SPRING 2020
Wine Country’s
BEST BURGERS Backyard
GARDENING
TIPS
Outdoor
PATIO
ENTERTAINING
Shop Close to Home! with 101 stores aCross ontario , niagara is Closer than you think .
FinD your store toDay !
www.thewineshops.com
Editors Riley McGilvray Madison Vine Ashley White Contributors Emily Aubie Elizabeth Craig Frank Dodd Emma Garner Rebecca Hill Zac Kvas Craig McDonald Amanda Munday Jason Parsons Linda Ridgway Harlie Scapillato Spencer Smith Mark Torrance Alina Trefry Mark Vaiana 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 wineclub@peller.com
Note from the Editors I have to say, we were very lucky to have had a mild winter this year. There weren’t too many days I needed to bundle up to face the bitter cold and scrape the ice from my car. The only problem was, there were far too many spring-like days where I found myself dreaming of hanging out on a patio with a frosty cider or glass of rosé in hand. We’ve finally made it to patio season, and I couldn’t be more excited to enjoy the incredible mix of patios we offer at the estates. Check out page 14 for tips on choosing the perfect patio to hang out at this spring! We’re pleased to announce that the estate marketing team has expanded by one member. Our events manager, Madison Vine, has made the transition to be our new estate marketing manager! Speaking of events, we have so many incredible events this year that you won’t want to miss. In June, we’re hosting the second annual Rosé Party at Trius Winery and the new Riesling Rocks the Bench event at Thirty Bench. We’re also looking forward to Partying in the Vineyard with The Abrams for Country Edition in August. We can’t wait to see you in Wine Country.
“Spring is nature’s way of saying ‘Let’s Party!’” - robin williams Cheers, Riley McGilvray
Madison Vine
Ashley White
wine country marketing coordinator
channel marketing manager estate east
direct to consumer manager
myWineLife is published 4 times a year by Andrew Peller Limited.
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We can’t wait to see you in Wine Country this spring! Don’t forget to tag us in your photos and stories using the handles listed below and use the hashtag #mywinelife.
@pellerwines
@triuswines
@gretzkyestates
@thirtybench spring 2020 myWineLife 3
Ask the Winemakers
3 WINEMAKERS. 3 QUESTIONS.
w ine m a k e r
CRAIG MCDONALD Trius & Wayne Gretzky Estates
w ine m a k e r
EMMA GARNER Thirty Bench
w ine m a k e r
EMILY AUBIE Peller Estates
4 myWineLife spring 2020
The buds are starting to appear on the vines and our winemaking team is eager to see what the 2020 vintage brings. We chatted with Craig, Emma and Emily (who is filling in for Katie Dickieson while she is on maternity leave) to get the scoop about what’s happening in the vineyards right now.
Q.
LET’S TALK BUD BREAK! WHICH VARIETALS START THEIR GROWTH CYCLES FIRST IN NIAGARA, AND WHAT DOES THIS MEAN FOR THE FRUIT THEY WILL EVENTUALLY BEAR?
A.
It varies from year to year, but we always keep an eye on Baco Noir as it tends to be one of the reliable early ones - usually the first week of May. It’s a great way to gauge timing for the others that follow, and Pinot Noir and Pinot Gris are usually next in line. A good and even bud break brings a smile to our team but can be a little worrying if it’s too early and they’re exposed before the last chance of frost (before the May long weekend). - Craig
Q.
WHAT ARE SOME OF THE RISKS YOU FACE IN THE VINEYARD EACH SPRING, AND HOW DO YOU MANAGE THESE CONCERNS?
A.
Once the weather warms and the sap starts to flow in the vines, they start to deacclimatise and begin to ‘wake up’ from their winter slumber. If temperatures fall below 0°C, the buds that are starting to swell can get damaged and, if the damage is great enough, will not produce fruit for the year. Sometimes the temperatures drop so low that the wind machines are ineffective and damage still occurs. Mother Nature can be controlled only so much.
Chardonnay is the first variety to wake-up each spring. This means that we can generally get nice ripe Chardonnay every year. Chardonnay is also a huge part of our sparkling program, and Icewines are the Peller earlyEstates development of sold in fine restaurants and wine Chardonnay allows us to merchants around the world begin harvesting wine and representthis the gold for Icewine. style in standard the earliest part of the season. - Emily
- Emma
Q. A.
ARE YOU DOING ANY NEW PLANTING THIS SEASON? We are planting a new Pinot Noir block at our Carlton Vineyard in Four Mile Creek. These grapes will likely be ready to harvest a small crop in 2022. - Emily
spring 2020 myWineLife 5
Garden IN THE
with
Chef Parsons & Elizabeth Craig You already know how passionate we are about Farm-to-Table dining at our restaurants, but did you know that Chef Parsons sources 98% of his ingredients from Canadian suppliers, and of that, 50% are from Ontario - some of it is even from our own backyard. Chef Parsons and Estate Gardener Elizabeth Craig put their heads together to create the plans for the Peller Garden a few years back and it’s grown in size with each passing year.
We sat down with the duo to get the inside scoop about what makes the Peller Garden so unique and tips on how you can enjoy freshly grown produce at home. How do you decide what to plant yearby-year? We sit down in February and March and talk about menu plans and quantity needs for the seasons. From there, Liz will source seeds and seedlings from local garden centres to plant in late April or early May.
When do you begin planting? Once the last frost has come and gone, usually in late April or early May. As long as the ground has thawed and the weather isn’t too wet. If you plant too early, the seeds will rot in the wet ground or the cold temperatures will stunt the growth of the plant. 6 myWineLife spring 2020
Why do you use both seeds and seedlings?
How do you go about harvesting the produce when it’s ready?
Seeds are inexpensive, but they can take anywhere from 60+ days to grow, which means we have to plant those first. Since we have a shorter growing season, we like to use seedlings for a quicker turnaround time for things like tomatoes; peppers and herbs. We source our seeds from Stokes and seedlings from local greenhouses.
When the garden is full of vibrant colour, Chef Parsons’ culinary team starts their day by filling up a few bushels of various fruits and vegetables to use throughout the day. Majority of the produce on your plate in the restaurant was picked that morning!
Let’s chat nutrients - how do you get the garden to grow so big? We use a composting system to fertilize the garden. All of the food scraps get discarded into a compost bin which is then used to feed the garden throughout the growing season.
How can we recreate the Peller garden at home? Visit your local garden centre or greenhouse and you can find an abundance of vegetable and herb seedlings. Herbs are easy to care for and can live in pots on balconies or patios. Peppers, beans, tomatoes and celery can also be grown in pots for small spaces. Make sure to check the growth instructions on the tag for optimal sunlight and watering.
What is the process of planning the garden each year? Liz will draw a map of what the garden will look like and where things will be planted. The landscaping team will turnover the soil and begin planting seeds and seedlings. Chef Parsons’ culinary team always lends a hand from first planting to harvest. It’s all hands on deck!
Vegetables, Fruits & Herbs
IN THE
PELLER GARDEN Beets Green Beans Carrots Kale Rainbow Swiss Chard Onions Potatoes Radish Tomatoes Leeks Peppers
Zucchini Squash Saskatoon Berries Apples Cherries Raspberries Rhubarb Rosemary Sage Basil Parsley
Dill Thyme Curry Chive Tarragon Oregano Coriander Lemon Balm Lavender
spring 2020 myWineLife 7
Battle Burgers
CHEF VS CHEF
OF THE
Frank Dodd
Jason Parsons
eXeCutive CheF trius winery
eXeCutive CheF p e l l e r e s tat e s
Famous Trius Red Burger with Icewine Onion Jam By Executive Chef Frank Dodd, Trius Winery recipe page 20
8 myWineLife spring 2020
The oven mitts are coming off! It’s an all-out showdown between Chef Parsons and Chef Dodd to see which winery’s recipe will take the title of ‘Niagara Wine Country’s Best Burger’. In the Trius corner, Chef Dodd is coaching home cooks to combine a generous splash of Trius Red with a strategic blend of two different cuts of beef for a one-two punch in the flavour department. Peller’s burger packs its own heavy hook thanks to Chef Parsons’ interesting add-ins like cheddar cheese and hoisin sauce. Jason’s Ultimate Burger By Executive Chef Jason Parsons, Peller Estates recipe page 20
Cast your vote!
Cast your vote for the burger that takes the prize in your eyes by snapping a picture of your recipe results and sharing it with us on Instagram @myWineLife.Club using the hashtag #BattleoftheBurger.
spring 2020 myWineLife 9
INVITE
Stellar Sides ALONG FOR THE RIDE
No great burger should stand alone! A mouth-wateringly good burger deserves a dazzling dinner companion or two. Satisfy the fry-seeking traditionalists around the table by sassing up spuds with truffle oil or lobster. Guests who prefer something that’s a little on the lighter side will be scooping up seconds of Chef Parsons’ fresh flavoured grain bowl and Chef Dodd’s zingy spring slaw.
Charred Vegetable, Feta Cheese, Sunflower Seed, Golden Farro Grain Bowl By Executive Chef Jason Parsons, Peller Estates recipe page 20
10 myWineLife spring 2020
Lobster Poutine By Executive Chef Jason Parsons, Peller Estates recipe page 20
Trius Triple Cooked French Fries with Truffle Oil By Executive Chef Frank Dodd, Trius Winery recipe page 21
Creamy Spring Coleslaw By Executive Chef Frank Dodd, Trius Winery recipe page 21
spring 2020 myWineLife 11
Your June Wine Allocation THIRTY BENCH SMALL LOT PINOT NOIR 2018
THIRTY BENCH SMALL LOT TRIANGLE RIESLING 2017
APPELLATION: VQA Beamsville Bench STYLE: Medium-bodied and elegant
750ml
12.6% abv
3695
FLAVOUR PROFILE: Deep cherry red in colour with a bouquet of red cherry, pomegranate, tobacco, smoky oak and earth. A lovely integration of fruit and barrel notes. Fruit flavours of red currant and cherry, with an added note of earth and spice, unfold on the palate. Red berry tea, red cherry, pomegranate, earth and mushroom notes linger on the extra-dry finish. WINEMAKER’S NOTES: Pinot Noir grapes were hand-picked from our own Thirty Bench vineyard. Two different wood fermenters were treated separately using different yeast strains. The wine had two weeks of skin contact in open wooden fermenters, treated twice daily to break the surface cap. The wine from each fermenter was kept separate and drained to barrels made by different coopers. This resulted in many options for blending the best wine possible. Barrel aged in French oak for 12 months.
BEST SERVED: Serve lightly chilled at 15 to 17°C. This wine will age gracefully through 2023.
FOOD PAIRINGS: Enjoy with roasted or smoked game birds; veal chops; beef tenderloin; meaty, cheesy lasagna; turkey with wild mushroom stuffing; mushroom risotto or with a selection of cheeses such as Peau Rouge, La Sauvagine and Reblochon.
12 myWineLife spring 2020
APPELLATION: VQA Beamsville Bench STYLE: Medium-bodied and juicy
750ml
9.9% abv
2995
FLAVOUR PROFILE: Clear and bright with a pure, clean aroma of tropical fruit, lemon sherbet, orange, wet stone and mineral. This Riesling has wonderful flavours of Meyer lemon and juicy ripe melon. Red apple and mineral notes linger on the lovely finish. WINEMAKER’S NOTES: After daily visits to the vineyard and tasting the grapes to find that perfect taste profile, our winemaker chose to harvest the grapes on October 5. The grapes were handpicked from older vines within our own ‘Triangle Vineyard’. After careful selection of the finest grapes, the juice was cool fermented at about 12ºC and aged in stainless steel tanks to capture the unique terroir of the ‘Triangle Vineyard’. BEST SERVED: Serve chilled at 10 to 12˚C. This wine will continue to develop through 2023.
FOOD PAIRINGS: Serve with lightly spiced steamed mussels; moderately spiced Thai chicken dishes; spiced shrimp skewers; sushi; creamy Brie and Camembert with water crackers; grilled, poached or baked fish fillets and tikka masala chicken.
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.
THIRTY BENCH SMALL LOT ROSÉ 2019 APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and dry
750ml
12.5% abv
2995
FLAVOUR PROFILE: Bright salmon pink in colour with a fresh aroma of ripe strawberry, red crabapple, cherry, and an underlying note of earth. This Rosé has a refreshing mouth-feel and fl avours of red berry and currant. Lovely notes of currant, pomegranate, berry and spice linger through on the fi nish. WINEMAKER’S NOTES: A unique blend of 47% Cabernet Franc, 29% Pinot Noir, 12% Pinot Meunier, 6% Cabernet Sauvignon, 3% Gamay Noir and 3% Merlot was hand and machine picked from our estate vineyard and from long-standing growers. The Merlot juice was ‘bled off’ from a tank of fermenting must at the desired point of fl avour and colour development, a process called ‘saignee’. The Pinot Meunier, Pinot Noir and Gamay Noir was cold soaked for 12 hours, then pressed and fermented in older oak puncheons. The Cabernet Franc was loaded directly into the press and fermented like a white wine in a stainless-steel tank. Final assemblage occurred just before bottling.
BEST SERVED: Serve lightly chilled at 10 to 12°C. Drink while young and fresh.
FOOD PAIRINGS: Perfect for entertaining alfresco! Serve with pork tenderloin in a rhubarb Rosé wine reduction; pan-seared trout with a dried cranberry couscous; seafood salads; vegetarian pastas; gourmet pizzas; grilled sausage with sauerkraut and Tourtiere with tangy chili sauce.
NOTE FROM THE WINEMAKER
Emma Garner I love watching the vineyards come alive in the spring. The first sign of budbreak is always an exciting time. It signifies the start of a new growing season, which will eventually become a new vintage! The first variety to bud at Thirty Bench is Chardonnay. Once the bud starts to break, it gives us an idea of the potential crop load that the vines will be producing and will give us an idea of how we’ll need to care for those vines during the growing season. We’ll also need to decide how many buds to remove in order to have the crop load that we require to make our wines. After that, shoots start to grow and we’re off to the races! One of my goals as a winemaker is to continue to put Canadian wine on the international map. We make some amazing wines in this country and I would like to help promote them internationally so we can share them with the world. Ontario winemaking is on a positive trajectory and I think that we will continue to improve in the next decade. We’re looking forward to kicking off our Summer of Riesling at Thirty Bench. We’re launching a brand new event in June called Riesling Rocks the Bench, which will be a lively soiree on June 5. If you happened to miss out on Graze the Bench tickets (they sold out in eight minutes!), we hope you’ll join us for a live band, food stations, exclusive wine tastings and more. Cheers,
Emma
spring 2020 myWineLife 13
Canadians have a secret weapon for enduring our country’s long, cold winters: the promise of patio season!
Good Day, Sunshine! As the days get longer and the temperature begins to rise, the countdown is on to that first warm spring afternoon when we can pull out the patio furniture and soak in the sun’s warmth while sipping on something sensational. Whether you choose to play out your patio time at home or on the road, we’ve got you covered. We’re sharing our best tips, tricks and insider suggestions to make the summer of 2020 your best patio season yet.
14 myWineLife spring 2020
The Barrel House Grill at Peller Estates the vibe Take in scenic vineyard views and enjoy a relaxed backyard feel complete with picnic tables and fresh-off-the-grill fare. insider tip Head here for Friday Live at Five to launch your weekend on the right note with live music and food specials.
Trius Brut Bar the vibe This oh-so-Instagrammable oasis features a stunning
succulent wall, neon signs, all the bubbles as well as other wines and light bites. insider tip Say yes way to Frosé! Trius bartenders serve up a
signature blend of this refreshing pink drink that is a serious must-sip.
The Away Game . . Pick Your Perfect Patio With so many amazing patio options at our myWineLife partner wineries, the hardest part of planning an afternoon escape can be deciding where
The Whisky Bar Patio at Wayne Gretzky Estates
to meet up with your crew. This
the vibe Happy hour doesn’t get more Canadian than this expansive
helpful roundup makes it easier
patio that offers the perfect perch for taking in everything that’s going on at The Great One’s Estate. insider tip Don’t miss Tropical Tuesdays, when the Whisky Bar Patio
than ever to choose the right
transforms into Puerto Back-yardo with fun games, exotic cocktails, delicious food and music.
patio for your next Niagara
The Beer Garden at Wayne Gretzky Estates
afternoon of hopping from
the vibe Outdoor pool tables, ping pong tables and bocce ball courts make this the ultimate escape for patio dwellers who are game for games!
one patio to the next is always
insider tip Don’t be fooled by the name. In addition to frosty pints
walking trail between Trius and
of suds, the Beer Garden serves up icy No Boats on Sunday cider and Wayne Gretzky Estates wines.
Trius Restaurant Wine Garden
escape. And don’t forget, an
encouraged! There’s even a Wayne Gretzky Estates to make scenic strolling a breeze.
the vibe Enjoy Chef Dodd’s beautiful brunch, lunch and dinner menus served sunny side up at an outdoor table with a vineyard view. insider tip Turn up the mystery factor of Trius’ five-course tasting menu by opting for the Black Glass Experience. This fun take on a blind tasting will have you and your dining companions swirling, sniffing and sipping to guess the wines served with each course.
The Winery Restaurant Patio at Peller Estates the vibe Fresh air on your face, Chef Parsons’ freshly picked garden veggies turned into magical dishes on your plate, a meal on this patio is pure farm-to-table elegance. insider tip Don’t forget to show your membership card for a complimentary glass of sparkling wine. As a myWineLife member that’s just one of the many perks you can enjoy at our wineries.
Thirty Bench Wine Makers the vibe While not a patio, per se, the rolling lawn at Thirty Bench is an ideal place to relax at a picnic table with a glass of wine in hand and soak in the spectacular Lake Ontario view. insider tip Pick up a charcuterie box from inside the winery for a tasty selection of snacks to enjoy with your wine.
Turn the page for more perfect plays to amp up your at-home patio game!
spring 2020 myWineLife 15
The Home Advantage
5 Easy Ways to Perk Up Your Patio
2
1
Dial into a Great Playlist
Add Fun Decked Out Details
Today’s music apps make it easier than ever to set the scene for patio lounging with a stellar soundtrack.
Take advantage of your myWineLife membership discount to receive 20% off fun new patio accessories for the summer sipping season. These are just a few of our new favourites that can be purchased in our winery retail shops or at The Wine Shop.
Some great options to shuffle through this summer include: spotify’s
“Summer Acoustic”
apple music’s
“Summer BBQ”
amazon music’s
3
“Country for Summer”
Stock Up for Surprise Guests
Nothing ruins the fun of an impromptu summer gathering faster than having to press pause on the party to make a run to the store. We asked our winery retail managers to put their heads together to create the perfect mixed case for summer patio entertaining. It was a lively debate, but they landed on one truly delicious dozen! Snap a pic of this shopping list for your next trip to the store or simply call us at 1.866.440.4383 and have the “2020 Perfect Patio Case” shipped directly to your door.
myWineLife 2020 Perfect Patio Case 3 bottles 3 bottles 3 bottles 3 bottles 16 myWineLife spring 2020
Trius Rosé Wayne Gretzky Estates Pinot Grigio Thirty Bench Winemaker’s Red Peller Estates Signature Series Ice Cuvée Rosé
4
Share Your Insider Access
Treat your patio pals to a wine that they can’t buy anywhere else. Your myWineLife membership offers you exclusive access to select wines like the Andrew Peller Signature Series Riesling. Serve this clean, elegant white with grilled salmon, lemon chicken or a big platter of sushi and your home will earn instant V.I.P. (very impressive patio) status!
5
Add Some Punch to Your Party
Stirring up a pitcher of a winebased punch is an easy way to please a thirsty crowd. For a fun take on the classic Mojito, pour a 750-ml bottle of Sauvignon Blanc, Riesling or Pinot Grigio into a pitcher and add 2 cups of Italian sparkling lemonade, the juice of two limes and a generous handful of freshly chopped mint. Pour into ice-filled glasses and garnish with a lime slice and mint leaves. spring 2020 myWineLife 17
The Great Ones
PURSUE GREATNESS
SpringCOCKTAILS 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 SINGIN’ IN THE WAYNE 2 oz 3/4 oz 4 oz 5 shakes
basil simple syrup lemon juice Riesling Gretzky Signature Bitters
1 oz
Wayne Gretzky Muscat Spirited Wine fresh basil
April showers bring me flowers...but also bring me a cocktail! This herbaceous drink is sure to satisfy on any rainy day you may come across. Add all ingredients to a shaker full of ice. Shake until chilled and strain into a highball glass full of ice. Garnish with fresh basil. Add a splash of sparkling wine or water if you like the bubbles! Created by Zac Kvas wayne gretzky estates
VINEYARD SUNRISE
SPLASHING SPRINGER 1 1/2 oz Wayne Gretzky Vidal Spirited Wine 1 1/2 oz honey, lemon and lavender simple syrup 1 1/2 oz 7-Up Dash orange bitters lemon or lime wheel for garnish
4 oz 2 oz
Trius Brut orange juice 2 shakes of Dillon’s lemon bitters Dash Grenadine Pour the Trius Brut into a flute glass with ice. Add 2 shakes of Dillon’s lemon bitters and float the orange juice on top. Add a dash of grenadine. Garnish with an orange wheel speared with a maraschino cherry.
Created by Alina Trefry
Created by Harlie Scapillato trius winery
Make a simple syrup using 1/3rd honey and 2/3rd boiling hot water. Add 3 pinches of culinary lavender (I purchased from Neob Lavender) and the juice from a squeezed lemon. Stir and let chill. Place the syrup, Vidal Spirited Wine, 7-Up and a dash of bitters into a high ball glass and stir with Ice. Garnish with a lemon or lime wheel.
trius winery
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. spring 2020 myWineLife 19
Lobster Poutine by executive chef jason parsons, peller estates winery restaurant
1 oz 1/2 oz 1 oz 5 oz
cooked lobster meat, roughly chopped Icewine cheese curds hand cut french fries icing sugar & sea salt to taste
lemon thyme aioli:
Jason’s Ultimate Burger Famous Trius Red Burger with Icewine Onion Jam by executive chef frank dodd, trius winery restaurant
6 tbsp 3 large 1 1/2 cups 3/4 lb 3/4 lb 1 cup 3/4 cup 200 ml 6-8
vegetable oil, divided onions, divided Trius Red ground sirloin or extra-lean ground beef ground chuck or lean ground beef white sugar brown sugar Vidal Icewine hamburger buns salt and freshly ground pepper
In a large skillet, heat 2 tbsp oil over medium heat. Sauté one chopped onion for 5 minutes without browning. Add Trius Red, reduce heat and continue cooking until wine is reduced to almost nothing; cool. Combine ground meats in a large bowl. Add cooled onions, season with salt and pepper. Form into 6 – 8 patties or use a cookie cutter to create desired shape of burgers. Let burgers rest for at least one hour before grilling. In a large skillet, heat ¼ cup of oil over low heat. Slice 2 remaining onions and sauté for 5 minutes. Tip onions into a colander to remove any liquid. Wipe skillet and place over medium heat for 1 minute. Add white sugar; melt. When sugar is melted, add brown sugar. When brown sugar has dissolved, very carefully add Icewine. Reduce mixture by half and return onions to skillet. Reduce heat to low and cook slowly until consistency is a sticky marmalade; cool. Grill burgers and serve on buns, topped with onion jam and your other favourite accompaniments. Serves 6-8 20 myWineLife spring 2020
by executive chef jason parsons, peller estates winery restaurant
3 lb 2 cups 1/2 cup 1/2 cup 2 tbsp 2 tbsp 1 tbsp 2 cups 2 1/2 cup 3 tsp 3 tsp toppings:
4 4 4 12 2 cups 2 cups 2 cups 1/2 cup
lean ground beef aged cheddar, diced herbs*, finely chopped onion, chopped hoisin sauce garlic, finely chopped Worcestershire sauce double smoked bacon, chopped eggs breadcrumbs salt ground white pepper fresh burger buns large leaves of boston bibb lettuce slices aged cheddar slices cooked Icewine bacon crumbled blue cheese sliced beef brisket grilled portobello mushrooms cabernet onion jam
In a large mixing bowl, combine the ground beef, cheddar, herbs, onions, hoisin, garlic and Worcestershire. Sauté the bacon over medium heat until cooked through. Add the warm bacon, including the fat to the beef mixture. Stir in the eggs, breadcrumbs, salt and pepper. Once its well combined, form the mixture into eight evenly sized burgers and chill before grilling. Top your grilled burger off with a slice of aged cheddar, 3 slices of Icewine bacon, crumbled blue cheese, sliced beef brisket, grilled portobello mushrooms and cabernet onion jam. *Chef recommends: tarragon, parsley, basil and/or chives
Serves 4 For a plant-based option Chef Parsons recommends the Beyond Meat® Burger patty. Available at the Barrel House Grill this spring!
1 oz 1 clove 1 tbsp 2 tbsp
mayonnaise garlic, finely chopped lemon juice lemon thyme, finely chopped
Pour the Icewine over the lobster meat and slightly warm over low heat. Mix the Lemon Thyme Aioli ingredients, pour into a squeeze bottle and chill in the fridge. Fry the French fries in the fryer. Once fried, dust with icing sugar and sea salt. Add the cheese curds and place into a serving bowl. Top with the warm lobster meat and drizzle with the lemon thyme aioli. Serve immediately. Serves 2
Trius Triple Cooked French Fries with Truffle Oil by executive chef frank dodd, trius winery restaurant
6 large
Charred Vegetable, Feta Cheese, Sunflower Seed, Golden Farro Grain Bowl by executive chef jason parsons, peller estates winery restaurant
1 head 1 1 1 3 tbsp 1 tbsp 1 1/4 cup 1/2 cup 1/2 cup 2 cups
broccoli, cut into florets red pepper, seeded and cut into quarters green zucchini, seeded, cut into quarters lengthwise yellow zucchini, seeded, cut into quarters lengthwise grape seed oil sea salt yellow beet, cooked, peeled and large diced dried cranberries feta cheese, crumbled sunflower seeds, toasted golden farro seed, cooked
cuvée mustard vinaigrette:
1/4 cup 1/4 cup 1 tbsp 1 cup
Signature Series Ice Cuvée Classic Chamgagne vinegar Dijon mustard extra virgin olive oil salt & pepper to taste
Mix the broccoli florets, peppers, zucchini, grapeseed oil and sea salt in a bowl. Once mixed, char over a hot grill and then chill in the fridge. Next, julienne the peppers and large dice the zucchini to give you a bowl of mixed charred vegetables. Add the diced beets, dried cranberries, golden farro, and dress with the cuvee mustard vinaigrette. Season with salt, pepper and serve in a bowl topped with toasted sunflower seeds and crumbled feta cheese. Serves 2-4
russet potatoes, washed, skin on vegetable oil, for frying Truffle oil, preferable in small spray bottles kosher salt
Cut the potatoes into 1/3-inch-thick steak fries and transfer to a bowl of cold water. Rinse in running water to remove starch. Bring a large pot of salted water to a boil. Drain the potatoes, add them to the pot and boil just until tender, about 5 minutes. Carefully drain the potatoes and transfer them to a paper towel–lined rack to cool. Refrigerate until chilled, about 1 hour. In a large, deep skillet, heat 2 inches of oil to 250°. Set a rack over a baking sheet. Working in batches, fry the potatoes just until they begin to brown around the edges, about 8 minutes. Transfer the potatoes to the rack and let cool.
Creamy Spring Coleslaw by executive chef frank dodd, trius winery restaurant
When all the potatoes have been fried once, heat the oil to 350°. Fry the potatoes again, in batches, until golden and crisp, about 7 minutes per batch. Drain the fries on a paper towel–lined baking sheet, Spray with truffle oil and sprinkle with salt. Serve.
1 small 2 medium 1/2 cup 1/4 cup
Serves 4-6
2/3 cup 2 tbsp 2 tbsp 1 tsp 1 tsp 1 tsp 2-3 1/4 cup
cabbage, remove outside leaves, shredded carrots, peeled and shredded granulated sugar kosher salt
for the dressing:
mayonnaise granualted sugar cider vinegar celery salt kosher salt freshly ground black pepper green onions, chopped fresh parsley leaves, chopped
Place cabbage and carrots together in a strainer and place in the sink. Sprinkle with 1/2 cup of the sugar and 1/4 cup of the kosher salt and lightly toss. Let sit for 5 minutes to draw out the moisture from the cabbage and then rinse well with cold water. Spin the coleslaw mix in a salad spinner and place in a large bowl. Dressing. In a medium bowl mix the mayonnaise, 2 tbsp sugar, cider vinegar, celery salt, 1 tsp kosher salt, freshly ground black pepper, chopped onions and chopped parsley. Whisk well and pour 2/3 of the dressing over the cabbage mixture and toss to combine. Add more of the dressing as desired and season with more salt, pepper or parsley to taste. Refrigerate for 30 minutes and serve. Serves 4-6 spring 2020 myWineLife 21
Upcoming Events IN WINE COUNTRY
peller estates winery & restaurant
Chef Parsons’ BBQ Series Select Friday or Saturday evenings Nothing says summer like a backyard BBQ, and we can’t think of anyone who enjoys firing up the grill more than our very own Chef, Jason Parsons. Tickets include a sparkling wine reception, gourmet food stations and mouthwatering desserts. June 12.................Rosé S’il Vous Plait August 8.................. Tutto Frutetto July 11...................Bring on the Bubbly September 12.......... Life is a Cabernet Wine Club Perk: Save $10 per ticket
n i a g a r a - o n -t h e - l a k e The Perfect Intermission from Life! A special offer for Wine Club members: Save 40% on tickets Valid for The Playboy of the Western World, Desire Under the Elms and/or Trouble in Mind, on stage at the Jackie Maxwell Studio Theatre. Offer valid on Platinum, Gold and Blue seating and on performances to August 31. Wine Club Perk: Book at shawfest.com or 1-800-511-7429 and quote code PELLER. The fine print: Based on availability, not valid in conjunction with any other offers or discounts or on previously purchased tickets. Discounted price based on regular price at time of redemption. Not valid on Purple seating. Limit of six tickets per production. Tax, handling apply. Offer ends August 31.
22 myWineLife spring 2020
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.
wayne gretzky estates
Tropical Tuesday & Saturday DJ Nights Tuesdays & Saturdays throughout July and August We’re turning our backyard into a paradise, right here in Niagara-onthe-Lake! Join us at The Whisky Bar patio on Tuesday nights in July and August from 5 pm - 9 pm for exotic cocktails featuring locally-sourced fruit, plus delicious food and music guaranteed to transport our guests to the beach. Join us on Saturday nights from 6:30 pm - 10:30 pm for DJ Nights at the Whisky Bar patio and Beer Garden. Dancing is encouraged!
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7TH ANNUAL CANADIAN
COUNTRY MUSIC CELEBRATION
COUNTRY EDITION
AUGUST 15 2020
6PM TO 10..30PM 30
Country duo from Kingston, Ontario, John and James Abrams are 4th generation songwriters, performers and recording artists with a hard-earned reputation as seasoned touring veterans. They’ve performed at Nashville’s Grand Ole Opry and embarked on tours across multiple continents from playing community halls in Texas to a music festival in Israel. Their touring career has influenced their songwriting and they continue to write and record country music, and perform it, with astonishing vigour and showmanship. The Abrams have performed on the main stages at Boots and Hearts, Big Valley Jamboree, Cavendish Beach Music Festival and more. They have opened for The Dixie Chicks, Feist, Tom Cochrane, Dean Brody and Tim Hicks, among others. They earned their first top 40 hit with ‘Fine’ on Canadian country radio.
BUY TICKETS TODAY AT PELLER.COM $65 per guest, plus taxes and fees.Wine Club members can buy 2 tickets at 50% off. Call the Wine Club team to get your tickets at 1.866.440.4383 this is a 19+ event and takes place rain or shine - tickets are non-refundable
Sherlock Holmes and The Raven’s Curse … One of the 13 great plays on stage at The Shaw in 2020.
On stage June 21 to October 18 By R. Hamilton Wright Based on the works of Sir Arthur Conan Doyle
Family reunions can be murder.
1-800-511-7429 | SHAWFEST.COM April 2 to December 23 • Niagara-on-the-Lake, ON • Tim Carroll, Artistic Director • Tim Jennings, Executive Director
Production Sponsor