...CAB...Kraze Legz, Tangled Vines and Wild Goose Winery...

....twelfth of many sips...

Straight across Lake Skaha from Blasted Church - in the little village of Kaleden, is the neatest little winery...Kraze Legz Vineyard and Winery. Getting to it is easy, but make sure you slow down in the school zone.

When we were there, Gerry and Sue were just starting out. (We had to open and shut the gate behind us) They had 2 whites and a rose -they were still awaiting the reds.

The artwork on the bottles is pretty cool. Based on prohibition times and the speakeasies, there is a clever key hole framing the label. When you swirl the wine in your glass to add oxygen, the trickle pattern on the glass has been referred to a crazy legs. I love tales like this.

We got a few bottles of the Bees Knees Pinot Blanc and the Speakeasy Rose - next time through, we'll have to try the Merlot Cabernet Franc.

The view from this property was awesome. We could totally pick out Blasted Church across the lake.

From there we traveled through OK Falls and explored on the other side. Tucked in behind the sage and the propane guns, we found Tangled Vines Estate Winery. Three Blancs - Blancs Have More Fun and R3DS - Red, Red, Red were the bottles that we jammed into the back of the almost-bursting truck. There was a really cool gallery set up just off the tasting area with with some great original art.

Across the way, we visited Wild Goose Winery. It was small, but the folks were very friendly - we stayed for a sip or two.....or even three. We decided on the Pinot Gris and the Riesling Stony Slope.

The cool thing about the Okanagan is the vast variety of operations one may come across. There are very large palatial spreads, sustainable enterprises, chic boutiques and these smaller delightful smaller family wineries that are off the beaten track. I very much recommend getting lost in BC various wine areas.

Meatgoddess Recommendations: 

Kraze Legz Vineyard and Winery - Bees Knees Pinot Blanc, Speakeasy Rose
Tangled Vines Estate Winery - Three Blancs, R3DS
Wild Goose Winery - Pinot Gris

Musical Pairings:

Kraze Legz - Bees Knees Pinot Blanc -  Otis Taylor    My Soul's in Louisiana
Tangled Vines Estate Winery - R3DS - Justin Nozuka  Be Back Soon
Wild Goose Winery - Pinot Gris   Dave Matthews & Tim Reynolds  When the World Ends

Images used without permission

...CAB....Poplar Grove Winery, Monster Vineyards

....eleventh of many sips....

Wine was made for cheese and cheese for wine.

In our travels along the Naramata Bench, our lives changed for the better the day we pulled into Poplar Grove Winery. We parked under an apple tree -I totally eyed up the windfall apples- and set off towards the small little tasting shack. Before we even hit the door, there was a rustling from the adjacent vineyard and out popped a black and white border collie with a well-weathered and slightly slobbery tennis ball. This is not my first rodeo - I know my role. In the eyes of the trembling bundle of energy named Abby - I was put on this earth, to incessantly toss the slimy felt orb. 'Nuff said.

After a time, I worked up a mighty thirst. Not her fist rodeo, she kept dropping the ball further and further from the door trying to lure me into a timeless world of to and fro. It almost worked. Just then, another car pulled into the lot and she trotted off with her soggy ball looking for someone to match her limitless energy. Turns out, that she didn't even live there, but she knew that there would be a continual stream of playmates during daylight hours. Smart pup.

Surviving the canine worm-hole, into the little shack we ventured. Heaven on earth, not only was there wine, but there was cheese - and it was made on site!!! We tried several types of wine and settle on the Pinot Gris, Chardonnay, the Legacy, Merlot and some other wines in funky Monster bottles and boxes - a Rose and White Knuckle. For the cheese, we really enjoyed the Tiger Blue and the Okanagan Double Cream Camembert.

I must say that I was skeptical about wine in a box. I am not a wine snob by any stretch of the imagination, but I still have childhood memories of my father 'milking' the last of the wine from the silver sack of Hochtaler. My hesitation was swiftly swept aside with my first taste of the White Knuckle - it was not my father's Hochtaler! (Now - if the wine gods will shine on me, someone will put a delightful white in a small tetra-pac that fit in my golf bag.)

Things have now changed - the original Poplar Grove site that we went to is now Monster Vineyards and Poplar Grove Cheese and Poplar Grove Winery has built a new facility up the bench a spell and is now home to one of the more spectacular tasting rooms - the vista, as well as the wine, is well worth the stop.

Remember those windfall apples? The Camembert didn't even make it to the truck. We sat in the sun eating slices of sunshine surrounded in the warmth and smoothness of the cheese while watching the next carload toss the ball for the 4-legged character. What a great day.

Meatgoddess Recommendations:
Poplar Grove - Pinot Gris, Chardonnay, the Legacy, Merlot
Monster Vineyards - Rose, White Knuckle
Poplar Grove Cheese - Tiger Blue, Okanagan Double Cream Camembert

Musical pairings:

Poplar Grove Winery - Chardonnay    John Scofield & John Mayer   I Don't Need No Doctor
Poplar Grove Winery - the Legacy    Ana Popvic  U Complete Me
Monster Vineyards - Rose   Sam Cooke    A Change is Gonna Come
Monster Vineyards - White Knuckle    Keb'Mo    Grandma's Hands
Poplar Grove Cheese - Tiger Blue   Martin Sexton     Thinking 'Bout You


images used without permission

....CAB...Ruby Blues Winery, Red Roster Winery, Perseus Winery

...tenth sip of many...

We had our sights on the southern part of Lake Skaha, but first we had a few more stops before we cleared Penticton. Over the rise, we saw a sign for Ruby Tuesday, now known as Ruby Blues Winery...They had me at 'blues'. Aside from wine, it doubles as a shoe lovers paradise.

 I try to learn something everyday...on this day, after stumbling over the pronunciation of Gewurztraminer, the wise lady behind the counter advised us that we could remember it as 'Girls-Are-Meaner'. Brilliant!!!! Like I could forget something like that.

Across the way was the beautiful wooden building that belonged Red Rooster Winery. The grounds featured permanent art installations and there was a wonderful galley above the tasting room. It was a beautiful day, so we spent a great deal of time wandering the grounds and checking out the art upstairs. Every time someone brings over a bottle of Red Rooster, it takes me back to this beautiful afternoon. Alberta Gaming and Liquor Commission have a nifty little search tool - Liquor Connect - to help you source desired beverages at local liquor shops. It's a little limited in search parametres, but it makes things super easy.

Winding back through Penticton we were a little crestfallen. We had been recommended to stop into Perseus Winery...but we couldn't seem to find it - it was not on higher ground. We were just about ready to leave when we spied a familiar constellation. We had found it!! And what a find it turned out to be. This happened to be some of the most delightful wine I had tasted - the Invictus is unbelievably full and smooth. I must admit that in the cellar, I still have a few bottles of Invictus, Tempus and Pinot Grigio.The folks in the tasting room were awesomely friendly and helped to round out a terrific day.

On the horizon - another Midnight Service at Blasted Church with the Ruthie Foster Family Band and Memphis Blues BBQ.

Meatgoddess Recommendations:

Ruby Blues Winery - Gewurztraminer
Perseus Winery -  Invictus, Tempus, Pinot Grigio

Musical Pairings:
Ruby Blues Winery - Gewurztraminer  Samantha Fish  Black Cat Bone
Perseus Winery - Invictus   Etta James    Dust My Broom
Perseus Winery - Tempus  John Lee Hooker   Crawling King Snake
Perseus Winery - Pinot Grigio   Nina Simone    See-Line Woman

Images Used without Permission

....CAB...Misconduct Wine Co, Howling Bluff Estates

.....ninth sip of many.....

Back through Penticton and over to Naramata Bench...out of the corner of my eye, I spy a sign - Misconduct Wine Co. Oh yeah - dare me not to stop! If I ever need a stage name, it will 'Miss Conduct' or maybe even 'Miss Demeanor". A stop at this particular establishment was in tall order. The labels and names were awesome: Misfit, Massacre Rose and the Big Take.We tried a Chenin Blanc Voignier that I really enjoyed. The gal that poured us are samples was a really sweetheart - If you are ever in town, I would recommend a stop here....and make sure you pick up some wine as I have yet to find it in Alberta.

Back up on the Bench we retraced our earlier steps and used Howling Bluff Estate Wines as our re-starting spot. What a great place to start. Compared to the other places we had been, it is unassuming and rather small - but we didn't let that fool us. The tasting area is literally in the house - step over the airing out hockey equipment and you are in. Could it be anymore Canadian!!! Once inside, we met the father son team of Luke and Daniel ( accompanied by a couple of enthusiastic standard poodles) and maneuvered through a down home tasting of 3 wines. There is something to be said about doing what you like, doing it well and executing it all with passion. According to Daniel, they make the wine that his Dad likes. Simple yet perfect. We acquired a couple of bottles of exceptional Summa Quies Pinot Noir and Howling Bluff Sin Cera. As with the last establishment, if you do stop here...stock up as you can't get these wines on the Prairies!

What a terrific start to the day. Two great places with lots of warm smiles and great wine.

Meatgoddess Recommendations:

Misconduct Wine Co.- Misfit, Chenin Blanc Voignier

Howling Bluff Estates - Summa Quies Pinot Noir, Sin Cera

Musical Pairings:
Misconduct Wine Co. - Misfit   Coco Montoya  Women Have a Way With a Fool
Misconduct Wine Co. - Voignier   Ernie Halter   Cyclone
Howling Bluff Estates -  Summa Quies Pinot Noir   Lizz Wright  Leave Me Standing Alone
Howling Bluff Estates  - Sin Cera   Girls With Guitars   Leaving Chicago

....CAB....Lake Skaha with Mocha of Blasted Church and Painted Rock Winery

Chronicles of an Alberta Bootlegger....

 ...eighth of many sips....

I had to ask...and according to Wikipedia and loosely corroborated by Professor H20 - a bench is a long, relatively narrow strip of relatively level or gently inclined land that is bounded by distinctly steeper slopes above and below it. Benches can be of different origins and created by very different geomorphic processes. In layman's terms - good, well-drained grape dirt that enjoys the sun's bounty.

We needed to head back to Naramata Bench...we weren't near done yet.We started out from OK Falls passing the church in town that is rumoured to have stood on the current spot that is Blasted Church. Seems that one well placed stick of dynamite was enough to loosen all the nails so that the church could be moved to its current sight in Okanagan Falls. We headed along the east side of the shore less traveled on Skaha Lake. It's a beautiful drive. Lots of winding turns right along the water and plenty of deer.

Part way up, we took the turn that brought us back to Basted Church - we hadn't seen it during the day. What a beautiful spot. The view of the lake was incredible. Behind us there were several stunning homes that were higher up on what looked like to be a cliff - I can only imagine how wonderful the view would be from those homes (still don't know how you would get up there)- no such thing as a bad day when you wake up to that kind of splendor.

The tasting room of Blasted Church is built over the winery and the larger wooden doors were very striking. As we opened the door, a blown blur shot out and jumped into the back of the truck. This was my first meeting with Mocha - the wonderful chocolate lab that lives on the premises. She was such a sweetie and totally contrived a back scratching opportunity - rascal. I think she sensed  that I was missing my dog and set out to fix that. It totally worked - Thank you Mocha!

There seemed to be a bit of a theme that we started picking out. Most places had beautiful ornate doors and many wineries had Bacchus-friendly gentle canine guardians. How could I not dig the Okanagan!

After a delightful visit with the super-friendly and wonderfully genuine folks at Blasted Church, we headed towards Penticton. As luck would have it, we spied a sign indicated the way to Painted Rock Winery - not one to pass up brown sign emblazoned the silhouette of a wine glass - we turned right. The road was very windy and we were definitely heading to much higher ground. The Bluffs above Skaha like present some of the best technical climbing faces in North America with over 650 developed routes. It is home to many species at risk and hats off the the foresight of the Land Conservatory of British Columbia and others for making the investments to keep it that way.

Painted Rock Winery is small, but features wines with a big taste.We brought back some bottles of the full-bodied Red Icon and the ever-so satisfying Cabernet Sauvignon. I see that all of their whites are now sold out - not surprised.

Meatgoddess Recommendations:
Painted Rock Winery - Red Icon, Cabernet Sauvignon

Musical Pairings:
Mocha of Blasted Church:  Big Mama Thornton Hound Dog
Painted Rock Winery - Red Icon:   R.L. Burnside Someday Baby
Painted Rock Winery - Cabernet Sauvignon  Laurie Morvan Band  It Only Hurts When I Breathe

.....CAB.....Midnight Service at Blasted Church with Ruthie Foster

Seventh of many sips....

'Mid-Night-Ser-vice'...I can't say it without stomping a little. What an unreal experience...this was not my Momma's mass!

We showed up at the gates to Blasted Church at about 9pm. Gates were to open at 9:30 and I thought they'd might open them a little early - wrong. We hung out with some really cool folk for a half hour, but I must admit - it was unusually brisk and although it was fun visiting....I really wanted to sneak back to the truck and turn the seats on. Promptly at 9:30, a couple of cheese wagons (school buses for you city folk) arrived from Penticton with many a blues-goer. We followed on foot down the beautifully lit lane edged with vines on either side. It was breath taking - an we could see that breath!

Once we got closer to the wine shop, we were detoured down a steep drive and under the winery structure above. We emerged on the other side at pool-level and adjacent to the barrel room where the performance was to take place. We were ushered into a huge white tent. This turned out to be a little piece of heaven - wine one one side and BBQ on the other!!!

I was told that the wine selection featured Hatfield's Fuse, a Rose and a Merlot. I settled on  the Hatfield's Fuse as it was almost too cold to enjoy the Merlot. Next came the BBQ. Memphis Blues BBQ put on an unreal spread. Brisket, ribs, sausage, chicken, some of the best corn bread I have ever tasted and beans. There was also salad, but I left that for the rabbits....it's really hard to BBQ lettuce! It was fabulous. They did have a few recipe books for sale and we snapped one up.The book is now fairly dogeared. We don't buy BBQ sauce anymore - we make theirs. Mmmmm BBQ.

After we filled up, we left the security of the ring of warmth of a closely guarded upright propane heater and headed inside. It was soooo cool. There were still a few barrels lining the walls and there were white tapers scattered throughout. Stunning. There was a stage at the front, so we headed there - I had seen Ruthie a few times before and I didn't want to miss a thing. Now I'm not as short as she is, but the closer the better as I quickly get lost  in the crowd. In due time the band came in...Samantha Banks on drums and 'Slow Burn' Tanya Richardson on 5-string bass and fiddle - now these two are so tight. I love a good baseline and beat and I could get lost in these two for hours. And finally, Ruthie herself on guitar. Now, she is not the tallest in the room, but when she belts out a tune she is 10 feet tall and her stories of her experiences or that of her music make you so comfortable that you could be sitting on her back porch! They delivered a terrific set, but the cold finally chased the 3 Texans with dreds off the stage near 11 or 11:30.The show was totally worth our 10 hour trek through the Rockies

It was a crazy amazing night and we were excited to do it all again the next night. - What better way to pass the day - traipsing through the plethora of Okanagan superb wineries - an oenophile's dream come true.

Meatgoddess recommendations:

Blasted Church - Gewurztraminer, OMG, Nothing Sacred and Big Bang Theory - I have seen the Gerwurz and the Big Bang in Alberta.

Musical Pairings:

Blasted Church - Gewurztraminer: Ruthie Foster  Oh! Susannah
Blasted Church - OMG - Ruthie Foster  Tears of Pain
Blasted Church - Nothing Sacred:  Ruthie Foster  Up Above My Head
Blasted Church - Big Bang Theory - Ruthie Foster  Truth
Blasted Church - Merlot - Death Came-A-Knockin'

....CAB.... Therapy, Zero Balance and Soaring Eagle

Sixth of many sips...

After our initial 4 stops on the right side of the road, the day was running a little short and we still had to check into the condo that we had rented in Okanagan Falls. The was Midnight Mass to get ready for with some of the best blues and BBQ on the planet with the Ruthie Foster Family Band at Blasted Church with Memphis Blues BBQ. We decided to go up the road to Therapy and work our way back. Setting a torrid pace of 7-10 wineries a day is difficult. Time is limited and you want to take it all in and not miss a drop or the spinning of a great yarn.

Therapy Vineyards  is almost at the end of the road and features some of the coolest labels and wine names in the Okanagan.We parked at the end of the lane and walked up. There was a great vibe to the place as there was a young trio of musicians getting their groove on. We enjoyed the sound for a time, soaking in the last of the beautiful day - I must say that I can never tire of the view of Okanagan Lake whist peering over perfectly manicured vineyards.

The tasting room was bright and cheery and the staff were really sweet. I have to say, that as soon as we walked on the door, I spied a wine bottle with a hockey player on the label. How Canadian - I made my mind up right there to love the wine regardless of the flavour 'cause I was taking that baby home. (I figured if I didn't like the wine, I could replace it with maple syrup and it would still be Canadian. - turns out, I didn't have to) You can take the referee off the ice, but you never get the ice out of the referee. It was a Malbec - I'd never heard of the variety before. According to Wikipedia, Malbec grapes can be inky-dark in colour and feature robust tannins. It is one of the six grapes allowed in a Bordeaux blend. I am fond of Bordeaux - so I was delighted to find that I was verrrrry partial to this Malbec wine.We also tried a good Merlot, Pink Freud, Freudian Sip, Freud's Ego and a Pinot Gris. We squirreled a few bottles into the getting-weighted-down truck.

We got ourselves headed towards OK Falls...but as luck would have it, not too far down the trail, we spotted a sign that said Zero Balance. We had been in the car for a least a few minutes and had worked up a mighty thirst. What the heck. We pulled down the bumpiest path in the Okanagan. It was small little after-thought of a place and the lady that ran the tasting hut was quite a character. If I recall correctly we were told that this winery was somehow linked to Lang and also Soaring Eagle. (Seeing as Soaring Eagle was right next door, we resolved to stop there too before we jetted into the night) At Zero Balance, we tried an outstanding white that was called Project 743 - it was very light and crisp. Last year we headed back to fill up, only to not be able to find the property. I hear that Lang has since sold and it sounds complicated. I hope that I can one day rediscover something similar to Project 743. At Soaring Eagle we sampled a Pinot Gris and a Viognier that made the cut to join the mixed cases in the truck.

At this point we had to get a move on - the was Midnight Mass at Blasted Church in only a few hours, but we did decide that we needed to return to the Bench the next day.

Meatgoddess Recommendations:

Therapy Vineyards - Malbec, Freudian Sip, Freud's Ego

Zero Balance - Project 743

Soaring Eagle - Pinot Gris

Musical Pairings:
Therapy Vineyeards - Malbec - Stevie Ray Vaughan - Ain't Gone 'N' Giving Up On Love
Zero Balance -Project 743 - Trampled Under Foot - Get it Straight
Soaring Eagle - Pinot Gris - Ana Popvic - Unconditional

.....CAB....Black Widow Winery, Laughing Stock Vineyards

Fifth of many sips...

Still traveling along the Bench, we spied a most intriguing sign. A spider with a telltale red hourglass on the abdomen. How could truck full of women not stop!!!

Black Widow Winery is smaller and built on many sustainability principals - in fact the tasting area and vats are in the same open building. They feature a limited selection of vintages...and they sell out quickly. We scored a Merlot and an Hourglass and headed on our way. But not before learning that there are black widows in the Okanagan - eeek. Luckily the little divas, although quite poisonous, are on the skittish side and shy away from wine lovers...at least that's what I convinced myself!

A short distance down the road there was a  small, but aesthetically pleasing building perched above the road with a sign made up of green dots that are reminiscent of digital ticker tape.Our curiosity was piqued enough to take a look.The tasting room was beautiful and simple and the wine was good. One could not help appreciate the work that went into creating this brand. The labeling on the bottles is beautifully intricate and elaborate. The concept, based on the stock exchange, is whimsical and clever - Laughing Stock Vineyards has a great website and is well worth the stop if one ever finds themselves on Naramata Bench.

But our journey was not over and we hastened on our way...

Meatgoddess Recommendations:

Black Widow Winery - Merlot, Hourglass...I hear the whites are great, but they've always been sold out when I've been by.

Laughing Stock Vineyards - Portfolio, Blind Trust White, Chardonnay

Musical Pairings:
Black Widow Winery - Hourglass;  Joanne Shaw Taylor, Blackest Day
Laughing Stock Vineyards - Blind Trust White:  Deanna Bogart,  Baby You Got What it Takes



 

....CAB.....La Frenz, Hillside Estate Winery

Fourth of many sips.....

Naramata Bench - I have to say, if a colleague of mine had not mentioned to visit - I probably would have missed it. North of Penticton, on what what appeared on the map at least, to be a 'road less traveled' (not my first, nor my last out-in-left-field concept), it was the busiest single-lane we'd been on. There is a literal crush of wineries on this Bench.

We thought that we would head to the end and sip our way back - but first, we thought that we'd better stop and sample a little to make sure we were on the right path. As luck would have it, we chanced upon La Frenz -  my appreciation for Semillon forever altered. Wikipedia says that Semillon is a golden-skinned white grape. What they don't say is that La Frenz makes the most beautiful dry white Semillon - ever!. My first taste was magic - another case in the back of the truck. On subsequent trips back to the area, I've arrived at the winery too late in the season and the Semillon cupboard is bare. This sends me scurrying around Kelowna and Penticton wine shops, trying to find the last few unspoken for bottles. (This year, I think I'll try ordering online provided that archaic prohibition legislation dissolves.)  Another explosion of perfectly balanced flavour was captured in the Tawny Port - and I really don't like sweet vintages - well done, La Frenz. Much to my delight, more Alberta wine shops are stocking La Frenz - but if you see it, snap it up as it may not be there tomorrow...I must not be their only fan.This place also boasts a million dollar view - well, $100 anyway as it was featured on the old brown bills.

After such success, we altered our plans and decided to stop at wineries on the right hand side of the road. That seemed only logical - we didn't want to miss out. That turned out to be me most brilliant idea ever as I was fortunate to discover the ultimate Cab Franc.

There was a wonderful rustic wooden building in the distance with whimsical garden area - Hillside Estate Winery We entered the tasting area - it was so comfortable and inviting - and staff were terrific and welcoming...and pretty darn funny! We were guided through a few of the whites and then onto the reds...everything was lovely, but I have to admit that I remember nothing save for the peppery perfection of the 2008 Cab Franc that effortlessly spilled over the back of my tongue. It was unbelievable - here it was, the wine I had been searching for for so long. You see, I love crafting sausages, quality artisan sausages - and I love blending in wine or beer...my mantra is that 'I eat for pleasure and not for fuel'. Knowing that the final product is only as good as quality of the ingredients, I had been searching for a peppery red that would not get lost is the richness of source-verified Alberta pork. It needed to be smooth, strong and distinctive, yet not too over-bearing or complex.

When I started my meat career, I apprenticed under a German Master Butcher for a couple of years and although apprentice is code for '24 months of cleaning grease traps' I learned so much about the spice complex - mostly for marinades. The next firm I worked for, the Master Butcher there made his own sausage from scratch and I knew I'd found my calling. We made all types of sausage including Italian, however - much to my chagrin, we added cooking wine. The stuff is awful, salty and would often overpower the mix, but like the good junior cutter I was - I kept my mouth shut. Never mess with a Butcher's recipes when they have been handed down from kin.

When I finally had free reins in my shop, I started tinkering with the recipes that I had accumulated over the years and I now believe that every great sausage can be made that much better with really good wine or beer. I always use quality ingredients - that way I get a quality product. 'Eating for pleasure and not for fuel.'

I was so excited to return to Alberta with my 'Magic Case' - Hillside's Cab Franc. My first batch of Tuscan Italian was bang on - the added bonus is always the sampling of the ingredients. I love sausage making day!

Meatgoddess recommendations:

La Frenz - Semillon, Tawny Port

Hillside Estate - Cab Franc

Musical Pairings:

La Frenz - Semillon : Ruthie Foster  Phenomenal Woman
La Frenz - Tawny Port:  Keb'Mo  Gimme What You Got
Hillside Estate - Cab Franc:  Buddy Guy & Junior Wells   T-Bone Shuffle

....CAB....Sleeping Giant Fruit Winery, Dirty Laundry

The third sip of many...

After turning off the highway, the topography changed immensely. The rolling hills seemed a little more arid and the winding road turned out to be tons of fun in a 4X4. We were on the quest to find the winery that was rumored to be located in an old brothel – run by an Asian gentleman during the gold rush – laundry on the bottom floor, ladies upstairs. It seems that clean clothes became all the rage. How could I not check that out!

As we started our ascent through Summerland, our curiosity was piqued by a sign for ‘fruit wine’ – Sleeping Giant Fruit Winery.  This place was not at all what I expected. There were lots of amazing jams, syrups and fruit leathers (Summerland Sweets) and then there was the wine. When they suggested fruit wine, I thought it would be like dessert wine. So wrong was I. Now they do have dessert wine, but they also have table wines that are made from pumpkin- yes pumpkin and raspberry, cranberry, blueberry, cherry and so on – and they weren’t too sweet. These table wines are awesome in martinis or in iced concoctions that come out of the Margaritaville machine! Just like that, I was squirreling a mixed case away in the back of the truck.

A short, but twisty drive away, we found Dirty Laundry  - an awesome name for a former laundry/brothel-come winery. The wrought iron gate was so cool and the view was a very different perspective of the area. The tasting room did not have a restaurant, but was picnic-friendly with cheese and Freybe meats for purchase. One can also purchase a bottle of wine and consume it on their patio - worked for me! The atmosphere was so laid back and lots of fun.(You get a Dirty Laundry branded clothes peg after you complete your tasting.) The wine that we tasted was a little young for my taste, but we did take home a bottle of Bordello that is still in the cellar perhaps it's rested long enough?  We have been back recently, and they have renovated their tasting and patio area - a sight to be seen - and seem to have expanded their vintages - (I need to try Hoar Frost Ice Wine next time through.) My treat with every Dirty Laundry visit? - my guilty pleasure - a brothel-inspired bottle topper…shouldn’t they all have fish net? A limited selection of wines are now available in Alberta.

By the time we were done, Naramata Bench was calling our name…subtle, yet oh so softy. 

Meatgoddess recommendations:

Sleeping Giant: Cranberry Wine and Pumpkin Wine - not available in Alberta to my knowledge

Dirty Laundry: Bordello, Gerwurztraminer – Woo Woo Vines, Hush, Kay-Syrah

Musical Pairings:

Dirty Laundry - Bordello: Taj Mahal  Scratch My Back

...CAB...Quails' Gate

 Sip 2 of many delightful sips....

After leaving the wonderful estate vineyard that is Tantalus, we wandered up the hill a discovered a lavender farm. As it was late in the season, the blooms were mostly done, but we did pick up some loose buds for cooking, stems for chicken or fish skewers, and some delightfully scented honey. (Upon returning home, I made lavender fudge and lavender shortbread. – my palette again expanded.)

Crossing the Okanagan Lake and heading through West Kelowna, we were mesmerized by the beauty that is Quails’ Gate. Perched right on the lake, there is a grassy area where you can walk through some of the vines – on the sunny warm autumn day - the lake, the colours, the smells – it was one of life’s perfect moments.  Unobtrusively nestled into the hillside, Quails’ Gate has an office area and tasting hall is separated by a landscaped area leading to a delightful restaurant, Old Vines. When in Rome…one must dine – and we did. We enjoyed a delightful meal with a stunning view.

Not ever being in a tasting hall, we were a little intimidated at first, but the friendly folk at QG nurtured us through it. I tasted an unreal Old Vines Foch Reserve. I describe wine differently than the experts – they use terms like tobacco, berry, smoke, earth…blah, blah, blah…that usually sets me up for disappointment, because if I cannot pick up the hint of – say spice…I miss the rest of the taste. I‘m pretty simple – I like my reds smooth and even smoky and sometimes peppery and my whites clear, fresh and not too perfume-like. I am not a fan of sweet. In short – I know when it works for me. I think I experience tasting different – this vintage ‘filled my mouth’. It was very smooth and I believe I still have a bottle resting in the cellar. 

The Irish blood in my veins loves a good story, so when the QG tasting goddess started spinning one about the Chenin Blanc I was fully caught in her intricate web. Turns out, this delightful clear-not-too-sweet nectar was served to President Obama one his Canadian visits. The actual menu is on display as you enter the tasting hall – How cool is that! Stories make the experience and as an added bonus, really I enjoy this wine.

Because Quails’ Gate is a larger outfit, vintages are readily available in Alberta. 

Our next stop - Naramata Bench....

Meatgoddess recommendations: Quails' Gate Chenin Blanc and Old Vines Foch Reserve

Musical Pairings:
Quails' Gate - Chenin Blanc: Toshi Reagon  How Long
Quails' Gate - Old Vines Foch Reserve: B.B. King & Joe Cocker   Dangerous Mood

....Chronicles of an Alberta Brewlover....Tantalus Vineyards

The culture of change...how I became to be a lover of Canadian wine.

 ...one of many sips.....

From a meat perspective, I have always supported local. My biggest delight in moving to Western Canada was better access to Alberta Beef. I soon discovered wonderful pork, poultry and game. So why then, was I a drinker of french wine? Did I not understand that all Canadian wine was not Baby Duck? It seems not, but I have evolved....and this is how it innocently happened.

When I was younger, I  spent 13 incredible months living in the South of France. We lived in one third of a 14^th century castle in the middle of the village overlooking the park. I bused to school and worked in the small café around the corner from our chateau – even still…if I close my eyes I can hear the erratic chiming of the two old pin ball machines punctuated by the thud and whirring of the fooseball game. We would travel to other countries on the long weekends and holidays and I logged a lot of time in the Mediterranean.

The concept of local was supported by the skinny green Michelin Guide. There were these unreal whole-in-the-wall restaurants the served bliss - prix fixe. In this manner, I tried things that I never would have selected. I joyfully expanded my palette. Much discovery was made word of mouth and the house wine was mostly delightful and as plentiful as water. In France, food is for pleasure. The portions were smaller and varied, but we were never hungry nor disappointed. 

The village of St Drezery was surrounded by vineyards. In the fall, my brother and I would help with the vendange, or grape harvest. That was some hard work! You shoulder these huge plastic funnels on your back, fill them with plump sweet orbs of sticky juice and flesh until the funnel is full and weighs almost as much as the picker. When the harness threatens to tear your shoulder out of the socket, or you reach the end of your row, you then climb on to a shallow wagon with an auger down the spine (that reminded me of a manure spreader) and tip the bounty in over your head….and repeat. The harvest would then be transported by tractor to the village wine co-op where magic would happen. When you needed wine – you headed down to the coop with a refillable jug and I don’t remember much money changing hands. At the time, a 750ml bottle of beer was half a dollar.

So then we moved back to Canada – the wonderful French wine that we had grown accustomed to seemed very ‘pricey’ and there didn’t seem to be much from the region that we had lived. We were in Languedoc and most french on the shelves of the LCBO was from the Rhone or Bordeaux. (That has now changed considerably) I have to say that an ‘anchor’ was set – French wine was at the top and wine was expensive in Canada - So we cut back our consumption of wine.(This was a hard anchor to change - because of cost or production and other factors, much of the good Canadian wine can cost more than some of the french that has traveled across the pond.) But the change did occur and here's how it happened:

A few years back, I had learned that one of my favourite blues artists – Ruthie Foster whom I’d seen one year at Folkfest, was going to be playing at a winery in the Okanagan. We made plans to go and take in a bit of the regional wine festival. This trip forever changed my perception of BC wines. We signed up for a wine pairing dinner, rented a condo in Okanagan Falls and scored 2 nights of Ruthie Foster tickets for the Blasted Church ‘Midnight Service’.  and we were off. Nothing like a ride through the Canadian Rockies in October to get the heart racing – the winter-laced autumn weather changed every 10 minutes – yes there was snow - and sleet, rain and fog- and the headlights picked up endless eerie eyeballs on both sides of truck on our 9 hour winding path.

The pairing diner was at a now closed restaurant called 764 on Lakeshore Drive in Kelowna– the brain child of Mark Filatow, chef and sommelier at the Waterfront Restaurant and Wine Bar  It remains one of the pinnacle meals that I have ever had the pleasure to enjoy. The smoked trout was out of this world! The coolest things about this night were 3:

1. It was a laid back comfortable atmosphere hosted by Mark and David Paterson, production winemaker of Tantalus Vineyards. Both gentleman told wonderful stories of the food and wine; 

2. All of the ingredients were local (a newer concept for a dweller of 6-month ice ravaged Alberta); and 

3. We got to meet Jane from Tantalus who invited us for a tour of the under construction soon-to-be LEEDS certified facility the next day.

Tantalus – we did take Jane up on her offer and headed to the Winery the next day. They were selling wine on the road out of a temporary trailer. (We loaded up) We also toured the soon to be completed facility and met David who let us taste the very young rose that would be bottled the following season. Tantalus takes sustainability and quality very seriously. Their Riesling is wonderful and now available in specialty wine shops in Alberta. Not normally a fan of rose, theirs hold a special place in my heart – perhaps from the personal experience of a celebrated wine-dude breaking down the fresh tasting that was steeped in potential. The silky-smooth Pinot Noir is excellent and I am still hoarding a Blanc de Noir 2004 –(I opened one of two after skating the Midget AAA Esso Nationals gold medal game).

That exceptional wine pairing meal and visit to Tantalus forever changed my perception of Canadian wine - totally for the better. Already a fan of touring micro-breweries (Granville Island, Steam Whistle and Mill Street), we sat down with a wine map of the Okanagan and set out to discover the stories of the people, places and vintages as well as my holy grail - the quest for the perfect Carb-Franc for my Mediterranean-inspired sausage. But more of that in another post......

Recommendations:

Tantalus Vineyards, Kelowna, BC. – Riesling, Pinot Noir and Rose.

Musical Pairings:
Tantalus Vineyards - Pinot Noir: Tab Benoit  A Whole Lotta Soul
Tantalus Vineyards - Blanc de Noir;  Albert Cummings  Hoochie Coochie Man
Tantalus Vineyards - Rose;   Eric Bibb Spirit I Am

Juicy Turkey Burgers and @Stratuswines

I will no longer refer to the change in weather as global warming. Warm it wasn't, but I agree...we are in the midst of climate change.

We got hammered in Alberta this year...crappy summer, long-cold-snowy winter and a very late and cold spring. -There is light at the end of the tunnel. As the days are getting longer and warmer, I respond to the season change by turning on the grill. The other day was no exception.

It all started with the discovery of a pretzel bun at the local grocery. Yup, I built a meal around a bun. I thought that ground turkey thigh would compliment the dense and slightly sweet bun....was I right.

I seasoned the ground turkey with fresh cracked pepper and smoked alder salt.
I added an egg and panko crumbs to hold the patties together.That was it...kept it simple.
I sliced and cored fresh pineapple 1/4 inch thick and grilled the slices with cinnamon and maple flakes.
I used a teriyaki glaze on the turkey. After grilling the patties, I dressed the buns with the grilled pineapple, Harp infused mustard and provolone cheese.
The mosit meal was rounded out with fresh tangy coleslaw and a super chilled glass of 2006 Stratus White.

Best part of the night was listening to the calls of the returning trumpeter swans...

For the love of baby back ribs....

So there is still some snow on the roof and plenty in the yard - we did have a record year - but as things warm up, it's not unusual to catch the heavenly scent of BBQ in the air.

And that's what happened to me yesterday....

In the ever-welcoming sun, with ice and snow to be broken up outside, a subtle tendril of random BBQ assaulted my senses.Momentarily paralyzed, I remembered that I had some lean and meaty pork baby back ribs in the fridge. -Game on!

After rinsing and patting down the ribs, I pre-heated the oven to 400*F and set to seasoning the ribs. My last time out east, I had picked up this wonderful Maple Salt from Quebec. It seems to be a mix of salt, coriander,chilies and maple sugar.I knew that my time was limited, so I rubbed the ribs with a small amount of liquid smoke and then liberally applied the maple salt. I then applied generous amounts of Rib Suckin' Sauce and wrapped the flat ribs tightly in tinfoil. I placed them in the oven and left the kitchen for an hour and a half - this was important, because the delicious smell was overwhelming!


I preheated the BBQ to 300*F, using only one set of burners. I unwrapped the ribs, reapplied more BBQ sauce and placed them on the unlit side of the BBQ for 15 minutes. This gave me enough time to through together some coleslaw and open a bottle of 2008 Quinta Ferreira Syrah.

The result - the juicy-meat-falling-right-off-the-bones was wonderful! Utensils were not required!


So if you find yourself in beautiful British Columbia, make your way to Oliver. There is a wonderful little winery there called Quinta Ferreira - Canadian wine with a Portuguese TWIST. The delightful Ferreira family have been planting grapes in the region since 1999. Stop by the shop and try the Mistura Branca -This German Blend of 65% Muscat and 35% Gewurztraminer has a vibrant perfume and floral roasted petal aroma that is enriched with citrus, apricot, papaya and vanilla flavours. The silky mouth feel generates a smooth refreshing finish. Enjoy with cheeses and seafood or on its own. Awards -
Gold Winner - All Canadian Wine Championships Gold Winner – 2009 Okanagan Fall Wine Festival Silver Winner – 2010 Tasters Guild Wine Competition Silver Winner - 2010 International Eastern Wine Competition Bronze Winner – 2010 Northwest Wine Summit 
www.quintaferreira.com

Beeramisu with @MillStreetBrew Coffee Porter

I can't wait for dinner tonight!

Last night I made 'Beeramisu' for St Paddy's. Sure the recipe suggested Guinness, but I couldn't help modifying it a bit.

I'm a strong supporter of the 'local' movement, but I thing I lean more towards an 'origin' movement. Being Irish, I love a good story and actively seek them out. My story takes me east...

My inspiration for this dish is the Distillery District in Toronto. I love visiting family in Ontario, so that I can sneek away to this historical, artsy and gastronomically-friendly old brick paradise. There you will find Mill Street Brewery housed in wonderful 1870's Victorian industrial architecture. They won the 'Canadian Brewery of the Year' award in 2007 and 2008. Around the corner is a great cafe called Balzac's. Here's where it becomes brilliant...the Brewmaster takes roasted coffee beans from Balzac's and blends it with a dark porter to create the wonderfully rich and flavourful Coffee Porter. I decided to showcase this brew in this wonderfully rich desert. I must mention that just down the way is Soma, a delightful chocolatier...using a dark chocolate with a hint of tangerine is how I finished the dish.

This dish is super easy and best if it sits overnight:
Mill Street Beeramisu
475g Ricotta Cheese
3/4 C Rogers organic sugar
3/4 C whipping cream
-have a bottle of Bailey's at the ready...you'll need some for testing ;)
-also have a bottle or two of Mill Street Coffee Porter
36 lady fingers - the hard ones soak up more 'flavour'
A bar of dark Soma chocolate infused with tangerine - .25 for the dessert, the rest for sharing

Crack a bottle of Mill Street Coffee Porter...and enjoy while you let the ricotta reach room temperature.
Using a 9X9 pan, dip the lady fingers in Mill Street Coffee Porter and layer.
Pour an optional shot glass of Bailey's for yourself and and for the dish, pour a .25 C over the layer of Porter-soaked lady fingers.
Combine the ricotta cheese and the sugar.
Whisk or beat the whipping cream and another .25 C of Bailey's until the mixture forms stiff peaks and fold into the cheese/sugar mixture.
Spread half of this mixture over the lady fingers and repeat the layering processes with the remaining lady fingers, more Coffee Porter and Bailey's.
Finish off with remainder of the mixture and liberally spread grated chocolate over top.
Let chill overnight.
Enjoy.

Glac bog an saol agus glacfaidh an saol bog tu
Take the world nice and easy and the world will take you the same.

www.millstreetbrewpub.ca
www.somachocolate.com
www.balzacscoffee.com

Why wouldn't I use wonderful #BCWine from the Okanagan?

So I was asked this simple question the other day. The person asking the question felt that 'sausage' was a waste of good wine.  I suppose if I wanted to, I could procure a less-costly off-shore alternative, but my Dad always reinforced that you get out what you put in.

There are a couple of things at play, first, I can sip while I create. Strike One for the cheaper alternative. Second, I know where my inputs come from and the care that was taken to produce them...why wouldn't I want that for something that I'm creating?

There are 2 places that I get my pork from. One is fairly close to me and is family owned and operated. Sturgeon Valley Pork has strict bio-security protocols on-farm. They inject their waste manure into the soil, reducing the chance of run-off and odor. The holding facility at the plant is very humane and they participate in the Canadian Quality Assurance program. This newer facility is built and operates at federal standards and they have traceability protocol. www.sturgeonvalleypork.com

The second plant that I purchase  from is located in Trochu, Alberta. Another family owned operation, Sunterra Meats runs a closed herd. They utilize CO2 stunning in the plant...I have never heard a squeal there and they are one of the more successful meat exporters to Japan. Their quality is exceptional. They too have traceability. www.sunterrameats.ca

Depending on the recipe I am making at the time, I try to source local, from suppliers I know. The mushrooms, mustard, peppers, wine or beer that I use in my sausage.....all have a story...giving my sausage a story. Traceability allows me to tell that story. That is why I use Okanagan wine in some of my sausages.

Now if we could only get the archaic Canadian liquor laws changed so that I could have more of a variety, the world would be a better place....one link at a time! www.freemygrapes.ca/take-action.shtml

Trying to craft sausages with Canadian Wine...and losing the battle.

With hockey season winding down, I look forward to dedicating more time to my meat craft. Long time coming and I have so many great ideas percolating.

One of the highlights of my year is traveling across the Rockies in the fall to take in Winefest. (When I was a kid, I loved autumn and the falling leaves....now an adult...fall is ushered in to the sound of popping corks!) This year was wonderful. We spent 5 days touring the exceptional wineries of the Okanagan. The week ended with 2 exceptional Midnight Services @BlastedWines featuring @RF_FamilyBand .What a blast...we met so many new people and heard many great stories. I also got to pick wines that I would later use in my hand-crafted sausage. Soon I will make a Spanish Aragon pork sausage with a perfect @TinhornCreek Chardonnay and a bold beef and pork Mexican Chorizo with an insanely flavourful Cabernet Franc from @hillsidewines. I am so excited.....but wait.....not too excited and here's why:

We brought a few bottles of wine back over the border to Alberta. Little did I know that I was breaking the law. For some reason, it is easier to purchase mass-produced wine from Australia than it is to support Canadian wineries. Why can I not have a choice? Much of the wine for sale at the liquor stores are of international origin and considerably cheaper. I don't want cheaper, I want choice. I understand that Canada is not a low cost provider of agricultural products. We have a shorter growing season with less heat units and our cost of labour is more. I'm ok with this. I have been to other countries where the average worker in a pork plant makes $8/day...here, our workers start around $15/hour of so. I'm ok with this....this means that folks that work in our meat plants can afford provide for their families. I don't mind paying a little more so that our economy can benefit....so why can I not have more of a choice?

In Alberta, we have many liquor stores that carry a good assortment of both BC and Ontario wines, but the selection is small. I would like more choice. I would like to support Canadian wineries, but as I am to understand it, I am prohibited by the provincial liquor boards. How crazy is this? What is this 'law' protecting me from? It seems to be worse in Ontario. If I would like to enjoy @HuffEstatesWine @hillebrandwind or @Stratuswines ....I have to travel to the vineyards. These great offerings are difficult to find in the Liquor Control Board of Ontario, LCBO. (I am also to understand that the LCBO is the largest liquor control board in the world...how crazy is that?)

So here I am...cautiously excited to create new sausage recipes with Canadian wine, but sad that this may be the last time I am able to do so, unless I can convince one of my local outlets to bring in cases of these fine vintages for me.  

I am hoping that things change soon.

Lets broker a trade....succulent Alberta beef and pork for fabulous BC vintage. We all win and our bellies are happy....very very happy!

Sustainability....a systems approach

So, with 6 billion people on the planet and an additional growth of 3 billion anticipated by 2050...how do we look at feeding our planet in the next few decades?

With more people in developing countries developing a taste and the means to acquire meat protein, the current global model of meat production will change.There will only be a handful of countries able to export product. This is a huge global responsibility.

At the World Meat Congress in Argentina this past summer, sustainability and systems approach were on the table. Considering the carbon footprint of meat production through deforestation, methane release through enteric fermentation (burping) and nitrous oxide release from manure....future choices require careful consideration. I am not advocating vegetarianism or one protein over another, I am supporting informed choice.

Emission intensity from the South American ruminant industry is among the highest in the world. The lesson here is: cheap always has a price.There was also alarming evidence of deforestation to support the expansion in the ruminant industry. We must be careful here, the answer is not to boycott product from South America. Too many people derive a living from this model. Consider paying more for the product so that additional sustainable actions may be taken. It's really quite easy.

Also, monogastric animals have less of a carbon footprint. I would not be able to give up the quality that is Alberta beef, but I would be able to eat tasty pig more often....bacon is meat candy!

I have personally reduced my portion sizes and have added more of a variety of meat protein to my diet. We still enjoy AAA Alberta beef....but we also eat local Alberta pork and poultry. Sustainable fish is a favourite and I'm even experimenting with Alberta pulses. I alone cannot change the world, but I can change my little corner of the universe.

I plan to enjoy my next meal and I will always eat for pleasure and not solely for fuel. I honour those that work hard in agriculture so that I may enjoy food.

Pulled pork.....next steps

OK...so the pulled pork turned out well, but I've decided that i need to do more research. I'm going to recreate this meal using the Boston Butt and compare flavour and bite profiles. I usually use the butt when i make sausages, but I'd like to see what kind of pulled pork I could make.

Stay tuned for the results....

The journey to the perfect pulled pork

So although 'spring' is in the air, there's still a heck of a lot of white stuff on the ground. To chase away the cabin fever that has been building over that past few months, I'm preparing to wake up our taste buds and set them free. I can think of no better way than a slow roasted pork picnic lovingly teased into savoury pulled pork. I'm adding a little 'south' to my 'north'.

I started prepping and cooking last night. I washed the bone-dust off the picnic and slow roasted this little piece of heaven at 225*F for 4.5 hours. Before roasting, I liberally applied a maple sugar dry rub. The kitchen smelled fantastic!

The picnic is from the lower part of the front shorter of a tasty pig. This cut is very flavourful, tender and has a high concentration of fat. Remember fat=flavour. When smoked, this particular cut develops a very 'ham' like flavour and consistency. (Ham is from the hind legs of tasty pigs) I have it on good authority that the term picnic was given this cut as it was considered a good cut for casual dining, (like a picnic) whereas the proper ham was more appropriate for formal dining like Easter or Thanksgiving.

So I'm letting the cooked picnic rest for the day and tonight I will transform it into a tasty pulled pork meal inspired by Memphis Blues BBQ House in Kelowna, BC www.memphisbluesbbq.com . The perfect pairing I have in mind is an artisanal cider made in Ontario called Waupoos www.countrycider.com. I can't wait for dinner!