myWineLife Winter 2023

Editors Riley McGilvray Madison Vine Wine Club Manager Ashley White

Contributors

Abbey Jarrett

Alex Archer

Alyssa Czerwieniec

Brianne Carter

Carolee Krause

Dave Larocque

Faith Nicholson

Fiona Muckle

Frank Dodd

Jason Parsons

Joseph Legace Mackenzie Plum

Mark Torrance

Maurice Desharnais

Michelle Andrus

Nataschia Wielink

Ross Midgley

Spencer Smith Tayler Rozon

Tina Truszyk

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 communication@peller.com

myWineLife is published 4 times a year by Andrew Peller Limited.

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Note from the Editors

After another busy year at the estates, we were glad to have some quieter moments this winter to recharge for the Spring and Summer months. We’re looking forward to spending some time in the sunshine in Wine Country this year with some patio dining and outdoor experiences. If you’re planning a trip to Niagara this year, you won’t want to miss Journey Beyond the Vines at Peller Estates; The Trius Tour at Trius Winery; The Whisky Bartender at Wayne Gretzky Estates; and one of Thirty Bench’s food and wine pairing seminars (we love the wine & chocolate experience). Our Wine Country Concierge team can be reached via phone, email, LIVE chat, and SMS text message and they would be happy to help you create a customized itinerary for your stay.

We worked hard over the winter months to launch a brand-new website as well as logos at Riverbend Inn & Vineyard, Oaklands restaurant, and Ansley Sparkling Terrace. Head over to RiverbendInn.ca to check it out and reserve your stay or dining experience. We’ve uploaded a few blog posts to help inspire your trip planning, and locals can always dine with us daily at the Oaklands restaurant, or have small bites and cocktails on the Ansley Sparkling Terrace. We recommend visiting around sunset hour!

Cheers, Riley McGilvray & Madison Vine

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 out and enjoy the sparkling snow on the vineyards in Niagara Wine Country! Enjoy tasting and dining experiences at all our estates. Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.

Apple

Rutabaga

Your January Wine Allocation

THIRTY BENCH

WINEMAKER’S BLEND RED

APPELLATION: VQA Niagara Peninsula

STYLE: Medium to full-bodied and bold SWEETNESS: Dry, 2 g/L 2695 13.4% abv 750 ml

FLAVOUR PROFILE: Deep purple in colour with a warming bouquet of black currant, baked blue plum, smoky oak, spice, leather, and cigar box. On the palate you’ll find notes of ripe juicy dark fruits, sweet spice, and cocoa powder. Notes of black tea, black currant, spice, oak, and cocoa powder linger on the dry finish.

WINEMAKER’S NOTES: Harvested from our vineyard on the Beamsville Bench and from a longstanding grower, Emerald Shores Vineyard. 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. Barrel aged in 60% French and 40% American oak for one year. 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 2030. Decanting is recommended if drinking now through 2023.

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

TRIUS CHARDONNAY

APPELLATION: VQA Ontario STYLE: Medium bodied and smooth SWEETNESS: Dry, 5.7 g/L

13% abv 750 ml

FLAVOUR PROFILE: Clear and bright with a strawyellow hue and a bouquet of yellow apple, custard, Meyer lemon, subtle oak, and spice. On the palate you’ll find flavours of ripe apple, pear, oak, and spice while a balancing touch of acidity refreshes on the finish.

WINEMAKER’S NOTES: Premium Chardonnay grapes were harvested from long-standing growers for Trius Winery. After a gentle pressing, the juice was fermented in stainless steel tanks, then aged for seven months with French and American oak.

BEST SERVED: Serve lightly chilled at 13 to 15°C. Drink while young and fresh.

FOOD PAIRINGS: Serve with chicken pot pies; roast chicken; turkey on focaccia with creamy mayo; light cream sauces on pasta or seafood; Mac and cheese; salmon quiche; buttered corn-on-the-cob and buttered new potatoes.

PELLER ESTATES PRIVATE RESERVE RIESLING

APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied & refreshing SWEETNESS: Off-Dry, 12 g/L

2395 10.7% abv 750 ml

FLAVOUR PROFILE: Clear and bright with a fresh aroma of Meyer lemon, white peach, Bartlett pear, golden kiwi, with a touch of floral and mineral. A medley of juicy citrus fruit flavours dance on the palate while notes of white cranberry, white currant, and mineral linger on the finish.

WINEMAKER’S NOTES: Hand-tended grapes from long-standing growers for Peller Estates were gently pressed, just enough to burst the skins. The juice is cool fermented as low as 12˚C and aged in stainless steel tanks for pure fruit expression.

BEST SERVED: Serve chilled at 10 to 12ºC. This wine can be enjoyed while young and fresh or allowed to age for further development of flavour over the next 3 to 4 years.

FOOD PAIRINGS: Enjoy with lightly spiced steamed mussels; baked or poached fish; baked Brie; lemon herbed chicken skewers; lightly spiced Asian cuisine; ham and scalloped potato; and lemon veal scaloppini.

TRIUS MERLOT

APPELLATION: VQA Niagara Peninsula

STYLE: Medium-bodied & fruit-forward SWEETNESS: Dry, 6.5 g/L

1795 13.5% abv 750 ml

FLAVOUR PROFILE: Purple garnet in colour with a bouquet of ripe blue plum, black cherry, warm spices, and subtle oak. This Merlot has smooth tannins and a silky mouthfeel along with flavours of ripe dark plum, cherry, and sweet spice.

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 fruit-forward 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 beef tenderloin; grilled steaks and roasted garlic mashed potatoes; one-year old Canadian cheddar; prime rib; gourmet burgers topped with grilled mushrooms; and meat pies.

PELLER ESTATES PRIVATE RESERVE MERITAGE

APPELLATION: VQA Niagara Peninsula

STYLE: Full-bodied and structured SWEETNESS: Dry, 2 g/L

FLAVOUR PROFILE: Deep purple in colour with a lovely bouquet of black currant, blackberry, blue plum, oak, sweet tobacco, leather, and baking spice notes of black tea, berries, currants, subtle spice, and oak linger on the finish.

WINEMAKER’S NOTES: A classic blend of 46% Cabernet Sauvignon, 40.8% Cabernet Franc, 12.2% Merlot, and 1% Syrah was harvested from estate owned vineyards and from our long-standing growers. The wine aged for 12 months in 60% French and 40% American oak barrels with full malolactic fermentation.

BEST SERVED: Serve at a cool room temperature of 16 to 18ºC. Enjoy now through 2028. Decanting is recommended if drinking through 2023.

FOOD PAIRINGS: Enjoy with grilled red meats; lentil, beef, or vegetable stews; pot roast; beef brisket; or two-year-old Canadian cheddar and Asiago cheese.

APPELLATION: VQA Niagara Peninsula STYLE: Elegant and luxurious SWEETNESS: Sweet, 180 g/L

FLAVOUR PROFILE: Bright lemon gold in colour with an intriguing aroma of Meyer lemon, golden kiwi, starfruit, and floral honey. On the palate, you’ll find flavours of citrus candies and golden pineapple. The great balance between acidity and sweetness provides exceptional texture on the palate. Notes of citrus marmalade, lemon drops, and delicate honey linger on the finish.

WINEMAKER’S NOTES: Our Signature Series Icewine is made from naturally frozen Riesling grapes harvested from Niagara-on-the-Lake vineyards at -12°C. The grapes are pressed frozen, releasing only one drop of pure extract from each grape. Fermentation is performed at a cool temperature to retain fruit concentration, then aged in stainless steel.

BEST SERVED: Serve chilled at 8 - 10°C in small white wine glasses, 1 to 2 oz per person. Best enjoyed through 2029.

FOOD PAIRINGS: Enjoy before a meal, chilled with your favourite vodka and a couple of frozen grapes for an amazing Icewine Martini. Enjoy during a meal with paté or as a wonderful companion to salty appetizers and cheese. Enjoy after a meal with fruit-based desserts.

ALEX ARCHER meet our mixologist

estate mixologist at wayne gretzky estates

Can you give us a little overview of your background?

My background is actually in music. I grew up playing the drums so in my early 20’s, when deciding if i should travel or go to university, i moved to England and did both. I played in bands in the U.K while studying and got to tour a decent chunk of Europe during my time there.

How did you get into mixology?

When I moved back to Canada, I was doing an internship with a company that synced music to commercials. I also got a job bartending to pay off student debt. It was in this time that I found a passion for making cocktails and I preferred my bartending life to my intern life, so I began to put all my energy into mixology.

Describe your favourite cocktail experience.

Recently, I finished 3rd in Canada for Jägermeister’s Meister Hunter competition. Getting to go through each round was a very fun experience and I met so many great people from within our industry. I made a cocktail called ‘Love or War’ for some giants in the world of Jägermeister and their love and feedback for my cocktail meant the world to me.

alex ’ s top 5 must have bar tools

- Shaker - Jigger - Knife - Bar Spoon - Hawthorne Strainer

What’s your favourite cocktail on the new winter menu?

I have two. Both include the handcrafted sweet vermouth that we made behind the bar using Wayne Gretzky Estates’ Chardonnay, Merlot, and Brandy. We’re using it for our ‘Ice Cask Manhattan’ so for the first time the Whisky Bar will be serving more of a traditional Manhattan. The other cocktail is the ‘La Emilia’ which is a smoked cocktail that I’ve put on every menu I’ve made over the past few years.

A Bobby Burns. I often start impersonating the fine people of Scotland at least once a day. So, a Scotch cocktail seems fitting.

bobby burns cocktail 2 oz Scotch 1/2 oz Sweet Vermouth 1/4 oz Benedictine 3 Dashes of Angostura Bitters

If you were a cocktail, what would you be? What’s the recipe?

&A

retail managers

Spencer Smith

How long have you been with Andrew Peller Ltd. and what has your career path looked like thus far?

I have worked for APL for three years. Before moving to the Niagara Region, I worked in the restaurant industry as a cook, baker, server, and wine steward.

What does a day in the life look like at your estate?

There’s always something happening at Gretzky Estates. From our Tasting Hall to our experiences, summers in the Beer Garden, to our winter skating rink. No two days are the same!

What are your top 3 Andrew Peller Ltd. products?

Peller Estates Signature Series Sauvignon Blanc; Trius Brut Rosé; and of course, the Gretzky Estates Canadian Cream Liquor. I have to add a fourth too –the Thirty Bench Small Lot Cabernet Franc.

What is your favourite winter experience at your estate and a must-do winter experience in Niagara? Our skating rink is one-of-a-kind!

Faith Nichol

How long have you been with Andrew Peller Ltd. and what has your career path looked like thus far?

I’ve been with APL for just over 4 years now. I started as a Sales Associate, shortly thereafter I was promoted to Team Leader, then Supervisor, then Assistant Manager and now my current role as Retail & Experience Operations Manager. I graduated from Brock from their Visual Arts program; my leap into the wine industry was quick and unexpected. After my first week I realized that I was growing very passionate about the industry, and I wanted to pursue it full time.

What does a day in the life look like at your estate?

One of the things that I love about the job is that it changes all the time. My days can consist of so many different things, from scheduling, creating new experiences, hiring new team members, etc. My favorite days are busy summer Saturdays - the busier, the better!

What are your top 3 Andrew Peller Ltd. products?

In no particular order- Thirty Bench Small Lot Pinot Noir, Peller Estates Signature Series Sur Lie Chardonnay, and Trius Brut Rosé. Hard to pick just 3!

What is your favourite winter experience at your estate and a must-do winter experience in Niagara? My favorite winter experience at Peller has to be the Winter Wine Garden. On a snowy day it is the quintessential Canadian winter experience. Our spiked chai or our holiday cran mimosa are my top drink picks to enjoy during this experience! You also get to roast one of our signature Icewine marshmallows over a fire - delicious! Another must do winter experience in Niagara is going to see the Festival of Lights in Niagara Falls. I look forward to it every year!

retail & experience manager

SPENCER SMITH

Wayne Gretzky Estates

with our

MUCKLE

Alyssa Czerwieniec

How long have you been with Andrew Peller Ltd. and what has your career path looked like thus far?

I began my journey with APL as the Retail & Experience Manager at Trius in August of 2021. Over the past year and a quarter, I’ve thoroughly enjoyed my immersion into the wine industry. It has been a natural extension of my previous retail experience in other brand categories. The best thing is, at Trius, I continue to learn something new every day.

What does a day in the life look like at your estate?

I start my day by checking in with the Trius team to make sure everyone is feeling happy and motivated for the day ahead. We review upcoming experiences and functions to make sure we are ready for success, and ready to offer the best guest experience. Once I’m caught up on responding to emails and planning for upcoming events, you might find me in the retail store chatting with guests or working on displays, discovering new ways to add a little sparkle!

What are your top 3 Andrew Peller Ltd. products?

My favorite products are the Trius Showcase Ghost Creek Riesling; Thirty Bench Effervescent Riesling and Wayne Gretzky Estates Butter Pecan Cream Liquor.

What is your favourite winter experience at your estate and a must-do winter experience in Niagara?

Our Trius Snow Globe experience is my personal favourite! You can relax in a cozy globe with views of the vineyard while enjoying a glass of our premium “Showcase” wine paired with one of Chef Frank Dodd’s food creations. I’m looking forward to attending the next Niagara Icewine festival; it’s the must-do event of the season!

Fiona Muckle

How long have you been with Andrew Peller Ltd. and what has your career path looked like thus far?

I have managed Thirty Bench full time since 1994 when we first opened our cellar doors to the public, but was involved part time from the very beginning when my father and a few friends purchased the property in 1980. My education and previous employment were dedicated to environmental and civil technology at Ontario Hydro but realized after 5 years of employment that my love was really the vineyards, wine, and customers. In 2005, the winery was acquired by Andrew Peller Limited. I have been employed for the past 17 years as the manager.

What does a day in the life look like at your estate?

I love my job, my team and all our guests. I supervise and manage the day-to-day operations of the winery. I am responsible for maintenance, supervising staff, and managing budgets and events. Really, I am a jack of all trades and love it!

What are your top 3 Andrew Peller Ltd. products?

My 3 top APL wines are all Rieslings, as it’s always been my favourite wine. Our sparkling and our four Small Lot Rieslings are always a crowd pleaser. My favourite is our Small Lot Riesling from our Triangle Vineyard. I also enjoy the Trius Showcase Ghost Creek Riesling.

What is your favourite winter experience at your estate and a must-do winter experience in Niagara? Snowshoeing and Winter Hikes in the Vineyard, this guided experience connects you with the outdoors while trekking through the vineyards tasting wines; and Love the Bench, some of the local Bench wineries offer wine and food experiences on weekends in February. This is not a passport program, but guests must make reservations in advance online for their selected wineries.

retail & experience manager

FAITH NICHOL Peller Estates

retail & experience manager ALYSSA CZERWIENIEC Trius Winery

retail & experience manager

FIONA

Thirty Bench Wine Makers

Open Face Grilled Steak, Fried Egg, and Icewine

Caramelized Onion Sandwich

by executive chef jason parsons, peller estates winery restaurant

2 6 oz striploin steaks

1 tbsp spice mix (½ tsp each cracked black pepper, sea salt, sumac spice, and 1 tsp chili powder)

1 cup onions, thinly sliced

1 tsp grape seed oil

1 tbsp rosemary, finely chopped 1 cup Peller Estates Vidal Icewine

4 slices aged cheddar 1 tsp horseradish, prepared or freshly grated 1/2 cup heirloom tomatoes, medium diced 2 tbsp flat leaf parsley, roughly chopped

2 hens eggs

1/4 cup roasted garlic mayonnaise 1 cup arugula leaves

1 mini French baguette

Sauté the sliced onions and rosemary over medium heat. Continue to stir, as they brown add a splash of Icewine to remove the brown fond from the bottom of the pan. Continue to brown while adding small amounts of Icewine at a time. This will help the onions to soften and caramelize. Once the onions are nicely caramelized, remove from the pan and set aside to cool. Rub the striploin steaks with the spice mix and grill until cooked medium (approximately 3 minutes on each side depending on the thickness of the steak). Once cooked, remove from the grill and rest for 2 to 3 minutes.

Preheat the oven to 400°F. Cut the mini baguettes in half lengthwise and place both sides crust down on a baking tray. Spread the roasted garlic mayonnaise on the two halves of the baguette and top with arugula. Slice each steak and lay one steak on top of the arugula. Next lay the caramelized onion, horseradish, and sliced cheddar over the steak and warm in the oven until the cheese melts.

In a pan fry the eggs over medium heat until the whites are set, and the yolks is still runny. Place the egg on top of the steaks, topped with the diced tomatoes and chopped parsley, serve warm.

Roasted Fennel Soup

by executive chef maurice desharnais, wayne gretzky estates

6 cups fennel bulbs, large dice (2 - 3 medium to large sized bulbs. Reserve green fonds for garnish)

1 cup vidalia onion, large dice

3 cloves garlic, crushed

2 cups leeks, white parts only, cleaned well, large dice

2 cups celery, large dice

1 1/2 cups Yukon Gold potatoes, peeled, large dice

2 cups Riesling wine

5-6 cups vegetable or chicken stock

1 spice sachet (12 black peppercorns, 3 bay leaves, 4 sprigs of thyme, ½ tsp fennel seeds tied in a cheesecloth or a coffee filter)

1/4 cup butter

1 cup 35% cream

1/2 cup plain yogurt

1/2 cup fennel tops (the thin green tops) fennel seeds for garnish salt to taste

Optional 1/4 tsp ground white pepper

In a large heavy bottomed soup pot, melt the butter and sauté the fennel until brown. Add the onion, garlic, leeks, and celery, cook until softened on low heat so as not to burn. Deglaze with the Riesling and reduce by half. Add the stock, the spice sachet, and the potatoes. Simmer for about a half hour or until the potatoes are soft.

Remove the sachet and discard. Purée the soup with a blender until smooth (optional: pass the soup through a fine sieve). Return to the stovetop on medium to low heat. Add the 35% cream and season the soup to taste. To serve, garnish with a dollop of yogurt and fresh fennel and seeds.

Serves 4

Roasted Tomato Soup

by executive chef frank dodd, trius winery restaurant

6 tomatoes, cut in half, skin on 6 cloves garlic, skin on 4 tbsp olive oil, divided 1 red onion, quartered kosher salt 4 cups vegetable or chicken stock salt and pepper, to taste 1/2 cup fresh basil leaves, plus more for garnish crème fraiche, sour cream, or yogurt for garnish

Preheat oven to 400°F. Spread the tomatoes, garlic cloves and onion pieces onto a large baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 40 minutes or until tomatoes are lightly charred on the outside and tender on the inside. Remove from the oven and cool for 5 minutes. Remove the skin off the garlic. Transfer to a large pot, add 1 tbsp olive oil and add the onions. Cook on medium heat until golden, about 4 to 5 minutes. Add salt, pepper, stock, and basil leaves. Bring soup to a simmer then transfer the mixture to a blender, and blend until the soup is creamy. Return the soup to pot and simmer for 5 minutes.

Garnish with a swirl of your choice of cream and fresh basil leaves.

Serves 4

Grilled S’mores Croissant

by executive chef frank dodd, trius winery restaurant

4 large croissants

4 cups mini marshmallows

1 cup chocolate chips

4 graham crackers, crushed 1/2 tsp each of sugar and cinnamon, combined

Slice each croissant in half lengthways and fill each with 1 cup marshmallows, ¼ cup chocolate chips, and ¼ of crushed graham crackers. Heat a panini press and spray each croissant with cooking spray before placing in the press. Grill for 3-4 minutes. Serve warm with a sprinkle of cinnamon sugar on top.

Serves 4

Oaklands Corned Beef

by executive chef ross midgley, riverbend inn & vineyard

brine

1-5 lbs well marbled brisket

4 L water

450 g kosher salt 100 g sugar

25 g insta cure #1 (prague powder – available at most quality butchers or on Amazon)

3 cloves garlic, minced 20 g pickling spice

russian dressing

1 cup ketchup

1/2 tbsp hot horseradish

1 tbsp gherkins, chopped

1 tbsp garlic, chopped 3/4 cup fresh parsley, chopped 1 cup mayonnaise 3/4 cup buttermilk to taste salt and pepper splash Tabasco splash lemon juice

sandwich rye bread, gherkin or dill pickles, deli mustard

Optional: sauerkraut

Combine all brine ingredients in a large pot and bring to a boil. Place in the fridge to cool. Once cooled, pour the brine over your brisket, and let sit in the fridge for 2 days per pound of brisket, making sure the brisket is fully submerged. Remove the brisket from the brine and rinse well.

In a deep, ovenproof pan, pour the brine halfway up the side of the brisket and cover with foil. Braise in the oven at 350°F for about 3 - 4 hours, until the brisket is soft to the touch. While still warm, slice the corned beef as thinly as possible and layer on top of toasted rye bread with strong mustard, Russian dressing, pickles, and sauerkraut.

Serves 4-6

Curried Pumpkin and Apple Soup

by executive chef jason parsons, peller estates winery restaurant

3 tbsp butter

1/4 cup onions

1/2 cup celery

2 tbsp curry powder

1 tsp cayenne pepper

5 cloves garlic

2 tbsp fresh ginger, finely chopped 4-6 cups pumpkin, diced (can also use butternut squash), or 1 600g bag frozen 3 cups granny smith applies, cored, peeled, diced

2 cups Peller Estates Chardonnay 6 cups vegetable stock

garnish

1/4 cup raisins

1/4 cup pine nuts, toasted

1/4 cup pumpkin, small dice, roasted (or butternut squash)

2 tbsp cilantro, rough chop 35% cream

In a large soup pot, melt the butter and sweat the onions and celery on medium to low heat. Once the onions are translucent, add the garlic, ginger, cayenne pepper, and curry powder and cook for two minutes. Add the pumpkin and the apples and cook out slowly until soft. Add the Chardonnay and increase heat to medium high, reduce by half. Once reduced, add the vegetable stock. Bring to a boil then simmer. Once the pumpkin is tender, purée and pass through a sieve. Return to the stove, simmer on low heat and season to taste.

To serve, hollow out baby pumpkins or acorn squash to create your bowl (slice off the top ¼ of the way down from the stem, slice a tiny bit off the bottom to make it level). Drizzle with 35% cream and combine your garnish ingredients to sprinkle on top of soup.

Serves 6-8

Bison Slopppy Joes

by executive chef maurice desharnais, wayne gretzky estates

2 lbs ground bison or beef

1 lb ground pork

1/2 cup crushed tomato

1/2 can or half tube, tomato paste

1/2 cup bbq sauce

1/2 cup whisky

1 1/2 cups water

1/4 cup brown sugar

1 1/2 tbsp powdered onion

1/4 cup powdered garlic

1/4 cup smoked paprika

1 1/2 tbsp corn starch

1/4 cup chili powder

1 1/2 tbsp cumin powder

1 1/2 tbsp kosher salt

1 tbsp ground black pepper

1 tbsp mustard powder

12 brioche or hamburger buns

for family size, double that amount for a party and use slidder sized buns

In a small pot add in the pureed tomato, tomato paste, water, BBQ sauce and whisky. Mix well and bring to a simmer. In a large heavy bottomed pot, brown the meat, breaking it up into small chunks. Place into dutch oven or stock pot.

Add all the dry ingredients into a bowl and mix well. Slowly add the dry ingredients to the meat mixture as to not clump up. Slowly add tomato mixture to the meat mixture. Simmer for 20 minutes, remove from heat and let cool. Allowing the mixture to cool helps it stay on the bun.

Serves 12

Apple and Rutabaga Soup

by executive chef ross midgley, riverbend inn & vineyard

1 tbsp grape seed oil

2 tbsp butter

1 large onion, chopped

3 granny smith applies, peeled, chopped

2 cups rutabaga, peeled, chopped

1 butternut squash, peeled, chopped

3 carrots, peeled, chopped

1 large sweet potato, peeled, chopped

1 litre chicken stock

1/2 cup apple cider

2 tbsp apple cider vinegar

1/2 cup 35% cream

1/2 cup maple syrup

garnish

sliced apple, goat cheese, walnuts, maple syrup

In a heavy bottomed stock pot, sweat the onion, apples, and root vegetables on low heat in grape seed oil and butter until they are tender and not browned. Add the apple cider and apple cider vinegar and scrape up any bits from the bottom of the pot. Add chicken stock and simmer until vegetables can be easily mashed with a fork. Working in small batches, transfer soup to a blender and purée until smooth. Return puréed soup to pot and add cream and maple syrup. Season with salt and pepper to taste. I recommend serving garnished with melted goat cheese, a splash of 35% cream, and freshly grated walnuts.

Serves 4

WINTER EXPERIENCES

—

in Wine Country

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.

Winter Luxe Lounge

Offered Saturdays & Sundays

Groups of up to 10 guests (a minimum of 4 guests) can rent an elegant dining table for 1.5 hours and dine on our heated covered patio, complete with comfortable chairs and 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. Guests are also able to drop in to enjoy wine by the glass or a cocktail. Walk ins will be accepted subject to availability.

riverbend inn & vineyard

Winter Dining Experiences

Various 2023 Dates

$155 + tax for Wine Club members

Escape to Niagara Wine Country for an exquisite dining experience hosted by Chef Ross Midgley and his culinary team at Riverbend Inn & Vineyard. Each month, enjoy a themed five-course long table dinner in the Coach House complete with wine pairings.

Reserve a guestroom to complete your experience via riverbendinn.ca

Taste of Italy - January 27

Classic French Bistro Experience - February 24

A True Quebecois “Sugar Shack” Experience - March 24

trius winery

Winter Snow Globe Dining Experience

Offered Daily at 7pm

$195 + tax for Wine Club members

Join us for a unique outdoor dining experience in your own personal heated snow globe. You’ll enjoy a four-course dinner with wine pairings under the stars overlooking our snow-covered vineyards. Enjoy the best flavours of Niagara Wine Country prepared by Chef Dodd and his culinary team. At the end of the evening, enjoy Chef Dodd’s homemade hot chocolate along with a roasted marshallow toasted on your personal firepit.

peller estates