Sunny days lie ahead, and we all know what that means…patio season! We’ve got one of the best decks in the Okanagan Valley here at See Ya Later Ranch — made even better with a pretty new pergola — so we know how to take it outdoors when the weather heats up.
We’ve got a 1-2 punch of patio-perfect wines with which to welcome the warm season: our 2011 Belle white wine and Hunny Late Harvest Riesling. Plus we’ve got great ideas — whipped up by the team at Vancouver’s YEW Restaurant + Bar — for mixing and matching them with cocktails, and with great al fresco bites, like a killer Soda Can Chicken recipe.
Released for the first time last year, our 2011 Belle is a playful blend of 85 per cent Viognier and 15 per cent Pinot Gris. A cool spring and late growing season allowed this wine to develop excellent structure for its juicy flavours of pineapple and ripe Okanagan peach. Drink it on its own, or paired with your favourite summer menu.
Named Best Dessert Wine at the last year’s BC Wine Awards, the 2011 Hunny is a 100 per cent late harvest Riesling. It was picked at 32 brix and fermented in stainless steel to help retain its crisp acidity and bright, lively flavours of apricot, citrus, pear and fig, with a sweet lick of candy-apple on the finish.
Summer Drink Ideas
Start your patio party with See Ya Later Hunny Punch: a juicy, mouth-watering cocktail created by YEW lead bartender Justin Taylor. This summery sipper blends the sweetness of late-harvest Hunny with the tart acidity of grapefruit and Campari. Make just one, or enough for a crowd — we’ve got the recipe to do either.
See Ya Later Hunny Punch
(For 1)
1 oz Gin
1 oz See Ya Later Hunny
1/2 oz Campari
2 oz fresh-squeezed Ruby Red grapefruit.
Shake all ingredients together with ice and serve in your favorite patio glassware.
See Ya Later Hunny Punch
(For a crowd)
2 cups of gin
2 cups of See Ya Later Hunny
1 cup of Campari
4 cups of fresh Squeezed Ruby Red Grapefruit juice
Mix ingredients in a pitcher or punch bowl; serves 10 to 12.
Once cocktail hour is done, it’s time to get cooking. YEW executive chef Ned Bell
came up with this easy, foolproof recipe for a tender, sweet and salty bird.
