myWineLife Spring 2022 by myWineCountry

SPRING 2022

Wine Country Brunch Meet the

Excellence in

WINEMAKING

WINE COUNTRY CONCIERGE MANAGER

In-Store

OR To Your Door

More ways to serve you! Visit us online at

www.thewineshops.com or call us at 1-866-440-4383

Editors Riley McGilvray Madison Vine Wine Club Manager Ashley White

Note from the Editors

Contributors Abbey Jarrett Amy Hall-Cummings Carolee Drause Craig McDonald Emma Garner Fiona Muckle Frank Dodd Jason Parsons Joseph Legace Katie Dickieson Kayla Wall Marcella DiLonardo Mark Torrance Maurice Desharnais Melissa Marynissen Michelle Andrus Monika Chase Nataschia Wielink Ross Midgley Wade Stark

There’s nothing like a fresh start, and Spring in Niagara Wine Country is exactly that. The vines are waking up and starting to bud, which means we’re only months away from harvest 2022. Our 2021 whites and rosés have hit the shelves just in time for patio season. Join us at the estates for the May long weekend – the first weekend to kick back and enjoy our patios! They say breakfast is the most important meal of the day, so our chefs whipped up some incredible brunch recipes for you to make and enjoy at home. There are some traditional recipes like blueberry pancakes and hashbrowns, but you’ll have to check out Chef Maurice’s secret ingredient in his bacon and brie quiche! Check out pages 20 – 22 for the recipes. Our Wine Country Concierge team is always available to take care of our members and estate visitors. You’ll meet manager Michelle Andrus on pages 14 and 15 and learn more about this amazing team and what they can do for you.

Graphic Designer Mari-Lynne Eastland For general inquiries about myWineLife magazine or information about products please contact our Wine Club team at 1.866.440.4383.

Cheers, Riley McGilvray & Madison Vine

For advertising inquiries in myWineLife magazine, please email communication@peller.com 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 making this the exclusive wine club magazine even better.

GET SOCIAL!

We’re soaking up the Spring sunshine in Niagara Wine Country! Enjoy tasting and dining experiences on our beautiful patios at all five estates. Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.

@riverbendinnvineyard

@pellerwines

@triuswines

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@thirtybench

spring 2022 myWineLife 3

Winemaker 'sUpdate ALL ABOUT THE VINEYARDS

Watching Tree Vineyard w ine m a k e r

CRAIG MCDONALD Trius Winery & Wayne Gretzky Estates

appellation:

Lincoln Lakeshore

This appellation runs along the Lake Ontario shore from Winona Road to Jordan Harbour and Twenty Mile Creek, backed by the foot of the escarpment. Breezes from Lake Ontario moderate the temperature, cooling the vineyards in the summer and warming the vineyards in the winter. A gentle slope in the topography provides good seasonal water drainage. A lone tree stands tall alongside the vineyard, like a protector watching over the vines. The Watching Tree Vineyard was planted in 1989 with clone 95 and clone 96 Chardonnay vines on stony, pebbly soil which was once an ancient riverbed. for best expression of this vineyard, try:

Trius Showcase Wild Ferment ‘Watching Tree Vineyard’ 2020 A medium-bodied, slightly rich, and smooth Chardonnay with flavours of tropical fruits, oak, grilled lemon, apple, and spice.

w ine m a k e r

KATIE DICKIESON Peller Estates & Riverbend Vineyard

w ine m a k e r

EMMA GARNER Thirty Bench Wine Makers

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Triangle Vineyard appellation:

Beamsville Bench

This appellation runs from the creek gully just west of Cherry Avenue to Park Road west of Beamsville. It is a narrow plateau sloping gradually from the cliff of the Niagara Escarpment to north of Regional Road 81. The relatively high elevation and continuous lake breezes evens out the heat and the air circulation keeps temperatures consistent for ideal growing conditions. Soil on the bench is a mixture of gravel, sand, silt, clay, sandstone, and limestone. Our Triangle Vineyard block is the farthest east on the property and consists of our oldest Riesling vines, dating back to 1980. This block is made up of Riesling 21B clone and has the highest amount of water stress and terpene development. It is also our most awarded Riesling block. for best expression of this vineyard, try:

Thirty Bench Small Lot Riesling ‘Triangle Vineyard’ 2019 A light to medium-bodied and off dry Riesling. This Riesling has refreshing acidity and wonderful flavours of citrus, white currant, grapefruit sorbet and site-specific minerality.

Carlton Farm Vineyard appellation:

Four Mile Creek

This appellation lies slightly inland from Lake Ontario within central Niagara-onthe-Lake. It is the largest sub-appellation in the Niagara Peninsula. The mostly flat topography allows for great sunlight, providing warm days and cool nights. The soils are made up of red shale, silt, and clay, which gives excellent water holding capacity. The Carlton Farm Vineyard is estate-owned. The Cabernet Sauvignon vines are more than 15 years old and are used for our Peller Estates Signature Series Cabernet Sauvignon. for best expression of this vineyard, try:

Peller Estates Signature Series Cabernet Sauvignon 2018 A full-bodied and structured Cabernet Sauvignon with notes of dark fruits, black olive, vanilla bean, sweet spice, smoke and white pepper.

Learn more about the Wine Appellations of Ontario on VQAOntario.ca/Appellations

spring 2022 myWineLife 5

Brunch wine country

Grilled Salmon Croque Monsieur By Executive Chef Jason Parsons, Peller Estates recipe page 20 6 myWineLife spring 2022

Adults Only Overnight Savory French Toast Casserole By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 20

Homemade Honey, Sage, and Sea Salt Mini Doughnuts By Executive Chef Jason Parsons, Peller Estates recipe page 20

Wayne Gretzky Maple Cream Bacon & Brie Quiche By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 21

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Gluten-Free Dark Chocolate and Blueberry Pancakes By Executive Chef Frank Dodd, Trius Winery recipe page 21

Oaklands Ruby Grapefruit Salad & Chef Ross’ Brioche By Executive Chef Ross Midgley, Riverbend Inn recipe page 21

Oaklands Maple Baked Beans By Executive Chef Ross Midgley, Riverbend Inn recipe page 22

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Spicy Chorizo Sausage and Potato Hash Bowl By Executive Chef Frank Dodd, Trius Winery recipe page 22

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Excellence in

Winemaking

EMMA GARNER

At the end of January, our Thirty Bench team hosted a virtual wine tasting event with our winemaker, Emma Garner. Emma tasted through five WineAlign 92-point gold medal winners, plus a first-time production surprise wine. See what Emma had to say about each wine below. If you were unable to attend, you can access the event recording via your Wine Club member portal or by visiting myWineCountry.com/on/winemakersvideos. Thirty Bench Small Lot Riesling ‘Steel Post Vineyard’ 2019

$29.95

Acidity level is the highest of the portfolio, I like to age this the longest. It’s a dryer Riesling. Amazing representation of Beamsville Bench Riesling. Lime, wet rock, minerality.

Thirty Bench Small Lot Riesling ‘Wood Post’ 2018

$29.95

This is our wild child block, it’s different every year. Lime zest, petrol, apple. A little bit sweeter, fuller bodied.

Thirty Bench Small Lot Riesling ‘Wild Cask’ 2018

$29.95

The Dr. Muckle block, south of the tasting room, was planted in 2014. A winemaker from the Mosel region inspired me to try a wild ferment. Nice acidity balances the fuller body and mouthfeel. Alcohol is lower, left more residual sugar, picked at lower brix.

Thirty Bench Small Lot Gewürztraminer 2019

$29.95

Gewürztraminer tells me when it’s time to be picked. More susceptible to rot. Ripens quicker, high intensity of flavor, higher alcohol, higher brix. Punches you in the face with aromatic lychee, rose petal, spice. The juice sits on skins which increases the terpenes in the finished wine. Natural acidity, more round on the palate, however fresh and light.

Thirty Bench Small Lot $29.95 Wild Cask Gewürztraminer 2020 only 24 cases produced! We filled a 500L puncheon with whole-bunch Gewürztraminer grapes and left it for 150 days. The puncheon was rotated, the grapes started to crush and the natural yeast from the skins started the fermentation process. This wine is bottled on the lees and has flavours of marmalade and rose petal. Bottled with lees.

Thirty Bench Small Lot Cabernet Franc 2017

$75.20

Herbal, tobacco, dark berries and fruit. Cooler vintage showed a more subtle nuisance, takes time in cellar to develop. Mouthfeel is rounder and structured, still lots of life left in the wine. 10 myWineLife spring 2022

Emma Garner is a graduate of the Oneology and Viticulture program at Brock University. She started working at Hillebrand with winemaker J-L Groux in 2002. Emma’s favourite part of winemaking Deciding when to pick the grapes. That’s the point in which I have a direct impact of when grapes are turned to juice, and juice to wine. It’s the most stressful decision, but the most rewarding.

Greatest risk of a wild ferment You never know what you’re going to get. That’s part of the fun and complexity. Could turn vinegary or have flavours you might not like. When we add cultured yeast, we know exactly what we’re going to get. If you leave it unsupervised for too long, it could go off and we lose that batch of wine.

On Rieslings having such distinctive tastes when grown in the same appellation The soil and where it’s grown is a huge factor. 99% of our Rieslings are the same clone, same rootstock, planted within 4 years of each other. 24 acres of Riesling, yet different below the soil. The soil’s ability to hold water changes the composition of the fruit.

W hat's in a Name?

Sustainable Winemaking Ontario Our Niagara Estates have recently achieved the Sustainable Winemaking Ontario Certification. You’ll start to see stickers on our bottles this year.

Organic vs. non-organic vines We are working on farming most of our vines organically. The Dr. Muckle block has been farmed organically for a few years now. When you don’t have the ability to spray for diseases, you lose a bit more fruit, but Cabernet Franc is a naturally lower yielding grape.

Moving away from Gewürztraminer We plan to pull 11/18 rows of Gewürztraminer to be replaced with Cabernet Franc in 2022. We will be making 100 or less cases of Gewürztraminer moving forward, most of it will be Wine Club exclusive.

On keeping the soil fertile

Wine & Cheese Pairings from Upper Canada Cheese Company Riesling | Guernsey Girl or Brie, Havarti, Young Cheddar Gewürztraminer | Maple-Smoked Jordan Station or Gruyere, Muenster Cabernet Franc | Heritage Cheddar or Asiago

Pairing Rieslings with more than cheese Anything with a higher fat content pairs well with acidity. I love a creamy pasta, oysters, or fish tacos with a mango lime salsa.

We do regular soil testing to see what it could be lacking. We add cover crops that are higher in nitrogen such as wild radishes, organic matter, and fertilizer from local suppliers. This gets tilled into the soil to provide nutrients to the vines.

Dr. Muckle did a lot of research to find the best appellation to plant his grapes. Thirty Mile river is not too far from the winery so they combined Thirty Mile and Beamsville Bench to get Thirty Bench.

spring 2022 myWineLife 11

Your April Wine Allocation TRIUS DISTINCTION SAUVIGNON BLANC 2020

THIRTY BENCH WINEMAKER’S BLEND RIESLING 2021

APPELLATION: VQA Niagara-on-the-Lake STYLE: Medium-bodied and aromatic

750ml

13.5% abv

1995

FLAVOUR PROFILE: Clear and bright with a fresh aroma of gooseberry, golden kiwi, passionfruit, grapefruit, and lemonscented herbs. On the palate you’ll find refreshing flavours of citrus and green apple and as the wine warms, look for notes of white peach. WINEMAKER’S NOTES: The Sauvignon Blanc is harvested from the vineyards of longstanding growers for Trius. 60% of the juice was cool fermented and aged in stainless steel tanks for freshness and vibrancy. 40% of the juice is fermented and aged in French oak and large oak casks for added complexity. After six months of aging the wines were blended and bottled.

APPELLATION: VQA Beamsville Bench STYLE: Off-dry and refreshing

750ml

11% abv

2295

FLAVOUR PROFILE: Clear and bright with a fresh aroma of Meyer lemon, tangerine, golden kiwi, starfruit, mineral and wet stone. On the palate you’ll find flavours of citrus, green apple, and pineapple while notes of white currant and site specific minerality linger on the finish. WINEMAKER’S NOTES: Riesling grapes were

hand-picked from a mixture of old and young vines from the Beamsville Bench. The juice was cool fermented in stainless steel tanks to capture fruit intensity. The increased number of batches provided plenty of blending options.

BEST SERVED: Serve chilled at 10 to 12˚C. This wine will continue to develop through 2026.

FOOD PAIRINGS: Serve with lemon chicken; lightly seasoned chicken or pork; sushi; lightly spiced steamed mussels; teriyaki grilled salmon; poached salmon; veal schnitzel with lemon.

BEST SERVED: Serve at a cool 10 to 12ºC. Drink while young and fresh.

FOOD PAIRINGS: Enjoy with shellfish; sushi; steamed asparagus; lemon parsley chicken; herbal pesto on pasta and chicken.

PELLER ESTATES PRIVATE RESERVE ROSÉ 2021 APPELLATION: VQA Niagara Peninsula STYLE: Dry and refreshing

750ml

12% abv

2295

FLAVOUR PROFILE: Coral copper in colour with a pretty aroma of wild strawberry, rose petal, melon, and Rainier cherry. The palate is refreshed with flavours of red berries, melon, and peach. Lively notes of red currant, melon, and peach linger on the finish. WINEMAKER’S NOTES: Harvested from the vineyards of long-standing growers, this Rosé is a blend of 90% Pinot Noir, 5% Gamay Noir and 5% Pinot Meunier grapes which were allowed several hours of skin contact for a perfect pink colour. The grapes were whole bunch pressed, and cool fermented. 90% was aged in stainless steel tanks and 10% in neutral oak barrels. The wine was bottled early for full fruit expression. BEST SERVED: Serve chilled at 10-12ºC. Enjoy while young and fresh. FOOD PAIRINGS: Serve with Greek salad; barbecued shrimp skewers; crab cakes; pork tenderloin with a rhubarb rosé reduction; pasta with rosé 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 RED 2019

PELLER ESTATES PRIVATE RESERVE CABERNET FRANC 2019

APPELLATION: VQA Niagara Peninsula STYLE: Medium to full-bodied and structured

750ml

13.1% abv

2495

FLAVOUR PROFILE: Bright garnet in colour with notes of ripe black currant, blackberry, black cherry, spice box, dried tobacco, and a touch of cigar box. Dark fruits with a touch of vanilla and black tea linger on the finish. WINEMAKER’S NOTES: A blend of 41% Cabernet

Franc, 31% Cabernet Sauvignon and 28% Merlot harvested from estate vineyards, and from our long-standing growers. The individual lots received 14 to 25 days of skin contact during fermentation. Each varietal is barrel aged separately in 60% French and 40% American oak for 6 months with malolactic fermentation, then blended and oak aged a further 6 months.

BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Drink now to 2029.

FOOD PAIRINGS: Fabulous with grilled pepper steaks; beef tenderloin; lamb chops; wild game meats; portobello mushrooms; 70% dark chocolate.

APPELLATION: VQA Niagara Peninsula STYLE: Medium to full-bodied and dry

750ml

12.9% abv

2395

FLAVOUR PROFILE: Bright garnet in colour with a wonderful aromatic bouquet of dark plum, black cherry, currant, vanilla, smoky oak, and spice. Flavours of currant and cherry mingle with spice and oak notes on the palate. Black tea and oak linger on the extra dry finish.

WINEMAKER’S NOTES: Harvested from Carlton Vineyard and from our long-standing growers in the Niagara Peninsula. The wine was fermented on skins for 14 days to develop colour, flavour and structure then aged for 12 months in 70% French and 30% American oak barrels with full malolactic fermentation.

BEST SERVED: Serve at a cool room temperature of 16 to 18ºC. Enjoy now through 2025. FOOD PAIRINGS: Pair with 2-year-old

TRIUS SYRAH 2019

Canadian cheddar; grilled beef tenderloin; herb crusted rack of lamb; pot roast.

APPELLATION: VQA Niagara-on-the-Lake STYLE: Medium-bodied and fruit-forward

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 with flavours of juicy dark fruits and a touch of spice. Notes of black cherry, blackberry, spice, and black tea linger on the dry finish. WINEMAKER’S NOTES: A blend of 98% Syrah and 2%

Viognier was harvested from the vineyards of the Niagaraon-the-Lake appellation. The varietals were co-fermented in four-ton wood fermenters then aged for 12 months in large 2000L French oak casks with full malolactic fermentation to soften the mouthfeel.

CRITICAL ACCLAIM PLATINUM MEDAL

POINTS

WineAlign National Wine Awards of Canada 2021

BEST SERVED: Serve at a cool room temperature of 16 to 18ºC. Drink now through 2025.

FOOD PAIRINGS: Serve with gourmet burgers topped with

mushrooms and aged cheddar; grilled rosemary lamb chops; meat pies; Gouda and Asiago. spring 2022 myWineLife 13

Meet Our

WINE COUNTRY CONCIERGE MANAGER

Michelle Andrus What is your favourite thing to do in Niagara Wine Country in the Spring? How long have you worked at Andrew Peller Limited? It will be 7 years in August that I have worked at Andrew Peller Limited.

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I have so many favourite things! One of the perks of my job is to see what the estates have planned for our guests. I have the privilege of working with such creative individuals and I love to see what they have up their sleeve for the upcoming season. Spring also means bringing on new team members. I love to see all the energy come rushing in as we hire new staff and see returning faces. The properties have a buzz to them! Graze the Bench is one of my all-time favourite Spring events. It’s when the wine industry comes alive. People get dressed up, the weather is warm, bands are playing, the wines are delicious, and the grills are hot! Our members are most familiar with Niagara-on-the Lake, but visiting the Beamsville Bench is a must make it a priority in 2022. You will not regret it.

What can we expect to see from the Concierge team in 2022? 2022 is going to be an incredible year for this team. Just seven years ago our team was 4 people and has grown to 60 in the last year! This year is all about offering a premium experience for our guests. We are in the process of upgrading our phone systems, plus we have purchased a customer relationship management platform so we’re able to communicate with our guests more effectively. We have updated myWineCountry.com to ensure that guests and our agents are able to seamlessly process dining and experience reservations. We are constantly evolving and listening to guest feedback.

Your team can also assist our members with planning an itinerary for our sister properties out west. How would you spend a day in Okanagan Wine Country? If you’re spending time in the North (Kelowna and Lake Country), I recommend joining the ‘Our Odyssey’ experience at Gray Monk, followed by lunch at The Lookout Restaurant for European-inspired dishes prepared by Executive Chef Graham Momer. Head back into Kelowna to visit Sandhill Estates/Wayne Gretzky Estates Okanagan and do a little bit of everything. If you are headed south (Penticton, Oliver and Osoyoos), stop in to visit the team at Red Rooster in Penticton. Keep driving South and soak up the sun at Black Hills Estate Winery and Tinhorn Creek Vineyards. They are all such amazing properties with extraordinary wines!

How can our members contact your team to create a custom itinerary? I’m excited to say there are many ways that our Wine Club members can reach out to us. Whether it be by phone, email, or live chat on myWineCountry. com. In the spring, we will introduce SMS text message as well as a new phone system. We will also have a dedicated team to assist our Wine Club members with front of the line access.

CONTACT OUR WINE COUNTRY TE AM phone

1.888.510.5537 email

Info@myWineCountry.com live chat

myWineCountry.com coming soon

SMS text message

spring 2022 myWineLife 15

s av e t h e d at e

Wine Country Experiences

thirt y bench winemakers

Big Reds: Small Lots, Big Flavour Weekends | $65 pp Wine Club members and up to 5 guests This is the ultimate red wine tasting experience. Some of the pre-selected wines will include our award-winning 2016 Small Lot Cabernet Franc and 2016 Small Lot Benchmark Red. Our wine consultant will guide you through a tasting of 5 award-winning small lot red wines while you enjoy your own individual charcuterie board. Soak up the views while you sit in our lounge area which overlooks our beautiful vineyards and Lake Ontario. 16 myWineLife spring 2022

ri v erbend inn & v ine ya rd

The Oaklands May 8 | Mother’s Day Brunch May 27 | East Coast Lobster Boil June 19 | Father’s Day BBQ July 1 | Canada Day BBQ Join us at The Oaklands for our themed dining events throughout the Spring and Summer months. Would you trust your lobster boil to someone not from PEI? Enjoy the stunning vineyard views and sunsets over Peller Estates with a glass of wine or cocktail in hand.

the winery re staur ant at peller e state s

Exclusive Pairing Experience May 14 | June 11 | July 16 August 13 | September 17 | October 15 $185 pp | Wine Club members and up to 5 guests Join Chef Jason Parsons each month for a uniquely themed food and wine pairing experience. You’ll be seated in our private dining room and enjoy a glass of Ice Cuvée upon arrival. Our chefs and wine experts will lead you through a 5-course tasting menu alongside curated wine pairings.

wayne gre t zk y e state s

Spirited Nights Dinners Select Friday Evenings $125 pp | Wine Club members and up to 5 guests Enjoy a cocktail reception and structured whisky tasting in the distillery before enjoying a 4-course menu paired with the No.99 whisky portfolio in our underground barrel cellar. End the evening with a nightcap around the fire in our backyard. Stay tuned for details about Oktoberfest and the Sports Night Series at The Whisky Bar Patio!

trius winery

Trius Winery Restaurant Patio Lunch and Dinner | Daily Soak in the vineyard views and celebrate the connection between wine, food, people, and place enjoying Chef Frank Dodd’s locally inspired Niagara Wine Country cuisine at Trius Winery Restaurant. all event information is subject to change. check in on mywinecountry.com for the most up -to-date information.

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Shaw Festival Pairings Visit ShawFest.com to purchase tickets today! We’re excited to catch up on all of the live theatre that we missed over the last couple of years. The Shaw Festival has safely returned to the stage this Spring for their 60th season and here are some of our suggested pairings to go with each play. We recommend reserving a table at The Winery Restaurant at Peller Estates, The Oaklands, or Trius Winery Restaurant for a bite to eat before showtime. Staying in town for the night? Reserve your stay at Riverbend Inn & Vineyard for sweeping vineyard views and a luxurious Stearns & Foster bed to rest your head. Damn Yankees Festival Theatre, April 23 to October 9 One deal with the devil later, Joe Hardy is a young ball player with a knack for hitting home runs. A delightful, fast-paced, crowd-pleasing, romantic musical. beer pairing

Wayne Gretzky Estates No.99 Premium Lager Brewed with rye grain, we have turned up the flavour of a classic lager. You’ll find fresh aromas of hops, apple, winter rye spice, biscuit, and bread, the palate is zesty and fresh. What’s a more perfect pairing than baseball and a cold beer?

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The Importance of Being Earnest

Cyrano De Bergerac

Festival Theatre, May 18 to October 9

Royal George Theatre, March 20 to May 8

Oscar Wilde’s last and greatest play concentrates all his incredible wit and observation into a dazzling satire of Victorian attitudes.

Cyrano de Bergerac is a swashbuckling 17th century swordsman who can do anything … except tell Roxane, the woman he loves, how he feels.

wine pairing

Trius Red 2019 Named ‘Best Red Wine in the World’ in 1991, this classic Bordeaux blend is arguably one of our greatest bottles. With flavours of black currant, blackberry, vanilla, and spice, plus great structure, this wine’s ageability makes it a classic for years to come.

Trius Showcase Pinot Noir ‘Clark Farm’ 2019 Pinot Noir, also known as the heartbreak grape, seems like the perfect fit for a tortured romantic. Bright ruby red in colour and silky on the palate, you’ll find flavours of red cherry and red berry with a touch of earth and sweet spice.

Just to Get Married

Chitra

Royal George Theatre, Royal George Theatre July 27 – October 16 June 11 - October 8 It is 1910 and Georgiana is 29, so the burning question is: how can we get her married? A longneglected classic, this grown-up comedy has a heartfelt anger and psychological depth that make it ripe for discovery.

Chitra, a warrior princess raised as a boy, begs the gods for perfect beauty so she can win the affections of Arjuna. An enchanting poem of false appearance and true love. wine pairing

Peller Estates Signature Series Oak Aged Vidal Thirty Bench Small Lot Chardonnay Icewine 2019 wine pairing

Another longneglected classic, there are many wine fans who say they’ll drink ABC - anything but Chardonnay. It is one of the most planted varietals worldwide.

What’s more heartwarming and complex than Icewine? Icewine aged in older French oak barrels for four months. What we’re left with is a rich and silky wine with flavours of kiwi, pear, gooseberry, and toffee.

Spring COCKTAILS

FROM THE OAKLANDS AT RIVERBEND INN & VINEYARD Crafted by Restaurant Supervisor Abbey Jarrett

SPICY MANGO MARGARITA 2 oz 1 oz 2 oz 1/2 oz 1/2 oz 1 each

Tequila Cointreau mango juice lime juice simple syrup sliced mango and jalapeño Tajin spice

“MINT-TO-BE” SUMMER 2 oz 1 oz 1 bottle 4 2 sprigs

Wet the rim of your glass with lime juice and rim with Tajin spice. Muddle a few pieces of sliced mango and a slice of a jalapeño at the bottom of a cocktail shaker. Add the liquid ingredients, shake, and strain into your glass over fresh ice. Garnish with skewer of mango slices, jalapeño, and lime wedge. Sprinkle some Tajin spice on top.

Vodka lime juice ginger beer strawberries mint

Muddle the strawberries and a sprig of mint at the bottom of a cocktail shaker. Add ice, vodka, and lime juice. Shake and strain into a copper mug with fresh ice. Finish with ginger beer and garnish with mint sprig and strawberry slice.

EMPRESS 75 2 oz 1 1/2 oz 1 oz 1

Empress Gin lemon juice Trius Brut lemon

Combine the gin and lemon juice in a shaker with ice. Strain into a flute glass and top with Trius Brut. Garnish with lemon twist.

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 2022 myWineLife 19

Grilled Salmon Croque Monsieur by executive chef jason parsons, peller estates winery restaurant

3 lbs 2 tbsp 2 fresh 1/4 cup 2 cups 8 slices 6 1 cup 1 tsp 1/4 cup

fresh salmon filet grapeseed oil baguettes grainy mustard baby arugula triple cream brie eggs 10% cream fresh horseradish, grated butter icing sugar for dusting

To cut the salmon, turn your knife on a 45-degree angle to the fillet and slice down on the diagonal. This should give you approximately 16 slices ¾ inches thick, about 3 oz each. Rub the salmon with the grapeseed oil and place it on a hot grill. Mark the salmon for about 1 minutes on each side and remove it from the grill. Cut the baguette into 16 slices. Spread the mustard on eight slices of baguette and top with the baby arugula. Place the grilled salmon over that then finish with a slice of brie and a slice of baguette. In a bowl, mix the eggs, cream, and horseradish. Dip the sandwich in the egg mixture, coating both top and bottom. Heat the butter in a sauté pan over medium to high heat and fry the sandwiches until golden brown on both sides. Finish by warming the sandwiches in the oven just enough to soften the brie. Dust with icing sugar and serve. Makes 8 sandwiches

Adults Only Overnight Savory French Toast Casserole by executive chef maurice desharnais, wayne gretzky estates

1 large 1 large 8 large 1 1/2 cups 1 1/2 cups 1 cup + 2tbsp 1/4 cup 1 tsp 2 tbsp 1/2 tsp 1 tsp 1 tsp 1/2 cup 1/2 cup 2 cups

herb bread loaf, torn into medium chunks cheese bread loaf, torn into medium chunks eggs, cracked and beaten 35% heavy cream 2% milk Wayne Gretzky Estates Ice Cask Whisky brown sugar vanilla extract thyme or rosemary, chopped cumin chili powder fennel seeds old cheddar, grated onion, chopped and sautéed maple syrup

Generously spray a 12 x 9” baking dish with cooking spray. Mix the torn-up bread, sauteed onions and aged cheddar together and place in the dish. Mix the heavy cream, milk, 1 cup of whisky, brown sugar, vanilla, herbs, spices. Mix well then add the eggs. Gently pour the mixture over the bread in the pan. Press the bread down with a large spoon, making sure that the egg mixture is fully covering the bread mixture. Wrap the top with aluminum foil and place in the fridge overnight. Preheat the oven at 375°F. Place in the centre of the oven. Bake for 30 minutes, then remove the foil. Return to the oven and bake another 25 to 30 minutes until a toothpick comes out clean and dry. The top will be golden brown and crusty. Once baked, remove from the oven and place aside to cool. Combine two cups of maple syrup plus 2 tbsp of whisky and 1 tsp of chilli powder. Mix well and warm slightly. Serve the casserole topped with the warm spiced syrup. Serves 6-8

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Homemade Honey, Sage, and Sea Salt Mini Doughnuts by executive chef jason parsons,

peller estates winery restaurant

1/4 cup 1/2 oz 5 cups 1/2 cup 1 tsp 2 1 1/4 cups 1/3 cup 3 tbsp 1 tbsp 12

warm water instant yeast all-purpose flour sugar salt eggs warm milk shortening fresh local honey sea salt flakes fresh sage leaves, finely chopped oil for deep frying

Preheat a deep fryer to 350°F. Mix the water and yeast in a bowl. Let it rest for 5 minutes then add 2 cups of flour, the sugar, salt, eggs, milk and shortening. Mix on low speed with a stand or hand mixer. Add the remaining 3 cups of flour and mix until the dough pulls away from the sides of the bowl. Transfer to a counter or board and knead the dough for 1 minute. Put the dough into a bowl and cover with a damp cloth. Let rest at room temperature until the dough doubles in size. Roll out the dough to about 1 inch thick. Using two different size cookie cutters, cut into small rings. Place the rings on a baking sheet, cover them with a damp cloth and leave at room temperature until the doughnuts double in size. Deep fry immediately until golden brown. Just before serving drizzle with the honey, sea salt and sage. Makes 12 - 16 mini doughnuts

Oaklands Ruby Grapefuit Salad by executive chef ross midgley,

Chef Ross’ Brioche

the oaklands at riverbend inn

by executive chef ross midgley, the oaklands at riverbend inn

ruby grapefuit, peeled and cut into segments Boston bibb lettuce shredded coconut, toasted sesame seeds, toasted shallot, fine dice fresh mint, chiffonade red finger chilies, fine dice

1 1/3 cup

Thai fish sauce fresh lime juice palm or extra fine sugar grapeseed oil juice from grapefruits

In the bowl of a stand-mixer, slowly mix warm cream, yeast, sugar and 1 cup of bread flour together. Stop the mixer and allow to ‘foam’ for 20 minutes. Start the mixer and add remaining flour, salt, and eggs in incremental additions. Once the eggs have been completely incorporated, add butter in increments until dough is smooth and elastic. Proof for 1 hour covered in warm space.

1 2 tbsp 2 tbsp 1 tbsp 1 cup 2-3 dressing

3 tbsp 2 tbsp 1 tbsp 1 tbsp

Gluten Free Dark Chocolate and Blueberry Pancakes by executive chef frank dodd, trius winery restaurant

1/2 cup 1/2 cup 1/4 cup 2 1/2 tsp pinch 1/2 cup + 2 tbsp 4 tbsp 2 tbsp 2 tbsp 2 tsp 1/2 cup 1/4 cup

white rice flour fine blanched almond flour potato starch baking powder salt canned coconut milk, shake well apple cider vinegar water pure maple syrup vanilla extract fresh blueberries dark chocolate chips

Combine rice flour, almond flour, potato starch, baking powder, and salt. Whisk to make sure it’s well mixed and all lumps are broken up. In a separate bowl, combine coconut milk, apple cider vinegar, and vanilla. Make a well in flour mixture and add the liquid. Whisk all ingredients together until smooth with no lumps. Do not over mix or the batter will get overly thick. Leave the batter to sit for 10-15 minutes before cooking. Heat a non-stick fry pan on medium and spray with cooking oil. Pour 1/3 cup of batter into a circle and let cook about 3 minutes or until the top is starting to bubble. Add blueberries and chocolate chips before you flip them. Repeat for the other side. Stack and serve with maple syrup. For taller pancakes, spray a cookie cutter ring with oil, place in frying pan and fill with batter. Makes 4-6 pancakes

Combine all salad ingredients in a bowl. In a separate bowl, combine all dressing ingredients. Whisk and drizzle over salad. Using the bibb lettuce as a base, place the dressed salad on top and serve with Chef Ross’ warm brioche. Serves 4

Wayne Gretzky Maple Cream Bacon & Brie Quiche by executive chef maurice desharnais, wayne gretzky estates

2 x 9” or 8 x 3” 3/4 cup 1/2 cup 1 tbsp 1 cup 1/2 cup 1/2 cup 1/2 cup 6 large 1/2 tsp 1 tsp

pie crusts, frozen or refrigerated cooked bacon, chopped white onion, chopped & sautéed parsley or chives, chopped double cream brie (about one small wheel), chopped 35% heavy cream 2% milk Wayne Gretzky Estates Maple Cream eggs coarse cracked pepper kosher salt

15 g 1 + 6 cups 1/2 cup 3 tsp 8 1/2 lb

10% cream, warmed to 105-115°F active dry yeast bread flour sugar salt eggs, lightly whipped unsalted butter, softened

Punch down the dough and divide into two equal parts. Spray 2 x 12 regular size muffin tins. Roll a healthy pinch of dough in your palms into the size of a large Timbit and place into muffin tin. Take a smaller pinch of dough, roll into a ball, and gently press on top of dough ball already in muffin tin – this will yield the classic brioche shape once baked. Cover filled muffin tins with plastic wrap and place pan in fridge overnight to ‘fridge proof’. In the morning, bring dough back to room temp (approx. 20 minutes) and bake at 375°F for 35 to 40 minutes until golden brown. Enjoy warm with the ruby grapefruit salad. Makes 24

Pre-heat the oven to 375°F. Evenly distribute the bacon, sautéed onions, and brie cheese among the frozen pie crust of your choice. Mix the heavy cream, milk, and maple cream. Add in the chopped herbs, cracked pepper and salt. Add in the beaten eggs and slowly pour into the pie crust. Bake in the oven on a cookie sheet (in case of spillage) until the top of the quiche is slightly brown, about 30 to 35 minutes. Cool for five minutes before you slice. Serve with a green salad of your choice. Serves 6-8 spring 2022 myWineLife 21

Spicy Chorizo Sausage and Potato Hash Bowl by executive chef frank dodd, trius winery restaurant 4 2 tbsp 1/4 1/4 1/4 1 tsp 2 4 fresh 3 cups 1/4 cup 1 tsp

russet potatoes, diced into 1/2” cubes olive oil onion, chopped red pepper, diced green pepper, diced jalapeño, diced garlic cloves, minced chorizo sausages, casing removed arugula cherry tomatoes, diced white wine vinegar salt & pepper

garnish

1 4

avocado, peeled, sliced hens’ eggs fresh cilantro

chipotle cream

1/2 cup 1 2-3 tbsp

mayonnaise chipotle pepper in adobe sauce, minced adobe sauce (from the canned peppers)

Add the diced potatoes to a pot of cold salted water. Bring to a boil and cook for 3 minutes. Strain and lay potatoes on paper towels. Leave to dry. This can be done the day ahead.

Oaklands Maple Baked Beans by executive chef ross midgley, the oaklands at riverbend inn

5 lbs 3 large 1 2 tsp 2 tsp 1 cup 2 tbsp 2x28 oz 2 cups 2 cups 1 cup

navy beans, soaked overnight onions, small dice red finger chili ground cloves ground allspice Dijon mustard Worcestershire sauce cans diced tomatoes brown sugar, packed molasses maple syrup

In a heavy bottomed pot, sweat onion and chilies in a little grapeseed oil. Add soaked beans and stir to coat. Add cloves, allspice, and Dijon. Mix thoroughly. Add all other ingredients, stir, and slowly cook on the stovetop, or cover and place in a 300°F oven until the beans are completely softened and flavourful, a minimum of 3 hours. Serves 6-8 22 myWineLife spring 2022

Place a medium non-stick sauté pan on medium to high heat. Add oil and break chorizo into bite-sized pieces and add to fry pan. Cook for 8 to 10 minutes. Remove from skillet with a slotted spoon and allow to rest on a paper towel-lined plate. In the same non-stick fry pan, heat the olive oil over medium to high heat. Add the parboiled potatoes and season with salt and pepper. Sauté for 10 minutes, stirring as you go. Reduce heat to medium and add the onion, garlic, red and green pepper, and jalapeño. Cook for another 10 minutes, stirring as needed, until the potatoes are golden and crispy. Remove from heat. Whisk the mayo with the minced chipotle pepper. In a medium bowl, toss the cooked hash with the chipotle cream to coat lightly. Fold in arugula and cherry tomatoes. Prep the bowls with the hash and arugula mix, dividing equally into each bowl. Add the chorizo on top. For the poached eggs, bring a saucepan of water to a gentle boil. Add the white wine vinegar. Crack each egg into a small bowl and gently drop each egg into the water. Cook for 3 minutes and carefully remove with a slotted spoon, shaking off any excess water. Place a poached egg over each bowl and garnish with sliced avocado and freshly minced cilantro. Serves 4

NIAGARA WINE COUNTRY The Top Wineries, Distillery, Restaurants and Inn! 1

249 John St E Niagara-on-the-Lake, ON riverbendinn.ca

THIRTY BENCH WINE MAKERS

290 John St E Niagara-on-the-Lake, ON peller.com

WINE COUNTRY

VINTNERS

1219 Niagara Stone Rd Niagara-on-the-Lake, ON gretzkyestateswines.com

300 Taylor Rd Outlet Collection at Niagara Niagara-on-the-Lake 27 Queen St Niagara-on-the-Lake

NIAGARA-ON-THE-LAKE

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St. Pau l St

81 89

405

THOROLD

Thorold Stone Rd

Lundy’s Lane

Stanley Ave

1-888-510-5537 or mywinecountry.com

Thirty Bench to Trius & Wayne Gretzky Estates......... 35 min Trius & Wayne Gretzky Estates to Peller Estates & Riverbend Inn...............................10 min Outlet Collection at Niagara to Trius & Wayne Gretzky Estates................................10 min Outlet Collection at Niagara to Peller Estates & Riverbend Inn.............................. 20 min Trius & Wayne Gretzky Estates to Downtown Niagara-on-the-Lake............................10 min Peller Estates & Riverbend Inn to Downtown Niagara-on-the-Lake..............................5 min

ve le A nda e l G

Niagara Parkway

toll free

ST. CATHARINES

To Book Tours, Tastings, Inn and Restaurant Reservations

QUEENSTON

Taylor Rd

VINELAND

QEW

100

Ontario St

Mountainview Rd

5 BEAMSVILLE

Concession 6 Rd

406

VIRGIL

k ile Cree Four M

PORT DALHOUSIE LAKE ONTARIO

East & West Line

d eR hor

QEW

St on eR d

1249 Niagara Stone Rd Niagara-on-the-Lake, ON triuswines.com

4281 Mountainview Rd, Beamsville thirtybench.com

420

USA

NIAGARA FALLS

102

McLeod Rd FONTHILL PELHAM

CANADA

406

CHIPPAWA

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Niagara Parkw

spring 2022 myWineLife 23 WELLAND