Eager to explore fun pairings? Well you’re in luck because this post is all about just that!
We recently shipped out our En Famille Wine Club winter collection and asked our team sommeliers to lend some delicious pairings for the approaching holiday fare…
Looking for a way to elevate your favourite sausage in a bun? Try a classic bratwurst or weisswurst with our 2020 A Noble Blend for the quintessential European fast food.
Pair our 2020 Rosé with salmon gravlax, cream cheese and arugula on a freshly baked bagel for a tasty weekend brunch. Sumptuous and simple to prepare, this is bound to become a household favourite.
The En Famille 2020 Riesling will only get better with age. Stash this away to enjoy later with smoked Easter ham and mustard. Your guests won’t be able to contain their enthusiasm for this classic pairing!
In the mood for take-out after a busy week? Put your feet up and pair our En Famille 2020
Gewurztraminer with takeout Pad Thai. This wine will make those spices sing.
Our 2020 Viognier is another enduring essential. Ward off the winter blues by pairing it with a rich Wild Pacific halibut chowder garnished with fresh chervil and chives.
Pair the French bistro classic steak-frites and frisée salad with our Naramata classic, the 2018 Reserve Pinot Noir, and enjoy European-inspired dining at home.
Keep your eyes on our Journal as next week we’ll be sharing a canapé recipe and wine pairing so good, your guests may not need dinner…
This delicious, tangy and exotic rib recipe is perfect for chill’in and grill’in on Father’s Day weekend.
A perfect pairing for our savoury and tangy PTG, Pinot Noir or quaffable Picnique Rouge! The zaatar & cumin brings out the earthy & spicy notes in the gamay and the Pinot Noir provides the tangy pairing to the lip-smacking pomegranate glaze. Serve these ribs with lime wedges, toasted pine nuts, a side of saffron rice and a fresh salad for a delicious middle eastern inspired BBQ.
When it comes to Middle Eastern cuisine, many dishes wouldn't be complete without the spice mix called za'atar. Typically, za'atar is a blend of dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt, but as with any spice blend that is ancient there are many variations—and plenty of opinions about which is the right proportion for each ingredient. While you can purchase premade za'atar, you can also easily make your own at home. You may be amazed at how such a simple mixture is packed with big flavors: the sumac brings a citrus taste, oregano a slight bitterness, and marjoram a hint of sweetness. Overall, za'atar has a tangy and toasty essence.
Rib dry rub:
- ½ cup salt
- ¼ cup brown sugar
- 1 Tbsp cumin
- 1 Tbsp coriander
- 1 Tbsp zaatar
- 1 Tbsp sumac
- 1 Tbsp paprika
- 1 tsp cayenne
- 1 tsp mustard power
- 1 tsp black peppercorns
- 1 Tbsp garlic powder
- 1 Tbsp onion power
- ½ cup Ketchup or red pepper spread
- ½ cup Dijon Mustard
- ¼ cup Pomegranate molasses
- 2 Tbsp Maple syrup
- 1 Tbsp Fish sauce
- 1 tsp Worcestershire sauce
- 1 tsp Balsamic vinegar
- 1 tsp Apple cider vinegar
- Juice and zest of one lime
- 2 Tbsp crushed pink peppercorns
- 2 Tbsp zaatar
- Zest of one lime
1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
2. Combine the rub spices in a coffee grinder or mortar and pestle and finely grind. Whisk the mix in a small bowl. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
3. Prepare the glaze. Mix together all ingredients and set aside.
4. Set up the grill for indirect grilling and place a large drip pan in the center, to finish the ribs. If using a charcoal grill, preheat it to medium or when ready to cook the ribs, pre-heat bbq grill to 275 C and wrap ribs tightly in foil to make a steam-packet. Let ribs cook slowly for 3-4 hours until almost falling off of the bone. This is the first cook. (This process can also be done in the oven at low heat 275 C for 3-4 hours in the same foil pack.)
5. When ribs are cooked, unwrap the foil pack or take off of the bbq. Brush the ribs with the first coat of glaze and put ribs on the top rack of the bbq to finish cooking at a medium-high heat. Turn off one side of the bbq to create indirect convection heat.
6. After 15 min re-glaze the ribs. The glaze will slowly start to lacquer. Check ribs frequently to make certain the glaze is not burning, rather, getting tacky and sticky and then eventually will form a delicious “bark” and will get smoky if using charcoal.
6. Fifteen minutes before the ribs are done, season them with the zaatar and pink peppercorn mix , sprinkling it on. Leaving a little to garnish the serving platter.
7. To serve, cut the racks in half or, for effect, just leave them whole. Sprinkle with remaining zaatar mix and lime wedges.
We are thrilled to see that provincial travel restrictions plan to be lifted mid-June. We have worked hard to ready our beautiful space for your arrival - our meadow is in bloom, bocci court raked out, the grass is soft on the Picnique lawn and the wines are chilled. Locals, thank you for your support especially during this past month - we look forward to seeing you all summer long. We’re also excited to soon be welcoming back our friends from afar and are now accepting reservations for our entire 2021 season. That said, safety continues to be our first priority: we require all guests book in advance and have limited the number of daily visitors.
This season’s private experience includes a full 45-minute tasting with one of our resident sommeliers. This season's team of strong somms (and powerful women) includes long-time Vancouver hospitality veterans, Rachelle Goudeau (Provence), Lisa Wiezert (Chambar), Rachel Taylor (Cioppinos, CinCin), as well as JoieFarm alumni Caryn Sturhahn and Lesley Buxton. Each has a wealth of wine knowledge, passion for food, and experience in some of the province’s finest hospitality programs.
Our outdoor kitchen is closed this year, however, we are happy to offer curated picnic boxes prepared by Joy Road in Penticton. Like a treasure chest, they open to reveal delicious Québécois and local cheeses, charcuterie, fresh seasonal produce, house made preserves and more. These must be pre-ordered when booking your reservation. We are also offering Spanish conserva boxes curated by our friends at Como in Vancouver that can be purchased the day of your visit. Always European-inspired, this box of cured sardines, nuts, olives and crackers brings a bit of the Spanish countryside to our beautiful vineyard.
Planning to enjoy your food and a bottle of wine here at JoieFarm? Please note that use of our Picnique lawn is now reserved exclusively for our en Famille wine club members. Not yet a member? If you join the club during your visit with us, your reservation fees can be applied to your purchases along with the 10% club discount! To read about all the perks of membership click here.
Looking to make a spontaneous visit to JoieFarm? We accept reservations up to one hour beforehand, space permitting. Bookings can be made through our website or Tock page, by phoning 250-462-2048, or by checking in with our reservationist at the gate. We are thrilled to welcome back our extended JoieFarm family this summer.
Have questions? We can be reached at email@example.com
Happy New Year, JoieFarm “famille!”
We are excited to have completed bottling and canning our 2020 vintage white and rosé wines over the past two weeks. Our 2020 winter releases are displaying great ripeness, complex flavours, perfumed aromatics, and significant phenolic interest thanks to a hot summer complimented by a long ‘hang-time” that started in mid-September lasting until an abrupt snowfall that ended harvest on October 21st, 2020.
In 2020, we took on new vineyard contracts in Oliver, Summerland, and Naramata allowing us to add new wines to our portfolio. Among the new wines is a single varietal Sauvignon Blanc which will be available to our En Famille wine club members this summer. Also new to our line-up is a premium sparkling can named “Tiny Bubbles” — a fun, tropical blend of Viognier and Sauvignon Blanc. This summer, we'll take our portfolio into new territory with Malbec and Syrah to create small lot wines exclusively for our En Famille wine club members.
Making great wines during a global pandemic was physically and logistically challenging, but despite what was thrown at us, the 2020 vintages are delicious; full of flavour and imbued with the enthusiasm of “team Joie". I would like to thank our team, who worked tirelessly during the chaos, pivoted constantly without complaint, and made great efforts to keep themselves, and our summer guests, safe. I would also like to thank our customers who supported local wines, joined our expanding wine club, tried new wines, and enthusiastically supported our new premium formats — like our fun 250 ml cans. Your commitment to staying local was overwhelming and thoroughly appreciated.
We have a stellar line-up to share with you in 2021 and fun formats to do that with. Stay tuned for spring releases and fun case-sale pop-ups with safe pickup options in the Lower Mainland and Vancouver Island. Also keep your eyes open for our expanded and exclusive wine club offerings and new online reservation system for our tasting room.
Happy New Year! We look forward to providing you with delicious wines throughout 2021.
This recipe was created by our winemaker, Heidi Noble, while she was making the Chic Fille Merlot. The Chic Fille series is a side project where Heidi can creatively work with other varieties and styles outside of the core JoieFarm portfolio focus of aromatic Germanic and Burgundian varieties.
Chic Fille Merlot is a fresh, juicy example of what Merlot can be when it is not over-extracted in style. Heidi employed a partial lot of semi-carbonic, ambient cask-fermented Merlot that produced the juicy, fruit-forward splash of freshness she intended. The single vineyard is located in Peachland on a high bench overlooking Lake Okanagan, originally planted in the 1990s by the iconic Hainle family and now run by the Joie viticulture team. Its altitude and southern exposure really allowed for a long phenolic development without gaining to much alcohol. At a moderate 11% this wine is the perfect choice to incorporate into a meal where many wines are going to be enjoyed or afternoon of holiday imbibing that turns into a longer session of wines enjoyed with dinner!
This holiday season in particular, as we are unable to gather in larger groups with larger feasts being prepared, this wine and this recipe are a perfect match made for a smaller “covid-Christmas” dinner or New Years celebration.
This wine is a small-lot production with 120 cases produced. It is only available to our wine club members but is being offered to the general public for this short holiday window only.
Holiday Beef Stew with Prune Plums and Juniper
This is a lively and seasonally flavoured winter beef stew I imagined in the winery while making the Chic Fille Merlot during the 2019 vintage. It incorporates winter and holiday flavours like juniper, rosemary and clove to compliment the tangy sweetness of the prune plums and the Merlot. I have included a deep umami blast of miso and anchovy filet to deepen the flavours of both the stew and the wine. The juniper, tangerine and rosemary gremolata to finish really gives this stew deep winter aromatic flair as it hits the table.
I recommend serving this stew accompanied by a crusty loaf of bread, good butter and a watercress salad or green bean salad with a shallot and Dijon dressing. Spätzle, a creamy potato gratin or gnocchi would be excellent accompaniments to this stew as well.
For the stew:
- 2 lbs. Beef stew meat (chuck preferably)
- 1 Tbsp. olive oil
- 2 strips of bacon, cut into lardon
- 1 onion, finely diced
- 2 cloves garlic, minced
- 2 tsp of sugar
- 1 anchovy filet
- 1 Tbsp miso paste
- 1 Tbsp tomato purée
- ¼ cup rehydrated dried prune plums (liquid reserved) or 2 Tbsp Plum jam or compote
- ¼ cup brandy or amaro
- 2 cups red wine
- 1 litre beef stock
- 1 tbsp sherry vinegar
- 6 juniper berries, lightly crushed
- 2 bay leaves
- 1 clove
- 1 tsp paprika
- 1 tbsp fresh rosemary
- Salt and pepper
For the gremolata:
- 2 tbsp parsley, finely chopped
- 1 spring fresh rosemary, finely chopped
- 5 juniper berries, finely chopped
- ½ tsp black peppercorns, cracked
- 4 dried prunes or prune plums, roughly chopped
- Zest of one tangerine or orange
- ½ tsp Maldon salt
- Pre-heat oven to 275 F.
- Place a Dutch oven or casserole that can be covered and is appropriate size for oven braising over medium-high heat, and add oil. Season beef with salt and pepper. Brown meat well on all sides until golden and caramelized, for 10 minutes; remove from pot with a slotted spoon and reserve.
- In same pot over medium-high heat, render the bacon lardon until golden.
- Sauté onion and tomato paste with a large pinch of salt and some pepper. When they soften, about 5 minutes, sprinkle in the sugar, stir in the garlic, miso paste, anchovy filet (it will dissolve into umami goodness) paprika, juniper berries, clove, rosemary, and bay leaf. Return meat to pan and add the wine to deglaze the pan with first the brandy and then the wine, rubbing the caramelized bits off of the bottom of the pan while the alcohol evaporates. Season with a pinch of salt and pepper again. Add in the prunes and their liquid or the plum jam
- Add the warmed stock to cover the meat (add more stock or water if necessary); bring to a boil, then lower heat, cover, and simmer for 10 minutes on the stovetop. Transfer to the oven and braise for 5 -3 hours slowly, or until the meat is super tender. Season with the sherry vinegar and more salt and pepper to taste before serving.
The stew can be made in advance to this point; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding. Reheat before serving and if necessary, raise heat so sauce reduces and thickens and becomes glossy.
While reheating, make the gremolata.
We are thrilled to present a shared Thanksgiving experience with our friends near and far. It is inspired by our JoieFarm team’s favourite family traditions spanning tables from the West Coast to the Maritimes. It is our hope that even though you might not be able to gather with all your loved one’s this year, that we can collectively share a harvest table “en famille” across the country together.
Our team’s heritage is a mix of Easterners, Québécois, one Italian Canadian, one Filipina-American, one Vegetarian and one French trained chef. We have shared our team’s family favourites below to inspire your own autumn feast.
Sur la Table:
JoieFarm Quotidien Brut 2019
Savoury Squash & Sage Galette
JoieFarm A Noble Blend 2019
Wild Mushroom & Thyme Wellington
JoieFarm En Famille Reserve Pinot Noir 2017
Maple & Mustard Glazed Ham
Pork Shoulder with Potatoes around the roast
Turkey stuffed with bread and summer savoury
JoieFarm A Noble Blend 2019
Roasted Carrots with Fresh Hops & Coriander
Fresh Creamed Corn with Swiss Chard
Shredded Brussel Sprouts Alsacienne
Sweet Potato & Turnip Mash
Fresh Ginger & Juniper Cranberry Sauce
JoieFarm En Famille Chardonnay 2018
JoieFarm Picnique Rouge ‘Vin de Soif’ 2019
This recipe for Savoury Sage and Squash Galette is inspired by our friends at Joy Road Catering at the Penticton Farmer’s Market. Every Thanksgiving, Chef Dana Ewart, famous for her galettes would bring squash galettes instead of Pumpkin pie on Thanksgiving weekend. Inspired by her "out-of the box thinking" I have included a recipe for a savoury squash version perfect for a Thanksgiving appetizer. Serve with Quotidien Brut or A Noble Blend.
Makes enough for 2- 9inch galette bases
- 2 cups all-purpose flour, preferably organic
- 3/8 t fine salt
- 1/8 t sugar
- 1 Tablespoon fresh sage, finely chopped
- 218g butter (5T salted 9.5T unsalted)
- 3T & 1t ice water
- 1 (2-pound) butternut or Kuri squash, peeled, seeded, and cut into 2- by 1/4-inch slices (4 cups)
- 1/2 teaspoon fine sea salt
- 3 tablespoons olive oil, divided
- 1 tablespoon butter
- 2 leeks (white and pale green parts only), thinly sliced crosswise
- 4 garlic cloves, not peeled (for roasting)
- 6 ounces ricotta or soft mild goat cheese, crumbled
- If making the pastry by hand, mix the flour, salt and sugar in a bowl big enough to play around in. Cut the salted butter into ½ inch cubes and unsalted into ¼ inch cubes. Using a pastry cutter, blend the butter into dry mixture until dough resembles a course meal. This can also be done in a Cuisinart by pulsing the butter into the dry ingredients. Sprinkle in the water, tossing lightly with hands or a for, or pulse again sparingly in the Cuisinart.
- Press dough into a solid mass, divide in 2 and wrap tightly in plastic. Push the pie dough into a ½ inch flattened disc or square (this will make rolling the dough a much easier task) and refrigerate. The dough can be frozen if well wrapped. For best results, rest the dough in the fridge 2 hours minimum. Resting the dough overnight is best.
- While the dough is chilling, preheat oven to 475°F with rack in the middle of the oven. Toss the squash and un-peeled garlic cloves with sea salt and 1 Tbsp oil. Arrange the mixture in 1 layer in a 17x12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash and roasted garlic cloves from the oven when they are soft to the squeeze and reduce oven temperature to 375°F.
- Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil & butter with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered. Stirring occasionally until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, roasted garlic cloves (squeezed out of their jackets), ricotta or goat cheese, and 1/4 teaspoon pepper and toss gently.
- Assembling the Galette: Roll out dough onto a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. Arrange filling in an even layer in centre of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.
Note: Pastry dough can be chilled up to 1 day. Filling can be made 1 day ahead and chilled, covered.
This dish has a spot on Heidi's Thanksgiving every year. It's simple to make, absolutely delicious and pairs well with one of her favourite wines - En Famille Reserve Chardonnay!
- 4 Strips Spades Bacon
- 1 Shallot, chopped fine
- 1 T butter
- 1 Clove Garlic, chopped fine
- 4 Generous sprigs of thyme, leaves off and finely chopped
- Sweet corn on the cob
- Heavy Cream
- 1 Lemon
- Chives or Green onion
- Salt and pepper
- Cut the bacon into fine Lardon - sauté to render the fat. Sauté the shallot in the bacon fat and butter until translucent. Add garlic and sauté with shallot after shallot softens. Add thyme.
- Boil sweet corn until cooked (about 5 min). Cool and take off the cob.
- Sauté corn with the bacon shallot mixture for 5 min to warm. Add more butter if necessary.
- Add heavy cream to cover or to desired consistency. Do not boil the cream or it will split. Re-season with salt and pepper to taste.
- Add zest of one lemon and finely chopped chives or green onion to finish.
This Easter weekend we are proud to release our “Célébration de la Vie” Moscato Frizzante. In 2019 we did not make an en Famille Muscat, rather we made wine to celebrate the life and works of our friend Dale Nigel Goble. Dale was Heidi’s friend and creative collaborator for 20 years.
Dale was instrumental in the branding of Joie from day one. His ‘look and feel’ has permeated the spirit of the winery for two decades strong. This “Célébration de la Vie” label is an illustration of the original Joie logo sketch that Dale created in 2001.
Dale’s aesthetic has permeated everything Heidi has created and deeply informed the way which JoieFarm has publicly presented itself for two decades. We have a deep gratitude for his understanding of our creative endeavours, his undying enthusiasm for the JoieFarm brand, his positivity and creative genius.
Dale created award-winning multidisciplinary works in graphic design, illustration, painting, screen prints, and sculptures. His artwork appeared in private and corporate collections around the world, and was featured in numerous design magazines, newspapers, television, print and digital media. His clients included, among others, the Four Seasons Hotels and the United Nations.
This “frizzante” style Moscato modeled after DOCG Moscato D’Asti.In this tradition, our estate Moscato Giallo grapes were fermented to be slightly off-dry, the original fermentation spritz captured and then bottled under 2 atmospheres of pressure. Its gentle sparkle and aromatics are both undeniably charming and unique.
This weekend, JoieFarm’s Moscato Frizzante, is a perfect wine to enjoy with a “less formal” Easter meal. Perfectly paired with salty and briny aperitivo snacks, outdoor picnics and sunshine. It is a perfect wine to celebrate springtime and the renewal that comes with this hopeful season.
Having been on the coast for the past ten days, I walked past window after window with doors locked, chairs up and polite but heartbroken notes taped to the door explaining that their restaurants would be closed until further notice. Looking through these windows, my own heart broke.
Joie was built on the backs of restaurants. For those of you who are new to the brand or don’t know the story of the winery, Joie had humble restaurant origins started by a cook and a waiter. Literally. Long story short, after exiting a career that spanned all parts of the hospitality business (front of house, back of house, Sommelier positions, running wine programs and working in the wine import business) Joie was steeped in the ins-and-outs, highs-and-lows of the business.
Aiming to make wines for our peers and the community from which we came, Joie began to make wine in 2004. We made wines for our friends. We knew what the restaurant market wanted and needed at the time, and our restaurant friends trusted us enough to buy it. We sold our entire first production in two weeks to Vancouver restaurants: with Vikram Vij and John Clarides putting their credit cards down on the table in advance of the wine being finished, buying a pallet each. Vikram and the staff at Vij’s launched the Noble Blend and sent it out into the world, being sold tableside, one bottle at a time. Vij’s restaurant was a vector for the brand and it gained dizzying momentum from there. JoieFarm had no tasting room for 11 years, as the restaurant community and private wine shops consumed everything we were able to produce. That is the power of this business, of our community and the overwhelming loyalty of BC wine buyers. I wish to thank every shop that has chosen to list our product and every server and clerk who has sold a bottle to a customer. Without you, my winery would be nothing. You are my reps, collectively telling the Joie story.
18 years later, my last restaurant meal out in Vancouver was my friend Angus An’s restaurant Maenam. Ironically seated next to chef Massimo Capra, who was himself trying to get a sense of Vancouver’s independent restaurant scene, I shared my story (and my lunch!) with he and his wife. I recounted taking Joie’s wines to the James Beard House in 2008 with Angus, Kate and his team (David Gunawan cooking and Chris Stearns taking phots). We showed NYC’s and America’s top food media what BC’s West Coast & Wine Country cuisine was all about. A true highlight of my entire career. All these years later, I take great pleasure and pride making wine for my talented friend’s restaurants and for my retail clients to hand sell with pride.
Back at home this afternoon I sat in the woods above my house in North Naramata. Looking down on the winery I had a long reflection on this story. This situation reaches far beyond my restaurant and my wine shop friends, but to the entire hospitality community of tourism operators, accommodators, suppliers, support services, viticultural teams, grape growers, tech support, contractors and trades. We cannot forget about them, too. It is so important to keep our staff supported the best way we can, our bills to our vendors paid, so we have a strong industry to come back to, when life rises up again and we can sit back at the table together as a community. I wish you all strength and hope in coming days and weeks. I will pledge as an owner and boss lady to keep my team intact so we can support and supply yours again in coming days.
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