Remember back to the days when our great province produced swill wine by the truckloads and anything pink or bubbly had a duck on the label?
Well thank goodness for the taste revolution brought about by the likes of Harry McWatter's and other VQA pioneers who turned our plunk wine industry into something our palates can applaud.
Not only do we pull off killer reds that make the French dance and whites that can change the mind of any hardcore cabernet drinker, but B.C. also showcases some brilliant ros茅s that are winning taste buds and awards the world over.
When looking for a great summer sipper you should think refreshing fruits as light as spring berries, crisp and refreshing, slightly sweet with a lively citrus finish.
The following are my favourites for great local summer pinks;
Summerhill Pyramid Winery knocks the bubbles out of the park with their Cipes Ros茅 Pinot Noir. The grapes are all local, 100 per cent organic and these bubbles are cellar aged in the bottle. This aromatic beauty offers aromas of spring berries and toast and for the palate think fresh peaches, apricots, and citrus fruits.
These pink bubbles pair well with a warm summer's eve, under the stars with a plate of local cheeses and your sweet love by your side.
Joie will provide you with much joy if you can get your hands on a bottle of their critically acclaimed 2010 Ros茅. This cult classic winery located on the Naramata Bench is committed to sustainability and low impact farming.
They have managed to make a strong impression in the market place with topnotch whites and a most compelling ros茅. Joie ros茅 is a combination of Pinot Noir, Gamay, Pinot Meunier and Pinot Gris grapes, which wine maker Heidi Noble has used to create a lively summer fruit taste with a faery like effervescence and slight citrus pucker to finish.
This pink has the power to please even the most travelled palate as critics say Noble has captured a drink that stands strong alongside it's French cousins.
Quails Gate 2009 Ros茅 is a brilliant example of an Okanagan pink that pulls off flavours of rhubarb, raspberry and red currant giving us the perfect balance of refreshing fruit and lively acidity.
This wine brings out the summer dreamer in me as I spend time picking ripe tomatoes and Italian basil to top my French baguette.
Add some Salt Spring Island cheese and drift away with a chilled glass of QG ros茅 even if the sun fails to shine this wine turns summer on from the inside out.
Grilled blackened tuna steaks
1/4 c. olive oil
2 tbsp. lime juice
6 tuna steaks, about 6 oz. each
1 tbsp. dry mustard
2 tbsp. dried cilantro
1 tbsp. chili powder
1 tsp. freshly ground black pepper
1 tsp. black mustard seeds
Combine olive oil and lime juice, brush each steak with mixture. Mix remaining ingredients; sprinkle over steaks. Wrap and refrigerate for several hours. Grill over hot charcoal for 4 minutes per side, or until steaks just begin to flake. Do not dry out. Top with Lime and Soy Sauce. Serves 6.
Lime and soy sauce
2 tbsp. lime juice
1 tbsp. champagne vinegar(check Nesters or Cup Deli for champagne Vinegar)
1 tsp. soy sauce
1/4 c. olive oil
Lime juice to taste
Whisk together ingredients and spoon mixture over tuna steaks.
