wine

  • 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.

  • Summer grilling: Chicago Style Steak Recipe

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    chicago styleIt’s the first day of summer and we’re celebrating all things barbecued.  We’d like to share a classic recipe that is fantastic with our Meritage. This dish is courtesy of one of our favourite steakhouses, Gotham. Our full-bodied Cabernet based blend pairs beautifully with the rich and meaty flavours of this well grilled steak.

    Ingredients:
    lots of butter
    canola oil
    Kosher salt
    cracked black pepper
    good quality steaks at least 2″ thick

    Directions:

    • Turn bbq on high, put cast iron skillet on grill, close lid and leave it for fifteen minutes. preheat oven to 500.
    • Sprinkle steaks with salt and pepper, then brush with canola oil.
    • Scoop pad of butter in pan and let melt, place steak in pan and add more butter. (Expect a great deal of smoke, (this is why you are outside!)
    • Add more butter and flip steak, add more butter and leave for a minute, do not let butter dry up.
    • Remove steak and allow it to rest on the cooling rack
    • Just before serving dinner place all the steaks on the rack in the oven on a cookie sheet and leave it for 1 1/2 minutes, serve.

  • Grape Grower & Vintner Success

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    Howard Soon in barrel room

    Howard Soon in barrel room

    We’re honoured that our grapes are so well received by the critics. With 75 acres planted, we’re not able to use all the fruit for our own winery and sell some to a very select few local wineries. Their single vineyard Vanessa wines are achieving incredible acclaim.  This past spring, renowned British wine critic Jamie Goode visited BC for the Vancouver International Wine Festival and had the chance to taste a range of local wines and wrote of the Sandhill Vanessa Vineyard Syrah 2013,

    “Sweet and textured with ripe black cherry and berry fruits with some lovely olive and pepper notes. Some dried herbs and spice, with a savoury, mineral intensity to this wine. Warm but with some peppery notes of cool climate. Lovely stuff. 93/100”

    Similarly, renowned Canadian wine author John Schreiner recently wrote,

    “Sandhill now sources some premium reds from Vanessa Vineyards in the Similkameen. This 100-acre vineyard has relatively young vines but it holds the promise of high quality wines as well. Certainly, the flavour profile differs from Phantom Creek. That simply underlines the Sandhill philosophy of making single vineyard wines that display the terroir and individuality of each and every vineyard…

    Sandhill Small Lots One 2016 Vanessa Vineyard (barrel sample). This wine is a co-fermented blend of Cabernet Franc, Merlot and Cabernet Sauvignon. Early in its aging process, this is a promising successor to the previous succession of Phantom Creek wines. The profile seems brighter, with minty and floral aromas and with brambly flavours. 90-92.”

    Kudos to Howard Soon, winemaker Sandhill Wines for his repeated honours with our fruit!

  • An Evening With Rick Hansen

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    an evening with rick hansenWe are proud to support the Rick Hansen Foundation in their gala charity fundraiser this weekend. Vanessa Vineyard is a sponsor of An Evening with Rick Hansen & Friends at the Rosewood Hotel Georgia this Friday June 2. We will be pouring our wines in their International Wine Tasting Room to a sold out room of 250 guests.  The exclusive evening with Rick Hansen is in celebration of the 30th Anniversary of his Man In Motion World Tour and in support of the Rick Hansen Foundation. Festivities include a cocktail reception, sensational entertainment and an opportunity to bid on unique and extraordinary experiences at their live auction. Some of the live auction highlights include:

    • 2018 Super Bowl Package for Two
    • 60th Anniversary Grammy’s In New York City Package For Two
    • London, England, NFL Football and Premier League Football Package for Two
    • 2017 NFL Mexico City Trip for Two
    • Hollywood Movie With A Speaking Role In The Voyage Of Doctor Dolittle Starring Robert Downey Jr.
    • New York City Theatre And Concert Package For Two
    • Seattle Seahawks VIP Game Experience And Dinner For Eight

    Proceeds will help advance the Foundation’s mission of access and inclusion for people with disabilities.

  • A Stony Heart

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    stone-heartThe world’s best wine growing appellations have relatively poor, inhospitable soils, which while not ideal for most types of agriculture, are perfect for growing vinifera grapes. One of the most important factors in the terroir of a vineyard is the dirt, or should we say rocks? At the heart of our vineyard, it is mostly rocky/stony soil. Due to the quantity of rocks on the site, our vineyard development was initially challenging and actually broke our industrial-sized rock crusher! Although at first viewed as burdensome, the rocks have became a key asset for the soils.

    Vineyard soils have a major influence on wine character and taste, hence the French expression, goût de terroir or “taste of the earth”.  Grapevine roots are remarkable, they can penetrate dozens of feet into soil in their search for water and nutrients, and they continue to grow throughout the vines’ lives. This means that the physical properties of the soil are important and its minerality fundamental to growing premium grapes.

    Gravel soils allow for superior drainage, which is paramount to the vines and grapes. Winemakers are so convinced of this, some have gone to extremes to study the differences. Randall Grahm of Bonny Doon fame, for example conducted a wacky experiment adding rocks directly to wine to investigate their influence on flavour, which he believes added, “far more complexity and greater persistence on the palate”.  UK wine writer Jamie Goode explores this in depth in his book, The Science of Wine from Vine to Glass.

    Although we do not literally add rocks to our wine, the abundant rocks in our soil at Vanessa beneficially act to stress the vines. They also reflect sunshine to the leaves and berries, and allow the day heat to be harnessed and imparted throughout the cooler nights, thereby aiding in the ripening process. Additionally, our gentle sloping hillside and southwest exposure are optimal for the vines as they directly benefit from the afternoon sun, which contributes to the lengthening of the growing season and the production of intensely ripe fruit. With these factors the fruit is able to capture the minerality of the soils on which it grows that are unique to the land, and allows Vanessa Vineyard to produce fruit of the highest quality, with flavours and minerality that are distinctive.

    It is this delightful sensation of minerality that is so prized among many wine enthusiasts and with Valentine’s approaching, we love that we have a stony heart…

  • 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!

  • Judgment of Geyserville

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    Judgment of Geyserville 2016We were surprised and delighted to see our 2012 Syrah included in a blind tasting this spring by a small, exclusive group of wine critics in California.  The judges meet annually in the quaint Sonoma wine community of Geyserville for the “Judgment of Geyserville”. Each year they select a theme, then select three examples each from various regions across North America.

    This year, the theme they chose for their tasting was cool-climate Syrah, and the judges found superb examples from up and down the West Coast (California, Oregon, Washington State and BC).

    They noted one of the most difficult tasks of this particular judging was defining what “cool climate” means. The participants decided that in this case, cool-climate Syrahs come from regions that have somewhat cooler and longer growing seasons but are still capable of reliably ripening Syrah grapes each vintage. The goal was to find examples of Syrah that were not big, rich and overripe. Rather, they hoped to taste Syrahs that showed complexity that goes well beyond the jammy, ripe flavours often found from inexpensive Aussie Shirazes or California Syrahs — i.e. one reason Syrahs grown in France’s northern Rhône Valley are so great is the cooler climate — and the complexity of aromas and flavours that follows.

    The participants consisted of :

    • Mike Dunne – longtime wine columnist for The Sacramento Bee and one of the top wine judges in California.
    • Ellen Landis, master of wine, former Sommelier for the Ritz Carlton Half Moon Bay California, and one of the top professional wine judges in the United States, wine blogger at Ellen On Wine
    • Eric Degerman, president and CEO of Great Northwest Wine, is co-founder of Wine Press Northwest magazine and a regular judge across western North America
    • Andy Perdue, editor and publisher of Great Northwest Wine, is the wine columnist for The Seattle Times
    • Ron Washam – former Sommelier of the Year by the Southern California Restaurant Writers’ Association, a regular wine judge for Bay area competitions, and writes the HoseMaster of Wine blog

    We have summarized their interesting results (see the blog links above for the full articles), and we are thrilled that our inaugural 2012 Syrah was honoured with a silver (one of the 12 medalists). They describe the Vanessa Vineyard Syrah as:

    “It is rare to find wines from the remote Similkameen Valley, which is west of the Okanagan Valley in British Columbia’s Interior region. This is a classic cool-climate Syrah with aromas of wild mushroom risotto, dried herbs, jasmine and vanilla bean. On the palate, flavors of Marionberry and dusty black cherry are backed by juicy, fine-grained tannins. This will be fascinating to taste again in another half-decade.”

    We look forward to many more “judgments” in the coming months and years!

  • Savouring the Similkameen

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    Savoring the SimilkameenWe’re thrilled to be part of a hidden culinary and wine gem.  In honour of Canada’s National Tourism Week what better time than to start planning your trip to the Similkameen?  enRoute Magazine described our area as “one of the world’s 5 best wine regions you’ve never heard of” and Vines Magazine named our Valley “one of the 6 most underrated wine regions in the world.”

    Recently, several publications have focused on our “obscure” region, such as SIP Northwest out of Portland which noted, “Yet the striking slopes that surround the valley almost defy belief, and the best wines achieve a degree of complexity that demands they be taken seriously.”

    And Vancity Buzz suggested a hike in Cathedral Provincial Park, “Before making your way back home, visit this beautiful green space south of Keremeos. You’ll have the chance to take short or long hikes in areas filled with craggy peaks and stunning azure-coloured lakes.”

    Similarly, Naramata’s talented and engaging Jennifer Cockrall-King has just published the ultimate self-guided food lovers’ tour of the ‪Okanagan‬ and Similkameen. Discover our local edible delights in this curated overview of more than 125 artisans, with 15 recommendations for the ‪Similkameen‬, in “Food Artisans of the Okanagan: Your Guide to the Best Locally Crafted Fare“.  One of our faves — Farmersdotter Organics in Cawston — quite possibly the most delicious homemade breads you’ll ever taste.

    Heralded as the fruit stand capital of Canada and the organic capital of Canada, Keremeos and Cawston respectively, are bursting with life from the spring through the fall. Come for a visit, stay in the charming nearby lakeside community of Osoyoos and enjoy the bounty of this special little slice of terroir.  (Although we do not have a tasting room open yet at Vanessa Vineyard.  You can still enjoy our wines here. Our Syrah and Meritage are available at Twin Lakes Golf Resort and Local Lounge + Grille.)

     

  • How to Grill a Moose

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    steaks-with-mushroom-sauceIt’s Victoria Day weekend and officially barbeque season! What could be more Canadian than grilled moose steaks?

    Our co-owner John Welson has shared his recipe for how to grill a moose, which he pairs with the Vanessa Syrah.  This full-bodied and earthy red is a delightful match to the strong flavoured game and mushroom elements of the meal.

    Originally published in Western Living Magazine, this meat lover’s dish is fantastic with a porcini sauce drizzled over the grilled steak. His chef’s tip – keep in mind that wild game is low in fat and easy to overcook; thus he recommends not to cook beyond medium-rare.

    NOTE: if you don’t have a hunter in the family, the moose can be substituted with venison (perhaps a bit easier to find) or traditional beef steaks. If desired, you can also replace the porcini with portobello mushrooms.

    Serves: 4

    Wine Marinade
    2 cups Vanessa Vineyard Syrah
    1/4 cup olive oil
    2 carrots chopped
    1 onion chopped
    2-3 garlic cloves, crushed
    1/2 cup chopped parsley
    freshly ground black pepper
    1 sprig fresh rosemary, crushed and chopped
    2 large or 4 small moose or venison steaks (a tbone or porterhouse cut is best)
    olive oile

    Simmer wine for 10 minutes over low heat to cook off alcohol; allow to cool.
    Mix all ingredients in stainless steel, add steaks and cover bowl; marinate overnight in fridge.
    Remove steaks, preserving marinade. Pat steaks dry and brush with olive oil. Grill over hot coals, turning only once. Allow meat to rest on a warm plate for 10 minutues before serving.

    Porcini Sauce
    1 cup boiling water
    2 cups dried porcini
    reserved wine marinade
    1/4 cup demi-glace
    2 tbsp flour
    1-2 tbsp soft butter

    Soak dried porcini in boiling water for 15-20 minutes; drain and reserve liquid. Coarsely chop porcini and set aside. Reduce reserved marinade by half in a heavy skillet over medium heat. Add porcini soaking liquid and reduce again by half. Add porcini, stir in demi-glace and simmer for 5 minutes. (Note: you can make your own demi-glace by cooking 1 cup of good quality beef stock in a saucepan over medium heat until it reduces to 1/4 cup.) In a separate pan, toast flour over medium high heat until golden, tossing so it won’t burn, about 2 minutes. Put toasted flour into a small bowl and work in butter to make a paste or roux. Slowly add paste to sauce until it thickens, stirring constantly. Serve over grilled steaks.

  • Starstruck! Vanessa Vineyard Debuts at Four Seasons Hotel Vancouver

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    Starstruck! Vanessa Vineyard Debuts at Four Seasons Hotel Vancouver With The First Forbes Travel Guide Five-Star Ceremony in Canada

    VANCOUVER, BC – APRIL 13, 2016: Vanessa Vineyard is honoured to debut at Four Seasons Hotel Vancouver for the Forbes Travel Guide Five-Star dinner. The winery’s 2012 Syrah was chosen as the entrée wine pairing by Four Seasons Hotel Vancouver for the prestigious Forbes Travel Guide Awards Ceremony this evening, the first time it has been held outside the USA in its 58-year history.

    Four Seasons Hotel Vancouver was selected by Forbes to host the annual gala celebrating the worldwide recipients of the prestigious Forbes Five-Star Hotel Rating, of which Four Seasons Hotel Vancouver is one. The evening will be attended by the 250 General Managers of each Forbes 5-Star property from around the world. It is the first time the event has been held internationally, and is a rare opportunity to showcase British Columbia to the world with a Pacific Northwest inspired evening.

    Vanessa Vineyard is situated on a hillside overlooking the Similkameen Valley, comprising 75 acres of extremely rocky terrain. Planted in 2006 under the guidance of renowned viticulturists Robert Goltz and Richard Cleave, the quantity of rocks on the site initially made vineyard development exceedingly challenging. The rocks, however, are a key asset to the property’s unique terroir, allowing day heat to be harnessed and imparted throughout the cooler nights enabling the fruit to produce flavours and minerality that are truly distinctive. In 2012 the owners Suki Sekhon and John Welson transitioned from grape growers to vintners. After ensuring the fruit was of superior quality, they began crafting small quantities of fine wine for their two reds, a premium Syrah and Meritage.

    The Vanessa Vineyard 2012 Syrah is a full-bodied wine with well-integrated tannins, superior structure and concentrated flavours. Black fruits, leather, white pepper, and chocolate notes fill the mouth layered over silky tannins. A small percentage of Viognier was co-fermented with the Syrah in the traditional northern Rhone style. Produced in a small lot of 200 cases, the 2012 vintage retails for $33.83 and is sold out. The 2013 vintage will be released in May and available at vanessavineyard.com, as well as select fine dining establishments in Vancouver and the Okanagan.

    “We are very excited to be showcasing the Vanessa Vineyard Syrah as we host the Forbes Travel Guide Five-Star Awards Gala. As the Similkameen & Okanagan valleys continue to gain notoriety internationally, specifically for Syrah, we felt that Vanessa was a benchmark for B.C. in terms of its elegant styling via its Rhone Valley inspiration, without sacrificing the opulence and richness that the great reds from 2012 show. It was the perfect selection to present B.C. wine at its best for this highly influential global hospitality celebration,” said Steven Lane, Sommelier, Yew Seafood + Bar, Four Seasons Hotel Vancouver.

    “A decade ago when we first started planting, we were overwhelmed by the sheer amount of rocks on the property, which covered the majority of our arable land. This has however, proven to be a phenomenal and unique attribute in the Valley with the vineyard transcending our expectations on its ability to produce quality fruit and wine,” said Suki Sekhon, co-owner Vanessa Vineyard. “We were honoured when Four Seasons Hotel Vancouver approached us to provide the red wine for their Forbes Five-Star Gala. Four Seasons extraordinary level of excellence is truly worthy of the Forbes Five-Star rating and is a perfect pairing with Vanessa.”