June 18, 2020 Comments (0) Views: 924 Good Wine Revolution

Nk’Mip: Honouring Our Land, Our People and Our Wines

Arterra Wines Canada celebrates National Indigenous Peoples Day at Nk’Mip Winery…

By Justin Hall, winemaker, Nk’Mip Cellars and proud member of the Osoyoos Indian Band

At Nk’Mip Cellars every day is an opportunity to celebrate the history and heritage of our Indigenous people. On Sunday, June 21st, National Indigenous People’s Day serves as a reminder for others to pay tribute to the diverse culture and amazing contributions of our Indigenous communities.

As winemaker at Nk’Mip Cellars, North America’s first indigenous owned and operated winery, I am immensely proud of the people, culture and history which has contributed to the success of the winery. Surrounded by the Osoyoos hills and overlooking the lake, a visit to the winery is a powerful reminder of the persistence and strength our band has shown to build a memorable experience in the wines we craft and the food we serve.

What makes our wines distinct is the land where our grapes are grown. Owned by the Osoyoos Indian Band (of which I am a member), our grapes draw from the spirit of the earth to produce their unique nuances, which we highlight with the help of modern winemaking techniques. Whether the Winemaker’s Tier, our Qwam Qwmt or Mer’r’iym series wines, each captures a piece of our history and I am delighted to have contributed to their international recognition.

This year, we’re sharing Indigenous inspired recipes for you to make at home to celebrate National Indigenous Peoples Day. The recipes were inspired by the four elements – Earth, Water, Fire and Air – represented by the Bear, the Fish, the Root and the Berry in our culture. The Seared Salmon and Succotash pairs well with our Qwam Qwmt Pinot Noir and the Cherry Tartlet with Meringue pairs nicely with our Qwam Qwmt Riesling Icewine – available at the LCBO for $71.75/375 mL.

Seared Salmon with Sweet Potato Succotash


  • 2 6oz fresh Sockeye salmon filet skin off
  • 8 tbsp Vegetable oil
  • 2/3 cup small diced sweet potato
  • 2/3 cup diced fresh tomatoes
  • 2/3 cup diced yellow onion
  • 2/3 cup fresh corn kernels
  • 2/3 cup fresh or frozen and thawed peas
  • 1 cup arugula
  • 1 tsp extra virgin olive oil
  • to taste salt and pepper


  • Heat 2 tbsp vegetable oil in a medium non-stick skillet on med-high heat until shimmering.
  • Season salmon with salt and pepper and place in pan for 2 minutes.
  • Carefully flip salmon over and reduce heat to low 2 minutes.
  • Turn heat off and leave in pan for 1 minute
  • Remove to plate and rest salmon
  • In a large skillet heat 2 tbsp of vegetable oil in on med-high heat.
  • Add onions, sweet potatoes, corn, peas, salt and pepper. Cover pan and saute veggies until softened, stirring occasionally, about 5 – 6 minutes.
  • Remove lid stir in fresh tomatoes, check sweet potatoes for doneness before serving.
  • Toss arugula in in extra virgin olive oil and a pinch of salt
  • Place half of succotash on each plate, top with arugula saving some
  • Place salmon on succotash and arugula, garnish with left over arugula

Cherry Tartlet with Whipped Meringue


  • 1 pkg 3” tart shells or use your own favourite pastry recipe


  • 2 cups pitted fresh or frozen cherries
  • 3 egg yolks
  • 1/3 cup sugar
  • 2 tbsp butter
  • 1tbsp cornstarch


  • 3 egg whites
  • 2/3 cup sugar



  • Bake 2 tart shells as per package directions.
  • Puree cherries in a blender until smooth.
  • Whisk or beat eggs yolks and sugar in top of a double boiler or a heat proof bowl over simmering water until light and creamy.
  • Add a little cold water to cornstarch to create slurry or paste.
  • Add butter and cherry puree and whisk for 15 to 20 minutes in the 5 minutes and cornstarch mixture whisk until thickened.
  • While filling is hot pour into cooled tart shell, set aside.


  • Whisk egg whites into soft peaks gradually adding sugar.
  • Continue whisking until stiff glossy peaks appear.
  • Dollop or pipe on to cherry tart.
  • If you have a kitchen blowtorch, carefully brown the tops. If not broil on top shelf in oven until tops are brown, seconds to a minute
  • If any cherry puree is left over, you can use it to decorate your late for serving.

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