Okanagan Road Trip – The Bistro at Hillside Winery

Carrying on with our Okanagan Road Trip and all the exciting places we’ve been. Some more memorable than others for sure. When it was time to sit back and really enjoy ourselves I can honestly say that The Bistro at Hillside Winery was so much more than we anticipated, all in a very good way.

Not only was lunch superb and the wine pairings fantastic, the setting is stunning. Later, after lunch I took advantage of the surroundings to take a few shots with the wines. The gardens are as serene as they are beautiful. This spot makes our highy recommending list! Just as an aside we also had the opportunity to chat with Chef Evan. Chef is a kind of quiet, modest guy who is a genius in the kitchen. It was interesting to hear how he grew up in the Okanagan, moved away as so many young people do, then returned to settle again in the Okanagan. It’s that kind of place, neighbourly and welcoming. You’ll really like it here.

These are just a sampling of the wonderful dishes on the menu at The Bistro at Hillside Winery.

First we shared the Mushrooms on Toast, lots of  onions and a variety of local mushrooms with a poached duck egg. 

Local foraged Mushrooms, Red Wine Onions, Foie Gras Cream, crispy Prosciutto, Duck egg, Sour Dough.

Paired with:

Muscat Ottonel

Muscat Ottonel was the first white variety planted at the Hillside farm (1984), and has been a favorite here for some 30 years. The Muscat family numbers over 200, and Ottonel is a particularly floral, refreshing member. This wine has lovely floral aromas and hints of spice.

Pairs beautifully with Thai food, picnics and fresh air!

So good, not sweet, it was very refreshing and was so tasty. Quite similar to a dry Riesling and rather yummy.

$26.00 available online and at the winery

Moving on to the Naramata Harvest Salad of Karla’s Beets, Poached Pears, Honeycomb, Blue Cheese, Pine Nuts with an Applie Vinaigrette.

The Gewürztraminer was yummy, especially paired with the Harvest Salad with pears, blue cheese and a honey comb. This dish was very nice.

Paired with:

2021 Gewürztraminer

Wine Profile

TASTING NOTES
Deep floral and tropical aromas. Bright flavors of ruby grapefruit with hints of ginger.

AWARDS
Silver – All Canadian Wine Championship 2022 Silver – National Wine Awards of Canada 2022 Judge’s Selection – Alberta Beverage Awards

WINEMAKER NOTES
Sourced from four Naramata bench vineyards ranging in age from 10-45 years. Overnight skin contact resulted in the beautiful aromatics being carried over as mid-palate flavour and complexity. Bottled under screw cap to ensure the integrity of freshness and flavour.

Floral scents with fresh apples, apricot and stone fruits. This wine was crisp with great acidity. The lingering flavour notes follow the nose.

The Gewürztraminer was yummy, especially paired with the Harvest Salad with pears, blue cheese and a honey comb. This dish was very nice.

$23.00 available online and at the winery

Here we each had a main; pasta of the day for hubby, Scallops & Pork Belly for me. Absolutely delicious on both counts. Both dishes were excellent and on my highly recommended list.

Paired with:

2019 Pinot Noir

TASTING NOTES
This 100% Naramata Bench Pinot Noir shines with juicy raspberry and wild strawberry aromas and flavours. The silky texture lingers on the palate while a hint of spice adds to its beautiful complexity.

WINEMAKER NOTES
This fruit was sourced from a well-established vineyard planted high above Naramata village, just below a rock cliff – a warm spot favoured by vines and bears alike. An average growing season, with consistent heat into the fall, created and preserved bright fruit aromas and flavours while ripening elegant tannins. Bottled under cap to ensure the integrity of freshness and flavour.

A pleasantly light Pinot Noir that is well balanced with good acidity. Paired very nicely with the Mushrooms on Toast.

$32.00 available online and at the winery

Scallops & Pork Belly Quailicum Scallops, Fraser Valley Pork Belly, Fingerling Potatoes, Honey, Spiced Cabbage.

With this deliciously rich dish I continued to enjoy the Gewürztraminer.

               With special thanks to Chef Evan for this sampling of superb and delicious desserts.

Now is the perfect time to book your wine touring excursion. June is a great month to travel with fewer people out and about.

Open for the Season!
Wednesday – Sunday

LUNCH 11:30PM – 2:30PM

DINNER 5:00PM – 9:00PM

(last seating 8:30PM)

With over twenty years of industry experience, Chef Evan Robertson has worked at his fair share of well-known restaurants including Edmonton’s Hardware Grill, the Aerie Resort on Vancouver Island, and had great success making Calgary’s Pig and Duke one of Canada’s best gastropubs while being featured on the Food Networks popular TV series “You Got To Eat Here”. Most recently Evan received Gold Medal Plates recognition for his sustainably sourced, local menu at MARKET on the trendy 17th Avenue in Calgary.

Share & Pair…
The Bistro’s menu has been masterfully created with a focus on small plates allowing our guests to indulge in a fun sharing experience and a symphony of flavours.

Get taken on a Food Lover’s journey, with terroir-to-table cuisine that draws inspiration from the Naramatian lifestyle. We invite our guests to sit back, slow down and share. Be delighted, while you savour interesting flavour combinations and ingredients that pair beautifully with the unique and compelling taste of Hillside’s award winning wines that are crafted exclusively from Naramata-grown grapes.

Wine notes courtesy of the winery, my notes (in italics). The Bistro info and Chef bio courtesy of the winery. We received a complimentary lunch with wine pairings. A gratuity equal to 20% of the value of the meal was left for the Bistro team. Please note the menu is subject to seasonal changes.