Wine country dinner party menu

Okanagan Harvest Salad

Backyard Farm tree-ripened peaches, Fester’s organic heirloom tomatoes and lemon cucumbers, opal basil, cured sheep’s milk cheese, Backyard Farm nectarine and balsamic vinaigrette.

Paired with: Cellar Hand Free Run White, from Black Hills Estate Winery. This blend of Pinot Blanc, Muscat, Viognier and Sauvignon Blanc is both playful and serious, with aromas of citrus, stone fruits and white flowers on the nose, tropical fruit flavours on the palate and a luscious mouth feel. It’s a lovely wine and, at only $16, an incredible price. Spiced Plum and Red Wine Braised Beef with Ricotta Gnocchi Cache Creek heritage Angus beef cheek braised in red wine, plums and spices, served over handcrafted ricotta gnocchi with wild-foraged porcini mushrooms and wilted backyard chard, organic beetroot purée, spiced plum braising reduction and celery micro-greens.

Paired with: Burrowing Owl 2012 Syrah. Rich dark berry notes with underlying layers of leather, earth and white pepper and just a whiff of smokiness. At once approachable and sophisticated, it’s a great match for the earthiness of porcini mushrooms and beef cheeks. Bittersweet Chocolate Mousse with Red Wine Poached Berries 72 per cent cacao Cluizel chocolate mousse with coffee caramel, berries poached in spiced red wine with basil and a white chocolate garnish.

Paired with: Burrowing Owl Coruja. This fortified Port-style wine (the name is Portuguese for “owl”) has rich flavours of dried fruit and spices: figs, plums, blackberry jam, clove, pepper, chocolate, leather and a hint of marzipan. A perfect accompaniment to dark chocolate.