Traversing the Okanagan Valley: Okanagan Falls

So far on our trip, we had toured the Black Sage and Naramata Bench, and now we were off to the Okanagan Falls region.

Okanagan Falls, or OK Falls as it’s also locally known, is a small community approximately 20 km south of Penticton that sits on the southern tip of Skaha lake. Highway 97 runs right through the middle of the town so unless you know about them or see the signs pointing them out; it’s entirely possible to miss the wineries that call the region home.

Similar to the other regions in the valley, this area also experiences long hot summer days with cool evenings. One difference is a somewhat higher elevation than the other regions. As a result, cool climate varietals such as Riesling and Gewurztraminer tend to do very well in the area.

Our first stop of the day was a winery that came highly recommended to me for its Rieslings, Synchromesh Wines.

Synchromesh Wines

Synchromesh Wines

 

When a winery receives 3 separate recommendations you pay attention. As was the case for Synchromesh Wines, I got 3 recommendations from separate individuals, telling me that this was winery worth visiting.

Turns out, our visit almost didn’t happen. Winery visits at that time were by appointment only and I had every attention of making one, however, it had slipped my mind. So when I casually mentioned visiting the winery on twitter, the winemaker responded with a reminder that visits were by appointment only. Luckily, I was able to make my appointment and get our tasting in.

I felt almost like a VIP during our tasting, it was just me, my wife and Alan from Synchromesh. I took it as a good sign that they were sold out of several of their wines the day we visited, but still managed to taste the 2015 ‘Drier’ Riesling, the 2015 Riesling, and the 2014 ‘Cachola Family Farms’ Cabernet Franc.

I was absolutely blown away by their Rieslings. Both of them had great acidity that made the wines refreshing and vibrant. The 2015 ‘Drier’ riesling had notes of green apple and lemon zest, and just a hint of peach on the tongue. The 2015 riesling also brought green apple notes and a hint of mango. That little hint of mango brough just a little more sweetness to it.

I can’t say enough of these wines; they were just simply crazy good. But now it was time for some lunch, so we were off to the Smoke & Oak Bistro at Wild Goose Vineyards for some BBQ.

Wild Goose Vineyards

WildGoose Vineyards

I was aware of Wild Goose Vineyards by name only, up to this point I had never had the chance to try their wines. The day before someone had mentioned that if we liked BBQ, we really should check out the Smoke & Oak Bistro at the winery.

We thought a BBQ lunch sounded like a great idea so here we were. Being about 10 minutes early for our reservation gave us a chance to sample some wines at the tasting bar.

It was quick tasting but a couple of real interesting wines, the 2013 Red Horizon Meritage, 2015 Autumn Gold, and the 2015 God’s Mountain Riesling.

The Meritage had an almost smoky texture to it, not a lot of fruit flavor, but plenty of earthiness to it. The Autumn Gold is a blend and I personally found it to be on the sweet side, but with lots of tropical fruit flavors.

The God’s Mountain Riesling was my favourite of the three wines. It had a very nice crispness to it with excellent notes of green apple, papaya, and lemon zest coupled with refreshing acidity.

Lunch at the Bistro was amazing and I would highly recommend it to anyone traveling through the area. Sitting outside on the patio allowed us to enjoy our lunch while gazing out among the vines. Be warned; bring an appetite, as the portions are not for the faint of heart.

The view from the patio
The view from our table at The Smoke & Oak bistro!

We packed ourselves and our leftovers into the car and headed off to Noble Ridge Vineyards, our next stop.

Noble Ridge Vineyards

Noble Ridge Vineyard & Winery

Pulling up to Noble Ridge, you quickly get an idea on how they chose their name. The tasting room sits on top of a ridge that looks down into a long reaching valley and ultimately Vaseux Lake. The view is breathtaking, and you can’t help but picture yourself with a glass of wine watching as the sun sets behind the hills in the background.

On the day of our visit, the winery was having an event featuring local artists. Strolling through the terrace at the back of the winery, we got a chance to mingle and chat with various artists as they worked on their  projects.

We started our tasting with their 2011 “The One” sparkling wine, which I found quite good. It had a nice acidic balance with a citrusy flavour and a freshly baked bread aroma.

The highlights of the tasting were the 2013 Estate Meritage and the 2015 Mingle. The Meritage is a blend of Merlot, Cabernet Sauvignon, Malbec, and Cabernet Franc. A richly dark burgundy color leads into a luscious mouth feel with firm but not overpowering tannins. On the nose a really earthy aroma of tobacco and cedar with black cherry and coffee flavours. Definitely, a wine to be enjoyed with food.

The 2015 Mingle is a blend of Chardonnay, Gewurztraminer, Pinot Grigio, and Pinot Noir. This was very interesting wine, with a very strong aroma of honey and citrus on the nose. Given the strong honey aroma, I was expecting the wine to be sweet, but instead, I found it to be quite earthy. In terms of flavour, apple and peach were quite easy to distinguish but given the Pinot Noir addition, there was just a slight hint of strawberry in the background.

We finished up our tasting and headed off to our next stop, Liquidity Wine.

Liquidity Wines Ltd. 

Liquidity Wines

We pulled up to the tasting room and Liquidity and immediately were in awe of the building housing their tasting room and bistro. It had this great modern look to it, clean sharp lines, with wood beams and a concrete retaining wall.

One of the features of Liquidity is its relationship with art. The first evidence of this is a large sphere made out of old growth wood reclaimed from trees that fell during a storm years earlier. Scattered throughout the tasting and the bistro were several stunning works of art from local artists.

My favourite piece was an abstract one that from a distance looked like random streaks of paint, however upon closer examination turned out to be to be strips of old comics glued onto a canvas.

We found a spot at the bar and started our tasting. We started with the 2015 Riesling, moved into the 2015 Viognier and then the 2015 Rose. All of which were excellent, very lively with good acidity and fruit flavours.

From the whites we moved onto the reds, starting with the 2015 Pinot Noir Estate. A very clean and elegant body with just a slight hint of tannins. Aromas of raspberry and cedar coupled with cherry and vanilla flavours.

From there I moved to the 2014 Pinot Noir Reserve. It also showed a very elegant, smooth body with a slightly more tannic presence and more weight to it. The aroma of chocolate and cherry were very pronounced, with an undertone of earthiness. The chocolate and cherry note also carried over to the flavours, along with a just a slight hint of smokiness.

Then I was given the opportunity to try their 2014 Equity Pinot Noir, which is a small batch wine made with grapes from their premium blocks.

This was a very full-bodied Pinot Noir, with upfront aromas of black tea and violets, and just a faint aroma of strawberry in the background. Much more noticeable tannins provided a real depth and a silky feel to the wine. A real whirlwind of flavours, including vanilla, black cherry, black liquorice, cinnamon.

The young lady working the tasting counter said it reminded her of Black Forrest cake, and as soon as she said it, I realized that was the best description of this wine.

End of the Day!

I realize it sounds funny but we were done. I’m not complaining but it was hot out, there wasn’t a cloud in the sky and there was no breeze whatsoever. We had a couple other wineries we were thinking of visiting, but we decided to scrap it and go find a pool.

That being said I really enjoyed our time touring through Okanagan Falls. It was very relaxing, with a nice easy pace to it. The wines in this area were just excellent and I can’t say enough about the service.

I was very impressed with the time and attention that Alan at Liquidity Wines gave to us. He took pride in describing their farming methods and even took us to visit with the Pygmy goats he was raising.

Pygmy Goast at Synchromesh Winery

While this region doesn’t quite receive the same recognition as Naramata or Oliver,I find OK Falls wine just as good as the wineries in the other 2 other regions.

Cheers,

LB

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.

 

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