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TH Wines

Tyler Harlton
May 30, 2019 | Tyler Harlton

Split Pea Hummus

Split Pea Hummus
Yields 2 cups


  • 2/3 cup dried split peas
  • 2 cups vegetable broth
  • ¼ cup tahini
  • 2 garlic cloves
  • juice and zest of 1 lemon
  • 1 tablespoon freshly ground cumin
  • 1/2 teaspoon salt plus more to taste
  • 1/4 cup good quality olive oil
  • Chopped veggies and nachos for serving


  1. Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil, stir, then reduce heat and  cover. Simmer until the split peas are very tender (almost mushy) and most of the liquid is absorbed, about 30 minutes.
  2. Transfer the cooked split peas to a food processor. Add in the tahini, garlic, lemon juice and zest, cumin, and salt. Pulse until very smooth - you may need to scrape down the sides occasionally.
  3. With the food processor running, stream in the olive oil until just combined. Taste for seasoning, adding more salt if necessary. Serve with crackers, veggies or nachos for dipping.

Time Posted: May 30, 2019 at 4:10 PM Permalink to Split Pea Hummus Permalink
Tyler Harlton
April 8, 2019 | Tyler Harlton

April Club Recipe

Wheat berry and kale salad with dried fruit and pumpkin seeds.
Serves 2 people.


  • ½ cup organic wheat berries, soaked in water to cover for several hours or overnight
  • 1 tablespoon butter
  • ¼ cup diced shallots
  • 4 cups tightly packed pieces of mature kale with central ribs removed and torn into bite-sized pieces
  • 2 tablespoons of your favorite cooking oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons finely diced dried fruit (prune plums, cherries etc)
  • ¼ cup unsalted pumpkin seeds (or other unsalted seeds)


  1. Cook the wheat berries, shallots, and kale: Drain the wheat berries and place in a pot with at least 2 cups of water. Bring to a boil over medium-high heat, cover partially with a lid, and let boil for about 60 minutes. Wheat berries are fully cooked when they start to split their skins and are the consistency of al dente pasta. Drain and let cool. Melt the butter in a small saucepan, and add the diced shallots. Cook for about 5 minutes, stirring, until they are translucent and starting to caramelize. Using a large heavy skillet, heat your cooking oil over medium-high heat and add the kale pieces. Cook until they are soft and start to become crispy and bronzed around some of the edges (10 minutes).
  2. Make the vinaigrette: Whisk together the vinegar, lemon juice, salt, pepper, and your extra virgin or favorite salad oil. Add the cooked shallots.
  3. Assemble the salad: In a large bowl, combine the cooked wheat berries, cooked kale, diced dried fruit, pumpkin seeds, and vinaigrette. Toss well and adjust seasoning if needed.

Recipe created by Jennifer Cockrall-King, friend, writer and author.

Time Posted: Apr 8, 2019 at 1:09 PM Permalink to April Club Recipe Permalink
Tyler Harlton
January 25, 2018 | Tyler Harlton

Welcoming the new year at TH Wines

Welcome to reading season. For those interested in the history of New World wine (which North America falls under) I would recommend George Taber's The Judgment of Paris. In telling the story of the great tasting where California wines ranked among France's best, there’s a good description of the development of Napa Valley during the last century. It’s relevant as we're living through a shift in the Okanagan Valley, and the status of the precious 10,000 acres planted to vines.

It’s also cooking season. We want to thank Chef Natasha from Walnut Beach Resort for helping us pair the Malbec. The recipe looked daunting with its length (click here to read on our blog), but it was highly manageable even to a novice. A bottle of Malbec 2016 (available exclusively to the By Hand Wine Club) paired well, a wine that received a stellar review from one of Canada’s leading wine critics. We work hard to take care of our wine club and those wishing to join can do so here.

In the wine world, pruners are starting into vines, while the cellar is slowed right down. The ferments started immediately after we picked in October, and the last barrels are nearly finished. We’re not on a deadline, so we’ll let the barrels follow their separate courses. The mantra is that good fruit makes good wine, and we honour that by staying on the sidelines while the wines take shape.

For upcoming things on the calendar, we were honoured to be selected for Top Drop (17-18 May 2018) along with some other BC wineries that we respect: Bella, Blue Mounatin, Clos du Soleil, Tantalus and Meyer Family Vineyards. We’ll also be attending the Vancouver International Wine Festival (24 Feb - 4 March 2018) as a guest. And lastly a gentle reminder that starting May 1 we will be charging for shipping. Our By Hand Wine Club members will continue to enjoy the benefits of free shipping on all club shipments and any additional orders placed.

Time Posted: Jan 25, 2018 at 4:12 PM Permalink to Welcoming the new year at TH Wines Permalink
Tyler Harlton
January 22, 2018 | Tyler Harlton

Chef Natasha creates Malbec pairing

A big thanks you to Chef Natasha from Walnut Beach Resort for helping us pair our Malbec. The Slow Braised Chuck Flat recipe looked daunting with its length, but it was highly manageable even to a novice. A bottle of Malbec 2016 (available exclusively to the By Hand Wine Club) paired well, a wine that received a stellar review from one of Canada’s leading wine critics

Click here to download the recipe.

Time Posted: Jan 22, 2018 at 9:26 PM Permalink to Chef Natasha creates Malbec pairing Permalink
Tyler Harlton
October 1, 2017 | Tyler Harlton

Thanksgiving Recipe Blog

Hello Thanksgiving pack people,

From our early days, we’ve worked with Graphic Designer and now Publisher Tarynn Liv Parker  and we’ve followed her self-guided food journey. She’s writing the book on authentic and local, and it’s mirrored what we’re doing at the winery: creating a pure expression of a grape, with an emphasis on clean and natural. 

As you might expert, when food and wine are made with shared philosophies, the pairings ring true. This has played out during numerous samplings, when Tarynn has had a dish in an experimental phase, or I’ve wanted to taste a new wine...the recipe for a pairing experiment.

This means that I’ve sat in the passenger seat while Tarynn has been in the process of creation, and at times I’ve lent a hand (and handed over a glass from an unlabeled bottle). I don’t have culinary training, but I love Tarynn’s food, for the flavour and for the food culture it’s building. 

The winery hosted her for an Equinox Dinner with friends and family: to celebrate her work, to recognize our good fortune at having a harvest at hand, and to share the moment with our friends and family. We chose special wines for the event, and these are the ones included in the Thanksgiving Pack.

RIESLING 2015 with Lemon Ricotta Ravioli
For pairing, the Riesling has a balance of crisp and round notes, and it’s absent of oak or other flavour distractions. When I want to add zest, I pair this wine.
Try it with the Lemon Ricotta Ravioli explained here.

ROSE 2014 with Saskatchewan Grains Crackers and Cheese
The 2014 growing season mimicked 2016, just the right amount of heat units during the season, and a dry, cooler fall to extend the harvest window. This wine’s acid is still bright and it’s easy to pair with its creaminess and texture.

Tarynn made these crackers from these grains I brought back from the Saskatchewan harvest of 2017. This is one of those rare cases where it doesn’t really matter what cheese you choose because the crackers are so good. They aren’t comprised solely of flax and lentils, Tarynn has added some secret ingredients. View the cracker recipe here.

ROSE 2014 with Baguette and Beet Dip
It’s true, this Rose is great for pairing. Get a fresh baguette from your local grocer (in this case True Grain Bread in Summerland) and put this dip together. It’s got things like Yogurt, Feta, Hazelnuts, Honey, and Olive Oil. It’s going to taste good. View the recipe here.

BY HAND RED 2014 and PINOT NOIR 2014 with Venison, Morel, and Pinot Noir Ravioli
These two reds are from the same vintage and for pairing they’ll bring the same notes to the table, with the By Hand Red having a bit more grip. Expect some juicy action in the mouth with balanced tannins. Once you’ve built up the courage from your lemon ricotta ravioli, push on to the Venison, Morel, and Pinot Noir. It’s not up at The Market Cook, have fun experimenting.

Please let us know how they turn out.
Happy Thanksgiving,

Time Posted: Oct 1, 2017 at 2:31 PM Permalink to Thanksgiving Recipe Blog Permalink
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