myWineLife: Spring 2020

Page 1

SPRING 2020

Wine Country’s

BEST BURGERS Backyard

GARDENING

TIPS

Outdoor

PATIO

ENTERTAINING


Shop Close to Home! with 101 stores aCross ontario , niagara is Closer than you think .

FinD your store toDay !

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Editors Riley McGilvray Madison Vine Ashley White Contributors Emily Aubie Elizabeth Craig Frank Dodd Emma Garner Rebecca Hill Zac Kvas Craig McDonald Amanda Munday Jason Parsons Linda Ridgway Harlie Scapillato Spencer Smith Mark Torrance Alina Trefry Mark Vaiana Allison Vaughan Nataschia Wielink 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 I have to say, we were very lucky to have had a mild winter this year. There weren’t too many days I needed to bundle up to face the bitter cold and scrape the ice from my car. The only problem was, there were far too many spring-like days where I found myself dreaming of hanging out on a patio with a frosty cider or glass of rosé in hand. We’ve finally made it to patio season, and I couldn’t be more excited to enjoy the incredible mix of patios we offer at the estates. Check out page 14 for tips on choosing the perfect patio to hang out at this spring! We’re pleased to announce that the estate marketing team has expanded by one member. Our events manager, Madison Vine, has made the transition to be our new estate marketing manager! Speaking of events, we have so many incredible events this year that you won’t want to miss. In June, we’re hosting the second annual Rosé Party at Trius Winery and the new Riesling Rocks the Bench event at Thirty Bench. We’re also looking forward to Partying in the Vineyard with The Abrams for Country Edition in August. We can’t wait to see you in Wine Country.

“Spring is nature’s way of saying ‘Let’s Party!’” - robin williams 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!

We can’t wait to see you in Wine Country this spring! Don’t forget to tag us in your photos and stories using the handles listed below and use the hashtag #mywinelife.

@pellerwines

@triuswines

@gretzkyestates

@thirtybench spring 2020 myWineLife 3


Ask the Winemakers

3 WINEMAKERS. 3 QUESTIONS.

w ine m a k e r

CRAIG MCDONALD Trius & Wayne Gretzky Estates

w ine m a k e r

EMMA GARNER Thirty Bench

w ine m a k e r

EMILY AUBIE Peller Estates

4 myWineLife spring 2020

The buds are starting to appear on the vines and our winemaking team is eager to see what the 2020 vintage brings. We chatted with Craig, Emma and Emily (who is filling in for Katie Dickieson while she is on maternity leave) to get the scoop about what’s happening in the vineyards right now.

Q.

LET’S TALK BUD BREAK! WHICH VARIETALS START THEIR GROWTH CYCLES FIRST IN NIAGARA, AND WHAT DOES THIS MEAN FOR THE FRUIT THEY WILL EVENTUALLY BEAR?

A.

It varies from year to year, but we always keep an eye on Baco Noir as it tends to be one of the reliable early ones - usually the first week of May. It’s a great way to gauge timing for the others that follow, and Pinot Noir and Pinot Gris are usually next in line. A good and even bud break brings a smile to our team but can be a little worrying if it’s too early and they’re exposed before the last chance of frost (before the May long weekend). - Craig


Q.

WHAT ARE SOME OF THE RISKS YOU FACE IN THE VINEYARD EACH SPRING, AND HOW DO YOU MANAGE THESE CONCERNS?

A.

Once the weather warms and the sap starts to flow in the vines, they start to deacclimatise and begin to ‘wake up’ from their winter slumber. If temperatures fall below 0°C, the buds that are starting to swell can get damaged and, if the damage is great enough, will not produce fruit for the year. Sometimes the temperatures drop so low that the wind machines are ineffective and damage still occurs. Mother Nature can be controlled only so much.

Chardonnay is the first variety to wake-up each spring. This means that we can generally get nice ripe Chardonnay every year. Chardonnay is also a huge part of our sparkling program, and Icewines are the Peller earlyEstates development of sold in fine restaurants and wine Chardonnay allows us to merchants around the world begin harvesting wine and representthis the gold for Icewine. style in standard the earliest part of the season. - Emily

- Emma

Q. A.

ARE YOU DOING ANY NEW PLANTING THIS SEASON? We are planting a new Pinot Noir block at our Carlton Vineyard in Four Mile Creek. These grapes will likely be ready to harvest a small crop in 2022. - Emily

spring 2020 myWineLife 5


Garden IN THE

with

Chef Parsons & Elizabeth Craig You already know how passionate we are about Farm-to-Table dining at our restaurants, but did you know that Chef Parsons sources 98% of his ingredients from Canadian suppliers, and of that, 50% are from Ontario - some of it is even from our own backyard. Chef Parsons and Estate Gardener Elizabeth Craig put their heads together to create the plans for the Peller Garden a few years back and it’s grown in size with each passing year.

We sat down with the duo to get the inside scoop about what makes the Peller Garden so unique and tips on how you can enjoy freshly grown produce at home. How do you decide what to plant yearby-year? We sit down in February and March and talk about menu plans and quantity needs for the seasons. From there, Liz will source seeds and seedlings from local garden centres to plant in late April or early May.

When do you begin planting? Once the last frost has come and gone, usually in late April or early May. As long as the ground has thawed and the weather isn’t too wet. If you plant too early, the seeds will rot in the wet ground or the cold temperatures will stunt the growth of the plant. 6 myWineLife spring 2020

Why do you use both seeds and seedlings?

How do you go about harvesting the produce when it’s ready?

Seeds are inexpensive, but they can take anywhere from 60+ days to grow, which means we have to plant those first. Since we have a shorter growing season, we like to use seedlings for a quicker turnaround time for things like tomatoes; peppers and herbs. We source our seeds from Stokes and seedlings from local greenhouses.

When the garden is full of vibrant colour, Chef Parsons’ culinary team starts their day by filling up a few bushels of various fruits and vegetables to use throughout the day. Majority of the produce on your plate in the restaurant was picked that morning!

Let’s chat nutrients - how do you get the garden to grow so big? We use a composting system to fertilize the garden. All of the food scraps get discarded into a compost bin which is then used to feed the garden throughout the growing season.

How can we recreate the Peller garden at home? Visit your local garden centre or greenhouse and you can find an abundance of vegetable and herb seedlings. Herbs are easy to care for and can live in pots on balconies or patios. Peppers, beans, tomatoes and celery can also be grown in pots for small spaces. Make sure to check the growth instructions on the tag for optimal sunlight and watering.


What is the process of planning the garden each year? Liz will draw a map of what the garden will look like and where things will be planted. The landscaping team will turnover the soil and begin planting seeds and seedlings. Chef Parsons’ culinary team always lends a hand from first planting to harvest. It’s all hands on deck!

Vegetables, Fruits & Herbs

IN THE

PELLER GARDEN Beets Green Beans Carrots Kale Rainbow Swiss Chard Onions Potatoes Radish Tomatoes Leeks Peppers

Zucchini Squash Saskatoon Berries Apples Cherries Raspberries Rhubarb Rosemary Sage Basil Parsley

Dill Thyme Curry Chive Tarragon Oregano Coriander Lemon Balm Lavender

spring 2020 myWineLife 7


Battle Burgers

CHEF VS CHEF

OF THE

Frank Dodd

Jason Parsons

eXeCutive CheF trius winery

eXeCutive CheF p e l l e r e s tat e s

Famous Trius Red Burger with Icewine Onion Jam By Executive Chef Frank Dodd, Trius Winery recipe page 20

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The oven mitts are coming off! It’s an all-out showdown between Chef Parsons and Chef Dodd to see which winery’s recipe will take the title of ‘Niagara Wine Country’s Best Burger’. In the Trius corner, Chef Dodd is coaching home cooks to combine a generous splash of Trius Red with a strategic blend of two different cuts of beef for a one-two punch in the flavour department. Peller’s burger packs its own heavy hook thanks to Chef Parsons’ interesting add-ins like cheddar cheese and hoisin sauce. Jason’s Ultimate Burger By Executive Chef Jason Parsons, Peller Estates recipe page 20

Cast your vote!

Cast your vote for the burger that takes the prize in your eyes by snapping a picture of your recipe results and sharing it with us on Instagram @myWineLife.Club using the hashtag #BattleoftheBurger.

spring 2020 myWineLife 9


INVITE

Stellar Sides ALONG FOR THE RIDE

No great burger should stand alone! A mouth-wateringly good burger deserves a dazzling dinner companion or two. Satisfy the fry-seeking traditionalists around the table by sassing up spuds with truffle oil or lobster. Guests who prefer something that’s a little on the lighter side will be scooping up seconds of Chef Parsons’ fresh flavoured grain bowl and Chef Dodd’s zingy spring slaw.

Charred Vegetable, Feta Cheese, Sunflower Seed, Golden Farro Grain Bowl By Executive Chef Jason Parsons, Peller Estates recipe page 20

10 myWineLife spring 2020


Lobster Poutine By Executive Chef Jason Parsons, Peller Estates recipe page 20

Trius Triple Cooked French Fries with Truffle Oil By Executive Chef Frank Dodd, Trius Winery recipe page 21

Creamy Spring Coleslaw By Executive Chef Frank Dodd, Trius Winery recipe page 21

spring 2020 myWineLife 11


Your April Wine Allocation PELLER ESTATES PRIVATE RESERVE CABERNET SAUVIGNON 2018

WAYNE GRETZKY ESTATES FOUNDERS SERIES PINOT GRIGIO 2019

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

750ml

13% abv

2395

FLAVOUR PROFILE: Deep purple garnet in colour with an amazing bouquet of black currant, flint, cocoa and oak. Classic notes of ripe black fruits, spice, leather and oak evolve on the palate. Juicy ripe black fruit, sweet spice and oak notes linger on the extra dry finish. WINEMAKER’S NOTES: Harvested from estate-owned vineyards, Clark Farm and Carlton Vineyard, and from our long-standing growers within the Niagara Peninsula. The juice is fermented with the skins for 14 days to develop colour, flavour and structure. The wine aged for 12 months in 65% French oak and 35% American oak barrels with full malolactic fermentation.

BEST SERVED: Serve at a cool room temperature of 16 to 18°C. Enjoy now through 2023.

FOOD PAIRINGS: Fabulous with grilled medium-rare red meats; beef tenderloin with roasted garlic mashed potatoes; lamb chops; roasted leg of lamb; prime rib and Avonlea Clothbound Cheddar from PEI.

APPELLATION: VQA Niagara Peninsula STYLE: Light and refreshing

750ml

12% abv

1495

FLAVOUR PROFILE: Clear and bright with a clean fresh aroma of peach, melon, red apple and pear. Lovely fruit flavours of melon, pear and tropical fruit glide across the palate, followed by notes of citrus and apple. WINEMAKER’S NOTES: Harvested from vineyards

in the Niagara Peninsula, the grapes were chosen for their varietal character and pure fruit flavours. The Pinot Grigio fruit received a gentle pressing, then cool fermentation and aging in stainless steel tanks to enhance the pure fruit characteristics.

BEST SERVED: Serve chilled at 10 to 12ºC to enhance the refreshing

acidity of this wine; or serve slightly warmer at 13 to 15ºC to allow for rich fruit development and a softer mouth-feel. Drink while young and fresh.

FOOD PAIRINGS: Serve with crab salad; shrimp skewers; cold

pasta salads; pan-fried fresh-water fish; roasted chicken; turkey wraps; grilled pork chops and light seafood pasta dishes.

TRIUS DIVINE WHITE 2018 APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and aromatic

750ml

12.2% abv

2295

FLAVOUR PROFILE: Fresh notes of melon, yellow apple, golden kiwi and lychee mingle with floral and spice notes. Refreshing notes of citrus, melon and apple with a touch of floral and spice linger on the finish. WINEMAKER’S NOTES: A blend of 35% Riesling,

33% Pinot Gris, 20% Gewurztraminer, and 12% Chardonnay was harvested from long-standing growers for Trius Winery and estate-owned vineyards. A portion of the Gewurztraminer and Riesling were fermented and aged in stainless steel tanks. A portion of Gewurztraminer and Riesling were co-fermented, then aged in a stainless-steel tank and a large wood fermenter. The Chardonnay and a portion of Gewurztraminer and Pinot Gris were fermented and aged in older French oak barrels.

BEST SERVED: Serve at 12 to 14ºC. Drink while young and fresh. FOOD PAIRINGS: Serve with seafood dishes; gourmet white

pizza or a cheese platter of Oka, Swiss, Gruyere and Emmenthal.

12 myWineLife spring 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.

PELLER ESTATES PRIVATE RESERVE ROSÉ 2019

THIRTY BENCH WINEMAKERS BLEND RED 2017

APPELLATION: VQA Niagara Peninsula STYLE: Light and refreshing

750ml

12% abv

2295

FLAVOUR PROFILE: Delicate copper pink in colour with a pretty aroma of freshly picked peach, melon, red berry and cherry. The palate is refreshed with flavours of wild field berries, red apple and pear. Notes of cranberry and red berries linger on the finish. WINEMAKER’S NOTES: Harvested from the

vineyards of long-standing growers for Peller Estates. This Rosé is a blend of 87% Pinot Noir, 10% Gamay Noir and 3% Pinot Meunier grapes which were allowed several hours of skin contact for a perfect pink colour, then whole bunch pressed, cool fermented and aged in stainless steel tanks.

BEST SERVED: Serve at a cool room temperature of 10 to 12ºC. Enjoy while young and fresh.

FOOD PAIRINGS: Casual sipper for warm spring days or enjoy

with a Greek salad; grilled shrimp skewers or calamari; poached salmon; and tapas.

TRIUS SYRAH 2018

12.7% abv

750ml

13.3% abv

2495

FLAVOUR PROFILE: Deep garnet in colour with an aromatic bouquet of black currant, black cherry fruit, oak, cigar box, humidor and cedar. This blend has firm, but not aggressive tannins, and good structure. Ripe black fruits and baking spice notes develop on the palate along with lingering notes of cassis, vanilla extract, black tea, oak, earth and chocolate on the finish. WINEMAKER’S NOTES: 43% Cabernet Sauvignon, 40% Cabernet Franc and 17% Merlot grapes were hand-picked from our vineyards on the Beamsville Bench. Each varietal separately undergoes traditional red wine making with two to three weeks of skin contact in open wooden fermenters. The wine is then barrel aged in 50% French and 50% American oak for one year with a full malolactic fermentation. Each varietal is tasted separately before final assemblage is created.

BEST SERVED: Serve chilled at 16

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

750ml

APPELLATION: VQA Beamsville Bench STYLE: Medium-bodied and firm

2595

to 18°C. This wine is best enjoyed now through 2027. Decanting is recommended if drinking through 2020.

FOOD PAIRINGS: A fabulous dinner wine for grilled red meats; two-yearold Canadian cheddar and crusty baguette; rich beef stews; leg of lamb and grilled game meats.

FLAVOUR PROFILE: Bright purple garnet in colour with an enticing bouquet of blueberry, dark plum, black cherry, violet and spicy oak. This Syrah has soft tannins, food-friendly acidity, and flavours of juicy, dark fruits. Black tea, black currant, blackberry, spice and earth notes linger on the finish. WINEMAKER’S NOTES: A blend of (97%) Syrah

and (3%) Viognier harvested from the vineyards of the Niagara-on-the-Lake Appellation. The varietals were co-fermented in four-ton wood fermenters; then aged for 12 months in large French oak casks. The wine underwent a full malolactic fermentation to soften the mouth-feel.

BEST SERVED: Serve at a cool room temperature of 16 to 18°C in large bowled red wine glasses. Drink now through 2023.

AWARD WINNING Gold Medal All Canadian Wine Championships, 2019

FOOD PAIRINGS: Serve with barbecued pepper steaks; gourmet

burgers topped with mushrooms and aged cheddar; grilled rosemary lamb chops; and 2-year-old Canadian cheddar and Asiago.

spring 2020 myWineLife 13


Canadians have a secret weapon for enduring our country’s long, cold winters: the promise of patio season!

Good Day, Sunshine! As the days get longer and the temperature begins to rise, the countdown is on to that first warm spring afternoon when we can pull out the patio furniture and soak in the sun’s warmth while sipping on something sensational. Whether you choose to play out your patio time at home or on the road, we’ve got you covered. We’re sharing our best tips, tricks and insider suggestions to make the summer of 2020 your best patio season yet.

14 myWineLife spring 2020


The Barrel House Grill at Peller Estates the vibe Take in scenic vineyard views and enjoy a relaxed backyard feel complete with picnic tables and fresh-off-the-grill fare. insider tip Head here for Friday Live at Five to launch your weekend on the right note with live music and food specials.

Trius Brut Bar the vibe This oh-so-Instagrammable oasis features a stunning

succulent wall, neon signs, all the bubbles as well as other wines and light bites. insider tip Say yes way to Frosé! Trius bartenders serve up a

signature blend of this refreshing pink drink that is a serious must-sip.

The Away Game . . Pick Your Perfect Patio With so many amazing patio options at our myWineLife partner wineries, the hardest part of planning an afternoon escape can be deciding where

The Whisky Bar Patio at Wayne Gretzky Estates

to meet up with your crew. This

the vibe Happy hour doesn’t get more Canadian than this expansive

helpful roundup makes it easier

patio that offers the perfect perch for taking in everything that’s going on at The Great One’s Estate. insider tip Don’t miss Tropical Tuesdays, when the Whisky Bar Patio

than ever to choose the right

transforms into Puerto Back-yardo with fun games, exotic cocktails, delicious food and music.

patio for your next Niagara

The Beer Garden at Wayne Gretzky Estates

afternoon of hopping from

the vibe Outdoor pool tables, ping pong tables and bocce ball courts make this the ultimate escape for patio dwellers who are game for games!

one patio to the next is always

insider tip Don’t be fooled by the name. In addition to frosty pints

walking trail between Trius and

of suds, the Beer Garden serves up icy No Boats on Sunday cider and Wayne Gretzky Estates wines.

Trius Restaurant Wine Garden

escape. And don’t forget, an

encouraged! There’s even a Wayne Gretzky Estates to make scenic strolling a breeze.

the vibe Enjoy Chef Dodd’s beautiful brunch, lunch and dinner menus served sunny side up at an outdoor table with a vineyard view. insider tip Turn up the mystery factor of Trius’ five-course tasting menu by opting for the Black Glass Experience. This fun take on a blind tasting will have you and your dining companions swirling, sniffing and sipping to guess the wines served with each course.

The Winery Restaurant Patio at Peller Estates the vibe Fresh air on your face, Chef Parsons’ freshly picked garden veggies turned into magical dishes on your plate, a meal on this patio is pure farm-to-table elegance. insider tip Don’t forget to show your membership card for a complimentary glass of sparkling wine. As a myWineLife member that’s just one of the many perks you can enjoy at our wineries.

Thirty Bench Wine Makers the vibe While not a patio, per se, the rolling lawn at Thirty Bench is an ideal place to relax at a picnic table with a glass of wine in hand and soak in the spectacular Lake Ontario view. insider tip Pick up a charcuterie box from inside the winery for a tasty selection of snacks to enjoy with your wine.

Turn the page for more perfect plays to amp up your at-home patio game!

spring 2020 myWineLife 15


The Home Advantage

5 Easy Ways to Perk Up Your Patio

2

1

Dial into a Great Playlist

Add Fun Decked Out Details

Today’s music apps make it easier than ever to set the scene for patio lounging with a stellar soundtrack.

Take advantage of your myWineLife membership discount to receive 20% off fun new patio accessories for the summer sipping season. These are just a few of our new favourites that can be purchased in our winery retail shops or at The Wine Shop.

Some great options to shuffle through this summer include: spotify’s

“Summer Acoustic”

apple music’s

“Summer BBQ”

amazon music’s

3

“Country for Summer”

Stock Up for Surprise Guests

Nothing ruins the fun of an impromptu summer gathering faster than having to press pause on the party to make a run to the store. We asked our winery retail managers to put their heads together to create the perfect mixed case for summer patio entertaining. It was a lively debate, but they landed on one truly delicious dozen! Snap a pic of this shopping list for your next trip to the store or simply call us at 1.866.440.4383 and have the “2020 Perfect Patio Case” shipped directly to your door.

myWineLife 2020 Perfect Patio Case 3 bottles 3 bottles 3 bottles 3 bottles 16 myWineLife spring 2020

Trius Rosé Wayne Gretzky Estates Pinot Grigio Thirty Bench Winemaker’s Red Peller Estates Signature Series Ice Cuvée Rosé


4

Share Your Insider Access

Treat your patio pals to a wine that they can’t buy anywhere else. Your myWineLife membership offers you exclusive access to select wines like the Andrew Peller Signature Series Riesling. Serve this clean, elegant white with grilled salmon, lemon chicken or a big platter of sushi and your home will earn instant V.I.P. (very impressive patio) status!

5

Add Some Punch to Your Party

Stirring up a pitcher of a winebased punch is an easy way to please a thirsty crowd. For a fun take on the classic Mojito, pour a 750-ml bottle of Sauvignon Blanc, Riesling or Pinot Grigio into a pitcher and add 2 cups of Italian sparkling lemonade, the juice of two limes and a generous handful of freshly chopped mint. Pour into ice-filled glasses and garnish with a lime slice and mint leaves. spring 2020 myWineLife 17


The Great Ones

PURSUE GREATNESS


SpringCOCKTAILS Mix it up and enjoy our team’s seasonal cocktails!

Let us know what you think by sharing your photos online and tagging the winery and #mywinelife #wineclub SINGIN’ IN THE WAYNE 2 oz 3/4 oz 4 oz 5 shakes

basil simple syrup lemon juice Riesling Gretzky Signature Bitters

1 oz

Wayne Gretzky Muscat Spirited Wine fresh basil

April showers bring me flowers...but also bring me a cocktail! This herbaceous drink is sure to satisfy on any rainy day you may come across. Add all ingredients to a shaker full of ice. Shake until chilled and strain into a highball glass full of ice. Garnish with fresh basil. Add a splash of sparkling wine or water if you like the bubbles! Created by Zac Kvas wayne gretzky estates

VINEYARD SUNRISE

SPLASHING SPRINGER 1 1/2 oz Wayne Gretzky Vidal Spirited Wine 1 1/2 oz honey, lemon and lavender simple syrup 1 1/2 oz 7-Up Dash orange bitters lemon or lime wheel for garnish

4 oz 2 oz

Trius Brut orange juice 2 shakes of Dillon’s lemon bitters Dash Grenadine Pour the Trius Brut into a flute glass with ice. Add 2 shakes of Dillon’s lemon bitters and float the orange juice on top. Add a dash of grenadine. Garnish with an orange wheel speared with a maraschino cherry.

Created by Alina Trefry

Created by Harlie Scapillato trius winery

Make a simple syrup using 1/3rd honey and 2/3rd boiling hot water. Add 3 pinches of culinary lavender (I purchased from Neob Lavender) and the juice from a squeezed lemon. Stir and let chill. Place the syrup, Vidal Spirited Wine, 7-Up and a dash of bitters into a high ball glass and stir with Ice. Garnish with a lemon or lime wheel.

trius winery

Do you have an amazing cocktail? Share it and your creation could be included in a future issue of myWineLife magazine for all our wine club members to enjoy at home. Email your recipe, a photo and the story of how it came to be to wineclub@peller.com. spring 2020 myWineLife 19


Lobster Poutine by executive chef jason parsons, peller estates winery restaurant

1 oz 1/2 oz 1 oz 5 oz

cooked lobster meat, roughly chopped Icewine cheese curds hand cut french fries icing sugar & sea salt to taste

lemon thyme aioli:

Jason’s Ultimate Burger Famous Trius Red Burger with Icewine Onion Jam by executive chef frank dodd, trius winery restaurant

6 tbsp 3 large 1 1/2 cups 3/4 lb 3/4 lb 1 cup 3/4 cup 200 ml 6-8

vegetable oil, divided onions, divided Trius Red ground sirloin or extra-lean ground beef ground chuck or lean ground beef white sugar brown sugar Vidal Icewine hamburger buns salt and freshly ground pepper

In a large skillet, heat 2 tbsp oil over medium heat. Sauté one chopped onion for 5 minutes without browning. Add Trius Red, reduce heat and continue cooking until wine is reduced to almost nothing; cool. Combine ground meats in a large bowl. Add cooled onions, season with salt and pepper. Form into 6 – 8 patties or use a cookie cutter to create desired shape of burgers. Let burgers rest for at least one hour before grilling. In a large skillet, heat ¼ cup of oil over low heat. Slice 2 remaining onions and sauté for 5 minutes. Tip onions into a colander to remove any liquid. Wipe skillet and place over medium heat for 1 minute. Add white sugar; melt. When sugar is melted, add brown sugar. When brown sugar has dissolved, very carefully add Icewine. Reduce mixture by half and return onions to skillet. Reduce heat to low and cook slowly until consistency is a sticky marmalade; cool. Grill burgers and serve on buns, topped with onion jam and your other favourite accompaniments. Serves 6-8 20 myWineLife spring 2020

by executive chef jason parsons, peller estates winery restaurant

3 lb 2 cups 1/2 cup 1/2 cup 2 tbsp 2 tbsp 1 tbsp 2 cups 2 1/2 cup 3 tsp 3 tsp toppings:

4 4 4 12 2 cups 2 cups 2 cups 1/2 cup

lean ground beef aged cheddar, diced herbs*, finely chopped onion, chopped hoisin sauce garlic, finely chopped Worcestershire sauce double smoked bacon, chopped eggs breadcrumbs salt ground white pepper fresh burger buns large leaves of boston bibb lettuce slices aged cheddar slices cooked Icewine bacon crumbled blue cheese sliced beef brisket grilled portobello mushrooms cabernet onion jam

In a large mixing bowl, combine the ground beef, cheddar, herbs, onions, hoisin, garlic and Worcestershire. Sauté the bacon over medium heat until cooked through. Add the warm bacon, including the fat to the beef mixture. Stir in the eggs, breadcrumbs, salt and pepper. Once its well combined, form the mixture into eight evenly sized burgers and chill before grilling. Top your grilled burger off with a slice of aged cheddar, 3 slices of Icewine bacon, crumbled blue cheese, sliced beef brisket, grilled portobello mushrooms and cabernet onion jam. *Chef recommends: tarragon, parsley, basil and/or chives

Serves 4 For a plant-based option Chef Parsons recommends the Beyond Meat® Burger patty. Available at the Barrel House Grill this spring!

1 oz 1 clove 1 tbsp 2 tbsp

mayonnaise garlic, finely chopped lemon juice lemon thyme, finely chopped

Pour the Icewine over the lobster meat and slightly warm over low heat. Mix the Lemon Thyme Aioli ingredients, pour into a squeeze bottle and chill in the fridge. Fry the French fries in the fryer. Once fried, dust with icing sugar and sea salt. Add the cheese curds and place into a serving bowl. Top with the warm lobster meat and drizzle with the lemon thyme aioli. Serve immediately. Serves 2


Trius Triple Cooked French Fries with Truffle Oil by executive chef frank dodd, trius winery restaurant

6 large

Charred Vegetable, Feta Cheese, Sunflower Seed, Golden Farro Grain Bowl by executive chef jason parsons, peller estates winery restaurant

1 head 1 1 1 3 tbsp 1 tbsp 1 1/4 cup 1/2 cup 1/2 cup 2 cups

broccoli, cut into florets red pepper, seeded and cut into quarters green zucchini, seeded, cut into quarters lengthwise yellow zucchini, seeded, cut into quarters lengthwise grape seed oil sea salt yellow beet, cooked, peeled and large diced dried cranberries feta cheese, crumbled sunflower seeds, toasted golden farro seed, cooked

cuvée mustard vinaigrette:

1/4 cup 1/4 cup 1 tbsp 1 cup

Signature Series Ice Cuvée Classic Chamgagne vinegar Dijon mustard extra virgin olive oil salt & pepper to taste

Mix the broccoli florets, peppers, zucchini, grapeseed oil and sea salt in a bowl. Once mixed, char over a hot grill and then chill in the fridge. Next, julienne the peppers and large dice the zucchini to give you a bowl of mixed charred vegetables. Add the diced beets, dried cranberries, golden farro, and dress with the cuvee mustard vinaigrette. Season with salt, pepper and serve in a bowl topped with toasted sunflower seeds and crumbled feta cheese. Serves 2-4

russet potatoes, washed, skin on vegetable oil, for frying Truffle oil, preferable in small spray bottles kosher salt

Cut the potatoes into 1/3-inch-thick steak fries and transfer to a bowl of cold water. Rinse in running water to remove starch. Bring a large pot of salted water to a boil. Drain the potatoes, add them to the pot and boil just until tender, about 5 minutes. Carefully drain the potatoes and transfer them to a paper towel–lined rack to cool. Refrigerate until chilled, about 1 hour. In a large, deep skillet, heat 2 inches of oil to 250°. Set a rack over a baking sheet. Working in batches, fry the potatoes just until they begin to brown around the edges, about 8 minutes. Transfer the potatoes to the rack and let cool.

Creamy Spring Coleslaw by executive chef frank dodd, trius winery restaurant

When all the potatoes have been fried once, heat the oil to 350°. Fry the potatoes again, in batches, until golden and crisp, about 7 minutes per batch. Drain the fries on a paper towel–lined baking sheet, Spray with truffle oil and sprinkle with salt. Serve.

1 small 2 medium 1/2 cup 1/4 cup

Serves 4-6

2/3 cup 2 tbsp 2 tbsp 1 tsp 1 tsp 1 tsp 2-3 1/4 cup

cabbage, remove outside leaves, shredded carrots, peeled and shredded granulated sugar kosher salt

for the dressing:

mayonnaise granualted sugar cider vinegar celery salt kosher salt freshly ground black pepper green onions, chopped fresh parsley leaves, chopped

Place cabbage and carrots together in a strainer and place in the sink. Sprinkle with 1/2 cup of the sugar and 1/4 cup of the kosher salt and lightly toss. Let sit for 5 minutes to draw out the moisture from the cabbage and then rinse well with cold water. Spin the coleslaw mix in a salad spinner and place in a large bowl. Dressing. In a medium bowl mix the mayonnaise, 2 tbsp sugar, cider vinegar, celery salt, 1 tsp kosher salt, freshly ground black pepper, chopped onions and chopped parsley. Whisk well and pour 2/3 of the dressing over the cabbage mixture and toss to combine. Add more of the dressing as desired and season with more salt, pepper or parsley to taste. Refrigerate for 30 minutes and serve. Serves 4-6 spring 2020 myWineLife 21


Upcoming Events IN WINE COUNTRY

peller estates winery & restaurant

Chef Parsons’ BBQ Series Select Friday or Saturday evenings Nothing says summer like a backyard BBQ, and we can’t think of anyone who enjoys firing up the grill more than our very own Chef, Jason Parsons. Tickets include a sparkling wine reception, gourmet food stations and mouthwatering desserts. June 12.................Rosé S’il Vous Plait August 8.................. Tutto Frutetto July 11...................Bring on the Bubbly September 12.......... Life is a Cabernet Wine Club Perk: Save $10 per ticket

n i a g a r a - o n -t h e - l a k e The Perfect Intermission from Life! A special offer for Wine Club members: Save 40% on tickets Valid for The Playboy of the Western World, Desire Under the Elms and/or Trouble in Mind, on stage at the Jackie Maxwell Studio Theatre. Offer valid on Platinum, Gold and Blue seating and on performances to August 31. Wine Club Perk: Book at shawfest.com or 1-800-511-7429 and quote code PELLER. The fine print: Based on availability, not valid in conjunction with any other offers or discounts or on previously purchased tickets. Discounted price based on regular price at time of redemption. Not valid on Purple seating. Limit of six tickets per production. Tax, handling apply. Offer ends August 31.

22 myWineLife spring 2020

There’s always something exciting happening in Wine Country! Visit myWineCountry.com for full details or call our Wine Country Concierge at 1.888.510.5537.

wayne gretzky estates

Tropical Tuesday & Saturday DJ Nights Tuesdays & Saturdays throughout July and August We’re turning our backyard into a paradise, right here in Niagara-onthe-Lake! Join us at The Whisky Bar patio on Tuesday nights in July and August from 5 pm - 9 pm for exotic cocktails featuring locally-sourced fruit, plus delicious food and music guaranteed to transport our guests to the beach. Join us on Saturday nights from 6:30 pm - 10:30 pm for DJ Nights at the Whisky Bar patio and Beer Garden. Dancing is encouraged!


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7TH ANNUAL CANADIAN

COUNTRY MUSIC CELEBRATION

COUNTRY EDITION

AUGUST 15 2020

6PM TO 10..30PM 30

Country duo from Kingston, Ontario, John and James Abrams are 4th generation songwriters, performers and recording artists with a hard-earned reputation as seasoned touring veterans. They’ve performed at Nashville’s Grand Ole Opry and embarked on tours across multiple continents from playing community halls in Texas to a music festival in Israel. Their touring career has influenced their songwriting and they continue to write and record country music, and perform it, with astonishing vigour and showmanship. The Abrams have performed on the main stages at Boots and Hearts, Big Valley Jamboree, Cavendish Beach Music Festival and more. They have opened for The Dixie Chicks, Feist, Tom Cochrane, Dean Brody and Tim Hicks, among others. They earned their first top 40 hit with ‘Fine’ on Canadian country radio.

BUY TICKETS TODAY AT PELLER.COM $65 per guest, plus taxes and fees.Wine Club members can buy 2 tickets at 50% off. Call the Wine Club team to get your tickets at 1.866.440.4383 this is a 19+ event and takes place rain or shine - tickets are non-refundable


Sherlock Holmes and The Raven’s Curse … One of the 13 great plays on stage at The Shaw in 2020.

On stage June 21 to October 18 By R. Hamilton Wright Based on the works of Sir Arthur Conan Doyle

Family reunions can be murder.

1-800-511-7429 | SHAWFEST.COM April 2 to December 23 • Niagara-on-the-Lake, ON • Tim Carroll, Artistic Director • Tim Jennings, Executive Director

Production Sponsor


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