SUMMER 2022
Fresh
NIAGARA PRODUCE WITH PAIRING SUGGESTIONS
Terrace Wine Bar cocktails
NEW
Spirits at Wayne Gretzky Estates
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 Adrienne Barnhardt Anna Seymour Annette Rawlinson Amy Hall-Cummings Carolee Drause Craig McDonald Dana Del Fabbro Emma Garner Fiona Muckle Frank Dodd Jason Parsons Joseph Legace Katie Dickieson Kayla Wall Marcella DiLonardo Mark Torrance Maurice Desharnais Michelle Andrus Monika Chase Nataschia Wielink Ross Midgley Tim Wilson
We’ve been loving patio season after a long couple of years indoors. There’s nothing better than sunshine and a refreshing glass of wine or a cold pint with lobster poutine on the side after a long day of work. The restaurant team at Peller Estates has been hard at work revamping their outdoor space. Once known as the Barrel House Grill, the renovated space is now known as Terrace Wine Bar. With a fresh menu of casual plates and relaxed wine country fare, wines by the glass or bottle, and wine country cocktails, it’s a great place to gather with friends and family for a meal. Check out some of the delicious feature menu items on page 15 and wine cocktails on page 19. The team at Wayne Gretzky Estates has been busy as well – with two new spirits to add to the portfolio! Distiller Tim Wilson shares all the details about our new Ice Storm Vodka and Double Oaked Whisky on pages 16 & 17. Visit the estate in late Summer to try them yourself during a seated tasting or The Spirit & Distillery experience. Reservations are highly recommended! The best part about living in Niagara is the produce, and there’s no one who appreciates that more than our chefs. Check out their local produce-themed recipes on pages 20 to 22. We’ve also suggested some wine pairings for each recipe on pages 6 to 9. We hope you make a stop at some local roadside farm stands to pick up some produce and recreate these recipes at home!
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 Summer 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
@gretzkyestates
@thirtybench
summer 2022 myWineLife 3
WinemakersU pdate QUESTIONS AND ANSWERS
w ine m a k e r
CRAIG M DONALD C
Q
WHAT IS THE MOST REWARDING PART OF BEING A WINEMAKER?
A
My favourite part about being a winemaker is being a part of something from start to finish. We get to see grape vines wake up in the Spring and then eventually taste wine that we made from that fruit in a bottle. The entire process is very satisfying and there is never a dull moment! - Emma Garner
Trius Winery & Wayne Gretzky Estates
Navigating the change each season. Agriculture is a dynamic industry, we need to respond and adapt to the vintage and when we do that well…it feels pretty great! - Katie Dickieson
w ine m a k e r
KATIE DICKIESON Peller Estates & Riverbend Vineyard
Q
IS THERE A PERSON IN THE INDUSTRY WHO HAS BEEN A ROLE MODEL OR INSPIRATION FOR YOU?
A
I’ve been fortunate to work with several great winemakers including Duncan McTavish, Stephane Montez and oh, I actually live with one! My husband Nik is also in the industry. We get to share ideas, taste experiments etc. - Katie Dickieson This is certainly a challenging question because there are so many people that inspire me in this industry! That said, the ones that I am most impressed by are the ones that have an ability to seemingly keep it all in perspective, balance their work and life and still make amazing wines. I was fortunate enough to work with two of these people during my first vintage in 2001 at Inniskillin. Dave Sheppard and Karl Kaiser both taught me a lot about balance – both in wine and life. - Emma Garner
w ine m a k e r
EMMA GARNER Thirty Bench Wine Makers
4 myWineLife summer 2022
Q
WHAT HAS BEEN YOUR MOST MEMORABLE WINE EXPERIENCE?
A
Most memorable wine experience was when I was in London at the Opera House to receive a Decanter trophy for our 2010 Steel Post Riesling. It was a whirlwind trip to England (with my husband and 7 week old!) where we got to enjoy some amazing wine, food and even meet Steven Spurrier – it was an amazing time. - Emma Garner Clape Cornas 2009 – I was in the Rhone for vintage and was thrilled to taste this (one of my favourite wines) from the foudre with the winemaker. It was awesome! - Katie Dickieson
Q
DO YOU HAVE A STANDOUT VINTAGE THAT YOU HAVE MADE?
A
2016 Signature Series Cab Franc! It was a stunning vintage and great growing season but I have great memories of that harvest and picking that fruit. I am always happy when I open that wine, it take me back to the day in the vineyard picking, sorting and the smell of Cab Franc fermenting. - Katie Dickieson Each vintage comes with its challenges and wins, and I have to say the people help to make it really special. Although 2013 was a really tough year, my winemaking team definitely helped make it memorable. We had to work hard to make great wines, but the effort was certainly worth it! - Emma Garner
Q
CAN WE EXPECT ANY NEW VARIETALS OR BLENDS THIS VINTAGE?
A
At Thirty Bench we have released a few new wines. Our skin fermented Gewurztraminer is just about sold out, however from 2020 we have two new offerings – Wild Cask Cabernet Franc and Winemaker’s Cabernet Franc! Also, from 2021 we are releasing the Winemaker’s Blend Rosé – a lighter version of our Small Lot Rosé. - Emma Garner J.E.P. Red XXI. This is a special blend of five unique vintages and three noble varietals in honour of 60 years of Peller wines. - Katie Dickieson
summer 2022 myWineLife 5
fre sh
NIAGARA PRODUCE WITH PAIRING SUGGESTIONS
Brie Cheese, Apricot and Truffle Honey Tart Peller Estates Signature Series Ice Cuvée Peller Estates Signature Series Vidal Icewine
Chef Jason Parsons, Peller Estates recipe page 20 6 myWineLife summer 2022
Grilled Peaches, Charred Focaccia and Burrata Salad Wayne Gretzky Estates Founders Chardonnay Trius Brut
Chef Maurice Desharnais, Wayne Gretzky Estates
Niagara Cherry Hand Pies Trius Distinction Pinot Noir Thirty Bench Small Lot Pinot Noir
Chef Frank Dodd, Trius Winery recipe page 21
recipe page 20
Rossco’s Linzer Tart with Brown Butter Ice Cream Thirty Bench Winemaker’s Blend Red Brut Rosé
Chef Ross Midgley, Riverbend Inn & Vineyard recipe page 21
Chicken Fricassee with Niagara Apricots Peller Estates Private Reserve Pinot Gris Thirty Bench Small Lot Riesling ‘Triangle Vineyard’
Chef Ross Midgley, Riverbend Inn & Vineyard recipe page 20
summer 2022 myWineLife 7
Oyster Niagara Peach Bruschetta Thirty Bench Small Lot Chardonnay Peller Estates Private Reserve Sauvignon Blanc
Chef Jason Parsons, Peller Estates recipe page 20
Honey Glazed Chicken and Niagara Apricot Skewers Wayne Gretzky Estates Founders Riesling No. 99 Pilsner
Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 22
You can purchase your wine and beer pairings at our Niagara estates, your local The Wine Shop or online via TheWineShops.com 8 myWineLife summer 2022
Honey Poached Niagara Peaches with Vanilla Ice Cream and Peanut Brittle Peller Estates Signature Series Riesling Icewine Trius Showcase Sparkling Pinot 2
Chef Frank Dodd, Trius Winery recipe page 22
summer 2022 myWineLife 9
re t re at s at
To reserve your retreat, call our Wine Country Sales team at
1-888-510-5537 or email groups@myWineCountry.com
Cookcation retreat
Groups of 6 to 12 guests can reserve this planned 2-day, 2-night itinerary where you’ll participate in three cooking classes in the Coach House with Chef Ross Midgley. You’ll conclude your experience with a 3-course meal that showcases the techniques and dishes you learned to make with Chef. Your itinerary includes a guided wine tasting and winery tour at Peller Estates, meals at The Oaklands, plus a farewell dinner with Chef Ross Midgley.
Starting at $1,500 double occupancy, per room available dates November 9, 10, 16, 17 December 7, 8 January 18, 19, 25, 26 February 8, 9, 22, 23 March 8, 9, 22, 23
Visit myWineCountry.com for more information.
corporate retreat
Reserve an all-in-one package including an overnight stay, meeting space, and break-out sessions, all conveniently offered at our hideaway in picturesque Niagaraon-the-Lake. With room for customization and options for culinary and wine themed breakout experiences, this retreat provides a country inn spin on the classic corporate retreat. one-night retreat:
Starting at
$496 per person
Apple Pie School with Chef Ross Midgley corporate retreat
Looking for a unique team building experience? Join our own Chef Ross Midgley for a cooking seminar in The Oaklands kitchen. You’ll get your hands dirty and learn to make a delicious homemade apple pie. Chef will serve up the pies for dessert for a playful round of judging and tasting your creations.
Available for one or two nights
two-night retreat:
Starting at
$949 per person sample itinerary (one night)
8:00am Early check-in and luggage drop 9:00am - 3:00pm Meeting in Coach House with morning break, lunch, afternoon break 5:00pm Post-meeting activity (wine tasting experience or winery tour) 7:00pm Dinner at The Oaklands Check-Out Day Breakfast, check-out, plus a take-away gift
summer 2022 myWineLife 11
Your August Wine Allocation PELLER ESTATES SIGNATURE SERIES CHARDONNAY SUR LIE 2019
THIRTY BENCH SMALL LOT RIESLING ‘TRIANGLE VINEYARD’ 2019
APPELLATION: VQA Niagara Peninsula STYLE: Medium to full-bodied and rich
750ml
13.2% abv
APPELLATION: VQA Beamsville Bench STYLE: Off-dry and refreshing
3495
750ml
10.5% abv
3200
FLAVOUR PROFILE: Clear and bright with a deep straw yellow hue and a bouquet of toasty oak, biscuit, caramel, spice, red apple, Meyer lemon, and tropical fruit. Flavours of red apple, tropical fruit, and toasty oak unfold on the palate followed by notes of orchard fruit, grilled lemon, spicy oak, and caramel that linger on the finish.
FLAVOUR PROFILE: Clear and bright with a clean aroma of lemon, wet stone, yellow apple, white grapefruit, and white currant. This Riesling has flavours of citrus, white currant, and grapefruit sorbet. Tangy white and yellow fruits, along with site specific minerality linger on the lovely finish.
WINEMAKER’S NOTES: Our signature Chardonnay grapes are harvested from Fruithaven (49%), Watching Tree (26%), Huebel (12.5%), and our estate owned (12.5%) vineyards. The free run juice is barrel fermented and aged sur lie for 10 months in 100% French oak barrels (25% new oak). Battonage was carried out for four months post-fermentation to enhance flavour and texture of the wine. A small portion of the wine underwent a malolactic fermentation within barrel to round out the mouthfeel.
WINEMAKER’S NOTES: The grapes were hand-picked from older vines within our own ‘Triangle Vineyard’. After careful selection of the finest grapes, the juice was cool fermented at about 12ºC and aged in stainless steel tanks to capture the unique terroir of the ‘Triangle Vineyard’.
BEST SERVED: Serve lightly chilled at 14
WAYNE GRETZKY ESTATES WHISKY OAK AGED CHARDONNAY 2021
to 16°C. Best enjoyed now through 2024.
FOOD PAIRINGS: Serve with smoked salmon risotto; creamy mushroom soup; baked butternut squash and grilled pork chops with Dijon and tarragon.
BEST SERVED: Serve chilled at 10 to 12˚C. This wine will continue to develop through 2025 or longer.
FOOD PAIRINGS: Pair with lightly spiced steamed mussels;
moderately spiced Thai dishes; spiced shrimp skewers; sushi; and creamy Brie and Camembert.
APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and slightly rich
750ml
13% abv
1895
FLAVOUR PROFILE: Clear and bright with a lovely bouquet of spice, toasty oak, vanilla, red apple, and Anjou pear. This Chardonnay has a smooth mouthfeel with flavoursof orchard fruits, spice, toasty oak, and vanilla bean that lingers on the finish. WINEMAKER’S NOTES: This wine was fermented
and aged for 6 months - 33% in French oak barrels and 67% in stainless steel before the blend was created. 8% of the wine spent an additional two months aging with our ‘Red Cask Whisky’ oak; this adds punch and power to the mouthfeel, along with increasing the wines ageability and subtle notes of the ‘Red Cask Whisky’.
BEST SERVED: Serve slightly cool of 14 to 15°C. Drink now to 2027. FOOD PAIRINGS: Serve with smoked cheddar; smoked chicken in a
cream sauce over pasta; turkey pot pies; rich lobster dishes; mushroom risotto or smoked salmon quiche.
12 myWineLife summer 2022
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.
LOVED IT AND NEED MORE?
WAYNE GRETZKY ESTATES SIGNATURE SERIES CABERNET MERLOT 2020
TRIUS SHOWCASE PINOT NOIR ‘CLARK FARM’ 2020
APPELLATION: VQA Niagara-on-the-Lake STYLE: Medium to full-bodied and fruit-forward
APPELLATION: VQA Four Mile Creek STYLE: Medium-bodied and fruit-forward
750ml
13.1% abv
2995
FLAVOUR PROFILE: Deep garnet in colour, with a warm bouquet of black cherry, dark plum. Flavours of ripe red and black fruits are complemented by notes of spice and oak. Notes of black tea, vanilla bean, cocoa powder, black currant, blackberry, and sweet spice linger on the extra-dry finish. WINEMAKER’S NOTES: A classic blend of 34.7% Cabernet Sauvignon, 34.6% Cabernet Franc and 30.7% Merlot. The individual wines were aged for 12 months in 60% French and 40% American oak barrels, before the final assemblage was created. A full malolactic fermentation was completed in barrel. BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Drink now to 2027.
FOOD PAIRINGS: Serve with two-year-old aged Canadian cheddar;
grilled medium-rare cuts of beef or rack of lamb; wild game meats and roasted root vegetables seasoned with rosemary.
PELLER ESTATES SIGNATURE SERIES CABERNET FRANC 2019 APPELLATION: VQA Niagara Peninsula STYLE: Full-bodied and firm
750ml
13.5% abv
5495
750ml
13.1% abv
3695
FLAVOUR PROFILE: Bright ruby red in colour with a bouquet of red cherry, red currant, red plum, red licorice, earth, smoke, and oak. This elegant Pinot has soft drying tannins, balancing acidity, and fine texture with fruit-forward flavours of red cherry and red berry develop on the palate. The lingering finish shows notes of red berry tea, red currant, pomegranate, spice, and oak. WINEMAKER’S NOTES: On September 25 and 26, we hand-picked Pinot Noir grapes from our Clark Farm vineyard, planted in 2005, in the Four Mile Creek sub-appellation. The juice was fermented on skins with indigenous yeast, and extended skin contact of three weeks, with a small percentage of whole clusters. The wine was then transferred to barrel where a malolactic fermentation occurred, then left on lees for added mouthfeel and structure. Aged for 10 months in older French oak barrels. BEST SERVED: Serve at a cool room temperature of 16 to 17ºC. Enjoy now through 2026.
FOOD PAIRINGS: Serve with wild mushroom rice stuffing and your holiday turkey; mushroom lasagna, or grilled steaks.
FLAVOUR PROFILE: Garnet colour with an aromatic bouquet of black currant, blue plum, smoky oak, spice box and a hint of tobacco. Flavours of blackberry, spice, coffee bean, and oak mingle on the palate. WINEMAKER’S NOTES: Extensive skin contact,
and barrel malolactic fermentation developed a wine with great complexity and depth of flavour. The wine was aged for 17 months in 80% French and 20% American oak barrels. Selected barrel lots of Cabernet Franc were individually tasted and the top 27 barrels were selected for their structure, concentration, mouthfeel, level of acidity and potential ageability. Minimal filtration before bottling, then allowed to age in bottle for one year before release.
BEST SERVED: Serve at a cool room temperature of 18°C. Enjoy now to 2029. Decanting is recommended if drinking now through 2022.
FOOD PAIRINGS: Serve with grilled red meats; rich lentil or black bean stews or steak and kidney pie.
summer 2022 myWineLife 13
introducing the
at p e l l e r e s tat e s From late Spring to early Fall, relax on Niagara’s most picturesque vineyard terrace at Peller Estates. Enjoy casual plates of relaxed wine country fare paired with delicious Peller Estates wines by the glass or bottle and refreshing cocktails. Open daily for lunch and dinner. Reservations are recommended, visit OpenTable.com to reserve your table or call our Wine Country Concierge at 1-888-510-5537. Walk-ins will be accepted subject to availability. Terrace is weather permitting.
14 myWineLife summer 2022
f e at u r e m e n u i t e m s
Niagara Strawberry Salad
BBQ Chicken Sandwich
Artisanal Greens, Niagara Strawberries, Feta Cheese, Toasted Almonds, Cuvée Mustard Vinaigrette
Marinated Chicken Thigh, Spicy Chipotle Slaw, Honey Mustard BBQ Sauce, Crispy Fried Onion, Brioche Bun
8oz Beef Striploin
Broken Caprese Salad
Fire Roasted Broccoli, Cherry Baco Noir Chutney, Sea Salt Fries
Heirloom Tomato, Basil, Bocconcini Cheese, Aged Balsamic, Extra Virgin Olive Oil
Chicken Poutine
Grilled Salmon
BBQ Chicken Thigh, Sea Salt Fries, Cheese Curds, Poutine Spiced Gravy
Garden Vegetable Tabbouleh, Lemon Cumin Yogurt summer 2022 myWineLife 15
introducing our
DISTILLER
Tim Wilson Our Distiller, Tim Wilson, has been keeping a few secrets for the last couple of years, but now he’s ready to share the good news. We are pleased to welcome two brand new spirits to our Wayne Gretzky Estates Distillery portfolio – No. 99 Double Oaked Canadian Whisky and No.99 Ice Storm Four Grain Premium Vodka.
NEW Spirits at Wayne Gretzky Estates No. 99 Double Oaked Canadian Whisky Whisky made the Canadian way. Locally sourced grains are individually distilled, matured, and blended, then finished in American oak barrels. The Double Oaked whisky is aged during its primary maturation in once-used American bourbon barrels and new American oak barrels. It is then blended and finished in recouped American oak barrels (made in house), with a medium plus toast and Char level no. 3, infusing the whisky with bold and complex oak characters. Our Ontario climate has an influence on barrel ageing; high annual temperature fluctuations in a non-temperaturecontrolled environment drives the whisky deep into the oak during warmer periods and draws it out during cooler periods. The location of the barrel within the rickhouse influences how it ages, depending on temperature, air flow and height within the room. This gives our distiller near infinite options when blending, to create the taste profile selected by Wayne himself.
3595 40% abv
750 ml
aging:
Minimum 3 years in once-used Bourbon barrels and new American oak barrels finishing: Char level no. 3 American oak barrels base: 100% Ontario grains - Malted Rye, Rye and Corn Flavour Profile: Bright copper gold in colour. At first swirl of the glass, look for top notes of vanilla, clove, toffee, and coconut. Additional notes of smoky charred oak, caramel, rye spice, and brown sugar emerge. The mouthfeel is smooth, complex, bold, and balanced, along with full-flavoured notes of smoky oak, vanilla, maple, coconut, caramel, and orchard fruit. The finish is long and lingering with a smooth texture, a hint of sweetness, and flavours of maple and toasted oak. Enjoyment: Neat or on the rocks, with a couple drops of water. Makes for an interesting variation on classic cocktails.
No. 99 Ice Storm Four Grain Premium Vodka Vodka made the Canadian way. Locally sourced grains Corn, Wheat, Rye, and Oats - are column-distilled, charcoal filtered, and blended. base:
32 40% abv
16 myWineLife summer 2022
95
750 ml
100% Ontario grains – Corn, Wheat, Rye, Oats
Flavour Profile: A clean and smooth vodka with great texture and a creamy mouthfeel. Look for notes of orange zest, lime, pine tree, coconut, vanilla, and spice on the nose and palate. Enjoyment: Smooth as a sipping vodka, neat or on the rocks, or the perfect starter for an elevated cocktail.
How is the Double Oaked whisky different from the rest of the No.99 portfolio? This has been a really fun product to work on from a few perspectives. It contains one of the highest Rye contents to date in any of our whiskies. Not only that, we recently bought a recooping business that has allowed us to take our treatment of oak to a new level, allowing us to toast and char barrels in house to our own design which is pretty neat. It is a process not carried out by many folks within the industry anymore due to its labour-intensive nature. There is a great deal of artisanship that goes into Double Oaked barrels, finishing and adding the extra layers of oak.
Can you explain the process of charring the barrels? How do you choose the charring level? Charring the barrel is probably the most important step in making a barrel for whisky. The process is quite simple when you look at it from a basic outset; we set fire to the barrel/oak for anywhere from 20-40 seconds to create a char layer. The char level is purely subjective by the cooper, he has in his mind what a char 1, 2, 3 and 4 are visually and attempts to replicate it. This char layer is multifaceted in its contribution to whisky, it can remove undesired compounds, as well as adding in vanillin and spice and generally exposes the wood for more contact with the liquid. In addition to charring the oak, we also toast the barrel as well. The toasting process will add more subtle flavours like nuttiness, forest floor, caramel, toffee etc. As for how we choose the char levels - lots of time and trials! A lot of distilleries will have historical sensory notes on what worked and what didn’t with their products. Unfortunately, we don’t have a 100-year production warehouse to lean on, so we take learnings from around the world and continue to refine our own process. For instance, our rye goes into a char 2 with a medium toast. Red Cask finish barrels are a char 3, with a medium toast. We’re still learning, and I think we likely will be for the next 100 years!
How do you enjoy this vodka? Neat, on the rocks, specific cocktail?
How do you enjoy the Double Oaked Whisky? Personally, on first try I will nearly always drink my whisky neat. Especially initially. Being a blender, I know the time involved in preparing a blend and balancing it perfectly so it’s ready to drink from the bottle; but if you add anything like ice or cocktail mixings you might miss out on some of the unique flavours being presented in the glass in front of you. With that said, the Double Oak really packs a punch and will add some serious depth to any cocktail; particularly high proof cocktails like a Manhattan.
How should our whisky portfolio be tasted? What is the proper order? I’m a very strong advocate of there never being a wrong way to enjoy your whisky, but with that said, when drinking whisky in a line up you want to make sure you don’t overload your senses. I would drink our portfolio as follows: Red Cask, Ice Cask, 99 Proof, Double Oaked and finally Maple Cask. Maple Cask I like to drink last as to not taint the other products, it is a little bit sweeter, and it does linger. The Double Oaked is, you guessed it, very heavy on the oak profile so it’s best to taste that one after the other No.99 products.
How did you choose charcoal as a filtration method for the vodka?
Playing around with charcoal filtration with the Vodka was extremely important, we want the vodka to be clean Due to the nature of how we blended it, the vodka is great and approachable without stripping too much away. neat or in a Martini. Personally, in the early stages of I think the methodology we put into the vodka really summer, I’ve been loving it in a traditional Moscow Mule. allows the spirit the shine. summer 2022 myWineLife 17
Mark your
CALENDAR PEI Lobster Boil at Riverbend Inn & Vineyard September 30
Join us on our scenic back lawn at Riverbend Inn & Vineyard to kick off your summer with a Classic PEI Lobster Boil, hosted by our very own Executive Chef and East Coast native, Ross Midgley. Would you trust your lobster boil to anyone not from PEI? The night will begin with a sparkling wine and canape reception followed by a dinner at a communal table. The dinner will be served family style and you’ll enjoy fresh cracked lobster, drawn butter, coleslaw, and finger rolls, along with a glass of Chardonnay – a perfect pairing! Complete the evening with a classic lemon meringue tart.
Planning a trip to Niagara Wine Country?
Here are some experiences we recommend while you’re here. Reserve your spot on myWineCountry.com or call our Wine Country Concierge 1-888-510-5537 to plan an itinerary.
myWineCountry Tour
Offered Daily by Reservation Make your visit to Wine Country the best yet with this all-inclusive tour between some of Niagara’s best estates. This all-inclusive touring package, in partnership with Brewery & Distillery Tours Niagara, includes transportation to and from your hotel in Niagara Falls or Niagara-on-the-Lake, plus stops and experiences at Peller Estates, Trius Winery and Wayne Gretzky Estates. Call our Wine Country Concierge at 1-888-510-5537 to reserve your group today!
Exclusive Pairing Experience at Peller Estates
Ultimate Wine & Charcuterie Experience for Two at Thirty Bench
Join Chef Jason Parsons and his culinary team for an Exclusive Pairing Experience. Each month we will be hosting a uniquely themed dining experience in our Private Dining Room. You’ll be seated at a communal table and enjoy a 5-course tasting menu with delicious wine pairings from our Peller Estates collection. Our chefs will introduce each course and a wine expert from our restaurant team will introduce each pairing.
Join us in one of our beautiful tasting spaces for a wine and food pairing experience. Two guests will be able to choose 3 samples each from our pre-selected portfolio. Our team of consultants can answer your questions about wine tasting, food pairing, and cellaring, and help you with your buying selections. Included in this package is a charcuterie box that serves two created by local caterer ‘In the Event by Maria’. Vegetarian and vegan options are available.
August 13 | September 17 | October 15
18 myWineLife summer 2022
Offered Daily by Reservation
SummerCOCKTAILS TERRACE WINE BAR AT PELLER ESTATES
ICEWINE MARTINI
CUVÉE ROYALE
HUGO
1.5 oz 1.5 oz
4 oz
3 oz
1
Dillon’s Method 95 Vodka Peller Estates Signature Series Cabernet Franc Icewine cocktail cherry
Fill a martini glass with ice to chill. Fill a shaker with ice, vodka, and Icewine. Shake for 5 seconds or until shaker is too cold to hold. Remove the ice from your chilled martini glass and strain shaker contents into the glass. To garnish, drop a cocktail cherry into the glass.
2 oz 3 drops 3
Peller Estates Signature Series Ice Cuvée Classic Dillon’s Crème de Cassis Aromatic Bitters blackberries
Fill a flute glass with ice to chill. In a shaker, combine Ice Cuvee Classic, Crème de Cassis, and Bitters. Stir with bar spoon until chilled. Pour into your chilled flute glass and garnish with 3 blackberries.
1.5 oz 2 oz 3 5
Peller Estates Signature Series Ice Cuvee Classic Elderflower Liqueur club soda lime wedges mint leaves mint sprig
Squeeze lime wedges into a wine glass and drop into the bottom. Muddle the lime, mint, and Elderflower liqueur. Fill the glass with ice and add Ice Cuvée and club soda. Stir with bar spoon until chilled and garnish with a sprig of mint.
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 2022 myWineLife 19
Chicken Fricassee with Niagara Apricots by executive chef ross midgley, riverbend inn & vineyard
12
Grilled Peaches, Charred Focaccia and Burrata Salad by executive chef maurice desharnais,
Brie Cheese, Apricot and Truffle Honey Tart
1
1 sheet 4
wayne gretzky estates
1/2 cup 1 tbsp 1 tbsp 1 tsp 1 tsp 10 1/2 cup 1/4 cup 2 tbsp 2 tbsp 1 tsp 2 1/2 cup 1 cup 1/2 cup 1/2 cup
focaccia loaf, cut into large rectangle strips olive oil coarse cracked pepper kosher salt rosemary, chopped thyme, picked and chopped peaches, cut into eights, pit removed Wayne Gretzky Estates Pinot Grigio extra virgin olive oil apple cider vinegar honey chili flakes whole burrata mint, ripped loose parsley, flat leaf, ripped loose Thai basil, ripped loose pictachios, toasted, rough chopped
Turn the BBQ grill on medium heat, and brush with oil so things don’t stick. Take the olive oil, cracked pepper, rosemary, thyme and kosher salt and mix, toss the focaccia fingers into the mixture. Once mixed, grill on the BBQ until charred slightly and then remove and place aside. Next mix the wine, extra virgin olive oil, vinegar, honey and chili flakes. Keep about ¼ cup of the mixture of to the side. Place the cut-up peaches into the bowl and toss together. Let stand for 15 minutes. Next turn the grill up to high, and re oil. Remove the peaches and grill on the BBQ, just until grill marks are made. Place to the side. Take the burrata out of the fridge and cut in half quickly and carefully, place each half-cut side up on a plate. Place the grilled peaches around the cheese as to try and hold it up. Mix the ripped-up herbs and drizzle with some of the saved wine mixture, Sprinkle the herbs over the cheese and peaches, Drizzle the remaining wine mixture over the plates, and garnish with the chopped pistachios. Serve with the charred focaccia sticks. Serves 4-6 20 myWineLife summer 2022
by executive chef jason parsons, peller estates winery restaurant
2 tbsp 1 1/2 tbsp 4 slices
puff pastry fresh Niagara apricots, cut in half and seeded fresh rosemary, finely chopped truffly honey, or fresh local honey triple cream brie
Preheat the oven to 400°F. Divide the puff pastry into four rectangles (4 by 2 inches). Slice the apricots into small wedges and lay them across the puff pastry. Sprinkle with the rosemary and bake in the oven for 7 minutes. Drizzle with the truffle honey and continue to bake for 2 minutes, or until the pastry is light and golden. Remove the tarts from the oven, top with a slice of brie and allow the warmth of the pastry to soften the cheese. Serves 4
Oyster Niagara Peach Bruschetta by executive chef jason parsons, peller estates winery restaurant
1 ripe 1/4 cup 1/2 small 5 fresh 1/4 clove 8 slices 12
Niagara peach, seeded and diced small parmesan cheese, shaved shallot, diced small basil leaves, roughly chopped fresh garlic, finely chopped triple cream brie fresh oysters salt and pepper
In a bowl, mix the diced peach, parmesan, shallot, basil, and garlic. Using an oyster knife, remove the top shell from each oyster. Cut the muscle below the oyster to allow it to sit freely on the bottom shell. Place the fresh bruschetta mixture on top of the oyster. Season to taste with salt, pepper and serve immediately. Makes 12 oysters
3 tbsp 1 3 2-3 tbsp 1/2 cup 3 cups 1 6 sprigs 1 cup 1/2 cup 2 cups 2 cups 3 tbsp
chicken thighs, skin-on, on the bone grape seed or canola oil onion, small dice carrots, peeled and cut unsalted butter all-purpose flour fresh apricots, pitted and sliced into strips bay leaf fresh thyme chardonnay white vermouth chicken stock 35% cream fresh tarragon, chopped
Season the chicken with salt and pepper. Heat the oil and sear the chicken, skin side first, in a large oven-proof pan. Once browned, remove the chicken and drain the fat before adding butter to the pan. Add onions and carrots and sweat the veggies for a minute or two, scraping the browned bits from the seared chicken. Add flour and stir over low heat for a few minutes. The mixture should resemble wet sand. Add the Chardonnay and vermouth, stirring so that the flour gets evenly incorporated into the sauce. Add the fresh apricots. Add chicken stock, cream, bay leaf, and thyme sprigs and return to a gentle simmer. Return the chicken to the liquid. Cover and cook in an oven at 350°F for 35-40 minutes. Just before service, add the chopped fresh tarragon as a garnish. Serves 6
Rossco’s Linzer Tart and Brown Butter Ice Cream by executive chef ross midgley, riverbend inn & vineyard linzer tart
1 lb 5
butter, softened hard-boiled egg yolks, sieved 1/2 cup+1 tbsp ground almonds 1/2 cup+1 tbsp icing sugar 2 tbsp dark rum 3 3/4 cup all-purpose flour 1 tsp baking powder 1 tsp salt 2 tsp ground cinnamon 1/2 tsp ground nutmeg niagara cherry jam
750 grams 1/3 cup 4 tsp
Niagara cherries, pitted and sliced in half granulated sugar fresh lemon juice
brown butter ice cream
2 cups 3/4 cup 4 2 1/2 cup
35% cream sugar egg yolks vanilla beans, split lengthwise browned butter
To Make the Jam: Combine all ingredients in a stainless saucepan and mash the cherries with the back of a spoon. Bring to a boil and simmer for 30 minutes. Set aside to cool. To Make the Linzer Tart: In a stand mixer, whip the butter, egg yolks, almonds, icing sugar, and rum together until cohesive, light, and fluffy. Sift the dry ingredients and then slowly fold into the whipped mixture, incorporating fully. Divide the dough into two batches and chill slightly. Once chilled, roll between two pieces of parchment paper until ¼ inch thick. Line 4” molds with the dough and fill with the cooled jam. Lattice the top of the tarts with strips of dough. Bake 350°F for 20 - 25 minutes or until golden brown and serve with a scoop of Brown Butter Ice Cream. To Make the Ice Cream: Simmer cream with split vanilla beans. In a separate bowl, whisk together sugar and egg yolks until you reach the ribbon stage. Temper the warm cream into egg mixture and return to clean, non-reactive saucepan. Remove from heat just before it boils and fold in the browned butter. Strain and chill overnight before spinning in an ice cream maker. Freeze until ready to serve. Makes 6 tarts
Niagara Cherry Hand Pies by executive chef frank dodd, trius winery restaurant pastry crust
3 3/4 cup 1 tbsp 1 1/2 tbsp 1 1/2 tsp 12 oz 3/4-1 cup
all-purpose flour fresh lemon zest sugar salt unsalted butter, cold and cut into small pieces buttermilk
egg wash
1
egg, beaten with 1 tbsp water
cherry filling
3 cups 1/3 cup 1/4 tsp 2 tsp 1 tbsp
cherries, pitted and roughly chopped sugar salt vanilla extract cornstarch juice of half a lemon
To Make the Dough: Mix flour, zest, sugar, and salt in a large bowl. Using a pastry blender, cut the butter into the flour until the biggest pieces of butter are the size of tiny peas. Gently stir in ¾ cup buttermilk with a rubber spatula, mixing it until the dough forms, then knead it two or three times to form a ball. If it doesn’t come together, slowly add remaining ¼ cup buttermilk until it does, then gently knead again. Divide dough in half and wrap each ball in plastic wrap, flatten into a disc. Chill in fridge for at least an hour.
To Make the Filling: Mix cherries, sugar, and salt in a medium pot over medium heat. Cook for about 5 minutes, stirring occasionally, until the sugar dissolves. Increase heat slightly to bring to a simmer for 5 more minutes. In a small bowl, dissolve cornstarch in a few teaspoons of the cherry juice from the pot and stir until smooth. Pour the cornstarch mixture back into the pot and cook, stirring constantly, until thickened. Remove from heat and add lemon juice. Stir to combine and allow to cool. To Assemble: Preheat oven to 400°F and line 3 baking sheets with parchment paper. Generously flour your surface and begin rolling out dough, starting from the center and pushing outward. Keep rolling from the center out, turning the dough as you go, until it is about 1/8 inch thick. If the dough begins to get too warm, slide it in the freezer for a few minutes to firm up again. Once dough is rolled out, cut out with 3-inch cutter. Lightly brush half of your circles with the egg wash, cut vents in the center of the other halves. Place 1 tsp of filling in the center of the egg washed halves and top with the vented pieces. Seal with your fingertips or press with a fork along the edges. Place on baking sheet 1 - 2 inches apart, brush with the egg wash on top. You can dust the top with coarse or sanding sugar. Chill in refrigerator until ready to bake. Bake for 15 - 18 minutes until golden and puffed and cool on wire rack. Makes 30-3” hand pies summer 2022 myWineLife 21
Honey Poached Niagara Peaches with Vanilla Ice Cream and Peanut Brittle by executive chef frank dodd, trius winery restaurant peaches
4 large 2 cups 4 tbsp 1 vanilla pod
Niagara peaches, ripe Trius Icewine honey, good quality split, or 1 tbsp vanilla extract
peanut brittle
2 cups 1/2 cup 1/2 cup 6 tbsp 1/2 tsp 2 cups
1 tub
Honey Glazed Chicken and Niagara Apricot Skewers by executive chef maurice desharnais, wayne gretzky estates
3/4 cup 1 tbsp 3 tbsp 2 tbsp 1 1 tsp 1 tsp 4 6 8
honey extra virgin olive oil Wayne Gretzky Estates Red Cask Whisky lemon thyme, chopped lemon, zested and juiced black pepper kosher salt chicken breast, boneless, skinless, cut into 8 pieces apricots, pitted and cut into quarters long wooden shewers, soaked in water for 30 minutes
Mix all the ingredients except for the chicken and apricots. Let stand for 20 minutes. While the mixture is resting, skewer the chicken and apricots. Starting with chicken and then the fruit, repeat until you have 4 pieces of chicken and 3 pieces of fruit, set aside. Turn your BBQ grill on to medium heat and rub the grate with oil. Split the honey mixture into two bowls - one for brushing while cooking and one to finish after cooking (to avoid cross-contamination). Grill the skewers, turning every 5 minutes until chicken is brown and cooked, about 15 minutes. While you are cooking, generously brush with the honey mixture. Once the chicken is cooked, remove from the heat and place onto a serving plate. Brush with the finishing honey mixture. Serves 4 22 myWineLife summer 2022
sugar light corn syrup water butter baking soda Picard’s roasted peanuts, salted or unsalted, or other nuts vanilla ice cream or any other flavour
For the Peaches: Wash peaches and score an x into the top of each peach. Heat a full kettle of water to boiling. Collect 2 large bowls, fill one with ice water. Place the peaches in the other bowl and pour over enough boiling water to cover. Leave for 45 secs, then remove the peaches with a slotted spoon and plunge them into the cold water. The skins should now peel away easily. Place the Trius Icewine, honey, and vanilla pod in a pot and gently heat until the honey has dissolved. Lower the peaches into the pan, cover and leave on low heat for 15 - 20 mins until tender but not overly soft. Turn the fruit 3 or 4 times whilst cooking and
frequently baste with the syrup. Remove the peaches from the pan to a tray to cool. Boil the syrup until it has reduced by half (stay close to the stove whilst doing this). When reduced, spoon over the peaches, then set aside to cool. This can be done 1-2 days ahead. Store in fridge until needed. For the Peanut Brittle: Line a sheet pan with parchment paper or a nonstick baking mat. Place the sugar, corn syrup, salt, and water in a large, deep pan. Clip a candy thermometer to the side of the pan. Cook over medium heat, stirring constantly, until sugar is dissolved, and the mixture comes to a boil. About 6-7 minutes. Add the butter to the pan. Continue to cook, stirring occasionally, until a candy thermometer registers 280°F. About 15 minutes. Add the peanuts to the pot and cook for an additional 10 minutes, stirring constantly, or until a candy thermometer registers 305°F. Remove the pot from the heat and stir in the baking soda. Pour the peanut mixture evenly onto the sheet pan. Spread out to an even layer and leave to cool on counter. When cooled, break into pieces and store in an airtight container. When ready to serve, chop roughly and sprinkle over vanilla ice cream and Niagara peaches. Serves 4-6
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