“In this series, I’ll share which B.C. wine pairs best with select recipes from the best chefs in B.C.”
Plan something special with your someone special this Valentine’s. Nothing goes better with something special than a good BC wine from Fort Berens. Up your game with this locally sourced delicacy paired with the Riesling Reserve. A winning combination.
Little Fort Trout Tartar
Serve with Riesling Reserve 2019
Serves 4
Trout Tartar
1 side of Little Fort Kamloops Rainbow trout, deboned and cubed
1/2 tbsp chopped, pickled ginger
1 tsp chopped capers
1/2 tbsp Dijon mustard
1 tsp chopped shallots
1/2 tbsp chopped parsley
Olive oil, salt and pepper (to taste)
Radish Top & Green Onion Sauce
1 bunch radish tops, washed well
1 bunch green onions
1/4 cup fresh basil
1/4 cup fresh parsley
pinch of chili pepper flakes
1 tbsp sherry vinegar
1-2 tbsp vegetable oil
Salt (to taste)
Handmade Potato Chips
1 large russet potato
Sea salt (to taste)
For the trout tartar, combine all ingredients and press into ring mold. Allow it to rest in the fridge for about 10 minutes before serving.
For the radish top and green onion sauce, blend all ingredients in blender and emulsify with vegetable oil. Add salt to taste.
For the handmade potato chips, thinly slice one large russet potato with a mandoline. Soak in cold water for 10 minutes. Pat dry. Fry in 365 degree oil in small batches until golden brown. Drain on paper towel. Add sea salt to taste.
Plate the trout tartar, top with radish top and green onion sauce, thinly sliced radish and fresh basil leaves, and serve with the handmade potato chips.
This recipe is from Olivia Nelson from Brownstone Restaurant in Kamloops
“I created this delicious dish featuring locally-sourced Kamloops rainbow trout from Ted’s Trout in Little Fort. The bright ginger and cool green vegetal flavours in this tartar are heightened by the crisp citrus and apple note of this gorgeous Riesling Reserve from Fort Berens Estate Winery. It’s the perfect pairing for a delightful dinner at home with friends.”
The suggested BC wine pairing:
Fort Berens Riesling Reserve 2019
Wine Profile
TASTING NOTES
Savoury tropical notes of lychee, passionfruit, lime, and elderflower in this balanced and fruit-forward wine. On the palate, enjoy the round and fresh sensation of this slightly off-dry Riesling. It finishes dry with light green apple and limestone notes.
VINEYARD NOTES
100% Dry Creek Vineyard – Lillooet, BC
WINEMAKER NOTES
The grapes for our Riesling Reserve were grown exclusively in a special block on our estate in our Dry Creek Vineyard. The vines produced less than 1 ton of grapes per acre which led to a rich and concentrated wine. This wine was aged in bottles for over 12 months before release.
FOOD PAIRING NOTES
Enjoy this diverse wine on its own or with a wide variety of dishes including pea and feta risotto, saffron paella, or beet carpaccio.
The Brownstone Restaurant
The Brownstone Restaurant is located in the heart of downtown Kamloops, tucked away at the far end of Victoria Street. Set in the historic 1904 Canadian Bank of Commerce building, the ambiance is warm and elegant. Their mission is to bring clean, honest, simple ingredients to life in their dishes. The food is always amazing, the service is genuinely warm and inviting, and guests are the centre of attention in this friendly neighbourhood restaurant. They have taken great delight in treating their guests to the very best for over 17 years.
Recipe and images (photo credit 4A Photography) provided by Kim Lawton, DogLeg Marketing. Bottle shot and wine profile courtesy of the winery.
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