wine trails, december 01, 2012

w w w . w i n e t r a i l s . c a B r i t i s h C o l u m b i a W I N T E R 2 0 1 2

WTFood &

W I N E R I E S / W I N E E V E N T S / R E S T A U R A N T S / R E C I P E S

Art:Wendy Porter Winter ArtPosters

Wine:Meyer Family Vineyards Wins Top wine in BC - Top 5 in Canada

Holiday GIFT GUIDEWine Country WINTER RECIPESWhere to EAT, DRINK & MAKE MERRYOkanagan WINE FESTIVAL

Food:ChefRod Butters’DeliciousRoot VegetableTorteRecipe

**this ad has been scaled horizontally 15%

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 winter hours.

Blasted Church Vineyards378 Parsons Rd., OK Falls 250.497.1125www.blastedchurch.com

Blue Mountain Vineyards2385 Allendale Rd., OK Falls 250.497.8244 www.bluemountainwinery.com

Kraze Legz Vineyard & Winery141 Fir Ave., Kaleden 250.497.6957www.krazelegz.com

Liquidity Vineyards4720 Allendale Rd., OK Falls778.515.5550www.liquiditywines.com

Meyer Family Vineyards4287 McLean Creek Rd., OK Falls 250.497.8553 www.MFVwines.com

Noble Ridge Vineyard & Winery 2320 Oliver Ranch Rd. ,OK Falls 250.497.7945www.nobleridge.com

Painted Rock Estate Winery400 Smythe Dr., Penticton 250.493.6809www.paintedrock.ca

See Ya Later Ranch2575 Green Lake Rd., OK Falls 250.497.8267www.sylranch.com

Stag’s Hollow Winery2237 Sun Valley Way, OK Falls 250.497.6162www.stagshollowwinery.com

Synchromesh Wines4220 McLean Creek Rd., OK Falls250.535.1558www.synchromeshwines.ca

Topshelf Winery236 Linden Ave., Kaleden778.515.0099www.topshelfwine.ca

Wild Goose Vineyards & Winery2145 Sun Valley Way, OK Falls 250.497.8919 www.wildgoosewinery.com

www.ofwa.ca

Look for our wines in your favorite liquor

stores!

• B.C. Food & Wine Trails • WINTER 2012 www.winetrails.ca

◆ Features/Events ◆ Editor’s Note

◆ Contributing Writers/Photographers

Ancient Hill .............................4Cannery Brewing ..................39Desert Hills ...........................27Dirty Laundry ........................17Eau Vivre ..............................33Fairview Cellars ....................29Gehringer Brothers ...............29Hester Creek.........................28Hillside Winery & Bistro........19Kalala ....................................14Kraze Legz ............................24Meyer Family Vineyards .......25Moraine ................................21Mt.Boucherie ........................13OK Falls Winery Association ..2

Okanagan Spirits ....................6Oliver Twist ...........................30Quails’ Gate..........................15Recline Ridge .......................34Serendipity ...........................21Seven Stones ........................32Silver Sage ............................27Spierhead ...............................7Summerhill ..............................8Therapy ................................20The View ...............................10Tinhorn Creek .......................31Upper Bench ........................18Volcanic Hills.........................14Wild Goose ..........................26

Eat. Drink. Tweet. ....................................................................... 10Farm To Fork in the North Thompson ....................................... 16Good Life Vancouver .................................................................. 11Holiday Gift Guide ................................................................22/23Slow Food .................................................................................. 15Winter Okanagan Wine Festival ................................................. 38

◆ Recipes Spinach Balls with Kale, Steven and Gordon Forbes ..............................35Root Vegetable Torte, Chef Rod Butters..................................................35Hungarian Night Owl Soup, Kalayra Angelyys ........................................36Quinoa, Kale & Bacon Salad, Greg Fuchs ...............................................36Two Cups of Cranberry Jam with Pecans, The Jam Goddess .................37Lobster Risotto, Codfathers Seafood Market...........................................37

Aligra Wine & Spirits ................................................................................. 4All She Wrote .......................................................................................... 39Bone Appétit ........................................................................................... 39Cherry Lane ........................................................................................19/39Codfathers................................................................................................. 6Discover Wines ......................................................................................... 7Distinctly Kelowna ................................................................................... 39Shades of Linen ...................................................................................... 24Strictly Cellars .......................................................................................... 39Valentinos ................................................................................................ 39Wendy Porter Art ...................................................................................... 5Wine Country BC .................................................................................... 39Wine Plus ................................................................................................ 39

Bonfire Grill ............................................................................................. 12Bonitas Bistro .......................................................................................... 17Poppadoms ............................................................................................... 5RauDZ Regional Table .............................................................................. 9Ricardos ................................................................................................... 11The Bench Market ................................................................................... 18

W inter came as sort of a shock

to us Okanaganians this year. After a difficult, wet spring we were blessed with marathon hot summer days – the kind of summer I remember growing up with here. Because of this bizarre weather, word is 2012 is going to be a phenomenal vintage - best since 2005. Do plan to get your orders in to your favorite wineries early next year.This was also a special year for me - I published a cookbook. A dream fulfilled, The Butcher, The Baker, The Wine & Cheese Maker: An Okanagan Cookbook’s pages are filled with the familiar faces of our incredible food and wine country. The recipes are a compilation from

our best chefs across the valley – each one paired with a farmer that they work with and a winemaker, creating stories of the relationships between these three key creative people behind the menu. It is a celebration of wine country and a tribute to these amazing,

passionate people – many of whom I am proud to call my friend. This book is for them and marks the renaissance of the spotlight including the farmer – the key person in the food chain.Happy Christmas and warm wishes from the team at Food & Wine Trails Magazine for a 2013 filled with joy, love and laughter… and of course delicious food and wine.

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Writers: Cassandra Anderton, Sharon Bonney, Michael Botner, Natasha Chuydk, Lorne Eckersley, Allison Fader, Courtney Fossett, Pat Gaudet, Sue Harper, Lindsay Kelm, Kristin Peturson-Laprise, Mike Lee, Allison Markin, Deanna Merrick, Jeannette Montgomery, Barry Potyondi, Rhys Pender, Terry Meyer-Stone, Luke Whittall, Sarah Willard. Photography: Jasmin Dosanj, Moda Photography, Jennifer Schell, Spatula Media + Communications. View bios of our wonderful team at www.winetrails.ca

Jennifer

◆ Wine, Beer & Spirits

◆ Wine Country Services

◆ Restaurants/Catering

B.C. Food & Wine Trails • WINTER 2012 • www.winetrails.ca

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.

Published quarterly at the beginning of March, June, September and December by

Publisher: Mark WalkerEditor-In-Chief: Jennifer SchellCreative Director: Kirk Myltoft Circulation: Mark Oleksyn

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

U.S. $18.00 U.S. per yearInternational $20.00 Can. per yearCheck the B.C. Food & Wine Trails website on the Internet: www.winetrails.ca

ISSN 1188 - 1348 Publications Mail Registration No. 10195

2250 Camrose Street, Penticton, B.C. V2A 8R1

Tel: (250) 492-6036 Fax: (250) 492-9843Email: [email protected]

B R I T I S H C O L U M B I AWTFood &


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T he calendar might say winter is upon us, but it’s summer year-round at Ancient Hill Estate Winery. Owners Richard and Jitske Kamphuys have set up the winery’s guest area to provide a

warm welcome to groups in search of a great winery experience.Groups of up to 120 people can be accommodated in the Robert MacKenzie-designed building with a beautiful Old World look, enhanced by the use of dark woods and paintings. Corporate events, weddings and private parties become memorable in a space designed to allow for people to move around easily and socialize.A full, roomy kitchen is available to caterers selected by groups or arranged by the winery.Richard says Baco Noir, Pinot Noir and Gewürztraminer are all excellent wines to enjoy on a winter’s evening and each one pairs beautifully with a variety of food choices.Ancient Hill’s vineyards, planted in 2005, include Baco Noir, Pinot Noir, Lemberger, Zweigelt, Gewürztraminer and Pinot Gris. The cool climate grapes grow well in higher altitudes like the Ancient Hill site that overlooks the Kelowna airport.Currently available reds are the 2009 Lazerus (a Lemburger-Zweigelt blend), 2009 Pinot Noir and 2010 Baco Noir. White wines include the 2010 Pinot Gris and 2009 Gewürztraminer, a 2011 BC Wine Awards

Gold Medal winner. The Pinot Noir was a finalist in its class in the Okanagan Spring Wine Festival and the Pinot Gris brought home a Bronze Medal from the Canadian Wine Awards.It’s fair to say that Richard and Jitske have come a long way since arriving in Canada from the Netherlands 20 years ago. The orchard they purchased is now, as it was in the 1940s, a productive vineyard and the wines they produce are finely crafted gems that reflect the terroir.“People tend not to associate wineries with winter activities, but you can enjoy a winery’s atmosphere at any time of the year,” Richard says. “We work hard at making a good impression.”

~ Lorne Eckersley

A BEAUTIFUL WINTER’S ATMOSPHERE AT ANCIENT HILL ESTATE WINERY

Tasting room at Ancient Hill

4918 Anderson Rd, Kelowna. 250 491 2766 www.ancienthillwinery.com

Planning a Special Event or Corporate Event?

Entertain your guests in our European Style Winery!

Contact us for details.

◆ Kelowna


High End Reproductions • Striking Metal Prints • Brilliant Posters• Contemporary Mounted Prints

• Weatherproof Metal Prints Hang Indoors & Out. • Feature Paper from Certified

Renewable Forests • Online Shopping. Individual & Wholesale, Worldwide Shipping.

[email protected] 1.250.317.5542 Canada

New ModerN wiNter SerieS by established Canadian artist, Wendy Porter

www.skiandsnowboardposters.com

P oppadoms has quickly become known for their Indian food served with a Okanagan flair.

The colourful Indian restaurant’s food philosophy is to use wholesome

food with quality raw ingredients. The owners can often be found at local farmers markets’ sourcing fresh produce for the kitchen. With an ever changing bounty in

the Okanagan, the menu at Poppadoms changes as well. For winter they are adding a few seasonal items to their menu. Pumpkin, winter squash, lentils, chickpeas and root vegetable korma are all being added to the menu for the colder months. They are the perfect thing to warm you up in the chilly winter weather.Looking for a Christmas gift for the foodie on your list? Poppadoms has got you covered with their Indian cooking classes hosted by owner Jas Dosanj ($65+tax). Students are treated to a two-hour cooking class, where they learn how to make traditional and fresh Indian cuisine with step-by-step recipes. Following the cooking class students get to enjoy the fruits of their labour.From November to January let Poppadoms add a unique Indian twist to your Christmas party. The restaurant is available for functions over the holiday season, for groups of 6-28 people. The kitchen has prepared two exquisite menus for guest to choose from, ranging from only $25-$35 a person. The

Christmas party menu includes a welcome drink such as a mango lassi or a local wine, an entrée and a mouth-watering dessert such as pistachio kulfi ice cream and Mum’s gulab jaman.To learn more about Poppadoms you can catch them on various social media outlets where they share a behind-the-scenes look at the restaurant. There you can watch the making of Mum’s vegetable pakoras and check out the authentic tandoor oven. To enquire about hosting your holiday party at Poppadoms please contact [email protected]

~ Natasha Chudyk

Enjoy ThE Warm & Spicy EmbracE of poppadomS

STunning WEndy porTEr WinTEr arT prinTS noW availablE

W ith her work collected worldwide, Wendy Porter is renowned in

the Okanagan for her paintings decorating the walls of the Hotel Eldorado, Silver Star Mountain Ski Resort, the Kelowna Art Gallery and many public and private collections. “The idea for this winter series came as Whistler, BC, Canada was preparing to host the 2010 Winter Olympics. I continue to work on these paintings during the winter season, inspired by the snow falling outside my studio window. I spent most of my years with young children at our ski chalet surrounded by the snow

and the mountains. My passion for painting has been with me most of my life. To put paint to canvas is a must for me. Keeping the canvas simple and loving form, I eventually wanted to tell stories about my life and time (la vie moderne). This meant painting imagery of landscapes and people interacting with it. Landscapes with people allow me to use form, texture and colour. Our family spent years on the ski slopes of Big White, British Columbia and winter is such a big part of our Canadian lives. We celebrate our winter and engage in nature’s gift of ice and snow.”


◆ Kelowna

The Essential Collection

The Essential CollectionThe Essential CollectionThe Essential CollectionThe Essential CollectionThe Essential CollectionThe Essential CollectionˆChristmas

Great Christmas Gift Ideas • Locally Made SpiritsTry our spirits before you buy

2920 - 28th Ave, Vernon 250 549 3120

267 Bernard Ave, Kelowna 778 484 5174

okanaganspirits.comFruit Liqueurs • Eau de Vie • Absinthe • Gin • Vodka • Whisky

H oused in their sophisticated tasting room on Bernard Avenue in Kelowna, Okanagan Spirits Craft Distillery just celebrated its first anniversary at the new location. It provided a wonderful locale for their

sold out Caviar and Vodka tasting during the Fall Wine Festival. The focus of this casual but classy facility is education of consumers, while providing them with an exposure to an expanded range of fine spirits.Rodney Goodchild, Director of Marketing and Operations, is proud to showcase the distillery’s Essential Collection comprised of gin, whisky and vodka. They provide excellent value, hand-crafted spirits for either the home

or professional bar. Plus, they are part of the distillery’s 3R program. These bottles can be returned to either the Vernon or Kelowna location and the bearer will receive a $4 discount on their next purchase.Special events for the winter will kick off with a Christmas Cocktail Night on December 13 – so reserve now! (It is also a great opportunity to

pick up a Christmas gift basket.) In January the distillery will host a Coffee and Warm Drinks Night in conjunction with the Bean Scene, while February will see a Valentine’s Day event featuring oysters and cocktails.Development of a single malt whisky is a long-term project which is expected to come to the market in 2013. Small casks of whisky have been quietly aging, and taste testing indicates the whisky is reaching a lovely maturity. This first offering will be very limited, so be sure to keep an eye on the distillery’s website www.okanaganspirits.com to get in on the action.Okanagan Spirits is particularly renowned for its Eaux de Vie and Liqueurs, utilizing fruit from the valley’s orchards. The Poire Williams has a fabulous

pear nose and flavour, the Raspberry shows lovely, clean fruit, while the Kirsch Virginiana’s choke-cherry goes very well with hot chocolate. For something really different, try the Gewürztraminer Grappa – made from Gray Monk’s grape skins!

~ Allison Fader

Okanagan SpiritS - the eSSential COlleCtiOn fOr the hOlidayS

S anta Claws is coming to town! This holiday season Codfathers Seafood Market is the only

place in the Okanagan that you can find Ocean Wise, sustainably caught lobsters. Brought to you by Owners Jon and Anne Marie Crofts, a British duo who pride themselves on bringing the best and freshest seafood to the Okanagan Valley. On a daily basis they have fresh seafood such as Arctic Char and Florida Rock Shrimp flown in to the Kelowna airport. The Codfathers’ website even provides a list of current seafood available in store, which also includes where the seafood was caught and what method was used to catch it.Codfathers also has a cafe on site where customers can order straight from the fishmongers themselves and have it prepared to their liking that they can then enjoy in the cafe or take home.

Recently, Codfathers has come out with their own delicious brand of stocks, chowders and fish rubs, which work as a delicious accompaniment to a meal. A popular item over the holiday season is Codfather’s custom party trays which are made to order. The platters are filled with items such as crab legs, shrimp, mussels and scallops. The Crofts and their staff can often be found working late into the evening to ensure that their customers’ seafood orders are prepared and delivered as fresh as possible for their Christmas party needs.

Thanks to Codfathers Seafood Market the ocean is now that much closer to the Okanagan Valley. To check out

what’s new and fresh at Codfathers please visit www.codfathers.ca

~ Natasha Chudyk

Santa ClawS iS COming tO COdfatherS SeafOOd market

Codfathers ProprietorJon Crofts

www.codfathers.ca2355 Gordon Drive, Kelowna

This holiday season keep it simple with help from Codfathers. Jon at Codfathers (aka Santa Claws) is the only place in the Okanagan to

offer Oceanwise sustainably caught lobsters available alone or in ourexpertly prepared party trays of deli items, crab & of course lobster.

For holiday decadence enjoy caviar from Northern Divine on the Sunshine Coast. Fresh, locally sourced, sustainable seafood.

Real seafood. Real simple.


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Located on Spiers Road in South East Kelowna and part of the Fab Five East Kelowna Wine Trail.

Winter hours: open for tastings and sales by appointment only, phone or email in advance.

3950 Spiers Rd., Kelowna 250.763.7777 [email protected] spierheadwinery.com

Best New Winery ~ 2012 BC Wine Awards

� Blasted Church “Big Bang Theory” 2011 $18.99Review by DavidA Merlot-dominant blend that is lighter in style with soft tannins and a smooth finish. This makes it a versatile wine that would suit just about any holiday occasion, from a traditional turkey dinner to a festive gathering. Look for currants and a hint of spice from the Syrah.

� Jackson Triggs Open Sociable Sparkling NV $14.99Review by Kris“Tis the Season” and what better way to celebrate than with this tasty, dry and affordable sparkling wine. Perfect for Champagne cocktails, mimosas and holiday toasts. Cheers to 2013!

� Quails’ Gate Fortifi ed Vintage Foch 2009 $22.99 Review by Lisa RA fortified Port style wine that would be perfect to enjoy fireside after a day of skiing. Inviting aromas and flavours of stewed plums, mocha and dark chocolate will warm you from the inside out. Rich and full bodied, but with a velvety smooth palate.

� Cedar Creek Platinum Pinot Noir 2008 $29.90Review by StefanElegant and refined aromas of raspberry and smoky cherry pair nicely with the velvety soft palate full of cherry, plum and clove flavours. The finish is pleasant and lingers just long enough. This is the perfect wine to pair alongside your holiday feast.

� Church and State Viognier 2011 $19.90Review by KatieFresh Granny Smith apple nose complimented by tropical fruits, toasty almonds and nutmeg on the palate. This is a great wine to accompany an evening of holiday festivities. Try it with Poplar Grove’s Naramata Bench Blue cheese, Chicken Cordon Bleu or stuffed pork tenderloin.

� Gray Monk Gewürztraminer 2011 $17.99Review by Tracy Gewürztraminer is a classic pairing with holiday fare. Off dry and simply delicious with turkey or pineapple clove ham. This wine is a multiple Gold Medal winner.

Come See Us For The Best Selection

Of BC Wines, Cheeses and Local

Artisan Foods!

Open Monday - Saturday2080-C Spring� eld Rd.

Orchard Plaza, Kelowna, BC

250.868.3990 1.888.500.3990

www.discoverwines.com

Serving warm mulled wine all of DecemberVoted Best Wine Store by EAT Magazine Readers 2012

created by LittleIdiot.be

E ast Kelowna Bench boutique winery SpierHead has just been named the Best New Winery at the 2012 BC Wine Awards. They grow Riesling, Chardonnay and Pinot Noir in their vineyards, sourcing Cabernet Sauvignon

and Merlot from the Black Sage Bench in Oliver. Wines are hand-crafted, in small lots, at their property by veteran Winemaker Bill Pierson, so that quality can be rigorously controlled.

This focus on quality has yielded a Gold Medal for their 2010 Pinot Noir at the Wine Access Canadian Wine Awards. This Pinot Noir was French oak aged for 11 months and shows notes of cherry and oak with a smooth finish – an exceptional value at $17.90! Bronze Medals were also awarded for their 2010 Chardonnay, the 2010 Vanguard and the 2010 Pursuit. The two Meritage blends, both French oak-aged for 18 months, make for excellent drinking this winter. The Merlot-based Pursuit is drinking well now, while the Vanguard, with higher Cabernet Sauvignon content, shows more complexity and aging potential.SpierHead was a featured winery at Cornucopia at Whistler and is being featured at a number of restaurants and special events throughout the Lower Mainland. The proprietors will continue to build on their successes by launching two new wines next spring - their first Pinot Noir Rosé and a Pinot Gris.Happily, the 2012 harvest has been much better than the previous two years with ripening back on a normal schedule after several challenging autumns. The winery expects to increase production – possibly up to 2500 cases for 2013 release.The Ribs & Reds BBQ was big success and the winery hopes to do a Whites & Wings in the spring to showcase new releases. As part of the Fab five, SpierHead promotes this new wine trail route by participating in a number of fun, joint special events. Stay tuned to www.spierheadwinery.com for release dates and upcoming special events!

~ Allison Fader

SPIERHEAD WINERY – BEST NEW WINERY IN 2012

DISCOVER WINES WINTER PICKS


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Answers on page 59

ver 20 years ago, a savvy New York entrepreneur and a passionate young winemaker began to fulfill an incredible dream: to “create the finest Champagne-house in the world, right

here in BC, Canada” (Stephen Cipes, Proprietor).Cipes and his Winemaker, Eric Von Krosigk, travelled to some of the most prestigious Champagne houses of France in search of the ‘secrets’ of perfection. They left with knowledge and conviction in their idea: that BC’s pristine Okanagan Valley had the perfect environmental conditions to produce world-class bottle-fermented sparkling wine.The wineries they toured shared a unique French tradition: ‘marrying’ the cuveé and dosage in a special cellar constructed using elements of sacred geometry. Cipes fervently believed this was one of the most important secrets, and embarked on building a cellar in Kelowna to that effect: an 8% precision-scale replica of the Great Pyramid of Egypt.From the beginning, both men were passionate about maintaining the land’s priceless blessings of clean air and water through organic and bio-dynamic methods.Von Krosigk notes grapes grown for sparkling wine need to be “light and delicate, like beautiful violin notes rather than heavy Schwarzenegger fruit.” Cipes believes it is sparkling wine’s sublime and subtle nature that makes any chemical use much more detectable; that “being organic enhances the flavour of the grapes”.Getting it right in the field is the first step in making any great wine. During the critical

ripening time, the Okanagan’s warm days are followed by cool evenings. This allows the grapes to retain their acidity, creating a beautiful balance of fruit to acid. Sparkling wine ripens earlier than that of table wines, with a very limited window for optimum harvest. For Summerhill quality, this is just what Von Krosigk demands.Von Krosigk’s minimal intervention style during the intricate stages of production, his widely acclaimed blending skills when creating the cuvées and the dosage, and the “marriage” in the Pyramid where the “magic” happens – results in achingly beautiful sparkling wines that have made the world take notice.From Summerhill’s first Gold Medal win of their initial release of Cipes Brut in 1991 at the Chardonnay du Monde in France, to their trophy at 2009’s International Wine and Spirits Competition for “Best Bottle Fermented Sparkling Wine” (Cipes Gabriel), to all the accolades in between, there is plenty of proof of the quality of Summerhill’s organic wines.Now, 14 years after harvesting, Summerhill has released its most complex sparkling wine to date. Cipes Ariel rivals the style of premium prestige cuvées of France, at a fraction of the cost. Bottled in 1999 with the secret liqueur de tirage, its extended bottle aging in the pyramid has created deep autolytic notes and elegant, creamy cashmere bubbles. This holiday season, celebrate with friends and family with the resounding pop of the cork from Summerhill, the ‘champagne-house’ of Canada.

� Cipes Brut N/V $24.95

This classic Riesling/Chardonnay/Pinot Blanc-based sparkling wine has been winning gold medals every year since its introduction. Perfect for any occasion.

� Cipes Rosé N/V $29.95100% Organic Pinot Noir - Gold Medal winner (San Francisco’s Pinot Noir Summit). Attractive pink bubbly exhibiting fruity aromas, with citrus and peach-apricot on the palate.

� Cipes Ice N/V $45.00Cipes Rosé 100% Pinot Noir Sparkling Cuvée was sweetened with a Pinot Noir Icewine dosage, enhancing its strawberry and raspberry flavour. Voila – Cipes Ice was born!

� Cipes Gabriel $65.00100% Organic Chardonnay, Cipes Gabriel is pure and clean with aromas of vanilla and lemongrass, flavours of pineapple, apricot, and biscuit, and a beautiful fine mousse finish. Extended en tirage aging produced a wine with creamy bubbles and mouth feel.

� 1998 Cipes Ariel $85.00Summerhill’s premium prestige cuvée. Very rich, exhibiting notes of custard, Vegemite, brioche, citrus zest, apple, apricot, hazelnut, and ginger. Excellent with oysters, Dungeness crab and goat cheese. Gismondi gave it 92 points, with Wine Access Magazine’s DJ Kerney calling it ‘the best sparkling wine in BC’. Only 500 cases available at the time of writing, so don’t delay.

~ Sarah Willard

SUMMERHILL PYRAMID WINERY� e ‘� ampagne-house’ of Canada

OAri Cipes pouring a glass of Ariel


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MY FAVOURITEANIMAL IS STEAK.

- fran lebowitz

RauDZ

Although we talk a lot about the fruits and vegetables of the valley, we arevery blessed to have some wonderful farmers and ranchers who provide uswith the protein portion of our menu. The lamb sirloin is from the Peach Riverarea, the chicken from Falkland, and the duck is often sourced from the nearbyJoe Rich area of Kelowna. Our popular New York Steak features certifiedgrass fed Angus beef from BCand Alberta served with a crushedand Alberta served with a crushedpotatoes and a delicious peppercornsauce. Now that’s a steak! - Chef Rod Butters and Audrey Surrao

Open 7 days a week from 5 p.m.

1560 Water Street, Kelowna 250•868•8805 www.raudz.com

R auDZ is more than a restaurant, it’s a regional table. It’s a place where guests can come

to dine on the best of everything that British Columbia has to offer. The philosophy of the restaurant is to be as local and sustainable as possible - from the locally grown produce, to the bar made from a 28 ft. Vancouver Island Fir. The lamb sirloin dish, which is served with sautéed gnocchi, vegetables and a minted barbeque drizzle is from BC’s Peace River area. The chicken confit in the gourmet poutine is from Sterling Springs Chicken in Falkland and the pork comes from North Vancouver’s Two River’s Meats. The mouth watering smoked duck breast and roasted duck drummettes is mainly supplied

from Feather Farms in the Joe Rich area of Kelowna.A popular and unique item on the menu is the rigatoni pasta with wild boar meat balls. The wild boar comes from North Okanagan Game Meats in Enderby, where owner Richard ensures that the wild boar are well taken care of. All of the animals at his farm roam freely in open pastures and a mini forested area. North Okanagan Game Meats operates with a zero carbon foot print. All of Richard’s animals are ethically raised and harvested which makes for a top quality dish that you can taste. RauDZ is truly a taste of the best of BC. It is a restaurant with a delicious conscience.

~ Natasha Chudyk

THE BEST OF BC AT RAUDZ REGIONAL TABLE

One of RauDZ local suppliers, Richard Yntema, owner of

North Okanagan Game Meats.


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While at the 2012 Wine Bloggers Conference in Portland this summer, I was treated to a warm cookie. This may not seem like a big deal, but the fact that this cookie

was fully integrated into the DoubleTree Hotel’s social media strategy made it one.Upon check-in – and by that I mean an “IRL”, in real life, check-in at the front desk – I was handed a warm chocolate chip cookie. Nice touch, I thought, and off I went to my room to hydrate and mentally prepare for the onslaught of three days of blogging seminars and wine tastings.While enjoying my cookie, I casually checked-in to the hotel on Foursquare, a location-based social network that lets you virtually check-in to places, earn points and badges, and even become the virtual “mayor” of a business if you’ve been

there more than anyone else. Within seconds, I received a Tweet on Twitter, made possible because my Foursquare and Twitter accounts are linked, thanking me for checking-in and inviting me to sign up for a contest to win a lovely cookie tin. I was impressed.The next step? Enter the contest through DoubleTree’s Facebook page, requiring me to like their page, give my email address over to their contest application. A side note about Facebook contests: you are breaking Facebook’s rules if you’re not using a third-party application, like OfferPop or ConstantContact and others, to run your contest. And those “like our page and you’ll be entered to win a prize” are a big no-no and could get your page deleted.But back to the cookie tale. DoubleTree smartly data-mined me on three networks: Foursquare, Twitter and Facebook, collecting my info for future marketing. And frankly, built some serious brand loyalty by interacting with me, though it was all automated, and combining their networks with the “IRL” cookie...which was delicious.When I departed the conference, I Tweeted the DoubleTree a thank-you and received an immediate you’re welcome. The next time I’m in Portland, quite likely I’ll stay with them again.Integrating your networks to provide these multiple touch points and interactions is brilliant, and there are ways to automate these connections to make monitoring easier. If nothing else, use your networks to have conversations with your followers, show them there’s someone behind the Facebook page who’s listening.It’s been a few months, and I’m still thinking about that cookie. Don’t forget that in real life component, that’ll seal the deal.

INTEGRATING YOUR NETWORKS WITH A COOKIE

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By Allison Markin

W e’ve had a fantastic summer,” says marketing muse Angela McManus. After a full season in their beautiful renovated wine shop, The View Winery has discovered some innovative creative

plays on the brand. “It’s a sexy brand and we’re bringing this into the holiday shopping,” says Angela. “We like to have fun in the wine shop.” And while the red cowboy hats hanging on display aren’t for sale, visitors do have a great time trying them on while posing for pictures in front of the Red Shoe sculpture.Unique items in the View COUTURE gift line feature custom clothing and red Pashmina scarves that can be paired with Red Shoe Red and Stiletto nail polish and lipstick. Don’t forget to add some wine to complete the ultimate wine pairing experience.It’s not all just glamour and fun. There is now something for the ‘other’ demographic. Fossil Fuel Pinotage - “It’s the male alter ego to The Red Shoe Red,” explains Angela. The tagline - Get your motor runnin’ - is entirely appropriate and will appeal to that same ‘other’ demographic that may not be as drawn to red footwear. Fossil Fuel is a full-throttle Pinotage that’s ready to roll out with grilled meats on the barbecue. With a sticker price of $14.50, it’s a solid value as well.The Entourage Wine Club is growing fast with lots of local support. Sign up in the wine shop or online at theviewwinery.com to enjoy 10% savings by the case right away. Winter wine shop hours are weekdays, noon-5pm, including Saturdays (noon-5pm) until Christmas. � Pinotage 2010 - (to be released in the New Year)

Nose of smoke, peat, pepper, cherries, chocolate liqueur. The palate is big dark cherries, cocoa, baking spices and vanilla. Great structure of acidity and tannins that hold it all together.

~ Luke Whittall

SEXY HOLIDAY SHOPPING AT THE VIEW WINERY

The View Winery 1-2287 Ward Rd., Kelowna, BC (p) 250 860.0742 or (c) 250 215.1331

Wine Shop & Tasting RoomOpen Year Round

Nov-March | Weekdays Daily | Noon – 5 pmApril-Oct | Daily | 11:30 am – 5:30 pm

Winter & WineThere’s something truly magical about winter at the winery. Vineyards blanketed in snow, a cozy wine shop brimming with soulful wines and gifts to warm the heart (and toes!). The pace is a little slower this time of year, making the tasting room a true haven for wine-lovers wishing to indulge.

Visit our wine shop this winter...just look for the Red Shoe. Come and see why we love it up here.

~ Jennifer Turton-Molgat

www.theviewwinery.com

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From Our Family’s Table To Your Table...Award-Winning Okanagan Fine Dining with Casual, Gourmet Flair

Reserve Your Family Holiday Dinner Feasts! Located at the Holiday Park Resort in beautiful Lake Country, BC. 15 minutes north of Kelowna or 20 minutes south of Vernon

415 Commonwealth Rd, Kelowna, BC (Turn at the boat on Hwy 97, Win� eld)

250.766.6810 www.ricardos.ca

Reserve Your Family Holiday Dinner Feasts!Reserve Your Family Holiday Dinner Feasts!

C hef Ricardo Scebba and his wife Sue Miller, owners of Ricardo’s Mediterranean

Kitchen have been bringing a delicious taste of Italy to the Okanagan for eleven years. Not only does this cooking couple share their passion for fresh, local food at their Tuscan style restaurant, they now also share their skills on a cooking show on Shaw TV, as well as in Chef Ricardo’s best selling cookbook ‘That’s Amore’.With the help of Ricardo’s Italian Mama in the kitchen and the use of herbs and vegetables, grown from Ricardo’s father’s garden enhancing many dishes, this is truly an authentic Italian kitchen. Looking for an elegant yet rocking way to ring in the new year? Celebrate at Ricardo’s with Champagne, party favours and a fabulous four-course meal. For diners who don’t want to worry about finding a cab home on New Year’s Eve the Holiday Park Resort is located on the same premises

as the restaurant so you can dine and stay.For two weeks in January, Ricardo’s is participating in the BC Restaurant Food and Wine Association, Wine and Dine dinners. The event features prix-fixe three-course gourmet dinners ranging from $25-$35 per person. Diners will have the chance to win prizes just for eating out by registering online at www.bcrfa.comFor all the lovers out there, this Valentine’s day Ricardo’s is hosting a romantic evening designed exclusively for two. Featured will be live music, a four-course gourmet ‘lovers dinner’, roses for the ladies and handcrafted chocolates. It is certain to be a memorable evening at one of the top romantic spots in the Okanagan.Ricardo’s is open seven nights a week throughout the winter and features live jazz music every Thursday so stop in at Ricardo’s for fresh, gourmet food and enjoy a taste of la dolce vita!

~ Natasha Chudyk

NEW YEARS PARTY AT RICARDO’S PLACE!

A lthough Vancouver has slipped into the winter doldrums weather-wise,

there is nothing depressing about the current food and wine scene in this city. New restaurants continue to appear and the newest crop includes a couple of upscale vegetarian spots. These range from a tiny room just East of Main on Union Street, The Parker, to South Granville’s Heirloom, located in a larger spot on 12th Avenue that had housed Primo’s Mexican Grill for decades. Both have menus well beyond the usual rice bowls and tofu, taking Vancouver’s vegetarian scene to new heights.Casual seafood is still all the rage and the Glowbal Group is capitalizing on the trend by replacing their Granville Street restaurant, Sanafir, with The Fish Shack. Serving up buck-a-shuck oysters during happy hour, stellar fish and chips, chowders, steamers and even a prime rib burger, this spot is

making a big splash with those wanting a casual evening out without too much damage to the wallet.Gastown continues its revitalization at 12 Powell Street, with a new bistro named after the owner’s mother, Lily Mae’s. They serve up comfort food such as Beef Bourguignon and Chocolate Guinness Cake. Nearby the strangely-named Secret Location has gone for a more luxurious feel, serving up dishes such as Stuffed Lamb Saddle and Polderside Duck on the restaurant side and fashions from Canadian and International designers in the boutique. Further east in Chinatown, East of Main is drawing in diners with their charming cafe/restaurant and stellar cocktail list just under revamp now by Bar Chef Colin Turner.Most of Robson Street remains filled with brand name shops, but there’s still hope for diners looking for something

a little more authentic with the impending opening of Forage at the Listel Hotel. This is a totally sustainable restaurant from the front of the house to the back and will serve up seasonal, local cuisine foraged from the nearby growing regions of the Lower Mainland. Chef Chris Whittaker is at the helm and his culinary

wizardry and key relationships with suppliers will ensure this project’s success. Keep in mind the dates February 25 – March 3, 2013 for the Vancouver Playhouse International Wine Festival. Book now for over 56 special events with a theme region of California and a focus on Chardonnay.

Mae’s. They serve up comfort food such as Beef Bourguignon and Chocolate Guinness Cake. Nearby the strangely-named Secret Location has gone for a more luxurious feel, serving up dishes such as Stuffed Lamb Saddle and Polderside Duck on the restaurant side and fashions from Canadian and International designers

By Cassandra Anderton


◆ West Kelowna

Answers on page 54

Bonfire Grill – StunninG SurroundinGS

An Exceptional Dining ExperienceAlong West Kelowna’s Waterfront.

Celebrate the very best locally produced wine, paired with exceptional regional cuisine prepared by Executive Chef, Grant de Montreuil, using the freshest ingredients.

4205 Gellatly Rd, West Kelowna • 250-707-1810 www.bonfiregrillatthecove.com

n a blustery day in October, the aromas that greeted me at the door of the Bonfire Grill were like a welcome mat for

the senses. Even with clouds and the persistent drizzle of rain, the cozy atmosphere combined with the spectacular view made me want to pull up a chair and stay awhile. Bonfire Grill is found at The Cove Lakeside Resort, just a short drive across the bridge on Gellatly Road. New this month is the arrival of the Tuesday night pasta bar, a delicious choice of pastas and sauces. Top it all off with your choice of scallops, shrimp, beef, veggies and other toppings, and you’ve got a custom-made meal. The feast starts at just $6.00 for your pasta and sauce, and there is ‘pay as you go’ pricing for your other selected toppings. The theme at the Bonfire Grill is ‘we deliver indulgence,’ and indeed they do. Their menu has a strong focus on locally produced ingredients such as cheeses, protein, fruit and vegetables. This can be a bit of a challenge in the winter months,

and the menu sometimes changes to reflect those foods which are currently available. The goal at the Bonfire Grill is to deliver fresh regional foods in an easy atmosphere, and their sumptuous meals and beautiful surroundings make that goal an easy one to obtain. Bonfire Grill Executive Chef Grant de Montreuil says they are gearing up for a very special Christmas season.“This is going to be Christmas headquarters for this side of the lake,” he says. They are looking forward to a busy Christmas season, and beginning in December there will be live entertainment on Thursday and Friday evenings. On Christmas Day they’ll serve a three-course fresh turkey dinner, and the restaurant is open New Years’ Day too. New Years’ Eve will feature a special menu with live entertainment. Drop by the Bonfire Grill to get into the Christmas spirit with delicious local foods prepared by their well-known chef. Your palate will thank you for it!

~ Deanna Merrick

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Executive ChefGrant de Montreuil


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Taste BC Heritage

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

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 WINERY829 DOUGLAS ROAD WEST KELOWNA BC V1Z 1N9

250-769-8803 · TOLL FREE 1-877-684-2748

www.mtboucheriewinery.com Talk to us on Twitter @mtboucheriewine

Like us on Facebook www.facebook.com/mtboucheriewine

MT. BOUCHERIE WINES ARE OUTGOING, BALANCED AND ELEGANT

hey say that wine is all about character, and that you can tell so much about what is in the bottle by the place it comes from - the

“terroir”. The personality of the wine reflects the people who grow the grapes and make the wine too and the wines at Mt Boucherie Family Estate are outgoing, balanced and elegant. Kal and Nirmal Gidda have been growing grapes in the Okanagan since 1968. They have a relaxed attitude towards their harvest that comes from experience and Winemaker Jim Faulkner and his team carry that same sense of calm into the cellar. The grapes are left to hang on the vines to develop flavours. The wines are produced with as little manipulation as possible. Jim says, “Often the best thing is to do nothing”. Wines are released when they best show their potential, and in the bottle, they show the calm confidence exuded by the team. These are quality wines of good value.Mt Boucherie has a large portfolio of varietals; something to please every palate. The Mt Boucherie series of wines with a white label and Stelvin closure are great value for the price and solid quality. The Family Reserve wines with earth-toned labels and a cork are the premium offerings from the Estate and are only produced in vintages that are deserving of this rank.

Fans of Mt Boucherie wines will be pleased to hear that the production of Gewürztraminer is increasing to make it more available outside B.C. More news, there will be Petit Verdot and Malbec added to their Summit blend, further increasing its complexity.New releases over the winter include:

� 2009 Reserve Pinot Noir - $29.90 This is a wine that can be decanted, it has such intensity. Dark cherry flavours mingle with soft vanilla undertones, followed by an earthy and aromatic finish. Mushroom dishes would pair well.

� 2009 Cabernet Franc - $34.90 This Classic Cab Franc has character with raspberry and red currant fruit balanced by tomato leaf and tobacco. Smooth tannins. Think pulled pork!

� 2008 Syrah $24.90The intensely ripe fruit from the Cawston vineyard is evident in the dark violet colour and wild berry flavours in this wine; the balance of acid and fruit offers complexity - and great value. Pair with lamb or Sunday roast. Mt Boucherie is open daily through the winter from 11 am till 5 pm. Online orders are also available www.mtboucheriewinery.com

~ Kristin Peturson-Laprise

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L-R: Nirmal, Pinki & Kal Gidda with Winemaker Jim Faulkner


◆ West Kelowna

Kalala Organic Estate Winery3361 Glencoe Road, West Kelowna

205.768.9700

One organic winery, three labels:Kalala 3Cru Dostana

A re family and friends coming to visit? Looking for something to do over

the winter months? Look no further. Volcanic Hills wine shop is open daily! Winter hours are from 11:00am - 5:30pm. Try a few award winning wines, browse their expansive gift selections or hang out at one of their events. Sunday, December 2, 2012 the winery is

hosting a “Mixology” event that will feature wine concoctions “erupting with flavour”! Sign up to their newsletter online so you don’t miss out on any events! Plans are underway for a spring opening of Lazeez at Volcanic Hills, an on-site restaurant that will feature some of the Gidda family’s favourite dishes. Appropriately named, Lazeez means “delicious” in Urdu. Patio and indoor seating will eventually provide space for 140 guests, but president Bobby Gidda said the restaurant will start small—about 40 seats at first—and grow as demand warrants. Romance will be the focus when Volcanic Hills opens its doors for a free Valentine’s event February 9 & 10, 2013. “Each day we will feature unique wine and chocolate pairings so plan to come on both days,” Bobby recommends. A very popular event for the past two years, what a great way to lead into a romantic evening with that special person in your life!The customer is king—or queen—at Volcanic Hills and when you ask – yee shall receive. “Our customers have been asking for a red wine

with a little sweetness to it, so we’re excited about this one,” Bobby says. Made from 100% Estate-grown Zweigelt grapes, the off-dry red will be an awesome

addition to the Volcanic Hills Estate Winery lineup of award-winning wines. Ask for it when you visit their wine shop in 2013!

~ Lorne Eckersley

Lazeez RestauRant opening at VoLcanic HiLLs WineRy spRing 2013

W inter is a time when winery staff get to relax (a little) and enjoy the

fruits of their labour. Stephanie Van Dyk, Winemaker at Kalala Organic Estate Winery, said that crush was calmer in 2012 than it has been the past few years, but there was still much to do. With rain in June and warm temperatures in September there was no rush to pick, but wet days in October meant taking a break so the grapes came in from the vineyard slowly with harvest continuing through November -the icewine and late harvest grapes are next. The Kalala team produced 15,000 litres of dessert wines last year.Now that winter is upon us, Stephanie suggests trying these wines for winter sipping or gifting over the holiday season.

' 2011 Late Harvest Viognier - 500 mL - $18.95 Using Naramata fruit, this unique dessert wine offers fruity aromas and flavours of honeysuckle, citrus and melon. Pair it with custard desserts for a decadent treat.

' 2008 Merlot Icewine - 200 mL - $29.75 This winter specialty uses grapes from Oliver. It offers the perfect taste of winter cheer to share on a cold day, with spicy cinnamon and cocoa flavours. You can stop by the winery on the Westside Wine Trail to taste Kalala’s wines. The winery is open Wednesday through Sunday in the winter, from 11 - 5. Icewine tastings are available for a $3 donation supporting the Junior Diabetes Research Fund and building a school in Kalala, India.


tHe taste of WinteR at KaLaLa WineRy

President Bobby Gidda and wife Harpreet


◆ F/W K

I n the wine world, we talk a lot about “terroir” - that sense of place that often showcases the

uniqueness of a wine. This concept exists in all products that are grown in the earth, and even in the people. We don’t just have different languages, we have different cultures. There is one thing we all have in common though; we all eat food.I had the privilege to be a part of the Slow Food Canada delegation at a worldwide celebration of food and its traditions in Italy in October called Terra Madre, and I was astounded not only at the vast variety of foods and terroir from around the world, but also the variety we were able to showcase from Canada. It was a magical experience to be connected

to so many people, simply through sharing a taste of food. One of my favourite experiences was the “Honey Bar”, a tasting booth set up by the Beekeepers Association of Italy, Conapi. They had samples of honey from five continents, and they took me around the planet on a tour that offered a myriad of flavours and colours, not to mention stories. Talk about a sense of place!Did you know that there is a Japanese pressed honey that is almost the colour of maple syrup? It has a more pungent flavour than Canadian honey, and a sandy texture from the bee pollen that is included in the pressing. There is a honey from Sri Lanka where the bees collect pollen from mangrove trees that live at the edge of the sea. The honey tastes salty.

Honey from stingless bees in Brazil is not as thick, and it has a citrus finish to it. They did have buckwheat and dandelion honey from Quebec. The buckwheat honey was a more unique flavour, sweeter than many of the other honeys but with a sort of nutty aftertaste.In Italy, they have Sicilian orange blossom honey and many others, but they are most proud of the chestnut honey as this is a tree that exists throughout the country, so they can say it is truly an Italian taste. I was proud that Canadian honeys were a part of this experience that showcased tastes throughout the world. We showed ourselves as unique, but also as a part of the world. We all produce foods that sustain our people and we like to

share them with others - for the pleasure of learning a new taste, and so much more. At the honey bar, like on so many other occasions at Terra Madre, I was struck by the common passion we all shared, and how willing we all were to learn about each other. Understanding the stories behind the food was as important as the taste.I am excited to bring Slow Food to our region, because I know there are so many wonderful stories we can share with our neighbours, with the rest of Canada, and with the world. To sign up and become part of our local Slow Food Convivium, go to the international website - the direct link is: http://www.slowfood.com/joinus/membership/canada


Quails’ Gate Estate Winery is bringing much more than a cup of good cheer to the table

this holiday season.

If you are hosting friends or family, be sure to reserve a lakeside table in the winery’s relaxing Old Vines Restaurant. Throughout the holiday season Chef

Roger Sleiman is pairing Quails’ Gate Classics like Mushroom Risotto, Yarrow Meadows Duck Breast and Warm Apple and Maple Cake with a selection of their finest wines. Two-course lunch ($25) and three-course dinner ($45) menus will be featured throughout the winter season.Unlike many local restaurants, Old Vines will remain open from December 27th through 31st. Reserve now to book for the New Year’s Eve dinner, a four-course extravaganza paired with wine. A superb value at only $79 per person, it’s guaranteed to start 2013 off right.Quails’ Gate also has you covered when it comes to sending gifts to friends and relatives. Marketing Manager Rania Peters says the winery has been paying particular attention to its personal and corporate gift selection, and the attention shows. If you drop by the wine shop or visit the winery’s website, you’ll find delightfully festive wine and cheese baskets that can be customized. You can order mixed cases of wine and even personalize wooden wine crates. If you’re still stumped about what to send, remember that Quails’ Gate

offers gift cards you can slip into any holiday envelope, parcel or stocking.Of course such generous gift-giving should not go unrewarded. Why not treat yourself to a bottle (or even a case) of the renowned Stewart Family Reserve Pinot Noir, Old Vines Foch, or Chardonnay? Or try a half-bottle of their luscious Optima or heart-warming Non-Vintage Tawny — perfect for sipping by the fire.Quails’ Gate — so many choices, all delicious.

~ Barry Potyondi

MAKING MERRY AT QUAILS’ GATE ESTATE WINERY

A SWEET STORY FROM SLOW FOOD ITALY

Mary at Quails’ Gate

PROUD SPONSOR OF


◆ F

arm to Fork’ is a catchy phrase we’re hearing a lot this days when it comes to talking about a sustainable agriculture system.

Some farmers and restaurants are trying to make it work together in the Kamloops area. I sampled the concept last fall with a fascinating visit to some North Thompson area farms and ranches, a relatively new winery and I even tasted salmon from a new First Nations fishing and processing operation.

The Ranch: Mitchell Cattle Company in Barriere, owned by Ian and Anja Mitchell. They run about 300 head of cattle, the ranch goes back in Ian’s family to 1933. Much of the beef they produce is grass-fed in the alpine pastures with no antibiotics or hormones. They are

trying to encourage more direct sales, not only to the general public but to area restaurants. They also produce value-added products like jerky, and I had to pull myself away from the teriyaki, black pepper and sweet and spicy varieties.

The Farm: Thistle Farms in Kamloops is a certified organic farm owned by Deb and Deiter Kellogg. The name comes from the huge number of thistles Dieter had to clear from the farmland when he bought it. Now they grow a wide variety of produce I saw eagerly snapped up by market-goers at both the Kamloops and Sun Peaks Farmers’ Markets.

The Winery: Harper’s Trail, billed as BC’s most northern vineyard. Vineyard Manager John Dranchuk described the ups and downs he’s had managing the grapevines at what is being billed as BC’s most northern vineyard. But after four years the vines have managed to provide the raw material for a decent white blend, a very good Rosé and an excellent Riesling.

The Salmon: My wine tasting was accompanied by a BC rarity, products from an inland commercial salmon fishery on Kamloops Lake, operated by a fisheries commission operating within

the Shuswap Nation Tribal Council. The RiverFresh Oceanwise smoked salmon is very tasty, overcoming the traditional impression people have that salmon is of a lower quality if caught that far from the ocean.

The Restaurants: Executive Chef Steve Buzack at the Delta Hotel put together a great tasting menu at Mantles which included sliders made with Mitchell Ranch ground beef and an amazing slow cooked lamb confit with lamb from Dominion Creek Ranch, literally just down the road from the Sun Peaks Resort. At the Black Garlic Bistro Chef/Owner Kristin Passmore puts a rotating selection of local and seasonal vegetables on the menu with her Asian-influenced cuisine and hopes to start making her own fermented black garlic from the abundant locally-grown garlic.

The Future: I’m looking forward to seeing how Kamloops and Sun Peaks restaurants keep the Farm to Fork concept going when I visit the Sun Peaks Winter Festival of Wine January 12-20th. There will be many BC wines on offer of course, but local products like Ted’s Trout and Dominion Creek Lamb will shine at Festival events such as the Wine Masters Dinner on Jan. 17th at the Delta Sun Peaks. Great skiing, great wine and great food, a perfect winter combination.

FARM TO FORK I N T H E

NORTH THOMPSONB Y D O N G E N O V A

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◆ Summerland


gourmet comfort food at bonitas bistro

bigger is better at dirty Laundry Vineyard

G ood Friends, good food, good wine” is the mantra of Chef Colin Rayner,

Proprietor of Bonitas Bistro. A native of Great Britain via Bermuda, Rayner moved his family to the Okanagan to realize his dream of running his own restaurant. After the end of his second season, this award-winning Chef has developed a loyal following, adding his own brand of international charm to Summerland’s growing foodie momentum. From the traditional to non-traditional, Rayner’s lunch and dinner menus offer tempting flavours at equally tempting prices. Being Chef/Proprietor, Rayner takes great personal interest in his clients’ needs and requests, saying “We’re super-flexible. If someone has special dietary needs, it’s not a problem.”Bonitas Bistro’s lunch menu includes several options, such as delectable twists on the open-face sandwich, fresh daily soups,

and flavourful salads. Dinner steps it up a notch, with steak, pork, fish and seafood entrees, spice roasted duck, and their newest addition: slow-braised lamb shank. Mouthwatering appies, from sweet chili ribs to duck confit poutine are available on both menus, as well as what’s become their signature Avocado Prawn Bruschetta, since being featured in the last issue of Food & Wine Trails Magazine. “People came in clutching that magazine saying, ‘I want this!’” says Rayner.The spacious 70-seat dining room features the work of Okanagan Artist Jeff Beier (www.jeffbeier.com) and the same spectacular views visitors enjoyed from Bonitas Bistro’s popular outdoor patio. Not just a summer destination, the Bistro is open late through the season, and available for private functions at almost every budget. Chef Rayner is also taking bookings for on-site weddings for 2013.

~ Sarah Willard

As the 2012 season draws to a close, Dirty Laundry Vineyard’s Sales and Marketing Manager

Judi Skinner reflects on what has proven to be an outstanding year.“We want to thank all of our loyal fans, our great staff and the community of Summerland for another stellar year!” says Skinner. “Despite making an additional 2000 cases, wines sold out in the wineshop earlier than ever.” (Many are still available at your favourite private liquor stores and restaurants, for now!)Red and dessert wines are currently available for tasting and purchase during the wine shop’s winter hours (12pm – 4pm, Tuesdays through Sundays, closed December 24th through 27th and the 31st). Due to 2012’s “amazing growing season”, DLV will increase to a 17,500 case production, with emphasis on their most popular wine: Woo Woo Vines Gewürztraminer.“We’ve always been famous for our white wines and Hush Blush. Our intention is to become just as well-known for our reds,” says Judi Skinner. “People ask me all the time why we’re doing so well. Our goal was

to make quality wines in a classy environment, and believe that our magic ingredient has been that we really are a lot of fun.”Look for exciting changes to DLV’s website (www.dirtylaundry.ca), including easy access to their highly-coveted retail items (Christmas gifts, anyone?), a revamped wine club (shipping across Canada), and some riveting local folklore shared in conjunction with the Summerland Historical Society.

' 2011 Kay Syrah $25.99A Gold Medal and Best of Show winner, this sultry French-style Syrah has enticing aromas of lavender, spice and fresh berries. Pairs well with Audrey Tatou or Brigitte Bardot films.

' 2011 Hoar Frost Merlot Icewine $39.99This decadent icewine exhibits notes of alpine strawberries, black cherries and honey. Enjoy as a liquid dessert or check website for a great martini recipe.

~ Sarah Willard

Come and join us on the patio or restaurant both with breathtaking

lake views! Located at Bonitas Winery on Okanagan Lake.

Available for special events.

Good FriendsGood FoodGood Wine

Summerland’s only Lakeshore Winery

Restaurant

778 516-559620623 McDougald Rd., Summerland

www.bonitasbistro.com • [email protected]

7311 Fiske Street, Summerland, BC(Bottleneck Drive) 250.494.8815

Open Dec 1-30 12pm-4pm (closed mondays in Dec.) Closed Jan-Mar.

Come up and see us sometime….

for some naughty gifts

.....and great wine!

Shop Online!www.dirtylaundry.ca

“


◆ P

I n 2005, Dawn Lennie moved from Victoria to Penticton. She wanted to open a business,

and found a location to suit her aspirations: offer good, local eats to match great local wines. From light breakfasts to gourmet lunc hes and delectable catering, The Bench (as locals know it) is the place to share big food love. Chef Stewart Glynes has been with The Bench for three years after relocating from Vancouver. “I have a half-dozen farmers calling me every day with product that the dirt’s still on”, states Chef Stewart. “In my line of work, it’s about getting closer to the source.”The free-range chicken sandwich with apple chutney and Cambozola cheese is a Bench classic – for a good reason. New winter items include a slow-cooked lamb sandwich (Ashcroft lamb) with thyme and organic cheese curds

(Jerseyland Dairy in Grand Forks). Many items have gluten-free options.The Bench is also part artisan grocery. If you want to shop local, this is the place to do it. Whether it’s off-the-shelf locally made products or gift baskets, The Bench is gift-giving paradise. Themed gift baskets include The Okanagan, The 100 Mile, a Best of BC, and the Gourmet Pack for the aspiring home chef. Can’t decide? Give the gift of choice with a gift card. As the holiday season approaches, The Bench can help extend your holiday happiness without you toiling for hours in the kitchen. Their extensive catering options are approachable and fresh. On a smaller scale, prepared take-away options can save you from mid-week dinner blues.

~ Jeannette Montgomery

Delicious treats are always available in store at The Bench

Cheesemaker Shana and Winemaker Gavin Miller

170 Upper Bench rOAd SOUTh, penTicTOn T. 250 770 1733 www.UpperBench.cA

Winter is coming...

...Are you prepAred?368 Vancouver Ave., Penticton, B.C. ph: 250 492 2222

www.thebenchmarket.com

local fresh flavours

T he Upper Bench Estate Winery is where fine fromage meets stellar winemaking.

Gavin and Shana Miller, respectively Winemaker and Cheesemaker at Upper Bench, not only share a life together but also a passion for expressing the gastronomic bounty of BC’s southern interior.“The purity of the place must come through in the glass,” says Gavin. Modestly describing himself as a mere helper in a natural process, this award-winning Winemaker believes that “If everything is in balance in the vineyard, everything will be in balance in the bottle.” The results of his minimalist approach are extraordinary. Like charming people at a party, the wines in Gavin’s repertoire introduce themselves with an unforgettable flourish and then linger, to everyone’s pleasure.

This is as true of his restrained Pinot Gris as it is of his luscious Merlot. And stay tuned, his spectacular unreleased Pinot Noir, a newcomer that emerges boldly from the barrel, is wonderfully unlike any you have tasted — truly the Okanagan in a bottle. Gavin’s skill with grapes finds its equal in Shana’s alchemy with milk. A self-described “curd nerd,” she magically transforms Sicamous cow’s milk into sigh-worthy cheeses ranging from a buttery Brie to an earthy blue called Grey Baby. Pairing perfectly with Gavin’s wines, Shana’s gourmet creations epitomize the cheesemaker’s art.In a world where the path from apprentice to craftsman is often difficult and long, Gavin and Shana have quickly proven themselves uncompromising masters of their trades.

~ Barry Potyondi

UPPER BENCH ESTATE WINERY - SUBLIME WINE AND SIGH-WORTHY CHEESE

THE BENCH ARTISAN FOOD MARKET – SHOP LOCAL & EAT LOCAL


◆ Naramata

Hillside winery: cozy Holiday celebrations

hether winter, spring or any season, Hillside Estate Winery is a must see on the Naramata

Bench as much for the stunning grist mill architecture as for their gorgeous wines. The renowned Bistro, under the direction of Chef Rob Cordonier, is the perfect place for your Christmas gatherings and is open until December 15, 2012. Any event at Hillside is always well attended and while it may seem early, now is the time to reserve for the always sold out Easter and Mother’s Day Brunches!Hillside Estate wines reflect the winemaking philosophy of Winemaker Kathy Malone who likes to focus on small batch, single vineyard wines. “It all starts in the vineyard, where we focus on quality fruit to produce hand-crafted, naturally fruit-forward, well-balanced wines that represent the true character of the grapes,” says Kathy. A perfect way to sample the best that Hillside has to offer is to join their Wine Club, where wines can

be shipped directly to your home across Canada. Membership includes access to new releases, special events and a 15% discount on wine purchases in the Tasting Room and online. Don’t miss the Gold Medal award winning 2009 Taylor Vineyard Merlot and 2009 Merlot Cabernet Franc.

' 2009 Taylor Vineyard Merlot 24.99 The aromas and flavours reflect quite a different terroir. Rich plum and mocha flavours are carried on a velvety texture in this full-bodied red. 190 cases made.

' 2009 Merlot Cabernet Franc 22.99 The bright cranberry aromas of Cabernet Franc highlight the deep plum and blackberry scents of Merlot with flavours of red and black cherries on the palate and a lush tannin structure, and a seamless finish.

~ Terry Meyer-Stone

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

Tasting Room & Gift Shop Open DailyBistro Opens for the Spring on March 30th, 2013. Contact us to book for Easter Brunch!We can also host your corporate meeting, company dinner, family reunion, wedding or any special event!

Phone: 250 493.6274 Bistro Phone: 250 487 1350Toll Free: 1 888 923 9463 e. [email protected]

hillsidewinery.ca

HOW SWEET IT IS!With more than 60 stores & services,

Cherry Lane is the retail destination of choice in the south Okanagan and Similkameen.

2111 Main Street at Warren Penticton 250-492-6708www.cherrylane.ca

L-R: Chef Rob Cordonier, Winemaker Kathy Malone and Chef Brent Pillon

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BOOK A COUPLES WEEKEND OF FIZZIOTHERAPY AT THE THERAPY GUESTHOUSE

he good doctor has the perfect prescription to beat away the winter blues and it doesn’t involve travelling half way around the world. A visit to Therapy Vineyards and Guesthouse will surely do the trick, he says.The doctor in question, of course, is none other than Sigmund

Freud—or his doppelganger—who spent much of 2012 popping up unexpectedly at wine events around the Okanagan. His image could also be found at various liquor stores and restaurants. Keeners who sent a photo of themselves and Dr. F to Therapy Vineyards by Facebook, Twitter or email got a chance to win great prizes. Who could have been luckier than Tanya Leoppky, Ellena Gjesdals, Reena Niess, and Lisa Lewis? They all won complimentary Therapy Guesthouse stays, including wine upon arrival!Wine and food go well together. And so do couples and therapy. Take advantage of a winter promotion that includes special rates on several weekends. Revitalize your romance with a getaway that includes wine—Fizziotherapy, of course!—and chocolates, and long romantic soaks in a hot tub overlooking the winery.The guesthouse has a half dozen rooms and suites to meet just about any need. Each room comes equipped with its own separate entry, semi-private patio, full en suite bathroom, television, DVD player, clock radio, coffee maker, telephone, wine fridge, high-speed Internet connection, and “Heavenly Beds” made famous by the Westin Hotel Group. Other conveniences such as micro-fibre robes, oversized towels, soaps and toiletries are also provided. Ask about ski packages, too. Check the web site for more information.

Can’t make it for a couple’s weekend? Therapy is still available by the bottle. Make a quick trip to therapyvineyards.com and your purchases are only a few quick clicks away.Scroll through the choices, click your picks, dash through the easy checkout process and, faster than Dr. F can say “gesundheit” your order will arrive at your door.P.S. We’ve been sworn to secrecy, but the spring of 2013 will see another special Therapy Vineyards wine hit the shelves. We’re only allowed to give one clue: it’s “Freudified”!

~ Lorne Eckersley

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S erendipity winery is having a Christmas sale. During the second week in December, you can

enjoy their 2010 Devil’s Advocate and 2011 Rosé at $3 off per bottle when purchasing online through www.serendipitywinery.com or at the winery.For winter enjoyment, Judy and her daughter Katie suggested their Devil’s Advocate red blend to ward off the cold chill of winter. This Bordeaux/Syrah blend is “approachable enough for those new to appreciating wine but complex enough for serious wine fans”, says Katie. At $25 per bottle (or $22 at the sale price), it is certainly a good value with the complex layers of flavours it shows: hints of butterscotch and cherry are followed by earthy tobacco and leather notes, and then a peppery finish.With the holiday season upon us, it seemed that their dry Rosé was the fitting choice; with its festive pink colour it creates a fun addition to your table. This

dry Rosé is suitable for a wide range of dishes; many people purchase wine to pair with the meat on their plate, and tend to neglect the side dishes. For example, turkey brings

out the cranberry flavours in the wine and sweet potato brings out strawberry flavours. This Rosé is made in the traditional Old World method, by cold-soaking red grapes on their skins to impart colour and flavour to the juice. All at only $18 (or $15 for their Christmas sale).If you visit their website, you’ll notice they quote Isaac Newton: “No great discovery was ever made without a bold guess”. Well, there is no guessing at Serendipity when they create wines. Judy Kingston and her family know that wine fans are a diverse bunch, so they make wines to match.Serendipity Winery is open by appointment in the winter.


F amily owned Moraine Estate Winery – named for the glacial terrain and dramatic white clay

bluffs of the Naramata – is garnering rave reviews and awards in its debut year. “We focus on elegant, handcrafted wines,” says owner Oleg Aristarkhov, “the kind of wines that I loved to enjoy in Europe.” Winemaker Jacqueline Kemp brings a wealth of experience and international awards to the team. “I’ve been dying to work with this property; I knew it would produce excellent wines.” Moraine has acquired the Euroselect destemmer (one of the few in Canada) because of its unique process and gentle handling of the fruit. “We want to handle the fruit with respect and care,” says Jacqueline, “We ferment in small batches to allow the full expression.” There’s a friendly dialogue regarding the future direction of the vineyard. Jacqueline points to an area she thinks will be prime for Pinot Noir (her main love). “We shall see,” nods Oleg. He suggests Russian Adygea oak barrels. “We’ll talk,” says Jacq with a grin. Oleg and his wife Svetlana began this new adventure—he calls it his mad obsession-- when vacationing in

the Okanagan and saw the vineyard for sale. Their busy first season and strong sales are a testament to the quality of Moraine wines as word of mouth has spread. Visit the tasting room by appointment in the winter, or check out their wines online. It will be fun to see whether the Pinot Noir is planted, or the Russian barrels are brought in, but whatever decisions are made, it will be about producing the most beautiful wines.

' 2008 Meritage $23.00 A classic blend of Bordeaux varieties: Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec and Petit Verdot. Aromas of leather and black fruits with smoke and cherry on the palate and a long finish. Yummy!

~ Terry Meyer-Stone

Christmas sale at serendipity Winery

moraine estate Winery – produCing Beautiful Wines

Svetlana & Oleg Aristarkhov

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

ESTATE WINERY

Find Our Wines At r Stores & Onlinewww.morainewinery.com

1865 Naramata Road, Penticton, BC T: 250 460 1836

VQA Liquotasting is available in winter by appointment

◆ Naramata


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1) Knife: This beautiful knife is handmade by a company called Konosuke in Japan. The line is called Sakura (cherry blossom). Available at KnifeWear in Kelowna. www.knifewear.com

2) Poster: For the art lover and sports enthusiast - these stunning prints of local artist Wendy Porter's art are also available on metal - perfect to hang outside your chalet! www.skiandsnowboardposters.com

3) Quails’ Gate Basket: This holiday season, Quails’ Gate is offering beautiful gift baskets that you can customize any way you like.

4) Poppadom's Spice Kit: For the foodie in your life this gorgeous spice kit contains super fresh spices ground at Poppadom's! A gift certifi cate to one of their cooking classes would be the perfect pairing with the kit. www.poppadoms.ca

5) Broken Barrel Furniture Co.: This unique custom table made from a recycled wine barrel opens up to reveal wine stained interior. www.brokenbarrel.ca

6) Okanagan Symphony: Tickets to attend one of the amazing Okanagan Symphony performance will be music to ears of your culture loving friend this Christmas! www.okanagansymphony.com

7) Dirty Laundry: This sexy bottle stopper will be the hit of your party and makes the perfect stocking for those who are naughty on your list. dirtylaundry.ca

8) Soup Sisters Cookbook: This beautiful cookbook is chock full of delicious soup recipes from chefs and soup sisters across that country who are involved with this amazing charity. The Soup Sisters organization gathers groups of people who come together on a regular basis to make soup for their local women and children in need through a local Shelter. In Kelowna, we are proud to be one of the 12 chapters of Soup Sisters in Canada and we make soup for The Kelowna Women's Shelter on a monthly basis. www.soupsisters.org

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‘The Butcher, The Baker, The Wine & Cheese Maker - An Okanagan Cookbook’ was compiled by Food & Wine Trails Editor Jennifer Schell and offers a look inside the food and wine culture of the Okanagan. Filled with Okanagan chef recipes and some from the farm, each recipe tells the story of the chef, the farmer and winemaker behind the recipe providing insights into their relationships and passions for their craft. Here are some suggestions from the cookbook to build the ultimate Okanagan Christmas basket from the food and wine stars featured in the cookbook:

1) Meyer Family Vineyards award-winning Chardonnay -www.mfvwines.com2) Vanilla Honey - Arlo’s Honey Farm - 250-764-28833) Black Hills Winery Note Bene - www.blackhillswinery.com4) Grape vine star ornament - Annabel Stanley - www.annabelstanley.com5) La Frenz Liqueur Muscat - www.lafrenzwinery.com6) Vanilla Peach Jam - Okanagan Grocery- www.okanagangrocery.com7) Praline Hazelnuts - Sandrine French Pastry & Chocolate - www.sandrinepastry.com

8) Vodka Blueberry Jam- Dolci Artisan Fare - www.dolcideli.com9) RauDZ Regional Table - Blackberry Ketchup - www.raudz.com10) Chocolate bar - Sandrine French Pastry & Chocolate - www.sandrinepastry.com11) Upper Bench Cheese - French Gold - www.upperbench.ca12) Chocolate Biscotti - Tasty Treasures Baking Co.- www.tastytreasures.ca13) Spelt- Hazelnut Crackers - De Bakker’s Kitchen - www.debakkerskitchen.com14) Espresso Graf - Bean Scene Coffee House - www.beanscene.ca15) Summerhill Winery Cipes Brut - www.summerhill.bc.ca16) Upper Bench Wine (their Pinot would be a perfect turkey wine!) - www.upperbench.ca17) Raudz Regional Table - Peach & Cinnamon Sugar, Terrace Mountain Morel Salt, Okanagan Herb Seasoning, Okanagan Spice Seasoning18) The Butcher, The Baker, The Wine & Cheese Maker - An Okanagan Cookbook - www.anokanagancookbook.com

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Kraze Legz Winery is well on its way to becoming the “Cat’s Meow” of the BC

winery scene. The three vintages to date have resulted in thirteen hand crafted wines; eleven of these wines have brought one or more Silver Medals home from the Canadian Wine Awards, the BC Wine Awards and the InterVin International Wine Awards.Most of their artisan wines are sold through its 1920’s themed “speakeasy” tasting room and their wine club; playfully known as the “Joe Sent Me Wine Club”. Eight of its thirteen wines are sold out, and the rest are promising to follow shortly. The tasting room is open from May to October, but if you can’t make it, the best way to avoid disappointment is to become a wine club member. The only condition of membership is to

commit to purchasing one case of wine annually. In return, you get first right of refusal on new and special releases, which can be shipped to you in orders as small as four bottles.Proprietor and Winemaker Sue Thygesen will not only be working hand in hand with husband and Co-proprietor Gerry Thygesen to craft the 2012 vintage; she will also be producing two calendars featuring photos of winery cats from wineries throughout BC and Ontario. In addition to all she does at the winery, Sue is also a photographer. The BC edition will be titled The Cat’s Pajamas and the Ontario edition will be released under the title The Cat’s Meow; two fun slang phrases circa 1920. All winery cats from BC and Ontario are eligible for selection, and just to give every kitten and cat a

kick at the can, there will be a spot for one non-winery cat in each calendar. To enter your special kitty in the contest, or join

the “Joe Sent Me Wine Club”, visit the winery on line at www.krazelegz.com for details.

~ Courtney Fossett


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KRAZE LEGZ WINERY – THE CAT’S MEOW

When women find a clothing shop that just feels right, they return again and

again. And again. That’s a lesson that Shades of Linen Clothing owner Diane Jensen has learned over the years since she opened her shop in the village of Naramata.The tourist trade slows down in the winter, allowing the owner/designer to build up her stock – much of it sewn on site or in the homes of her seamstresses in Abbotsford – for the coming year. Linen pants,

jackets, vests and dresses can all be custom fit, ensuring each piece is both flattering and comfortable.It’s easy to picture Diane succeeding in just about any community. Her fabrics and designs are a reflection of her own warm personality. And, with an eye for classic design and a taste for quality fibres, she designs clothing with a timeless, classic look. Best of all, consistent sizing lets customers order on-line—in different colours and styles, perhaps—knowing they will get a consistently perfect fit. Cool and comfortable, Diane’s line of linen clothing has become synonymous with the wine country look. Her stock is supplemented by imports from around the world, each chosen with her own exquisite taste, and it’s always exclusive to the Okanagan.She also keeps a full line of accessories in stock to complement the clothing.“It is important to me that my customers know they are purchasing something unique and of high quality,” she says. “It’s the reason they keep coming back year after year!”

~ Lorne Eckersley

YOU WILL RETURN AGAIN AND AGAIN TO SHADES OF LINEN CLOTHING

Shades of Linen offers a never ending collection of clothing that caters to the needs and desires of active, comfort-seeking women

who appreciate quality and style. Located in the heart of Narmata village, come see why women for

miles around often make the trip to Naramata just

to shop at Shades!

www.ShadesOfLinenClothing.com

Hours: Mid Oct. through May: Tues-Sat 11-6. Closed Sunday, Monday

and Closed all of January.May through Mid Oct.:

Monday - Saturday: 11-6 Sunday and Holidays: 12-4156 Robinson Ave.

250.496.4083


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Meyer Family Vineyards’ most recent accolades from the Wine Access Canadian Wine Awards

2010 Pinot Noir Reimer Vineyard awarded a Bronze Medal2010 Chardonnay McLean Creek Road Vineyard awarded a Silver Medal2010 Pinot Noir McLean Creek Road Vineyard awarded a Gold Medal2010 Tribute Series Sonia Gaudet Chardonnay Old Main Road Vineyard awarded a Gold Medal, awarded as Best Overall Wine in BC and Top 5 Best White Wines in Canada For priority access to all our award winning wines plus a 10% discount on all MFV purchases join the Meyer Family Wine Club at wineclub.mfvwines.com.

Meyer Family Vineyards • “crafting single vineyard wines” of excellence”

Tastings by appointment • 4287 McLean Creek Rd, Okanagan Falls, BC • www.MFVwines.com

f there was an award for best wine shop experience, Meyer Family Vineyards would be a definite favourite to take home the honours. “Sharon is the best,” says winery

Co-owner Janice Stevens about Wine Shop Manager Sharon Misselbrook. “She’s always coming up with new snacks to pair with our wines.”Visitors in the fall were treated to snacks like ginger snaps, buttered popcorn, blueberry licorice and chocolate treats, all chosen to showcase MFV’s many award-winning wines. With each selection, Sharon explained how the taste of the wine was influenced by the food.2012 has been a banner year for media accolades and awards for MFV, kicked off by a Globe and Mail feature on the winery by Beppi Crosariol, who lavished praise on Winemaker Chris Carson’s Pinot Noir: “A suave pinot that may turn you off shirazes and cabs for good.”It’s not JAK Meyer’s or Janice Stevens’ goal to turn off wine drinkers from what they like, but their wines are certainly turning on lovers of Pinot Noir, Chardonnay and Gewürztraminer.

The September-October issue of Wine Access placed the MFV 2010 Okanagan Valley Pinot Noir among its nine choices for The World’s Best Wines $25 and Under feature. It was the only Canadian wine to make the list. The coming spring will mark the sixth release of Tribute Chardonnay, a special label designed to recognize a Canadian for outstanding achievement in their field. The choice for the 2011 vintage, Winnifred Stewart, championed the rights of people with developmental disabilities in Alberta. The Tribute Series is not only a great way to recognize people for their contributions—it’s an outstanding wine. The December-January issue of Wine Access agrees—the 2010 Tribute Series Chardonnay took a Gold Medal in the magazine’s Canadian Wine Awards, was named the Best Wine in BC and was one of the Top 5 Best White Wines in Canada!The McLean Creek Chardonnay also won a Silver at the 2012 Canadian Wine awards for those that like a Chardonnay with more minerality. The Okanagan Valley Chardonnay is for those that prefer an unoaked version.

~ Lorne Eckersley

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MEYER FAMILY VINEYARDS: BEST WINE IN BC & TOP 5 BEST WHITE WINES IN CANADA

JAK Meyer (R) with sidekick Bruce and Winemaker Chris Carson with Angus


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

Email: [email protected] Sunvalley Way,

Okanagan Falls, B.C. V0H 1R2

To order online or receive our newsletter, please visit www.wildgoosewinery.com

TASTING ROOM: For visits between November 1 to April 15th, please call for an appointment 250-497-8919

Thanks to all of our customers for making 2012 another successful year

Small Winery of The Year - Riverside International Wine Competition

WILD GOOSE VINEYARDS CELEBRATES 2012’S CRUSH

t’s an odd mix of relief, elation, crushing fatigue, and thankfulness

that befalls winery owners, managers, winemakers and cellar hands when they know that they have harvested and crushed the very last cluster of grapes. I imagine the feeling would most closely resemble the state of an athlete upon completing a triathlon. It is in this state in which my conversation with Wild Goose General Manager Roland Kruger takes place.“Thanks for supporting us for the season and the year,” says Kruger. “We look forward to seeing everyone in the springtime.” This spirit of thankfulness extends to the team that worked the vineyards and handled the crush for this vintage. “I have a photo of my crew and the last bin [of grapes each year]. It’s very special.”How was the 2012 vintage at Wild Goose? “The new vintage is looking absolutely fantastic.

Things ended amazing and it was certainly one of the nicest falls we’ve had in years. Every year is different. Mother Nature never throws you the same pitch.” With a wet early summer, things looked a little uncertain. However, we were blessed with an amazing later summer and a stunningly warm and extended autumn! It took a while for the grapes to ripen, but the wait was worth it and both sugar and acid levels ended up being perfect!! At the end of the season the grapes were harvested at a slightly earlier date as compared to last year.The new wine shop, with its unique and spectacular view of the vineyard, was a huge success over its first summer and the extra cellar space right underneath it was well used for the first time this vintage. Winemaker Hagen Kruger now has a new lab, storage area, and space for fermenting reds, all in the same building as the white wine production.

~ Luke Whittall

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‘The last bin’WG crew photo 2012


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D esert Hills is very proud of its successes at recent wine awards. It was honored with

two Gold Medals at the 2012 BC Wine Awards – for its 2008 Syrah and its 2011 Gewürztraminer. The latter also received the Judges’ Choice Award at the 2012 Wine Access International Value Wine Awards. In addition, the winery’s iconic red wine – the 2007 Mirage won Gold at the 2012 Los Angeles International Wine Competition.

� 2008 Syrah A robust wine, with an intense, dark berry flavor and excellent aging potential. It is jammy, spicy on the mid palate with a long vanilla and black chocolate finish.

� 2011 GewürztraminerJohn Schreiner describes this wine as having “aromas of rose petals and spice. On the palate, there are layers of lychee and citrus flavours,

with a fleshy texture and a long finish”.

� 2007 MirageRich black currant, black cherry and plum aromas lead to flavours of spice and dark chocolate with a beautifully long finish.

The winery’s packaging change has also been very positively received. The tree on the label symbolizes the Toor brothers’ dream. Years ago they worked the vineyard across Black Sage Road, and would frequently admire the beautiful orchard, dreaming of having such a property. Fast forward a few years and much hard work, the brothers bought that property which became their estate, the Three Boys Vineyard. New wines are planned for Spring 2013 release. The blend for an iconic white (to ’partner’ the Mirage) is under development, but may

contain less Pinot Gris than initially hoped, due to a bear consuming a large quantity of these grapes! Also under development is a new Rosé to be crafted with their popular Gamay.The new Wine Club is a tremendous success, with members having

priority access to new releases, library wines and special events. Look for an expanded tasting room and new outdoor patio as the winery re-opens, spring 2013. In the meantime, wines can be ordered from a spiffy new website.

~ Allison Fader

SILVER SAGE PERFECT TURKEY PAIRING WINE

AN AWARD-WINNING YEAR AT DESERT HILLS WINERY

T he classic beauty at Silver Sage Winery on the Black Sage Bench is echoed by

the Old World style in the wine. The Manola family’s roots are in Romania, with winemaking

and viticulture going back many generations; the pride and passion shows in their unique wines.

� 2010 Midnight Tango $21.95 New release! This new Merlot-Pinot Noir blend offers a rich mouthfeel and intense red fruit flavours. Limited supply is available.

� 2011 Grand Reserve Sage $26.95This flagship wine is the perfect pairing for turkey. Serve it well chilled for the quintessential holiday dinner.

� 2011 Pinot Blanc $15.95A wine that doesn’t need a special occasion, this off-dry favourite is wonderful anytime. It has a delightful flavours of apple and pear and a crisp finish.

� The Pearle $24.95A Port-style wine with black currant and blackberry flavours, this is a fun addition to martinis, or poured over ice cream or cheesecake.

� Flame $24.95Truly unique, this late harvest Gewürztraminer/fruit blend, with an added zing from a spicy pepper! This is a fantastic gift item, useful for spicing Caesar cocktails or martinis.


Please Visit Us & shop Online - Wine shop Re-Opens March, 2013Desert Hills Estate Winery | 4078 Black Sage Road,

Oliver, BC | Phone: 250-498-6664 | www.deserthills.ca

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

canada’s besT red.


◆ Oliver

Hester Creek estate Winery – MagiC in tHe Desert

he road curves along the distinctive landscape of the South Okanagan Valley, inviting you to slow down well before you reach your destination. Sage and antelope brush border terraced vineyards and offer safe havens for

local wildlife; natural cliffs provide a glimpse of the Golden Mile terroir. This, before all else, is what welcomes you to Hester Creek Estate Winery.If the scenery doesn’t take your breath away, perhaps the exclusive six-suite guest villa or 4,000 square foot guest centre will. Of course, the 24,000 square foot state-of-the-art production facility (completed in 2009) is an architectural feat itself. Geothermal heating and cooling help Hester Creek be mindful of their environment, and an underground cellar room allows for a roof of natural vegetation. It’s wine and food tourism, Okanagan style. The guest centre is more than a wine shop: it’s part tasting bar, part retail store, and equal measures demonstration kitchen and barrel room. For the first time, this winter Hester Creek will offer cooking classes through to March – check online at www.hestercreek.com for a schedule of classes. While the guest villa is closed seasonally (as of November 1), it reopens for Valentine’s Day. Details of a romantic weekend package are available online.On the wine side, Winemaker Rob Summers has guided vintages at Hester Creek since 2006. Originally from Niagara, Summers aims to produce wines with clean flavours that express the land. Current

releases include the 2011 Character Red and 2011 Character White, easy-to-drink blends at approachable prices ($19.99 each), and The Judge 2009 ($45.00) – a Bordeaux-style blend. I’m a fan of Rob’s Cabernet Franc, and the Reserve 2010 ($26.99) is an example of what he works so hard for: flavours that express the terroir so well. And finally, peek ahead. According to winery insiders, the 2012 vintage is shaping up to be a stellar one – perhaps their best since 2005. Fans, rejoice.

~ Jeannette Montgomery

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Register for cooking classes on site in their beautiful demonstration kitchen.


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Riesling is good for you. Here’s why, according to Walter Gehringer: “Riesling has an acidity that really stimulates the salivary glands. Somewhere

in our lives we were all told to chew our food 40 times before you swallow, to grind it up with your teeth to aid your digestion.” It turns out that the real reason has nothing to do with grinding up food but more to do with keeping it in your mouth long enough to release an enzyme that helps break the food down properly. “Riesling stimulates that enzyme flow; you can maintain your poor chewing practices and still get the benefit of a proper digestion.” Therefore, the only real food wine out there is Riesling.“Perhaps Sauvignon Blanc and Chenin Blanc can do it too,” says Walter with a smile. Since Gehringer Brothers produce five kinds of Riesling, it’s easy to tell where they have placed their allegiance. The full Gehringer

line up of Rieslings, from driest to sweetest, include the Dry Riesling, Private Reserve Riesling, Classic Riesling, Late Harvest Riesling and Riesling Icewine. The Dry Riesling and Classic Riesling are the same base wine. The Private Reserve Riesling was the very first wine in the Private Reserve series and is from a separate block on the property.So how is the 2012 vintage of Riesling looking? “2012 was a cliff-hanger. Riesling turned out quite well this year. We could have picked a little earlier, but flavour-wise I’m extremely happy.” Of course in winemaking, it’s all about flavour. The flavours in the grapes developed at about the same time the acids dropped. “And then it was a matter of harvesting quickly after that.”Check out the full range of the ultimate food wine, Riesling, from Gehringer Brothers soon!

~ Luke Whittall

GEHRINGER BROTHERS RIESLING – THE ULTIMATE FOOD WINE

W hen describing the experience and the wines of Fairview Cellars, there is

one word that comes immediately to mind...authentic, meaning. “Of undisputed origin, genuine; or, made or done in the traditional or original way”.One could say this describes Bill Eggert, the man behind the wines,

as well. He might giggle when you express enjoyment at his wines, because he is proud of his portfolio, and justly so. All of the wines, from the Sauvignon Blanc to his flagship Meritage or The Bear are solid examples of a sense of place. Bill and Blair, his General Manager, make these wines by hand on the Estate.

Bill will be releasing two of his wines December 1, including a new Pinot Noir.

� 2011 Crooked Post Pinot Noir $24.90 The lighter colour foretells the beauty of the red fruit flavours, but not the strength of character or the aromatic spice on the finish.

� 2010 Cabernet Sauvignon $39.90 The ripeness of this fruit shows through in colour and taste. Intense cassis aroma and flavour with layers of spice, cedar, cigar box and a velvety finish.

The quality and intensity of flavour in the barrel samples of The Bear 2011 as well as the tank samples of the 2012 wines bode very well for Fairview fans in the coming year.Fairview Cellars is open by appointment in the winter, except for the Winter in Wine Country celebrations Dec 1 and 2. Just call Bill at 250-498-2211 to book a visit.


AUTHENTIC WINES AT FAIRVIEW CELLARS

Proprietor Walter Gehringer

Proprietor Bill Eggert

From the Heart For the Heart

www.fairviewcellars.ca13147 ~ 334th Ave., (R.R. #1, S.66, C.15)

Oliver, B.C. V0H 1T0

Phone: 250.498.2211Fax: 250.498.2130

FAIRVIEW CELLARS

Open1pm-5pm

Tues. - saT.or by

appoinTmenT

Oliver TwisT’s JOurney COnTinues ThrOugh The winTer

ruce and Denice Hagerman, with new partners Gina and Trevor and their son

Jaxson, are continuing to ramp up the quality of their wines. And for the first time in the history of Oliver Twist Estate Winery, you’ll be able to stop in for a visit, not only during the summer months, but now during the winter months as well. What better time than winter to sip some of Oliver Twist’s big reds.Big reds? Oliver Twist does big reds? Aren’t they known more for their whites like the beautifully aromatic Oliver’s Choice Kerner and the sensuous French Embrace Chardonnay/Viognier blend?Well now you can try the big reds in all of their winter-warming best. The new 2009 Cabernet Sauvignon will be released this winter, and you can try it along with the sumptuous Syrah, winner of an Intervin Gold Medal (and also the highest scoring red wine

at the competition). This wine has a fabulous, beautifully dark colour with wonderful aromas of white pepper, black cherries, plum cake, and baking spices. While this wine is big on flavour, it’s not austere or overly heavy on the palate. “We’ve converted a lot of people who don’t normally drink red wine. It just goes with everything,” says Denice about the smooth and approachable Syrah.While dazzling your taste buds with the wines, you can also take in the bounty of art on display and for sale in the wine shop. The paintings of Sue Whittaker, a new artist to exhibit her work in the Oliver Twist wine shop, will be on display throughout the winter along with a large collection of pottery and visual art.Stop in to Oliver Twist Estate Winery for your first winter visit from 10:00 a.m. to 5:30 p.m. daily or visit us online at olivertwistwinery.com.

~ Luke Whittall

B


◆ Oliver

Taste OurDOUBLE GOLD WINNER

2010 Syrah

L-R: Trevor, Gina and Jaxson Mitchell with Denice and Bruce Hagerman


◆ Oliver

Perfec tly placedto make

f ine wine and good fr iends.

RESTAURANT

tinhorn.com

Upcoming Events

Miradoro Communal Table Dinners

Tuesdays @ 6:30pmReservations Required

250.498.3742

Multi-course dinner for only $25.

s new Crush Club Coordinator for Tinhorn Creek, Terry Meyer- Stone’s priority is all about building personal

relationships with the Crush Club members. Enhancing members’ attachment to the winery, the people, the place and the total experience is key to an on-going relationship.A Christmas gift of a Crush Club Membership for a friend or relative (or maybe yourself?) would be an excellent way to start off the giving season. A gift membership entitles the recipient to a 15% discount on all wines and other items in the wine shop, invitations to special events such as the Spring Sneak Peek and Fall Pick-up Parties and the ability to book the private tasting room at no charge. Members reserving at Miradoro are also treated to an amuse-bouche with complementary wine sample!Crush Club members purchase one case of wine per year – which will be specially selected by veteran Winemaker Sandra Oldfield. Members can choose a case of reds or whites or a mixed case. Members are also entitled to enhanced access to new releases and limited releases. What better way to keep on top of managing your wine cellar?

Speaking of cellar management, you might want to stock up on the 2009 Oldfield Series 2Bench Red which was recently awarded 92 points by Liam Carrier of Icon Wines. He writes “The well balanced and structured palate follows with mouth-watering acidity, ripe tannins, plum, black cherry, mineral and earth flavours with lingering smoky goodness. Truly an exceptional BC blend.” Better get a case for laying down! Or, if you’re a fan of silky Syrah, you should be sure to pick up some 2009 Oldfield Series Syrah – which Liam gave 90 points – before the supply runs out.Tinhorn Creek’s Crush Club was established in 2005 – the first one in valley. It continues to expand, hopefully with some mini events for members in Kelowna and Vernon upcoming in its series of “Get a Crush on Tinhorn Creek” themed events.The winery is still family-owned and promotes a down to earth, close to the community vibe. There’s a lot to do besides luscious wining and dining. Take the self-guided tour of the winery and demonstration vineyards, attend a Canadian Concert or hike the Golden Mile Trail that takes you to the 100-year-old stamp mill ruins.

~ Allison Fader

AGet a Crush On tinhOrn CreeK

Seven StoneS Winery BuildS on tradition

his will be a bit of a construction site,” Seven Stones Owner/Winemaker George

Hanson tells me. If you are planning a return visit to Seven Stones Winery in the coming spring, you might notice something a little different with the view. The spectacular mountain scenery will still be there. It’s what’s underneath that will be changing. Construction began late last fall on the new caves which will be dug into the gulley that separates the winery from the house. It’s an exciting addition to an already spectacular setting that will provide more crucial wine making and storage space. The wine shop will be open by appointment only during the winter months except for Dec 7, 8, and 9 when George will be hosting an Open House complete with a jewelery and wine sale for the Christmas

light up. It’s also the perfect occasion to release two very special products.“The Legend is our top tier wine,” explains George. “It’s from the best barrels in our cellar in 2010.” George selects his favourite barrels to make up the top wine in Seven Stone’s portfolio that contains 48% Cabernet Sauvignon, 32% Merlot, 12% Petit Verdot and 8% Cabernet Franc. “We only make 100 cases of The Legend each year.” At $45 bottle, it sells out very quickly.Also released just in time for Christmas is the 6-bottle Seven Stones Gift Box. “We’re opening our library for Christmas Gift Boxes - six beautiful wines.” says George. The full line-up hadn’t been decided when I spoke with him, but George could tell me that it would include a 2006 Meritage (nominated for red wine of the year in Canada), 2007 Meritage,

2007 Cab Franc, 2008 Syrah, and “probably a Legend,” adds George with a grin.To make an appointment for the wine shop, email Seven Stones

at [email protected] and visit them year round online at sevenstones.ca.

~ Luke WhittallT


◆ Similkameen

Open House Dec. 7, 8 and 9 or by appointmentLocated at 1143 Highway 3, Cawston; a beautiful scenic

drive 17 minutes west of Osoyoos and 7 minutes east of Cawston.

Our wine, library wine gift boxes, jewellery and purses make great gifts!

250.499.2144 • www.SevenStones.ca

EAU VIVRE WINERY WELCOMES NEW WINEMAKER

he year 2012 will be a memorable year for Eau Vivre Winery in Cawston. Not only was

it presented with one of the biggest prizes in BC wine making - a Lieutenant Governor’s Award for Excellence in BC Wines for their 2009 Pinot Noir, it introduced some new varietals this year and 2012 will also be the first vintage with new Winemaker Anthony Buchanan.After winning such a prestigious award, owners Dale Wright and Jeri Estin are not looking for any drastic changes. “This award shows us we are on the right track,” explains Dale. Anthony echoes these comments, “I really like the style of the wines here,” says Anthony. “There might be some slight tweaks but the portfolio should stay fairly consistent.”For red wine lovers, new vintages of Cabernet Franc and Malbec were released in the fall and are available online and at VQA stores. White wine lovers will be pleased to know that

a new blend on par with their recently debuted Buddhafull red is in the works. “We’ll have a new white blend, a Riesling, and a Gewürztraminer,” says Dale about their portfolio of whites. “We’ll be bottling fairly early in the spring.” The unnamed new white blend will showcase the terroir of the vineyards that grow for Eau Vivre.They haven’t forgotten about Pinot Noir either. With the 2009 vintage sold out, the 2010 Pinot Noir will be released early in 2013. The buzz for this new release will likely be much bigger now that it has a distinguished history that includes the Lieutenant Governor’s Award. It should grow in importance in the future of Eau Vivre since it is Anthony’s favourite grape. “I love Pinot Noir,” Anthony told me with a grin as he punched down the cap on the fermenting tank of what will become the 2012 Pinot Noir.

~ Luke Whittall

T


◆ S

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

Winter wine shop hours by appointment.

716 Lowe Drive, Cawston, BC

250.499.2655www.EauVivreWinery.ca

“YOU” in white

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

New Winemaker Anthony Buchanan

Recline Ridge, ShuSwap

SpecialiStSraydon Ratzlaff, Proprietor of Recline Ridge Winery, has a message for wine

drinkers everywhere.“Recline Ridge, and in fact all of the Shuswap wineries, are not just another excellent BC product. We have unique growing conditions in this area, which allow us to produce wines that are completely different from mainstream reds and whites,” he says.Most of the wines produced in the Shuswap are cool climate German-style wines. Highly aromatic and flavourful, they offer a nice alternative to the many wonderful Chardonnays, Sauvignon Blancs and Viogniers found in British Columbia’s wine regions. Ratzlaff says one of the perennial favorites at Recline Ridge is the 2009 Ortega. “The Ortega is crisp and refreshing, with notes of tropical fruit. This is the white wine

that red wine drinkers love. I usually ask our red wine-lovers to give it a try and they’re always surprised at how much they like it,” said Ratzlaff. The Ortega pairs especially well with Asian foods. There are some sumptuous reds that are a hit, too, including Recline Ridge’s 2009 Marechal Foch. A bit of wine trivia...Marechal Foch wine is named after a French World War One war hero, Marshall Ferdinand Foch. The wine features hints of raspberry, cherry, caramel and butterscotch, and was a medal winner at the 2011 Fall Okanagan Wine Festival, as well as 2012 Savour Northwest, 2012 All Canadian Wine Championships, and the 2012 Wine Access Canadian Wine Awards.The 2010 Hawk’s Haven, a blend of Zweigelt and Blaufrankisch is another wine that is unique to Recline Ridge. This fruit-forward

red wine is spicy and rich in tannins, and goes extremely well with red meats, game and Brie cheese and was also a

medal winner with the 2012 Savour Northwest competition.

~ Deanna RaineyG


◆ Okanagan North

2640 Skimikin Rd., Tappen, B.C. V0E 2X3

Phone 250-835-2212

Visit our website at:

www.reclineridgewinery.comN

Hwy #1west

ofSalmon

Arm

Salmon Arm

RECLINERIDGE

WINERY

ShuswapLake

Skimikin Rd.

TappenValley Rd.

2640 Skimikin Rd., RR #1, S12, C16, Tappen, B.C. V0E 2X0Phone 250-835-2212

Open Daily 10am - 5pm in Sept.Non to 5pm in Oct.

Mike and Susan Smith invite you to visit Recline Ridge and enjoy the award winning

tastes of the Shuswap!

Watch for our new Vintage ReleasesCheck out our website at www.recline-ridge.bc.ca

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

10-5 July - September

12-5 May, June & October

By appointment November to April

1_6 Horizontal * enlarged size4c Winter 2011/2012 issue

W C

MethodCombine all ingredients and mix well then shape into balls! Bake at 350° for about 18-20minutes or until cooked through and lightly golden. You can either spray baking sheet with non-stick spray or use parchment paper. Awesome as a snack or served with roasted chicken, turkey... even fish!

MethodPre-heat oven to 400ºF. Spray casserole dish with non-stick spray or line entire dish with parchment paper. *if wanting to remove from pan for pre-slicing parchment paper will help in the removal of the torte from dish. Layer one variety of vegetable at a time in dish and between each layer sprinkle with garlic, shallots, Parmesan, cream, herbs, salt and pepper. Continue to alternate vegetables until casserole dish is full. Try alternating different colours of vegetables for the greatest effect. Sprinkle goat cheese on top layer. Cover very loosely with tin foil or parchment paper.Bake at 400ºF for approx 50-60 minutes or until center of casserole feels tender by inserting fork. A baking sheet can be placed under casserole dish just in case liquid escapes while baking. Remove from oven and let stand.This torte can be served directly from the pan. Garnish with fresh seasonal greens and serve with Quadra Island scallops (also delicious on it’s own).

SPINACH BALLS WITH KALE…ARE THE BOMB!

ROOT VEGETABLE TORTE

Forbes Farm Farmers/Brothers Steven and Gordon Forbes in Oliver created this healthy substitute side dish perfect for your Christmas Dinner. This super healthy farming duo say that this is “super nutritious and tastes just like stuffing!”

Chef Rod Butters, Owner/Chef RauDZ Regional Table, Kelowna

Ingredients1pkg (10oz) frozen chopped spinach – thawed & well drained. (they used a mixture of spinach & kale from their garden… blanched & chopped)½ cup minced onion 1 egg 2 tbsp of melted butter

½ cup organic panko (japanese breadcrumbs) ¼ cup Parmesan cheese ¼ tsp garlic salt, thyme and about 1 good tsp of poultry seasoningfreshly ground pepper. (not necessary to add extra salt in this recipe.)

Ingredients3 cloves garlic, minced3 large shallots, sliced thin1/2 cup shredded Parmesan or your choice or cheese1 cup heavy cream1/4 cup fresh herbs (earthy herbs like parsley, thyme, rosemary and sage), chopped

2 large carrots2 large beets- red &/or gold1 medium rutabaga2 medium white turnips6 sunchokes (if available)1 small celery root2 med parsnips2 russet potatoes3 oz mild goat cheese


◆ R B

*All vegetables to be peeled and sliced as thin as possible

Winter Recipe Book

Feed a small army, makes a big pot of soup-approximately 8-10 L

Ingredients 900 g smoked bone in ham shank150 g or (6) thick slices bacon, chopped40 g butter220 g onions (1 large), diced5 tbsp paprika (i like a combination of 3tbsp hot, 1tbsp smoked hot, 1tbsp sweet paprika)250 - 300 grams hungarian farmers sausage (available at: L & D Meats, Guisachan Village, Kelowna)2 l jar sauerkraut-reserve liquid2 tbsp white vinegar2 tbsp vegetable or meat stock paste or bouillon cube/packets4 tbsp flour180 gr sour cream (3/4 cup)salt and pepper to taste

Method Day ahead: simmer ham shank in 3.5 L of water with 2 bay leaves until tender (about 2 hours), let cool, skim fat off top.Day of: in large pot, melt ½ (20 g) the butter, add bacon and sweat onions**Take off heat stir in 3 tbsp paprika with 2 tbsp water, stir until well combined.Add sauerkraut, sauerkraut juice, vinegar and ham stock to produce an acidic stock.Add vegetable/meat stock paste (or bouillon cubes).Add diced spicy sausage and ham pieces from cooked ham shank.Bring to boil, add in the last 2 tbsp of paprika, simmer for additional 45-60 min. stirring frequently and lovingly.Melt remaining butter in a small saucepan, add flour to create a roux, constantly stirring until the flour foams and turns golden.Blend the roux into the soup and stir well, cook 20-30 minutes let it thicken slightly.Add a bit of soup mixture to the sour cream to temper it, stir and add back into the soup, let simmer 15 minutes, add salt, pepper if necessary. Serve with thick slices of hearty bread.**Remove pot from the heat before adding paprika. Paprika has a high sugar content and therefore burns easily. It then takes on an unsightly brown

appearance and bitter flavor.

HUNGARIAN NIGHT OWL SOUP


◆ R B

Kalayra Angelyys - Kelowna Soup SisterKalayra’s recipe is featured in the Soup Sisters new cookbook now available at book stores across the country.www.soupsisters.org

sweet paprika)250 - 300 grams hungarian farmers sausage (available at: sweet paprika)250 - 300 grams hungarian farmers sausage (available at: sweet paprika)

Guisachan Village, Kelowna)2 l jar sauerkraut-reserve liquid2 tbsp white vinegar2 tbsp vegetable or meat stock paste or bouillon cube/packets4 tbsp flour2 tbsp vegetable or meat stock paste or bouillon cube/packets4 tbsp flour2 tbsp vegetable or meat stock paste or bouillon cube/packets

180 gr sour cream (3/4 cup)salt and pepper to taste

Method Day ahead: simmer ham shank in 3.5 L of water with 2 bay leaves until tender (about 2 hours), let cool, skim fat off top.Day of: in large pot, melt ½ (20 g) the butter, add bacon and sweat onions(about 2 hours), let cool, skim fat off top.Day of: in large pot, melt ½ (20 g) the butter, add bacon and sweat onions(about 2 hours), let cool, skim fat off top.

**Take off heat stir in 3 tbsp paprika with 2 tbsp water, stir until well combined.Day of: in large pot, melt ½ (20 g) the butter, add bacon and sweat onions**Take off heat stir in 3 tbsp paprika with 2 tbsp water, stir until well combined.Day of: in large pot, melt ½ (20 g) the butter, add bacon and sweat onions

Add sauerkraut, sauerkraut juice, vinegar and ham stock to produce an acidic stock.Add vegetable/meat stock paste (or bouillon cubes).Add diced spicy sausage and ham pieces from cooked ham shank.Add vegetable/meat stock paste (or bouillon cubes).Add diced spicy sausage and ham pieces from cooked ham shank.Add vegetable/meat stock paste (or bouillon cubes).

Bring to boil, add in the last 2 tbsp of paprika, simmer for additional 45-60 min. Add diced spicy sausage and ham pieces from cooked ham shank.Bring to boil, add in the last 2 tbsp of paprika, simmer for additional 45-60 min. Add diced spicy sausage and ham pieces from cooked ham shank.

stirring frequently and lovingly.Bring to boil, add in the last 2 tbsp of paprika, simmer for additional 45-60 min. stirring frequently and lovingly.Bring to boil, add in the last 2 tbsp of paprika, simmer for additional 45-60 min.

Melt remaining butter in a small saucepan, add flour to create a roux, stirring frequently and lovingly.Melt remaining butter in a small saucepan, add flour to create a roux, stirring frequently and lovingly.

constantly stirring until the flour foams and turns golden.Melt remaining butter in a small saucepan, add flour to create a roux, constantly stirring until the flour foams and turns golden.Melt remaining butter in a small saucepan, add flour to create a roux,

Blend the roux into the soup and stir well, cook 20-30 minutes let it thicken slightly.Add a bit of soup mixture to the sour cream to temper it, stir and add back into the soup, let simmer 15 minutes, add salt, pepper if necessary. Serve with

Add a bit of soup mixture to the sour cream to temper it, stir and add back into the soup, let simmer 15 minutes, add salt, pepper if necessary. Serve with

Add a bit of soup mixture to the sour cream to temper it, stir and add back

thick slices of hearty bread.into the soup, let simmer 15 minutes, add salt, pepper if necessary. Serve with thick slices of hearty bread.

into the soup, let simmer 15 minutes, add salt, pepper if necessary. Serve with

**Remove pot from the heat before adding paprika. Paprika has a high sugar content and therefore burns easily. It then takes on an unsightly brown **Remove pot from the heat before adding paprika. Paprika has a high sugar content and therefore burns easily. It then takes on an unsightly brown **Remove pot from the heat before adding paprika. Paprika has a high

appearance and bitter flavor.

Ingredients4 slices of bacon (cut into inch strips or….1/4 cup of feta is a good substitute for you vegetarians)1 cup quinoa1 bunch kale (about 7-9 leaves cut into inch strips)¼ cup hazelnut or walnut pieces½ medium onion (cut into thin slices)½ apple (Granny Smith cut into thin wedges)1/3 cup apple cider vinegar1 cup apple juice1tbsp Dijon mustard2tbsp olive oil

MethodIn a small pot, toast the Quinoa until golden brown over medium heat. Then add ½ cup of apple juice and ½ cup of water, with a pinch or two of salt. Bring to a boil, turn heat to low, cover and simmer for 20 minutes. When done, let sit for 5 minutes, drizzle a tiny bit of olive oil over the top, fluff it up…. Let cool.In a medium (thick bottomed) pan fry the bacon until crispy over medium heat. Set bacon crisps aside.Add the onion to the empty pan. Over medium high heat, continue frying the onions until a little colour develops. Now add the apple wedges. Toss apples and onions in the pan to coat for a couple minutes. Quickly add the other ½ cup of apple juice, apple cider vinegar and Dijon mustard.Let this mixture reduce for a couple of minutes, then add the kale, bacon, and nuts. Turn off the heat right away…you do not want to cook the kale!In a decent size bowl toss the quinoa and everything else together… voila lunch is served!

QUINOA, KALE & BACON SALAD… WINTER IS GREAT!!!Gregor’s Gourmet, Keremeos

Chef/Owner/Caterer, Greg [email protected]


◆ R B

Codfathers Seafood Market, Kelowna

Ingredients1 L Codfathers lobster stock1 cup carnaroli or arborio rice*2 lobster tails2 tbsp olive oil2 shallots2 garlic cloves½ cup white wine4 oz butter½ cup Parmesan cheese1tbsp fresh tarragon

MethodCook Lobster tails in simmering salted water for 6-8 minutes. Remove meat from shells and cut into 1 inch pieces. Heat lobster stock and keep on a low heat. Mince shallot and garlic. Heat a saucepan on medium heat, add olive oil, and cook shallot and garlic until translucent. Add rice and continue cooking for a couple minutes. Add wine and simmer until all liquid has been absorbedAdd 2 cups of hot lobster stock and cook, continuously stirring, until most of liquid has been absorbed. Add the rest of the stock a ¼ cup at a time, continuously stirring, until all of the stock has been used. Taste the rice to ensure it is cooked all the way through. Add Cooked Lobster, butter and parmesan cheese. Fold all ingredients together until it is fully incorporated. Season with salt and pepper. Garnish with chopped fresh tarragon

* Editors note: The Olive Oil Merchant imports the most delicious oils as well as high quality Arborio and Carnaroli rice. Not only a staple in my kitchen, I keep extras for gifts.

LOBSTER RISOTTO

Fresh cranberries will soon be in the stores again. I love to take advantage of their short period of availability. I freeze some for baking and I also make this jam. That way I can indulge my love of all things cranberry any time of year. Ingredients:1 bag (12 ounces) cranberries½ cup orange juice1 ¾ cup sugar¼ cup pecan pieces Method:Cook cranberries in orange juice until tender. Add the sugar and cook until 214ºF. At the end, it will be bubbling like hot lava. I turn down the heat and let it cook more slowly rather than wear cranberry sauce. Test for doneness but putting a small amount on a plate and then putting in the freezer for 3 minutes. It should mound up without any juice at the edges.When it is done, add pecan pieces and boil hard for another minute.Prepare the jars by washing in hot water and placing in a 250ºF oven for 10 minutes, this will ensure that the jar is sterilized. Pour sauce into hot jars and screw lids on tightly. Let cool on the counter and refrigerate.*You can get creative with this recipe. You could use cider or wine instead of orange juice and use walnuts if you wish. It looks lovely and tastes even better.

the

JamGoddess

Irene Ens

TWO CUPS OFCRANBERRY JAM WITH PECANS


◆ F

The Sun Peaks Winter Festival of Wine dares to be different… will you? Judging from the events we created and the charming resort of Sun Peaks, this is one pairing you will talk about for the rest of the winter!

Buy Your Tickets Online and download your free events guide at www.thewinefestivals.com / 250-861-6654

Create the ultimate wine and ski experience, Call Sun Peaks Central Reservations at 1.877.212.7107 or visit www.SunPeaksResort.com/Wine-Festival

Up Here, It’s Always a Good Time

January 12 - 202013

The 15th annual

Sun Peaks Winter Festival

of Wine

JANUARY 16, 2013Taste of SunPeaks at the Delta Sun Peaks Hotel BallroomJoin us for what has quickly been dubbed the “locals favourite” event of the Sun Peaks Winter Festival of Wine. Spend the evening sampling small plates from Sun Peaks culinary experts while enjoying specialty chosen wines from the Okanagan. if that is not enough, come pair your favorite BC Wine with some of the finest Canadian cheeses presented by the Dairy Farmers of Canada. Live music rounds out the evening as you mingle with fellow wine enthusiasts from around the globe in this enchanting setting.

JANUARY 17, 2013Worshipping IcewinesIt’s not winter without Icewine! Every year a specially chosen ambassador from the Okanagan brings you the very best from the finest Icewine Wineries in the region. If you know Icewines, you know these are the best. If you don’t know Icewines, then prepare to taste the elixir of the gods - whatever your religion! Sun Peaks Resort.

JANUARY 18, 2013Rocky Mountain Chocolate & Heavenly Wine - Delta Sun PeaksChocolate should never be eaten alone... so join one of our wine experts for a delicious pairing of Rocky Mountain Chocolate and Okanagan Wines. From white chocolate, to milk chocolate to rich dark chocolate there’s always that perfect pairing to complement your taste buds!

JANUARY 19, 2013Winetenders Cocktail Shake-Off - MackDaddy’s Night Club, Sun PeaksIf you like bar drinks but are not too familiar with wine, then this is the event for you! Sample and vote for your favourite cocktail as bartenders compete to create a signature bar drink which must include a BC wine. Be impressed by how well wine can be used as a key ingredient and you may never want a cocktail without wine again. Once each bartender creates their own drink, you sample their creations and vote for the Sun Peaks Cocktail Shake Off champion. The evening will be hosted by popular BC comedian,

Chris Molineux who will be sure to have you laughing your socks off, and after the crowning of the champion, stay and dance the night away at MackDaddy’s. Please note this event does not include a meal, we recommend you eat before arriving.

WINTER OKANAGAN WINE FESTIVAL


M D

Strictly Cellars & AccessoriesWine Care Specialists

• Wine Cellars from 50 to 500 bottles

• Wine Racking & Cooling Systems

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& Glassware

250-448-7225 or 1-866-396-7225www.strictlycellars.com

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• Winery tours throughout the Okanagan

• Custom Tours • Corporate

Tours • Shuttles

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Creating Memorable Experiences

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Taking You Beyond The Guided Tour winecountrybc.ca

WineCountryBC.caWith Food & Wine Trails’ new 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. Its a whole new way to experience Food & Wine Trails Magazine, 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 BC wine country so close you can taste it.

For more info, contact Jennifer at: [email protected]

comes to lifewith our new mobile site.

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comes to life comes to life comes to lifeWıneTraıls comes to lifeW comes to lifeW comes to lifeıne comes to lifeıne comes to lifeFood &

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