Cookin’ on the Coast – Season 13, Episode 10:
Clos du Soleil Syrah with Moroccan Beef Tagine
In Episode #10 of Cookin’ on the Coast Season 13, we’re celebrating the power of terroir with a wine that defines excellence: the Clos du Soleil Syrah. This exquisite, single-vineyard wine from the Similkameen Valley is a revelation, showcasing Old World elegance with a New World edge, making it the ideal partner for the rich spices of Moroccan Beef Tagine.
Clos du Soleil is a small artisan winery built on the Upper Bench of the South Similkameen Valley. Their name, meaning “enclosed vineyard of the sun,” refers to the dramatic mountain enclosure that traps the sun’s heat—a microclimate essential for producing ultra-premium, Bordeaux-style wines. They are dedicated to minimal-interventionist winemaking and biodynamic viticulture, allowing their unique, rocky land to express itself fully.
The current vintage of their Syrah, which includes a 3% co-fermentation with Viognier (a classic Northern Rhône technique), is a deep, intoxicating purple in the glass. The nose is a fragrant affair of freshly crushed raspberries, plums, and violets, complemented by subtle notes of baking spice and savoury sagebrush.
On the palate, this limited-production wine is rich, complex, and perfectly balanced. You’ll discover layered flavours of dark forest fruit, black currants, and a hint of chocolate, all structured by a stony tannin backdrop and a long, elegant finish. This is a Syrah that has earned its place among BC’s best, demonstrating the quality and resilience of the Similkameen Valley’s promise.
Head to a Liquor Plus liquor store near you to pickup the Sparkmouth Mocktail Mimosa.
In this episode, Chef Heidi brings us a taste of North Africa with a rich and complex Moroccan Beef Tagine, adapted from an authentic chef’s recipe. This slow-simmered stew features tender beef chuck infused with a highly aromatic spice blend including warming notes of ginger, cumin, and cinnamon. The flavor profile is complex, balancing savory depth with a noticeable sweetness from the dried apricots, honey, and fresh fruit (pear or apple).
The dish is defined by this beautiful tension: the robust, long-simmered beef and the earthy, savory spices are played against the bright, fruity sweetness. This combination demands a structured, bold red wine that can harmonize with the spices while having enough fruit and tannin to handle the rich meat.
Paired with the Clos du Soleil Syrah, the result is a classic and deeply satisfying complementary pairing:
- Taming the Earth and Spice (Tannin and Structure): The rich, fatty nature of the beef chuck and the deep, earthy tones of cumin and turmeric are immediately met by the Syrah’s stony tannins and full mouthfeel. The wine’s structure stands up to the meat without being overpowered, cleansing the palate and preparing it for the next complex bite.
- Harmonizing with Sweetness (Dark Fruit): The Syrah’s profile is defined by rich, dark forest fruit (plums, black currants) and a hint of baking spice. These notes beautifully latch onto the sweetness of the apricots, cinnamon, and honey in the tagine, creating a bridge between the savory meat and the fruity finish of the sauce.
- Aromatic Synergy (Florals & Savoury): The wine’s subtle aromas of violets and sagebrush interact perfectly with the fresh herbs (cilantro and parsley) used to finish the tagine. This aromatic complexity enhances the dish, making the entire dining experience feel refined.
This Clos du Soleil Syrah is the ideal choice, offering the power required for the meat and the layered fruit complexity needed to embrace the unique, sweet-and-savory character of this beautiful Moroccan dish.
Grab the recipes below and all the ingredients at your local Country Grocer:
Liquor Plus Sponsors Cookin’ on the Coast
Each week, Liquor Plus sponsors the Pairings segment of Cookin’ on the Coast on CHEK. The show features unique food and drink pairings offered by BC suppliers, with recipes created by Chef Heidi Fink and sponsored by Country Grocer. All of the beverages featured on the program can be found in Liquor Plus stores across Vancouver Island.
