WINTER 2022
WINTER
Warm Ups Award
WINNERS
Meet the
DISTILLER
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 Craig McDonald Emma Garner Fiona Muckle Frank Dodd Haley Strong Jason Parsons Katie Dickieson Kayla Wall Marcella DiLonardo Mark Torrance Maurice Desharnais Michelle Andrus Nataschia Wielink Tim Wilson Victoria Pupek Wade Stark
Winter is the best time to explore Niagara Wine Country. Our estates have some incredible winter experience offerings this year that we highly recommend checking out. Learn all about them on page 11. As usual, you can create your own itinerary online via myWineCountry.com or by calling our amazing Wine Country Concierge team at 1-888-510-5537. We asked our chefs to share their favourite cozy winter recipes, and they delivered as usual. They not only gave us savoury, but they also gave us sweet! We love to indulge in comfort foods during the winter months and I think you’ll agree that boozy banana bread and traditional Cornish pasties scream comfort. You’ll find the recipes on pages 20 – 22. We’ll be spending a lot of time at the backyard rink at Wayne Gretzky Estates this winter, enjoying Chef Maurice’s warm snacks alongside some craft cocktails. Speaking of cocktails, we’re introducing you to the man behind the copper pot still – our distiller, Tim Wilson, on pages 14 and 15. He may or may not have spilled some secrets on what we can expect from the distillery in 2022.
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 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.
myWineLife is published 4 times a year by Andrew Peller Limited.
GET SOCIAL!
@riverbendinnvineyard
Winter is a magical time to visit Niagara Wine Country! Join us for a winter wine country experience – reserve a tour or sip wine or a craft cocktail beside a crackling fire and tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.
@pellerwines
@triuswines
@gretzkyestates
@thirtybench
winter 2022 myWineLife 3
WinemakersU pdate w ine m a k e r
CRAIG MCDONALD Trius Winery & Wayne Gretzky Estates
w ine m a k e r
KATIE DICKIESON Peller Estates & Riverbend Vineyard
w ine m a k e r
EMMA GARNER Thirty Bench Wine Makers
4 myWineLife winter 2022
3
WINEMAKERS.
3
QUESTIONS.
Q
HOW DO YOU PROTECT THE GRAPES DURING LATE FALL AND WINTER FOR ICEWINE HARVEST?
A
We take careful consideration when selecting our vineyard blocks for Icewine. As you can imagine, this sort of grape growing is extreme and takes a toll on the vines themselves, so we often rotate blocks in and out of our Icewine program. One of the biggest protections we take is against birds! We fully encircle the vine with nets to keep the fruit safe and secure on the vine. We monitor blocks with a vineyard management tool that tracks temperature at the both the vine level and 15-20m above the vines (for inversion and utilization of wind machines), wind speed and relative humidity. - Katie Dickieson
Q
WHAT WAS YOUR FIRST ICEWINE HARVEST LIKE?
A
My first Icewine harvest was in 2001 and it was certainly a different experience than I was expecting. I was under the impression that it would be a very jovial event… handpicking the grapes under a full moon, warming up with a hearty stew and brandy; partaking in a truly unique Canadian wine industry experience. Instead, I stayed up all night waiting for the phone call, being rushed to the vineyard to pick, being rushed to ‘pick faster’ before the temperature warmed up, having frozen sticky fingers and being unable to feel my feet. A sense of relief (and possibly delirium) kicked-in when the sun came up. It was a character-building experience I will never forget! - Emma Garner
Q
CAN YOU FILL US IN ON HOW HARVEST 2021 WENT?
A
It’s been a heck of a ride! Overall, this year’s harvest was larger than usual. On company owned and leased vineyards, we were up 83% over 2020! Looking at the five year average, we’re up 45%. Quality was good and some highlights were the Pinot Meunier, for our Rosé blends, and Chardonnay. - Craig McDonald
winter 2022 myWineLife 5
Winter warm ups
Boozy Bacon Banana Bread By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 20
6 myWineLife winter 2022
Cheese Soufflé By Executive Chef Ross Midgley, Riverbend Inn & Vineyard recipe page 20
Pumpkin Cake By Executive Chef Ross Midgley, Riverbend Inn & Vineyard
Red Cask Whisky Clam Chowder
recipe page 21
By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 20
winter 2022 myWineLife 7
Traditional Lancashire Hot Pot By Executive Chef Frank Dodd, Trius Winery recipe page 23
Traditional Cornish Pasties By Executive Chef Frank Dodd, Trius Winery recipe page 23
8 myWineLife winter 2022
recipe page 2 2
ef Ja so nP ars ons
h
Spo nge T offee
C ve i t cu Exe
Traditional English Toffee By Executive Chef Jason Parsons, Peller Estates recipe page 22 winter 2022 myWineLife 9
Stay with us at Riverbend Inn & Vineyard, an intimate historic mansion featuring 21 uniquely designed guestrooms and suites, situated on 12 acres of vineyards along the Niagara River Parkway in Niagara-on-the-Lake. The Oaklands restaurant celebrates simplicity and a sense of place. Lose track of time enjoying the stunning vineyard views while enjoying a menu that changes with the season.
10 myWineLife fall 2021
Riverbendinn.ca | 1-888-220-2281 16104 Niagara River Parkway Niagara-on-the-Lake, ON L0S 1J0
WINTER Wine Country Experiences
Celebrate the beauty of a Canadian winter with several new Wine Country experiences. Remember: Wine Club members save on experiences and can bring up to 5 guests. Visit myWineCountry to create your itinerary today! Reservations can be made at myWineCountry.com
*Winter experiences are subject to change. Reservations are highly recommended.
Seated Tasting Experience
The Winter Luxe Lounge
wayne gretzky estates
peller estates
Join us at our beautiful Niagara-onthe-Lake estate for an elevated seated tasting experience in our cozy tasting hall. You’ll have the opportunity to enjoy a customized tasting with options from our wine, whisky, and beer portfolio. Elevate your tasting with delicious snacks from Chef Maurice Desharnais’ Bites menu.
Join us at The Winter Luxe Lounge on Friday, Saturday, and Sunday throughout the winter. You and up to 10 guests (a minimum of 4 guests) can rent an elegant dining table on our covered patio, complete with cozy blankets. Choose from two dining options: Premium Pickings or The Luxe Lunch. Après dining, move to your private firepit and Muskoka chairs to roast Icewine marshmallows, handcrafted by Chef Jason Parsons.
The Fire Pit Package
Trius Snow Globe Dining Experience trius winery Join us for a unique outdoor dining experience in your own personal snow globe. You’ll enjoy dinner under the stars overlooking our snow-covered vineyards. You and up to four guests will enjoy a 4-course tasting menu with perfect wine pairings. Enjoy the best flavours of Niagara Wine Country prepared by Chef Dodd and his culinary team. At the end of the evening, you’ll enjoy coffee and tea service and leave with a sweet treat.
riverbend inn & vineyard
For the Love of Riesling
Bundle up at your own private fire pit with Muskoka chairs and enjoy the gorgeous views of our vineyards. This package includes: 1 hour rental of private Muskoka chairs and fire pit setting for up to 4 guests, choice of glass of wine or a warm fire side feature beverage (served in a souvenir take home glass mug), a savoury culinary creation by Chef Ross Midgley, and a Wine Country s’mores bundle!
Join us on Saturday afternoons to explore the exciting world of Riesling. With Riesling vineyards dating as far back as 1980, we are incredibly proud of our Riesling portfolio. You’ll taste our new Effervescent Riesling and four of our Small Lot Rieslings paired with cheeses to compliment.
thirty bench wine makers
winter 2022 myWineLife 11
Your January Wine Allocation THIRTY BENCH WINEMAKER’S BLEND RED 2019
PELLER ESTATES PRIVATE RESERVE CHARDONNAY 2020
APPELLATION: VQA Beamsville Bench STYLE: Medium-bodied and structured
750ml
13% abv
2495
FLAVOUR PROFILE: Garnet in colour with an aromatic bouquet of black cherry, blackberry, currant, tobacco leaf, smoke, leather, spice, oak, and earth. Ripe blackberry, black cherry, and dark plum notes mingle with sweet spice and oak on the palate. Notes of black currant, blackberry, leather, spice, oak, and black tea linger on the finish.
WINEMAKER’S NOTES: Harvested from our vineyards on the Beamsville Bench, each varietal separately undergoes traditional red wine making with two weeks of skin contact in open wooden fermenters, treated twice daily to break the surface cap. The wine was barrel aged in 60% French and 40% American oak for one year with full malolactic fermentation. Each varietal is tasted separately before final assemblage is created.
BEST SERVED: Serve at a cool room temperature of 16 to 18˚C. This wine is best enjoyed now through 2029. Decanting is recommended if drinking through 2022.
750ml
88
POINTS
WineAlign National Wine Awards of Canada 2021
2095
WINEMAKER’S NOTES: Harvested from Huebel (80%), Glenlake (15%), and Fruithaven (5%) vineyards within the Niagara Peninsula. The juice was barrel fermented, then aged for 12 months in French oak. We did not add a Malolactic fermentation, therefore preserving the fresh acidity. BEST SERVED: Serve not overly chilled at 14 to 16°C. Enjoy now through 2025..
FOOD PAIRINGS: Enjoy with battered fish fillets, roast chicken, creamy mushroom risotto, and turkey pot pies.
WAYNE GRETZKY ESTATES PINOT GRIGIO 2020
APPELLATION: VQA Niagara Peninsula STYLE: Light and refreshing
750ml
CRITICAL ACCLAIM
13.3% abv
FLAVOUR PROFILE: Clear and bright with a straw yellow hue, the wonderful bouquet has scents of red apple, pear, and pineapple, nicely integrated with oak, spice, vanilla, and cold butter. This Chardonnay has fresh acidity and flavours of apple, lemon, and spice on the palate. Lemon, spice, and subtle oak mingle together on the finish.
FOOD PAIRINGS: Grilled red meats prepared medium-rare to rare, two-year-old Canadian cheddar and crusty baguette, rich beef stews.
APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and slightly rich
12% abv
1495
FLAVOUR PROFILE: Clear and bright with a fresh aroma of apple, Anjou pear and melon. Fruit flavours of melon, pear, and tropical fruit glide across the palate, followed by notes of citrus, green apple and pineapple lingering through on the finish. WINEMAKER’S NOTES: Harvested from vineyards
within the Niagara Peninsula, the grapes were chosen for their varietal character and pure fruit flavours. The grapes receive 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; or serve slightly warmer at 13 to 15ºC for rich fruit development and a softer mouthfeel. Drink while young and fresh.
FOOD PAIRINGS: Serve with hummus and pita chips, seafood dishes, cold pasta salads, or roast chicken.
12 myWineLife winter 2022
LOVED IT AND NEED MORE?
We can deliver more of your favourites right to your door. Call the Wine Club team at 1.866.440.4383 to re-order, and remember, members always get FREE DELIVERY on any additional 6+ bottles.
TRIUS MERLOT 2020
PELLER ESTATES SIGNATURE SERIES VIDAL BLANC ICEWINE
APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and fruit-forward
750ml
13.5% abv
1695
FLAVOUR PROFILE: Purple garnet in colour with a bouquet of ripe blue plum, black cherry, warm spices, and subtle oak. A medium-bodied and fruit-forward Merlot, with smooth tannins, and a silky mouthfeel, along with flavours of ripe dark plum, cherry, and sweet spice, which also linger on the finish. WINEMAKER’S NOTES: A classic single varietal
harvested from the vineyards of the Niagara Peninsula. Traditional skin contact, subtle French and American oak integration, and full malolactic fermentation, produce a wine with an elegant fruitforward style.
BEST SERVED: Serve at a cool room temperature of 16 to 18ºC in large bowled red wine glasses. Enjoy now through 2024.
FOOD PAIRINGS: Serve with grilled red meats and roasted garlic
mashed potatoes, one-year old Canadian cheddar, or gourmet burgers topped with grilled mushrooms.
13.1% abv
11% abv
4795
FLAVOUR PROFILE: Bright yellow gold in colour with a pretty aroma of peach, mango, golden kiwi, yellow apple, delicate honey, and honeysuckle. An exceptionally well-balanced Icewine exhibiting a burst of fruit flavour, bracing acidity and the perfect amount of sweetness. The pure, clean fruit flavours of juicy peach, pear, pineapple, lemon drop, and honey caress the palate on the long finish. WINEMAKER’S NOTES: Our Icewine is made from naturally frozen Vidal grapes harvested from Niagara Peninsula vineyards at -10°C. The grapes are pressed frozen, releasing only one drop of pure extract from each grape. Fermentation is performed at a cool temperature of 15ºC to preserve pure fruit expression and freshness, then aged in stainless steel.
FOOD PAIRINGS: Enjoy before a meal,
APPELLATION: VQA Niagara Peninsula STYLE: Medium to full-bodied and structured
750ml
200ml
BEST SERVED: Serve chilled at 8 - 10°C in small white wine glasses, 1 to 2 oz per person. Best enjoyed now through 2027.
PELLER ESTATES PRIVATE RESERVE MERITAGE 2019
APPELLATION: VQA Niagara Peninsula STYLE: Sweet and balanced
chilled with your favourite vodka and a couple of frozen grapes for an amazing Icewine Martini. Enjoy during a meal with rich pâté, Indian curry dishes and spicy Asian cuisine, with the cheese course, or after a meal with fruit-based or creamy desserts.
2695
FLAVOUR PROFILE: Garnet in colour with a lovely bouquet of smoky oak, tobacco leaf, red and black berries, and spice. Look for flavours of ripe red and black fruits, and sweet spice. The smooth finish lingers with notes of juicy plum, blueberry, sweet spice, a touch of black tea and soft tannins. WINEMAKER’S NOTES: Harvested both from estate
owned vineyards and from our long-standing growers within the Niagara Peninsula, this classic blend of 41% Cabernet Franc, 31% Cabernet Sauvignon, and 28% Merlot was aged for 12 months in 60% French and 40% American oak with full malolactic fermentation.
CRITICAL ACCLAIM GOLD MEDAL
95
POINTS
International Wine & Spirit Competition, UK 2020
BEST SERVED: Serve at a cool room temperature of 16 to 18ºC. Enjoy now through 2025.
FOOD PAIRINGS: Serve with grilled red meats, lentil, beef or
vegetable stews, pot roast, or grilled lamb chops with rosemary.
winter 2022 myWineLife 13
GET TO KNOW OUR
DISTILLER
Tim Wilson wayne gretzky estates
What made you want to work in the whisky industry? I’ve been in the beverage alcohol game for over 20 years now, starting with brewing beer in my wardrobe as a teenager (sorry Mum!), through to spending 14 years working as a winemaker, before leaping over to spirits. Back in 2012, I had the chance to work with the crew over at Dillon’s when they first opened their doors, and it gave me a little “taste” of the spirits industry. I was eager for something new to sink my teeth into and was super intrigued by the world of spirits - I made the leap and haven’t looked back, I absolutely love it.
What has been your favourite experience since joining Andrew Peller Limited? This is a winter issue, so can I say the Christmas parties? I honestly love the real community feel of this company. People go out of their way to help you, not because it’s part of their job, but because they want to. You don’t get that everywhere and it’s something APL can certainly hang their hat on.
How big is the team you work with? We’re actually a super-duper small team of two at the moment, with some great support around us. I oversee the blending of all our products, as well as managing the warehouse and production on the estate. We also have Mark Evangelista, who assists with the blending and warehouse management, and has recently been trained as a cooper. Thanks to him we now can do some really cool stuff with re-coopering barrels in house. It’s just the two of us in the whisky department, small but mighty. We of course pull folks from bottle shop, supply, etc. to help with certain aspects of the business, but it’s just the two of us who are directly focused on the production side. 14 myWineLife winter 2022
What is your favourite part of the spirits production process? This may sound corny, but there are a few things that get me excited; the first is opening the doors to the rickhouse and taking in the smell of maturing whisky. There’s nothing else like it. And after working in there, you come home smelling of rich whisky and wood, which (in my opinion) is amazing! The second thing I love is the first hour or so in the morning, firing up the stills and getting a production underway. Having worked my entire life creating alcohol in some form, the hands-on part is still what I thoroughly enjoy.
What do you like about working as a distiller for a company that is predominantly known for wine? The best part is having a group of extremely talented palates, with decades of experience, that I can lean on. Whenever I’m trialing something new or seeking an opinion, we have a plethora of great folks at Andrew Peller Limited that are always keen to get involved and share their opinions. Whether it be wine or whisky, putting together great products requires a team of great people.
What is your favourite Wayne Gretzky Estates product to enjoy and why? I really love the 99 Proof Whisky. It has a good smack of aged rye in there that brings a lot of spice that I love, but it’s also a really smooth and delicious whisky that can cater to anyone.
What do you see in store for the wine/ whisky industry in the years ahead? It’s actually a really exciting time to be involved in the whisky industry. Thinking back 10-15 years ago, no one was really drinking brown spirits. And it’s in full flight now, with some producers barely able to keep products on shelf. I think the innovation side of whisky has yet to really come out, and with it will definitely bring some exciting new expressions in the years to come.
Can we expect any new products to be released in the near future? You certainly can! Things have been a bit quiet, but there might be a bit of an overload of products in 2022. Without giving too much away, we may be dropping a new white spirit, a new whisky, and another new brown spirit. Shall be a pretty exciting year! winter 2022 myWineLife 15
AWARDS2021
WAYNE GRETZKY ESTATES VIDAL ICEWINE 2019 PLATINUM 94 POINTS
WAYNE GRETZKY ESTATES NO.99 RED CASK WHISKY DOUBLE GOLD San Francisco World Spirits Competition
Decanter World Wine Awards
16 myWineLife winter 2022
TRIUS SHOWCASE LATE HARVEST VIDAL 2019 PLATINUM 94 POINTS WineAlign National Wine Awards of Canada
TRIUS BRUT ROSÉ GOLD MEDAL TOP 10 BEST Sparkling Wines Effervescents du Monde 2021
THIRTY BENCH SMALL LOT ‘STEEL POST VINEYARD’ RIESLING 2019 GOLD 92 POINTS WineAlign National Wine Awards of Canada
THIRTY BENCH PELLER ESTATES SMALL LOT PRIVATE RESERVE GEWURZTRAMINER CABERNET FRANC 2019 2019 PELLER ESTATES GOLD PLATINUM SIGNATURE 92 POINTS 94 POINTS WineAlign WineAlign SERIES National Wine National Wine RIESLING Awards of Awards of 2019 Canada Canada PLATINUM 94 POINTS WineAlign National Wine Awards of Canada
THIRTY BENCH WINE MAKERS
WAYNE GRETZKY ESTATES
Gold Medal - 93 points Sparkling Riesling The Global Riesling Masters, UK 2020
Double Gold Medal No.99 Canadian Cream Whisky San Francisco World Spirits Competition
Gold Medal - 92 points 2018 Small Lot ‘Wild Cask’ Riesling WineAlign National Wine Awards of Canada
Double Gold Medal No.99 Canadian Salted Caramel Whisky San Francisco World Spirits Competition
Gold Medal - 92 points 2018 Small Lot ‘Wood Post Vineyard’ Riesling WineAlign National Wine Awards of Canada
Gold Medal No.99 Red Cask Whisky San Francisco World Spirits Competition
Gold Medal - 92 points 2017 Small Lot Cabernet Franc WineAlign National Wine Awards of Canada
Gold Medal - 92 points 2019 Cabernet Franc Icewine WineAlign National Wine Awards of Canada
Gold Medal 2019 Winemaker’s Blend Riesling All Canadian Wine Championships
Gold Medal - 94 points - Exceptional Hazy IPA Beverage Testing Institute (BTI), Chicago
Gold Medal 2019 Small Lot Pinot Noir All Canadian Wine Championships
Gold Medal - 92 points - Exceptional Pale Ale Beverage Testing Institute (BTI), Chicago
Gold Medal 2018 Small Lot ‘Triangle Vineyard’ Riesling All Canadian Wine Championships
Gold Medal - 90 points - Exceptional Premium Lager Beverage Testing Institute (BTI), Chicago
PELLER ESTATES
TRIUS WINERY
Platinum Medal - 97 points 2019 Signature Series Riesling Decanter World Wine Awards
Platinum Medal - 94 points Brut Rosé WineAlign National Wine Awards of Canada
Double Gold Medal - Trophy - Best Dessert Wine 2019 Signature Series Riesling Icewine All Canadian Wine Championships
Gold Medal 2019 Showcase Late Harvest Vidal All Canadian Wine Championships
Double Gold Medal 2018 Private Reserve Cabernet Franc All Canadian Wine Championships
Gold Medal - 92 points 2019 Showcase Riesling Ghost Creek Vineyard WineAlign National Wine Awards of Canada
Double Gold Medal 2020 Private Reserve Sauvignon Blanc All Canadian Wine Championships Master - 95 points 2018 Signature Series Riesling Icewine The Global Riesling Masters, UK 2020 Gold Medal - 95 points 2019 Signature Series Riesling Icewine Decanter World Wine Awards
Gold Medal - 95 points 2019 Showcase Riesling Ghost Creek Vineyard Decanter World Wine Awards
Gold Medal - 92 points 2019 Signature Series Sauvignon Blanc WineAlign National Wine Awards of Canada Gold Medal - 92 points 2018 Cabernet Franc Icewine WineAlign National Wine Awards of Canada winter 2022 myWineLife 17
SAVE the DATE
2022
Niagara Wine Country is beautiful year-round, but our favourite time to visit is during the winter and the summer seasons. From the Icewine Festival in January to Graze the Bench in June, here are some of the awesome experiences to plan your next trip around.
AUGUST APRIL JANUARY
Dig our Roots Niagara-on-the-Lake
Winter WineFest Holiday Light Trail Lincoln
Reserve a Patio Table at our Winery Restaurants Wayne Gretzky Estates, Trius Winery and Peller Estates
MAY
SEPTEMBER
Niagara Icewine Festival Niagara-on-the-Lake
Patios open for the Summer! Niagara-on-the-Lake & Lincoln
Icewine Dinners at Peller Estates and Trius Winery Niagara-on-the-Lake
Sip and Sizzle Niagara-on-the-Lake
FEBRUARY Days of Wine and Chocolate Niagara-on-the-Lake Love the Bench Lincoln
MARCH Reserve a Fireside Cabana Experience Wayne Gretzky Estates
18 myWineLife winter 2022
Niagara Wine Festival Niagara-on-the-Lake & Lincoln
OCTOBER
JUNE
Oktoberfest Wayne Gretzky Estates
Graze the Bench Lincoln
NOVEMBER
Niagara Homegrown Wine Festival Niagara-on-the-Lake & Lincoln
JULY I4C International Chardonnay Celebration Niagara-on-the-Lake & Twenty Valley
Taste the Season Niagara-on-the-Lake
DECEMBER Rink Opens Wayne Gretzky Estates Holiday House Tour Niagara-on-the-Lake
Winter COCKTAILS AT THE WHISKY BAR PATIO
Warm up at The Whisky Bar Patio at Wayne Gretzky Estates with these delicious cocktails created by our in-house mixologists. The Whisky Bar Patio is open daily serving up delicious food prepared by Chef Maurice Desharnais, craft cocktails, beer, wine, and non-alcoholic beverages too! Bring your skates and hop on The Great One’s rink. Reservations are highly recommended. Visit myWineCountry.com to reserve your skating time slot. ESPRESSO MARTINI
SMOKESTACK MANHATTAN
HOT SPICED CIDER
1 oz 1 oz 1 oz 1 oz
1.5 oz .5 oz .25 oz .75 oz
1.5 oz 1.5 oz .5 oz
Wayne Gretzky Estates Maple Cask Whisky Wayne Gretzky Estates Canadian Cream Wayne Gretzky Estates Old Fashioned Simple Syrup cold brew coffee cinnamon & sugar
Add ingredients to a shaker tin with ice and hard shake for 12 seconds. Using a Hawthorne strainer, strain contents into a coup glass and garnish with cinnamon sugar and espresso beans.
Wayne Gretzky Estates Red Cask Whisky Wayne Gretzky Estates Ice Cask Whisky Wayne Gretzky Estates 99 Proof Whisky Wayne Gretzky Estates Signature Bitters Wayne Gretzky Estates Black Pepper Whisky Cherries
Add ingredients to a rocks glass over one large ice cube and stir with a bar spoon for thirty turns. Garnish with 3 black pepper whisky cherries on a bamboo skewer.
Wayne Gretzky Estates Red Cask Whisky Hot Mulled Cider Wayne Gretzky Estates Honey Lavender Simple Syrup cinnamon stick or orange wheel
Add all ingredients to your favourite mug, stir and enjoy. Garnish with a cinnamon stick or an orange wheel.
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 2022 myWineLife 19
Boozy Bacon Banana Bread
Cheese Soufflé
by executive chef maurice desharnais, wayne gretzky estates
by executive chef ross midgley, riverbend inn
3 cups 2 1/2 tsp 2 tsp 1 1/2 cups 1/2 cup 1/2 cup 4 large 8 1 cup 1/2 cup
1/4 cup 1/4 cup 4 cups 15 10 2/3 cup 2/3 cup 1/2 tsp 1/2 tsp pinch splash
all-purpose flour baking soda baking powder brown sugar sour cream (or plain yogurt) unsalted butter, softened eggs bananas, over ripe crispy bacon, chopped (can add raisins, nuts, or chocolate) Wayne Gretzky Estates Red Cask Whisky
Preheat the oven to 375°F. Spray two loaf pans with cooking spray and place a piece of parchment paper inside each one across the middle leaving the ends exposed. Sauté the bananas in a nonstick frying pan, carefully add the whisky and cook for a few minutes (if serving to kids, cook the alcohol off). Remove from the heat and set aside. Cream together the brown sugar, butter, eggs, sour cream, and the cooled banana. Add the bacon and mix well. Sift together the flour, baking soda and baking power. Add to the banana mix and gently combine, try not to over mix. Pour into the loaf pans and place into the oven for 1 hour and 20 minutes. The top of the bread should be golden brown, and a toothpick should come out clean when you test. Leave in the pans to cool for 20 minutes and then remove and cool on a wire rack. Makes two loaves
all-purpose flour butter milk egg yolks egg whites parmesan gruyere salt ground black pepper nutmeg lemon juice
Mix the butter and flour together in a saucepan over medium heat. Make a blonde roux, the mixture should be golden brown and the texture of wet sand. Add milk and whisk to a smooth consistency to create a bechamel sauce. Add the cheese, whisking to incorporate and cool slightly. Whisk in egg yolks, salt, pepper, and nutmeg. Whip your egg whites and a splash of lemon juice until it reaches the stiff peak consistency. Fold the egg whites into the cheese sauce mixture in 3 additions until you have a smooth consistency. Butter and dust souffle ramekins with grated parmesan. Place one large 48 oz ramekin, or 6 - 8 individual ramekins on a baking sheet and fill 3/4 full. Place in the oven and bake at 400*F for 30 to 35 minutes or until top is golden. Serves 6-8
Red Cask Whisky Clam Chowder by executive chef maurice desharnais, wayne gretzky estates
1 cup 1 cup 1 cup 2 cups 4 cloves 1 cup 1/2 cup 1/2 cup 4 cups 1/2 cup 3 cups 4 2 tsp 3 cups
In a large heavy bottom pot, add the butter and melt over medium heat. Add the garlic and onions, and cook until the onions are soft, do not brown. Once onions are cooked, add the carrots, leeks, and celery, cook for 10 minutes. Add the whisky, and simmer for 5 minutes to cook off some of the alcohol. Add the flour. Using a wooden spoon, move everything around for 10 minutes making sure that the flour does not stick and burn. Add the clam broth and incorporate the flour mix with the stock. Once it is all combined, add the heavy cream, potatoes, bay leaves and Old Bay and cook over medium heat. Do not bring to a boil or it will split. Once the potatoes are tender, about 20 minutes, add the clams. Cook for another 10 minutes to heat the clams and then season with salt and pepper. Divide into 4 bowls and garnish with chopped parsley and grilled baguette. Serves 4
20 myWineLife winter 2022
carrots, medium diced leeks, medium diced celery stalks, medium diced baby red potatoes, cut into quarters garlic, minced white onion, small diced unsalted butter all-purpose flour canned clams (save the liquid) Wayne Gretzky Estates Red Cask Whisky vegetable stock or clam broth (use the canned clam liquid and top up) bay leaves Old Bay seasoning 35% heavy cream kosher salt and pepper to taste chopped parsley to garnish grilled or toasted baguette as garnish
Sponge Toffee by executive chef jason parsons, peller estates winery restaurant
1 1/2 tbsp 5 tsp 1/2 tsp 1 cup 3 1/2 cups 1 1/2 cups 3 cups
Pumpkin Cake
Traditional English Toffee
by executive chef ross midgley, riverbend inn
by executive chef jason parsons, peller estates winery restaurant
2 cups 2 cups 2 tsp 2 tsp 1 tsp 1 cup 2 cups 1 cup 4 1
300 ml 2 cups 1/2 lb 3/4 cup 1 tsp
all-purpose flour brown sugar baking powder cinnamon allspice walnuts, chopped (optional) pumpkin puree vegetable oil eggs zest of orange
Pre heat the oven to 350°F and grease a 9” cake pan. In a food processor, combine wet ingredients and pulse until well mixed. Transfer the wet mixture into a large bowl and gradually add dry ingredients. Mix until fully incorporated. Pour the mixture into your cake pan and bake for approximately 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Serves 6-8
condensed milk white sugar butter golden syrup (I like Lyle brand) lemon juice
Combine all ingredients in a heavy bottom pot. Start over medium heat, but once everything is melted increase to high. At this point you need to continuously whisk slowly; this is to avoid anything sticking and burning on the bottom of the pot. Add a candy thermometer and continue cooking until it reaches 275°F. Remove immediately and pour into a parchment lined baking tray and allow to cool. Once cooled, you can smash the toffee into desired serving pieces. Serves 6-8
honey baking soda cream of tartar water sugar corn syrup milk chocolate
Combine the ingredients (except for the baking soda and milk chocolate) in a large pot over medium heat. Be sure to use a big enough pot that will allow for a least triple the amount of the mixture. Do not stir, simply allow everything to melt. Once everything is a liquid, you can increase the temperature to high and continue to allow the mixture to boil. Using a candy thermometer, raise the temperature of the mixture to 300°F. As soon as the sugar reaches temperature, remove from the heat, and vigorously whisk in the baking soda. Be careful not to burn yourself as the mixture will expand a lot. Immediately pour the mixture into a parchment lined pan and allow to cool. Once cooled use the tip of a knife to break portion size pieces of the sponge toffee. Melt the chocolate on low in the microwave. When completely melted, dip half of the sponge toffee pieces into the chocolate and then allow to cool on parchment. This should leave half of the sponge toffee exposed and half covered in chocolate. When the chocolate is set, it’s ready to serve. Serves 6-8 winter 2022 myWineLife 21
Traditional Cornish Pasties by executive chef frank dodd, trius winery restaurant pastry dough
Traditional Lancashire Hot Pot by executive chef frank dodd, trius winery restaurant
1 tbsp 1 tbsp 1 1/2 lb 2 2 cloves 2 1 1/2 lb 6 strips 1 tbsp 2 cups 3 1/2 tsp 1/2 tsp 1 tbsp 1 tbsp 1/2 tsp
butter vegetable oil lamb shoulder or lamb leg, cut into bite-size chunks onions, peeled and sliced thin garlic, peeled and sliced thin medium carrots peeled and cut into chunks potatoes, peeled bacon, cut into bite-sized chunks all-purpose flour hot chicken or vegetable stock bay leaves salt ground pepper Worcestershire sauce melted butter for brushing fresh or dried thyme
Preheat the oven to 325°F. Melt the butter and vegetable oil on medium heat in a heavy bottomed pot. Toss lamb through flour and fry until lightly browned all over (about 3-4 minutes). Remove the lamb into a bowl and set aside. Add the bacon, onions, garlic and ½ of the thyme to the pan. Sauté for 5-6 minutes, stirring regularly until soft. Add the lamb back in to the pot and add in the hot stock, bay leaves, salt and pepper and Worcestershire sauce. Bring to a gentle simmer. Cover and cook for 20 minutes. After 20 minutes, transfer the contents of the pot to a casserole dish or cast-iron pan.
3 2/3 cups 2 tsp 1 tsp 1/2 cup + 1 tsp 2 1/2 cup + 1 tsp
all-purpose flour (plus extra for rolling out the pastry) baking powder salt unsalted butter, chopped into chunks egg yolks cold water
filling
1 lb 1/3 lb 1/3 lb 2/3 lb 3 tbsp 1
potato, peeled and finely diced rutabaga, peeled and finely diced onion, peeled and finely chopped skirt steak or sirloin steak, finely chopped unsalted butter, chopped into cubes egg, beaten
Preheat your oven to 350°F. Place the flour, baking powder and salt into a food processor and give a quick mix. Add in the butter and process until the mixture turns into breadcrumbs. Add in the egg yolks and mix. With the motor still on, add in the water a bit at a time until the dough comes together into a ball. You may not need all the water. Take the pastry out of the food processor, wrap in clingfilm, and refrigerate for an hour. Sprinkle two large baking trays with some flour. Remove your dough from the fridge and roll out on a floured surface to about 3mm thick. Cut circles into the dough 8” diameter. For the first roll you will get 3 circles. Re-roll for 2, then repeat for 1.
Slice the potatoes with a mandolin or knife 3mm thick and place on top of the lamb mixture starting from the outside. Overlap the potatoes moving towards the center. Brush the top of the potatoes with melted butter and sprinkle on the remaining thyme. Cover with a lid or foil and place in the oven for 1 hour. After an hour, turn the oven up to 400°F and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top. Take out of the oven and leave to rest for 5 minutes before serving.
In a large bowl, mix the potato, rutabaga, onion, steak, salt, and pepper. Portion into 6 even balls. Place one of your pastry circles onto your work surface and add the steak mixture to the middle leaving a 2cm border around the edge. It looks like a lot, but it needs to be packed full. Add 1 ½ tsp butter to each steak pile. Brush the pastry edges with beaten egg. Fold the other side of the pastry over until the edges meet and you have a semi-circle. Seal firmly and crimp with your fingers. Place your pasties onto your baking tray and make a little hole in the top using a sharp knife to let out the steam. Brush the pasties with the remaining egg wash and place in the oven for 50 minutes until golden brown. Take out of the oven and leave to cool for 5 minutes before eating.
Serves 4
Makes 6 pasties
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