Sparkling wine

February 24, 2014
This recipe by Chef Marc-André Choquette, Tableau Bar Bistro got shared in the Vancouver Sun on February 21st. Oysters on the half shell and fresh mineral, stony, crisp bright electric sparkling wine. The easiest match of all. — Anthony Gismondi
February 24, 2014
This recipe by Chef Marc-André Choquette, Tableau Bar Bistro got shared in the Vancouver Sun on February 21st. This is a richness versus richness pairing where the wine bring complexity and fullness to the decadence of the scallops and mushroom risotto. — Anthony Gismondi
October 30, 2013
Chef David Sider at The Wickaninnish Inn, Tofino shares his Ripe & Green Strawberry Salad recipe to be paired with Blue Mountain Vineyard and Cellars Brut Rose 2009. Mark your calendar for our 2009 Brut Rose & Vintage Sparkling release on November 5th.
February 14, 2015
This is a dish to impress your partner on Valentine's Day! Large wild prawns from the Baja teamed with juicy Jumbo East Coast Scallops and a balsamic strawberry dressing, served on a bed of spinach and arugula. Recipe provided by Buy The Sea Fresh Seafood Market & Fish n' Chip Shop
February 7, 2013
Sparkling wine is a good choice for smoked fish like salmon, on these creamy toasts. Choose a sparkling wine with some richness to it!
September 27, 2013
Food and wine pairing can be complicated. It takes lots of practice and if you get it wrong it can be mediocre at best. If you get it right the experience can be magical. There are lots of excellent food pairings that have a history of going well together. Things like Sauvignon Blanc and Goat Cheese, Pinot Noir and Duck or Wild Mushroom Risotto, Pinot Gris and Oysters. Here is one of our favourites at the winery. Here is an easy one to get you started on your road to food and wine pairing success and to wow your friends or family the next time you are hosting an event! Makes a great light starter especially if people are arriving at different times. Serve with well chilled dry Sparkling wine and celebrate life!

Christie Mavety
 
April 22, 2016 | Christie Mavety

Composting at Blue Mountain

One of the key pieces to sustainability in the vineyard is our use of composting.  Continue »

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The 2014 Pinot Noir from @BlueMtnWinery has notes of vanilla + toast complementing cherry + cassis flavours. https://t.co/Xm0fIWnXc3

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