TinhornCreekhasalonghistoryofexceptionalguest experiences.Thisspring,wewilloffertastingflightsof our award-w in ningw ines in ourspacioustast ingroom andseatedonourcoveredoutdoorpatio.Extendyour visittosoakupthespectacularviewswhilediningat MiradoroRestaura nt.
Reservations fortastingsanddiningarerecommended.
Pleasevisitthe“contactus”pageofourwebsiteto confirmhoursofoperationandsign-upfore-mail’swith specialoffers,newexperiences,andWineClubperks.
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WewillhappilyshipyourwineacrossCanada!
The South Okanagan is dotted with exceptional wineries, one of the main staples being Tinhorn Creek. Established in 1993, Tinhorn Creek has made its mark in the region and internationally.
Located on the Golden Mile Bench in Oliver, BC, Tinhorn Creek overlooks the South Okanagan, providing stunning views of the desert-like landscape that makes this region so unique. Visitors can spend an entire day exploring the winery grounds, tasting the award-winning wine, and dining at Miradoro Restaurant.
For those who might want to work up a thirst and an appetite, the winery backs onto the Golden Mile Stamp Mill Trail. The trail is one of the only remaining access points to the Mount Kobau Range and takes hikers to the 100-year-old historic Tinhorn Creek stamp mill ruins. Once back from your hike, it’s time for wine.
Tinhorn Creek has been actively releasing wine this spring. They recently deconstructed their Oldfield Reserve 2Bench White and released their first single-varietal Oldfield Reserve Sauvignon Blanc and Oldfield Reserve Viognier.
The winery also recently released their 2020 Pinot Gris, 2020 Gewürztraminer and 2020 Oldfield Reserve Rosé. These crisp, aromatic and fruit-driven wines are all perfect accompaniments to lounging poolside or sipping on a patio.
If you want to be the first to know about new wines, Tinhorn Creek’s Crush Club always gets first access to new releases, as well as many other perks such as complimentary tastings and discounts on all wine, merchandise, tours and experiences. For more information, visit tinhorn.com/club
Whether you’re sipping wine on their weather-proofed outdoor patio or in their picnic area, Tinhorn Creek is a wonderful place to spend an afternoon.
“We want to provide each guest with a memorable experience,” Tinhorn Creek’s retail and experience manager Mike Johnson said. “We always encourage
people to explore the demonstration vineyards and to sample the grapes right off the vine in the later summer months and into the fall.”
Tinhorn Creek offers their wine tastings seven days a week, 11 am to 6 pm.
Following your wine tasting, wander over to Miradoro Restaurant, where you can indulge in award-winning Executive Chef Jeff Van Geest’s Mediterranean-style cuisine. From clams and chorizo steamed in a saffron tomato broth, to open-fire Neapolitan-style pizza, to fresh pasta, your mouth will be watering just by reading the menu.
If you can’t make it to the restaurant, Miradoro has recently released their takeout menu, so you can taste the flavours of the Mediterranean at home.
Two special opportunities to experience Miradoro are their Mother’s Day brunch on May 9 and their 10th-anniversary dinner on May 28. The anniversary dinner will be a six-course meal, with the option of having two wine pairings per course.
Miradoro is dedicated to sourcing local products wherever possible, tying into Tinhorn Creek’s continued leadership in sustainable practices.
The first carbon-neutral winery in Canada, Tinhorn Creek works hard to respect and preserve the surrounding environment. The winery doesn’t use toxic baits or sprays for pest control, but rather alters habitat to deter pests, for example by removing large rocks or debris. They have also installed bluebird boxes for birds to nest on the property to help with pest control.
Furthermore, the winery committed one million dollars towards replacing all showerhead irrigation with drip irrigation, which resulted in a 70 per cent reduction in water usage.
Tinhorn Creek is also a certified Salmon-Safe farm. This means they manage run-off and reduce pesticides so the waterways in which salmon spawn are safe.
Another area where the winery is leading the way is their switch from corks to Stelvin closures, or screw caps. They were the first winery in Canada to make the transition in 2004.
“Cork is a natural resource and it’s getting scarcer every year. By switching, we’re continuing our path to try and be as sustainable as possible,” Johnson said. “Plus, contrary to public belief, they don’t have any negative impact on taste. Actually, Stelvin closures allow us to have more control in aging.”
Whether you are visiting Tinhorn Creek for a casual afternoon or for a special occasion, you can be assured you will leave feeling more relaxed than when you arrived.
Tinhorn Creek is adhering to all COVID-19 protocols. For more information about the winery, or to book a wine tasting or dinner reservation, please call 1-888-484-6467.
Ask any member of the Dhaliwal family if they believe in fate and the answer will be a resounding, “Yes!”
Kismet is a Punjabi word synonymous with destiny and has proven to be a driving force for this family-owned estate winery in Oliver.
Their date with destiny began in 1990 when the Dhaliwal brothers Sukwinder and Balwinder immigrated to Canada along with their wives Bhupinder and Sandeep.
Arriving first, Sukwinder worked a variety of agricultural jobs helping other farms in the area. He soon convinced his brother Balwinder to join him in British Columbia. Working together, the brothers gained insights into the unique terroir of the region and how to manage vineyards. They are responsible for planting half of the grapes on the Black Sage Bench.
While continuing to work for other wineries, they purchased properties of their own and cultivated them on the side. They sold their harvests to award-winning wineries in the area. In 2009, the family produced its first wine, a Cabernet Sauvignon blend. After sharing it with friends and family, their next step was clear.
PREMIUM
In 2013 they launched their own winery and it wasn’t long before Kismet wines accumulated their own collection of national and international awards.
The family estate now boasts more than 450 acres and is the top premium grape grower in the South Okanagan. With 90 per cent of their grapes still destined for other wineries, they reserve their best grapes for their own wine.
MASALA BISTRO
Kismet’s evolution continued with the opening of the Masala Bistro in 2016, featuring authentic Indian food.
“People are surprised how well our wines pair with Indian food,” operations manager Neelam Dhaliwal said. “The bistro provides guests with a completely unique and memorable tasting experience.”
Virtual Wine Tastings and Real-Life Weddings
Innovation continued in 2020 when Kismet introduced free virtual wine tastings. Guests choose three wines to be delivered and enjoy a guided tasting in the comfort of their homes.
Kismet is also a beautiful, intimate wedding venue. With 2021 regulations, smaller weddings can take place nestled in the vineyard next to the estate’s privately owned Mirror Lake.
“Our family believes this journey has truly been kismet,” Neelam said. “To go from not knowing anything about the
industry to becoming one of its leaders, we were destined to be pioneers in this region.”
Kismet is proof that fate combined with a lot of hard work is an unbeatable combination.
Visit kismetestatewinery.com
to join their wine club, book a virtual tasting or reserve a table at the Masala Bistro. No reservations are required for the tasting room, which is open daily from 10 am to 6 pm. The bistro is closed Tuesdays and Wednesdays.
ROSLYNE BUCHANAN
Just like the blooms that blanket the Okanagan, Squeezed Winery + Distillery opens for the season in May to brighten the valley. Open Thursday to Monday, 11 am to 6 pm, for May and June, you’ll find this unpretentious boutique in Oliver at 7315 Tucelnuit Drive. Owned and operated by siblings Christina, Nicole and Michael Ferreira, Squeezed offers a casual and cool atmosphere. The style reflects its owners, whose approach is “quirky, fun, serious when needed, creative, outgoing and dedicated.” In its tasting room, there’s jazzy branded merchandise including such wine-worthy items as tumblers and corkscrews.
Now evolving from a winery to a distillery too, Squeezed is releasing its first spirits, starting with vodka this spring and more spirits this summer. Just like their highly quaffable wines, Squeezed spirits will pop with flavour and add some pizzazz to your bar list.
As for the selection of wines, you can opt for Gewürztraminer; a white blend of Gewürztraminer, Chardonnay and Riesling; a red blend of Merlot, Cabernet Sauvignon and Cabernet Franc; Merlot; or Syrah. Or why not pick up one of each? Each wine drinks well on its own or as a buddy to a fine food pairing.
Debuting its own outdoor seating area, Squeezed invites you to linger in the vineyard, take in the views and enjoy the chill of Okanagan lifestyle. Follow the fun @DrinkSqueezed on Instagram, Twitter and Facebook to learn about its wines from the grapevine and spirits from the still!
BY QUINTA FERREIRA
ROSLYNE BUCHANAN
The release of Maria’s Merlot by Quinta Ferreira Estate Winery on Mother’s Day is a fitting tribute to the winery’s co-founder Maria Ferreira. Maria’s passing in December 2019 was a shock to family, friends and the BC wine community. Quinta Ferreira chose to rebrand the Merlot in her honour because it was her favourite wine. While her legacy lives on in many ways, Quinta Ferreira decided that for every bottle sold from this release of Maria’s
Merlot, $1 will be donated toward a scholarship fund to be set up in her name. Maria’s Merlot was aged 22 months in 30 per cent new oak (80 per cent French/20 per cent American). Tip a glass of this complex and well-balanced wine, perfect on its own or with grilled meats. As Maria so enjoyed, behold its rich colour, smell its intense aromas of vanilla, black cherry, cinnamon and clove, and savour the black pepper, plums, blackberries and chocolate that linger through to the finish.
www.quintaferreira.com
Quinta Ferreira’s wine shop is open daily, 10 am to 6 pm, for tastings and purchases. Reservations are encouraged but walk-ins are welcome as space permits. Bookings can be made at quintaferreira. com, where you can also shop online for wine and watch for seasonal specials. At the wine shop, take time to browse Quinta Ferreira specialty gift items and the latest art by Carmen Tomé.
The team at Quinta Ferreira has been working diligently to operate in a manner to ensure the health and safety of guests and staff. Quinta Ferreira is grateful for the support received through online ordering and wine club memberships. The wine club remains highly flexible in its many benefits. Follow @QuintaFerreira on Facebook, Instagram and Twitter as this season unfolds.
AMBER-RAE
No matter the season—spring, summer, or autumn— all offer an amazing escape to Osoyoos wine country. Osoyoos is a haven for wine lovers. With nearly 70 wineries between the Oliver/Osoyoos and Similkameen wine regions, there is much for every wine lover to discover in this southern gem of the Okanagan.
This year, local wineries are getting inventive and reopening with new exclusive tasting and tour experiences. Discover private vineyard tours, outdoor tastings with scenic views, and many more elevated and safe experiences that are yours to enjoy. Be sure to book your experiences ahead of your visit when planning your future trip. It’s recommended to call ahead or go online to view each of the special offerings these wineries have in store for the 2021 season.
With plenty of new spring sips, wine lovers can even enjoy a taste of Osoyoos right at home with direct delivery to help you stay safe and support local. If you already have a favourite winery in Osoyoos, you can even consider
joining a wine club. Many of our local wineries offer special discounts, exclusive tastings and events, and clubonly wines for members; plus, shipping is discounted or, in some cases, free!
While Osoyoos is well known for its variety of wineries and unique tasting experiences, it has so much more to offer. Hike or cycle on rugged desert trails with rewarding valley views at the top. Golf on unique terrain that will challenge and delight you. Bask in the beauty of spring blossoms. The acres of blooming fruit orchards are truly a sight to see during the springtime. With so many outdoor sights and activities to enjoy, there are
endless reasons to stay safe and support local––all while enjoying the fruits of nature.
After all of that activity, there is nothing more relaxing than simply soaking up the sunshine on one of Osoyoos’s warm, welcoming beaches as the sparkling lake and desert hills surround you. Doesn’t that sound like the complete package for a perfect getaway?
Whether you are near or far, keep dreaming of Osoyoos wine country. When the time is right, Destination Osoyoos can’t wait to welcome you back. Visit destinationosoyoos.com to plan your future trip or download the new mobile app at appscanada.ca/ osoyoos.
With spring in full bloom, now is the time for fresh air, patio sips and Adega’s renowned Rosé, back just in time for Mother’s Day! A blend of Merlot and Viognier, this seasonal beauty sells out early every year, and after boasting a spectacular harvest in 2020 the new wines are set to be some of the best in recent memory.
Looking for safe ways to celebrate your mother this May? Take her to Adega on 45th for a rustic picnic surrounded by beautiful estate vineyards. Discover a plethora of delicious meats and cheeses ready to assemble and enjoy from Adega’s deli fridge. Feel free to set up your own picnic and purchase a glass or bottle from the shop to enjoy in the fresh air surrounded by majestic desert and vineyard vistas. Rest assured you and your family can visit Adega comfortably, with outdoor tables distanced appropriately for everyone's consideration.
Enhance your stay-in movie night with a bottle of Adega’s dangerously delicious Riesling that bursts forth with green apples with balanced acidity and a dry finish. Adega’s fabulous wine associate Karen says it pairs wonderfully with popcorn and Netflix!
10TH SEASON
Family owned and operated, Adega on 45th is proud to be celebrating their 10th season in the Okanagan! Visit the winery and taste the portfolio for the grand fee of a smile. Yes, you read that right! While they will accept a smile, know that all donated tasting fees go to support the BC Children’s Hospital and Ronald McDonald House Charities.
Excelling in organic winemaking, Summerhill Pyramid Winery offers an exciting array of biodynamic wine releases. Winery sommelier Susan Watkins presented tasting notes on these new selections to pair with food or enjoy on their own.
Spadefoot Toad Syrah was rated 95 points and "#2 wine of the year" in 2020 by Carl Boucher. The grapes are grown at Spadefoot Toad Vineyard in Oliver by Ron Firman, a vine whisperer and environmentalist. Ron breeds the namesake endangered amphibians in a sealed-off irrigation ditch to rewild this important predator. He also
cares for parched deer in the desert climate above his south-facing slope by filling kiddie pools with water.
Taste the love in this wine, featuring ripe blackberry, raspberry, and cherry kirsch aromas plus alluring notes of vanilla, sweet tobacco, leather and clove. On the palate, delight in black cherry, boysenberry, white pepper and a hint of black olive.
The Biodynamic Chardonnay is complex and creamy with overall fruitiness in luxurious notes of lemon, lime pith, red apple, ripe pear and a light oak toast. Bright acidity refreshes the palate and leads to a long, lingering finish. This wine drinks well now and will mature beautifully.
A favourite of Summerhill proprietor Ezra Cipes, the Estate Grown Biodynamic Muscat marks the first time Summerhill has bottled a varietally labeled Muscat.
“It’s dynamite,” Cipes said. “While at my insistence, these vines were planted in 2011 and the first berries eaten by birds and deer, we’ve only blended these
grapes into our Alive Organic White and wines specially made as dosage for sparkling wine. Only 300 cases are available and you’re going to love it!”
Notes Watkins, "Tantalizing aromas of candied ginger, white tea and rose delight the senses. On the palate, this Muscat is deliciously off-dry and bursting with flavours of tangerine, orange blossom and juicy white peach. Try with sashimi, fresh fruit salad, Thai larb salad or habanero-spiked chicken wings. The possibilities are endless!"
For information on these wines and other news, see summerhill.bc.ca.
COURTESY OF CHEF ROD BUTTERS AT RAUDZ REGIONAL TABLE, FROM THE OKANAGAN TABLE: THE ART OF EVERYDAY HOME COOKING
INGREDIENTS
1 lb asparagus, tough stalk ends removed
4 Tbsp unsalted butter
1 (12-oz) skinless halibut fillet, cut in half
Sea salt and coarsely ground black pepper to taste
2 cloves garlic, thinly sliced
EGG PICKLE MIXTURE
2 eggs
2 slices bacon, chopped
1 large dill pickle, chopped
1 Tbsp chopped parsley
1 Tbsp extra-virgin olive oil
1. Put the eggs in a small saucepan, add enough cold water to cover by 1 inch, and bring to a boil over medium-high heat. Cover, remove from heat, and set aside 8 to 10 minutes.
Drain, then cool in cold water. Peel, slice and set aside.
2. Heat a small skillet over medium heat, add the bacon, and sauté for 5 minutes, until crispy. Set aside.
3. Combine all ingredients in a small bowl. Keep at room temperature before serving.
1. Using a steamer, steam asparagus for 4 to 6 minutes, until just tender.
2. Meanwhile, heat a nonstick skillet over medium heat and add the butter. Season the halibut with salt and pepper, add it to the pan, and cook for 4 to 6 minutes, until golden. (Adjust heat of pan higher or lower if necessary.) Add the garlic to the pan. Flip the halibut pieces over and cook for another 2 to 4 minutes, until cooked but still slightly translucent in the centre. Transfer the fish to a plate and set aside.
Put the asparagus on two serving plates, spoon over the egg pickle mixture, and place the halibut on top. Spoon over garlic pan juices and serve.
2 oz Forbidden Spirits Eve's Original Gin
2 oz Forbidden Spirits Lavender Lime Simple Syrup
Shake ingredients over ice and strain into a martini glass.
When you want a place to relax with friends, impress a date, or spend time with family, look no further, because Red Rooster Winery is the ultimate crowd-pleaser. Nestled in the hills off Naramata Road in Penticton, BC, Red Rooster Winery offers an experience like no other. Just ask the statue of the naked guy in the courtyard who can’t seem to get enough of the view!
Red Rooster Winery was founded in 1990 by a European couple who settled in the area. The winery was built with salvaged wood from the original Naramata train dock. Its first vintage was released in 1997 and ever since, Red Rooster has been impressing people on an international stage with their wine.
It’s more than the wine that makes Red Rooster so special. It’s also their dedication to hospitality. Every person who visits the winery is treated like family.
“This isn’t a place where we rush you through the experience. We let the guest dictate the pace without pressure,” said Burke Ganton, assistant manager at Red Rooster. “We want people to feel like they’re a VIP guest at all times.”
Whether you’re sitting under a tree in the garden, at a table on the patio watching the sunset, or upstairs with refreshing air conditioning, you’ll have a spectacular view.
“I’ve worked here for eight years and I still look out the window every day and think it’s the best view in the world,” says Ganton. “I truly believe I have the best office there is.”
Red Rooster offers seated tastings seven days a week, for up to six people per group, with wine flights changing daily. Reservations are highly recommended to ensure there is a table available for you.
A new addition to Red Rooster’s tasting experience is their charcuterie tasting for two, which starts the May long
The charcuterie tasting isn’t the only new addition to Red Rooster’s tasting selection. The winery will also be offering a blind tasting this year. Those who opt for the blind tasting will be presented with four different wines, poured in completely blacked-out glasses. This is a wine game with a serious prize. If you can correctly identify all four wines, you will win a free bottle of wine.
“I envision a group of four friends sitting down under a tree in our garden, one with a regular tasting, two sharing the charcuterie tasting, and one trying the blind tasting,” says Ganton. “I don’t think it gets much better than that.”
Two of the newest wines you’ll see this season at Red Rooster are their NV Brut, which is their first sparkling, and their Brut Rosé. The NV Brut is a blend of Chardonnay and Pinot Noir, whereas the Brut Rosé is 100 per cent Malbec.
“We’re so excited to join the wonderful family of sparkling wine you see on the Bench,” Ganton said. “Every time we have our sparklings on our tasting list, they’re fan favourites. Our winemaker Elaine Vickers has really expressed her style through them.”
To be the first to hear about Red Rooster’s new releases, you’ll want to join their wine club. You will get to be the
“Our philosophy at Red Rooster is to relax, enjoy the wine and have the quintessential Okanagan experience. Join the wine club and feel a part of the Okanagan the rest of the year,” Ganton said. “Who doesn’t want to relax, have a wine Zen moment and look at a world-class view?”
S tedtastingwhere
JoinusatRedRoosterthisSpringforanintimateoutdoorseatedtastingwhere theviewsareonlyoutmatchedbythewines.
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Wine enthusiasts seeking tastings close to town will be delighted to find Four Shadows, the first winery on Upper Bench Road leaving Penticton.
With expansive views of Campbell Mountain and their 17-acre vineyard, outdoor tastings are offered directly in front of the vines for a uniquely enjoyable experience. “We take pride in offering guests an unhurried tasting here,” owner Wilbert Borren said. “When time allows, we’ll even escort those who are interested into the rows for a mini-tour of the growing process. People love to learn details of what we do and how it affects the taste of our wine.”
With Four Shadows already well known for their Rieslings, Borren is particularly excited to share their new Sparkling Riesling. “This year’s sparkling is really exceptional,” he said with a smile. “We knew it would be good because of our excellent harvest, but even we were surprised.”
Tastings are available seven days a week from 11 am to 6 pm and Sundays from 1 to 6 pm. To join the Four Shadows wine club or for more information, please visit fourshadowsvineyard.com.
KIM FOREMAN-RHINDRESS
In keeping with their passion for pink and their trend-setting spirit, The View is now bottling their rosés in green glass to avoid the dangers of lightstrike. Lightstrike (or “goût de lumière” in French) occurs when ultraviolet and certain visible light wavelengths react with bottled wine to produce unpleasant sulfur compounds. Lightstrike can start to develop in as little as 60 minutes once the wine bottle is removed from its cardboard box and exposed to sunlight or the wrong type of indoor lighting.
“Many people are unaware of the damage light can do to their wines and how quickly it can occur,” owner Jennifer Molgat explained. “We have taken a stand on this issue because we refuse to take a chance on the quality of our rosés. We all love the look of a rosé bottled in clear glass, but at The View, we have decided that marketing should not overrule quality.”
Look for the following 2020 vintage rosés now safely bottled in green glass:
PINK RHINO 2020
Pink Rhino boasts mouth-watering aromas of strawberry and cream jellies followed by pink grapefruit flavours and an elegant citrus finish.
Proceeds from the sale of every bottle of Pink Rhino go towards The View’s involvement in the World Wildlife Fund’s “Adopt a Rhino” campaign.
SILVER LINING ROSÉ 2020
A luscious, fruit-forward rosé made with The View’s estate-grown Pinot Noir and Pinotage rounded out with a blend of aromatic whites. Off-dry and approachable in style, it has succulent strawberry and watermelon notes followed by a bright citrus finish.
RED SHOE ROSÉ 2020
A playful, fruit-forward rosé found exclusively on the shelves of Save-On-Foods.
DISTRACTION FRIZZANTE 2020
The View’s estate-grown Pinot Noir, Pinotage and a blend of aromatic whites coalesce in this vivacious sparkling rosé featuring succulent notes of strawberry and pink grapefruit.
COURTESY OF CHEF ROD BUTTERS AT RAUDZ REGIONAL TABLE, FROM THE OKANAGAN TABLE: THE ART OF EVERYDAY HOME COOKING
SERVES 4 TO 6
INGREDIENTS
½ cup (1 stick) unsalted butter
1 medium onion, finely chopped
2 stalks celery, finely chopped
½ cup sliced leeks
6 button mushrooms, sliced
4 cloves garlic, finely chopped
3 bay leaves
½ tsp black peppercorns
4 sprigs mint
3 cups vegetable stock
1 cup whipping (35%) cream
3 cups peas, thawed if frozen
1 cup spinach leaves
Sea salt and black pepper
1. In a large pot over medium heat, melt the butter until it starts to bubble. Add the onions, celery, leeks, mushrooms and garlic and sauté for 5 to 7 minutes, until the vegetables have softened. (Reduce heat if the vegetables start to colour.)
2. Add the bay leaves, peppercorns, mint, stock and cream and mix well. Gently bring soup to a near boil, reduce the heat to medium-low, and simmer, partially covered, for 30 to 40 minutes. Stir occasionally.
3. Remove the soup from the heat and strain through a fine-mesh strainer into another pot or container. Discard the vegetables.
4. Put 1 cup of peas and a third of the spinach into a blender, pour in a third of the hot liquid, and blend on low heat. Gradually switch to a high speed and blend until very smooth. (Stop and allow some of the steam to escape while blending to avoid splattering.) Strain through a fine-mesh strainer into a saucepan. Repeat this process in thirds until all of the peas, spinach and liquid are blended. Whisk the soup and season to taste with salt and pepper.
TO SERVE
Heat the pea soup to serve, or refrigerate until use, if serving chilled.
COURTESY OF FORBIDDEN SPIRITS, KELOWNA
3 strawberries
6 fresh mint leaves
0.5 lime, quartered
0.5 oz simple syrup
2 oz Forbidden Spirits Rebel Vodka
Mint sprig, for garnish
Place strawberries, mint leaves, lime and simple syrup in a cocktail shaker. Muddle mixture until strawberries are puréed. Add ice and vodka and shake until mixture is cold. Pour into a glass and garnish with mint sprig.
We lost another award-winning winemaker in April. Chris Jentsch was a third-generation fruit-grower with roots in the area that go back to the 1920s. He started out growing apples and cherries, and then transferred over to growing grapes.
Chris and his winery, C.C. Jentsch Cellars, won several awards for their wines over the years. The winery, located in Oliver between Roads 14 and 15 on Highway 97, is well known in the area and a must-stop location for many wine lovers.
Anyone who spoke to Chris could hear the passion in his voice when it came to farming, winemaking, his community and his family. Last year, C.C. Jentsch Cellars donated the proceeds from the sales of 100 cases of their double gold medal-winning Viognier, a total of $20,000, to the Highway to Healing Support Society. Our condolences go out to Chris’s wife, daughters, grandchildren and friends. Rest well, sir.
Spirits enthusiasts are finding their new Eden 15 minutes from downtown Kelowna at Forbidden Spirits Distilling Co.
Blair Wilson and his wife Kelly purchased the 20-acre orchard in 2010. “I moved to Kelowna to retire,” Wilson said with a laugh. “That lasted about as long as it took to build our house.”
Wilson wanted to do something meaningful with the 300 apple trees on his land and considered creating a cidery. A chance meeting at a Seattle whisky convention changed his mind.
“I met the manufacturers of Kothe distilling equipment and was enamoured by their passion and knowledge,” Wilson said. “It didn’t take long to be convinced that a distillery was the best use for our apples.”
Wilson signed up for a course at Kothe’s Chicago location to learn the ins and outs of how to run the complex equipment. Then he flew to Stuttgart, Germany to order his specially made tanks. The 28-foot-tall copper still commands attention from the moment you set foot in the contemporary and well-designed tasting bar.
“Vodka has been made from apples in Germany for more than 150 years, so I was confident I was learning from the best,” Wilson said. “But the proof is in our products. Most commercial vodkas are made from grains and distilled two to six times. Our vodka is distilled 25 times and you can really taste the difference. It’s also gluten-free and sugarfree. It starts with apples and stays with apples.”
The first batch of Forbidden Spirits’ Rebel Vodka was made in 2019, shortly before the luxe 5,500-square-foot tasting room opened its doors. Forbidden Spirits quickly made its mark on the local food and beverage industry and was soon nominated for a Best of Kelowna award.
The product line has expanded to include Adam’s Apple Brandy and Eve’s Original Gin, which is infused with 10 local botanicals, including lavender from the nearby Okanagan Lavender & Herb Farm. Their ultra-premium Forbidden Vodka is distilled 50 times for exceptional smoothness.
“We have done blind taste tests and win every time,” Wilson said. “Farm-to-flask is more than a moment, it’s a movement.”
Forbidden Spirits recently partnered with a local farmer to provide the necessary mash for their Wallace Hill white whisky. Those who might prefer the oak-aged version can
make their own whisky at home with a unique two-bottle-sized whisky barrel that produces perfectly aged whisky in just three months.
Adjoining the tasting room, Forbidden Spirits boasts a large patio and picnic area for outdoor tastings. The distillery is open seven days a week. Appointments are required Monday through Friday, with walk-ins permitted on the weekend.
Visit forbiddenspirits.ca to book your tasting or to learn more.
A fall from grace never tasted so heavenly.
“An exceptionally fun, informative, memorable and leisurely tour experience begins with a selfless, personally engaging, knowledgeable, witty, charming, charismatic storyteller and service aficionado who shares colourful
local history and interesting information about viticulture and winemaking,” said Allen Burke, the owner of Cheers Okanagan Tours.
Cheers delivers do-it-yourself, modest, classic, and premium top-tier wine and experience tours throughout the 200-kilometre-long Okanagan and neighboring Similkameen valleys. They also do airport and ski shuttles; wedding, golf and group transportation; familyfriendly and accessible tours; and specialty tours like bachelorette and boat excursions.
Cheers is celebrating five successful years. From the beginning they aspired to become the most recognized tour and transportation brand in the Okanagan; top-rated employer; and best-managed company in the Okanagan. Cheers needs only to read its customers’ rave reviews to affirm a job well done.
“Excellent experience and value for the price! Our tour guide Michael was superb
and really made it clear that he cared about us as people and also made it his personal mission that we had a great time.” — Mike A.
“I was blown away by our tour guide, Reign, who made learning about wine fun, interactive and memorable. He went out of his way to make the entire tour exciting and engaging.” — Rachel P.
“Terrific people, fantastic wines, great memories! We had an excellent tour guide. Cal was truly only concerned that we had an excellent experience and enjoyed ourselves. He was knowledgeable and shared some great stories. Thank you Cheers and Cal for such great service and making this tour so memorable.” — Robert & Linda S.
“We LOVED our tour and the beautiful wineries we were taken to. We totally scored with our incredibly knowledgeable and hilarious guide Allen. He is a cornucopia of awesomeness!” — Scott & Wendy K.
“We had an amazing time with Cheers Okanagan Tours and our guide Lou!! She made every moment fun and informative and is a wealth of knowledge. Included is a wonderful picnic lunch set up near the vineyards!!” — Sharon M.
“Fantastic wine tour experience. Our guide David was wonderful, knowledgeable of the wines and the vineyards. The lunch picnic was set up so well and gave us a chance to enjoy pleasant conversations. We would recommend this tour to anyone.” — Farida S.
“Massive thank you to Patricia for making our tour fantastic. Her knowledge of the area, wineries and the wine itself was excellent, including teaching us novices how to taste wine properly. Lunch was perfect and the range of wineries we went to made the day!” — Ross & Fallon
“We had a great tour! Pam, our guide, made it a lot of fun. Great, unique, out-of-the-way places we would never have found on our own.” — Marilyn P.
The single greatest influence on the atmosphere, pace and tone of a tour is the guide. Cheers’ guides interpret and present each tour as an extension of themselves. They demonstrate in-depth knowledge of the region and its many gems. Skilled in storytelling, they communicate facts and figures in an approachable and entertaining manner.
Take “Wine 101,” for example: a fun, down-to-earth system allowing you to quickly understand the complexities of viticulture and winemaking blended with how to choose the right wine for you 100 per cent of the time. Therefore, you feel at ease, relaxed, confident and comfortable.
Clearly, Cheers possesses strong organizational skills with its development of superior touring packages that include all the logistics of pick-up and return, leisurely timing, reservations, and carefully selecting wineries guests rave about. Thanks to such detail, guides can adapt on the fly to address emerging wishes of the touring group. All-inclusive prices and exemplary value are clear from the onset so guests can relax without worry about hidden costs or unanticipated expenses.
Aware that countless unseen details are often the only difference between mediocre and magnificent, Cheers considers every detail to exceed guests’ expectations, whether it’s the warm welcome, the personalities introduced, the wineries visited, or the exclusive charcuterie picnic served in the vineyard. Cheers to Cheers Okanagan Tours: to be continued in Food & Wine Trails Magazine’s next issue.
Learn more at cheersokanagantours.com.
Spring blends into summer with promises of wine touring and outdoor wine tasting. I remember when I first moved to the Okanagan as an adult, many, many bottles of wine ago. The person in charge of the tour was very knowledgeable and told us what we needed to know about the wine, but there was so much more he didn’t say.
I ended up with sore teeth and a headache after a hectic day of wine touring. I tried every kind of wine available at each of the eight wineries. At every one I swirled, sniffed and sipped, but I did not spit. By winery number seven my teeth felt funny, and by the eighth, they actually hurt, as did my head. I learned a lot of lessons that day, like to use the spit buckets and rinse with water after every wine sample.
Try to do your wine touring earlier in the day. The wineries won’t be as busy and you can take your time. I highly recommend no more than three or four wineries in a day. We have so many fabulous wineries in BC, you don’t want to forget which winery had the wines you loved.
Be honest when given a wine to taste. I remember taking my sister and her beau wine-tasting and he was shocked when I looked the server in the eye, shook my head and said, “I’m not fond of this one.” Then I poured the rest of the wine into the bucket and waited for the others to finish.
Wine tasting is a different experience for everyone. One person’s favourite wine may make another person cringe. Believe me, winemakers and tasting servers don’t care if you don’t like that particular wine. They understand that everyone’s tastes are different. What you don’t like, another person may love.
There are nine geographical wine-growing regions in BC, and four sub-appellations in the Okanagan and one on Vancouver Island. This means there are just as many deviations in flavour profiles for specific types of wine as there are wineries!
Now I love a good Viognier, and years ago, I thought all Viognier tasted the same. I was very wrong. Even within the Okanagan, this wine can
range from creamy vanilla and spice to tangerine, mango and honeysuckle. Each winery creates their wines with distinct flavour profiles because of where the grapes are grown and how the winemakers use them. I’ve since discovered I only like some Viogniers.
Another thing I’ve learned is to try wines I don’t like. In general, I’m not fond of Chardonnay. However, when I go wine-tasting, the first thing I ask is, “Do you have a Chardonnay?” I enquire about it because on several occasions I have been delighted to find a winery that makes Chardonnay in such a way that it makes my tastebuds very happy.
Let’s not forget the wine of summer: Rosé. This wine is made with red wine grapes, pressed with the skin on. The skin is allowed to sit in the juice for two to 24 hours, then the skins are removed.
Rosé is tricky because too high or too low a temperature will make it taste very different. Red wines taste best between 15.5° and 20°C (60° to 68°F); whites between 7° and 13°C (44° to 55°F). Rosés taste best when chilled for 30 minutes to bring their temperature to between 10° and 15.5°C (50° to 60°F). It’s the perfect balance between red and white.
Finally, be sure to ask the wineries if they have any wines that are not available in stores. They usually do, and if you like them you can buy them at the winery, or sign up for their wine club to ensure you never miss a vintage.
However you decide to try BC wines, do so responsibly and don’t drink and drive. Use a designated driver or go with a tour company. You’ll have more fun without the responsibility of driving.
JENNA HICKMAN
Spend an afternoon on a patio casually sipping a refreshing glass of wine while listening to live music at Peak Cellars. Lake Country’s newest winery has quite the line-up this summer, with bands booked every Wednesday night and Sunday afternoon starting in June.
“I think people are really missing live music and the atmosphere it provides,” Peak Cellars’ general manager Heather Courtney said. “We have a fantastic line-up of a variety of bands. From rock and roll to instrumental, there’s something different every week.”
The winery recently expanded their patio space and created a picnic area where guests can sit between the rows of vines on a beautiful Peak Cellars picnic blanket or at a covered picnic table. The Pinot Picnic is available starting mid-May, where visitors can enjoy a bottle of Pinot Gris, Pinot Noir Rosé or Pinot Noir and a cheese and charcuterie basket vineyard-side.
Additionally, the winery is just about to complete their kitchen expansion.
“We’ve more than doubled our kitchen space,” Courtney said. “This expansion has really given us the opportunity to elevate our dining experience, including offering winepaired three-course meals.”
The winery even has a half-acre garden on site which produces 75 per cent of the produce used in the kitchen.
The patio and kitchen expansion aren’t the only new things at Peak Cellars. This season, they are releasing a whole new tier of wines.
“Our vines are maturing nicely at eight to 10 years old, so we’re seeing a development of flavour profiles,” Courtney said.
The winery has changed the name of the popular Fielding Block 26 to Goldie Block White, acknowledging the area’s historic Goldie family, and will be offering a $15 Goldie Block Tour daily at 11 am starting mid-May. Guests start with a glass of the blend in the vineyard and wander through the rows learning about viticulture practices. Then they head over to the half-acre garden and return to the winery for the three wines making up the blend—Pinot Gris, Riesling and Gewürztraminer.
PEAK CELLARS IS ALSO RELEASING TWO NEW PINOT GRIS.
“These two new styles are very special,” says Courtney. “The Glacial Till Pinot Gris comes from an area of the vineyard that is very intense, so it’s big and bold, which is quite unusual.”
The winery will be releasing fewer than 200 cases of that particular Pinot Gris. So, to make sure you have access to these special releases, join the winery’s wine club!
Peak Cellars is adhering to all COVID-19 protocols. Reservations are highly recommended and very much appreciated.
Peak Cellars is located at 2290 Goldie Road, Lake Country, BC. For more information about the winery, visit www.peakcellars.com or call 250-766-9922.
INGREDIENTS
3 cups all-purpose flour
1 cup multi-grain flour
3/4 cup organic cane sugar
3 Tbsp baking powder
1 tsp salt
3 ½ cups water
Oil
1. Thoroughly mix all dry ingredients together. Make a well in the centre. Slowly add approximately 3 ½ cups of water. Form enough to make a soft sticky dough. Let rise for 30 minutes.
2. Pour onto greased cookie sheet or loaf pan. Let sit for 15 minutes. Rub oil on top of your bannock dough before you put it in the oven.
3. Put in a preheated oven at 190°C/375°F for 20 to 25 minutes, until golden brown all around and a toothpick inserted comes out clean. Serve with your favourite preserves.
This issue’s cover photo is of Forbidden Spirits Distilling Co., located in Kelowna. This distillery is fast becoming known for its spirits and its great cocktails. Featured from left to right are Blair Wilson (founder and CEO of Forbidden Spirits), Megan Lauridsen, Carlo Pinto and Carling Jones.
Here’s what our photographer Faith Peters had to say about the photo shoot: “The staff at Forbidden Spirits were so much fun to work with. They had bright smiles and an excitement to create something unique and beautiful for the cover of Wine Trails. The grounds of their distillery were absolutely beautiful. Their classy tasting room has see-through windows where you can see the stills. I was blown away knowing this amazing place is in the Okanagan’s backyard.”
COURTESY OF KEKULI CAFE
INGREDIENTS
5 cups Saskatoon berries (fresh or frozen)
2 Tbsp lemon juice
4 cups sugar
2 pouches Certo liquid pectin
1. Place berries and lemon juice in pot and crush. Crushing should make enough liquid to cook berries. Heat slowly and bring to a boil. Cook approximately 20 minutes, stirring often. Add sugar and bring to a full rolling boil. Boil hard for one minute and keep stirring.
2. Remove from heat and stir in Certo liquid pectin. Stir in very well, skimming off foam if needed. Pour into hot sterilized jars, as per directions for canning jam. Makes about 12 jars of jam (8 oz each).
With summer quickly approaching, you’ll want to make sure you have a visit to Black Hills Estate Winery marked in your calendar. Whether you’re enjoying a seated wine flight on the vineyard terrace or sampling the new releases in a waterside cabana, life outside of wine country will slowly drift away.
Overlooking lush vineyards and arid desert hills, Black Hills Estate Winery is an oasis in the South Okanagan. Located at 4190 Black Sage Road in Oliver, it is the perfect place to visit and instantly feel like you’re on vacation.
This year, Black Hills is partnering with Executive Chef Jeff Van Geest from Miradoro Restaurant to offer food accompaniments to Black Hills’ wine experiences. Guests can now enhance their tasting experience with Spanishstyle tapas, specifically curated to pair with their current wine portfolio.
“We’re really excited to have Chef Jeff and his team join us this summer,” Black Hills Estate Winery’s estate manager Jesse Collins said. “His passion for Mediterranean cuisine made with locally sourced ingredients pairs perfectly with our new releases for 2021.”
One of the wines you’ll definitely want to taste this season is Black Hills’ 2019 Nota Bene. Black Hills started releasing their signature Nota Bene in 1999, and the wine has gained a huge following. The 2019 vintage will mark 20 years since the tradition began.
The new release is especially close to winemaker Ross Wise’s heart because it will be the first vintage he created from start to finish after joining the winery in 2019.
“Ross is very passionate about sustainable vineyard management techniques and the quality of the fruit he uses. He believes that minimal intervention practices are the future of winemaking in BC,” Collins said.
The 21st Nota Bene vintage will be released to wine club members and avid BC wine collectors in June of this year.
Another highly anticipated release from Black Hills to watch for is their Rosé, which will be released in late spring of 2021. Last year’s Rosé sold out quickly, so keep your eyes out for this year’s release!
Arguably the most exclusive release of all, however, is Black Hills Estate Winery’s Carménère. As one of very few wineries in Canada that produce Carménère, Black Hills is able to showcase their truly unique terroir through this wine.
The Carménère varietal is known as “the lost grape of Bordeaux” and is widely grown in Chile.
“Carménère can be temperamental and quite difficult to grow,” Collins said. “Our vineyard manager Steve Carberry (who has been with us since 2005) knows exactly what is needed to fully ripen this typically later-harvested red wine.”
This rich and peppery wine is the perfect accompaniment to summer evening barbeques and late nights by the campfire. This sought-after wine will be released this spring and will be exclusively available to wine club members.
The wine club membership offers a wide array of benefits any wine lover would revel in. Wine club members get access to limited wines and a VIP Cabana Portfolio Tasting for up to three guests annually and they also receive complimentary tastings at Black Hills as well as Tinhorn Creek, Gray Monk, Red Rooster and Sandhill. For a full list of club membership benefits, visit blackhillswinery.com/ Wine-Club.
Although our world is a bit uncertain at the moment, one thing you can be certain about is the experience you will have at Black Hills Estate Winery.
“It really comes down to our exceptional terroir, which enables us to produce some amazing wine, and our wonderful team here at the winery,” Collins said. “All of our wine educators have been with us for at least five years. They are so in tune with what we’re doing in the winery and do their absolute best to ensure everyone has a personalized and memorable experience.”
Black Hills Estate Winery is adhering to all COVID19 safety protocols, and accepts groups of up to four people. Reservations are highly recommended.
