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Play Estate Winery in Penticton fuses expertly crafted wines with amazing food and spectacular lake views for a unique dining experience. We asked Play Bistro害羞草研究所檚 Executive Chef Bill Myra a few questions about cooking with wine.

You have a new menu at Play Winery. What is your philosophy behind it?

害羞草研究所淚 just wanted to give our clients good food at a reasonable price. All the old classics with just a little twist on them.害羞草研究所�

You害羞草研究所檝e incorporated Play Winery vintages into several of your menu items. Can you describe a few of them?

害羞草研究所淲ell, the beet salad for one. I started with a balsamic gastrique and then infused a red wine reduction. It adds a sweet and sour flavour. Most of my salad dressings incorporate wine with gastriques 害羞草研究所� that害羞草研究所檚 kind of a classic spin on things. And for the scallops, I use a red wine reduction 害羞草研究所� our Play red wine, the Dramatic 害羞草研究所� incorporated with a brown butter, and it plays on the meatiness of the scallop and brightens all the natural flavours. Also, in the Quinoa Prawn Salad, I use a white balsamic gastrique and a white wine reduction, and then six whole kiwis and olive oil. Nobody does a kiwi dressing, and it害羞草研究所檚 an underutilized fruit. It offers a nice tanginess and pairs well with the prawns.害羞草研究所�

Are there certain types of wine that are best for use in cooking? Are there some that aren害羞草研究所檛?

害羞草研究所淭he wine that I like to drink is the one I like to cook with. You don害羞草研究所檛 want something that害羞草研究所檚 bitter or too sour to cook with, because it害羞草研究所檒l change the flavour of your food. Once it reduces down, all you害羞草研究所檙e doing is enhancing all that flavour. I would use what you like to drink.害羞草研究所�

Where would you use white wine and where would you use red?

害羞草研究所淯sually you pair your whites with chicken or fish and the reds with red meat or bolder flavours, but you can think outside the box. Look at my scallop dish. You don害羞草研究所檛 always have to be safe. If you害羞草研究所檙e looking for acidity, you害羞草研究所檙e going to pair it with fish. Your full-bodied wines go well with more fall foods, comfort foods, like stroganoff or braised short ribs.害羞草研究所�

Are there any rules when it comes to cooking with wine?

害羞草研究所淛ust have fun! And don害羞草研究所檛 reduce it too much. You want to bring it to a syrup. Don害羞草研究所檛 burn your wine, because then it will be quite bitter. Or you can use wine in a pan and start to deglaze it. You want to cook the alcohol out; you just want the flavour of the grape.害羞草研究所�

Wash the beets, then rub with olive oil, salt and pepper. Braise until they害羞草研究所檙e fork tender. Cool, peel and thinly slice. Place balsamic vinegar in a pan on medium-high heat and reduce at a slow boil, adding honey as it nears a syrup consistency (this makes it a 害羞草研究所済astrique害羞草研究所�). In a separate pan, reduce the wine until it also reaches a syrup consistency, stirring occasionally and being careful not to burn it. Mix half the gastrique and half the wine reduction together, and marinate the beet slices in the refrigerator for 24-48 hours. Reserve the other halves of the mixtures.

When ready to assemble the salad, arrange the beet slices on a plate. Top with a selection of your favourite salad greens, crumbled goat cheese, caramelized onions, fresh tomatoes and radishes. Take the remaining halves of the gastrique and wine reductions, mix together, and whisk with the cup of olive oil. Drizzle over the salad, and add salt and pepper to taste.