Tales from the Tasting Room
Blog updates from Preston Radford, Tasting Room Manager, Sommelier
Stay tuned for tasting and wine pairing notes as we sample upcoming vintages!
Welcome back to the Tasting Room!
With the Pinot Noir Celebration just around the corner it is a perfect time to delve into our Pinot Portfolio. Here at Noble Ridge we have a passion for Pinot Noir and it shows. We have recently expanded our Pinot Noir Portfolio to include a French Provence Style Rose and a Sparkling Rose, each made with 100% Pinot Noir grapes and very limited productions.
There are two tales to this tasting, as promised, last month, plans were made to get together for another food and wine pairing evening. As it so often happens to those of us in the hospitality industry, these best laid plans can go sideways. Due to some unforeseen circumstances this evening had to be postponed, and suddenly I found myself with a free evening. Now I had a decision to make, do I try to salvage the evening or wait until the following week when we could all get together. The shopping had been done and the wines were ready to go so I decided to take a different tack, I decided to just take the day for me. It was a gorgeous day, sunny and warm so packed up the car and took the pup for a great hike up McIntyre Bluff – Ollie almost got scooped up in Rattlesnake Lake from one of the helicopters grabbing water for the now under control Eagle Bluff fire. After that bit of excitement and a lazy lunch at the summit we headed home.
Back at the house I popped The Pink One and went about trying a new technique to me and spatchcocked the chicken (basically cutting out the backbone of the chicken and flattening it for a quick and even cook). Ollie was very interested in this process and quite disappointed that he couldn’t have the discarded bone. Seasoned simply with lemon, thyme and rosemary, into the oven it went. Some simple sides – roasted baby potatoes and a salad with some grilled Okanagan peaches. Letting the Pinot Noir breathe and the chicken cook it was to the patio with The Pink One – normally I would pair this beautiful sparkler with a fresh seafood starter – but today it just seemed right to pair it with the pinks and deep reds of the sunset and some puppy scratches. Dinner ready and the Pinot Noir sufficiently decanted it was time to dig in. The 2018 Rose paired wonderfully with the grilled peaches and the goat cheese in the salad with the crispness of the Rose balancing perfectly. The 2016 Pinot Noir’s multi-layered profile of subtle earthiness and dark berry flavours melded wonderfully with the roasted chicken. All in all, a decadent evening, stay tuned for part two and highlights from the Pinot Noir Celebration.
What is Spatchcocking?
This technique – splitting, then flattening a chicken, yields a perfect roast chicken in half an hour. It also exposes more skin, which crisps up nicely under higher temperatures.
Place a whole chicken breast side down on a work surface.
Starting at the thigh end, cut along one side of the backbone with kitchen shears.
Turn chicken around, cut along other side of backbone. Discard or save for stock.
Flip chicken over and open like a book. Press firmly on the breastbone to flatten.
This weekend we will be featuring an all Pinot Noir line-up in our Premium Lounge:
2015 The One, 2016 The Pink One, 2018 Rose, 2016 Reserve Pinot Noir
and the 2015 King’s Ransom Pinot Noir.
Be sure to stop in for this rare opportunity to experience the diversity of Pinot Noir on the 'Ridge'
Well is looks like Summer has finally arrived! (well sort of)
Like many of you when the weather turns warm my thoughts turn to the BBQ, great food and of course great wine. We recently did a tasting of our new 2018 Pinot Grigio and I was immediately transported to those wonderful summer days with friends and family, and especially a trip to Italy where I had a day that will live with me for a lifetime. A day spent exploring and discovering, culminating in a wonderful meal by the ocean of the freshest seafood and a wine that I came to love.
I immediately got in touch with some of my best friends and set about trying to recreate this experience, and let’s face it this is no easy feat for those of us in the hospitality industry! A date set and we were off, we are very lucky here in the Okanagan that we have access to some of the best ingredients around. We spent the morning gathering everything together – raiding gardens and some of our favorite fruit stands as well as our new best friend, the local fish monger. At the end of the day we gathered and started to create. Everyone was given a task and the patio was abuzz with stories and laughter, reminiscing some of our best times together.
Just as the sun had reached the horizon the meal was ready, the Pinot Grigio was chilled to perfection and it was time. We had been lucky enough to score some fresh in season Halibut. We seasoned it very simply with EVOO, Lemon, Lime and a bit of Herb de Province. Done to perfection on the BBQ with some beautiful new potatoes, greens with some fresh berries and melon, and some lovely baby vegetables. We took a moment to admire our work, everyone stuck in and there were a few moments of quiet as we all savoured the perfectly paired flavours of summer with the newly released Pinot Grigio. The delicateness of the Halibut struck just the right note with the crisp citrus notes in the Pinot, and the addition of the Herb de Provence melded wonderfully with the lingering finishing note of pear and melon. Each note would linger and then perfectly evolve seamlessly to the next creating almost a dance on the palate that only left you wanting more.
Soon the last morsel had disappeared and over another glass we continued the easy banter that can only be achieved with those closest to you. All too soon it was time to call the evening to a close, but with a promise that we will get together again soon. While this was not the same as that day in Italy in a lot of ways this was better, a day spent with those closest to me and memories created that will come to me every time that I find a fresh bottle of Pinot Grigio in my fridge.
To get this limited new vintage of Pinot Grigio please follow the link
Recipe for Halibut
Filet of Halibut (Fresh Trout would work wonderfully as well)
Salt and Pepper
Herb de Provence
Extra Virgin Olive Oil
On a piece of foil place your filet of Halibut and rub with some EVOO, season with salt and pepper to taste. Arrange slices of lemon and lime (alternating) and then season with some Herb de Provence. Heat the BBQ to medium and place the Halibut - the Halibut should only take 15-30 minutes to cook through depending on the thickness of your filet. Serve with fresh lemon and lime and a gentle sprinkling of fresh Herb de Provence. Enjoy with some Pinot Grigio!