Industry Night – July 27, 2017
Industry Night was a special invitation to friends in the wine industry and affiliated businesses. An opportunity for all of them to view our new facility, taste our wines and tour our spectacular property.
Media Launch – August 1, 2017
The official Media opening of the Similkameen Valley’s newest tasting room was held on August 1st. Guests had the pleasure of meeting owner Suki Sekhon and the rest of our team and enjoyed a tour of our unique property aptly described by Howard Soon as “a vineyard unlike any other in Canada, it’s the best site for growing premium vinifera reds”. That was followed by the ribbon cutting ceremony, and an afternoon where the guests enjoyed our exclusive wines. It was wonderful to receive great feedback from the attendees on the Tasting Room design and the flavour profiles of the wines.
Grand Opening – August 11, 2017
The grand opening party of Tasting Room was a friends and family event held on August 11th. The design of the Tasting Room is inspired by the region’s natural grandeur. Its elegance is in its simplicity, incorporating the natural mosaic of the land and integrating our distinct rocky terrain.
The guests tasted our exclusive wines, along with delectable local cuisine, and enjoyed lively music. Guests had the opportunity to meet the team and have the pleasure of having special bottles signed by owners Suki Sekhon and John Welson.
From the Vancouver Sun, a fantastic recipe for two by Steven Raichlen that they recommend with our 2016 Rosé. Steven Raichlen is widely regarded as America’s foremost authority on live fire cooking. The five-time James Beard award winner has a new cookbook out: Barbecue Sauces, Rubs and Marinades. As the Sun notes, the Project Smoke celebrity chef is in the Barbecue Hall of Fame, so you can trust him. This light meal employs a unique post-grilling marinade for super fresh flavour.
Wine columnist, Anthony Gismondi writes on the Vanessa Vineyard Rosé wine pairing… “A richer Tavel style gives this savoury, spicy, dark berry flavoured rosé all it needs accompany the beef and seasoning in a Thai salad.”
Thai Grilled Beef Salad Recipe:
- 1 lb (454 g) skirt steak
- Salt and pepper, to taste
- 2 tbsp (60 mL) canola oil
- Bibb lettuce
- English cucumber
- Cherry tomatoes
- 1/2 cup (125 mL) fresh mint leaves
- 1/2 cup (125 mL) Thai or regular basil leaves
- 1/2 cup (125 mL) cilantro leaves
- 1 jalapeno, minced
- 1/2 cup (125 mL) chopped peanuts
Preheat grill on high. Season beef with salt and pepper. Drizzle with oil. Brush grill with oil and grill steak until cooked to taste, 3 or 4 minutes a side. Rest meat 1 minute. Thinly slice and toss with two thirds of the Thai Flavour After Marinade. Arrange lettuce, sliced cucumbers and halved cherry tomatoes on a platter. Top with beef, herbs and peanuts. Serve with remainder of marinade.
Thai Flavour After Marinade
- 2 garlic cloves, minced
- 2-inch (5 cm) piece fresh ginger, peeled and minced
- 1 stalk lemon grass, peeled and minced
- 2 tbsp (60 mL) cilantro root, washed and minced (optional)
- 5 tbsp (75 mL) sugar
- 1 tsp (5 mL) black pepper
- 1/2 cup (125 mL) fish sauce
- 1/2 cup (125 mL) lime juice
In a bowl, combine garlic, ginger, lemon grass and cilantro. Sprinkle with sugar and mash. Add fish sauce and lime juice and set aside.