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Visiting Okanagan Wineries |
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Report from the Valley
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By John Gerum on
8/22/2008 10:54 AM
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As the Tour Guide/Wine Expert for the VIP Okanagan July wine tour, I had the opportunity to note the good and bad when it came to the individual wineries we visited. In this issue of the Report from the Valley, I will review the winery experiences we had as a guideline for your next trip to the Kelowna area.
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Little Straw produces some rare wines from small vineyards |
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Report from the Valley
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By John Gerum on
7/8/2008 12:37 PM
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I had the privilege of visiting with one of the owners of Little Straw Vineyards, Rick Slamka, on a recent trip to the valley this spring. Construction of a comfortable new tasting room is completed and is welcoming visitors. I always enjoy wineries that produce rare and exceptional wines, such as Little Straw.
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St. Hubertus Wines |
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Report from the Valley
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By John Gerum on
6/11/2008 2:12 PM
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Last week I had the honour of meeting and interviewing Andy Gebert co-owner and grape grower from St. Hubertus Winery just south of Kelowna. The vineyards were first planted in the 1920's and Andy and his brother have been owners since the early 90's. Andy believes in using as little chemicals as possible in his 76 acre vineyard and tries to let nature balance it out. The site enjoys a number of different soil types from clay to sand and rocky, gravelly soils. This is ideal to plant many different types of vinifera vines including Riesling, Gewurtztraminer, Schonberger, Merlot and Pinot Noir among others.
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Engine number 4079 steams through Newport |
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Report from the Valley
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By John Gerum on
4/30/2008 1:03 PM
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Bob Ferguson from Kettle Valley winery on the Naramata Bench dropped by with a bottle of Naramata Reserve Extra 4079 for us to taste a few months ago. He asked us to guess the varietals and let him know our thoughts on the wine. We thought it may be Merlot and Shiraz because of its big bold fruit profile and lingering structure. Well he came in a few weeks later and unveiled the mystery. The wine is primaily Marechal Foch blended with a bit of Merlot. Talk about a surprise, I told Bob Foch is never this bold and complex. He told me the secret is the long hang time the grapes get in the vineyards and that Foch needs to be harvested extra ripe to get these kind of flavours. Way to go Bob!
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Pan-seared Medallions of Caribou with Morello Cherry Jus |
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Over the top wine pairings
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By Newport Liquor Administrator on
4/29/2008 2:38 PM
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Note from the Chef: I would recommend decanting the Black Pepper Shiraz about 10 minutes before serving. This is a great wine with subtle espresso and cherry flavors, rich tannins (not overpoweringly so though) and a great earthiness with just a hint of oak. Think of the scent of the deep dark forest after a heavy rain. These flavors mirror the rich savory flavor of the caribou which has a silky texture much like veal. The red vermouth in the sauce is subtle enough not to mask the wine, while the butter in the sauce adds a velvety finish to compliment the tannins of the Shiraz.
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Joie Wines are in ! |
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Report from the Valley
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By John Gerum on
4/5/2008 2:31 PM
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We are one of only a few private stores in Vancouver to carry these sought after wines. Limited quantities and they will go fast. Riesling, Noble Blend and the Rose are all excellent wines in the $24.50 to $28.00 range. Great to buy now and put away for the patio this summer !
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Herder Vineyards Wines Are Tops! |
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Report from the Valley
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By John Gerum on
4/1/2008 12:23 PM
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I have just tasted some of the best wines I've ever tried from the Similkameen and Okanagan Valleys. Herder Winery and Vineyards, based in the Similkameen Valley, are producing top quality wines. We are proud of the fact that Newport Liquor is one of the only private stores where you can buy the Herder label.
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About the contributing chef and his restaurant
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 Shayne Shepherd, Executive Chef at St. James's Well in Newport Village (Port Moody, BC), brings his diverse experience in the kitchens of some of the most popular restaurants in Vancouver to the menu and kitchen at The Well; Mediterrean and Italian cooking from The Moustache Cafe and CinCin; West Coast cuisine from Seasons in the Park and the Teahouse at Stanley Park; comfort food from the Rugby Club.
A graduate of the Pacific Institute of Culinary Arts, Chef Shayne has championed change before. As Executive Chef of the Teahouse at Stanley Park, he designed the menu and led the kitchen through it's transition to The Sequoia Grill. He was hired as Head Chef by the Rugby Club specifically to upscale their menus, design a brunch menu and guide the kitchen staff through the menu evolutions. Chef Shayne is taking St. James's Well through a transition towards a gastropub menu.
St. James’s Well (better known to locals simply as “The Well”) has long been a favorite spot for residents of Newport Village in Port Moody. Without disturbing the things that draw patrons in, General Manager, Mike Read, and Executive Chef, Shayne Shepherd, are waging a quiet crusade to build upon the creature comforts that make The Well..well, The Well!!! 
The comfortable benches and chairs have been given a facelift. The staff, both front-of-house and kitchen, has been expanded to include new faces and new talents. And the food has gone through transitions which head the menu towards Chef Shayne’s dream of true gastropub cuisine. (See their page called, About Gastropubs).
There is a song that features the line, “The more things change, the more they stay the same.”, and if Mike and Shayne are successful, they will see that line to fruition because they want to set the changes so naturally that it doesn’t appear anything has changed.
If you haven’t been into The Well, why not stop in? On Friday and Saturday night, there is live entertainment and every day is a good day to be part of the colorful, lively atmosphere that is..well, The Well!
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