Jan's on the Beach Restaurant

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Fort Berens Winemaker’s Dinner @ Jan’s, Wednesday Nov 25th at 7 pm

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Jan’s on the Beach Restaurant,
Fort Berens Winery, and Swirl Wines White Rock
Present:
A Fort Berens Winemakers Dinner,
Wednesday Nov 25th at 7 pm

Heleen from Fort Berens, along with Swirl Wines will be there to introduce the wines, and tell us about the winery.

This is a Five Course Dinner, including wines. Tickets are $75 per person, (plus tax and gratuity).  Please call us at 604 531-5444 to make your reservations.

Jan and the team have a great menu lined up for you:

MENU

FortBerensRi1

Reception Wine
Fort Berens Riesling
“A study in Lillooet’s terroir, our 2014 Estate Riesling is coming into its own. Aromas of spring blossom, orange peel, and granny smith apple lead the way for a fruit bonanza. Tastes of sweet stone fruits, ambrosia apples, peaches, and pears linger long after your glass is empty.”

 

 

 

FortBerensPG1First Course
Fort Berens Pinot Gris, paired with a Seafood Medley in Thai Curry with Prawns, Scallops, Mussels and Clams on a bed of Vegetable Spaghetti.
“Our 2014 Estate Pinot Gris shows the maturity of our Lillooet vineyard. Aromas of ripe pear, mandarin orange peel, and flint introduce a medium bodied wine that delivers tropical fruits and a lingering finish.”

 

 

FortBerensCH1111Second Course
Fort Berens Chardonnay, paired with Smoked Salmon Pappardelle in a light garlic and dill sauce.
“Grown in our Lillooet vineyard, the 2014 Estate Chardonnay is one of our most versatile wines. Aromas of lemon zest, pineapple, vanilla and coconut set the stage for this medium to light bodied wine, where lively acidity easily carries through to a lingering, buttery finish.”

 

 

 

FortBerensPN1

Third Course
Fort Berens Pinot Noir paired with Duck Leg Confit, Orange Pomegranate Glaze
“We grow different clones of the Pinot Noir grape in our home vineyard; this wine is a combination of all five, aged in French oak barrels made by a variety of coopers. The result is layers of flavours: ripe cherries and raspberry, and savory elements with subtle earth tones.”

 

 

 

FortBerensCF1111Fourth Course
Fort Berens Cabernet Franc paired with a Braised Lamb Shank, and Barley and Butternut Risotto
“Made from premium grapes from our estate vineyard (70%), clone 327 and 214, and Sundial vineyard on the Black Sage Bench, south of Oliver. This Cabernet Franc was made to reflect the terroir and the distinct varietal characteristics. It was fermented in stainless steel tanks using various yeast strains to highlight the various fruit tones in the grapes. Then it was aged in French & American oak barrels for 10 months and filtered through a “coarse” sheet only, to retain the intense flavours of the wine. After bottling it has aged another 9 months in bottle prior to release. The result is a wine with a high concentration of aromas, yet elegant and smooth.”

 

FortBerensM1Dessert Course
Fort Berens Meritage, paired with Dark Chocolate Pate
“This Meritage is blend of grapes from our estate vineyard in Lillooet and Sundial Vineyard in the Okanagan. Our 2013 Meritage is made from 60% Merlot, 20% Cabernet Sauvignon and 20% Cabernet Franc. Aromas of black currant and grilled red peppers with a silky texture, firm tannins, and a lengthy finish.”