Poplar Grove Winery shares its August wine and recipe recommendations – Scout Magazine

Poplar Grove Winery Wares

Penticton, BC | When it comes to summer wines, many people immediately think of ‘white’ or ‘rose’…but we think a slightly chilled bottle of Merlot is the perfect accompaniment to your summer barbecue.

Poplar Grove’s 2018 Merlot (14.2% ABV) is a well-structured wine with a suave flavor profile including cranberry, red cherry and raspberry, hints of sage and bramble, and a hint of vanilla. Bottles of Poplar Grove Merlot 2018 are $30.35 each and are available for purchase from our online shop now.

For your next barbecue or picnic in August, Poplar Grove chef Rob Ratcliffe recommends pairing this bottle with pickled beets – a vegetable dish that easily complements any summer spread – like this one from Senior Deputy Chief Kale Hegberg:

Beets marinated in Bois Boudran
Recipe by Kale Hegberg – Senior Sous Chef, The Restaurant at Poplar Grove

Ingredients

Marinated beets:
4 large beets
sprig of thyme
sprig of rosemary
1 teaspoon black peppercorns
1 bay leaf
300ml red wine vinegar
200ml water
100ml sugar

Boudran Wood:
2 shallots, diced
150ml tomato ketchup
1 minced garlic clove
1 tablespoon Worchestershire sauce
4 dashes of tabasco
8 tablespoons preferably chopped herbs (dill, chives, tarragon and parsley)
300ml peanut oil
Salt to taste

Method
In a saucepan add the beets and cover with water. Simmer them with the thyme, rosemary, peppercorns, bay leaf and salt.
Once cooked, let cool then peel and cut into pieces.
To prepare the pickling liquid, heat the red wine vinegar (200ml water and 100ml sugar) until the sugar is dissolved, then pour it over the beet portions.
For the boudran wood sauce, gently sweat the shallot and garlic in the peanut oil.
Add to a bowl with all the other ingredients and season with salt.
To serve, remove the beets from the marinade liquid and drizzle with boudran wood sauce.


Elisha A. Tilghman