SPRING 2021
Bright
SPRING RECIPES
Zac’s Home
BARTENDING TIPS
CABERNET FRANC IS KING
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Editors Riley McGilvray Madison Vine Wine Club Manager Ashley White Contributors Amanda Munday Andrea Nicholson Craig McDonald Emma Garner Fiona Muckle Frank Dodd Jason Parsons Katie Dickieson Lara Goyetche Marcella DiLonardo Mark Torrance Matthew Jung Maurice Desharnais Michelle Andrus Nataschia Wielink Zac Kvas 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
Note from the Editors We are shaking off the Winter frost and heading out into the sunshine to hang out on our patios! After a long season of practicing Hygge and enjoying comfort foods, we’re ready for locally grown produce and fresh meals. Our Chefs have shared their favourite Spring recipes for you to try at home from page 20 - 22. Our focus for this Spring is to enjoy nature, get active and try a new hobby – how about pickling vegetables, making homemade jam or perfecting your signature cocktail? Find some inspiration from our Chefs and Wayne Gretzky Estates’ mixologist Zac Kvas from page 14 – 17. We can’t wait to see you in Niagara Wine Country this spring. Make sure to check out the brand-new Wine Club portal for exclusive members only content from our winemakers, chefs, retail managers and more! Including information on the newest member of our family, Riverbend Inn & Vineyards.
Cheers, Riley McGilvray & Madison Vine
myWineLife is published 4 times a year by Andrew Peller Limited.
PS. Drop us a line! We love hearing your feedback and hope that you’ll share your comments and suggestions with us, helping us make this wine club exclusive magazine even better.
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@pellerwines
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@thirtybench spring 2021 myWineLife 3
Winemakers Update
3 WINEMAKERS. 3 QUESTIONS.
w ine m a k e r
CRAIG M DONALD C
Trius Winery & Wayne Gretzky Estates
Q.
WHAT KIND OF SUSTAINABILITY OR ORGANIC PRACTICES ARE YOU UTILIZING AS A WINEMAKER?
A.
We are working very hard in our vineyards to make sustainable farming decisions every day. Canopy management, cover crops, encouraging beneficials and a work plan that reduces tractor and equipment passes in our vineyards are a few ways we drive toward further sustainability. - Katie While we are not certified organic or biodynamic at Thirty Bench, we have switched the management of our Cabernet Franc block at the most northern part of our vineyard to organic practices and it has been amazing how well the block has responded. Healthier vines and the soil profile has benefited. We did not use a tremendous amount of chemical sprays in past years so making the switch was not that difficult (a lot of the time we were using sprays that are a part of an organically run vineyard). - Emma
w ine m a k e r
KATIE DICKIESON Peller Estates
w ine m a k e r
EMMA GARNER Thirty Bench Wine Makers
4 myWineLife spring 2021
Q.
ARE THERE ANY NEW WINES BEING RELEASED IN 2021?
A.
This spring we will have launched our Effervescent Riesling at Thirty Bench. It cannot be classified as a sparkling wine because it is under three bars of pressure, Sparkling wine must be over three bars of pressure. It is a gentler level of carbonation. We bottled it with the lees which adds body and more flavour. - Emma
What is the most underrated wine varietal? Q.
WHAT IS THE MOST UNDERRATED WINE?
A.
Gamay Noir is one of my personal favourite varietals. It is so versatile with food. - Craig Everyone knows I love Gamay Noir. It’s so versatile when it comes to food pairings – fruity, spicy but also refreshing and bright. Gamay grows well in Niagara and you can really play around with wine style using yield and hang time in the vineyard, but also in the winery with whole cluster ferments and carbonic maceration. I love it! - Katie Riesling is very close to my heart. It is such an elegant variety and truly represents the terroir. The grape bosses you around and tells you what it needs, you just need to listen. Plus, it pairs well with a wide variety of foods. - Emma
spring 2021 myWineLife 5
Spring bright
recipes
6 myWineLife spring 2021
Chilled Asparagus, Watercress Soup with Hazelnut Crumble, Goat Cheese By Executive Chef Jason Parsons, Peller Estates Winery recipe page 20
Crispy Bacon, Forest Mushroom, Spring Pea Tagliatelle Pasta By Executive Chef Jason Parsons, Peller Estates Winery recipe page 20 spring 2021 myWineLife 7
Butterflied Ontario Spring Lamb Leg with Rosemary, Chimichurri and Mint Pesto By Executive Chef Frank Dodd, Trius Winery recipe page 21
Grilled Watermelon Rind Salad By Executive Chef Maurice Desharnais, Wayne Gretzky Estates rECipE pagE 22
8 myWineLife spring 2021
Spring Ontario Asparagus with Sweet Peas, Bacon, Feta and Tarragon By Executive Chef Frank Dodd, Trius Winery recipe page 21
Roasted Carrot Salad By Executive Chef Maurice Desharnais, Wayne Gretsky Estates recipe page 22
spring 2021 myWineLife 9
Cabernet ranc F IS KING!
Did you know that the top grape varieties produced in Ontario are Vidal, Riesling and Chardonnay followed closely by Cabernet Franc as the top red grape grown in the Niagara Peninsula? Since we are a cool climate growing region, our wines are dry, elegant and structured with balanced acidity and minerality. Cool climate wines are typically more complex with intense flavours while warm climate wines are dominated by fruit-forward characteristics. Cool climate Cabernet Franc shows notes of dark berries, plum, bell pepper and herbs. It is complex, sophisticated and has wonderful aging potential. It is commonly blended with Merlot and Cabernet Sauvignon to make Meritage wines and is also used to make a luxurious Icewine.
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Our Thirty Bench Small Lot Cabernet Franc 2015 is our most-awarded Cabernet Franc vintage across all four properties. It was also named Best Red Wine in the World at the 2018 Decanter World Wine Awards. This wine has an amazing pedigree, winning countless awards and accolades from 2006 to present day, except for a few years in between when the varietal wasn’t produced. Try it for yourself at our Back Vintage Tasting Experience at The Cottage at Thirty Bench.
THIRTY BENCH AWARDS 2006 VINTAGE Gold Medal - Canadian Wine Awards Gold Medal - Best Cabernet Franc - Cuvée Wine Awards Best Red Wine - Cuvée Wine Awards 2007 VINTAGE Double Gold Medal - All Canadian Wine Championships Gold Medal - Best Red Wine, Best Cabernet Franc - Cuvée Wine Awards 2008 VINTAGE Gold Medal - Canadian Wine Awards 2012 VINTAGE Gold Medal – Ontario Wine Awards 2013 VINTAGE Gold Medal - Los Angeles International Wine Competition 2014 VINTAGE Gold Medal – Los Angeles International Wine Competition 2015 VINTAGE Best in Show, Platinum Medal - Decanter World Wine Awards Best Red Wine in the World - Decanter World Wine Awards Gold Medal – International Wine & Spirit Competition Gold Medal – WineAlign National Wine Awards
Other notable Cabernet Franc awards: PELLER ESTATES SIGNATURE SERIES CABERNET FRANC 2015 Vintage - Gold Medal - #1 Top Scoring Red Wine – InterVin International Wine Awards 2018 2016 Vintage - Gold Medal - All Canadian Wine Championships 2019 2017 Vintage - 92 Points - Guide to Canada’s Best Wines, Top 10 Cabernet Franc, WineAlign 2020
TRIUS SHOWCASE RED SHALE CABERNET FRANC ‘CLARK FARM VINEYARD’ 2014 Vintage - Gold Medal - InverVin International Wine Awards 2017 2016 Vintage - Gold Medal - Red Wine of the Year – Ontario Wine Awards 2019 2017 Vintage - 92 Points - Guide to Canada’s Best Wines, Top 10 Cabernet Franc, WineAlign 2020
WAYNE GRETZKY ESTATES CABERNET FRANC ICEWINE 2015 Vintage - Gold Medal - Los Angeles International Wine Competition 2017 2016 Vintage - Double Gold Medal - All Canadian Wine Championships 2018 2017 Vintage - Best in Class Gold Medal 93 Points - Los Angeles International Wine Competition 2019
2016 VINTAGE Gold Medal – InterVin International Wine Awards 2017 VINTAGE #1 – Top 10 Best Cabernet Francs in Canada, WineAlign.com
Visit vqaontario.ca for more information on all of your favourite wine varietals spring 2021 myWineLife 11
Your April Wine Allocation PELLER ESTATES PRIVATE RESERVE SAUVIGNON BLANC 2020
THIRTY BENCH WINEMAKER’S BLEND RIESLING 2020
APPELLATION: VQA Niagara Peninsula STYLE: Aromatic and flavourful
750ml
13.2% abv
2095
APPELLATION: VQA Beamsville Bench STYLE: Light and refreshing
750ml
11% abv
2295
FLAVOUR PROFILE: Clear and bright with a fresh aroma of gooseberry, grapefruit and lemongrass. This refreshing sipping wine has flavours of citrus, green apple, passionfruit and gooseberry. Notes of grapefruit, white currant, lemon and golden kiwi linger on the finish.
FLAVOUR PROFILE: Clear and bright with a fresh aroma of Meyer lemon, tangerine, golden kiwi, starfruit, mineral and wet stone. This wine has juicy flavours of sweet citrus, green apple and pineapple. Notes of citrus, white currant, green apple and site-specific minerality linger on the finish.
WINEMAKER’S NOTES: Harvested from the
WINEMAKER’S NOTES: Riesling grapes were hand-
vineyards of long-standing growers for Peller Estates. After a gentle pressing the free-run juice is fractioned off and cool fermented. 74% in older French oak barrels and 26% in stainless steel tanks, with a unique strain of yeast called ‘X5’ which assists in building texture. The wines were then blended and allowed to age for a short period of time in stainless steel tanks before bottling.
picked from both old and young vines from the Beamsville Bench. After careful selection of the finest grapes, the juice was cool fermented in stainless steel tanks to capture fruit intensity. The increased number of batches provided plenty of blending options which helped to increase the overall complexity of the wine.
BEST SERVED: Serve chilled at 10 to 12˚C. This wine will continue to develop through 2025.
FOOD PAIRINGS: Serve with lemon chicken; sushi and lightly spiced steamed mussels.
BEST SERVED: Serve lightly chilled at 12 to 14ºC. Enjoy while young and fresh.
FOOD PAIRINGS: Enjoy with summer pea risotto; lemon chicken with fresh herbs; fried trout with dill and bruschetta.
TRIUS ROSÉ 2020
APPELLATION: VQA Niagara Peninsula STYLE: Light and dry
750ml
12% abv
1795
FLAVOUR PROFILE: Delicate coral pink in colour with a fresh aroma of wild strawberry, Rainier cherry, cranberry, rose petals and pink grapefruit. This wine has refreshing flavours of red berry, crab apple and white peach. Orchard fruits, pink grapefruit and a touch of spice linger on the finish. WINEMAKER’S NOTES: A blend of 44% Syrah,
37% Gamay Noir, 11% Cabernet Franc, 6% Pinot Noir and 2% Cabernet Sauvignon harvested from our long-standing growers within the Niagara Peninsula. The grapes were given four hours of skin contact, then gently pressed, and cool fermented in stainless steel.
BEST SERVED: Serve at a cool 10 to 12ºC. Drink while young and fresh.
FOOD PAIRINGS: Serve with gourmet pizza; seafood; roast pork and turkey with cranberry sauce.
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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 SYRAH 2019
WAYNE GRETZKY ESTATES WHISKY OAK AGED RED 2019
APPELLATION: VQA Niagara-on-the-Lake STYLE: Medium-bodied and fruit-forward
APPELLATION: VQA Niagara Peninsula STYLE: Medium to full-bodied and bold
750ml
12.7% abv
2595
FLAVOUR PROFILE: Bright purple garnet in colour with an enticing bouquet of blue plum, dark cherry, baking spice, violet and black pepper. This Syrah has soft tannins, good structure, flavours of dark fruits and a touch of spice. Black cherry, blackberry, spice and black tea notes linger on the dry finish. WINEMAKER’S NOTES: A blend of 98% Syrah and 2%
Viognier was harvested from the vineyards of Niagara-onthe-Lake. The varietals were co-fermented in four-ton wood fermenters, then aged for 12 months in large French oak casks. The wine had a full malolactic fermentation.
BEST SERVED: At a cool room temperature of 16 to 18ºC. Enjoy now
through 2024.
FOOD PAIRINGS: Enjoy with barbecued pepper steaks; gourmet burgers and meat pies.
PELLER ESTATES PRIVATE RESERVE CABERNET SAUVIGNON 2019 APPELLATION: VQA Niagara Peninsula STYLE: Medium to full-bodied and dry
750ml
13% abv
750ml
13% abv
1995
FLAVOUR PROFILE: Deep garnet in colour with a rich, warming bouquet of black cherry, black currant, vanilla extract, smoke, oak, black pepper and coffee bean. Bold fruit flavours of blueberry, black cherry, black currant and sweet spice present on the palate while notes of black tea, blackberry, cocoa powder and sweet vanilla linger on the finish. WINEMAKER’S NOTES: A classic blend of 74% Cabernet Sauvignon and 26% Merlot harvested from vineyards within the Niagara Peninsula. The individual wines were aged for 6 months in American and French oak before the blend was created. A full malolactic fermentation was completed. 75% of the blend then spent 2 months in French and American oak, and 25% spent 1 month in our ‘Red Cask Whisky’ oak, which added punch and power to the mouth-feel.
BEST SERVED: At a cool room temperature of 17 to 18°C. Drink now to 2025. FOOD PAIRINGS: Serve with red meats with red wine reductions; pot roast or bean and mushroom stews.
2395
FLAVOUR PROFILE: Deep purple garnet in colour with a warming bouquet of smoky oak, spice box, black currant, and a touch of charred wood. Classic notes of black currant, blueberry, black cherry, and sweet spice evolve on the palate. Black tea, black licorice, black currant and spicy oak notes linger on the extra dry finish. WINEMAKER’S NOTES: Harvested from our long-
standing growers within the Niagara Peninsula. The juice is fermented with the skins for 14 days to develop colour, flavour and structure. Aged for 12 months in 60% French oak and 40% American oak barrels with full malolactic fermentation.
BEST SERVED: At a cool room temperature of 16 to 18ºC. Enjoy now
through 2025.
FOOD PAIRINGS: Serve with grilled medium-rare meats and roasted garlic mashed potatoes.
spring 2021 myWineLife 13
PICKLING
We love to learn new skills in the kitchen and there’s nothing more rewarding than enjoying the fruits of your labour. Speaking of fruit, for us Niagara locals, our favourite time of year is when the road-side farm stands open for the season. We’re lucky to have access to fresh local produce in grocery stores and farmers markets year-round. Besides creating fresh meals, we also love to spend time making our own pickled vegetables and delicious jams.
& JAMS
14 myWineLife spring 2021
Pickling Tips
Jam Tips
The easiest way to extend the life of your fresh vegetables is to do a quick pickle, also known as refrigerator pickles. These pickled vegetables should be enjoyed within a few weeks as they will eventually lose their crunch the longer they sit in the brine.
Jam vs. Jelly: Jam contains pieces of partially broken-down fruit cooked with sugar. Jelly is noticeably sweeter because it is made with fruit juice extract.
Brine Ratio:
1 cup of vinegar + 1 cup of water + ¾ teaspoon of salt + 1 tablespoon of sugar Add your thinly sliced vegetables to a mason jar. Add spices or fresh herbs such as peppercorns, bay leaves, dill or thinly sliced onions. On a stovetop, heat your vinegar, water, salt and sugar mixture until dissolved. Pour the brine over the vegetables until they’re covered and cool until room temperature. Seal and shake to combine and allow to marinate in the refrigerator for at least one hour. These will keep in the refrigerator for two to three weeks.
Vinegar Choices - Distilled White for cucumbers, radishes, carrots - Red Wine Vinegar for red onions - Apple Cider Vinegar can be combined with the distilled white vinegar for extra tangy notes
Vegetable Choices Baby Cucumbers; Asparagus; Green Beans; Cauliflower; Carrots; Radishes; Beets
Top Tips: - Use ripe fruit as it has the highest level of pectin - Cook fruit in stainless steel or copper pots as other metals can impart a metallic flavour into your jam - Avoid overly sweet jam by adding a secondary fruit (ex: strawberry-rhubarb as the tart flavour of the rhubarb balances the sweetness of the strawberry) - You can tell when the jam is reaching the setting point when it goes from frothy to glossy and thick - If your lid doesn’t ‘pop’, it is not safe to store unrefrigerated
Jam Flavours Maple peach whisky; raspberry; strawberry; blueberry; strawberry-rhubarb; cherry Chef Parson’s Berry, Lemon & Basil Jam 8 cups mixed berries (raspberries, blackberries, blueberries, strawberry) 3 cups sugar 6 tbsp powdered pectin 6 tbsp fresh lemon juice 1 cup julienned lemon zest 1 cup fresh basil leaves, roughly chopped 1 whole red chili, seeded and chopped Heat all ingredients until dissolved. Allow to hard boil for one minute and then pour into sterilized jars while hot. Place the lid on the jars and screw on the outer ring, do not tighten. As the jam cools, the lids should pop down and seal the jars. Once cooled, tighten the rings and store in a cool place.
WHAT’S IN SEASON? Fruit Apples – Year-round Blueberries – July to September Cherries – June & July Peaches – July to September Raspberries – July to October Rhubarb – January to June Field Strawberries – May to October Watermelon – July to September
Vegetables Asparagus – May & June Beans – June to October Beets – July to April Broccoli – June to October Carrots – July to May Corn – July to October Cucumber – June to October Peppers – July to October Radishes – May to November Tomatoes – July to October Zucchini – July to October spring 2021 myWineLife 15
HOME BAR
BASICS How did you get into making cocktails?
After taking a trip to Scotland with my wife Amy, the earthy taste of Islay Scotch totally rocked my world and I knew I wanted to work with it. I decided to shift out of winemaking, and when we got home, I applied for a bartending job with one of Niagara’s first and only cocktail programs. After a slippery slope of exploring simple syrups, shrubs, and spirits the rest was history…I was hooked!
Tell us the inspiration behind your cocktail names Being a dad, I’m a total sucker for puns. If I have the opportunity to mix that with a movie reference, in my mind that’s a golden name. I also love to pull from Canadiana culture, so expect no shortage of subtle or sometimes not so subtle Canadian references in the names too!
Describe your favourite cocktail experience My favourite cocktail experience was the first time I went to Barchef in Toronto. It must have been 5 or 6 years ago now. I was just starting out in the industry and the minute I walked in I was kind of like “holy snakes…where am I?” The candlelit bar, the vintage barware, the smell of toasted hickory and cardamom…it was like stepping into another world. I had always been a fan of Frankie’s but didn’t have the wallet to order one of his $50 dollar masterpieces, so I stuck to a classic Boulevardier. Bourbon, Campari & Sweet Vermouth-perfection.
What’s your favourite cocktail you’ve created at the Whisky Bar Patio? I would have to say the Whisky Grotto Smash. It was the first original cocktail I made up for the Whisky Bar Patio and it took 8 or 9 tries to get it past my wife’s approval (my test subject for the patio menu). It combines sweet, sour, floral, and herbaceous to give you a refreshing whisky cocktail that’s hard not to enjoy. It’s our overall best-selling cocktail too!
If you were a cocktail, what would you be? I want to say something like a Manhattan or a Boulevardier, but it just wouldn’t be weird enough. I think I’d be a Trinidad Sour. It’s a cocktail one of my best buddies, Gizzie, introduced me to and it’s one of the only cocktails to use over an ounce of bitters. Also, it has ‘dad’ in the name and one of my main identifiers is “Henry’s Father”.
Zac Kvas estate mixologist at wayne gretzky estates
16 myWineLife spring 2021
Shaker - Jigger ZAC’S TOP 5 MUST -- Three-Piece Hawthorne Strainer - Bar Spoon HAVE BAR TOOLS - Mixing Glass
We asked Wayne Gretzky Estates’ Mixologist Zac Kvas for his top tips when it comes to stocking your personal bar ALCOHOL
BARWARE
MIXERS & GARNISHES
The first rule in stocking your home bar is to choose spirits that you enjoy. All you need is one great cocktail to impress your guests. Liqueurs, mixers, aperitifs are things you will acquire over time as you expand your cocktail game. Zac recommends starting with the basics such as: Whisky (Canadian, Bourbon or Scotch), Gin, White or Dark Rum, Tequila and Vodka.
There are so many bar tools, for a beginner bartender you will want a cocktail shaker, strainer, jigger, bar spoon and muddler. We also recommend a large sized ice cube tray. Larger ice cubes remain cold for longer periods without watering down your drink, or as Zac likes to say, “dilution is pollution”. Remember to keep your ice fresh.
GLASSWARE
Whisky –Manhattan, Old Fashioned, Whisky Sour Gin – Martinis, Gin & Tonic, Tom Collins White Rum – Daiquiri, Mojito Tequila – Margarita, Sunrise, Paloma Vodka – Vodka Tonic, Vodka Soda, Martini, Screwdriver Don’t forget to have water and non-alcoholic options for the designated drivers.
Depending on the type of cocktails that you will be making, start with juices such as pineapple, orange or tomato. For soda, we recommend cola, ginger ale, tonic or soda water. Our mixologists always have lemons or limes on hand as they’re essential garnishes. Herb plants such as basil or mint are fresh and delicious in or on top of a cocktail. We also love having cocktail olives in the fridge for martinis or Caesars.
Each cocktail calls for its own glass. Our retail staff recommends a set of good wine glasses (large bowled for red, small bowled for white, and flutes or low coupes for sparkling and Champagne), as well as lowball and highball glasses for various cocktails. Zac also loves to hunt down unique and vintage glassware at thrift shops and antique stores.
BASIC COCKTAILS
spring 2021 myWineLife 17
Top Patio Picks
from TheWineShops.com
1
No Boats on Sunday Cider
Original Apple, Cranberry Rosé, Mixed Berry, Dry Rosé 4 x 473ml cans $14.50
2
No Boats on Sunday Spiked Seltzers Cold Brew Iced Tea, Raspberry Watermelon 12 x 355ml cans $34.20
$16.95
Trius Rosé
$17.95
$22.95
3
XOXO Lighter Side Collection 4 x 750ml bottles $47.80
Peller Estates Private Reserve Rosé
4
XOXO Botanicals Collection
Thirty Bench Small Lot Rosé
$29.95
Trius Brut Rosé
$29.95
Wayne Gretzky Estates Rosé Spirited Wine
$29.95
Light Rosé, Light Sauvignon Blanc
Peach Orange Blossom, Strawberry Hibiscus, Raspberry Rhubarb 3 x 750ml bottles $32.85
5
Wayne Gretzky Estates Rosé
No.99 Hat Trick Premium Lager, Pale Ale, Session Ale 12 x 473ml cans $34.99
6
White & Rosé or Red and Rosé Peller Family Vineyards and XOXO 6 x 250ml Tetra Packs $23.70
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Peller Estates Signature Series Ice Cuvee Rosé $36.95
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. BLUEBERRY BUMBLE 1 oz Created by Andrea Nicholson wine country concierge
4 oz 2 tbsp .25 oz 2 shakes
Created by Matthew Jung
Wayne Gretzky Estates Honey Lavender Simple Syrup (or homemade recipe below) Wayne Gretzky Estates Rosé Spirited Wine fresh or frozen blueberries fresh lemon juice Wayne Gretzky Estates Ginger Bitters Trius Brut
peller estates
In a cocktail shaker, muddle the blueberries with the honey lavender syrup. Add lemon juice, Rosé spirit and ice. Shake until too cold to hold then fine strain into a glass. Top up glass with Trius Brut and gently stir to combine. Serve with or without ice and garnish with three blueberries. Homemade Honey Lavender Simple Syrup 1/2 cup 1/2 cup 2 tbsp
THE BEES KNEES 4 oz
Peller Estates Private Reserve Muscat 2 oz Peller Estates Signature Series Ice Cuvée (or soda water) 1 tbsp honey 1/2 tbsp hot water 2 tsp lemon juice In a glass, mix honey and hot water until dissolved and let cool. In a wine glass with crushed ice, add lemon juice and Muscat. Top with Ice Cuvée and honey mixture. Garnish with a slice or lemon and/or a sprig of mint.
honey water fresh or dried lavender flower
Add all ingredients to a saucepot and heat all ingredients on medium heat until bubbling. Take off heat and let cool for 15 minutes. Fine strain into a jar and keep in refrigerator for up to a month.
SPARKLING SPRING BLOSSOM 1.5 oz .5 oz 4 oz 2 oz 1
Wayne Gretzky Estates Honey Lavender Simple Syrup Trius Showcase Cabernet Franc Icewine Trius Brut Rosé lemonade lemon
In a cocktail shaker, add three lemon slices, honey lavender syrup, Trius Icewine and lemon juice. Add ice and shake. Strain into a wine glass, neat or on the rocks. Top with Trius Brut Rosé and lemonade. Garnish with a sprig of lavender.
Created by Lara Goyetche wine country concierge
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 2021 myWineLife 19
Chilled Asparagus, Watercress Soup with Hazelnut Crumble, Goat Cheese by executive chef jason parsons, peller estates winery restaurant
Crispy Bacon, Forest Mushroom, Spring Pea Tagliatelle Pasta by executive chef jason parsons,
Strawberry, Rhubarb Curd Tart with Toasted Pistachios, Chantilly by executive chef jason parsons,
12 strips 3 cups 2 cups 1 cup 1/4 cup 1 lb 1 tbsp 1/2 cup 3 tbsp 1 tsp 1 1/2 cups
6 4-inch 1 L 6 whole 1 cup 1/2 cup
peller estates winery restaurant
bacon, thin slices forest mushrooms; shiitake, oyster, king eryngii small garden peas arugula chive batons, cut into 1/2 inch pieces tagliatelle pasta, fresh garlic, finely chopped shallot, juilenne extra virgin olive oil grapeseed oil parmesan, shaved
Line a baking tray with parchment paper, lay out the pieces of bacon and slowly bake in a 400° pre-heated oven until crispy. If you have a convection fan, put it on. Once cooked, remove from the oven and remove the bacon from the tray. Place bacon on a paper towel and allow them to cool. When cool, gently break the bacon into large pieces and set aside. Put a large pot of water on to boil. Add a pinch of salt for flavour. When the water is boiling, add the fresh pasta. At the same time, add the grapeseed oil and a 1/3 of the olive oil into a large fry pan and heat over medium to high heat. Add in the shallots, garlic and sauté for 30 seconds. Then add the mushrooms and sauté for two minutes until the mushrooms start to soften. Next, add the garden peas. At this point your pasta should be cooked. Remove the pasta from the boiling water, shake off the excess water and add the cooked pasta to the pan. Lightly toss everything together and season with fine salt and ground pepper. Remove the pan from the heat and add in the arugula, chives, shaved parmesan and chunks of crispy bacon. Lightly toss everything together, season to taste, and serve drizzled with the remaining extra virgin olive oil. Serves 4
peller estates winery restaurant
rhubarb curd (makes 1l)
1 cup 4 whole 1 1/2 cups 1/4 cup 1/2 cup
rhubarb compote eggs sugar lemon juice butter
Rhubarb Compote: Combine 4 cups of rhubarb, the juice from 1 lemon and 1 cup of cabernet franc icewine to a pot. Bring to a boil and simmer for 1 hour. Stir frequently. Set aside to cool and will keep for about three weeks in the refrigerator. Chantilly Cream: Whip 1 cup of heavy whipping cream, 2 tablespoons of superfine sugar and ½ tsp of vanilla extract or paste until soft peaks form. Refrigerate until ready to use. Mix the eggs, sugar, rhubarb compote, lemon juice and butter into a pot. Warm over medium to high heat while constantly stirring with a wooden spoon. The mixture will start to thicken. You are looking for a texture that will coat the back of the wooden spoon. When the curd is the right thickness, remove from the heat, strain into a bowl and allow to cool. Chill the curd in the fridge for at least 1 hour. Fill the prebaked tart shells to the rim with chilled rhubarb curd. Next using a palette knife, spread the vanilla Chantilly over half of the surface of the curd in the tart shell. Leaving the other half exposed. Dice the Rosé marinated strawberries and sprinkle over half of the Chantilly, leaving half of the Chantilly exposed. Sprinkle the Chantilly half with the pistachio crumb. Garnish with fresh basil sprouts and serve chilled. Serves 6
20 myWineLife spring 2021
tart shells, baked rhubarb curd strawberries, marinated in a splash of Peller Estates Private Reserve Rosé vanilla Chantilly cream pistachio crumb, peeled, skinned, roasted and ground
4 cups 1 cup 1/2 cup 1 tbsp 1/2 cup 1 tbsp 1 tbsp 2 cups 6 cups 1/2 cup 1/2 cup 1/2 cup
green asparagus, roughly chopped potato, peeled and diced shallots, finely chopped garlic, finely chopped leek greens, roughly chopped tarragon, roughly chopped flat leaf parsley, roughly chopped watercress leaves, no stems chicken stock butter ground hazelnuts, toasted soft goat cheese fine salt and ground white pepper to taste a drizzle of extra virgin olive oil
Melt half the butter in a fry pan over medium heat, add in half the shallots and half the garlic. Sauté for one minute and then add all the asparagus. Continue to sauté until the asparagus turns bright green and softens. Immediately remove from the pan, spread thin over a tray and chill in the fridge. This must be done quickly to stop the cooking process and lock in the bright green colour of the asparagus. While the asparagus is cooling down, put the remaining butter, garlic and shallots in a pot over medium heat. Sauté for one minute and then add in the leeks and potatoes. Continue to sauté for another minute and then add the chicken stock. Bring to a boil and then turn down to a simmer for 30 minutes. After 30 minutes, when the potatoes are cooked through, add the chilled asparagus, tarragon, parsley and watercress. Simmer for 5 minutes and then puree in a blender. Season with fine salt and ground white pepper then pass the soup through a fine strainer and chill in the fridge. You might have to adjust the seasoning once the soup is cold. When serving the soup, garnish with a sprinkle of toasted ground hazelnuts, crumbled goat cheese and a drizzle of extra virgin olive oil. Serves 4
Butterflied Ontario Spring Lamb Leg with Rosemary, Chimichurri and Mint Pesto by executive chef frank dodd,
Spring Ontario Asparagus with Sweet Peas, Bacon, Feta and Tarragon by executive chef frank dodd,
1 6lb
leg of lamb, butterflied (ask your butcher to butterfly, remove fat and make it an even thickness)
3 quarts 2 cups
onion, roughly cut garlic, peeled and chopped fresh rosemary leaves lemon, zested apple cider vinegar Dijon mustard olive oil kosher salt and freshly ground black pepper
1 lb 5 slices 3 tbsp 1/2 cup 3/4 cup 2 tbsp 1 tsp 1 tbsp 1 1/2 tsp
trius winery restaurant
marinade
1/2 4 cloves 2 tbsp 1 1 tbsp 1 tbsp 1/4 cup
trius winery restaurant
1 1/2 lbs
mint chimichurri
2 cloves 1 cup 1 cup 2 tbsp 1 tbsp 1/2 tsp 1/4 tsp 6 tbsp
garlic, peeled fresh mint leaves fresh Italian parsley red wine vinegar fresh lemon juice kosher salt red pepper flakes olive oil
marinaDE: Combine onion, garlic, rosemary, lemon zest, apple cider vinegar, mustard and olive oil into a food processor and pulse to combine. Place the lamb leg in a large zip lock bag. Pour the marinade in the bag. Seal and give the bag a good massage to make sure it is evenly coated. Refrigerate a minimum of 4 hours or leave overnight.
Preheat BBQ grill on high heat. Remove lamb from refrigerator and let come to room temperature. Place the lamb, fat side down, on the hot grill. Turn the grill to low heat. Sear for 4 minutes, turn 90 degrees and cook for a further 4 minutes, then flip the lamb over to sear other side for 4 minutes. Close the grill lid and maintain a temperature of 300-350°F. Let cook for an additional 30-40 minutes until a meat thermometer inserted into the thickest part of roast registers 130°F for medium rare. Remove from BBQ and rest on cutting board for 8-10 minutes before cutting. Cut across the grain to serve.
water fresh or frozen green peas, thawed asparagus, woody stem removed and halved sugar snap peas center-cut bacon extra virgin olive oil feta cheese, crumbled shallots, chopped tarragon vinegar Dijon mustard fresh tarragon, chopped lemon zest kosher salt and black pepper
Bring 3 quarts of water to a boil in a large pot over high heat, add a good handful of salt. Fill a large bowl with cold water and add 3 cups of ice. Add green peas to the boiling water and blanch for 2 minutes. Remove and place into ice water immediately. Allow water to return to boil and continue the same process with the snap peas and asparagus. Drain into colander and place on tray with paper towel. Place bacon between 2 sheets of kitchen paper. Place on a plate and put in microwave for 1-minute intervals. Continue until bacon is cooked and crispy. Break into ½ inch pieces onto fresh sheet of paper towel. Add 1 tbsp of olive oil to pan over medium heat. Add shallots and cook for four minutes, stirring occasionally. Add tarragon vinegar and mustard, cook for 30 seconds and remove from heat. Add asparagus, peas, lemon zest and chopped Tarragon to a serving bowl. Season with salt and pepper. Pour in mustard mixture, remaining olive oil, bacon and lightly mix. Top with crumbled feta cheese and serve.
Traditional Crème Brûlée with Niagara Lavender by executive chef frank dodd, trius winery restaurant
1 1/2 cups 1/2 cup 1 tbsp 8 1/3 cup + 1/4 cup 1 tbsp 1/2 tbsp
heavy cream half and half cream dried culinary lavender egg yolks granulated sugar, divided canola oil vanilla extract
Preheat the oven to 300°F. Arrange 6 ramekins (no deeper than 1 ½ inches) in a large pan or deep tray with sides. In a medium pot, add the heavy cream, half and half and dried lavender. Warm on medium heat until just about to boil then remove from the heat. Allow it to cool at room temperature on the countertop for 45 minutes. Pour the lavender-infused cream through a fine-mesh sieve into a clean bowl and set it aside. Discard the used lavender. Rinse sieve as you will need it in next steps. Whisk the egg yolks in a large bowl until they turn frothy and bright yellow. Slowly whisk 1/3 cup sugar, the lavender cream, and vanilla extract into the eggs. Beat the mixture for 90 seconds. Pour the eggs and cream through a medium-mesh sieve into a large measuring cup. Divide the mixture between 6 ramekins and fill the large pan with hot water half-way up the sides of the ramekins. Bake the custard in the hot water bath for 55 min to 1 hour, until the custard is set, but still moves a bit in the center when jiggled. Cool the custard in the water bath for 20 minutes and then refrigerate them until they are chilled. Sprinkle the remaining 1/4 cup granulated sugar over tops of the custards and caramelize the sugar with a small, handheld kitchen torch. Serves 6
Serves 6
CHimiCHUrri: Place garlic, mint and parsley into
food processor and pulse several times until finely chopped. Add the vinegar, lemon juice, salt, red pepper flakes and olive oil and pulse a few more times until combined. Serve with lamb. Serves 4 spring 2021 myWineLife 21
Roasted Spring Carrot Salad by executive chef maurice desharnais, wayne gretzky estates carrots
2 lb baby/small carrots, scrubbed or peeled 2 tbsp extra virgin olive oil kosher salt coarse black pepper Toss the carrots in the oil, season with salt and pepper. Roast in the oven at 375° for 20 minutes until slightly colored and tender. herb purée
1/2 cup basil leaves 1/4 cup tarragon leaves 1/2 cup extra virgin olive oil 1/4 cup white wine or your favourite beer Place the oil in the blender and start the blender. Add herbs while spinning until smooth. Season to taste. confit cherry tomatoes
2 bunches cherry tomatoes on the vine 1 cup extra virgin olive oil 1 clove garlic left over basil stems from herb purée In a small saucepan, heat up the oil, garlic and basil stems until simmering. Simmer for 5 minutes and remove from heat. Add the tomatoes gently. Let stand until oil has cooled and then remove tomatoes. You can save flavoured oil for another use. saffron ricotta
1 cup high fat ricotta 1/2 tsp saffron threads kosher salt coarse black pepper Mix the ingredients together. Make a day in advance and mix multiple times to make sure the saffron colors the ricotta. To serve: Do a few swoops of the purée across the plate, top with the roasted carrots, put a bunch of the confit tomatoes and a few dollops of the ricotta. Tear the prosciutto into small strips and lay on top. Toss the pea shoots in the left-over tomato oil and sprinkle on top. Sprinkle with sea salt and garnish with pea shoots. Serves 4
22 myWineLife spring 2021
Wayne Gretzky 99 Lager Grilled Beer Loaf Club Sandwich by executive chef maurice desharnais, wayne gretzky estates beer loaf
5 lbs 1 lb 1 cup 2 tbsp 2 tsp 2 tbsp 2 tbsp 2 tbsp 3 cloves 1 1/2 cups 2 large
ground pork butt ground pork belly steel cut oatmeal kosher salt ground black pepper smoked paprika thyme, chopped rosemary, chopped garlic, minced No.99 Premium Lager eggs
club sandwich
thick cut potato bread (toasted) grainy mustard mayonnaise sliced heirloom tomato butter lettuce sliced smoked cheddar cooked cripsy bacon strips bbq sauce Mix all the ingredients for the loaf together with your hands, do not over mix, just incorporate. Place into a parchment paper lined loaf pan, fill ¾ full. You might make two loaves depending on the size of the pan. Place into the pre heated oven at 375° for 40 minutes until an internal temperature of 160° F. Remove from the oven and let cool on the counter for an hour. Remove from the pan, wrap tight and cool in the fridge overnight. To serve: Slice the beer loaf into 1” slices, grill on the BBQ to warm and brush with the BBQ sauce to glaze. Toast the potato bread, spread grainy mustard on the first slice and mayo on the second slice. Place the lettuce down on the mayo followed by tomato, beer loaf, bacon, cheese and the mustard side bread. Slice in half and enjoy. Serves 4
Grilled Watermelon Rind Salad by executive chef maurice desharnais, wayne gretzky estates
1 medium 4 1 cup 2 cups 1 cup 1/4 cup 2 tbsp 1/2 cup 1/2 cup 2 tsp 2 tbsp 2 tbsp
watermelon, diced large pieces of watermelon rind, green skin removed cucumber, skin on, diced, seeds removed purple kale, stems removed and cut into strips feta cheese, crumbled pickled ginger, julienned togarashi spice soy sauce sesame oil rice wine vinegar sesame seeds, toasted black sesame seeds, toasted
Mix the soy sauce, sesame oil and rice wine vinegar in a shallow pan. Place the watermelon rind in to marinate for about an hour, turning every 15 minutes. Gently mix the diced watermelon, feta, cucumber and ginger together and sprinkle with the togarashi spice. Remove the watermelon rind from the marinade, saving the marinade, and place the rind directly onto a hot grill. Grill both sides carefully just until char marks form. Remove from the grill. Using the left-over marinade, toss the kale in the marinade and place onto a plate. Top with diced watermelon mix and place the grilled rind on top and sprinkle with toasted sesame seeds. Serves 4
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