BC Food & Wine Trails Magazine - Mar Apr.2015 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 M A R C H / A P R I L 2 0 1 5

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

NewestKamloops Winery - Monte Creek Ranch

doLcisociaLhouse - the place to be in Osoyoos

Oyster Festival TimeIN OSOYOOSSpringWINE RELEASESWine CountryEVENTSEat! VANCOUVER

Thompson Okanagan Region

Visit CC Jentsch Cellars on the Golden Mile Bench

B r i t i s h C o l u m b i a M A R C H / A P R I L 2 0 1 5

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Page 2 • B.C. Food & Wine Trails • MARCH/APRIL 2015 www.winetrails.ca

NARAMATA BENCH WINERIES ASSOCIATION

A Story In Every BottleBE THE FIRST TO TASTE OUR SPRING WINES

Naramata Bench Wineries AssociationNaramatabench.com naramatawines @naramatawines

SPRING RELEASE WINE EVENTS

Naramatabench.com naramatawines @naramatawines

TUESDAY, APRIL 28 - VictoriaArt ‘N Facts Of Wine

Presented in partnership with the Royal BC Museum Foundation

Crystal Garden 6:30pm - 9:00pm

Wines accompanied by pairings from Victoria’s finest Chefs and eateries.

Naramata Wines & Experiences Auction and Event Proceeds

Supporting the Royal BC Museum

Info & Tickets: www.naramatabench.com

THURSDAY, APRIL 30 - VancouverCanadian Flavours Gala

Presented in partnership with EAT! Vancouver Food + Cooking Festival

Terminal City Club 7:00pm - 9:30pm

Featuring 15 Top Chefs from across Canada. Wines accompanied by unique local dishes.

Naramata Wines & Experiences Auction and Partial Event Proceeds Supporting Ocean WiseTM

Info & Tickets: www.Eat-Vancouver.com

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B.C. Food & Wine Trails • MARCH/APRIL 2015 • Page 3www.winetrails.ca

◆ Features/Events ◆ Editor’s Note

◆ Contributing Writers/Photographers

◆ On The Cover

Adega On 45th ............................ 7Burrowing Owl ............................. 8C.C. Jentsch Cellars ..................... 9Clos Du Soleil ............................. 14Desert Hills ................................. 11Dirty Laundry .............................. 25Eau Vivre .................................... 14Fairview Cellars ............................ 9Gehringer Brothers .................... 12Hillside Winery & Bistro ............. 21Kalala .......................................... 29Kraze Legz .................................. 13Lariana Cellars ............................ 39Larch Hills ..................................... 4Living Water ............................... 39Meyer Family Vineyards ............. 16Monte Creek Ranch ..................... 5Moraine ...................................... 19Mt.Boucherie .............................. 26

Naramata Bench Winery Assc. .... 2OK Falls Winery Association ...... 15Oliver Twist ................................. 12Poplar Grove ............................. 23Quails’ Gate ............................... 28Quinta Ferreira ........................... 10Recline Ridge ............................... 4Red Rooster ............................... 20River Stone ................................. 13Serendipity ................................. 22Sonoran ..................................... 26Spierhead ................................... 30Summerhill ................................. 31Therapy ...................................... 24The View .................................... 35Tinhorn Creek .............................. 8Upper Bench Winery & Creamery 19Volcanic Hills .............................. 27Wild Goose ................................ 16

DEVOUR Kelowna ...................................................................... 29EAT! Vancouver ............................................................................ 2Garagiste - Small Guys Wine Festival ........................................ 36Oyster Festival ............................................................................ 36Vancouver Food Tour ................................................................... 6

BC Wine Info & VQA Wine Shop .18CMW Insurance ............................6City Palate ..................................24Living Water Organic Vineyard ..39Lone Willow Wine Jelly .............39Manuella Farnsworth .................22Okanagan College .....................17

Penticton Experiences Guide ....18Sandman Hotel Group ...............32Soup Sisters/Broth Brothers .......39Spitfire Design ............................39Strictly Cellars .............................39The Cove Lakeside Resort .........27Vancouver Food Tour ...................6

Bistro Fandango ......................................................................... 30Bonfire Grill at The Cove ............................................................ 28DoLci SociaL House ..................................................................... 7Fleetwood Public House & The Italian Table ............................. 34Pilgrim & Pearl ........................................................................... 33RauDZ Regional Table/micro bar.bites ....................................... 35Smack Dab at Manteo Resort .................................................... 34Terrafina at Hester Creek ............................................................11The Bench Market ..................................................................... 17

Artichoke and Bacon Baked Oysters - Chef Ross Derrick .......... 37Slammin’ Oyster Soup - Soup Sisters/Broth Brothers ................ 37Grilled Oysters with Porcini and Goat Cheese - Bill Jones ........ 38Sweet & Sour Cucumber Sorbet - Chef Jason Leizert ............... 38

Hooray! Spring has finally arrived! Wine country is abuzz with activity again,

spring release wines are being bottled and the event list is growing by the day. Get your calendars out and start planning your road trips and spring wine shopping lists now. The 2015 EAT! Vancouver Food + Cooking Festival is a week-long festival taking place throughout downtown Vancouver from April 26th to May 3rd showcasing the city’s extraordinary culinary culture – go to eat-vancouver.com for details. Also upon us is the 3rd Annual Osoyoos Oyster Festival! From April 22nd – April 25th, 2015, the Osoyoos Oyster Festival was created to showcase the sustainable oysters produced by the farmers and guilds of the nearby West Coast together

with the award-winning wines of the Oliver Osoyoos Winery Association. We have dedicated our cover to this delicious event again this year featuring another beautiful oyster shucking, wine drinking mermaid cover girl. Cheers!

Writers: Cassandra Anderton, Roslyne Buchanan, Tracy Clark, Lorne Eckersley, Courtney Fossett, Sue Harper, Lindsey Kelm, Laura Lushington, Deanna Merrick, Terry Meyer-Stone, Dona Sturmanis, Luke Whittall, Sarah Willard.

Local designer, artist and Wine Trails staffer Corina Messerschmidt provides this issue’s whimsical cover. See page 39 for her bio.

Jennifer Schell

◆ Wine, Beer & Spirits

◆ Wine Country Services

◆ Restaurants/Catering

◆ Recipes

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 4 times/year: March/April, May/June, July/August and September/October by

Publisher: Don Kendall

Editor-In-Chief: Jennifer Schell

Creative Director: Kirk Myltoft

Circulation: Sue Kovacs

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U.S. $18.00 U.S. per yearInternational $20.00 Can. per year

View the B.C. Food & Wine Trails website on the Internet: www.winetrails.ca

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

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


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Recline Ridge Vineyards and Winery had an award-winning year in 2014 with

an astonishing 23 honours. “The last two were Platinum awards we received for our 2012 Siegerrebe and 2011 Hawk’s Heaven,” says winery co-owner Graydon Ratzlaff.Family-owned and operated, Recline Ridge is located in the heart of the Shuswap Lake area. The vineyards enjoy sun-drenched days and cool evenings which maximize varietal character and set the stage for the production of award-winning wines noted for their clean, sound structure, intense flavours, and perfect balance.The fall harvest was a great start for Recline Ridge’s 2014 wines to come. “Harvest started on site with all varietals a little earlier than

average. The crop was of average size with great quality.”Over the past year, 2013 Bacchus was Recline Ridge’s bestselling white wine. The fall 2014 new release, Just Being Frank, was an impressive addition to the red wine line-up. The new 2014 rosé, Make Me Blush, is due to be released soon, according to Graydon.Recline Ridge is looking forward to this year. “2015 will continue to provide us with new opportunities to showcase our cool-climate varietals and introduce them to even more customers who have not had the chance to enjoy their unique style and character.”The winery is open year round. Call 250-835-2212 for an appointment.

~ Deanna Rainey

Larch Hills Winery, just outside Salmon Arm, is BC’s highest winery and it is their unusual

climate and growing conditions that contribute to their tantalizing German-style wines! The view from Larch Hills is vast and sweeping, a perfect accompaniment to their Riesling, Lemberger, Siegerrebe, Merlot and Ortega Dessert Wine, to name a few.In March they’ll release their 2014 Riesling, just in time as the 2013 is sold out. With fruity characteristics and a citrusy finish, the Riesling is a compliment to Asian foods and also stands on its’ own very well.Look for the spring release of the 2014 Grandview Bench, a medium to full bodied red blend. Lightly

oaked and with a smooth finish, it’s a great choice for meat dishes and pastas.One of Larch Hills’ most popular wines is their Lemberger, or as they call it, “Pinot Noir of the North.” The 2013 is no longer available but the 2014 vintage will be out in early spring. Larch Hills has developed a loyal following and with good reason. Their Ortega, Marachel Foch and Foch Reserve are always highly anticipated. The 2013 Siegerrebe is still available and the 2014 edition will be out later in the spring. Check out www.LarchHillsWinery.com for all the latest details.

~ Deanna Rainey

AWARDS, NEW RELEASES & BESTSELLERS LAUNCH RECLINE RIDGE INTO 2015

LARCH HILLS PALATE PLEASERS

Jack & Hazel Manser 110 Timms Road, Salmon Arm, BC 250-832-0155

Recline Ridge continues to rack up the awards!

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

Proprietor/winemaker Jack Manser

ou’ll have your hands up to be among the first to visit the Monte Creek Ranch tasting room opening this

June. Just a 10-minute drive East of Kamloops off Highway 1 at 2420 Miner’s Bluff Road, you’ll find Kamloops’ newest winery on a working ranch straddling the Thompson River. Today it is home to two stunning estate vineyards, a winery, Haskap berries and graze land for grass-fed cattle, horses, honey bees, and wildlife. Frontiersmen, prospectors and even infamous bandits like Billy Miner once roamed this hub. General Manager Erik Fisher explains, “Our Hands Up Red and Hands Up White wines are named as tribute to Miner who was known as the ‘Gentleman Bandit’ given his civil approach to robbery as he advised ‘put your hands up and no one gets hurt’. His last train robbery in 1906 actually took place on this property and his escapades captivated Canadians.”Boldly, taking a cue from the region’s historic spirit, Monte Creek is forging a new path in the footsteps of the early explorers and settlers to map out Canada’s next wine growing area. At the edge of cool climate viticulture, the vines are cooled dramatically over winter while basked in heat

during summer. There are two distinct vineyards across the valley from each other. The Monte Creek vineyard, on the south side of the Thompson River that surrounds the winery is primarily Maréchal Foch and lesser known but promising grape varieties specifically developed for cooler climates namely La Crescent and Marquette. On a sunny slope north of the river, the Lion’s Head Vineyard, named for the mountain it sits below, is predominantly Riesling and Chardonnay.Monte Creek’s first wines are ready for enjoyment in advance of the winery opening. Monte Creek invites you to “taste the adventure” and playfully embraces the rugged West imagery on its labels. Make no mistake the bright and lively wines in those bottles are serious. First vintages were made by consulting winemaker Eric von Krosigk of Kelowna’s renowned Summerhill Pyramid Winery. Winemakers Michael Alexander and Galen Barnhardt joined the team in time for the 2014 harvest and von Krosigk will consult as needed. The wines are receiving accolades already with the Hands Up White and Gewürztraminer each capturing a Silver Medal at the 2014 BC Wine Awards at the Okanagan Fall Wine Festival.

~ Roslyne Buchanan

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HANDS UP FOR MONTE CREEK RANCH WINERY

ancouver’s ever-changing restaurant scene can be difficult to navigate, so why do it alone? Visitors to the

city and locals looking for new experiences have come to rely on the experts at Vancouver Food Tour to guide them to the best restaurant gems in Vancouver’s most vibrant neighbourhoods and beyond. Unlike other tours, Vancouver Food Tour leads you away from tourist traps instead of towards.Whether you’d like to get to know the modern side of Chinatown, reacquaint yourself with the revitalized Gastown area, or venture on an urban foodie adventure to local breweries, wineries and distilleries, Vancouver Food Tour has a tour for you. The company also crafts custom tours for corporate team building, bachelor/bachelorette parties, and other private parties should you require a unique experience for a more intimate group.

Vancouver Food Tour takes care of every detail of your dining experience; guests can simply relax and enjoy their adventure. Guides are local chefs, food writers, and craft beer experts all are well versed on the latest happenings in the Vancouver foodie scene. As the tour progresses you’ll learn about the city and neighbourhood, discuss local food trends, and gain insightful dining tips and insider information. Book early in your visit to Vancouver and let the guides help plan the remainder of your holiday’s agenda.

Vancouver Food Tour is constantly innovating and has recently added an “Urban Foodie Experience Tour” where guests are shuttled between the city’s top breweries, distilleries and

wineries, all while sampling local cuisine from some of the city’s top food trucks. Be sure to check VancouverFoodTour.com for updates.

~ Cassandra Anderton


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B2 THURSDAY, DECEMBER 11, 2014| BREWS NEWS | SPONSOR CONTENT

SAMANTHA MCLEODSPECIAL TO THE SUN

Craft beer and food lights up Carlos Gomes’s life.

“If I could, I would cook fine dining meals and serve craft beer to my guests every day,” said the youthful father of two who owns and operates the Vancouver Food tour company.

So the next best thing for the food-ie entrepreneur is the Gastown Beer ’n Bites tour.

For the last four years, Gomes has been guiding vacationers and locals on a tour of Vancouver’s historical locale where the legendary Gassy Jack, a sailor turned bar-keep, opened Vancouver’s first saloon 147 years ago.

The tour winds through the cobbled streets of Vancouver’s oldest neighbour-hood and is an unforgettable experience of where “history meets the contempo-rary.”

“History is in the four pure ingredients of the beer; water, malted barley, hops and yeast. While the contemporary influ-ences are found in the ingredients the chefs and brewmasters use to infuse the small batches of craft beer,” said Gomes.

This tour runs from Monday to Sunday

throughout the year — 5 p.m. to 8 p.m. — and is $75 per person. For that, you get an evening or afternoon of three locales, taste three beer flights and nibble on delectable bites of chef creations.

But the best part comes when Gomes opens up on the secrets of what you are drinking and eating — the perfect pair-ings for every craft beer.

“Just imagine, with four simple ingre-dients combined with the creativity of chefs and Brewmasters, magic in a glass happens,” he said.

Another not-to-be-missed epicurean adventure is Gomes’s Vancouver Urban Beer Tour.

“Here we take the adventurous on a tour of the bigger breweries and get behind the scenes of some of the better-known brands. Of course, there is plenty of catered food to go with it.”

Whether it’s corporate events, birth-days, stagettes, stags, reunions or retire-ments, vacation or staycations, conven-tions or interventions, Carlos and his team can create moments that are nev-er to be forgotten in Vancouver. “I hope my guests leave with beautiful memo-ries, gain knowledge, new friends, and have as much pleasure in the experience as I do.”

Gastown beer ’n bites tour a labour of love for foodie

FOOD FOR THOUGHT

Dark Matter: Quotes and Testimonials

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“Mmmm Beer” — Homer Simpson

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EXCITING NEW RELEASES COMING AT ADEGA ON 45TH!

DOLCI RE-OPENS AS A SOCIALHOUSE IN OSOYOOS!

T he gang at Adega on 45th is gearing up for another season of great wines and

Racyne Farinha, Tasting Room Manager, is ready for the party to start.

The 2013 Chardonnay and 2013 Viognier and all of the 2012 reds will be released this coming May with two unique exceptions; A special reserve of Syrah and another of Merlot will

be released on Father’s Day in June. The Syrah, called “Alex-andrino”, and the Merlot “Alfre-do” after co-owners Alex Nunes and Fred Farinha. 100 cases of each wine were produced so be sure to ask for this one early in the summer. Father’s Day is also Adega’s Customer Appreciation Day and with the summer heat, is perfect for enjoying Adega’s popular Rosé. It sold out early last year so Racyne recommends stock-ing up early. “It was so popular last year,” says Racyne. Of course Rosé is perfect on Adega’s patio, one of the hottest in the valley. Picnic items from their cooler and a glass of wine are perfect on their shaded patio where the sun is never far away.

~ Luke Whittall

Osoyoos’ doL-ci has been greeting lo-

cals and visitors with their farm to table ar-tisan cuisine for the last nine years. After a brief closure and expansive renova-tions, they’ve recent-ly reopened, moving to a full service bistro model. You’ll fi nd a more intimate space with expanded seating, a fuller menu and longer hours all now under the new name” doLci soci-aLhouse”. There’s still the casual feel, but seats have doubled and they are open later, from 11am-8pm from Tuesday to Saturday, and often longer on busier week-ends.Chef Jace Oster joined the deli last year and he and owner Annina Hoffmeister work closely with local gardens, and purveyors to bring the best of the region to your plate. The menu is billed as “local food with world inspired twists”. Don’t miss their house made Osoyoos applewood smoked bacon, charcuterie; smoked Proscuitto, and Bündnerfl eisch (a tasty air-dried Swiss meat) as

well as a variety of salami that arrives on their farm board alongside pickles and cheese.Stop in for lunch and sample their daily soup and sandwich specials, sip an after-work cocktail, order ap-pies to share or perhaps wine and raclette (yummy

Swiss-style melted cheese) with friends. Prices are very reason-able, the spätzle is merely $12, a steak can be had for $18 and their signature Bourbon Bacon Brown-ie is $6.There’s now bar seating where guests can enjoy local Okanagan wine, Oliver’s Firehall Beer and an ever-changing seasonal cocktail menu, which currently includes a Blood Orange Gin Fizz.Annina Hoffmeister and her late husband Jörg Hoffmeister always had visions of operating a full service bistro by the time their daughter Jennifer was off to uni-versity, and, to the delight of their loyal customers, and new visitors, they’ve done just that.


Owner, Annina Hoffmeister is thrilled to transform her former deli into a hip new social house!

Racyne Farinha, Tasting Room Manager at Adega.

Enjoy a local meal with a world twist and a great cocktail to meet with friends and relax.

Open Tuesday-Saturday11 am - 8 [email protected] 8710 Main St.,Osoyoos, BC

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 www.adegaon45.com

Tinhorn Creek Winery invites you to “get a crush on Tinhorn Creek”

through their popular wine club: The Crush Club. It’s free to join; there are no membership fees—just a commitment to purchase one case chosen by their winemaker per year. You can specify if you’d like it to be only red wines, white wines, or a mixed selection.Generally, you’ll receive two shipments of six bottles twice per year from The Crush Club, and other member benefits. Club members are at the front of the line for special events, concerts, small case lots or library wines and free private wine tastings at Tinhorn Creek. There are complimentary wine and cheese VIP receptions prior to every concert for Club members, and the ever popular Fall Pickup Party, complete with pig roast, live music, dancing and over 500 people attending. Also, members receive 15% discount on all wine and tasting room merchandise purchases, and 10% off food for groups up to six at Miradoro Restaurant. Along with Tinhorn Creek’s Okanagan events, annual events are held in

Vancouver, Calgary, and Edmonton for members. No one has ever regretted joining the Wine Club! It’s easy to sign up for online or by visiting the winery. Spring releases will include the popular Pinot Gris, Oldfield Series Rosé and Gewürztraminer; late spring brings the first of the reds with Pinot Noir and Oldfield Series Pinot Noir. Spring Wine Festival events at Tinhorn Creek include the Hops, Grapes and Grubs event at Miradoro Restaurant May 1st where each delectable food course is paired with both a Tinhorn Creek wine and craft beer. Tickets are $75 and available from Miradoro Restaurant.

~ Dona Sturmanis

Burrowing Owl Winery is looking forward to a new season of events, wine releases, and revamped

menus as they expand their culinary team. New to the Oliver winery is Chef Lee Humphries, filling the role of director of culinary operations for Vintage Hospitality’s properties, and Chef Damian Mischkinis, the new chef de cuisine at the winery’s Sonora Room Restaurant. They’ve worked side by side before, so the transition should be seamless.The Sonora Room opened for the season February 27th and retains its focus on artisan cuisine crafted with locally-sourced ingredients and sustainable produce, meats and seafood. Humphries and Mischkinis both bring a long history of working with local food purveyors, to bring the freshest from the farm to your table. Humphries moved to BC from England and has worked alongside world class chefs in Vancouver’s top restaurants as well as leading the culinary program at popular spots such as C Restaurant

and the H e a t h e r Hosp i t a l i t y Group. He fell in love with the O k a n a g a n and moved his family up to take the lead at Local Lounge • Grille in Summerland, where he became well-versed in the local food scene and suppliers. Humphries will oversee the culinary operations for all of Vintage Hospitality’s businesses, including Liquidity Bistro and The Gunbarrel Saloon, as well as focusing on The Sonora Room. Chef Michkinis will focus his energy 100% at The Sonora Room. Plan a spring getaway to Burrowing Owl! Package includes: One night stay in the Guest House, dinner in The Sonora Room Restaurant and a wine country breakfast.



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ENJOY AMAZING MEMBER BENEFITS – JOIN THE TINHORN CREEK CRUSH CLUB

NEW CHEF IN HOUSE AT THE SONORA ROOM – CHEF LEE HUMPHRIES JOINS THE TEAM AT BOV!

Chef Lee Humphries

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Fairview Cellars is excited to unveil the completed cellar

mural by artist in residence Leza Macdonald. The beautifully crafted barrel cellar scene is painted on the western side of the building and is visible to winery visitors as well as golfers putting on the 1st green at Fairview Mountain Golf Club next door. Leza has plans to beautify more winery buildings as well as host a barrel painting competition in the future.

New releases slated for 2015 include the 2013 Crooked Post Pinot Noir, due for a late-winter release in March. The light colour of this wine is misleading. It is full of flavours like ripe red cherries, cocoa, and dried meat and has a long, lingering finish.

� 2012 “The Bear” A Meritage blend, is also due for a March release. Youthful aromas of dark cherries, leather, cinnamon, mint, cocoa,

and coffee lead to a full palate of cherries, cocoa, vanilla, and black currants. Zippy acidity and strong tannins will make this a fine candidate for ageing.

A tank sample of the 2014 Sauvignon Blanc, highly anticipated among BC’s oyster-lovers, yielded aromas and flavours of white grapefruit, orange blossom, and lemon zest and long finish. Look for it later in the spring.

~ Luke Whittall

A FAIR NEW VIEW AT FAIRVIEW CELLARS

CC JENTSCH – VETERAN FARMERS MAKING GREAT WINES

From the Heart For the Heart

www.FairviewCellars.comJust off Old Golf Course Rd. 989 Cellar Rd., Oliver, BC

(250) 498-2211

FAIRVIEW CELLARS

Open. 1pm-5pm Tuesday to Saturday. By appointment only between Nov. 15th.

and April 1st.

Open

Bill Eggert with artist Leza Macdonald in front of her new mural at Fairview Cellars.

Travellers along Highway 97 may have noticed the new winery CC Jentsch last

summer between Oliver and Osoyoos. The large parking lot right off of the highway makes stopping in to taste the wines,

from veteran wine grower Chris Jentsch , extremely easy. Chris and Betty Jentsch (their name rhymes with ‘bench’) farm over 80 acres of grapes, including 63 on the Golden Mile Bench. Chris’s family has been farming throughout the Okanagan since 1929. Starting with apples and then cherries, the Jentsch’s switched to grapes in the late 1990’s but Chris didn’t start to make his own wine until 2012. Winemaker Amber Pratt has been steering the portfolio for the past two vintages. “The French style really informs my winemaking,” says Amber who likes “purity and bright flavours” in all of her wines. Samples of two Chardonnays from 2014 illustrate this perfectly. One was fermented in oak and the other in tank. The tank fermented wine displays aromas of melon, perfume, flowers, and orange rind while the barrel fermented wine has vanilla, cream, and butterscotch. Both wines display a vibrant acidity but each has its own unique combination of clear and precise flavours and textures.

� The Chase $20.00Jentsch’s flagship red, is a complex, Bordeaux-style blend and is one of the few in the Okanagan that uses all five Bordeaux red grapes - Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. With amazing wines priced so reasonably, CC Jentsch is quickly to become a household name. Can’t come to visit? Order their wine online at ccjentschcellars.com.

~ Luke Whittall

Our new tasting room is now open! We o�er 5 wines for tasting daily and charge a $5 tasting fee,

redeemable upon any purchase. We also o�er a picnic area, a small patio, RV parking and public washrooms for all of our guests.

May, June, Sept, Oct ~ Open Daily 11am - 5pmJuly & August ~ Open Daily 11am - 6pm

At C.C. Jentsch Cellars, the focus on cra�ing the �nest fruit into honestly made, premium wines that represent outstanding quality

and value to our customers. All of these luscious wines come from sun-soaked, mature, Okanagan fruit and with a

very reasonable price tag.

www.ccjentschcellars.com

Winemaker Amber Pratt is crafting beautiful French-style wines at CC Jentsch Cellars.


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As spring transforms the landscape of vineyards along the Black Sage

Road to fresh hues of green and delicate clusters of blossoms, Quinta Ferreira Estate Winery dusts off the vestiges of winter in the Okanagan. The patio, too, is polished in preparation for the season’s visitors and the new releases of wine are unveiled. Look for reds and whites including 2011 Mistura Tinto, 2012 Oaked Chardonnay, 2010 Merlot and 2009 Obra Prima to lead with others to be released later this spring. Now is the time to mark your calendar for the annual Bifanas and Wine event during the Okanagan Spring Wine Festival, Sunday, May 3rd, from 11 am to 3 pm or until the Bifanas run out. At $15 for this traditional Portuguese sandwich (pork in a bun), salad and one glass of wine, you’ll want to get there while they last. This

year the enhancement of live music is added to the day with entertainment from noon to 3 pm. Are you planning a wedding or special occasion? In its breathtaking landscape and stunning setting, Quinta Ferreira now provides fl exible venue options on-site. Available for groups up to 200 people, this winery location allows you to select from a number of ceremony and reception alternatives to customize your memorable day. For a truly grand exit, there’s even a helicopter landing pad on site. The helicopter pad is perfect for a private stop at the winery as well as helicopter wine tours. The wine shop is open daily from 10 am to 6 pm or visit its website for details. For all the news, events and latest releases, follow Quinta Ferreira on Twitter, Facebook and Instagram.

~ Roslyne Buchanan

BUD BREAK & BIFANAS BECKON AT QUINTA FERREIRA

IN MEMORIAM - ANTONIO BRAZ TOMÉ1930-2015. Antonio Braz Tomé immigrated from Portugal to Oliver with his young family in 1964. Upon arriving to Canada he became an orchardist and farmed in Oliver until 1990 when he retired. Antonio was also an active member of his community, he was one of the founders of the Okanagan Portuguese Club and Soccer Club, and over the years very involved with Our Lady of Fatima Commission as well as a member of the Knights of Columbus. Antonio’s hard working ethic and farming roots have passed on through the generations. His eldest daughter is Maria Ferreira, owner of Quinta Ferreira Estate Winery and his grandchildren Christina Ferreira, Nicole Ferreira and Michael Ferreira own Squeezed Wines; both wineries located in Oliver.

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Along with celebrating the coming of spring when Terrafina Restaurant at Hester

Creek Estate Winery reopens its doors, March 11th, it’ll be marking its fifth season. From day one, Terrafina has captured the essence of the Okanagan’s changing seasons in its Tuscan-inspired menu, capitalizing on the bounty of local produce, fruit and vintages. Open for lunch and dinner, Wednesday to Saturday, and for Sunday brunch, Terrafina is closed Monday and Tuesday until May 1st. “We’re also excited for Chef Jenna Pillon’s second season,” says Terrafina General Manager and Owner April Goldade. “She has found her own stride here and is strutting her exceptional style on our menus.” Soon a sous chef will join the team. Terrafina will take part again in the Osoyoos Oyster Festival, April 22nd to 25th, with its amazing bubbles and pizza grazing event. Slurp back fresh oysters and sample an array of

artisan pizzas while sipping on spring releases of Hester Creek Estate Winery and some of its ‘bubbly’ neighbours. You’ll want to sign up soon for “Wine & Food Paired Grazing with Hester Creek” presented during the Okanagan Spring Wine Festival. For it, Chef Jenna has created an exciting and versatile menu for a unique tasting evening. Local growers and producers are showcased as you graze your way through wine-paired stations at Terrafina hosted by the celebrated personalities of Hester Creek. Tickets are $75 plus tax and gratuity. If you are looking for a distinctive and intimate setting specializing in authentic Tuscan cuisine to commemorate a special occasion, Terrafina takes group and event bookings. For details on options and events information, see www.terrafinarestaurant.com or www.facebook.com/Terrafina-Restaurant or follow @terrafinaresto on Twitter.

~ Roslyne Buchanan

CELEBRATING FIVE SEASONS OF DELICIOUS AT TERRAFINA

Impeccable whites, grandiose reds and their ‘Ambassador’ port-style wine round out Desert Hill’s (DH)

portfolio. Since 2003, the Toor family has made award-winning wines at their Oliver location.Three brothers – Randy, Jessie, and Dave, grew their winery from the ground up. Grape farming since the mid ‘90’s, they have established a top quality winery with consistently delicious products. Many of the DH wines are lovingly crafted into small lot vintages by winemaker George Phiniotis with many selling out before their wine shop season ends. DH wine club members receive priority access on new releases, and special ‘members only’ small lot and library wines. Upcoming wines on the ‘exclusive list’ include Zinfandel, Petit Verdot, a 50/50 Cab-Syrah, and a partner to ‘Ambassador,’ an Orange Muscat-based version inspired by those from California and Australia. For on-line and tasting room wine purchases, members receive a 10% discount on new releases, and a 5% discount on library wines and tasting room merchandise. Free shipping across Canada on full-case (12 bottle) orders. Additionally, members receive exclusive

invitations throughout the year to barrel tastings, winemaker, social and educational events. For the 2014 Cactus White (tank sample) vintage, Phiniotis added Muscat to DH’s popular blend featuring Pinot Gris, Chardonnay, Gewürztraminer and Viognier. Last year’s version received ‘Best of Class’ and ‘Double Gold’ at the Northwest Wine Summit, and this one is even better! New this year, both Cactus White and its counterpart, Cactus Red, will be available in 16L bag-in-the-box packaging, perfect for restaurants, weddings and epic celebrations.

~ Sarah Willard

THE TOP REASONS TO BECOME A DESERT HILLS WINE CLUB MEMBER

Ali, the host with the most at Desert Hills.

Comfortable Old World charm with a New World approachA taste of Tuscany in your own backyard

Open for lunch & dinner | 11.30a - 9p | Reservations recommended | +250.498.2229

887 Road 8, Oliver, British Columbia www.terrafinarestaurant.com

From the earth

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

2 TIME RECIPIENT OF THE LIEUTENANT GOVERNOR’S AWARD FOR EXCELLENCE IN WINEMAKING,

WINNER OF CANADA’S BEST RED & 2 TIME WINNER OVERALL BEST WINE!

CHECK OUT OUR NEW RELEASES

AND EXPERIENCE OUR NEW WINE

SHOP!


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[email protected] • www.olivertwistwinery.com

The New Year is upon us, but some things don’t

change. Gehringer Brothers Winery is still King of the Platinum; according to the judges at the Wine Press Northwest “Best of the Best” Platinum Wine Competition. This years’ entries brought home a number of medals, including a Double Platinum for both the 2013 Auxerrois and the 2013 Gewürztraminer Schönburger. In their history with the competition, Gehringer Brothers has produced the most Platinum Medal winning Rieslings, beating out many other renowned Riesling producers from north and south of the border.

� 2013 AuxerroisThis Double Platinum winner is a clear, lemony gold in the glass with a bright citrus nose fi lled with Meyer lemon, grapefruit zest and honey. The palate is smooth and elegant, displaying ripe pineapple, honey, buttered pears, and notes of spice.

The fi nish is long and silky with more of those delicious Meyer lemon, pineapple, buttered pear and spice notes. This friendly wine would be an excellent partner for the fresh, bright fl avours of many Asian dishes.

� 2013 Gewürztraminer SchönburgerCrossing the fi nish line with the other Double Platinum Medal, this blend is roughly 50/50 and the Schönburger really blossoms on the nose, with the Gewürztraminer coming out in spades on the palate. In the glass, this wine is clear, pale gold with a vibrantly fl oral nose balanced by that classic lychee twist. The palate follows the nose, with more fl oral characteristics and lychee notes balanced with a crisp acidity. The fi nish is bright and crisp with a clean, lively fi nish. This is the perfect match for literally any spicy dish.

~ Courtney Fossett

Fair warning—brace yourself when you drive up to Oliver Twist Estate Winery. The

energy might just knock you over. Enthusiasm and energy are not in short supply.“Denice and I have done a lot of experimenting and created some really unique small lot wines for our new Twist Club members,” says winemaker Gina Mitchell, who owns Oliver Twist with her husband Trevor. “That is one of the advantages of being a member, as these wines will not be for sale to the general public.”As Food & Wine Trails Magazine was going to press, Oliver Twist’s crew was getting ready to bottle the 2013 reds after their time in oak barrels. The majority of the grapes are from Harfman Vineyard in Osoyoos, Gina’s father’s vineyard. “His vineyard is located at the furthest south point you can go in the Okanagan. The older

vines produce so much character and fl avour. The wines are all full bodied, with good structure and some real, deep fl avours coming from the fruit as well as the oak. I can’t wait to get into these ones!” Last year’s harvest was epic, Gina says. “Our 2014 whites are all coming along with super fruity fl avours and aromas and some unique characteristics. As always, we tweak the recipes a little to make each wine shine!” Events are a big deal for Gina and Trevor, so best set aside Saturday, June 13th, for the second annual Show, Shine…and Wine? event. The winery will host a car show, live music and—dare we say it—a pinup girl contest! Pssst…have you heard about the hot new labels? It’s a secret, so neither have we. Take in the Show, Shine…and Wine? to see them!

~ Lorne Eckersley

GEHRINGER BROTHERS: KING OF THE PLATINUM

HOT NEW LABELS COMING THIS SPRING AT OLIVER TWIST WINERY

Proprietor/winemaker Walter Gehringer

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In the fi ve years since River Stone Estate Win-ery opened its wine

shop doors Ted Kane says he has learned a lot about what he can and can’t do. He can do a lot, but he can’t do everything. An assistant general manager is being brought on board to let Ted focus “on what I really enjoy—making wine, thinking about wine, talking about wine, build-ing things so we can make more and always better wine.”The River Stone property near Oliver runs right down to the Okanagan Riv-er, and several new wineries (includ-ing Harry McWatters’ Time Estate Winery and Don and Elaine Triggs’ Culmina) confi rm the great choice Ted and Lorraine made when they purchased the land.“We are excited the number of new wineries in our area and the direction the industry is going. We are hon-oured to be joined in Oliver Osoyoos Wine Country by some of the histori-

cal giants in the BC wine industry, and also by smaller win-eries like ourselves. The Okanagan is becoming interna-tionally recognized as a place that must be visited and a place to fi nd great wines. The world is discovering what we have known for some time: This is truly a great place to be.”

The secret that River Stone produces great wines has been poorly kept. The Malbec Rosé, winner of the People’s Choice Award at last No-vember’s Rosé Revolution, sold out in early July last year. This year produc-tion has been nearly doubled to re-duce the disappointment level. |River Stone red wines are also big sellers. This spring will see the release of lim-ited production “R&D wines”, includ-ing Malbec/Merlot, Sauvignon Blanc and Gewürztraminer.

~ Lorne Eckersley

RIVER STONE ESTATE WINERY - IN GOOD COMPANY

Proprietors, Ted & Lorraine Kane

Be among the first to discover the hospitality and passion at this new winery.

www.riverstonesstatewinery.ca e/mail: [email protected]

Ph: 250 498-7798 7148-378th Ave. (Buchanan Dr.), Oliver, BC

NEW WINERY

Hand crafted single vineyard

wines.

Come Savour the Journey.

It’s hardly an exaggeration to say that 2014 was a year of the ridiculous and the sublime at Kraze

Legz Winery.The ridiculous came right up front, with the news that their order for tall Bordeaux-style bottles could not be fi lled due to a production problem. Owners Gerry and Sue Thygesen put their heads together and came up with a plan—they would use what bottles they had for some of the wines, and create a new brand for a paper label that would fi t shorter Burgundy-style bottles. And SKAHA Vineyard was born.And lo and behold, customers love both brands! Of course the contents have to live up to the promise of the bottle, and that’s where the sublime part of the story comes in. Every SKAHA Vineyard release won at least a Gold Medal. And every Kraze Legz release also won a medal at a major competition, continuing the winery’s unbroken streak of never having released a wine that didn’t win a major medal. (Okay, we’ll admit that this probably qualifi es as ridiculous as well as sublime!)

So how do they do it? Gerry and Sue are hands-on winery owners and operators. They tend their gorgeous vineyard in Kaleden, they make the wine, they staff the wine shop and they create their own marketing schemes. They get some help along the way, of course, but the point is that they are exactly what they seem—tirelessly committed to quality and passionate about they are accomplishing.In stores and restaurants, remember that the wines are now listed under two label names.

~ Lorne Eckersley

TWO LABELS ROCKING THE HOUSE NOW AT KRAZE LEGZ WINERY


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2015 will be a new beginning for Clos du Soleil in Keremeos. Construction of their new

winery / wine shop is on schedule for opening in the spring. “This will heighten the visitors’ experience,” says winemaker and managing director Michael Clark, “and be a much more comfortable experience.” The experience will retain references to both the old honey barn that was their previous tasting room as well as their French connection and focus on Bordeaux styles of wines.New releases on March 21st will include the Grower’s Series Pinot Blanc, the Fumé Blanc, and the popular Rosé, all from the 2014 vintage. Recent releases include Saturn 2013, a late harvest dessert wine made with Sauvignon Blanc released last fall. Saturn was the highest scoring dessert wine at Intervin International Wine Competition, taking a Gold Medal. Also released online in December was the fi rst vintage of the Estate Reserve White 2013, a true collector’s wine companion to the Estate Reserve Red. The White is made

with 100% estate-grown grapes (approximately 2/3 Sauvignon Blanc, 1/3 Semillon), fermented with wild yeast (no added cultured yeast) in barrels, and aged sur lie. Very small amounts of this wine were produced and the best place to get it is in the new wine shop. “Production has been growing slowly,” says Michael, “and every year it gets more exciting.” With each new vintage that they release, the excitement is undoubtedly shared by wine lovers as well. Follow the website closdusoleil.ca for information about the new wine shop’s opening date.

~ Luke Whittall

CLOS DU SOLEIL OPENS NEW WINERY IN KEREMEOS

Visit Our New Winery

Buy Directly From Our Online Store!

Open 7 Days a Week: 10am - 5pm, May 1st-October 31st

2568 Upper Bench Road, Keremeos, BC 1-250-499-2831

www.closdusoleil.ca @Closdusoleil

OLD WORLD ELEGANCE...NEW WORLD EDGE!

Winemaker Michael Clark

EAU VIVRE: A LOVE AFFAIR WITH VIOGNIER & PINOT NOIR

Viognier and Pinot Noir are going to be the stars of the show at Eau Vivre Winery

in Cawston this year. Both will be made with grapes grown in the Similkameen Valley. This will be the fi rst vintage of a single variety Viognier produced at Eau Vivre although it will not be completely new to winemaker Anthony Buchanan. Previous vintages of the

Cinq Blanc have featured a Viognier component and he knows what it is capable of. 16% of the Viognier grapes were fermented on the skins and punched down three times daily, just like a red wine. “This will add texture,” explains Anthony, “along with extra aromatics, and phenolics to help it age.” Pinot Noir makes its return to the portfolio after two consecutive Lieutenant Governor’s Awards for Excellence in BC Wine in 2012 and 2013 (for the 2009 and 2010 vintages - the only two ever awarded to a winery in the Similkameen Valley). Bottled in late September of 2014, it was just released for sale in January. Three different clones of Pinot Noir contributed to this vintage of only 600 cases. This wine has a reputation and loyal following so don’t wait long to get yours. Also unveiled in February is their new website to match the new branding style on their bottles. Travel information, recipes, photos, wine information, and a special section for their wine club members will all be part of Eau Vivre’s online experience.

� Pinot Noir 2013Features aromas of ripe red cherries, cloves, cinnamon, and dried oregano. The palate is bright with more cherries,

chocolate, cloves, and fl oral notes. Long, elegant, and silky fi nish.

~ Luke Whittall

Winemaker Anthony Buchanan

Wine shop open daily 10:30 am - 5:00 pm

May 1st to October 31st

or by appointment.Our wines are available at

BC VQA and other �ne liquor stores and restaurants.

250.499.2655716 Lowe Drive, Cawstonwww.EauVivreWinery.ca


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.

www.ofwa.ca

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

Blue Mountain Vineyard & Cellars2385 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

Pentâge Winery4551 Valley View Road, Penticton250 493 4008www.pentage.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

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

For the latest information on all happenings in the heart of wine country, contact us: www.ofwa.ca e: [email protected]

Thursday June 4th: Summer Kick Off!All 13 Okanagan Falls Wineries will be participating

in our annual Trade & Media Kick Off event, 10am-6pm. Email [email protected] for more info.

Friday July 10th: Party in the Parkat Kenyon Park in Okanagan Falls.

Tickets on sale soon for our 4th annual Party in the Park at Kenyon Park in beautiful Okanagan Falls,

check our website for more detail!

Saturday, Nov 28th & Sunday, Nov 29th:Holiday Cheer Open House

A weekend of Holiday Cheer, come visit our 13 member wineries and celebrate the Holiday Season with special gift, food and wine pairings!

Check our website for more details to come!

2015 EVENTS

#SipOKFalls


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Become part of the family when you join our Wine Club�

Receive 4 bottles of award-winning wines3 times per year right to your doorstep�

Join online at MFVwines.com

MFV Spring Release Party | May 16thCelebrate & taste our spring releases�2013 Single Vineyard Pinot Noirs & Chardonnays

2014 Spring WinesTickets on sale at MFVwines.com or call 250.497.8553

4287 McLean Creek Rd, Okanagan Falls, BC�cra�ing single vineyard wines of excellence�

Celebrating 25 Years! 1990 - 2015

wi ldgoosewinery .com wi ldgoos

2145 Sun Valley Way, Okanagan Falls 250.497.8919

[email protected]

@wildgoosewines

wildgoosevineyards

sewwi ldgoose

Tasting Room Open 12 – 5 Daily April 3 Smoke & Oak Bistro Re-Opens May 1

Patsy Cline Wine & Dine May 3, 12 - 3 $45

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Tasting Room Open 12 Tasting Room Open 12 Smoke & Oak Bistro ReSmoke & Oak Bistro Re

BC WINE INDUSTRY PIONEERS WILD GOOSE VINEYARDS CELEBRATE 25TH ANNIVERSARY

F or those of us predisposed to small lot wines, a

key benefi t of joining a wine club is access to our favourites before they sell out. Addressing this desire, the Meyer Family Vineyards (MFV) Wine Club invites kindred spirits to join the growing fold of likeminded fans of its focused, single vineyard wine portfolio crafted in traditional Burgundy style. Proprietor JAK Meyer explains, “With many of our wines and events selling out quickly, our goal is to include and serve our members fi rst.” Given the success MFV is enjoying in signifi cant wine competitions and great recognition beyond Canada in the Pacifi c Northwest and United States and in cities such as London, England and Hong Kong, being at the front of the line is a huge asset.Another membership advantage is early invitations to events. The 2013 Release Party set for Saturday, May

16th, where you can be among the fi rst to try the new releases and award-winning wines, may be sold out when this magazine hits newsstands. Check now to see if tickets are still available for this party where you get to mingle with JAK and Janice Meyer and winemaker Chris Carson

as you sip wine with a delicious meal at the beautiful vineyard setting. Then there’s the Pick Up Party, Saturday, June 20th, where Wine Club members pick up the June shipment, enjoy small bites while sampling some of the new release wines. It’s complimentary for club members and guests can purchase tickets to attend, refundable upon joining the wine club. Club members who sign up a friend that day will receive a bottle of wine for a value up to $25 for free.

~ Roslyne Buchanan

2015 is a milestone year for the BC wine industry, marking the 25th anniversary for BC’s VQA

program, the BC Wine Institute (BCWI) and the award-winning family-owned and operated Wild Goose Vineyards in Okanagan Falls.Wild Goose founder Adolf Kruger was instrumental in changing legislation that allowed the formation of farm gate wineries, serving as the fi rst BCWI director for farm gate wineries.“With Dad’s efforts, we saw farm gate wineries grow from 3 to over 200 today,” explains winemaker Hagen Kruger, whose brother Roland is the general manager.“I’m really blessed to have been part of this amazing growth in BC’s wine industry and see Wild Goose Vineyards become what it is today,” says Adolf. Upcoming events include a Patsy Cline Wine & Dine Sunday, May

3rd ($45) with 25th anniversary celebrations occurring throughout the year.

� 2013 Gewürztraminer $19.00Hagen selects only the best tanks of Gewürztraminer to blend, each tank comprising a single vineyard

sourced from some of the oldest vines in the valley. It’s vibrant aromatics and matching palate of lychee, grapefruit, pear, with hints of wild rose and a mineral-citrus fi nish resulted in a Platinum award at the 2014 Wine Press Northwest ‘Best of the Best’ (WPNW) and Gold at the 2014 Wine Align national Wine Awards.

� 2012 Red Horizon $22.00This follow-up to the popular 2011 Red Horizon Meritage garnered Wild Goose’s fi rst-ever Gold Medal for a red at the 2014 BC Wine Awards and Platinum at WPNW’s ‘Best of the Best.’

~ Sarah Willard

THE MEYER FAMILY VINEYARDS WINE CLUB INVITES KINDRED SPIRITS

Proprietors JAK Meyer & Janice Stevens

L-R: Adolf, Hagen & Nick Kruger

Penticton’s new Sensory Cen-tre on the Okanagan College campus is now offering a wide

range of amazing new programs through their new Food, Wine &

Tourism programming. Operating with their offi cial Viticulture, Win-ery Assistant, and Wine Sales pro-grams, Okanagan College’s school of Food, Wine and Tourism offers a

wide array courses for the wine and food enthusiast in addition to pro-fessional development for those in the wine and food industry. For the true food and wine en-thusiasts, the chance to sign up for a 3-Day Wine Intensive course will be a dream come true. Learn about B.C. wine history, regions, grape varieties, wine styles, viti-culture and winemaking from lo-cal instructors in the industry. This unique course offering includes guided tastings and pairings in Okanagan College’s state-of-the-art B.C. Wine Information Society Sensory Centre and behind the scenes visits to local vineyards, wineries and producers. This wine program allows oenophiles the unique opportunity to study wine with the local wine people both in the vineyard and the classroom. A certifi cate is awarded at the end of the program.

There is also a new 3-day Food/Wine/Farm Intensive program in the works for this fall! Spend three amazing days learning how to make the contents of a handmade picnic including the art of cheese making, bread making, sausage making, desserts and wine blend-ing with our local experts in their fi eld. Check the website for updates: http://www.okanagan.bc.ca/Pro-grams/Areas_of_Study/fwt/fwt-courses.html

~ Jennifer Schell

TASTE THE OKANAGAN AT OKANAGAN COLLEGE’S NEW SENSORY CENTRE

Chef Chris Van Hooydonk

Lavender farmer Karolina Born-Tsumperlin

Enjoy the best of the Okanagan Valley with our spring and summer food and wine intensives.

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Feed your passion for food and wine

• May 7 - 10 Cool Climate Viticulture Short Course

• Jul. 24 - 26 Okanagan Wine and Food Intensive

• Sep. 30 - Oct. 2 Three-Day Food, Wine and Farm Workshop Join internationally acclaimed cookbook author Jennifer Schell of The Butcher, The Baker, The Wine & Cheese Maker and some of the valley’s finest chefs in this brand new three-day intensive.

new

For more information and to register, visit www.okanagan.bc.ca/fwt


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BEST BREAKFASTS AT THE BENCH MARKET

Owners Heather and Executive Chef Stewart Glynes met in Vancouver while working

brunch together, her as waitress, he as sous chef. It’s no wonder they’ve always enjoyed going out for breakfast and delight in bringing that joy to Penticton. “When Stewart gets a day off,” says Heather, “some of our best times are around the breakfast table with our three young children. The kids also love coming to The Bench for eggwiches and fruit salad while a highlight of my day is a Bench Canadiano!” The fresh-roasted, organic coffee is sourced locally from Backyard Beans. You’ll also fi nd a variety of Backyard Beans’ coffee blends on the shelves to buy, along with other local artisan products and The Bench Market’s own take-home items. The everyday, all-day breakfast includes housemade granola with organic yogurt and the ever-popular breakfast burritos. The Bench’s must-do weekend/holiday brunch is available until 2pm, and features Eggs Benny, Belgian Waffl es made to order

and served with Fraser Valley bacon, fresh fruit and real maple syrup, and Sausage & Eggs with in-house baked beans. Plus there’s daily from-scratch muffi ns, scones and other baking along with a great lunch menu. The Bench Market is a local favourite and was voted in Okanagan Life magazine as both best Coffee/Tea House and best Breakfast in the South Okanagan for 2014. As the weather improves, we’ll migrate to its sought-after patio. Watch for some building upgrades, new patio furniture and their wine barrel planters full of spring fl owers and herbs.

~ Roslyne Buchanan

Open 7am-5pm Mon - Fri8am-5pm Sat, Sun & Holidays368 Vancouver Ave. Penticton

250-492-2222www.thebenchmarket.com

Keeping it local, making it fresh!


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EXCERPT FROM THE NEW 2015 PENTICTON & WINE COUNTRY EXPERIENCES GUIDE!

T he BC VQA Wine Information Centre in Penticton just celebrated its 16th anniversary

as the fi rst VQA store in British Columbia. VQA (Vintners Quality Alliance) wines receive this designation through testing by regulating bodies to guarantee high quality and authenticity of origin. BC VQA wines are special because they can be made from small agricultural yields to increase quality, have to meet specifi c sugar levels at harvest, and have regulated additives and packaging and closures. You’re assured when you visit the Wine Centre that its over 700 BC VQA wines are the best available.In addition to the quality BC VQA wines, the Wine Centre also carries a special selection of local food products including cheese from Poplar Grove, Upper Bench and Jerseyland Organics, Applessence non-alcoholic fruit drinks, Okanagan Wineland Dressings, Gone Crackers, SeaChange Savouries,

Taste of the Okanagan and Vista d’Oro condiments. Other gift ideas include books for wine lovers and wine accessories ranging from corkscrews to pouring spouts and a selection of wine racks, food serving items and posters. New products are added frequently. The knowledgeable Wine Centre staff offer special services including gift wrapping, gift basket creation and ways to help pack your wines to take home on the plane. You can choose specially designed shipping boxes to take them home on the plane as checked luggage. Or, if you only take one or two bottles, the Centre has the protective “wine skins” so you can put the wine into your suitcase.During the Okanagan Spring Wine Festival, April 30th—May 9th, Wine Centre staff will be pouring award-winning wines, including the best of varietals which will be announced April 30.

~ Dona Sturmanis

Ahhh, Wine Country – two words that offer up such fantastic romance. Mouth-

watering visions suddenly appear of dining al fresco on a warm summer night. Or sipping wine in a sunny vineyard with a picnic basket in tow, inhaling the aromas of orchard blossoms mingled with notes of grape fermentation – tractor sounds humming in the distance. This is wine country life, the good life. And we have it all here and more – in Penticton & Wine Country.Embarking on a wine tasting adventure through these distinctive growing areas found in Penticton & Wine Country, visitors will experience a thrilling kaleidoscope of scenery and wine characteristics expressed through the variation of terroir. Discover the tastes of Summerland one day, Okanagan Falls the next and then settle into the Penticton/Naramata Bench area for a day or two, tripping around visiting wineries, galleries and eateries.

Touring Penticton Wine CountryDream up your perfect food and wine experience day by mapping out a plan. For those who would rather sit back and enjoy the ride, log onto one of our amazing wine touring sites where you can customize or book into a favorite

route already planned. Enjoy a guided tour of the area by foot, bus, bike or kayak! Hoodoo Adventures offers incredible paddle tours that include your choice of a wine focused tour featuring Naramata winery stops or how about their Wine & Cheese tour that includes a picnic with local fruit and cheese. They offer a delicious array of tours to choose from, including one created for the artist in your group – Pinot, Paddle & Paint. Sip wines and then and set up your canvas to capture the views of the vineyard-topped beaches. Doesn’t get much better than that for a wine country experience. Local touring companies are also now thrilled to be able to integrate the new distilleries and breweries into their tours or customize one to suit your perfect palate as well as include a taste of our regional cuisine offered via picnic or restaurant stop. Because of its central location in Okanagan wine country, starting your wine country tour in Penticton is ideal. Did you know that there are 60 plus wineries within a 20-minute drive from Penticton? Maybe you should plan to extend your visit? Penticton itself offers a gorgeous selection of wineries to pop into to and, as you continue on that main winery-laden Upper Bench road, you will head right into Naramata

proper and on down to the Naramata Village if you choose. Chock-a-block with wineries, set upon the cliffs over Okanagan Lake, the Naramata Bench will please every palate with vineyard after vineyard of gorgeous grapes and wineries to choose from – including a fabulous fruit winery!

Events & FestivalsThe Penticton & Wine Country communities know how to celebrate the wine life with festivals and events being offered all year long. Celebrate 20 years of good cheer and great beer at the 2015 Okanagan Fest-of-Ale in Penticton April 10th and 11th. Wine afi cionados come from far and wide to take part in the events surrounding the annual Spring and Fall Wine Festivals as well as the fabulous Tailgate Party on the Naramata Bench where the celebrations of local food and wine take place outdoors on the beautiful Naramata Bench. Foodies will get excited for the brand new, fi nger-lickin’ Ribfest coming to Okanagan Lake Park in Penticton July 2- 4. Speaking of barbecue, the annual Similkameen BBQ King planned for July 11th on

the glorious grounds of The Grist Mill in the Similkameen has become legendary over the past few years. The ambiance in wine country remains celebratory throughout the seasons with Vertical & Vintages being celebrated on the ski hill at Apex Mountain each year – go play in the snow and then join the wine tasting fun inside. Or, behold the beauty of Light Up the Vines as part of Summerland’s Festival of Lights.

~ Jennifer Schell

250-490-2006• Daily Complimentary Wine Tastings• Over 700 VQA Wines • Local Artisan Foods • Gift Baskets• Cookbooks, Wine Accessories, Decanters, Stemware

VQA Wine Shop

Open 7 Days A Week553 Vees Drive At the Corner of

Eckhardt & Channel Parkway, Penticton

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www.pentictonwineinfo.com250-490-2006

• Daily Complimentary Wine Tastings• Over 600 VQA Wines at Winery Price • Local Artisan Foods • Gift Baskets• Riedel, Cookbooks, Wine Accessories

VQA Wine Shop





www.pentictonwineinfo.com250-490-2006

• Daily Complimentary Wine Tastings• Over 600 VQA Wines at Winery Price • Local Artisan Foods • Gift Baskets• Riedel, Cookbooks, Wine Accessories

VQA Wine Shop





www.pentictonwineinfo.com

Open 7 Days A Week553 Vees Drive

(corner Eckhardt

Ave & Hwy 97)

Penticton

PENTICTON WINE INFORMATION CENTRE CELEBRATES 16TH YEAR AS FIRST BC VQA STORE

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MORAINE ESTATE WINERY – ELEGANT & APPROACHABLE WINES

BECOME A BIG CHEESE AT UPPER BENCH

Proprietors Oleg and Svetlana Aristarkhov have enjoyed great success and attention for their

fi ne wines since opening on the Nara-mata Bench in 2012. With formidable winemaker Jacq Kemp in the cellar,

they have quickly achieved recogni-tion and accolades for their repertoire of wines. Recently the Riesling and Pinot Noir brought home a double win in the Best in the Medium Red Wine category and Best Light White

Wine in Vancouver Magazine’s 2015 Wine Awards. A great achievement in a competition that includes inter-national labels and a stellar line up of wine judges.When they fi rst opened, Oleg com-mented that “our goal here is to pro-duce small lot, high quality wines”, and this they have done. Last year, Vancouver’s high-end Hawksworth Restaurant added both their Moraine Riesling and Pinot Noir to their signifi -cant wine list with the Fairmont Em-press Hotel in Victoria now includes their Viognier on the ‘by-the-glass’ list. The Aristarkhov’s moved to wine country from Alberta with a philoso-phy “that wine offers one of life’s most simple, enjoyable and accessible pleasures” and they are indeed liv-ing their dream. The name Moraine, which is a glacially formed rocky land-scape, was chosen to recognize and celebrate the distinct land formation of the Naramata Bench that has pro-vided their unique terroir.A family business at heart, the vine-yards were named for their two

daughters, Anastasia and Sophia and together produce a beautiful range of varietals as well as the very popular and affordable Cliffhanger White and Cliffhanger Red blends as well as an icewine.

~ Jennifer Schell

K idding aside, join Canada’s fi rst Curds & Corks Club at Upper Bench Winery & Creamery and

you’ll be treated like a “big cheese” to be fi rst in line for Upper Bench wines and cheese. You’ll receive a wine shipment four times annually along with perfectly-paired cheese; special discounts year-round on additional wine purchases; complimentary wine & cheese tasting for you and three friends at the winery; plus exclusive access to pre-released wines, past vintages and members-only artisan cheeses. Given the accolades, for example in The Globe and Mail where wine contributor Beppi Crosariol gave two-in-a-row 90-point ratings for the 2012 Pinot Noir and the 2012 Merlot, you’ll want early access. Winemaker Gavin Miller notes, “In year three, our big reds are really coming in beautifully and you’ll want to put these on your list this summer.” Just released is a small lot Estate Cabernet Sauvignon that is another testament to Upper Bench’s minimalist winemaking techniques where the fl avour is cultivated in the vineyard. Cheesemaker Shana Miller reports a launch in April or May of a fi rmer cheese thanks to adding another cheesemaker to the team

last fall. See the website, facebook and twitter for details and updates such as the Naramata Bench Winery Association releases this April in Vancouver. Join “Roll out the Barrel” at Upper Bench, noon to 3 pm, May 9th, for the Okanagan Wine Festival. The patio opens fulltime May 1st and is now covered so rain or shine, linger to enjoy wine and cheese plates.

~ Roslyne Buchanan

ESTATE WINERY

O - D M - OF O W L S O

.. N R, P, BC T:

EXCELLENCE IN WINEMAKING

170 UPPER BENCH ROAD SOUTH, PENTICTON, BC V2A 8T1250.770.1733 WWW.UPPERBENCH.CA /UPPERBENCH @UPPERBENCH250.770.1733 WWW.UPPERBENCH.CA /UPPERBENCH @UPPERBENCH

170 UPPER BENCH ROAD SOUTH, PENTICTON, BC V2A 8T1

WINE & CHEESE CLUB RECIPE

Ingredients:• 3 parts award winning Upper Bench wine• 3 parts hand-crafted Upper Bench cheese• Add great friends (or keep it for yourself)

Serve 4 times per yearMore info at upperbench.ca under UB Clubs

For free shipping on your first Curds & Corks Club shipment, mention: WineTrails2015

Gavin + Shana - the ultimate wine & cheese pairing.

Winemaker Jacq Kemp


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RED ROOSTER WINERY – SOMETHING TO CROW ABOUT

ne of Naramata Bench’s most visited wineries, Red Rooster Winery always thrills with a new taste experience. Their popular Chocolate & Wine

pairings alone revved up the palates of food and wine lovers last year. What could be more luxurious than a house-made chocolate melting on your tongue with a perfectly matched wine chaser? Red Rooster has access to the culinary talents of their in-house restaurant, The Pecking Room, led by Penticton chef Darin Paterson, who makes the chocolate himself. Open starting the end of May, on weekends from noon to 5:00, makes this perfect spot to nest for lunch or imbibe with a glass of wine and perhaps share Chef Darin’s raved made-by-hand charcuterie platter that includes: cellar cured smoked chicken pastrami, barrel stave cured cab-merlot bresaola, lamb neck rillettes with roasted hard neck garlic, rolled double-hung yogurt in fresh herbs, seasonal Okanagan accompaniments and hand pulled flat bread. Yes please!“This hen house is made for socializing…” don’t miss the inside scoop in The Coop! Guests can book into a private tasting

featuring winemaker Karen Gillis’ Reserve and hard to find wines. To get the full skinny on the winemaking program at Red Rooster and the story of the brand attend one of the many seminars and events that happen within the inner sanctum of Red Rooster. TripAdvisor: “The “Coop” is something new at Red Rooster since our last visit. We were “Cooped” up for about 30 minutes and we were quite impressed with the young lady’s knowledge but mostly with the passion she has for her job. We have done wine pairings several times and I must say we quite enjoyed the spin on it that Red Rooster does. I won’t give more than that away, as I think you need to try it for yourself. The experience is well worth the small fee, which is waved if you become a Wine Club member, which we did.”Always evolving, always fun and always delicious – Red Rooster is a delightful winery experience that truly captures the spirit of our wine country. Don’t forget to clip out the ad below to take with you on your next visit to Red Rooster! It is worth a complimentary tasting flight for two!

~ Jennifer Schell

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Enjoy Chef Darin Paterson’s delicious cuisine in the winery’s Pecking Room Patio Grill.

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We invite you to visit Hillside Winery & Bistro on the beautiful Naramata Bench to experience exceptional and unique wines, creative, locally-inspired cuisine,

and striking views of Lake Okanagan.

We strive to serve our best to you in all that we create – while staying true to our history and the

land on which we live.

Hillside Winery & Bistro…back to our roots.

Tasting Room & Gift Shop Open DailyBistro Opens March 28th, 2015

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]

www.hillsidewinery.ca

EVENTS GALORE AT HILLSIDE WINERY & BISTRO

s one of British Colum-bia’s fi rst farm gate win-eries, Hillside Winery & Bistro continues to be an industry leader. With

a vineyard originally planted on the Naramata Bench site in 1984 – young by most standards but quite old for BC – winemaker Kathy Malone fo-cuses on local terroir.“Our region and vines being so young, we are recognizing terroir differences and fl avour complexity in the wines more and more as the vines come ‘of age’,” she says. “By respecting and showcasing the fruit of these vines I want to give our wine drinkers the chance to share in the discovery and development of this special region.”Kathy’s emphasis on minimal inter-vention leads to wines that impress consumers and judges alike. Whites, reds and blends are all getting atten-tion, most recently at the 2014 All Canadian Wine Fest, where the 2013 Gewürztraminer earned a Gold Med-al and the 2011 Syrah and 2009 Mo-saic (Bordeaux blend) each brought home Silver Medals.Visitors don’t need to take the judg-es’ word, though. One of Naramata’s most popular tasting rooms offers a warm welcome and delicious sam-ples. It is a must-stop before continu-ing on to the popular Bistro, which

opens with a splash on March 28th. Make your reservations now! Easter Brunch, a great favourite, will be served up on April 5th, featuring the always-popular Eggs Benedict and many other favourites from Executive Chef Rob Cordonier’s kitchen.Wine and oyster lovers alert: On May 2nd and 9th, Hillside is presenting a feast of oysters to celebrate the re-lease of the new Pinot Gris and Pinot Noir. From 3-6 p.m. on both days oysters will be served for only $10 per half dozen. The regular menu is also available. The good times con-tinue with Roll Out the Barrel at The Cellar Door from 2-4 p.m. on May 9th. Kathy Malone will be on hand to open up a barrel of unreleased wine and offer tastings. Ever wonder about winemaking and don’t know whom to ask? Take the opportunity to chat with one of the region’s most esteemed winemakers!On Mother’s Day, May 10th, gather the family together to give Mom a treat that shows how much you all care. Start with a tasting of award-winning wines in the wine shop, then move on to the Bistro for a brunch she won’t forget. This is one of the most popular of Hillside’s many events—make your reservations to-day!

~ Lorne Eckersley

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Winemaker Kathy Malone


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Okanagan Vineyard Specialist

HIGH QUALITY 10 acre vineyard located on the renowned Black Sage bench in Oliver next door to acclaimed wineries. The loamy, coarse sandy soils, gently sloping bench and the sun-soaked south western exposure provide one of the best red grape growing micro-terroirs in the region, Grape Altas rated #1. Nine acres cultivated, GPS planted, in five varietals: Merlot/ Cab Sauv/ Cab Franc/ Pinot Gris/ Sauvignon Blanc. This property offers a spectacular building site with views of the entire valley, abundant well water and a Quanset building for stor-age. A premium location on the wine route; a great vine investment package. 4369 Ryegrass Road, Oliver. $1,260,800 MLS®10091081

FOR SALE

B.C. Winery of the Year- 2013 New York International Wine Competition

Order Online at:

www.serendipitywinery.com

Open for the season May 1, 2015. Open 10am-5pm, 7 days a week. Before May 1, please call for an appointment: 250-486-5290

990 Debeck Rd., Naramata, BC

serendipitywinery.com [email protected]

Serendipity Winery @Winespiration

BRADLEY COOPER JOINS SERENDIPITY WINERY

Anyone who knows Serendipity Winery owner Judy Kingston

and her daughter, Katie O’Kell, might wonder what winemaker Bradley Cooper has got himself into. The mother and daughter seem to never stop working, and they both are bursting with ideas.“Brad has a really good understanding about us and our winemaking style,” Judy says. “I trust him implicitly.” Cooper joined the Serendipity team last year after building a sterling reputation just down the road at Township 7. He will also be bringing production of his own label, Black Cloud Pinot Noir, to Serendipity.After an excitement-packed 2014, it would be fair to expect Judy and Katie to slow down in 2015, but that won’t be the case. Bottling of the 2011 red wines and 2014 whites takes place in March. Among the new releases will be Serenata,

Merlot, Cabernet Franc, Syrah, Cabernet Sauvignon and a 2012 Pinot Noir. And riddling racks are en route to the winery for Katie’s pet project, sparkling wine.“It will be fun for guests to see how Champagne-style wines are made—they will be able to see the riddling racks and get an understanding of how the process works.”In the plans for the coming year is construction of washrooms, which will allow for Serendipity to apply for a patio license for wine by the glass, and lead into next year’s dream of building a kitchen so Judy—a French-trained chef—can add food service to her busy schedule.A special surprise is planned this year for Tier 3 Wine Club members (check the web site), who will be invited to a barrel-tasting and wine event as thanks for their support.

~ Lorne Eckersley

A Serendipitous wine team: (L-R) Bradley Cooper, Craig McKenzie, Katie O’Kell and Judy Kingston

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he team at Poplar Grove Winery believes that great wines are born from the courage to go beyond what’s possible, coupled with a pas-sionate desire to work with their estate fruit to bring the Okanagan’s full potential into each bottle. This philosophy proves itself with the awards Poplar Grove won in

2014: Gold for Poplar Grove Merlot 2010 at the Wine Align Canadian Wine Awards and Gold for Poplar Grove Cabernet Franc 2011 at the Pacifi c Rim Wine Competition; Best Pinot Gris for Poplar Grove Pinot Gris 2013 and Best Caber-net-dominant Meritage for Poplar Grove Legacy 2008 at the BC Wine Awards.Spring releases will welcome Poplar Grove’s 2014 whites including Pinot Gris, Chardonnay (80% produced in stainless steel, 20% in French oak barrels), and the Munson Mountain Pinot Gris made exclusively for Poplar Grove Wine Club members.The Legacy 2010 will also be released this spring—an excellent vintage and the most limited bottle count of the Legacy to date with only 318 cases produced. The limited nature of this wine will ensure that this is a most sought after wine for both collectors and drinkers.The next Poplar Grove Wine Club shipment will arrive on members’ doorsteps in March, 2015. If members miss their chance at the March shipment, they will have time to join the club for the July 2015 shipment. This will include a library vintage of Cabernet Sauvignon for Poplar Grove red wine enthusiasts and the newest vin-tage of Blanc de Noirs for Poplar Grove pink wine lovers.Poplar Grove Wine Club members appreciate fi ne wines

and a good party. Planning for the Summer Wine Club July 4th, 2015 celebra-tion is under way. Members will sip award winning wines, sample tasty culinary creations of the Vanilla Pod Restaurant’s Chef Bruno and dance the night away to the setting Naramata sun on the Poplar Grove patio. A great party is one fantastic reason to join Poplar Grove’s Wine Club!For the Okanagan Spring Wine Festival, Poplar Grove will be hosting live music for the Roll Out the Barrel event on May 9th, 1pm–4pm. Poplar Grove looks forward to joining fellow Naramata Bench wineries to offer barrel samples of future re-lease red wines.Visit poplargrove.ca to keep up to date on Poplar Grove news, events and buy your favourite Poplar Grove wines online to have them sent directly to your door-step. There are still some award win-ners available at the website online store.

~ Dona Sturmanis

NEW RELEASES & EXCITING WINE CLUB NEWS HERALD SPRING AT POPLAR GROVE


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2015: THE YEAR OF THERAPY

N ew packaging, agents, markets and more... it’s full-steam ahead for

Therapy Vineyards & Guesthouse. Spearheading the changes is GM Judi Skinner. Well-known for her successful years with Dirty Laundry Vineyard, Judi joined Therapy last summer with a vision: taking them to the next level. “This is Therapy’s year,” says Judi. “We hope to blow this year out of the park!”It’s perfect timing - Therapy is celebrating their tenth anniversary. Steve Latchford’s winemaking skills and vineyard manager Lance Rhodenizer’s expertise have resulted in a loyal following for their consistently good wines. Now with fearless leader Judi at the helm, Therapy is poised for greatness.“I love the feeling of the place,” explains Judi. “We generate collective ideas and everyone works together. We’re like a big, happy family.” With a whole new lineup of dedicated agents from BC to Ontario, that family is growing. Therapy’s name has always inspired clever marketing. Playing off

psychoanalytical themes like the iconic Sigmund Freud, their blends have names like “Pink Freud”, “Freudian Sip”, and “Bruised Ego.” Classy black and white pictures of Freud are replacing the inkblot labels for their single-varietal wines. Currently, the 2013 Gewürztraminer, 2013 Sauvignon Blanc, 2011 Merlot and 2012 Pinot Noir all feature the new look. Therapy has also introduced 20-litre Key Kegs of Fizzio Therapy and Freud’s Ego.Looking for “group therapy”? Enjoy world-class views from Therapy’s on-site Guesthouse. Accommodating up to 22, the beautifully designed villa features an open concept top fl oor with private units below.

~ Sarah Willard

Accelerate Communications Group • 1397 Scott Crescent • Kelowna, BC • V1Z 2P7

Go Camping BC Guide 2015 - Ad Proof

Client Signature:

Date:

Once ad is approved please FAX proof to 1-888-870-0995

Therapy Vineyards Ad • Go Camping BC Guide 20151/4 Page: 4.65” (w) x 3.5” (h) • Proof 4 • Jan 23/15

940 Debeck Road, Naramata, BC • www.therapyvineyards.com

Accelerate Communications Group • 1397 Scott Crescent • Kelowna, BC • V1Z 2P7

Go Camping BC Guide 2015 - Ad Proof

Client Signature:

Date:

Once ad is approved please FAX proof to 1-888-870-0995

Therapy Vineyards Ad • Go Camping BC Guide 20151/4 Page: 4.65” (w) x 3.5” (h) • Proof 4 • Jan 23/15

940 Debeck Road, Naramata, BC • www.therapyvineyards.com940 Debeck Road, Naramata,

• Stunning Views • Award-Winning Wine• Vineyard View Rooms

• Hot Tub & BBQ• Family & Pet Friendly

• Pizza Restaurant On Site • Open 10-6 Daily

The flavour of Calgary’s food scene is bursting on newstands and online at citypalate.ca

More wine,more food,and more

great reads! Our annual travel issue

is out!

citypalate.ca

Our annual travel issue

CITYPALATE.CA MARCH APRIL 2015

T H E F L A V O U R O F C A L G A R Y ’ S F O O D S C E N E

city palate

Team Therapy (L-R) Steve, Judi, Gwyl, Lance & Natalie.

Winemaker Mason Spink

ith a story that starts in the late 1800s and the construction of the Canadian Pacifi c Railway, Dirty Laundry Vineyard,

and its jaw-dropping gorgeous scenery that produces outstanding wines, has become a world-class destination you can’t afford to miss. In 2014, over 100,000 people visited Dirty Laundry Vineyard, which is not surprising with the abundance of awards the winery won for its wines and overall experience. Its winning combination of stunning vistas of the Okanagan Lake from its shaded patio, a fun tasting room and the view of the Kettle Valley Railway’s steam engine, make this winery the perfect place to relax and air your “dirty little secrets”. Starting with being named a top tourist destination in Summerland by TripAdvisor, the winery also earned a 2014 Certifi cate of Excellence from the travel website for its consistently highly rated reviews. To add to its list of accolades, Dirty Laundry Vineyard was also voted as the 2014 “Best Place to Taste Wines” by the readers of Okanagan Life magazine. If you aren’t tempted by the allure of its picturesque patio and memory of a steam engine’s whistle, a taste of Dirty Laundry’s wines might tip the scales. The vineyard’s new winemaker,

Mason Spink has harnessed his talents in making quality wines turning Dirty Laundry’s grapes into approachable reds and just-sweet-enough whites. Notably, the winery took home numerous awards from the 2014 Rocky Mountain Wine Festivals in Calgary and Edmonton. Again voted by the visiting public, the winery won “Best New World – White” for its 2013 Woo Woo Gewürztraminer in Calgary and “Best New World – Red” for its 2013 Dangerous Liaison in both cities. The winery was also very successful at the 2014 All Canadian Wine Championships in Ontario. Both the 2013 Threadbare Gewürztraminer and the 2012 Not So Knotty Chardonnay won Gold at the event, while the 2013 Say Yes Pinot Gris took home Silver. At the 2014 Northwest Wine Summit, the winery won again with 2013 Say Yes Pinot Gris and the 2013 Secret Affair, with each wine earning Gold in their categories. For your spring wine tour, Dirty Laundry Vineyard is open seven days a week beginning April 1st, 2015. The tasting room will be open Monday to Friday, 11 a.m. to 4 p.m. and on weekends from 11 a.m. to 5 p.m. On May 1st, hours will be extended from 11 a.m. to 5 p.m. every day, because wine is fun!

~ Laura Lushington

DIRTY LAUNDRY VINEYARD: BECAUSE GREAT WINE CAN BE FUN

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After several years at their Gartrell Road location, Summerland’s Sonoran

Estate Winery has moved back to their original property (21606 Bridgeman Road), north of Sumac Ridge.“This has always been a beautiful location,” says proprietor Ada Smits.Lifelong farmers, the Smits family purchased the lakeside apple orchard in 1999, building their Okanagan dream home and the Windmill B&B. The following year, they removed the trees to plant a vineyard with Merlot, Pinot Noir, Gewürztraminer and Pinot Blanc. Their fi rst wines in 2003 received such enthusiasm, that they bought the adjacent property in 2004, adding Malbec, Ehrenfelser, Syrah, more Gewürz, and Sonoran’s cult-favourite, Oraniensteiner.From these and select local vineyards, Sonoran has developed an impressive portfolio of Alsatian-style whites, Bordeaux-inspired reds, rosés, sparkling, and mouth-watering dessert wines. The

addition of port-style wines last season began with their Merlot-based “Happy Dragon.” Several varietal variations are being released.Embracing a “simpler is better” philosophy, the Smits’ opted for a picnic-license at Bridgeman Road. Enjoy incredible lake, vineyard and mountain views with a glass of wine and pre-packaged picnic fare. Easy-access from highway 97 with plenty of parking, come experience the fi ne wines and friendly service for which Sonoran is known.

~ Sarah Willard

SONORAN ESTATE WINERY MOVES BACK HOME

Pieter, Ada & Arjan Smits return to original wine shop.

21606 Bridgeman Rd., Summerland 250-494-9323 SonoranWinery.com

Winery B&BSonoranSonoranSonoranSonoranSonoranSonoranSonoranSonoranSonoran Saturdays and Sundays

Open from noon to 4:00pm. April 3 & 4 from noon to 4 pm

Regular daily hours from April 25 onward.

MT. BOUCHERIE FAMILY ESTATE WINERY: IT’S ALL ABOUT THE WINE... AND MORE!

A t Mt. Boucherie Family Estate Winery in West Kelowna, it’s all about the

winery experience, customer service and also about the wine – the vineyards, the grapes, and the winemaking.One of the factors that make Mt. Boucherie wines unique is the diversity of its vineyard locations, which range from West Kelowna, Okanagan Falls and Oliver through to the Similkameen. Each vineyard is different in terms of heat, wind and soil, producing special and unique grapes.As for Mt Boucherie’s winemaking philosophy, winemaker Jim Faulkner says, “I always try to follow the direction of the grape. I think winemakers are as different as any two chefs and a meal. Given the same grapes and same equipment, the wines will be different.” Whatever magic Jim uses to make the wines, it pays off – 2014 saw Mt. Boucherie winning an impressive number of awards from a Silver for

2012 Family Reserve Chardonnay at the Chardonnay du Monde International Wine Competition to a Gold for Semillon 2011 at the British Columbia Wine Awards.Mt. Boucherie fall releases ranged from 2012 Family Reserve Chardonnay to 2013 Family Reserve Merlot Icewine, and spring brings 2012 Family Reserve Summit, 2012 Syrah and 2013 Riesling. Currently Mt. Boucherie bestsellers include Family Reserve Summit and Pinot as the top reds and Pinot Gris and Gewürztraminer as the top whites. Enjoy the annual Spring Open House May 2nd, 2015 at the winery to savour wine paired with hors d’oeuvres, while mingling with humorous and talented winemaker Jim Faulkner. Stay connected with Mt. Boucherie on Facebook, Twitter, or on the website events page to receive up-to-date information on upcoming events. mtboucheriewinery.com

~ Dona Sturmanis

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In a valley full of sparkling gems, The Cove Lakeside Resort in West Kelowna, shines amongst

its’ brightest. With 150 condo-style rooms, incredible views of Okana-gan Lake and lush gardens, an on-site spa and a delectable array of great food and entertainment, it’s the ideal vacation, conference or wedding destination.Director of sales and marketing, Leasa Kennedy, says there is excit-ing news at the Resort, including a preferred partnership with interna-tionally acclaimed Quails’ Gate Win-ery. Quails’ Gate wines are featured in Resort packages and are available for in-room purchase. They’ve also introduced the new Gellatly Reserve meeting room, overlooking their

Gellatly Gardens and the waterfront. Upgrades at The Cove include re-freshed meeting rooms, and their nine meeting areas offering space for up to 150 people. Check out their unique packages for a fun, romantic or relaxing getaway. There’s the Girls (or Guys!) Night Out with accommodation, $50 spa credit, $50 Bonfi re Restaurant cred-it, wine and more at $129.75 per person (based on quadruple occu-pancy in a two bedroom suite). For a little romance try the Cozy Up at The Cove, chock full of dining, wine and spa time, starting at $160 per person (double occupancy). Don’t wait for summer to enjoy your next getaway!

~ Deanna Rainey

THE COVE LAKESIDE RESORT – A WINE COUNTRY GETAWAY FOR LOCALS & VISITORS

4205 Gellatly Road, West Kelowna, BC1.877.762.2683 | 250.707.1800

www.covelakeside.com

In Okanagan Wine Country & The Cove Lakeside Resort

Get out amongst the vines and sample an array of award-winning wines while you explore the many culinary hot

spots in the Okanagan wine region.

Situated in the heart of wine country is the luxurious Cove Lakeside Resort, the perfect setting for

your wine experience getaway.

Quote “Wine Country” to receive special packages & rates.

Spring is in the air. At a winery, spring is a particularly magical time - the vines awaken from

their winter slumber, new wines arrive on store shelves and the

Spring Okanagan Wine Festival ushers in hundreds of guests to explore our beautiful region. As part of the festival, Volcanic Hills is hosting an Open House and

BBQ on Sunday, May 3rd from 11:30 am to 4:00 pm. During this special event, guests will be treated to complimentary tastings (regular $5) throughout the day, as well as free winery tours (regular $10) offered at 12:30 and 2:30. In addition to the Open House offerings, Chef Colin Rayner of Blu Saffron Bistro will be working the grill creating delicious BBQ dishes, all perfectly paired with Volcanic Hills’ outstanding lineup of wines. For more information on the Open House, as well as details about the BBQ menu and prices, visit volcanichillswinery.com. Winery President Bobby Gidda is also excited to announce the release of their 2011 Cabernet Franc ($27.90, winery exclusive). In recent years, Cabernet Franc has taken its place among BC’s most prominent red varietals. With hearty vines that can withstand the Okanagan’s extreme seasons and an interesting fl avour profi le, it is easy to see why this grape has captured the hearts and palates of so many wine consumers. Only 300 cases of this velvety wine were produced, so I suggest moving quickly to avoid disappointment. The 2011 Cabernet Franc was aged for 24 months in French oak and shows notes of raspberry, vanilla and plum with a touch of black currant. The wine will defi nitely benefi t from aging

though, for us impatient folks, a vigorous decant will also do the trick!

~ Lindsay Kelm

CELEBRATE SPRING AT VOLCANIC HILLS WINERY

Winery president Bobby Gidda


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QUAILS’ GATE OLD VINES RESTAURANT - TASTE SPRING

January isn’t the best month to show off the finer points of the Okanagan Valley, but Quails’ Gate is certainly

an exception. Lunching there with Bill Wightman, hospitality director at Quails Gate, in mid-January, the restaurant was pleasantly abuzz with some visitors to the area, a group of men-about-town, some locals and a few staff, all enjoying their gastronomic

delights. While it wasn’t a sparkling summer day, there is something about the ambiance in the restaurant, the nearby vineyards and of course Okanagan Lake that made this experience feel like one well worth enjoying at any time!The wine shop is filled with a selection of Quails’ Gate award winning wines as well as great gift ideas. It is open daily from 10 am to 6 pm. Treat yourself to a private tour at only $15 per person, and by appointment. Wine shop tastings are free for the first two, with a small fee for additional sampling.

Old Vines Restaurant is open daily for lunch from 11 am to 2:30 pm. Visit their wine bar from 2:30 to 5pm and enjoy dinner from 5 pm. Call 250 769 2500 for reservations. And Quails’ Gate is thrilled to welcome their new chef de cuisine, Nav Dhillon. Nav previously spent four years at Mission Hill as senior sous chef, and is taking over much of the day to

day operations of the kitchen at Old Vines…look for some exciting menu changes in the coming months.Look for a delightful selection of new releases this spring and Quails’ Gate

also has some spectacular events coming up. Barrel Room Dinner May 1st, Dinner in the Vineyard July 16th and Dinner on the Bluff July 25th.

~Deanna Rainey

3303 Boucherie Rd. West Kelowna1-800-420-9463 | quailsgate.com

4205 Gellatly Road, West Kelowna, BC1.877.762.2683 | 250.707.1800

www.covelakeside.com

Your PalateIndulge in an unforgettable dining experience as Executive

Chef, Grant De Montreuil and the Bonfire Culinary Team create exceptional cuisine using seasonal and

farm to table ingredients.

Amazing lakefront views, superb ambiance & extraordinary dining awaits you.

Reservations Suggested I www.bonfirerestaurant.ca I 250.707.1810

W ith spring a r r i v i n g , The Bonfire

Restaurant at The Cove Lakeside Resort is launching exciting new programs in both the restaurant and the Resort itself. This beautifully appointed lakefront resort features a great restaurant, under the tutelage of well-known Chef Grant de Montreuil, where year-round events are served up with just the right touch of Okanagan hospitality.The latest offering from the Bonfire Restaurant is the Tuesday night pasta bar. You can select your pasta, pick a savory sauce and choose from an assortment of accompaniments including meats, seafood and vegetables, made fresh, while you watch. Prices vary dependent upon your individual selections.

Call 250.707.1810 to secure your reservation.The “pride and joy” of de Montreuil and his team is the Bonfire culinary gardens at The Cove, which are used to provide the freshest food to the Bonfire Restaurant. This year, the plan is to double the size of the gardens and operate their market building to sell produce from the garden.

“It’s one of the most popular things we’ve done,” says de Montreuil. With the onset of spring, The Bonfire Restaurant’s waterfront patio will soon open its’ doors and with it comes a schedule full of unique warm-weather events. Check bonfirerestaurant.ca for details.

~ Deanna Rainey

SIP & SAVOUR SPRING AT THE BONFIRE RESTAURANT

Chef Grant de Montreuil

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T he team at Kalala Organic Estate Winery in West

Kelowna is very serious about quality, starting in the vineyard. They have been certifi ed organic in the vineyards since 2010 and strive towards self-sustainability in the vineyards. This commitment to quality certainly paid off in 2014 with several major awards, including a Gold Medal for their 2012 Chardonnay Icewine at Chardonnay du Monde, and Judge’s Choice for the 2011 Merlot Icewine at the Wine Align World Wine Awards. This spring, we can look forward to the release of the 2014 Harmony White. A vibrant blend of Pinot Gris, Gewürztraminer, Riesling and Auxerrois, this is a quintessential patio wine at an amazing value ($13.90). Flavours of peach and grapefruit are accentuated by subtle herbal undertones and vibrant acidity. Winemaker Tibor Erdelyi also notes that there are a few fan-favourites that are nearing the end of vintage, so you’ll need to act fast to avoid disappointment. The 2011 Aspire (blend of Merlot, Cabernet

Sauvignon and Syrah; $19.95) is perfect for early spring BBQ’s. If you’re in Kelowna during the Spring Okanagan Wine Festival, be sure to include Kalala on your itinerary. They are excited to once again bring you a taste of their culture with Where East Meets West. On Saturday, May 9th from 11:00 am to 4:00 pm stop by the winery with a donation for the Kelowna Food Bank to enjoy samples of Kalala’s beautiful organic wines perfectly paired with mouth-watering East Indian tapas. For more information, visit kalalawines.ca.

~ Lindsay Kelm

FINE WINES AT KALALA ORGANIC ESTATE WINERY IN WEST KELOWNA

Winemaker Tibby Erdelyi

Page 30 • B.C. Food & Wine Trails • MARCH/PRIL 2015 www.winetrails.ca

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Ascenic drive through the hills of southeast Kelowna, brings you to

Spierhead winery, where there is always a celebration of Pinots taking place. Pinot Gris, Pinot Noir Rosé, Pinot Noir and Pinot Noir Cuvee…they’re receiving high praise indeed, and for good reason.Spierhead winery, located on Spiers Road, is framed by endless vineyards, colorful and tranquil Okanagan greenery and rolling hills. This charming winery will be open for weekends in May and daily starting June 1. Until the winery’s May opening, you can purchase the wines at

VQA stores and a selection of private wine stores. Supplies vary though, so if you want to ensure you’ll get the exact vintage you’re looking for, shop early. Winemaker Bill Pierson has years of experience working the land in the Okanagan, including four years as assistant winemaker at CedarCreek. He excels at his art, as evidenced by the many prestigious awards Spierhead Winery is gathering of late. Pinot Gris lovers will love the 2014 vintage, with its’ big, bold taste, tropical notes and a hint of banana. Their 2013 vintage received well-

deserved recognition at the Fall Okanagan Wine Festival where it was a Platinum award-winner, and was also designated Double Platinum by Wine Press Northwest. Finally, treat yourself to their wildly popular Pinot Noirs, ranging from the White Label to the exquisite Pinot Noir Cuvee. The best way to keep

up with Spierhead wines is a membership in their wine club…learn more online.

�2014 Pinot Noir RoséOnly 100 cases being bottled. You’ll fi nd a delightful symphony of apple, raspberry, strawberry and citrus notes.

~ Deanna Rainey

A cozy little nook in the Pandosy Village area of Kelowna, Fandango

is one of those great neighbourhood eateries to snuggle into. The perfect space

to lunch, have wine with the girls or enjoy a romantic French-inspired, locally-sourced meal, Chef Derek Benitz also provides off-site custom catering.I love the traditional French tastes on the menu like French onion soup (made with duck stock!), the French style three-egg omelette and the well-loved favorite steak & frites. There are other infl uences on the offerings as well with pasta choices like the fusilli pomodoro or a luxurious lobster risotto. And, there is always an option for the Table d’hote, your choice of dishes for a three-course meal at a great price. The menu is always evolving and changing, as ingredients come into season.Benitz owns and operates this 30-seat bistro and he is happy to rent the entire space for special occasions, meetings or events. The ambiance is very versatile and very comfortable, offering a familiar, relaxing vibe with soft lighting. Ever the gracious host, Chef Derek is always ready to welcome guests with a warm smile.

~ Jennifer Schell

A CELEBRATION OF PINOT AT SPIERHEAD WINERY

BISTRO FANDANGO - A COZY, NEIGHBOURHOOD GEM

Linger over a glass of one of our award winning wines and enjoy the view from our picnic area.

Open weekends in late April and May, and daily starting in June.

Member of the Kelowna Fab Five Wine Trail.

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

inger over a glass of one of our award winning wines

BISTRO FANDANGOKelowna’s newest restaurant for

amazing lunches and even greater dinners!

Lunch: Tues. to Fri. 11:45am – 1:45pm Dinner: Tues. to Fri. 5:45pm – 8:45pm

Sat.: 5:30pm – 9:00pmPrivate dining and off site customized catering

Reservations please call: 250.870.11623045 Tutt St., Kelowna, BC

BistroFandango.com

Fine Spanish & French Cuisine

Chef/owner Derek Benitz

ummerhill Pyramid Winery’s commitment to natural wine and food begins in the vineyard, where certified organic and biodynamic practices are

designed to bring out the best in each grape variety.Now, with what might be described as an early Christmas gift for winemaker Eric Von Krosigk, he is able extend the biodynamic program into the winery itself. In November, experienced artisans arrived from Italy to construct nine 10,000L tanks from European oak. The tanks are used for fermentation—which typically occurs in stainless steel tanks—and maturation.Why? Wood is a natural home for yeast and malolactic bacteria that transform grape juice into wine. Stainless steel tanks are sterilized after each use, but in the oak tanks, the beneficial organisms will colonize the wood, allowing the Summerhill team to make consistently delicious wine without the use of laboratory-formulated organisms.“There is nothing wrong with the store-bought yeast,” CEO Ezra Cipes says. “In fact, they are a big reason that so much consistently good wine is made all over the world. But there is something almost magical about making wine with your own colony of yeast. The tiny organisms naturalize and mutate slowly over time, creating a unique formulation that adds complexity and depth to the resulting wine.”The large oak vats will change the style of Summerhill’s organic red wines in other ways as well. The ratio of wine to oak

surface is reduced significantly compared to the 225 L oak barriques that Summerhill currently uses, so maturing the reds in the larger oak tanks will result in a juicier style. “More of the natural fruit character and more interesting fermentations will result in very appealing, totally unique wines that translate an even more profound sense of place in the glass. This is always our primary goal, and this is a huge step in that direction,” says Cipes.Visitors to the celebrated Sunset Organic Bistro will also see some changes when it opens in March. The Bistro is currently being renovated and a new executive chef, Jonas Stadtländer is busy preparing for the season.“I am very happy and proud to be a part of the biodynamic food model and community at Summerhill,” Jonas says. Born and raised in Toronto, Jonas is a member of one of Canada’s most acclaimed culinary families and he brings a wealth of global culinary experience to Summerhill. His expertise for working with seasonal locally-sourced ingredients developed as the scion of renowned Canadian chef Michael Stadtländer. He trained at his family’s farm-to-table restaurant at the Eigensinn Farm in the Niagara Escarpment, Ontario, cooking innovative Canadian cuisine and attending to farm chores. He helped to build the family’s new restaurant, Haisai, before venturing further afield to develop his skills.Jonas might be familiar to visitors of the Watermark Beach Resort in Osoyoos, where as executive chef he created

acclaimed menus from ingredients grown by local farmers. Before that, he worked at various positions in Japan, where he did stints at the international restaurants of Gordon Ramsay and Joel Robuchon, as well as the great Niki Club Resort in Tochigi. As well, he managed key stations at a two Michelin-starred restaurant in Stuttgart, German, at Jamie Kennedy at the Royal Ontario Museum in Toronto and at Penfolds Estate Restaurant in Adelaide, Australia.At Sunset Organic Bistro, Jonas will have access to fresh organic produce grown right on the property, as well as from growers in and around the region.“We are thrilled to welcome Chef Stadtländer as executive winery chef. His rich culinary experience, passion and appreciation for local and organic ingredients will get a chance to shine brightly at Summerhill,” Ezra says.As usual, the winemaker gets the last word.“Under biodynamics, everything is important--healthy soil life, sub-soil life, healthy insect populations, healthy cover crops, and plant and animal life; in a word, healthy biodiversity. Ultimately this does not make it more difficult to farm, it just requires a greater understanding and appreciation of biological diversity and habitats needed to grow grapes and other crops in a healthy and harmonious way.”Welcome to nature at her best. Taste the difference with a visit to the most-visited tasting room in the country, and in the Bistro, where the ordinary just isn’t done.

~ Lorne Eckersley

S

The Summerhill troupe welcomes Chef Jonas Stadtländer! (L-R) Ari Cipes, Tarrah McPherson, Ezra Cipes, Jonas Stadtländer, Matt Cipes, Gabe Cipes, Eric Von Krosigk, Steve Cipes.

MOTHER NATURE AT HER BEST AT SUMMERHILL PYRAMID WINERY & SUNSET ORGANIC BISTRO

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FOUR FANTASTIC LOCATIONS ACROSS THE OKANAGAN REGION

CALL 1 800 SANDMAN (726 3626) AND QUOTE ‘WINE LOVERS PACKAGE’

SANDMAN HOTEL & SUITES KELOWNA

SANDMAN HOTEL & SUITES PENTICTON SANDMAN HOTEL & SUITES VERNON

SANDMAN SIGNATURE KAMLOOPS HOTEL

97

5

97CKelowna

Penticton

Kamloops

Vernon

*Amenities vary by location

1 800 SANDMAN (726 3626) sandmanhotelgroup.com

BOOK OUR WINE LOVERS PACKAGERECEIVE A COMPLIMENTARY BOTTLE OF RED OR WHITE WINE

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Welcome Pilgrim & Pearl and 27 to Kelowna’s dynamic culinary scene thanks to The Revival Group collaborating with Prestige Hotel and Resorts to rebuild and design two unique spaces on-site. Locals

and visitors alike delight in Pilgrim & Pearl’s fresh seafood focus including a central shuck and steam oyster station – the Okanagan’s first oyster bar. The oyster menu features a selection of 10 varieties from Canada and around the world. With such a range, oyster aficionados can try new taste sensations while folks seeking a particular characteristic such as smallest, lightest-flavoured or saltiest are sure to be pleased. The blackboard announces butcher cuts of the day to create you own surf & turf meal or satisfy the carnivore in your group. Named in a nod to the famed ‘Pilgrim Pearl’ that Richard Burton gave Elizabeth Taylor as a Valentine’s gift, Pilgrim & Pearl offers a rare Okanagan dining experience. In the stunning light wood and granite accented space or

on its patio overlooking City Park, savour your meal and sip classic martinis or great on-tap beer.Down the hall, 27 celebrates the creative spirits of the bold musical artists of the ’27 club’ and offers a few twists itself. Decorated with pushpin leather banquets, gold crown moldings and a modern take on Moroccan-style seating, 27 provides a playful social experience. Its main bar hosts a large selection of rare spirits with an apothecary of tinctures, elixirs, reductions, bitters and potions created in-house. A collection of exotic small plates and modern dim-sum are served a-la-carte and just as you order a round of cocktails, you can get a round of bites to pair. The menu is a gorgeous tribute to ‘27 club’ members and shines some insight into their lives. Follow 27 and Pilgrim & Pearl on Instagram, Twitter and Facebook.

~ Roslyne Buchanan

WELCOME PILGRIM & PEARL TO KELOWNA’S FOOD SCENE

P P

Prestige Inn1675 Abbott St (downtown Kelowna)

www.pilgrimandpearl.com

27

Celebrating the creative spirits of the musical artists of the “27 Club”,

27 embraces the decadence and boldness of their lives.

Okanagan’s firstCRAFT COCKTAIL

LOUNGE

Prestige Inn1675 Abbott St (downtown Kelowna)

www.27kelowna.com

Chef Jason Leizert


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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.

Sun seekers take heart! Spring really is on its way and Smack DAB at Manteo

Resort has some big news.This year, individual boat slips complete with lifts are dedicated to Smack DAB diners. Smack DAB is hailed as one of the very finest patios on Okanagan Lake and it’s no wonder. Along with great food, you can cuddle up in lounge-style furnishings under their big heaters or enjoy an outdoor meal, just as soon as the weather is permitting. Smack DAB’s indoor restaurant has some great upcoming events, too. The perennially popular Brewmasters’ Dinners are held in the private dining room, pairing Pacific Northwest Craft Beers with Okanagan-inspired foods. The evenings begin with the opening of a specially produced cask, and a Brewmaster is on hand for the festivities. With a maximum of 24 guests, book

early! The next Brewmasters’ dinner is March 19th. On Easter Sunday, Smack DAB is offering an alternative to the midday Easter Brunch. Get a head start on the day with Easter Breakfast, with a premium breakfast buffet from 7:30 to 11:00 am. Regular breakfast buffets also run daily. Ongoing specials include the Two for $25, including two courses for $25 from their feature menus, which change monthly.The private dining room is a stunning location for business and social functions. With Okanagan Lake as the back drop and your own private patio, celebrate birthdays, family reunions, or just get together with your friends. The hand-crafted harvest dining table holds up to 22 people. The room is complete with high tech audio visual equipment for business functions as well.

~ Deanna Rainey

SMACK DAB’S AWESOME BREWMASTERS’ DINNER SERIES

If you’re hungry for wholesome, comforting food that Nonna—an Italian grandmother—would serve

to your family, then follow your appetite to The Italian Table, next to the Best Western Hotel on Highway 97 and Leckie in Kelowna. Since its official opening in November, people have been thoroughly enjoying the casual family-style restaurant with its comfortable Old World Italian atmosphere and authentic home country menu. Familiar, delicious dishes are served on large platters and in bowls to accommodate large groups and families. Consider Nonna’s Start to Finish menu selection which lets everyone start with a choice of house, Caesar salad or roasted tomato soup; a dinner entree of spaghetti marinara, spaghetti Bolognese or fettucini Alfredo; and finished with ice cream for dessert. Many people also come to The Italian Table for a great pizza and bottle of wine before a movie.The inspiration behind The Italian Table comes from The Revival Group which also opened Fleetwood Public House beside the restaurant. Live music is featured Friday and Saturday

nights at Fleetwood Public House, a great bar for food, beer and music. The Italian Table menu was conceived by Chef Carl Maerz, formerly of Twisted Tomato, along with The Revival Group culinary team headed by Chef Jason Leizert. The cocktail selection at The Italian Table is pretty special. Created by The Revival Group director of operations and award-winning mixologist Gerry Jobe, the drinks reflect his style in both the cocktail taste and the Italian twists on the names such as Stalloni and Caesar Romero. The Italian Table is truly a restaurant to visit for a heartwarming food and drink experience. Visit theitaliantable.ca.

~ Dona Sturmanis

NONNA-APPROVED FAMILY FOODAT THE ITALIAN TABLE

Hwy. 97 and Leckie Rd. (Kelowna)Next to the Best Western Hotelwww.fleetwoodpublichouse.com

food beer music

A slice of Italy in Kelowna serving a ‘Nonna approved’ menu for the entire family.

Hwy. 97 and Leckie Rd. (Kelowna)Next to the Best Western Hotel

www.theitaliantable.ca

T he team at The View Winery in Kelowna has a

lot to look forward to this year. Not only has their crop come back beautifully after a cata-strophic hail storm in 2013, but they are also adding new Pinot Noir plantings, and their Pi-not Gris plantings have reached maturity and will be a welcome addi-tion to the 2015 harvest. In addition to the changes in the vine-yard, this year also brings a fresh, new look for the wines. The winery’s signa-ture red shoe will still appear on the new label and be beautifully etched on each screw cap, but Winery Presi-dent Jennifer Molgat is excited to unveil the cleaner, more formal look for their single varietal wines. For their estate blends, The View will also be releasing two fun new lines – Voulez View and Silver Lining. The whimsi-cal Voulez View Blanc (a lively blend of Riesling and Gewürztraminer) and

Voulez View Rosé (a re-freshing sipper made with 100% Pinotage) will replace the Red Shoe White and Distraction Rosé, while the new Sil-ver Lining Estate White (delicious blend of Ries-ling, Gewürztraminer and Ehrenfelser) and Silver Lining Estate Rosé (luscious Baco Noir with a vibrant undertone of aromatic whites) will be exclusively available in

BC VQA Wine Stores throughout BC, each at an amazing value of under $15! The Silver Lining wines will insert a little optimism into daily life with whimsical and inspirational quotes, including one from their own Presi-dent, “I like to see the glass as half full…hopefully of great wine!”For more information about The View Winery and for details about their up-coming Spring Okanagan Wine Fes-tival events, visit www.theviewwinery.com.

~ Lindsay Kelm

L ast November, Chef Rod Butters and Audrey Surrao of RauDZ Creative Concepts appointed

Brock Bowes to its award-winning team as executive chef for RauDZ Regional Table and micro bar & bites in Kelowna. Said Butters, “At the Okanagan Feast of Fields when he served his dish on a chicken foot and I presented tartare on a bone, I knew he was a perfect fi t for our kitchen and management team as we move forward.” In a culinary twist of fate, as Bowes was joined with Chef de Cuisine Robyn Sigurdson it marked the third time for this duo to work side by side. The many regulars of micro and RauDZ have welcomed Bowes and he’s had the opportunity to guest in February at Vancouver’s Homer Street Cafe with Chef Tret Jordan to collaborate on a brunch for the Visa Infi nite Dining Series. Bowes will steward the RauDZ philosophy of “supporting local, eating and drinking local” and in the internationally-styled micro, add his background in French technique and love of Asian infl uences. Keep your eye on this talented chef, there’s no telling where he’ll be seen next demonstrating the culinary marrow of the RauDZ group. As for Butters, he is excited that the appointment allows him time to build the RauDZ

brand, develop projects, and pursue opportunities along with co-owner/operator Surrao. Overfl owing with ideas and inspiration, Butters is in discussion with Uniglobe Direct Travel Kelowna and luxury cruise line Crystal Cruises about hosting European culinary tours and writing his long awaited cookbook.

~ Roslyne Buchanan

EXECUTIVE CHEF BROCK BOWES ADDS HIS STAMP TO RAUDZ

A NEW SILVER LINING AT THE VIEW

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President and head diva, Jennifer Turton-Molgat.

Chef Rod Butters with RauDZ new executive chef Brock Bowes (L).

Connect with us on facebook, twitter and instagram @microkelowna

1500 Water Street, Kelowna www.microkelowna.com

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

To p s h e l f s p i r i t s , w i n e s f r o m a r o u n d t h e w o r l dc r a f t b e e r s o n t a p , i n n o v a t i v e t a p a s

5 m e n u i t e m s f o r o n l y $ 5 e a c h , $ 2 o f f p i n t sd a i l y f r o m 3 - 5

•bar &bi tesmicro

PEOPLE WHO LOVE TO EATARE ALWAYS THE BEST PEOPLE.

- julia child

RauDZFeeding our community with fresh, local, seasonal produce from our passionatefarmers, producers and artisans always puts a smile on our faces. We love toshare the stories behind our food and we think getting to know the farmerbehind the plate makes it taste even better. Our guests love to eat, spend time with theirfriends and family and we love to feed them.- Rod Butters, Audrey Surrao & Chef Brock Bowes

Open 7 days a week from 5 p.m.

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

1-2287 Ward Rd., Kelowna, BC theviewwinery.com (p) 250.860.0742

Hours: April 12pm-5pm M-FMay-October 11am -6:30pm 7 days a week

Just look for the RED Shoe

Kicking up our heels over the new releases at The View Winery!


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Sponsored by BC Food & Wine Trails Magazine& EAT Magazine

Sponsored by BC Food & Wine Trails Magazine

Sept. 27th 2-4 pmThe Laurel Packinghouse, Kelowna, BC

Tickets $49 www.Eventbrite.ca Watch for news of a Garagiste North

Festival this spring in Vancouver!

soyoos Oyster Festival

soyoos soyoos 4th Annual

April 22nd-25th, 2015

For a full listing of events and online ticket purchasesPlease visit: www.osoyoosoysterfestival.com Ph: 250-495-5070 ext 206

Fri. Apr. 24th

• Beasts, Brew & Oysters at Spirit Ridge Vineyard Resort & Spa• Scotch & Oysters at the Greenside Grill,

located at the Osoyoos Golf Club

Sat. Apr. 25th• Oysters in the Garden at Walnut Beach Resort

• Art of the Oyster Pearl Gala at Watermark Beach Resort• Shuck ‘n Suck at the Sage Pub©2015 Destination Osoyoos

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Ingredients: 16 ounces fresh shucked oysters (2 -8 ounce containers)2 -3 tbsp butter½ cup minced celery½ cup minced onion or shallots2 slices diced crispy bacon1 cup homogenized milk1 ½ cups creamsalt & pepper to taste

Garnish with smoked paprika and chopped chives

MethodMelt the butter in a large skillet over me-dium heat, and cook the celery and onions until tender.Pour half-and-half and milk into a large pot over medium-high and heat.Mix into the pot the butter, celery, onion mixture and the bacon stirring continuously.When the mixture is ALMOST boiling (do not boil), pour the oysters and their liquid into the pot and continue to stir until the oysters curl at the ends-this means they are fi nished cookingRemove from heat – season with salt and pepper.Ladle into bowls and garnish with snipped chives and a sprinkle of smoked paprika.

Soup Sisters/Broth Brothers Cookbook

Chef Ross Derrick, The Table at Codfathers

SLAMMIN’ OYSTER SOUP

ARTICHOKE AND BACON BAKED OYSTERS

Delicious Ways to Celebrate the

Oyster...Ingredients:12 large beach oysters, shucked ½ cup shallot, fi nely diced6 strips smoked bacon, diced 1 clove garlic, sliced10 oz spinach1-14 oz can artichoke hearts, drained and chopped 1 tsp kosher salt 2 sprigs fresh thyme, picked from stems

¼ cup cream Topping:1-cup panko breadcrumbs, toasted½ cup Parmesan cheese, grated with a microplane 1 tbsp butter, softened

Method:In a heavy bottomed pot, slowly cook the bacon un-til the fat begins to render. Add the shallots and garlic, cook until the shallots are

translucent, and the bacon crisp. Season. Add the ar-tichokes hearts, thyme, and spinach. Once the spinach has cooked down, add the cream. Season and taste. Remove from heat and spoon the mixture into the shucked oysters. Combine all of the topping ingredients and sprinkle on top of the fi lled oysters. Bake at 350º for 10 min-utes. Enjoy!

A delicious spin on Oysters Rockefeller, these crowd pleasers make the perfect party food or starter to any style of meal.

This soup is perfect served at a rustic lunch with a big piece of crusty bread or is elegant enough to make a beautiful starter for a special dinner. How should an oyster taste: “Like kissing the sea on the lips.” French Poet Léon-Paul Fargue

mixture and the bacon stirring continuously.

Ingredients: 1 recipe - Porcini béchamel sauce (right)12 large beach oysters½ cup (125 mL) soft goat cheese, crumbled1 Tbsp (15 mL) fresh chives, minced

Prepare the béchamel according to the directions. Place whole oysters on the barbecue and heat until they pop open. Transfer to a baking tray and open. Use a towel to shield your hands from the heat and from any shards of oyster shell.

Add 2 spoonfuls of béchamel to each oyster shell and top with the goat

cheese and chives. Return to the barbecue and close the lid. Cook oysters for 5 minutes, or until the sauce is warmed through and bubbles. The goat cheese may not melt but will be warm. Oysters can be placed under a broiler to brown, if desired. Serve hot with bread to scoop the sauce and oysters onto.

Porcini Béchamel Sauce:Béchamel is a mother sauce that can be used in a number of preparations. The sauce will thicken as it sits. Thin down with additional milk if necessary

to achieve a pourable consistency. You can also make a gluten-free version using rice fl our or tapioca fl our.

2 Tbsp (30 mL) Butter2 Tbsp (30 mL) Flour1 Tbsp (15 mL) Porcini powder (p. 73 of The Deerholme Mushroom Book)2 cups (500 mL) Milk (or half milk and half stock)Salt and pepper, to taste

Makes about 2 cups (500 mL)

MethodIn a saucepan over medium-high heat, add the butter. Heat until sizzling, then add the fl our and whisk until smooth. Add the porcini powder and stir to mix. Add the milk and whisk until smooth. Cook for 10 minutes over low heat until smooth and thick. Season well with salt and pepper.

Ingredients: 12 Kusshi oysters1 large English cucumber (skin on, seeds removed)500 ml simple syrup (1:1 ratio)2 Lemons, juiced2 tsp Kosher salt150 ml *Mirin350 ml Rice wine vinegar

MethodJuice cucumbers and pass through fi ne mesh strainer.Mix all ingredients together (except the oysters).Turn in an ice cream machine (if you don’t have an ice cream machine you can place in a shallow pan and freeze, making sure to mix it every half hour till frozen).Shuck oyster, making sure to loosen from the shell.Top with Sorbet and enjoy!

*Mirin: A low alcohol, sweet rice wine available in the Asian ingredients section of your grocery store.

GRILLED OYSTERS WITH PORCINI AND GOAT CHEESEBill Jones is a renowned French-trained chef and author of 10 cookbooks including The Deerholme Mushroom Book. Legendary for his foraging knowledge and innovative recipes, The Deerholme Mushroom Book is a must for mushroom lovers with plenty of seafood and other delicious recipes inspired from his farm by the sea in the Cowichan Valley.Beach oysters are large, mature oysters that are sold for grilling on the barbecue. You can substitute shucked oysters that are available in tubs. Poach the shucked oysters in their juice for 2 minutes fi rst and then transfer to a gratin dish. This dish also works well with truffl e paste added to the béchamel. Serve with slices of baguette or crusty bread.Preheat a barbecue to high. Serves 4.

Chef Jason Leizert - partner/executive chef of The Revival Group

Chef Bill Jones

SWEET & SOUR CUCUMBER SORBET(PERFECT FOR KUSSHI OYSTERS)

Chef Jason Leizert is partner/executive chef of The Revival Group that include the new Pilgrim & Pearl - the fi rst oyster bar in the Okanagan! It will feature a changing menu of 10-12 types of oysters from BC, the East Coast of Canada, Washington State and Internationally and it will feature a steam and shuck station. Here is a taste of what delights the Pilgrim & Pearl have in store for your taste buds!


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to achieve a pourable consistency.

2 Tbsp (30 mL) Flour1 Tbsp (15 mL) Porcini powder

Bill Jones is a renowned French-trained chef and author of 10 cookbooks including The Deerholme Mushroom Book. Legendary for his foraging knowledge and innovative recipes, The Deerholme Mushroom Book is a must for mushroom lovers with plenty of seafood and other

Beach oysters are large, mature oysters that are sold for grilling on the barbecue. You can substitute shucked oysters that are available in tubs. Poach the shucked oysters in their juice for 2 minutes fi rst and then transfer to a gratin dish. This dish also works well with truffl e paste


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Local Artisans

@Ric� eJellyMan

Artisan Beer and Wine Jellies -custom made for your special event or wine shop.

Call proprietorsRic and Shelagh Stacey

1.866.946.1803or visit winejelly.ca

event or wine shop.

Strictly Cellars & AccessoriesWine Care Specialists

• Wine Cellars from 50 to 500 bottles

• Wine Racking & Cooling Systems

• Wine Accessories

& Glassware

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

Wine Storage

8310 - 2nd Ave.

Osoyoos, BC [email protected] Ph: (250) 498-9259

Wineries

Delicious, crisp Pinot Gris • Less sulphites• Certified organically grown

Appy, Bottle & Bed Vacation Suite250-212-1903www.livingwatervineyard.comcheckusout@livingwatervineyard.com

Wineries

Graphic Design

www.spitfiredesigns.com

15 years of Wine Label DesignIllustration & Publication Design

250 462 4995

Charity

Warming hearts... one bowl at a time Soup Sisters and Broth Brothers is a

non-pro�t charitable social enterprise dedicated to providing comfort to

women, children and youth through the making, sharing and donating of soup.Go to: www.soupsisters.org to sign

up in your community.

orina’s list of credentials is impressive, a Diploma in Fine Arts, a Major in Graphic Design and Certified

Macintosh Computer-Aided Design.Corina started her career in 1993 and, over the next four years, gained valuable experience working in the magazine, publishing and graphic design business in Kelowna (Okanagan Life Magazine) and Vancouver (Alive Books, Cochrane & Cassidy Design). This enabled Corina to become familiar with the many diverse needs of clients from not only a marketing perspective, but in creating unique designs for them as well. With this experience, she moved back to her hometown of Penticton and launched her own graphic design business, Spitfire Design, which has been operating for over 17 years. Since its beginnings in 1998, Spitfire Design has worked with over 400 clients, many long term. Corina has worked with dozens of wineries, craft breweries and distilleries

to create one of a kind label designs and promotional materials. Spitfire Design - through collaboration with proven suppliers - is consistently creative and produces sophisticated design solutions to the full range of visual communication needs, including; tradeshow displays, packaging and labeling, corporate identities, web graphics, menu’s, brochures, large-format digital and hand-painted murals, signs, posters, illustration, photography and websites.For all of your visual c o m m u n i c a t i o n needs, Spitfire Design is “Right On Target!”Visit Corina’s website to view samples of her design and illustration work at spitfiredesigns.com

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ON THE COVER: CORINA MESSERSCHMIDT, SPITFIRE DESIGN

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format digital and hand-painted murals, signs, posters, illustration, photography and

For all of your visual 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 M A R C H / A P R I L 2 0 1 5

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

NewestKamloops Winery - Monte Creek Ranch

doLcisociaLhouse - the place to be in Osoyoos

Oyster Festival TimeIN OSOYOOSSpringWINE RELEASESWine CountryEVENTS

Eat! VANCOUVER

Thompson Okanagan Region

Visit CC Jentsch Cellars on the Golden Mile Bench

B r i t i s h C o l u m b i a M A R C H / A P R I L 2 0 1 5

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Documents

BC Food & Wine Trails Magazine - Mar Apr.2015 Issue