Winespeak: Van Westen Vineyards Viognier 2008
Who – Van Westen Vineyards
What – Viognier 2008
Where – Naramata Bench, Okanagan Valley
Why – This wine has sold out quickly every year – and expect the same with this vintage – as it’s their best Viognier yet. As the vines mature, the flavours evolve and gain complexity. Sweet melon and ripe apricots greet you in the nose, and a creamy palate of tropical pineapple, nectarine, orange blossom and honey follow. A fresh limey minerality runs throughout to the spiced lingering finish.
When – This is a big weighty wine – pair with weighty food – would be a nice go with the start of halibut season here on the coast.
How (much) – $25
Winespeak of the Week – Rob Van Westen has a thing for V’s. In addition to Viognier, they have also released Vino Grigio (ha! Pinot Grigio) and Vivacious (Pinot Blanc and Pinot Gris) and Voluptuous (Merlot and Cabernet Franc). Rob’s family has grown tree fruits around Naramata for 50 years, and his vineyards have taken over some of the family’s old orchard land. Obviously a smart move on his part – his farming passion is for grapes.
Naramata Bench Spring Release
It’s time to buy your tickets for the Naramata Bench Wineries Spring Release. This April, there will be tastings in both Vancouver and Victoria.
In both cities, join the winemakers of the Naramata Bench and savour the unique delights of their individual and award-winning talents. In Vancouver wines will be paired with delectable treats from some of the finest restaurants of Vancouver and Naramata. In Victoria pairings will be prepared by Chef Brad Horen, Executive Chef for the Inn at Laurel Point and recently appointed Captain of Culinary Team Canada.
These events sell out every year so mark your calendar and get your tickets now for Vancouver on April 12 and Victoria on April 14.
For tickets online go to our Naramata Bench website by clicking here. To order tickets by phone call 1-800-663-1900.
This year the Spring Release events will include the release of the Second Annual Naramata Red Blend, an exclusive blending of red wines from four Naramata Bench Wineries. After tasting and test blending, this year’s Red Blend is a collaboration between Howling Bluff, Therapy Vineyards, Black Widow and D’Angelo wineries.
This Blend is not available in stores and is only available through the auction which will be held both in Vancouver and Victoria. Each 3 Litre Double Magnum of this limited release is signed by the contributing winemakers.
In addition to the Naramata Red Blend you will also be able to place your bids on an auction of exclusive Naramata wines; the Best of the Bench 2010 collection; wine gifts; plus Naramata trips and experiences.
Partial proceeds from the auctions will be donated to the Vancouver Art Gallery in Vancouver and the Belfry Theatre in Victoria.
Vancouver – April 12th – Westin Bayshore Hotel
6:30 to 9:00 pm and tickets are available now on line or by phone at 1-800-663-1900.
In Victoria – April 14th – The Inn at Laurel Point
6:30 to 9:00 pm and tickets are available now on-line or by phone at 1-800-663-1900.
Note: For accredited members of the Food and Beverage industry only there will be a separate tasting only event on the afternoon prior to the main event. For information on this please send your name‚ email‚ contact phone number‚ and the name of the restaurant‚ wine shop‚ publication‚ or other food and beverage industry business that you are affiliated with to: victrade2010@gmail.com (for Victoria) or vantrade2010@gmail.com (for Vancouver)
Sunday Recipe – Roasted Polderside Duck Salad Roll
Every Sunday we share a recipe from EBC president Eric Pateman.
Roasted Polderside Duck Salad Roll
Jicama, Thai Basil, Mint, Black Bean Lime Dipping Sauce
Serves 6
- 450 grams of shredded cooked duck (you can use duck from Chinatown, Oyama or even roast your own ducks)
- ½ cup of fresh shitake mushrooms, stems removed and sliced into ¼” pieces (South China Seas)
- 1 teaspoon of ground cinnamon (South China Seas)
- 1 teaspoon of ground cloves (South China Seas)
- 1 ½ tablespoon of brown sugar (The Grainry)
- 2 Tbsp Chicken Stock or Water (Stock Market)
- 2 tablespoon of Canoliva extra virgin olive oil (Edible BC)
- 300 grams of jicama, cut into matchsticks (Green Grocer)
- 12 large leaves of fresh mint (South China Seas)
- 12 large leaves of fresh thai basil (South China Seas)
- 6-8.5” round rice paper wrappers (South China Seas)
- 1/3 cup of Szechuan Black Bean Sauce (Edible BC)
- Juice from ½ lime (Green Grocer)
Method:
Set up a station with a moist towel on your working area. A large bowl of warm water is needed to soften the rice wraps.
On medium heat, heat oil and cook shitake mushrooms, duck, cinnamon, cloves, brown sugar and chicken stock until blended and warm, about 5 minutes.
Soak, one at a time, a rice wrapper in the bowl of warm water. Pull out and place on moist towel. Put 1/6 of duck mixture on bottom third of the rice wrapper. Put 50 gram of jicama, 2 leaves each of mint and Thai basil on top of the pile of duck. Start by folding up the bottom flap, then fold both sides in and roll up to the excess of the wrapper to form a roll. Cover with a moist towel to prevent drying out. Continue with the rest of the 5 wrappers.
Mix black bean sauce with fresh lime juice.
To serve, cut each salad roll in half on a diagonal. Drizzle each exposed end with about 1 teaspoon of sauce and put on a plate.
Celiac Weekend at the Fairmont Empress
We see a lot of interesting promotions through the inbox, but this was a new one for us ~ and we like!
For generations, families and friends have gathered to create unique and fond memories around a meal of exquisite cuisine and fine service. Now a fine dining restaurant is featuring epicurean experiences specially designed for people with Celiac’s disease or gluten intolerances.
Celiac Weekend at the Fairmont Empress begins with a four course dinner in the exquisite Empress Room on Saturday March 13. This dining room has played host to stars, royalty and dignitaries with it timeless elegance and historic significance. Influenced by sustainable Cowichan Valley farmers and Ocean Wise seafood, this dining room features the finest ingredients coupled with impeccable service.
~ C$75 per person ~
Next, partake in Victoria’s world renowned ritual, Afternoon Tea at The Fairmont Empress. Sunday March 14, a menu has been designed with you in mind. Starting with finger sandwiches made with rice flour, no tea experience would be complete without traditional scones made gluten-free. Our pastry shop adds delicious sweets to round out your Afternoon Tea experience.
~ C$44 per person ~
Guests of these events may opt to make it a weekend, with a special
“take the elevator home” rate starting at C$99.
For reservations and information 250-389-2727 or emp.diningres@fairmont.com
And while you’re in Victoria, be sure to check out Origin Gluten Free Bakery, opened this week.
Winespeak: Young & Wyse Shiraz 2008
Who – Young & Wyse
What – Shiraz 2008
Where – Osoyoos, Okanagan Valley
Why – This new Okanagan winery is also one of the most anticipated to come down the stretch in some time. And it’s not just the catchy name and striking label – it’s the parentage behind the product. Winemaker Stephen Wyse hails from legendary Burrowing Owl, where he’s been crafting his family’s cult wines for the past decade. Together with his partner, Michelle Young, Stephen is out to add another chapter to the Wyse wine dynasty with the launch of his handcrafted Young & Wyse. This Shiraz is evidence that this young winery is wise beyond its years. Rich dark berry, plum and wild cherry aromas lead to a full palate of dark chocolate, spice, berry, savoury meat and black pepper. Plush tannins and a lengthy cocoa-coffee finish make for satisfying drinking now – though there’s enough stuffing to warrant laying down for a couple of years. Fantastic value for price – especially for a big BC red.
When – Since it’s already BBQ weather in most of BC, try with grilled pork or beef with a cocoa rub.
How (much) – $23
Winespeak of the Week – Young & Wise released their inaugural wines, this Shiraz and a Merlot, late last year. Watch for Viognier, Gewürztraminer, Malbec and Zinfandel to follow. Gusty – I love it – and I can’t wait!
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