Photo courtesy of Joy Road Catering
96 » OpenRoad Driver
Brut Rosé 2010 from Blue Mountain Vineyard and
Cellars is truly romantic with aphrodisiac oysters and
rhubarb shallot mignonette by Joy Road Catering.
Try the 2012 Gewürztraminer with a “sexy pork belly steam bun and
apple, cabbage and pickled pink onion slaw dressed with light ginger
to match its juicy minerality,” suggests JRC Co-owner and Chef
Dana Ewart. For the entrée, MFV 2012 Okanagan Valley Pinot
Noir showcases the Okanagan as whole with fruit sourced from
select vineyards throughout the valley. “Its depth of smokiness with
cherry and plum aromas, makes pairing a duck confit beautiful,”
says Ewart. “Add rainbow chard, celeriac purée, Du Puis Lentils and
sherry jus. Voilà, delicious harmony!”
In jaw-dropping rolling hills overlooking Vaseux Lake surrounded
by wilderness and protected by steep mountains, the Mavetys
purchased land in 1971 which is now Blue Mountain Vineyard and
Cellars. For 21 years, they supplied premium grapes to commercial
wineries. In 1991, they launched their own label to craft complex
wines of high quality in limited case lots from noble varietals. The
tradition of a family operation started by Jane and Ian is shared by
the second generation and all participate in vineyard and winery
work, says daughter Christie, Sales and Marketing Manager. Son
Matt, Winemaker, leveraged early vineyard training to major in
Agricultural Economics at UBC, and studied viticulture/oenology in
New Zealand.
“Romance isn’t as sexy without bubble,” Christie says. “Brut Rosé
2010 made Méthode Traditionnelle style with its fine mousse,
fresh strawberry notes and crisp finish speaks to the heart,” she
adds. Oysters are an aphrodisiac, reminds Ewart and, “served with
rhubarb and shallot mignonette are killer with Brut Rosé.” Next is
Blue Mountain estate-labeled Chardonnay 2013. With its “delicate
citrus blossom and fruit flavours and sweet lemony spice,” Ewart
proposes, “Heirloom melon, house-cured two-year prosciutto, lemon
zest homemade ricotta topped by lemon, olive oil and min basil to
complement those bright notes in the Chardonnay.”
Why not try them all!