Cookin’ on the Coast – Season 13, Episode 4:
Stoneboat Pinot Noir with Wild Mushroom Pasta
In Episode #4 of Season 13 of Cookin’ on the Coast, Shanyn Ward from Liquor Plus introduces the Stoneboat Pinot Noir, a wine that captures both the spirit of the Okanagan Valley and the dedication of the family behind it.
Pale ruby in colour with youthful vibrancy, this Pinot Noir is as expressive as it is inviting. Aromas of blackberry compote, stewed cherries, and ripe plum unfold with layered notes of fruit leather and a touch of anise.
On the palate, it’s medium-bodied with light, supple tannins and balanced acidity, offering concentrated flavours of stewed cherries and dark berry preserves. The finish is long, plush, and fruit-driven, leaving a memorable impression.
A Stoneboat is a flat sledge for carrying stones; originally used to clear their vineyard of its abundant river rocks.
The story of Stoneboat Winery is one of passion, perseverance, and tradition. Founded by Lanny and Julie Martinuk in 2005, the winery was born out of decades of farming, starting with their purchase of the Orchard Grove vineyard in 1998. This land, planted in Pinot Noir, Pinot Gris, and Pinotage, became the heart of Stoneboat’s winemaking. Named after the simple sled once used to clear stones from the vineyard, “Stoneboat” reflects the family’s deep respect for the land and the hard work it demands. Today, their wines remain a tribute to both craftsmanship and legacy.
Head to a Liquor Plus liquor store near you to pickup the Stoneboat Pinot Noir.
In this episode, Chef Heidi shares her fall favourite: a decadent wild mushroom pasta that celebrates the rich, woodsy flavours of both fresh and dried mushrooms. A medley of chanterelles, shiitake, oyster, and button mushrooms are sautéed with butter, shallots, garlic, and fresh thyme, then deglazed with sherry for depth. The soaking liquid from dried mushrooms intensifies the umami, while a touch of cream and Parmigiano Reggiano bring the dish together into a velvety, satisfying sauce. Tossed with pasta and finished with parsley, this recipe is rustic, hearty, and undeniably comforting.
Paired with the Stoneboat Pinot Noir, the result is an experience of balance and harmony. The wine’s dark berry fruit and subtle notes of anise complement the mushrooms’ earthy, savoury richness, while its bright acidity cuts through the cream, keeping the palate refreshed with each bite. Light, supple tannins allow the pairing to remain elegant and seamless, never overpowering the delicate nuances of the dish.
Together, the wild mushroom pasta and Stoneboat Pinot Noir demonstrate how thoughtful pairing can elevate both food and wine, showcasing the best of Okanagan winemaking alongside a dish that celebrates the bounty of fall.
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.
