Piquette & A Peck

Ever heard of piquette? According to wine historians, this was a low-alcohol wine made from a second pressing of the harvest—this time of the grape skins, seeds, stems and pulp that remain after the juice has been pressed off for wine. Although linked to France, most European winemaking countries made a version of piquette, usually to be enjoyed by farmhands and vineyard workers. It’s bright, uncomplicated, has a light hit of fizz, and it’s remarkably refreshing … in short, it’s the perfect summer drink. For 2023, Black Sage Bench winery Bartier Bros. has now launched its own versions, Piquette White and Piquette Rosé: delicious, low-alcohol sippers that are sure to become seasonal essentials. And with one of the largest volumes of piquette created in Canada, the winery has hopes of becoming a sparkling part of every delicious summer adventure. Plus, for the launch, they’ve teamed with chef Ned Bell for some sensational summer piquette-and-foodie pairings, like the recipe below. —Vita Daily

Wild BC Spot Prawn Bowl, B.C. Eggs and Grain Bowl BC Hazelnuts, Miso, Honey, Lemon Vinaigrette

Perfect for lunch, a picnic or a light dinner. Pair with Bartier Bros. Piquette Rosé. Serves 4.

3 lbs wild BC spot prawns (4/6 prawns per person)
4 B.C. eggs (1 per person)
8 cups of your favourite grains, pulses or legumes
2 cups toasted B.C. hazelnuts

Miso, Honey, Lemon Vinaigrette: 

3 tbsp miso
3 tbsp honey
3 tbsp dijon mustard
½ cup fresh lemon juice and zest
1 tbsp kosher salt 
¼ tsp sumac
½ cup extra virgin olive oil
½ cup canola oil

The simplest way to cook them is to remove the heads immediately after you get them home and quickly poach them in a big pot of boiling water for 30 seconds maximum. Immediately remove them from the boiling pot after cooking and submerge them in ice water to stop them cooking as fast as possible. Peel the prawns and set aside. For the eggs: gently boiled until just cooked. For the grains: cook gently in a pot of simmering salted water until cooked thru and al dente. For the nuts: toast in a 350 degree oven on a parchment paper lined baking tray for 10-12 minutes. For the dressing: in a bowl, whisk together the miso, honey and dijon mustard. Add the lemon juice, zest, salt and sumac. Add the oils and whisk together slowly until incorporated. To build the dish: choose some great local lettuces, add the grains, the egg cut in half and seasoned with salt and sumac, the spot prawns and then garnish with the hazelnuts and some seasonal fruit.

bartierbros.com