Winetrails winter2013 issue

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 3

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

La Bussola Restaurant -A Study in Fine WInes

Happy Holidays from Eau Vivre Winery

Winter Wine Country EVENTS Calgary WINE SCENE

Where to EAT, DRINK, STAY & PLAY

New owners at The Bench Market

• B.C. Food & Wine Trails • WINTER 2013 www.winetrails.ca

Gluten Free • Power Foods • Organics Free Range • BC Products • In-Store Restaurant

250-860-0608 • 3155 Lakeshore Road, Kelowna, BC urbanfare.com email: [email protected]

....these people are passionate about local food!

Stock Up For The Season!

GROCERY:The community-based philosophy of Urban Fare in Kelowna allows shoppers to both shop the variety of regular supermarket offerings - (all of the various and sundry supplies needed in your kitchen) - alongside the selection of local artisanal creations and farm creations usually found only in a small specialty market or farmers market. One stop at Urban Fare will get you absolutely everything you need to put on a fabulous holiday party this season. From flower arrangements, to fresh bread, to high end desserts and cheese platters featuring local products, to napkins, plastic wrap and fresh coffee – its all there.

ENTERTAINING & CATERING:During this busy time of year, why not leave the food prep to the talented team at Urban Fare? Order up a delicious Antipasto Platter that includes olives, dolmathes, marinated mushrooms, eggplant, stuffed jalapeno peppers, artichoke hearts and marinated onions. Add a locally focused cheese tray to

that order and then grab a couple of Monika’s (Okanagan Grocery-Artisan Breads) baguettes and an array of chocolates or pastries from Sandrine’s French Pastry (available in store) and you have a gourmet party to go. Mix and match your hor d’oeuvres to include mini crab cakes, crudités, crispy shrimp parcels and BC salmon rosettes or go for a big party platter of meat & cheese or grilled vegetables – they have something for every party or business meeting at your fingertips.

GIFT IDEAS:Not just a grocery shopping haven, Urban Fare offers the ultimate gift selection for all of the foodies on your list! Urban Fare’s holiday gift baskets and gift bags are incredible. From corporate themed to chocolate featured, there really is a basket for everyone on your list. Love The Dinner Party Basket idea and The Best of BC Basket – ask them to add some of your favorite local Okanagan ingredients to really impress. Tuck in some local cheeses like Poplar Grove Cheese and The Food Angel’s Snacker Crackers for your and perhaps a copy of a local cookbook (wink). Too bad you couldn’t include a bottle or two of BC wine in the basket. Actually you can! Urban Fare offers an “add-on” service and the basket will include the BC VQA wine of your choice. Other great add-ons include floral arrangements, gift cards, greeting cards or even magazines.Pop into the store to discuss your gift ideas or contact guest services manager Michele Campbell directly at 250-860-0608 or email her at: [email protected]

EAT:After all of that holiday shopping, you deserve a break. Whether you are just in the mood for a revitalizing cappuccino and a muffin, or something more substantial like a home-cooked lunch or dinner you are in the right place. Urban Fare conveniently offers a popular in-house eatery with a delicious array of cuisine to choose from – and they are licensed too! Share a bottle of local wine and a cheese tray with your friends and enjoy the great atmosphere of this urban food scene.Store manager Todd Henry and his team of locavores are focussed on bringing in as many community created or grown products

they can. In the restaurant you will find local Indian restaurant Poppadoms delicious house-made samosas that are cooked to order. Eat in or take away, Urban Fare offers delicious options for you and your family.

~ Jennifer Schell

EXPERIENCE URBAN FARE’S COMMUNITY SPIRIT THIS HOLIDAY SEASON

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B.C. Food & Wine Trails • WINTER 2013 • www.winetrails.ca

Delicious local cracker maker Kalayra Angelyys, The Food Angel

Sandrine Raffault-Martin of Sandrine’s French Pastry & Chocolate has her delicious desserts and chocolates available in store!

The View muse, Angela McManus offering a tasting at Urban Fare. Yes! They have wine tastings in store!


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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 ith Christmas just around the corner, it’s time for some turkey talk with

the proprietor of Tappen’s Recline Ridge Winery, Graydon Ratzlaff. Graydon and Maureen Ratzlaff have owned Recline Ridge in Tappen since June of 2010, and have been busy selling their unique local wines ever since. He is also a very strong proponent of the Shuswap region, and works hard to develop awareness of this beautiful vacation destination with tourism groups in that area.This year, Ratzlaff offers up some great product pairings to accompany the perfect bird. Try their 2012 Shuswap Serenade, the driest of their white wines, which is a blend of Madeleine Angevine

and Madeleine Sylvanner. This fruity, crisp delight is filled with hints of apricot, melon, strawberry, cinnamon, cloves and caramel. For something a little different, the Ratzlaffs suggest their 2011 Rosé, Make Me Blush. A Pinot Noir blend, this perennial favourite is prepared in the traditional style. Look for strawberry and peach in the background, which is wonderful with roast poultry. Red wine aficionados need not miss out on their preferred wine during Christmas dinner. The Ratzlaffs offer up Recline Ridge’s 2011 Gamay Noir as an alternative to the more traditional whites. Light-bodied and fruity, the Gamay Noir is reminiscent of sour

cherry, black pepper and dried berries. Recline Ridge is celebrating their recent Silver Medal from the BC Wine Awards, which was given to their 2011 Hawk’s Haven.

You’ll find Recline Ridge wines in cold beer and wine stores, VQA wine shops throughout BC and restaurants in Tappen, Salmon Arm and the Shuswap area.

~ Deanna Rainey

RECLINE RIDGE – SUMPTUOUS SHUSWAP SIPPERS

W hy are we so obsessed with posting food

photos on social networks? Studies have been done, I’m sure, as they have been done with our Internet cat obsession (hint: cat people stay inside, dog people go outside to socialize with other dog people).First out of the gate was Twitter, where the ‘twitpic’ featured shots of gourmet dinners, or celebrations with food, close-ups of the next great poutine. In truth, the most popular photo I’ve ever posted on Twitter was a shot of a crumpled white bag which had, moments earlier, been home to a gluten free brownie. More than 6,000 views. Then we cross-posted our Twitter feeds to Facebook, prompting the common lament, “I don’t care what you had for breakfast!”.Along came, at about the same moment in the history of social media, Pinterest and Instagram. The former holds photos that link to everything from champagne popsicles to roasted kale salads to Nutella cookies, alongside fitness tips, drool-worthy travel photos, and inspirational quotes. The latter, Instagram, a hub of photos from restaurants as diners are now in the habit of putting their hands up so a photo can be taken before eating. No longer a toast to start dinner, but a photo.

Why? I have a theory or two.First, food sustains us. It literally feeds us and keeps us going; studies have shown that we take photos of things that are important to us. Of course, food will be important. Without it, we starve.But it also has the ability

to figuratively feed us: revive a memory from a childhood mac’n’cheese, awaken a sense of taste never before discovered, or make us think about food and wine combinations. It can, to coin a phrase, feed the soul. And the stomach.

And, it’s comfortable. Not in the mac’n’cheese sense, but for those who don’t like to take “selfies” or have a bad hair day documented on Facebook, food is easy. It’s relatively anonymous, and with various apps on smartphones, almost any food photo can be filtered to look fantastic. We can aspire to create a dish worthy of a favourite chef, or brag about an anniversary dinner treat, and get instant feedback.Of course the best feedback is in person, and my advice to those in food and wine who want to fill restaurant seats or sell more vino, tell your story using social media. Entice us with the history of a dish, or the winemaking process. After all, sometimes a picture is worth a thousand likes.

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By Allison Markin

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◆ Features/Events ◆ Editor’s Note

◆ Contributing Writers/Photographers

◆ On The Cover

Adega ..............................................................................................35Ancient Hill ........................................................................................9Burrowing Owl .................................................................................32Canery Brewing ...............................................................................39Church & State ................................................................................30Clos Du Soleil ..................................................................................37Desert Hills ......................................................................................33Dirty Laundry ...................................................................................17Eau Vivre .........................................................................................37Fairview ...........................................................................................33Gehringer Brothers ..........................................................................34Hillside Winery & Bistro...................................................................25Kalala ...............................................................................................16Kraze Legz .......................................................................................26Little Straw .......................................................................................15Meyer Family Vineyards ..................................................................28Misconduct ......................................................................................39Moraine ...........................................................................................26Mt.Boucherie ...................................................................................14OK Falls Winery Association ...........................................................27Oliver Twist ......................................................................................34Orofino ............................................................................................36Perseus ............................................................................................19Poplar Grove ...................................................................................24Quails’ Gate.....................................................................................15Recline Ridge ....................................................................................4Seven Stones ...................................................................................36Silver Sage .......................................................................................32Spierhead ..........................................................................................8Summerhill .........................................................................................6Therapy ...........................................................................................22The View ..........................................................................................13Tinhorn Creek ..................................................................................31Upper Bench ...................................................................................18Volcanic Hills....................................................................................16Wild Goose .....................................................................................29

Buying & Drinking Okanagan Wines in Calgary ............................. 20&21Confessions From The Vineyard.............................................................11Devour Kelowna .......................................................................................4Eat, Drink, Tweet ......................................................................................4Good Life Vancouver ..............................................................................35 One Big Table ........................................................................................39

Alchemy Stone ..............................39Codfathers.......................................8De Bakker’s Kitchen ......................13Discover Wines .............................12Naramata Heritage Inn & Spa ......23OUC ................................................7

Shades of Linen ............................25Snacker Cracker ............................39Strictly Cellars ................................39Urban Fare ......................................2 Valentinos ......................................39

Duck Confit - Chef AK Campbell, Naramata Heritage Inn ....................38

Bonfire Grill ...................................................................................................10La Bussola .................................................................................................. 11Poppadoms ...................................................................................................10RauDZ Regional Table ....................................................................................7Smack Dab at Manteo Resort .......................................................................12The Bench Market .........................................................................................18

T he diversity of our province never fails to surprise me. Food,

wine, farm – we have it all here and more. Good food and wine comes from the passionate commitment of the amazing tribe of food and winemakers we have amassed here. From ocean to vine, the array of new businesses featuring products grown and created here continues to soar.I recently visited Hopcott cranberry bog in Pitt Meadows- just like an Ocean Spray commercial I donned hip waders and waded out into the middle of a cranberry bog. What a thriving local industry – did you know that Ocean Spray uses almost the entire crop of BC cranberries in their products? Another yes product to add to the shopping list. Although shopping local is a bit more challenging during these winter months, please do continue to read the labels and do your research to find out where the goods you are buying come from. Remember that dollars spent on local products stay IN local businesses and therefore stay IN

your community! The world is getting much smaller again as people adapt to a village mentality, learning from our forefathers to support each other by shopping local. We can also put our mind at ease when we know the face of the farmer or artisan who is producing the food that you are feeding your children. So this year, set a local holiday table. It’s easy -purchase a local turkey from a farmer like Mike Hamblett in the Okanagan, buy local roots veggies at the farmers market, bread from your favorite baker and of course, wine from your local wineries. Cheers and Happy holidays from all of us at BC Food & Wine Trails Magazine!

Writers: Cassandra Anderton, Natasha Chudyk, Lorne Eckersley, Allison Fader, Courtney Fossett, Kristin Peturson-Laprise, Mike Lee, Laura Lushington, Deanna Merrick, Dee Newman, Terry Meyer-Stone, Dona Sturmanis, Erin Trainer, Luke Whittall, Sarah Willard. Photography: Jasmin Dosanj, Good Life Vancouver, Moda Photography, Jennifer Schell, Spatula Media, Carmen Tome. View bios of our wonderful team at www.winetrails.ca

Dirty Laundry Vineyard’s Bordello 2010 bottle label. See story p 29.

Jennifer Schell

◆ Wine, Beer & Spirits

◆ Wine Country Services

◆ Recipes

◆ Restaurants/Catering

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: Don KendallEditor-In-Chief: Jennifer SchellCreative Director: Kirk Myltoft Circulation: Sue Kovacs

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 &

Editor-in-Chief


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sparkling wine 15 years in the making is proof that it really is possible to save Time in a Bottle, as Jim Croce used to sing. Cipes Ariel 1998 is getting rave

reviews, including a 92-point rating from Anthony Gismondi, who called it “stunningly fi ne”, and a Gold Medal from the World Wine Awards in Chicago.“In a way, this wine represents the culmination of my dad’s original vision,” says Ezra Cipes, CEO at Summerhill Pyramid Winery. “This is a 100% estate-grown wine from our Kelowna vineyard. It represents the high quality that can be achieved with BC sparkling wines that stand up to the best from anywhere in the world. And we’ve done it in our own, unique way that cannot be replicated anywhere else in the world.”Of course Ezra’s dad, Stephen Cipes, says that’s exactly what he set out to do when he started down the sparkling wine road back in the late 1980s.“Cheers – with a sparkling Pinot Noir that was grown on this property and won a Gold Medal in San Francisco!” Stephen said with a smile,

starting out a chat about the early Summerhill days.“I guess this takes us back to my passion that I shared with my co-founder Eric back in the late ‘80s. We bought this farm in ‘86. It was planted to table grapes and hybrids. We did have some of the fi rst vinifera that was ever brought in – but that was only a few rows.”

“My type of wine has always been sparkling wine”, he said. “Since I was a boy drinking beer and Riunite, I always liked sparkling wine.”“I got very excited about the growing conditions here because it was pointed out to me by Jack Davies of Calistoga, which is in the Napa Valley. He made sparkling wine and he sourced his

grapes from all over the world. He took the clones and planted them there in the Napa Valley and his wine, Schramsberg, was served at the White House. It was the pride of the United States.He said, ‘Steve, you guys are wasting your time making table wine. You have the absolute perfect conditions for making sparkling wine here because you are so far north that you have the late evening sun and early morning sun and the plants shut down in the middle of the day anyway. You have pristine air and water. You don’t have the right grapes here but if you brought the right grapes over from Champagne, France you have the perfect growing conditions. If you guys wise up and keep the water off your grapes you can make extra small, extra fl avourful grapes that can make base wine that will hold its fl avour through the second fermentation in the bottle.’”That conversation with Davies led to Stephen going to Europe and fi nding his fi rst and current winemaker, Vernon-born Eric von Krosigk. The rest, you might say, is history, worthy of a toast. Cheers!

~ Lorne Eckersley

TASTE THE POETRYOF TIME IN A BOTTLE

AT SUMMERHILL PYRAMID WINERY

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“In a way, this wine represents the

culmination of my dad’s original vision”

- Ezra Cipes

Sparkling wine master, winemaker Eric von Krosigk making bubble magic in the Summerhill cellar.


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P roven trendsetters, Audrey Surrao and Rod Butters of RauDZ Creative Concepts are set to blow people

away again as their newest endeavor micro bar.bites opens this fall. Located next door to their already wildly successful restaurant RauDZ Regional Table, micro bar.bites will focus heavily on bar offerings, featuring an ever-changing menu of 10 beers, 10 wines (including French champagne by the glass), 10 premium well highballs and 10 small plates. Although brand new, micro bar.bites will feel like its been in the space forever as

no design detail was left to chance. With only 900 sq. ft to work with, Surrao and Butters teamed with their friend and internationally acclaimed architect, Timothy Bullinger of Arca3 Design Studio to design and help make efficient use of the small space. They centered micro bar.bites on a 65 ft. bar locally made of the end cuts of hickory, fir, black walnut and cherry woods. Fit together like a puzzle, the bar made by Will Brundula (who also made the community table at RauDZ Regional Table) will seat 26 guests on custom-made stools. There are also two tables of four tucked in at the windows by the entrance for small groups. Choosing what to drink and eat will be easy, as all guests will have to do is look up at the handwritten list of items on the galvanized steel menu board. micro bar.bites promises to take no shortcuts right down to serving in house fresh-pressed juice in its hi-balls. It’s a brazen move, according to owner Audrey Surrao, as micro bar.bites is unlike anything done before. We might be pushing the boundaries on people’s expectations she says, but they can be guaranteed they are going to get an amazing experience.

~ Laura Lushington

Classes in the state-of-the-art BC Wine Information Centre Sensory Classroom/Lab at Okanagan College’s Penticton campus will enhance your learning experience.

New for 2014 • Food, Wine & Farm Workshops • Essentials of Wine and Food Pairing • Sensory Wine Tasting • And more!

VitIculture and wine studies

Okanagan College

From vine to bottle, farm to table, explore the bounty of the Okanagan and learn to create extraordinary culinary experiences

with perfectly matched, locally sourced food and wine.

For more information and to register, visit www.okanagan.bc.ca or call 250-492-4305.

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Connect with us on facebook, twitter and instagram @microkelowna

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1500 Water Street, Kelowna www.microkelowna.com

C r e a t i v e l y S i m p l e

bar •bi tesmicro

FOOD SHOULD BE FUN.- thomas keller

RauDZ

Our own Chef Butters would absolutely agree with this great quote from famedChef Thomas Keller. Chef Butters has always subscribed to the philosophy of serving organic, sustainable and naturally raised ingredients and to concentrateon pure & simple flavours with a fun presentation. Who says great food has to be boring or pretentious? Join us for our twist onthe ultimate burger - the ‘RJB’, our ‘BLT’ withOkanagan Sockeye, or the Canadian classicOkanagan Sockeye, or the Canadian classicpoutine with chicken leg confit. Fun food? You bet!- Chef Rod Butters and Audrey SurraoOpen 7 days a week from 5 p.m.

1560 Water Street, Kelowna 250•868•8805 www.raudz.comProud members of RauDZ Creative Concepts Ltd.

BEER, WINE AND SMALL PLATES THE MAIN FOCUS AT MICRO BAR.BITES - NOW OPEN!

RAUDZ’ baby sister micro’s dream team – (l-r) Manager Amy Laird, Chef Evelynn Takoff

L-R: Chef Rod Butters, Chef Evelynn Takoff, Sid Cross & Jennifer Schell

SPIERHEAD WINERY’S QUAFFABLE CHRISTMAS LIST

www.codfathers.ca2355 Gordon Drive, Kelowna

Winter is great for shelllish. The cold, clear waters deliver fresh, clean tastingclams, mussels & oysters perfect for hearty soups or lean light recipes.

Love lobster but hate the cooking part? No problem, just ask and we’ll have it cooked & ready for you to pick up! We’re always happy to help.

Clams, mussels & oysters oh my!

Fresh, locally sourced, sustainable seafood.

Real seafood. Real simple.


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M arina Knutson, proprietor of SpierHead Winery in Southeast

Kelowna, has some great original ideas for your Christmas table this year, including their 2012 Chardonnay or as she calls it, their “winter white.” The palate-pleasing Chardonnay has just been released and Marina says they’re thrilled with the result. “The Chardonnay is completely estate-grown. Look for lots of fruit with tropical aromas and a hint of banana and pear. There is also a tiny bit of vanilla and honey, and a light aroma from the oak.” 30% of the Chardonnay was aged in French Oak Barrels, with the remainder aged in the tank and blended prior to being bottled. The 2012 Chardonnay is a truly versatile wine, and pairs well with fish and poultry...including your Christmas bird!

In 2012, SpierHead produced two levels of their crowd-pleasing Pinot Noir. The Okanagan Valley Pinot Noir sells at $22 per bottle, and their premium Gentleman Farmer Vineyards is $30. Both are worthy of a wide variety of pairings including the traditional holiday turkey. These beautiful Pinot Noirs are a clear, purple-ruby color with the Gentleman Farmer slightly deeper in tone. And while both wines are superb to sip – as Marina says, you don’t have to pair it with anything. The SpierHead Okanagan Valley Pinot Noir is silky smooth, relatively low in tannins and a little higher in acid content. The aroma includes a bit of cherry and a hint of cranberry tartness comes through on the palate, creating an ideal wine for a holiday dinner table. The Gentleman Farmer Vineyards Pinot Noir is truly outstanding,

reminiscent of ripe strawberries and cherries. With a distinct aroma, the Pinot Noir is a very silky and intense wine – perfect for the wine aficionados at your

Christmas meals. And Marina sums it all up very simply. “We are here to make great wine. It’s very important to us.”

~ Deanna Rainey

W inter is great for shellfish such as oysters,

clams and mussels,” says Jon Crofts, owner of Codfathers Seafood Market in Kelowna. “The cold, clear water makes for very fresh tasting shellfish with nice, clean flavours.”Jon also says the Alaskan trap fishery is open for cod, a very sustainable and Ocean Wise fish which is “excellent for chowders, fish pies and roasting, all great options for winter comfort food.” From time to time, there will be fresh line-caught Chinook salmon available at Codfathers, which are always at their prime in the winter months. Customers can stay in touch with current fish in the market by checking their Facebook page or website.“We have percebes this winter, also known as goose neck barnacles,” says Jon. This Spanish delicacy is now being harvested in BC. “We also now stock North America’s first organic caviar from Northern Divine in Sechelt, BC as well as their sturgeon.”

Besides shellfish, day boat caught halibut, ling cod, spring salmon and smoked oysters are customer favorites.The market also carries house-smoked products, deli items, BC-made sauces and sea salts. Fish stocks and chowders are also available for customers’ homemade recipes. “Codfathers is known for its large selection,” says Jon. “Often visitors from the coast comment that we have better options than they can find there, as well as buying the best quality from sustainable sources.” In fact, Codfathers was the first fish market in Canada to partner with Ocean Wise.

~ Dona Sturmanis

CODFATHERS SEAFOOD MARKET –SENSATIONAL SEAFOOD SELECTION

Located on Spiers Road in South East Kelowna. Come up and taste some of our award winning

wines and stock up for winter!Winter hours: open for tastings and sales by appointment only,

phone or email in advance.Member of the Kelowna Fab Five Wine Trail.

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

Best New Winery ~ 2012 BC Wine Awards

Celebrate in style this holiday season with sustainable cavar and BC oysters!

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

• wineshop

• picnic area

• special events

• weddings

in a beautiful, rural settingOLD WORLD QUALITY in a beautiful, rural setting in a beautiful, rural setting

Open: Daily 10.30 am - 5.30 pm

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

ichard Kamphuys clomps up the stairs from winery to wine shop, the familiar

gumboots on his feet and an adrenaline-fueled gleam in his eyes. The 2013 harvest and crush was in full swing at Ancient Hill Estate Winery. The energy in the building was pulsing—it was a good year. The winery was selected as a finalist in the Kelowna Chamber of Commerce business excellence awards in the Hospitality/Tourism category. Repeat visitors are growing in number, bringing with them family and friends. Despite the winery being off the beaten track (on the hill east of the Kelowna Airport) its reputation continues to grow. It’s a place to get a warm welcome and to buy some very, very good wines.Three recently released wines also have Richard smiling.

� 2010 LazerusUnoaked, this is a lighter style red wine that makes for easy drinking. It’s light in tannins, but will still go well with many types of food. 800 cases of this Zweigelt, Lemberger, Pinot Noir and Baco Noir blend

were produced and it is suitable for just about any occasion.

� 2011 Baco NoirBeautifully balanced, Ancient Hill’s flagship red is barrel aged and heavier in body that one might expect. Dark rich fruits dominate, with spice, chocolate, vanilla and butterscotch on the nose. This wine has a very pleasing mouth feel, soft in tannins but heavily laden with flavours.

� 2012 Rosé Made with 70% Baco Noir and 30% Gewürztraminer combined to make a vibrant red-coloured wine that bursts with aromas of spice, strawberry, citrus and flowers. It has a distinct cherry finish.“This rosé proves rosé isn’t just a summer wine,” Richard exclaims. “Think of it with turkey dinner!”

And, speaking of turkey dinners, Ancient Hill is a great spot to hold a Christmas party. Warm and spacious, with a full kitchen for caterers, it is sure to provide a memorable backdrop to a special occasion.

~ Lorne Eckersley

ANCIENT HILL WINERY – BEAUTIFUL HOLIDAY WINES

Proprietor Richard Kamphuys enjoying the fruits of his labour of love.

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POPPADOMS CELEBRATES FOURTH BIRTHDAY

T his December, family-run Poppadoms will celebrate its fourth year of providing the

Okanagan with unparalleled locally inspired Indian cuisine featuring seasonal and sustainable produce. To mark the occasion, Poppadoms has decided to pull out all the stops and hold a special birthday event called “4”. On Sunday December 15, “4” will combine the skills of the entire Dosanj family to produce a 5-course meal of contemporary Indian dishes with an Okanagan twist. Dosanj family friends, chef Rod Butters (RauDZ Regional Table/micro bar.bites), pastry chef Sandrine Raffault-Martin (Sandrine French Pastry and Chocolate), and chef Bernard Casavant will each contribute to the night by preparing

one of the courses, along with mom, Jas and daughter, Aman. Son, Harry, winner at the 2013 Okanagan Spirits Winetenders’ MixOff, has prepared a special cocktail menu for the celebration. His Harry Berry Sour (a play on a traditional English whiskey sour) won the People’s Choice award at the competition with its mix of Grey Monk Odyssey Port, Okanagan Spirit whiskey infused with mint and the Cannery Brewing Company’s Maple Stout turned into syrup along with a blackberry lemonade. WSET-certified daughter Jasmin has also chosen a glass of Okanagan bubbly to greet each guest at the party. The Jazz Café Trio and international jazz singer Anna Jacyszyn will meld classical arrangements with

Bollywood beats to complete the evening. Tickets are $115 and are available by calling Poppadoms at 778-753-5563 or by email at hello@

poppadoms.ca. For more information visit poppadoms.ca/events. (EVENT HAS SOLD OUT!)

~ Laura Lushington

In a valley blessed with some of the most dazzling

lakefront resorts in Western Canada, the Cove Lakeside Resort in West Kelowna overlooks one of its finest jewels, Okanagan Lake. There you’ll discover the Bonfire Restaurant, the Resort’s lakeside restaurant and patio. Under the direction of well-known local Executive Chef Grant de Montreuil, the Bonfire Restaurant is a favourite stop for visitors and locals alike, boasting a 140-seat waterfront restaurant along with a summer patio. This winter, the Cove and the Bonfire Restaurant have joined forces to offer some superb specials to entice locals and visitors from across the interior of BC to enjoy a little getaway. Currently, they are offering Cozy Up at the Cove, a package that includes one night in a one-bedroom lake view condo, a $100 gift certificate at the Bonfire Restaurant and $100 credit at The Spa at The Cove. It’s a great way to take in a little Christmas shopping with a friend or just relax with your loved one. The

cost is just $155 plus tax, per person based on double occupancy.And speaking of Christmas, The Bonfire R e s t a u r a n t has every i m a g i n a b l e option available in their holiday meal offerings. Stay at the

hotel and enjoy their fabulous all-inclusive Christmas dinner or drop by for turkey with all the trimmings on Christmas Eve, Christmas Day or Boxing Day. For something a little different, how about having the Bonfire Restaurant prepare the perfect holiday meal, and pack it up for you to take home and enjoy? It comes complete with everything you’ll need to open it up and dazzle your guests! It is a great deal at just $30.95 per person. The restaurant features local products, including 4000 pounds of tomatoes they grew in their own garden this year. For a taste of something special this winter, stop by and indulge in the pleasures of the Cove Lakeside Resort and Bonfire Restaurant.

~ Deanna Rainey

ESCAPE THIS WINTER TO BONFIRE RESTAURANT AT THE COVE RESORT


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IndulgeYOUR PALATE.

EXCEPTIONAL WATERFRONT DININGIN WEST KELOWNA

4205 GELLATLY ROAD, WEST KELOWNA • 250.707.1810

WWW.BONFIREGRILLATTHECOVE.COM

Untitled-7 1 13-02-12 4:07 PM

Chef Grant de Montreuil

Before I moved from the big city to live on the vineyard, I must confess that I hated winter. I would dread the cold and the

grey and the boots and coats and mufflers and cars that felt like frozen popsicles with windows frosted up from the inside. I hated the short dark days, the absence of heat or color, the treachery of the winter freeways. I thought – like many silly thoughts I had – that I would feel the same when

I was in the Okanagan. I moved here because I longed for the heat, the sun and the beaches. I was warned that winters were overcast with an endless stretch of grey and that it would drive me crazy. That worried me. But now, when the dark begins to creep in and the nights are cold, and the skies a blanket of pillowy grey, I am so freaking happy because there is nothing growing! Not a single plant that needs to be fed, watered, saved from predators, rescued from powdery mildew, agonized over, tucked, suckered, thinned or harvested. I no longer have an invisible husband who disappears at 4:30 am and is in bed before 9 pm seven days a week. I am no longer in a foot race with Mother Nature--I have crossed the finish line with the crowd cheering (well my dogs, chickens and hubby) the champagne is popped and the fuzzy slippers on.

Even the chickens have stopped laying. I could force them to keep going, but hey, these girls need to put their feet up too-it’s winter and we all get to hunker down. Sure, the pruning begins in January, but the days are short and we can’t work in the dark. It’s a gentler meditative pace-a pace where we are still in control. Winter is a time to put the fire on, drink buckets of those great BC wines that have been laboured over so intensely, read a few books and catch up with a marathon of TV series—guilt free. It’s a time to visit friends, putter in the garage, clear out a closet or two—or not. When I look out the window and it’s grey and misty and we are wrapped up like little bugs in our cocoon, or better yet, snowed in because the steep driveway hasn’t been cleared, I celebrate and put another log on the fire.Yep. I now love winter!

THE JOY OF HUNKERING DOWN FOR WINTER

from the vineyardConfessions

by Terry Lynne Meyer

L a Bussola has remained one of Kelowna’s landmark restaurants since 1974. A true family business, the Coccaro family has created a culture that mirrors their Italian heritage with a foundation of great food

and wine. Founders Francesco and Lauretta Coccaro were both raised in a beautiful village in Italy called Valle dell’Angelo (which translates

beautifully to Valley of the Angels) and brought with them the traditions of their farm to table lifestyle. Instilling these high standards into their own children, Luigi heads their wine program bringing his huge passion for wine and impressive credentials in wine education including Diploma in Wine and Spirits through the Wine and Spirit Education Trust (WSET) as well as being a Certified Sommelier through Sommelier Guild of America.La Bussola’s award-winning wine list has become legendary through Luigi’s vision and collection of both international and local wines. A look inside the glass wine cellar that can be viewed at the back of the restaurant will leave wine-aficionados gasping for air – or more likely, grasping their glassware. As his collection of offerings grows, Luigi has taken their wine list to an innovative new level and now presents that menu on a tablet! Customers can now delve into the wine list’s many pages with a simple click and Luigi can update, amend and of course add to it with ease. Bravo!Luigi loves to share his passion for wine and has hosted a series of amazing wine dinners at the restaurant featuring some of the wine world’s biggest stars – international and local. Names like Alberto Zenato, Masciarelli, MASI, MS DLynn Proctor (from the movie “SOMM”) have been in house and there are plans for many more. Make sure to contact Luigi to get on their private wine club list – members will be contacted first for tickets or announcements for these events. Email [email protected] or text Luigi at 250-864-6110. “Tutto a tavola a mangiare!” - everyone to the table to eat!

~ Jennifer Schell

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LA BUSSOLA RESTUARANT - A PASSION FOR WINE

Luigi Coccaro

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

1451 Ellis Street, downtown Kelowna. Reservations: 250-763-3110

labussolarestaurant.com @labussolaresto

Smack DAB, the lively kitchen and bar located in the heart of Kelowna’s Manteo Resort, is a

fun place where you can be yourself year round. Located on the shore of Okanagan Lake, it is designed to take full advantage of the view. The food is fantastic with favourites from the extensive menu including Handcrafted Pizzas, Forno-baked French Onion Soup, Fish Tacones, Sicillian Braised Lamb Pasta, Short Ribs & Prawns.Smack DAB also offers 12 craft beers on tap and a large assortment of bottled selections from BC and the Pacific Northwest. There is also an Okanagan-inspired wine list and seasonal cocktail menu.Popular this winter is Smack DAB’s The View Room, a private dining

and meeting room that seats up to 24 people and features a beautiful hand-crafted harvest dining table. Fully equipped with high-tech audio-visual equipment including a Smart TV, The View Room is perfect or meetings, corporate dinners, family get-togethers or any fun social event where you would like a bit more privacy. On beautiful Okanagan days, you can even enjoy a private patio with comfortable lounge seating.Manteo general manager Heather Schroeter says The View Room is very busy for Christmas party bookings. “It is a very well-used room,” she says. “You can’t beat the location and it has exceeded our expectations.”In fact, Manteo is perfect for meetings, retreats and banquets. “Our 102-unit full service resort features over 5,000

square feet of waterfront meeting and conference facilities, ideal for groups up to 200,” says Heather. All facilities have a lake view, with floor-to-ceiling windows in each room which offers

an elegant, yet comfortable setting to relax and enjoy.“Make it fun or make it formal—we’ll be ready for you,” says Heather.

~ Dona Sturmanis

SMACK DAB: THE PERFECT GATHERING PLACE


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File: 12-MAN-0521_Smack_Dab_ads Date: Feb 7 2013 – Time: 7:26 PM Proof:

1Trim: 4" x 4.875" File Created:

Docket: 12-MER-0521 Job: AD

Client: Manteo / Smack Dab Operator: Rhoddy

Colour: 4C

PR: AD: CD: CW: AE: OP: RML

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

SAY HELLO TO YOUR

TASTE BUDS.

ONE AT A TIME.

It’s December, your Christmas list isn’t getting any smaller and you’re feeling a little frazzled. Sound

familiar? Discover Wines, in Kelowna and Kamloops, carries one of the finest selections of wines you’ll find in BC. They have also got a great list of items for your Christmas list for both wine and food aficionados. According to proprietor Tracy Gray, anything with bling is big this year. There are a wide variety of sparkling goodies starting at around $5. Rhinestone bottle stoppers and purse hangers or glittering flasks are great for a stocking stuffer or hostess gift.For the scotch drinker, try the Whiskey (or Scotch) Stones, a package of nine small, square polished rocks which are stored in the freezer. They’ll keep your drink cold without diluting it. (I liked this one so much it’s going to appear in my husband’s stocking.)

Browse the great local cookbooks and wine books, like Jennifer Schell’s The Butcher, the Baker, the Wine and Cheese Maker, featuring the creators of regional foods and wines and a variety of delectable recipes. Other great reads include That’s Amore...Ricardo Scebba’s Mediterranean Kitchen; Lesley Stowe’s Fine Food Cookbook; Wine Feast – Eat, Drink and Discover BC Wines; Menus From an Orchard Table or John Schreiner’s Okanagan Wine Tour Guide.Jewellery, stunning wine racks, cork screws, themed bottle stoppers, cheese trays, aerators and decanters are just a few gifts available at Discover Wines. Or have them make a customized gift basket. Whether it’s wine, books or accessories, you’ll find the newest and the brightest at Discover Wines.

~ Deanna Rainey

CHRISTMAS IS DELICIOUS AT DISCOVER WINES

Come See Us For The Best Selection

Of BC Wines, Cheeses and Local

Artisan Foods!

We are sampling mulled wine all of December

Kelowna, BC

2080-C

Spring� eld Rd.

Orchard Plaza

250.868.3990

Kamloops, BC416-500

Notre Dame Dr.Columbia Square

250.828.9933

www.discoverwines.com


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

VISIT DE BAKKER’SNow Open 7 Days A Week: Sunday Brunch: 10am-3pm

Mon.: 5pm-9pm Tues. - Sat.: 11am-9pmPhone: 778-478-0622 www.debakkerskitchen.com

101-1014 Glenmore Drive ( at Mountain Ave.), Kelowna BC









DELECTABLE DINING AT DE BAKKER’S KITCHEN

THE OUTLOOK FROM THE VIEW

A great restaurant captivates you first with its’ own distinct aroma, drawing

you in and making you want to sit for awhile. This is certainly the case at De Bakker’s Kitchen on Glenmore, which boasts Kelowna’s only wood-fueled pizza oven.De Bakker’s has the kind of unhurried, casual and intimate atmosphere that entices you to settle in and enjoy a great lunch or dinner, knowing anything you order will be prepared from scratch. Their wood fire pizzas are offered on the dinner menu with sourdough cheese or wheat free crusts, along with the traditional options. From vegan pizzas to those that will satisfy even the most dedicated carnivore, De Bakker’s Kitchen

serves up a long list of comfort foods.Not only is everything at De Bakker’s home-made, but they are proud to use local and organic ingredients in their meals. The restaurant also offers a list of gourmet foods to go, including their Shepherd’s Pie, Penne with Roast Chicken, Veggie and Meat Lasagnes. Their retail bakery, which has developed a loyal following, features a selection of breads and pastries baked daily. Enjoy a delicious and authentic meal at De Bakker’s and remember, there’s no rush! Linger with friends and take in the scents and tastes of De Bakker’s Kitchen. Open for lunch from 11:00 a.m. to 5:00 p.m., and dinner from 5:00 p.m. until 9:00 p.m.

~ Deanna Rainey

W hen you visit The View Winery on Ward Road, prepare to taste

sumptuous wines, do a little holiday shopping and even sample a crisp apple cider. Regardless, it’s

virtually impossible to visit The View without having a whole lot of fun. That’s because everyone working there loves to share their wines and other products in their intimate and captivating atmosphere.

The View is home to some exceptional wines including the 2012 Distraction Frizzante, a lightly effervescent treat with aromas of strawberries, cranberries and pomegranate. This wine lends itself to any celebration and is perfect for the holiday season, says The View Marketing Muse Angela McManus. “The Distraction Frizzante is happiness in a bottle! It is an off-dry, sparkling blend blend of Riesling, Gewürztraminer and Pinotage grapes and it’s perfect for New Years’ Eve.” Another 2012 vintage that is attracting a lot of attention – and an international award – is the 2012 Gewüztraminer Reserve. Only 280 cases were produced, so stock up early...this crisp white wine with lots of citrus and melon flavours and a lingering finish is a classic choice for that special turkey dinner. A perennial favorite is The View

Riesling, and the 2012 is enjoying a barrage of awards...in fact, they’ve received three awards in the last six months alone! They don’t just make great wines at The View...this organization has a big heart and they are keenly focused on community involvement. The View received the coveted Kelowna Chamber of Commerce Business Excellence Award for Hospitality and Tourism just last month. The local arts scene is another recipient of The View’s passion for community. And this year, the Heart and Stroke Foundation will

be the benefactor for The View Cares, their Red Shoe campaign for community philanthropy. Drop by The View this holiday season. After all, there’s nothing better than laughter and superb wines, and they serve up both with great style.

~ Deanna Rainey

The farm to table experience has been a part of my family since the 1920s when my Great Grandfather George Washington Ward began cultivating this land which is now home to sprawling vineyards of Pinotage, Riesling and Gewurztraminer. Harvest season at The View is colourful, rich and bountiful. We look forward to bringing our farm to your table every time you share a bottle of View wine with your family and friends. Cheers!

It’s easy to fi nd us....just look for the red shoe. - Jennifer Turton-Molgat

Farm toTABLE

www.theviewwinery.com

Open Year RoundApril-Oct | Daily | 11:30 am – 5:30 pmNov-March | Weekdays | Noon – 5 pm

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

President Jennifer Turton-Molgat was thrilled to receive the The Kelowna Chamber of Commerce 2013 Business Excellence Award for Hospitality & Tourism.

warm welcome awaits visitors who step up to the tasting bar at Mt. Boucherie

Estate Winery. Pinki Gidda and her knowledgeable staff enjoy meeting their visitors. Just as importantly, they know their wines.Fortunately for customers, the West Kelowna winery is open year-round. Now on winter hours, the doors to the wine shop are open from 11-5 daily. Inside the shop, visitors will find the expected—Merlot, Syrah, Chardonnay, Riesling—and the less common—Zinfandel, Gamay Noir, Semillon, Ehrenfelser, Blaufrankisch. Blaufrankisch? Also known as Lemberger, it is rich, spicy and very smooth—think of it as an ideal entry-level red for those who usually stick to whites.The 2012 Family Reserve Gamay Noir is another real treat, with chocolate, white pepper and vanilla notes. The 2009 Reserve Summit, a blend of Merlot, Cabernet Franc and Cabernet Sauvignon, is a huge mouthful of flavour.2013 was a great year for Mt. Boucherie wines, with Gold

Medals in the All Canadian Wine Championships (Semillon, Zinfandel and Chardonnay) and another, for the Gamay, in the BC Wine Awards. Five more medals were harvested from those two competitions.Of special interest to people planning events are the boxed wines. Unoaked Chardonnay and Merlot are available in boxes when ordered by telephone at 877-684-2748. Pinki reminds customers that the wine club offers other perks in addition to the two-case a year shipments. Members get the first chance to taste all vintage wines before they are released anywhere else, a 15% discount on other purchases, exclusive member-only offers, invitations to members-only events and access to library releases. Since 2001, the Gidda family has been welcoming visitors to the wine shop. The family-owned and operated winery produces 21 different wines annually, all made to complement food and to please any palate. Only a five-minute drive from downtown Kelowna, Mt. Boucherie is well worth the visit.

~ Lorne Eckersley

A

MT BOUCHERIE ESTATE WINERY WELCOMES YOU ALL YEAR LONG

Co-proprietor Nirmal Gidda had help this harvest from grandson Kallum.


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Wine Country, Your Way

This Winter

Warm up this winter on the West Kelowna Wine Trail, where our welcoming staff offers daily wine tastings.Stock up for holiday gifting, entertaining, or après ski,

and be ready for your family and friends.

WINE SHOP OPEN SEVEN DAYS A WEEK May 1 – October 30, 10am – 6pm

November 1 – April 30, 11am – 5pmMT. BOUCHERIE FAMILY ESTATE WINERY

829 DOUGLAS ROAD, WEST KELOWNA BC V1Z 1N9 250-769-8803 • TOLL FREE 1-877-684-2748

Talk to us on Twitter @mtboucheriewine Like us on Facebook www.facebook.com/mtboucheriewine

Join the Mt. Boucherie Wine Club!

www.mtboucheriewinery.com


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O ld Vines Restaurant & Wine Bar at Quails’ Gate Winery in West Kelowna has received

an impressive accolade by a panel of international experts who have voted it onto thedailymeal.com’s 20 Best Winery Restaurants Around the

World. The online publication and video network reports on food and wine culture.This is only the latest such recognition received for Old Vines, which with Quails’ Gate Winery, is owned and operated by the Stewart family. The

restaurant received a Gold Medal in 2011 and Silvers in 2012 and 2013 in Vancouver Magazine’s Best Winery/Vineyard Dining Category. Wine restaurants from 67 wine-producing countries were compared and evaluated by 100 experts including food and wine writers, wine experts, sommeliers, bloggers and The Daily Meal staff who voted for their favourites in the categories Cuisine, Wine, Winery Experience and Style/Decor/Service. Quails’ Gate Winery was the only Canadian winery to receive recognition in this competition, placing 17th overall.Regional authenticity, the same philosophy Quails’ Gate employs to craft its award-winning wines, is practiced by Chef Roger Sleiman in the Old Vines kitchen. Ingredients are sourced from the restaurant’s own on-site garden as well as local farms, fields and producers, contributing to ever-evolving world-class Okanagan cuisine.Lunch and dinner are served Monday—Saturday; brunch and dinner are served on Sundays. A wine-paired tasting menu is also featured.

Old Vines Restaurant & Wine Bar, one of the first winery restaurants in the Okanagan, is also one of the only ones in the region open year round. Guests are able to enjoy the spectacular views of the vineyards, Okanagan Lake and Mount Boucherie in all the seasons while enjoying Chef Sleiman’s farm-to-table creations paired with Quails’ Gate wines. The restaurant also provides some excellent dining deals during the winter season.New Year’s Eve at Old Vines is usually a full house so reservations are encouraged.

~ Dona Sturmanis

REGIONAL AUTHENTICITY AT OLD VINES RESTAURANT AT QUAILS’ GATE WINERY

www.littlestraw.bc.ca250 769 04042815 Ourtoland Rd. West Kelowna

www.littlestraw.bc.ca250 769 04042815 Ourtoland Rd. West Kelowna

Open DailyYear RoundOpen DailyYear Round

Wine Shop

A family vineyard established in 1969,Little Straw has been producing award-winning

vintage estate wines since 1996.

GENERATIONS of Stewart’s have been FARMING LAND. Our father, Richard STEWART, identified that this 1 PLACE, the Okanagan Valley, and more precisely, the site of was destined for GREATNESS. In 1961 he planted the FIRST VINIFERA Chasselas in his quest to grow quality grapes. His curiosity spurred our FAMILY’S passion Today we CELEBRATE over 50 years of growing grapes Okanagan Valley. For 365 days a year, from 1 valley, 16 grape VARIETALS our focus is consistent; to be Canada’s leading QUALITY wines, namely, PINOT NOIR and Chardonnay.

As Barrel Top Grill wound down from a

busy spring, summer and fall season, Chef Trevor Mayhew was gearing up. When he isn’t busy managing and cooking for the 30-seat Bistro, with its 30-seat patio, he heads down into the cellar to assume his assistant winemaker duties.“This is a great opportunity for me and I’m grateful for the chance to learn by working with Peter,” he says.Peter, as in Peter Slamka, is one of three brothers who founded the winery way back when. Little Straw is one of the oldest, and smallest, of BC’s wineries and the Slamka family wouldn’t have it any other way. It’s a hands-on family affair, right down to the wooden 50ml labeller Peter’s dad built for the winery’s tiny bottles of oh-so-good (and “airline friendly!”) Lemberger Icewine.

There’s something especially satisfying about a visit to a small winery. Personal attention, lots of laughter and wines that are pride and joy, not just products—all a familiar part of the Little Straw experience for visitors who return year after year.With only 4,000 cases made annually, customers need to

snap the wines up while they can—like the 2012 Old Vines Auxerrois, a limited edition that celebrates founders Joe and Freya Slamka, who started farming the property in 1969. Or the 2010 Marechal Foch, only a small quantity of which was made.Check the website at www.littlestraw.bc.ca for a full listing of what is currently available. The wine shop is open daily through the winter, 12-4 p.m.

~ Lorne Eckersley

A SMALL WINERY WITH GREAT TASTE –LITTLE STRAW WINERY

Chef/assistant winemaker Trevor Mayhew


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LAZEEZ RESTAURANT AT VOLCANIC HILLS – A SIZZLING SUCCESS

F rom a family that has been p r o d u c i n g

grapes in the Okanagan for 35 years, it comes as no surprise that Volcanic Hills wines are made with care and expertise. And they are well represented by the knowledgeable hosts in the large and welcoming wine shop.Pronouncing the first season of Lazeez Restaurant a success, president Bobby Gidda said food service will run from May through September next year. With 100 seats on the patio and another 47 inside, there is plenty of room for the many fans of Chef Stefan Pimenta’s Indian cuisine. Lazeez is a contributor to the local food movement, too, with a one-acre garden providing much of its fresh produce.“We have kept wines reasonably priced in the restaurant, and people have thanked us for that,” Bobby says.Volcanic Hills wines did well in the October BC Wine Awards, earning two Silvers (Eruption and Rosé) and four Bronzes (Pinot Gris, Pinot Noir,

Reserve Pinot Noir and Magma Red).Open year-round, winter hours are from 11-5:30 the wine shop has lots to offer throughout the holiday season. On December 1st a Westside Wine Trail event, Sip into the Season, promises to be popular. It will feature arts and crafts displays and the chance for visitors to shop for the holidays and stock the wine cellar at the same time. Tastings will be included.At the Business After Hours event, Dec 12th, 5:00 to 7:00, Volcanic Hills draws attention to the less fortunate, inviting customers to bring donations of non-perishable food items or cash for the local food bank.Watch out for a Valentine’s event on February 9th, 2014, in which wines

and sweets will be highlighted, with free samples of both.Do you like your wine to arrive at the door in small quantities on a regular basis? The new Wine Club sends shipments of four bottles

four times a year, with choices of red, whites or a mix. For more information, check out www.volcanichillswinery.com.

~ Lorne Eckersley

KALALA ORGANIC ESTATE WINERY – A MIRACLE PLACE

Saffron Basmati rice with vegetable curry at Lazeez Restaurant.

W est Kelowna is home to “Miracle Place”, where grapes from organic

vineyards are transformed into that magical elixir we call wine. Those familiar with Kalala Organic Estate Winery will already know that Kalala is Punjabi for “Miracle Place”, but it’s worth remembering.It might not have quite been a miracle—more the result of years of hard work in the vineyards and winery—but a double Gold for the 2009 Dostana Merlot at the All Canadian Wine Championships was definitely a highlight for 2013. That award follows up another double Gold for the Dostana 2008 Merlot at the Finger Lakes International Wine Competition last year. Proof that organic practices really can result in great wines!The 2008 Merlot is available in the shop and on-line right now, as is a great selection of other wines from

the Serbia-born Tibor Erdelyi, one of the region’s most consistent award-winning winemakers. Dostana—Hindi for “friendship” is one of three labels produced at the winery. The third is 3 Cru.Members of their wine club receive four shipments of six bottles annually, with selections from all three labels. Choose from red, white or mixed options. Membership includes invitations to special “members-only” events, exclusive pre-release and small production wine access, and private VIP tastings in the Kalala hospitality room. Free tours of the vineyard with an emphasis on organic growing are also available to members and their friends.At Kalala, miracles and friendship are woven together with goal in mind—to make exceptional wines, the organic way.

~ Lorne Eckersley

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NAUGHTY IS NICE AT DIRTY LAUNDRY VINEYARD

ummerland’s Dirty Laundry Vineyard (DLV) is a must-see destination winery along the Bottleneck

Drive wine route. Its appeal has grown from local to national cult-winery status (and beyond, check them out on www.tripadvisor.ca)!Marketing manager Judi Skinner says, “2013 has been another fabulous year. We’ve broken sales records all year long, our new website is a total success, and we’ve ramped up production to 20,000 cases.”Whether success (or sexiness?) inspired him, DLV is thrilled to have winemaker Mason Spinks (of See Ya Later Ranch) on board. An award-winning vintner in his own right, Spinks is working alongside consulting winemaker Phil Soo to produce the coveted DLV brand.“It’s great working here,” says Spinks. “2013 is going to be a great vintage.”Spinks is helping create DLV’s newest wine: a blend of Merlot and Malbec perfect for those accustomed to the sweeter styles from Australia and Argentina. Although the name is a secret, this red counterpoints DLV’s

new “Secret Affair” white blend, which sold out five weeks after it’s inaugural release.With the holiday season fast approaching, DLV has tempting gift ideas for every palate and persuasion. In addition to wines, there are fashionable, sexy, and oft-times humorous wine accessories, clothing, and so much more available on their easy-access website www.dirtylaundry.ca and wine shop. The wine shop is open for tasting and purchase until the end of December, check website for winter hours.

� 2012 Say Yes Pinot Gris $21.99This Christmas, Judi Skinner wants a bottle of this, “while wearing nothing but a ‘bling’ apron (from DLV’s on-line & Summerland store) as I’m cooking the Christmas turkey.”

� 2010 Bordello $41.99Winemaker Mason Spinks is asking Santa for this bottle, saying “we need to treat ourselves to something special – it’s also a nice relief after shopping!”

~ Sarah Willard

Some of Dirty Laundry’s hard-working team take a break from Crush 2013

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

Open Every Day (Unless We Don’t Feel Like Getting Out Of Bed)

Come up and see us sometime... for some naughty gifts

...and great wine!

Shop Online!www.dirtylaundry.ca

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C urds and Corks Club alert: this year’s last shipment

from Upper Bench Winery and Creamery promises to be the best yet! It wi ll include their Merlot, Cabernet Sauvignon, highly medalled 2011 Chardonnay, as well as two surprise cheeses. It’s not too late to join. Four shipments are sent each year, containing six bottles of wine and three cheeses for $180 plus shipping charges. Consumers will be happy to know that all of Upper Bench’s cheeses are 100% pasteurized and government-tested prior to release. Shana Miller, the “Big Cheese” proudly submits all her products for testing in order to ensure the protection of consumers’ health while meeting high quality standards.A Curds and Corks Club membership makes a great Christmas or corporate gift package. Or, if you prefer, the winery will happily customize a wine and cheese basket.New releases to taste and purchase include:

� 2012 Chardonnay $25.00 This lightly oaked Chard is crisp and clean on the palate, with citrus and stone fruit notes. It pairs beautifully with their lusciously creamy Upper Bench Gold cheese.

� 2011 Cabernet Sauvignon $35.00Winemaker Gavin Miller is justifiably proud of this 100% Cab, which shows great varietal character and structure…its fine tannins give it great cellaring potential.

This family-owned operation is open all year-round , seven days a week – so be sure to drop by for a great wine and cheese pairing experience!

~ Allison Fader

CURDS & CORKS CLUB – A MUST JOIN AT UPPER BENCH ESTATE WINERY & CREAMERY

THE BUZZ FROM THE BENCH - NEW OWNERS!

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

We’re reinventing the wheel

local fresh �avours

www. thebenchmarket.com

368 Vancouver Ave., Penticton250-492-2222

Open 7am-5pm Mon - Fri8am-5pm Sat, Sun & Holidays

Mr and Mrs Delicious – Upper Bench’s Shana and Gavin Miller with their wine and cheese pairings.

W hen some people turn 40, they buy themselves a new motorcycle or take a trip.

Stewart Glynes bought himself his own business. Stewart has been the Bench Market’s executive chef since 2010, so when the opportunity of ownership presented itself shortly before his birthday this fall, Stewart and his wife Heather decided to go for it. “It’s every chef’s life-long dream to own their own restaurant,” says Stewart. “It’s going to be a family affair. I’d love to see my kids behind the counter one day.” Stewart knows what makes The Bench one of Penticton’s favourite social hangouts. So Eggs Benedict; savoury sandwiches with braised meats and roasted vegetables; rich baked goods and Summerland-roasted coffee are staying on the menu. “Our food appeals to our customers because it reminds them of home-cooking, but with a twist. Our dishes have a fusion of Asian, Indian and North American flavours presented in a familiar vessel like a sandwich,” says Stewart. Also staying: the eclectic variety of groceries that includes everything from fresh-baked bread and eggs to olive oils, specialty cheeses and crackers and quality dressings. To connect with more locals, the Glynes are making a few changes. The Bench is now open an hour earlier (at 7 am) on weekdays to catch morning commuters, and will

offer an expanded selection of take-home meals including oven-ready healthy pizzas, pastas and soups. “Tourists are great in the summer, but the locals are also an extremely important part of what makes us go. We’re listening to what their needs are, and making sure our shelves are stocked with items they’re looking for,” says Stewart. Catering to the locals also means maintaining a homey atmosphere that’s welcoming for everyone. Friendly staff, comfortable chairs and tables, décor by Okanagan artists and pleasing background music make lunch with friends or on your own a delightful and satisfying experience.

~ Erin Trainer

New owners Heather & chef Stewart Glynes.


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PERSEUS WINERY – ONE OF THE FIVE BEST REDS IN BCrom its stately and strategic location overlooking Penticton, Perseus Winery provides a natural welcome to visitors heading toward Naramata Bench.The 1950’s heritage building has been

reinvented by designer Tony Giroux and is now home to the winery and an information centre, with an education centre to come for next year.As the first winery visitors approach the Naramata Bench from Penticton, Perseus is well-positioned to provide a warm and information-packed welcome. Part of the sun-filled tasting room is dedicated to holding brochures from other Naramata Bench wineries and businesses and it includes a flat-screen television to show related videos, too.With new winemaker Matt Dumayne now in place, winery CEO Rob Ingram sees a bright future for Perseus, which is the first of a four-winery group planned for the coming years (the second, in West Kelowna, will include a huge winemaking facility to serve the others).

Not that its recent past is anything to sneeze at. Perseus’s flagship wine, Invictus 2009, has been getting rave reviews. Globe and Mail wine writer Beppi Crosariol says it’s one of the best five reds in BC. It took a Silver Medal this year in WineAlign’s National Wine Awards of Canada, too.Ingram has the same high hopes for the about to be released Helios, a unique blend of Pinot Noir, Pinot Blanc and Syrah grapes.Dumayne will have plenty of fruit from some exceptional vineyards to work with. Hailing from New Zealand, he is veteran of 25 vintages at wineries in his country’s Central Otego region, as well as California, Australia and Oregon.In New Zealand he created a custom crush facility and also had his own label. De Vine Wines was a critical success, getting a 96 point score and five star reviews in Gourmet Wine Traveller.

He also has experience in converting a vineyard to organic and biodynamic farming practices.For his part, Ingram admits he is on a steep learning curve, taking wine courses and immersing himself in the business. But what he lacks in winery experience is compensated by his business savvy. Originally a chartered accountant, he has more than a decade’s experience managing start-ups and had senior roles with large corporations in several different industries. He’s a customer oriented big picture guy who understands business but also wants to be environmentally responsible.“I worry about what we are leaving for future generations,” he says. “I want to be part of making this a better world. Our wineries will reflect those values.”

~ Lorne Eckersley

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A Guide To Buying And Drinking

OKANAGAN WINES IN CALGARY By Calgary-based writer Laura Lushington

Along with its fast-growing food scene,

Calgary has become a great place to enjoy wine.

With love to our Western neighbours,

here’s a list of the best places to indulge

in Okanagan wines in the city.


BUYING:Bin 905Usually located in Calgary’s Mission district, Bin 905 was one of the many businesses affected by the devastating floods the city experienced in June 2013. The store filled with 3 feet of floodwater and mud and is currently being rebuilt. But, just like a vineyard that has a bad year, Bin 905 hasn’t let the flood stop them from bringing wines to Calgarians. Operating out of their warehouse, you can order wines online to have delivered or call ahead for pick-up. With a long list of Okanagan wines available including bottles from Van Westen, Tantalus and Mission Hill, Bin 905 has one of the greatest selections in the city.

2311 4 St. S.W. (Mission store), 7056 Farrell Rd. S.E. (Warehouse), 403-261-1600, bin905.com

Highlander Wine and SpiritsWith three locations, Highlander Wine and Spirits is a staple in Calgary’s beverage scene. Known for its customer service, Highlander features a large and eclectic mix of Okanagan wines from both established names and smaller boutique properties. Their selection is ever changing so you’ll always be able to try new wines. To meet demand, Highlander will be opening a fourth location in the southeast neighbourhood of Seton soon.

Locations include North Hill Plaza, Richmond Plaza and Marda Loop. For contact information visit highlanderwine.com

Vine ArtsCo-owned and managed by one of Calgary’s top wine experts Jesse Willis, Vine Arts is unlike the majority of wine stores you come across. You won’t find a dedicated “Canada” or “Okanagan” section nor will you find wines divided by grape. Alternatively, wines at Vine Arts are categorized by descriptors like “Light and Fresh” for whites, and

“Bold & Structured” for reds to help make wine approachable for newbies and make choosing a bottle simpler for the experienced. Willis and other co-owner Jeff Jamieson are happy to point out the Okanagan wines they carry. Although selection changes often, Vine Arts always stocks wines from Painted Rock, Quails’ Gate, Road 13, Joie Farm, Covert Farms and Laughing Stock. 1310, 1 St. S.W., 403-290-0700, vinearts.ca

DRINKING:TeatroTeatro is a leader in Calgary when it comes to upscale dining and extensive wine lists. With a cellar that holds 10,000 bottles, a list of over 900 wines, a dedicated cellar master and a sommelier, you’ll be well taken care of when choosing what to drink. The wine list features Okanagan wines available by the glass and by the bottle. And, you’ll be more than impressed with Executive Chef John Michael MacNeil’s creative menu.

200 8 Ave. S.E., 403-290-1012, teatro.ca

Vin RoomAt Vin Room Mission and Vin Room West, sampling multiple wines is made easy. Over 100 wines are available in 2 oz. pours, glasses, half bottles and full bottles. Okanagan pours include vintages from Lakebreeze, Calliope, Cedar Creek and Tantalus. The tapas menu with the perennial favourite – Lobster Nachos, is delightful for sharing with friends. Or, go the classic route and create your own charcuterie board with local cheese and meat options.

Vin Room Mission – 2310 4th St. S.W., 403-457-5522; Vin Room West – 8561 8A Ave. S.W., 587-353-8812, vinroom.com

Winebar KensingtonChef and owner Cam Dobranski has made Winebar Kensington a go-to foodie destination in Calgary. The restaurant has been revamped after a month-long stint this fall by American chef Brandon Baltzley. Winebar features many Okanagan wines from including bottles from Clos du Soleil, Tinhorn Creek, Summerhill Estates and Pentage vineyards.

1131 Kensington Rd. N.W., 403-457-1144winebarkensington.com

FIZZIO THERAPY ROUGE (RED BUBBLE!) - PERFECT CHRISTMAS THERAPY

inter in the Okanagan Valley can mean low hanging cloud, chilly temperatures and grey skies. It’s a time when we can all use a little something to lift our spirits. Lucky for us, Therapy Vineyards has the perfect remedy: an

open house filled with holiday cheer for the entire family. Mark Saturday, December 14 from 1 – 5 pm on your calendar. There’ll be wine tasting, decorations, festive treats and Christmas crafts for kids. “We’re so close to Naramata, and during December it’s really quiet around here so we wanted to host an event and open our wine shop for locals to come in and meet the winemaker and staff and have some fun.”You’ll also have the opportunity to indulge in Therapy’s newest product, Fizzio Therapy Rouge, a sparkling red wine – one of only a few crafted in the Okanagan Valley. “This is technically a sparkling wine, but it’s not made using a traditional method,” says marketing manager Daphne Tomkins, “Fizzio Therapy products are created in a Frizzante style. We use pressurized tanks to push CO2 into the wine to create a sparkling wine finish.” With only 57 cases, this limited-edition wine is refreshing and crisp – a blend of Merlot, Cabernet Sauvignon, Cabernet Franc and Syrah. “It pairs well with thick, rich smokey cheeses and meats,” says Tomkins. “It’s also really good on it’s own, perfect for Christmas parties, or after the ski hill in front of the fire.” Not into bubbly? Therapy has a variety of wines – a prescription for all palates. “We enjoy educating our customers and encourage them to ask questions,” says Tomkins. “We try to create a relaxing

atmosphere where our customers can discover new wines and learn more about their favourites.”If you can’t make the December open house, Therapy’s wine shop is open Monday through Saturdays. The guesthouse is also open with special low-season rates. This year, find a cure for your winter blues at Therapy Vineyards!

~ Erin Trainer

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(L-R) Scott Macintosh, Leasa Martin and Daphne Tompkins.


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n only a half year, Toni and Julius Bloomfield are well on the way to accomplishing one of their first goals, to make Naramata Heritage Inn a place that visitors and local residents can enjoy together. The Inn’s appeal to

locals is such that when Naramata’s pub closed, Toni and Julius were approached by residents asking if they could make the Cobblestone Wine Bar their gathering place this winter.“So we’re working to make it more casual, complete with a new menu and more local beers,” Toni says. “We’ll also have wine on tap!”Chef AK Campbell has created a new menu for the End of the Road Bistro on the main floor, too. “It’s more focused on hearty, winter fare,” he says. “There will be some traditional Italian dishes, dishes with an Indian influence, some fancy pizzas, hearth breads. Pretty much something to suit everyone’s taste.”Expect more of a “gastro pub-style” in the Cobblestone, he says. Tapas, shareable appetizers and hearth bread platters will be balanced with French classics like confits, cassoulets and bourgignon. “And there are more snackies, too,” Toni adds. “Including my favourite—popcorn with truffle oil and cracked black pepper!”Entertainment will continue through the winter, with Thursday being Jazz Night and open mic nights rotating on Sundays and Mondays in the Bistro. Friday and Saturday nights feature music and dancing in the Cobblestone Wine Bar.

For the first time in 7 or 8 years the Inn will stay open all winter. But room packages and special events should keep staff hopping. A shuttle service is being offered as part of ski packages and a hot tub will be placed on an upper deck, offering ski-weary guests a spectacular view of the lake while they soak. Add in an après-ski menu and a spa and steam room and skiers can count on being pampered.Toni says Naramata Heritage Inn is becoming a popular close-to-home destination wedding location. And bike camps that take up all the Inn’s rooms are a growing part of the business. “For these spring guests we prepare unique gourmet, healthy meals as part of their training regimen for GranFondo cycling races,” she says.For his part, AK is ready, willing and able to keep the service flowing in the Bistro and Wine Bar, as well as for special events.“This area is such a food and wine mecca,” he says. “It’s a dream to be in a place like this!”

It seems hard to believe that only last spring Toni and Julius were celebrating their purchase of the Inn by sabering open bottles of bubbly, but the winter months don’t look like restful ones for these new owners. November will focus on ladies (“mothers and daughters, sisters, girlfriends”) with pampering weekend packages, Christmas parties are already being booked, a “Shopping in the Bistro” event is in the works and a two-day murder mystery will be held for New Year’s Eve celebrants.(See chef AK Campbell’s recipe page 38).

~ Lorne Eckersley

A WINE COUNTRY HAVEN TO SNUGGLE INTO – ALL WINTER LONG AT NARAMATA HERITAGE INN

I

Chef A.K. Campbell with Inn PR Dog, Grissom.

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

Families can dine in the NewEnd Of �e Road Bistro

Phone: 250.496.6808

Join Us for our Fall Wine FestivalWinemaker Dinners

Reserve Today!

Ph. 250.496.6808 3625 1st Street, Naramata, BC

In the ♥ of the village

The Bloomfields Welcome You!

OPEN YEAR ROUND!

www.naramatainn.com • [email protected]


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ince 2010, the Poplar Grove Wine Club has become one of the most entertaining winery wine clubs in the

Okanagan. The list of benefits not only entices customers to join but is also a wish list of the best things to do in the Okanagan. Of course, the focus is on the wines in their portfolio, many of which are reserved exclusively for club members. “We keep wine aside just for the wine club,” explains AJ Thompson, wine club manager. Joining the club will get you six bottles of wine shipped directly to you in March, July, and November. Members receive a 10% discount on all wines, including wines sent out in the shipments. There are three club packages - Family Tree (all reds), Family Branch (mixed), and Family Roots (whites) - and members are able to switch between them. “Some people are a little more seasonal,” says AJ. “They can get the Roots package in July, the Tree package in November and the Branch in the spring.” No matter which package you choose, there will be something special in every

shipment. “We never send the same thing twice. We send at least one pre-release wine club exclusive or library wine in every set.” The recent shipment for November included a rare Late Harvest Viognier 2012 in the Roots package. Wine club shipments are always a surprise and some of them have become interactive with special bottles of wine. “We did a blind tasting last March,” says AJ. “No vintage, no varietals, no indications of what it was and encouraged members to guess which varietals were in it.” Prizes were given out to the best guesses, and one person won a double magnum bottle of wine. Other club benefits include access to wines reserved exclusively for the club, customized recipes for each wine, referral benefits, anniversary rewards, and special members’ parties which includes the famous barbecue. “Poplar Grove throws the best parties,” says AJ with a smile. What can members look forward to in the March shipment? It’s always been a well-kept secret, but AJ does offer a one-word hint: “Vertical.”

~ Luke Whittall

POPLAR GROVE – ONE OF THE MOST ENTERTAINING WINE CLUBS IN THE OKANAGAN

AJ Thompson, wine club manager

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HILLSIDE - A TASTE OF NARAMATA TERROIR

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

T houghts on a bistro that reopens on March 29th, 2014: A word to the wise—

the burger is all too easy to ignore as one peruses the menu at Hillside Winery’s Bistro. How to ignore,

after all, Pan Roasted Steelhead Trout, Parsnip & Happy Days Goat Cheese Risotto or Grilled 8 oz. Pemberton Meadows Bavette Steak, for example?

In the wine shop Kathy Malone’s focus on letting the terroir come through in every wine she makes is evident. Elegant and creamy Pinot Noir. Full-bodied and spicy Merlot-Malbec. The 2009 Taylor Vineyard Merlot, a Gold medalist in the All Canadian Wine Championships, with 90-point scores from the Vancouver Sun and Globe and Mail. All superb, all lovingly and distinctly Naramata Bench products.Looking for a big treat? Really big? Don’t miss the 2009 Mosaic, Kathy’s signature blend of 71% Merlot, 18% Cabernet Sauvignon, 6% Cabernet Franc and 3% each of Malbec and Petit Verdot. A Gold medal winner at the 2012 Northwest Wine Summit, Mosaic is drinking beautifully now, or put it in the cellar for a few years to see how it evolves.White wines like the Viognier and Pinot Gris (oaked and unoaked) and Gewürztraminer are equally representative of their terroir. The Rosé? Well, try again next year—it’s already sold out!

A two-tier wine club is organized to help ease the pressure that comes with not having Hillside wines on hand. Shipments can now be made across Canada. A Reserve Membership includes two six-bottle (red or red and white) shipments a year. The Mosaic Membership adds a six bottles of luscious Mosaic, a Bordeaux blend. Both memberships include plenty of other perks, including a 15% discount on all other wine purchases, exclusive tastings, special pricing on special events, winemaker’s notes and Bistro recipes.And don’t forget that burger!

~ Lorne Eckersley

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 season March 29th, 2014Contact 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

F all descended upon us with the beautiful coloured leaves slowly

falling to the ground,” reminisced Diane Jensen, owner of Shades of Linen in Naramata, which she has run since 2001. “Life slowed down. It is a softer time of year.” This autumn gave Diane time to reflect on the busy year at her store which sells comfortable, easy-to-care-for natural fibre clothing, especially linen. “Many thanks to our customers who visited us from places far and wide.”Diane and her team are busy washing the linens, and creating their samples for spring and summer 2014. They started their layering and cutting in November so the seamstresses could start sewing the new lines.

Clients can request fabric samples that will help them coordinate colours and fabric to their wardrobe. Shades of Linen is carrying an assortment of sweaters, scarves and jeans this winter as well as a beautiful line of wool gloves that make great Christmas presents. Of course, the classic linen garments are featured, which are ideal year round. In winter they look

particularly elegant when teamed with other fabrics. Diane’s store will be open Tuesday to Saturday 11 am to 6 pm this winter so there is plenty of time to visit Shades and Linen and shop for Christmas. It will be closed for the month of January and reopen in February.

~ Dona Sturmanis

SHADES OF LINEN:YEAR ROUND CLASSIC COMFORT

Da BURGER!

“


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

ESTATE WINERY

Find Our Wines At VQA Liquor Stores & Onlinewww.morainewinery.com

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

Open 10am-6pm Daily May - October

Oleg Aristarkhov was still smiling weeks after getting the news that Master of Wine

Rhys Pender had chosen a Moraine Viognier as one of a dozen wines—BC’s best—for the Visa Infinite Wine Country Weekend event. It has, after all, been a very good year at Moraine Winery. A steady stream of visitors has kept the wine shop busy and a fine harvest should yield another vintage of very nice wines under the care of winemaker Jacq Kemp.In only their second year, owners Oleg and Svetlana Aristarkhov are producing excellent wine and offering tremendous hospitality to visitors to the Naramata winery.The release this fall of three mouth-watering red wines gives customers even more to get excited about.

� 2012 Pinot Noir Exhibits aromas of violets, licorice, cranberries and tamarillo. Its supple palate is nicely balanced with natural acidity and lingering juicy tannins. Enjoy this delicacy along side of some salmon, pork, or perhaps beef tenderloin.

� 2012 SyrahPresents vibrant aromas of dark chocolate, white pepper and floral aromas, complemented by the juicy, inviting tannins. It is best to decant this wine when drinking young. Indulge your inner carnivore when pairing with this Syrah--the flavours are out of this world when mixed with some lamb chops, a thick juicy ribeye steak with peppercorn sauce, or shoot for the stars with some Chateaubriand topped with mushrooms!

� 2012 MalbecGives off haunting aromas of black currant, blackberries and black cherries that dominate while soft, rounded tannins linger on the palate. This wine partners well with all types of fowl, or savour it with a lean cut of lamb or beef. It is also adaptable and can be served next to spicy cuisine like Mexican, Thai, or Indian dishes.For regular shipments of these wines and more, sign up for the Wine Club today at www.morainewinery.com.

~ Lorne Eckersley

After four years, Kraze Legz Estate Winery in Kaleden still sells the majority of their

wine through their wine shop. “Our goal ... build the brand by creating a thoroughly enjoyable Okanagan wine experience,” says Gerry Thygesen, who co-owns Kraze Legz together with his wife Sue. They receive a high volume of first-time customers who follow the signs from the highway, intrigued by their unique winery name, and have been fortunate to have built a solid following of loyal customers. “The experience and quality of our wines, have built a solid foundation of repeat customers and these customers are recommending our wines to their friends” Sue points out. The experience factor is something that the wine shop can really deliver. Perched high above the community of Kaleden, the picnic area and 20’s era-themed wine shop offer unique and stunning views of Skaha Lake. Since every grape from Kraze

Legz’s focused portfolio of whites and reds is grown on this property with no grapes sourced from any other vineyard, this land’s terroir is also proving to be as amazing as the view. Every wine they have ever produced has won an award at a major competition. “The awards start from the land. It’s spectacular,” says Gerry. You can taste this special terroir in early December as Gerry and Sue will be pouring their wines at VQA stores around BC, including Sardis Park, Westwood, and the BC Wine Museum. Of course Henry the cat, star of the Cat’s Pajamas calendar spearheaded by Sue, is sure to make an appearance on your next winery visit. A few copies of the 2014 calendar are still available as great Christmas presents. Sue has started collecting photos for the 2015 calendar and invites all cat lovers to submit their favourite kitty photo. Email [email protected].

~ Luke Whittall

MORAINE WINERY – WINEMAKING EXCELLENCE

A KRAZE WONDERFUL WINERY EXPERIENCE


The Heart of Wine Country wraps around the Okanagan Falls area stretching from Skaha Lake to Vaseux Lake. The area is famed for some of Canada’s top wine production with the highest quality wines in the valley. What has largely been kept a secret only sought out by those wine lovers in the know, these hidden gems of small wineries offer a taste of some of the � nest wines, wonderful people and the heart of the Okanagan wine experience. Call each winery for wineshop hours.

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

Blue Mountain Vineyard & Cellar2385 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

Call for wine shop hours

& look for our wines in your favorite liquor

stores!

Sat., Nov. 30 & Sun., Dec. 111am-5pm

Holiday Cheer Open HouseWineries of the Okanagan Falls Winery Association

Wed., April 16 1pm-4pmVancouver Trade and Media Lunch

by invitation only at Brix Restaurant

2013 EventsFor the latest information on all

happenings in the heart of wine country, contact us www.ofwa.ca [email protected]


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GIVE THE GIFT OF A MEYER WINE CLUB MEMBERSHIP THIS CHRISTMASonica Horning, the administrator of the Meyer Family Vineyards wine club which launched earlier this year, is busy getting things

prepared for the upcoming holiday season. “There will be some special gift items available just in time for Christmas,” Monica explains. Customers can give wine club subscriptions as a gift, which includes three shipments of wines throughout the year. There will also be custom six-pack wooden gift box available, as well as gift certificates and other options for corporate gifting. With gifted wine club subscriptions comes all of the perks associated with the wine club, including complementary tastings in the wine shop, 10% discount on all wines, access to purchase limited and library wines, and other benefits. “It’s the gift that keeps on giving,” says Monica with a smile. The privileges of membership could very well be needed to enjoy the best that Meyer Family has to offer. For a winery with such a dedicated focus on only a few grape varieties, being recognized nationally and internationally is a great achievement.

On the national level, Meyer Family Vineyards received the Platinum award for their 2011 MacLean Creek Chardonnay at the Wine Align National Wine Awards of Canada. The Platinum award represents the

top most honour in each category and that means that the MacLean Creek Chardonnay was chosen as the best Chardonnay in the country. “The Platinum-the award was awarded to only 1% of all wines entered,” explains owner Jak Meyer. “Only 12 out of 1200 wines received this medal.” Following closely is the 2011 Pinot Noir Reimer Vineyard that captured a WineAlign Gold Medal. Having two top-level awards in the same competition with such a focused portfolio highlights their commitment to producing top-quality wines. Internationally, the 2011 Tribute Chardonnay (Winnifred Mary Stewart Tribute) has been featured in Spurrier’s World column by renowned wine critic Steven Spurrier in Decanter Magazine. As well, the recently released edition of The World Atlas of Wine by Hugh Johnson and Jancis Robinson features the Meyer Family Vineyards logo in the center of the page on the Okanagan Valley. Join the club at www.mfvwines.com and enjoy!

~ Luke Whittall

M

THE GIFT THAT KEEPS ON GIVINGWINE CLUB

T: 250.497.8553 | www.mfvwines.com | [email protected]

“crafting single vineyard wines of excellence”

A Wine Club membership is the perfect gift this holiday! 3 shipments of wine, 10% discount on wine purchases

& more! Custom Wine Gift Packages & Gift Certicates also

available this holiday season!

2011 McLean Creek Chardonnay

#1 Chardonnay in CanadaNational Wine Awards 2013

Jak Meyer, on a recent trip to Vancouver to deliver award-winning Meyer Tribute Series Chardonnay.


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Roland Kruger wants to thank all who were able to stop in to visit Wild Goose this past

summer season. The weather in Alberta was on everyone’s mind in the early summer and Roland is thankful for the Albertan friends who were able to make the trip to

Okanagan Falls to visit the wine shop this year. With the building renovations complete and the expanded winery now being used for the second vintage, the focus has shifted to the wine shop. Thanks to their new lounge license, visitors

to the wine shop will now be able to enjoy wine by the glass along with the stunning vineyard-scape visible from the new patio. With plans for integrating more food items into the mix, the patio at Wild Goose will soon become the place to be. Traditional picnickers who have enjoyed their picnic area in the past need not worry because it will remain available as always. The new patio license also means that the wine shop will now be readily available to rent for private events as well hosting more frequent special events. “We’d like to have more live music,” explains Roland Kruger.

Even if the weather changes, their new patio has you covered. Literally. The patio is fitted with a high pergola topped off with clear deck roofing panels that will provide partial shade without taking away from the amazing vineyard view. Wild Goose will be ready to help you choose your holiday wine as part of the Okanagan Falls Wineries Association Open House events on Saturday, November 30 and Sunday, December 1, from 11am - 4pm. Winter hours are by appointment but there is usually someone there 9-4 daily.

~ Luke Whittall

WILD GOOSE’S NEW PATIO PLANS FOR 2014

ON THE COVER…

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

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

Email: [email protected] Sunvalley Way,

Okanagan Falls, B.C. V0H 1R2

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

Join us for the Okanagan Falls Winery Association Open House Nov. 30 and Dec. 1st. 11-4 daily

Finalist ~ Winery of The Year ~ Intervin Wine Competition 2013

Roland Kruger (r), with Niki Jeffries, happily looks onto the crush proceedingsin the cellar after a stellar harvest

WILD GOOSE’S NEW PATIO PLANS FOR 2014

BC VQA OKANAGAN VALLEY

14.2 % alc./vol.

2010

750 ml

Red Wine / Vin RougeProduct of Canada / Produit du Canada

The sexy, red hot wallpaper-esque design on this issue’s cover can be found on the label of best-selling Bordello wine from Summerland’s Dirty Laundry Vineyards (note: their trademark iron on the cover is a give away). You know the story right? Dirty Laundry used to be an actual Chinese laundry back in the day that had some - ahem – rather dirty business going on upstairs. Winery owners presented this delicious story to Bernie Hadley-Beauregard of Brandever (perhaps the most iconic branding company in our wine industry) and he worked his magic. One of our provinces favorite wineries to visit and to drink, Dirty Laundry has become a must-visit destination for visitors.

To view the entire fun, fabulous and cheeky story (in the cool online mock theatre) go to dirtylaundry.cabrandever.com

� Bordello (2010) - $41.99An exotic swirl of Cabernet Sauvignon & Merlot with a dash of Cabernet Franc this gal is silky, velvety, full bodied and rather provocative. She will flirt with you and make you crave another encounter.A big red wine with aromas of meat spice, cocoa, vanilla, blackberry, blackcurrant and anise. Firm tannins and finishes dry with long linger flavours anise, cherry, toffee and tobacco.

hurch and State Wines (C&S), synonymous for consistent, award-winning wines and a strong brand of excellence have now joined the international circuit to promote both their label as well as educate the world on our Canadian

wine industry. John Pullen, who has recently returned to the position of marketing director at C&S was excited to fill me in about a recent trip to Asia. John explained that during their first stop in Hong Kong, they would be presenting to sommeliers, journalists, educators and importers about BC Wine, attending the International Wine & Spirit Fair and having dinner and the Consul General with 15 top sommeliers, journalists and educators. After that, would be off to Tokyo to visit with the embassy there and participate in a Canadian wine technical seminar and mini Canadian wine challenge - a contest overseen by the Japanese Sommelier Association. John says, “following that, a day with the Terrada Cellar Service taste & buy event, where the clients of Terrada spend up to $800/month just for a tiny little wine cellar - very serious wine enthusiasts!”Recently Church & State unveiled their much anticipated 2011 Coyote Bowl Syrah, 2012 Gravelbourg Chardonnay and 2011 Coyote Bowl Malbec. John says that “the Syrah and Chard will be released shortly on the website (www.churchandstatewines.com) and via newsletter”. If you would like to order some, call 250-652-2671 or email [email protected].

John also notes that “the ‘11 Malbec will be held until next summer at our tasting bar due to extremely limited production (100 cases). Kim and Jeff describe it as the best wine to ever leave our cellar.” Um, save me some of that please!!And the award wins continue:2012 Viognier - Judge’s Choice @ WineAlign World Wine Awards2012 TreBella - Best of Variety @ WineAlign World Wine Awards

~ Jennifer Schell, a certified C&S Chardonnay addict

C


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CHURCH AND STATE ON THE INTERNATIONAL WINE SCENE

“The two best wine bar experiences in the south Okanagan” - Anthony Gismondi

Best Red Wine of the Year - 2011 Wine Access Canadian Wine Awards

Best Red Wine of the Year - 2009 All-Canadian Wine Championships

3rd Best Red Wine of the Year - 2012 Wine Access Canadian Wine Awards

Best Chardonnay - 2010 San Francisco International Wine Competition

Best Syrah - 2009 International Wine & Spirit Competition (UK)

Over 50 International Gold Medals

Buy a case of any Coyote Bowl Series

wines before Christmas, and receive a second case of Church & State Series

for only $10/bottle!

Ph. 250-652-2671churchandstatewines.com

A bottle of C&S in Hong Kong.


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et’s make this clear first thing – customers have a crush on Tinhorn Creek wines. Tinhorn Creek has a crush on its

customers. Owner/winemaker Sandra Oldfield’s team has a crush on making good wines. So why wouldn’t the winery have a Crush Club?Crush Club members get VIP treatment, everything from pre-sale concert tickets to limited release wines to special members-only parties.“Our Crush Club is the best way to stay connected to the winery, wherever you are,” says Club coordinator Terry Meyer-Stone. Lots of wineries have wine clubs, you say? Well, Tinhorn Creek’s Crush Club was one of the Okanagan’s first, way back in 2005. And consider what it offers.“Members really do get VIP treatment, they become part of our family here at the winery, and we want them to feel that connection,” says Terry.Crush Club members were treated to a grape stomp and pig roast this fall, not to mention a Fall Pickup Party for those who prefer to connect directly to Tinhorn Creek and pick up their shipment instead of having it delivered.The Canadian Concert Series routinely sells out and Crush Club members get first crack at tickets. 2014 will be a line-up of favourites to celebrate their 20th Anniversary.

On December 5th, members can take in a holiday cooking demonstration with Miradoro Restaurant’s Executive Chef Jeff Van Geest. And more cooking demos are planned starting next spring. Members are welcome to include friends and family in these events—it’s just one more Crush Club Perk. See the Crush Club page at www.tinhorn.com for information about events and to order tickets.“We look for every opportunity to connect with Crush Club members,” Meyer-Stone says. “Tinhorn loves getting feedback, hearing what they love and what they don’t.”Of course at the heart of it all, Tinhorn Creek is really all about the wine. Wines are only released when they are deemed ready to drink, and many are made in small batches, so it’s a great benefit to be part of the Crush Club—members get first chance to order.Three recently released reds are perfect indications of the winery’s commitment to quality. 2010 Oldfield Series vintages of Merlot, Syrah and 2Bench Red are the proof in the pudding. And when after-dinner time roles around, guests will be impressed with the host who opens a bottle of 2012 Oldfield Series Kerner. Pair it with dessert or as dessert!Two more words: Gift Cards. Need we say more?

~ Lorne Eckersley

GET A CRUSH ON TINHORN CREEK

Perfec tly placedto make

f ine wine and good fr iends.

RESTAURANT

tinhorn.com

Upcoming EventsCommunal Table Dinners at

Miradoro RestaurantTuesdays at 6:30pm

New Years Eve Party at Miradoro Restaurant

L


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SILVER SAGE B&B – A BEAUTIFUL WINE COUNTRY ESCAPE ALL YEAR ROUND

T here is a timeless feel to Burrowing Owl Estate Winery – the well-earned

reputation for great wines and the Mediterranean charm belie the

fact that it’s only about 15 years since the first harvest was brought in.The addition of a superb restaurant and a 10-room guesthouse have only added to Burrowing Owl’s drawing power on the famed Black Sage Bench. In the winery, the addition this year of highly-regarded winemaker Tom Di Bello is certain to ensure more fine vintages for many years to come.Burrowing Owl is well-known for the support it provides for its

namesake bird, but less obvious are the more than 100 bluebird boxes and 2 bat nurseries, which encourage natural pest control in the vineyards. The fruit that is grown on the 140-acre vineyard in some of Canada’s finest terroir results, not surprisingly, in consistently exceptionally wines. The red blends, Athene and Meritage, are fine examples. In the 2010 Athene, Syrah and Cabernet Sauvignon grapes were co-fermented, impressing Master of Wine Rhys Pender, who says, “On the palate the wine is full with plenty of acidity to give backbone and frame [the] game meat, blackberry, plum, red currant, black pepper and paprika flavours that last on the long finish.”Pender is also enthusiastic about the Meritage, a classic Cabernet Franc (55%), Merlot, Cabernet Sauvignon, Malbec and Petit Verdot blend: “The combination of fruit and structure should allow it to age and develop for a decade or more. Pair with slowly roasted duck or classically prepared roast beef.”Thinking of a unique Christmas gifts for the wine lovers on your list? Consider purchasing Burrowing Owl gift cards, which can be used in the Sonora Room, the Guest House, in the wine shop, or even

for on-line purchases. Talk about a welcome gift that can be used at any time of the year!

~ Lorne Eckersley

CELEBRATED LOCAL WINEMAKER TOM DI BELLOJOINS BURROWING OWL ESTATE WINERY!

V isiting Silver Sage Winery is always uplifting to the soul – Elena as well as Winemaker,

Anna Manola are such happy and enthusiastic people that meet life’s challenges head on and move forward. Anna, like so many other winemakers, has been faced with crush coming early this year, doing everything at once! Over her head in grapes as she stated! The Silver Sage Tasting room is affably managed by the effervescent Elena who entertains each and every guest like a close friend of the family, and that is why this winery is so popular. The new 2012 releases have been very well received with the Pinot Blanc already sold out. The Gewürztraminer and the

ever-popular Sage Grand Reserve, (a perfect wine for Thanksgiving & Christmas), the 2011 Merlot and 2011 Pinot Noir, The Passion are still available. The 2012 delectable dessert wine releases include The Pearle (black currant & blackberry), Blueberry, Raspberry, Pinot Blanc (Peach/Apricot) and of acourse, the unique aperitif wine, The Flame. Elena stated that the B&B is open all year and effective November 1st the winery hours will be 10:00 am to 5:00 pm daily. The first weekend in December Silver Sage will be hosting their annual customer appreciation weekend. This is always a great time to visit, purchase some of their wines for gift giving and view the

spectacular grounds decorated with millions of Christmas lights and decorations.

~ Dee Newman

Burrowing Owl Winemaker Tom Di Bello

Elena is the ultimate wine bar hostess.

WINE SHOP HOURSOpen Thurs - Mon. 11am-5pm

tel. 250-498-0310www.silversagewinery.com

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

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

our entrance.


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From the Heart For the Heart

www.fairviewcellars.ca989 Cellar Rd., Oliver, B.C.

Phone: 250-498-2211 Fax: 250-498-2130

FAIRVIEW CELLARS

1PM-5PM Tues. - Sat.

Or By Appointment

Open

FAIRVIEW CELLARS & THE GRAPES OF WRATH

DESERT HILLS’S MIRAGE WINS “BEST OF CLASS” IN LA

Y ou’ll have to follow me,” Bill Eggert calls to a visitor as he jumps out of his truck and hops

onto a tractor. No time to slow down, let alone stop, when the grapes are picked and workers wait in the new addition to the gravity fed winery below. After a season that the Fairview Cellars owner/winemaker refers to as The Grapes of Wrath (in which his vines grapes have endured wasps, fruit flies, spotted wing drosophilus, deer, bears and hail), Bill can hardly wait to see what the results of this harvest bring. He’s dealt with challenges before—he’s a farmer.With a newly enlarged winery under construction he was looking forward to the added space. But early

ripening meant picking started a full month earlier than last year, leaving Bill and his crew to scramble and adapt. He needs the space though—this vintage will feature two labels: Golden Mile (which he hopes will get its own sub-appellation soon) and Collaborators, made with grapes from other vineyards.Released this fall were The Bear, a Bordeaux blend (my note: “Wow!”), The Madcap, 2011 Bucket of Blood (named for a historic saloon in Fairview), and 2011 Cabernet Sauvignon which, for those who know Bill as BC’s “Cab Man”, is an exciting prospect.A visit to this out-of-the-way treasure near Oliver often offers tastes of

library wines, but the line-up of recent releases is truly exceptional on its own. And where else do you find red wines whose labels include a “Best After” date?

~ Lorne Eckersley

Owned by brothers Randy, Dave and Jessie Toor, Desert Hills Estate Winery has long been

a fixture for wine-lovers searching for that ‘perfect’ bottle representative of the South Okanagan. Personally, I’ve yet to see anyone leave their

Oliver winery empty-handed: people tend to walk out with a case or two.The Toors started as grape growers and handpicked the site of each varietal. Between their intimate knowledge of their own vineyards and the solid expertise of winemaker George Phiniotis, (son and protégé of consulting winemaker Elias Phiniotis, PhD), Desert Hills has achieved enviable success. 2013’s wines may prove the best vintage yet.“It’s been a great year,” explains Dave Toor, as he hops off the tractor moving bins of sun-ripened Syrah. “We didn’t experience any mildew or frost. The grapes are perfect.”Due to Desert Hills limited production and sheer popularity, true fans should consider joining their wine club. Priority access to new releases, discounts, special events and exclusive offers (such as member-only access to their upcoming 2013 barrel-fermented Cabernet~Shiraz) make membership highly desirable. Here are a couple of more reasons to join the club:

� 2008 Mirage ~ $36.90 Double Gold, Best of Class and 93 points at the 2013 LA International Wine & Spirits Competition. Their

renowned Bordeaux-style red is a complex blend of Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot, barrel-aged in 100% French oak and cellared. Aromas of cassis, cherry and plum complement flavours of spice and dark chocolate. This is the ultimate share-a-glass-by-the-hearth wine of romance this winter.

� The Ambassador ~ $24.90 (200ml)Delectable, rich and aromatic, this Cabernet Sauvignon/Merlot-based Port-style dessert wine would make a welcome gift for anyone you care to impress this holiday season. Aromas and flavours of cocoa and dark-roast coffee, it’s a perfect after-dinner treat with or without the Cuban cigar.

~ Sarah Willard

Wine Shop Open April – Oct., 10am – 5:30 pm, 7 days/wkDesert 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.

L-R: Sonu, co-proprietor Dave Toor & winemaker George Phiniotis with their 2013 Syrah harvest

Bill Eggert and his soon-to-be muraled wall.

“


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PINOT HEAVEN AT GEHRINGER BROTHERS ESTATE WINERY

OLIVER TWIST’S FRENCH EMBRACE WINE FEATURED ON WESTJET

Gehringer Brothers Estate Winery has Pinots for every taste, and this year the

awards have been rolling in for one in particular. While they have been known for their portfolio of Rieslings (they make five), Pinot Blanc, Gris, and Noir are now making waves. Pinot Blanc has always been the most underrated wine in BC. “A lot of Pinots have a little scratchiness because of the phenolic characteristics,” says Walter Gehringer, explaining a possible reason why some people may avoid the variety. “Ours doesn’t have that.” That explains the smooth lemon, herbal, and floral notes on the 2012 Pinot Blanc, a Gold medalist at both the All Canadian and Indy International wine competitions and Silver medalist at the Northwest Wine Summit this year. “It has a broad appeal, even for people who don’t like Pinot Blanc.” Pinot Noir, currently a more stylish variety, is also a major part of their red portfolio and there are two different versions available. The Private Reserve is widely available while the Optimum, also a Gold medalist at

the Indy International, is produced in much smaller quantities. Depending on the vintage, the Optimum could be crafted by blending different lots of Pinot Noir together or selected individually from one particularly special lot. “It varies from year to year,” says Walter. “Sometimes the result of the blend is better than any of the individual components. That applies for the Optimum Pinot Gris as well.” The Private Reserve Pinot Noir shows flavours of bright red cherries and earth while the Optimum exhibits a deeper profile of dark cherries, cocoa, and wet earth.Vintage 2013 was full of adventure. “I think the overall vintage is going to be really good this year,” says Walter. No doubt the anticipation from customers will be growing throughout the winter.

~ Luke Whittall

T he fall weather has presented many challenges to the wineries in the Okanagan and

Gina Mitchell, Winemaker at Oliver Twist is one of many that are doing consecutive crushes of both whites and reds. Gina is proud of the new releases and is passionate about creating exceptional, hand-crafted wines including aromatic fruit-forward whites, rich and flavourful reds and of course their flagship wine, Oliver’s Choice Kerner. Featured on WestJet’s Encore flights since July 1, is the 2011 off dry white wine “French Embrace”, a bright, fresh, and fun combination of two French grapes, Chardonnay and Viognier. Mingled together, they create characteristics of pineapple, strawberries, melon, white peaches, kiwi fruit, and spice. This is the taste of “sunshine in a glass,” great for sipping or perfect paired with any lighter fare. It took Gold at the All Canadian Wine Championship. The dessert style wine “Rosado Splash” a blend of Syrah and Viognier is lovely and I’m told that it also makes a great vodka martini.

The winery’s Flagship Kerner wine “2012 Oliver’s Choice”, a customer favorite, pairs beautifully with turkey, chicken and ham, great for Thanksgiving and Christmas. The 2009 Merlot was released just in time for the Fall Wine Festival. Other continuing favorites from Oliver Twist are Patio Passion and the 2010 Syrah. Be sure and purchase some of these wines for Christmas giving.The Mitchells stated the winery is open year round with the exception of Christmas Day and New Year’s Day. Winter hours are 10 AM to 5 PM. They also carry local artisans’ works for sale. Drop by and enjoy the winery’s festivities at the “Winter in Wine Country” annual event November 22, 23 and 24.The winery website has been updated and a wine club added. Join the newly launched Twist Club and receive a 10% discount on membership purchases! Additional information available at olivertwistwinery.com.

~ Dee Newman

Join our Twist Club and have our exceptional

wines delivered right to your door twice a year!

Register online or visit our wine shop today.

Stop by and try our 2009 Merlot New Release.

Open Daily 10 am to 5:30 pm398 Lupine Lane (Just off Road 9)

Oliver, B.C.

250.485.0227

www.olivertwistwinery.com


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O ne of the first wineries to beckon visitors arriving to Okanagan Wine Country

from the east on Highway 3, Adega

on 45th has plenty to make sure their stay is memorable. The large and gorgeous Mediterranean-style wine shop is the first indicator

of what’s to come—a lineup of exceptional wines from family owners whose roots stretch back to Portugal.A nossa casa é a tua casa—Our house is your house—is the slogan at Adega, where the Farinha and Nunes families are eager to share six red wines and five white wines. Each is a reflection of the Osoyoos terroir and the expertise of the long-time fruit-growers in the vineyards.The 2011 vintages of Malbec and Syrah are terrific expressions of the varietals. Silky and soft, the Malbec has subtle flavours that bring to mind tobacco, vanilla and white pepper. The Syrah is alluringly floral on the nose, with plenty of tannins and a full, round body that will have you thinking steak dinner. The 2011 Cabernet Franc is spicy and tannic, earthy with a hint of anise. Cellaring recommendations for all are 4-7 years.White wines available at the wine shop include 2012 vintages of un-oaked Chardonnay, Viognier and Pinot Gris, each clean and crisp. Don’t dismiss the 2012 Rosé as a summer-only wine—it will pair beautifully with many meals.Finally, winter weather and Port-style wines are a perfect match. The 2009 Portao is expected to cellar for more than a decade but it’s drinking very nicely right now!

�2012 ViognierIncreasingly popular among BC growers and wine lovers, Adega’s version is a complex blend of citrus and soft fruit flavours with the expected hint of musk.

�2011 Quinteto Tinto A classic blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec, this is a big and full-bodied red that celebrates the grapes’ characteristics.

~ Lorne Eckersley

A NOSSA CASA É A TUA CASA (OUR HOUSE IS YOUR HOUSE) AT ADEGA ON 45TH

Family and Tradition ... Timele�. Open 7 days a week 10:00 am to 5:00 pm

Highway 3 (Osoyoos) turn on 45th St., East Osoyoos, BC250 495 6243

GOOD LIFE VANCOUVER – RESTAURANT UPDATE

V ancouver’s culinary scene is ever-changing and just when you think you’ve caught up with what’s new another restaurant opens

its doors. Walking around Kitsilano you’ll find that Nook has opened another location on the 1500 of Yew Street, offering up stellar pastas and pizzas, and Salt Wine Bar has a second spot on Broadway near MacDonald where it serves up charcuterie and cheese. On West 4th Avenue there are all sorts of tasty artisan ice creams at Rain or Shine, craft brews at The

August Jack, and tea lovers are stopping in at 3066 to Neverland Tea Salon for afternoon tea.In Olympic Village Craft Beer Market threw open its doors supplying sippers with another option for craft beer and downtown Blackbird English Pub and Oyster Bar has provided another option for after work drinks for the business crowd at Dunsmuir and Hornby. Not far away and also oyster focused, a second Chewie’s has opened on West Hastings just past Burrard. Gastown’s Blood Alley has a new taco spot with Gringo and there’s a new wine bar at 47 West Hastings focused on European cuisine and vino – Burgundy Restaurant. In Chinatown at 555 you’ll find the The Emerald an excellent Vegas-style hangout with a Mad-Men feel and right down to martini carts, full bottle service and even a Saturday and Sunday brunch buffet with a Caesar cocktail cart so you can adjust your own seasonings and toppings.

Nearby you’ll also find Latin Cuchillo at 261 Powell Street offering up Latin cuisine, Mamie Taylors at 251 East Georgia with southern fare and stellar cocktails, and further east at Kessel + March Restaurant which has an excellent menu prepared by a Michelin-starred chef.Yaletown is now home to Good Wolfe, top of the line comfort food and Homer Street Café known for their roast chicken; both of these spots are perfect for brunch.

By Cassandra AndertonPork Belly at Kessel + March Restaurant


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Open House Dec. 6, 7 & 8 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

2 013 is going to be a fabulous vintage for Seven Stones. “This year was absolutely

amazing,” says owner George Hanson. This will also be the very first vintage produced entirely in the recently completed underground wine caves, which were completed earlier this year. “It’s working out extremely well,” says George of working in the caves which he designed with his step-son Colin Wilson. All of the details from the lighting system to the drains in the floor are working exactly as he had hoped. The grapes are crushed on the crush pad and then the fermentors are moved down into the caves with a special elevator. Once fermentation is complete, they are

bought back up for pressing. The wine is put into barrels and then loaded back down into the caves for the ultimate maturation. The wine shop will be open from December 6-8th for the annual Christmas light up and it is a great time to purchase wine and their famous jewelry just in time for the holidays. George will also have a new release for the occasion - the 2009 Meritage. Customers can also order the six-bottle gift set of library wines that includes vintages going back to 2007 along with a bottle of the 2010 Legend. And of course, you can also stop into the Seven Stones website year round at sevenstones.ca.

~ Luke Whittall

SEVEN STONES FIRST VINTAGE TO REST IN WINE CAVES

T he winery is closed for the winter but Orofino Vineyards owners John and Virginia

Weber aren’t exactly sitting around twiddling their thumbs. There’s work to be done in the winery with the newly fermented 2013 vintage, fix-up projects around the farm and plans to expand the reach of the Collector’s Club.“We take the term Collector’s Club quite literally,” John says. “Each shipment includes ageable and cellar-worthy wines.”The last shipment, for instance, included a library release, a 2007 Cabernet Sauvignon that had been sold out for five years. Imagine opening a shipment and being able to test just how well Orofino wines are progressing in the cellar!It’s easy to join the club—sign up on-line at www.orofinovineyards.com, pop John and Virginia an email or call the winery directly (yes, it’s closed, but they live there, too!) at 250-499-0068.

Membership benefits include a 15% discount on additional purchases and wine shop retail items, guaranteed access to limited and library wine releases, free shipping and much more.John says the 2013 harvest was exceptional, with “beautiful quality fruit, but some fall releases will help bridge the gap until the 2013 wines are ready.

� 2011 BelezaThis Bordeaux blend from grapes grown on the Cawston Bench is a big red, aged 20 months in French and American barrels and then bottled unfiltered.

� 2011 Passion Pit Cabernet SauvignonBarrel aged for 20 months in French and American oak, this vintage displays deep, rich and smooth flavours with hints of chocolate and tobacco. Cellar worthy!!!

~ Lorne Eckersley

JOIN OROFINO’S COLLECTOR’S CLUB THIS HOLIDAY SEASON

Introducing the Oro�no Collector’s Club. Visit us for all of the details!

2152 BARCELO ROAD, CAWSTON, BC T: 250.499.0068 WWW.OROFINOVINEYARDS.COM

New Releases Available MAY 1ST!

Discover our family owned and operated boutique winery in the gorgeous Similkameen Valley.

2152 barcelo roadcawston, bc v0x 1c2t:(250) 499-0068orofinovineyards.com

New Releases Available MAY 1ST!

Discover our family owned and operated boutique winery in the gorgeous Similkameen Valley.

2152 barcelo roadcawston, bc v0x 1c2t:(250) 499-0068orofinovineyards.com


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I t was a busy harvest season for the team at Eau Vivre Winery this year. After a challenging fall

season of cool and wet conditions during September, vineyards across the valley were in less than perfect

condition. The wine making team lead by Anthony Buchanan rose to the challenge. ‘We are making wine like crazy and scrambling to find tank space for all the new wine’ says co-proprietor Dale Wright.

For the 2013 vintage, the winery is planning to increase production, particularly of their award-winning Pinot Noir. ‘Although you cannot hope to identically replicate one vintage to the next, we are trying to make this vintage our best’ says Dale. ‘We won’t see this Pinot Noir vintage until 2015, perhaps as early as Christmas next year’ he adds.Eau Vivre fans can also expect a larger batch of Cinq Blanc from this year’s vintage. ‘We made 50 cases this year and they flew right out the tasting room door, so we are trying to keep up with the demands for it this upcoming season’ says Dale. Winemaker Anthony Buchanan is hard at work ‘making the new vintage and trying to find the space for all the new grapes that are coming in’ says Dale.Lucky for Anthony, Eau Vivre is planning an expansion of the winery sometime in the near future. ‘We’re filling in the gaps, doing what we have to do and thankful for the opportunity to grow.’During the winter season the wine shop will be open for their 3rd Annual

Christmas Open House, Dec 6-8. Eau Vivre’s Open House is part of the Similkameen Wineries Association Christmas winery open house tour during the Annual Keremeos Light-up Weekend. They are also open by appointment all winter long.

~ Natasha Chudyk

CELEBRATE WINE AT EAU VIVRE WINERY’S CHRISTMAS OPEN HOUSE

I t was another busy crush season this fall at Clos du Soleil winery in Keremeos. So busy, in fact,

they hadn’t realized how much their hard work had paid off. Just as the 2013 harvest was underway so were the BC Wine Awards. With the crew being so busy with harvest, no one from the winery was able to attend the award ceremonies and it wasn’t until an excited new customer called to order the ‘Best White Wine in BC’ that the winery team had realized their Capella had just won the esteemed title at the BC Wine Awards. “After a long week at crush it was great to receive such good news, we’re very appreciative of the title” says Spencer Massie, co-proprietor of Clos du Soleil. Their ultra-premium red, Signature, 2011 vintage, will be released first of December. Aromas of cassis, mint, blackberry and a touch of exotic spice with mouth-filling flavours of plum, cassis, blackberry and coffee - in bottles up to six litres, it would certainly make a nice Christmas gift. As would receiving a membership

to their Soleil 160 Wine Club (each member adopts one of the vineyard’s 160 rows).More great wine is on the way from Clos du Soleil as Massie deemed

this year “a brilliant harvest”.Throughout the winter the winery is open for private tastings by appointment. For more information please visit the winery’s website closdusoleil.ca

� Capella 2011 $24.9090% Sauvignon Blanc and 10% Semillon.Clos du Soleil’s ultimate expression of Sauvignon Blanc, Capella is a mouth-watering wine

at once both elegant and rich. The complex nose presents an array of ripe fruit aromas including grapefruit, lemon zest, and pineapple, with remarkable minerality. In the mouth the wine presents lush flavours of passionfruit, grapefruit, and sun-ripened citrus, leaving an impression of richness despite the racy acidity. Delicious now, yet the complexity of this wine will only continue to develop with age.

~ Natasha Chudyk

CLOS DU SOLEIL WINS BEST WHITE IN BCAT THE BC WINE AWARDS

Visit us during our Winter Open HouseDecember 6, 7 & 8 or by appointment

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

250.499.2655716 Lowe Drive, Cawston

www.EauVivreWinery.ca

Visit us during our Winter Open HouseDecember 6, 7 & 8 or by appointment

Our wines are available at BC VQA and

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

Certi�ed OrganicVineyard

Buy Directly From Our Online Store!

Capella 2011 ~ Best White Wine in BC ~ BC Wine Awards 2013 2568 Upper Bench Road, Keremeos, BC 1-250-499-9340

www.closdusoleil.ca @Closdusoleil

OLD WORLD ELEGANCE...NEW WORLD EDGE!

Eau Vivre winery dog Kyra is in the Christmas spirit!

DUCK CONFITWITH WHITE BEAN CASSOULETChef AK CampbellNaramata Heritage inn

Chef Rod Butters, Owner/Chef RauDZ Regional Table,

Kelowna


◆ R Duck Confit is the ultimate comfort food and makes for a rich and elegant meal on a cold winter’s night. This is a three day preparation, but not as labour intensive as it looks and worth every minute. You can find frozen duck at Urban Fare and through your local butcher.

DAY 1Ingredients:½ cup kosher salt2 Bay leaves1 tbsp chopped thyme1 tbsp chopped rosemary¼ cup parsley¼ tsp peppercorns4 duck legs (we use Fraser Valley Yarrow Meadows Farm Duck)

In a food processor, bend the first 6 ingredients into a fine salt. Pat the duck legs dry with a paper towel. For each duck leg, sprinkle 1 tsp of the salt and massage it into the surface of the duck on all sides. Place in a casserole dish in a single layer, cover the dish with plastic wrap and place in the fridge for 12-24 hours.

DAY 2Ingredients:Salted duck made Day 15 cups rendered duck fat (ask your local butcher)500 g white beans

Under cold water rinse each duck leg and pat dry with paper towel. In a deep casserole dish place the duck legs in a single layer. Cover the duck with the rendered duck fat so they are completely submerged. Cover the baking dish with tin foil and bake in a 200º over for 8-12 hours. Once cooked, refrigerate the duck legs in the fat.Soak the white beans in water overnight.

DAY 3Ingredients:1 tbsp oil200g diced pork belly100g diced carrot100g diced celery200 g diced onion 20 g chopped garlic4 sprigs of thyme1 sprig of rosemary1 tbsp chopped sage1 Bay leaf2 tbsp mustard500 g pork sausage750 ml of Okanagan white wine1 cup tomato pastesoaked white beans (drained – save liquid)150 ml chicken stockduck legs2 cups coarse breadcrumbs1 tbsp chopped herbs

In a Dutch oven, on medium heat, render the pork belly until brown and crispy. Add the carrots, celery, and onions. Reduce the heat to medium and sweat the vegetables until the onions are translucent. Add the herbs, garlic, mustard and pork. Brown the pork and deglaze the plan with the white wine. Add the tomato paste and reduce by half. To the Dutch oven add the beans and stock. Bring to a boil and bake in a 450º oven until the beans are tender - approximately 1-2 hours. Add some of the reserved bean water to the cassoulet if it looks too dry.Once the beans are tender, remove the cassoulet from the oven and let stand. Remove the duck legs from the fat and place in a deep baking tray with parchment paper. Bake in the 450º oven until the skin is golden brown and crisp. Meanwhile, mix the breadcrumbs and chopped herbs together and evenly distribute over top of the baked cassoulet. Once the duck is out of the oven, return the cassoulet and bake until golden brown. Scoop a portion of the cassoulet onto your serving dish, top with a beautiful duck leg confit and serve.

Bon appétit!


M D

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◆ F

N ature is beautiful, and we are very lucky here in British Columbia that finding nature can be just a bike ride away. One of the

most beautiful and important traits of nature is its diversity: it’s what makes her manifest in so many beautiful ways, and so many beautiful colors; and it’s also what guarantees her survival.Where some species might suffer, some will thrive, and so life will go on despite the inevitable changes.What if we applied this concept to food? What if we looked at food in the same way we look at nature, learning from nature what will succeed? Is there such thing as a ‘culinary biodiversity’ and is it worth to talk about it?Well, of course there is, and some might say we are in trouble. The centralization of food production, and its consequent transformation in an industry, has grown to a disturbing level in these days, bringing along huge consequences not just in the food we eat but also in the landscape, our health, the rural communities and the workers as well as the animals.Losing our “culinary” biodiversity in the name of easy, quick, and affordable is a dangerous game that we have been playing for a while, and if nature teaches us anything, then the time has come to do something about it.Biodiversity in our food system, just like in nature, is not only beautiful because of the unique products it provides us with, it is also essential because it means we will be more adaptable to

the inevitable changes. It means that if we are not relying on produce from California, then the changing climate conditions and the rising costs of transportation will not be factors that we are so heavily depend upon today. It means that if we are able to produce locally most of what we need to thrive, than we are strong, and together we become a community.It becomes crucial, than, that we make a conscious effort in preserving these small scale productions that belong to our culture – it is our culinary identity.One of the most inspiring projects connected to the issue is the one that the Slow Food Foundation embarked on in the October of 1996, on the occasion of the first Salone del Gusto in Torino.If you’d like to learn more about this project, called The Ark of Taste, and about the Slow Food

Foundation their web site is a great place to start.(http://www.slowfoodfoundation.com/)The Story of the Ark of Taste (and of its purpose) is truly fascinating:”The Ark of Taste travels the world collecting small-scale quality productions that belong to the cultures, history and traditions of the entire planet: an extraordinary heritage of fruits, vegetables, animal breeds, cheeses, breads, sweets and cured meats...The Ark was created to point out the existence of these products, draw attention to the risk of their extinction within a few generations, invite everyone to take action to help protect them. In some cases this might be by buying and consuming them, in some by telling their story and supporting their producers, and in others, such as the case of endangered wild species, this might mean eating less or none of them in order to preserve them and favor their reproduction”So this is not just an idea, but it’s a movement – a movement that counts many people from all over the world. It’s a philosophy that started in Italy that has become known as “Slow Food”; it’s a peaceful revolution that in essence, speaks of changing our menu in order to change the world.Because food is so intrinsically connected to the history, the culture and the environment in which it was created, it has the power to shape our community.And that simply means that we have that power.

ONEBIG TABLE

Chef Giulio Piccoli

Winetrails winter2013 issue

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