Guests will taste four different wines paired with five delicious foods. Book in groups of two to six people, tickets are $25 per person. We are so excited to see some familiar faces and spread some cheer with you all.
The evening started pleasantly with an atmosphere enhanced by sparkling lights and mellow instrumental sounds of a sitar. There was no doubt that Chef Alan really pulled out all the stops when it came to the dishes that were paired with the Nobel Ridge wines.
To understand the wines made by Unsworth Vineyards starts with appreciating the uniquely mild, Mediterranean-like climate of the Cowichan Valley and how things grow here.
The fall was superb, with cool nights and warm days. With an extremely hot summer, brix (sugar) was higher this year, harvests were early, and we expect intense aromas and flavours.
“A bountiful nose of bramble fruit with licorice and a touch of eucalyptus leads into a silky palate of cherry, sassafras and basil leaf. The pleasing structure of this wine leaves you with a refreshing and clean finish.” winery notes
Osoyoos East Bench grown, Bordeaux inspired: a Cabernet Sauvignon focused blend with Cabernet Franc, Petit Verdot, Malbec and Carménère…no Merlot was harmed in the making of this wine.
Our Pinots are great with turkey! Try our Reserve Pinot Grigio or Reserve Pinot Noir. Both available online.
This dessert is ALL about apples – use in-season, local apples if you can – these have an acidity and starch that really make the compote sing, that you won’t get at other times of the year.
Naramata Inn is crushing on this season’s warm days, spectacular sunsets and lighter crowds. Add in mouthwatering seasonal ingredients, a $75 dining credit for short-notice Inn stays, and a whirlwind of delicious and creative wines being made all around Naramata.
We kick off the return of our Wine Dinner Series with a BC favourite, Noble Ridge! Save The Date! October 13th at 7:00pm, join us for a five course dinner paired with always amazing Noble Ridge wines hosted by the winemakers themselves.