If you love food, there's no better place to be than the Okanagan in summer. Our markets and fruit stands abound with a cornucopia of delicious, colourful and fresh produce. Our lakes and forests provide their own bounties and the number of artisan bakeries, coffee roasters and independent restaurants in Penticton continue to grow.
JoieFarm has always prided itself on making European-inspired wines made specifically to pair with all this wonderful West Coast cuisine in mind. So in August we wanted to pair up with our good friends from Joy Road Catering to highlight Okanagan terroir and celebrate this region's best food and wine together.
This three course lunch will be served alfresco amongst our vines and fruit trees. The dates are Sunday August 11th, 18th or 25th, with three seatings for each (12:30, 2:00, 3:30). Arrive early for a complimentary tasting flight so you can chose which Joie wine you'd like to enjoy with lunch.
This event will sell out and spaces are limited, so reserve your seats now on the Joy Road website.
Joie was among the first BC wineries to make dry, European-style rosé. More than fifteen years later, we’re still using skin-contact to make innovating wines. And in case you haven’t yet heard: Orange is the new Rosé! Learn more about how this ancient style of winemaking is making a comeback and why orange wines can offer so much more texture and personality than their traditional white and rosé counterparts.
Accessible bubbly with everyday appeal and price point. Crisp, snappy flavours and mouth-wateringly juicy acidity. The elegance and sophistication that made Burgundy such a famous wine region. Thanks to the special nature of our Con Vida Vineyard, Joie is able to offer all these distinct styles of Chardonnay to please you, whatever your tastes.
It’s always a sure sign of spring when we release our new vintage of Rosé. JoieFarm has been making rosé for 15 years – that’s a whole lot of soaking skins to juice! Always dedicated to making rosé that is purposely-built and not simply an after-thought, I wanted to take this opportunity to talk about the role of skin contact.