When John Gordon, a former General Manager of Willowbrook Shopping Centre, and partner Kim Stansfield, a Vancouver property manager, packed in their Lower Mainland careers, the Okanagan was a natural change of life choice.

Alberta born Kim, was satisfied that both their energies would still flourish in Kelowna, Johns’ hometown.

What they didn’t foresee was owning 10 acres of rolling Summerland farmland, a Bed and Breakfast, an eclectic assortment of animals and producing an array of certified organic fruit infused wine vinegars which would keep them busier than they had ever been in their lives.

Welcome to life at The Vinegar Works on Valentine Farm.

Purchased on Valentine’s Day 1999, the renovated farm house windows overlook two and a quarter tranquil acres of carefully pruned and espaliered grape vines.

“It’s not enough {vineyard} to make a go of a winery,” explained Kim. “One day, we just thought...well, why don’t we make vinegar?”

Undeterred by a total lack of subject knowledge about a 10,000 year-old product, they set out to answer question number two: What’s the process?

Research and development occupied them for the next three years.

“Historically, making vinegar was women’s knowledge,” Kim pointed out.

“It’s a bit like pioneering sourdough recipes. Your mother, or grandmother, showed you how, but no one seemed to actually have a recipe. Even if they did, natural elements like altitude, weather, and available crops dictated adjustments in recipes accounting for unique taste differences.”

Vinegar (originally referred to as vin aigre – sour wine - by the French) has its own way of acting based on various conditions.

My hostess reminded me not to confuse commercial acetic acid, or caramel (red) coloured products with these vinegars. Comparison taste testing proved her right.

“The first batch took over three years to grow, make into wine, and then age,” recalled Kim.

“It’s not an exact science. It takes anywhere from three to thirteen months (or more) because reds, which are aged in oak, and whites act differently.”

Based on their own Pinot Meunier, Pinot Noir, and Gewurztraminer grapes, the fruit vinegars are handcrafted in limited runs from Italian plums, raspberries, apricots, or whatever happens to grow well at Valentine Farm that year.

“The apricot vinegar is the most problematic,” she said, “probably because of its short fibres and dense flesh.” This year the couple is launching a white balsamic.

Back at the farm tasting room, after a tour of the Coup de Ville (chicken coop), the horses, and the early Spring vineyard, a mini-seminar educated me on the subtle differences of each unique vinegar.

The plum notes of one rich ruby-hued product distinctly differed from the hint of peach gracing its neighbour. I fell for the unique mouthwatering home-grown tarragon vinegar.

None harboured the harsh assault on the palate of store-bought vinegars. It is little wonder Vinegar Works is the sole winner of the coveted Best Organic Processed Product award since 2006.

Achieving these standards is a labour of love for both John and Kim. The couple log 10 hour days on average, and 14 hours in the summer.

“Recently I simply decided to go off into town to help an 85-year-old Ukrainian lady from Northern Alberta make pyrogies,” recalls Kim.

“I’m not stuck working in a cubicle. I’m my own boss. I love it. This is the life!”

Tucking in to a brunch of eggs benedict lightly basted in vinegar, followed by homegrown raspberries and whipped cream, Kim’s pleasure in baking and her pride in entertaining is apparent.

Although the one bedroom guest cottage ($130 per night) is self contained, breakfast is served at leisure in the main farmhouse.

Comfortable with marketing and hospitality, the couple are aware that Europeans in particular value the opportunity to share a few days of Okanagan vineyard country life while gleaning the inside scoop from knowledgeable locals about shopping and local history and highlights.

“One beautiful moonlit evening John and I decided to wander up to the top of vineyard with our glasses of wine,” she chuckles.

“When we got up there our Belgian guests had beaten us to it, and were already settled with their wine and a rug!”

Memories like this combined with sharing the joys of nature, and proving that vinegar ‘works’ at Valentine Farm leave John Gordon and Kim Stansfield supremely satisfied.

If you go: Vinegar Works at Valentine Farm website is www.valentinefarm.com

For general information about the area go to Tourism Okanagan at http://www.totabc.com

Ursula Maxwell-Lewis is a travel writer,photographer and a director of the Travel Media Association of Canada. Reach her at utravel@shaw.ca or on Twitter under YouTravel

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