#Taste | Fort Berens Small Lot Dry Riesling | Roasted Beet Carpaccio

“In this series, I’ll share which B.C. wine pairs best with select recipes from the best chefs in B.C.”

Always a treat to receive a recipe from The Kitchen at Fort Berens Estate Winery and this recipe for Roasted Beet Carpaccio is most welcome and perfectly seasonal. I recently purhased a ten pound bag of beets that I have been enjoying from roasted to on salads so this timely recipe will be on my list of Fall dishes. Everything about this recipe is drool worthy and the instructions make it easy to follow.

The pairing of the Fort Berens Estate Winery Small Lot Dry Riesling is excellent and goes nicely with the flavours of the beets and also stands up to the goat cheese and tangy dressing, not an easy feat to accomplish.

Roasted Beet Carpaccio

Serve with Fort Berens Small Lot Dry Riesling 2021
Serves 4

DRESSING:
 1 lemon, zest & juice
 1 lime, zest & juice
 2 tbsp grainy Dijon mustard
 1 tbsp finely chopped parsley
 1 cup mayonnaise
 Salt and pepper to taste

CARPACCIO:
 6 organic beets
 8 oz Chèvre goat cheese
 1 cup roasted walnut pieces
 2 oz balsamic reduction
 4 cups fresh organic arugula
 2 oz extra virgin olive oil
 8 oz goat feta

1. To make the dressing, combine all ingredients in a bowl and whisk until mixed together.
Season to taste.
2. Pre-heat oven to 350 degrees F. Roast beets in the oven until fork tender, about 75
minutes. When done, allow to cool down completely. Peel beets and refrigerate until
chilled.
3. Thinly slice chilled beets on a mandolin and set aside.
4. Line 4 plates with beet slices. Drizzle with balsamic reduction, then the dressing.
5. Put 2 oz of chèvre in the centre of each plate. Surround the chèvre with roasted walnut
pieces and feta.
6. Toss the arugula in extra virgin olive oil and divide amongst the plates, placing in the
centre on top of the chèvre.
7. Finish with some fresh cracked pepper and quality sea salt.

This recipe is from David Schuk, Chef at The Kitchen at Fort Berens Estate Winery.

Fort Berens Estate Winery
Small Lot Dry Riesling 2021

Tasting notes:
Fresh and lively, this Riesling features notes of tropical fruit, pineapples, lemon zest, and ginger spice. Savour distinctive green apple and stone fruit notes on the palate of this medium-bodied wine with a creamy finish.

Winemaker’s notes:
The grapes for this terroir-driven Small Lot Dry Riesling were carefully selected from 2 older blocks in our estate Dry Creek Vineyard. Our winemaker made this wine reductively with dry ice at crush and press. 6 hours of skin contact was given before pressing. It was inoculated with an aromatic yeast strain and then slowly fermented extra cold. It was aged for 5 months on the lees to add structure and to enhance the
mouthfeel.

Food pairings:
This Dry Riesling is very food-friendly. It can be enjoyed on its own, or it pairs beautifully with sushi and light chicken dishes.

Cellaring advice:
This bright and refreshing wine is ready to be enjoyed now, or it can be aged until 2024.

$24.99 available online

The Kitchen at Fort Berens is the seasonal farm-to-table restaurant at Fort Berens Estate Winery. Discover Lillooet’s regional cuisine featuring fresh, local ingredients, and classic old-world techniques.

Soak up the breathtaking vistas of the vineyard and the Coast Mountains from the patio while enjoying a farm fresh wine-paired meal. The Kitchen is open seasonally from May long weekend through the end of September.

“This recipe for Roasted Beet Carpaccio is a delicious choice for any season. It’s a vegetarian dish that looks gorgeous and tastes fresh and luscious. It pairs beautifully with our Small Lot Dry Riesling. This wine complements all of the big, bold flavours of the roasted beets, goat cheese, and arugula. Our Small Lot Dry Riesling is a great food pairing wine as it pairs with most everything.”
– David Schuk, Chef at The Kitchen at Fort Berens Estate Winery

Recipe, images and wine notes courtesy of the winery.