Fire & Fermentation

Fire & Fermentation Top quality people, products and experience. Authorized Winexpert and Traeger Dealer ...because wine

🔥 NEW MEAT CHURCH HAS LANDED! 🔥Say hello to Meat Church Garlic & Jalapeño Blanco — the newest seasoning to hit the shelv...
09/22/2026

🔥 NEW MEAT CHURCH HAS LANDED! 🔥

Say hello to Meat Church Garlic & Jalapeño Blanco — the newest seasoning to hit the shelves at Fire & Fermentation!

🧄 Big garlic flavour
🌶️ A kick of jalapeño
🔥 Made for bringing serious flavour to the grill

Try it on chicken, pork, beef, veggies, potatoes—or start experimenting and find your own favourite way to use it.

If you’re already a Meat Church fan, you know these seasonings don’t mess around. Garlic & Jalapeño Blanco is in store NOW!

Come grab a bottle and give something on the grill a serious flavour upgrade. 🔥

📍 Fire & Fermentation | Duncan, BC

Winexpert's Limited Edition collection for 2026 is open for reservations, and this is the one time of year we ask you to...
09/21/2026

Winexpert's Limited Edition collection for 2026 is open for reservations, and this is the one time of year we ask you to plan.

LE26 is five wines, released one at a time between December and April. They are produced in limited quantities, and they are reservation-only. Once they are spoken for, that is it.

Want to taste comparable wines before reserving? Come check out our celebration on September 26th!

Here is what is coming.

Connexion Red, December. A French blend from the Languedoc: Grenache and Merlot. Dark berry and plum with a little spice and a smooth, easy finish.

Connexion White, January. Roussanne, Marsanne and Viognier from southern France. Peach, apricot and citrus with soft floral notes and a rounded finish. No oak.

Milagro, February. A Chilean blend of Cabernet Sauvignon, Carménère, Merlot and Syrah from the Maipo Valley. Dark berry, cherry and tart plum over gentle oak. If there's brisket on the Traeger, this is the bottle you want next to it.

Synergy, March. Sémillon and Gewürztraminer from South Australia. Lychee, white peach and citrus blossom, crisp and silky.

Amici, April. A full-bodied Italian red made with Montepulciano, Aglianico, and Sangiovese, with the grape skins included for extra body and structure. Heavy oak, firm tannins, the kind of wine you open for a long dinner with people you like.

Each kit takes about eight weeks from start to bottle and yields roughly 30 bottles. Labels are included.

Come in and put your name on the list, or send us a message and we will hold a kit for you.

Which one are you curious about?

Happy Friday, Cowichan Valley!!We are doing something a bit different this week with our recipe suggestion, and we hope ...
09/18/2026

Happy Friday, Cowichan Valley!!

We are doing something a bit different this week with our recipe suggestion, and we hope you love it as much as we do!

Smoked Pico de Gallo
Source: Traeger Grills, recipe by Chef Timothy Hollingsworth
Prep 10 minutes | Cook 30 minutes | Serves 4 | Pellets: mesquite

Ingredients

3 cups Roma tomatoes, diced
1 jalapeño, diced
1/2 red onion, diced
1/2 bunch cilantro, finely chopped
2 limes, juiced
Salt to taste
Olive oil to taste

Method

1) Set the Traeger to 180 F (82 C) and preheat with the lid closed for about 15 minutes. Turn on Super Smoke if your model has it.
2) Spread the diced tomatoes in a thin layer on a small sheet pan, set the pan right on the grill grate, and smoke for 30 minutes.
3) Let the tomatoes cool slightly, then combine them in a medium bowl with the jalapeño, onion and cilantro. Finish with the lime juice, salt and a drizzle of olive oil, adjusting to taste. Serve right away.

Wine pairing: Winexpert Private Reserve Adelaide Hills Sauvignon Blanc

This is the strongest match in the Winexpert lineup. The Private Reserve Adelaide Hills Sauvignon Blanc is a complex white with gooseberry aromas, and that green, citrus-driven profile does three things at once: the acidity stands up to the lime, the herbal note echoes the cilantro, and the absence of heavy oak means it will not amplify the jalapeño heat the way a buttery Chardonnay or a tannic red would. Serve it properly chilled, around 8 to 10 C.

09/17/2026

We are sooo excited and counting down the days until our celebration with our neighbours at Dead Head Brew Co on September 26!

We're having a party with our neighbours at  September 26,  is going to be fantastic!Our neighbours will have:🎶 Live mus...
09/14/2026

We're having a party with our neighbours at

September 26, is going to be fantastic!

Our neighbours will have:
🎶 Live music
🍺 Great beer
🔥 Food specials
🐾 Dog-friendly patio
🎟️ Canucks ticket giveaway

We will have the grill fired up and Winexpert samples in store!

Can't wait to celebrate!!!

Hope to see you there!

Happy Friday, Cowichan Valley. As we ease into fall, we wanted to share a recipe that pairs well with a cool fall night....
09/11/2026

Happy Friday, Cowichan Valley. As we ease into fall, we wanted to share a recipe that pairs well with a cool fall night...pulled pork paired with a full-bodied Cabernet Sauvignon!

Smoked Pulled Pork
Prep: 10 minutes | Cook: 9 hours | Serves 8 | Wood pellets: Apple

Ingredients
1 bone-in pork butt (6 to 9 lb)
Traeger Pork and Poultry Rub, to taste
2 cups apple cider
Traeger 'Que BBQ Sauce, optional

Method
1) Trim excess fat from the pork butt and season generously all over with the Pork and Poultry Rub. Let it sit while the smoker heats.
2) Preheat the Traeger to 250F with the lid closed, about 15 minutes.
3) Insert a leave-in meat thermometer into the centre of the pork butt, avoiding the bone. Place fat side up on the grate and cook until the internal temperature reaches 160F, about 3 to 5 hours.
4) Layer 4 large pieces of foil on a baking sheet. Set the pork in the centre, fat side up, and form a foil boat around the sides. Pour the apple cider over top, then wrap tightly, keeping the thermometer exposed.
5) Return the wrapped pork to the grill, fat side up, and cook until the internal temperature reaches 204F, about 3 to 4 hours.
6) Remove the pork and rest in the foil for 45 minutes. Unwrap and separate the excess liquid with a fat separator.
7) Shred the meat, discarding the bone and excess fat. Mix the reserved liquid back in and season to taste with more rub and BBQ sauce if you like.
8) Serve. Refrigerate leftovers up to 4 days or freeze for longer.

Our wine pick is a WineExpert Cabernet Sauvignon. The firm tannins cut through all that rich, fatty pork, and the dark fruit and hint of oak echo the smoke from the apple pellets.

Two Anniversaries, one big party!
09/10/2026

Two Anniversaries, one big party!

09/10/2026

How many beers does it take to build a Traeger Grills, Canada ??

Follow along to find out!

We love our neighbours Dead Head Brew Co and we can’t waiting for September 26th!

⏰🔥 LAST CHANCE — TRAEGER LABOUR DAY SAVINGS END TOMORROW! 🔥⏰If a new Traeger has been calling your name, now's the time!...
09/08/2026

⏰🔥 LAST CHANCE — TRAEGER LABOUR DAY SAVINGS END TOMORROW! 🔥⏰

If a new Traeger has been calling your name, now's the time!

Save up to $200 on select Traeger grills at Fire & Fermentation:

🔥 SAVE $200 – Woodridge
🔥 SAVE $200 – Woodridge Pro
🔥 SAVE $100 – Flatrock 2-Zone
🔥 SAVE $200 – Flatrock 3-Zone

Whether you're dreaming about low-and-slow wood-fired BBQ or smash burgers on the flat top, get ready for a fall full of incredible outdoor cooking.

📍 Fire & Fermentation – Duncan
⏰ Sale ends TOMORROW!

From all of us at Fire & Fermentation, happy Labour Day, Cowichan Valley!We hope you're able to take the time today to m...
09/07/2026

From all of us at Fire & Fermentation, happy Labour Day, Cowichan Valley!

We hope you're able to take the time today to make memories outside with the special people in your life!

Address

202-5301 Chaster Road
Duncan, BC
V9L5J2

Opening Hours

Tuesday 9:30am - 5pm
Wednesday 9:30am - 5pm
Thursday 9:30am - 5pm
Friday 9:30am - 5pm
Saturday 9:30am - 5pm

Telephone

+12507434647

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