Britannia Brewing Co -Ladner

On a beautiful, but hot, dday in July Barbara and I returned to the Britanna Brewing Co in Ladner. We were nicely greeted when we entered and where offered the choice of sitting inside or out. Being of very light skin and subjected to skin damage by the sun Barbara inquired if their was shade on the patio.

We were ensure shade was available. The staff showed us several tables seeking out the best spot for me to sit. As you can see in the photo all the seats had umbrells. We appreciated the staffs effordsto make us comfortable

Barbara and I both ordered a a Red Roof Cider ( Their only cider selection). Red Roof is produced by Orchard Hills.

Orchard Hill Estate Cidery is a small family business located between Oliver and Osoyooss. The Dhaliwal family stared the business in 2006. Red Roof is their best selling produce. Which we found quite enjoyable.

Barbara ordered her favourite the Crispy Portabella. I went with the Fish and Chips. The batter and the french fries where among the best. The Red cabbage slaw far too creamy. 

We relaxed enjoying the meal and sipping our cidery It was a good time. One of the severs walking by smiled and said " I like your hat" Now that made my day!

 

 Wine and Your Liver

Scientists have found once again that wine may in fact be the answer to all of life’s problems. A new study found that French oak, a tree commonly used for barrel aging wine, contains a tannin that heals your liver.

You read that right: French barrel aged wine could be protecting your liver, even as you consume alcohol. The tannin, called roburin, is found in both species of French oak, Quercus robur and Quercus petraea, and it can improve liver function while decreasing fatigue and nausea.

“When we consume alcohol, the temporary overload may exceed the liver’s capacity to process and deplete, manifesting with typical ‘hangover’ effects of nausea and sluggishness while our body recuperates,” Fred Pescatore, a doctor and spokesman for a drug called Robuvit that isolates roburin, says in a press release. The isolated roburin “helps protect the liver from alcohol-related damage and gets our body back to work for more efficient removal of toxins that are affecting us.”

The study tested the effects of isolated roburin on 44 people, so not the most definitive data out there. It builds on previous studies however, and the compounded results point to a happy conclusion: Wine is good.

Roburin is most helpful when it comes to temporary hepatic damage, which is chemical-driven liver damage. Hepatic damage can happen from prescription drugs, too much acetaminophen (found in Tylenol), and alcohol. Early data from the most recent study and previous studies show that roburin decreases liver inflammation.

So go ahead and buy an extra bottle of wine to drink in moderation — just make sure it spent some time in French oak.

~ Source Vinpair Website 

A new published study shows that supplementation with French Oak extract, Robuvit®, boosts liver function for faster recovery from temporary damage and symptoms related to alcohol consumption. 

This new study (Pellegrini et al, 2016) advances the findings of previous research demonstrating positive impact of Robuvit® for increasing liver enzyme capacity required for efficiently neutralizing waste materials and recovering from intoxication.

"The liver is our body's detox engine. A healthy liver breaks down waste materials and toxins like alcohol," said nationally renowned natural health expert and author Dr. Fred Pescatore.

~ Source Horphag Research (USA) Inc. 

 Shocking

Today my blog has nothing to do with wine. It is about your health and well been! It about the lack of care taken by today's restaurants and the inability of our Health Service to properly inspect these Restaurants

Where am I come from? Twenty five years of been in the hospitality food service industry. I have managed restaurants, been an area manager and owned two restaurants. Times have changed. What use to be a major concern to a health inspector is something restaurants continually get away with today.

At one time I managed restaurants for a company that had their own food inspectors they came unannounced once a month. I became the first and only manager ever to achieve a perfect score. I though I had achieved this objective twice however i was mark down for having a spot of white paint on an electrical cord. That spot was there long before I came to the restaurant.

Here are a couple of items  that seem to have changed. In my day servers could not wear nail polish. Their hair had to be under control. Kitchen workers had to wear hair nets.

One day my wife and I were having coffee in a Tim Horton's. I have in the past described Tim Horton's as having under trained staff and dirty locations. As we sat at our table sipping the coffee I notice the manager come out of his office and replace the employee making the sandwiches. He put on a pair of gloves. He took a cloth and cleaned his station. He then made a sandwich. After making the sandwich he went into the front room cleaning tables. He returned to the sandwich table and made another order. He did this wearing the same pair of gloves, Groan! 

One of the most common mistakes made the server is hold your glass by the rim. That is basic 101 training.

So why the title shocking? Just the other day my wife and I had a very early morning appoint. After the appointment we were seeking breakfast. Been in a small village location there were limited choices. We picked a local coffee shop that seem to be quite busy every time we passed by. 

The first thing that caught my eye was the front door covered in finger prints and old notices. Once inside you attention was directed to an old display case. I hinted to my wife that we should leave. She did not take the hint and placed her order for a coffee and a Scone, I ordered the same.

The coffee was good and the scone was too. However I noticed scratches and chips in the table and chairs. Something the health inspectors in my day would not tolerate. As I always finish eating before my wife I had time to let my trained eye wander. I notice the build up of dust upon an artificial fireplace On further inspection there was an amazing collection of dirt on the corner of the heath and in the corners around the fire place. The wall boards caked with dirt.

I wounder how clean those washrooms are or the KITCHEN!

Been the former restaurant owners I scanned the entire room and soon realized it was in need of very deep cleaning. My shock is how the regional Heath authority lets these places get away with this. What is also shocking how little the owners and employees care about Health and Cleanness. Even more shocking the customers who do no seem to care either.

My mother would always check a restaurants or motel bathroom. If  it was not spic and span she was out the door.

I did start the blog by saying this this has nothing to do with wines. However it does have much to do with the Wineries. Quality, Service and Cleanliness are huge factors in the success of any winery, or any business for that matter.

Take the simple act of cleaning at table, The server takes a spray bottle and the swipes the table from side to side. Oh! so wrong. Toss a ping pong ball on a table It will bounce is any given random direction That is what is happening to the cleaning solution sprayed on the table it may just land on your food. 

The side to side method only pushes the crumbs on to the seats. Seldom do the seats get cleaned too. If they do its debris onto the floor. 

To properly clean the table spry the cleaning solution into a clean cloth wipe the front of the table. Then pick up the salt pepper and what have you cleaning them Placing then on the clean front of the table. Then finish cleaning the table including the backing, sides and seats.

In my health region all employees must be food health certified. That means taking a short food handlers safety course. Sadly the cost is $80. Back in my day the course was free. Do you see a problem here!

“cleanliness is next to godliness?”

 

From Articles I have read

If you want to avoid gaining weight, it may be time to ditch the skipping rope and grab a corkscrew instead. Four United States experts have found a compound in red wine that can help control obesity. The substance, piceatannol, delays the generation of young fat cells and prevents them from growing into mature ones. 

It is also thought to protect the body from heart and neurodegenerative diseases, as well as cancer. 

Lead researcher Dr Kee-Hong Kim of Purdue University, in Indiana, said: ‘In the presence of piceatannol you can see delay or complete inhibition of young fat cells. Piceatannol alters the timing of gene expressions, gene functions and insulin action during adipogenesis – the process in which young fat cells become mature fat cells. 

Dr Kim, assistant professor of food science at the university, added: ‘We are now testing our idea using animal model obesity to see if it has the same benefical functions. 

‘We need to work on improving the stability and solubility of piceatannol to create a biological effect.' 

Purdue's research was published in the Journal of Biological Chemistry. - Daily Mail 

By Shape 

Research shows that drinking one glass of wine four to six nights per week can help you live longer and increase your 'good' (HDL) cholesterol. These perks seem to be attributed to alcohol in general, not specifically to red wine. However, a recent study published in the American Journal of Clinical Nutrition reveals a new benefit of drinking that is specific to the antioxidants found in red wine —digestive health. 

Your digestive tract houses a wide variety of bacteria, some good, some bad. Decreases in good bacteria and/or increases in bad bacteria have been linked to a growing list of health issues, including weight gain, type 2 diabetes, and inflammatory bowel disease. Red wine can help shift the types of bacteria in your digestive track so there's more of the good kind, making you healthier and potentially leaner. 

Here's how it works: Red wine's red color comes from antioxidants called polyphenols. Polyphenols can help improve your health in a variety of ways, but one problem with certain polyphenols, especially the ones in red wine, is that your body doesn't absorb them very well. It has been estimated that almost half of the polyphenols consumed are not absorbed during the normal initial phases of digestion. While this sounds like a bad thing, the unabsorbed polyphenols become food for the good bacteria in your digestive track. This is exactly what Spanish researchers found when they examined the digestive tracks of people who drank red wine every day for 20 days. 

In addition to improving the quality of the bacteria in digestive tracts, study participants also saw improvement in several major risk factors for cardiovascular disease , like triglyceride levels. This is likely due to the fact that the good bacteria in your digestive tract can help improve metabolism for a faster rate of burning that fat 

Exercise and wine 

According to a study on the health benefits of resveratrol, a compound found in red wine, your body could receive some of the benefits of hitting the gym without sweat-inducing exercise.

According to researchers at Canada’s University of Alberta, the compound might boost heart rate and amp up muscle performance.

Jason Dyck, the lead researcher, writes that the discovery might be helpful for people who just can’t exercise, saying,

I think resveratrol could help patient populations who want to exercise but are physically incapable.

Resveratrol could mimic exercise for them or improve the benefits of the modest amount of exercise that they can do

Sure, we’ve heard a glass of red wine with dinner is “healthy,” but most of us never really wrapped our minds around what that means.

To reap the benefits of resveratrol, you could also munch on some kinds of nuts or fruit that also contain it, like pistachios and grapes.

Unfortunately, this is strictly reserved to red wine, so that $11 Pinot Grigio you have in your fridge doesn’t apply.

And red wine does still count towards your alcohol intake, so be careful not to overindulge

Sparkling wine can it help Brain Disease

Scientists say a compound found in Pinot noir and Pinot Meunier prevents the onset of brain disease. People who drink Sparkling wine regularly could boost their spatial memory. This is based on a study done on rats by Reading University All they required three glasses a week.

One study found that the sparkling wine contained high levels of polyphenols – antioxidants found in red grapes but less intensely in white – that can lower blood pressure and prevent heart problems

 

Dining at Atlas Steak and Seafood restaurant is a full experience for your senses, one must enjoy it. From the sleek and luxurious decor to the amazing selection of dishes to the open-concept kitchen. With a relaxing patio where we and our friends Colleen and John  dined.

We all started with the Cesar salad prepared right at the table. It was fresh and delicious. For the main course, Collen went with the New York Striploin, John and Barbara went with the Prime Rib. I went with the  Tomahawk Pork Chop.

As it was happy hour we went with the Sumac Ridge house wine. Perhaps we could have made a better choice. With her steak,  Collen wanted a nice buttery Chardonnay. A call went in for the sommelier. He met the challenge. 

It was a wonderful evening with good friends. However, there was more to come Baked Alaska!

This is one restaurant you must try!

 

Icewine is a rare gift from the magical Canadian winters. Picked at the coldest moment of a winter's night! Each frozen grape creates just one drop of of Icewine. One smooth luxurious drop!

In their book Icewine Extreme Winemaking Donald Ziraldo and Karl Kaiser refer to making icewine in Canada as extreme winemaking. The story of this remarkable wine began in Germany (Eiswein) but today it is very apparent that Canada and Icewine are synonymous with each other. The regions of Canada most famous for its Icewine the Niagara Peninsula of Ontario and the Okanagan Valley of British Columbia.

Here is where you find the conditions, that must be perfect, to produce the liquid gold know as Icewine. Their unique Climate allows for conditions that ripen the grapes in the summer and freezes them in the extreme winter cold. The unique climate helps maintain high acids in the fruit, necessary for successfully making icewine each year.

Canada is the world's leading exporter of icewine. There are several Wineries in Canada that only produce Icewine for exporting purposes

China and Japan are the leading importers of Icewine. Canadian Icewine is also popular in Europe.

The United States Produces some icewine but there is also a demand for Canada's golden liquid.

The production of icewine requires ten times the grapes to produce the same amount of wine. Icewine is expensive and produced under the stickiest standards

Icewine produced in Canada is required to meet the standard, as determined by a provincial authority that has verified that the product is wine that was made exclusively from grapes naturally frozen on the vine. Four of Canada’s wine producing provinces – Nova Scotia, Quebec, Ontario and British Columbia – have already established acceptable provincial regimes, which meet the new federal standard and follow international protocols.

Icewine has an extravagant sweetness and intensity. Its magical balance of acidity and sweetness gives it a texture that is surprisingly elegant and sets it apart from other dessert wines. This balance of perfect ripe fruit flavours and aromas with acidity for depth and complexity makes Icewine the least coying of all dessert wines and more likely to marry well with a wider variety of foods. 

Icewines made from Vidal are noted for their affinity with honey's flavours. In addition to aromas of tangerine, apricot and pineapple, when Vidal is aged in oak it takes on rich overtones of vanilla, almonds and fresh baked bread. Vidal Icewine works beautifully in a glaze for caramelized grilled pork roast or as an accompaniment to fresh summer berries with cream, chocolate biscuits, a pear tart or a raspberry mousse. 

Riesling based Icewine is renowned for its acidity and mineral notes. Its vivid orange and citrus tones will combine with a rich range of creamy and decadent food textures and tastes, from foie gras to crème brulée. 

The crimson Icewine crafted from Cabernet Franc yields up the classic aromatics of baked strawberry and rhubarb pie. This wine shines when teamed up with cooked or baked fruit courses featuring cherries or wild strawberries with crème fraîche. Its spicy exotic quality is underlined when contrasted to foods with hazelnut and dark chocolate.

Cheese

Icewines are magnificent with cheese, especially blue cheese such as Roquefort and Gorgonzola, hard and aged cheeses like Parmigiano-Reggiano and aged Gruyere and some sheep's cheese such as Pecorino. 

Milder cheeses simply fade away against the dominant Icewine flavours. Foods made with Cheese such as Sweet Chevre Scoffle with peace sauce or authentic savoury cheesecake can find no better partner than Icewine .

The major difference between Icewine and other dessert wines is acidity. While all dessert wines are sweet, only the best ones have balanced acidity as well. This crucial element not only adds to the enjoyment of Icewine, but also to its natural compatibility with cheese.

Most of the cheese universe pairs brilliantly with Icewine because each cheese's richness begs for that crucial acidity. Cheeses are inherently savory and sometimes salty and when prepared with the honeyed sweetness of Icewine, it creates a lovely balance that makes for a perfect match. - Laura Werlin. 

Cheese Types and the righ wine 

Cheese is an ideal companion to icewine, so long as you use cheeses with strong flavor. Milder cheeses tend to disappear in the presence of icewine’s sweetness and complex acidity, which is why you can always choose blue cheeses like Roquefort or Gorgonzola. If you don’t like blue cheese, hard, aged cheeses also work well. Go for a Parmigiano Reggiano or a very aged Sharp Cheddar.

Salty hors d'oeuvres -• Toasted salty nuts • Anchovy crackers • Antipasto plate • Black olive tapenade 

Rich Dishes -• Foie Gras • Lobster Terrine • Pâté • Chicken Liver Parfait • Tripe • Duck or Goose with oranges and peaches 

The full-bodied Icewine matches the full flavour of the dish and the high level of acidity cleanses the palate and readies it for more richness.

Spicy Cuisine - Thai and Asian Foods 

Dessert - Vidal Icewine complements fruits such as peach, banana, cantaloupe, apricot, pear, apple, pineapple, mango and papaya. • Riesling Icewine complements citrus, pineapple, apple, honeydew melon, kiwi, quince and star fruit.

.• Cabernet Franc Icewine complements strawberry, blueberry, raspberry, blackberry, rhubarb and Saskatoon berry.

• Fruits that are poached, baked or caramelized • Fruit flans, cobblers, pies, strudels and tarts

• Cabernet Franc Icewine complements dark chocolate

Resources:

Laura Werlin

Inniskillin Winery

Icewine Extreme Winemaking- Donal Ziraldo an Karl Kaiser -Key Potter Books 

 Peller Estates 

The Amazing Orolo Restaurant 

We had the honour of been invited to Orolo Restaurant at Time Family Winery by General Manager Christa-Lee McWatters. It will be an evening that will forever be a lasting memory.

The celebration began with a bottle of TIME Family of Wines Chronos NV Brut, named best Sparkling Wine at the Northwest Cascadia International Wine Competition. It truly was an outstanding wine! Our server was the very charming Rose and Restaurant Manager Tom Swope opened the bottle for us. Tom used the traditional sword method.

Crispy Cauliflower -Beef Tartare - Trufe Arancini were the select appetizers by Christa -lee. They were all sensational!

Enjoying the meal and the conversation I completely forgot to take notes on the wines. However, It can be truly said Time has an excellent cellar of fine wines all produced by winemaker Lynzee Schatz.

I did have a very delicious Chronos Cabernet Syrah with my steak. Barbara had the Gnocchi Pasta.Which she really enjoyed. Our compliments to chef Damian Cole.

Hazelnut Financier a soft butter cake, hazelnut cream, vanilla bean gelato was our mazing dessert. Along with these outstanding fortified wines. Simply among the best we have ever enjoyed.

McWatters Collection 17 Harry's Apera

McWatters Collection 17 Harry's Ruby

Thank you Orolo, from the Hospitality, truly professional Service and fine  cuisine  we nominate you for the Michelin Restaurant Award.

Time Family of Wines was founded by the late Harry McWatters and today is owned by Ron & Shelley Mayert

Built within a revitalized historic theatre in downtown, the TIME Family of Wines has not grown as a team and as a family, to reflect the quality and attention to retail that is found in our wines and wishes.

361 Martin Street Penticton, BC, Canada V2A 5K6