2019 #FavouriteThings Holiday Gift Suggestions – Bench 1775

An old favourite and a #FavouriteThings Holiday Gift Suggestion for you from Bench 1775. Consistently good wines. Whether you are looking for full bodied wine to pair with your favourite comfort food dishes or you have the patience to wait for an occasion that calls for a delightful Rosé then these suggestions will be just what you’re looking for.

Thanks to Bench 1775 for the suggested pairings and recipes. The Bacon and Leek Quiche will be making it to my table this holiday season.

MERITAGE-WHITE 2016 

TASTING NOTES— A rare wine, this Meritage is a blend of two noble grape varieties: Semillon and Sauvignon Blanc. Complex and age-worthy, our Meritage was partially aged for 12 months in 100% new French oak barrels. Enjoy now or cellar for up to 10 years. 

DOUBLE GOLD — 2018 Six Nations Wine Challenge SILVER — 2018 BC Lieutenant Governor’s Wine Awards 

WINEMAKER’S NOTES— GRAPE VARIETIES: 45% Semillon, 55% Sauvignon Blanc PRODUCTION SIZE: 180 Cases ALCOHOL: 13.5% AGING: Partially aged for 12 months in 100% new French Oak 

REGION: Naramata Bench, Okanagan Valley 

Suggested pairing and recipe:

Bacon and Leek Quiche

Serves : Makes Two 10-inch Tarts 

Ingredients

CRUST

  • 2 1/2 cups all-purpose flour, plus more for dusting 
  • 1/2 teaspoon salt 
  • 1 1/2 sticks cold unsalted butter, cubed 
  • 1 large egg yolk 
  • 1/4 cup plus 3 tablespoons ice water 

FILLING

  • 1 pound thickly sliced bacon, cut into 1/2-inch dice 
  • 3 large leeks, white and tender green parts only, thinly sliced 
  • 1 teaspoon chopped thyme leaves 
  • Salt and freshly ground white pepper 
  • 8 ounces cave-aged Gruyère cheese, shredded 
  • 4 large eggs 
  • 2 large egg yolks 
  • 2 1/2 cups heavy cream or half-and-half 

Directions:

Step 1
In a food processor, pulse the 2 1/2 cups of flour with the salt. Add the butter 
and pulse until it is the size of small peas. Add the egg yolk and ice water and 
pulse until the pastry is moistened. Turn the pastry out onto a floured work 
surface and knead 2 or 3 times, just until smooth. Pat the pastry into 2 disks, 
wrap in plastic and refrigerate until firm, about 20 minutes. 

Step 2
Preheat the oven to 375°. On a floured surface, roll 1 disk of the pastry to a 
12-inch round. Ease the pastry into a 10-inch fluted tart pan with a 
removable bottom without stretching. Trim the excess and use it to patch 
any holes. Refrigerate the tart shell for 10 minutes. Repeat with the 
remaining pastry. 

Step 3
Line the tart shells with foil and fill with pie weights or dried beans. Bake the 
tart shells for 30 minutes, just until dry. Remove the foil and pie weights and 
bake the crusts for about 15 minutes longer, until they are dry and golden. 
Transfer the tart pans to 2 sturdy baking sheets. 

Step 4
In a large skillet, cook the bacon over moderately high heat, stirring, until 
browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of 
the fat in the pan. Add the leeks and thyme to the skillet, season with salt and 
white pepper and cook over moderate heat, stirring occasionally, until the 
leeks are softened but not browned, about 5 minutes. Transfer to a bowl and 
let cool. Stir in the bacon and cheese.  

Step 5
Divide the bacon-and-leek filling between the tart shells. In a bowl, whisk 
the eggs with the egg yolks and heavy cream. Season lightly with salt and 
white pepper. Pour the custard into the tart shells and bake for about 30 
minutes, rotating the sheet halfway through for even baking, until puffed and 
lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. 
Remove the rings, cut the quiches into wedges and serve. 

Make Ahead

The quiches can be covered and refrigerated overnight. Reheat the 
quiches gently before serving.

 

GLOW (ROSÉ) 2018 

TASTING NOTES— Made from Malbec, with small amounts of Chardonnay, Syrah and Pinot Noir, our Glow Rosé is complex and layered with bright flavours of Lapin cherry and wild strawberries. A long finish with slightly resinous tannins gives this wine a very grown up style. Balanced with bright acidity and a textured mid-palate, pair this elegant dry wine with bbq white meats, shellfish, and roasted vegetables. 

WINEMAKER’S NOTES— GRAPE VARIETIES: 80% Malbec, 11 % Syrah, 9% Pinot Noir PRODUCTION SIZE: 400 Cases ALCOHOL: 13.6% SWEETNESS: Dry AGING: Drink Now To 2022 

REGION: Naramata Bench & Osoyoos West Bench, Okanagan Valley

Suggested pairing and recipe:

MELON, PROSCIUTTO AND MOZZARELLA SKEWERS 

YIELD: Makes 20 skewers 

INGREDIENTS: 
1 medium cantaloupe, cut into 1-inch cubes 
1/4 lb. thinly sliced prosciutto 
20 small mozzarella balls (ciliegine) 

For serving, optional:
Chopped fresh parsley 
Balsamic reduction (I halved this recipe

DIRECTIONS: 
Onto small cocktail skewers, thread prosciutto, mozzarella and melon cubes. Place on a serving platter. 
Sprinkle with parsley, if desired. Serve immediately after drizzling with balsamic reduction, if using. 

Enjoy! 

 

CABERNET SAUVIGNON 2016 

TASTING NOTES— Fruit for this wine was picked over 2 days from our Osoyoos vineyard. The Cabernet Sauvignon fruit was hand harvested, destemmed and cold macerated for 21 days. The batches were allowed to start on wild yeasts and at three brix drop, the batches were inoculated with yeast sourced from the Rhone and Bordeaux, France. Once the wine fermented to dryness, the batches were pressed slowly in a basket press and then aged in 100% French barrel for two years (50% new and 50% 2nd fill). The resulting batches were blended for flavor to make this complex wine, bursting with ripe plum, blackberry and dried thyme. It is best enjoyed with the rich savoury fall and winter dishes of roast meats, hunter stews or ratatouille vegetables. 

WINEMAKER’S NOTES— GRAPE VARIETIES: 100% Cabernet Sauvignon PRODUCTION SIZE: 450 Cases ALCOHOL: 14.1% SWEETNESS: Dry AGING: Drink Now To 2035 

REGION: West Bench Osoyoos, Okanagan Valley

Suggested pairing and recipe:

Grilled Lamb Loin Chops 

Ingredients 

  • 2 tablespoons herbes de Provence 
  • 1 1/2 tablespoons olive oil 
  • 2 cloves garlic, minced 
  • 2 teaspoons lemon juice 
  • 8 (5 ounce) lamb loin chops 
  • 1 pinch salt and freshly ground black pepper 

Directions 

  • 1. Combine herbes de Provence, olive oil, garlic, and lemon juice in a small bowl. Rub 

mixture over lamb chops and refrigerate for at least 1 hour. 

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate. 
  2. Season chops with salt and pepper. 
  3. Place chops on the preheated grill and cook until browned and medium-rare on the 

inside, 3 to 4 minutes per side. Remove from grill and place on an aluminum 

foil-covered plate to rest for 5 minutes before serving. Footnotes 

  • Cook’s Note: 
  • For added flavour, marinate lamb chops for 1 to 4 hours

Bottle shots, tasting notes and recipes courtesy of the winery. I received a complimentary bottle of each wine in order to facilitate this feature. Any opinions are my own.

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