Gray Monk Estate Winery’s generations of winemaking commitment seeps from the aromas and tastes of VQA wines made from 100% BC wine grapes. For almost 30 years, the Heiss family’s winemaking craftsmanship has produced wines to tempt every wine-lover's palate: white wines, rose wines, red wines, sparkling wines, dessert wines, and Gray Monk’s special Odyssey wines. The family’s wine library captures a lifetime commitment to crafting quality, award-winning wines in BC’s fertile Okanagan Valley. A Gray Monk food and wine lunch may be enjoyed at the Grapevine Restaurant surrounded by 50 acres of lush vineyards. Our online lunch menu recommends a wine from the Gray Monk Estate Winery wine list for every seafood, chicken and beef dish. Wine lovers may also sip Gray Monk Estate Winery wine on a winery tour, at Okanagan wine festivals or at home from a bottle bought at the winery’s Wine Shop. One can also try Gray Monk Estate Winery’s featured recipe and wine combination at home.

Gray Monk Estate Winery's Grapevine Restaurant

Food and Wine Menus

• gourmet food and wine
• wine country cooking, best local, seasonal ingredients
• special menu: Okanagan Fall and Spring wine Festivals
• online lunch menu recommends Gray Monk wine with each dish
• online buffet menu available for larger groups

Lunch and Dinner Hours

• open for lunch: March to late-October
• lunch hours: 11:30am to 3:30pm
• open for dinner: May to mid-October
• dinner hour: begins at 5:00pm

Gray Monk Estate Winery's Wine Shop

• September 1 to June 30: 7 Days a Week, 10:00am - 5:00pm**
• July 1 to August 31: 7 Days a Week, 9:00am - 9:00pm
• **January 1 to March 1: closed on Sundays

Gray Monk Estate Winery Wine Tours

• April 1 to October 31: tours hourly from 11:00am - 4:00pm
• November 1 to March 31: daily tour at 2:00pm

Featured Gray Monk Estate Winery Recipe and Wine

Pan Roasted Chicken Breast with Caramelized Gala Apples and Arugula, Almond Pesto

• 4 free-range chicken breasts
• 1 bunch of fresh Arugula
• 1/2 cup of almonds
• 2 gloves of garlic
• 1/2 cup of extra virgin oil
• 1/2 teaspoon of sea salt
• 1/2 teaspoon fresh ground pepper
• zest of one lemon

COOKING INSTRUCTIONS:

Pre-heat oven to 400 degrees Fahrenheit. Season breasts with salt and pepper to taste, sear chicken breasts in a hot pan with oil, skin side down, until skin is brown and crispy. Flip chicken over and place pan in the oven for 15 minutes, or, until thermometer reads 160 degrees Fahrenheit. Rest chicken for 10-15 minutes, covered with foil. Grind all other ingredients in food processor to make a slightly chunky paste. Spoon over chicken. Sautee 8 slices of cored Gala apples in two tablespoons of butter and one teaspoon of brown sugar. Place the caramelized apples on top of the chicken breast. Serve with lemon wedges, basmati rice or pasta tossed with more pesto and parmesan cheese.

Serve with Gray Monk Estate Winery 2008 100% Pinot Blanc Wine

• pale straw in colour
• fruity aromas: pears, herbs and light spice
• packed with flavours: ripe pears, apples and melons
• wine has a dry finish
• serve chilled with seafood, poultry or mild cheese