Hello Summer 2021 by myWineCountry

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TABLE OF

Contents

Allison’s Picks: Cocktail Chic

Cocktails Mixed to a Tea

A Summer to Savour

Our Estate Gardener, Liz Craig, offers expert tips and tricks for growing fresh herbs at home.

Our Senior Buyer shares her fave tools and ingredients to craft the perfect cocktail.

Brew up a bevy of seasonally-inspired, teainfused cocktail recipes featuring Pluck Teas.

Enjoy these elegant summer-fresh recipes from our vineyards’ Executive Chefs.

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A Harvest of Herbs

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Make it a Rosé Day

Backyard Brews

Learn more about summer’s perfect sipper with this wine-lover’s guide to rosé.

Wayne Gretzky Estates’ Brewmaster, Laura Milukow tells us a little bit about herself and her brewing passion.

The Ultimate Wine Country Tour Our concierge team will plan your exclusive 2-day tasting journey, featuring our newest property; Riverbend Inn & Vineyard.

which indicates a product is available for virtual tastings. For info, call our Wine Country Concierge team at 1-888-510-5537. SUMMER

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HELLO Summer is finally here and, after another tough spring, we couldn’t be happier! As days grow longer and Niagara grows greener, we want to celebrate everything bright and fresh. The Executive Chefs of our Estates have shared new seasonal recipes featuring locally grown herbs. Mixologist Zac Kvas has crafted refreshing cocktails infused with Ontario’s finest artisan teas. Plus, Peller Estate’s Head Gardener, Liz Craig brings you a simple guide to growing all the featured herbs

Madison Vine | CHANNEL MARKETING MANAGER, ANDREW PELLER LTD

in your own garden. We’ve also brought you a guide to the essential drink of summer: rosé! Summer has also returned to our Estates, where the teams have worked hard on new ways to offer a Wine Country experience, including the newest member of our family: Riverbend Inn & Vineyards. So, put on your shades and join us in a toast. After all, things are looking bright! Connect with us on social. @mywinecountry @thewineshops

Carly Orsborn | RETAIL CHANNEL MARKETING MANAGER, ANDREW PELLER LTD

Allison Vaughan | SENIOR BUYER, ACCESSORIES, ANDREW PELLER LTD

A HARVEST OF

All gardens are beautiful, but a herb garden is truly special. It’s a way to infuse your personal taste into the landscape and your food. That’s why Liz Craig, floral and landscaping expert at the Estates, shares her tips on growing fresh herbs in any home.

Pick the Perfect Place the E s t at e s

Begin by planting in a well-drained patch or planter that’s sunny to partly-sunny, receiving 4-6 hours of sun a day. Most herbs do well to dry out a bit between watering, as it intensifies flavour and fragrance.

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Some herbs are perennials, meaning they grow back every spring for years of culinary inspiration. These include: oregano, thyme, sage, lavender, savoury and parsley.

Delicious, Year After Year

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When Should I Water? Some herbs need more moisture than others. That’s why it’s important to know how often to water them. DRY HERBS

WATER-LOVING HERBS

• Rosemary • Sage • French Tarragon • Lavender • Borage • Red Valerian • Echinacea • Myrtle • Stevia

• Basil • Thyme • Cilantro • Lemongrass • Chervil • Oregano • Dill • Parsley

Water these once a week:

Keep their soil moist at all times:

Harvesting Your Herbs When they’re growing strong, cut herbs with clean, sharp scissors or clippers. Tearing or pulling can damage the plant. Chives and parsley should be clipped about an inch or so above ground level. Trimming from the top will encourage the herbs to branch out sideways, creating a denser, bushier plant. Snip off any buds before they flower. Herbs that have flowered can be less flavorful, and even bitter.

Remember, clipping herbs stimulates growth, so don’t be shy!

Herbs in Harmony These herbs grow well together: Basil Parsley Chives

Sage Rosemary Bay Leaf Thyme

Lavender Marjoram Tarragon

Dill Fennel Lemon Balm

Mint Oregano

Some herbs, such as mint and oregano, can be invasive. Keep these planted together or on their own to avoid overtaking slower-growing herbs.

Try co-planting herbs and veggies that will be used together, such as tomatoes, basil, and thyme.

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ALLISON’S PICKS:

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Cocktail Chic Find all these products at Wayne Gretzky Estates and thewineshops.com while supplies last.

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Our Senior Buyer, Allison Vaughan, has curated a selection of essential mixology accessories with an extra dash of style. It’s all you need to mix your masterpiece.

Warm summer nights call for something cool…and creative. But to make the perfect craft cocktail, you'll need the right tools and ingredients.

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Ice Molds An ice sphere makes an elegant and longer-lasting alternative to cubes. With this silicone mold, it’s easy to make and use them. Just fill and freeze for four hours. Ice Sphere Mold – 24.95

Of course, if you want a more extravagant, elaborate and outrageously cool solution, try this automatic ice ball maker. Fill the chamber with a chunk of ice and watch as it transforms into a perfect, gleaming orb in minutes. Ice Ball Maker – 499.95 05

MUDDLER Muddling is a technique that gently mashes fruit and herbs to release their aromas without bruising them and creating bitter flavours. Beechwood Muddler – 19.95

CITRUS JUICER There’s nothing like fresh citrus in a cocktail. This handy, press-style juicer makes it easy to squeeze limes and lemons. Tip: squeeze the citrus from both sides to get the most out of it. Citrus Press – 14.95

ICE BAG & MALLET The secret to elevated craft cocktails is the ice. Hand-cracked chunks melt more slowly, while juleps, swizzles and smashes require evenly crushed ice. This pro-grade canvas bag and hardwood mallet let you achieve the perfect consistency. Canvas Ice Bag & Mallet – 39.95

JIGGER Accurate measurements are essential to a good cocktail. A jigger lets you pour a perfect portion of spirits and mix. Most bartenders prefer a tall cone shape. This stylish, copper model allows for a 1 oz or 2 oz pour. Copper Jigger – 19.95 SHAKER Shakers are a must-have to make more complex preparations. This classic copper shaker has the right shape and balance for a robust shake. Tip: if you don’t have a shaker yet, a mason jar will work in a pinch. Copper Shaker – 59.95 BAR SPOON A bar spoon is perfect for making stirred cocktails. Its long shape and narrow head fit into a variety of vessels. The spiral twist of the handle lets you gently pour liqueurs on the surface to create a layered effect. Weighted Bar Spoon – 19.95

ALLISON’S PICKS:

Marvelous Mixers

The perfect cocktail creation needs the proper ingredients. The better the ingredients, the better the result, so don’t settle for so-so. Here are some of the basic components of a truly delicious drink, carefully chosen by our Senior Buyer, Allison Vaughan. Find all these products at Wayne Gretzky Estates and thewineshops.com while supplies last.

SIMPLE SYRUPS Simple syrup is a bartender’s secret weapon. Keep a supply in the fridge to easily sweeten cocktails, from Margaritas to Whiskey Sours. We love the flavoured syrups made by Wayne Gretzky Estates. Wayne Gretzky Estate Basil Simple Syrup – 21.95 Available at Wayne Gretzky Estates and thewineshops.com while supplies last.

BITTERS Bitters have been used for centuries, but their use has changed over time, from medical tonics to flavourings. Banned during Prohibition, they’ve made a big comeback in cocktail culture. Infused with complex blends of botanicals and spices, a dash of bitters adds bold aromas and enhances the flavours of spirits. Wayne Gretzky Signature Bitters – 19.95 Available at Wayne Gretzky Estates and thewineshops.com while supplies last.

MIXERS Classic mixes, such as tonic and ginger ale are a staple, but why skimp on quality? Our mixologists adore Fentiman’s. Their “botanically brewed” sodas come in a range of creative flavours. Fentiman’s Pink Grapefruit Tonic – 8.95 Available at Wayne Gretzky Estates or your local Farm Boy store. 07

Cocktail

CHEMISTRY: 101 Mixing cocktails is a delicious meeting of chemistry and craft, a mindful balance of spirit, sweet and sour. Here are some of the elements of a perfect summer cocktail.

Citrus

The acidity and aroma of citrus balance out the sweetness of other fruits or sugary liqueurs and adds brightness to the drink. Lemons and limes are the go-to. Other fruits, like orange and grapefruit can fill the same role, but their stronger aromas can dominate. TIP: Make It Shaken With tart, citrus-forward cocktails, it's better to shake. Shaking adds small ice flakes and air bubbles to the drink, tempering the acidity on the palate for a light, refreshing, first sip.

Herbs Herbs are the best-kept secret in cocktails. Most people know classics like a Mint Julep or Mojito, but that’s just scratching the surface. Fresh herbs can add a wide range of bright flavours. These are just a few of the possibilities:

Mint Mint is very versatile, pairing with anything from rum to whiskey, sweet to spirit-forward.

Rosemary Its fragrant, piney flavour works best in sweet, citrusy cocktails featuring lemon zest.

Basil The delicate leaves and sweet liquorice aroma work well with light spirits such as our Wayne Gretzky Rosé Spirited Wine.

Muddling is probably the most common technique for using herbs in drinks, after garnishing. But it’s not as easy as it looks to pull off. Make sure not to overdo it – the herbs can become bitter.

Fruit Everyone loves an elegant garnish, but muddled fresh fruit can also add a new dimension of flavour to the drink itself. Use a muddler to crush fresh berries, stone fruits or tropical fruits in a glass or shaker before adding other ingredients. For example, our Peach Tea Old Fashioned (Page 13) uses muddled peach to add summer sweetness to a timeless classic. 08

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On a hot, sunny day, nothing refreshes like a cold iced tea. This summer tradition has inspired Mixologist Zac Kvas to create a delectable selection of fresh, fruity, tea-infused cocktails in partnership with Ontario’s own Pluck Teas.

VERBENA BLUE

JUST PEACHY

APPLE ON THE GREEN

All $9.95 for 35g at pluckteas.com 11

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Pluck’s founder Jennifer Commins travelled the globe in search of the finest quality leaves, hand-plucked from sustainable sources. These teas are blended with premium Canadian botanicals, from PEC lavender to Nova Scotia cranberries, to create unique and amazing infusions. See how we’ve turned these tempting tisanes into crisp summer cocktails.

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Iced Blue Verbena

Punch

Zac selected this tea for the Butterfly Pea flowers that give this thirst-quencher a stunning blue tint.

IN G R E D IE N T S • 2 oz. cold brewed Pluck Verbena Blue Tea • 2 oz. Wayne Gretzky Estates Muscat Spirited Wine • 2 oz. Wayne Gretzky Estates Honey Lavender Simple Syrup • 2 oz. soda water • 1 oz. lime juice • Handful of mint • Top with blueberries

D I R E C TI O N S 1. Add already steeped and chilled tea, Muscat Spirit, and syrup to a shaker full of ice. 2. Smack the mint with the palm of your hand, then add to shaker. 3. Shake until chilled, and strain into a tall glass full of ice. 4. Top with a splash of soda, lime juice and blueberry garnish. 5. Stir and watch the color turn from blue to purple! TIP | Try infusing 1 tsp of Verbena Blue tea into the Muscat Spirit for a deeper color. S E RVE S 1 F E AT U R E D T E A

Verbena Blue SUMMER

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Peach Tea

Old Fashioned

This orchard-fresh twist on an Old Fashioned combines aromatic flavours and ripe peach.

I NG R E D IENTS • 1 oz. cold brewed Pluck Just Peachy Tea • 2.5 oz. Wayne Gretzky Estates Maple Cask Whisky • ¾ oz. Wayne Gretzky Estates Old Fashioned Simple Syrup • 15 shakes of Wayne Gretzky Estates Root Beer Bitters • 1 peach, sliced

D I R E C TI O N S 1. Add slices of ripe peaches (reserve slices for garnish) to a mixing glass with bitters and simple syrup and muddle. 2. Add ice cubes, chilled tea and whisky, stir until chilled. 3. Double strain through a fine mesh strainer into a low glass. 4. Garnish with peach slices and nutmeg. TIP | For even more flavour, try using ice cubes made from tea.

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FE ATU RED TEA

Just Peachy 13

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Broken-Tart Rhubarb

Sour

Rhubarb is a quintessential taste of Ontario and this cocktail blends it with ginger for a whisky sour inspired by the flavour of homemade fruit pies.

IN G R E D IE N T S • 2 oz. Wayne Gretzky Estates Rhubarb Simple Syrup • 2 oz. Pluck Rhubarb Ginger tea • 2 oz. Wayne Gretzky Estates Red Cask Canadian Whisky • 2 slices of fresh ginger (for muddling and garnish) • 1 oz. lemon juice • Sugar

D I R E C TI O N S 1. Muddle the ginger in shaker, then add all ingredients. 2. Shake until chilled. 3. Run lemon around the rim of martini or coupe glass then coat with sugar. 4. Strain into glass. 5. Garnish with remaining slice of ginger. TIP | Try using egg white or vegan foamer to froth this cocktail for a creamy richness.

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Cold Tea

Bojito

Zac’s berry-bright take on a Mojito combines fresh herbs, fruit and rose flavours for a perfect pink long-sipper. I NG R E D IENTS • 2.5 oz. cold steeped Strawberry Fields tea • 2 oz. Wayne Gretzky Estates Whisky Sour Syrup • 1 oz. Wayne Gretzky Estates Rosé Spirited Wine • 2 oz. No Boats on Sunday Dry Rosé cider • Fresh mint, fresh basil and sliced strawberries

D I R E C TI O N S 1. Add tea, sour syrup and Rosé Spirit to a shaker filled with ice. 2. Place 2-3 mint and basil leaves in the palm of your hand and smack them before adding to your shaker. 3. Shake until chilled and strain into a tall glass full of ice. 4. Top with Dry Rosé Cider, sprigs of mint and basil and slices of strawberry TIP | Try switching up fruits and herbs to create your own flavour combo. SE RVE S 1 FE ATU RED TEA

Strawberry Fields 15

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No Boats Ginger

Shandy

For an easy-drinking refresher that’s lighter in alcohol, Zack has turned hard cider into a gingery twist on a shandy.

IN G R E D IE N T S • 3 oz. cold brewed Pluck Apple On The Green Tea • 2 oz. Wayne Gretzky Estates Ginger Simple Syrup • 1 No Boats on Sunday Cider • Apple slices for garnish

D I R E C TI O N S 1. Combine tea and syrup in a tall glass with ice. 2. Stir until cold and top with cider. 3. Garnish with apple TIP | For a different flavour profile, try swapping out the classic No Boats on Sunday Apple Cider for our new Peach flavour. S E RVE S 1 F E AT U R E D T E A

AppleGreen on thTea e SUMMER

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Savour

A SUMMER TO Summer is a time to eat al fresco and celebrate the rich bounty of Ontario’s farm-fresh foods. Especially when they’re enhanced by the bold aromas of freshly picked herbs.

Executive Chefs Frank Dodd, Jason Parsons and Maurice Desharnais offer you a range of seasonal recipes, from elevated show-stoppers to weeknight comfort classics. All of them showcase fresh herb flavours and pair beautifully with carefully chosen, estate wines.

Jason Parsons

Maurice Desharnais

Frank Dodd

Executive Chef, Peller Estates

Executive Chef, Wayne Gretzky Estates

Executive Chef, Trius Winery

Grilled Ontario Leg of

with Asparagus Sweet Pea Salad

lamb

Grilled Ontario Leg of Lamb Ontario raises some of Canada’s best lamb. This family-style BBQ feast showcases lamb at its best, with a tarragon-scented salad of sweet seasonal veggies.

Pair with

I NG R E D IENTS

D IR E C T IO N S

• 1 5-6 lbs leg of lamb, deboned and butterflied

Preheat the BBQ on High to start, close lid.

• Salt and pepper for seasoning Ask your butcher to debone and butterfly the lamb for you.

Trius Cabernet Franc $16.95

1. Remove your lamb from refrigerator and let it come to room temperature (roughly 30 minutes). 2. Season generously with salt and pepper. 3. Place the lamb, fat side down, on the hot grill. 4. Immediately turn the heat down to Low.

Ask your butcher to remove any excess fat from the middle of the leg and cut it to an even thickness. That way, it’ll grill more evenly. Frank Dodd Executive Chef, Trius Winery

5. Sear for 4 minutes, turn 90 degrees and cook for a further 4 minutes, then flip the lamb over to sear the reverse side for another 4 minutes. 6. Close the lid and cook at 300-350°F for an additional 30-40 minutes until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare). 7. Remove from BBQ and rest on chopping board for 8-10 minutes before slicing across the grain to serve.

F E AT U R E HE R B

Tarragon

Tarragon’s mild liquorice flavour goes wonderfully with chicken, lamb and veal.

S E RVE S 4 -6

Asparagus Sweet Pea Salad I NG R E D IENTS

D IR E C T IO N S

• 3 quarts water

1. Bring 3 quarts water to a boil in a large pot over high heat and add a good handful of salt.

• 2 cups fresh Ontario green peas (use frozen if necessary) • 1 ½ pounds Ontario asparagus, woody stem removed and halved • 1 pound Ontario sugar snap peas • 5 center-cut bacon slices • 3 tbsp. extra-virgin olive oil • ½ cup feta cheese, crumbled • ¾ cup chopped shallots • 2 tbsp. tarragon vinegar

2. Fill a large bowl with cold water and add 3 cups of ice. 3. Add green peas to pot and blanch for 2 minutes, then remove and place into ice water immediately. 4. Allow water to return to boil and continue the same process with the snap peas and asparagus. 5. Drain into colander and place on tray with paper towel. 6. Cook bacon as you normally would, until it’s cooked and crispy. 7. Tear into ½ inch pieces on a fresh sheet of paper towels. 8. Add 1 tbsp of olive oil to pan over medium heat, add shallots and cook for 4 minutes, stirring occasionally. 9. Add tarragon vinegar and mustard, stirring for 30 seconds, then remove from heat.

• 1 tsp. Dijon mustard

10. Add asparagus, peas, lemon rind and fresh chopped tarragon to a serving bowl.

• 1 tbsp. fresh tarragon, chopped

11. Season with salt and pepper then pour in mustard mixture and remaining olive oil.

• Kosher salt and black pepper

12. Add bacon and toss lightly, then top with crumbled feta cheese to serve.

• 1½ tsp. grated lemon rind

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Tacos

Chicken

Chicken Tacos Tacos are a true crowd-pleaser for any age. This recipe is an elevated version of Taco Night, finished with a fresh, tangy cilantro sauce.

Pair with

Stone Road Margarita (recipe below)

S E RVE S 2 -8

I NG R E D IENTS

D IR E C T IO N S

Chicken Tacos • 1 lb chicken thighs, boneless, skinless • 2 cloves garlic minced • 1 lime, zest, and juice • 2 tbsp. olive oil • 1 tbsp. paprika • ½ tsp. chili Powder • ½ tsp. onion powder • Salt and pepper to taste • 8 small corn or flour tortillas

1. Add the chicken, garlic, olive oil, lime, and spices, to a large bowl or zip-seal bag, combine and marinate for 2-12 hours in the refrigerator.

Pico De Gallo • ½ cup finely chopped onion • ½ cup finely chopped tomato • ¼ cup finely chopped cilantro • 1 finely chopped jalapeño deseeded • 1 tsp. lime juice • Salt and pepper to taste

2. Heat a large pan to medium-high heat. Sear chicken 6-7 minutes per side until fully cooked. 3. Remove chicken from heat and cool for 5 minutes, chop into small cubes. 4. To make Pico de Gallo, combine the chopped tomato, jalapeno, onion, cilantro, and lime juice in a small bowl. 5. To make Cilantro Sauce, combine all ingredients in a bowl, season to taste. 6. Toast tortillas on the stovetop over the flame until slightly charred. 7. Assemble tacos by placing about ¼ cup of chicken into each tortilla. Top with Pico de Gallo mixture and a drizzle of cilantro sauce.

This recipe can be doubled to make easy lunches and family dinners for the week.

Cilantro Sauce • ¼ cup mayonnaise or sour cream • ¼ cup Greek yogurt • 1 tbsp. lime juice • 2 tbsp. fresh cilantro, chopped • Salt and pepper to taste

Frank Dodd Executive Chef, Trius Winery

F E AT U R E HE R B

Cilantro

Cilantro has a bold, fresh flavour that people usually love or… don’t. It’s a mainstay of Mexican, Indian and Southeast Asian cooking.

Additional Ingredients • Chopped avocado • grated cheese

Stone Road Margarita I NG R E D IENTS

D IR E C T IO N S

• 1.5 oz. cucumber-infused Wayne Gretzky Estates Muscat Spirited Wine • 1 oz. Wayne Gretzky Estates Honey Lavender Simple Syrup • 3/4 oz. lime juice • Pinch of cilantro • Sugar/Salt rim

1. Run a lime around the rim of a coupe or margarita glass and coat in an equal mixture of salt and sugar.

I NFU SI ON

3. Shake until chilled and strain into rimmed coupe or margarita glass.

Slice 1/2 a cucumber and place slices in a medium mason jar. Top with the muscat spirit and place in fridge for 3-days.

2. Add cucumber infused muscat spirit, honey lavender simple syrup, lime juice and a pinch of fresh cilantro to a shaker full of ice.

4. Garnish with a cucumber accordion or cucumber slice. 24

Chamomile Trout

Gravlax

with Potato Salad

Chamomile Trout Gravlax This recipe makes an elegant and delicious brunch platter. The gravlax is surprisingly easy to cure and all the elements can be made ahead.

I NG R E D IENTS • 4 each rainbow trout fillets (pin bone removed, skin on, about 1-1 ½ lbs. each) • 2 cups coarse salt • 1 cup white sugar • ½ cup brown sugar • 1 cup chamomile tea (either bulk or open a few tea bags) • 2 tsp coarse black pepper

Pair with

Wayne Gretzky Estates Rose $15.95

D IR E C T IO N S 1. Line a baking sheet with parchment paper. 2. Mix salt, pepper, sugar and tea (curing mix) and sprinkle ¼ on baking sheet. 3. Place the trout skin side down in it, then cover trout with remainder of the curing mix. 4. Cover sheet lightly with plastic wrap and refrigerate for 12 hours. 5. Remove from fridge, gently wash off the curing mix. 6. Pat dry and slice thinly on a bias. S E RVE S 2 -4

Potato Salad

Lemongrass Pale Ale Mustard

I NG R E D IENTS

IN G R E D IE N T S

• 2lbs cooked fingerling potatoes (cooled) • ¼ cup small diced celery • ¼ cup small diced red onion • ¼ cup crumbled cooked bacon • ½ cup shredded aged cheddar • ¾ cup mayo • 2 tbsp. apple cider vinegar • 2 tbsp. Wayne Gretzky Estates Ice Cask Whisky • 4 chopper thyme sprigs (picked and chopped) • 2 tbsp. chopped parsley • 1 tsp. Kosher salt • ½ tsp. black pepper • Fresh dill, chopped for garnish

• • • • • • • • • • •

DIR E CT IONS 1. Mix all the ingredients together, adjust the seasoning to taste.

2 cups Wayne Gretzky Estates No.99 Pale Ale ½ cup yellow mustard seeds ½ cup brown mustard seeds 1 cup grainy mustard 2 cups spicy Dijon mustard 1 cup apple cider vinegar 2 cloves whole garlic 3 stalks lemongrass (cut into small coins) ¼ cup honey 2 tbsp. Kosher salt 1 tsp. ground black pepper

D IR E C T IO N S 1. Mix the lemongrass, mustard seeds, No.99 Pale Ale and apple cider vinegar into a container and cover. 2. Leave on the counter overnight (12 hours) to steep. 3. In a food processer, add the beer mixture and puree. As it is spinning, add the rest of the ingredients until relatively smooth. 4. Keep in the fridge for 2- 3 weeks.

TO SE RVE, plate potato salad and slices of gravlax on a large platter, sprinkled with chopped fresh dill and accompanied by Lemongrass Pale Ale Mustard

If you can’t find rainbow trout for the gravlax, substitute with the same quantity of salmon. Maurice Desharnais Executive Chef, Wayne Gretzky Estates

F E AT U R E HE R B

Chamomile

Best known for a soothing tea, Chamomile is a surprisingly versatile herb with a soft floral aroma. 26

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Flower & Herb-Crusted

Salmon

Flower and Herb-Crusted Salmon This beautiful showstopper uses a vibrant blend of fresh herbs and bright, edible flowers. It makes an elegant cold fish course on a hot summer evening.

Pair with

Peller Estates Private Reserve Rosé $22.95

I NG R E D IENTS

IN S T R U C T IO N S

• 1 12 oz. piece of center-cut fresh salmon, skin off

1. Mix the coarse salt, sugar and ground spices.

• 1 ½ cups coarse Kosher salt

3. Place the salmon on the thin layer and then cover with the remaining spice mix, making sure all surface areas of the salmon are covered.

• ½ cup fine sugar • ½ tsp. ground fennel seed • ½ tsp. ground coriander • ½ tsp. crushed pink peppercorns • ½ cup Dijon mustard • Splash of rosé wine • 2 cups mixed roughly chopped fresh herbs and pansy petals (fresh chervil, chives, flat leaf parsley, dill, basil, tarragon) • Plain full-fat yogurt for plating • Bamboo skewers for assembly

Make sure you get your flowers from a farmer’s market or specialty store. Plants from a nursery could have pesticides on them. Jason Parsons,

Executive Chef, Wayne Peller Estates

2. Sprinkle a thin layer in a shallow pan.

4. Set the salmon aside and cure for 30 minutes. 5. After the 30 minutes, remove the salmon from the spice mix, lightly rinse under cold water, dry with paper towel 6. Cut the salmon into three equally-sized, long rectangular pieces. 7. Wrap each individual piece tightly in plastic wrap to form 3 log-shaped rolls of cured salmon. 8. Mix the Dijon mustard and rosé wine on a lipped plate or shallow bowl. 9. On another small plate, sprinkle the chopped herbs and pansy petals. 10. Remove the three logs of cured salmon from the fridge and unwrap. 11. Take two bamboo skewers and push them through the middle of the each piece lengthwise to use as handles to coat the salmon. 12. Roll each separately, first in the mustard mixture, then in the herb crust, so that the herbs evenly coat the fish. 13. Chill them one last time for at least 15 to 20 minutes or until ready to serve. 14. To serve, drop 2 tablespoons of yogurt on the plate, then drag it across the plate to create a smear. Sprinkle with any remaining herb-flower mixture and place the salmon on it, whole or sliced into medallions. S E RVES 2

F E AT U R E BOTAN ICAL

Pansies

These flowers come in a variety of bright colours – and their petals are completely edible! They make gorgeous toppers for desserts.

Ravioli

Herb

Stuffed with Nasturtium, Lemon and Ricotta

Herb Ravioli Stuffed with Nasturtium, Lemon & Ricotta This stunning, summer pasta dish will impress even the most sophisticated palates. Fresh herbs are pressed into the pasta itself!

Pair with

Andrew Peller Signature Series Chardonnay $31.95

I NG R E D IENTS

D IR E C T IO N S

Filling

• Juice and zest from 1 lemon

1. Combine the ricotta, lemon juice, zest, and nasturtium petals.

• 2 cups of fresh ricotta cheese

2. Season to taste with salt and pepper and place in a fine sieve over a bowl.

• 1 cup of fresh Nasturtium petals • Salt and pepper to taste Pasta dough • 250 grams all-purpose flour • 12 egg yolks (200 grams) • A dash of olive oil • Fresh herbs, whole leaves (flat leaf parsley, tarragon, chervil, dill) • Flour for dusting counter • Semolina flour for dusting tray Serving • Reserved fresh herbs for garnish • Additional ricotta cheese • Premium olive oil

3. Leave this in refrigerator to chill and drain excess liquid. Pasta Dough 1. Using a stand mixer, add the flour into the mixing bowl. 2. Using the dough hook on slow speed, add the egg yolks slowly. 3. Once the dough starts to come together into a loose ball, add a very small dash of olive oil and put the speed on medium to slow. 4. Allow the dough hook to work the dough for approximately 5 minutes. This will make your dough soft but pliable. 5. Remove from the mixer, wrap in cling film and chill in the fridge for at least 2 hours. 6. Once it’s rested, use an electric or manual pasta maker to slowly roll the dough into very thin sheets. Make the dough thinner than you would normally use for ravioli, as you will double over your pasta sheets. 7. When the sheets are thin, lay half out on a clean well-floured countertop. 8. At random, place the herb leaves flat on the sheet of dough. 9. Place the other half of the dough on top to sandwich the herbs leaves between them. 10. Return to the pasta roller and run sheets through the machine several more times to compress the leaves into the dough so they are visible through the pasta. S E RVE S 4 -6

ASSE MBLI NG RAVIOLI • Cut the finished pasta sheets in half and lay out onto the counter. • On one sheet, place small, evenly spaced balls of the filling. • Using your finger or a pastry brush, dampen the surface of the dough around the filling with water. • Gently place the other pasta sheet over bottom sheet and filling. • Using your fingers, gently press down around the filling to create a seal and to form your raviolis. • Using a pasta cutter, cookie cutter or knife, cut the raviolis into shape and place on a parchment-lined baking tray dusted with semolina flour. • Chill in the fridge until you are ready to cook.

These ravioli can be frozen raw and cooked at another time. You can also serve them with your favourite sauces, like a fresh pesto. Jason Parsons

Executive Chef, Peller Estates

COO K IN G & S E RVIN G • Bring a large pot of salted water to a boil. • Add ravioli in batches and wait until they float to the top. Cook for 3 to 4 minutes after that. • Top with your favorite sauce or just olive oil and serve.

F E AT U R E BOTAN ICAL

Nasturtiums

These beautiful, round blossoms have a nutty flavour. Try them as a garnish for a gourmet salad.

SUMMER

EDITION

Poached

Asparagus

with Edible Flower Hollandaise

Poached Asparagus with Edible Flower Hollandaise Crisp asparagus and creamy Hollandaise sauce are a classic combination. This dish adds a colourful touch of edible flowers for a gorgeous side or elegant appetizer.

I NG R E D IENTS

D IR E C T IO N S

• 32 spears of thick green asparagus

Cooking the Asparagus

• Butcher's twine • 2 tbsp. finely chopped shallots • Juice and zest from 1 lemon • 2 tsp. white wine vinegar • 4 egg yolks • 1 cup clarified butter • ½ cup of edible flower petals (pansy, nasturtiums, marigold, chive blossom)

Pair with

Andrew Peller Signature Series Sauvignon Blanc $22.95

1. Set a large pot of salted water on the stove to boil. 2. Fill a large bowl with ice water. 3. Using a vegetable peeler, peel two thirds of the asparagus stem, leaving the tip of the spear intact. 4. Cut 4 lengths of butcher twine, each about 30 inches long. 5. Divide the asparagus into four stacks of 8. 6. Using one piece of the butcher’s twine for each stack, wrap the asparagus to form four bundles. (Be careful not to damage the tips of the asparagus.) 7. Plunge each bundle into the boiling water to cook. 8. Once the asparagus is soft but still firm enough to hold its shape, remove from the pot and plunge them into the ice water to stop cooking immediately and preserve the colour.

Overcooked Hollandaise turns into scrambled eggs. Just relax and give yourself time to practice. And have some extra eggs on hand. Jason Parsons

Executive Chef, Peller Estates

9. Keep the pot of hot water on the stove to use for Hollandaise sauce. 10. When they are chilled, remove asparagus bundles, cut string and lay on paper towel to dry. Hollandaise Sauce 1. In a stainless-steel bowl, whisk together egg yolks, chopped shallots, lemon juice, lemon zest, and vinegar until fully combined. 2. Bring the pot of water back to a boil. 3. Place the steel bowl on top of the pot, so that it is heated by the steam but does not touch the surface of the water. 4. Whisk continuously until the mixture starts to thicken. You’ll know it’s thickened enough when you can form a figure-eight in the sauce that holds its shape to the count of 8.

FE ATU RE BOTANICAL

Chive Blossoms These pretty purple blooms are the flower of (you guessed it) the chive plant. They have a delicate onion-like flavour and are delicious in salads.

5. When the egg mixture is thick enough, slowly add the roomtemperature clarified butter. 6. Once all the butter is added, remove from the heat, season with salt, white pepper and then finish with the edible flowers. S E RVIN G Serve sauce immediately, poured over the cooked asparagus. The asparagus can be served cold or warm.

S E RVE S 4 -6 SUMMER

EDITION

Salted Whisky Caramel

Cheesecake

Salted Whisky Caramel Cheesecake This decadent dessert combines the rich flavours of whisky and caramel, with a surprise burst of fresh lemon thyme. Makes one 10” cheesecake.

Pair with

Wayne Gretzky Estates Salted Caramel Cream Whisky $34.95 or Trius Brut $29.95

I NG R E D IENTS

D IR E C T IO N S

For the Crust

1. Preheat the oven to 375 F, with a rack in the center position.

• 2 ½ cups crushed graham crackers

2. Line the bottom of a 10-inch springform pan with parchment.

• ¼ cup melted unsalted butter

3. In a food processor, mix the graham crumbs, butter, whisky, thyme, and honey until well mixed and evenly moistened.

• ¼ cup Wayne Gretzky Estates Red Cask Canadian Whisky • 1 tbsp. honey • 2 tsp. lemon thyme (roughly chopped)

4. Press the crumb mixture evenly into the bottom of the prepared pan. 5. Bake for 18 to 20 minutes, until firm and remove from the oven. 6. Reduce the oven temperature to 325 degrees.

For the Filling

7. Cool the crust for 10-15 minutes.

• 12 oz. cream cheese (at room temperature)

8. To prepare the pan, completely wrap the bottom and sides of the pan’s exterior with two layers of tin foil.

• ¾ cup Wayne Gretzky Estates Salted Caramel Cream • 1 cup high fat yogurt • 5 large eggs • ½ cup sugar • 2 tbsp. finely chopped lemon thyme • ½ tsp. finely chopped lemon rind

9. Place it into a larger baking pan or roasting pan that can hold enough water to make a water bath. 10. Add all the filling ingredients to the food processer and process for 2-3 minutes until completely smooth, then pour over the cooled crust. 11. Gently tap the pan to remove any air bubbles. 12. Pour hot water into the larger baking pan so it reaches halfway up the sides of the springform pan. 13. Place the two pans in the oven and bake until the filling is set, about 1 ½ hours. 14. Turn off the oven, open the oven door, and let the cheesecake cool slowly in the oven for 1 hour. 15. Refrigerate for at least 3 hours. 16. Once cooled, use a hot knife along the inside of the springform pan to remove the side and then enjoy.

S E RVES 6

Here’s a handy tip to serve a cheesecake. Dip the knife in warm water before you cut a slice to keep it from sticking. Maurice Desharnais Executive Chef, Wayne Gretzky Estates

F E AT U R E HE R B

LemonThyme This breed of thyme has a distinct lemony flavour that can be used in both savoury and sweet dishes.

SUMMER

EDITION

Trifle

Rhubarb and Strawberry

Rhubarb and Strawberry Trifle Trifle is a classic British dessert for the holidays. This light summer version uses a tart rhubarb compote and crunchy macarons instead of sponge cake.

Pair with

Trius Showcase Late Harvest Vidal $29.95

I NG R E D IENTS

D IR E C T IO N S

Rhubarb Compote

1. Place the rhubarb into saucepan.

• 500 g of rhubarb, washed, chopped into 2 cm pieces

2. Add sugar and Icewine and gently bring to a boil.

• 60g sugar

3. Turn to medium heat and cook for 8-10 minutes then leave to cool.

• Splash of Trius Vidal Icewine Vanilla Custard • 1 cup 2% milk • 3 eggs • 100 g sugar • 1 vanilla pod, seeds scraped out

4. Gently bring the milk to the boil and remove just before it boils. 5. Mix the eggs, vanilla, sugar, and cornstarch together in a bowl, and whisk until pale yellow and fluffy. 6. Add the milk to the egg mixture a small amount at a time, whisking continuously.

• 2 tbsp. cornstarch

7. When all the milk has been added, pour the custard mixture back into your saucepan and slowly heat up, while whisking.

Trifle Assembly

8. The custard will get thicker and thicker until it coats the back of a spoon.

• 200 g macarons, broken

9. Take off the heat and leave to cool completely.

• ¾ cup of 35% heavy cream, for whipping

10. To assemble, divide the macaron pieces among your mason jars as the first layer.

• 1 pint fresh strawberries, washed and hulled • Mint leaves for decoration

11. To each, add a layer of rhubarb compote then a layer of vanilla custard. 12. Finally, add a layer of freshly whipped cream. 13. Decorate the top with sliced fresh strawberries and mint leaves. S E RVE S 4 -6

The recipe calls for individual portions but it can also be served more traditionally in a glass trifle bowl. Frank Dodd Executive Chef, Trius Winery

F E AT U R E HE R B

Mint

Mint is one of the most versatile of herbs. You can use it in desserts, savoury marinades and cocktails.

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1 0 0 % O N TA R I O A P P L E S

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Rosé MAKE IT A

DAY

There’s nothing like a perfectly chilled rosé on a hot summer afternoon. It’s become one of Canada’s most popular summer drinks, from downtown patios to cottage docks. And for good reason. Pink Goes With Everything Rosé wines are the most versatile and food-friendly. They can handle poultry, fish and pork. Want a pairing for surf and turf? A robust rosé could work with both seafood and steak. Rosé is also a perfect picnic wine. Its light body, refreshing acidity and fruity notes partner well with sandwiches, salads, fresh fruit, even barbecue meats.

Red Grapes, Pink Perfection Most rosé wines are made from red grapes. Like red wine, the colour of rosé comes from the juice being in contact with the grape skins, called maceration. The shorter the maceration time, the lighter the wine. This can result in a wide variety of colours, from faint blush to bold pink-orange to vivid hot pink.

Bold Fruity Flavours The flavour notes in rosés tend to be subtler versions of their red varietal counterparts. These include strawberry, cherry, raspberry, and watermelon. Rosé can run the gamut from ultra-dry to fairly

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fruity depending on the region, the grape and the producer.

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Discover the rainbow of rosé at our estates. EDITION

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MAKE IT A

Peller Estates Private Reserve Rosé 2020

O R IG I N Harvested from an established Niagara vineyard, this Rosé is a blend of 90% Pinot Noir, 5% Gamay and 5% Pinot Meunier. Several hours of skin contact gives it a delicate coral copper colour. FL AVO UR PROFILE A light, dry, smooth yet refreshing rosé, showcasing aromas of wild strawberry, rose petal, melon, and cherry. The palate is refreshed with lively notes of red berries and currants, with a touch of peach lingering on the finish. SE RVI NG SUGGESTIONS Serve chilled at 10° to 12ºC. Enjoy with Greek salads, grilled shrimp, crab cakes, pork tenderloin, and tapas dishes.

SUMMER

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Rosé

DAY

MAKE IT A

Rosé

DAY

Wayne Gretzky Estates Rosé 2020

O R IG IN The Great One’s 2020 Rosé is made from 65% Pinot Noir, 21.4% Gamay, 10.4% Pinot Grigio and a structured blend of Syrah, Cabernet Franc, Cabernet Sauvignon and Pinot Meunier. The blend and contact give it a delicate coral colour. F L AVO U R P R O F ILE On the nose, enjoy aromas of ripe peach, melon, and strawberry. Mouthfeel is smooth and refreshing, with notes of red berries, crab-apple, melon, and rhubarb. S E RVIN G S U G G E S T IO N S Serve chilled at 10° to 12°C with a range of dishes, such as: Margherita pizza, baked salmon, charcuterie and crostini. Enjoy while young and fresh.

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Trius Rosé 2020

O R IG I N Trius crafted this delectable blend from 44% Syrah, 37% Gamay, 11% Cabernet Franc, 6% Pinot Noir and 2% Cabernet Sauvignon – all from long-standing Niagara growers. FL AVO UR PROFILE The delicate rose petal pink colour hints at the fresh aromas of strawberry, watermelon, cranberry and pink grapefruit. Dry and fruity, this wine opens with a burst of refreshing red berries, pink grapefruit, cranberry and subtle spice notes on its smooth finish. SE RV I NG SUGGESTIONS Serve cool at 10° to 12ºC. Enjoy with Mediterranean dips and apps, seafood paella, salad niçoise and gazpacho. Exceptionally refreshing on hot days.

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Rosé

DAY

MAKE IT A

Rosé

DAY

Thirty Bench Rosé 2020

O R IG IN A blend of estate and locally grown grapes: 32% Pinot Noir, 30% Cabernet Franc, 23% Pinot Meunier and 15% Cabernet Sauvignon. A combination of oak and steel fermenting and generous maceration gives it a rich salmon pink colour. F L AVO U R P R O F ILE Fresh aromas of wild strawberry, raspberry, watermelon and crab apple greet the nose. This medium-bodied, dry wine offers notes of juicy berries, currants and cherry with a finish of redberry tea. S E RVIN G S U G G E S T IO N S Chilled to 12˚C, this wine is ideal for entertaining al fresco. Enjoy with pan-seared trout, seafood salads or salty foods such as grilled sausage, feta cheese and olives. AWAR D S 91 Points – Guide to Canada’s Best Wines #1 in the Top 10 Canada Rosés, WineAlign 2020. Silver Medal – Experience Rosé, USA 2020.

SUMMER

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Sip Like It’s Summer Now available in spring’s perfect shade of pink, Peller’s all-new Family Reserve Rosé is the perfect pour for patio season. 45

Available now at your local THE WINE SHOP store.

#PellerPatioPours

NEW

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P RO D U C E D LOCA LLY

100% ONTARIO APPLES 3.5% ALCOHOL 120 CALORIES *

*PER 1 CAN (355 mL) • ENJOY RESPONSIBLY

s w rB e BACKYARD

with BREWMASTER LAURA MILUKOW

Brewmaster at Wayne Gretzky Estates

Always a lover of craft beer, Laura took her passion for inventive home brewing and turned it into a career. A graduate of the Niagara College Brewery Program, she joined the Gretzky team in 2020. We joined her for a beer in the backyard to chat about her career, brewing trends and what it’s like to be a woman in the industry.

What does it mean to be a female brewer in a profession historically dominated by men? Women were actually the first brewers. It did not become a maledominated field until beer was industrialized. I love that some of my closest peers in the industry are women. We’re making some amazing stuff. What is your favorite style of beer? I’m definitely a seasonal beer drinker, so it depends on the time of year. In summer, you’ll catch me drinking light pilsners and fruited sours. I prefer something darker and richer in the winter. Of course, I do love an IPA all year long. What do you love most about being a brewer? I love being able to brew so many different styles. Beer is only really four ingredients: water, barley, yeast and hops. But changing any one of these things can give you a completely different product in the end. STING AV TA LA

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This summer, return to Niagara for a truly luxurious experience of fine wines, gourmet food and stunning scenery. THE NIAGARA WINE COUNTRY TOUR INCLUDES: • 3 VIP tours and tastings at our top Niagara Estates via private limousine • Award-winning cuisine, including: - breakfast at Riverbend Inn & Vineyard, - lunch at Trius Winery Restaurant - dinner at The Winery Restaurant at Peller Estates

• 1 night stay at Riverbend Inn and Vineyard (with the option to add a night)

Our Wine Country Concierge is here to help you plan a visit. Call 1.888.510.5537 for more information.

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