Food & Wine Trails August 2023

MAGGIE

JACKSON

It's the season to sparkle and shine. The sun is shining and we have a huge selection of sparkling wine to choose from, right here in B.C.

While we’ve been growing wine grapes in B.C. since the mid-nineteenth century, it’s only been since the latter half of the 20th century that B.C. expanded its wine-making efforts and made an impact on the world stage. Back then, as with many wineries now, the traditional method of creating bubbles in wine was used. This method involves a secondary fermentation that happens within the bottles themselves.

Back then, sparkling wine in B.C. was mostly made with Chardonnay. That quickly changed and winemakers expanded to use other grape varieties such as Pinot Meunier, Viognier, Pinot Noir, Riesling and more.

TRIVIA TIME

Champagne can only be called Champagne when it comes from the Champagne region in northern France. Anything else is sparkling wine. The same can also be argued for Prosecco, which comes from specific regions of Italy.

PEOPLE LOVE THE BUBBLES

While Germany has the highest level of sparkling wine consumption in the world, there is a worldwide increase in those falling in love with the effervescence and fun associated with sparkling wines.

Here in Canada, our consumption of sparkling wine has increased year over year. So much so that as a whole, we purchased and/or drank almost twenty-five million litres of it. And there’s a good reason for that. Canadian winemakers are coming out with some fabulous sparkling wines.

GIDDY ABOUT BUBBLY

Firstly, yes, it’s true. You will feel the effects of sparkling wines like Champagne and Prosecco faster than consuming non-effervescent wines. Then there’s the big question: is it good for our health? The experts are as torn about that as they are about anything we put into our bodies. (Remember when eggs were bad and sugary cereals were good and part of a well-balanced breakfast?)

Of course, alcohol in excess isn’t good for you. However, when you drink one to two glasses a week, it’s been shown to increase heart circulation and reduce blood pressure. The same can also be said about red wine.

n Get away fr om

ryd ay

THE PROSECCO EFFECT

Not that long ago, Canadians recognized the versatility of Prosecco. This Italian wine was less expensive than Champagne, made great spritzers and mixed well in cocktails. Once you’ve had a Prosecco-based Bellini you’ll understand how great it is in a cocktail.

For some reason, it doesn’t feel wrong to drink it for brunch and lunch. Perhaps it’s because Prosecco feels like a worldly drink. As it’s made in Italy, we associate it with a place renowned for art, food and culture.

The love affair with Prosecco blazed brightly in the early twenty-first century. For every person who loved Prosecco, they told several of their friends, and those friends tried it, liked it, and told their friends. Before long Prosecco was high on the popularity scale, all because of word of mouth.

This love of Prosecco grew into a greater love for sparkling wines in B.C. and across Canada.

B.C. SPARKLING WINES

Remember Baby Duck? If you don’t, you’re lucky. It was a crowd-pleaser for the younger generation back in the 1970s and 1980s. It was sweet, had bubbles and was inexpensive. Fortunately, our wine industry has grown up since then and we now create some of the finest sparkling wines in the world. Our wholesale sparkling wine sales have doubled since 2018, increasing 25% year over year in 2021, and in 2022 there was another 10% increase.

When you taste B.C. sparkling wines, you’ll understand why their popularity continues to increase. Most B.C. bubbly comes in between 10 and 12% alcohol, so it’s easy to drink. Then there’s the price point, which lies in the same range as other wines in the province.

B.C. sparkling wines are as diverse as any other wines made here. Some are fermented in steel to produce the bubbles, others have their second ferment right in the bottle. Some are vegan-friendly and others are 100% organic. Some sparkling wines get their bubbles naturally (traditionally), and others have carbonation added. So far, all I’ve tasted are delicious.

STYLES OF SPARKLING

Sparkling wines come in several styles of dryness and sweetness. For comparison, a 750 bottle of Coca-Cola has 79 grams (10 Tbsps) of sugar.

at all common here in Canada. Its sugar content is above 50g and is better suited as a dessert wine.

FIND B.C.BUBBLY

Fortunately, many B.C. wineries now make their own sparkling wines. From the garagiste (very small lot) winemakers to the larger, more well-known wineries, I hope you find a sparkling wine to make your summer sparkle and shine.

IMAGINE AL FRESCO DINING AND TAKEOUT

The fabulous new gourmet organic dining at Kelowna’s Summerhill Pyramid Winery is now open and better than ever with the return of full table service.

John Lennon’s “IMAGINE” vision is personified by an array of dishes including Japanese and Indian cuisine.

Every one of their hundreds of seats provides a breathtaking environment and view you've got to see to believe!

LUNCH AND DINNER SEVEN DAYS A WEEK

Enjoy the dream and come for lunch and/or dinner (summerhill.bc.ca/imagine) until the wee hours. Come and discover the amazing appies like their Signature Vegan Calamari which many say tastes as good or even better than the real thing!

VISIT THE PYRAMID

The Summerhill Pyramid has been refreshed and upgraded with interior lighting and the ultimate universal 432 Hz meditation sound 24/7. It’s open every day for your free tour on your own or with a guide at 2 pm daily. Save the cost of going all the way to the great pyramid of Egypt! Stay local!

A significant discovery about the location of the Summerhill pyramid has revealed that it is at the precise point on the globe to be in harmonic resonance with the Earth. Learn more at summerhill.bc.ca/ pyramid.

SUPPORT LOCAL

The magic of a wine tasting at Summerhill enchants a person instantly when they savour biodynamic pyramid-clarified wine. It’s so good it may make you want to only ingest local and organic beverages and foods. Ironically, food production today for the eight billion of us with the chemical farming and combing of our oceans and the carbon footprint for long-distance transportation is the largest contributor to climate change. We can do something by simply converting to local and organic consumption.

Steve Cipes and all of the Summerhill family thank you from the bottom of their hearts. Summerhill Winery is the most visited winery in Canada.

IMAGINE AL FRESCO INTERNATIONAL ORGANIC LOCAL DINING.

ROSLYNE BUCHANAN

INVEST SOME TIME INTO LAUGHING STOCK VINEYARDS

Laughing Stock Vineyards has cultivated a reputation as a serious winery with a lighthearted attitude.

“We’ve been here almost 20 years, so we do have quite a good following,” said sommelier and winery manager Sebastien Lafortune.

Located on the Naramata Bench, the winery has an intimate atmosphere with outdoor seating for about a dozen.

“The setting is quite unique. It’s not like going into a typical tasting room. This is a house that’s been converted, so it’s like you’re walking into someone’s home, and guests appreciate the intimate feeling it conveys,” he said.

KNOWLEDGEABLE STAFF AND UNIQUE TASTINGS

Laughing Stock is trying something a little different this year by doing blind tastings. It creates a more interactive experience for guests who get to learn more deeply about the colour and aromatics of the wine before they taste it—as well as the glass in which it’s served. Each of the six wines in the tasting flight is poured in varietally-specific glassware.

SOUTH OKANAGAN VIEWS ARE UNPARALLELED

Overlooking Okanagan Lake, the Naramata Bench is a beautiful setting that has guests coming back year after year.

“We arguably have one of the best views,” said Lafortune.

“The lake is right in front of you, rolling vineyards, and mountains and sightlines all the way down to the city centre. It’s truly a spectacular vantage point.”

A LITTLE LEVITY ON ITS LABELS

Laughing Stock’s roots are visible in its distinctive wine bottle artwork, toting ticker symbols from Canadian companies.

Its founders left Bay Street for Naramata, packing a bit of lightheartedness from their previous lives into their branding which is still in use today. They use Wall Street lingo, like “liquid assets,” and call wine club members “shareholders.”

DAVID WYLIE

BECOME A SHAREHOLDER

Wine club members receive priority access to Laughing Stock's award-winning wines, including rare library wines, limited production, and magnum size.

They also receive complimentary tastings and invitations to winery events, including some shareholderonly events as well periodic special pricing and complimentary shipping where possible.

WHERE THE GRAPES GROW

Laughing Stock’s winery vineyard is home to the Bordeaux grape varieties (Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot) that are included in their flagship wine, Portfolio.

They also have the 22-acre, Perfect Hedge Vineyard, in Osoyoos, which has southwest exposure above Osoyoos Lake. Visit laughingstock.ca for more info and to book a tasting.

As summer slowly turns into early fall, there are still dozens and dozens of enjoyable events happening in our area.

KELOWNA

Don’t miss Kelowna Made 2023, on August 26, at various locations around the city. Events take place at City Park from 9 am to 7 pm, Kerry Park from 4 pm to 10:30 pm and Stuart Park from 5 pm to 10 pm. There’s a pancake breakfast, kids' games, a belly flop championship, a sandcastle competition, beach volleyball, dance, games, yoga, live music, a street dance, and more. Complete info at kelownamade.ca.

Like live theatre? Check out the Kelowna International Fringe Festival from August 28 to September 3. Don’t miss this unique showcase of drama, comedy, musical theatre, clown, dance, multi-media works, and more. Part of the excitement of this festival is to expect the unexpected. Performances in Lake Country, Kelowna, and West Kelowna. More info at kelownafringe.com

Have a blast at Feast of Fields on Sunday, September 17 at Priest Creek Family Estate Winery in

Kelowna. This is a much-anticipated event for locals and visitors. It takes about three hours to wander through and taste all the food and wine the chefs and winemakers have to offer. There is also live music, bakers, brewers, distillers, and other beverage producers. Your ticket price covers all food and beverage. More info at farmfolkcityfolk. ca/feast-of-fields/okanagan-feast.

WEST KELOWNA

Dinners in the vineyard, yoga with mimosas, live music at wineries, as well as farmer’s markets can all be found in West Kelowna. There are too many to mention, so we thought it best for you to pick the ones you like. Visit visitwestside.com/events-calendar.

PEACHLAND

It’s harvest season, so take advantage of it. The Farmers and Crafters Market in Peachland is every Sunday until September 24 from 10 am to 2 pm at Heritage Park. There’s also Making Waves, a mural festival on September 2 and 3 at Heritage Park with a DJ Dance Party, Peachland’s Got Talent, Kids’ activities, food, and more!

For these and other fun things to do in Peachland peachland.ca/community-events.

SUMMERLAND

Check out downtown Summerland for their Sunday Market now to September 24 from 9 am to 1 pm. Aside from great produce and hand-crafted delights, there’s live music. Check out their schedule for more information at summerlandsundaymarket.ca.

PENTICTON

It’s world-famous and it’s happening on August 24-28 in Penticton. The IRONMAN Canada Triathlon is known as one of the world’s premier triathlon host communities, and a bucket list destination for IRONMAN athletes all over the world. Things book up quickly here, so make your accommodation reservations early! More info at www.visitpenticton.com/ nm_event/ironman-canada.

Penticton is awash with great fun things to do in August and September. There are several farmers’ markets, day and night, live music in Gyro Park Fridays from 8 to 10 pm, racing at Penticton Speedway, and so much more. Visit visitpenticton.com/event for lots of great things to do.

OLIVER

Like many of the cities and towns in the Okanagan, there is so much to do, it’s hard to list it all. From live music in the District Wine Village to Music in the Park and so much more. Visit events.visitoliver.com for more info.

Don’t miss out on Wine Capital Weekend, September 22 to 24 in Oliver. It’s best to get your tickets in advance as this event attracts over 6,000 visitors and you may want to enter the Beer Olympics and the Amazing Oliver Race. More info events.visitoliver.com/ wine-capital-weekend.

OSOYOOS

From nature talks to live music on the beach or the patio, Osoyoos knows how to keep friends and families entertained. Don’t miss Barrel Racing at Desert Park every Tuesday from now to September 19 from 5 to 9 pm. As with most places in the Okanagan, we love our music in the park. Check out Music in the Park at Gyro Park in Osoyoos every Friday from 6:30 pm to 8:30 pm from now until September 1, 2023. Admission is Free!

Wherever you are going to be, make sure you check and see what’s happening on Labour Day, September 4, 2023, in the cities and towns near you. It’s a great way to start saying goodbye to summer and hello to fabulous fall.

Original art work by local acclaimed artist Wayne Klippert

CULMINA’S REPUTATION SPREADS THROUGH WORD OF MOUTH

Culmina Family Estate Winery is known for its fine wines and rich founders’ history.

Maryke Vandermarel, Visitor Experience Manager at Culmina, said the winery’s reputation spreads quickly through word of mouth. “Those who visit and taste the classically-styled wines share their experience with friends and family leading to more visitors, based on recommendations.”

Many winery visitors also come to the vineyard in Oliver after trying their wines in restaurants and wanting more.

“We are an estate winery, so everything is grown right on site here. I think our tasting experience really speaks to that,” said Vandermarel. “It’s more of an in-depth experience where guests get to learn and taste what makes our wines unique and different.”

WINES TO TRY FROM CULMINA

Knowledgeable staff lead tastings that are in-depth seated experiences, which touch on Culmina’s winemaking and approach in the vineyard.

The Saignée Rosé is a favourite, with its creamy, full-bodied fruit flavour. It’s made from select micro-block lots.

Their Unicus Grüner Veltliner has its own cult following of wine geeks who seek it out at tastings and events. It has a bright straw-yellow colour, with grapefruit aromatics.

The estate’s flagship wine is Hypothesis, a Bordeaux blend with deep colour and intensity. It’s cellar-worthy and can age for years.

HAND-HARVESTED, HAND-SORTED

Love and appreciation for the craft of making fine wine underscores Culmina’s approach. They handle the fruit gently and use minimal intervention. Grapes are picked from their certified organic vineyards and sorted carefully by hand.

The fruit is transferred into their Bucher Oscillys destemmer, the first of its kind in Canada which facilitates gentle handling during crushing and destemming.

With the facility built into the side of a mountain, the grapes are transferred through the process by gravity rather than a mechanical pump. The winery uses stainless steel French-made red fermentation tanks.

CELEBRATING A DECADE

Culmina’s 10th-anniversary four-course wine-paired celebration dinner is on Sept. 10. There are only 30 spots available at the long table.

The winery is also offering online deals through the month of August leading up to this milestone anniversary.

JOIN THE WINE CLUB

There are three wine club tiers at Culmina. They range from offering a selection of wines to guaranteeing access to the winery’s coveted Number Series—small-lot specialty wines created exclusively for wine club members.

Memberships include complimentary tastings, preferred pricing, as well as invites to exclusive events.

Visit culmina.ca for more information on the wines, wine club, and 10th Anniversary Celebration.

DAVID WYLIE

COOKING WITH WINE

Cooking with wine has a very long and interesting history. The great Julia Child once said “Wine is one of the agreeable and essential ingredients of life. As you get older you shouldn’t waste time drinking bad wine.”

Most of us can’t name many dishes famous for including wine as an ingredient. There’s boeuf bourguignon, classically made with at least a cup of wine, as well as coq au vin which translates to an old rooster (cock) in wine. And that’s where most people stop and ponder, “What else is made with wine?”

Well, there are a lot of great dishes made with wine. Some come and go in popularity, however, the good ones stick around from generation to generation.

A classic fondue is made with cheese, wine or kirsch and seasoning. A favourite I once loved to make is moules marinières.

Moule in French is mussels, but marinières is related to mariners, specifically the stripy top a mariner or sailor once wore. Moules marinières are mussels made by sailors. And while the wine of ages past may not be as great as the ones today, they loved the dish. Of course, the recipe calls for copious amounts of white wine.

COOKING WITH REDS

You can take a beef stew and turn it into something fabulous by soaking the meat and vegetables overnight in a rich, red wine.

Consider blending pork drippings with a lush Merlot and strawberries for a mouthwatering pork tenderloin sauce. How about eggs benedict with a reduced red wine sauce? Or even a barbecue sauce made with a feisty red.

To make a simple red wine pan sauce, simply use the brown bits left over in the pan after searing your meat. Add some shallots, a bit of broth and a good quality red wine and you are onto something delicious. Add to that a dollop of butter to thicken, and you’ve got the perfect balance of fat and acid. It’s a great sauce to add to peppercorn steak or any other rich, red meat.

Want to make a simple dinner more colourful? Simply boil your pasta in red wine. You’ll be amazed by the complex flavours it brings out in your dish.

Let’s not forget dessert! Everyone knows that chocolate and red wine go together incredibly well. Adding a nice Cabernet Sauvignon to a dark chocolate cake gives it an extra layer of deliciousness.

Want to get even more adventurous? Try a pie made with pears and red wine. This one is guaranteed to surprise even the most discerning dinner guest.

COOKING WITH WHITES

Get out the polenta and get ready for a delicious seafood dish. While your polenta cooks, whisk together some garlic, white wine, stock and butter. Toss in some shrimp once it thickens (about two minutes) and serve over top of polenta.

Not into cooking but love to eat? Try a one-pot pasta dish. In your pot, add some mushrooms, leeks and a little salt. Stir until leeks are tender and then add in some water, vegetable stock, wine, the pasta. Just before the pasta is done (slightly before el dente) add in some cream until it coats the pasta. Add your favourite herbs and lemon zest and voila! You’ve just made one-pot pasta with white wine. Easy cleanup and even easier to eat!

With corn season upon us, how about a nice poached salmon with corn, and of course, wine. Instead of poaching the salmon in water, use white wine. Serve the salmon on a bed of cooked shredded zucchini, onions and corn kernels. To top it off, add some butter to a half cup of wine, simmer to slightly reduce and pour over the salmon and vegetable mixture. Heaven on a plate!

This brings us to desserts made with white wine. How about some poached pears in white wine? ‘Tis the season for fresh fruit, so take advantage of it.

For those a little more adventurous, try making a wine cake. (Google it, it’s real and very tasty) You can even start with a cake mix. Get a yellow cake mix and a Bundt pan. Add in some instant vanilla pudding, some water, vegetable oil, eggs and your favourite white wine. This crispy, buttery creation is one you’ll want to serve again and again.

LEFTOVER WINE?

The joke about cooking with wine is that many recipes call for leftover wine. What is that you ask? So do I. However, if you do have a little left over, freeze it in ice cube trays and thaw them when you need the wine.

You can use your favourite wine, red or white, and even rosé to create your dishes, and in doing so, you’ve made a dish that pairs perfectly with your favourite wine! Find a recipe you like and create a wine dish you and your guests will rave about. Bon appetit everyone!

Darcy Nybo

Okanagan Bird

RECIPE COURTESY OF OKANAGAN SPIRITS

2 oz BRBN bourbon-style Whisky

1 oz Amaro Classico

2 oz Pineapple juice

½ oz Calamansi Lime Syrup

Pour all ingredients into an ice-filled shaker and shake. Pour into a glass. Enjoy because summer is still here

Photo credit: @ the.secondshot

Pearple Lavender

This month our cover is courtesy of Tourism Kelowna from photographer Ken Hagen. Walking through vineyards is just one of the winery experiences you can have here. There are approximately 40 wineries within a short drive of Kelowna. You may want to get the #exploreKelowna Wine Trails Pass. Connect to local wineries along five distinct wine routes. Visit as many as possible to collect points, then redeem them for fun Kelowna prizes. tourismkelowna. com/passes/wine-trails.

RECIPE COURTESY OF @THE.SECONDSHOT VIA OKANAGAN SPIRITS

30 ml Evolve Gin

30 ml Okanagan Spirits Pear Brandy

20 ml lemon

10 ml Lavender syrup

Taboo Absinthe rinse

Shake all ingredients, except the Absinthe, into an ice-filled shaker. Glass prep: swirl a splash of Absinthe into a fancy glass and then pour out. Strain the shaker into a glass, garnish, and enjoy

Recipe and Photo credit: @the.secondshot

UNBOUNDED BEAUTY AND AWARD-WINNING WINES AND CIDERS ARE MINUTES AWAY IN THE SIMILKAMEEN VALLEY WINE REGION

The Similkameen Valley is almost like a secret garden right under your nose, if it weren’t already considered by some wine experts such as Anthony Gismondi (Vancouver Sun) as the “rising star among the BC wine regions.” The

Similkameen is one of BC’s nine officially designated wine regions.

The Similkameen is captivating and awakens visitors and residents alike to the wonders of the natural world. This is

the year to explore the Similkameen Valley Wine Region. This L-shaped region is small but diverse with rugged high mountainsides, lush valley floor, and a fertile river’s edge creating multiple micro-terroirs. The diversity in landscape and climate gives a wide range of grape varieties from which to choose, along with award-winning ciders and local spirits.

PEOPLE AS VARIED AS THE WINE

Similkameen Independent Winegrowers includes 14 boutique wineries and cideries and the first distillery in the valley. All have patios and incredible views. Their winegrowers are as varied as the wines they create, from multi-generational families who settled years ago to newcomers who moved to the region recognizing its potential. Regardless of their history, they bring a similar spirit and a passion for what they do.

It’s a little less crowded here, giving you space for more depth of experience at a relaxed pace. Enjoy the signature minerality of the fine wines which reflect the hot, sunny, dry conditions and the unique terroir in this special wine region. The natural beauty is stunning.

Savour local farm-to-table restaurants and fresh farm produce around Keremeos and Cawston. Stay awhile in one of many Inns, B&Bs, and suites to capture the splendour. It’s another world just a 30-minute drive south of Penticton and only four hours from downtown Vancouver along the scenic Highway 3.

Take home a bottle (or more) of the Similkameen along with great memories this year. Visit similkameenwine.com to learn more.

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia

ROSLYNE BUCHANAN

Rich in natural beauty, the Osoyoos region is home to many wineries that make it their mission to be good stewards of the land. Here are five sustainably farmed wineries to visit in the Oliver-Osoyoos wine region.

LASTELLA WINERY

Situated at Osoyoos Lake, LaStella’s vineyards produce grapes that are crafted into wines named after Italian musical notes. The winery says it uses certified sustainable practices for the good of the land and for the good of those who work it. They want to keep the soil healthy and free of chemicals for future generations.

LE VIEUX PIN

Oliver’s Le Vieux Pin says its journey to being sustainable was long and arduous, but worthwhile. They aim to capture the essence of traditional French winemaking in a way that leaves the land in better shape than before they arrived. Their certified sustainable practices include everything from winemaking to the business and operation as a whole.

COVERT FARMS FAMILY ESTATE

A fourth-generation, 650-acre farm and winery, Covert Farms in Oliver uses regenerative techniques on three distinct vineyard blocks where they grow a variety of grapes. Certified organic, they do minimal tilling, keep the ground covered, encourage species diversity, keep living roots in the soil as much as possible, and integrate livestock.

PHANTOM CREEK ESTATES

Phantom Creek produced its first certified organic vintage in 2021. Viewing the vineyard as a complex ecosystem, they encourage beneficial insects, raise chickens, and plan to add livestock as well as make their own compost.

DESERT HILLS ESTATE

All five of Desert Hills’ vineyards are managed with sustainable viticulture practices. They planted the first Syrah vines in the South Okanagan and now farm five vineyards with a total of 80 acres. Desert Hills doesn’t use harsh sprays and keeps tractor passes to a minimum.

BARREL TASTING: A UNIQUE EXPERIENCE

MAGGIE JACKSON

While good wine takes time, many wine tasters love to taste the wine straight from the barrel. Tasting wine directly from the barrel gives the winemaker a chance to educate the tasters, and it gives the tasters a new appreciation for what it takes to create a great wine. Many wineries offer barrel tasting to their clientele and some combine it with a full meal experience. Whichever way you get to do your barrel tasting, you are in for a unique experience.

WHAT TO ASK

Barrel tastings are usually attended by the winemaker. It’s your chance to ask questions and learn more about how your favourite wine came to be.

Wine, of course, starts from grapes. It’s always good to ask about the vineyards, what types of grapes were grown and what type of raw wine you are tasting.

Ask about the growing season and what effects the weather had on the grapes that were fermented and now reside in the barrel. Sometimes adverse weather conditions produce some of the most flavourful wines. You may also want to know how long it’s been in the barrel, how long it stays there, what the barrel is made of (French Oak, American Oak, etc.) and how that enhances the flavours in the wine. Wines can stay in barrels anywhere from six to 30 months, depending on the grape and the desired outcome.

As you taste the fresh barrel wine, notice the different flavour profiles and ask how they will change with age, both in the barrel and once they are bottled.

Also ask about how they toast the barrels, and how the toasting affects the wine.

Wine barrels must be rotated to ensure the moisture is equally absorbed by all parts of the barrel. Because the oak barrels are breathable, there is moisture lost. Ask how often they have to top up the wine in their barrels.

FLAVOUR PROFILES

The wine you taste from the barrel will taste different than one bottled and aged. As the texture and flavours entice your tastebuds, you can almost imagine how great that wine will taste once properly aged and bottled.

As wine ages the acidity lessens and those delicious fruit flavours make themselves known. The type of oak and how often the barrels have been used, also contribute to unique flavour profiles of the wine.

When wine is aged in wooden oak barrels, the oak adds to the flavour profile. You may taste anything from peach and pear to vanilla, or dark cherry to tobacco and leather, depending on the grape and the winemaker. The longer the wine is in the barrel, the more tannins you may experience in the tasting.

OAK AND RED WINE

That coconut or clove you may taste in the wine comes from the oak. American oak tends towards cinnamon and coconut, while a French oak barrel imparts delicious spicy notes like clove and cedar.

OAK AND WHITE WINE

Winemakers who want their whites to be crisp and lively tasting, with more of a fruity profile, opt to age their whites in stainless steel. When the winemaker is looking to create a more textured flavour profile, they may use oak barrels which add a vanilla or buttery flavour to their wines.

American oak may give the wine a sweeter, toffee-like flavour, while French oak may give the wine a nuttiness, and sometimes a smoky flavour.

Some wines are aged in stainless steel, and others in concrete. There are several reasons winemakers like to age wines in oak. Oak is antibacterial, so they don’t have to add as much sulphur dioxide to the wine.

Oak barrels are expensive as only two barrels can be made from each eighty-year-old oak tree. One American oak barrel can cost around $500. French oak barrels are double the cost at around $1000 a barrel.

Oak barrels help to clarify and stabilize the wine, eliminating the need for additives. In addition, the younger oak barrels add texture and help with colour stability.

Many winemakers will use American oak for shorter aging, and French oak for wines that need to be aged longer.

Oak barrels cannot be used over and over again. After three to four years of use, they no longer contribute to the flavour of the wine. That’s when they magically transform into planters, tables, and if you’re creative, take them apart and make a rocking chair.

Once you’ve gone barrel tasting, you’ll look at your wine and the barrel in a whole new light.

THE OAK BARREL

DAVID WYLIE

A partnership between Arterra Wines Canada and the Osoyoos Indian Band (OIB), Nk’Mip Cellars is the first Indigenous-owned winery in North America.

They planted their first vineyards in Oliver in 1968. Through partnerships that developed over the years, the OIB added more and more acres of vines. At one point, they accounted for 25% of all grapes grown in B.C. Today, their nearly 1,500 acres make up 12% of the total.

Nk’Mip Cellars opened in 2002 and has since produced many wines of distinction.

“We’ve seen a lot of success and growth through the past couple of decades where the brand is recognized and highly sought after, which is a fantastic accolade for not only the band but for the estate team,” says estate manager Troy Ravndahl.

PORTFOLIO OF WINES

Nk’Mip’s award-winning wines include their Winemaker’s Series, which has a variety of red, white, and rosé options.

Their white and red Meritage Mer’r’iym (pronounced mur'-eem'), means “marriage.” The name represents the perfect union of Merlot, Cabernet Sauvignon, Cabernet Franc, and Malbec.

Their premium wines are Qwam Qwmt (pronounced kw-em kw-empt), which translates to “achieving excellence.” The grapes are sourced primarily from the finest fruit grown on the decades-old vineyards.

Nk’Mip’s winemaker, Justin Hall, a member of the Osoyoos Indian Band, is recognized as one of the first Indigenous Winemakers in North America.

STOP BY FOR A TASTING, BOTTLE, AND A DELICIOUS MEAL

Nestled in their vineyard and overlooking the town of Osoyoos, Nk’Mip Cellars was designed by acclaimed Penticton-based architect, Robert MacKenzie. The destination includes a world-class restaurant, simply called, The Patio at Nk’Mip Cellars. They offer a locally sourced and lavishly prepared menu by new Executive Chef, Kenneth Dia. Enjoy your meal on their expansive patio with spectacular views of Osoyoos Lake and surrounding mountains; or in the newly renovated Knowledge Keepers Lounge for days when the weather doesn’t cooperate for outdoor dining.

INDIGENOUS-OWNED WINERY

Their wine shop is open daily and includes local Indigenous artisan merchandise and wine-and food-related products. Reservations are recommended with dinner service starting Friday through Monday in August.

GALA IN SUPPORT OF RESIDENTIAL SCHOOL SURVIVORS

This is the first year the National Day for Truth and Reconciliation is being recognized as a statutory holiday in B.C. Nk’Mip is hosting a fundraising gala to raise funds for Indian Residential School Survivor Society, a Kamloops-based charity that helps address the needs of families and survivors of the residential school system. “We want to give back to this important cause where we hope to make a difference,” said Ravndahl.

It’s on Sept. 30, and guests will be treated to delicious food and wine stations, entertainment and silent and live auctions. Beginning at 5:30-6:30 p.m., with a VIP reception, the main event goes from 6:30-9:30 p.m. There are only 150 tickets available. The event is expected to sell out quickly. Contact the winery for tickets and more details. nkmipcellars.com.

The Land Brings Simple Pleasures To Life

SIP & SAVOUR AT NK’MIP CELLARS, NORTH AMERICA’S FIRST

FESTINA LENTE “MEAD MADE MODERN.” NOT AS SWEET AS YOU MAY THINK ROSLYNE BUCHANAN

Opened eight years ago, Festina Lente Estate Winery has expanded five times, evidence its modern approach to making mead is well received. In addition to its popularity with its visitors and Wine Club members, Festina Lente mead is capturing the attention of noted wine critics such as Anthony Gismondi, who was surprised by its elegance.

BEEKEEPERS AND WINEMAKERS

When Bill and Teresa Townsley purchased their five-acre hobby farm in Langley, little did they know building their lives as beekeepers and winemakers would be the most physically demanding project they’d ever done and the most rewarding. For them, exploring the lost tradition of mead or honey wines was a natural fit. They applied modern winemaking techniques, and learned what’s old is new again.

Historically, those ancient folks did not have the sugar in their diets of today so mead was not as sweet as you may have imagined it. Festina Lente offers some 35 different varieties of mead that are dry, off dry, and semi-sweet. As Teresa jokes, “The cavemen made mead, we just have a better label on the bottle.”

The approach is truly “bee to bottle on the farm,” she notes, “We grow all that we can right here on the farm and what we can’t grow ourselves, we purchase from neighbouring farms. It’s farmers helping farmers and we are considered the craft producer of the wine industry.” Festina Lente translates from Latin to “make haste slowly” in English, a fitting reflection of the pride and care in all they do.

AMONG ITS BENEFITS, MEAD LASTS LONGER

Mead offers benefits such as being low in sulphites and having no tannins so can be a suitable substitute for people who suffer from wine headaches. Like some red wines, mead lasts longer: You can age a bottle for at least 50 years and when you do open it, it remains good for about three weeks.

The concept of "the honeymoon" evolved from a medieval tradition to provide newlyweds with a month’s

(moon’s) worth of mead to bring good luck, strengthen their bond and stimulate fertility.

No wonder the American Mead Makers Association reports mead as the smallest but fastest-growing component of the US alcohol industry.

FRIENDLY TASTING ROOM

Known for its friendly tasting room as a Mom-and-Pop operation, Festina Lente is open daily from 11 am to 6 pm. On weekends, you’ll find food trucks on site and live music on Saturdays. Watch for Festina Lente this November at Cornucopia, Whistler’s Celebration of Food and Drink. For all the details, see festinalente.ca

Shop online, book a tasting, and join the Wine Club so you, too, can discover the buzz about carefully crafted mead.