• Banner 1
  • Banner 2
  • Banner 3
  • Banner 4
  • Banner 5
  • banner 6
  • banner 7

Le Grand Vin Osoyoos Larose 2008

December 11th, 2012 / admin

Le Grand Vin Osoyoos Larose 2008 is divine with red meats and a variety of foul. Perfect with turkey and root vegetables.

The tasting note for this exquisite vintage:

This rich, full-bodied wine features a deep, intense ruby colour and deliciously persistent aromas of red raspberry and dark chocolate with toasty caramel and vanilla notes. Opulent notes of blackberry fruit, spice and pepper grace the palate with a well rounded tannin structure and fruit-driven lingering finish.

December’s Perfect Pairing: Turkey Rolls with Gazpacho Sauce

December 11th, 2012 / admin


This Spanish-style recipe uses quick-cooking turkey cutlets, but you could also use veal scallops in the same way.


4 turkey breast cutlets
1 tablespoon tomato pesto
4 chorizo sausages
1 tablespoon olive oil
salt and freshly ground black pepper

For the Gazpacho Sauce:

1 green bell pepper, chopped
1 red bell pepper, chopped
3-inch piece of cucumber
1 medium tomato
1 garlic clove
3 tablespoons olive oil
1 tablespoon red wine vinegar

1. To make the gazpacho sauce, place peppers, cucumber, tomato, garlic, 3 tablespoons of the olive oil and the red wine vinegar in a food processor and process until almost smooth. Season to taste with salt and ground black pepper.

2. If the turkey cutlets are too thick, place them between two sheets of plastic film and beat them with the side of a rolling pin to flatten them slightly.

3. Spread the pesto over the turkey, place a chorizo on each piece and

Wolf Blass Gold Label Barossa Shiraz

November 10th, 2012 / admin

Gold Label Shiraz Bottle Shot
Wolf Blass Gold Label Barossa Shiraz is great for grilled meats or veggies, wild game, richly flavored red meats, beef stew, and meat lover's pizza.

If you are looking for a little more of a description here is the tasting note for the 2008 vintage:

The 2008 Gold Label Shiraz has intense aromas of rich dark berry and plums, layered with underlying notes of fragrant spice and chocolate. The palate is rich and round with berry fruit and plum flavors along with well-integrated oak, fine acidity, balanced tannins and a long seamless finish.

November’s Perfect Pairing: Lamb with a Lavender Balsamic Marinade

November 10th, 2012 / admin

Lamb with Lavender Balsamic Marinade1

Lavender is an unusual flavor to use with meat, but its heady, summery scent works well with grilled lamb.  If you prefer, rosemary can take its place.


4 racks of lamb, with 3-4 cutlets each

1 shallot, finely chopped

3 tablespoons chopped fresh lavender

1 tablespoon balsamic vinegar

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and freshly ground black pepper

Handful of lavender sprigs

Serves 4


  1. Place the racks of lamb in a large mixing bowl or wide dish and sprinkle the chopped shallot over them.

  1. Sprinkle the chopped fresh lavender over the lamb in the bowl.

  1. Beat together the vinegar, olive oil and lemon juice and pour over the lamb. Season well with salt and pepper then turn to coat evenly.

  2. Sprinkle a few lavender sprigs on the broiler or on the coals of a medium-hot grill to slightly char.

  3. Cook the lamb for 15-20 minutes,

Sumac Ridge’s Red & White Ridge Wines

October 8th, 2012 / admin


New to BC from Sumac Ridge Estate Winery this month, both are smooth wines with a hint of sweetness designed to compliment everyday meals and occasions.

October’s Perfect Pairing: Grilled Cashew Chicken

October 8th, 2012 / admin


This dish comes from the beautiful Indonesian island of Bali, where nuts are widely used as a base sauce for sauces and marinades. Serve it with a green salad and hot chili dipping sauce.


  •    4 Chicken Legs

  • Radishes, sliced, to garnish

  • ½ cucumber, sliced, to garnish

  • Chinese cabbage, to serve


  • 2 ounces raw cashew or macadamia nuts

  • 2 shallots, or 1 small onion, finely chopped

  • 2 garlic cloves, crushed

  • 2 small red chilies, chopped

  • 2-inch piece lemongrass

  • 1 tablespoon tamarind sauce

  • 2 tablespoon dark soy sauce

  • 1 tablespoon Thai fish sauce

  • 2 teaspoons sugar

  • ½ teaspoon salt

  • 1 tablespoon rice or white wine

  • Vinegar


Serves 4


1.    Using a sharp kitchen knife, slash the chicken legs several times through the bone. Chop off the knuckle and discard.

2.    To make the marinade, place the cashew or macadamia nuts in a food processor and grind until fine (or use mortar and pestle to grind them).


Jacob’s Creek Cool Harvest Shiraz Rosé

September 6th, 2012 / admin

Harvested in the cool of night for a crisp fresh-tasting wine.

Tasting Notes:

Delicate aromas and flavours of freshly picked summer strawberries and raspberries with a gentle spicy finish.

September’s Perfect Pairing: Caprese Salad

September 6th, 2012 / admin

Caprese Salad Recipe


4 vine ripened tomatoes - for best results, use ripe (but not over-ripe) tomatoes and make sure they're at room temperature

Buffalo mozzarella, sliced
Fresh basil
Extra virgin olive oil
Sea Salt
Freshly cracked pepper


Slice the tomatoes, pluck the basil leaves, slice the mozzarella.

Lay a slice of tomato on a platter, place a leaf of basil on top of it, then slice of mozzarella. Continue around the plate until all ingredients are used.

Finish by drizzling with olive oil, sea salt, and freshly cracked pepper.

Beringer Knights Valley Cabernet

August 10th, 2012 / admin


Beringer Knights Valley Cabernet pairs beautifully with grilled meats - beef in particular, as well as lamb and game. Soft, rich, savory dishes such as spaghetti bolognaise and strong flavorful cheeses also pair nicely.

If you prefer a more in-depth description, here is the detail-rich tasting note for their 2010 vintage:

The 2010 Knights Valley Cabernet Sauvignon has aromas of blueberry, dark

plum, baking spices, sweet licorice, brioche, and a hint of graphite. The palate

presents ripe flavors of boysenberry and ripe blue fruit, accented by soft and

supple tannins, and a long, black fruit-infused finish.

August’s Perfect Pairing: Skewered Lamb

August 10th, 2012 / admin



These Turkish kebabs are traditionally made with lamb, but lean beef or pork works equally well. You can alternate pieces of bell pepper, lemon or onions with the meat for extra flavor and color.



2 pounds boneless lean lamb

1 large onion, grated

3 bay leaves

5 sprigs of thyme or rosemary

Grated rind and juice of 1 lemon

½ teaspoon sugar

1/3 cup olive oil

Salt and freshly ground black pepper

Sprigs of fresh rosemary, to garnish

Barbecued lemon wedges, to serve



2/3 cup thick plain yogurt

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh cilantro

2 teaspoons grated onion



1. To make the cilantro yogurt, mix together the yogurt, chopped fresh mint, chopped fresh cilantro and grated onion. Transfer the yogurt to a serving bowl.

2. To make the kebabs, cut the lamb into 1-inch cubes and place in a bowl. Mix together the onion, herbs, lemon

Kim Crawford Sauvignon Blanc

July 10th, 2012 / admin


Kim Crawford Sauvignon Blanc

Colour: Pale green.

Aroma: A bouquet of citrus and tropical fruits backed by characteristic herbaceous notes that Marlborough Sauvignon Blanc is famous for.

Palate: An exuberant wine brimming with flavours of pineapple and stonefruit with a hint of herbaceousness. The finish is fresh and zesty.

Cellar: This wine will continue to develop over time.

July’s Perfect Pairing: Jumbo Shrimp Skewers

July 10th, 2012 / admin


This is an unusual appetizer or main course, which can be prepared in advance and kept in the refrigerator until you’re ready to cook it.



• 12-16 raw, unshelled jumbo shrimp

• ½ cup walnut pieces

• 4 tablespoons chopped fresh flat-leaf parsley

• 4 tablespoons chopped fresh basil

• 2 garlic cloves, chopped

• 3 tablespoons grated fresh Parmesan cheese

• 2 tablespoons extra virgin olive oil

• 2 tablespoons walnut oil

• Salt and freshly ground black pepper


1. Peel the shrimp, removing the heads but leaving the tails. Devein and then put the shrimp in a large mixing bowl.

2. To make the pesto, place the walnuts, parsley, basil, garlic, cheese, and oils in a food processor and process until finely chopped. Season.

3. Add half the pesto to the shrimp in the bowl, toss them well, then cover and chill in the refrigerator for

Corona Beer Coolers

June 13th, 2012 / admin


June’s Perfect Pairing: Chicken Fajitas

June 13th, 2012 / admin

Chicken Fajitas Taste Great with Coronas!


Ingredients (Serves 4):

• 2 tbsp. olive oil

• 2 – 3 Boneless, Skinless Chicken Breasts, cut into stripes

• 1 Medium Spanish onion, chopped

• 1 Red Pepper, seeded & thinly sliced

• 1 Green Pepper, seeded & thinly sliced

• 8 Tortillas

• 2 cloves garlic, chopped

• 2 chili peppers (optional)

• Salt & Pepper to taste


• Shredded Lettuce

• Chopped Tomatoes

• 1 Cup Shredded Cheddar Cheese

• ½ Cup Sour Cream

• ½ Cup Salsa


1. Heat Olive Oil in a medium sized skillet and cook chicken over medium – high heat for approximately 5 minutes, or until cooked.

2. Add onions, garlic and chili peppers to pan and sauté for 2 -3 minutes.

3. Add bell peppers and cook until vegetables are golden brown, approximately 4 minutes.

4. Serve with warm tortillas and lettuce, tomatoes, cheese, sour cream and salsa.

5. Enjoy!

May’s Perfect Pairing Recipe: Cod with a fresh herb crust

May 16th, 2012 / admin

This month's recipe is perfectly paired with our Featured Wine. It's a delicious way to spend a summer evening.



Ingredients (Serves 4):

  • 2 tablespoon Butter

  • 4 thick pieces of Cod Fillets (about 8 ounces each), skinned

  • 3 cups whole wheat bread crumbs

  • 1 tablespoon each finely chopped fresh chervil, chives and parsley plus extra to garnish

  • 1 tablespoon olive oil

  • Lemon wedges to garnish

  • Salt & freshly ground black pepper

  1. Melt the butter and use some of it to brush onto the cod fillets. Mix any remaining melted butter with whole wheat bread crumbs and finely chopped fresh herbs. Season with salt and freshly ground pepper according to taste.

  2. Press a quarter of the mixture onto the fillet, spread evenly, and lightly sprinkle with olive oil. Cook on a medium grill for about 10 minutes, turning once. Serve the fish garnished with lemon wedges

Jacob’s Creek Moscato

May 10th, 2012 / admin

This month's featured wine: Jacob's Creek Moscato


Tasting Notes:
Tropical and white peach aromas with undertones of honeysuckle and lemon.
Light and refreshing on the palate balanced with lively and soft fruit sweetness.

Suggested Pairing:
May we suggest: Ideal as an aperitif with spicy seafood dishes or fruit.
Best Enjoyed:
When best enjoyed- girls night out, on the patio, spring/summer refreshment.