FALL 2021
Autumn INDULGENCES
Winter in
WINE COUNTRY
Holiday
GIFT GUIDE
In-Store
OR To Your Door
More ways to serve you! Visit us online at
www.thewineshops.com or call us at 1-866-440-4383
Editors Riley McGilvray Madison Vine Wine Club Manager Ashley White
Note from the Editors
Contributors Allison Vaughan Brianne Chiarle Craig McDonald Devon Hunt Emma Garner Fiona Muckle Frank Dodd Jason Parsons Katie Dickieson Marcella DiLonardo Mark Torrance Maurice Desharnais Michelle Andrus Nataschia Wielink Sarah Ripley Wade Stark Zac Kvas
As much as we hate to see the Summer end, we’re so excited to jump into the fall season. It’s arguably the best season because it means that the grapes have been harvested, and soon enough, we will be enjoying the next vintage of wines. The winemakers are feeling confident about this vintage. You can read their harvest updates on pages 4 & 5. Fall in Niagara Wine Country is full of life and colour. There are a ton of great hikes to do along the escarpment for leaf-peeping, fresh produce at roadside stands, roadside produce, and of course, delicious and hearty meals to enjoy. Speaking of hearty meals, our chefs have put together some excellent pasta recipes for you to enjoy at home. Check out pages 20–22 for the recipes. With the holidays fast approaching, our teams at the estates would be happy to help you with gifting! Check out pages 14 & 15 to see our 2021 gift guide. You can shop in person at our estates or purchase pre-made gift bundles online at TheWineShops.com. Looking for the gift that keeps on giving? A Wine Club membership always makes for an exciting gift. They’ll think of you each time wine is delivered to their door!
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.
Cheers, Riley McGilvray & Madison Vine
For advertising inquiries in myWineLife magazine, please email communication@peller.com PS. Drop us a line! We love hearing your feedback and hope that you’ll share your comments and suggestions with us, helping us making this the exclusive wine club magazine even better.
myWineLife is published 4 times a year by Andrew Peller Limited.
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@riverbendinnvineyard
Harvest has come and gone, and we can hardly wait to taste the 2021 vintage wines. Join us for a fall or winter wine country experience – sip wine or a craft cocktail by a crackling fire and tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.
@pellerwines
@triuswines
@gretzkyestates
@thirtybench fall 2021 myWineLife 3
Winemakers Update w ine m a k e r
CRAIG MCDONALD Trius Winery & Wayne Gretzky Estates
Q
WHAT CAN WE EXPECT TO SEE FROM THE 2021 VINTAGE?
A
The 2021 vintage started with an earlier than average bud break coupled with a mild winter and warm early spring conditions to provide us with what looks like a slightly above average crop level. The warm growing season has been complimented by timely and regular rains which resulted in healthy and vigorous vines that have had minimal environmental stressors. With sparkling harvest likely kicking off early (first week of September), the vintage holds promise across the board varietally. The early varieties are rapidly ripening, and later Bordeaux varieties are nicely set up at the moment. If mother nature cooperates with favorable fall weather, we could very well be in for a stellar vintage (knock on wood). - Craig McDonald
w ine m a k e r
KATIE DICKIESON Peller Estates & Riverbend Vineyard
w ine m a k e r
EMMA GARNER Thirty Bench Wine Makers
4 myWineLife fall 2021
3
WINEMAKERS.
3
QUESTIONS.
Q
HOW DO YOU DETERMINE THE RED BLEND PERCENTAGES YEAR AFTER YEAR?
A
Ultimately, after all the science and analysis is performed on wine blending groups, taste is the decider for blend percentages in red blends. These percentages will vary from year to year according to the conditions during a specific growing season. As an example, during warmer vintages, the blends may have a higher percentage of Cabernet Sauvignon or Cabernet Franc because they can fully ripen. In cooler vintages, the red blends frequently contain a higher percentage of Merlot as it is an earlier ripening varietal and can be less vegetal than other Bordeaux varieties in those shorter or cooler seasons. Above all, taste rules! - Emma Garner
Q
WHAT HAPPENS IN THE VINEYARDS AFTER THE GRAPES HAVE BEEN HARVESTED? HOW ARE THE VINES PREPARED FOR WINTER?
A
Once the grapes have been harvested, we leave the vines to shut down naturally for the dormant winter period. This process is called senescence, and basically involves the recycling and storage of energy (carbon and nutrients) from the leaves and shoots (source sites), to the trunk and roots (sink sites). This is what is happening when you see leaves (in all deciduous plants) turning yellow, then brown in the autumn period. Once the vines have shut down and are dormant for the approaching winter, if the ground is suitable and we have the time and labour ability, we can apply compost to specific blocks that will slowly breakdown and be incorporated into the soil biome during the winter months to be available for the vines in the spring. - Katie Dickieson
fall 2021 myWineLife 5
AUTUMN INDULGENCES
Butternut Squash Ravioli with Sage and Browned Butter By Executive Chef Frank Dodd, Trius Winery recipe page 20
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Pesto Crusted Chicken with Saffron and Cherry Tomato Gnocchi By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 20
20 age ep cip re
with Fresh hetti Bro g a cco Sp li
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emon and C ved L r hic e kp res ea P ,i n
Roasted Garlic and Maple Syrup Salmon with Yukon Gold Potato, Orzo and Bacon Cake By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 21 fall 2021 myWineLife 7
Gamay Braised Rabbit, Mushroom, Spinach, and Fettucine By Executive Chef Jason Parsons, Peller Estates recipe page 21
Fresh Lobster, Ricotta, and Basil Lasagna By Executive Chef Jason Parsons, Peller Estates recipe page 21
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Farfalle with Walnuts, Gorgonzola, and Chives Pappardelle with Braised Lamb Shank, Lemon, Sage, and Pecorino
By Executive Chef Ross Migley, Riverbend Inn recipe page 22
By Executive Chef Ross Midgley, Riverbend Inn recipe page 22
fall 2021 myWineLife 9
Stay with us at Riverbend Inn & Vineyard, an intimate historic mansion featuring 21 uniquely designed guestrooms and suites, situated on 12 acres of vineyards along the Niagara River Parkway in Niagara-on-the-Lake. The Oaklands restaurant celebrates simplicity and a sense of place. Lose track of time enjoying the stunning vineyard views while enjoying a menu that changes with the season.
10 myWineLife fall 2021
Riverbendinn.ca | 1-888-220-2281 16104 Niagara River Parkway Niagara-on-the-Lake, ON L0S 1J0
tour
Make your visit to Wine Country the best yet with this all-inclusive tour between some of Niagara’s best estates.
In partnership with Brewery & Distillery Tours Niagara, this all-inclusive touring package includes transportation* to and from your hotel in Niagara Falls or Niagara-on-the-Lake, plus stops and experiences at Peller Estates, Trius Winery, and Wayne Gretzky Estates. Visit myWineCountry.com to learn more.
Itinerary**
11:30am Niagara Falls pickups 12:00pm Niagara-on-the-Lake pickups 12:30pm Greatest Winery Tour at Peller Estates 1:15pm
Lunch at The Winery Restaurant at Peller Estates***
3:00pm
The Trius Tour at Trius Winery
4:30pm
The Wine, Whisky and Beer Tour at Wayne Gretzky Estates
5:45pm
Depart for drop-offs
Call our Wine Country Concierge at 1-888-510-5537 to reserve your group today! Looking to Gift a Wine Country Experience? Visit TheWineShops.com to purchase a gift card. No other gift card offers so many wonderful options! Redeemable for tours and experiences, dining, and products at Peller Estates Winery and Restaurant, Trius Winery and Restaurant, Wayne Gretzky Estates, Thirty Bench Wine Makers, and The Wine Shop locations in Ontario. * Transportation is in partnership with Brewery & Distillery Tours Niagara. Small groups of 2 to 10 guests will ride in Mercedes Benz Touring vehicles. You will be emailed a 15-minute pickup window the day before your tour. ** Itinerary times and experiences subject to change. *** A $50 gift card to enjoy at The Winery Restaurant at Peller Estates is included in the tour price. fall 2021 myWineLife 11
Your November Wine Allocation TRIUS RED 2019
PELLER ESTATES PRIVATE RESERVE GAMAY NOIR 2019
APPELLATION: VQA Niagara Peninsula STYLE: Medium to full-bodied and structured
750ml
13.1% abv
2495
FLAVOUR PROFILE: Bright garnet in colour with a lovely bouquet of black currant, blackberry, black cherry, spice box, dried tobacco, and cigar box. Flavours of black currant, blackberry, vanilla, and spice appear on the palate while notes of dark fruits, vanilla, and black tea linger beautifully on the finish. WINEMAKER’S NOTES: A blend of 41% Cabernet Franc, 31% Cabernet Sauvignon and 28% Merlot was harvested from our own estate vineyards (Carlton Vineyard and Clark Farm) and from our long-standing growers. The individual lots received 14 to 25 days of skin contact during fermentation. Each varietal is barrel aged separately in 60% French and 40% American oak for 6 months, with malolactic fermentation, then blended and oak aged a further 6 months.
APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and juicy
750ml
12.5% abv
2195
FLAVOUR PROFILE: Bright ruby red in colour with a bouquet of red cherry, red currant, smoke, black pepper, and earth. Juicy fruit flavours of red berry, cherry, spice excite the palate and linger on the finish. WINEMAKER’S NOTES: Gamay grapes were
harvested September 29 to October 15 from our own Carlton Vineyard and from our long-standing grower, Huebel Vineyard. 60% of the wine was aged in older French oak barriques and puncheons for 9 months while 40% was aged in an oak cask. All wines received a full malolactic fermentation before the final blend was created.
BEST SERVED: Serve at a cool room temperature of 15 to 17ºC. Enjoy while young and fresh.
FOOD PAIRINGS: Enjoy with barbecued salmon steaks; game birds; veal parmesan; vegetarian lasagna, and gourmet pizza.
BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Drink now to 2029.
FOOD PAIRINGS: Serve with grilled pepper steak; beef tenderloin; wild game meats and Portobello mushrooms; 2 to 4-yearold Canadian cheddar, and 70% dark chocolate.
WAYNE GRETZKY ESTATES CABERNET MERLOT 2020
APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and fruit-forward
750ml
13% abv
1595
FLAVOUR PROFILE: Bright garnet in colour with a bouquet of currant, blue plum, cherry, wild strawberry, subtle spice, and oak. On the palate you’ll find juicy flavours of red and black fruits with a touch of sweet spice. Notes of red cherry, pomegranate, and a touch of black tea linger on the finish. WINEMAKER’S NOTES: A blend of 41.9% Merlot,
35.2% Cabernet Franc and 18.7% Cabernet Sauvignon, with just a touch of Zweigelt and Dornfelder, all harvested from the vineyards of the Niagara Peninsula. The individual wines were given subtle French and American oak integration for 6 months plus a full malolactic fermentation before the final assemblage was created.
BEST SERVED: Serve at a cool 16 to 18°C. Drink now to 2024. FOOD PAIRINGS: Serve with one-year old aged cheddar and walnut breads; grilled red meats; beef on a bun; pot roast; lamb kebobs and grilled portobello mushrooms.
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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 MERLOT 2019
PELLER ESTATES PRIVATE RESERVE CABERNET FRANC 2019
APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and fruit-forward
750ml
12.8% abv
1695
APPELLATION: VQA Niagara Peninsula STYLE: Medium to full-bodied and structured
750ml
2395
12.9% abv
FLAVOUR PROFILE: Deep garnet in colour with a bouquet of cherry, plum, smoky oak, and black pepper. Flavours of juicy cherry, dark plum and sweet spice appear on the palate while notes of cherry, black tea, and a touch of smoky oak linger on the finish.
FLAVOUR PROFILE: Bright garnet in colour with a wonderful
WINEMAKER’S NOTES: A classic single varietal
WINEMAKER’S NOTES: Cabernet Franc grapes were harvested
harvested from the vineyards of the Niagara Peninsula. The Merlot underwent traditional skin contact, subtle French and American oak integration, and full malolactic fermentation to produce a wine with an elegant fruit-forward style.
BEST SERVED: Serve at a cool room temperature of 16 to 18ºC in large bowled red wine glasses. Enjoy now through 2023.
FOOD PAIRINGS: Serve with beef tenderloin; grilled steaks and
roasted garlic mashed potatoes; one-year old Canadian cheddar and gourmet burgers.
both from estate owned Carlton Vineyard and from our long-standing growers in the Niagara Peninsula. The juice was fermented on skins for 14 days to develop colour, flavour and structure. The wine aged for 12 months in 70% French and 30% American oak barrels with full malolactic fermentation.
BEST SERVED: Serve at a cool room temperature of 16 to 18ºC in large bowled red wine glasses. Enjoy now through 2025.
FOOD PAIRINGS: Excellent with 2-year-
TRIUS DISTINCTION BACO NOIR 2020
aromatic bouquet of dark plum, black cherry, currant, vanilla, smoky oak, and spice. Flavours of currant and cherry mingle with spice and oak notes on the palate and linger on the extra dry finish.
old Canadian cheddar; grilled beef tenderloin with Cabernet jus and wild mushrooms or herb crusted rack of lamb.
APPELLATION: VQA Ontario STYLE: Medium to full-bodied and silky
750ml
12.5% abv
1995
FLAVOUR PROFILE: Deep purple in colour with an aromatic bouquet of Damson plum, black cherry, cassis, dark chocolate, Chai spice, violet, and subtle oak. This Baco Noir has food-friendly acidity and bold flavours of ripe dark berries, black cherry, and blueberry concentrate. Notes of juicy black currant, black cherry, sweet spice, and dark chocolate linger on the finish. WINEMAKER’S NOTES: Harvested September 6 to 11 from the vineyards of long-standing growers for Trius, the Baco Noir was fermented on skins for 14 days to develop colour, flavour and structure. The wine was aged for 8 months in 85% French and 15% American oak barrels with a full malolactic fermentation. BEST SERVED: Serve at a cool 16º to 17 ºC. Drink young and fresh. FOOD PAIRINGS: Serve with gourmet portobello burgers; beet and goat cheese fettuccini; beef brisket; spiced cheeses and beet or black bean hummus. fall 2021 myWineLife 13
THE WINE SHOPS GIFT CARD $25 | $50 | $100 | $200 No other gift card offers so many wonderful options! Whether it’s an elegant bottle, accessories, or even a memorable meal at one of our winery restaurants – this gift is sure to delight. This card can be redeemed at The Wine Shop locations across Ontario, Peller Estates Winery and Restaurant, Trius Winery and Restaurant, Wayne Gretzky Estates, and Thirty Bench Wine Makers.
HOLIDAY GIFT GUIDE Find all these items on TheWineShops.com for shipping right to your door
BITTERS GIFT SET $59.85 This collection includes our 3 Wayne Gretzky Estates bitters: Antique Ginger, Old Fashioned Root Beer, and Signature Bitters.
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SIMPLE SYRUP BEST SELLERS GIFT SET $65.85 This collection includes our top 3 selling Wayne Gretzky Estates simple syrups that will make any cocktail enthusiast happy: Ginger, Basil, and Old Fashioned.
NO BOATS ON SUNDAY SAILOR SNAPBACK HAT $29.95 Perfect for that friend who loves to be out on the water, fishing, boating, paddling, you name it. This hat has a great nautical feel and pairs excellently with a refreshing can of cider.
ON BOARDS GIFT SET $99.85 Elevate charcuterie and cocktail hour with this gift set, including Lisa Dawn Bolton’s ‘On Boards’ recipe book, Rustic Designs by Rich’s 14” hand-crafted board, and a bottle of Trius Red. All the tools to build the perfect snack board for yourself or your guests.
BLACK GLASS TASTING SET $59.80 Use your senses and guess – is it a red or a white? You’d be surprised that it’s not as simple as you think! This unique tasting experience makes for a fun time with friends, as a gift to a wine lover, or at home with your significant other. fall 2021 myWineLife 15
WINTER in wine country Embrace the Canadian winter chill in Niagara Wine Country!
Join us at the estates for holiday shopping and gifting services, cozy up by the fireplace during a romantic escape at Riverbend Inn, or enjoy the Icewine festival in both downtown Niagara-on-the-Lake and Jordan. There’s always something going on in Wine Country.
Visit myWineCountry.com or call our Wine Country Concierge at 1-888-510-5537 to plan your escape today. *Winter experiences are subject to change. Reservations are highly recommended.
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THE RINK!
AT WAYNE GRETZKY ESTATES Whether you’re a pro (like Wayne Gretzky) or lacing up for the first time in many years, visit the backyard rink at Wayne Gretzky Estates from mid-December to March. You can sip on a craft cocktail, chilled brew, glass of wine or spiked hot chocolate, and savour the winter food menu at The Whisky Bar Patio. The patio is heated to keep you comfortable during your meal. You won’t want to miss Chef Desharnais’ two new winter menu items: a delicious shaved beef panini and ‘snowshoes’ (a crispy fried pastry with chocolate and cinnamon sugar). Visit myWineCountry.com to learn more about our Community Skate Days, Date Night package, and DJ Nights on Saturdays.
SNOWSHOEING AT THIRTY BENCH If there’s snow on the ground on Saturday and Sunday, 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 as you make your way through the snow-covered vineyard. 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. Book online at myWineCountry.com.
ZAC’S FEATURE RINK COCKTAIL
The Rusty Skate 1 1/2 oz 1 oz 1 oz 3/4 oz
Wayne Gretzky Estates Red Cask Whisky Wayne Gretzky Estates Old Fashioned Simple Syrup Wayne Gretzky Estates Cherry Hibiscus Simple Syrup lemon juice
NIAGARA ICEWINE FESTIVAL
WINTER MARKET AT PELLER ESTATES
This month-long celebration in January offers a variety of different experiences for wine and food lovers. Purchase a Discovery Pass online at niagarawinefestival.com and enjoy several wine and food pairings along the wine route in both Niagara-on-the-Lake and Twenty Valley. You can also stroll through downtown Jordan Village and old town Niagara-on-the-Lake on the weekends to enjoy entertainment, wine and food, attend the annual Icewinethemed Gala at the Fallsview Casino, or an Icewine dinner at Peller Estates and Trius Winery.
Join us at Peller Estates on weekends from November to March for an outdoor market experience. Your experience includes premium access to our outdoor tasting area plus a beverage of your choice (a tasting flight, a glass of wine, or one of our feature hot beverages) in a souvenir glass, and an Icewine marshmallow (handcrafted by Chef Jason Parsons) for roasting over a crackling
ROMANTIC RETREAT AT RIVERBEND INN Stay with us at Riverbend Inn & Vineyard this winter. Enjoy an intimate escape in one of our 21 uniquely designed guestrooms and suites, with surroundings of grandeur, magnificent amenities, and service. Warm yourself in front of the fireplace and enjoy the scenic beauty from your window. Enjoy a delicious meal at The Oaklands restaurant prepared by Chef Ross Midgley and his culinary team. The Inn offers guests a complimentary tasting at neighbouring winery, Peller Estates, snowshoes for winter walks through the vineyards, and cozy outdoor firepits with wonderful vineyard views. fall 2021 myWineLife 17
HOLIDAY
Movie & Pairings
1
It’s a Wonderful Life
This movie never fails to make us teary-eyed. An inspiring story that always reminds us to be grateful for what we have and that no matter what, friendship prevails to be the most important thing in our lives. Pair this classic film with a comforting and iconic glass of Trius Red.
4
2
National Lampoon’s Christmas Vacation
A relatable representation of how equally stressful and wonderful the holidays can be with family. We recommend indulging in a rewarding glass of Thirty Bench Winemaker’s Red or Riesling.
A heartwarming lesson about empathy and love, with a ton of comic relief from our favourite Canadian, Jim Carrey. We recommend enjoying this film with a Wayne Gretzky Estates Ice Cask Whisky sour that’s sure to warm your chilly winter heart.
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1 3/4 oz Wayne Gretzky Estates Ice Cask Whisky 1/2 oz lemon juice 3/4 oz honey simple syrup 1/2 Bartlett pear 1 egg white mint leaves Add lemon juice, chopped pear, whisky, and simple syrup to a shaker, muddle generously. Add egg white, mint leaves. Fill with ice and shake until too cold for your hands. Strain contents of cocktail into a glass and garnish with mint leaves and pear slices.
White Christmas
A light and entertaining film with showstopping old Hollywood musical numbers and amazing costumes. Treat yourself to a celebratory glass of Peller Estates Ice Cuvée Classic.
5
How The Grinch Stole Christmas
The Bartlett Sour
3
Elf
Elves like to stick to the four main food groups – “candy, candy canes, candy corn and syrup” - remember? Open a bottle of Peller Estates Vidal Icewine and enjoy the sweet life as the elves do. If you’re less of a sweet tooth, make an Icewine “Royale” or add a splash to a vodka martini.
Icewine “Royale” 1 oz 3 oz
Peller Estates Cabernet Franc Icewine sparkling wine
Combine Icewine and sparkling wine, garnish with a fresh floating raspberry.
AutumnCOCKTAILS 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 1 1/2 oz 1/2 oz 2 dashes
cherry-infused Wayne Gretzky Estates Red Cask Canadian Whisky* Peller Estates Oak Aged Vidal Icewine Suius Cherry Aromatic Bitters rosemary sprig
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). Stir and garnish with a rosemary sprig and whisky-soaked cherries. *Add fresh cherries to a bottle of whisky to infuse the flavour for 1-2 days. Remove cherries to use as garnish. Created by Devon Hunt peller estates
Created by Zac Kvas wayne gretzky estates
C AND C 3 oz 1 oz 1 oz 1 shake
dark roast coffee (or one expresso shot) hot chocolate Wayne Gretzky Estates Canadian Cream Dillon’s DSB Bitters
Add all ingredients to glass (or coffee cup). Stir and enjoy.
SPICED APPLE HOT TODDY 1 oz 1 tsp 1/2 tsp 4 oz
Wayne Gretzky Estates Red Cask Canadian Whisky apple butter apple pie spice hot water
Add whisky, apple butter, apple pie spice, and hot water into a mug. Stir all ingredients with a spoon until well blended. Garnish with cinnamon sticks and sliced apple. Created by Zac Kvas wayne gretzky estates
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. fall 2021 myWineLife 19
Butternut Squash Ravioli with Sage and Browned Butter by executive chef frank dodd, trius winery restaurant
Spaghetti with Fresh Broccolini, Preserved Lemon, and Chickpeas by executive chef frank dodd, trius winery restaurant
8 cups salted water 8 oz spaghetti, fresh or dry 10-12 oz broccolini, cut lengthwise 3 tbsp olive oil 1 large shallot, finely diced 6 cloves garlic, rough chopped 1/2 tsp chili flakes 1/4 tsp sumac 1-2 tbsp preserved lemon, chopped, or lemon zest from one lemon plus 2 tbsp juice 1 cup chickpeas, cooked salt and pepper 1 cup preserved hot pasta water 1/2 cup flat-leaf parsley, chopped 1/4 cup Pecorino or Parmesan cheese, olive oil or butter In a large pot, bring 8 cups of salted water to boil. Add spaghetti and simmer until al dente. Add broccolini to the pasta water and cook 2-3 minutes, or until tender and vibrant green. Drain, reserving 1 cup of the pasta water. While the spaghetti is cooking, heat olive oil in a large skillet over medium heat. Sauté shallots and garlic 3-4 minutes until fragrant and tender. Add chili flakes, sumac, preserved lemon, and the pasta water. Add chickpeas then season with salt and pepper. Toss in the spaghetti and broccolini. Add the fresh parsley and pecorino and portion into bowls, finished with a drizzle of olive oil. Serves 4-6
1 large 2 tbsp 1 2 cloves 1 egg 48 square 3/4 cup 12-15 1/2 cup
butternut squash, peeled, seeded olive oil shallot, peeled, minced garlic, peeled, minced separated wonton wrappers unsalted butter fresh sage leaves freshly grated Parmesan cheese kosher salt and freshly ground pepper, to taste freshly grated nutmeg
Pre-heat the oven to 350°F. Cut the squash in half lengthwise, drizzle with olive oil and wrap in foil. Bake for 45 minutes. Heat a frying pan on medium-high, add olive oil and shallot. Cook until translucent. Add the garlic and cook until soft. Add the squash and stir to coat with the oil. Remove from the heat and place in a bowl. Use a potato masher or a large fork, to mash until smooth. Stir in egg yolk then season with nutmeg, salt, and pepper. Set aside. Bring a large pot of salted water to a boil. Put the egg white in a small bowl and beat it with a fork. On a clean work surface, lay down 24 of the wonton wrappers. Using a pastry brush, brush the edges of each wrapper with the egg white. Place a heaping teaspoon of the squash filling in the middle of each wrapper. Top each with another wrapper, pressing firmly to seal the edges and taking care to press out any air bubbles. Turn down the heat under the boiling water to medium. Gently lower the ravioli into the boiling water, 6 at a time, and cook until the wonton wrappers are soft, about 4 minutes. Transfer each batch of ravioli to an oiled baking sheet. Melt the butter in a large pan over mediumhigh heat. Add the sage leaves and cook until crispy, and the butter is brown. Carefully add the ravioli to the pan, 6 at a time, and turn very gently to coat with the brown butter. Transfer the ravioli to a serving dish. Top with the remaining butter and sage leaves in the pan, sprinkle with the Parmesan and season with salt and pepper. Serve immediately. Serves 4-6
Pesto Crusted Chicken with Saffron Tomato Gnocchi by executive chef maurice desharnais, wayne gretzky estates pesto chicken
1 cup 4 2 cups 1 1/2 cups 5 tbsp 3 tsp 1 clove 1/4 cup 1/4 cup 1 tsp 1/2 tsp 2 tbsp
saffron and cherry tomato gnocchi
2 1/2 cup 4 cloves 1 5 cups 1 cup 1/4 cup 1/4 cup 2 tsp 2 tbsp 2 tbsp 1 tbsp
500g packages of dried gnocchi shallots, julienned garlic, roasted, smashed 156 ml can tomato paste whole cherry tomatoes white wine 35% cream fresh basil, chopped saffron olive oil butter olive oil salt and pepper to taste Parmesan cheese to taste
Pesto Chicken: Place the sun-dried tomatoes into a medium bowl with two cups of boiling water for 15 minutes. Strain tomatoes keeping 3 tbsp of the soaking liquid. Roughly chop up the tomatoes. In a food processor, combine the tomatoes, basil, pine nuts, cheese, olive oil, tomato water, vinegar, garlic, chili paste, cheese, pepper, and salt. Process in short bursts, mixture should be slightly chunky. This pesto can be made up to three days ahead and stored in the fridge. Preheat the oven to 350°F. Heat grapeseed oil in a sauté pan and brown the chicken on both sides. Place chicken in an oven proof dish and cover with the pesto. Bake for 12-15 minutes. Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and boil for three minutes, strain. Melt butter and 1 tbsp of olive oil in a large sauté pan, sauté the gnocchi until crisp. In a heavy bottomed pot, heat the other two tbsp of olive oil and sauté the shallots and garlic. Add the saffron, do not burn. Add the cherry tomatoes and sauté until the tomatoes start to soften up. Add the tomato paste and and once incorporated, add the wine, and bring to a simmer for about 5 minutes. Add the cream and the basil. Add the crisp fried gnocchi and serve, garnished with Parmesan cheese Serves 4
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sun-dried tomatoes, halved chicken breasts, boneless boiling water basil leaves, loosely packed extra virgin olive oil red wine vinegar garlic, chopped pine nuts, toasted Pecorino cheese, grated coarse ground pepper sea salt grapeseed oil
Roasted Garlic and Maple Syrup Salmon with Yukon Gold Potato, Orzo, and Bacon Cake by executive chef maurice desharnais, wayne gretzky estates salmon
4x5oz 1/2 cup 6 cloves 1 pinch 1 pinch 1 tbsp 1/4 cup 1
salmon fillets maple syrup garlic, roasted, smashed coarse black pepper coarse sea salt grapeseed oil maple syrup lime, sliced into rounds
potato cakes
6 large 2 cups 1/2 cup 2 tbsp 1 tsp 1/4 cup 2 tbsp
Yukon gold potatoes orzo pasta, cooked bacon, cooked, chopped fresh thyme, chopped ground nutmeg green onions, chopped, small dice sea salt and black pepper to taste butter
Salmon: Place the salmon fillets into a sealable container. In a mixing bowl, combine the maple syrup, garlic, salt, and pepper. Pour the mixture over the fillets, making sure they are fully coated. Seal the container and place into the fridge overnight. Preheat oven to 350°F. In a sauté pan, heat the oil and sear the salmon on both sides. Place the salmon into an ovenproof baking dish. Top with the maple syrup and roasted garlic mixture and the lime slices. Bake in the oven for 5-8 minutes or until medium-rare. Potato Cake: Cook the potatoes whole in a pot of salted water. Once they are about 80% cooked, remove from the heat. Drain the potatoes and place into a large bowl. Peel the potato skin off with a spoon while still warm and grate the potatoes on a box grater. Place the grated potatoes into a large mixing bowl and add the cooked, chilled orzo pasta, bacon, green onion, thyme, nutmeg, salt, and pepper. Mix well and form into little cakes - about the size and shape of a hockey puck. Place into the fridge to cool for at least 3 hours. Melt the butter in a non-stick pan and fry the potato cakes on each side turning over once each side has browned. Place into a 350°F oven and bake for 15 minutes, turning halfway through cook time. Serve with a salmon filet on top. Serves 4
Fresh Lobster, Ricotta, and Basil Lasagna by executive chef jason parsons, peller estates winery restaurant
1 lb 1/2 cup 1 tbsp 2 cups 2 cups 1/2 cup 1/4 cup 2 tbsp 1 cup 1 cup 12
lobster, canned, frozen, or fresh shallots, finely chopped garlic, finely chopped zucchini, small diced portobello mushroom, peeled, gills removed, and small diced fresh basil leaves, roughly chopped fresh chives, finely chopped splash of wine butter mozzarella cheese, grated ricotta cheese Barilla egg lasagna sheets
bechamel sauce
4 tbsp each flour & butter 1 cup wine 3 cups milk Method: In a large frying pan, melt the 2 tbsp of butter over medium heat. Add in the shallots, garlic, and sauté for one minute. Then add in the mushrooms and zucchini. Continue to sauté for 2 minutes. Remove the pan from the heat and add a splash of wine, basil, chives, and the lobster. Stir well, season with fine salt, ground white pepper and set aside. In a medium pot, warm the milk over low heat. In a separate pot, melt the 4 tbsp of butter. Once melted, whisk in the flour until smooth. Slowly warm over the heat and then whisk in the white wine. Bring up to temp and then whisk in a third of the milk. Repeat this until all the milk is added. Simmer for one minute and remove from the heat. Season with fine salt and ground white pepper, pass through a fine strainer and set aside. Assembly: Spread a very thin layer of the bechamel in the bottom of a medium-sized casserole dish (approx. 12x8). Lay 3 lasagna sheets side by side to cover the bottom. Take a third of the lobster mix and spoon a very thin layer over the pasta sheets, top this with a third of the ricotta, a quarter of the mozzarella, and a quarter of the remaining bechamel sauce. Next, top this with another three of the pasta sheets. Repeat two more times. Use the remaining mozzarella and bechamel to cover the top sheets of pasta. Place in a 350°F pre-heated oven and bake for 45 minutes. Allow the lasagna to rest for 5 minutes before serving. Serves 4
Gamay Braised Rabbit, Mushroom, Spinach Fettuccine by executive chef jason parsons, peller estates winery restaurant
5 2 tbsp 1 cup 1/2 cup 1 cup 3 cups 1/4 cup 4 cups 3 cups 8 cloves 1 1/2 cups 1 cup 1 pack
rabbit legs grapeseed oil diced carrots, celery, onion, garlic mixed herbs (parsley, thyme, rosemary) Peller Estates Private Reserve Gamay Noir chicken stock butter forest mushrooms (shiitake, oyster, king eryngii) baby spinach, fresh garlic, roasted Parmesan cheese, shaved pine nuts, toasted 454g fettuccine pasta
Braised Rabbit Directions: Pre-heat the oven to 375°F. Heat the grapeseed oil in a shallow pot over medium to high heat. Add in the rabbit legs and slightly brown them on all sides. Add in the carrots, celery, onion, garlic, and mixed herbs and sauté for another minute. Deglaze the pan with the gamay noir and the chicken stock. Cover the pan with a lid or tinfoil and place in oven. Braise the legs for at least 40 to 50 minutes, until the meat can pull from the bone. Once cooked, remove from the oven and leave covered until they cool. Remove the legs and pull the meat from the bone. Reserve the meat and discard the bones. Strain off the liquid from the pan. Throw away all the bits and pour the strained broth in a pot. Heat the broth over high heat until it reduces to approximately one cup, then set aside for the pasta. Pasta Directions: Bring a large pot of water and a pinch of salt to a boil. Once boiling, add in the fettuccine. While the pasta is cooking, melt the butter in a large pan over medium heat. Add in the shallots, mushrooms, and roasted garlic cloves. Sauté for 2 minutes, then add in the cup of braising broth. Bring to a boil and add in the braised rabbit meat and the cooked fettuccine. Season with fine salt and ground white pepper. Remove from heat and add in the spinach, toasted pine nuts, and shaved parmesan cheese. Check the seasoning and serve. Serves 5
fall 2021 myWineLife 21
Farfalle with Walnuts, Gorgonzola, and Chives by executive chef ross midgley, riverbend inn 4 orders 1 cup 4 tbsp 3 tbsp 2 tbsp
Farfalle pasta, cooked to the package directions 35% cream walnuts, chopped aged Gorgonzola chives, chopped
In a dry pan or in oven, toast the chopped walnuts until they are fragrant. In a heavy bottomed saucepan, reduce the cream by half and add the Gorgonzola until melted. Remove from heat and toss the warm pasta into the sauce. Add the chopped chives and portion into four bowls. Serves 4
Pappardelle with Braised Lamb Shank, Lemon, Sage, and Pecorino by executive chef ross midgley, riverbend inn
2 1/2 cup 1/4 cup 1/4 cup 2 1/2 cups 1 L 1 cup 2 sprigs 2 sprigs 6 leaves 1 8 oz
lamb shanks onion, diced celery, diced carrot, diced dry red wine chicken stock tomato puree, strained fresh thyme fresh rosemary fresh sage (4 to chiffonade into ribbons) lemon, finely zested Pecorino cheese, grated Pappardelle noodles, fresh or dry
Season fresh lamb shanks with salt and pepper and sear all sides in a heavybottomed pot until well browned. Remove shanks from the pot and add the onion, carrot, and celery. Cook the vegetables over medium heat until they begin to color (approx. 5 mins). Return the shanks to the same pot, increase the heat to high and then ‘deglaze’ the pot with the wine, chicken stock, and tomato puree. Add the fresh herbs (reserving 4 sage leaves for plating). Cover pot with a lid or wrap with oven-proof foil. Place covered pot in an oven at 325°F and braise the lamb until the meat is ‘fall off the bone’ tender this will take 2 ½ to 3 hours. Once the lamb is tender, carefully pull the meat from the bones and reserve on the stove top. Strain the liquid and reduce by half, this will be your sauce. In boiling salted water, cook 4 portions of pappardelle to package directions. Once pasta is cooked, strain and add to a large, warmed bowl, toss with the lamb meat, and sauce. Transfer evenly to 4 bowls. Garnish each portion with the grated Pecorino, lemon zest, and chiffonade sage leaves. Serves 4
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