Nk’Mip Cellars offers wine lovers a cultural wine tasting experience like no other in North America: taste wines and learn how First Nations carved a life in the desert. Glasses of award-winning Nk’Mip Cellars red, white and Ice wine, as well as ‘Qwam Qwmt’ premium wine is served for your enjoyment. Wine and food lovers can try Nk’Mip Cellars' featured recipe and wine combination at home. They may later discover the other Great Estates of the Okanagan's wineries for a whole new set of viticulture experiences.

The Nk’Mip Cellars Winery Experience

first Aboriginal-owned, operated winery in North America
230 acres of vineyards, some varietals planted since 1968
taste red and white wine; discover native art and artifacts, and enjoy the patio

Nk’Mip Cellars Wine Tours and Tastings

Nk’Mip Cellars Qwam Qwmt Guided Wine Tasting Experience - $35

Qwam Qwmt: First Nations ‘achieving excellence’
seated tasting
Nk’Mip wine educators
Riedel varietal-specific stemware
tasting techniques
technical wine information
wine speak and tasting notes
impression cards
Qwam Qwmt Series Wines: Meritage, Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir, Syrah

Essence of Nk’Mip Tour & Guided Tasting Experience - $55

Qwam Qwmt Guided Wine Tasting Experience PLUS:
in-depth tour of Nk’Mip Cellars Winery
explore the barrel cellars
expand your knowledge of the vineyard
discover the winemaking process
full flight of Nk’Mip Series, Qwam Qwmt Series and Library Wines

Featured Nk’Mip Cellars Winery Recipe and Wine

Seared Scallops atop Sauteed Kale with Smoked Tomato Butter Sauce

6-8 large sea scallops
1/2 lb fresh kale, chopped
2 oz. of butter
2 oz. Nk’Mip white wine
1/2 small white onion, chopped
2 cloves of fresh garlic, minced
3 oz. Nk’Mip white wine
1 lb fresh roma tomatoes
2 tbsp. balsamic vinegar
1/4 lb of butter

COOKING INSTRUCTIONS:

Cut tomatoes length-wise in half and place on a baking sheet flesh side up: season with salt, pepper and balsamic vinegar. Place tomatoes in a 150 Degrees oven for 5-6 hours or until tomatoes have lost 80% of their liquid. Take diced onions and garlic and sautee with 1oz. of butter. Add wine and tomatoes and cook down. Once reduced by 1/3, take off heat and puree in a food processor or blender. Move back to a sauce pot and heat. Just before serving, whisk in the other 3 oz. of butter, one small cube at a time, until all is blended in. In a pan, melt 2 oz. of butter, add kale and wine: sautee until tender and adjust seasoning with salt and pepper. Take scallops and pat dry, season with salt and pepper. Add a splash of oil in a hot pan on medium-high heat, sear scallops until a nice golden brown on both sides, pat-off extra oil. In a soup bowl, place kale in the middle, put 1 or 2 scallops on top of the kale, and finish with tomato butter sauce around the scallop with a little on top.