Rose

  • April is BC Wine Month

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    BC Wine Month

    We’re Celebrating BC Wine Month with Rosé and BC Wild Salmon

    Spring has arrived in the Similkameen Valley and we are thrilled to partner with Wines of British Columbia to celebrate April is BC Wine Month. Our very own Master Winemaker Howard soon sat down with Award-Winning Cook Book Author Jennifer Schell to discuss the best pairings for Wild BC Salmon and decided on – you guessed it – Rosé! Watch the entire interview here.

    Jennifer’s recipe for Salmon Wellington pairs perfectly with our Vanessa Vineyard Rosé and we are pleased to share the recipe below for you to try at home.

    WILD BC SALMON WELLINGTON

    BC Wine Pairing; pair with Vanessa Vineyard Rosé

    Serves 2
    Adapted from The B.C. Wine Lover’s Cookbook published by Appetite by Random House
    Total time: 60 min | Prep time: 20 min | Cook time: 38-40 min

    Ingredients
    2 – 6 oz skinless Wild BC Salmon Fillets
    1/2 cup mayonnaise
    1/4 cup Dijon mustard
    1/2 cup thinly sliced leek (white and light green part only)
    1/2 cup packed baby spinach leaves, chopped
    1/4 cup feta cheese, crumbled
    2 Tbsp fresh dill, chopped
    2 tsp lemon zest
    1/4 tsp garlic powder
    1 sheet frozen puff pastry, thawed
    1 egg, beaten
    salt & freshly ground black pepper

    Method
    Preheat oven to 375 degrees.
    Season fish with salt and pepper.
    In a medium sized bowl mix together the mayonnaise, Dijon mustard, leeks, spinach, feta, dill, lemon zest and garlic powder.
    Gently unroll the puff pastry and cut sheet in half.
    Place the salmon grey side up (skin side) in the centre of the rectangle of puff pastry and top with half of the filling.
    Fold each side of the pastry over the fillets, then fold ends over and pinch to seal.
    Place seam side down on a parchment paper lined cookie sheet.
    Cut 3 vents on top of the pastry with sharp knife, and brush with egg.
    Pop into oven for 37-40 minutes or until golden brown.

  • Nine Times a Winner: Vanessa Vineyard Collects Honours at Home and Abroad

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    Three competitions award BC winery with Double Gold, Gold, Silver and Bronze

    Cawston, BC — June 27, 2018: Acclaimed British Columbia winery Vanessa Vineyard has brought home a combined nine honours from three prestigious international competitions — an exceptional feat for a winery of such relative youth.

    The 2018 edition of the All Canadian Wine Championships (Canada’s oldest wine competition), held June 12 – 14 in Prince Edward County, Ontario, awarded three medals to Vanessa Vineyard. They are:
    • Double Gold (Best in Category): Cabernet Franc 2015 (Category: Cabernet Franc – over $30)
    • Gold: Right Bank 2014 (Category: Bordeaux Blends, Older Vintages)
    • Silver: Rosé 2017 (Category: Rosé, Blush Style)

    In its 79th year, the Los Angeles International Wine Competition bestowed five medals upon Vanessa Vineyard following its blind tastings from May 23 – 24. They are:
    • Silver: Syrah 2014
    • Silver: Merlot 2014
    • Silver: Right Bank 2014
    • Bronze: Meritage 2014
    • Bronze: Cabernet Franc 2015

    Syrah du Monde is a judging of the world’s best Syrah and Shiraz wines. Held in northern Rhône Valley, France, it took place this year from May 16 – 18, and awarded Vanessa Vineyard’s 2014 Syrah a Bronze title.

    Planted in 2006 under the guidance of renowned viticulturists Robert Goltz and Richard Cleave, Vanessa Vineyard is situated on a hillside overlooking the Similkameen Valley, comprising 75 acres of extremely rocky terrain. The quantity of rocks on the site initially made vineyard development exceedingly challenging; however, the rocks are a key asset to the property’s unique terroir, allowing day heat to be harnessed and imparted throughout the cooler nights, thus enabling the fruit to produce flavours and minerality that are truly distinctive.

    Since 2012, Vanessa Vineyard has produced small quantities of premium red wines using only estate-grown fruit — its long-term goal is to become one of the best red sites in Canada. In late 2017, the winery marked two milestones: it opened an elegant tasting room on its grounds, and legendary vintner Howard Soon was appointed Master Winemaker. “Each of Vanessa’s wines are distinctive and attractive,” says Soon. “Their common thread of minerality and structure makes me proud to know that they offer something a little extra from our single vineyard in the Lower Similkameen.”

    Wine bottle images are available here.

    About Vanessa Vineyard
    Vanessa Vineyard is dedicated to producing wine that is true to the heritage of its terroir — one of the finest vineyard regions of Canada. Situated on a hillside overlooking the Similkameen Valley, Vanessa grows its grapes on 75 acres of sloping, well-drained rocky terrain. Its tasting room is located 1090 Highway 3, Cawston, BC. Daily summer hours are 10:00 am to 6:00 pm.

  • 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.