Road 13 Vineyards Celebrate Awards, Christmas, and Ned Bell

Road 13 Vineyards has been having a great season, winning awards, preparing their Advent Wine Calendar, and pairing their wines with Ned Bell’s Lure Cookbook.  Below is the latest news about these items directly from Road 13 Vineyards.  Enjoy!

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 Road 13 Vineyards saw another busy summer season of wine-loving tourists and locals through their Golden Mile Bench tasting room. With a number of wines in the portfolio currently sold out and a bounty of awards at the British Columbia Wine Awards and Wine Align National Wine Awards – it’s safe to say the Oliver based vineyard has had a successful few months.
Road 13 Vineyards collects a bounty of wine awards at the British Columbia Wine Awards at the Okanagan Wine Festivals:
Gold – Road 13 Vineyards 2016 Marsanne
Silver – Road 13 Vineyards 2016 Gamay Noir
Road 13 Vineyards 2014 Jackpot Petit Verdot
Road 13 Vineyards 2013 Fifth Element
Road 13 Vineyards 2016 Seventy-Four K
Road 13 Vineyards 2013 Sparkling Chenin Blanc
Bronze – Road 13 Vineyards 2012 Fifth Element
Road 13 Vineyards 2015 Roussanne 2016 VRM White Blend
These awards come hot on the heels of  Wine Align’s National Wine Awards of Canada 2017 which awarded Road 13 Vineyards as the Best Winery in BC and #4 in Canada – Road 13 has been named Top 10 Winery nine years in a row. Thirteen medals were awarded in the categories of Platinum, Gold, Silver and Bronze.

Notes from the Harvest:

The vintage started out cool and wet, but quickly changed to hot and dry. These conditions produced tiny berries which result in concentrated fruit flavours and a low yield. The smoke from the forest fires this past summer helped to keep temperatures below 35 degrees Celsius allowing the vines to keep ripening grapes, rather than shutting down to conserve energy. The quality of the grapes coming in from the harvest has been excellent and it is looking like another great vintage.
Holiday Gifting:

Wine Advent Calendar 

With Christmas around the corner, it’s time to start thinking about the wine lover on your list. Countdown the 12 days of Christmas with Road 13. The winery has a limited number of wine advent calendars available as of November 20th for $335 plus tax. Packaged in mid-summer to ensure a great selection of bottles, the wine calendar includes 12 bottles with many long sold out.  For an added surprised, there are three different.

*Additional shipping cost of $20 beyond BC and AB
 
The Platinum Pack
For a gift that sparkles, Road 13 is releasing its first ever Platinum six-pack. This is a wonderful gift for the wine collection and is a tribute to the winery’s platinum ranked, award-winning library wines. The Platinum Pack includes one bottle of each of the following and a collectors wooden box: 2009 Sparkling Chenin Blanc, 2011 Syrah Malbec, 2013 Syrah Malbec, 2013 GSM, 2014 Syrah Mourvedre, and 2014 Similikameen Collective GSM. These wines are only available in the Platinum Pack and Road 13 is the only winery to have won enough consecutive Platinum Medals to offer this limited edition collector’s item. The Platinum Pack is available for order starting November 20th for $599 plus tax, shipping is included in BC & Alberta; $20 flat fee to the rest of Canada.
Contact the winery directly to order the advent calendar and Platinum Pack starting November 20th at 1.250.498.8330. Images can be found here
For a gift that keeps on giving, loyal Road 13 Vineyard enthusiasts are invited to join Club 13 – a wine club that sees three shipments of six bottles per year (March, July and November). Wine loving members enjoy extra perks of a 10 percent discount on all wine purchases, events and logo’d merchandise, free shipping on full case orders, complimentary tours with a member of the Luckhurst family, free tastings for up to four people in the Castle tasting room, exclusive access to limited release wines, advanced notice and access to all wines. Click here to join today!
Upcoming Events at Road 13 Vineyards:

Winter in Wine Country – November 24 -26 | 11am – 4pm

Join Road 13 during the Oliver – Osoyoos Tourism Association’s Winter in Wine Country Festival. Events include the annual Oliver community light up and fireworks, plus festival of trees. Visitors to Road 13 will enjoy holiday specials on merchandise – perfect for stocking stuffers, complimentary wine tastings, and a selection of library wines available for sale.

Class in a Glass: paint pARTy – Saturday, November 25 | 1pm to 4pm 

Laura Luckhurst will be teaching a afternoon of painting featuring one of her original art pieces. Tickets to this popular class include all materials, a glass of wine and an apron. This event is a regular sell-out so buy tickets early to avoid disappointment.

Road 13 Vineyards Wine Paring Recipe from Ned Bell’s Lure Cookbook 

With the busy holiday season around the corner – Ned Bell’s roasted scallop recipe from his recently launched Lure Cookbook wows guests and is a party favourite every time. Pair with the award-winning Road 13 Vineyards 2016 Honest John’s White. Aromas of green apple, pears and lime whisks you away from winter outside to a tropical locale – if only for a bite or two. Try it at home.
Roasted Scallops with Grapefruit, Brown Butter and Thyme
Ingredients:
6 tbsp unsalted butter
1 tsp chopped fresh thyme or rosemary
1 grapefruit
12 Weathervane scallops
sea salt and pepper
1 bunch watercress, stems removed
Method:
Melt butter in saucepan over low heat. Add thyme. Allow butter to gently simmer for 5 minutes or until milk solids turn golden brown and fall to the bottom of the pan. Meanwhile, cut and peel the grapefruit. Working over a bowl, cut between the membranes to remove the segments and let them fall into the bowl. Squeeze the membranes over the bowl to extract all the juice before discarding.
If the abductor muscle (a little flap) is still on the side of the scallops, remove it. Heat skillet over medium-high heat for 1 to 2 minutes. Add 2 tbsp of the brown butter. Pat the scallops dry and add to the pan, making sure not to crowd them. Allow to sear undisturbed for 2 minutes or until browned. Season with salt and pepper, flip the scallops and add remaining brown butter. Add 2 tbsp of grapefruit juice. Allow scallops to sear for an additional 2 minutes, basting them with liquid in the pan.
Serve:
Divide the watercress among four plates. Set the scallops on top and garnish with grapefruit segments. Drizzle with the pan sauce and sprinkle with sea salt.
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About Road 13 Vineyards:
Road 13 Vineyards is a family affair, owned and operated by the passionate Luckhurst family. Located in Canada’s only desert on the Okanagan Valley’s sun baked Golden Mile Bench, a unique sub-region that lies south of Oliver on an east-facing bench backed by gentle mountains.
The winery credits their successes to the unique soil and growing conditions found in the vineyards that allows grapes to thrive. Road 13’s motto – it’s all about the dirt– reflects this tribute. The winery receives ongoing critical acclaim for making white, red, rosé and sparkling varietals that are a quintessential expression of Okanagan Valley terroir. In 2017, Road 13 Vineyards took fourth place in Wine Align’s National Wine Awards having maintained a spot in Wine Align’s top 10 for the past nine years.
In addition to the award-winning wines, Road 13 Vineyards is a destination in itself, offering guests two unique experiences: feature tastings in the “Castle,” or a more leisurely tasting of the entire Road 13 wine portfolio in the Executive Lounge. Visitors are encouraged to stay a while and bring a picnic while enjoy the stunning views of the Oliver-Osoyoos Wine Country.

For more information visit road13vineyards.com or visit socially on FacebookTwitter and Instagram.

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Bistro Pastis Last Chance at Julia Child Menu Dinner

Bistro Pastis

This is your last chance to experience Executive Chef Tobias Grignon’s three-course prix fixe dinners in homage to the centenary of Julia Child at Bistro Pastis in Kitsilano, Vancouver.  Enjoy!

Prix Fixe Menu #4: August 21 – September 2, 2012

Potage au Cresson, (pg 50)
Watercress Soup, Croutons and Crème Fraîche
Domaine de Grachies Côtes de Gascogne, $8.50

– or –

Quenelle de Crustacés,(pg 189)
Sole, Prawn and Crab Dumplings, White Wine Cream Sauce
White Côtes du Rhône Ogier $9.00

– or –

Mousse de foie de Volaille, (pg 559)
Chicken Liver Paté, Cornichons
Côtes du Rhone Perrin $9.00

*****

Ris de Veau au Beurre Noir, ( pg 413)
Pan Roasted Veal Sweetbreads, Fresh Pea Risotto
Caper Brown Butter Sauce
Beaujolais Villages Dominique Piron $8.50

– or –

Pot au Feu, (pg 306)
Boiled Beef, Pork and Sausage, Vegetables
Beef Broth
Château La Maroutine, $11.00

– or –

Morue à la Bretonne, (pg 211)
Cod Poached with Julienne of Vegetables in a White
Wine Cream Sauce
Chardonnay Latour $11.00

*****

Charlotte Chantilly aux Framboises, (pg 608)
Raspberry Mousse, Lady Fingers and fresh Berries
Pineau des Charentes, $8.00

– or –

Reine de Saba, (pg 677)
Dark Chocolate and Almond Cake, Caramel Ice Cream
Sparkling Chamdeville, Blanc de Blancs, $8.50

$42.00 / Person

* page numbers refer to the location of Ms. Child’s original recipe in Mastering the Art of French Cooking, 40th Anniversary Edition, Volume One

Celebrate Julia Child’s Centenary with Bistro Pastis

Do you like French food?  Have you ever heard of Julia ChildBistro Pastis in Kitsilano is marking the 100th anniversary of Julia Child’s birth with a special menu.  See below and Bon Apetit!

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Julia Child at KUHT

August 15th marks the 100th anniversary of the birth of Julia Child. To honour this remarkable ambassador of the French table, Bistro Pastis will be celebrating the centennial all summer with a series of special three-course prix fixe menus valued-priced at only $39.  Executive Chef Tobias Grignon has combed the pages of Mastering the Art of French Cooking to create dishes inspired by its recipes. Each dish is annotated on the menu with the page number on which it appears. Menus will run for two weeks starting with the first one from July 3rd to 15th.

Reservations are a good idea: 604-731-5020 / www.bistropastis.com

Like us on our Facebook page for menu updates an information on a special 100th birthday celebration in August. www.facebook.com/BistroPastisVancouver

As Julia would say “Bon Appetit!”

Menu #1: July 3 – 15, 2012

Artichauts Sauce Hollandaise (P. 426)
Steamed Globe Artichokes, Sauce Hollandaise

– or –

Moules à la Béarnaise (P. 230)
Baked Mussels, Sauce Bearnaise

– or –

Soupe au Pistou (P. 45)
Provençale Vegetable Soup, Garlic, Basil and Herbs

*****

Poulet Rôti à la Normande (P. 243)
Chicken Leg Stuffed with BreadCrumbs and Chicken Liver, Sautéed Mushrooms
Creamy Chicken Jus, Pappardelle Pasta

– or –

Thon à la Provençale (P. 219)
Albacore Tuna, New Potatoes, Fresh Tomato, Onions and Olive Ragoût

– or –

Boeuf Bourguignon (P. 315)
Julia’s iconic recipe, Pearl Onions, Bacon, Pomme Purée

*****

Cherry Clafoutis, Crème Glacé (P. 655)
Warm Cherry Flan, Vanilla Ice Cream

– or –

Babas au Rhum, Crème Chantilly (P. 661)
Rum Soaked Cake with Crème Chantilly and Sautéed Banana

$39.00 / Person

Bistro Pastis
2153 W 4th Ave. Vancouver, BC V6K 1N7 | Tel: (604) 731.5020 | Fax: (604) 731.5039
www.bistropastis.com