Beaufort Vineyard and Estate Winery

Author: Katie Phelan

By in things to do in courtenay, winery news, whole food, plant-based Comments Off on Plant-based pairing dinner @ Locals Courtenay

Plant-based pairing dinner @ Locals Courtenay

 

Beaufort is delighted to be collaborating with Locals Restaurant in Courtenay for Dine Around Comox Valley in 2019. Join us for a 5-course plant-based pairing dinner on Thursday 28th February at 6pm. Places are limited and will be sure to go fast. Contact Locals for more information or to reserve a ticket; 250-338-6493.

Tickets are $60 per person (meal only); or $95 per person for a fully paired meal. Ticket prices are plus tax and gratuity.

By in recipes, whole food, plant-based Comments Off on Red (or white, or rosé!) Wine Jelly

Red (or white, or rosé!) Wine Jelly

Not strictly a pairing recipe, but a recipe that calls for wine none-the-less. I know it’s hard to believe, but sometimes the best of us find ourselves with a collection of half finished bottles on the kitchen counter or window ledge. Rather than discarding the contents (even if past its prime for drinking), use those ‘kitchen counter’ wines in an easy peasy wine jelly. We used Ça Beautage in ours for its deep red colour and earthy aromas, but white and rosé will work too. Dry wines are best suited to this recipe. The jelly is great in both savoury and sweet applications, though it really is best in a grown-up PB&J sandwich. Don’t be tempted to reduce the sugar – fruit pectin requires a certain amount in order to set to a jelly.


INGREDIENTS makes about 3 x 350ml jars

2 cups cups of wine

.25 cup of fresh squeezed lemon juice, strained of pulp and pips

1 pouch of liquid pectin

3.5 cups sugar

METHOD

1. First wash your jars and lids with hot soapy water. Rinse well and sterilize. We popped our clean, dry jars in a 275oF oven for 20 minutes.

2. Place the wine, lemon juice and sugar into a large saucepan and place over a medium heat, stirring until the sugar is dissolved. Bring the mix to a gentle simmer then remove from the heat. Immediately stir in the pectin and mix well.

3. Using a sterilized funnel and glass measuring jug, carefully decant the hot liquid into the jars and seal immediately. Allow to cool entirely. The wine jelly will keep in a cool, dark place for many months. Refrigerate once opened.

By in tasting room events, offers, winery news Comments Off on Winemaker’s case 2018

Winemaker’s case 2018

Every year, we hand select 12 of our best sellers, award winners and new releases for inclusion in YOUR winemakers’s case. We hope you’ll enjoy sharing, and maybe even cellaring, some of Beaufort’s finest this festive season. There are a limited number of cases available, so call ahead to reserve yours on 250-338-1357, or email katie@beaufortwines.ca

The winemaker’s case is offered at the very special price of $231.60 +tax – a saving of 20% on tasting room prices* and shipping is available to select Canadian provinces. Here’s what you’ll get:


1 X 2015 Big Nose Red
1 X 2015 Beauhemian *OTHERWISE SOLD OUT*
2 X 2016 Epic *OTHERWISE SOLD OUT*
1 X 2016 Ortega *OTHERWISE SOLD OUT*
1 X 2016 Cab Franc *NEW RELEASE*
1 X 2016 Ça Beautage
1 X 2016 Franc Merlot
1 X 2017 Vintner’s Reserve Ortega *OTHERWISE SOLD OUT*
1 X 2017 Rosé *OTHERWISE SOLD OUT*
1 X 2017 Ortega *OTHERWISE SOLD OUT*
1 X 2017 Petite Milo


* Sorry, no trade outs, and no other discounts apply on bottles in the winemaker’s case.

By in pairing suggestion, recipes, whole food, plant-based Comments Off on Double Choc Cookies x mulled wine

Double Choc Cookies x mulled wine

These squidgy double chocolate cookies with toasted macadamias are just the ticket on a grey and chilly day, and even better paired with a glass of mulled wine. We love to infuse our Franc Merlot with Hornby Island Tea’s mulling spices – grab a sachet from the Comox Valley Farmers’ Market on Saturday mornings. 2016 Franc Merlot is available at select liquor stores on Vancouver Island, and in the tasting room in December (15th & 16th AND 22nd & 23rd).


INGREDIENTS Makes about 8 large cookies

1 tablespoon milled flax

1/4 cup water

1/4 cup sunflower oil

1 tsp vanilla extract

1 cup Demerara sugar

1 cup white flour

1/3 cup cocoa

1/2 tsp baking soda

pinch of salt

1/4 cup dark choc chips

1/4 cup macadamia nuts

METHOD

  1. Preheat oven to 350F.
  2. Place the nuts in a single layer on a small baking tray and toast for 10-15 minutes until aromatic and just starting to colour. Set aside to cool.
  3. Sift the flour, salt, baking powder and cocoa powder into a large bowl. In a separate bowl, whisk together the water, oil, vanilla, sugar and flax. Add the wet ingredients to the dry and mix together with a large spoon.
  4. Roughly chop the macadamia nuts and add them to the cookie mix along with the chocolate chips. Mix well.
  5. Use slightly wet hands to form the cookie dough into balls (we make 8 pretty large cookies with a single batch). Place the balls on 2 cookie sheets lined with parchment paper and place in a preheated oven for 15-20 minutes. Rotate the trays once during the bake time. When the cookies are done they will have a slightly cracked surface, but will still look a little squidgy in the centre.
  6. Leave the cookies to cool for 5 minutes on their trays before removing them to a wire rack. The cookies will keep for a week in an airtight container.
By in tasting room events, things to do in courtenay, winery news Comments Off on Tasting room dates confirmed for the festive season

Tasting room dates confirmed for the festive season

Our tasting room will be open on four dates in December 2018. Join us from noon until 5pm on Saturday and Sunday 15th and 16th, as well as Saturday and Sunday 22nd and 23rd. Pick up your winemaker’s case, or just a few bottles for the festive season. And be sure to try TWO new releases: 2016 Cab Franc and 2017 Sparkling Ortega – a traditional method sparkler made with Ortega, and just a splash of Siegerrebe.

Stay up-to-date about goings-on at Beaufort by signing up to our newsletter on the homepage of our site!

By in pairing suggestion, recipes, whole food, plant-based Comments Off on Ribollita x Big Nose Red

Ribollita x Big Nose Red

While cooler days always take a little getting used to, we embrace the opportunity to switch things up in the kitchen. Hearty flavourful dishes are a welcome comfort on chilly autumn evenings. Ribollita epitomizes Tuscan thrift. It’s a truly simple soup that’s stick-to-your-ribs good and naturally plant-based. Its flavours intensify over time, so make your ribollita a day or two in advance for the tastiest result. In Italian, the literal translation is ‘re-boiled’ so Ribollita ain’t ever gonna be a fancy soup. It is however, delicious, nutritious, simple and inexpensive.

We recommend pairing a bowl of hearty ribollita with a glass of 2015 Big Nose Red; a similarly robust blend of Shiraz and Cabernet Sauvignon. Enjoy!


INGREDIENTS Makes enough soup to feed 6 very hungry people

2 medium onions, roughly chopped

2 carrots, roughly chopped

4 cloves of garlic, sliced

3 ribs of celery, roughly chopped

3-4 tablespoons of olive oil

1 tablespoon tomato concentrate

400g can of chopped tomatoes

250ml vegetable stock

250g can of cannellini (white kidney beans)

2 bay leaves

2-3 all spice berries

4-6 thick slices of stale sourdough bread, torn into chunks (toast the slices if the bread is fresh)

2-3 handfuls of kale leaves, roughly torn

salt and pepper

METHOD

  1. Heat the olive oil in a large, heavy bottomed pan. Add the onion, carrot, garlic, and celery and fry over a medium heat for about 5 minutes, stirring regularly. Add the tomato concentrate and continue to fry for a minute of two. Next, add the tomatoes, vegetable stock, bay leaves and all spice berries. Bring to the boil then reduce the heat until the soup is simmering gently. Simmer for approximately 30 minutes, uncovered.
  2. Add the can of cannellini beans, the kale and the sourdough chunks. Season and stir well. Continue to simmer for another 10 minutes until you have a thick and aromatic soup. When the soup is ready you can either serve it straight away, or chill it for reheating later. Ribollita freezes well and is a great freezer stand-by for cold winter nights.
  3. Serve steaming hot, garnished with chopped parsley, olive oil and some thinly sliced red onion.

 

By in pairing suggestion, recipes, whole food, plant-based Comments Off on Mapo Tofu X G’Wurtz

Mapo Tofu X G’Wurtz

 

Mapo Tofu is a punchy but comforting dish from the Sichuan province in China. This recipe is 100% plant based and will go down a treat with a bottle of G’Wurtz. Our 2016 vintage was made in a dry style, but with all of the gingery jasmine and allspice typical of the noble Gewurztraminer variety. It really is an excellent choice to temper a bowl of spicy and pungent Mapo Tofo. This dish takes no time to cook, so as with most Chinese dishes, it really helps to have all of your ingredients prepped and ready to go.

 

 


INGREDIENTS Serves 4

1 tsp Sichuan pepper corns

2 tablespoons canola oil

1 tablespoon sesame oil

5-6 dried shiitake mushroom, rehydrated and finely chopped

1 thumb-sized piece of ginger, finely grated

4 cloves garlic, minced

4 spring onions, finely sliced

1 tablespoon fermented black beans

1 tablespoon gojuchang, or sambal oelek will work too

500g pack of soft tofu, cut into bite-sized chunks

300ml vegetable stock

3 tablespoons soy sauce

1 tsp sugar

2 tablespoons rice wine

2 tsp corn starch

METHOD

  1. Place a dry wok over a high heat until the wok is very hot. Remove the wok from the heat and add the Sichuan peppercorns. Agitate the pan for 30 seconds until the peppercorns are toasty and aromatic. Set the peppercorns aside.
  2. Heat 1 tablespoon of canola oil in the wok over a medium/high heat and add the chopped shiitake. Fry for 5-6 minutes. Set the shiitake aside.
  3. Heat the remaining canola oil and the sesame oil in the wok over a medium heat. Add the ginger, garlic and green onions and fry for a minute or two until the mix is bubbly and aromatic. Add the fermented black beans and the gojuchang and mix well, frying for a further 2 minutes.
  4. Add the tofu to the wok, along with the vegetable stock, soy sauce, sugar and rice wine. Mix gently and turn up the heat so that the sauce starts to bubble. When the sauce is bubbling, turn down the heat and simmer for 5 minutes, uncovered.
  5. Mix the cornstarch with 150ml of cold water and pour over the tofu. Mix gently and continue to cook until the sauce thickens (about 2 minutes). 
  6. Crush the Sichuan peppercorns and add them to wok , along with the reserved shiitake. Mix well.
  7. Serve immediately, garnished with more spring onion, and served alongside some jasmine rice.

 

By in pairing suggestion, recipes, whole food, plant-based Comments Off on Farinata x Epic

Farinata x Epic

Farinata is a kind of thick chickpea pancake hailing from the Liguria region in north west Italy. It is typically cooked in cast iron in blisteringly hot ovens and then served in wedges as a healthy snack or as an ‘aperitivo’. The white wines of the Ligurian coast are crisp and salt whipped – Pigato, Vermentino and Bianchetta are common and thoroughly delicious, with lots of structural acidity and bright fruit aromas. Not too dissimilar from the whites we produce here in the Comox Valley! And so, if an Italian vacation is out of the question, don’t even worry – pick up a bottle of our 2017 Epic and whip up a skillet of farinata. You’ll be glad you did…

 


INGREDIENTS (makes enough for 6-8 people as a snack)

1 cup of chickpea flour

a really good glug of olive oil (about 4-6 tablespoons)

1 tablespoon finely chopped rosemary

1.5 tsp salt

fresh ground black pepper

METHOD

1.Whisk the chick pea flour with 1 3/4 cups water, then whisk in the salt, rosemary and 2 tablespoons of extra virgin olive oil. Don’t worry – the batter will appear quite runny. Cover the mixture, and set aside at room temperature for at least a couple hours, or ideally overnight.

2. Heat oven to 400°F. Heat 4 tablespoons of extra virgin olive oil in a large cast iron or other oven proof skillet (10-12 inches diameter) over medium-high heat. When the oil is very hot, add the batter – take care as it might splatter a bit. Place the skillet in the oven and cook for about 25 to 30 minutes. Check by inserting a knife in the center; if the knife comes out clean, the farinata is cooked. The top should be a blistery, golden colour. You can fire the farinata under the broiler for a minute or two at the end of its cooking time to achieve this effect.

3. Allow the farinata to cool slightly before cutting it into wedges. Top with some freshly ground black pepper and serve drizzled with some more olive oil.

 

 

 

 

By in tasting room events, things to do in courtenay, winery news Comments Off on A busy weekend ahead…

A busy weekend ahead…

 

 

 

There’s lots going on at Beaufort this weekend (July 27-29th). If you are looking for somewhere to enjoy this glorious summer weather, the Beaufort picnic area is hard to beat. Our tasting room is open Fri-Sun from noon until 5pm. We encourage you to bring a picnic to enjoy in the garden after your tasting. Wine is available to purchase by the bottle – ice buckets, glasses and water are supplied.

***NEW RELEASE*** We’re releasing 2016 Ça Beautage on Friday in the tasting room from noon. As always, a 100% Beaufort-grown Foch blend with light to medium body, soft tannins and lots of ripe black fruit aroma and flavour.

***SWEET TUNES*** On Saturday evening (July 28th) we will host the Valley’s own Cedar Spoon in the garden for an intimate acoustic gig. Doors from 6.30pm, gig kicks off at 7. This event is FREE to attend and kids are welcome. Wine is available to purchase by the bottle – ice buckets, glasses and water are supplied.

 

Hope to see you soon!

 

 

 

 

By in tasting room events, things to do in courtenay, winery news Comments Off on 2017 Epic release

2017 Epic release

 

At long last! 2017 Epic will have its debut this weekend in the tasting room. Join us for a sip between noon and 5pm, July 6th to 8th. This vintage offers a perfect snapshot of our cool coastal climate – 100% Island grown Epicure and Ortega with a partial ferment in Hungarian oak barrels. Bright on the palate with lots of custard apple and pear to boot. Lemon-hued goodness that will pair perfectly with a bowl of crunchy, sweet and spicy pad thai. Recipe coming soon!

 

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