#bcwines

[wine-picks]

🇨🇦 🍷 Happy Sunday! Enjoying this delicious 2019 Frind Pinot Noir Cuveé (89 pts, $30) from the Okanagan tonight. Arrived in LCBO VINTAGES in Dec. and still available. Full review: https://bit.ly/3KrIQsw

[mywinepal]

Canadian Wine Trends 2024: BC and Ontario Wines

Canadian Wine Trends 2024: BC and Ontario Wines @winesofbc #bcwine #ONwine @winescanada #googletrends

In 2022, I reviewed the 2021 wine trends across Canada, by province for different grape varieties and by regions around the world.  To do this, I used Google Trends. Google Trends.  Wikipedia describes Google Trends as “…a website by Google that analyzes the popularity of top search queries in Google Search across various regions and languages. The website uses graphs to compare the search volume…

[thewinedetective]

Bargain Monday - Take off your shoes, relax, free your mind, and pour yourself a tasty glass of Open Sauvignon Blanc. #winetime🍷 #whitewine #bcwines https://www.instagram.com/p/B0PJXEMnwd5/?igshid=pe9xyhcekd1

[jacksoncrabb]

We Love BC in October . . #oliverbc #winecountry @fairviewcellars @platinum_bench_winery #deserthillswinery @hestercreek18a7 @rustwine #riverstoneswinery #cellar #vineyard #travelbc #britishcolumbia #okanaganvalley #bcwines #roadtrip #landscape #frankentaco #hangingwiththewife #similkameenvalley #similkameenwine #forbiddenfruitwinery #deadendwinery @forbiddenfruit_02 @rusticrootsmn @twistedhillscraftcider @sevenstoneswinery #okanaganfallswineries @nobleridgewinery @wildgoosewine #awesometrip #vineyard #dji #wineculture #lovewine #vinticulture #aerialphotography #dronetravel #drone365 #dronelandscape @grapeescapewinetours @grapeescapes_ca #alwayslearning (at Okanagan, British Columbia) https://www.instagram.com/p/CGO-JrJAxBa/?igshid=a2fwpf6yiegi

[urbnspice]

Proud to live in the Okanagan, BC - the land of wine and farmers markets. It’s a great place to live if you are a chef - inspiration is endless. #siplovelocal @winebcdotcom #wine#winelover #wineoclock #bcwine #bcwines #winetasting #winelovers #ilovebc #ilovebcwine (at Kelowna, British Columbia) https://www.instagram.com/p/CCZGyFyh4nC/?igshid=7bpjly9px8kj

[jurgen]

Imported ourselves from BC, opened this afternoon. Can’t wait to get it in my mouth. #bcwines (at Port Melbourne, Victoria) https://www.instagram.com/p/CAR0O47nsx1/?igshid=p41086j2abnt

[rozdb]

Posted @withrepost • @gonzookanagan The theme of this year’s perennially sold out Naramata Tailgate Party was the “roaring twenties” and it truly was a roaring success. Given the enthusiasm of the crowd it bodes well for the fall wine events in the entire Okanagan Valley. - By Roslyne Buchanan #Naramata1908RestaurantandLounge, #39thAnnualFallOkanaganWineFestival, #SilvaFarm, BCWineFestival, #BCwines, #BirdsEyeatBench1775, #Hillsidewine, #KettleValley, #MoraineEstate, #NaramataBenchWineriesAssociation, #NaramataHeritageInnandSpa, #NaramataTailgateParty, #OkanaganWineFestivalsSociety, Smugglers Smoke House, #TheKitchenatDaSilvaVineyards, #TheOvenatUpperBenchWinery, #ThePatioatLakeBreezeVineyards, #VanillaPodatPoplarGroveWinery, #wineanddine, Read more GonzoOkanagan.com https://www.instagram.com/p/B2mRrUXhz-z/?igshid=u817s4qz72zq

[mainlyfoodworld]

Sourdough class in the morning. My country bread for family dinner. And a bit of BC wine, courtesy FIL. Paired perfectly with lingcod and salmon chowder, topped with fresh corn that son 1 roasted in the husk. Easy bread recipe link in bio! . . . . . #bread #bake #breadbaking #bakeathome #cookrealfood #foodandwine #dinnerparty #bcwines #wine #eattogether #recipeshare #linkinbio #eatwell #freshlybaked #mainlyfood https://www.instagram.com/p/B1WR9pZhIhz/?igshid=1i7xpcs81182o

[wine-picks]

🇨🇦 🍷 Happy Sunday! Enjoying this elegant 2020 French Door Estate Winery Héritage (92+ pts, $52) from B.C. tonight. Available direct from winery soon. Full review: https://bit.ly/3K76bj9

[mywinepal]

Selecting Wines for the Chinese New Year of the Snake 2025

Selecting Wines for the Chinese New Year of the Snake 2025 #CNY2025 #bcwine #ORwine #IDwine @haywirewine @wineaustralia

Chinese New Year of the Snake (Image courtesy https://pikbest.com) January 29th, 2025 is the Chinese (Lunar) New Year of the Earth Snake. In the Chinese zodiac, the snake is associated with wisdom, charm, elegance, and transformation. Snakes represent the symbol of wisdom. They are intelligent and wise. They are good at communication but say little. Snakes are usually regarded as great…

[gourmeted]

A quiet moment at @missionhillwinery’s Loggia (“outdoor room”), where one can take in breathtaking view of the valley and Lake Okanagan. I took this during the rare minute it was empty, especially on a hot summer day in Kelowna. @visitkelownabc . #eatplaytravelsparkjoy #travel #igtravel #explorebc #visitkelowna #kelowna #kelowna #okanagan #okanaganwineries #bcwines #bcwineries #wineries #spectacularwineries #wine #ilovewine (at Mission Hill Family Estate Winery) https://www.instagram.com/p/B0iBi7-B3WT/?igshid=1ii3ofjx73ykb

[111help2heal111]

NO MORE SLEEPS!! 🎪 @cirquenuit is here !! Going to be an amazing #datenight ... #cirquenuit in the valley #wonderous & #bcwines what a pairing as well as #fantasy #food from local eateries & #FUN 💃🏽 ❣️#downtherabbitholewego 🕳 🐇 🐛🍄 👧🏼 🎩 🎭🤸🏼‍♂️🤹🏾‍♂️🎪 Huge kudos on the #saferidehome program 🥂 #wellplayed 🚖 https://www.instagram.com/p/ByvajbthEnIKNrmpvpBvnZmyJbqnbvGUDc2Ygc0/?igshid=1llx0vuv5hyx7

[yycwine]

I had a chance to sit down with @lesiaknowlton and Chris and Tony Holler from @poplargrovewinery to work through their new releases. Poplar Grove Winery is a boutique family owned winery located on the slopes of the Naramata Bench outside Penticton, British Columbia. Tasted were the 2020 Pinot Gris, 2019 Chardonnay, 2020 Rosé and the 2017 Cabernet Franc. These wines are available in #yyc and #yeg where fine wine is sold. Notes for each are in the comments below #poplargrove #narramatabench #wine #vin #bcwine @trialtowines @winebcdotcom (at Calgary, Alberta) https://www.instagram.com/p/CM454ndhG8p/?igshid=xd1az7eoby8p

[viranlly]

Viranlly hosts Thanksgiving Dinner.

in partnership with Wines of British Columbia.

IT’S CRUNCH TIME Y’ALL!

I don’t even where time went but here we are now, just over a week before Thanksgiving. The aroma of PSL is in the crisp fall air, the days are getting shorter, and the meals we preppin’ are getting cozier each day. The holidays are upon us and so is the (grape) harvest month.

To celebrate both festivities, I’ve teamed up with the Wines of British Columbia to come up with some fun thanksgiving recipes and of course delicious BC wine pairings to go with them. I’m skipping the turkey, because let’s be honest, I don’t trust myself with a bird that size, nor that I have the space and capacity both physically and mentally to handle a turkey. I want to make sure that this holiday cooking will be as stress-free and as boozy as possible, because we all deserve that kind of holidays.

Please note that these recipes serve 4-6 people.

First thing first, it’s not a dinner party at Viranlly’s without a damn-well-put-together CHARCUTERIE AND CHEESE BOARD. Here’s the fun part about this board: there’s no recipe. The trick is you want to make sure you have a balance in flavours, textures and colours (because ya know.. aesthetic). 

THE MEAT : variety of cured meats with different flavour profiles - hot genoa salami, prosciutto, iberico ham, chorizo, and capicollo are always a great start.

THE CHEESE : make sure you have at least hard and soft cheese, everything in between never hurts either - jammy brie or camembert is a crowd pleaser, manchego is delicious, especially when you can find the truffle-y ones. Can never go wrong with parmigianio-reggiano, or a nutty pecorino. Aged cheddar and smoked gouda if you want a little funk. The possibility is honestly, endless.

THE FRUITS AND VEGGIES : grapes and olives (olives are veggies, right? I prefer unpitted Castelvetrano) are staple on my board. Seasonal fruits and veggies always add amazing flavours to the board : pears and figs in the fall, peaches and berries in the summer.

THE EVERYTHING ELSE: honey, hummus, nuts, preserves, bread, crackers, pate, and everything your heart and stomach desire.

I always love to start the night off with a bottle or two of bubbly, something really crisp, citrusy and refreshing. The Howling Bluff Faux Paw has a ton of berry notes with a just a zest of spice, perfect to be enjoyed with everything on this board. Another great bubbly is the Haywire Pink Bub, which, we consumed throughout the summer. 

The next two dishes are heavily inspired by my friends’ thanksgiving last year, with a view adjustments to meet what I have readily in my, and most kitchens.

This RADICCHIO AND SQUASH SALAD is my definition of the perfect autumn salad: rich and nutty, a hint of bitterness and lots of crunch.

THE VEGGIES: 

1 medium-sized delicata squash, sliced up to half-an-inch-thick half moons (wow that’s wordy). Toss them in olive oil, salt and pepper before hitting the 450F preheated oven for 25-35 mins, or until  fork tender. Occasionally turn your sheet tray to make sure they’re cooked evenly, and flip the squash over halfway. 

Tear up and cut one head of radicchio into quarter, soak them in ice bath for a couple minutes before assembly. 

Thinly slice one medium-sized asian pear, toss in the juice of half a lemon and season with salt and pepper. 

THE DRESSING: 

Toss half a cup (minus a handful for later) of pecan, or walnut, or hazelnuts (really, any nuts you have around -- 2 tablespoon peanut butter work too), 1 small shallot, juice of half an orange and one lemon, 1 tablespoon dijon mustard, a splash of red wine vinegar and 2 tablespoon maple syrup (or honey) into a blender. Blend together and gradually add in a 1/4 cup of olive oil until a silky consistency is achieved. Season with salt and pepper.

THE ASSEMBLY: 

Spread leftover nuts in a small sheet tray, drizzle with olive oil, salt and one tbsp maple syrup.Put them in the still-hot oven just enough to get them slightly toasty. I tend to forget about them and burn the nuts to the ground, so leave this step until the last 5-10 mins before assembly. 

Combine squash, radicchio in a big bowl, coat with dressing. Transfer to serving plate. 

Sprinkle the toasted nuts, and the asian pear allover squash and radicchio.

Shave some parmesan or piave.

Drizzle with some more olive oil and lemon juice, and crack some more black pepper.

I thought this salad can use the brightness and the blossoming freshness of the Orofino orange wine: stunning colour, burst of tropical fruits and elegant floral notes. My mouth is watering as typed this.  

This SAUSAGE AND CORNBREAD STUFFING changed the stuffing game forever. Honestly, you’d never want to eat another crusty, white bread stuffing for any holidays ever again. It’s so very indulgent, buttery, and loaded with aromatics. Crispy up top, soft and moist -- yes, moist inside.

THE CORNBREAD:

I am obsessed with the cornbread from Boulevard Kitchen and Oyster Bar. And since this recipe relies quite heavily on the cornbread, trust me, you’d want to use the best cornbread you can find. In this case, I’ve found the winner. Cut up 1 1/2 lb cornbread to 3/4″ pieces and leave them in a 350F oven for 40 mins or so until they’re dry. Don’t worry we’ll the moisture back later. Transfer cornbread to a big mixing bowl.

THE STUFFING:

Cook and a lb or so of breakfast sausage in a skillet. Break them apart with a wooden spoon and let brown about 8 minutes. Transfer sausages to a plate.

In the same skillet, leaving the sausage brown bits, add 1/4 cup of butter and cook one diced onion and two stalks of cubed up celery until softened. Add three cloves of chopped garlic and one sliced japaleno, cook for another minute or so. Add 1/2 cup of dry white wine and another 1/4 cup of butter and let the liquid evaporate. Add thyme and chopped sage.

THE ASSEMBLY:

Combine cornbread and stuffing in the mixing bowl, add 2 eggs and 1 1/2 cups of chicken stock. Stir them occasionally until cornbread absorbs most of the liquid.

Lightly butter a cast iron pan, or baking dish and transfer mixture in.

Put the pan in the 350F oven for 40-ish minutes then turn up the heat to 425F for 15-20 mins until the outside is crisp and golden brown.

The VinAmité Chanson d’Amour is quite a delightful pairing for this dish. The chardonnay in the blend gives that soft minerality while keeping the palate fresh and peachy. Another great option is  the Unsworth Pinot Noir: plum-y, dark cherry, a swift hint of earthy herbs - brings out the thyme aroma in the dish.

The last recipe is a simple, choose-your-own-adventure kind of recipe to replace the boring old sweet potato casserole. It’s a BYOB: Build Your Own Baked sweet potato bar!

THE SWEET POTATO:

Cut 4 medium-sized sweet potatoes into half and coat them in olive oil, salt and pepper. Put them cut side down on a sheet tray and into a 425F oven for 30 minutes or until they’re fork tender.

THE TOPPINGS:

The toppings, again, can honestly be anything you’re in the mood for buuut these are my three favourites:

Spicy chorizo cooked in vermouth and butter. It’s as simple as it sounds. In a skillet, heat a tablespoon or so olive oil and bloom chili flakes in it. Slice two links of spanish chorizo and toss into the chili oil. Add vermouth and butter and cook until sauce thickens. 

Spicy soy garlic tempeh. Dice one slab of tempeh (I used tempea) into 1/2 cm cubes and season with salt and pepper. In a skillet, add one table spoon of oil and add 2 cloves of chopped garlic. Toss the tempe in, and add 1 tablespoon of soy sauce, and 1 tablespoon of kecap manis. If you like the heat, add 1-2 sliced up birdseye chili. Serve with cilantro and green onion.

Lobster salad. Cut 2 lobster claws into chunks, add the juice of half a lemon and season with salt and pepper. Add 2 tablespoon of kewpie mayo, one teaspoon of honey, and mix together. Add 2 stalks of thinly sliced celery and top it off with dill. Season with salt and pepper as needed.

THE SAUCE: 

As simple as sour cream (or plain greek yoghurt), lemon juice, olive oil, grated garlic cloves, seasoned with salt and pepper.

The salad dressing leftover works well too!

THE ASSEMBLY:

Go wild ;)

The wines for this particular dish can be as playful as you want them to be buuuut I decided to go with something a bit more crisp, fruity and floral like the Tantalus Vineyard Riesling especially if you go on the lobster route. Another great option is the Bartier Bros Merlot, which, is a slightly nutty, savoury with a touch more of cherry and dark fruits. 

Hosting a holiday dinner is a pretty big job and I admit, it can get really stressful but I hope these easy-ish recipes and the wine (I know the wines work) will help you guys through. A MASSIVE thank you to the team at Legends Haul for making my grocery shopping for this dinner SO. MUCH. EASIER. 

And just another PSA that the holiday is the PERFECT time to support you local wineries and enjoy the delicious wines BC has to offer. And BC has A LOT to offer. So, explore, sip and savour your way throughout this Harvest month. Find more information about BC Harvest Month here.

[colossal-universe]

Love.

Love is the warmest colour.

[bench1775winery]

With the season getting colder, it means our icewine is getting close to harvest. Just by the looks of these grapes, you can already taste the magic. While waiting, help yourself to any of our available icewines by ordering online. . . . . . . . . . . #redwine #whitewine #awardwinningwine #icewineseason #icewinegrapes #icewine #dessertwine #icewinebc #winegrapes #weekendvibes #weekendwine #wineoftheday #BCWine #bcwinecountry #winelover #okanganlifestyle #instawine #okanaganwineries #winerytour #naramatabench #naramatabenchwineries #winery #okanaganwinery #winetasting #explorebc #bench1775 #bench1775winery #winetasting #tastingroom https://www.instagram.com/p/B7AD5fmhj54/?igshid=tqgvtuqdyti0