Cookin’ on the Coast: A West Coast Catch
Tinhorn Creek Pinot Gris with Crab Fritters
S14, E5
There is something undeniably magical about fresh crab on Vancouver Island. It’s the ultimate coastal comfort food, demanding a little bit of effort but always delivering a massive payoff. For Episode 5, we’re leaning hard into those seaside cravings with a recipe that takes fresh local catch and gives it a golden, crispy twist, courtesy of fishing guide and chef Marley Bates.
To wash it all down? A glass of something bright, refreshing, and full of resilient BC spirit.
The Beverage: Tinhorn Creek Pinot Gris
Tinhorn Creek, situated on the spectacular Golden Mile Bench in the South Okanagan, has been crafting exceptional, terroir-driven wines for over 30 years. Their estate vineyards soak up the warm morning sun while Mount Kobau shields the vines from intense late-afternoon heat, producing structured, mineral-driven wines with brilliant natural acidity. Plus, as Canada’s first certified carbon-neutral winery, their roots in sustainable farming run deep.
Behind The Bottle
While Tinhorn Creek’s roots remain firmly anchored in the South Okanagan, nature dealt the BC wine region an unprecedented challenge with the severe freeze of early 2024. Facing a drastically reduced harvest, Tinhorn Creek refused to compromise on quality or leave their community empty-handed. Instead of throwing in the towel, they got creative.
Enter Head Winemaker Leandro Nosal. Born and raised in Mendoza, Argentina, with a Master’s in viticulture and experience across France and New Zealand, Leandro personally traveled to trusted growers in Washington and Oregon to hand-select complementary grape blocks. By overseeing the vineyard selection and cellaring himself, Leandro ensured that this vintage retains the true heart and precision of Tinhorn Creek. They even updated their labels to be radically transparent about where the grapes are from while they actively replant and revitalize their BC estate with climate-resilient farming tech.
In the glass, this Pacific Northwest Pinot Gris opens with vibrant aromas of citrus blossom, white flowers, and honeydew melon. On the palate, it’s medium-bodied and refreshing, bursting with juicy white peach, pink grapefruit, and zippy lemon zest, finishing on a subtle, sophisticated note of almond biscotti and marzipan.
Ready to recreate this coastal pairing at home? Head to your nearest Liquor Plus liquor store to pick up a bottle of Tinhorn Creek Pinot Gris!
The Dish: Chef Heidi’s Wild Mushroom Risotto
Forget heavy, breadcrumb-dense crab cakes. Marley Bates’ Crab Fritters are light, crispy, and packed with sweet lump crab meat.
The secret weapon here isn’t just the lump crab meat (though that is the star of the show) — it’s the grated zucchini. Zucchini that is grated, salted, and wrung completely dry, creates a tender binder without adding heavy carbs. Mixed with egg, green onion, dijon mustard, and a touch of flour, sweet lump crab meat is gently folded into the batter. Searing them in a hot skillet in small batches yields light, irregular edges that crisp up to golden perfection.
To top it off, Marley serves them alongside a vibrant, herbaceous dipping sauce made with sour cream, mayo, fresh dill, chives, capers, and plenty of lemon zest and juice.
Grab the full recipe here: Marley’s Crab Fritters
The Perfect Pairing: Why It Works
Pairing wine with fried seafood and creamy dipping sauces requires a delicate balance – and this Pinot Gris hits every single mark. Here is exactly why this specific duo knocks it out of the park:
- Acid Cuts Fat: The fritters are pan-fried in oil and served with a rich, creamy mayo-sour cream sauce. The refreshing acidity and pink grapefruit notes of the Pinot Gris slice right through that richness, cleansing your palate and getting you ready for the next bite.
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A Built-In Lemon Squeeze: Seafood loves citrus. Instead of just relying on the lemon zest in the dipping sauce, the wine acts as a liquid garnish. The citrus blossom and Meyer lemon flavors in the Pinot Gris elevate the sweet, delicate flavor of the lump crab meat.
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Toasted Harmony: Remember that slight almond biscotti note on the finish of the wine? That subtle, nutty characteristic plays beautifully alongside the golden-brown, pan-fried crust of the fritters.
Whether you caught the crab yourself or picked it up at your local market, this pairing brings the best of the Pacific Northwest right to your dinner table. Head down to your local Liquor Plus to grab a bottle of Tinhorn Creek Pinot Gris, get your skillet, and tune in to Season 14, Episode 5 to cook along with Chef Heidi!
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.
