Pinot Noir
The foods of choice to complement the rich black cherry flavours of the Cowichan Valley terroir are lamb, pork or poultry, especially with a fruity style of sauce. Lamb with rosemary and red current jelly. Pork with black cherries and turkey with cranberries come to mind.

Merlot
Rich meat dishes such as beef stew and steak and kidney pie. Strong cheeses.

Gewurztraminer
The spicy, tropical flavours are difficult to pair with. My favourites include soft creamy goat cheeses and ripe fruit such as pears or peaches.

Pinot Grigio.
This is a summer wine and its clean acidity works well with the more delicate seafood flavours such as oysters on the half shell and plaice, sole or turbot.

Somenos Rose
The best of patio wines. Good with appetisers of all kinds, works best with a great view and bright sunshine.

Pinot Gris.
Averill Creeks style of Pinot Gris is very food friendly. The wine is fermented in small old, neutral French oak barrels. The wine goes through malo/lactic fermentation which gives the wine wonderful mouth feel. This produces a wine with great acidity and wonderful terroir. This complements most rich sea food dishes; salmon, halibut. crab and scallops work very well.

Recipe:
Halibut poached in Pinot Gris verejus
This recipe was created by Peter Jackson from Jack’s Grill in Edmonton, on the occasion of Averill Creeks 1st winemakers dinner, September 2007.
Ingredients:

4 six ounce halibut fillets
500mls of Pinot Gris verejus, Any tart green grapes can be used if Pinot Gris is not available. Crush the grapes in a food processor and filter the juice through a food mill. You should have 500mls of cloudy tart juice. Process the juice immediately before poaching as it will oxidise quickly and turn brown
A mixed bunch of mint, coriander and parsley finely chopped.

Method:
Preheat oven to 375 degrees on convection bake,
Place the fillets in a ceramic baking dish oiled with a little olive oil. Salt and pepper to taste. Pour over the verejus and cover each fillet with the chopped herbs. Bake in the oven for 15 to 20 minutes depending on the thickness of the fillets. Move the fish to warmed plates and thicken the sauce with a little unsalted butter. Pour the sauce over the fish and garnish with sliced lemon and a sprig of parsley. Serve with Averill Creek Pinot Gris.