Roasted Chicken and Bacon Panini – $19
havarti cheese, spinach, marinated onions, maple harissa, and garlic aioli, served with mix greens
Beef Bourguignon – $30
boneless beef short ribs braised in red wine with pearl onions, house-smoked bacon and mushrooms.
The food and service were excellent. As were the Covid protocols.
I could not resist have a glass of Bacchus with my meal in-spit of my dinning choice.
We shared the Lemon Tart. Excellent.
It was now time to join General Manager Brian Ensor for some wine tasting. This enjoyable experience took place in a private room.
Valley Pink 2019
A blend of three grape varietals, from three different areas in the Okanagan Valley. The grapes were soaked on their skins for 48 hours to produce a very good rose wine. Barbara was impressed. The wine provides notes of strawberry and wild raspberry with a tingle on the finish.
Pinot Gris 2019
Lieutenant Governor’s Award for the Best Wine in BC. Smooth, refreshing nice flavours of grapefruit and hints of honey. A very good wine.
Siegerrebe Fraser Valley
This estate wine has really nice melon flavours with notes of mango and hints of grapefruit.
Chaberton has a reputation for producing some of the best Bacchus in the province. This one proved it once again. Flavours oh pear and peaches with hints of key lime Oh so good!
Definity a winner. What a Merlot should be. Notes of blueberries and cherries abound in this ruby coloured wine, with a very nice toasty finish.
A very nice wine with notes of chocolate before the smoothing taste of sweet cherries and hints of dark fruit.
2017 Tribute Merlot
A 100% fortified Merlot. Another wine that Barbara was quite impressed by! flavours of chocolate, sweet cherries and plum. The taste is rich and warm with a soft vanilla finish.
Chaberton's winemaker is Gary Zhygail. Gary joined the Chaberton Team as a cellar assistant in August of 2016 and has been promoted to the position of winemaker. Growing up in the south of the Ukraine in a wine region not far from the Black Sea.
Graduating from Odessa National Academy of Food Technologies with a Bachelor’s Degree in Food Science in 2002 and a Master’s Degree in Fermentation and Winemaking Technology in 2003, Gary was hired on as a cellar hand at one of the largest wineries in the Ukraine. During his tenure from 2003-2009 he was promoted to assistant winemaker and then to cellar manager.
Thank you Bacchus Bistro and Brain for a most enjoyable visit.