Food-Friendly Wine Niche

There are arguably few more potent winery teams in the Okanagan than Joie Farm’s Heidi Noble and Michael Dinn.

Noble, a former sommelier turned professional chef, makes the wine while Dinn, also a former sommelier and wine agent, looks after operations and immerses himself in every aspect of the winery.

In short, together they’ve carved out a well-earned reputation for making wines that fit in a distinctive, very food-friendly niche. Last week they came to town to present their newest offerings from a growing range of reserve wines.

You can tell a lot about a winery by where it chooses to hold its events. The Joie duo opted for an airy apartment, bathed in sunlight, above the warmly rustic Marché St George. Its shelves, lined with the best of the Lower Mainland’s artisan producers, from Oyama Sausage to Farmhouse Cheeses, along with a neighbourhood personality, which complements the style these two convey.

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