In this series of post I was visiting Summerland, and seeing as I was already in the area, decided to take advantage of my proximity and visit Kelowna to see a friend. He was going to visit the new Azhadi Vineyard for our tour, tasting, and dinner; and invited me to join along.
At the time Azhadi had only opened on February 12th of this year, so were still somewhat under construction. The driveway up to the property was unpaved and there were no signs or lights to direct the flow of traffic, a point that would become important when we tired to leave for the evening.
Driving up to the main building the property was stunning. Its all white facade with royal blue archway was immediately iconic and eye catching. From afar, the unfinished water feature looked like a pentagram, and coupled with the sterile white of the exterior I thought it read Scientology centre or a place of worship.
It was such an humbling experience being a shorter women pulling the front doors open and walking through the threshold. I felt small and the foyer opened up like that of a tropical resort.
Our time here started with a guided tasting. Instead of a standing room only bar, they have guests tasting in the seated comfort of a private room, over looking the patio and their 180 degree view behind in. During the time of our visit, patio seating was still in the works, but they should be getting the license and the go ahead for their first peak summer season.
The winery is Persian inspired, blending together the background of the husband and wife owners. The land here was originally only to serve as an additional vineyard for their existing winery and brand Ex Nihilo. However, when the couple toured the place they thought it a waste to not use this to jump start their next winery project.
Unique to the property is the private Persian rug collection and art, hug on walls and staged as decor. There are over 200 from the owner’s personal collection. Each are cataloged and tagged. The most expensive one is also the largest with a price tag of $32k. We were able to admire them as we were lead down the second floor and into our own private wine tasting room. We would later get more time with the pieces and were even invited to get up close and touch the rugs.
There are additional pieces on the third floor, which serves as a private event space, themed after a Persian fable.
Our wine tasting was served glass by glass. A fresh piece for each bottle of wine sampled. We started with their Azhadi Reisling with no vintage. This was a wonderful introduction. A light and crisp glass with a refreshing lemon essence and a fuller mouth-feel.
Their Chardonnay was produced with grapes from OK Falls. I got the scent of banana on the nose, that followed through to the mouth. I found this fairly unique with tropical and buttery notes.
We then transition to red with their Cabernet Sauvignon with grapes from Oliver. This was silky and light bodied, full of dark fruit flavours.
Next was the “GSM” named after its blend of grapes: Grenache, Syrah, and Mourvèdre. It was bold with warm spice like cloves and cinnamon, and I thought it a winter wine.
And as an extra treat we got a taster of the Griffin, priced at $130 a bottle. A 2020 mystery blend of undisclosed grapes, aged 33 months in barrels. This is their priciest bottle and at the highest end of their portfolio. This was a younger wine with the oakiness and aging of an old world red.
With our whistle wet, we then traversed to their first floor restaurant for dinner and cocktails, exploring the rest of Azhadi’s offerings.
Located within Azhadi winery’s first floor is Journey, their in-house restaurant. We were in the Okanagan for the weekend and drove up to Lake Country to check out this (at the time) 2.5 month old Persian-Canadian inspired vineyard.
However, the restaurant menu was more globally inspired, locally sourced, with only a Persian flare; utilizing ingredients like eggplant and sumac. We were able to learn all this directly from their head chef who spoke to his own Spanish background and how he prepared for this current undertaking, especially having little exposure to Persian cuisine prior to his role today. This included a visit to the owner’s home and trying traditional recipes courtesy of his mother and wife.
We separated our meal across appetizer, entree, and dessert; to be able to try an even spread. And paired each course with a couple of their cocktails, which too took influence from Persian flavours using pomegranate and saffron, coupled with local orchard fruit.
The Zarrin Martini is 2.5oz of Belvedere Vodka, Noosh Saffron Gin, French Vermouth, White Vermouth, Saffron Tincture, and Tangerine Olive. This was the first time I have had any cocktail served with “dirty ice”. This is the ice your ordered drink is shaken with, so you have the option of adding it back into the cocktail to dilute or further chill. This was a lovely savoury martini where the saffron really accented things. I appreciated the olives soaking in zest to cut into their natural brine.
The Pomegranate Roya was lighter, with berry and floral notes. 2oz of Noosh Persian Rose Gin, St. Germain, Pomegranate
Juice, Bergamot Juice, and Homestead Farm Strawberries.
For our second course we had the Nasim Mule with 1.5oz Lot.49 Rye Whiskey, Float, Cardamom Water, Ginger
Beer, Rosemary, and Lemon Peel. This drank like an herbal digestive with the ginger and herbs.
The Parisa-Loma was pretty in a soft purple. It is 2oz Gran Centenario Tequila, Triple Sec, Fresh Grapefruit Juice, Orange Blossom, and Sekanjabin Syrup; with a Sumac Sugar Rim.
As for food we took both our Chef and server’s recommendations, where both overlapped. The Citrus Scallop Crudo was Ruby Grapefruit Suprêmes, Blood Orange Gel, Watermelon Radish, Microgreens, Pickled Shallots, Jalapeño Pearls, Cod Ceviche, and Sauce Leche de Tigre. This was both light with the scallop and heavy given all the toppings it could pull front. Like a ceviche, but made dressy and deserving of the space.
For something a lot more sumptuous look to the Fire-Grilled Sumac Pork Belly with Citrus-Sumac Glaze, Cardamom Carrot Purée, Pickled Zucchini Ribbon, Pickled Mustard Seeds, and Chicharron. It has just the right amount of fatty meatiness, balanced out by all the thick chunks of vegetables surrounding it.
The Heirloom Tomato Carpaccio looked like art, reminding us of all the rugs we took in and appreciated before. Cucumber gel, flat leaf parsley, tangerine-marinated olives, date condimento syrup, kale chip, and puffed quinoa. Eaten like thin slices of carpaccio, it had a lovely sweet herbal note to it and served as a great refreshing side and vegan option.
For entrees we tried their popular grill dishes to be able to see their unique oven in action. This was described as the “Ferrari of grills“, from Spain, and served as a sign of the kitchen’s commitment to only using the best.
Charcoal Seafood Grill with Prawns, Scallops, Octopus, Harissa Chili Sauce, and Grilled Lemon. This was seafood bathed in tangy tomato and served with rice and roasted vegetables of a full and balanced meal.
The Saffron & Apricot Lamb Shank is their best seller. Another dish that utilized the sweetness of stewed tomatoes, but dusted in spices to cut into any would-be gaminess. Ras Al Hanout Spiced, Apricot, Saffron & Tomato Sauce, Smoked Gouda Root Vegetable Pavé, Toasted Almond Slivers, and Gremolata.
The Josper’s Azhadi Kabab is a stick of zesty ground beef grilled over a custom blend of mesquite and coconut husk charcoal to create a custom flavour for their meats. Minced Beef, Garlic Saffron Butter, Roasted Tomato, and Sumac Onions.
Tasty, but I highly recommend adding on a serving of their Yogurt & Cucumber Dip with Rosebud and Fresh Mint as an accompaniment, to add some brightening freshness to your bites.
And for dessert we had the Raisin Crème Brûlée with an extra thick sugar layer. Crispy Rice Noodle, Cardamom Sugar, Rose Petals, Matcha Sponge, Wine Grape Gel, and Raspberry Crispies. A little more on the indulgent and sweet side, this is best for sharing.
We also tried the Velvet Chocolate Crémeux with Pomegranate Molasses, Mango Passion Chutney, Spiced Glazed Pecans, Blondie Soil, Raspberry Ganache, Dulce de Leche Sponge, and Hazelnut Gelato. Rich and chocolatey, this is sure to satisfy any cocoa lover.
In short, this entire property is worth exploring. When coming to visit, be sure to allocate enough time to enjoy it all.
Azhadi Vineyards
3778 Hilltown Dr, Kelowna, BC V1V 0H4
azhadivineyards.com
