SUMMER 2020
Summer Staycation
GAMES, MOVIES, BBQ, GLAMPING
Seasonal
SUMMER
COCKTAILS
Our Talented
Winery
CHEFS
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 Ashley White Contributors Michelle Andrus Emily Aubie Brianne Chiarle Katie Desharnais Maurice Desharnais Frank Dodd Emma Garner Craig McDonald Amanda Munday Jason Parsons Mark Torrance Allison Vaughan Food Photos Marcella DiLonardo @modestmarce Graphic Designer Mari-Lynne Eastland For general inquiries about myWineLife magazine or information about products please contact our Wine Club team at 1.866.440.4383. For advertising inquiries in myWineLife magazine, please email wineclub@peller.com
Note from the Editors We hope everyone is staying safe and healthy. We’re not sure about you, but we have never been so grateful to feel the summer sunshine on our skin than we have this year! That must be what a few months of quarantining indoors with a delayed spring will do to a person. While we’re still taking pandemic precautions, it’s been a treat to get outdoors and enjoy our patios, decks and pools. Check out our tips on pages 14 through 17 to make your ‘Summer Staycation’ awesome with entertaining backyard activities, tasty snacks and refreshing beverages. You’ll notice we asked our winemakers what their favourite summer wine is on page 5. The answer was unanimously Rosé, and we can’t say we’re surprised! We’ve been enjoying our newly released 2019 Rosés while dining al fresco, catching up with friends and family over Zoom calls, and even as an after work treat! Since we haven’t been able to enjoy a frozé at the Trius Brut Bar, we’ve provided you with a recipe on page 14 to enjoy at home! As we seem to be moving in the right direction with businesses and activities slowly opening back-up and restrictions loosening, we’re hopeful that you’re able to enjoy your summer to the fullest. Take advantage of the exciting at home activities we have in this issue for yourself or share them with friends and family, but continue to keep safe.
“There is no place like home”
- l. FRaNK baUm,
THE WONDERFUl WIZaRD OF OZ
Cheers, Riley McGilvray
Madison Vine
Ashley White
wine country marketing coordinator
channel marketing manager estate east
direct to consumer manager
myWineLife is published 4 times a year by Andrew Peller Limited.
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!
Show us how you’re enjoying our wines from afar! Are you hosting an intimate wine tasting? Pairing a special bottle with dinner? Celebrating a special occasion? Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.
@pellerwines
@triuswines
@gretzkyestates
@thirtybench summer 2020 myWineLife 3
w ine m a k e r
CRAIG MCDONALD Trius & Wayne Gretzky Estates
Winemakers Update
SUMMERTIME IN THE VINEYARDS Things are r amping up in the vineyard and our winemaking team has been soaking up the sun on their weekly scouting trips. The days are getting warmer which means the grapes will be ripe and ready for harvest before we know it. w ine m a k e r
EMMA GARNER Thirty Bench Wine Makers
Q. A.
WHAT DO YOU DO TO TAKE CARE OF THE VINES THROUGHOUT THE SUMMER MONTHS? During the summer we ensure the vines strike the perfect balance of water, nutrients and sun by studying the leaves and doing regular inspections of each block as they grow. We all like to get out there early and ‘scout’ to ensure there are no visible signs of trouble and that the grapes formed from flowering are setting up well for the Fall. Trimming the vines at the top and careful removal of leaves around the fruit zone to open-up the canopy are some of the summer activities we do also. This ensures we get adequate light penetration into the canopy to allow the vine to develop optimal flavours and ripe tannins. - Craig
w ine m a k e r
EMILY AUBIE Peller Estates Winery
4 myWineLife summer 2020
Q. A.
HOW DO YOU KNOW WHEN IT’S TIME TO BEGIN HARVESTING? When harvest is approaching, we start to spend more time in the vineyard - keeping a close eye to make sure that the fruit is staying healthy and clean. Once the sugar and flavours start to develop, tasting the berry’s flesh becomes really important. It’s a bit of a sneak peek to see how the finished wine will taste. An assessment of the seeds is required, as this is an indicator of ripeness. We will also take samples and analyse them in the lab to assess Brix (sugar content), TA and pH (acid levels). Assuming these numbers look good, seeds are brown and flavours are appropriate, we will start picking! It’s the most stressful decision of the year as it marks the end of the growing season for those grapes and the start of the life of the wine - once you start, you can’t reverse it. I still have a great amount of nervousness on the morning of a pick, hoping that I have nailed the exact moment when we should be picking the grapes to make the best wine possible! - Emma
Q.
A.
Throughout the summer we monitor our vineyards every week to make sure that vines and fruit are healthy. Through the season, we position the vine shoots for optimum growth; reduce the crop load through thinning; hedge the vines and remove leaves to keep the grapes exposed to the sun. - Emily
WHAT’S YOUR GO-TO SUMMER VARIETAL AND WHY? Can I say Rosé? It’s not a varietal, but… I love drinking Rosé in the summer! It’s crisp and refreshing on a hot day, and it pairs with almost any summer meal. - Emily
summer 2020 myWineLife 5
J A S O N PA R S O N S
C H E F S F E AT U R E
ason J Parsons
E X EC U T I V E CHE F P E L L E R E S TAT E S W INE R Y
What is your favourite cuisine to cook? To eat? I love all food styles, but my heart is rooted in French cuisine. Its rich textures and elegant flavours just make me feel right. It’s so emotional for me, truly great food can take you on an amazing journey. My favourite thing to eat is to sit at a chef’s table and let them share their passion with me. I also do love a great risotto.
What do you do to stay current on trends in the industry? I must be honest I don’t really follow the trends too much. My inspiration comes from my travels and my amazing team. I have made a point of trying to travel at least once a year. The world has so much of offer and over the years I have been able to experience some unique cultures. When I come back to my kitchen, I always feel excited to use these experiences to influence my food. I have also been blessed to work with some of the most passionate chefs. My team is a huge part of our menus and I think working together is what makes the menus at Peller shine.
Grilled Summer Squash Goat Cheese Bruschetta recipe page 20
What is your favourite wine to drink? To cook with? This is a tough question because as food changes with the seasons, so does the wine I cook with. I do love Sauvignon Blanc. It’s such a great wine to pair with food, but in the winters, when the food is bigger and bolder, nothing beats a Cabernet Franc.
Grilled Portobello Mushroom, Blue Cheese, Walnut, Endive Salad recipe page 20 6 myWineLife summer 2020
Why did you become a chef? I got my first real job a few months before my 14th birthday at (believe or not) a roadhouse bar. It was called Lulu’s Roadhouse in Kitchener and it had the longest bar in the world. Four nights a week after school, I would work behind the bar washing glasses and keeping the bar fully stocked for the bartenders. Crazy place to grow up I can tell you, but I loved it. A few months after I started the whole bar changed to plastic cups, so I got put in the prep kitchen. I fell in love with not the food, but the way things ran. Within a year, I was the supervisor, overseeing a big team and making sure the cooks on the grill were set for service. Then I moved up to the grill and learned to cook on the fly. The grill was bigger than I was and open right in front of the guests. Night after night we would grill steaks, pork ribs, prime rib and serve huge amount of people. I was in heaven. Around my 18th birthday, I heard Langdon Hall was opening in Cambridge. I went for an interview and met Chef Nigel Didcock and general manager Geffrey Bray-Cotton. After that my life changed forever, they offered me a chef apprenticeship and the rest is history. Since the age of 14 I have been a chef and I could not be anything else even if I tried. Smoked Fingerling Potatoes, Burnt Onion Yogurt recipe page 20
summer 2020 myWineLife 7
F R A NK D O D D
C H E F S F E AT U R E
Frank Dodd
E X EC U T I V E CHE F T R IU S W INE R Y
What is your favourite wine to drink? To cook with?
What is your favourite cuisine to cook? To eat?
Hands down its Trius Brut. So versatile. Great for that formal dinner and even better when you surprise friends with a glass who drop by for some nibbles and gossip. My favourite is sitting out back on the deck, listening to some tunes and just staring up at the stars. I have been known to sing along to some old country songs. It can make you do some crazy things.
It depends on the season. In the winter, I crave shepherd’s pie, braised lamb shank, mashed potatoes and hearty soups with warm bread dripping in butter. Spring is when I get to enjoy peas, asparagus, spinach and simple grilled fish on the bbq with lemon. Summer brings tomatoes with olive oil and a sprinkle of salt, strawberries picked from the field, fried zucchini blossoms in tempura, and of course, fresh Niagara peaches. Fall brings in awesome soups like butternut squash and parsnip. I try to take advantage of the end of bbq season with lamb leg in Ras el Hanout spice or sourdough pizza with Ontario mushrooms, mozzarella and a drizzle of balsamic.
As for which wine I like to cook with? This is a hard one to answer. One of my main reasons for coming to work at Trius was the opportunity for me to immerse myself in all things wine and develop new and interesting ways to marry food and wine together. Whether cooking, curing, pickling, marinating you name it, we try to do it. I have been very fortunate in that Craig McDonald is a master at what he does. His team is responsible for making some very outstanding wines. This makes my job more interesting as each vintage has its own different characteristics, so I’d have to say: “all of them”.
Roasted Salmon with Tomato, Watermelon and Feta Salad recipe page 21
8 myWineLife summer 2020
Why did you become a chef? Out of school I joined the UK armed forces. After leaving, I wanted to carry on working in the same disciplined and motivated team environment. I started working as an apprentice chef doing breakfast and moved through the ranks to work at some of the best hotels and restaurants in England, USA, Australia, Holland and Canada. In my travels I got to meet and work with some crazy, crazy chefs. I’ve cooked for royalty, rock stars, film stars, sports stars and some other famous people along the way. I’ve prepared banquets for over 2000 people and an intimate dinner for two at a beautiful French Chateaux. As a kid, I always wanted to travel and eat food. I think that’s two big ticks off my bucket list.
Ahi Tuna Poke Bowl recipe page 21
Summer Vegan Power Bowl recipe page 21 summer 2020 myWineLife 9
MAURICE DE SHARNAIS
C H E F S F E AT U R E
Maurice Desharnais E X EC U T I V E CHE F WAY NE GR E T Z K Y E S TAT E S
What is your favourite cuisine to cook? To eat?
What do you do to stay current on trends in the industry?
My favourite Cuisine is to cook is European, especially Dutch and German. My mother’s family came from Holland and we always grew up being spoiled with Honingkoek, Kroketten, Appelflappen, and Borecole. My wife’s family is German and we love cooking traditional German dishes. For me, it makes me happy when I cook something that the family has memories of.
When I bought my house, the first thing I did was install a 40 ft long bookcase. I read and buy probably too many cooking magazines and cookbooks. This ‘hobby’ is my biggest expense. Right now, I have around 8 different cooking magazine subscriptions.
My favourite cuisine to eat is a trickier question. I love all types of food, but I am a big fan of Japanese cuisine. I had the opportunity to trek across Japan and I fell in love with everything I ate. There was so much thought put into every aspect of it, from the presentation to focus on seasonality and simplicity, it was pretty admirable.
What is your favourite wine to drink? To cook with? People are pretty surprised when I tell them my favourite wine is Rosé. To be honest, a big reason for this is because of our owner, John Peller. I remember talking with him after an event and he said Rosé is the best of both worlds. If the Rosé is good, it means the red and white wines that went into it both have to be good. This was when I first started to drink wine and it stuck with me. There is no bad wine to cook with. The advice I give is whatever you’re drinking, cook with that. There is no reason to open something extra. Just use what you have.
I wouldn’t say I’m very trendy. My wife has been embarrassed more than a few times when I try to negotiate the price down on a random cookbook from the 1950s at a church garage sale. I am a very tangible person and enjoy having an actual copy in my hands to read. I’m not much of a computer guy and haven’t learned how to use Instagram yet. I like reading about other styles of cooking and food that I don’t always have access to. I can’t say I stay up to date on the trends, but I like learning how other people have done things and think of new ways to bring them to our guests at the winery.
Whisky BBQ Glazed Pork Belly with Slaw recipe page 22
10 myWineLife summer 2020
Why did you become a chef? When I was in high school, I would come home late after basketball practice after everyone had already eaten and would make dinner for myself. My mom had this old spice wheel with rows and rows of assorted expired spices. Every day, I would try a different one and try to make something new, some were successful, most were not. During high school, I began working as a Forest Ranger in Algonquin Park. For the next ten years, I was assigned to the most remote areas of the park, each time packing all my food for the trips and having to carry it over long portages. To save my back, I foraged most of the food out in the bush. I would bring some of my mom’s expired spice packets and used them to on everything I could find from lake fish to ramps and asparagus. Our work season was March to October and to fill in the offseason, I decided to work in my first restaurant. Initially, I thought this decision would only be to learn how to prepare my forged ingredients better, but what I found was a deep respect and love for the kitchen. A few bee stings and a minor bear attack later solidified my decision to transition from focusing my efforts from protecting Canadian nature to bringing it to your plate.
Chocolate Mousse with RosĂŠ Wine, Poached Rhubarb and Walnut Crumble recipe page 22 summer 2020 myWineLife 11
Your July Wine Allocation PELLER ESTATES PRIVATE RESERVE PINOT GRIS 2019
THIRTY BENCH WINEMAKER’S BLEND RIESLING 2018
APPELLATION: VQA Niagara Peninsula STYLE: Aromatic and flavourful
APPELLATION: VQA Beamsville Bench STYLE: Medium-dry and refreshing
750ml
12.2% abv
2095
FLAVOUR PROFILE: Clear and bright with a bouquet of red apple, pear and apricot. This slightly rich, smooth and refreshing Pinot Gris has flavours of melon, pear and peach. The lingering finish has flavours of orchard fruits and a hint of spice. WINEMAKER’S NOTES: Harvested from hand-tended vineyards
750ml
10.2% abv
2295
FLAVOUR PROFILE: Clear and bright with a clean fresh aroma of tangerine, Meyer lemon, green apple, mineral and wet stone. A fresh Riesling with juicy flavours of peach, apricot, mandarin orange and starfruit. Citrus fruit flavours, pineapple and site specific minerality linger on the clean finish.
by long-standing growers for Peller Estates and from our estate-owned vineyards. 60% was fermented and aged in older French oak barrels for 5 months on the lees. 40% was stainless steel fermented and aged for pure fruit expression. Aging the wine on lees builds texture, weight, complexity and mouth-feel.
WINEMAKER’S NOTES: Hand-picked from a
BEST SERVED: Serve not overly chilled at
FOOD PAIRINGS: Serve with lemon chicken; sushi; lightly spiced
13 to 15ºC. Enjoy now through 2022.
mixture of old and young vines from the Beamsville Bench. The juice was cool fermented in various stainless steel tanks to capture fruit intensity. The increased number of batches provided plenty of blending options to increase the complexity of the wine.
BEST SERVED: Serve chilled at 10 to 12ºC. This wine will continue to develop through 2023.
steamed mussles and grilled fish.
FOOD PAIRINGS: Serve with mushroom and onion quiche; smoked salmon dishes or perogies with fried bacon and sour cream.
PELLER ESTATES PRIVATE RESERVE BACO NOIR 2019 APPELLATION: VQA Ontario STYLE: Medium-bodied and smooth
750ml
12.5% abv
2195
FLAVOUR PROFILE: Deep purple with a rich bouquet of baked plum, blueberry jam, sweet spice, earth and beetroot. This wine has a smooth mouth-feel and foodfriendly acidity. Flavours of dark plums, blueberry and cherry overflow on the palate. Juicy dark fruits, sweet spice and a touch of charred wood and black tea linger on the finish. WINEMAKER’S NOTES: Harvested from the
vineyards of long-standing growers for Peller Estates, this Baco Noir was fermented on skins for 14 days to develop colour, flavour and structure. Aged for 6 months using 50% French and 50% American oak with a full malolactic fermentation.
BEST SERVED: Serve at a cool room temperature of 15 to 17°C. Enjoy while young and fresh.
FOOD PAIRINGS: Serve with fully-dressed grilled burgers; portobello mushrooms and barbecued steaks.
12 myWineLife summer 2020
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 2018
TRIUS ROSÉ 2019
APPELLATION: VQA Niagara Peninsula STYLE: Medium to full-bodied and structured
750ml
12.8% abv
2495
FLAVOUR PROFILE: Garnet in colour with a lovely bouquet of black currant, blackberry, smoky oak, spice box, dried tobacco and a touch of leather. Soft drying tannins, good structure and fruit forward. Red and black fruits, chocolate and black tea linger beautifully on the extra-dry finish. WINEMAKER’S NOTES: A blend of 37% Cabernet
Franc, 33% Merlot and 30% Cabernet Sauvignon harvested from our own estate vineyards and our long-standing growers. The individual lots received 14 to 25 days of skin contact. Each varietal is barrel aged separately in 60% French and 40% American oak barrels for 6 months, then blended together and oak aged a further 6 months.
BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Drink now to 2028.
FOOD PAIRINGS: Serve with grilled meats; portobello mushrooms; meat pies and beef bourguignon.
APPELLATION: VQA Niagara Peninsula STYLE: Dry and fresh
750ml
11.5% abv
1795
FLAVOUR PROFILE: Coral pink in colour with a fresh aroma of wild strawberry, Rainier cherry, cranberry, rose petals and pink grapefruit. This wine has a burst of refreshing fruit flavours including red berry, crab apple and white peach. Orchard fruits, pink grapefruit and a touch of spice linger on the fresh finish. WINEMAKER’S NOTES: A blend of 69% Gamay Noir, 25% Syrah and 6% Pinot Noir 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 room temperature of 10 to 12ºC. Drink while young and fresh.
FOOD PAIRINGS: Serve with gourmet pizza; crab cakes; charcuterie and turkey with cranberry sauce.
PELLER ESTATES PRIVATE RESERVE GAMAY NOIR 2018 APPELLATION: VQA Four Mile Creek STYLE: Light to medium-bodied and fruit-forward
750ml
12.5% abv
2195
FLAVOUR PROFILE: Bright ruby red in colour with a bouquet of cherry, pepper, earth and oak. This Gamay Noir has juicy fruit flavours of cherry, red berry and red currant that lingers on the finish. WINEMAKER’S NOTES: Harvested September
26 to 30, from our own Carlton Vineyard and our long-standing grower Huebel Vineyard within the sub-appellation of Four Mile Creek. 70% of the wine was oak aged in older French barriques and puncheons for 9 months and 30% was aged in an oak cask. All wines received a full malolactic fermentation.
CRITICAL ACCLAIM SILVER MEDAL Experience Rosé, USA, 2020
BEST SERVED: Serve at a cool room temperature of 15 to 17°C. Enjoy while young and fresh.
FOOD PAIRINGS: Enjoy with barbecued salmon steaks; roasted game birds and veal parmesan with spaghetti and meatballs.
summer 2020 myWineLife 13
ummer S Staycation! 1
Check out our tips on awesome backyard entertaining activities, tasty snacks and refreshing beverages!
Pool Day!
There’s no better way to spend an afternoon than floating in the pool or on the lake. Grab your swimsuit, sunglasses, sunscreen, a few magazines, and get ready to lounge. Don’t forget your favourite warm-weather beverage! We personally enjoy frozen blended cocktails around the pool in fun tiki cups, it helps give the illusion we’re in the tropics.
TOP
BLENDED THREE BEVERAGES WINE SLUSHIE Fill an ice cube tray with your favourite wine and freeze for at least four hours. Gently blend up the ice cubes and you have a refreshing wine slushie. TIP You could also add frozen fruit, Icewine or No Boats on Sunday cider for a sweet treat! BUBBLY SLUSHIE Combine Trius
Brut, fresh Niagara berries, Wayne Gretzky Estates Rosé artisanal spirit, and lime or lemon juice in a blender with ice. Top it off with extra bubbles and garnish with fresh mint leaves. TIP You can also blend your favourite wine and top this drink off with bubbles.
TRIUS FROZÉ Blend up a bottle of Trius Rosé with ice cubes and fresh Niagara strawberries. Add simple syrup or lemon juice if you want to add some sweetness. TIP You could also use different fruit such as rhubarb, watermelon or raspberries. 14 myWineLife summer 2020
READY TO DRINK There’s nothing better than having a drink on hand that you don’t have to prepare. Try our newest ready to drink delights - the No Boats on Sunday spiked seltzers. These wine-based seltzers come in two fl avours, Cold Brew Iced Tea and Raspberry Watermelon. No Boats on Sunday cider now comes in four flavours! Original, Cranberry Rosé, Mixed Berry and Dry Rosé. For a wine option, try our 250mL Peller Family Vineyards and XOXO wine tetras. Enjoy chilled in their containers or poured over ice.
NEW
FLAVOURS
Fun Floats
Floats are a must for pool or lake lounging. We love the fun designs that are available at a multitude of retailers, online and in-store. Don’t forget the sunscreen! No pool? No problem! You can still use an inflatable float to lounge in your backyard or on your balcony. Pick some tropical tunes and grab a misting bottle or a battery-powered fan to help keep you cool.
2
Backyard Movie Night!
Recreate a ‘Trius Move Night’ in your own backyard! You’ll need an old white sheet, or a pop-up projector screen, a home theatre projector, and a Bluetooth speaker for the audio. We recommend a projector with 2,000 – 3,000 lumens for best quality viewing. Pop on a classic film, binge a hilarious sitcom, or you could even host a video game night! A movie night wouldn’t be complete without snacks. We love whipping up a batch of gourmet popcorn for ourselves or to share. You could go with a crowd-pleasing sweet and salty kettle corn, chocolate or caramel drizzled, or grab some fresh rosemary from your herb garden for a savoury treat.
Movie and Drink Pairings Breakfast at Tiffany’s TRIUS BRUT There’s nothing more classic than Audrey Hepburn with a side of bubbly! Wayne’s World WAYNE GRETZKY ESTATES SESSION ALE An easy-drinking and refreshing pair. Once Upon a Time… in Hollywood PELLER SIGNATURE SERIES CHARDONNAY Bold and smooth with a Californian flair. Avengers: End Game THIRTY BENCH WINEMAKER’S BLEND RED There’s something for everyone in this blend.
ROSEMARY PARMESAN POPCORN Bring butter, olive oil, a sprig of fresh rosemary and a large garlic clove to a simmer over low heat. Pop your corn over the stove, in your machine or in the microwave. Top it off with the flavoured butter and garnish with freshly grated Parmesan cheese, minced fresh rosemary and salt and pepper to taste. summer 2020 myWineLife 15
3
Backyard Games & BBQ!
There’s nothing better than a little bit of friendly competition. Host a game night in the backyard, at the beach or at the park. You could make it interesting by making a wager, the losing team has to cook dinner and serve the drinks!
Food for Thought
sHaNDY baR
We’re sure this afternoon will work up an appetite so be prepared to feed your teammates and possibly the competition. Why not set up a build-a-burger station? Use our Chef’s burger recipes that can be found here www.mywinecountry.com/wc-exclusive.
Reduce, Reuse, Recycle Here’s an idea for your empty wine bottles - turn them into a game of backyard ring toss! Customize the game by painting or decorating the bottles. You can find a set of rings at the dollar store, online, or you can even fashion your own rings using twine or rope. We’ve even used glowstick bracelets to keep the game alive at night during Party in the Vineyard: Food Truck Edition in the past!
Ice Cold Beer It’s always handy to have a selection of No. 99 beers on ice. Your guests can enjoy a frothy brew in a chilled glass, or you could set up a Shandy bar. A traditional Shandy is half beer and half lemon-lime soda.
16 myWineLife summer 2020
• No.99 Premium Lager, Session Ale or Pale Ale • citrus soda or lemonade • No Boats on Sunday Cider • citrus wheels and berries • fresh lime, lemon, orange or grapefruit juice • sparkling wine • citrus zest, sugar or salt to rim the glasses OUR FavOURITE baCKYaRD GamEs
• • • • • • • •
horseshoes washer toss corn hole ladder toss gockey can jam bocce ring toss
Backyard Glamping! 4
Spend a little time in nature. Enjoy the benefits of camping with all the premium amenities, like flush toilets and hot showers! Set up a tent in the backyard, blow up the air mattress and layer in the sleeping bags and quilts. The fire pit is the best place to catch up with friends, swap stories and make memories.
FOUR
CAMPING HACKS
If you don’t have a large air mattress or selfinflating pad, a yoga mat works wonders to add extra cushioning in your tent.
Fill a cardboard toilet paper roll with dryer lint to make a low-cost fire starter.
For the sweet tooth. We love to sandwich roasted marshmallows between chocolate or vanilla sandwich cookies, maple cookies, bite-sized brownies, nut butter cups and chocolate coated cookies. You could also add in extras such as fresh fruit, jams and preserves, chocolate hazelnut spread or pretzels. You could even make Chef Parsons’ Icewine marshmallows at home to roast over the fire.
3/4 cups Icewine 3 envelopes unflavoured gelatin 3/4 cups water 2 cups sugar 2/3 cups corn syrup 1/4 tsp salt 1 tbsp vanilla extract icing sugar, to taste
LIGHT THE WAY
START THE FIRE
S’mores
Chef Parsons’ Icewine Marshmallows
PUT THE YOGA MAT TO GOOD USE
Solar powered lanterns work great for the backyard. We also love headlamps for a hands-free lighting option and glow sticks can be fastened to the tent strings to avoid trips and falls.
BEST CAMPFIRE SNACKS
BUZZ OFF Make a bundle of herbs to put in the campfire as a non-toxic way to create a no bug-bite zone. Mosquitoes hate lavender, sage, mint, lemon balm and citronella.
Place Icewine in a small saucepan over medium heat and reduced to 4 tsp. Set aside to cool. In a stand mixer, add gelatin to a half a cup of water. Let stand for 10 minutes to soften. Combine remaining water, sugar and corn syrup in a small saucepan and bring to a boil for one minute. Stir into gelatin mixture and add the salt. Beat with whisk on high speed for eight minutes. Add vanilla and reduced Icewine and continue beating two more minutes. Transfer mixture into 9” square pan lined with oiled plastic wrap, using an oiled spatula to spread evenly. Allow the marshmallows to set for several hours in a cool non-refrigerated area. When firm, remove from pan, cut into squares with a lightly oiled knife and coat each square in icing sugar.
Spider Dogs
Slice your hotdogs at each end to create spider “legs”. Put them on roasting stick horizontally and it will curl up to resemble a spider!
Banana Boats
Slice a banana lengthwise to create an opening, stuff with your favourite sweet ingredients, wrap in foil and cook.
Skillet Pizzas
Using a cast iron skillet, spread pizza dough out, top with sauce and toppings. Cook it over the hot coals for 10 minutes. summer 2020 myWineLife 17
The Great Ones
PURSUE GREATNESS
SummerCOCKTAILS 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
STRAWBERRY ROSÉ BUBBLY 3 oz
Wayne Gretzky Estates Rosé Trius Brut Rosé strawberry purée fresh strawberries
1 1/2 oz 1 tbsp
Add strawberry puree to the bottom of a flute glass. Pour in Rosé and top with Trius Brut Rosé. Garnish with strawberry slices.
Created by Brianne Chiarle brand marketing coordinator
Created by Michelle Andrus wine country concierge manager
WINE COUNTRY CURE 1 1/2 oz 1 1/2 oz 1/2 oz
Add all ingredients into a cocktail shaker with ice. Stir with a bar spoon until chilled and pour over a large ice ball in a rocks glass. Garnish with an apple slice or citrus wheels.
LAVENDER WHISKY SOUR 2 oz 3/4 oz
1 1/2 oz 1 oz 1 oz
Wayne Gretzky Estates Spirited Wine pineapple juice cranberry juice orange juice
Did you know you can substitute in pineapple juice for egg whites to make a frothy, veganfriendly cocktail? Add all ingredients into a cocktail shaker with ice. Shake vigorously for 10 to 15 seconds and pour into your favourite glass. Garnish with an orange wheel.
Wayne Gretzky Estates Red Cask Whisky Wayne Gretzky Estates Lavender simple syrup
3/4 oz
Follow instructions for planting the garden popper. When herbs are ready to harvest, muddle the lavender, mint, thyme and lemon basil together in shaker. Add Red Cask whisky, lemon juice and lavender syrup to a shaker with ice. Shake until chilled. Strain into a rocks glass over fresh ice and garnish with a lemon wheel and lavender sprig.
VEGAN SUNRISE 1 1/2 oz
Wayne Gretzky Estates Red Cask Whisky No Boats on Sunday Cider Wayne Gretzky Estates Ginger Wildflower simple syrup
*Visit our estate retail stores to purchase your Boozy Botanicals Garden Popper.
fresh squeezed lemon juice Handful of fresh herbs from Boozy Botanicals Garden Popper*
Created by Allison Vaughan senior buyer accessories
Created by Amanda Munday event coordinator
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. summer 2020 myWineLife 19
Smoked Fingerling Potatoes, Burnt Onion Yogurt by executive chef jason parsons,
Grilled Portobello Mushroom, Blue Cheese, Walnut, Endive Salad by executive chef jason parsons,
1 lb 2 cups 2 cloves 1/2 bunch 1 tsp 1/4 cup pinches pinch 1 whole 1/2 cup 1/4 cup splash
6 large 3/4 cup 1 1/4 cup 3 cloves 1/2 tsp 1 tbsp 1 cup 1/2 cup 1 cup
peller estates winery restaurant
Grilled Summer Squash, Goat Cheese Bruschetta by executive chef jason parsons, peller estates winery restaurant
1 whole 1 whole 1 whole 1/2 1/2 cup 2 large 2 cloves pinch pinch pinch 10 leaves 4 tbsp
green zucchini yellow zucchini yellow tomato red onion soft goat cheese slices focaccia bread garlic cumin ground white pepper sea salt fresh basil extra virgin olive oil
Finely chop the garlic and mix with half of the olive oil. Add in the cumin, ground white pepper and sea salt. Cut off the ends of each piece of zucchini. Then slice the zucchini lengthwise, roughly a Âź of an inch thick. Gently mix the sliced zucchini into the oil mixture. Grill the zucchini on a BBQ until slightly charred and cooked through. Once cooked, allow to cool. Dice the grilled zucchini and the yellow tomato and place in a mixing bowl. Finely dice the red onion and add to the bowl. Using your hands, gently rip the leaves of the fresh basil, add to the bowl followed by the remaining olive oil, a pinch of sea salt and ground white pepper.
fingerling potatoes apple cider garlic flat leaf parsley sumac spice grapeseed oil sea salt ground black pepper white onion plain yogurt sour cream 10% cream smoking wood chips (any flavour you wish apple, hickory)
Soak the wood chips in water overnight. Place the fingerling potatoes in a large pot with the apple cider and garlic cloves. Remove the parsley leaves from the stems and add stems to the pot with a pinch of sea salt. If the potatoes are not covered by the cider, add water to cover the potatoes. Place on the stove and bring to a simmer. Continue to cook until the potatoes are just under done. Remove from the stove and allow the potatoes to cool in the liquid. Once cool remove the potatoes, cut them lengthwise and in a bowl toss them in the grapeseed oil, sumac, a pinch of sea salt and ground black pepper. Pre-heat the BBQ with one side of the grill on full and the other on medium heat. Peel and slice the white onion and place them on a hot BBQ, char the onion on all sides. Place the charred onion in a blender with the yogurt, sour cream and a splash of 10% cream. Puree until smooth and season with fine salt and ground pepper. Set aside in the fridge.
Crumble the goat cheese into the bruschetta, gently mix and set aside. Place the two slices of focaccia on the grill and slightly toast. Once toasted, remove and top with the zucchini goat cheese bruschetta mix. Place on a sheet with tinfoil and place back on the grill with the lid closed to allow the cheese to soften. Once warm, remove and serve.
Remove the wood chips from the water and place on a tray made from tinfoil. Place the tinfoil tray of wood chips on the high side of the BBQ and close the lid. When the BBQ fills with smoke, grill the seasoned cooked potatoes on the other side of the BBQ with the lid closed. You will need to keep lifting the lid to turn the potatoes, but try not to open the lid too much. When the potatoes are nicely charred and smoked, move to a serving platter. Garnish with the parsley leaves and the burnt onion yogurt. Serve warm.
Serves 2-4
Serves 2-4
20 myWineLife summer 2020
peller estates winery restaurant
portobello mushrooms, peeled, stems and gills removed balsamic vinegar extra virgin olive oil garlic, finely chopped ginger, finely chopped fresh rosemary, removed from stems and roughly chopped blue cheese, crumbled walnut halves, toasted baby arugula
Pour ½ cup of the balsamic vinegar, 1 cup olive oil, chopped garlic, chopped ginger and chopped rosemary into a large resealable plastic bag. Add the portobello mushrooms, seal the bag and marinate in the fridge overnight. You can turn the bag over from time to time to help marinate the mushrooms more evenly. After they are marinated, remove the mushrooms and grill over high heat on a BBQ. When the mushrooms are cooked through, remove and cut into thin strips. Lay the warm grill mushrooms onto a serving platter. Evenly cover the warm mushrooms with the crumbled blue cheese, toasted walnuts, endive and arugula. Drizzle the remaining balsamic vinegar and extra virgin olive oil on top. Serves 2-4
Summer Vegan Power Bowl by executive chef frank dodd, trius winery restaurant
Ahi Tuna Poke Bowl by executive chef frank dodd, trius winery restaurant
1 1/2 cups 1 1/2 lbs 3 tbsp 2 tsp 1 tbsp 1 tsp 1 tsp 2 3 1 bunch 2 large 1 bunch
short-grain brown rice or white rice sushi-grade ahi tuna low sodium soy sauce toasted sesame oil rice wine vinegar ginger, grated garlic, minced green onions, white and green parts, thinly sliced carrots, grated medium radish (about 8), thinly sliced ripe avocados cilantro, chopped chili paste sesame seeds
Rinse the rice in a fine-mesh strainer then cook according to instructions. With a sharp knife, cut the tuna into 1-inch cubes. In a large bowl, whisk together the soy sauce, sesame oil, minced ginger, grated garlic, vinegar, and chili paste, to taste. Add the tuna and green onions and stir gently to combine. This can be done up to 1 hour in advance. Keep chilled. Just before serving, pit and dice the avocado into small cubes. Arrange your poke bowl with a generous scoop of rice, ahi tuna, avocado, grated carrot and sliced radish. Sprinkle sesame seeds on top. Serve with cilantro and more soy sauce on the side.
1 cup 1 pkg 2 1/2 tbsp 1 1/2 tsp 1/2 tsp 1 tbsp+2 tsp 2 cups 1 1/2 cups 2 3/4 cup 1
farro extra-firm tofu cornstarch chili powder kosher salt & freshly ground black pepper garlic powder olive oil, divided kale, shredded edamame, shelled, cooked carrots, peeled & grated fresh cilantro leaves, packed lime, cut into wedges
1/4 cup 1 tbsp 1 tbsp 2 tsp 1 tsp 1 tsp
creamy peanut butter reduced sodium soy sauce lime juice, freshly squeezed dark brown sugar sambal oelek (ground fresh chili paste) ginger, freshly grated
Whisk together peanut butter, soy sauce, lime juice, brown sugar, sambal oelek, ginger and 2-3 tbsp water in a small bowl; set aside. Cook farro according to package instructions; set aside to cool.
Roasted Salmon with Tomato, Watermelon and Feta Salad by executive chef frank dodd, trius winery restaurant
1 1/2 cups 2 1/2 cups 1/4 cup 2 tbsp 1 tbsp 3 tbsp 4 x 6 oz
cherry tomatoes, halved or quartered watermelon, seeded & diced fresh basil leaves, shredded extra virgin olive oil balsamic vinegar kosher salt freshly ground pepper feta, crumbled salmon fillets
In a medium bowl, toss together the tomatoes, watermelon, basil, olive oil, balsamic vinegar and a generous pinch each of salt and pepper. Sprinkle feta over the salad and set aside. Season salmon fillets with salt and pepper. Heat a non-stick frying pan on medium heat, add 1 tbsp of olive oil then place salmon skin side down and cook for 8-10 minutes. Turn salmon and cook for 2 minutes. Divide salad among serving plates and top with salmon fillets. Serves 2-4
Preheat oven to 400°F. Line a baking sheet with parchment paper. Place tofu on a papertowel lined plate; press a paper towel and heavy skillet over top of tofu to absorb excess water. Let stand 15 minutes before dicing into bite-size cubes. In a large bowl, combine tofu, cornstarch, chili powder, salt, pepper and garlic powder. Stir in 1 tbsp olive oil until well combined. Place tofu in a single layer onto the prepared baking sheet. Place into oven and bake for 30 minutes, until golden brown and crisp, flipping halfway. In a bowl, add kale and remaining 2 tbsp olive oil; season with salt and pepper to taste. Soften and wilt for about 1-2 minutes. Divide farro into bowls. Top with tofu, kale, edamame, carrots and cilantro. Serve with creamy peanut sauce and garnish with lime wedge. Serves 2
Serves 2 summer 2020 myWineLife 21
Chocolate Mousse with Rosé Wine Poached Rhubarb and Walnut Crumble by executive chef maurice desharnais, wayne gretzky estates
6 oz 4 large 3 tbsp 1 cup 1 cup 1 tbsp 1 tsp 1 whole 1 lb 1/2 cup 1/2 cup 1 tsp 1/2 cup 1/4 cup 1/4 cup
white chocolate, coarsely chopped egg whites sugar whipping cream Rosé wine sea salt vanilla paste star anise rhubarb (5-6 stalks), cut into small pieces walnut pieces old-fashioned oats thyme leaves, chopped all-purpose flour brown sugar butter, melted
Preheat oven to 350°F. Line a baking sheet with parchment paper. Melt white chocolate in a heatproof bowl set over a saucepan of simmering water, stirring often. Once melted, remove from heat. In a medium bowl, whisk egg whites to stiff peaks, beat in 1 tbsp sugar. In a separate bowl, whip cream to medium-soft peaks and slowly fold in melted chocolate until incorporated. Fold a large spoonful of egg whites into chocolate, mix well, then fold in remaining egg whites, working carefully, to avoid deflating egg whites. Cover and refrigerate for at least 1 hour. In a saucepan, combine wine, 2 tbsp sugar, vanilla paste, star anise and ¾ cup water. Bring to a boil and add rhubarb. Lower heat to simmer and poach 2 to 3 minutes until fork-tender. Remove from heat and leave rhubarb to cool in liquid. In a bowl, mix together walnuts, oats, chopped thyme, flour and brown sugar. Drizzle melted butter over top. Mix and spread onto lined baking sheet. Bake for 20 minutes, stirring halfway through, until golden and crisp. Remove from oven and allow to cool. Remove rhubarb from poaching liquid and spoon into a large wine glass. Top with a large scoop of mousse and sprinkle with walnut crumble. Drizzle with cooled rosé poaching syrup. Serves 2-4 22 myWineLife summer 2020
Whiskey BBQ Glazed Pork Belly with Slaw by executive chef maurice desharnais, wayne gretzky estates
1 piece 1 cup 1 cup 1 cup 8 cloves 4 cups 4 cups
raw pork belly, skin removed carrots, diced celery, diced onions, diced garlic white wine apple cider
1/2 cup 2 cups
Wayne Gretzky Estates Whisky barbecue sauce, store-bought
2 cups 1 cup 4 cups
carrots, peeled and diced sunflower seeds, roasted & unsalted water
8 cloves garlic, roasted 2 cups organic blue barley 4 cups apple cider (or vegetable stock) 2 cups 1 cup 1 cup 1/2 cup
kale leaves radish, julienned carrots, julienned peanuts, toasted & finely chopped
Sear the pork belly on both sides until nice and brown. Once seared on both sides, transfer to a large roasting pan. Place the vegetables around the belly and cover with the wine and cider. Cover with foil and place into a pre-heated 350° oven to slow braise
for 3 hours, checking every ½ hour and basting. Once the 3 hours are done, let cool in the pan on the counter for 30 minutes before moving to the fridge. Let cool overnight in the liquid. Mix ½ cup of your favorite whisky (I prefer Wayne Gretzky Estates Ice Cask whisky) and 2 cups of your favourite store-bought BBQ sauce. Put aside. Place carrots, sunflower seeds and water into a heavy bottomed saucepan and bring to a boil. Simmer for about 20 minutes or until the carrots are cooked. Transfer to a blender and add just enough liquid to puree smooth. Once smooth, season with salt and pepper. Place garlic, blue barley and apple cider vinegar (or vegetable stock) into a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes or until barley is tender. Strain off liquid and cool, leaving the garlic in the barley. Cut the kale into small strips, add julienned radish and carrots, toss in olive oil. Remove the chilled pork belly from the liquid, discard the liquid and vegetables. Cut the belly into large squares or rectangles. Sear off the pork belly squares and brush with the BBQ sauce. Place into a 350° oven for 10 minutes. Place the sunflower seed puree down first followed by the barley. Top with the pork belly and kale salad. To garnish, sprinkle with chopped toasted peanuts. Serves 2-4
NEW
FLAVOURS
LOW CALORIES LOW CARBS ALL NATURAL FLAVOURS COLD BREW ICED TEA RASPBERRY & WATERMELON
Available at The Wine Shop www.thewineshops.com
Note: some experiences may not be available at this time.