Part 1
If you are going for the wine, be sure to check out the great dining options and all the outdoor activities. Penticton, British Columbia, is just north of Skaha Lake and at the south end of Okanagan Lake. It is just under a six-hour drive from Seattle or Vancouver, BC.
Coming from Seattle or Vancouver, BC, you will want to stop on the way at Oliver, BC, at the District Wine Village. Just north of the USA border, the Village is a circle of villas that contain a collection of small wineries, excellent food, a brewery, a distillery, a bookstore, a bakery, and a coffee shop. In the center of the circle, the expansive outdoor seating is perfect to enjoy your favorite beverage and outstanding food. During some late afternoons or evenings, there are music concerts, during the winter months, there is ice skating in the center pavilion.
The small wineries (11 on our visit) have access to shared production space, a crush pad, and in some instances, the village management will procure permits needed for the wineries. All the wineries have tasting rooms and outside patios. It is a great set-up for small batch producers in a communal setting.
British Columbia Wine
The Okanagan Valley Wine Region produces most of the wine in this province. There are 11 different regions from south to north. The warmest regions are in Oliver and nearby Osoyoos. A high of 84 in July and over 15 hours of daylight are great for growing bold, flavorful reds. The districts to the north, like the Naramata Bench near Penticton, produce cooler climate grapes like Pinot Noir and white grape varieties.
Making our way around the circle, our first wine tasting was at One Faith Vineyard. Most of their wine comes from the vineyards at an iconic site, Black Sage Bench, where bold reds thrive. We tried their Grand Vin series, which features the Bourdeau blends. My favorite was the 2017, which is 80% Cab Franc and 20% Merlot. It is very fruit-forward with a great structure.
The 2013 Grand Vin was very complex and the most interesting. It is a blend of Merlot, Cab. Sauv, Syrah, Cab. Franc, Petit Verdot, and Malbec. A beautiful wine - deep ruby red color with a rich, heavy flavor.
Our next tasting was at Gneiss Wines, whose grapes come from Naramata Bench adjacent to Penticton, and from the area in Oliver. Gneiss, pronounced “nice” is the name of a metamorphic rock. It is interesting that nearby McIntrye Bluff, just north of Oliver, is made of gneiss rock. I think on the way to Penticton, we might need to stop there for a hike.
I enjoyed their Pinot Noir from Naramata Bench. I like lighter reds, and this Pinot is excellent, with its vibrancy and slight oak spice. This would be flexible for pairing with seafood or a burger. The Chief wine is a bolder red blend and includes the warmer climate grapes, primarily Cab Franc (55%) and Merlot (35%). It has bold tastes of black fruits and cedar and would pair well with a great steak.
Ward’s Wine Country Kitchen is a must-visit gem in the village—don't miss their outstanding food! You can order their food from the porch of any of the wineries in the Village. Or, you can sit at their restaurant or in the open, expansive court. Along with an extensive food menu, they have a wide variety of wines and some non-alcoholic beers and mocktails to offer.
The owners are Scott and Mindy Ward, who bring a combined 80 years in the hospitality industry. Much of it is in restaurants, wineries, and resorts in Canada. Scott was recently inducted into the BC Restaurant Hall of Fame. He is now retired, and Mindy is the hands-on person at the restaurant. While we relaxed and enjoyed their fine foods, Mindy likely put on thousands of steps helping the staff serve, buss tables, and take care of customers. Mindy says she will call on Scott to tend bar when she needs some extra help.
Chef Ian Stilborn sure has a special and innovative touch. The starter we had was the Spicy Ahi Tuna Tartar. Complex tastes and light spices worked well with pickled mustard seeds cooked in green olive oil, and served with a crispy wonton. The house-made Korean Hot Sauce was tasty and just the right amount of hot.
We loved the Confit Potato Flatbread with its crispy crust, roasted garlic, and creamy gorgonzola and parmesan cheeses. The Wardo Burger, recommended by Mindy, was outstanding. The two juicy patties were served with caramelized onions, aioli, pickles, cheese, and bacon. I had their Caesar with Ian’s dressing, which was excellent. I paired the burger with the Merlot from Nk’Mip Cellars, the first indigenous-owned winery in North America. The Nk’Mip tribe also owns the land that the District Wine Village is on and leases it to a management group. Nk’Mip Cellars winery is located in nearby Osoyoos.
Penticton
After the fun afternoon at the District Wine Village, we enjoyed the scenic 45-minute drive north to Penticton, past Skaha Lake and many magnificent rocky vistas. Shortly after arriving in Penticton, we pulled into Kettle Valley Beach Resort, our home for the next three days. Penticton is very walkable, mostly flat, with lots of great lake-front views and interesting architecture. So, we parked the car and didn’t move it again until it was time to head for home. Kettle Valley Beach Resort is right across the street from Okanagan Lake and provides great access to the beach, boardwalk, and many restaurants and bars along the shore. Our room was comfy, and the large outdoor area, with multiple covered conversation nooks, was a great place to hang out.
Food
Many people come to Penticton to enjoy their first-class wines, and of course, there are lots of first-class food options to go with the wines. Next to our hotel is Socialē by Villa Rosa, which is on Lakeshore Drive, with views of Okanagan Lake. The focus of the restaurant is tapas. Owners are Tyler Gable and his wife, Nicolo Gable. They have a history in the area, running Villa Rosa Ristorante in town from 2007 to 2022. They had to close it since the location was getting redeveloped. That is when they opened this new restaurant.
We enjoyed the Beet Salad, Meatballs di Bufala, and the Smoked Duck Carpaccio. The fresh beets with pickled fennel and basil dressing were great. The Meatballs di Bufala with San Marzano tomato (a variety of plum tomato originating in the Campania region of Italy). The highlight was Duck Carpaccio, it was very tender with flavors of rosemary aioli sauce and pickled mustard seed. Delicious!
Elma is a dinner experience featuring Turkish food to be enjoyed in an open and contemporary setting. Owned and operated by Michael and Ayse Barluk. The restaurant is next to the Black Sea Hotel, which Ayse’s parents operated for over 40 years. She was raised in the Penticton area and often worked at her parents' hotel.
We started with the refreshing Tahini Cucumbers, made in smoked tahini sauce, green chili & ginger salsa, which was delightful. For the main course, I had Sultan’s Delight (Hünkar Beğendi). There are many back stories regarding the Sultan’s Delight, but the bottom line is that it is a legendary Turkish dish that combines Turkish and French culinary influences. The lamb and lightly spiced meatballs are served in a sauce of béchamel cream. The sauce was so good that we needed some extra Elma Bread to soak it all up.
Equally delicious was Elma x Okanagan Pasta Co. Erişte, served with braised brisket, herb garlic yogurt, frothed Aleppo & mint butter. So many delectable tastes mingled together! During our meal, I enjoyed the Elderflower Pear Spritz, a very refreshing drink made from St Germain liqueur, Sauv Blanc, and pear soda, and my wife loved the Red Sangria.
Orolo Restaurant + Cocktail Bar
A 20-minute walk from our hotel, Orolo offers an elevated dining experience that you will not want to miss. The restaurant and the adjacent Chronos Tasting Room are owned by the Time Family of Wines, which we will cover in part two.
For starters, I enjoyed the uniquely prepared Grilled Calamari, which was a very appealing change from the more common fried version. The Humboldt squid steak with chilies, parsley, cilantro, and olive oil was excellent. Just a little spice! The other appetizer of pan-seared scallops with garlic butter and smoked paprika was also excellent.
The main course for me was the tenderloin steak from Two River Farms. They have farms in British Columbia and Alberta and are committed to raising animals ethically and naturally. The steak finished with peppercorn sauce was simply the best steak I have had. Elizabeth enjoyed the pan-seared duck with fennel puree and a blackberry red wine reduction.
Other Restaurants
The Bench Market is a great place to stop for a sandwich on the way to the Kettle Valley Rail Trail. Heather and Stewart Glynes have been at this location for over 14 years. Along with the yummy sandwiches, they have coffee, pastry items, pasta, and breakfast.
Wayne & Freda is a 20-minute walk from the hotel and offers great coffee, breakfast sandwiches, and lunch sandwiches. Where did the name come from? Owners are Ryan and Jen, and Ryan’s grandfather’s name is Wayne. Jen’s grandmother was Freda.
Saltys is a two-minute walk from our hotel and has an outside patio to enjoy the lake views. They offer a wide range of menu options, and we had Margherita Pizza. Nice crust!
Make sure you check out part two of our journey through Penticton. We will cover wine and outdoor activities. Stay tuned!
Editorial disclosure: food, beverages, and lodging are generously provided.
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