It’s that time of year again! Order your LE22 wines now. Deadline for reserving your LE22 is November 13, 2022. double click for more info

December, 2022 – Cabernet Sauvignon Merlot, Walla Walla, Washington

Robust Cabernet Sauvignon provides structure and black fruit flavours, Merlot softens Cab’s high tannin and acidity and adds juicy fruit and texture.  The result shows aromas of black current, hints of dried herb and toasted almond. The palate is stacked with layers of deep cherry, black fruit, baking spice and mocha. – Dry, Medium oak, medium-full body, 13.5% Alcohol

January, 2023 – Viognier Roussanne Marsanne, Northern Rhone & Savoie, France

This blend of the only three white wine grapes permitted to grow in Northern Rhone draws you in with aromas of stone fruit, honeysuckle and soft herbal notes.  The palate is rich with peach, apricot and Meyer lemon flavours with a hint of honeysuckle and brioche. – Dry, No oak, Medium-full body, 13.5% Alcohol

February, 2023 – Malbec Bonarda Syrah, with skins, Mendoza, Argentina

Malbec leads with structure and black fruit, Bonarda builds on juicy flavours and soft tannin, Syrah lends savoury spice character.  This blend shows black cherry and raspberry aromas infused with clove spice.  A palate of bright red fruit and ripe dark berry backed by soft spice, vanilla and dark chocolate notes. Dry, Heavy oak, Full body, 14% Alcohol

March, 2023 – Pinot Grigio Gewurztraminer, Lodi, California

This unique duo shows aromas of stone fruit and lychee with a surge of juicy peach and citrus flavours. A second sip opens the palate to underlying flavours of lychee, cantalope and notes of ginger spice and lemon zest.  Off-dry, No oak, Medium Body, 12.5% Alcohol

April, 2023 – Aglianico Barbera, with skins, Campania, Italy

Aglianico is known to produce refined, complex wines with firm  tannin, Barbera produces fruity wines with low tannin and high acidity. This blend creates a balanced blend with dominant flavours of black cherry, pepper spice, blackberry and plum, enhanced with licorice, dried herbs and a light mineral note. Dry, Heavy oak, Full body, 14% Alcohol

We’re pleased to have the Italian Super Tuscan and Italian Amarone Style back in our lineup and the addition of the French Bordeaux Style (all with skins). These are excellent wines with longer-term aging potential. We are taking reservations for oak barrel aging for all three wines. Call us to place your order today: 250 743 4647

Once again, Winexpert fails to disappoint! We’re so pleased to announce that they have taken several steps to continue to improve their high-quality brand and refine their product line. Their newly refreshed identity reflects a modern shift and recent advancements at their processing facility. Not only do they have a new look but you’ll see noticeable improvements to the flavour and aromas of their wines!

And so we enter a new era of premium craft winemaking kits. Welcome to your next adventure.

Love your wine. Guaranteed.^TM

It’s that time of year again.  Winexpert is celebrating 30 years of their Limited Edition program with a selection of wines chosen for their outstanding varietals and exceptional quality. Check out these wines and video recipes here.  Reserve your LE19 wines by November 15, 2019.

August 13 through to September 28 we are celebrating by putting all our wines on sale.  10% off the kit price for the first wine started on premise.  We have a choice of three gifts for you with any second wine started on premise.  We are proud to partner with Dinter Nursery and Cowichan Valley Meats who share our passion for excellence in their products and service.

SMOKED PULLED PORK

It’s easy to see why this recipe makes Traeger’s Top 10. This perfectly pulled pork can be served any way you like.

Ingredients:

• 1 (6-9 lb) whole bone-in pork shoulder
• 2 cups apple cider vinegar

Preparation

When ready to cook, set the temperature to 250℉ and preheat, lid closed for 15 minutes.

While the Traeger comes to temperature, trim excess fat off pork butt. Generously season with Traeger Big Game Rub on all sides.

Put pork butt directly on the grill grate and cook until the internal temperature reaches 160℉, about 3-5 hours. Remove the pork butt from the grill.

On a large baking sheet, stack 4 large pieces of aluminum foil on top of each other, ensuring they are wide enough to wrap the pork butt entirely on all sides. If not, overlap the foil pieces to create a wider base.

Place the pork butt in the center on the foil, then bring up the sides of the foil a little bit before pouring the apple cider on top of the pork butt. Wrap the foil tightly around the pork, ensuring the cider does not escape.

Place the foil-wrapped pork butt back on the grill and cook until the internal temperature reaches 204℉, in the thickest part of the

meat, about 3-4 hours longer depending on the size of the pork butt.

Remove from the grill. Allow the pork to rest for 45 minutes in the foil packet. Remove the foil and pour off any excess liquid into a fat separator.

Place the pork in a dish large enough to pull the meat, removing and discarding the bone and any excess fat. Add separated liquid back to pork and season to taste with additional Big Game Rub.

Serve alone, in your favorite recipes, or on sandwiches. Refrigerate leftover pork in a covered container for up to 4 days. Enjoy!

Live cooking demonstration. Experience the flavour of Traeger.  Wood-fired cooking the way Mother Nature intended.

June 15, 2019

Join Peter as he takes you on the ultimate smoke out. Peter, along with special guest cooks, will introduce the art of Traeger cooking and teach you how to master your grill.

PLUS there will be a select number of spaces available for those wishing to bring and grill their own. Grilling space will be limited. Please call us in advance to reserve your cook time.

OR just come and taste our samples from 12pm till 3pm.

We have some exciting news to share with you!

Selection Limited Releases

Two new kits are being released on June 17, 2019

Pacifica White
A blend of four wines: Chardonnay from Chile, Semillon from Australia, Sauvignon Blanc from New Zealand and Viognier from the Pacific North West.

Whisky Barrel Cab Merlot
The Merlot is from California and Cabernet Sauvignon is from BC — yes we finally have a BC product.

We have limited quantities and in anticipation of strong demand for these 2 products orders must be placed by May 24th.

TRAEGER BBQ BRISKET

Topping the Top 10 list is Traeger’s BBQ Brisket. Smoked low n’ slow to tender perfection.

Ingredients:

• 1 (12-14 lb) whole packer brisket

Preparation

Coat meat liberally with Traeger Beef Rub. When seasoned, wrap brisket in plastic wrap. Let the wrapped meat sit 12 to 24 hours in the refrigerator.

When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.

Place meat fat side down on the grill grate and cook for 6 hours or until internal temperature reaches 160℉. Remove brisket from the grill and wrap in foil.

Place foiled brisket back on grill and cook until it reaches a finished internal temperature of 204℉ this should take an additional 3-4 hours.

Remove from grill and allow to rest in the foil for at least 30 minutes. Slice. Enjoy!

BBQ SMOKE BURGERS

Smoke. Beef. Fire. You don’t need much more to create a burger worthy of repeating.

Ingredients:

• 2 lb ground beef
• cheddar cheese, sliced
• 1/2 red onion
• heirloom tomato
• iceberg lettuce
• buns
• salt & pepper

Preparation

Divide the meat into four equal 8 oz portions. Wet your hands with cold water and form each portion into a patty about 4 inches in diameter and 3/4-inch thick. Try not to overwork the meat.

Season both sides with salt and pepper.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 450 degrees F (set to 500 degrees if using a WiFIRE-enabled grill) and preheat, lid closed, for 10 to 15 minutes.

Arrange the hamburgers directly on the grill grate. Cook for 6 minutes then flip patties. Turn grill down to 195 degrees and Set to Super Smoke if using a WiFIRE-enabled grill.

Cook patties for an additional 7 minutes or until a thermometer inserted into the center of the burger registers 160 degrees F.

The last few minutes of cooking, add cheese to burgers and place buns on grill to toast. Serve with your favorite toppings and homemade ketchup. Enjoy!

Traeger has revolutionized outdoor cooking once again. And just in time for grilling season! Traeger has introduced two new models for 2019, the Pro 575 and Pro 780 as well as the entirely new Ironwood Series.

With a 20-lb hopper, it feeds hardwood pellets via a motorized auger into a firebox that can maintain temperatures anywhere from 165 to 500 degrees for hours. That means you can do both slow-cooked barbecue and high-temperature searing or anything in between. Essentially, this series offers much of what you’d get with the Timberline series, but with smaller grills at more affordable prices.

Their signature WiFiretechnology was originally only on the Timberlines and has been added as a new feature to the original Pro Series and the new Ironwood Series. This enables grillers to monitor and change the grills temperatures, track the temperature of the food being grilled, and even add smoke from virtually anywhere using the Traeger smartphone app.

Plus, Traeger’s new D2 Direct Drive Technology delivers more power to the grill and more precise control over cooking temperatures leading to more consistent results. This feature allows the auger to reverse if it detects a jam in the wood chips.

And it doesn’t stop there! Stainless liners inside the new and the improved models allows for faster heating to higher temperatures therein improving the grilling aspect on the Traegers. It also speeds up the heating of the grills at startup and after opening. The barrel has been elongated to make it oval rather than round which adds more cooking surface with an extra shelf.

Check out our grills here. Better yet, shop the latest models in-store. Or watch the launch video.

S A V E  1 0 % on current units:

All in-stock models are on SALE to make room for new and enhanced models arriving in March.

Your favourite Italian Pink Pinot Grigio is back for another year!

Pale salmon pink with light apple, pear, floral and tropical fruit aromas and delightful strawberry and rhubarb flavours. Off-dry, crisp and light-bodied.

Limited Release (while quantities last)

Available February 11, 2019

Pre-order to guarantee availability

Pro D2 575 – $200.00 off

Pro D12 780 – $150.00 off

Ironwood 650 – $200.00 off

Ironwood 885 – $200.00 off

Timberline 1300 – $400.00 off

New Timberline Outdoor Kitchen – one available – 15% off

BABY BACK RIBS

On the Traeger Top 10 Recipes, this easy 3-2-1 ribs recipe takes all the confusion out of making ribs without sacrificing any flavor.

Ingredients:

• 2 racks baby back pork ribs 
• 1/3 cup yellow mustard 
• 1/2 cup divided apple juice 
• 1 tbsp Worcestershire sauce
• 1/2 cup dark brown sugar
• 1 cup Traeger ‘que sauce
• 1/3 cup warmed honey
• to taste, Traeger port and poultry rub

Preparation

If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.

In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest), and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs and season with Traeger Pork and Poultry Rub.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to the Smoke setting, and preheat, lid closed for 10-15 minutes.

Smoke the ribs, meat-side up for 3 hours.

Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225 degrees F.

Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed.

Sprinkle half the brown sugar on the rack, then top with half the honey and half of the remaining apple juice. Use a bit more apple juice if you want more tender ribs.

Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.

Return the foiled ribs to the grill and cook for an additional two hours.