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Tag : BC

By Nimble Bar Company

Starting JoieFarm: Heidi Noble

Winery founder Heidi Nobel shares the story of starting JoieFarm

Starting JoieFarm way back in 2003, JoieFarm began as a cooking school and gastronomic guesthouse. As a poor cook and a waiter, we had a dream, but we didn’t have any money.

So we spent our only cash repainting the farmhouse bright red. We needed to make it legit. Then we ran gastronomic weekends, wine classes, and eventually rented space in a nearby vineyard. Between the two of us, we had about 200 clients for our wine from our past experiences. We sold our initial inventory in two weeks.

In 2005 we did something super crazy…

Our first run of rosé sold so quickly, we decided to make 1,200 cases. Our neighbors thought we were insane. We also started making our noble blend. Back then, Vancouver was in a small plate revolution. Based on our understanding of Northwest cuisine, we blended our wine to match. I love my job.

I love the change of seasons, and I love the fact that I work outside every day.

Visit the JoieFarm Winery to sample their wines. You can also find them on Instagram at @joiefarm.

 

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By Nimble Bar Company

JoieFarm Winery, JJ Skidmore, and a custom cocktail

JoieFarm Winery, Quartermaster JJ Skidmore, and the Joie de Vivre cocktail

At JoieFarm Winery in Naramata, BC, JJ Skidmore treats the Nimble team to a tasting. JJ and the JoieFarm crew love rosé, and their passion results in amazing wines. The Joie rosé is a beautiful summer wine.

Creating a custom cocktail for JoieFarm

JJ and his colleagues love wine, and we love cocktails. So we created something special for them: the Joie de Vivre cocktail.

The Joie rosé contains awesome strawberry notes and epitomizes the perfect summer wine. We decided to compliment the rosé in our custom cocktail with Hendrick’s Gin. The gin uses cucumber and rose distillate, which should pair perfectly with the wine.

We’re also using cucumber, lemon, a rhubarb syrup (freeze chopped rhubarb, thaw it in the fridge, and then soak in a simple syrup overnight), and hand-juiced lemons.

Recipe:

1.5oz Hendrick’s

1.5oz Joie rosé

35ml Rhubarb syrup

.75oz Lemon juice

Cucumber

Shake over ice, serve on the rocks. Garnish with a cucumber ribbon.

Sound good?

Visit the JoieFarm Winery to sample their rosé. You can also find them on Instagram at @joiefarm.

 

Liked this video? Don’t forget to subscribe on YouTube and share! And check out our other travel blogs and business showcases.


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Starting JoieFarm: Heidi Noble
JoieFarm Winery, JJ Skidmore, and a custom cocktail