Appellation: Muscat de Beaumes-de-Venise
Recipe: Grilled Okanagan Peaches 
The Sommelier: Matthew Landry, Best Sommelier of British Columbia 2019, Wine Director STable House Bistro

About the Pairing: To pair with Muscat de Beames-de-Venise Vin Doux Naturel I would recommend grilled Okanagan peaches topped Hives for Humanity Honey, candied pine nuts and rosemary. Hives for Humanity is a non-profit organization that supports marginalized communities through urban apiculture. 

Grilled Okanagan Peaches

6 Servings

1 stick butter
2 tbsp honey
1 sprig rosemary, leaves removed, finely chopped
6 peaches, halved, pitted
Vegetable oil
1/2 cup pine nuts

Place butter and honey in a pot set over medium-low heat. Melt. When butter is melted add rosemary and pine nuts. Brush peaches lightly vegetable oil. Place on barbecue set to medium-heat. Grill flesh side down for 4 minutes. Turn peaches over. Brush with melted butter and honey. Grill for another 2 to 3 minutes. Place on peaches on platter. Return pot of butter and honey on stove. Add the pine nuts to the pot. When the pine nuts are golden brown remove pot from heat. Spoon pine nuts over peaches.