13th Street Winery Spring 2024 Cellar Door Shipment

Ch rs to Spring!

March signifies that the season will be changing soon, and spring will be upon us. Spring also means Easter will be approaching soon and a time of celebration with family and friends. We all may have different traditions, but one thing is for certain, delicious food and a few great bottles of wine are always the focus!

These recipes are perfect to enjoy throughout the entire Easter weekend. Zuppa de Pesce is a delicious seafood soup that can be made ahead to be enjoyed on Good Friday. The warm mushrooms and gorgonzola on sourdough are perfect to share while enjoying a family activity and a nice bottle of red wine. Whether you are traditional and serve ham or prefer something unique such as lamb ragu, there is a recipe for all occasions, and of course, a selection of wine for everyone’s tastes. Cheers to the spring and an excuse to enjoy wonderful meals and great wine!

Sommelier’s Tips

Easy, healthy and delicious snacks to pair with your wine!

13th Street Power

Bites paired with NV Cuvée Rosé

The peanut butter brings out lots of juicy raspberry, strawberry cream and anise in the wine. Perfect addition to a weekend brunch! These are available in the Farmhouse Bakery.

Avocado fries paired with NV Blanc de Blanc

Corinne Witusik, Sommelier Director of On-Property Sales and Program Development

Try coating avocado slices in panko crumbs then bake them in the oven. The acid in the sparkling cuts through the rich and creamy avocado. These are perfect served with a lemon Greek yogurt dip.

Curried roasted chickpeas paired with NV Gewürztraminer

chips with edamame dip

paired with

2023 Pinot Gris

lots of fresh pear and citrus, leaving a refreshing finish.

The curry flavour complements the ginger and spice in the wine while bringing out lots of delicate rose and lychee flavours.

Spiced olives with chili flakes, olive oil and orange zest paired with 2022 Gamay

The olives complement the acidity in the wine and bring out lots of jammy raspberry and black pepper.

Pinot Gris 2023

Appellation: VQA Creek Shores

Vineyard(s): 100% Market Vineyard

Grape Variety(ies): 100% Pinot Gris

Brix at Harvest: 21°

Alcohol Content: 12.5%

Residual Sugar: 3.0 grams/Litre

Total Production: 550 cases

Tasting Note:

Fresh and fruity with aromas of Meyer lemon, golden pineapple, Asian pear, and light spice with a touch of stony minerality. On the palate, it is lively with refreshing, firm acidity and flavours of confit lemon, yellow pear, ginger custard, minerality and wet stone, with a long refreshing finish.

Cellaring Note:

Enjoy now or lay down over the next 3 years.

Food Pairing Note:

Pinot Gris will be refreshing, yet delicate with the seafood in the soup. The acidity in the wine will marry well with the acidity from the tomatoes in the soup, bringing out lots of Meyer lemon, and fresh pear in the wine. This soup is a perfect seafood soup to serve on Good Friday or for a casual weekend lunch.

Two Bottles $21.95 / Bottle

Ingredients:

Zuppa di Pesce

1 lb halibut, cut into 4 small fillets

8-10 lrg U-10 scallops+, mussel removed

8-10 jumbo shrimp, tail left on ½ lb clams

1 lrg sweet onion, thinly sliced

1 fennel, thinly sliced, save fennel tops for garnish

4 garlic cloves, smashed

1 tsp red pepper flakes

+ less than 10 scallops in a pound

Directions:

10 sprigs fresh thyme

4 sprigs fresh rosemary

½ tsp saffron threads

1 cup Pinot Gris or other white wine

2 cans San Marzano tomatoes, crushed

1 can cannellini beans

3 cups vegetable broth

olive Oil

kosher salt and freshly ground black pepper to taste fresh baguette

Dry the halibut and scallops with a paper towel and season with salt and fresh pepper. Heat oil in a large pan over medium-high heat. When the oil is hot, sear the halibut on all sides, 5-7 minutes total. Remove from pan and set aside. Add more oil if needed and sear the scallops on both sides, 1-2 minutes per side. Remove and set aside.

Heat broth in a small pot with saffron and steep to make tea. Set aside.

Heat oil in a large pot and sauté the onions and fennel until tender, 5 minutes. Season with salt and pepper. Add garlic and red pepper flakes to a clear spot and sauté another minute. Deglaze with white wine and reduce for 1 minute. Add the crushed tomatoes and saffron broth and bring to a boil, then reduce to a simmer for 15-20 minutes.

After 15-20 minutes of simmering, add the shrimp and cook for 10 minutes. Add halibut and clams and continue to simmer until the clams have opened, 5-10 minutes. Add the scallops and remove from heat. Season with salt and pepper.

Serve in large soup bowls. Drizzle with olive oil and chopped fennel tops.

Serve with fresh baguette.

Enjoy with a glass of 2023 Pinot Gris!

June’s Riesling 2023

Appellation: VQA Creek Shores

Vineyard(s): Whitty Vineyard and Lakeshore Vineyard

Grape Variety(ies): 100% Riesling

Brix at Harvest: 20.2 °

Alcohol Content: 11.5%

Total Production: 350 cases

Tasting Note:

Aromas of fresh lime, peach blossom, spring rain, herbal, minerality and flint. On the palate, flavours of white peach, yellow pear, honeysuckle, tart lime, and stony minerality, with a refreshing and rich finish.

Cellaring Note:

Enjoy now or lay down over the next 3 years.

Food Pairing Note:

The Riesling's touch of sweetness cuts through the heat from the hot honey, while the carrots bring out lots of tree fruit, peach blossom, and lime in the wine. Ham paired with Riesling is a classic pairing and will impress your guests whether you serve this for lunch or dinner during Easter celebrations.

One Bottle $21.95 / Bottle

Apple Glazed Ham with Hot Honey and Parmesan Roasted Heirloom Carrots

Ham Ingredients:

1 cup apple cider, plus extra ½ cup cider

1 cup June’s Riesling

1/3 cup brown sugar

1 tsp all-spice

pinch nutmeg

2 cinnamon sticks

1 8-10 lb. Spiral Sliced Ham or regular ham

3 apples, sliced into wedges

½ tsp cinnamon

1 sweet onion, sliced into wedges

Ham Directions:

Hot Honey Carrot Ingredients:

12 lrg heirloom carrots, peeled and sliced diagonally and blanched olive oil

sea salt and fresh cracked black pepper

¼ cup liquid honey

3 tsp chili flakes

2 cups fresh parmesan cheese, finely grated

In a medium saucepan, combine apple cider, Riesling, brown sugar, all-spice, nutmeg, and cinnamon sticks and bring to a boil. Simmer for 12-15 minutes, or until reduced by half.

Preheat oven to 350 degrees.

Place ham in a baking dish, fat side up and pour ½ cup apple cider on the bottom of the pan. Brush about half the apple spice glaze over the ham, making sure to get it into the slices. Cover ham with foil and bake for 15 minutes per pound. Once cooked, remove from oven and brush the rest of the glaze on the ham, again making sure to get in between the slices. Place back in the oven, uncovered, and bake for 5 more minutes until glaze is caramelized.

Hot Honey Carrots Directions:

Preheat oven to 350 degrees.

In a bowl, combine honey and chili flakes and whisk together. Toss half the honey mixture with carrots and season with salt and pepper. Roast carrots in oven at 350º for 15-20 minutes. Remove and transfer to a mixing bowl and toss with grated parmesan cheese. Bake for another 5-7 minutes or until cheese has melted and is slightly crispy. Place on a serving platter and drizzle with the remainder of the hot honey.

Enjoy with a glass of 2023 June’s Riesling!

Reserve Syrah 2021

Appellation: VQA Ontario

Vineyard(s): Select Ontario

Grape Variety(ies): 100% Syrah

Brix at Harvest: 18.7 °

Alcohol Content: 12.5%

Residual Sugar: 3.9 grams/Litre

Total Production: 190 cases of 12

Tasting Note:

Complex aromas of ripe raspberry, fresh peony flowers, graphite, fresh cracked pepper, and a touch of warm spice. The palate is rich with concentrated flavours of raspberry coulis, crunchy black raspberry, black liquorice, ripe red current, and lots of fresh cracked pepper with soft tannins and balancing acidity.

Cellaring Note:

Enjoy now or lay down over the next 3-5 years.

Food Pairing Note:

The lamb and sauce in the pasta complement the black pepper and fresh raspberry fruit in the Syrah. The ricotta softens the acidity in the wine, bringing out even more juicy red and black raspberry and soft spice in the wine. Lamb ragu will be a crowdpleaser, whether served for Easter dinner or during the weekend celebrations!

One Bottle $39.95 / Bottle

Ingredients:

1 lb thick-cut pancetta, diced into ½-inch cubes

2 lbs lamb shoulder, trimmed and cut into 2-inch pieces

2 sweet onions, finely diced

2 large carrots, finely diced

4-5 cloves of garlic, smashed

1 tsp Calabrian chili paste or siracha

3 tbsp tomato paste

Directions:

1 cup fresh tomato sauce

1 cup sundried tomato pesto

1 cup 13th Street red wine

4 sprigs of fresh rosemary

1 tsp brown sugar

fresh or dried pappardelle pasta

2 cups ricotta cheese

sea salt and fresh ground pepper

½ cup fresh parsley, finely chopped

In a large pan sauté the pancetta until crispy. Remove from the heat, and transfer to a paper towel lined plate. Set it aside.

Season lamb with sea salt and black pepper on all sides. Place olive oil in large pan over medium to high heat. Sear each side until browned. Remove and transfer to a plate.

In the same pan, sauté the onion, carrot, and garlic over medium heat until soft and lightly browned. Season with salt and pepper. Add the tomato and chili paste. Sauté for an additional 2-3 minutes, add rosemary. Deglaze with red wine until reduced by half. Add the lamb back in with tomato sauce, sundried tomato pesto, brown sugar, and pancetta. Bring the mixture to a boil, then reduce the heat and simmer, covered, at a gentle, constant bubble for 45-60 minutes.

Uncover and simmer for an additional 45 minutes - 1 hour and 15 minutes until the lamb is completely tender.

Cook pappardelle pasta in a large pot of salted water. Toss cooked pasta with 1 tbsp of olive oil and toss into the sauce. Serve in large pasta bowls with fresh parmesan cheese and fresh toasted sourdough. Garnish with a dollop of ricotta and fresh parsley.

Enjoy with a glass of 2021 Reserve Syrah!

Lamb Ragu Pappardelle with Fresh Ricotta

Reserve Merlot 2020

Appellation: VQA Creek Shores

Vineyard(s): Lakeshore Farm Vineyard

Grape Variety(ies): 100% Merlot

Brix at Harvest: 25.1 °

Alcohol Content: 14.0%

Residual Sugar: 2.7 grams/Litre

Total Production: 235 cases of 12

Tasting Note:

Intense ruby in the glass with notes of plum compote, black cherry, baking spice and leather. Medium-bodied with flavours dark chocolate covered cherries, raw cocoa, black raspberry jam, cinnamon stick, holiday spice, vanilla and charred oak. Strong tannins and a balanced, savory finish.

Cellaring Note:

Enjoy now or lay down over the next 3-5 years.

Food Pairing Note:

This dish is perfect for sharing with family and friends during the day for a light lunch or served during a social evening. The mushrooms and the blue cheese complement this rich and complex 2020 Merlot. Lots of dark chocolate and ripe cherry come through on the wine. The tannins in the wine soften and more layers of warm spice, earthiness, and oak shine on the finish.

Two Bottles $49.95 / Bottle

Buttery Wild Mushrooms with Prosciutto, Gorgonzola and Sourdough

Ingredients:

6 cups mixed fresh mushrooms (oyster, hen-of-the-woods, cremini, portobello and shiitake), torn into bite-size pieces

8-10 slices of prosciutto

1 cup gorgonzola blue cheese

fresh sourdough

¼ cup unsalted butter, large diced olive oil

sea salt and fresh ground pepper to taste

Directions:

4 garlic cloves, smashed

3 sprigs fresh thyme, finely chopped

2 sprigs fresh rosemary sprig, finely chopped

¼ cup 13th Street Merlot

2 tbsp balsamic

1 tbsp soy sauce

Heat 3 tbsp butter and 3 tbsp olive oil in a large pan over medium until butter melts. Add mushrooms and sauté until mushrooms are almost cooked. Add garlic, thyme, and rosemary and continue to cook for another 2 minutes. Add wine, soy sauce and balsamic and continue to cook until the liquid has been reduced and the mushrooms start to caramelize. Add extra butter and season with salt and pepper. Set it aside.

Place mushrooms on a large platter and crumble gorgonzola cheese over top. Garnish with folded fresh prosciutto and serve with fresh sourdough. You can drizzle extra balsamic over mushrooms if wish.

Enjoy with a glass of 2020 Reserve Merlot!

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