Dreaming of my favourite places in BC #bcwines

Spirit Ridge Resort, Osoyoos

I love living in Vancouver and love cities but I have to escape regularly and this year, after staying home for months, I need to get out. I’m dreaming of early morning open roads and great restaurants at sunset.

We started visiting Okanagan wineries in 2007. Wine was my new hobby and many winemakers were just starting out. I loved the excitement didn’t feel foolish for my ignorance.

Over the years many young people have grown up in the wineries and are bringing fresh perspective and enthusiasm.

One of my favourite drives is the Hope Princeton to Osoyoos ending at Spirit Ridge.

The resort offers everything for a great vacation: suites with full kitchens, an onsite winery and tasting room, cultural centre, adult and family friendly pools, a 9 hole golf course, gym, a spa and an exciting new restaurant.

Chef Murray MacDonald and the indigenous culinary team launched The Bear, The Fish, The Root and The Berry last year. I’m thrilled to see the resort amp up the food experience and I believe Chef MacDonald and the new culinary team can do the job.

Great wines need great food and things keep getting better outside Vancouver as chefs look for options for a balanced family life and opportunities that come with growth in tourism.

One thing is for sure, the food and wine scene in the Okanagan keeps getting better and better and I have no doubt that the people working there will rise to the challenge of the summer of CoVid and create great experiences. Things will be more exclusive and everyone will put their hearts and souls into it. For sure it will be a bit more expensive but it will also be hard to get. Planning early is a must. Small groups of up to 6 will enjoy guided, sit down tastings and beautiful dining and chefs with more time to create perfect meals.

I have a hotel booked, now for the winery visits.


Cooking therapy

I put in 6 straight hours of hard mental labour. Horrible Covid business stuff, but I had some cooking to look forward to.

Tuna steaks will be my 1st BBQ of the year.

I was happy to start by choosing the wine.I love being in the Meyer Vineyards club and having a great selection of exceptional Pinot Noir always available.Tonight I’m self soothing with 2017 Micro Cuvée from the McLean Creek Vineyard. I love being able to drink from the same vines year after year.

I made had some balsamic vinaigrette and I’ve mashed in some roasted garlic to baste the tuna. Scavenged a few potatoes from the bin. They might need a fair amount of butter.

The tuna turned out delicious.

Food and reflection during CoVid

All this time at home leads to reflection. No?

I love food. It’s essential, yes, but so much more. Satisfying, nurturing, comforting, creative, exciting. Food is all that for me.

Food and wine has been comforting the last few weeks. We’ve eaten our favourite breads, slathered in cultured butter and drank some of our best wines. We’ve even indulged in desserts.

I miss restaurants. Especially with a table of friends. All that laughter and good cheer.

But I also love to grow, shop and prepare food. I love to shell peas, shuck corn and sauté onions. So staying at home’s not all bad. With a well stocked pantry and cellar and more time for cooking, we’re not suffering but I can’t wait to hear the clink of glasses as we share again with friends and family.

So what have we been eating and drinking?

Roasted vegetable salad with roasted garlic aioli and pumpkin seeds

Syrah is one of my favourite varietals. Black Hills consistently makes my favourite


Grilled tuna dinner. Beet mayo for potatoes.

I crave the tuna melts so have to make the full tuna dinner.

Pinot Noir from Meyer Family is surely one of  BC’s best.

Always excited when my annual shipment of Carmenere arrives.