AUTUMN 2019
Our Top Picks for the
HOLIDAYS Learn How To Make
GOURMET MEALS Like Our Winery Chefs
Wine Country
DIY
Did you know you can get your favourite wines close to home? WITH 101 STORES ACROSS ONTARIO , NIAGARA IS ClOSER THAN YOU THINK .
FIND YOUR STORE TODAY !
www.thewineshops.com
Note from the Editor
Editor Chantal Suthons Assisting Editors Riley McGilvray Ashley White Contributors Elizabeth Craig Katie Dickieson Marcella DiLonardo Frank Dodd Brittany Elia Emma Garner Billy Hammond Kevin Hewitt Zac Kvas Craig McDonald Leona Nicoletti Jason Parsons Allison Vaughan Nataschia Wielink Graphic Designer Mari-Lynne Eastland For general inquiries about myWineLife magazine or information about products please contact our Wine Club team at 1.866.440.4383. For advertising inquiries in myWineLife magazine, please email chantal.suthons@andrewpeller.com myWineLife is published 4 times a year by Andrew Peller Limited.
GET SOCIAL!
@pellerwines
Welcome to the first issue of myWineLife magazine! We love how passionate our wine club members are about wine (and food) and we’re excited to bring more of the wine country lifestyle to your door. We’ll keep sharing what our winemakers, chefs and estate teams are up to when you aren’t able to be here in person and showcase new features with each issue. Do you know what I love about wine? Wine is social and has a wonderful way of bringing people together to create memories, whether we’re having a quiet dinner at home or hosting a party in the vineyard with 2000 fellow wine-lovers. As we head into the holiday season, I find myself selecting those “special” bottles of wine from my collection to share with family and friends. As the saying goes,
“Drinking good wine with good food in good company is one of life’s most civilized pleasures.” - Michael Broadbent Cheers,
Chantal Suthons wine cluB marketing manager
PS. We love hearing from you! We hope that you’ll share your comments and suggestions with us to help make the wine club magazine even better with each issue.
Join us on Facebook and Instagram and share your photos with us by tagging the wineries and using #mywinelife #wineclub. Each month we’ll pick one lucky member to win a $50 Wine Country Gift Card.
@triuswines
@gretzkyestates
@thirtybench myWineLife autumn 2019 3
Ask the Winemakers
3 WINEMAKERS. 3 QUESTIONS.
Q.
WHICH WINES ARE YOU MOST EXCITED ABOUT FROM THE 2019 VINTAGE?
A.
I’m always the most excited about Riesling. Every year our vineyard gives us a different twist on what we’ve seen in the past. This vintage is certainly no different!
w ine m a k e r
KATIE DICKIESON Peller Estates
- Emma Garner
w ine m a k e r
CRAIG MCDONALD Trius & Wayne Gretzky Estates
Q. A. w ine m a k e r
EMMA GARNER Thirty Bench
4 myWineLife autumn 2019
HOW LONG DOES IT TAKE A GRAPE TO GET FROM VINE TO TANK/BARREL? We typically have grapes from the vineyard to the winery in 1-2 hours after picking. The intake process can sometimes be very quick, especially if we are trying to avoid skin contact or maceration. A press cycle for white wines can be up to 3-4 hours; for red wines, we crush and have fermenters full in minutes! From there, fermentation begins and lasts 1-3 weeks depending on the wine, and then we make plans for aging in barrel, concrete egg and/or stainless steel tank before any assemblage or bottling takes place. - Katie Dickieson
Harvest season means our incredible team of winemakers spend their days in and out of vineyards, crush pads and cellars. It’s a buzz of activity at the wineries during this busy time of year! We popped into the cellar to ask them a few questions about harvest 2019.
have something you’d love to know?
Q.
WHAT DOES A DAY IN THE LIFE OF A WINEMAKER LOOK LIKE DURING HARVEST?
A.
There is never a typical day! No two vintages or wines are the same, and we’re at the mercy of Mother Nature. Every decision we make, from when to pick to how to press and ferment, makes an impact on the final wine. After more than 30 vintages, the craziness of harvest is part of who I am! - Craig McDonald
Send us your questions and you could be featured in an upcoming issue. Email wineclub@peller.com with subject line “Ask Our Winemakers”. autumn 2019 myWineLife 5
decor
WINE COUNTRY
DIY Winter Urn
We love seasonal urns, especially in the winter when our vineyards and gardens are in hibernation mode. Our talented Estate Gardener, Elizabeth Craig (Liz), is always working her magic behind the scenes to make our properties look as beautiful as ever, and she’s sharing an easy DIY urn that you can make at home. The best part – you can likely find the materials in your backyard or while going for a fall hike. (Please don’t cut down your neighbour’s cedar hedge or trees in the forest!)
do it YourselF
STEP BY STEP Materials: white pine
pine cones
cedar blue spruce
ivy
magnolia leaves winter berries
STEP 1: Find a spacious area to work in. Fill your urn with dirt.
ELIZABETH CRAIG e s tat e g a r d e n e r
STEP 2: Add the focal interest and secure in the center of your urn. We like to use grapevine balls and ornamental grape clusters. You can also use birch branches, ornamental balls, etc. Get creative!* STEP 3: Arrange mixed greens for form and texture, starting with larger cedar and pine branches and ivy around the outer edge, draping over the rim. Work smaller branches of blue spruce and ivy into the center, using a mix of short and long pieces for dimension. STEP 4: Add pine cones, berries, magnolia leaves and holiday decor to the center. Top off with a seasonal ribbon and bow. STEP 5: Place urn outside your door for all to admire!
Share your creativity with us! Post your photos (or videos) of creating a winter urn at home and tag us on social media with #mywinelife #wineclub. Do you have a great wine country inspired DIY to share with fellow wine club members? Send us a photo at wineclub@peller.com and you could be featured in an upcoming issue. 6 myWineLife autumn 2019
Liz’s Go-To Stores for Garden Decor Seaway Farms (NOTL) Mori Gardens (NOTL) Regal Florist & Garden Centre (NOTL) Cole’s Christmas Cottage (Grimsby) *Take Your DIY to the Next Level: Make your own grapevine ball (or use sturdy twigs), grape clusters with ornaments, and spray paint pine cones silver and gold.
FALL FAMILY
FEAST Our winery chefs have teamed up to create a scrumptious family dinner using their favourite farm-fresh ingredients. Frank Dodd EXECUTIVE CHEF
Jason Parsons |
TRIUS WINERY
Chef Dodd honed his skills in Britain’s finest inns and country houses and some of Canada’s best dining rooms, but when he arrived at Trius he knew he’d found the place where he was meant to be.
EXECUTIVE CHEF
|
P E l l E R E S TAT E S
Jason brings over twenty years of culinary experience from some of the world’s most renowned restaurants to the Peller Estates kitchen. You can also catch him as a guest chef on Cityline!
FR ANK DODD
JA SON PA R SONS
autumn 2019 myWineLife 7
Roasted Squash and Goat Cheese Salad
Whisky Brined Pork Chops with Apple, Smoked Bacon and Raisin Dressing
For the sal ad:
Pork choPs :
1/4 cup 2 small 3 tbsp 2 tbsp 5 oz 2 oz
pine nuts acorn squash olive oil, divided salt & pepper red wine vinegar, divided baby spinach and kale, washed and dried goat cheese
For the reduced red wine Vinegar :
1 cup 1 tbsp
red wine vinegar maple syrup
Pour vinegar into a heavy bottomed saucepan and place over moderate heat. Stir in maple syrup and bring to a simmer. Allow vinegar to reduce slowly to half of its original volume (it will appear syrupy). Preheat oven to 400°F. Spread pine nuts on large baking sheet and toast in oven until lightly golden (about 5 minutes). Set aside. Cut squash in half and scrape out seeds. Cut into quarters, leaving skin on. On a large baking sheet, toss squash with 1 tablespoon of oil and a pinch of salt and pepper. Roast until tender (about 35 to 45 minutes depending on size); brush with maple syrup and let cool. In a large bowl, add 1 tablespoon of reduced red wine vinegar, remaining olive oil and season with salt and pepper. Add baby spinach and kale, toss to combine. To serve, place squash skin side-down and add dressed salad on top of each quarter. Drizzle with extra reduced red wine vinegar, top with toasted pine nuts and crumbled goat cheese.
4 - 6oz 1 tsp 1 tsp 1 tsp 3 1/2 cups 1/2 cup 4 cloves 6 sprigs 2/3 cups 2/3 cups 4 tbsp 8 cups
pork chops coriander seeds black peppercorns yellow mustard seeds water No.99 Red Cask Whisky garlic thyme salt brown sugar Dijon mustard ice
1 2 6 slices 1/4 cup 3 tbsp 4 tbsp 2 tbsp
green apple, peeled, small dice shallots, peeled, fine dice smoked bacon, diced same size as apples dried raisins No.99 Red Cask Whisky virgin olive oil parsley, chopped rough
BRINE ( CAN ONlY BE USED ONCE ) :
In a pan over medium heat, toast coriander, black peppercorns and yellow mustard seeds for a few minutes until they become fragrant. Add water and place pork chops into hot skillet for 2 minutes, and then place skillet in the oven for 6 minutes. Add whisky, garlic cloves, thyme, salt, sugar and Dijon mustard. Bring to a boil and stir, making sure the salt and sugar are dissolved. Remove from heat and add ice to brine to cool quickly. Place pork chops and chilled brine in a large bowl or pot and put into the refrigerator. Make sure the pork is fully submerged in the brining liquid. Brine for 6-8 hours. Preheat oven to 400°F. Remove pork chops from brine and dry off with paper towels; bring to room temperature. Heat skillet pan on medium heat, add 1 tbsp of oil and place pork chops into hot skillet. Place skillet in oven for 5 minutes. Turn pork chops over and cook in oven for 7 minutes. Once cooked, remove skillet and place pork chops on paper towel to rest. Place skillet pan back on medium heat and add shallots and smoked bacon, and sauté for 3 minutes. Add apple, raisins and whisky and cook for 5 minutes. Turn off heat and add 3 tbsp olive oil and parsley. Stir all ingredients together and spoon onto pork chops to serve.
YOUR THREE-COURSE WINE PAIRINGS SALAD Chardonnay Pinot Grigio/Gris Sparkling
MAIN (Pork & sides) Gamay Noir Baco Noir Off-Dry Riesling
TRIUS WINERY Executive Chef Frank Dodd 8 myWineLife autumn 2019
dressing:
DESSERT Rich Chardonnay Late Harvest Vidal Icewine
Young Heirloom Carrots with Icewine Mustard & Caraway Seeds
Fire Roasted Brussels Sprouts, Smoked Bacon, Red Pearl Onions
Wild Rice, Red Beetroot, Black Kale
2 bunches tri-coloured baby heirloom carrots (stems on, cut short) 1 tbsp Icewine mustard 1 tsp caraway seeds (toasted) salt & ground pepper to taste
2 cups 1 cup 1 cup Splash Pinch
2 cups 1 cup 1 tbsp 1 clove 1 bunch 1/4 cup 10 2 tbsp
Blanch carrots in boiling salted water; drain. Toss in a bowl with Icewine mustard and caraway seeds. Season with salt and ground pepper and serve. to make icewine mustard:
2 tsp 1/4 cup
Dijon mustard Icewine
Mix together well.
Brussels sprouts (blanched) red pearl onions (peeled & blanched) smoked bacon (large dice) grapeseed oil nutmeg sea salt & ground pepper to taste
In a large fry pan, brown the smoked bacon, add blanched pearl onions and remove from heat. Toss blanched Brussels sprouts in a splash of grapeseed oil, lightly char on the BBQ, and then add to the pan with browned bacon and pearl onions. Season with a pinch of nutmeg, sea salt and ground pepper and serve.
cooked wild rice red beets (boiled, peeled & diced) grapeseed oil garlic (finely chopped) black kale cider vinegar mint leaves (roughly chopped) shallot (diced) salt & ground pepper to taste
Warm grapeseed oil over medium to high heat, add shallots, garlic and red beets, and slightly brown. Add in cooked wild rice, black kale and cider vinegar. Warm through and season with salt, ground pepper and roughly chopped mint leaves, and serve.
Brown Butter Cake 2 1/4 cups all purpose flour 2 tsp baking powder 3/4 tsp salt 1/2 tsp ground cardamom 1/4 tsp ground ginger 1 cup unsalted butter
1 cup 1/2 cup 3 1 1/2 tsp 1 cup
granulated sugar brown sugar eggs (room temperature) vanilla extract milk (room temperature)
Preheat oven to 350°F. Grease a 9x9 cake pan. Set aside. To brown butter, put 1 cup of butter in saucepot on medium heat. Swirl pot occasionally until the milk solids brown and the butter foams. Cool to room temperature. Measure ¾ cup. Mix together flour, baking powder, salt, ground cardamom and ginger in a bowl. Set aside. Combine milk and vanilla. Set aside. In a mixer with the paddle attachment, cream the ¾ cup of brown butter with sugars for about 4 minutes on medium high speed. Turn down speed to low and add eggs one at a time. Scrape down sides of bowl with a spatula as needed. Alternate adding the dry ingredients and milk, beginning and ending with the dry. Fully incorporate before adding the next addition. Pour batter into prepared cake pan and smooth flat. Bake 20-30 minutes or until a toothpick can be inserted and come out clean. The cake should bounce back when gently pressed with two fingers. Cool.
Maple Buttercream 3/4 cup 1/2 cup 1/2 tsp 4 cups 1/4 tsp
butter (room temperature) real maple syrup vanilla extract powdered sugar (sifted) cinnamon
Reduce maple syrup in a saucepot until it becomes 1/4 cup. Cool. Combine all ingredients in a mixer with the paddle attachment. Start on low speed, increasing speed once the ingredients begin to come together. Beat on medium high for 8 min. Spread buttercream onto top of cooled cake or remove cake from pan, cut cake into individual sized portions and pipe onto top.
PELLER ESTATES Executive Chef Jason Parsons and Pastry Chef Moulton autumn 2019 myWineLife 9
Your October Wine Allocation THIRTY BENCH WINEMAKER’S BLEND RIESLING 2017
PELLER ESTATES PRIVATE RESERVE CHARDONNAY 2017
APPELLATION: VQA Beamsville Bench STYLE: Light, fresh & fruity
APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and slightly rich
750ml
12.5%
2295
750ml
13.1%
2095
FLAVOUR PROFILE: Clear and bright with fresh aromas of tangerine, white peach, wet stone, mineral and white flower. A medium-dry, refreshing Riesling with juicy flavours of peach, pear and melon. White currant, citrus and green apple, along with site specific minerality, linger on the fresh, clean finish.
FLAVOUR PROFILE: Clear and bright with a straw yellow hue and a wonderful bouquet of baked yellow apple, fresh fig, golden kiwi and toasty oak. Flavours of grilled lemon, apple and spicy oak excite the palate. Green apple, lemon, spice and oak linger on the finish.
WINEMAKER’S NOTES: Hand-picked from a mixture of old and
WINEMAKER’S NOTES: Harvested by our
young vines from the Beamsville Bench. After careful selection of the finest grapes, the juice was cool fermented in stainless steel tanks to capture fruit intensity. Blending options helped increase the overall complexity of the wine.
BEST SERVED: Not overly chilled at 14 to 16ºC. Enjoy through 2022.
BEST SERVED: Chilled at 10 to 12˚C. Terrific sipping wine with
FOOD PAIRINGS: Roast chicken; creamy mushroom risotto;
friends. This wine will continue to develop through 2022.
FOOD PAIRINGS: Lemon chicken; sushi; lightly
long-standing growers. 60% of the juice was barrel fermented and 40% was stainless steel fermented; then aged for 12 months in 100% French oak barriques.
creamy pasta tossed with seafood; grilled Dijon crusted pork chops; turkey pot pies; buttered squash; smoked Gouda and creamy aged cheeses.
spiced steamed mussels; Asian influenced grilled salmon; steamed halibut with a corn salsa or veal schnitzel with lemon.
TRIUS GAMAY NOIR 2018
BEST RIESLING TROPHY Six Nations Wine Challenge 2019 (third year in a row!) “It gives me great pleasure to inform you that Thirty Bench Winemaker’s Blend Riesling 2017 has taken out top Trophy honours in the Riesling wine class at the 2019 Six Nations Wine Challenge... yet again!!! This field was stacked with some of the very finest Riesling from the New World and prevailed by a significant margin over the others - Congratulations!”
Ross Anderson director
- six nations wine challenge
10 myWineLife autumn 2019
APPELLATION: VQA Niagara Peninsula STYLE: Light-bodied and fruit-forward
750ml
12.5%
1995
FLAVOUR PROFILE: Bright ruby red colour with a bouquet of red fruit, a touch of oak and pepper. Flavours of juicy red fruits (currant, cranberry, plum and raspberry) and soft tannins. Notes of pomegranate, red berry tea and cranberry linger on the finish. WINEMAKER’S NOTES: Harvested from estate-
owned vineyards. Fermented in open-topped wooden fermenters and stainless steel; 86% aged in large oak casks to build structure and flavour, 10% aged in stainless steel to preserve fruit aromas, 4% aged in oak barrels.
BEST SERVED: At a cool room temperature of 14 to 16°C. Drink now through 2021.
FOOD PAIRINGS: Grilled beef tenderloin and sautéed
mushrooms; Portobello burgers; cold beef wraps; gourmet pizzas; meaty, cheesy lasagna; mushroom risotto; eggplant parmesan.
LOVED IT AND NEED MORE?
We can deliver more of your favourites right to your door. Call the Wine Club team at 1.866.440.4383 to re-order, and remember, members always get FREE DELIVERY on any additional 6+ bottles.
WAYNE GRETZKY ESTATES BACO NOIR 2018 APPELLATION: VQA Ontario STYLE: Medium-bodied and fruit-forward
750ml
12%
1595
FLAVOUR PROFILE: Bouquet of spiced blue plum, blueberry jam, blackberry preserves and smoke. Fruity flavours of ripe dark fruits on the palate. Black currant, blackberry and sweet spice notes linger on the juicy and smooth finish. WINEMAKER’S NOTES: Through traditional red
wine making, subtle oak integration (French, Hungarian and American oak), and a full malolactic fermentation, we have created a fruit-forward easy-drinking red wine.
BEST SERVED: At a cool room temperature of 15 to 17°C. Drink while young and fresh.
FOOD PAIRINGS: Pulled pork on a bun; beef brisket; saucy
barbecued ribs; roasted beets; Mexican mole sauce on chicken; bean and mushroom stews; lightly spiced chili.
PELLER ESTATES PRIVATE RESERVE MERLOT 2017 APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and smooth
750ml
13.1%
23
95
FLAVOUR PROFILE: Garnet colour with a bouquet of blue plum, spice, smoky oak and a hint of chocolate. Flavours of juicy cherry, red berry and oak barrel spice with an extra-dry finish accented by notes of black tea, pomegranate, cherry, spice and cocoa powder.
TRIUS BRUT
APPELLATION: VQA Niagara Peninsula STYLE: Crisp and refreshing
750ml
2995
12%
FLAVOUR PROFILE: The tiny spiraling bubbles rise gently through the wine on a pale lemon coloured backdrop. The wonderful bouquet shows notes of yeast, fresh bread, apple and citrus. Trius Brut has refreshing acidity and a delicate expanding mousse, along with flavours of citrus, apple and yeast. The lovely lingering finish cleanses the palate and excites the senses. WINEMAKER’S NOTES: Chardonnay (70%) and Pinot Noir (30%) grapes are hand-harvested and whole bunch pressed. This ‘Méthode Classique’ sparkling wine is aged ‘sur lie’ for up to 2 years in our underground sparkling wine cellar.
BEST SERVED: At a cool 8 to 10°C. Every day is a reason to celebrate! Drink young and fresh.
FOOD PAIRINGS: Chicken in a light lemon cream sauce; vegetarian spring rolls; sushi; calamari; oven roasted tomatoes with goat cheese on toasted baguette or Gruyere, Swiss and Emmenthal cheese fondue with light rye bread.
BIG AWARD WINNER:
95
Gold Medal 95 points Decanter World Wine Awards, UK 2019
POINTS
Gold Medal WineAlign National Wine Awards of Canada 2018 Gold Medal All Canadian Wine Championships 2017
WINEMAKER’S NOTES: Harvested from estate-
owned vineyards and long-standing growers. Aged for 12 months in 65% French oak and 35% American oak barrels with full malolactic fermentation.
BEST SERVED: At a cool room temperature of 16 to 18ºC. Enjoy now through 2022.
FOOD PAIRINGS: Prime rib roast; beef tenderloin; grilled lamb chops; lamb burger; 2-year-old Canadian cheddar; Portobello mushroom stew and rich bean stew.
Experience Trius Brut in the most FUN way possible on the NEW Trius Tour at the winery.
autumn 2019 myWineLife 11
EasyAPPETIZERS
Entertaining made easy with three of our favourite simple and delicious appetizers that you can whip up in no time!
CRANBERRY BRIE CROSTINI
ANTIPASTO SKEWERS
MINI CHEESE BALL BITES
Prep Time: 25 minutes Yield: About 18 pieces
Prep Time: 25 minutes Yield: 25 skewers
Prep Time: 45 minutes Yield: 12 - 15 servings
1
50 25 50 50 25
2 tbsp 8 oz
5 oz 1/2 cup 2 tbsp 1/4 cup
whole grain baguette olive oil Brie cranberry sauce fresh orange zest toasted walnut pieces coarse sea salt fresh thyme
Heat oven to 400°F. Slice baguette into 1/2-inch slices. Place on a baking sheet and drizzle lightly with olive oil. Toast baguette slices for 7-8 minutes or until crispy. Slice Brie into very thin (1/4-inch) pieces. Place 1 piece of Brie onto each toasted crostini and place back in the oven until Brie is warmed and melted (about 5 minutes). Remove from oven and top each crostini with 1 tsp cranberry sauce and toasted walnut pieces. Sprinkle with orange zest, thyme and sea salt. Serve immediately.
50 100 25
kalamata olives green olives grape tomatoes thin slices of salami bocconcini balls balsamic reduction glaze (for cheese) garlic croutons spinach leaves 12-inch wooden skewers
Glaze bocconcini cheese balls with a balsamic reduction glaze. Gather remaining ingredients and assemble skewers. Fold the salami slices into fourths. Fold the spinach leaves in half. Thread the wooden skewer the following way: kalamata olive, tomato, spinach, crouton, spinach, salami, cheese, crouton, spinach, salami, green olive, spinach, tomato, kalamata olive. Keep in mind that you can change up the ingredients based on your favourites. The Italian possibilities are endless!
Wine pairing made easy! Sparkling wine is so versatile that it pairs with just about everything. We love serving bubbly with apps as guests arrive and mingle.
12 myWineLife autumn 2019
2 tsp 1/8 tsp 1/8 tsp 1/8 tsp 1/4 cup
salted butter, room temperature cream cheese, room temperature fresh lemon juice Worcestershire sauce hot sauce freshly ground black pepper freshly shredded cheddar cheese
For toPPings:
1/3 cup 1/3 cup 1/3 cup 12-15
dried cranberries crushed nuts (almonds, pecans or walnuts) green onion, finely chopped pretzel sticks
In a medium bowl, add butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, and ground pepper. Beat with an electric mixer until well combined and smooth. Stir in cheddar cheese. Use a spoon to divide mixture into 12-15 tablespoon-size portions. Dip clean hands in a little water and smooth each portion into a small ball. Refrigerate for at least 30 minutes (or overnight if prepping in advance). Before serving, roll each ball in one of the toppings (cranberries, nuts, green onion). Place a pretzel stick in each and serve immediately.
HolidayCOCKTAILS Mix it up and enjoy our team’s seasonal cocktails!
Let us know what you think by sharing your photos online and tagging the winery and #mywinelife #wineclub WINTER CHERRY OLD FASHIONED
Created by Devon Hunt
1.5 oz cherry infused No.99 Red Cask Whisky* 1/2 oz Peller Estates Oak Aged Vidal Icewine 1/4 oz vanilla bean simple syrup
Peller estates winerY restaurant Bartender
2 dashes Suius Cherry Aromatic Bitters 1 rosemary sprig 2 whisky-soaked cherries*
Add whisky, Icewine, simple syrup and bitters to a rocks glass with ice (we recommend large square ice cubes to slow the melting process and avoid diluting your cocktail). Garnish with rosemary sprig and whisky-soaked cherries. *PREP WORK: Add fresh cherries to a bottle of whisky to infuse the fl avour for 1-2 days. Remove cherries to use as garnish.
Created by Kevin Hewitt trius winerY retail & exPerience suPerVisor
Created by Zak Kvas waYne gretZkY estates mixologist
SNOW WHITE 4 oz
Wayne Gretzky Riesling 1 oz Wayne Gretzky Vidal Icewine 3/4 oz Wayne Gretzky Vidal Artisanal Spirit
1/4 oz 2 1 oz
lemon juice apples soda
Add Riesling, Icewine, Vidal Spirit, lemon juice and 1 muddled apple to a shaker. Muddle generously until apple is incorporated into the drink. Add ice and shake until chilled. Strain into a highball glass, top with a splash of soda and garnish with apple slices.
APPLE CIDER MIMOSA 4 oz 2 oz
Trius Brut No Boats on Sunday Cider
2 oz
fresh apple cider white sugar cinnamon
Mix equal parts white sugar and cinnamon into a small shallow bowl or dish to create a delicious rimmer. Dip sparkling wine glasses in apple cider and then into the rimmer to coat the edge of the glass evenly all the way around. Add fresh apple cider and NBOS Cider to flutes and top with Trius Brut. Add a hint of cinnamon to garnish the top of the cocktail.
Do you have an amazing cocktail? Share it and your creation could be included in a future issue of myWineLife magazine for all our wine club members to enjoy at home. Email your recipe, a photo and the story of how it came to be to wineclub@peller.com. autumn 2019 myWineLife 13
Winter in WineCountry
If your current plans for winter are hibernating in front of Netflix until the snow disappears, it’s time to rethink your sub-zero strategy. While there’s nothing wrong with spending a few cozy nights in, we know from witnessing the smiling, rosy-cheeked faces of winter visitors in Niagara’s Wine Country that the best way to beat the seasonal slump is to bundle up and embrace the chill.
LACE UP YOUR
SKATES! From December through mid-March, our outdoor skating rink offers guests the ultimate way to embrace the classic Canadian winter activity.
Whether you’re a pro (like Wayne Gretzky) or lacing up for the first time in 20 years, head down to Wayne Gretzky Estates to take a spin around the outdoor skating rink. At The Whisky Bar patio, you can sip on a craft cocktail or glass of wine and savour the winter food menu (available on weekends). The rink is set to open in early December with weekly Friday Night Date Night and Saturday DJ Nights throughout the winter months. Find all the details online at waynegretzkyestates.com
14 myWineLife autumn 2019
MAKE TRACKS ALONG THE BEAMSVILLE BENCH If there’s snow on the ground on Saturdays and Sundays from December to March, head to Thirty Bench in Beamsville for a snowshoe trek through the vineyard. You’ll be outfitted with equipment and coached on snowshoeing tips and tricks by an expert guide. You’ll also be treated to an outdoor tasting of Thirty Bench wines and a warm fireside snack to wrap up the experience. If Mother Nature doesn’t bring us enough snow, we’ll enjoy a winter hike in the vineyard. This is an incredibly popular experience and reservations are required.
LIQUID GOLD
When the snow flies, we bundle up and celebrate Icewine! From the discovery pass and Icewine cocktail competition to Icewine dinners and galas, there’s something for everyone. Learn more online and get your tickets today – events sell out quickly!
SATURDAY, JANUARY 18 TH
Hosted by Winemaker Katie Dickieson and Executive Chef Jason Parsons. No need to bundle up for this luxurious dinner in the underground barrel cellar.
Icewine Lunch at Peller Estates Winery Restaurant OFFERED DAIlY IN JANUARY
Savour an 3-course Icewineinspired lunch for only $55, including a glass of sparkling wine. Reservations required.
Niagara Icewine Festival Gala & Discovery Pass:
Spa.
After a fun day of wine tastings and shopping at the Outlet Collection at Niagara, treat yourself to an evening of relaxation at The Spa at White Oaks. A hot stone massage or coconut beach body wrap will definitely warm you up.
CElEBRATE NATURE’S
Icewinemaker’s Dinner at Peller Estates
SIP. SHOP.
EXCLUSIVE OFFER FOR WINE CLUB MEMBERS
Our friends at White Oaks Resort & Spa have a special offer for you, in addition to the preferred hotel rates you receive year round. For the months of February, March and April, you can enjoy:
Icewine Dinner at Trius Winery
SATURDAY, JANUARY 18 TH
An annual Icewine Festival tradition! The evening starts with an Icewine reception followed by a 4-course dinner by Executive Chef Frank Dodd.
• 20% off retail in The Spa • One week trial at The Club • Complimentary glass of sparkling wine when dining at Play or LIV • BONUS: Join the White Oaks reward program during these months and receive an additional 100 points. Show your wine club membership card to redeem the offers. Some restrictions apply. Please call White Oaks at 1-800-263-5766 for details.
niagarawinefestivals.com
Niagara-on-the-Lake Icewine Festival Events: wineriesofniagaraonthelake.com autumn 2019 myWineLife 15
top picks for the
Holidays FROM THE WINE CLUB TEAM
Whether you’re entertaining family and friends, sipping a glass of wine while wrapping gifts or adding some festiveness to your brunch, these award-winning drinks are sure to please (and might become your new favourites too). THIRTY BENCH WINEMAKER’S BLEND RED 2017
TRIUS BRUT ROSÉ
24
3295
3495
“Thirty Bench is a hidden gem! This luscious blend of Cabernet Franc, Cabernet Sauvignon and Merlot offers ripe fruit flavours and a smooth texture. It’s my go-to red for sipping and pairing with hearty winter meals.”
“The perfect wine for every occasion! It’s deliciously balanced with flavours that dazzle your senses. I always have a bottle of bubbly on-hand because you never know when you’ll want to pop it open.”
“I love that the cream liquor can be enjoyed on the rocks, in hot or cold cocktails, drizzled over ice cream and so much more. It is so smooth and incredibly flavourful.”
95
WAYNE GRETZKY ESTATES CREAM LIQUOR
Chantal Suthons
Brittany Elia
wine cluB marketing manager
direct to consumer sPecialist
GOLD MEDAL All Canadian Wine Championships
PLATINUM MEDAL 97 points – Decanter World Wine Awards, UK 2018 GOLD MEDAL Effervescents du Monde, Best Sparkling Wines in the World, France 2018
PREFERRED over the leading competitor!
PELLER ESTATES SIGNATURE SERIES CHARDONNAY SUR LIE 2017
3195 “This wine is so diverse it pairs with all my favourite fall and winter comfort dishes. Buttery and creamy with just a kiss of vanilla, it’s a must-have at the holiday dinner table.”
Ashley White
Leona Nicoletti
direct to consumer manager
direct to consumer sPecialist
GOLD MEDAL 90 points – Los Angeles International Spirits Competition 2018
SILVER MEDAL InterVin International Wine Awards 2018
AVAILABLE AT
AVAILABLE AT
AVAILABLE AT
AVAILABLE AT
The Winery, select The Wine Shops and by phone for home delivery
The Winery, The Wine Shops and online for home delivery
The Estate, online for home delivery and LCBO
The Winery and online for home delivery
16 myWineLife autumn 2019
WineCountry
GIFT GUIDE
TOP
THIRTY BENCH SMALL LOT CABERNET FRANC 2015
CORPORATE GIFT
PELLER GIFT SET
Presented in a hand-crafted No. 99 wooden crate.
Best Cabernet Franc in the World, Decanter World Wine Awards 2018.
Two bottles of VQA wine in an elegant box under
RED CASK WHISKY GIFT SET
$63.57
$150 Per Bottle
$25
limited aVailaBilitY
top gifts for the
Share your love of the club by gifting a membership to the wine lovers in your life! 6 & 12 month giFt memBershiPs aVailaBle
Holidays
WINE, ROSÉ AND BEER TOQUES
WINE CLUB PERK: You SAVE 20% on all accessories! (prices listed do not include the Wine Club discount)
Great stocking stuffer!
$34.95 each
CHEERFUL TRIUS RED Canada’s iconic red wine with a holiday glass.
WINE COUNTRY GIFT CARD The perfect gift for wine & food lovers!
aVailaBle in anY denomination
$34.95
NO. 99 HOLIDAY GIFT SET Cabernet Merlot and two Wayne Gretzky Estates glasses in a collector’s tube.
$29.95 WINE COUNTRY VINTNERS
Gift Card
Gift Giving Made Easy!
View our holiday gift guide online at mywinecountry.com/holidaygifts for all your shopping and corporate gifting needs. Our team is here to help customize any gift by calling 1.866.440.4383. autumn 2019 myWineLife 17
Upcoming Events IN WINE COUNTRY
There’s always something exciting happening in Wine Country! Visit myWineCountry.com for full details or call our Wine Country Concierge at 1.888.510.5537.
New Year’s Eve Have you made plans to ring in 2020 yet? Celebrate with us in Wine Country!
wayne gretzky estates Free Member Skate Days Sunday, December 15th and Sunday, February 9th Bring your friends for a fun afternoon on the backyard rink! Members (and up to 5 guests) receive free skating from 11:30am to 6pm on these two member skate days. We hope to see you there! (Skating is weather dependent and skate rentals are available on a first-come, first-served basis.)
New Year’s Eve Celebration at Peller Estates Join us in one of Canada’s most beautiful barrel cellars at our black tieoptional New Year’s Eve dinner and after party. You’ll be treated to a cocktail reception, 5-course tasting menu with wine pairings, live music, dancing and sparkling wine at midnight.
New Year’s Eve Dinner at Trius Winery Restaurant Savour a 3-course dinner in our dining room with your favourite people, complete with a glass of bubbly on arrival. Choose from Executive Chef Frank Dodd’s locally-inspired dishes for each course, paired with our award-winning wines.
trius winery restaurant Monday Night Date Night
New Year’s Eve at Wayne Gretzky Estates
Treat your loved one (or best friend) to a 3-course dinner, including a bottle of wine for only $99 per couple! Chef Dodd’s delectable menu includes a shareable appetizer, main courses for each guest, and a shareable dessert. Some restrictions apply.
Make it a night to remember at the Great One’s Estate in Niagara-on-the-Lake! Wine, food, cocktails, and ice skating at midnight… it doesn’t get any more Canadian than that! Includes a 3-course dinner with wine pairings, live music, and more. 18 myWineLife autumn 2019
November 25th, 2019 to March 30th, 2020
PLAN YOUR NEXT ESCAPE AT
TASTINGS
TOURS
DINING
Login to myWineCountry.com to receive exclusive Wine Club member discounts. Having trouble logging in? Use the email address on file with your membership or call us at 1.866.440.4383 to confirm your details.
WINTER WONDERLAND
Explore wine country this winter with our getaway packages and enjoy amazing wine club member perks.
WHITEOAKSRESORT.COM 1-800-263-5766