Bacchus Bistro, Domaine de Chaberton Estate Winery
Langley Township, British Columbia

Hey do you still make time for a Sunday afternoon country drive? Yeah, do it, just leave the rat race behind, forget the housework and bring your credit card to the Bacchus Bistro. The Bacchus is behind Domaine de Chaberton Estate Winery, in Langley Township, an hour from Vancouver.

Crossing the Fraser River via the Port Mann Bridge, the view is lush green trees with flecks of golden fall colours. Birch, oak and Japanese maple hues warm the day. The tummy grumbles in anticipation of Sunday lunch. Grazing horses, expansive fields, estate like homes and cozy picturesque farms sooth the eyes.

Heading first to the tasting room, we are greeted by glows from the fireplace, rainbow colours beam through stained glass windows. A long bar beckons. My favourite was the Bacchus white and many agree as the wine has won numerous gold medals. Sweetness code is a one, priced at $11.90. The flavour is peach and light muscat, pairs well with spicy dishes or pork.

The nose on the Chaberton Rouge is wonderful. Smooth tannins roll across the tongue, modest plum and red cherry flavours. $10.60 a bottle. We want to drink though we are really here to eat. Rudolph and I head to the Bacchus.

The dining room is beautiful, exposed beams, cozy fireplace and a neat wine barrel bar. An enclosed deck next to the vineyard adds seating for any weather with heaters for warmth on rainy days. We are hungry and do something unconventional, ordering the Duck dinner as a starter. We nibble on fig and multigrain bread. Rudolph in an excited mathematical mood states the bread is 50% figs!

The Duck is local from the Fraser Valley. Moist and nestling in a royal dark rich jus of perfect consistency. Served with crispy tender broccoli, yellow peppers, asparagus, green beans and potatoes whipped with mascarpone cheese. Thankfully no sharp flavours interfere with the bird. It tastes so good that I make a mental note to cook one soon.

Next comes my Spicy Chicken Breast served on Sun Dried Tomato Focaccia bread with a Mesclun Salad and Balsamic Vinaigrette and Rudolph's Pan Seared Pork Tenderloin Medallions. He says it is as good as his Aunt Decima would make at home, intense apple flavour. Delicious.

The breast of chicken is tender and juicy with zesty blackened skin. Reminds me of the Middle Eastern bread I use to eat as a kid. I dig into the heap of greens and think that life is pretty good. Other offerings include Pan Seared Atlantic scallops with Pernod cream, Cornmeal Crusted Seabass, Wild Salmon in a Phyllo Purse and Beef Filet with Gorgonzola Butter.

We share a Chocolate Truffle torte. The texture of the cake is firm yet light enough, the chocolate filthy rich. Could have had a whole one to myself but she who can put off just a little chocolate today can eat gobs of it tomorrow. We will be back to sit on the deck and listen to the rhythm of the rain of the Pacific North West. Thanks to Chef Sean Jolliffe's of Bacchus for the lovely afternoon. RSVP's are recommended.

Venture out and drink up life!

The Sipping Chef
Email: chefsusan@wineries.ca