines paired with a curated selection of appetizers and small plates. Tickets are $59 plus tax and are also available at thewinefestivals.com. Be sure to pop online and visit the Okanagan Wine Festivals Society to learn more about the many different events happening this spring. Secure your tickets for these memorable events in this most memorable place, the Okanagan Valley.
VALLEY FIRST PRESENTS THE 26TH ANNUAL
SPRING OKANAGAN WINE FESTIVAL APRIL 30-MAY 17, 2020
GET YOUR TICKETS AT: THEWINEFESTIVALS.COM
OKANAGAN VALLEY, BC
WWW.WINETRAILS.CA
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P E NTICTO N DA SILVA VINEYARDS AND WINERY HIGHLIGHT “WINES OF PLACE” ROSLYNE BUCHANAN
With passion for the Okanagan terroir and determination akin to their family’s arrival from Portugal to the South Okanagan in 1955, co-owners Richard and Twylla da Silva put it all on the line at Da Silva Vineyards and Winery. Deep farming roots align them with the vineyards and growers. Direct experience farming orchards and now vineyards across the region has imbued them with an understanding of the nuances of each site.
F R OM T HE E D ITOR MARCH/APRIL 2020 Here we are with a brand new year and a bevy of beverages to sip, sample and savour for 2020. There are new vintages to discover, favourite wineries to explore, and wonderful new people to chat with from vintners to winemakers to winery visionaries.
THE VISION Richard and Twylla’s vision has always been to craft wines with minimal intervention, directly reflecting the terroir of where the grapes were grown. These are known as “wines of place.” Their first wine brand, Misconduct, allowed the couple to hone their winemaking and marketing skills as they pursued hands-on and professional guidance. Twylla acquired guidance and knowledge through Okanagan College’s wine and viticulture courses. In 2018, after 10 years of due diligence, they launched the Da Silva brand to present single-vineyard wines of place. They use an old-world approach in the cellar where the wines shape the aging process. Elegant, crisp whites and big, bold reds are proudly presented under the new label. These ultra-premium wines have captured the attention of respected wine reviewers and writers such as Anthony Gismondi. “Every bottle we produce is our way of honouring our family history,” Richard said. The da Silvas are focused on the
relationship between their history with the region and their vision for the Okanagan wine industry’s future. Richard is one of a small minority of BC wine industry owners who have mastered vineyard management skills that are matched with equal calibre in the cellar. At Da Silva, it’s all about the wine’s story and how it honours its vineyard’s characteristics at the tasting bar. Each of their 11 vineyards was selected for its distinct terroir to create a portfolio of wines reflecting the diversity of microclimates in the South Okanagan and Similkameen valleys. Terroir is as important as the growers’ philosophy – it’s underscored on every bottle by the inclusion of the growers’ names, the source vineyard’s latitude and longitude, and the vinification. See dasilvavineyards.com for opening hours and information on their wines, their Wine Club and their restaurant, The Kitchen at Da Silva.
A passion for farming, crafting wines of a place.
Darcy Nybo
There are two special people in the winery community who will be deeply missed. Last year we mourned the loss of Harry McWatters and Maria Ferreira. Harry was dubbed the godfather of the BC wine industry and Maria was the heart of Quinta Ferreira Estate Winery. These two were larger-than-life representatives of the BC wine industry. Their passion for all things wine was evident in all that they did.
While many wines don’t require a food pairing, both Harry and Maria loved good food. Harry was a co-chair of the Canadian Culinary Championships and Maria loved to share traditional Portuguese cuisine at Quinta Ferreira’s events. Both of them created tasty memories that many of us will cherish. While they may be gone, they will never be forgotten by family, friends and wine lovers.
SHINE THE LIGHT ON FOUR SHADOWS ROSLYNE BUCHANAN
Four Shadows Vineyard & Winery is entering its second season and is already a must-stop along the Naramata Bench. Family owned and operated, its name is a nod to Joka and Wilbert Borren’s four sons, who are also involved in the winery. Their carpenter son was instrumental in converting a dormant tasting room into a welcoming facility. Their welder son created the sign. Their son studying business worked the tasting room and their youngest son helped harvest. Wilbert and Joka grew up in Holland and came to Canada to farm and start a family. After their successful ownership and expansion of an Alberta pig farm, the Okanagan’s lure enticed them to bring their farming skills to Penticton. They purchased a 17-acre vineyard and set to
work learning viticulture. They rejuvenated the property to grow grapes for other wine producers. For seven years they watched their grapes become award-winning wines for other producers. It inspired them to go on another adventure and learn all the aspects of operating their own winery. “We love being outside, working the land, caring for our vines and developing a full understanding of them,” Joka said. To experience these estate-grown wines, see fourshadowsvineyard.com for hours or to make an appointment.
Award Winning
375 UPPER BENCH ROAD NORTH PENTICTON, BC V2 A 8T2 • 1 800 851 0903
Wines
DASILVAVINEYARDS.COM A FUSION OF HERITAGE Portuguese tapas with Mexican flair. Visit our website for a full showcase of our menu. DA SILVAVINEYARDS.COM/ THEKITCHEN
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Life, Vine & Wine Flow in Harmony. Open Daily May thru October. 250 Upper Bench Road South, Penticton ~250-493-3625 www.fourshadowsvineyard.com
T KEL N O W NA PWES E NTICTO IN OUR OWN BACKYARD: OKANAGAN COLLEGE’S VITICULTURE AND WINE STUDIES PROGRAMS LESLEY BUXTON
Okanagan College offers world-class wine education in the heart of British Columbia’s most renowned wine region, the Okanagan Valley. Developed in collaboration with some of the top wine experts in the country, these programs were designed specifically to serve the needs of this thriving industry. Students learn the latest and most innovative practices from experienced instructors. There’s Liquidity Wines’ winemaker, Alison Moyes, who has worked under Pascal Madevon at Osoyoos Larose and as Stoneboat Vineyards’ winemaker. Trevor Hammond is a leading vineyard manager with an extensive understanding of vine health and terroir. In addition to class work, there are field trips, guest speakers, and work experience placements at local vineyards and wineries. Twylla Field, owner of Da Silva Vineyards and Winery, said, “My favourite part of the program was the time we spent in the lab. I loved having hands-on training with equipment that is used regularly in the lab at wineries during the winemaking process.”
THE GRADUATES
Winemaking and wine tourism are driving economic growth in the Okanagan region. There’s a need for well-trained professionals who understand all aspects of the industry, from the fundamentals of grape-growing to winery sales and marketing. For those with an entrepreneurial spirit, there are opportunities for new businesses and services connected to the field. Alumni like Twylla Field have gone on to become winery owners, award-winning winemakers, and vineyard managers with national and international experience. “We are so fortunate that Okanagan College offers such an immersive course right at our doorstep,” says Twylla. “Taking time off to study in another country or province wasn't possible with my busy schedule. I was able to build on my understanding of the harvest, the winemaking process and lab skills without leaving the Okanagan!”
Okanagan College is located in the heart of wine country in the beautiful Okanagan Valley – the perfect place to learn what it takes to grow the best grapes and to sell and enjoy the best wines. Hands-on learning and work placement opportunities connect you with what’s happening in the wine industry. VITICULTURE CERTIFICATE WINE SALES CERTIFICATE WINERY ASSISTANT CERTIFICATE
N A RA MATA R E C IP E
West Coast Seafood Chowder SERVES 4 RECIPE COURTESY OF CHEF ADAM GUTHER WEST COAST GRILL, SOOKE, BC •
2 medium onions ¾ inch dice
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3 medium sized carrots peeled ¾ inch dice
1-pound snapper preferably over 1 inch thick, pinbones removed
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1 cup dry white wine
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1 head celery ¾ inch dice
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2 garlic cloves smashed
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½ a leek ¾ inch dice
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2 sprigs fresh thyme
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2 shallots ¾ inch dice
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2 dried bay leaves
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1.5 pounds Yukon Gold potatoes ¾ inch dice
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1 liter of heavy cream
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Kosher salt and pepper
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2 cans clams with juice
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¼ lb melted butter
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8 prawns
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¼ lb channa flour (chickpea flour)
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8 mussels
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4 oz white wine
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4 large scallops
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Fresh chives
Let's get cooking Sauté vegetables in a tablespoon or two of butter (or olive oil) until they are al denté (slightly firm). Deglaze with white wine, stir in heavy cream. Add thyme, garlic and bay leaves. Stir, then simmer for 10 minutes While soup is simmering, create a roux with the rest of the melted butter and Channa flour. Slowly stir roux into the chowder. Garnish with fresh chives! Once the chowder base is ready to plate, heat a pan with garlic butter. Add in prawns, scallops and fish, mussels and clams as soon as the edges of the butter look like they are about to brown. Deglaze with white wine once all are cooked. Season and arrange the seafood around or on top of the chowder. Serve with crusty bread or baguette
An Okanagan Getaway from Your Everyday Our beautifully restored Lodge Guestrooms and year-round lake-front log Cottages are perfect for your Okanagan getaway. Enjoy all of our services and amenities as well as easy access to everything Naramata has to offer.
For information or to apply:
1-866-510-8899 okanagan.bc.ca/winestudies
CONTINUING STUDIES
sandybeachresort.com | 250 496 5765 www.sandybeachresort.com
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NA RA MATA RED ROOSTER: SPRING BREATHES NEW LIFE INTO THE WINERY LESLEY BUXTON
Spring promises to be an exciting time at Red Rooster Winery. The award-winning winery is beginning another chapter with their new winemaker, Elaine Vickers. The staff at Red Rooster is thrilled for Elaine, who started working at the winery this harvest. Elaine, who has 10 years of experience in the wine industry, began her career on quite a different path: working in cancer research. She has a master’s degree in molecular biology from the University of Victoria. Her career direction changed when she developed an enthusiasm for wine. This led her to the University of Adelaide, where she earned an undergraduate degree in oenology, the science of winemaking. After graduating, Elaine worked for Jackson-Triggs Winery and then for Blasted Church Vineyards as their winemaker. In 2012, her Holy Moly Petit Verdot for Blasted Church won a prestigious Lieutenant Governor’s Wine Award. From there, she became the winemaker at Black Hills Estate. It’s clear Elaine brings a wealth of knowledge and scientific know-how to her new position. The Red Rooster staff is thrilled to be part of this important transition and look forward to the next stage of the winery’s evolution.
REJUVENATE YOUR SENSES
It’s been three years since the winery launched their innovative Sensory Room, and wine aficionados are still raving. In the Sensory Room, guests gather around a communal table with a wine educator who leads them through an interactive tasting experience designed to introduce them to the complexities of wine tasting through the use of all the senses, not just taste. This is done with the help of the Sensory Room’s impressive library of the aromatics frequently used in describing wine. For example, if a guest picks up a hint of cocoa in their glass of Merlot, they get to do a comparison using actual cocoa. Guests will also taste the small-production Rare Bird collection and gain a deeper appreciation of the qualities of the wine. A tasting in the Sensory Room is a great way to get together with friends, make connections or celebrate something special. The room can easily accommodate up to 20 people. It can be booked at the winery (which is open year-round) and online.
PATIO WINE TASTINGS
There’s another exciting change at Red Rooster this season. As well as the usual bar service wine tasting, guests will have the option of a one-on-one, seated tasting on the patio with their very own wine guide. These friendly guides have a wealth of information and they love to share it. The tasting will feature Red Rooster’s limited-production Rare Bird series. Guests can also select small bites to accompany their wine. It’s not a question of how long the tasting takes — rather, it’s how long the guests want their tasting to take. And Red Rooster’s patio is the kind of place where one dreams of lingering: the views of the Okanagan are simply gorgeous.
Karen Gillis, Red Rooster’s long-time winemaker, has been promoted to the position of vineyard manager for the entire Andrew Peller family of wine brands. Burke Ganton, Red Rooster’s VIP and key accounts representative, said, “The staff is very proud of Karen. They know she loves working with the grapes. Still, it’s bittersweet as we’ll miss her. We hope she’ll stop by from time to time.”
THE QUINTESSENTIAL SPRING WINE Ready for the perfect spring wine? Look no further. Red Rooster delivers with its Rare Bird Pinot Gris 2018. This crisp, dry and refreshing wine is brimming with orchard fruits like apples and pears. Medium-bodied and designed to be enjoyed young, it has a round mouthfeel and just the right amount of acidity. The Rare Bird Pinot Gris is Okanagan sunshine in a glass. Enjoy it with spring foods such as roast vegetable salads with tangy cheeses, Risotto with butter garlic shrimp, steamed cod, lemon thyme grilled chicken, or pork tenderloin in a brandy cream sauce. The possibilities are endless. This limited edition Rare Bird wine is available exclusively online and at the winery. To avoid missing out on wines like this, become a member of the Rare Bird Club. The perks are amazing. For starters, there are complimentary in-house wine tastings for you and up to three guests, access to the Rare Bird Club Member exclusive tasting lounge, and free shipping on orders of 12 bottles or more. To learn more about the Rare Bird Club, visit the winery’s website at redroosterwinery.com/wine-club. Joining is one decision you’ll never regret.
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Strictly Cellars & Accessories Wine Care Specialists
It’s spring which means it’s time for wine tasting! Our cover photo this issue was taken by Boketto Photography at Red Rooster Winery’s Sensory Room.
• Wine Cellars from 50 to 500 bottles • Wine Racking & Cooling Systems
In this rustic space, guests are taken through an interactive tasting that introduces the complexities of wine using all the senses. Visitors are invited to grab jars containing tobacco, mint leaves, cedar, pepper, liquorice, peaches and more, and then compare them to what they smell in the wine.
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: PLUS AND FOOD K DRIN PES! RECI
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• Wine Accessories & Glassware
Don’t be surprised if your wine tasting companions don’t smell the same things you do —we all have our own personal experience when we swirl, sniff and sip our way through a wine tasting.
250-448-7225 or 1-866-396-7225
www.strictlycellars.com
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.ca trails wine a w w w. umbi h Col Britis
R E CIPE
Indian-Inspired Scotch Eggs a little bit Indian and a whole lot British, like me SERVES 2-4 RECIPE COURTESY OF AMAN DOSANJ
Beet Cured Salmon
YIELD: 2 KG (2 X SALMON FILLETS) RECIPE COURTESY OF CHEF STEVE WALKER-DUNCAN
Ingredients •
Rub: • 80g of coarse sea salt
For the eggs
For the breadcrumb
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4 x local Caldwell Heritage Farm freerange eggs.
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1 1/2 cups breadcrumb (take day old artisan bread and blitz until fine).
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In a small saucepan, heat water until boiling.
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1 cup unbleached all purpose flour
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2 eggs (whisked) for egg wash
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Place eggs in water and boil for 6 minutes (for soft boiled).
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Remove eggs using a slotted spoon and place in an ice bath to cool.
Place the flour, egg wash and breadcrumb in three different plates, ready for breading.
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Under water peel the egg shell and leave to one side.
• 60 g sugar • 15 ml cracked black pepper • 45 ml orange juice
Method Heat vegetable oil to 350 ° F.
For the kebab
Place a sheet of Saran Wrap onto a chopping board. Place the kebab mix, then place another sheet of Saran Wrap on top. Using a rolling pin, roll out the kebab mix until roughly 1cm thick.
• 120 g red beet, raw grated
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250g free-range or organic local ground beef
• 30 ml dill, finely chopped
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1 Tbsp garlic and ginger paste (rough chop equal parts garlic and ginger, using a pestle and mortar pound with water)
2 kg Salmon fillets, (2 x 1kg fillets) boneless, skin left on
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1 tsp Poppadoms Garam Masala
Remove the top Saran Wrap layer and wrap the first egg until fully coated with mince. Remove any excess and smooth using your hands. Repeat for the 3 other eggs.
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1/2 tsp kashmiri chilli (Indian paprika sifted to remove lumps)
Coat each egg in the flour, followed by the egg wash and then finally into the breadcrumb.
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1 tsp salt (or to taste)
Fry until golden brown.
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In a bowl mix all the kebab ingredients together. Cover and leave to marinate.
Serve with Mint Yoghurt and season with salt and freshly cracked black pepper.
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Method Ensure that ALL the pin bones are removed from the salmon otherwise it will be very difficult to slice. Mix all rub ingredients together and spread the mixture evenly on flesh side of one fillet. Place the second fillet flesh side down, on top of the first one, sandwiching the two together with the skin on the outside. Wrap the salmon sandwich tightly with plastic wrap, and poke a few holes in the top and bottom then place on a cooling rack on a baking sheet to allow liquid to drain out. Place another baking sheet on top of the wrapped salmon and add some weight to press down on the fish. (a couple of tin cans or full plastic containers will work well) Allow to cure in the refrigerator for 24 to 48 hours, turning occasionally, then unwrap and rinse off the cure mixture under cold water and pat dry. Wrap in clean plastic wrap and use within 1 week.
To Serve Slice thinly using a long thin blade; starting with the blade at about 45 degrees, move the knife in a downward curving motion onto the skin of the fish so that the blade finishes each slice flat across the skin.
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Travels of the Urban Wine Explorer BY LAUREN LABAS
Oh boy, it’s pouring rain in Vancouver. The grind in Vancouver.
The kids alternate between complaining and buried in their IPhones.
Our conversation has jumped into summer get-a-ways, I guess a reflection of the flood of rain pounding on the house. Where should we go? I have dreams of my youth and the sun and fun, ah the Okanagan…. so good for the kids, close drive.
48 and born in the Okanagan region and married to my darkling Jim, (well that is his Canadian name but he is Chinese) and we are entrenched in our home. Today was a blur as I got caught on the way home in a traffic jam and although I only live 15 kilometres from my business, (I work in land project marketing) downtown Vancouver, it took 1.5 hours to get home……. sigh……
My husband (and I) love wine. His dad has a massive wine collection of mostly international wine. Hmm, I say to Jim, “we could go to the Okanagan this summer and enjoy the beach season and the wines!“ He says, “Okanagan, it has been years! Where would we go?”
Bringing the Okanagan to Vancouver A weekend show in Vancouver featuring Okanagan tourism. Restaurant owners, Chinese tours from Richmond Saturday afternoon. Meeting areas for business meetings. Saturday night is ladies night with Grammy Award winning entertainer. Who? To be announced in March!
Buy/sell wine at this festival and join wine clubs! WIN WIN
Tradex Exhibition Centre - Exhibitors book your spot! Step into Wine Country – Artisan Market / Event and Travel festival brings together community and families from throughout the Fraser Valley and Metro Vancouver regions to celebrate the beauty of BC wines, pairings, spirits and travel featuring the Okanagan Valley.
Tradex Exhibition Centre - Abbotsford, BC June 20-21, 2020 * Red Carpet Entry and Large Aisles - Many Corner Booths * LIVE Entertainment * Wine, Craft Beer and Spirits - Artisans * Food Pairings * Attractions and Accomodations Exhibitors receive 1/2 price hotel discounts! * Shuttle Services from Skytrain & Tour Buses * Photo Opportunities * Meeting Rooms * Event Travel App to Help Connect During & After the Event maps, favorites and push notifications. Find out much more. Ask about Early Bird Pricing: 1 TM
(888) 988-7563
Vancouver BC Wine Festivals Corp. Donates 5% of show proceeds to mental health for at-risk youth 17-24 in BC. Specifically, our mandate is to provide counselling to kids aging out of foster care, so these kids can get the help they need to take advantage of free higher education the government offers. At-risk kids without the guidance of parents would enter into a lifetime of poverty. Kids not in foster care, but with the lack of guidance qualify for assistance. Learn more: https://fosteringfuturesnow.org/
Vancouver BC Wine Festivals Corp. www.vancouverwinefestivals.com Email for more information: events@vancouverwinefestivals.com Vancouver Wine 1 (888) 988-7563 | Step into Wine Country | Artisan Market & Travel Event Festivals TM
OLIVER SMASHABLE, EXPRESSIVE AND ARTISTIC RUST GEARS UP FOR ANOTHER SUNSOAKED SEASON IN THE SOUTH
RYAN DE WITTE: WINEMAKER In 2019 Rust welcomed Ryan De Witte, who hailed all the way from Niagara where he was the assistant winemaker at Leaning Post Wines for the past four vintages. He has a passion for singlevineyard wines and is an adept taster. It was his excitable spirit, curiosity to experiment and passion to express the land in the bottle that made him the perfect fit for the vision of Rust Wine Co.
KATIE TRUSCOTT
De Witte has led a variety of unique experimental projects over the years involving various natural wines, an orange wine and a Pet Nat under his own label called First Fruits Wines, which will continue under Rust. He is over the moon excited to use both the knowledge and experience that he has gained over the years to craft more amazing, small-lot terroir-driven wines under the Rust label. “I love to experiment and try new things, but my guiding principle is the the wines need to be delicious.” His first releases will be out in April under Rust’s label, which focuses on the complexity and age-ability that the Okanagan can deliver, as well as bright, approachable wines to be enjoyed young and fresh. Rosé, Gewürztraminer, Gamay, Pinot Grigio and Chardonnay will all be released this year.
Situated within BC’s first sub-GI Golden Mile Bench sits Rust Wine Co. Overlooking the Black Sage Bench to the east and Osoyoos to the south, this winery bathes in Okanagan light amid the endless rolling hills of the south. Visitors to Rust are in for a treat as the winery hosts one of the most breath-taking views in the valley and it’s the perfect space to lose track of the day. Guests can relax and enjoy some delicious barbecue eats while soaking up the very best of what the Okanagan wine scene has to offer in both wine and hospitality.
EVENTS AND DINNER
Rust Wine Co. focuses on single-vineyard, terroir-driven wines that showcase the phenomenal range of land within the Okanagan Valley.
As patio season starts to kick into full swing, guests can look forward to another summer with Chef Natasha Schooten nailing it on the barebcue. Vineyard tours, education seminars, private dinners and special events are all available by request. Make sure to check out more on this and other cool events at the winery through the website at rustwine.com.
ARTISTIC PHOTOGRAPHS WANTED
Rust’s unique labels are photos taken of various interpretations of rust found all over British Columbia and beyond. Guests are invited to submit their artistic rust shots for a chance to be featured on a wine that best matches the varietal. Labels change yearly and shades of rust adapt with each photo and new vintage.
Old Vines. new wines.
Single Vineyard Wines of Purpose • Casual BBQ Fare
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• Craft Beers
rustwine.com 250-498-3276 www.rustwine.com MARCH/APRIL 2020
• Epic View
4444 Golden Mile dr. oliver, BC
OL IV ER MEMORIES OF MARIA AT QUINTA FERREIRA ROSLYNE BUCHANAN
As spring returns to Black Sage Road, guests are warmly welcomed to Quinta Ferreira Estate Winery, Oliver. To everything there is a season and Maria Ferreira loved when the vines reawakened and the Wine Shop was abuzz once again with activity. Opening Quinta Ferreira as a family was a dream come true. After all, it was Maria and John Ferreira’s wish to have a winery. Sadly, Maria passed away December 19, 2019 surrounded by family, sending a shock through the community. While things will never be the same, her legacy continues.
GUESTS ARE ALWAYS WELCOME
Come and visit the winery that Maria loved. Step inside and visit the Wine Shop to taste the new releases. There are also gift items such as the beautiful art of Maria’s sister, Carmen Tomé. Purchase a glass of wine and take your picnic out onto the patio. While you are there, feast your eyes on the vineyards and experience the joy of wine country. Quinta Ferreira is open daily from Easter weekend, 10 am to 6 pm.
KEEP IN TOUCH
Watch for activities and special events by following Quinta Ferreira on Facebook, Instagram and Twitter. For discounts on wine, many benefits and front-ofthe-line access to all Quinta Ferreira’s news. Join the Wine Club at quintaferreira.com.
OLIVER TWIST ESTATE WINERY: A YEAR FOR GIVING LESLEY BUXTON
Mark your calendars, the date is set for Oliver Twist Estate Winery’s famous Charity Pancake Breakfast. Proceeds from the event will benefit the Royal Columbian Hospital’s Neonatal Intensive Care Unit (NICU). It’s a place very dear to the heart of winemaker and owner Gina Fernandes Harfman, whose daughter was born there at only 25 weeks.
THIS YEAR’S WHITE WINES Every vintage produces distinctive characteristics in Oliver Twist Estate’s wines and 2019 is proving to be a lovely year for delicious, fruity, vibrant white wines.
Harfman, who knew a micro-preemie would need strength, gave her daughter a name to conjure up just that: Vida Cidalia. Vida, the Portuguese word for life, and Cidalia, after her maternal grandmother, a remarkably strong woman. Today Vida is a vibrant four year old who loves pancakes. “We have four events to benefit charities each year. As a family-owned-and-operated business, we always choose causes close to our hearts,” Harfman said. “I am so grateful to the people at the Royal Columbian NICU. This is my small way to give back.” The breakfast will take place after the Half Corked Marathon on Sunday, May 31, from 7 to 11 am. Tickets are $10 and available at the winery’s online store or at the winery that morning. For more information visit: store.olivertwistwinery.com/pancakebreakfast.html
“We’re excited to release our 2019 white wines this spring.” Harfman exclaimed. “The Viognier has so much peach, pineapple and blood orange. The Chardonnay is showing a lot of apple and citrus character, while the Kerner is like a fresh slice of key lime pie!” Be warned, it was a small vintage for crop volume so these limited-edition wines won’t last. The best way to avoid being disappointed is to join the Twist Club. “I’m always thinking of new and exciting wines I can make exclusively for Twist Club members,” Harfman said. “I have a few surprises up my sleeve for them in 2020!” Wine lovers won’t want to miss what this award-winning winemaker has to offer. It’s guaranteed to be delicious.
PASSION – FAMILY – TERROIR – ART – SCIENCE
OLIVER TWIST ESTATE WINER TE WINERY
Wine Shop & Tasting Bar Join us for our 4th Annual Charity Pancake Breakfast on Sunday, May 31st from 7am to 11am
OLIVER TWIST E S TAT E
W I N E R Y
www.oliver twistwiner y.com 398 Lupine Lane, Oliver, BC 1.250.485.0227
www.quintaferreira.com
OPEN ALL YEAR ROUND @olivertwistwinery
@OliverTwistWine
Oliver Twist Estate Winery
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OLIVER DESERT HILLS ESTATE WINERY: NEW DECADE, NEW DIRECTION
R E C IP E
AMBER RAE BOUCHARD
2020 signifies a new decade for winemaking in the Okanagan, and the team at Desert Hills Estate Winery is already making decisive strides in a new direction. Passion and quality are the driving factors behind their latest vintage. Concentration on good growing practices and minimal intervention in the cellar are key to let the grapes shine through as the stars of the show. There is much to be excited about at Desert Hills, including their new creative series of nonconventional wines, Flora & Fauna. The series includes a Pinot Gris aged sur lie in concrete, a skin-contact Gewurztraminer and an ancestral-method sparkling wine. The winery’s new vision begins by breaking down the barriers of convention and the stigmas of industry wine-snobbery that make wine seem inaccessible and intimidating for many. At Desert Hills you can expect to find a warm, welcoming approach that
empowers you to find an appreciation for wine. All the while you’ll be learning in an open and accepting environment. The knowledgeable tasting room team is confident they can guide you to your next favourite when you stop by. It’s no wonder Desert Hills has been recognized as Canada’s No. 3 Small Winery by WineAlign. Planning to drop by Desert Hills? Check out the revamped Black Sage Bistro this spring for an elevated dining experience prepared by Chef Andrew Kraeft of Toronto. Chef Kraeft is keen on exploring the gastronomic offerings of the valley in a new farm-totable style menu. It brings together the big flavours of the city with the idyllic setting of a rustic vineyard viewed from newly completed gazebos. It’s the next step in the ever-evolving plans of this ambitious winery, a place this writer looks forward to visiting every season!
Mediterranean Martini This before-dinner drink pairs well with oysters and Spanish tapas. It also goes with any style of bread appetizers with cheeses, Charcuterie boards (especially those with chorizo sausage), and poultry. RECIPE COURTESY OF HARRY DOSANJ •
1 oz of Black Moon Gin by Legend
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1 oz of Doctor’s Orders Vodka by Legend
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½ oz of Lillet Blanc
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½ oz of olive brine
Garnish with feta stuffed olives
Okanagan Som Tam Salad: For more information on tasting room and restaurant hours visit deserthills.com.
A street snack from Thailand that's sweet, tangy, spicy and savoury. This dish shows how "fast food" can be quick, simple, healthy and delicious. This version uses zucchini instead of raw papaya to make it hyper local and should be made on the spot and eaten straight away. RECIPE COURTESY OF AMAN DOSANJ
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1 firm, local organic zucchini (shredded)
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10 x local organic cherry tomatoes
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4-inch piece cucumber (shredded)
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10 x green or yellow beans (chopped)
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2 Tbsp fish sauce
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Chili (to taste)
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2 Tbsp organic cane sugar
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1/4 cup roasted peanuts (lightly crushed)
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Juice of 2 limes
Using a pestle and mortar pound the tomatoes and green beans. Add in the cane sugar, lime juice, chili and fish sauce, combine until dissolved. Add the cucumber and zucchini and mix throughly using a spoon. Add the peanuts and crush. Taste the liquid and adjust seasoning using fish sauce and lime juice. Happy eating!
OSOYOOS SPIRIT RIDGE: THE BEST WINE LIST IN THE OKANAGAN LESLEY BUXTON
Last spring, Spirit Ridge Resort began another episode in its exciting story with the opening of a new restaurant: The Bear, The Fish, The Root & The Berry. The restaurant is named in honour of the Okanagan people’s legend of the Four Food Chiefs — Skimxist (Bear), Ntytikxw (Salmon), Speetlum (Bitterroot) and Seeya (Saskatoon Berry) — and how they worked together to feed the People-To-Be. The legend is the foundation of the restaurant. It exemplifies the principles behind executive chef Murray McDonald’s desire to create delicious meals that pay homage to the resort’s Indigenous roots, fuelled by the seasons.
SOUTH OKANAGAN WINES
In keeping with these values, the restaurant’s wine list is exclusively South Okanagan, a nod to the resort’s neighbours and the unique terroir of the region. “It’s hyper-local and very dynamic,” says Daniel Bibby, the executive director and general manager of the resort. Don’t get the idea that this means the selection is limited — it’s quite the opposite. From small-batch wineries like Fairview Cellars to household names like Inniskillin, the list is filled with variety. Here’s a small sampling of the whites: Road 13’s Chenin Blanc, Corcelettes’ Gewürztraminer and Meyer Family Vineyards’ Tribute Chardonnay. The reds are just as vibrant. Sample a glass of Moon Curser’s Border Vines, Lariana Cellars’ Carménère or Black Hills’ Nota Bene. With so much choice, it’s hard to know where to begin. It feels as if one could almost do a wine tour in the comfort of the restaurant. It’s a great way to find your new favourite wine and decide where to visit next.
OSOYOOS OYSTER FESTIVAL 2020
Osoyoos’s ninth annual Oyster Festival runs April 18 to 26. This exceptional event teams up award-winning Okanagan wines with ethically sourced fresh oysters and seafood for a week of gourmet bliss.
The restaurant is famed for its winemakers’ dinners. Last season featured an evening with Howard Soon of Vanessa Vineyards, who was being honoured for receiving the Order of Canada.
On April 26, Spirit Ridge will host the festival’s gala event with a night of fresh seafood prepared by seven top chefs in the region: Spirit Ridge’s own executive chef, Murray McDonald; Andrea Callan from the Red Fox Club at Indigenous World Winery; Eric Pateman from Edible Canada; Rob Clarke from Ocean Wise; Jon Crofts from Codfathers Seafood; Paul Natrall from Mr. Bannock; and Derek Gray from Row Fourteen.
There’s also a Harvest Moon dinner planned with Moon Curser Vineyards, a winery on the East Bench of Osoyoos known for their Touriga Nacional and their Tempranillo.
Attendees can also enjoy cocktails, local wine and live entertainment. Tickets are $89 plus tax. Book now, as this promises to be one of the best parties of the season.
WWW.WINETRAILS.CA
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OS OYOO S ANOTHER GREAT SEASON AT ADEGA ON 45TH ESTATE WINERY LESLEY BUXTON
Alex Nunes, of Adega on 45th Estate Winery, predicts 2019 is going to be a great year for their wine. “Despite Mother Nature pulling a fast one this harvest season, everything is looking good – the Brixes and the flavourings.” Dealing with Mother Nature’s whims is nothing new for owners Alex Nunes and Fred Farinha. Before they began growing grapes in 2005, they were orchardists. The family began their relationship with this land in the ‘60s. To say these owners are handson is a vast understatement. Drop in on the estate and you’re bound to find one of them busy in the cellar or vineyard. Ask Alex how they coped with an unusually wet autumn and he’ll tell you in one word: “vigilance.” Every year, he says, is different.
Adega’s rosé will be available in May. This off-dry rosé is a blend of Merlot and Viognier. Known for its aromatic notes of raspberry, cherry and blackcurrant and radiant fruity finish, this is a wine that complements an array of summer foods. Last year they ran out of this crowd-pleaser in August. Red wine lovers will have to be patient. The 2018 reds aren’t due for release yet. I’m told all signs point towards another exceptional year, so visit the website often to avoid disappointment.
Family and Tradition ... Timeless.
Open 7 days a week 10:00 am to 5:00pm Winter Hours - Jan / Feb Friday to Monday 11:00am - 5:00pm Closed Christmas to New Years Highway 3 (Osoyoos) turn on 45th St., East Osoyoos, BC
250 495 6243 www.adegaon45.com
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DAVID WYLIE
It’s a blooming great time to visit Osoyoos and enjoy the warm, sunny Okanagan weather before the summer rush sets in. “While we are widely known as a summer hot spot, spring is an incredible time to visit Osoyoos. The atmosphere is quieter and peaceful, our valley is full of fragrant blossoms, wineries are open for tastings and the weather is warm enough for enjoying many of the outdoor activities visitors come to enjoy in the summer,” said Kelley Glazer, executive director of Destination Osoyoos.
ROMANTIC DESTINATION
Spring is filled with new wine releases, so it is a great time to visit and try new vintages and varietals that typically sell out before the end of summer.
Tour wine country in peace and take the time to relax amid the beautiful vineyard views as the buds begin to break. There are deals to be had at quaint motels, beachfront hotels and full-service resorts.
OSOYOOS EVENTS
BOUNTY OF WINES
Also celebrating its ninth year, the Pig Out festival on May 2 offers a perfect way to herald the coming of the summer season in Oliver-Osoyoos wine country.
If you’re looking for a quiet, romantic getaway, spring is the time to visit Osoyoos.
THE NEW RELEASES The spring releases will kick off at the end of April with their popular Portao Da Adega Branco wine. This is the second vintage of the white Port-style wine. Last year’s inaugural release was possibly one of the first ever made in the South Okanagan, an homage to their Portuguese heritage. Think honey-fruit aromas and flavours of orange, ripe pear, fresh apricot and Ambrosia apple with a light, honey finish. This is a wine that loves desserts. Try it with fruit salad, white chocolate mousses and cheesecake. It’s delicious. This small-batch wine is only available at the winery.
OSOYOOS BLOSSOMS WITH FOOD AND WINE
With more than 50 wineries between two wine regions within a 20-minute drive of Osoyoos (Oliver-Osoyoos and the Similkameen), travellers can tour many vineyards during their visit, gaining knowledge of wine and the many varietals of grapes harvested in the valley.
Kick off the season from April 15-19 with a pearl of a festival! The ninth annual Osoyoos Oyster Festival celebrates sustainable Canadian oysters.
Market on Main also launches at the beginning of May and runs until September, celebrating the fresh bounty of the South Okanagan and Similkameen.
For more information, visit destinationosoyoos.com
K E REMEO S
CAWSTON
TRADITIONAL WINEMAKING BY CLOS DU SOLEIL YIELDS INTERNATIONAL RECOGNITION ROSLYNE BUCHANAN
All across the Similkameen, vines in the vineyard are transitioning from dormancy to bud break. At the same time, Clos du Soleil’s tasting room doors are springing open. They are open 10 am to 5 pm from March 20 until October. (During the off-season, they are open by appointment.) Taste for yourself why Clos du Soleil continues to amass accolades among wine aficionados and garner awards in competitions, locally and internationally.
AWARDS
“We are honoured by all of our past and present awards,” notes managing director and winemaker Michael Clark. “Increasingly, we have been looking to international competitions to test our wines on the world stage and are delighted by our results. What the Oscars are to the entertainment industry, the San Francisco International Wine Competition, the Decanter World Wine Awards and the International Wine & Spirits Competition (IWSC) are to the wine world. Our success in these esteemed competitions is gratifying.” Most recently, in the San Francisco International Wine Competition, each of the five wines Clos du Soleil entered received a silver medal. These included: Estate Reserve Red, Signature, Célestiale, Capella and Fumé Blanc. In the June 2019 Decanter World Wine Awards, the Estate Reserve Red and Winemaker’s Series Syrah each received silver. In the 2019 IWSC, the Estate Reserve Red and Signature also received silver.
R E C IP E
Aperitif
This cocktail pairs well with seafood, turkey and chicken, since it has a fairly neutral flavour. RECIPE COURTESY OF HARRY DOSANJ •
B-groni
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1 oz of Okanagan Spirits Aquavit
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1 oz of Martini Rosso Sweet Vermouth
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1 oz of Campari
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1 tsp beet juice (make in a juicer)
Garnish with orange wedge. Serve in a shallow cocktail glass.
Bordeaux and Pinot Gris Clos du Soleil is revered for its Bordeauxstyle blends, and a trip to the tasting room will truly deliver those sensuous textures and rich, full-bodied flavours. What’s new is the introduction of small-lot wines outside of that blend. For example, last year’s Pinot Gris was released to great critical acclaim. Watch for a new release of the Pinot Gris and other surprises throughout the season. Visit Clos du Soleil’s robust new online store to improve your shopping experience at closdusoleil.ca. Plus, there’s a dedicated page where you can book their brand-new VIP tasting experience in advance.
Carved from stone, fuelled by sun, a vineyard like no other
Taste Award-Winning Wines from Clos du Soleil Similkameen Valley, Keremeos, BC Tasting room open March 20 – October 31, 10am-5pm daily; November 1 – March 19 by appointment.
250-499-2831 www.closdusoleil.ca .closdusoleil.ca
Visit our tasting room and enjoy our award winning wines. Syrah, Merlot, Meritage and so much more! Open April 9 – October 13 from 10 am - 5:30 pm 1090 Highway 3 Cawston, BC V0X 1C3 250.499.8811
@vanessavnyrd vanessavineyard.com https://vanessavineyard.com/ WWW.WINETRAILS.CA
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