Beaufort Vineyard and Estate Winery

News & Recipes

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!

By in pairing suggestion, recipes, whole food, plant-based Comments Off on Chana Masala x Borealis

Chana Masala x Borealis

Oh hello! We’ve added a couple new categories to this section of Beaufort’s website to include 100% plant-based recipes and pairing suggestions for our wines. We will upload tasty (and tested!) recipes often so be sure to check back regularly. Each recipe heading will include a Beaufort wine pairing suggestion, making it easy to find the most delicious dish for your favourite Beaufort blend or single varietal.

Our first recipe is for Chana Masala; a plant-based stew of chickpeas, tomatoes, ginger and cilantro. You can adjust the spice level to your taste, but we think a spicy version is tops paired with our soon-to-be-released 2017 BorealisEstate-grown Siegerrebe and Schonburger, together with Island-grown Ortega and Epicure, give this off-dry white lots of floral and spice notes and fine mid-palate softness courtesy of partial fermentation in Hungarian oak barrels.  In the glass, elderflower aromas give way to more delicate honeysuckle, jasmine and bay. Try Borealis paired with a spicy chana masala for a complimentary conversation between delicate sweetness and tingly spice.

Stay tuned for more details on our 2017 vintage whites, set for release in early May 2018!


INGREDIENTS (serves 6-8 as part of a main)

3 tblsp coconut oil
1 medium red onion, finely sliced
1 tblsp ground cumin
1 tsp sea salt
6 cloves of garlic, minced
2-3 tblsp fresh ginger, finely grated
1 or 2 fresh green chilies, serrano or jalapeno (with or without seeds depending on your desired level of spice!)
1 tblsp ground coriander
1 tsp smoked sweet paprika
1 tsp ground turmeric
800ml of canned tomatoes (1 large can)
2 cans (2 x 398ml) of chickpeas, drained
1 tblsp garam masala
1 tblsp brown sugar

1 large handful of fresh cilantro, roughly chopped
Juice of 1 large lemon or 2 limes, to taste

METHOD

1. Heat a large cast iron pan over medium heat. Once hot, add coconut oil, onion, cumin and salt. Cook for 2 mins while stirring.

2. Place garlic, ginger and green chilies in a food processor to pulse into a paste. Then, add to the pan with the onions. Stir well.

3. Next add ground coriander, paprika, and turmeric and stir to coat.

4. Next add the tomatoes and chickpeas. If the mixture looks a little too thick, add a cup or two of water or vegetable stock. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.

5. Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a gentle simmer (uncovered) for 15-20 minutes. Stir occasionally.

6. When the chana masala is thickened and bubbly, stir in the garam masala & sugar. Taste and adjust seasoning as required.

7. Remove from heat and stir in some lemon or lime juice and garnish with lots of chopped cilantro. Serve over rice or veggies for a hearty and delicious main.

By in winery news Comments Off on Plant-based

Plant-based

Not all wines are created equal. This maxim provides a good jumping off point for a discussion about plant-based wines. Wait, aren’t all wines plant-based? You’d like to think so right…

In theory, grapes are the only ingredient required to make the alcoholic beverage we know as wine. In (and on) those juicy berries are all the compounds needed for fermentation; for the conversion of sugar into alcohol. In practice however, modern winemakers may include a host of other adjuncts during the winemaking process.

It’s odd to think about wine as containing things like casein (milk protein), albumin (egg white protein) or isinglass (a fish-based collagen); however, these and other such animal products and by-products are routinely added to wine in order to facilitate, in particular, the fining process. Although additions like albumen and isinglass are introduced and then removed from the fining tank, residues can remain within the bottled product, making treated wines problematic for people who follow plant-based diets. 

Fining is an important stage in the creation of top quality wines. Tartrate crystals, dead yeast cells, and other large molecules can make wine cloudy and susceptible to spoilage. While particulate matter will, for the most part, settle out over time, most winemakers use more than gravity alone to fine their wines before filtering and bottling.

At Beaufort, we do not use any animal products or by-products in our winemaking process meaning our wines are plant-based. Luckily, there are quite a few alternative fining agents available to modern winemakers, like bentonite. Bentonite is a harmless, odourless mineral clay that’s added to (mainly) white wine to help stabilize naturally present proteins. We use it, when necessary, in our whites and rosés.     

And so, if you seek to avoid animal derivatives in your wine, it’s always a good idea to ask: is this wine truly plant-based?

By in vineyard news, vineyard tasks Comments Off on Pruning

Pruning

 

Ever wonder what’s happening in the vines at this time of year?

Well, nothing much on one hand; and then, really, quite a lot.

During the winter months, the vines at Beaufort enter a period of dormancy; no leaves and no perceptible growth. And yet, this is a very important phase in the annual growth cycle of the vine.

Winter time functions as a rest phase and the vine, no longer generating energy through photosynthesis, slows right down. It slows down so much in fact, that a really hard pruning can take place without damaging overall vine health. Indeed, pruning is key to creating a robust and healthy vine in the following season, as well as a good yield at harvest.

Of course, there are lots of different pruning systems employed in vineyards throughout the wine-growing world. Climate, soil type, labour availability, grape variety and vineyard orientation are just a handful of factors influencing a vineyard manager’s pruning technique. At Beaufort, and mainly due to our cooler climate, we employ a technique known as cane pruning. Up to 90% of the previous year’s growth is removed, and a careful selection of shoots is made so that the plant can preform in the most desirable way during the growing season. Grapes grow on vines after all, and vines can be particularly vigorous in their growth, though not necessarily generous in fruit set. While great wine certainly starts with good soil, pruning is similarly key in mitigating many of the potential problems in the vineyard and in the winery. With pruning we can influence yield and ripeness, reduce the risk of disease, lay the foundation for a quick and efficient harvest, as well as limit the amount of work required in the vines during the growing season.

And so, as we approach pruning time at Beaufort, here’s to the shears – one of the most important tools in the winery! Well, after the corkscrew…

By in Uncategorized Comments Off on A Vaguely festive trivia night

A Vaguely festive trivia night

Perhaps you’ve heard the rumour already but… Beaufort Trivia Nights are a whole lot of fun! We’re hosting another on Friday 15th December, from 7 until 9.30pm and we’d sure love to see you. The theme this time round is ‘Vaguely Festive’ so don’t be put off if you’re a bit of a grinch – we aim for the perfect balance between non-seasonally specific inquiry and tinsel-related tidbits!

 

 

 

 

Teams of 4 must pre-register; contact katie@beaufortwines.ca to secure your spot. Free entry & lots of prizes. Over 19s only. 

By in offers, winery news Comments Off on Winemaker’s case 2017

Winemaker’s case 2017

Heads up! We’ve just unveiled the wines in our winemaker’s case for this festive season. Each year we put together a special selection of inventory and library wines, offering you a stellar discount on tasting room prices. This year, there are 12 different wines (no double bottles!) in our winemaker’s case to include:

2014 Shiraz, 2014 Ça Beautage, 2015 Beaudacious,
2015 Ortega, 2015 Epic, 2015 Big Nose Red,
2015 Ça Beautage, 2015 Foch Cab, 2015 Cab Sauv,
2016 G’Wurtz, 2016 Ortega Vintner’s Reserve & 2016 Petite Milo.

There are a limited number of cases available so to reserve yours for pick up over the festive season, just email katie[at]beaufortwines[dot]ca or call us on 250-338-1357. The winemaker’s case is offered at $226.64 +tax, that’s a saving of 20% on tasting room prices.

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

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