SUSTAIN ABILITY at andrew Peller

Limited

TRIUS WINERY At Trius Winery we are thrilled that our estate-owned vineyards are sustainably certified through the Sustainable Winegrowing Ontario (SWO) Certification program. You will start to see SWO Certified labels on our Vintage 2021 wines that contain grapes from certified vineyards. It is our commitment to lift the industry forward and we are currently working towards helping our growing partners become certified as well.

We use grape pomace as natural fertilizer in our vineyards and provide any leftovers to our local partner, Bayview Flowers, where a bioreactor converts this material into methane gas to generate electricity. Our vineyards are also insecticide free; we use tactics such as pheromone tags or birds of prey to deter pests naturally. In addition to our vineyard practices, Trius Winery Restaurant sources local ingredients whenever possible year-round.

Trius Showcase ‘Ghost Creek’ Riesling 2021

The wine is light-bodied, medium-dry and refreshing with fresh notes of Meyer lemon, tangerine sorbet, white peach, mineral, and spring blossoms.

Trius Showcase ‘Clark Farm’ Pinot Noir 2021

The wine was aged for 10 months in older French oak barrels which produced a bright ruby red medium-bodied Pinot Noir. Look for flavours of red cherry, red berry, pomegranate, spice, and oak.

PELLER ESTATES At Peller Estates, we are committed to sustainability in both the estate-owned vineyards, and in our Winery Restaurant. The Winery Restaurant at Peller Estates is FeastON certified, which recognizes businesses committed to sourcing, serving, and celebrating Ontario grown food and drink. Chef Jason Parsons sources 98% of his ingredients from Canadian suppliers, 50% of which are based in Ontario. He also has access to freshly picked produce from our own Peller Estates garden.

Peller Estates Signature Series Riesling 2021

The wine is fresh and clean with notes of Key lime, Meyer lemon, tangerine, white cranberry, and site-specific minerality.

We are delighted that as of 2021, Thirty Bench Wine Makers is Sustainable Winegrowing Ontario Certified. To become certified, we are audited annually to ensure that our best practices are respectful of the environment through water conservation, energy efficiency, recycling; supporting local economies; and benefiting communities with leadership and social responsibility. We are also utilizing organic farming practices in most of our estateowned vineyards on the Beamsville Bench. The Muckle Cabernet Franc block has been farmed organically for a few years now. Visit the estate for our Winemaker’s Selection Seated Tasting Experience. Reserve your time slot online via myWineCountry.com, or by calling our Wine Country Concierge at 1-888-510-5537

Thirty Bench Wine Makers

Small Lot Pinot Gris 2021

This dry, medium-to full bodied Pinot Gris has flavours of melon, yellow apple, golden kiwi, citrus, and spice.

Small Lot Pinot Noir 2021

This medium-bodied and elegant Pinot Noir has fruit flavours of cherry and red berry with earth and oak notes.

Small Lot Gewurztraminer 2021

An aromatic and dry wine with wonderful flavours of tropical fruit, ginger, lychee, spice, and rose petals.

Small Lot Rosé 2021

The Rosé is medium-bodied and dry with flavours of wild strawberry, watermelon, red apple, ripe cherry and currant.

Small Lot Riesling ‘Triangle Vineyard’ 2021

This Riesling is light to medium-bodied and off-dry with wonderful flavours of juicy pear, peach, melon, sweet citrus, tropical fruit, with site-specific minerality.

Small Lot Chardonnay 2021

This Chardonnay is medium-bodied and slightly rich with flavours of tropical fruit, Meyer lemon, citrus sorbet, sweet spice, and oak.

Small Lot Riesling ‘Steel Post’ 2021

This Riesling is medium-bodied and just off-dry. You’ll find flavours of Key lime, citrus sorbet, green apple, white currant, and mineral.

Small Lot Riesling ‘Wood Post’ 2021

The Riesling is light to medium-bodied and off-dry with a refreshing acidity. Look for notes of melon, juicy citrus, and mineral.

Small Lot Riesling ‘Wild Cask’ 2021

This Riesling is light to medium-bodied with smooth acidity. On the palate you’ll find notes of juicy red apple, honeydew melon, plus juicy orchard and tropical fruits.

Vegetarian Wild Rice Cabbage Rolls with Parsnip Pernod Sauce

by executive chef ross midgley, riverbend inn & vineyard cabbage rolls

2 leeks, white and light green parts, well washed and small dice

2 garlic cloves, minced

2 large carrots, peeled and small dice

1 large celeriac, peeled and small dice

1 lb mixed mushrooms (shiitake, cremini, and porcini), chopped

2 tsp fresh thyme, minced, plus extra for garnish

1 tbsp fresh tarragon, minced, plus extra for garnish

1 tsp dried sage, rubbed

1/2 + 1 cup vegetable stock

2 tbsp soy sauce (tamari)

1/2 cup dry sherry

1 tsp black pepper, ground

1 tsp salt

2 cups wild rice, fully cooked

1 cup basmati rice, fully cooked

1 lb firm tofu, diced

2 large heads Napa cabbage parsnip pernod sauce

1/2 large onion, julienne

1 clove garlic, minced

3 cups parsnip, peeled and diced

1 cup vegetable stock

1 tsp fresh thyme

1 tsp fresh tarragon

1/4 tsp nutmet, ground

1/2 tsp salt

1/4 tsp black pepper, ground

1 1/2 cups soy or rice milk

1 tbsp miso paste, light or blonde

3 tbsp Pernod

Pernod Sauce: To make the parsnip Pernod sauce, combine onion, garlic, parsnips, and vegetable stock in a pot; cover and cook over low heat for approximately 20 minutes until parsnips begin to soften. Add fresh herbs, nutmeg, salt, pepper, soy milk and miso paste. Simmer until parsnips are completely soft and liquid has reduced by about a third. Transfer sauce to a blender and purée until smooth. Return to low heat and whisk in Pernod.

In a saucepan, cook leeks, garlic, carrot, celery root with sherry until tender. Add the mushrooms, herbs, and vegetable stock. Cook for a further 15 minutes until almost all the moisture has evaporated. Add tamari, salt, pepper, rice, and tofu and mix thoroughly. Allow to cool.

Remove large cabbage leaves and blanche in salted, boiling water until bright green and softened enough to roll. Remove from the water and pat dry. Roll leaves around filling and arrange cabbage rolls in a baking dish. Top with the other half a cup of vegetable stock and bake until heated through and moisture has evaporated, about 15 minutes at 375°F. Serve two rolls atop the parsnip-pernod sauce

Serves 4

Vegan Pinto Posole

by executive chef frank dodd, trius winery restaurant

2-4 guajillo chili peppers or 3 dried chilis

2 tbsp extra virgin olive oil

1 large white onion, finely chopped

4 cloves garlic, chopped

1 tbsp ground cumin

1/2 cup tomato paste

1 bay leaf

3-15oz cans pinto beans, rinsed and drained

1-15oz can hominy, rinsed and drained

3 cups vegetable broth

1 tsp kosher salt

1/4 cup cilantro, chopped, save a little for garnish

1 lime, juiced

1 lime, sliced into wedges

1/2 avocado, sliced

1/2 cup green cabbage, shredded

2 radishes, sliced thin 3 spring onion, chopped

Cut off the stem ends of the chilis and shake to remove as many seeds as possible. Rinse them and pat dry. Heat a large pot over low heat, add olive oil, onion, garlic and a pinch of salt. Cook, until the onions are soft and translucent. Stir in the cumin and cook until fragrant. Add the tomato paste and cook for 1 minute. Add the chili peppers, bay leaf, hominy, beans, and vegetable broth to the pot, increasing the burner to medium-high. Bring the mixture to a simmer, then reduce heat and cook for 30 minutes.

Remove the chili peppers and bay leaf and discard. Stir in the cilantro and lime juice into the soup. Taste, and add salt if needed. Add a little splash of olive oil and stir it in. Portion the soup into bowls and garnish with lime, avocado, green cabbage, radish, spring onion, and cilantro.

Serves 4

Vegetarian Asparagus, Goat Cheese Risotto

by executive chef jason parsons, peller estates winery & restaurant

2 cups arborio rice

6 tbsp butter

2 tbsp shallots, finely chopped

1 tbsp garlic, finely chopped

1 cup Sauvignon Blanc wine

5 cups asparagus or vegetable stock

1/2 cup asparagus purée (about 8 stalks)

2 cups asparagus, chopped & blanched

1 cup soft goat cheese

1/2 cup parmesan, grated

1/2 cup tarragon, finely chopped salt and freshly ground pepper

Place the vegetable stock and sauvignon blanc in a small pot over medium heat to warm, do not simmer. Melt 2 tbsp of butter in a pan over medium heat, add in the shallots and garlic to sweat for 30 seconds to soften. Add the arborio rice and slowly continue to stir. After approximately 1 minute the rice should have a nice shine from each grain becoming coated in the butter. This helps the rice to cook evenly without clumps.

Add a quarter of the warm wine and stock, continuing to stir. There’s no stopping from here on, stirring is key. Alternate between stirring and adding stock until there is a quarter of the stock left. Once the rice is soft to the bite, add the asparagus purée, chopped asparagus, goat cheese, and tarragon. Add the remaining butter a small amount at a time (you do not have to use all the butter). This will give the risotto flavour and add a velvety texture. If it becomes too thick, use the remaining quarter of stock to loosen. Before serving, add the parmesan and season with salt and pepper to taste.

Serves 4

Vegetarian Cabernet Franc Icewine Pakoras

by executive chef maurice desharnais, wayne gretzky estates

1 lb raw potato, peeled

1 lb raw carrots, peeled

1 lb raw cauliflower

1 lb raw zucchini

3 tbsp fenugreek leaves

4 tbsp kosher salt

1 tbsp ginger, chopped

1 tbsp garlic, chopped

2 tbsp curry powder

1 tbsp gram marsala

1/2 cup Cabernet Franc Icewine

4 cups chickpea flour

2L vegetable oil

Put the vegetables through the grater attachment of a food processor. Remove the lid and scrape out the vegetables, watch for large pieces and remove. Mix in the rest of the ingredients and combine well. Place the mixture into the fridge for 15 minutes.

Heat oil in a fryer or pasta pan to 325°F. Using a small ice cream scoop or spoon, scoop fritters one at a time into the fryer. Fry for 3-4 minutes, moving around until each pakora is nice and golden. Remove from the oil and place into a resting tray lined with paper towel. Serve with your favourite dipping sauce, such as sweet chili sauce, minted yogurt, or cilantro mint chutney.

Makes 2 dozen

Vegetarian Baked St. Honoré Cheese and Spiced Shallot Wellington

by executive chef maurice desharnais, wayne gretzky estates

2 sheets puff pastry, store bought

1 egg, whole

16 pieces St. Honoré cheese or brie type cheese

(2 small rounds)

1/2 cup spiced shallots

1 tsp each caraway and cumin seeds all-purposed flour, to dust splash Icewine your favourite jam or jelly spiced shallots

10 shallots

2 tbsp butter

1 tsp each pepper, chili powder, garlic powder sea salt

Spiced Shallots: Take 10 shallots and slice length wise. Sauté in a pan with a little butter. Season them with pepper, chili powder, garlic powder and a pinch of sea salt and sauté until golden. Deglaze the pan with a splash of Icewine or whatever wine you have open in the fridge.

Lay out the thawed puff pastry sheet on a floured countertop. With a rolling pin, slightly roll the sheet out a little thinner, Cut the puff pastry into 8 equal squares. Place one piece of cheese in each square. Top with a pile of spiced shallots. Beat the egg with a fork and brush the egg wash around the cheese. Carefully fold the puff up around the cheese and pinch shut. Egg wash the top and sprinkle with the seeds. Place the squares on a lined baking sheet and refrigerate for a few hours. Pre-heat the oven to 425 and bake the squares for 30 minutes or until golden brown. Serve with your favorite jam, jelly, or compote. Note: The unbaked cheese parcels can be frozen for up to 4 months and can be baked from frozen.

Serves 4

Grilled Marinated Tofu on Spring Vegetables with Lemon-Sumac Vinaigrette

by executive chef ross midgley, riverbend inn & vineyard

spring vegetables

1 red onion, cut into wedges

3 bell peppers, large dice

1 large bunch of asparagus

2 zucchini, thick cut

1 pint cherry tomatoes marinade

1 1/2 tbsp soy sauce

4 garlice cloves, minced

3 tbsp ginger, freshly grated

2 tbsp sesame oil

2 tbsp rice vinegar

2 tbsp agave syrup

2 tbsp grapeseed oil

2 tbsp basil, chiffonade, plus extra for garnish

1 brick firm tofu lemon sumac vinaigrette

6 garlic cloves, puréed

2 tsp sweet paprika

1 tbsp ground cumin

3 lemons, juiced

1/4 cup tahini paste

2 tbsp sumac vinegar (1 tbsp sumac and 2 tbsp apple cider vinegar)

1 tbsp honey

1/4 cup olive oil to emulsify

1 tsp salt to taste

Combine all marinade ingredients. Slice firm tofu into ¼ inch thickness and place in a non-reactive container with the marinade for 24 hours. When ready to cook, blot the tofu dry on kitchen paper before frying or grilling. Reserve the marinade and pour over your spring vegetables before serving.

Roast or grill a collection of your favourite Spring vegetables. This tofu is delicious atop red onion, peppers, asparagus, zucchini, etc. Whisk together the vinaigrette ingredients, leaving the olive oil to the end. Slowly drizzle in the olive oil to emulsify.

Drizzle the tofu and grilled vegetables with lemon sumac vinaigrette and serve. At Oaklands we cut the cross sections of tofu into points for an interesting plating.

Serves 4

Vegan Buddha Bowl

by executive chef frank dodd, trius winery restaurant vegetables

2-3 tbsp olive oil

1/2 medium red onion, sliced thick

2 small sweet potatoes, halved or quartered

1 bunch broccolini, remove 1/2 stem

2 big handfuls kale, remove stem kosher salt cracked black pepper

Vegan Grilled Artichoke and Sundried Tomato Pasta

by executive chef jason parsons, peller estates winery & restaurant

2 cups artichoke hearts, grilled

1 cup sundried tomatoes, chopped

1 cup plant-based feta cheese, crumbled

1/2 cup pine nuts, toasted

4 cups vegan penne, cooked

1/2 cup red onion, sliced

2 tbsp grapeseed oil

2 cups dandelion greens, baby spinach, or baby kale

1 cup spring onion pesto chickpeas

1-15oz can chickpeas, drained, rinsed, dry

1 tsp ground cumin

3/4 tsp chili powder

3/4 tsp garlic powder

2 tbsp olive oil kosher salt

1 bunch spring onions

2 cloves garlic

1 cup extra virgin olive oil tahini sauce

1/4 cup tahini

1 tbsp maple syrup

1/2 lemon, juiced

2-4 tbsp hot water, to thin

Preheat oven to 400°F. Toss sweet potatoes and onions in a bowl with olive oil, salt, and pepper. Arrange on a baking sheet making sure the sweet potatoes are placed skin side down. Bake until fork tender, remove from oven and flip sweet potatoes. Add broccolini and drizzle with a little olive oil. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle with olive oil. Bake for another 4-5 minutes then set aside. Remove from oven and sprinkle with salt and pepper.

While your vegetables are roasting, heat a large skillet over medium heat. Add chickpeas to a mixing bowl and toss with seasonings. Add 1 tbsp of olive oil and chickpeas to skillet and sauté, slowly stirring as the chickpeas cook, increase heat if not browning. Once the chickpeas are browned and fragrant, remove from heat and set aside on plate with paper towel.

For the tahini sauce, add tahini, maple syrup, and lemon juice to a mixing bowl and whisk to combine. Slowly add hot water until a pourable sauce is formed. Arrange your vegetables into serving bowls. Top with chickpeas and drizzle over tahini sauce.

Serves 2

Blanche the spring onions in salted boiling water for 30 seconds and then shock in ice water. Once cold, blend with the garlic cloves and extra virgin olive oil to make the pesto. You can add plant-based parmesan if you wish. Season with salt pepper and set aside.

In a fry pan, warm the grapeseed oil over medium heat. Add in the red onion and soften. Add the grilled artichokes, sundried tomatoes, and toasted pine nuts. Cook the vegan penne in a pot of salted boiling water, then add the cooked penne to the fry pan with 2 tbsp of the pasta water. Add in the pesto, dandelion greens, salt, and pepper. Mix well and serve with the crumbled plant-based feta over top.

Serves 4