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Posts Tagged ‘Viognier’

It was two years ago during our visit of Evolve Cellars, we learned from Christa-Lee that her family winery business ENCORE Vineyards had acquired the PenMar Theatre in Penticton and was converting the space into a winery. Now, we just got a sneak preview of the soon-to-open TIME Winery & Kitchen.

Time Winery & Kitchen, Penticton

At the time this was written, the winery was just one inspection away from getting the permit needed to open its door to the public. So during our visit, the staff was still putting on some finishing touches.

Time Winery & Kitchen, Penticton

Time Winery & Kitchen, Penticton

The PenMar Theatre was a four-auditorium theatre, originally built in the 50s with just one auditorium. Harry McWatters, CEO of ENCORE, has some fond memories of the theatre. He pointed to a corner of the now winery, and told us that’s where he sat on a date decades ago, as a boy, when the movie and popcorn was just 25¢.

Harry McWatters, Time Winery & Kitchen

The reconfiguration from movie theatre to winery took longer than expected.

(more…)

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In celebration of Australia Day on January 26, I was invited to an event last week called Restaurant Australia. It’s put on by Tourism Australia and Wine Australia to promote Australia as a food & drink travel destination.

The event started with welcome speeches from Tourism Australia, Wine Australia and Chef John Placko.

Speech from Tourism AustraliaSpeech from Wine AustraliaChef John Placko

Of course, there was plenty of food and wine to go around. The menu, created by Australian-born Chef John Placko, featured unique ingredients found in various regions in Australia.

Food prepping

Food

Here is what I tried:

New South Wales: Sous vide prawns, caramelized onion sponge, toasted macadamia crumbs, dill fluid gel

Sous vide prawns

Queensland/The Great Barrier Reef: Buderim ginger & lime spiked barramundi, wilted greens and Australian olive oil

Buderim ginger & lime spiked barramundi

Victoria: White Stripe Lamb seasoned with forest berry and Murray River salt flakes, minted cucumbers and beetroot meringue (more…)

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Mr. and I were invited to an event to try a new line of wine by Australia’s [yellow tail]. It’s called Lucky Penny and it comes in one white blend and one red blend. Apparently BC is the first place in the world to be selling it.

Held at Les Amis du Fromage, we joined other bloggers to try the wine as well as canapes that highlight the distinct flavours and aromas in the wine. It’s also a potluck event, so each participant was encouraged to bring a homemade dish that may complement the wine as well.

Lucky Penny Wine

Lucky Penny Wine

Before we start commenting on the wine, please keep in mind that both Mr. and I are no expert in wine; in fact, we’re fairly new to this. But we believe in sharing our thoughts about what we tried, just to give you another set of opinion.

Lucky Penny White

The white wine is a combination of Chardonnay, Viognier and Pinot Grigio, and contains the notes of honey, apricot and pear. I personally like my white wine fruity and slightly sweet, so I quite enjoyed this wine. It’s fruity and you can definitely get the apricot note.

Lucky Penny White

Lucky Penny White

Mr. Says: This white is sweet and crisp, with a whole range of aromas and flavours for your senses. If that doesn’t mean anything to you, just know it’s delicious. It’s great on its own, or paired with food. I was on my third glass at the end of the night—it would’ve been the third bottle if no one was looking.

Here are the canapes at the event that were supposed to be paired with the white:

Smoked Duck Breast with Honey Glaze

Smoked Duck Breast with Honey Glaze

Foie Gras Toasts with Apicot Preserve

Foie Gras Toasts with Apicot Preserve

Marinated Pear Slices with Prosciutto

Marinated Pear Slices with Prosciutto

The sweetness and fruitiness of the wine calls for dishes with more intense flavours. (more…)

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