myWineLife Niagara Winemaker's Collection: Fall 2023

Editors

Madison Vine

Riley McGilvray

Wine Club

Ashley White

Leona Nicoletti

Haley Strong

Contributors

Anahita Pouget

Andrew MacNeil

Brianne Carter

Carolee Krause

Dave Larocque

Edil Mendez

Fiona Muckle

Frank Dodd

Jason Parsons

Mackenzie Plum

Mark Torrance

Maurice Desharnais

Nataschia Wielink

Tina Truszyk

Page 12-13

Tablescape Florals provided by Bloom & Co. in Niagara-on-the-Lake

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 communication @ peller.com

myWineLife is published 4 times a year by Andrew Peller Limited.

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Note from the Editors

As we enter the holiday season, we’re excited to bring you some festive inspiration that’s sure to tickle your taste buds and warm your spirits. Our winery chefs have generously shared their treasured holiday appetizer recipes. We hope these culinary delights will grace your gatherings this year. From savory bites and even an irresistible dessert, these recipes reflect the heartwarming essence of this special time.

Turn to pages 12 and 13 for an exclusive wine and food pairing guide that’s sure to elevate your celebrations. The art of matching wines with festive dishes can truly transform your dining experience. Our guide suggests some perfect pairings that showcase the harmonious dance between wines and holiday fare.

We’re also thrilled to extend our congratulations to our remarkable winemakers for their outstanding achievements in 2023. The dedication and passion they infuse into each bottle have garnered us some remarkable awards that you’ll find on pages 14 and 15. We raise a glass to our winemakers and their extraordinary commitment to crafting wines that continue to captivate and amaze.

Wishing you and your family a joyful and indulgent season ahead!

Cheers, Riley McGilvray & Madison Vine

Be sure to sign up for our mailing list and be the first to know about upcoming events and experiences!

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.

‘Tis the Season in Niagara Wine Country. Join us this fall and winter for brand new tasting and dining experiences at all our estates. Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.

Holiday Hosting

wine pairings on pages 16 - 18

Blue Cheese Crusted Beef Medallion and Garlic Horseradish

Chef Jason Parsons, Peller Estates

Winery & Restaurant

recipe page 16

Amber Ale Beer Nuts

Chef Maurice Desharnais, Wayne Gretzky Estates

recipe page 16

Grilled

Tandoori

Chicken

Skewers with Raita

Chef Frank Dodd, Trius Winery & Restaurant

recipe page 17

Mini Sticky

Toffee Pudding

Chef Jason Parsons, Peller Estates

Winery & Restaurant

recipe page 17

Pomegranate, Arugula and Prosciutto Wraps

Chef Frank Dodd, Trius Winery & Restaurant

recipe page 17

Smoked Salmon on a Waffle

Chef Andrew MacNeil, Riverbend Inn and Vineyard

recipe page 18

Figs Wrapped in Prosciutto

Chef Andrew MacNeil, Riverbend Inn and Vineyard

recipe page 18

Joseph Scheffer Honey Cake

Chef Maurice Desharnais, Wayne Gretzky Estates

recipe page 18

You can purchase your wine pairings at our Niagara estates, your local The Wine Shop or online via TheWineShops.com

Your November Wine Allocation

TRIUS SHOWCASE ‘GHOST CREEK’ RIESLING

APPELLATION: VQA Four Mile Creek

STYLE: Lightl-bodied and refreshing

SWEETNESS: Off-Dry, 9.8 g/L

32 00 18.6% abv 750ml

FLAVOUR PROFILE: Clear and bright with a clean, fresh aroma of Meyer lemon sorbet, green apple, mineral, and wet stone. An elegant, refreshing wine with amazing flavours of pink grapefruit, lemon, Key lime, tangerine, and green apple. The perfect balance of fresh acidity and natural sweetness. Clean fresh notes of citrus, white currant, and mineral linger on the finish.

WINEMAKER’S NOTES: A single vineyard wine harvested from our Ghost Creek Vineyard in Niagara-on-the-Lake. Hand-picked from 18-year-old vines October 3 to 6 with a low yield of only 5.0 tons per acre. The Riesling grapes were gently whole bunch pressed, allowing the free run juice to be separated from the skins, then cool fermented.

BEST SERVED: Serve chilled at 10 to 12ºC. Fabulous as a summer sipper or aperitif. Serve with sushi; steamed mussels; salty appetizers; spicy crab cakes; and moderately spiced Thai and Indian cuisine. Enjoy now through 2033.

THIRTY BENCH SMALL LOT CHARDONNAY

APPELLATION: VQA Beamsville Bench

STYLE: Medium-bodied and slightly rich

SWEETNESS: Dry, 2.3 g/L

12.6% abv 750ml

38 00

FLAVOUR PROFILE: Clear and bright with a straw yellow hue, and a bouquet of red apple, grilled lemon, toasty oak, and vanilla bean. Flavours of apple, pear, custard, and spice unfold on the palate. Meyer lemon, apple, subtle oak, and spice notes linger on the long, smooth and refreshing finish.

WINEMAKER’S NOTES: Harvested from our own Thirty Bench vineyard. Whole bunch pressed, then transferred to French oak. Barrel fermented and aged in French oak barrels for 12 months, 20% new oak. Aged sur lie, no malolactic fermentation.

BEST SERVED: Serve not overly chilled at 14 to 16˚C. Wonderful sipping wine for the best of times. Enjoy with potato leek gratin; turkey with mushroom stuffing and creamy mashed potatoes.

TRIUS RED

APPELLATION: VQA Niagara Peninsula

STYLE: Medium to full-bodied and structured

SWEETNESS: Dry, 3.1 g/L

27 95 13.1% abv 750ml

FLAVOUR PROFILE: Bright garnet in colour with a lovely bouquet of black cherry, dark plum, and black currant fruit, along with allspice, tobacco leaf, and smoky oak. The lingering finish shows savoury notes, along with flavours of blackberry, black currant, dark cherry, dark chocolate, coffee bean, and oak.

WINEMAKER’S NOTES: A blend of 56.8% Merlot, 27% Cabernet Sauvignon, and 16.2% Cabernet Franc, harvested from our own estate vineyards, Carlton Vineyard and Clark Farm, and from our long-standing growers. Each varietal is barrel aged separately in 60% French and 40% American oak for 6 months with malolactic fermentation, then blended and aged a further 6 months for a total of 12 months in barrel.

BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Fabulous with grilled foods such as pepper steaks; beef tenderloin; lamb chops; wild game meats; and Portobello mushrooms. Drink now to 2033. Decanting is recommended if drinking now through 2025.

LOVED IT AND NEED MORE?

WAYNE GRETZKY ESTATES SIGNATURE SERIES

SHIRAZ CABERNET

APPELLATION: VQA Niagara Peninsula

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.

PELLER ESTATES ICE CUVÉE ROSÉ

APPELLATION: VQA Niagara Peninsula

STYLE: Medium to full-bodied and fruity

SWEETNESS: Dry, 3.5 g/L

13.5% abv 750ml

3195

FLAVOUR PROFILE: Deep garnet in colour with a warming bouquet of black cherry, baked blue plum, Chai spice, sweet oak, leather, violet, and black pepper. Flavours of ripe juicy black fruits, sweet spice, and oak unfold on the palate while notes of black fruits, spice, oak, and coffee bean linger on the dry finish.

WINEMAKER’S NOTES: A trendy blend of 60.1% Shiraz, 37.1% Cabernet Sauvignon, and 2.8% Viognier harvested from vineyards within the Niagara Peninsula. The Viognier was stainless-steel fermented and aged. The red varietals underwent traditional red wine making, barrel malolactic fermentation, and nine months of oak barrel aging before the wines were blended.

BEST SERVED: Serve at a cool room temperature of 16 to 18°C. Serve with aged Gouda or Cheddar; grilled steak with red wine reduction; grilled London Broils; rack of lamb; and shepherd’s pie. Drink now to 2029.

PELLER ESTATES CABERNET FRANC ICEWINE

APPELLATION: VQA Niagara Peninsula

STYLE: Full-bodied and stuctured

SWEETNESS: Sweet, 193 g/L

11.5% abv 200ml

68 00

FLAVOUR PROFILE: Cranberry copper gold in colour with an aromatic bouquet of rhubarb, wild strawberry, red cherry, and allspice. This Icewine has a rich mouthfeel with wonderful flavours of red currant jelly, stewed rhubarb, and raspberry coulis, which lingers on the finish.

WINEMAKER’S NOTES: Our Icewine is made from naturally frozen Cabernet Franc grapes harvested at -10°C. Pressed frozen, releasing only one drop of pure extract from each grape. Fermentation is performed at a cool temperature to retain fruit concentration. 90% is aged in stainless steel and 10% is aged in older French oak barrels.

BEST SERVED: Serve chilled at 8 - 10°C in small wine glasses, 1 to 2 oz per person. Enjoy before, during, and after a meal, or with your favourite vodka for an amazing Icewine Martini. Enjoy during a meal with peppercorn pâté, with fruit-based desserts, or dark chocolate.

STYLE: Traditional Method

SWEETNESS: Off-Dry, 20.2 g/L

12.0% abv 750ml

3695

FLAVOUR PROFILE: Very fine bubbles rise gently against a delicate pink backdrop. The bouquet shows notes of apricot, wild raspberry, melon, and Rainier cherry. This sparkling has a creamy mouthfeel with an elegant mousse and flavours of raspberry, juicy white peach, cranberry and white currant.

WINEMAKER’S NOTES: A traditional method sparkling wine made with handpicked, whole-cluster pressed grapes. The assemblage consists of 59% Pinot Noir, 29% Chardonnay, 8% Gamay Noir, and 4% Pinot Meunier, all aged in stainless steel just before tirage. After 12 to 14 months on lees the wine is disgorged, and a 90ml dosage of Vidal Icewine is added.

BEST SERVED: Serve at a cool 8 – 10ºC in sparkling wine glasses. Enjoy as a casual sipping wine, or as a companion to a wide variety of wonderful meals. Enjoy within 2 to 3 years of purchase.

WINTER EVENTS IN WINE COUNTRY

Embrace the enchantment of Niagara Wine Country in the winter, a hidden gem waiting to be discovered. Relish the serene landscapes adorned in frosty splendor and experience the warm embrace of our wine country experiences. With fewer crowds, this season offers a chance to truly savor the region’s finest wines and culinary delights.

To plan your trip, visit myWineCountry.com or call our Wine Country Concierge at 1-888-510-5537.

Snow Globe Dining

Offered

Mid-November to Mid-March

Tuesday to Friday and Sunday 12:30 | 3:00 | 6:00

Saturday 12:00 | 5:00 | 7:30

Date Night

Offered

Mondays from October 16 to December 11

Enjoy 4-courses, plus a $20 bottle of Trius wine

12 Days of Christmas Menu

Themed menu offered December 12-23

Looking for a cozy way to celebrate the New Year? Join us on New Year’s Eve for Snow Globe Dining. Visiting in the New Year? Reserve a spot at our annual Icewinemaker’s Dinner in January.

NEW! Savoury Bites and Wine Delights

Offered Friday to Sunday

Indulge in a 45-minute culinary journey at Trius Winery’s newest experience. Delight in Executive Chef Frank Dodd’s creations, perfectly paired with our exquisite wines. Savor Mediterranean Sea Salt Potato Chips with our crisp Brut Nature Sparkling wine. Experience the fusion of Hewitt’s Farm whipped Goat’s Cheese and Icewine Beet Jam alongside Wild Ferment Sauvignon Blanc. Revel in the harmony of Artisan Cured Salami, smoked Gouda Cheese, and Pickle, complemented by East Block Cabernet Sauvignon. Conclude on a sweet note with a delectable chocolate brownie, paired harmoniously with Cabernet Franc Icewine.

SAVE

the winery restaurant at peller estates

Exclusive Pairing Experience

Offered on select Saturday Evenings

Join the Peller Estates culinary team for an Exclusive Pairing Experience on select Saturday evenings throughout the year. Each month we host a uniquely themed dining experience in our Private Dining Room. You’ll be seated at a communal table and enjoy a 5-course tasting menu with delicious wine pairings from our Peller Estates collection.

Visit our Icewine Bar on weekends in January! We’ll be serving up Icewine and unique Icewine cocktails. Plus, you won’t want to miss our famous Icewine marshmallows as part of Niagara Wine Festival’s Icewine Discovery Pass program.

peller estates

Seated Tasting Experience

Offered Daily

Savor seated tastings and indulge in a journey of flavors. Wine Club vouchers allow you to explore both our standard and premium flights, offering a personalized tasting adventure that perfectly suits your palate. Reservations are highly recommended for an enhanced experience. Visitors to the estate can enjoy seasonal mimosas. Savour the apple pie mimosa from September to October, and fan-favourite holiday cranberry from November to February.

riverbend inn & vineyard

Rest, Dine, Explore Package

Escape to our quiet corner of Niagara Wine Country. This package includes a double occupancy guestroom; a prix fixe 3-course dinner at Oaklands starting with an amuse bouche; plus an experience at one of our partner properties – Peller Estates, Trius Winery, or Wayne Gretzky Estates. Call 1-888-220-2281 to reserve.

Our Dinner Series returns! Enjoy a luxurious 3-course dinner with perfect wine pairings. We highly recommend reserving a guestroom to elevate your experience.

November 10 Andrew Peller

Portfolio Wine Dinner

January 26 Canadiana Coast to Coast Dinner

February 23 Wine Club Members Dinner

March 22 Italian Dinner

April 19 Spanish Dinner

The Whisky Bartender “Spookeasy”

Offered October to December

Indulge in a one-of-a-kind whisky bartender experience at Wayne Gretzky Estates, where the world of spirits meets the mystique of the speakeasy. Prepare to be enchanted by spooktacular delights as you step into a realm where extraordinary cocktails and ghostly ambiance intertwine. We will conjure up a range of enchanting cocktails, each a masterpiece that blends Wayne Gretzky Estates’ premium spirits with the eerie essence of the season.

Joining us in the New Year? January to March will be “Escape Winter” themed, where we’ll transport you to a world of sun-soaked shores with innovative ‘Escape Winter’ tropical cocktails.

Our backyard skating rink opens for the season in December and runs until mid-March, weather permitting. Follow our Twitter feed for the latest rink updates @wgerink

thirty bench winery

Snowshoeing in the Vineyard

Offered January to March

Experience the enchantment of winter as you snowshoe through the vineyard at Thirty Bench Wine Makers. Immerse yourself in a winter wonderland as you explore our picturesque vineyard adorned in a pristine blanket of snow. After your snowshoe adventure, warm up with a warm soup and a glass of wine. Unite the beauty of nature with the pleasure of wine at Thirty Bench Wine Makers. Embrace the season like never before – reserve your snowshoeing adventure today.

Visit the Bench in February for Love the Bench. Enjoy winter wine country tastings, culinary delights, and interactive experiences. Visit grazethebench.com to learn more.

SAVE THE DATE

wayne gretzky estates

trius winery

Culinary Experience

Top Tips for Wine and Food Pairing

Elevating your dining experience from ordinary to extraordinary lies in the art of wine and food pairing. The chemistry of flavors and textures can create a symphony for your taste buds, where the right combination can make both the wine and the dish shine. My advice: when in doubt, break out the bubbly – it pairs well with everything!

Match Intensity

Light-bodied wines, such as crisp whites or delicate reds, pair beautifully with lighter fare like salads, seafood, and poultry. Robust reds like Cabernet Sauvignon or Merlot are perfect companions for hearty dishes like steak or rich pasta.

Consider Flavours

Complementary flavors enhance each other. For instance, a buttery Chardonnay compliments the creaminess of a buttery lobster dish. Contrasting flavors can also be intriguing, like a zesty Sauvignon Blanc cutting through the richness of a creamy goat cheese.

Acid and Acid

Acidity in wine can cleanse your palate, making it a great match for dishes with high acidity like tomatobased pasta sauces or citrus-infused seafood.

Sweetness Matters

Sweeter wines, such as Riesling or Gewurztraminer, can balance spicy or heat-driven dishes. The sweetness counters the heat, creating harmony.

Tannin and Protein

Tannic red wines (like Cabernet Sauvignon) with firm tannins soften when paired with protein-rich foods like red meat. The protein binds with the tannins, making the wine smoother.

Regional Pairings

Match wine and food from the same geographic area. For example, an Italian Chianti beautifully complements a tomato-based pasta dish.

Texture Harmony

Match the texture of the wine with the texture of the food. Creamy dishes can pair well with a wine that has a velvety mouthfeel, while crispy dishes can contrast with a wine that has a zesty acidity.

Mind the Sauce

Consider the dominant element of your dish. If it’s the sauce, focus on pairing with that. A bold red might go wonderfully with a rich, tomato-based pasta.

Trial and Exploration

Don’t hesitate to experiment. Everyone’s palate is unique. Keep a wine journal and note your successful pairings.

Dessert Wine

With desserts, the wine should be sweeter than the dessert itself. A luscious Icewine can balance the sweetness of a fruit tart.

Roast Turkey with Cranberry Sauce

Pinot Noir, Gewurztraminer

Herb Stuffing

Pinot Noir, Riesling

Mashed Potatoes with Melted Butter

Chardonnay, Gamay

Pumpkin Pie

Late Harvest Riesling

Apple Pie

Chardonnay

AWARD WINNERS 2023

THIRTY BENCH WINE MAKERS

#9 WINERY IN CANADA

#4 WINERY IN ONTARIO

WineAlign National Wine Awards of Canada 2023

Platinum Medal

2020 Small Lot Riesling

Wood Post Vineyard

WineAlign National Wine Awards

Gold Medal - 96 points

2020 Small Lot Riesling Wild Cask

Decanter World Wine Awards

Gold Medal - 95 points

2020 Small Lot Cabernet Franc

Decanter World Wine Awards

Gold Medal - 95 points

2020 Benchmark Red

Decanter World Wine Awards

Gold Medal - 91 points

2022 Winemaker’s Blend Riesling

Beverage Testing Institute Chicago

Gold Medal

2020 Small Lot Riesling Wild Cask

WineAlign National Wine Awards

Gold Medal

2020 Small Lot Cabernet Sauvignon

WineAlign National Wine Awards

Gold Medal

2020 Small Lot Cabernet Franc

WineAlign National Wine Awards

Gold Medal

2020 Benchmark Red

WineAlign National Wine Awards

Gold Medal

2020 Wild Cask Cabernet Franc

Ontario Wine Awards

Gold Medal

2020 Small Lot Merlot

Ontario Wine Awards

Gold Medal

Sparkling Riesling

Ontario Wine Awards

Gold Medal

2020 Wild Cask Cabernet Franc

Lieutenant Governor’s Award for Excellence in Ontario Wines

PELLER ESTATES

#25 WINERY IN CANADA

#9 WINERY IN ONTARIO

WineAlign National Wine Awards of Canada 2023

Gold Medal - 95 points

2020 Signature Series Sauvignon Blanc

Decanter World Wine Awards

Gold Medal - 95 points

2020 Signature Series Sauvignon Blanc

International Wine & Spirit Competition UK

Gold Medal

2021 Signature Series Riesling

WineAlign National Wine Awards

Gold Medal

2021 Private Reserve Late Harvest Vidal

WineAlign National Wine Awards

Gold Medal

2022 Private Reserve Sauvignon Blanc

WineAlign National Wine Awards

Gold Medal

2020 Signature Series Cabernet Franc

WineAlign National Wine Awards

Gold Medal

2021 Private Reserve Late Harvest Vidal

Ontario Wine Awards

Gold Medal

2019 Signature Series Riesling Icewine

Ontario Wine Awards

Gold Medal

2021 Private Reserve Sauvignon Blanc

Ontario Wine Awards

Gold Medal

2020 Signature Series Cabernet Franc

Ontario Wine Awards

WAYNE GRETZKY ESTATES

Gold Medal - Cream Whisky of the Year

Salted Caramel Canadian Cream Whisky

Canadian Whisky Awards

Gold Medal - 92 points

2022 Founders Series Sauvignon Blanc

Beverage Testing Institute Chicago

Gold Medal - 92 points

2022 Founders Series Baco Noir

Beverage Testing Institute Chicago

Gold Medal - 92 points

2021 Founders Series Riesling

Los Angeles International Wine Competition

Gold Medal

Ninety Nine Proof Whisky

TAG Global Spirits Awards

Gold Medal

VSOP Brandy

TAG Global Spirits Awards

TRIUS WINERY

#12 WINERY IN CANADA

#5 WINERY IN ONTARIO

WineAlign National Wine Awards of Canada 2023

Gold Medal - 95 points

Brut Rosé

Decanter World Wine Awards

Gold Medal - 95 points

2021 Merlot

Los Angeles International

Wine Competition

Gold Medal - 93 points

2021 Cabernet Franc

Beverage Testing Institute Chicago

Gold Medal - 92 points

2022 Sauvignon Blanc

Beverage Testing Institute Chicago

Gold Medal - 90 points

2022 Rosé

Beverage Testing Institute Chicago

Gold Medal

Brut

WineAlign National Wine Awards

Gold Medal

Showcase Blanc de Blancs

WineAlign National Wine Awards

Gold Medal

2020 Showcase Chardonnay

Wild Ferment

WineAlign National Wine Awards

Gold Medal

2021 Distinction Sauvignon Blanc

WineAlign National Wine Awards

Gold Medal

2020 Showcase Red Shale

Cabernet Franc

WineAlign National Wine Awards

Gold Medal

2020 Grand Red

WineAlign National Wine Awards

Gold Medal

2021 Showcase Clark Farm Pinot Noir

WineAlign National Wine Awards

Gold Medal

2021 Showcase Late Harvest Vidal

Ontario Wine Awards

Gold Medal

Showcase Blanc de Blancs

Ontario Wine Awards

Gold Medal

2020 Showcase Wild Ferment

Sauvignon Blanc

Lieutenant Governor’s Award for

Excellence in Ontario Wines

Blue Cheese Crusted Beef Medallion

and Garlic Horseradish

chef jason parsons, peller estates winery restaurant

12 x 1 oz beef medallions

6 tbsp blue cheese, crumbled

1 tsp cracked black pepper

1 tsp course sea salt

1 tbsp grape seed oil

fresh herbs (parsley, chives) or microgreens for garnish

garlic horseradish spread

1/2 cup sour cream

2 tbsp mayonnaise

1 tbsp horseradish

1 clove garlic, minced salt and pepper to taste

Preheat your oven to 425°F. In a bowl, mix the beef medallions with the pepper, salt, and grape seed oil. In a very hot frying pan, brown the medallions. Remove from the pan once browned, then place them on a baking sheet and cook until medium rare. Remove and let rest. Top each beef medallion with a spoon of garlic horseradish spread and crumbled blue cheese. Garnish with herbs and serve.

Serves 6-12

pair with Peller Estates Signature Series

Cabernet Sauvignon

Thirty Bench Small Lot Merlot

Amber Ale Beer Nuts

chef maurice desharnais, wayne gretzky estates

1 cup amber ale beer

3 cups brown sugar

2 cups white sugar

1/4 cup ginger, chopped

1 tbsp chili powder

3 lbs roasted unsalted peanuts

3 tbsp coarse pretzel salt

Preheat your convection oven to 350°F. In a large stock pot, add the beer, sugar, chili, ginger, and peanuts. Bring to a boil, stirring frequently until the beer is absorbed. It will turn into a sticky grainy sugar consistency, approximately 15 – 20 minutes. Spread out onto two parchment lined baking sheets. Try to break the clumps apart and only have a single layer. Sprinkle with the pretzel salt and bake for 30 -35 minutes, stirring after the first 15 minutes to break up any clumps. Bake until dark and crispy then remove from the oven and set aside to cool. Once cooled, break apart into small pieces and store in an airtight container.

Serves a crowd

pair with Wayne Gretzky Estates Cabernet Merlot

Wayne Gretzky Estates Sparkling Brut

Grilled Tandoori Chicken Skewers with Raita

chef frank dodd, trius winery restaurant

4 chicken breasts, skinned and cut into bite-size pieces

1 lemon, juiced

10-12 thick wooden or metal skewers

marinade

1 cup plain Greek yogurt

2 tbsp vegetable oil

1/2 tsp ground cumin

1/2 tsp ground nutmeg

1/2 tsp ground coriander

1/2 tsp ground black pepper

1/2 tsp paprika

2 cloves garlic, peeled and crushed

1 tsp fresh ginger, peeled and grated

raita

1/2 English cucumber, grated

1 1/4 cup thick yogurt

1 tbsp parsley, finely chopped

1/2 tsp ground caraway

1/2 tsp ground coriander

1 tbsp mint leaves, finely chopped salt and pepper to taste

Place the chicken pieces in a sealable bag. Add lemon juice and season with salt and ground black pepper. Mix and set aside.

If using wooden skewers, soak them overnight in water. This will help prevent them from burning on the BBQ.

To make the marinade, combine the yogurt, oil, garlic, ginger, and all the spices. Pour the marinade into the bag with the chicken and mix. Place in the refrigerator for 2 – 12 hours.

To make the Raita, mix the cucumber with the yogurt, parsley and mint. Season with caraway, coriander, salt, and ground black pepper. Allow to steep for 1 hour.

Drain and dry the wooden skewers. Skewer 6 to 8 pieces of chicken onto each kebab stick, and reserve the marinade. Heat the BBQ to medium high. Spray the chicken skewers with oil and season with salt and pepper. Grill the kebabs for 8 to 10 minutes. Halfway through the grilling time, turn the kebabs and brush with the reserved marinade. Discard the marinade; do not brush the marinade at the end of cooking. Serve with the raita sauce.

Serves 4-8

pair with Trius Showcase Clark Farm Pinot Noir

Trius Riesling

Mini Sticky Toffee Pudding

chef jason parsons, peller estates winery restaurant

3 cups dates, pitted and chopped

2 cups water

1 1/2 cups unsalted butter, softened

3 cups brown sugar

6 large eggs

3 1/2 cups all-purpose flour

3 tsp baking powder

sauce

1 cup sugar

1 cup butter

1 cup 35% cream

1 lemon, juiced

Preheat the oven to 320°F. Butter and flour your muffin tins. Bring the water and the dates to a boil and cook for 5 minutes. Allow the mixture to cool. Once cool, purée in a food processor or blender. Cream the butter and sugar until smooth then add the date puree and eggs. Sieve the flour and baking powder together and stir into the mixture. Fill each muffin tin three quarters full and bake for 25 to 30 minutes.

To make the caramel sauce, add the sugar and butter to a saucepan and bring to a boil over medium high heat. Continue to boil until the mix turns a nutty brown, then remove from the heat and whisk in the lemon juice, followed by the cream. Pour the sauce over each pudding before serving. Optional: serve with a scoop of vanilla ice cream.

Makes 36 muffins

pair with Wayne Gretzky Estates Canadian Cream

Peller Estates Signature Series Ice Cuvée

Pomegranate, Arugula and Prosciutto Wraps

chef frank dodd, trius winery restaurant

2 red pears

8 slices prosciutto

1/2 cup baby arugula

1/2 tsp olive oil

pomegranate arils

fresh cracked black pepper

Wash and dry the pears then slice them into ½ inch wedges. Cut away the core from the slices. Toss the arugula and pomegranate with olive oil and pepper in a small dish. Cut each slice of prosciutto in half long ways and lay them flat on a cutting board or plate. Lay a pear slice and a small bunch of the arugula mixture on top of one slice of prosciutto. Carefully wrap the prosciutto around the arugula salad, just tight enough so that the salad doesn’t easily fall out. Repeat until they’re all wrapped and lay on a small serving platter. Sprinkle with extra pepper, olive oil and pomegranate arils.

Serves 4-6

pair with Trius Distinction Sauvignon Blanc

Trius Brut

Figs Wrapped in Prosciutto

chef andrew macneil, riverbend inn & vineyard

3 whole black figs

12 slices prociutto, thinly sliced

12 small fresh basil leaves

3 tbsp soft goat cheese drizzle of aged balsamic

Cut the figs into quarters and top with a piece of goat cheese, then top with a fresh basil leave, followed by wrapping each piece with a slice of goat cheese. Arrange on a serving platter and then drizzle with aged balsamic before serving.

Serves 6

pair with

Thirty Bench Small Lot Pinot Noir

Peller Estates Signature Series

Ice Cuvée Rosé

Smoked Salmon on a Waffle

chef andrew macneil, riverbend inn & vineyard

12 slices smoked salmon, thinly sliced

12 tbsp cream cheese

1 shallot, thinly sliced into rings

12 pieces fresh dill

2 tbsp capers

12 small waffles, or large waffles cut into quarters

Spoon a small amount of cream cheese on each waffle, layer the thin slice of smoked salmon on the cream cheese. Garnish with the capers, shallot rings and fresh dill. Serve immediately.

Serves 6-12

pair with Peller Estates Signature Series Riesling

Thirty Bench Small Lot Chardonnay

Joseph Scheffer Honey Cake

chef maurice desharnais, wayne gretzky estates

1 cup all-purpose flour

3 tsp baking powder

1 tsp baking soda

1 tsp allspice

2 large eggs, room temperature

1 cup unsalted butter, melted

1 cup honey

1 cup 2% milk

Sift all the dry ingredients together in a bowl. Beat the two eggs together. Melt the butter and honey together, once warm stir in the milk. Combine the warm butter mixture with dry mix then add the beaten eggs. Mix well and then pour into a greased loaf pan. Bake at 350°F for 60 minutes. Once cooled, serve as is or you can dust with icing sugar.

Serves 6-8

pair with Wayne Gretzky Estates Vidal Icewine

Wayne Gretzky Estates Sparkling Brut

Right in the heart of Ontario’s wine country stands a Georgian mansion surrounded by 17 acres of vineyards, manicured lawns and gardens. With 21 rooms and a gourmet restaurant, Riverbend Inn & Vineyard is the premier hotel in Niagara-on-the-Lake.

Group Retreat Getaway

Reserve by December 15, 2023 and receive 10% off your final bill

Escape to Riverbend Inn in Niagara-on-the-Lake for an unforgettable group retreat. Experience cozy accommodations, stunning surroundings, and shared moments that foster connection. With 21 unique guestrooms, your team can reconnect, rejuvenate, and relish in the beauty of our retreat haven.

Rates starting as low as $219 per room

Double occupancy, per night plus applicable taxes/fee One Complimentary Upgrade to a Suite, based on availability*

*Retreat must take place before April 30, 2024. Must reserve a minimum of 10 guest rooms. Blackout Dates may Apply. Not valid on holidays including, but not limited to: Thanksgiving, Christmas Day, Boxing Day, New Year’s Eve, New Year’s Day, Family Day, March Break, Easter

All Inclusive Meeting Package

Elevate your meetings with our all-inclusive package at Riverbend Inn’s charming Coach House. Enjoy a seamless experience, from breakfast to afternoon breaks, in a picturesque setting. Delight in a hearty breakfast, energizing mid-morning snacks, a delicious lunch, and revitalizing afternoon treats. Focus on your agenda while we take care of every detail.

$100 per guest, plus tax and gratuity*

*Price includes coach house rental

wine club member appreciation month

February 2024

SAVE THE DATE

Stay any night in February and receive 18% off of our Regular Rates, based on availability

We look forward to welcoming you!