WINTER 2020
Celebrating Ontario’s
WINERY YEAR OF THE
Sneak Peek at WINE COUNTRY’S
BEST EVENTS
Cooking with
NIAGARA’S LIQUID GOLD
Shop Close to Home! witH 101 StOreS aCrOSS OntariO , niaGara iS ClOSer tHan YOU tHinK .
FinD YOUr StOre tODaY !
www.thewineshops.com
Note from the Editor
Editor Chantal Suthons Assisting Editors Riley McGilvray Ashley White Contributors Tim Coons Katie Dickieson Frank Dodd Emma Garner Rebecca Hill Rebecca Kent Michael McArthur Craig McDonald Fiona Muckle Andrea Nicholson Jason Parsons Mark Torrrance Madison Vine Andrew Wade 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
As guests enjoy winter festivals, ice skating, and snowy vineyard views from the cozy restaurants, our team is busy planning for spring and summer. Thinking of sunshine and Rosé certainly helps make cold days feel warmer. To get a head start on your summer planning, we’re excited to share the details of our summer events with our wine club members first! (Pages 8-11) A new year brings new adventures and after almost 10 years of incredible experiences working at Peller Estates, Trius Winery, Thirty Bench and Wayne Gretzky Estates, my next adventure takes me down a new path. When your colleagues feel more like family you know you’ll always be connected, and I look forward to following the wineries (and wine clubs) on their journey. I’ll certainly be enjoying all those wine country events as a guest this year!
“Time is not measured by clocks, but my moments!” Cheers,
Chantal Suthons wine club marketing manager
myWineLife is published 4 times a year by Andrew Peller Limited.
PS. This magazine is for you! We love getting 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.
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@thirtybench myWineLife winter 2020 3
The Inside Scoop ON ICEWINE HARVEST
w ine m a k e r
KATIE DICKIESON Peller Estates
w ine m a k e r
CRAIG MCDONALD
Ontario is unique from all other growing regions around the world due to our ability to ripen rich, expressive Cabernet Franc every summer and produce exquisite Icewines every winter! While the Icewine harvest can be described as both stressful and exhilarating, the perfect balance between sweetness and acidity in Niagara’s liquid gold is what makes this luscious wine a true Canadian delicacy.
Q.
WHAT IS THE PROCESS FOR HARVESTING ICEWINE GRAPES?
A.
We base our picking decisions on the flavour development in the berries. Once the crop is ready, we keep our eye on the temperature. In most vintages, we like to pick between -10°C and -12°C when the berries are fully frozen (VQA regulations call for harvesting at minimum of -8°C). Pressing is done immediately when berries are still frozen so only the pure extract is released – one tiny drop from each berry! The wine style is determined by the steps we take after pressing, including settling time, fermentation temperature and the aging vessel. We age our Icewines in a combination of stainless steel and oak barrels for added complexity and texture. - Katie
Trius & Wayne Gretzky Estates
w ine m a k e r
EMMA GARNER Thirty Bench
4 myWineLife winter 2020
Trius (Hillebrand) produced the first Icewine in Niagara in 1984? And they have produced Icewine EVERY year since!
Q.
HOW DO YOU PROTECT AND MONITOR THE VINEYARDS IN THE WINTER?
A.
We always keep an eye on the temperature. If it falls below -20°C we start to get nervous as there is potential for damage to occur to the vine (ie: bud damage/death). We don’t have windmills at Thirty Bench, but other vineyards use windmills to mix the warmer air higher in the atmosphere with the cooler air on the ground. After a cold event, we assess the buds for damage by cutting them open to see if they are still green and viable. This usually gives us an indication of what sort of tonnage we can expect for the upcoming vintage.
Peller Estates Icewines are sold in fine restaurants and wine merchants around the world and represent the gold standard for Icewine.
- Emma
Q.
WHAT WAS YOUR VERY FIRST ICEWINE HARVEST EXPERIENCE LIKE?
A.
It was soooooo exciting! I was buzzing the first night I was responsible for making the call to pick, getting up in the cold to test the berries and taste the frozen juice off the press tray. The excitement may have worn off a just a little from that first pick, but it’s still a thrilling time of year. - Katie As an Aussie, you’d think I would hate the cold, but I actually love the excitement of Icewine season. That first pick at -8 Celsius was beyond exhilarating. And now after more than 30 Icewine harvests, it always feels like the start of a big race that you’ve been preparing for all season. There’s just one chance to do it well. - Craig winter 2020 myWineLife 5
Fr anK DODD
Ja SOn Pa r SOnS
Sipping Icewine is always a pleasure; sipping Icewine while dining brings even more pleasure. Icewine improves the taste of food and adds a new dimension of flavour and elegance. For our Winery Chefs, Icewine is also a secret ingredient in many of their delectable dishes. Chef Jason Parsons from Peller Estates and Chef Frank Dodd from Trius Winery share unique recipes you can recreate at home with Icewine as a flavourful ingredient.
Frank Dodd eXeCUtive CHeF
|
triUS winerY
Chef Dodd honed his skills in Britain’s finest inns and country houses and some of Canada’s best dining rooms, but when he arrived at Trius he knew he’d found the place where he was meant to be.
Jason Parsons eXeCUtive CHeF
|
P e l l e r e S tat e S
Chef Parsons brings over twenty years of culinary experience from some of the world’s most renowned restaurants to the Peller Estates kitchen. You can also catch him as a guest chef on Cityline! 6 myWineLife winter 2020
Icewine COOKING WITH
Icewine Peach, Smoked Bacon and Corn Crumble
By Executive Chef Jason Parsons, Peller Estates recipe page 20
Pair with Chardonnay, Pinot Gris
Beetroot and Icewine Cured Salmon Gravlax By Executive Chef Frank Dodd, Trius Winery recipe page 20
Pair with Sauvignon Blanc, Chardonnay, Pinot Gris
Spiced Buttermilk and Icewine Onion Rings with Icewine Red Cabbage Ketchup By Executive Chef Frank Dodd, Trius Winery recipe page 20
The perfect side dish for a juicy burger!
A Sweet Treat!
Icewine Marshmallows Chef Jason Parsons’ famous Icewine marshmallows are a must have during the Icewine Festival. Now you can make them at home to enjoy all year! recipe page 21
winter 2020 myWineLife 7
marK YOUr CalenDarS FOr
The Best Summer Events
in
Wine Country
We think it’s fair to say that we can enjoy winter activities and curling up in front of the fireplace with a great book and glass of wine and still be excited to start planning our spring and summer must-do list!
Here’s a sneak peek at the fun (and delicious) winery events happening once the snow melts. Keep an eye on your email for the official ticket launch dates in March and April. Wine Club members get first access to tickets! Peller eStateS
Kick-off summer with the Biggest Party in the Vineyard May 15, 16, 17 6pm - 10:30pm Three evenings food, food and more food, plus live bands, DJs and of course, wine! Featuring 20+ food trucks and vendors, this annual kick-off to summer event is a wine and food lover’s playground. Tickets include one glass of wine in a souvenir glass. Wine Club Perk: Flash your membership card at the gate for early entrance and access to the members-only patio.
8 myWineLife winter 2020
It’s a Wine Country Version of a Night at the Drive-in everY FriDaY FrOm
June 19 - August 28 Movie starts at sunset Enjoy a classic film favourite under a blanket of stars surrounded by our idyllic vineyard. Dinner & Movie packages also available. Movie line-up will be announced in April. Tickets include one glass of wine in a souvenir glass and one bag of popcorn. Wine Club Perk: Early entrance to get a great seat, plus save $10 on Dinner & Movie packages
Peller eStateS
Chef Parsons’ BBQ Series July 11, August 8 & September 12 6pm 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. Wine Club Perk: Save $10 per ticket
June 6 & 7 12noon - 5pm Sip. Savour. Groove. The most popular event on the Beamsville Bench! Tickets go on sale March 1st and sell out quickly. Learn more at grazethebench.com
winter 2020 myWineLife 9
Peller, triUS , waYne GretZKY eStateS & tHirtY benCH
Yes Way, Rosé Touring Pass June 13 & 14 11am - 5pm Celebrate all things Rosé with us as you visit Peller, Trius, Wayne Gretzky Estates and Thirty Bench for a glass of Rosé and a delicious food pairing at each winery. Our VIP lounges include live music or a DJ. Last year’s touring pass event SOLD OUT, so this year we are expanding it to two days! Note: Tickets will be sold per day and will only be valid for the date purchased. Wine Club Perk: Save $10 per touring pass
June 13 7pm - 11pm
TRIUS WINERY
Rosé Party triUS winerY
Rosé Brunch June 14 10:30am There’s nothing better than a mimosa bar at Sunday Brunch! Enjoy a 3-course brunch under the walkway as you sip bubbly and Rosé. Wine Club Perk: Save $10 per ticket 10 myWineLife winter 2020
Don’t miss the epic silent DJ party in the vineyard! Last year’s event had live bands, fashion and beauty vendors, food trucks, a ferris wheel and Rosé wines from all our partner wineries to choose from, including Frosé, cider and cocktails. Tickets include one glass of Rosé in a souvenir glass. Wine Club Perk: Save $10 per ticket, plus early entrance
Peller, triUS , waYne GretZKY eStateS & tHirtY benCH
Sip Sip Hooray Touring Pass July 4 11am - 5pm Celebrate all things bubbly with us as you tour Niagara’s top wineries for a glass of sparkling wine (or cocktail) and a delicious food pairing at each winery. Our VIP lounges include live music or a DJ. Wine Club Perk: Save $10 per pass
triUS winerY
Sip Sip Hooray Brunch July 5 10:30am Sunday funday continues with our al fresco brunch and mimosa bar! Savour a farm-fresh 3-course meal by Chef Frank Dodd while sipping our award-winning bubbly. Wine Club Perk: Save $10 per ticket
Peller eStateS
The Hottest Country Music Event of the Year! August 15 6pm - 10:30pm Showcasing top Canadian country music artists on the vineyard stage with food trucks, interactive activities, a pig roast with Chef Parsons, and wine, cider and beer. We’ll announce this year’s performers in April. Wine Club Perk: 50% off 2 tickets, plus early entrance
PARTY UNDER THE STARS tHirt Y benCH
August 22 7pm - 10pm We’re celebrating the start of harvest with an elegant party in the vineyard as you sip worldclass wines and enjoy live music, theatrical entertainment and delicious eats. Tickets include wine, dessert and coffee/tea. Additional food and back vintage wines available for purchase. Wine Club Perk: 50% off 2 tickets Winery events are for guests 19 years of age or older. Events, dates and details are subject to change. Full event details will be shared via email in March and April. Please call the Wine Club team at 1.866.440.4383 to add or update the email address associated with your Wine Club membership.
winter 2020 myWineLife 11
Your February Wine Allocation TRIUS SHOWCASE ‘RED SHALE’ CABERNET FRANC 2017
WAYNE GRETZKY ESTATE SERIES CHARDONNAY 2018
APPELLATION: VQA Four Mile Creek STYLE: Full-bodied and structured
APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and rich
750ml
14.4% abv
5500
FLAVOUR PROFILE: Bright garnet in colour with an aromatic bouquet of currant, black cherry, tobacco, oak, leather, spice and forest floor. This wine has firm drying tannins, good structure, moderate acidity and great aging potential. On the palate, look for flavours of currant, blackberry, cocoa, spice and oak. The extra dry lingering finish offers notes of tangy red and black berries, black tea and cocoa powder. WINEMAKER’S NOTES: Harvested from the estate-owned Clark Farm Vineyard, between October 26 and November 4, 2017 at 24.8° Brix. After traditional red wine making, the wine was transferred to French oak barrels for aging and malolactic fermentation. After 17 months of oak aging, the top barrels were selected for the final assemblage. Filtered only once at bottling, then aged extensively in bottle before release.
750ml
13.4% abv
2795
FLAVOUR PROFILE: Clear and bright with a deep straw yellow hue and a bouquet of ripe red apple and tropical fruit, perfectly balanced by toasty oak, caramel and buttery grilled corn. The wonderful mouth-feel is complemented by flavours of baked apple, melon, cream, oak and spice. This richer style of Chardonnay lingers with notes of grilled lemon, mineral, spice and oak. WINEMAKER’S NOTES: 20% of the Chardonnay juice was stainless steel fermented, and then put in barrel; 10% was fermented in large format wood fermenters; 70% was barrel fermented and aged sur lie for 12 months in 100% French oak barrels. BEST SERVED: Lightly chilled at 13 to 15°C. Enjoy now through 2021. FOOD PAIRINGS: Roasted chicken; pork chops grilled with a tarragon and Dijon sauce; buttery potato dishes; cream sauces; smoked salmon risotto; mushroom risotto; salmon quiche; chicken pot pies; turkey with mushroom bread stuffing; creamy brie on baguette.
BEST SERVED: At a cool room temperature of 17 to 18ºC. Enjoy now through 2027. Decanting is recommended if drinking now through 2021.
FOOD PAIRINGS: Medium-rare grilled red meats, including beef and lamb; pepper steaks; two-year-old Canadian cheddar; braised meats; winter stews; earthy wild mushroom stews.
THIRTY BENCH SMALL LOT WILD CASK RIESLING 2018 APPELLATION: VQA Beamsville Bench STYLE: Medium-bodied and off-dry
750ml VINEYARD PROFILE: From a single vineyard to a single barrel, Showcase wines are the true expression of our passion for making great wine. Our Clark Farm Vineyard in the Four Mile Creek sub-appellation is one of the best vineyard sites in Niagara with its gentle slopes, abundant full sunlight and warm intense growing conditions. What makes it truly special is the reddish hue of the soil. It’s this ribbon of red shale, which is especially good at holding in the moisture and nutrients, provides rich fruit development in Cabernet Franc.
9.5% abv
2995
FLAVOUR PROFILE: Clear and bright with a slight straw yellow hue and an intriguing aroma of wet stone, lemon, green apple, star fruit and white flower. An amazing mouth-feel, with flavours of pear, sweet citrus and red apple. Refreshing notes of golden pineapple, floral and wet stone linger on the finish. WINEMAKER’S NOTES: Daily visits to the vineyard ensure the perfect taste profile before hand-picking grapes from the Dr. Muckle block. The juice was racked to both stainless steel and neutral 500 litre puncheon barrels. Barrels underwent a ‘wild ferment’ (indigenous yeast) with temperatures ranging from 16-18C. Wines were blended just before bottling. BEST SERVED: Chilled at 10 to 12˚C. This wine will continue to develop through 2023.
FOOD PAIRINGS: Pork tenderloin with tangy plum sauce; apricot
glazed baked ham; smoked salmon risotto; grilled salmon with wild rice; steamed mussels; sushi; savoury curry dishes.
12 myWineLife winter 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 SIGNATURE SERIES SAUVIGNON BLANC 2018
PELLER ESTATES SIGNATURE SERIES CABERNET SAUVIGNON 2016
APPELLATION: VQA Niagara-on-the-Lake STYLE: Medium-bodied and smooth
750ml
13.1% abv
3175
FLAVOUR PROFILE: Clear and bright with a yellow hue and wonderful bouquet of gooseberry, kiwi, grapefruit, lemongrass and delicate oak. This wine shows the wilder side of Sauvignon Blanc with ‘wild yeast’ fermentation. Flavours of tropical fruit, pear, melon and refreshing notes of grapefruit and gooseberry. Notes of herbs, lime and oak lingering through the finish. WINEMAKER’S NOTES: Harvested from Glenlake,
Lakelodge, Tregunno and Huebel vineyards. After extended hang time and careful leaf removal, only premium free-run juice was used for full expression of the fruit. A combination of fermentation in French oak barrels and concrete egg develops a rich, complex mouth-feel.
BEST SERVED: Lightly chilled at 13 to 15°C. Best enjoyed through 2021. FOOD PAIRINGS: Grilled halibut and a butter herb sauce; smoked
salmon; creamy pasta dishes with salmon; buttered grilled asparagus; herb-roasted chicken; goat cheese appetizers.
WAYNE GRETZKY ESTATES WHISKY OAK AGED RED 2018 APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and fruit-forward
750ml
13.5% abv
1995
FLAVOUR PROFILE: Deep garnet in colour with a rich bouquet of black fruit, vanilla extract, smoke, and coffee bean. Soft yet drying tannins and bold fruit flavours of blueberry, black cherry, black currant and sweet spice. Notes of black tea, black fruit, spice, cocoa powder and vanilla linger on the finish.
APPELLATION: VQA STYLE: Full-bodied and firm
750ml
13.7% abv
4895
FLAVOUR PROFILE: Purple garnet in colour with a lovely bouquet of black currant, black cherry, sweet vanilla extract and sweet oak. Ripe black currant, leather, black cherry and black tea notes unfold on the palate. The extra dry finish has beautiful notes of ripe black fruits, black tea, sweet spice and oak. WINEMAKER’S NOTES: Cabernet Sauvignon grapes were hand-harvested from our longstanding grower Lawrie Vineyard and from our estate owned Carlton Farm Vineyard and Clark Farm Vineyard, all within the Four Mile Creek sub-appellation. Through extensive skin contact and barrel malolactic fermentation we have developed a wine with great complexity and depth of flavour. Aged for 18 months in 75% French and 25% American oak barrels. Selected barrel lots were individually tasted and the top 29 barrels were selected for their structure, fruit concentration, mouth-feel, level of acidity and potential ageability. Minimal filtration before bottling, then allowed to age gracefully in bottle for one year before release. BEST SERVED: At a cool room temperature of 18°C in large bowled glasses. Best enjoyed now through 2026. Decanting is recommended if drinking now through 2020.
FOOD PAIRINGS: Grilled or roasted lamb; red meats in rich red wine reductions; grilled steak topped with sautéed mushrooms; wild game meats; 2 to 4-year-old Canadian cheddar and 70% dark chocolate.
WINEMAKER’S NOTES: 74% Cabernet Sauvignon and 26% Merlot. Individual wines were aged for 6 months using American and French oak before blending. A portion of the blend spent 2 months with additional oak, and 25% spent 1 month with ‘Red Cask Whisky’ oak. This adds punch and power to the mouth-feel with subtle notes of the Red Cask Whisky, along with increased ageability. BEST SERVED: At a cool room temperature of 17 to 18°C. Drink now to 2024.
FOOD PAIRINGS: Seared red meats with rich red wine reductions;
pot roast; roasted leg of lamb; beef, bean and mushroom stews; grilled Portobello mushrooms with a drizzle of aged balsamic. winter 2020 myWineLife 13
Celebrating Ontario’s
WINERY OF THE YEAR A big congratulations to winemaker Emma Garner and her winemaking team for being awarded the honour of Ontario Winery of the Year 2019/2020 at the InterVin International Wine Awards. Considered one of Niagara’s first boutique wineries, Thirty Bench celebrated its 25th anniversary in 2018 after opening its cellar doors in 1994. One of the most highly awarded wineries in Canada, this small winery on the Beamsville Bench stands out at home and internationally, crafting worldrenowned wines that receive critical acclaim. Recent awards include the trophy for Top Riesling at the 2019 Six Nations Wine Challenge in Australia for the 3rd
14 myWineLife winter 2020
year in a row and the Best Cabernet Franc in the World at the 2018 Decanter World Wine Awards. “This is an incredibly exciting year for us. To celebrate 25 years of making delicious wine for all to enjoy is a great achievement,” says Emma Garner, Thirty Bench winemaker. “To add to that the global recognition that we have created one of the best Rieslings and Cabernet Francs globally, let alone in Canada, is unbelievable. We couldn’t be more proud of the team here.” At Thirty Bench, Emma and the winemaking team focus on what
the vineyard does best, growing Riesling and classic red varietals on vines managed for low yield and maximum fruit intensity from the rich and unique soil on the Niagara Escarpment. Wines are carefully crafted in small lots with grapes grown exclusively in their own vineyards, ensuring every single bottle of Thirty Bench wine boasts exceptional quality and flavour. This unique approach to wine production allows for a level of knowledge and familiarity with each varietal.
For Estate Manager Fiona Muckle, the winery is very close to her heart. Her father, Dr. Thomas Muckle, purchased the property with partners in 1980. What was once a fruit orchard became a vineyard in 1981 when the first Riesling vines were planted. In the years that ensued, 25 acres of Riesling were planted, plus 5 acres of classic red varietals – Merlot, Cabernet Franc, Cabernet Sauvignon, Pinot Noir. Today, the winery also grows Chardonnay, Pinot Gris, and Gewurztraminer grapes for their small lot program. “I spent my summers planting vines as a teenager and tasting through wines with my dad, sharing my thoughts and feedback. I have been part of the winery since the beginning, managing the estate for the past 25 years. It has been an incredible journey and I know my dad would be so proud of how the winery has evolved.”
InterVin International Wine Awards 2019 Gold - Sparkling Riesling Gold - 2017 Small Lot Triangle Riesling Gold - 2016 Small Lot Cabernet Franc Silver - 2016 Winemaker’s Blend Red Silver - 2016 Small Lot Steel Post Riesling Silver - 2016 Small Lot Cabernet Sauvignon Silver - 2016 Small Lot Benchmark Red Silver - 2018 Small Lot Rosé
Learn more about Thirty Bench and plan your next visit at thirtybench.com Personalized seated tastings are offered complimentary for members in the Wine Club Lounge. In the summer months, enjoy a glass of award-winning wine outside in the vineyard with stunning views of the escarpment, Lake Ontario, and even the Toronto skyline on a clear day.
winter 2020 myWineLife 15
Hearty Favourites ONE P OT ME A L S A ND
Cold winter days have us yearning for warm hearty meals to share with family and friends. We all have favourite dishes and our winery chefs take those classic recipes to a whole new level with mouthwatering flavours and textures.
Lobster Mac and Cheese By Executive Chef Frank Dodd, Trius Winery recipe page 21
Pair with Sauvignon Blanc, Chardonnay, Sparkling
16 myWineLife winter 2020
Cabernet Beef & Potato Stew By Executive Chef Jason Parsons, Peller Estates recipe page 21
Pair with Meritage / Red Blends, Merlot, Cabernet Franc, Cabernet Sauvignon
winter 2020 myWineLife 17
Butternut Squash Yorkies Stuffed with Loaded Baked Potato By Executive Chef Jason Parsons, Peller Estates recipe page 21
Pairings WINE & SOUP
Andrew Wade
peller estates
French Onion | Cabernet Franc
Tim Coons
trius winery
Butternut Squash | Chardonnay 18 myWineLife winter 2020
Rebecca Hill
There’s nothing like a delicious bowl of soup to warm you up on a cold day! Our estate managers share their favourites along with the perfect wine pairings (because wine-not!).
wayne gretzky estates
Cream of Mushroom | Pinot Noir
Fionna Muckle
thirty bench
Cream of Cauliflower | Riesling
WinterCOCKTAILS 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 WARM HARVEST CIDER 4 bottles 1 cup 1 cup
No Boats on Sunday Cranberry Rosé Cider apple juice cranberry juice
1 1/2 cup 1 tsp 1/2 cup
orange Trius Showcase Late Harvest Vidal pumpkin pie spice cranberries
Add cider, apple juice, cranberry juice and Late Harvest Vidal to a slow cooker. Stir in the juice of 1 orange and pumpkin pie spice. Let warm for 1-2 hours on high heat. Serve warm and garnish with cranberries. Created by Rebecca Kent trius winery
RHUBERRY FREEZE 1 oz 3 oz 2 oz 1 oz
Wayne Gretzky Red Cask Whisky Berry Simple Syrup (strawberry, rhubarb) Wayne Gretzky Cabernet Franc Icewine lemon juice mint leaves for garnish
Add whisky, simple syrup, Icewine and lemon juice to a shaker filled with ice. Shake until cold and strain into a tumbler filled with ice and garnish with mint leaves.
Created by Andrea Nicholson
WINTER SUNSHINE Created by Michael McArthur wayne gretzky estates
1 1/2 oz 1 oz 1/2 oz 1/2 oz
Wayne Gretzky Red Cask Whisky Wayne Gretzky Vidal Icewine No.99 Lavender Jasmine Simple Syrup lemon juice orange twist
Pre-chill a martini glass in the freezer. Add all ingredients to a shaker filled with ice and shake until too cold to hold. Strain cocktail into chilled glass and garnish with an orange twist.
wayne gretzky estates
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. winter 2020 myWineLife 19
Spiced Buttermilk and Icewine Onion Rings with Icewine Red Cabbage Ketchup by executive chef frank dodd,
Beetroot and Icewine Cured Salmon Gravlax by executive chef frank dodd, trius winery restaurant
trius winery restaurant
cured salmon:
onion rings:
1 cup 1/3 cup 1 egg 1 large 1 cup 1 tsp 1 tsp
buttermilk Trius Vidal Icewine beaten onion, sliced into thick rings coarse corn meal dried chili flakes dried parsley kosher salt and fresh milled black pepper canola oil for deep frying
Whisk milk, Trius Vidal Icewine and egg together. Separate onion into rings and soak in milk mixture for 30 minutes. Mix cornmeal, chili and parsley together and season with salt and pepper. Heat canola oil to 325-350°F. Remove a few onion rings from milk mixture and dip each into cornmeal mixture, coating thoroughly. Fry in batches for 2 to 4 minutes or until lightly browned and crisp. Do not overcrowd the pan. Remove onion rings from pan with slotted spoon and drain on paper towel. red cabbage ketchup:
1 head 1/2 pint 1/2 pint 1/2 pint 1 cup 1 cup 1 cup 1 cup 1 cup 1/3 cup 1/3 cup
red cabbage, shredded on a mandolin or by hand grapefruit juice lemon juice orange juice bacon, diced onion, diced Trius Cabernet Franc Icewine Trius Red sugar honey rasberry vinegar cranberry juice
Place cabbage in zip lock bag and add grapefruit, lemon and orange juices. Marinate cabbage for 24 hours, shaking as often as possible. Drain cabbage and discard the liquids. In a large pot, caramelize sugar over medium heat. Add onions and bacon, stir and cook for 5 min before pouring in Icewine and Red wine. Add cabbage and braise until tender. Finish with honey and raspberry vinegar. Transfer braised cabbage into a blender and purée on high. Add a small amount of cranberry juice to the cabbage if it is too dry. Strain through a chinois and cool. Season with salt. Refrigerate if not using immediately. Serves 2-4 20 myWineLife winter 2020
Icewine Peach, Smoked Bacon and Corn Crumble by executive chef jason parsons, peller estates winery restaurant
2 2 tbsp 1 cup 1 cup 1 1/2 cup 1 cup 1/2 cup 2 tsp
Niagara peaches, seeded and medium dice unsalted butter smoked bacon, small dice corn nibblets shallot, sliced thin Peller Estates Vidal Icewine 35% cream brie cheese, diced rosemary, chopped salt & pepper to taste
2 cups of crumble topping:
1 1/2 cups panko breadcrumbs 1/2 cup Feuilletine flakes 1/2 tsp rosemary, chopped
550g 1 large zest zest 1 tsp 1 tsp 1 bunch 60 ml 80 g 80 g
small side of salmon, skinned and bones removed, rectangle in shape beetroot, coarsely grated finely grated zest of 1 orange finely grated zest of 1 lemon black pepper corns, lightly crushed juniper berries, lightly crushed dill, finely chopped Trius Vidal Icewine sea salt flakes or kosher salt caster sugar
Lay out a double layer of cling film, large enough to wrap salmon. Trim any belly fat from the fillet. Wearing gloves (to protect from beet stains), mix together all of the cure ingredients in a bowl. Put half the cure mix onto the cling film and place the salmon on top. Cover the salmon with the remaining mixture and rub into the flesh. Wrap the salmon tightly in the cling film and place on a large flat tray, and then place another flat tray on top and weigh it down with cartons of juice or milk. Refrigerate for 36 hours, turning half way through. After 36 hours, unwrap the fish and rinse off the cure with cold water. Pat dry with paper towels. The fish can be stored at this stage, wrapped in cling film, for up to 4-6 days in the fridge.
Melt butter in a large fry pan, and then sauté bacon until golden brown. Add shallots, peaches and corn and warm through before adding Icewine to deglaze the pan. Add cream and simmer until it reduces by half. Next, add brie cheese, season with salt and pepper and remove from heat to allow brie to soften. Pour into a serving dish, sprinkle with the crumble topping and serve.
pickled cucumber:
Serves 2-4
horseradish cream:
1 large 2 tbsp 2 tbsp 1 tsp 1 tsp
cucumber, skin on Chinese rice vinegar lemon juice sea salt caster sugar
Slice cucumber into long ribbons using a speed peeler. Add the remaining ingredients and leave in the fridge to marinate. 180 g 1 tbsp
cream fraiche or sour cream horseradish lemon juice, freshly squeezed, to taste dill, finely chopped, to taste
Thoroughly mix horseradish, crème fraiche (or sour cream), lemon juice and dill.
To serve dish thinly slice salmon at a slight angle and place on a platter with the pickled cucumber. Drizzle with horseradish cream and serve with arugula leaves. Serves 2-4
Butternut Squash Yorkies Stuffed with Loaded Baked Potato by executive chef jason parsons, peller estates winery restaurant
Icewine Marshmallows by executive chef jason parsons, peller estates winery restaurant
3 packs 3/4 cup 2 cups 2/3 cup 1/4 tsp 2 tbsp 1 tbsp
Knox gelatine water sugar corn syrup salt Icewine reduction vanilla extract Icing sugar for dusting
Pour ½ cup of cold water and the gelatine into the bowl of the mixer and soak for 10 minutes. At the same time, mix the remaining ¼ cup of water, Icewine reduction, sugar and corn syrup in a pot. Bring to a boil and hard boil for one minute. Remove from heat and add to the mixing bowl with the gelatine. Add salt and whisk on high for 8 minutes and then add vanilla extract and whisk for another 2 minutes. Pour into a square cake pan lined with wax paper. Allow to set in a cool dry area (not in the fridge). Once firm, cut into even squares and dust with icing sugar.
Cabernet Beef & Potato Stew by executive chef jason parsons, peller estates winery restaurant
2 cups 2 tbsp 1 cup 1 cup 2 cups 1/2 cup 5 cloves 1 cup 3L 1/2 cup
stewing beef, diced grapeseed oil carrots, peeled and medium dice tomato, medium dice potato, peeled and large dice onion, finely chopped garlic, finely chopped Peller Estates Meritage beef stock flat leaf parsley, roughly chopped
Heat grapeseed oil over high heat in a large pot. Dry beef with paper towel and add to pan. Brown on all sides, and then remove and set aside. In the empty pot, add onions, garlic and carrots and sauté without browning for one minute. Return beef to pot, add tomatoes and warm through. Next, add wine and deglaze the bottom of the pot, reduce by half, and then add in beef stock. Bring to a boil and then turn down to a simmer. Simmer on low for 3 hours, and then remove from the heat and allow to sit for 20 minutes. Season, garnish with parsley and serve. Serves 4-6
butternut squash yorkshire pudding:
1/2 L 1/2 L 1/2 L 1/2 L 1 cup
eggs milk milk flour butternut squash puree vegetable oil salt and pepper, to taste
Pour eggs into a large mixing bowl and whisk slowly adding flour and continuing to whisk to remove all lumps. Add milk and butternut squash puree and mix evenly, season with salt and pepper. Set aside in the fridge for 30 minutes. In the meantime, half fill metal muffin trays with vegetable oil (tip: place muffin trays on a cookie sheet to catch any oil that will spill over the edge in the oven). Heat muffin trays in a 400°F oven until they are very hot. When ready, carefully pull out oven rack so you have easy access to the very hot muffin tray. Pour the chilled batter into the oil-filled muffin tray, filling each cup. Bake for 10 minutes. Once the yorkies are nice and crispy take them out of the oven. Remove the yorkies from the tray immediately and allow to cool. loaded baked potato stuffing:
3 whole 1 cup 1 cup 1/4 cup 1/2 cup
potatoes cheddar, grated cooked bacon, small dice green onions, chopped sour cream
Bake the potatoes skin-on in a 400°F oven until cooked through. Once cooked, peel and in a bowl using a fork, crumble the potatoes. Add cooked bacon, cheddar cheese, green onions and sour cream. Season with salt and pepper and set aside. stuffed yorkies:
Simply cut a hole in the top of the cooked yorkie, spoon in the loaded potato stuffing. Wrap in tinfoil and warm in a pre-heated oven. Serve warm. Serves 4-6
Lobster Mac and Cheese by executive chef frank dodd, trius winery restaurant
16 oz 3 cups 2 tbsp 1 small 1 clove 1 1/2 cup 1/2 cup 2 cups 5 tbsp 5 tbsp 1 lb 3 cups 1 cup 4 tbsp 3 tbsp
package elbow macaroni lobster meat, cooked and chopped into 1” chunks butter onion, diced garlic, minced shallot, chopped Trius Sauvignon Blanc brie cheese, diced milk butter all-purpose flour Gruyere cheese, shredded Cheddar cheese, shredded Romano cheese, grated fresh, parsley, rough chop kosher salt and pepper to taste panko bread crumbs
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until pasta has cooked through, but is still a bit crunchy to the touch, about 8 minutes. Reserve about 1½ cups of hot pasta water, and then drain pasta. Set aside. Melt 2 tbsp of butter in a large pot over medium heat. Stir in onion and garlic, cook until softened, about 5 minutes. Add reserved pasta water, wine and milk into saucepan with onions. Bring to a gentle simmer slowly over medium heat and cook for 15 minutes. Do not boil. Preheat oven to 350°F. Melt 5 tbsp of butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 10 minutes. Gradually whisk warm milk mixture into flour mixture and bring to a simmer over medium heat. Cook and stir until mixture is thick and smooth, 10 to 15 minutes. Stir in all cheese until melted and smooth. Season to taste with salt and pepper and stir in cooked lobster meat, macaroni and parsley. Pour macaroni into 4-6 cast iron pots or oven proof bowls. Sprinkle evenly with the panko crumbs. Bake in preheated oven until the sauce is bubbly and the top is golden brown, 8 to 12 minutes. Serve immediately. Serves 4-6 winter 2020 myWineLife 21
Upcoming Events IN WINE COUNTRY
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.
Cuvée Weekend April 24-26 Tour and taste your way along Niagara’s wine route with the En Route Passport. Wineries roll out the red carpet to feature special tasting flights embodying the best of Ontario wines. At the marquis event on Saturday night – the Grand Tasting – you have the opportunity to taste wines selected by the winemakers themselves as their favourite.
EXCLUSIVE WINE CLUB
MEMBER EVENT
Wine Club members save $50 on the Grand Tasting event with promo code WCM2020. Learn more and buy tickets at cuvee.ca
Shaw Festival & Dinner Package Saturday, May 9th Kate Hennig. Photo by Peter Andrew Lusztyk.
Love the theatre? Join the Wine Club team for a matinée performance of Gypsy at Shaw Festival. After the show, we’ll gather in the wine library at Peller Estates for a 4-course dinner by Executive Chef Jason Parsons, complete with wine pairings. Gypsy: Starry-eyed and blindingly ambitious, Momma Rose pushes her daughters onto vaudeville stages in this landmark Broadway musical.
Seats are very limited and tickets will be available on a first-come first-served basis on April 7th at 12 noon. Two (2) tickets per member. $140 per guest, plus taxes and gratuities. Includes ticket to Shaw Festival performance of Gypsy and 4-course dinner with wine pairings at Peller Estates on May 9, 2020. This is a 19+ event. 22 myWineLife winter 2020
trius winery restaurant Monday Night Date Night Until March 30th, 2020 Treat your loved one (or best friend) to a 3-course dinner, including a bottle of wine for only $99 per couple! Chef Dodd’s delectable menu includes a shareable appetizer, main courses for each guest, and a shareable dessert. Some restrictions apply.
CRAFTED FOR GREATNESS. WAYNE GRETZKY NO. 99 RYE LAGER BREWED WITH RYE GRAIN
AVAILABLE AT WAYNE GRETZKY ESTATES, LCBO AND BEER STORE
PLAN YOUR NEXT ESCAPE AT
TASTINGS
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DINING
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