Beaufort Vineyard and Estate Winery

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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!

 

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.

 

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