• Tim Kuepfer

Sarments de Vignes


We cut grape vines into four-inch-long pieces to use in our charcoal barbecue


Steve wears a cooking mitt on his left hand because the sarments de vignes burn so hot. He’s cooking pinot noir-infused lamb sausage for guests at our recent bus tour.

There is nothing like a barbecue in the vineyard — lamb sausage, infused with Broken Stone pinot noir, roasted over charcoal and seared with sarments de vignes.

Sarments de vignes means “branches of the vines”.  Cooking over burning grape vines is popular in France. At the French equivalent of Canadian Tire, you can even purchase a bag of vine fragments to use in your barbecue.

In our experimenting we found that grape vines burn very fast and hot — perfect for high temperature, fast cooking — like searing a rich, succulent rib steak.  Crispy on the outside, dripping with “au jus” when you cut a morsel.  Or with pinot noir-infused, locally grown lamb sausages.  As they burn, pinot noir vines give off a spicy, nutty aroma that permeates the meat and perfumes the air — pairing perfectly with our wines at a late lunch on a special summer day at our vineyard.

You can obtain sarments de vignes at our winery store.  Watch our blog for the date of our next barbecue!

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