Okanagan Wine Tours
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SunRock Vineyard Sunset BBQ a CTC Signature Experience™

Last week, we went to Oliver to showcase our new CTC Signature Experience™ with Jackson Triggs to some of the executive at Watermark Hotel. Driving to Oliver through the rain and wind made for quite a nervous drive – but the skies opened and the sun shone on the vineyard making it a memorable evening.

 

What a great night it was!! We started with Winemaker Derek Kontkanen and

Vineyard Manager, Troy Osborne talking to us about their work and passion in the making of world class wines – each separate taste was accompanied by intimate knowledge of what went into its creation “…this lot produces Shiraz while mere feet away is a perfect location for Cabernet Savignon…”

 

The group then indulged in a charcuterie platter of local artisan meats and cheeses – and the piece de resistance the incredible BBQ with our marinated beef tenderloin was savoured by all. But there was more!!! the grand finale was  a vanilla Crème Brulée topped by a fresh strawberry – it was heaven!!

 

The sun slowly sank behind the hill leaving the light on the vineyards with that breathtaking golden sheen – what an evening. We are so proud to be working with Vincor in the delivery of this extraordinary vineyard experience.

 

Giving the Cabernet Franc a second chance

...after tonight the Cabernet Franc has become one of my new favourite varietals....

...after tonight the Cabernet Franc has become one of my new favourite varietals....

I don’t know about you but I have never been much of a Cabernet Franc Lover – I don’t know why I just never warmed up to it. But recently we had friends over for dinner, we each decided to bring a Cabernet Franc; we brought the Cabernet Franc 2008 from Popular Grove and they brought a Cabernet Franc, 2008 from Tin Horn Creek.

 

Both were really delightful – the one from Tin Horn was really approachable, a warm and wonderful glass of wine that we enjoyed immensely – then we open the Popular Grove Cabernet Franc, it also was rich and full of delicious flavours but low tannin so absolutely amazing and easy to enjoy – personally I preferred the Popular Grove but my husband like the Tin Horn Creek as it did have a little more bite to it.

 

No wonder they use this gracious wine so often in blending some of our wonderful Bordeaux blends!  After tonight it has became one of my new favourite varietals.

Relaxing by the lake with family and sipping a glass of wine….

 

...served Alibi from Black Hills – it was perfect...

...served Alibi from Black Hills – it was perfect...

Last night I had my Mother over for dinner – she enjoys coming over on Wednesday night because its sailing night and we are entertained by the various races and wonderful colours of the boats. My sister and her husband race on Wednesday nights and we try to figure out which boat is theirs.  Last night they were mostly becalmed, so it wasn’t as exciting as usual. I served a lime grilled chicken with mushroom risotto and some of our fresh Okanagan asparagus. I have to say I was a little worried about which wine to serve – the lime can destroy so many good wines. But I served Alibi from Black Hills – it was perfect has enough structure to stand up to the caramelized lime juices and it just couldn’t have been a better choice for the meal and my Mom.

 

Yahoo summer is finally here!!!

 

 

 

Granola – O’Keefe’s Landing Bed and Breakfast

O’Keefe’s Landing Bed and Breakfast homemade –originally given to me by Margie and she received it at an ashram in the Kootenays –

 

Mix lightly in large bowl

  • ½ cup raw sunflower seeds
  • 1 cup of corn flour
  • 3 quarts of oatmeal
  • ½ cup chopped sundried seedless raisins
  • ½ cup soy flour
  • 1 cup of stoneground cormeal
  • ½ cup of sliced almonds
  • ¼ cup of wheat germ

 

Then mix

 

  • ½ cup of date sugar
  • 1/3 cup of water
  • 2/3 cup of raw honey
  • 1 1/3 cup of cold pressed sesame oil

 

Combine mixtures – It should be moist and chunky and crumbly. If too moist add more oatmeal

 

Spread thin on cookie sheet. Bake 1 hour at 225F or until light brown Make 1 gallon of Granola

 

I put whatever flours I have on hand – which is usually stoneground cornmeal and wheatgerm – I rarely have corn flour.

Download or Print a copy of the Granola Recipie Here