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In nsyilxcən, Saskatoon berries are called siyaʔ. They’ve long been harvested by Syilx people for their deep nutrition, sweetness, and ability to sustain — a small fruit with a long legacy. ⠀ We begin our 𝑮𝒂𝒕𝒉𝒆𝒓 series here. ⠀ A seasonal recipe series from Nk’Mip Cellars, 𝑮𝒂𝒕𝒉𝒆𝒓 is about simple, thoughtful bites made to be shared and paired. Recipes rooted in intention, so there’s more time to spend with those you love most. Join Nk’Mip Cellars Estate Winemaker Justin Hall and Sweetgrass Kitchen Chef Shawn Cheer as we create a pairing of thoughtful bites and wine, rooted in Syilx tradition, and ready for your table. ⠀ Our first: The Gatherer’s Cup — a charcuterie-style snack with Saskatoon berry preserve, sharp cheddar, and cured meat. ⠀ It pairs beautifully with our 2022 Storytellers Merlot — Gold at WineAlign National Wine Awards of Canada— bold, smooth, and ready to share. 🍇 siyaʔ Preserve (Saskatoon Berry) Ingredients: • 1 cup Saskatoon berries (fresh or frozen) • ¼ cup sugar • 1 tsp lemon juice • 2 tbsp water • ½ tsp cinnamon • ¼ cup maple syrup Instructions: Thaw & drain frozen berries, if using. Combine all ingredients in a saucepan. Simmer on medium, stirring occasionally and lightly mashing berries. Cook ~20 min or until thickened. Cool slightly and store in jars. ✨ Serve with a selection of cured meats, local cheeses, roasted nuts, or warm bread, and always, a glass of Storytellers Merlot. Saskatoon berries Indigenous recipe series, simple wine pairing ideas, Gather Nk’Mip Cellars, Storytellers Merlot, BC food and wine, Syilx food knowledge
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11mo ago
nkmipcellars
In nsyilxcən, Saskatoon berries are called siyaʔ. They’ve long been harvested by Syilx people for their deep nutrition, sweetness, and ability to sustain — a small fruit with a long legacy. ⠀ We begin our 𝑮𝒂𝒕𝒉𝒆𝒓 series here. ⠀ A seasonal recipe series from Nk’Mip Cellars, 𝑮𝒂𝒕𝒉𝒆𝒓 is about simple, thoughtful bites made to be shared and paired. Recipes rooted in intention, so there’s more time to spend with those you love most. Join Nk’Mip Cellars Estate Winemaker Justin Hall and Sweetgrass Kitchen Chef Shawn Cheer as we create a pairing of thoughtful bites and wine, rooted in Syilx tradition, and ready for your table. ⠀ Our first: The Gatherer’s Cup — a charcuterie-style snack with Saskatoon berry preserve, sharp cheddar, and cured meat. ⠀ It pairs beautifully with our 2022 Storytellers Merlot — Gold at WineAlign National Wine Awards of Canada— bold, smooth, and ready to share. 🍇 siyaʔ Preserve (Saskatoon Berry) Ingredients: • 1 cup Saskatoon berries (fresh or frozen) • ¼ cup sugar • 1 tsp lemon juice • 2 tbsp water • ½ tsp cinnamon • ¼ cup maple syrup Instructions: Thaw & drain frozen berries, if using. Combine all ingredients in a saucepan. Simmer on medium, stirring occasionally and lightly mashing berries. Cook ~20 min or until thickened. Cool slightly and store in jars. ✨ Serve with a selection of cured meats, local cheeses, roasted nuts, or warm bread, and always, a glass of Storytellers Merlot. Saskatoon berries Indigenous recipe series, simple wine pairing ideas, Gather Nk’Mip Cellars, Storytellers Merlot, BC food and wine, Syilx food knowledge
I’ve been coming to Osoyoos for as long as I can remember. As a child, it was family vacations. As a mother, it became a place I shared with my boys every summer. And over the years, it’s become one of the few places in BC that consistently brings me back to myself. This visit felt different. Maybe it’s because I’ve needed grounding more than ever lately. Maybe it’s because certain places reveal new layers of themselves as we move through different chapters of our lives. Whatever the reason, I found myself slowing down and paying closer attention — to the land, the stories, the people, and the deep sense of connection that exists here. I’ve visited @nkmipcellars and @spiritridgebc many times over the years, but spending time with the team, learning more about the winery’s history, and experiencing the wines with a deeper understanding gave me an entirely new appreciation for what makes this place so special. As North America’s first Indigenous-owned winery, Nk’Mip is more than a destination for exceptional wine. It’s a place where you can sit on the Sweetgrass Restaurant patio, taste wines that carry the story of this land, and leave feeling like you understand something you didn’t before. Some places are beautiful. Others have a way of making you feel rooted. For me, Osoyoos, and Nk’Mip, will always be one of those places. 🍷❤ #IndigenousOwned #Osoyoos #NkMipCellars
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2mo ago
nkmipcellars
I’ve been coming to Osoyoos for as long as I can remember. As a child, it was family vacations. As a mother, it became a place I shared with my boys every summer. And over the years, it’s become one of the few places in BC that consistently brings me back to myself. This visit felt different. Maybe it’s because I’ve needed grounding more than ever lately. Maybe it’s because certain places reveal new layers of themselves as we move through different chapters of our lives. Whatever the reason, I found myself slowing down and paying closer attention — to the land, the stories, the people, and the deep sense of connection that exists here. I’ve visited @nkmipcellars and @spiritridgebc many times over the years, but spending time with the team, learning more about the winery’s history, and experiencing the wines with a deeper understanding gave me an entirely new appreciation for what makes this place so special. As North America’s first Indigenous-owned winery, Nk’Mip is more than a destination for exceptional wine. It’s a place where you can sit on the Sweetgrass Restaurant patio, taste wines that carry the story of this land, and leave feeling like you understand something you didn’t before. Some places are beautiful. Others have a way of making you feel rooted. For me, Osoyoos, and Nk’Mip, will always be one of those places. 🍷❤ #IndigenousOwned #Osoyoos #NkMipCellars
In Canada’s only desert, you’ll find @nkmipcellars 🍷✨ As North America's first Indigenous-owned winery, Nk'Mip is rooted in the Syilx Okanagan people's relationship to this land, and you feel that the moment you arrive. From the wines that carry the character of the desert that grew them, to the meals at Sweetgrass Restaurant that bring that same connection to the table, this is a place that has something to say before anyone says a word. Just beyond the vines, you'll find @spiritridgebc Surrounded by the same beautiful desert landscape, long summer light, and quiet pace that defines the region. It invites you to slow down, take in the views, enjoy the wine, and stay a while longer. Come for the wine. Stay for everything else. #IndigenousOwned #Osoyoos #NkMipCellars #winecountry #okanagan
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3mo ago
nkmipcellars
In Canada’s only desert, you’ll find @nkmipcellars 🍷✨ As North America's first Indigenous-owned winery, Nk'Mip is rooted in the Syilx Okanagan people's relationship to this land, and you feel that the moment you arrive. From the wines that carry the character of the desert that grew them, to the meals at Sweetgrass Restaurant that bring that same connection to the table, this is a place that has something to say before anyone says a word. Just beyond the vines, you'll find @spiritridgebc Surrounded by the same beautiful desert landscape, long summer light, and quiet pace that defines the region. It invites you to slow down, take in the views, enjoy the wine, and stay a while longer. Come for the wine. Stay for everything else. #IndigenousOwned #Osoyoos #NkMipCellars #winecountry #okanagan
Our blind wine and cheese tasting has returned 🍷 🧀 To taste blindly is to remove expectation and simply listen. We invite you to join us for an exploration of four of our wines paired with artisanal cheeses from across British Columbia. A practice in presence. A return to what the senses already know. For those seeking a warmer reflection of the season, our Soup and Sips experience is also available. This guided tasting pairs three of our wines with three sample-sized portions of Chef Shawn Cheers’ homemade soups, a study in the art of food and wine. Should you wish to linger longer, Sweetgrass Restaurant is now open daily from 11:30 a.m. to 3:30 p.m. blind wine tasting, cheese and wine pairing, Okanagan estate, sensory experience, Nk’Mip Cellars #BCWine #IndigenousOwned
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6mo ago
nkmipcellars
Our blind wine and cheese tasting has returned 🍷 🧀 To taste blindly is to remove expectation and simply listen. We invite you to join us for an exploration of four of our wines paired with artisanal cheeses from across British Columbia. A practice in presence. A return to what the senses already know. For those seeking a warmer reflection of the season, our Soup and Sips experience is also available. This guided tasting pairs three of our wines with three sample-sized portions of Chef Shawn Cheers’ homemade soups, a study in the art of food and wine. Should you wish to linger longer, Sweetgrass Restaurant is now open daily from 11:30 a.m. to 3:30 p.m. blind wine tasting, cheese and wine pairing, Okanagan estate, sensory experience, Nk’Mip Cellars #BCWine #IndigenousOwned
You know those places that instantly make you want to slow down, soak it all in, and just be present? That’s exactly how I felt @nkmipcellars in Osoyoos! As North America’s first Indigenous-owned winery, this is so much more than a beautiful place to enjoy a wine tasting. Between the stunning vineyard views, rich history, and incredible hospitality, it’s a destination that truly leaves an impression! Everything at Nk’Mip Cellars is deeply connected to culture and heritage, and I highly recommend taking time to visit the cultural centre @nkmipdesertculturalcentre while you’re there. It adds so much meaning and context to the experience. And can we talk about the food? Sweetgrass Restaurant serves delicious seasonally inspired food paired with some of the most breathtaking views in the Okanagan! If you’re planning an overnight stay, @SpiritRidgeBC is right next door. The suites are spacious, the property is beautiful, and there are two pools to enjoy during those sunny Osoyoos days. If you’re looking for a BC getaway filled with incredible wine, amazing food, beautiful scenery, and meaningful experiences, Nk’Mip Cellars deserves a spot on your list. #IndigenousOwned #Osoyoos #NkMipCellars #Hosted
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You know those places that instantly make you want to slow down, soak it all in, and just be present? That’s exactly how I felt @nkmipcellars in Osoyoos! As North America’s first Indigenous-owned winery, this is so much more than a beautiful place to enjoy a wine tasting. Between the stunning vineyard views, rich history, and incredible hospitality, it’s a destination that truly leaves an impression! Everything at Nk’Mip Cellars is deeply connected to culture and heritage, and I highly recommend taking time to visit the cultural centre @nkmipdesertculturalcentre while you’re there. It adds so much meaning and context to the experience. And can we talk about the food? Sweetgrass Restaurant serves delicious seasonally inspired food paired with some of the most breathtaking views in the Okanagan! If you’re planning an overnight stay, @SpiritRidgeBC is right next door. The suites are spacious, the property is beautiful, and there are two pools to enjoy during those sunny Osoyoos days. If you’re looking for a BC getaway filled with incredible wine, amazing food, beautiful scenery, and meaningful experiences, Nk’Mip Cellars deserves a spot on your list. #IndigenousOwned #Osoyoos #NkMipCellars #Hosted
Sage is a teaching plant. A protector. A reminder. ⠀ In Syilx tradition, sage plays both ceremonial and culinary roles — grounding us, cleansing the spirit, and bringing intention to what we prepare and share. ⠀ This next recipe in our 𝑮𝒂𝒕𝒉𝒆𝒓 series is rooted in that spirit: Sage Roast Crostini — spice-rubbed roast beef, seasoned cream, and a touch of sage on crisp crostini. Created by Nk’Mip Cellars Winemaker Justin Hall and Sweetgrass Kitchen Chef Sean, this recipe brings culture, flavour, and community together in one bite. ✨ Best paired with our 2022 Storytellers Talon, a rich, blend that holds its own with spice, structure, and warmth. Double Gold winner at the All Canadian Wine Championships and Gold at the WineAlign National Wine Awards of Canada. 🥩 Sage Roast Crostini • 12 crostini or toasted baguette slices • 12 slices roast beef (homemade or deli) • ¼ cup mayo or whipped cream cheese • Fresh sage leaves for garnish 🌿 Spice Rub • ½ tbsp smoked paprika • ½ tbsp fine sea salt • ½ tbsp onion powder • 1 tsp garlic powder • 1 tsp mustard powder • 1 tsp coriander • ½ tsp white pepper • 1 tsp brown sugar • ½ tsp dried sage Assembly: Mix a pinch of the rub into mayo or cream cheese. Spread onto each crostini. Fold and place a slice of roast beef on top. Garnish with fresh or crispy sage. Even the smallest bite can carry a story, a sense of ceremony, and the spirit of gathering. Sage in Indigenous food, Gather recipe series, roast beef crostini, wine pairing with beef, Winemaker’s Talon pairing, Syrah blend BC wine, Nk’Mip holiday recipes, Indigenous-owned winery
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10mo ago
nkmipcellars
Sage is a teaching plant. A protector. A reminder. ⠀ In Syilx tradition, sage plays both ceremonial and culinary roles — grounding us, cleansing the spirit, and bringing intention to what we prepare and share. ⠀ This next recipe in our 𝑮𝒂𝒕𝒉𝒆𝒓 series is rooted in that spirit: Sage Roast Crostini — spice-rubbed roast beef, seasoned cream, and a touch of sage on crisp crostini. Created by Nk’Mip Cellars Winemaker Justin Hall and Sweetgrass Kitchen Chef Sean, this recipe brings culture, flavour, and community together in one bite. ✨ Best paired with our 2022 Storytellers Talon, a rich, blend that holds its own with spice, structure, and warmth. Double Gold winner at the All Canadian Wine Championships and Gold at the WineAlign National Wine Awards of Canada. 🥩 Sage Roast Crostini • 12 crostini or toasted baguette slices • 12 slices roast beef (homemade or deli) • ¼ cup mayo or whipped cream cheese • Fresh sage leaves for garnish 🌿 Spice Rub • ½ tbsp smoked paprika • ½ tbsp fine sea salt • ½ tbsp onion powder • 1 tsp garlic powder • 1 tsp mustard powder • 1 tsp coriander • ½ tsp white pepper • 1 tsp brown sugar • ½ tsp dried sage Assembly: Mix a pinch of the rub into mayo or cream cheese. Spread onto each crostini. Fold and place a slice of roast beef on top. Garnish with fresh or crispy sage. Even the smallest bite can carry a story, a sense of ceremony, and the spirit of gathering. Sage in Indigenous food, Gather recipe series, roast beef crostini, wine pairing with beef, Winemaker’s Talon pairing, Syrah blend BC wine, Nk’Mip holiday recipes, Indigenous-owned winery
Subtle, layered and expressive, our Qwam Qwmt Pinot Noir is a study in balance. Earth and fruit, structure and softness, brought together in harmony. Qwam Qwmt means “achieving excellence.” It’s more than a label, it’s a commitment. A reflection of our intention to honour the land and craft wines that rise to meet it. Every pour carries that promise. Pinot Noir, Qwam Qwmt meaning, Okanagan wine, Nk’Mip Cellars, intentional winemaking
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7mo ago
nkmipcellars
Subtle, layered and expressive, our Qwam Qwmt Pinot Noir is a study in balance. Earth and fruit, structure and softness, brought together in harmony. Qwam Qwmt means “achieving excellence.” It’s more than a label, it’s a commitment. A reflection of our intention to honour the land and craft wines that rise to meet it. Every pour carries that promise. Pinot Noir, Qwam Qwmt meaning, Okanagan wine, Nk’Mip Cellars, intentional winemaking
We saved fry bread for last. On purpose. At Sweetgrass, fry bread isn't a side dish. It's a foundation, present across the menu because it belongs here. Fry bread carries a complex and important history in Indigenous communities across North America, born of resilience and adaptation, transformed into something that endures at every gathering, every table, every celebration. Chef Shawn serving it here is not a decorative gesture. It is a genuine expression of Indigenous food culture at an Indigenous-owned winery. The turkey is brined in sweetgrass, the plant this restaurant is named for, known for its fragrance and its significance in Indigenous culture. And the saskatoon aioli brings the berry back. If you watched Episode 01, you know what that means. The same food that opened this series closes it. The Four Food Chiefs, woven from the first plate to the last. Justin chose our Qwam Qwmt Chardonnay for a reason, crisp, a little stone fruit, clean. A wine that listens rather than competes. Sometimes the most thoughtful pairing is the one that knows when to step back and let the food speak. Four episodes. Four dishes. Four wines. What did we learn? The land leads. We just try to keep up. Come sit at this table, reserve at Sweetgrass through the link in bio, or take all four Paired wines home with our bundle, available through the link in our bio. #PairedSeries #NkMipCellars #BCWine #IndiengousOwned #OsoyoosDining
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2mo ago
nkmipcellars
We saved fry bread for last. On purpose. At Sweetgrass, fry bread isn't a side dish. It's a foundation, present across the menu because it belongs here. Fry bread carries a complex and important history in Indigenous communities across North America, born of resilience and adaptation, transformed into something that endures at every gathering, every table, every celebration. Chef Shawn serving it here is not a decorative gesture. It is a genuine expression of Indigenous food culture at an Indigenous-owned winery. The turkey is brined in sweetgrass, the plant this restaurant is named for, known for its fragrance and its significance in Indigenous culture. And the saskatoon aioli brings the berry back. If you watched Episode 01, you know what that means. The same food that opened this series closes it. The Four Food Chiefs, woven from the first plate to the last. Justin chose our Qwam Qwmt Chardonnay for a reason, crisp, a little stone fruit, clean. A wine that listens rather than competes. Sometimes the most thoughtful pairing is the one that knows when to step back and let the food speak. Four episodes. Four dishes. Four wines. What did we learn? The land leads. We just try to keep up. Come sit at this table, reserve at Sweetgrass through the link in bio, or take all four Paired wines home with our bundle, available through the link in our bio. #PairedSeries #NkMipCellars #BCWine #IndiengousOwned #OsoyoosDining
Some ingredients carry more than flavour. They carry memory. Chef Shawn Cheer glazes his bison meatballs with saskatoon berry, and that choice is intentional. In Syilx tradition, the saskatoon berry is one of the Four Food Chiefs, a food that has sustained this land and its people since time immemorial. It isn't a garnish. It isn't a trend. It belongs here, on this menu, on this territory, in this glass. Winemaker Justin Hall paired the dish with our Storytellers Merlot, dark fruit, a quiet richness, just enough structure to hold the glaze without fighting it. The berry in the glaze and the berry in the glass. Same valley. Same soil. This is the first episode of Paired, our four-part Chef and Winemaker series. Four dishes, four wines, four reasons why food and wine taste different when they come from the same place. Come taste this pairing in person at Sweetgrass, reservations at the link in bio. Or take the Storytellers Merlot home as part of our Paired wine bundle, available now through the link in our bio. #PairedSeries #NkMipCellars #BCWine #IndiengousOwned #OsoyoosDining
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2mo ago
nkmipcellars
Some ingredients carry more than flavour. They carry memory. Chef Shawn Cheer glazes his bison meatballs with saskatoon berry, and that choice is intentional. In Syilx tradition, the saskatoon berry is one of the Four Food Chiefs, a food that has sustained this land and its people since time immemorial. It isn't a garnish. It isn't a trend. It belongs here, on this menu, on this territory, in this glass. Winemaker Justin Hall paired the dish with our Storytellers Merlot, dark fruit, a quiet richness, just enough structure to hold the glaze without fighting it. The berry in the glaze and the berry in the glass. Same valley. Same soil. This is the first episode of Paired, our four-part Chef and Winemaker series. Four dishes, four wines, four reasons why food and wine taste different when they come from the same place. Come taste this pairing in person at Sweetgrass, reservations at the link in bio. Or take the Storytellers Merlot home as part of our Paired wine bundle, available now through the link in our bio. #PairedSeries #NkMipCellars #BCWine #IndiengousOwned #OsoyoosDining
If Osoyoos isn’t on your summer bucket list yet, let this be your sign. @nkmipcellars is North America’s first Indigenous-owned winery, and it sits in one of the most beautiful corners of BC. We’re talking vineyard views over Osoyoos Lake, wine tasting in the desert, and meals at Sweetgrass that you’ll be thinking about long after you leave. The best part? You can stay right on the estate at @spiritridgeresort, lakeside mornings, poolside afternoons, and a sunset that makes the whole trip feel like a dream. Whether you’re planning a girls’ getaway, a romantic escape, or just need a reset, this one delivers. Reserve your table at Sweetgrass or book your stay through the link in bio. #IndigenousOwned #Osoyoos #NkMipCellars #hosted
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3mo ago
nkmipcellars
If Osoyoos isn’t on your summer bucket list yet, let this be your sign. @nkmipcellars is North America’s first Indigenous-owned winery, and it sits in one of the most beautiful corners of BC. We’re talking vineyard views over Osoyoos Lake, wine tasting in the desert, and meals at Sweetgrass that you’ll be thinking about long after you leave. The best part? You can stay right on the estate at @spiritridgeresort, lakeside mornings, poolside afternoons, and a sunset that makes the whole trip feel like a dream. Whether you’re planning a girls’ getaway, a romantic escape, or just need a reset, this one delivers. Reserve your table at Sweetgrass or book your stay through the link in bio. #IndigenousOwned #Osoyoos #NkMipCellars #hosted
As the seasons turn inward, so do our traditions. In Syilx culture, autumn is more than a shift in weather; it’s a time to gather inward. A time for warmth, reflection and connection. Traditionally, as the land prepared to rest, we would return to firelight and food. The harvest is not only what’s gathered from the earth, but also the knowledge, stories and relationships we tend through the winter months ahead. #NkmipCellars #RootedInTradition #BCWine #FallReflections #IndigenousOwned
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12mo ago
nkmipcellars
As the seasons turn inward, so do our traditions. In Syilx culture, autumn is more than a shift in weather; it’s a time to gather inward. A time for warmth, reflection and connection. Traditionally, as the land prepared to rest, we would return to firelight and food. The harvest is not only what’s gathered from the earth, but also the knowledge, stories and relationships we tend through the winter months ahead. #NkmipCellars #RootedInTradition #BCWine #FallReflections #IndigenousOwned
Some things take time to become what they're supposed to be. Chef Shawn presses this patty by hand, bison and chorizo, because the chorizo brings the fat the bison doesn't have on its own. Aged gouda, crispy calabrese, sage tomato relish. Sage grows wild in the desert shrub-steppe that surrounds this winery. It belongs on this plate the same way it belongs on this land. Bison has become part of the food story at Sweetgrass in the same spirit as the wild game the Syilx Okanagan people have always harvested from this land. Deer, elk, animals that belong to this territory and this food relationship. Bison carries that same ethos here. It isn't a trend on this menu. It's an extension of something much older. Justin paired the burger with our Qwam Qwmt Merlot, because South Okanagan Merlot needs time. The desert heat builds tannin and structure that rewards patience, in the glass and in the vintage. The richness of the dish, the depth of the wine. Both earned. Both worth the wait. Patience now means depth later. Come experience it at Sweetgrass, reserve your table at the link in bio. Or take the Qwam Qwmt Merlot home as part of our Paired wine bundle, available through the link in our bio. #PairedSeries #NkMipCellars #BCWine #IndiengousOwned #OsoyoosDining
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2mo ago
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Some things take time to become what they're supposed to be. Chef Shawn presses this patty by hand, bison and chorizo, because the chorizo brings the fat the bison doesn't have on its own. Aged gouda, crispy calabrese, sage tomato relish. Sage grows wild in the desert shrub-steppe that surrounds this winery. It belongs on this plate the same way it belongs on this land. Bison has become part of the food story at Sweetgrass in the same spirit as the wild game the Syilx Okanagan people have always harvested from this land. Deer, elk, animals that belong to this territory and this food relationship. Bison carries that same ethos here. It isn't a trend on this menu. It's an extension of something much older. Justin paired the burger with our Qwam Qwmt Merlot, because South Okanagan Merlot needs time. The desert heat builds tannin and structure that rewards patience, in the glass and in the vintage. The richness of the dish, the depth of the wine. Both earned. Both worth the wait. Patience now means depth later. Come experience it at Sweetgrass, reserve your table at the link in bio. Or take the Qwam Qwmt Merlot home as part of our Paired wine bundle, available through the link in our bio. #PairedSeries #NkMipCellars #BCWine #IndiengousOwned #OsoyoosDining
An Indigenous Okanagan itinerary rooted in land, culture & wine 🌵🍷🐴 The Okanagan has always been more than wine country. This is syilx territory, ancient land, living culture, and some of the most breathtaking landscapes in Canada. Here’s how to experience it the way it deserves to be experienced. 🍷 Nk’Mip Cellars (in-ka-meep) Start with a tasting at North America’s first Indigenous-owned winery. Award-winning wines, sweeping views over Osoyoos Lake, and a story behind every single sip. This isn’t just a tasting room — it’s a cultural experience. 🌿 Sweetgrass Restaurant Named after a sacred plant symbolizing healing and peace, this patio restaurant 🏜️ Nk’Mip Desert Cultural Centre This is the one most tourists skip. Don’t. Walk through Canada’s only desert, learn the living story of the Osoyoos Indian Band, and come face to face with the land that has held this culture for thousands of years. It is genuinely unforgettable. 🐴 Horseback Riding with Indian Grove Cellars This is where the itinerary gets truly magical. Ride through the desert landscape and vineyard terrain with Indian Grove Cellars — then reward yourself with a wine tasting after. Exploring Indigenous land on horseback, glass in hand at the end of the trail? That’s the Okanagan nobody told you about. This trip will change the way you see the Okanagan. Save this, share this, and go. 🙏 📍 Osoyoos & Oliver, BC — syilx Okanagan Territory 🔖 Save this itinerary for your next BC adventure #IndigenousTravel #Okanagan #NkMipCellars #IndianGroveCellars #SpiritRidge SweetgrassRestaurant NkMipDesert BCBucketList ExploreBC IndigenousOwnedBC OkanaganWine CulturalTravel SyilxTerritory OsoyoosBC ResponsibleTravel BCTravel HorsebackRiding
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nkmipcellars
An Indigenous Okanagan itinerary rooted in land, culture & wine 🌵🍷🐴 The Okanagan has always been more than wine country. This is syilx territory, ancient land, living culture, and some of the most breathtaking landscapes in Canada. Here’s how to experience it the way it deserves to be experienced. 🍷 Nk’Mip Cellars (in-ka-meep) Start with a tasting at North America’s first Indigenous-owned winery. Award-winning wines, sweeping views over Osoyoos Lake, and a story behind every single sip. This isn’t just a tasting room — it’s a cultural experience. 🌿 Sweetgrass Restaurant Named after a sacred plant symbolizing healing and peace, this patio restaurant 🏜️ Nk’Mip Desert Cultural Centre This is the one most tourists skip. Don’t. Walk through Canada’s only desert, learn the living story of the Osoyoos Indian Band, and come face to face with the land that has held this culture for thousands of years. It is genuinely unforgettable. 🐴 Horseback Riding with Indian Grove Cellars This is where the itinerary gets truly magical. Ride through the desert landscape and vineyard terrain with Indian Grove Cellars — then reward yourself with a wine tasting after. Exploring Indigenous land on horseback, glass in hand at the end of the trail? That’s the Okanagan nobody told you about. This trip will change the way you see the Okanagan. Save this, share this, and go. 🙏 📍 Osoyoos & Oliver, BC — syilx Okanagan Territory 🔖 Save this itinerary for your next BC adventure #IndigenousTravel #Okanagan #NkMipCellars #IndianGroveCellars #SpiritRidge SweetgrassRestaurant NkMipDesert BCBucketList ExploreBC IndigenousOwnedBC OkanaganWine CulturalTravel SyilxTerritory OsoyoosBC ResponsibleTravel BCTravel HorsebackRiding
Most people don't think Riesling when they think duck. That's exactly why this pairing works. Chef Shawn brines these duck wings overnight, orange, rosemary, a full twenty-four hours. Nothing is rushed. The patience in the prep is what you taste at the end, and it's a patience Justin Hall understands from the cellar. Hot honey finish, citrus aioli, rich and layered. It needed a wine that could handle the heat without losing itself. Our Qwam Qwmt Riesling does exactly that. The name means achieving excellence in nsyilxcən, not as a destination, but as a practice. The South Okanagan desert produces Riesling differently than anywhere else in Canada. The heat, the sandy soils, the cold nights. The same land that has been stewarded by the Syilx Okanagan people for thousands of years is the land that makes this wine what it is. The acidity cuts the fat. The stone fruit meets the honey. And suddenly, the heat makes sense. The duck wings are on the menu at Sweetgrass, reserve your table at the link in bio. Or bring the Qwam Qwmt Riesling home as part of our Paired wine bundle, available through the link in our bio. #PairedSeries #NkMipCellars #BCWine #IndiengousOwned #OsoyoosDining
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2mo ago
nkmipcellars
Most people don't think Riesling when they think duck. That's exactly why this pairing works. Chef Shawn brines these duck wings overnight, orange, rosemary, a full twenty-four hours. Nothing is rushed. The patience in the prep is what you taste at the end, and it's a patience Justin Hall understands from the cellar. Hot honey finish, citrus aioli, rich and layered. It needed a wine that could handle the heat without losing itself. Our Qwam Qwmt Riesling does exactly that. The name means achieving excellence in nsyilxcən, not as a destination, but as a practice. The South Okanagan desert produces Riesling differently than anywhere else in Canada. The heat, the sandy soils, the cold nights. The same land that has been stewarded by the Syilx Okanagan people for thousands of years is the land that makes this wine what it is. The acidity cuts the fat. The stone fruit meets the honey. And suddenly, the heat makes sense. The duck wings are on the menu at Sweetgrass, reserve your table at the link in bio. Or bring the Qwam Qwmt Riesling home as part of our Paired wine bundle, available through the link in our bio. #PairedSeries #NkMipCellars #BCWine #IndiengousOwned #OsoyoosDining
Water is life and for many Indigenous communities, salmon has long been a gift of that life. ⠀ Our third recipe in the 𝑮𝒂𝒕𝒉𝒆𝒓 series honours that connection with something simple, seasonal, and deeply satisfying: Sweet Water Skewers — maple-glazed salmon bites served warm and paired with our 2022 Qwam Qwmt Chardonnay. Crafted by Nk’Mip Cellars Estate Winemaker Justin Hall and Chef Sean from Sweetgrass Kitchen, this pairing brings together water, land, and story — a reflection of balance on the plate and in the glass. With gentle oak, minerality, and richness, this Qwam Qwmt Chardonnay was made to meet salmon on the table. 🐟 Sweet Water Skewers Ingredients: • 250g salmon fillet, cut into 1-inch cubes • 2 tbsp maple syrup • 1 tsp Dijon mustard • 1 tsp soy sauce • Toothpicks or mini skewers • Optional garnish: sesame seeds or microgreens Instructions: Mix maple syrup, mustard, and soy sauce. Coat salmon cubes in glaze. Bake at 400°F for 8–10 min or pan-sear until just cooked. Garnish as you like. Serve warm. ✨ Pair with Qwam Qwmt Chardonnay — crisp, layered, and ready to complement every bite. Indigenous salmon recipe, Qwam Qwmt Chardonnay, simple wine pairing, Gather recipe series, BC Chardonnay pairing, salmon appetizer idea, Nk’Mip food and wine
16.0K
hidden
2
10mo ago
nkmipcellars
Water is life and for many Indigenous communities, salmon has long been a gift of that life. ⠀ Our third recipe in the 𝑮𝒂𝒕𝒉𝒆𝒓 series honours that connection with something simple, seasonal, and deeply satisfying: Sweet Water Skewers — maple-glazed salmon bites served warm and paired with our 2022 Qwam Qwmt Chardonnay. Crafted by Nk’Mip Cellars Estate Winemaker Justin Hall and Chef Sean from Sweetgrass Kitchen, this pairing brings together water, land, and story — a reflection of balance on the plate and in the glass. With gentle oak, minerality, and richness, this Qwam Qwmt Chardonnay was made to meet salmon on the table. 🐟 Sweet Water Skewers Ingredients: • 250g salmon fillet, cut into 1-inch cubes • 2 tbsp maple syrup • 1 tsp Dijon mustard • 1 tsp soy sauce • Toothpicks or mini skewers • Optional garnish: sesame seeds or microgreens Instructions: Mix maple syrup, mustard, and soy sauce. Coat salmon cubes in glaze. Bake at 400°F for 8–10 min or pan-sear until just cooked. Garnish as you like. Serve warm. ✨ Pair with Qwam Qwmt Chardonnay — crisp, layered, and ready to complement every bite. Indigenous salmon recipe, Qwam Qwmt Chardonnay, simple wine pairing, Gather recipe series, BC Chardonnay pairing, salmon appetizer idea, Nk’Mip food and wine
The name has been here longer than the winery. Nk'Mip, pronounced Inkameep, refers to the land at the northern end of Osoyoos Lake, the territory of the Osoyoos Indian Band and the Syilx Okanagan people. It is a place with thousands of years of history beneath it. June is National Indigenous History Month. For us, that history isn't something we observe from the outside — it is the foundation everything here is built on. We are guided by a respect for that history in everything we grow, make, and serve here. Nk'Mip Cellars, Indigenous owned winery, Syilx Okanagan, Osoyoos BC, National Indigenous History Month #NkMipCellars #IndigenousOwned #BCWine
12.0K
479
10
4mo ago
nkmipcellars
The name has been here longer than the winery. Nk'Mip, pronounced Inkameep, refers to the land at the northern end of Osoyoos Lake, the territory of the Osoyoos Indian Band and the Syilx Okanagan people. It is a place with thousands of years of history beneath it. June is National Indigenous History Month. For us, that history isn't something we observe from the outside — it is the foundation everything here is built on. We are guided by a respect for that history in everything we grow, make, and serve here. Nk'Mip Cellars, Indigenous owned winery, Syilx Okanagan, Osoyoos BC, National Indigenous History Month #NkMipCellars #IndigenousOwned #BCWine
Slowing down can feel like its own kind of luxury. Nk’Mip Cellars reminded me of that. The desert quiet, the wine, a long lunch at Sweetgrass — somewhere between all of it, the week let go of me. It’s that rare kind of place that feels connected to something deeper than just the view. One of those places you carry with you, even after you leave. Stays and reservations at the link in bio. Your version of this is waiting. #IndigenousOwned #Osoyoos #NkMipCellars #Hosted
7.55K
hidden
58
3mo ago
nkmipcellars
Slowing down can feel like its own kind of luxury. Nk’Mip Cellars reminded me of that. The desert quiet, the wine, a long lunch at Sweetgrass — somewhere between all of it, the week let go of me. It’s that rare kind of place that feels connected to something deeper than just the view. One of those places you carry with you, even after you leave. Stays and reservations at the link in bio. Your version of this is waiting. #IndigenousOwned #Osoyoos #NkMipCellars #Hosted
Something new is happening at Sweetgrass. Introducing the Sweetgrass Test Kitchen, a chance to be part of what comes next. Every second Thursday starting September 24th, we're opening our kitchen to a small group of guests to taste, experience, and weigh in on new dishes we're developing for next season's menu. Taste it. Tell us what you think. Your feedback shapes what lands on the menu. Starting at $35 per person. Sep 24 — Pizza Oct 8 — Starters & Shareables Oct 22 — Entrees Nov 5 — Desserts Spots are limited. Reserve at the link in bio. Sweetgrass Restaurant, test kitchen, Osoyoos dining, Indigenous owned, South Okanagan winery #NkMipCellars #IndigenousOwned #BCWine
7.00K
280
10
1mo ago
nkmipcellars
Something new is happening at Sweetgrass. Introducing the Sweetgrass Test Kitchen, a chance to be part of what comes next. Every second Thursday starting September 24th, we're opening our kitchen to a small group of guests to taste, experience, and weigh in on new dishes we're developing for next season's menu. Taste it. Tell us what you think. Your feedback shapes what lands on the menu. Starting at $35 per person. Sep 24 — Pizza Oct 8 — Starters & Shareables Oct 22 — Entrees Nov 5 — Desserts Spots are limited. Reserve at the link in bio. Sweetgrass Restaurant, test kitchen, Osoyoos dining, Indigenous owned, South Okanagan winery #NkMipCellars #IndigenousOwned #BCWine
4 Reasons Nk’Mip Cellars Needs to Be on Your BC Bucket List 🍷🌵 North America’s first Indigenous-owned winery is sitting in the middle of Canada’s only desert, and it’s as incredible as it sounds. Here’s why you need to go: 1. The Story Behind Every Sip 🏔️ This isn’t just wine, it’s a living celebration of the Osoyoos Indian Band’s 32,000 acres of heritage, resilience, and deep connection to the land. Every bottle means something. 2. Canada’s Only Desert Backdrop 🌄 Imagine sipping award-winning wine overlooking Osoyoos Lake, surrounded by sun-baked hills and desert landscape. The views alone are worth the drive. 3. Wine That Actually Wins Awards 🥇 Their Qwam Qwmt (meaning “achieving excellence”) reserve wines are internationally recognized. This is world-class winemaking rooted in one of BC’s most unique growing regions. 4. Sweetgrass Restaurant 🌿 Named after a sacred Indigenous plant symbolizing healing and peace, this patio restaurant serves locally sourced food that honours ancestral traditions. It’s a full experience. ✨ BC wine country has a lot to offer, but nowhere else tells a story quite like this. 📍 Osoyoos, BC 🔖 Save this for your next Okanagan trip #NkMipCellars #BCWine #OkanaganWine #indigenousowned
3.09K
74
18
3mo ago
nkmipcellars
4 Reasons Nk’Mip Cellars Needs to Be on Your BC Bucket List 🍷🌵 North America’s first Indigenous-owned winery is sitting in the middle of Canada’s only desert, and it’s as incredible as it sounds. Here’s why you need to go: 1. The Story Behind Every Sip 🏔️ This isn’t just wine, it’s a living celebration of the Osoyoos Indian Band’s 32,000 acres of heritage, resilience, and deep connection to the land. Every bottle means something. 2. Canada’s Only Desert Backdrop 🌄 Imagine sipping award-winning wine overlooking Osoyoos Lake, surrounded by sun-baked hills and desert landscape. The views alone are worth the drive. 3. Wine That Actually Wins Awards 🥇 Their Qwam Qwmt (meaning “achieving excellence”) reserve wines are internationally recognized. This is world-class winemaking rooted in one of BC’s most unique growing regions. 4. Sweetgrass Restaurant 🌿 Named after a sacred Indigenous plant symbolizing healing and peace, this patio restaurant serves locally sourced food that honours ancestral traditions. It’s a full experience. ✨ BC wine country has a lot to offer, but nowhere else tells a story quite like this. 📍 Osoyoos, BC 🔖 Save this for your next Okanagan trip #NkMipCellars #BCWine #OkanaganWine #indigenousowned
Squash is one of the Three Sisters grown together for generations, rooted in Indigenous knowledge, and essential to seasonal harvest. ⠀ This final recipe in our 𝑮𝒂𝒕𝒉𝒆𝒓 series honours that legacy. ⠀ Harvest Tarts — roasted butternut squash and red onion, warm spices, creamy goat cheese, and a crunch of pepitas, all nestled in golden tart shells. ⠀ Developed by Nk’Mip Cellars Winemaker Justin Hall and Chef Sean from Sweetgrass Kitchen, this recipe brings together land-based knowledge, tradition, and simplicity in every bite. ⠀ ✨ Best paired with Dreamcatcher, bright, fruit-forward, and a perfect contrast to the richness of roasted squash. A final toast to the season and to the land that continues to feed us. 🥧 Harvest Tarts Ingredients: • 12 mini tart shells (phyllo or pastry) • 1 cup peeled, diced butternut squash • ½ small red onion, finely diced • 1 tbsp olive oil • ¼ tsp cinnamon • Salt and pepper to taste • ¼ cup goat cheese, crumbled • Toasted pumpkin seeds (pepitas) for garnish Instructions: Toss squash and onion with oil, cinnamon, salt + pepper. Roast at 400°F for 20–25 minutes until soft + golden. Lightly mash (or leave chunky). Fill each tart shell with the squash hash. Top with goat cheese + pepitas. Serve warm or at room temp. This is how we honour the harvest — with food that nourishes, and moments that bring us back to each other. Three Sisters squash recipe, Gather recipe series, Indigenous harvest food, Dreamcatcher wine pairing, goat cheese tartlets, BC wine and food, Nk’Mip Cellars holiday recipes
2.70K
hidden
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10mo ago
nkmipcellars
Squash is one of the Three Sisters grown together for generations, rooted in Indigenous knowledge, and essential to seasonal harvest. ⠀ This final recipe in our 𝑮𝒂𝒕𝒉𝒆𝒓 series honours that legacy. ⠀ Harvest Tarts — roasted butternut squash and red onion, warm spices, creamy goat cheese, and a crunch of pepitas, all nestled in golden tart shells. ⠀ Developed by Nk’Mip Cellars Winemaker Justin Hall and Chef Sean from Sweetgrass Kitchen, this recipe brings together land-based knowledge, tradition, and simplicity in every bite. ⠀ ✨ Best paired with Dreamcatcher, bright, fruit-forward, and a perfect contrast to the richness of roasted squash. A final toast to the season and to the land that continues to feed us. 🥧 Harvest Tarts Ingredients: • 12 mini tart shells (phyllo or pastry) • 1 cup peeled, diced butternut squash • ½ small red onion, finely diced • 1 tbsp olive oil • ¼ tsp cinnamon • Salt and pepper to taste • ¼ cup goat cheese, crumbled • Toasted pumpkin seeds (pepitas) for garnish Instructions: Toss squash and onion with oil, cinnamon, salt + pepper. Roast at 400°F for 20–25 minutes until soft + golden. Lightly mash (or leave chunky). Fill each tart shell with the squash hash. Top with goat cheese + pepitas. Serve warm or at room temp. This is how we honour the harvest — with food that nourishes, and moments that bring us back to each other. Three Sisters squash recipe, Gather recipe series, Indigenous harvest food, Dreamcatcher wine pairing, goat cheese tartlets, BC wine and food, Nk’Mip Cellars holiday recipes

Nk'Mip Cellars (@nkmipcellars) Instagram Stats & Analytics

Nk'Mip Cellars (@nkmipcellars) has 11.7K Instagram followers with a 0.35% engagement rate over the past 12 months. Across 160 posts, Nk'Mip Cellars received 1.49K total likes and 1.25M impressions, averaging 9.29 likes per post. This page tracks Nk'Mip Cellars's performance metrics, top content, and engagement trends — updated daily. To benchmark @nkmipcellars against other accounts, use Socialpruf's Instagram competitor analysis tool.

Nk'Mip Cellars (@nkmipcellars) Instagram Analytics FAQ

How many Instagram followers does Nk'Mip Cellars have?+
Nk'Mip Cellars (@nkmipcellars) has 11.7K Instagram followers as of October 2026.
What is Nk'Mip Cellars's Instagram engagement rate?+
Nk'Mip Cellars's Instagram engagement rate is 0.35% over the last 12 months, based on 160 posts.
How many likes does Nk'Mip Cellars get on Instagram?+
Nk'Mip Cellars received 1.49K total likes across 160 posts in the last 12 months, averaging 9.29 likes per post.
How many Instagram impressions does Nk'Mip Cellars get?+
Nk'Mip Cellars's Instagram content generated 1.25M total impressions over the last 12 months.
Can I compare Nk'Mip Cellars with other Instagram accounts?+
Yes. Add @nkmipcellars to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.