Located in the Osoyoos wine growing region in B.C., this 27 acre vineyard produces varietals that create wines in the style of the world renowned blends of red and white wines from the Pessac Lognan and the Graves regions of Bordeaux. One needs a very specific terroir to create quality wines made from blending Cabernet Sauvignon,
Cabernet Franc and Merlot for red wines and Sauvignon Blanc with Semillon for the white wines. Both soil, climate, sun exposure and earth friendly farming techniques are instrumental to the success of the wines produced.
The Alibi is a blend of Sauvignon Blanc and Semillon. The wine comes with a very pale yellow color; presenting aromas of grapefruit, green apples with flavours of pears. It offers a well balanced ratio between fruit and acidity and develops a long aftertaste of freshness that lingers on. It matches well with white meats, fish, seafood and soft creamy cheeses such as Brie and Camembert.
The 2007 Nota Bene ( well taken note of ) is a blend of 3 noble varietals, the Cabernet Sauvignon, the Merlot and the Cabernet Franc, in a Meritage style matching the ones from the finest red Bordeaux wines It comes in a deep rubis color with a synergy of aromas from blackcurrant, blackberries, a hint of raspberries and sour black cherries. it offers smooth tannin levels that create a velvety mouthfeel, spilling it's exuberrant youth with elegance and vigorthrough it's rich and generous palate; This versatile wine goes with red
white meats, mildly seasonned pasta, and a range of medium flavoured
cheeses.
For five servings, we need;
1.2 kg of turkey breast rolled into a net for roasting purposes
750 grams of small round potatoes
1 twig of fresh rosemary and one twig of fresh thyme
3 medium size garlic cloves
3 green onions
1 cube of Oxo chicken
cube stock
6 cc of olive oil
salt and crushed pepper acorns
one whole lemon
Preheat the oven at 350 F.
Place 1 tablespoon of olive oil in a skillet under high heat and brown the meat untill it reaches a golden color.
Put the meat in the oven after inserting in the net the twiggs of rosemary and rosemary for 20 minutes.
Slice the potatoes length wise, peel the garlic cloves and cut the
green onions in two inch sections with the lemon in half.
Remove the meat from the oven, place in the roast pan the potatoes, the garlic, the green onions, the lemon.
Dilute the Oxo cube in 12 cc of water, season with salt and pepper,
base with the chicken broth and the rest of the olive oil, and bake
for 40 additional minutes.
Wrap the meat in aluminium foil leaving it to rest for 15 minutes before carving.
For more info, contact the winery at www.blackhillwinery.com. to contact the author, www.chefricher.com.
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