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 November Wine Allocation PELLER ESTATES ANDREW PELLER SIGNATURE SERIES ICE CUVEÉ ROSÉ APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and flavourful
750ml
12%
3575
FLAVOUR PROFILE: Very fine bubbles rise gently against a delicate pink backdrop. A lovely, clean, fresh bouquet of apricot, wild raspberry, melon and Rainier cherry. This dry-ish sparkling wine has an up-front creamy mouth-feel with an elegant mousse, and fl avours of raspberry and juicy white peach. The refreshingly crisp fi nish shows exciting notes of cranberry and white currant. WINEMAKER’S NOTES: A traditional ‘méthode’ sparkling wine made with hand-picked, whole-cluster pressed and fractioned Pinot Noir (70%) and Chardonnay (26.5%) grapes as the base wine, and the addition of Gamay Noir (3.5%) just before tirage, all aged in stainless steel. After 12 to 14 months on lees the wine is disgorged and an 84ml dosage of Vidal Icewine is added. Enhanced by the burst of fl avour from Icewine and the bright berry character of the Gamay Noir, a sparkling wine of unique style and fi nesse is created.
BEST SERVED: At a cool 8 to 10ºC in sparkling wine glasses. Enjoy as a casual sipping wine, during festive celebrations, or as a companion to wonderful meals. Best enjoyed within 2 to 3 years of purchase.
WAYNE GRETZKY ESTATES PLATINUM SERIES PINOT GRIGIO 2018
NEW!
APPELLATION: VQA Niagara-on-the-Lake STYLE: Medium-bodied and slightly rich
750ml
12.5%
2495
FLAVOUR PROFILE: Clear and bright with a bouquet of tree fruit and orange blossom. Smooth yet refreshing with fl avours of apple, pear, melon and spice. The lingering fi nish has notes of citrus zest and green apple accented by a touch of spice. WINEMAKER’S NOTES: Harvested from Clark Farm Vineyard and long-standing growers. 55% of the free-run juice was fermented in stainless steel and aged for 5 months in older French oak barrels, and 45% was barrel fermented and aged in neutral French oak barrels before the fi nal assemblage. BEST SERVED: Lightly chilled at 14 to 15°C to enhance a richer mouth-feel. Enjoy while young and fresh.
FOOD PAIRINGS: Crab cakes with mayo dip; pork tenderloin in a
cream sauce; sweet potato ravioli with toasted walnut, butter and sage sauce; leek and mushroom quiche; smoked salmon with cream cheese.
THIRTY BENCH SMALL LOT CHARDONNAY 2017
FOOD PAIRINGS: Young creamy cheeses and crusty baguettes; bruschetta; calamari; sushi; steamed mussels; fi sh cakes; roasted salmon; pan seared scallops; lightly spiced pork tenderloin; roast chicken or turkey.
APPELLATION: VQA Beamsville Bench STYLE: Full-bodied and rich
750ml
Gold Medal InterVin International Wine Awards 2018
Add orange juice and fresh berries to your Ice Cuvée Rosé for a refreshing mimosa at your next brunch!
10 myWineLife autumn 2019
13.1%
3495
FLAVOUR PROFILE: Bright yellow in colour with a bouquet of yellow apple, butter and oak, along with a touch of caramel and spice. Flavours of tropical fruit, melon, spicy oak and lemon custard fi ll the mouth. Spice, oak, grilled lemon and red apple linger on the long smooth fi nish. WINEMAKER’S NOTES: Hand-picked and handsorted at our estate vineyard, whole bunch pressed, and then transferred to barrels. The wine was barrel fermented and aged sur lie in French oak (20% new oak) for 12 months with no malolactic fermentation. BEST SERVED: Not overly chilled at 14 to 16˚C. Drink through 2022. FOOD PAIRINGS: Potato leek gratin; turkey with mushroom stuffing and creamy mashed potatoes; cream sauces on pasta and seafood; salmon wrapped in puff pastry; turkey pot pies; triple cream Brie.
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.
TRIUS RED 2017
PELLER ESTATES ANDREW PELLER SIGNATURE SERIES CABERNET FRANC ICEWINE 2017
APPELLATION: VQA Niagara Peninsula STYLE: Full-bodied and firm
750ml
13%
2495
FLAVOUR PROFILE: Deep garnet in colour with a bouquet of black fruit, oak, smoke and spice. Ripe black currant flavours are accented by dark chocolate and spice. Notes of black tea, cocoa powder, black currant and spicy oak linger on the extra-dry finish. WINEMAKER’S NOTES: A blend of 46% Cabernet Franc, 36% Cabernet Sauvignon, 17% Merlot and 1% Malbec, harvested from Carlton Vineyard, Clark Farm and long-standing growers. Each varietal is barrel aged separately in 60% French and 40% American oak barrels for 6 months, and then blended together and oak aged a further 6 months.
APPELLATION: VQA Niagara Peninsula STYLE: Rich and silky
200ml
11.5%
6295
FLAVOUR PROFILE: Cranberry red colour with an aromatic bouquet of wild strawberry, pomegranate, molasses and blood orange. Wonderful flavours of wild berry jam, raspberry and red currant envelop the palate. Lovely notes of ripe red berry jam, pomegranate and sweet spice linger on the finish. WINEMAKER’S NOTES: Naturally frozen Cabernet Franc grapes are harvested from Niagara vineyards at -10°C and pressed frozen, releasing only one drop of pure extract from each grape.
to 2027. Decanting is recommended if drinking now through 2020.
Fermentation is performed at a cool temperature to retain fruit concentration with a short skin contact for colour and complexity. 90% is aged in stainless steel and 10% in older French oak barrels for added complexity.
FOOD PAIRINGS: Grilled foods such as pepper steaks, beef
BEST SERVED: Chilled at 8 to 10°C in small wine glasses, 1 to 2 oz
BEST SERVED: At a cool room temperature of 17 to 18°C. Drink now
tenderloin, lamb chops, porterhouse steak, and Portobello mushrooms; 2 to 4-year-old Canadian cheddar; 70% dark chocolate.
WAYNE GRETZKY ESTATES PLATINUM SERIES SHIRAZ CABERNET 2017 APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and fruit-forward
750ml
12.7%
per person. Enjoy before a meal, chilled with your favourite vodka and a couple of frozen grapes for an amazing Icewine Martini. Best enjoyed through 2021.
FOOD PAIRINGS: Peppercorn pâté or foie gras; black olive tapenade on crusty baguette; fruit-based desserts (plum cobbler, fig cakes, date squares); dark chocolate molten cake; chocolate cake with strawberry coulis; nut-based cakes.
2995
FLAVOUR PROFILE: Purple garnet in colour with a bouquet of ripe blue plum, black cherry, blueberry jam, currant, sweet oak, spice and new leather. Flavours of juicy dark fruits and spice appear with notes of black currant, blackberry, black cherry, black tea and spice lingering on the finish. WINEMAKER’S NOTES: A trendy blend of 63% Shiraz, 19% Cabernet Sauvignon, 17% Cabernet Franc and 1% Viognier. Each varietal received barrel malolactic fermentation and 9 months of oak barrel aging before the wines were blended together. The final assemblage was then put back into barrel for a further 3 months (60% French oak and 40% American oak). BEST SERVED: At a cool room temperature of 16 to 18°C. Drink now to 2023.
FOOD PAIRINGS: Grilled steak with red wine reduction; pepper
Experience an Icewine tasting at the same temperature we harvest Icewine grapes in the 10Below Icewine Lounge at Peller Estates (the last stop on The Greatest Winery Tour).
steaks; beef or lamb stews; shepherd’s pie; aged Gouda or cheddar. 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