Vancouver Sun

  • Thai Grilled Beef Salad & Rose

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    Vancouver Sun - Thai RecipeFrom 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.

  • A Taste of Similkameen Elegance

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    Jamie Goode - Cawston“It may be the best wine appellation you’ve driven through but have yet to visit…”  Anthony Gismondi the wine writer for the Vancouver Sun, commented earlier this month on the elegant wines of the Similkameen.  He along with many other prominent wine writers across the globe have recently had our pristine Valley in their sights.

    A similar perspective was reflected across the pond, “The Similkameen Valley is a peaceful yet dramatic place. Running parallel to the Okanagan, it lacks the lakes, but makes up scenery wise by being hemmed in moodily by mountains.  The valley has an almost alpine feel, and I reckon this is one of the most exciting viticultural areas in Canada. As yet, however, its potential is somewhat untapped…” Wow! Jamie Goode, renown British wine critic recently visited the Similkameen and wrote about it’s huge potential. Noting, the uniqueness of our region which due to the lack of a lake effect tends to have a more extreme climate than the Okanagan. The results are larger diurnal temperature swings and frequent strong winds. The benefits of this are low disease pressure and preservation of acidity.  He comments, “This is a huge advantage, because we have here a combination of what looks like quite a warm climate (in terms of growing degree days it’s the same as Australia’s Yarra Valley), with the ability to make wines that are fresh with good acidity.” Jamie concludes, “There aren’t a lot of vines here in the Similkameen – just 600 acres or so – but there’s a lot of potentially fine vineyard land here that’s not planted yet. A region to watch.”

    In La Belle Province, Montreal Gazette’s wine critic Bill Zacharkiw had a similar take on the Valley’s terroir, “Another really interesting region is the Similkameen. Just to the west of the Okanagan, it has a completely different feel to the Okanagan. The wines tend to be crisper, more European, and there is very much a “vigneron culture.” You can find nearly every grape there and it seems every winery does something really well. Orofino’s gamay, Little Farm’s riesling, Vanessa Vineyard’s syrah, Courcelette’s Chasselas-based blend, Clos du Soleil’s white Bordeaux-styled — the list is long. The Similkameen is beautiful and the wines are truly worth investigating.”

    We’re excited for what the future holds for our Valley.  Stay tuned for more exciting developments for Vanessa (and no doubt in the Valley as a whole) in the coming year!