If your favourite Dad enjoys wine tasting or pairing wine and food, John Schreiner’s latest book, B.C. Coastal Wine Tour Guide, might be an inspired gift for him.
Next weekend is Father’s Day, and a book would make an excellent choice of gift, whether it’s Jude’s Kitchen or one of John’s many books on wine.
He has also recently updated his Okanagan Wine Tour Guide and The Wineries of British Columbia as well.
However, this is his first foray into a guide to touring the newer wineries of the Fraser Valley, Metro Vancouver and Vancouver Island.
Who knew there were so many wineries on B.C.’s Lower Mainland? John has included 70 in this new book, complete with thumbnail sketches of each, insider profiles of each winery and its winemakers; interesting tidbits from interviews with the winemakers and owners, recommendations of wines to take home, plus the addresses, phone numbers and website addresses of each winery.
Whether you actually end up doing a tour of any of these areas, Fraser Valley, Vancouver Island South, Southern Gulf Islands, Vancouver Island North or Vancouver, this book is an intriguing look at another branch of the province’s burgeoning wine industry.
Most of these are small wineries, many with production levels that makes it unnecessary for them to sell wines anywhere but from the cellar door, but John says some of them make excellent wines, and he should know.
This book could trigger a fantastic holiday trip touring some of these wine areas, sipping and enjoying the new countryside and its foods as well as its wines.
Happy Dad’s Day!
Incidentally, congratulations to Chef Rod Butters of RauDZ Regional Table on getting the Okanagan farm to table message across in the summer issue of the sophisticated lifestyle magazine NUVO.
This will be the last Sunday issue of the Capital News and this column. Watch for it in our new Tuesday edition, June 21.
John’s Favourite Wine Touring Lunch
I asked John to share a favourite recipe with us, and he responded, “When I am in the midst of wine touring, I prefer a simple lunch. Merridale Ciderworks near Shawnigan Lake has a good ploughman’s lunch.”
It’s also a lovely, light meal to take camping or on a picnic, because it’s flexible, rustic, and it goes well with a cold beer or a glass of pinot grigio or pinot noir.
brick oven bread
organic greens salad
A sharp cheddar cheese is typically served as part of a Ploughman’s Lunch, and there are some cheesemakers on Vancouver Island who offer award-winning local brie, which is lovely.
A spoonful of chutney is typically served as part of the Ploughman’s, along with a hearth bread or rustic, crusty local bread.
Fruit such a fresh grapes, apples or pears are often part of the platter, which is frequently a board.
Included here is a recipe for a favourite chutney of ours, Pear & Ginger Chutney. This is also one of the recipes you’ll find in my new book, Jude’s Kitchen, available wherever good books are sold.
Pear & Ginger Chutney
This makes a delicious condiment to serve with curries, roasted meats, or as part of your ploughman’s lunch, with a slab of fresh bread and a hearty cheddar.
4 c. (1 l) pears
1 small onion
1/4 c. (60 ml) preserved ginger
1 c. (250 ml) raisins
1/2 c. (125 ml) vinegar
1/4 c. (60 ml) lemon juice
2 tsp. (10 ml) salt
1 tsp. (5 ml) allspice
1/2 tsp. (2 ml) cinnamon
1/2 tsp. (2 ml) cloves
1/2 tsp. (2 ml) ground ginger
3/4 c. (175 ml) dark brown sugar
1 57-g box Certo powdered pectin
4 1/2 c. (1.125 ml) sugar
Prepare the pears by peeling and coring about three pounds. Cut them up into small pieces. You should have four cups of fruit. Chop onion. Drain and sliver pieces of ginger.
Dump it all into a very large pot and add the remaining ingredients except sugar and pectin.
Stir well over high heat until the mixture comes to a hard boil.
Stir in sugars and pectin, and bring back to a full rolling boil, stirring constantly at that hard boil for five minutes.
Remove from heat and skim off any foam with a metal spoon.
Stir for 10 minutes to cool slightly and to prevent floating fruit in the finished chutney.
Ladle quickly into sterilized jars and cover with a layer of hot paraffin wax about an eighth inch thick.