Okanagan wine touring

So I've decided to tour every winery I can in the Okanagan while I'm here in Kelowna. Not in one day. That would be ridiculous. So we started in Lake Country, which is a about twenty minutes north of Kelowna. We started at Gray Monk, which is more well known and the largest of the three main wineries here. They have a beautiful view for sure. They offered four complimentary wines to try. So we tried the Pinot Gris, which seems to be a well planted grape varietal here. It was of course delicious. Citrusy and peachy. Really great patio wine for sure. Next we tried a Pinot Auxerrois. Not a grape I'm very familiar with but is was definitely along the same lines as the Pinot Gris with a bit more aromatics. Next we tried the Pinot Blanc. It had more of a tropical nose with melons and mango A little more on the off dry side. I we also tried the Odyssey III series port which was chocolate and dark fruit and really delicious and for only 20 bucks I would buy a few of those anytime. Definitely one to check out.

So next was Ex Nihilo. We tried a Riesling and another Pinot Gris. Which is apparently a very good grape to grow around here. They said that both won gold metals in France? They were quite good in my opinion. Great patio wines. Next we tried three reds. The Pinot noir and their signature Bordeaux style blend. Both seemed a bit young but with some time they could develop into something even better. Smooth tannins and no shortage of oak. Not my favorite of the day so far. I don't remember the merlot so was nothing that stood out to me obviously.

On to Arrowleaf. I liked this one a lot. It's a smaller family owned vineyard. Had a really great Gewurztraminer with the classic lychee nut aroma, and of course Pinot Gris. They also had my first of two new varietals. Zweigelt, which is an Austrian red varietal. Medium bodied with cherry and spice. Pretty good, and Bacchus. Much like a sweeter Riesling with peach and citrus. I really liked that one.

Next was back closer to Kelowna at Ancient Hill Winery. Very small but they definitely had some interesting wines. One that stood out for me was the red Baco noir. It had a red liquorice aroma which I've never experienced before which is super exciting to me. After a few tastings everything starts to taste the same sometimes and this one didn't. Something interesting. Anyway that's all so far. All that wine tends to make one rather famished.....

After lunch we headed to one more winery right here in Kelowna and also the oldest one. Calona Vinyards, Which actually encompass three different wines. Sandhill, Peller Estates and Calona. There were too many to try them all so we went with the Sandhill ones. We tried a Sauvignon Blanc, a Chardonnay, a Merlot and a red blend (The name escapes me now). The best Chardonnay of the day for sure, half stainless steel and half barrel aged made it just the right amount of acidity and creaminess that is my favorite kind of Chard. The Merlot was also my favorite of the day. Just seemed smoother then the rest. She also let us try a Calona wine that I had never seen and was curious about called "Sovereign Opal" Which is apparenly a cross of two that I forget right now, I think a Gewurz and something else. Apparently it is only grown by Calona Vinyards, No one else in the world has it. It's a lot like a Gewurz though.

I think 5 is good for one day. I ended up coming home with a couple whites. The Ancient Hill Gewurztraminer and the Calona "Sovereign Opal" My little wine rack is growing! Lovely day!  

Update: Today we did a quick stop at Sperling Vineyards. Just a bit south of Kelowna attached to a cute little bistro place. Found out they are one of the oldest vineyards in the valley. Since 1928 I believe but that could be wrong. They never made their own wines but sold their grapes to other wineries. Until recently. I have to say they make some pretty interesting wines. Theirs Pinot Gris is really interesting as it has seen some barrel ageing. And their old vines Foch is really awesome. They also have these cute little 375 ml bottles of "sper...itz". A Moscato type varietal is in the blend and it ripens so quickly they can harvest in August. They stop fermentation early to keep it low in alcohol and quite sweet. Very refreshing and different.

Inniskillin Chardonnay

Inniskillin Chardonnay

This is one of my favorite whites. Something unique. Chardonnay is usually a more bold and rich white wine then others and there are so many bad examples of it that it has gotten a bad reputation. This one might change your mind. Chardonnay is one of the few grape varietals that benefits from barrel aging. There is also a technique used here called "malolactic fermentation" that turns the tart malic acid into a softer lactic acid (like in milk). This is why when I first tried this it reminded me of buttered toast. Toasty from the barrels aging and buttery because of the lactic acid. Very layered and balanced with a nice acidity.  Anyway it makes it really interesting and I think it's really awesome so try it with some Brie or Gruyere cheese and you'll see what I mean.

Mission Hill Five Vineyards Pinot Noir

Mission Hill Five Vineyards Pinot Noir

This is probably the best Pinot Noir I've ever had. The second best I've ever had came from the Okanagan region too. I guess this grape likes B.C. Pinot Noir is said to be a "notoriously picky grape" to grow. Basically if your going to buy it, don't skimp out and get the best you can afford. This one was only about $20 and it was well worth it. It offers lightness but intensity at the same time and has a silky smooth texture that is so mouth watering and juicy I would really like another bottle right now.... I think it's a really good start for people who are not sure if they like red wines as it is not so intense as others can be. It would be great paired with any poultry, asian dishes, salmon or cheeses. Loved it!

Garlic Cheddar Biscuits

You know when sometimes you just get those cravings when you think of one thing and then you can't stop thinking about it until you have to have it?? Well that's why these came about. I was going to be having some amazing crab legs and I was thinking about Red Lobster and those biscuits they always serve. Those all you can eat delicious little biscuits that you just can't get enough of?? Yeah... So I scoured the internet trying to find a recipe that didn't use bisquick (cheaters) and I think this one is a winner. They were perfect and I bet you can't eat just one. I ate like five...........

Garlic Cheddar Biscuits
2 cups all-purpose flour (unbleached or regular)

3 tsp. baking powder

1 tsp. salt

1/4 tsp. garlic powder

1/3 cup butter, cold, cut into chunks

1 heaping cup grated cheddar cheese (sharp flavoured is best)

1/2 – 2/3 cups milk

2 Tbsp canola or vegetable oil

 

Topping

3 Tbsp. butter

1 clove garlic, minced or 1/2 tsp garlic powder

1/2 tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped

 

PREHEAT oven to 400° F.

IN a large bowl, combine flour, baking powder, salt and garlic powder. Whisk together to combine thoroughly. Add chunks of butter. Using a pastry cutter or two knives, cut butter into flour until it is coarse, pea-sized (doesn’t need to be fine). Add grated cheddar cheese and stir in. Add the 2 Tbsp. oil to the 1/2 cup milk. Add milk/oil mixture to the dough and stir until the dough is moistened and no longer dry and powdery. (Shouldn’t be sticky, just moist enough to hold together) You may need to add a bit more milk if your dough is dry.

DROP approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.

BAKE for 15-17 minutes. While biscuits are baking, melt 3 tablespoons butter in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley.

WHEN biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Serve warm. Makes one dozen.