Dig in! Delicious roast salmon, berry salad, and honey hazelnut butter.

Dig in! Delicious roast salmon, berry salad, and honey hazelnut butter.

Winery Visits: April-June - Daily from 10am-6pm; July-Sept - Daily from 9am-8pm; Oct - Daily from 10am-6pm; Nov-April - Daily 10am-5pm 

Location: 1400 Ranchers Creek Road, Osoyoos, BC, V0H1V6

Website: www.nkmipcellars.com 

Phone: 250-495-2985

June 21st marks the 20th anniversary of National Aboriginal Day, which celebrates the unique heritage and cultures of Canada's First Nations, Inuit and Métis peoples.

Nk'Mip Cellars (pronounced "in-ka-meep") was opened in 2002 by the Osoyoos Indian Band. It was the first Aboriginal owned and operated winery in all of North America. The winery tasting room features unique First Nations art, along with a stellar selection of wines to try (on my last trip I picked up a bottle of their very tasty Pinot Noir). The winery's restaurant, The Patio, is one of my favourite stops in Osoyoos, and has one of the best lake-watching perches in the whole Okanagan to enjoy a glass of wine and the sunset.

I was excited to receive a shipment from Nk'Mip Cellars  along with some delish indigenous inspired meal ideas designed to pair perfectly with their wines: roast salmon, served with savoury berry salad, and freshly made bannock topped with hazelnut honey butter. The recipes (especially the honey butter, so easy and so, so good) and wines were a big success with my dinner guests.


The Wines:

2015 Nk'Mip Cellars Dreamcatcher $17.49

A crowdpleasing fragrant blend of Riesling, Sauvignon Blanc, Pinot Blanc, Ehrenfelser, Semillon and Chardonnay comes together with just a hint of sweetness on the palate for the ultimate summer sipper. The Riesling's all about apple and pear, while the Sauv Blanc brings guava and lime.  There's a touch of honeysuckle blossom in there too. Would pair beautifully with roast salmon, salads, as well as sushi (think spicy tuna roll). 

2015 Nk'Mip Cellars Rosé $16.99

You'll taste juicy strawberry and cherry flavours in your glass of this dry saignée method rosé (a blend of Merlot, Cabernet Sauvignon, Syrah, Cabernet Franc, Malbec and Pinot Noir), backed by an undercurrent of warm weather minerality. A lovely match for fresh berry salad, roast chicken, or crab cakes.

2014 Nk'Mip Cellars Qwam Qwmt Riesling Icewine $66.99

Lush peach, apricot, wildflower honey, and mango mingle on the palate in this vibrant Icewine. Bright, playful acidity keeps the sweetness in check. A remarkably balanced yet intensely flavoured dessert wine. In the Okanagan language of the Osoyoos Band, Qwam Qwmt (pronounced "kw-em kw-empt") means 'achieving excellence', and in this wine, mission accomplished. Rich enough to enjoy on its own, or pair with stone fruit creme caramel.



Summer Berry Salad

Wash berries and set aside, in a bowl mix all other ingredients, then fold in berries. Garnish with fresh mint leaves and chopped toasted hazelnuts, served over a bed of greens.

1 Cup strawberries (hulled and sliced)

1 Cup blueberries

1 Cup raspberries

2 T finely chopped fresh mint leaves

1 T seeded, finely chopped green onion or jalapeno pepper (I used pepper)

Juice of 1 lime

Dash of olive oil

Salt and pepper to taste

2 T chopped toasted hazelnuts

3 Cups mixed greens (arugula, dandelion, mache)

Roast BC Salmon

Take the filet out of fridge 15 minutes before cooking. Place on a lightly oiled parchment lined baking sheet. Top with olive oil, salt, pepper, and honey. Pre-heat oven to 400C, then right before cooking the salmon, turn on only the broiler at 450C. Roast the salmon mid-rack for 6-8 minutes, or until the salmon gently flakes when pressed.

1 whole filet of wild BC salmon

Olive oil

Salt and pepper to taste

1 T honey

Hazelnut Honey Butter

Don't be afraid to double or triple this super easy recipe, it's so tasty that guests wanted to take some home to use for breakfast, lunch and dinner. Think topping toast, or even served warm over ice cream. Yum! Simply mix your butter and honey until combined, then fold in your chopped hazelnuts.

1/4 Cup peeled roasted hazelnuts, chopped

1/4 Cup salted butter, room temperature

1/4 Cup local honey

Cast Iron Bannock

The ideal partner for melting honey butter, these bannock are crunchy on the outside and tender in the centre. In a bowl, mix the flour, baking powder, salt and sugar. In a measuring cup, add your milk and water, then microwave for 30 seconds. Add the warmed milk mixture all at once to your dry ingredients, then mix gently until just combined. Don't mix too much or you'll get tough bannock. On the stove, warm your cast iron pan on medium-low heat, adding the oil. Scoop spoonfuls of batter into the pan, letting them get light golden brown for 3-5 minutes per side. This recipe made 12 pieces. Serve warm.

2 Cups all purpose flour (or pastry flour)

2 T baking powder

1 T granulated sugar

1/2 t salt

1/2 C milk

1/2 Cup water

1/3 Cup vegetable oil (or other oil for frying)


Wines samples were provided by Nk'Mip Cellars. Please see my Sample Policy for more information. Cheers!