October's Eat This! Drink That!
Comfort foods just in time for BC’s fall harvest!
October’s damp weather calls for warm, home-cooked meals accompanied by a glass of local wine—that’s why we’ve selected an assortment of wines that emphasize some of our favourite fall dishes.
This autumn, enjoy the bounty of BC winemakers with a lineup up of hearty and delicious recipes that highlight the wines’ flavour profiles and are perfect for a cozy night in.
Ripe and juicy Rose with aromas of red berries and stone fruit. Flavours of strawberry and raspberry with notes of nectarine and lemon. Finishes crisp and refreshing.
Alluring aromas of lychee and fresh rose petals carry through to intense, spicy and exotic flavours of orange blossom, quince and kumquat.
The wine is savoury, vibrant and vivacious with juicy plum and cherry flavours.
Reveals aromas of dark fruits and spice with flavours of blackberry and plum on the palate, notes of vanilla on the rich and smooth finish.
Cedar Plank Salmon
Author: All Recipes
Wine pairing: 9 Acres Rose
Serves: 6 Prep Time: 15 mins Cook Time: 20 mins
- 3 (12”) untreated cedar planks
- ⅓ cup vegetable oil
- 1 ½ tablespoons rice vinegar
- 1 teaspoon sesame oil
- ⅓ cup soy sauce
- ¼ cup chopped green onions
- 1 tablespoon grated fresh ginger root
- 1 teaspoon minced garlic
- 2 (2 lbs) salmon fillets, skin removed
Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
Goan Pork Vindaloo
Author: All Recipes
Wine Pairing: Joie Reserve Gewurztraminer
Serves: 8 Prep Time: 30 mins Cook Time: 1 hour 25 mins
- 16 dried Kashmiri chile peppers, stemmed and seeded
- 1 (1”) piece cinnamon stick
- 1 teaspoon cumin seeds
- ½ teaspoon whole black peppercorns
- ½ teaspoon ground turmeric
- 1 tablespoon white vinegar
- salt to taste
- 2 pounds boneless pork loin roast, trimmed and cut into 1” cubes
- ¼ cup vegetable oil
- 4 medium (2-1/2") onions, chopped
- 10 cloves garlic, minced, or more to taste
- 1 (2”) piece fresh ginger root, minced
- 2 cups boiling water
- 2 green chile peppers, seeded and cut into strips
- ¼ cup white vinegar
Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
Stir in the green chile pepper strips and ¼ cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.
Roast Turkey Breast with Garlic and Herbs
Author: Food Network
Wine Pairing: The Hatch Ross O.
Serves: 6 Prep Time 25 mins Cook Time: 2 hours
- 1 whole bone-in turkey breast (6 ½ to 7lbs)
- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine (we suggest Miraflores Sauvignon Blanc)
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 ¾ to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminium foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
Wine pairing: Fort Berens Orange Edition Red Blend
Serves: 8 Prep Time: 15 mins Cook Time: 1 hour 25 mins
- 1 tablespoon vegetable oil
- 2 lb. beef chuck stew meat, cubed into 1" pieces
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 2 carrots, peeled and cut into rounds
- 2 stalks celery, chopped
- Kosher salt
- Freshly ground black pepper
- 3 cloves garlic, minced
- ¼ cup tomato paste
- 6 cups low-sodium beef broth
- 1 cup red wine (we suggest Miraflores Cabernet Sauvignon)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried or fresh thyme leaves
- 2 bay leaves
- 1 lb. baby potatoes, halved
- 1 cup frozen peas
- ¼ cup freshly chopped parsley, for garnish
In a large Dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
Add beef back to Dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 minutes.
Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Garnish with parsley before serving.