Beaufort Vineyard and Estate Winery

Author: Katie Phelan

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!

 

Chickpea ‘quiche’ x Pinot Gris

This 100% plant-based ‘quiche’ is made with chickpea, or gram flour. It’s a favourite of ours at Beaufort because it’s simple, satisfying and really tasty. It pairs perfectly with 2017 Pinot Gris – a 100% Island-grown single varietal. A short stint on Ortega lees in Hungarian oak barrels creates a round finish, albeit with a bright and punchy zing to compliment the savoury flavours in the ‘quiche’.

You will need enough pastry to fill a 20cm pie case. Blind bake the pie crust at 370F for about 10 minutes, or until the edges of the crust are just starting to golden. Set it aside ready for filling.

INGREDIENTS

1 tbsp olive oil

1/2 small onion, finely sliced

3-4 dried shiitake mushrooms, rehydrated and finely sliced

2 tsp fresh thyme leaves

1 cup chickpea flour

2.5 cups water

1/4 tsp turmeric

1.5 tsp salt

2 tbsp nutritional yeast

black pepper

METHOD

  1. Preheat your oven to 370F. Heat the olive oil in a frying pan and add onion. Fry for 3 minutes over a med heat until the onions are soft and translucent. Add the shiitake mushrooms and fry for another 5 minutes, stirring often. Remove from heat, and sprinkle over the thyme leaves. Set aside.
  2. In a small bowl, combine the chickpea flour with 1 cup of the water (cold), the salt, pepper, turmeric and nutritional yeast. Whisk to ensure there are no lumps. Set aside.
  3. Bring the remaining 1.5 cups of water to the boil in a saucepan. When boiling, pour in the chickpea batter, stirring constantly. Reduce the heat to a low simmer and continue stirring until the batter thickens – this will take about 2 or 3 minutes. Continue to cook over the lowest heat for about 10 minutes, stirring regularly to prevent the chickpea filling from catching on the bottom of the pan.
  4. Spoon the mushroom and onion mix into your prepared pie crust and pour over the cooked chickpea filling. Tap the pie case gently against the countertop to evenly distribute the filling. Bake at 370F for 25-30 minutes or until the top is golden. Remove from the oven and brush the top with a little olive oil. Allow to cool and set completely before serving. Serve with a big leafy salad and chilled bottle of Pinot Gris.
By in tasting room events, things to do in courtenay, winery news Comments Off on Summer trivia on the lawn

Summer trivia on the lawn

Yes! We are hosting another one! Summer Trivia on the lawn is back – Sunday 19th August at 6pm. Pre-registration is a must so email katie[at]beaufortwines[dot]ca to secure a spot for your team of four. Space is limited and there’s always a waitlist. Don’t delay if you’re a real trivia keener! Free entry and lots of prizes. Over 19s only.

By in pairing suggestion, recipes, whole food, plant-based Comments Off on Falafel x petite milo

Falafel x petite milo

Our cool Island climate is perfectly suited to growing aromatic whites with plenty of structural acidity. If you’ve enjoyed a zingy Vinho Verde, Grüner Veltliner, Furmint, or perhaps a trenchant Basque Txacoli, you might agree that these wines are incredibly food friendly. The same is quite true of many of Vancouver Island’s crisp, dry whites. If you happen to visit the Beaufort tasting room on a day when Petite Milo is in the line up, prepare for an enthusiastic endorsement of this Blattner hybrid. Tailored to suit our coastal climate, this early ripening variety has a beautiful, green character and aromas of lime, green rhubarb and hops. With great structure and balance, and captivating aromatics, this dry white wine is quickly gaining a following among wine enthusiasts looking for something new. We recommend pairing it with zippy flavours – like a fresh pita loaded with falafel, hummus, pickled veggies and hot sauce. You’ll need a food processor for this one…

INGREDIENTS (makes about 20 falafel)

200g dried chickpeas, soaked in a large bowl of water overnight

1 small onion, grated

1 tablespoon of ground flax

2 cloves garlic, finely chopped

1 handful parsley, finely chopped

1 handful cilantro, finely chopped

2 tablespoons flour

1 tsp ground cumin

1 tsp ground coriander seed

1tsp paprika

1 tsp salt

1/2 tsp black pepper

1tsp baking powder

Canola or sunflower oil for frying

METHOD

1. Drain the chickpeas and discard the water. Pulse the chickpeas in a food processor until they resemble rough breadcrumbs. You don’t want a paste here.

2. Place the pulsed chickpeas in a large bowl and add all of the other ingredients. Mix well with a wooden spoon until combined. Chill the mix for about 1 hour.

3. Using 2 spoons to form quenelles, or slightly wet hands to create balls, form the mix into individual falafels. The falafels should hold together well. If the mixture appears too dry, add a little water; if it seems too wet and sloppy, you can add some more ground flax and/or flour. This is a very forgiving recipe!

4. Heat the oil in a heavy bottomed pan until it reached 350 degrees F. Fry the falafel in batches until golden brown and cooked through (approximately 5 minutes). Drain on kitchen paper and keep in a warm oven until ready to serve.

5. To serve: Stuff a warm pita with 3-4 falafel and LOAD it with pickled red cabbage, cucumber, pickled jalapeños, sliced green onion, hummous, unsweetened coconut yogurt, tahini and hot sauce.

 

By in tasting room events, things to do in courtenay Comments Off on Tasting room season is ON!

Tasting room season is ON!

If you have been thinking to come visit the Beaufort tasting room, now seems like a perfect time! The weather has been ideal for picnics and our 2017 sparkling rosé tastes even better when the temperatures soar. We are open from noon until 5pm on Fridays, Saturdays and Sundays. Enjoy a tasting before a picnic lunch in the garden. While we do have some whole food snacks available in our store, we encourage you to bring your own picnic. Wine glasses and ice supplied, if required. Our wines are available to purchase, by the bottle, to enjoy in the picnic area. And, of course, if your party doesn’t finish the bottle, we can re-cork for you to take home. Children are allowed in our tasting room and in the picnic area. Looking forward to welcoming you soon!

By in pairing suggestion, recipes, whole food, plant-based Comments Off on salted hazelnut and dark chocolate truffles x beauhemian

salted hazelnut and dark chocolate truffles x beauhemian

Dark chocolate, though delicious, can pose a challenge when paired with dry red wines. Dark and extra dark chocolate, with their high percentages of cocoa, can taste bitter. Pairing a bitter chocolate with a particularly dry and tannic red is not the most desirable combo but there are other options! Try pairing darker chocolates with reds that are lower in tannin, and/or reds that contain slightly higher residual sugar. Hybrid red varieties like Marechal Foch, Leon Millot and Cab Libre are just the ticket due to their low tannin profiles so why not give this super easy truffle recipe a whirl and pair these addictive chocolaty morsels with a glass of Beauhemian. Beaufort Beauhemian is a blend of Marechal Foch, Cab Libre and Syrah. It delivers notes of ground coffee and red liquorice, with a little bit of spice on a fine balanced finish.

INGREDIENTS makes about 40 truffles

240ml full fat coconut milk

2 tablespoons of coconut oil

300g dark chocolate (70-80% works!), broken into pieces

1 tsp vanilla extract

1 tablespoon of cooled espresso

4 tablespoons of maple syrup

1 handful of chopped hazelnuts

1/2 tsp sea salt flakes

dark cocoa powder to coat (4-6 tablespoons)

METHOD

  1. Place the chocolate and coconut oil in a large glass bowl. Heat the coconut milk until just boiling and pour over the chocolate and coconut oil. Stir gently until the chocolate has melted.
  2. Next, whisk in the vanilla extract, cooled espresso and maple syrup – the mix might look like it has split but keep whisking and it will come back together!
  3. Line a square cake tin (8″x8″) with foil and pour the mix into the cake tin. Place in the fridge to firm up just a bit – an hour or so. The top needs to be from enough to support the chopped hazelnuts so that they don’t sink into the chocolate.
  4. When the top is just set, sprinkle the chopped hazelnuts and salt flakes on top and gently press down. Return the cake pan to the fridge to set fully (at least 4 hours, but over night is best).
  5. When the truffle mix has set, turn out from the pan and peel off the foil. Cut into cubes and, using a fine sieve, dredge in cocoa powder. Voila! The truffles will keep in the fridge for 10 days or so in a sealed container.

 

By in pairing suggestion, recipes, whole food, plant-based Comments Off on Beet burgers x Franc Merlot

Beet burgers x Franc Merlot

Awwww yes! This is one crowd pleasing burger that will have your BBQ buddies begging you for the recipe. 100% plant based sweet and smokey beet burger – add sliced and pickled jalapeños for some heat and try it along side our soon-to-be-released 2016 Franc Merlot. This classic blend of Cabernet Franc (50%) and Merlot (50%) is all at once savoury and fruity! A robust, dry red with aromas of cinnamon, coffee, ripe red currant and blackberry.

Stay tuned for more info on our NEW releases! 7 new Beaufort wines will be coming your way in early May. Follow us on Instagram, like us on FB, and of course, check back right here!


INGREDIENTS (makes 4 patties)

2 cups of raw beet root, peeled and 1/2″ cubed,

1 tbsp olive oil

1 cup cooked quinoa (red or white)

2 tbsp milled chia seeds

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp flax seed

1 tbsp coconut oil, melted

2 tsp lemon juice

1/4 tsp each of ground cumin, chilli flakes & oregano

salt and pepper

2-3 tbsp bread crumbs (may or may not be required)

METHOD

1. Toss the beet cubes with olive oil and roast in a preheated oven (350F) for 30 minutes. Remove from the oven and allow to cool. Turn the oven up to 375F.

2. Place the cooled beets in a food processor and pulse a couple times until you have small chunks (you don’t want a puree here!).

3. Transfer the beets to a bowl and add all of the other ingredients, except the breadcrumbs. Mix well. At this point you can judge the consistency of the mixture; if it appears too wet, add some bread crumbs. If it appears too dry, add a little water.

4. Using slightly wet hands, shape 4 patties and place them on a lined baking sheet. Place in the oven for 10-15 minutes per side. 10 minutes per side is enough if you want to finish the patties on the barbecue! The beet burgers hold up better if they are baked first before barbecuing as it can be tricky to handle them on the grill as raw patties.

5. Dress your beet burgers with a sweet and smokey BBQ sauce, some finely sliced red cabbage and a couple of pickled jalapeños. Serve in a toasted bun.

 

 

By in tasting room events, things to do in courtenay, winery news Comments Off on 2018 season in the tasting room

2018 season in the tasting room

 

That came around quickly didn’t it!?

We’ve just wrapped up bottling the 2017 whites, and while they rest up in bottle in advance of their release date, we thought we give you a heads up on our 2018 opening weekend in the tasting room;

Join us from Friday May 4th, noon until 5pm for tastings. We will host our annual Wine Club vintage release party on Saturday May 5th (from 10am until 5pm). For more information on this sweet celebration, sign up to our newsletter (in our homepage footer) before April 20th. You will receive a special invite to attend, as well as a link to a pre-order form for the new vintage releases.

We will also be open on Sunday May 6th, from noon until 5pm; and every weekend after thru September (Fri, Sat and Sun from noon until 5pm).

So looking forward to catching up, and to meeting new pals too!

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