Traversing the Okanagan Valley: Oliver (Black Sage Bench)

We spent the first day of our trip exploring Penticton, hanging out the beach, doing a little shopping, eating a little ice cream. It was a great way to unwind after a long drive, get settled, and prepare for our first day of wine touring.

In my previous post (Traversing the Okanagan Valley: The Beginning), I talked about the various sub-regions within the valley that you can go and visit. On our first day of wine touring we decided to head down towards Oliver, and visit what’s know as The Black Sage Bench.

This wine route runs along the east side of the valley and begins just south of Oliver. With its eastern location, grapes in this region benefit from the early morning sun and deep sandy soil tends to be common.

During the summer months, the valley experiences hot daytime temperatures but cool evenings allowing grapes to reach their optimal ripeness. Given these types of conditions, visitors can expect to see such common varietals such as Cabernet Franc, Merlot, Chardonnay, and Syrah.

For our first stop, we headed down towards the southern tip of the Bench to check out Burrowing Owl Estate Winery.

Burrowing Owl Estate Winery.

Burrowing Owl Winery along the Black Sage Bench

Burrowing Owl Estate Winery sits southeast of the town of Oliver near the northern edge of Osoyoos Lake. The winery sits on top of a southwest facing plateau and as such visitors are able to gaze down on the row upon rows of vines that stretch as far as the eye can see.

what a view

The winery took its name after Jim and Midge Wyse, the proprietors learned about the efforts of the Government to re-establish the Burrowing Owl after it was declared extinct in British Columbia.

We did a full tasting at the winery starting with the 2015 Sauvignon Blanc, which exhibited great aromas of fresh cut grass and peach. From there we moved into tasting the reds, starting with the 2013 Pinot Noir. Excellent aroma of raspberry on the nose coupled with fragrant strawberry, however, I feel like the wine could use a couple of years of aging to help strengthen the body.

We also got to taste the 2013 Merlot, the 2013 Cabernet Franc, and as somewhat of a treat the 2012 Meritage. Each of these wines showed great, excellent structure, taste profiles and aromas. Out of those three, I thought the Cabernet Franc really stood out, with a distance freshness and a crisp clean palate.

Black Hills Estate Winery

Black Hills Estate Winery

Next up in our tasting journey was Black Hills Estate Winery. In May, I had the opportunity to attend a winemaker’s tasting of Black Hills Estate wines at Vine Styles, a local wine store. I was so impressed with the wines we tasted that day that I marked this winery as a definite stop on our tour.

On this day we were partaking in their Portfolio tasting, a relaxed in-depth sampling of 3 whites and 3 red. For the whites, we were treated to their Viognier, Chardonnay, and Alias, while the red tasting was Syrah, 2014 Cellar Hand, and their flagship wine, the 2014 Nota Benne. Of the whites, the Viognier and the Alias were clear standouts. Both wines show great acidity, are crisp and clean without being overly sweet. The Alias was a real treat to taste as it’s normally only available to its club members.

In terms of the Reds, their Syrah is very well done, with excellent black pepper and herbal notes such as Thyme and Basil. However, the star of the show is the Nota Benne, Black Hills Estate flagship wine. It’s a diverse blend of 4 different Cabernet Sauvignon clones, 2 different Cabernet Franc clones, and 4 different Merlot clones. It’s produced by processing and aging each clone separately. After they are barrel aged, the clones are then blended together to give the wine a diverse taste and structure.

Blackhills Estate Tasting
Enjoying the portfolio tasting at Black Hills Estate winery.

The Nota Benne is incredibly complex but very well structured. The body has a medium weight to it but the tannin levels are very smooth making it an easy drinking wine. Ripe fruit qualities such as blackberry and plum, with notes of black pepper and green bell pepper.  It’s definitely a wine best served with food.

Platinum Bench Winery

After our tasting’s it was time for something to eat. While at Burrowing Owl, it was recommended to us to check out Platinum Bench winery’s fresh baked artisan bread.

As soon as you walk in the front door two things happen. One is you are instantly greeted by Wally, the winery greeter. Wally is a one of a kind greeter, with four legs, a wet nose and excitedly wagging tail.

The second thing that happens is you become aware of the delicious aroma of fresh baked bread. In addition to their award-winning wines, Platinum Bench has recently expanded to included artisan bread baked right on site by winery co-owner Fiona Duncan.

We grabbed a couple loaves of bread, an Asiago Cheese, a Gorgonzola & Fig, and some salami and took a seat out the deck outside. Both loaves were amazing, served warm, the crust was had a slightly chewy and crispy texture, while the inside was so soft and light. The view from the deck was breathtaking and I could have stayed there all day.

Stoneboat Vineyards

Stoneboat Vineyards

Stoneboat was recommended to me because of its focus on the Pinot grapes. Being the big fan of Pinot Noir that I am, this was a winery that I simply had to check out.

The winery is named after a “stone boat”, a flat sled that was originally used to carry stones. The name Stone Boat was chosen as a tribute to the individuals who originally worked to clear the vineyard of rocks in order to plant the vines.

The soil on all three of the vineyards that make up Stoneboat all tend to be quite rocky and calcareous, similar to the soil found in Burgundy, France, another well know Pinot region. The rocks found in the vineyard are put to good use, piled underneath of the vines they absorb the heat of the sun during the day and radiate that heat towards the vines during the cooler evenings.

We started our tasting with the Rose Brut, which was stunning. Bright, crisp, not overly sweet with a beautiful cherry aroma. We tasted a couple of the whites available, but what I really was excited for was the Pinot Noir. They were pouring their 2013 Pinot Noir, and I couldn’t wait to try it.

This was a very well structured wine, not your typical light styled body, it had actually had some weight to it. It has a slight acidity to it which I wasn’t expecting but found quite refreshing. A definite earthy aroma along with fresh flowers and cherry and intense flavours of strawberry and raspberry.

Stoneboat Pinot Noir

It was interesting to note that I was reading reviews online of Stoneboat’s Pinot Noir and a number of reviewers noted a mushroom or truffle flavour in the wine. I didn’t note that in the flavour of the wine but definitely found earthy notes in the aroma. I can’t wait to try this wine again in several years to see how the flavour profile has evolved.

 

Le Vieux Pin

Le Vieux Pin

Our last stop of the day was at Le Vieux Pin, sort of a newcomer to the region. The wineries name, translated as the “The Old Pine”, is derived from a single pine tree that sits out amongst the vines. It’s really quite a site to see, this single solitary pine tree seemingly rising up out of the vines.

Le Vieux Pin itself is a sister winery to La Stella, which is located further south in the valley down towards Osoyoos. At Le Vieux Pin, their focus is using traditional French winemaking traditions to produce wines that are in their words…”elegant and focused, with great intensity of fruit”.

For our tasting, we started off with the 2015 ‘Ava’, a blend of Viognier, Marsanne, & Roussane. A real nice acidic wine, with big fruit flavors such as peaches, nectarines, and melon rind. However, there was a lingering note of honey that provided just twinge of sweetness that seemed out of place. Up next was the 2015 Sauvignon Blanc, with notes of pineapple, kiwi, and tropical flowers. Very well structured, a balanced body with very little sweetness but great acidity gave this a real crispness and tartness to the wine.

From there we moved on to the Syrah. Unfortunately, my notetaking took a bit of a hit at this point and the only notes I had for this part of the tasting was for the 2009 Syrah. Which after tasting the wine I wasn’t all the upset about.

Le Vieux Pin Wines

This was deeply elegant, a smooth almost silky body, with just a slight tannic bite to it. One the nose ripe red fruit aromas coupled with savoury herbs, and bell pepper. On the tongue, there was a real bite of black pepper, but also black cherry, blueberry, and just a slight hint of minerality to it. This was a wine you could drink now but would only get better if you were to cellar for other 5-6 years.

End of the Day!

By this point we just about ready to call it a day. We had been to 4 wineries and tasted quite a bit of wine in that time. I had a cooler full of purchases I was eager to get home and put away, so we packed it in and headed back to Penticton.

In terms of exploring the Black Sage Bench and Oliver, we only scratched the surface. Given the number of wineries in the area, you could easily spend 3-4 days just visiting winery after winery.

The one common thing I took away from our tasting is that this area likes it big bold reds and high-intensity whites. When you read about the area and it talks about the Bourdeaux blends you really see what’s referring to.

Don’t get me wrong I’m not complaining, we tasted some absolutely fantastic wine, met some great people and took home some lasting memories.

Cheers,

LB

 

Traversing the Okanagan Valley: The Beginning

In 2011 my wife and I decided to take a trip out to Okanagan Valley in British Columbia, specifically the city of Kelowna. As part of that trip, we went on a wine tour. It was the first time I had ever been to a winery and I wasn’t sure what to expect. Right away I was hooked, I was immediately interested in the whole process. From growing the grapes to harvesting them to turning them into wine.

We came back out to Kelowna again in 2012 and 2013, both time with the intent on visiting as many wineries as we could. We took a break from the area in 2014 & 2015 but decided to return to the Okanagan again this July.

Instead of visiting Kelowna this time, we decided to head a little further south to Penticton and Oliver. We had a great trip, visited a number of amazing wineries, drank some fantastic wine, and conversed with a lot of passionate and knowledgeable individuals.

wineroute
Which way to the wine?

The Okanagan Valley

The valley itself is one of 5 provincially recognized wine producing regions in British Columbia, with the others being: The Similkameen Valley, Vancouver Island, The Gulf Islands, and Fraser Valley. There are several other emerging regions that are starting to develop a name for themselves, but these are the five predominant regions at this time.

It begins around Kelowna and stretches for over 250 km south towards Osoyoos and the US border. The valley accounts for almost 80% of the total wine production within BC and includes over 170 wineries with over 8,000 total acres of vines.

The valley is divided into a number of local regions and as you travel south through the valley you’ll run into these regions along the way. It’s these small regions within the Okanagan Valley that make it such an interesting wine and winery destination.

The sub-regions are:

  • Lake Country/Kelowna
  • Peachland/Summerland
  • Penticton/Naramata
  • Okanagan Falls
  • Golden Mile Bench
  • Osoyoos

Each region is blessed with its own unique micro-climates and soil conditions. Some areas benefit from cool breezes that blow in from nearby lakes, which help to offset the summer heat. Others receive the benefit of excellent irritation, the result of vineyards planted on hillsides.

soil
Soil type examples at Le Vieux Pin winery.

The different benefits that come from the different climates and growing conditions have reflected the diversity of the different wines being produced within these regions. I’ll use Pinot Noir for an example, you’ll find examples of Pinot Noir being produced from each of these regions. But, what you’ll also find is that the Pinot Noir is different from each region. Not different in a bad way, but simply different based on the growing conditions.

You may find a Pinot Noir produced in the Summerland region to be light bodied with quite fruit forward. While in Oliver you may find the Pinot Noir to have a heavier body with spicier notes and less fruit forward. Then if you were to try a Pinot Noir from Naramata you might find it is somewhere in the middle.

 

Our Trip

The Okanagan valley has a tremendous amount to offer. There’re several lakes for boating, swimming, and water sports. Beaches for family outings or to sit and relax on. Fruit farms and orchards dot the highway throughout. It offers great hiking and biking trails, as well as numerous campgrounds. The valley also boasts a number of music festivals throughout the summer.

For me however, it was all about the wine. This was my chance to visit some of the wineries I had been hearing about for some time now.

Yet, I’ve only just broken the surface of what the valley has to offer in terms of wine and wineries. Of the over 170 wineries in operation, I’ve only visited roughly 20% of them. I’ve still got some work to do.

Since we spent a lot of time in the past in and around Kelowna, we only focused on the Penticton/Naramata Bench, Okanagan Falls, and the Black Sage Bench/Osoyoos areas.

In total, we spend about 3 & 1/2 days exploring these three areas and it wasn’t even close to being enough. It was extremely difficult deciding on which wineries to visit and where to go. I relied heavily on recommendations from folks on Twitter and from articles I found on online.

Over the next couple of posts, I’ll go into more detail about the regions we visited and what they have to offer.

Cheers,

LB

 

 

 

 

How To Boil a Frog? 

Last night I got the opportunity to cook perhaps a once in a lifetime meal. The deal was I was given: Prawns, Scallops, Scampi Tails, & NY Strip Loins as the main ingredients. It was up to me to come up the dish itself.

I felt good about the scallops, prawns, and the NY strip loins as I had cooked all of those things before. However, I was feeling a little nervous about the scampi tails. I had never eaten them before, let alone cooked them.

I quickly hit the books, I needed to do some research. For the prawns, my first instinct was to do a chorizo sausage and prawn skewers, with a paprika glaze.  The only problem is this is a dish best done on a grill and the weather didn’t look like it was going to cooperate. So I needed to come up with something different. I had to go to my backup plan, Cajun creole prawns.

Prawns
Cajun Creole Prawns.

Next up were the scallops and that one was easy, wrap them in bacon, saute in butter, and dress them with maple syrup.

Bacon Wrapped Scallops
Bacon Wrapped Scallops

For the next dish, I wanted to lighten things up, cleanse the palate so to speak. I originally thought of a roasted beet salad, but instead went with a pear, blue cheese, and walnut salad with lightly dressed arugula. Up to this point, we had been drinking cocktails, so we decided that since we were going with a lighter dish we should go with a lighter beverage.

I paired the salad with a Penfolds 2014 Koonunga Chardonnay which complimented the salad perfectly. The peach and citrus notes helped to mellow out the blue cheese and highlighted the sweetness in the pear.

Salad
Pear, Walnut, and Blue Cheese Salad

Up to this point, I had felt pretty good about what I had prepared. The first three dishes had all turned out great, but now my biggest challenge was in front of me. Everything I had read kept talking about how delicate scampi was and how easy it was to overcook. I chose to cook the scampi in butter and white wine. It turned out amazing.

Scampi
Scampi in Butter Wine Sauce

By now we had been at it for 6 hours and it was time for the main course. Like the scallops, there was no question on how I was going to prepare the NY strip. I seared them in butter, garlic, and thyme in a hot pan and then finished them in the oven. Then served them with roasted cherry tomatoes, green beans, and a couple of dollops of compound butter.

The steak had such bold flavours we needed something equally bold to drink, so we paired it with a Cono Sur 2014 Cabernet Sauvignon. The black pepper notes in the wine really matched up nicely with the seasoning on the steak. The full body and tannins in the wine also helped to cut through the richness of the compound butter.

Steak with Tomatoes and Green Beans

In our initial discussion, there hadn’t been any mention of dessert but really what’s a meal without dessert? I went with one of my tried and trues, caramelized pineapple. Normally this is also a dish best done on the bbq. Since the weather was being uncooperative I decided to flambe the pineapple on the stove stop instead.

Pineapple
Caramelized Pineapple

When it was all said and done, dinner was 6 courses and had lasted for 9 hours. At one point, in the evening one of my dining companions made the comment that a dinner like this needed to be done over a long period of time.

In fact it reminded her of the anecdote about how to boil a frog? You can’t place a frog directly in boiling water, it will jump out. You have to place it in room temperature water and slowly raise the temperature until the water is boiling.

Same thing with a dinner like this. You can’t put out all the dishes at once, it would overwhelm the diner. Hence the name of this post, how to boil a frog?

To my dining companions, I must express thanks for allowing me the opportunity to prepare such an epic meal. I will never forget that evening.

Cheers.

Cajun Creole Prawns:

  • 1lb of shrimp
  • 3-4 Tbsp of Butter
  • 2-3 garlic cloves finely minced
  • 1/3 cup of beer
  • 1/4 cup of Worcestershire sauce
  • 2 tsp of creole seasoning
  • 4-5 Tbsp of Hot sauce
  • salt and pepper
  • 1 tbsp of chopped parsley
  1. In a frying pan over medium-high heat saute the garlic in 2 tbsp of butter for 1-2 min.
  2. Add in the beer, the Worcestershire sauce, creole seasoning, salt and pepper, and hot sauce. Let simmer for 3-4 min.
  3. Add the shrimp and cook for 2-3 min or until the shrimp is pink throughout.
  4. Add the remaining 2 tbsp of butter and stir until melted.
  5. Garnish with the chopped parsley and serve with lemon slices and pieces of bread to soak up the sauce.

Bacon Wrapped Scallops

  • 1 lbs of scallops
  • 7-8 slices of bacon
  • 2 Tbsp of butter
  • 2 Tbsp of maple syrup
  • 1 Tbsp of chopped parsley
  1. Pat the scallops dry with paper towel and season with salt and pepper.
  2. Cut each slice bacon into 2/3 lengths.
  3. Place the bacon on a paper towel-lined plate and microwave for 60 seconds to precook the bacon.
  4. Wrap a slice of bacon around each scallop, securing with a toothpick.
  5. Preheat a heavy bottomed pan over medium hight heat. Add in the butter.
  6. Once the butter has melted add in the bacon wrapped scallops.
  7. Cook for 4-5 min or until the bacon starts to become crispy.
  8. Place the scallops on a plate and drizzle the maple syrup over top.
  9. Garnish with the chopped parsley and serve.

Pear, Walnut, and Blue Cheese Salad

  • 1 bunch of Arugula
  • 1 pear cut in slices
  • 2 Tbsp of chopped walnuts
  • 2-3 Tbsp of crumbled blue cheese
  • 1 Tbsp of lemon juice
  • 1 Tsp of olive oil
  1. Dress the arugula with the olive oil and lemon juice.
  2. Place a handful of arugula on salad place.
  3. Arrange several slices of pear on top of the arugula.
  4. Sprinkle the chopped walnuts on top of the pear.
  5. Add several blue crumbled on top of the walnuts.
  6. Serve.

Scampi in White Wine and Butter

  • 10-12 Scampi tails
  • 3-4 Tbsp of butter
  • 1 shallot diced
  • 1/2 cup of white wine
  • 2 garlic cloves finely chopped
  • 1 Tbsp of chopped tarragon
  • 1 Tbsp of chopped chives
  • 2 Tbsp of lemon juice.
  1. Preheat a saute pan over medium heat.
  2. Add the wine and shallots and cook for 4-5 min or until the wine is reduced by half.
  3. Add the 2 Tbsp of butter and the garlic.
  4. Add the lemon juice.
  5. Add the tarragon.
  6. Cook for 2-3 min until the butter had melted.
  7. Add the Scampi tails and let simmer for 2-3 min.
  8. Add the remaining butter and stir until melted.
  9. Place the scampi tails on a place and pour the remaining sauce over top.
  10. Garnish with chopped chives and serve.

Pan Seared NY Strip Loin

  • 3 8oz NY Strip Loin
  • 2 Tbsp of olive oil
  • 3 Tbsp of steak seasoning
  • 3 garlic cloves crushed
  • 1 bunch of fresh rosemary
  • 1 bunch of fresh thyme
  • 3-4 Tbsp of butter
  • 1 pint of cherry tomatoes
  • 1 bunch of green beans
  • 1 Tbsp of crumbled blue cheese
  • Herb & Garlic compound butter
  • 1 Tbsp of chopped parsley
  1. Preheat your oven to 350°F
  2. Fill a saucepan with water and bring to a boil.
  3. Add the green beans and blanch the green beans for 2-3 min.
  4. Remove the green beans and place into an ice water bath.
  5. Smear the olive oil over each side of the steak.
  6. Rub each side of the steak with steak seasoning.
  7. Preheat a frying pan (preferably a cast iron pan) over medium-high heat.
  8. Add the butter, garlic, rosemary, and thyme. Saute for 1-2 min.
  9. Add the tomatoes to the pan.
  10. Add the steak. Tip the frying pan towards you and baste the steak with the melted butter. If the pan begins to dry out add more butter.
  11. Preheat second frying pan over medium heat.
  12. Sear the steak for 2-3 min. Flip over and sear the other side for 1-2 min.
  13. Place the frying pan into the oven and cook for 3-4 min or until your desired doneness and the tomatoes begin to split.
  14. Once the steak is in the oven, add 1 Tbsp of butter to second frying pan.
  15. Once the butter has melted, add the green beans and saute for 2-3 min.
  16. Add the crumbled blue cheese and continuing saute until the blue cheese melts.
  17. Remove the steaks from the oven.
  18. Place steak on a plate and add 2 slices of the compound butter. Plate tomatoes and green beans and garnish with chopped parsley.

Herb and Garlic Compound Butter

  • 1 stick of unsalted butter
  • 1 Tbsp of chopped parsley
  • 1 Tbsp of chopped thyme
  • 1 Tbsp of chopped oregano
  • 1 garlic clove
  1. Place all the ingredients into a food processor and pulse until finely mixed.
  2. Place butter mixture into the center of a piece of plastic wrap.
  3. Wrap tightly into the shape of a log.
  4. Place in the fridge to set, cut off slices as needed.

Carmelized Pineapple

  • 1 pineapple cored and cut into slices
  • 1 cup of rum
  • 1/2 cup of brown sugar
  • 1 Tbsp of cinnamon
  • 2 Tbsp of maple syrup.
  • 2 Tbsp of butter.
  1. Mix the rum, brown sugar, cinnamon, and maple syrup together. Whisk until cinnamon and brown sugar has dissolved.
  2. Add in the pineapple slices and marinate for 24 hours.
  3. Preheat a frying pan over medium-high heat.
  4. Preheat a small saucepan over medium-hight heat.
  5. Add the butter to the frying pan.
  6. Add the pineapple slices and saute until they start to brown.
  7. Add the remaining marinade to the saucepan and bring to a boil and continue cooking.
  8. Once the pineapple slices are finished place 1-2 slices on a plate. Spoon the reduced marinade over top.
  9. Serve with vanilla ice cream if desired.

 

Review: Summerhill Pyramid Winery 2008 Zweigelt

Sitting around the kitchen table one night after dinner, my wife and I got to talking about entertaining and we realized it had been quite awhile since we’d had a get together at our place. We only half seriously started to think about what kind of event we could have.

At the same time my wife was looking at the calendar when she mentioned that Canada day was going to fall on a Friday this year. We thought that was perfect, what better way to celebrate Canada day and kick of the weekend then with a BBQ. Plans were quickly made and a little while later the invite went out.

The morning of the BBQ, I was getting things ready and I started to think about what to drink. We had gotten some beer, but what really was on my mind was wine. I had an idea, I wanted to do an all Canadian lineup in honor of Canada day. I pulled 2 whites, a Gewürztraminer from Red Rooster winery and a Pinot Gris from Dirty Laundry winery. For our red selection I choose a Cabernet Franc from Vineland Estates, a Solstice Pinot Noir from Arrowleaf Winery, and lastly a Zweigelt from Summerhill Pyramid winery.

Summer Lineup

Soon the BBQ was in full swing and it became very clear that I had made some very good selections in the wines I had chosen. The Pinot Gris and Pinot Noir were opened first as part of the appetizer portion of the evening and they were both very well received. The Solstice Pinot Noir from Arrowleaf showed incredibly well. Next up to go along with the main course was the Gewürztraminer and the Cab Franc. Again both very well received, with the Cab Franc from Vineland getting a number of compliments from Guests.

As the BBQ started to wind down we opened the Zweigelt from Summerhill Pyramid winery and that became sort of our late evening sit back, relax, and enjoy the evening wine. I’ll be honest I was a little nervous this was a 2008 vintage, and I had purchased it on a trip to the winery in 2012, so this was a wine that I had been cellaring for several years. As soon as we opened it though any fears I had quickly evaporated, the wine was in great shape and showing very well.

A little bit about Summerhill Pyramid Winery

The story of the winery is quite impressive in its own right. Stephen Cipes, the proprietor of the winery first came to the Okanagan Valley in 1986. His first reaction was that it would be a perfect spot to produce  sparkling wine. Since that day the Cipes family had built Summerhill Pyramid winery into a fully biodynamic winery, even receiving Demeter Biodynamic certification in 2012.

We visited Summerhill Pyramid winery in 2012 as part of road trip vacation, my wife and I had embarked on that year. There was two reasons why we choose to stop at Summerhill, one was their reputation for quality wine and organic farming, and two was their use of a pyramid for cellaring their wines. I had read several articles about their pyramid and wanted to check it out for myself. Unfortunately, we missed the pyramid tour on the day we went but were still very impressed with the winery and their wines.

On the day we visited there was several of their wines that stood out. Their Cipes Rose certainly spoke to their dedication to sparkling wines, and the Zweigelt was unlike anything I had tasted up to that point.

So I thought our Canada day BBQ was the perfect time to open up that 2008 Zweigelt that I had been hanging on to.

Summerhill Pyramid 2008 Zweigelt

Bottle

As I mentioned earlier the wine still showed very well, the body was well structured with a slightly cream texture. Very easy drinking style with medium low tannins, low alcohol level, and a refreshing acidity level.

The wine’s color was still quite vibrant, a rich burgundy, but the rim appeared to be quite a bit lighter. Which led me to wonder if the color was starting to lighten up given the age of the wine.

Glass

On the nose strong floral notes, such as lavender and violet. Also showing on the nose was a slight hint of cedar and tobacco. A real intense ripe red fruit comes through in the flavor of the wine. Some hints of raspberry and red plum.

Summerhill produces wine on their own terms based on their own philosophy. They believe in an organic and biodynamic philosophy. They put the same care into the production of their wine that they do into the land itself. That care shows in the quality of their wine and the 2008 Zweigelt is an example of that. It’s one I will definitely keep an eye out for in the future.

Cheers,

LB.

 

Review: Gray Monk 2013 Pinot Noir

My wife and I first visited the Okangan Valley together in 2011 for our first anniversary.  I’m pretty sure that’s when I fell in love with the area. That was also my first time vising a winery as we took in one of the local wine tours. It was fantastic experience, but I remember it being somewhat of a whirlwind time.

Since then we’ve been out to area on several occasions and have had the chance to visit a number of wineries in and around the area. Each time increasing our exposure to the wines and wineries of British Columbia.

Gray Monk Estate Vineyards was one of the wineries that really stood out to us, both because of the wine but also the winery itself.

When Gray Monk started out it was considered an “Estate Winery” based on the definitions of a winery set out by the BC provincial government. Those definitions no longer exist but Gray Monk kept the name and is now know as Gray Monk Estate Winery.

The winery itself is situated in the Okanagan Valley of British Columbia. It’s sits atop of Okanagan Lake providing scenic view of the vineyards, the mountains, and of course the lake.

Their Estate Pinot Noir  is harvested in the fall and is picked by hand. After fermentation, it’s barrel aged in French Oak for anywhere from 4 to 10 months. Once bottled the finished product is stored in a climate controlled warehouse where it will further age for 3 months to a year before being shipped out for sale.

Gray Monk 2013 Pinot Noir

As with most Pinot Noir’s the 2013 Gray Monk offering still shows a soft almost velvety texture. Very low alcohol and low tannin’s result in very light bodied wine but still with strong flavors. It still retains it’s burgundy coloring with just a shade of ruby on on the rim.

Right out of the bottle the wine had a strong note earthy almost mineral note to it and I actually wondered if the wine had spoiled. After letting it breath for 15-20 min that earthy tone had disappeared and was replaced with the smell of ripe raspberry and floral notes.

I was expecting the floral notes on the nose to carry over to the flavor of the wine. Instead I was treated to subtle cherry and red plum flavors, that don’t over whelm but come through in the background. The longer I let the wine breath the more the fruit flavors started to become more noticeable and present.

This is wine that is easily enjoyed on it’s own but also pairs well with food. It’s this versatility that continues to intrigue me and the 2013 Gray Monk Pinot Noir definitely doesn’t disappoint.

Cheers.

 

Chicken & Spinach Pizza

There’s just something about Pizza! It’s easy, you can make it as simple or as complex as you want. It can be the starter before a main dish or it can be the main dish itself. You can eat it with a knife and fork or with your hands.

It can be crafted to fit almost any diet out there from Vegetarian to Gluten Free, Vegan to Paleo. You can have it with almost any topping you can think of, or care to eat. The only limitation is your imagination.

Pizza is one of our go-to meals in our house. It’s easy to make and can use just about any leftover ingredient you have in the fridge. Bought to many vegetables at the Farmer’s market, no problem. A little tomato sauce, a little mozzarella cheese and some fresh herbs and presto, a vegetarian pizza. Don’t like raw vegetables on your pizza, pop them in the oven with a little olive oil and salt & pepper for 20 mins to soften them up and now you have a roasted vegetable pizza. Leftover meat in the fridge, just add some BBQ sauce, some sliced red onion, a little pineapple, and you got yourself the perfect meal.

Case in point, the other night we had a bunch of leftover BBQ chicken and spinach to use up and weren’t sure what to do with it. That’s when inspiration struck.

A little spinach, some sliced red onion, BBQ sauce and shredded mozzarella cheese and the making of a pizza had come together.

ingredients

Fired up the BBQ and then diced the leftover chicken.

Diced Chicken

Spread a little of the BBQ sauce on our favourite pizza crust.

BBQ sauce

Added the chicken.

Chicken

Sprinkled on the mozzarella cheese.

Mozzeralla Cheese

Layered on the spinach and the red onion.

Spinach and Red Onion

Add a little Feta cheese for kicks. Throw it on the BBQ for  4-6 minutes and voila, BBQ’d chicken & spinach pizza.

Finished Pizza
BBQ’d Chicken & Spinach Pizza.

  • 1 -2 chicken breast
  • 1 cup of shredded mozzarella
  • 1 1/2 cup of uncooked spinach
  • 1/2 cup of sliced red onion
  • 3 -4 Tbsp of BBQ sauce
  • 1/4 cup of crumbled feta cheese
  1. Pre-heat your BBQ / Oven. If using your oven preheat to 425°C. If you have a pizza stone place it in the BBQ/Oven while it’s preheating.
  2. Cut chicken breast in bite size pieces. IMPORTANT: If using raw chicken you will need to cook it first before putting on the pizza. I suggest sautéing it in olive oil with S&P until no longer pink inside.
  3. Spread the BBQ sauce over the pizza crust.
  4. Add the cooked chicken on top.
  5. Sprinkle the shredded mozzarella cheese over top.
  6. Add the spinach and then red  onion.
  7. Sprinkle the crumbled feta cheese all around.
  8. If cooking on the BBQ, place pizza on the pizza stone and close the lid. Check every minute or so to make sure the crust isn’t starting to burn. If so use tongs and turn the crust around. Cook for 6-8 minutes depending on crispy you like the crust. If cooking in the over place the pizza on the pizza stone and cook for 10-12 min. Turn over to broil and broil for 3-4 min to brown the feta cheese on top.
  9. Cut into pieces and enjoy.

The beauty of this recipe is that it’s incredibly versatile. Feel free to add additional vegetables you may like or a little crumbled bacon as well. In the past I’ve made a Hawaiian/Greek version by adding ham, pineapple, black olives and diced tomato.

Cheers,

LB

Review: Fox Run 2012 Lemberger

One of the blogs that I routinely look forward to reading is pop & pour, written by local wine aficionado Peter Vetsch.  I first came across Peter on Twitter and was quick to check out his blog,  becoming an instant follower.

When it comes to the world of wine I still consider myself quite an amateur, so it’s great when I can look to others as valuable sources of information. In Peters’ case I appreciate the fact I get exposure to wines I might not otherwise get.

Case in point Peter recently wrote a number of posts regarding wines and vineyards in the Finger Lakes area of New York. I had heard of the Finger Lakes area earlier this year on a podcast, but really had no idea what the region had to offer.

So one night last week I just happened to be killing some time before an appointment and wandered in to the Kensington Wine Market to have a look around. As I’m walking down one the aisles, a label catches my eye. A black label, with the works “Fox Run” printed on them. Something about the name stuck in my head and then it came to me. That was one of the vineyards and wines that Peter had just written about. It was decided, I had to try the wine.

Fox Run Vineyards 2012 Lemberger

Fox Run 2012 Lemberger

I really had no idea what to expect with this wine. As I mentioned earlier I was not familiar with the area or this grape variety so I decided to do some research. The grape variety is very common through central Europe, in countries such as Austria, Germany, Hungary, Italy, and Slovakia. The common name for this grape is Blaufränkisch, but is known by other names depending on the country. In the US, the grape is referred to as Lemberger, and is primarily grown in Idaho, Washington, and the Finger Lakes.

Fox Run Vineyards, got its start as a dairy farm, but began planting grapes in 1984.  In 1990 the farm was converted into a winemaking facility with further renovations being done in 1996. The winery is a family run vineyard and prides itself on its philosophy of low impact agriculture.

In addition to Lemberger, it also produces Riesling, Gewürztraminer, Chardonnay, Cabernet Franc, and Pinot Noir.

I was nervous opening the bottle, I just wasn’t sure what to expect. Interestingly enough as soon as I opened it the first thing that struck me was a strong note sweet almost overripe fruit. I was actually a little concerned that perhaps there was something wrong with the wine. However, I decanted it and let it sit for a couple of hours.

When I went back to the wine that aroma of overripe fruit had really dissipated and in its place was the spicy note of black pepper. Once poured into a glass, I was able to also note the aroma of blackberry and what I thought was blackcurrant.

In the glass the wine showed a striking ruby colour with a slightly less vivid rim. On the tongue I was struck by the contrast the wine presented. The body was densely complex  yet very soft and mellow all at the same time, with a wonderful full body.

FoxRun_Lemberger_02

The black pepper aroma carried over into the flavour of the wine, giving it a delicious hint of spice. I noted just a slight hint of fruit on the tongue, but I couldn’t quite put my finger on what it was. There was also a real herbal note to the wine, almost like basil or tarragon that really provided a wonderful savoury finish.

At the end of the day I was very impressed with this wine, deep and complex but easy to drink. It paired amazingly well with a rib eye but continued to drink well even after dinner was finished. Based on this experience I can’t wait to try some of the vineyards’ other varieties. Well worth the money spent.

Cheers,

LB

Notes: 

  • Winery: Fox Run Vineyards
  • Vintage: 2012
  • Grape: Lemberger
  • Region: Finger Lakes, NY
  • Country: United States
  • Nose: Black pepper, blackberry, black currant
  • Taste: Black pepper, herbal (basil, tarragon), berries
  • Purchased: Kensington Wine Market
  • Price: $29.99