Sparkling Wine and Mountain Streams
November in the high country is special. The bush starts to come alive as we shed our winter coats. We become more active, and my mind always drifts to the mountain streams where we catch an abundance of wild trout.
The country up here is pretty hard going—the dense undergrowth is definitely not conducive to carrying light fishing gear! The nights and mornings still have that crisp mountain air that invigorates the senses. As you venture deeper into the bush, chasing these seemingly never-ending mountain streams, it’s impossible not to feel a deep connection to the land—the same land that has nurtured both our vines and the wild trout we seek to pair with our sparkling wine.
In the evening, you still need a fire to stay warm and to cook. The trout in these small streams are typically smaller, making them a perfect size for a pan or, as I prefer, to cook directly over the coals. Camp cooking often suffers from a lack of embellishment, so I like to bring something special to camp. For trout, I’ll quickly whip up a horseradish cream, its sharpness enhancing the smoky flavors of the fish.
Our Stone Dwellers Sparkling Pinot Noir is the perfect drink for the occasion. You can cool the wine in the stream before serving. The bubbles bring a pleasant freshness after an exhausting day, helping to lift your mood. The ‘fresh’ nature of the sparkling wine is also a lovely foil for the mouthcoating horseradish cream. This really is a perfect—coal-cooked trout with horseradish cream and Sparkling Pinot Noir—what a way to celebrate the essence of the high country!