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.
2019 was a very difficult vintage. Under typical conditions, we often receive the gift of at least 60 days of cool, slow ripening “hang-time” that makes our wines intensely flavoured while maintaining their bright acidity. Over the past 15 vintages I have branded the signature style of JoieFarm Winery on this natural privilege afforded by a cool climate, lake-moderated desert. In our 16th vintage, however, our normal ripening patterns were interrupted by almost continuous rain, punctuated by an abrupt freeze...
In 2004, A Noble Blend was the very first wine made at JoieFarm. Fifteen years later, I want to remind people of the initial inspiration behind it, talk about the rich history of Alsatian blends and how this very traditional style of wine continues to be relevant today, especially in the context of diverse West Coast cuisine.
Heidi reflects as a chef, sommelier and winemaker on the rise of plant-based cuisine and how to best pair wines with vegan and vegetarian dishes. While traditional European food and wine pairings rely heavily on fat, cream, butter and other animal products, modern plant-based cuisine presents new challenges... but also opportunities!