The Bacchus Bistro

Without a doubt, the most popular winery in the Fraser Valley is Chaberton Estate winery home of the Bacchus Bistro. The Bistro serves authentic French Bistro cuisines prepared with local ingredients and a West Coast flair. Executive Chef Ashley's culinary prowess showcases what the local seasonal marketplaces have to offer.

Last Thursday Barbara and I made our way through the Langly township countryside for lunch at the Bistro. Knowing how popular the bistro is we made reservations. It was a good thing we had reservations the restaurant was a hopping.

We were greeted upon entering the bistro with a cheerful greeting and a warm smile.  We had the chose of sitting inside or on the patio. Due to the extreme heat, we chose to sit inside.

It did not take long for our waiter to come with a few kind words. He remembered us from previous visits.

We began our lunch by ordering their famous Bacchus wine.

I selected the Bristo's best dish (in my humble opinion) the Beef Bourguignon boneless beef short ribs braised in red with pearl onions, bacon and mushrooms. Oh so good.

Barbara enjoyed the Organic Mushroom and  Buffala Fresca Tart. It was served with Hazelnut Praline and Arugula Salad. A very good dish well enjoyed.

The service was outstanding, the cuisine fantastic, the wine superior.

Next stop the tasting room!

Apple Pie

How well does the classic Apple pie go with wine?  Hey, there is a wine for everything!   But before we take a look at dessert, check out  this wine.

Produced by the Oliver Wine company in Bloomington In.
"Combine comforting taste of crisp baked apples, with warmth and gentle, sweet brown sugar and nutmeg spice."

Despite this fine wine I am going to recommend port - style wines to go with your apple pie.
La Frenz Vintage Port Style is a perfect chose  I also like their NV Liquer Muscat.
If you are in Quebec may I suggest the Bilodeau NV Nectar Glace

Icewines are also very good with apple pie. There are numerous award-winning icewines produced in Ontario.

Moscato d'Asti. To end your meal on a lighter note,  a low-alcohol, sweet, fizzy wine from Italy

Oh and try a Tawny port with apple pie and ice cream  ( use only the pure product) and caramel sauce yum.

Once again we are back at BBQ. In this 90 degrees F  (30 C) we are enjoying ice water and a little white wine as we prepare to BBQ some baby back ribs.

Over the years we have often done wine and rib dinners on the patio.  So we have a little experience with what wines go best with ribs.

I find the main factor is the BBQ sauce on the ribs. Most known brand sauces and dry reds do not mix well. I would avoid that. In our group of friends, we have diehard red drinkers so the main trick is to find a wine for them.

Before we look into the red I am going to suggest ribs go best with white wines and so does any salad served with the ribs. Corn on the Cob also like the whites A Pinot Gris, Ortega or Bacchus is perfect with ribs.

You may be able to satisfy the red drinker with A Rose or a red  Zinfandel . If not try an earthy red like Pinot Noir

Prosecco, Cava and Sparking are better with saucy ribs. Once again the key to your wine selections depends upon that sauce.

Now dry spicy rubs are a different ball game. I am still going for my Ortega or Bacchus ( Chaberton Estate) or perhaps a Petite Milo Seaside Pearl). However, the red comes in to play. Try a Pinot Noir or Vicuña Roja from Blackwood Lane.

Ribs are finger foods so put the fancy glasses away