The post Country-Style Pâté with Prunes and Pistachios appeared first on Savour Magazine | BC's Gourmet Magazine.

2011 Blind Tiger $23.90 per bottle (60% Merlot, 30% Cab Franc, 10% Cab. Sauv)

The goal is to make distinctive wines of the highest quality using fruit and techniques that I might not normally be able to use in my role as a winemaker for one of Canada’s most awarded wineries.   The 2011 growing season was very cool and challenging, and so for the second year in a row, I decided to craft a Saint-Emillion/Right Bank style blend, with more Merlot and Cabernet Franc relative to Cabernet Sauvignon. This helped to ensure the ripe fruit and intense flavours that you have come to expect in my wines. In general, 2011 produced elegant wines with softness, femininity, ripe tannins, but surprisingly moderate levels of acidity, especially when compared with 2010.
The Terroir:
I sourced my fruit from several vineyards in the South Okanagan Valley in 2011.  In each vineyard, I look for the perfect match of aspect, clone, soil and rootstock, combined with world class vineyard management techniques.  It is only when all of these factors are in harmony, that a top wine can be made.  And then, of course, you must be in the vineyard constantly monitoring the plants so that you can respond to their needs immediately.

The merlot came from a vineyard in Oliver across the street from my house. To say that I kept an eye on this fruit was the understatement of the century!  The Cabernet Franc came from a vineyard a few blocks away, west facing, north south rows and the best clone for this region, clone 331. The vineyard was planted to my specifications several years earlier, and so I decided to purchase the fruit.   The Cabernet Sauvignon came from a vineyard on the east bench of Osoyoos, perhaps the best place to grow Cabernet Sauvignon in Canada due to the heat accumulation, free draining soils, and southwest facing slopes.
Wine-making:
The grapes were de-stemmed and crushed into static fermenters in our winery. All of the fruit was harvested after October 20th to ensure the maximum hang time and ripeness in this cool season.  After an assessment of the nutritional status of the juice in the lab, we inoculated with UV-43 yeast, known for a reliable, warm fermentation, a heavy, rich mouth-feel, and complex wild gamey notes.

The cap of the wine was hand-plunged 4 times daily and the ferments were allowed to rise to 28 Celsius for outstanding colour and flavour extraction.  Fermentation proceeded smoothly and the grapes were kept on skins for a total of approximately 10 days. The fermented skins were pressed using a stainless steel basket press, and the wine was transferred into barrels for the conclusion of Malolactic fermentation (MLF). The wine was racked off of gross lees and blended. SO2 was added, and the wine was transferred back into barrels for a total of 18 months of maturation.

The barrels are 80% French oak, 45% new, all Medium Plus toast. The barrels contribute to a nice, smooth structure, and also give a spicy complexity that supports and lifts the natural complexity and flavours in the wine.
The wine was racked several times during aging to facilitate clarification and to introduce a bit of oxygen.

Tasting Notes:
The aroma in this wine is a heady mixture of beautiful primary fruits such as red and black currant, cranberry and black cherries. They are matched equally with complexing aromas of bakers chocolate, coffee, vanilla and Christmas spice which come from 18 months maturation in the finest French oak barrels. On the palate, the aromas and flavours are framed in a round, generous, soft, silky texture.  The acidity, tannins, and flavours are in perfect harmony and the wine coats your mouth and the flavours extend right to the back of your throat, lingering long after you have swallowed.

The wine is drinking extremely well right now, but will reward careful cellaring for the next 5-8 years, possibly aging longer based on your individual assessment of this wine over the years.

As always, I recommend decanting the wine for at least 1 hour, and up to 4-6 hours prior to consumption so that the wine will open up and show you its maximum complexity and flavour expression. I find that decanting enhances the darker fruit flavours and helps to integrate and mesh the tannins and the flavours together. It also gives you a window into how the wine will taste as it ages in your cellar.

13.5% alcohol, 380 cases produced

to read about Vindication Cellars Muscat and Rosé continue reading page 2

The post Vindication Cellars release tasting notes appeared first on Savour Magazine | BC's Gourmet Magazine.

The post Poppadom’s Cocktail-the Gindian appeared first on Savour Magazine | BC's Gourmet Magazine.

The post Seared Beef Carpaccio appeared first on Savour Magazine | BC's Gourmet Magazine.

Penticton Farmers’ Market
photo credit: ET2Media

by Roslyne Buchanan

More, more, more is what’s hot at British Columbia’s farmers’ markets. We love them whether it’s one of the oldest at Armstrong, in an urban setting in Vancouver or Victoria, or at a resort location such as Sun Peaks or Whistler. In a project called the “Economic and Social Benefits of Farmers Markets in BC” Dr. David Connell of the University of Northern British Columbia collaborated with the BC Association of Farmers’ Markets. In a 2006 report the research showed contributions of $118.5 million annually to our economy. Of that, $65.3 million was spent directly at the markets and $53.2 million was spent at neighbouring businesses.

Market aficionados know that the value goes beyond economic impact. The culinary and health benefits of getting to know local farmers and producers, learning about the sources of our food, and gathering seasonal produce in peak condition are also key benefits. Once you’ve experienced the earthy scent, vibrant colours, texture and taste of fresh greens, radishes or carrots plucked from the ground just that morning, it’s hard to go back to consuming their mass-produced and long-hauled pale cousins.

The BC Association of Farmers’ Markets operates  the Farmers’ Market Nutrition and Coupon Program as a collaborative initiative funded by Healthy Families BC. The program offers low-income families and seniors who are enrolled in participating programs the opportunity to taste the difference of locally produced food. Coupons may be redeemed for eligible products including fruit, vegetables, meat, fish, nuts, dairy and fresh cut herbs. Participants also learn how “to cook healthy, nutritious meals using locally procured farm products” through cooking and skill-building sessions.

Farmers’ markets help to reduce our environmental footprint by providing access to locally produced food and cutting down on packaging. Add to that the pure joy of connecting with our community and it’s little wonder we want more.

Penticton Farmers’ Market

Whether it’s the sensual fragrance of fresh tomatoes, peppers or lavender, the smoky scent of organic meats roasting, the lilting voice of a talented busker or bee-like buzz of the crowd, the Penticton Farmers’ Market pulls you in long before you see its staging site. The market is located just up from Okanagan Lake in the 100 block of Main Street. Market manager, Erin Trainer  promises that the high quality and diversity of vegetables, fruits, baked goods, other food products and handcrafted items will continue. Widely considered one of the best farm-fresh markets in Canada, the Penticton Farmers’ Market is in its 23rd year and its popularity keeps growing. Market hours coincide with the Downtown Community Market — both are held on Saturdays, May through October, 8:30 a.m. to 1:00 p.m.

Kelowna Farmers’ and Crafters’ Market

Distinguished as B.C.’s largest outdoor farmers’ market, the Kelowna Farmers’ and Crafters’ Market launches the season with about 80 stands and expands to 165 at the height of the season. Its motto — “we make it, bake it or grow it” — suggests everything is homemade or grown by the vendor. Located outdoors at the corner of Springfield Road and Dilworth Drive, the market operates in the off-season in the Parkinson Recreation Centre on Wednesdays and Saturdays, April through October, 8:00 a.m. to 1:00 p.m.

Get Fresh at a Farmers’ Market

To find a farmers’ market close to you, visitbcfarmersmarket.org

The post What’s hot at the farmers’ markets this season? appeared first on Savour Magazine | BC's Gourmet Magazine.

supplied

From June 14-16, Istanbul hosts the Slow Food International Council, the organization’s highest guiding body. The assembly represents the main forum for dialog between local Slow Food representatives and will outline the key strategies for Slow Food international for the next year. With more than 50 councilors coming from 40 countries, representing all five continents, the Council reflects the highly international nature of the organization. In the past days, having followed the development of the events in Istanbul on the spot, especially at Gezi Park, Slow Food can but express its personal support of the young protesters’ pleas, some of which are part of our network and who thus constructed a vegetable garden because they want to defend, along with one of the few remaining green areas in Istanbul, the idea of a more sustainable development through democratic participation. PhD Sinclair Philip, who co-owns a seaside inn and restaurant on Vancouver Island and is a member of the Canadian Board of Slow Food, represents Canada in the Slow Food International Council. The Council is coming together for the first time since its reorganization during the Slow Food International Congress in Turin, in October 2012.

Since its foundation by President Carlo Petrini in 1989, Slow Food has grown into an international organization with numerous representatives from 150 different countries, who mostly work as volunteers. Slow Food’s Vice-President andrenowned American chef, restaurateur, food activist, and author Alice Waters will join the many other international delegates such as agronomist Edward Mukiibi from Uganda and Joris Lohman, chairman of the Youth Food Movement in the Netherlands.

Turkey as the host country for the Slow Food International Council meeting illustrates the organization’s global activities and particularly the intensified work Slow Food has recently started to undertake in Turkey and the Balkans. In the region, Slow Food aims to promote the culinary heritage and identify and protect local products, which have potential to contribute to the countries’ development.

Istanbul has always represented a bridge between the East and the West, the urban and the rural. The choice of this setting for the Council meeting marks Slow Food’s new focus on emerging countries. In fact, with three convivia and the largest convivium in the Balkans, Istanbul symbolizes the success Slow Food has lately had in the region in establishing a large network.  Istanbul was also chosen to honor the remarkable work accomplished by the Terra Madre Balkans network to promote sustainable small-scale producers and by activists to safeguard a beloved local fish through the Don’t Let the Lüfer Go Extinct! campaign.

The International Council meeting will also serve as the occasion to globally relaunch the Ark of Taste, project catalogue of food products at risk of disappearing. The Ark of Taste travels the world collecting small-scale quality products that belong to the cultures, history and traditions of the entire planet: an extraordinary heritage of fruits, vegetables, animal breeds, cheeses, breads, sweets and cured meats. It was created to point out the existence of these products, draw attention to the risk of their extinction within a few generations and invite everyone to take action to help protect them. Over the following months Slow Food will focus on the Ark of Taste with the goal of identifying more and more traditional products tied to a certain territory, especially in areas such as Turkey and the Balkans where there exists a great patrimony of biodiversity which remains largely undiscovered.

For further information please contact:

Paola Nano – Slow Food International Press Office – p.nano@slowfood.it

* Slow Food is a global grassroots organization that envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet. A non-profit member-supported association, Slow Food was founded in 1989 to counter the rise of fast food and fast life, the disappearance of local food traditions and to encourage people to be aware about the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. Slow Food believes that everyone has a fundamental right to the pleasure of quality food and consequently the responsibility to protect the heritage of biodiversity, culture and knowledge that make this pleasure possible. Slow Food has over 100,000 members joined in 1,500 convivia – our local chapters – worldwide, as well as a network of 2,000 Terra Madre food communities who practice small-scale and sustainable production of quality foods. Thanks to its projects and activities, Slow Food involves millions of people in 150 countries.

The post Slow Food International Council Convenes in Istanbul, Turkey appeared first on Savour Magazine | BC's Gourmet Magazine.

supplied

Tricia Forrester, Recreation Complex Facility Manager of the North Delta Recreation Centre adds, “Delta Parks Recreation & Culture are thrilled to be offering this Farmers Market in North Delta at the Firehall Centre for the Arts.  This is a unique opportunity for our community in which residents can connect with local farm producers, & artisans in a fun family oriented atmosphere.  The Firehall Farmers Market will give local residents an opportunity to connect with their local art centre, while enjoying the outdoor venue.  We are hoping that this market will become a main stay of the summer months for the entire community of North Delta.”  

The post Sur-Del Firehall Farmer’s market opens June 30th! appeared first on Savour Magazine | BC's Gourmet Magazine.

by Roslyne Buchanan

Passing through rolling hills, verdant forests and farmlands, with glimpses of shimmering lakes and unexpected vineyards, in this issue of Savour we tour the Shuswap, Vernon and Salmon Arm wineries.

Happily for enthusiasts, British Columbia’s wine industry continues to reveal new assets so plan ahead to explore emerging regions. It’s a bit like the game of geocaching in which participants navigate to diverse locations to unearth special treasures. Do some research in advance by reading Savour and the winery websites. A guidebook such as John Schreiner’s Okanagan Wine Tour Guide is helpful, as is loading coordinates into your GPS device.

As stated on the Shuswap tourism website, this region is considered part of the Okanagan wine growing region, however, its more northerly location makes it ideal for cooler climate wines. These award-winning family-run wineries have mastered what works in their microclimates and created distinctive wines not to be missed. shuswaptourism.ca

At Celista Estate Winery, proprietors Jake and Marg Ootes, welcome you to their beautiful south facing vineyard on the sunny slopes of Shuswap Lake. Enjoy complimentary tastings in a lovely tasting room or on the outdoor patio with local gourmet cheese, fresh-baked breads and chocolates. The Ootes spotted the property and purchased it in 1995 while on a trip from Yellowknife, Northwest Territories. In subsequent years they traveled back and forth to develop the land; first vines were planted in 2002 and the Ootes became residents in 2005. This is a diverse business with winery, small art gallery, cabin rental, and farm with Icelandic horses. Celista Estate Winery relies on consulting winemakers. celistawine.com

Tragedy struck at Granite Creek Estate Wines when an early morning fire on January 16 destroyed the winery. Owners Gary and Heather Kennedy in partnership with son Doug and his wife Mayka specialized in red wines. They reported that the two-storey structure and all the wine being aged in oak barrels for the past three to four years was lost in addition to the bottling line and crusher. Six varieties were in progress with port ready for bottling. Only a small inventory of wine located in the wine shop at the Kennedy’s nearby home and bottles stocked in retail stores remained. Given the devastation, while vineyards were not burned, future plans for the winery are uncertain. Savour, the B.C. wine industry and Granite Creek’s fans wish the Kennedy’s the best in moving forward. granitecreek.ca

Larch Hills Winery is located on land that was completely bush covered in 1987. The verdant forest that surrounds the property is one of the qualities that attracted Jack and Hazel Manser to purchase it from Hans and Hazel Nevrkla in 2005. The Nevrklas pioneered growing European varietal grapes so far north. Once they found the best varieties for the climate, they planted in earnest in 1992. The winery opened in April 1997 with a small release of the signature wine — Ortega. Jack is thankful to Hans for tutoring him through first vintages and has developed into a fine winemaker himself. At the 2012 Northwest Wine Summit Awards, Larch Hills took 11 medals including a gold for the Siegerrebe Dessert Wine 2010. Open all year-round, daily 9 a.m. to 5 p.m. larchhillswinery.com

Proprietors John and Catherine Koopmans purchased the Ovino Winery property in 1992 to establish a small dairy and sheep farm. The cows were sold in 2006, grapes planted in 2007 and the winery opened in 2010. John has been the winemaker since the initial 2009 vintage when he worked with Hans Nevrkla, a pioneering vintner in Canadian cold climate varieties. Truly a family operation, daughter Jessica and her husband Don Gawley assist in the daily operations while other family members join in at harvest. Closed through the winter, check for tasting room hours. ovinowinery.com

Recline Ridge Vineyards & Winery is owned and operated by Graydon and Maureen Ratzlaff and family; they provide a unique and attractive timber-accentuated Wine Shop and Tasting Room. Visitors are invited to enjoy the scenery and wines on the patio and in the picnic areas. North of the 50^th parallel, varietal character is enhanced by sun-drenched days and cool evenings. This spring new vintages such as the 2012 Kerner will be introduced in keeping with the Ratzlaff’s passion for creating excellent cool climate wines noted for clean sound structure, intense flavours and balance. reclineridgewinery.com

Opened in 2011, Sunnybrae Vineyards & Winery fulfilled Barry Turner’s dream of a family home-based business. With his wife Nancy, daughters, sons-in-law and grandchildren, Barry began planting Kerner, Ortega, Siegerrebe, Schonburger and Marechal Foch grapes on the lakefront property in 2005. Today the craftsman-style building showcases vintage artifacts and photographs of family — five generations of farming in the Sunnybrae area. The second-floor tasting room and deck affords stunning views of the lake and Mount Ida. Nancy’s cousin Lloyd Schmidt, an original partner of Summerland’s Sumac Ridge Winery, advised on their planting and first vintage. The vintage was started by former Larch Hills Winery owner and vinter Hans Nevrkla and finished by Jesse Steinley, who is also winemaker for Recline Ridge Winery, with input from Penticton winemaker Mark Wendenburg. sunnybraewinery.com

The post Wine Tripping in the Shuswap appeared first on Savour Magazine | BC's Gourmet Magazine.

Bench 1775 Winery is pleased to welcome Okanagan viticulturist Valeria Tait as a new partner and General Manager effective April 1, 2013.  Tait will oversee the Bench 1775 vineyards, winery operations, and guest experience.  With wineries like Poplar Grove, Painted Rock and Mission Hill on her resume, Tait brings a wealth of viticulture and winery experience.

Bench 1775 owner Jim Stewart is convinced that the addition of Tait to the Bench 1775 team will expedite the strategic growth and development of the Bench 1775 brand and ensure the quality of its product.  Both Stewart and Tait are confident that Bench 1775 will succeed in its mission to produce top quality wines that exude a truly authentic Okanagan feel -  for a reasonable price. 

BENCH 1775’s winery facilities and estate vineyards are located on a spectacular 30 acre waterfront vineyard property on the Naramata Bench in Penticton, British Columbia.  It is a “jewel” of the Okanagan, uniquely positioned on the Naramata Bench overlooking and boasting stunning views of Okanagan Lake and 800 feet of waterfront beach.  It was love at first sight for Tait:  “It’s so beautiful here. What really caught my imagination was this mind-blowing property with a spectacular deck and fantastic beach” says Tait. 

Quality wine starts in the vineyard and Tait’s background in viticulture gives Bench 1775 expertise from the ground up.  Bench 1775 currently produces approximately 7,000 cases of table wine per year, and  Tait has set her sights on expanding and invigorating the existing vineyard program.  Also in her sights is the Tasting Room & Patio at Bench 1775.  “We want to over-deliver on quality while keeping our prices affordable,” says Tait. “And, I’d like it to be fun:  a place for people to enjoy great wine, food, music and a fantastic view – a quintessential Okanagan experience.”

About Bench 1775

James Stewart founded Paradise Ranch Winery in 1997.  In June, 2011, Paradise Ranch purchased Soaring Eagle Estate winery, which was merged with Paradise Ranch Winery and re-branded as BENCH 1775 Winery.

Under its “BENCH 1775”, “Paradise Ranch” and “Whistler” brands, BENCH 1775 currently produces an award winning portfolio wines that it sells domestically across Canada and exports to several markets, the most active being China, Taiwan, Hong Kong and Korea.  BENCH 1775 is now one of the largest producers/exporters of icewines from B.C., and the “Paradise Ranch” and “Whistler” brands are well known as market leaders for their award winning wines and distinctive packaging.

Find out more about Bench 1775 bench1775.com

The post Valeria Tait joins Bench 1775 in Naramata appeared first on Savour Magazine | BC's Gourmet Magazine.

The Richmond Night Market
After a four-year hiatus the Richmond Market has returned, and this time to a new home on the waterfront at 8351 River Road in Richmond behind the River Rock Casino.  Held each Friday and Saturday from 7:00 p.m. until 12:00 a.m. and on Sunday and holidays from 7:00 p.m. to 11:00 p.m. this market boasts close to 330 vendors, 80 of them food stands.  Along with ring toss games, Hello Kitty blankets, endless socks, and cell phone covers there are an overwhelming number of food choices.  Do take the SkyTrain out as parking is difficult. Come hungry and in a group so you can forage and then regroup to share your findings.
There’s such a variety of ethnic foods at this market that you can sample everything from tacos to roast port hock.  Favourites include the Mogu Japanese Street Eats flavourful sweet and sour chicken karaage, a marinated deep fried chicken with housemade sweet chili sauce, the tender Finger Ribs barbequed beef ribs, and the crunchy and juicy Original Oktoberfest Style roasted pork hocks.  Wash it all down with a Mangoo mango coconut slush and finish off with a QQ Egg Puff bubble waffle. richmondnightmarket.com
The International Summer Night Market
Entertainment along with the usual knick-knacks and predominately Asian food are available at the International Summer Night Market which is held a bit deeper into Richmond at Vulcan Way just off the Knight Street Bridge.  The market is open on Fridays and Saturdays from 7:00 p.m. until 12:00 a.m. and on Sundays and holidays from 7:00 p.m. to 11:00 p.m.  Stop in and watch a talent show or Bollywood dance group while munching on a huge Hog Shack Cook House smoked turkey drumsticks, Xin Jiang Man or It’s All About Grill grilled skewers (pork is best), and the Hurricane Potato Fries, tasty deep fried potato tornados with a choice of seasoning.  You will find some good dim sum from Real Restaurant At West End, but it doesn’t compete with the restaurant quality you can find elsewhere in Richmond. summernightmarket.com

The post reality bites…exploring Vancouver’s outdoor markets appeared first on Savour Magazine | BC's Gourmet Magazine.