Your February Wine Allocation
TRIUS DISTINCTION BACO NOIR
APPELLATION: VQA Ontario
STYLE: Medium-bodied and fruit-forward
SWEETNESS: Dry, 10.1 g/L
12.5% abv 750ml
19
95
FLAVOUR PROFILE: Bright purple black in colour with an aromatic bouquet of black cherry, baked blue plum, vanilla extract, leather, sweet spice, and smoky oak. This medium-bodied Baco Noir has silky tannins, food-friendly acidity and bold juicy flavours of dark plum, black cherry, sweet vanilla, and a hint of cola.
WINEMAKER’S NOTES: Harvested from nine unique vineyard blocks between September 3 and September 30 from the vineyards of long-standing growers for Trius within the subappellations of Vinemount Ridge, Creek Shore, Short Hills, Lincoln Lakeshore, Four Mile Creek, and St. David’s Bench. Each block was pressed separately, fermented on skins for 14 days, then aged for 8 months in 100% French oak barrels from a few different cooperages. The final blend was created just before bottling..
BEST SERVED: Serve at a cool room temperature of 16º to 17 ºC. Serve with gourmet Portobello burgers; grilled marinated steaks; spiced lamb stew; hardy winter stews; beet hummus; and beef brisket. Drink while young and fresh.
PELLER ESTATES PRIVATE RESERVE MERLOT
APPELLATION: VQA Niagara-on-the-Lake
STYLE: Medium to full-bodied and fruity
SWEETNESS: Dry, 2.8 g/L
29 95 13.2% abv 750ml
FLAVOUR PROFILE: Bright purple garnet in colour with a bouquet of blue plum, black cherry, smoky oak, and spice box. This medium to full-bodied Merlot has soft drying tannins, and flavours of juicy red and black berries, cherry, spice, and oak.
WINEMAKER’S NOTES: Harvested from longstanding growers for Peller, and estate owned vineyards in the Niagara-on-the-Lake appellation. The juice is fermented with the skin for 14 days to develop colour, flavour and structure. This Merlot is aged for 12 months in 90% French and 10% American oak barrels.
BEST SERVED: Serve at a cool room temperature of 16 to 18ºC. Enjoy with duck breast in a rich red wine reduction; grilled steak; prime rib roast; beef tenderloin; and grilled lamb chops. Enjoy now through 2028.
TRIUS RESERVE PINOT NOIR
APPELLATION: VQA Niagara Peninsula
STYLE: Light to medium-bodied and silky
SWEETNESS: Dry, 1.9 g/L
34 00 12.3% abv 750ml
FLAVOUR PROFILE: Bright ruby red with a bouquet of red cherry, red currant, pomegranate, earth, spice, and subtle oak. This Pinot Noir has silky drying tannins and moderate acidity. Look for flavours of red cherry, red currant, and spiced oak on the palate.
WINEMAKER’S NOTES: Harvested September 18 to October 11 from estate-owned vineyards and longstanding growers for Trius within the Niagara Peninsula. Our Pinot Noir underwent traditional red wine making and was aged in older 100% French oak barriques and puncheons for 10 months.
BEST SERVED: Serve at a cool room temperature of 15 to 17°C. Serve with grilled beef tenderloin and sautéed mushrooms; roast turkey with mushroom stuffing; and lasagna. Drink now through 2026.
10 myWineLife winter 2024
LOVED IT AND NEED MORE?
TRIUS
CABERNET FRANC
APPELLATION: VQA Niagara Peninsula
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.
STYLE: Medium-bodied and fruit-forward SWEETNESS: Dry, 2.0 g/L
17 95 13% abv 750ml
FLAVOUR PROFILE: Bright garnet in colour with an aromatic bouquet of currant blackberry fruit, spice, violet, oak, and tobacco leaf. A medium-bodied Cabernet Franc with soft drying tannins, along with flavours of red and black berries, and a dusting of spice.
WINEMAKER’S NOTES: Harvested from selected vineyard sites within the Niagara Peninsula. Fermented on skins for 7 days to develop colour, flavour and structure. Aged for 7 months using both French and American oak with full malolactic fermentation.
BEST SERVED: Serve at a cool room temperature of 16 to 18°C. Serve with grilled steak and mushrooms; herbed lamb chops; prime rib on focaccia; Portobello burgers; beef and red pepper kebobs; and steak and kidney pie. Drink now to 2027.
PELLER ESTATES
PRIVATE
RESERVE CABERNET SAUVIGNON
APPELLATION: VQA Niagara Peninsula
STYLE: Medium to full-bodied and structured
SWEETNESS: Dry, 5.6 g/L
12.8% abv 750ml
29 95
FLAVOUR PROFILE: Deep garnet with a warm bouquet of smoky oak, leather, spice, black currant, and black licorice. This wine has soft drying tannins and classic notes of juicy dark fruits and sweet spices on the palate.
WINEMAKER’S NOTES: Harvested from our longstanding growers within the Niagara Peninsula. The juice is fermented with the skins for 14 days to develop colour, flavour and structure. 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. Fabulous with grilled red meats; beef tenderloin with roasted garlic mashed potatoes; roasted leg of lamb; and Avonlea Clothbound Cheddar from PEI. Enjoy now through 2029.
WAYNE GRETZKY ESTATES
SIGNATURE SERIES
SHIRAZ CABERNET
APPELLATION: VQA Niagara Peninsula
STYLE: Medium to full-bodied and structured
SWEETNESS: Dry, 3.5 g/L
13.5% abv 750ml
3195
FLAVOUR PROFILE: Deep garnet in colour with a warm bouquet of black cherry, baked blue plum, Chai spice, sweet oak, leather, violet, and black pepper. This wine has soft drying tannins, and balancing acidity with flavours of juicy black fruits, spice, oak, and coffee bean that linger on the finish.
WINEMAKER’S NOTES: A trendy blend of 60.1% Shiraz, 37.1% Cabernet Sauvignon, and 2.8% Viognier harvested from vineyards within the Niagara Peninsula. The Viognier was stainless-steel fermented and aged. The red varietals spent nine months in oak before the wines were blended. The blend was put back into barrel for a further three months bringing the total aging to 12 months in 60% French and 40% American oak barrels.
BEST SERVED: Serve at a cool room temperature of 16 to 18°C. Serve with aged Gouda or Cheddar; grilled steak with red wine reduction; shepherd’s pie; steak and kidney pie; and roasted beets. Drink now to 2026.
winter 2024 myWineLife 11
TO CELLAR OR NOT TO CELLAR
Cellaring wine is an art that requires patience and knowledge, but the rewards are often worth the wait. Whether you’re a seasoned wine collector or just starting to explore the world of wine, understanding when to cellar your bottles versus when to enjoy them now is key. By understanding these basics and experimenting with different wines, you can embark on a fulfilling wine journey that includes the joys of both immediate gratification and the anticipation of a well-aged masterpiece. tHat
12 myWineLife winter 2024
Question
is tHe
Wine Type
Not all wines are suitable for cellaring. Generally, red wines with higher tannin levels are better candidates for aging. Varietals like Cabernet Sauvignon, Merlot, and Syrah often benefit from a few years of aging. Some white wines, such as Chardonnay and Riesling, can also age gracefully if they have the right balance of acidity and fruitiness.
Consider the Vintage
Vintage plays a significant role in determining when to cellar or drink a wine. Some years produce exceptional wines with excellent aging potential, while others are best enjoyed young. It’s essential to research and consult wine guides to learn which vintages are worth cellaring.
Storage Conditions
Proper storage conditions are crucial for successful wine aging. Wine should be stored in a cool, dark, and humid environment, ideally with a temperature between 55-60°F (12-15°C) and humidity levels around 70%. A wine cellar or wine refrigerator is the best option, but if those aren’t available, a dark, cool closet can suffice.
Buy in Bulk
Found a bottle from a good vintage? We recommend buying a few bottles, or even a case. That way you can experiment by laying it down and monitoring its aging progress over the years.
The Role of Corks
The type of closure can affect a wine’s aging potential. Wines sealed with natural cork are typically better suited for long-term aging because cork allows for tiny amounts of oxygen to interact with the wine, aiding in the maturation process. Screw caps, on the other hand, are often used for wines meant to be enjoyed young.
Trust Your Palate
Ultimately, deciding when to cellar or drink a wine comes down to personal preference. Some people enjoy the vibrant fruitiness and freshness of young wines, while others appreciate the complexity and depth that aging imparts. Trust your palate and explore your own wine journey.
General Guidelines
• Drink white wines like Sauvignon Blanc, Pinot Grigio, and most Rosés while they are young and fresh, typically within 1-3 years of the vintage.
• Cellar red wines like Cabernet Sauvignon, Merlot, and Syrah for 5-10 years or longer, depending on the specific wine and vintage.
• Experiment with age-worthy white wines like Chardonnay and Riesling, which can be cellared for 3-10 years or more.
winter 2024 myWineLife 13
NIAGARA 2020 2016 2012 2010 2007
BEST VINTAGES IN
WINTER DINING EXPERIENCES in Wine Country
riverbend inn and vineyard
wayne gretzky estates
peller estates restaurant trius winery restaurant
wayne gretzky estates
When World’s Collide Dinner
January 13 | February 10 | March 16
$131.25 pp Wine Club members*
Indulge in a captivating evening of culinary artistry, cocktail craftsmanship, and the world of wine. Experience the magic that unfolds when flavors collide with a welcome reception, 5-course tasting menu with wine and cocktail pairings, and a friendly competition.
Your evening will begin in our Cocktail Lounge with a welcome cocktail. Immerse yourself in cocktail culture as our expert Mixologist showcases the fusion of culinary and cocktails. Witness the creation of a unique cocktail where wine, spirits, and flavours meld seamlessly.
You’ll then gather around an intimate harvest table in our barrel cellar. Amidst aging barrels, experience culinary harmony with a thoughtfully curated 5-course tasting menu, each course expertly paired with a wine and cocktail. Cast your vote for the ultimate pairing champion in each course.
Monday Date Night
Offered on Select Dates October to April
2-Course Menu | $55 pp + tax, gratuity
3-Course Menu | $65 pp + tax, gratuity
We invite you to embark on an unforgettable romantic journey at the Trius Winery Restaurant. Our culinary team has crafted special menus with every dish being a masterpiece, designed to delight your senses.
To complement your evening, we are delighted to offer you a selection of four exquisite Trius wines. Each bottle is priced at just $20. Sip and savor the flavors of Trius as you indulge in heartfelt conversation. Call our Wine Country Concierge at 1-888-510-5537 or reserve your table online, and let the stars align for your perfect date night at Trius. This menu is available all-day from 12pm - 8pm. Date night is not available on the following dates: December 18, 25; January 1; February 12; all of March.
riverbend inn and vineyard
Coach House Dinner Series
January 26 | Canadiana Coast to Coast
February 23 | Wine Club Member Appreciation**
March 22 | An Evening in Italy
April 19 | An Evening in Spain
$150 pp Wine Club members*
Experience fine dining at Riverbend Inn and Vineyard’s Dinner Series events. Indulge in a culinary journey through exquisite wine-paired, multi-course dinners amidst the picturesque vineyards. Join us for an evening of exceptional gastronomy, celebrating the harmony of food, wine, and sense of place in our charming coach house. We highly recommend reserving a guestroom to complete your experience. Spaces are limited!
**Members save 10% on guestrooms throughout the month of February. Call our Front Desk at 1-888-220-2281 to reserve your exclusive rate.
peller estates restaurant
Exclusive Pairing Experience
Offered on Select Saturday Evenings
$185 pp Wine Club members*
Join Chefs Jason Parsons and Mike Harrison and their culinary team for an Exclusive Pairing Experience on select Saturday evenings throughout the year. Each month we will be hosting a uniquely themed dining experience in our Private Dining Room. Upon arrival, you’ll be greeted with a glass of Peller Estates Signature Series Ice Cuvee. You’ll be seated at a communal table and enjoy a 5-course tasting menu with delicious wine pairings from our Peller Estates collection. Our chefs will introduce each course and a wine expert from our restaurant team will introduce each pairing.
* wine club member pricing excludes tax and gratuity
winter 2024 myWineLife 15
trius winery restaurant
Beef and Guinness Pot Pie
chef frank dodd, trius winery restaurant
filling
2 tbsp canola oil
3 red onions, finely sliced
3 sprigs fresh rosemary, chopped
3 sprigs fresh thyme, chopped
3 fresh bay leaves
2 lb beef skirt, 1” dice
6 cups cremini or button mushrooms, sliced
2 tbsp tomato purée
3 tbsp balsamic vinegar
300 ml Guiness
750 ml beef stock
3 tbsp all-purpose flour
2/3 cup aged cheddar cheese
1 large free range egg
pastry
1 1/4 cup all-purpose flour, plus extra for dusting
3/4 cup shredded suet
1/2 cup unsalted butter, cold 1/2 cup ice water
Place a large pot on high heat with canola oil. Add the red onions, rosemary, thyme, and bay leaves. Cook for 15 minutes, or until the onions are soft and turning golden, stirring occasionally. Add the beef and mushrooms to the pot, stir and add tomato purée. Season with salt and pepper. Stir in the balsamic vinegar and Guinness. Slowly sprinkle in the flour and stir as you add. Once the flour is absorbed, pour in the beef stock and bring to the boil. Reduce the heat to low, cover, and simmer for 1 hour 20 minutes, or until the sauce has thickened and the meat is tender. This is best done the day before.
Place the flour and a pinch of salt into a bowl with the suet and butter, then use your fingers to rub the fat into the flour until it resembles coarse breadcrumbs. Slowly stir in the cold water and use your hands to gently bring it together into a ball. Don’t overwork it. Wrap in clingfilm and place in the fridge for 1 hour. Preheat the oven to 350°F. Ladle the cold stew into pie dishes; you can make a few small pies or larger ones. Finely grate over the cheese. Roll out the pastry on a clean flour-dusted surface, slightly bigger than your pie dishes. Carefully place the pastry on top, pinch the edges to seal then egg wash. Trim off any overhang. Bake for 45 to 50 minutes, or until the pastry is beautifully golden.
Serves 4
pair with
Trius Merlot
Trius Showcase East Block Cabernet Sauvignon
potato and aioli
2 lbs fingerling potatoes
1 head garlic + 1 clove
4 egg yolks
1 tbsp Dijon mustard
1 tbsp red wine vinegar
splash of lemon juice
1/2 cup grapeseed oil
1/4 cup olive oil
salt and pepper
bravas sauce
2 red bell peppers, roasted, peeled & de-seeded
1-24 oz can whole plum tomatoes, preferable bianco de napoli or san marzano
1 medium Spanish onion, small dice
4 cloves garlic, minced
1 1/2 tbsp sweet smoked paprika
1 1/2 tsp cayenne pepper
sherry vinegar
salt and pepper
Boil fingerling potatoes in salted water until they are 80% cooked. Drain and set aside to cool. When cool enough to handle, cut fingerling potatoes lengthwise in half and set aside. Cut the head of garlic in half horizontally. Drizzle a little olive oil over the exposed cloves of garlic and season with a pinch of salt. Wrap garlic in foil and place in a 325°F oven to roast until soft. About 45 minutes to an hour. Set aside to cool.
In a food processor, place the egg yolks, Dijon mustard, vinegar, and lemon juice. Pulse briefly until everything is well combined. Take your head of roasted garlic and squeeze out the cloves into the food processor. Grate your 1 clove of raw garlic into the mixture. Pulse again until garlic is well incorporated. With the food processor running, slowly drizzle in the grapeseed oil and olive oil to form the aioli. Once the aioli is thick like mayonnaise, season with a little salt and pepper and set aside. In a sauce pot, sauté onions and garlic in olive oil until soft. Add the tomatoes and roasted red peppers. Bring to a simmer, stirring often. Add in paprika and cayenne, plus a healthy splash of sherry vinegar. With a handheld immersion blender, puree the sauce until smooth. Season with salt and pepper.
In a deep walled saute pan, or air fryer, fry your fingerling potatoes in oil until golden brown and crispy. Season with salt.
On a round plate, take a few spoonfuls of your warm bravas sauce and swirl around on plate to make a bed for your fried potatoes. Pile the potatoes high on top of bravas sauce. Add dollops of Aioli on top of the potatoes. Drizzle the plate with olive oil and garnish with micro sprouts if you wish.
Serves 4-6
pair with Peller Estates Signature Series
Sauvignon Blanc
Thirty Bench Small Lot Cabernet Sauvignon
16 myWineLife winter 2024
Patatas Bravas with Roasted Garlic Aioli chef andrew macneil, riverbend inn and vineyard
Spinach, Caramelized Onion, and Swiss Cheese Souffle
chef maurice desharnais, wayne gretzky estates
3 tbsp unsalted butter
2 tsp garlic, chopped 1/4 cup all-purpose flour
3/4 cup milk
1/4 cup Wayne Gretzky Estates Cream Liquor (I like the Maple Cream)
7 large eggs, separated
1/2 cup breadcrumbs, for ramekins
2 tbsp butter, room temperature, for ramekins
10 oz frozen spinach, thawed, pressed to remove liquid
1/2 cup caramelized onions, pressed to remove liquid
1 1/2 cups Swiss cheese, grated 1/2 tsp salt
1/2 tsp pepper
In a heavy bottom pan, melt the butter and sauté the chopped garlic for about 5 minutes over medium heat, making sure it does not brown. Add in the flour and stir with a wooden spoon, making sure it doesn’t stick to the bottom. Cook for about 5 minutes. Slowly add the milk, then the cream liquor and whisk until smooth. Cook for about 3-5 minutes then remove from the heat. One at a time, whisk in the 5 egg yolks. Set aside.
Set six ramekins in a baking dish or roasting pan and rub the insides with butter and coat with the seasoned breadcrumbs. Pre-heat the oven to 375°F. In a large bowl add the spinach, caramelized onion, grated cheese, salt, and pepper. Slowly add in the egg mixture.
In a mixer bowl, whip the egg whites on high speed until stiff peaks form. Add the egg white to the egg mixture, slowly folding it together. Spoon the mixture into to the ramekins, about ¾ full. Once the six ramekins are filled, pour water into the baking dish so it comes halfway up the ramekins. Place into the oven carefully and bake for about 35-45 minutes until browned. Serve in the ramekin or remove once cooled. Can be reheated later if you’re making this recipe in advance.
Serves 6
pair with
Wayne Gretzky Estates Sparkling Brut
Wayne Gretzky Estates Signature Series Chardonnay
Chicken Schnitzel
with Fennel and Apple Slaw
chef frank dodd, trius winery restaurant
schnitzel
2 medium chicken breasts, sliced in half horizontally
1 cup + 1/4 cup buttermilk
1 garlic clove, crushed
4 tbsp Dijon mustard
3 sprigs thyme, finely chopped
1 sprig rosemary, finely chopped
2 cups panko breadcrumbs
2 eggs
1 cup all-purpose flour vegetable oil, to shallow fry slaw
1 bulb fennel, finely shredded
1 granny smith apple, thinly sliced
1 stick celery, thinly sliced
1/4 savoy cabbage, finely shredded
1/2 bunch flat-leaf parsley, leaves picked
1/2 cup parmesan, shaved 1/2 cup mayonnaise juice of 1/2 lemon
To make the slaw, place fennel, apple, celery, cabbage, parsley, and parmesan into a bowl. Combine mayonnaise and lemon juice in a small bowl, season and set aside both bowls aside. Using a meat mallet or rolling pin, beat the chicken between two pieces of plastic wrap until flat. Combine buttermilk, garlic, mustard, and half the herbs in a shallow dish. Add chicken and turn to coat. Marinate for 30 minutes, or longer if time allows. Combine breadcrumbs and remaining herbs and season. In another bowl, whisk together eggs and extra buttermilk. Drain chicken well from the marinade, dust with flour, dip into the egg mixture, then coat with the breadcrumbs. Chill in fridge for 10 minutes.
Heat 2 cm of oil in a large frypan over medium heat. Cook schnitzel one at a time, depending on pan size, for 4-5 minutes each side until golden. Drain on paper towel, season, and keep warm. Toss the slaw with mayonnaise dressing, pile onto schnitzel, and serve.
Serves 4
pair with Trius Distinction Sauvignon Blanc
Trius Showcase Brut Nature
Pork Schnitzel and Lemon Wine Sauce
chef mike harrison, peller estates
2 boneless pork chops
2 cups breadcrumbs
3 eggs, beaten
1/2 cup + 1 tbsp all-purpose flour
1/2 tsp paprika
1/4 tsp fresh ground black pepper
1/4 tsp ground caraway seeds
1 tbsp parsley, chopped lemon wedges
1 lb unsalted butter, cubed 1 cup Peller Estates Chardonnay
2 tbsp grapeseed oil
salt and pepper, to taste
Setup a cutting board with a piece of parchment paper or plastic wrap. Place your pork in between the paper or wrap and, using the flat side of a meat tenderizer or frying pan, begin flattening your pork chops until very thin. Setup a breading station, one bowl each of flour, eggs, milk, and a blend of breadcrumb, spices and chopped parsley. Season all with salt and pepper. Keep one hand for the wet work and one hand for the dry work. Using your “dry hand”, coat your pork chops in the flour. Next, place into the egg mixture with your “wet hand”. Remove and let drip a little, then place into the bread crumb mixture and coat evenly. Once fully coated, place in the refrigerator for 5-10 minutes.
Add oil and a few cubes of butter to a large pan over medium heat. Once hot, place one piece of the breaded pork into the pan and let cook about 2-3 minutes per side until golden brown, an instant read thermometer should read 145°F. Discard the used oil, wipe the pan out, and start over with a few cubes of butter and oil. Cook your second piece of pork the same way and remove from the pan, do not discard the oil this time.
Reduce the heat to medium low and add in your tablespoon of flour and two cubes of butter. Stir the flour and butter around for a minute to coat the bottom of the pan and then add in the Chardonnay. Stir and scrape up the bits from the bottom of the pan. Turn the heat to low and reduce until the sauce coats the back of the spoon. Pour over the pork schnitzel and serve with lemon wedges.
Serves 2-4
pair with
Peller Estates Signature Series Chardonnay
Thirty Bench Wild Cask Riesling
winter 2024 myWineLife 17
Black Pepper Pretzel Spätzle
chef maurice desharnais, wayne gretzky estates
5 cups all-purpose flour
2 cups milk
12 whole eggs
4 tbsp dry active yeast
4 tbsp black pepper, ground
4 tbsp salt, kosher
3 tsp baking powder
Combine all ingredients in a mixer with a paddle attachment for 15 minutes. Rest the dough for one hour.
Bring a large pot of water to a boil. Dissolve 1 tbsp of baking soda, this will make the spätzle chewy in texture. Pass the dough through a perforated pan, a large colander, or a large cheese grater. When the spätzle floats, they’re ready. Remove with a slotted spoon and place in ice water for later use, or use right away. Serve alongside braised pork or fried schnitzel.
Makes 4
pair with
Wayne Gretzky Estates Riesling
Peller Estates Signature Series Pinot Noir
Steak Tartare with Salt and Vinegar Potato Chips
chef andrew macneil, riverbend inn and vineyard
tartare
8-10 oz beef top sirloin or tenderloin
1 shallot, brunoised
1 small clove garlic, minced
1 1/2 tbsp capers, chopped
1 1/2 tbsp cornichons, chopped
2 tbsp parsley, chopped
1 tbsp Dijon mustard
olive oil, to taste
tabasco sauce, to taste red wine vinegar, to taste
1 egg yolk
potato chips
mini red skinned potatoes salt
malt vinegar or malt vinegar powder
vegetable or canola oil for frying
On a mandolin slicer, or by hand, thinly slice your potatoes about 1/16” thick. Rinse potatoes in cold water for about 5 minutes to wash off any residual starch. Drain. If using malt vinegar, soak potato slices in vinegar for 20-30 minutes. Drain and pat dry. In a deep fryer or in a sauce pot, heat oil to 300°F. Fry potato chips until golden brown and crispy. Remove from oil and season immediately with salt. If using malt vinegar powder, season with powder as well. Set aside. (A great substitute is Miss Vickie’s Sea Salt and Malt Vinegar Chips, a personal favorite of mine).
Finely dice your beef. In a mixing bowl, combine the shallot, garlic, capers, cornichons, parsley, Dijon mustard and olive oil. Add your diced beef and mix until combined. Season with a splash each of Tabasco sauce and red wine vinegar. Adjust seasoning with salt and pepper as needed.
In the center of a plate, make a nice mound of your steak tartare. Gently place the egg yolk in the center of the tartare. Artfully arrange your potato chips all over the mound of tartare until it is covered and you can barely see the tartare anymore. Be careful not to break your egg yolk. Serve immediately.
Serves 4
pair with Trius Brut
Peller Estates Privte Reserve Pinot Gris
Classic French Coq Au Vin
chef jason parsons, peller estates
8 chicken legs, cut down to 8 thigh & 8 drumsticks
2 cups good red wine, Pinot Noir or Gamay Noir
1 tbsp cocoa powder
1 bunch thyme
3 cloves garlic, finely chopped
1 cup carrots, peeled, large dice
1 cup button mushrooms, quartered
1 cup pearl onions
1 cup cured bacon lardons
1/4 cup butter
1/4 cup all-purpose flour
1 cups dark chicken stock
1/4 cup flat leaf parsley, rough chop
Place the chicken thighs and drumsticks into a large sealable bag. Add the red wine, cocoa powder, thyme and chopped garlic. Mix well over the chicken, seal the bag and leave to marinate for at least 2 hours.
Remove the chicken from the bag and save the wine mixture. Heat a large pot over medium heat, add in the bacon and allow the bacon fat to release. Brown the chicken in the bacon fat. Once golden, add in the onions, mushrooms, carrots, and butter. Melt the butter and add the flour. Continue to stir so the flour does not burn. Stir for one minute then add the wine from the marinade bag and bring to a boil. Add in the chicken stock, cover, and simmer on low heat for approximately 30 minutes. Remove the cover and allow to simmer for another 10 minutes. This will help the sauce to reduce and give it more body. Season with salt and pepper, garnish with chopped parsley and serve.
Serves 4-8
pair with Peller Estates Private Reserve Gamay Noir
Thirty Bench Small Lot Pinot Noir
18 myWineLife winter 2024
winter 2024 myWineLife 19 405 QEW 420 20 55 406 70 89 81 QEW QEW Niagara StoneRd East & West Line Thorold Stone Rd Lundy’s Lane C oncession 6 Rd Ta ylor Rd LakeshoreRd St.PaulSt GlendaleAve Ontario St Mountainview Rd Niagara Pa r kway Niagara Pa r kway Four Mile Creek Rd NIAGARAONTHELAKE QUEENSTON NIAGARA FALLS WELLAND THOROLD ST. CATHARINES VIRGIL PORT DALHOUSIE VINELAND BEAMSVILLE FONTHILL PELHAM USA CANADA 406 2 1 3 4 5 7 6 McLeod Rd Stanle y Av e 102 CHIPPAWA LAKE ONTARIO 100 57 The Top Wineries, Distillery, Restaurants and Inn! NIAGARA WINE COUNTRY 1 2 3 290 John St E Niagara-on-the-Lake, ON peller.com 1249 Niagara Stone Rd Niagara-on-the-Lake, ON triuswines.com 249 John St E Niagara-on-the-Lake, ON riverbendinn.ca 5 4281 Mountainview Rd, Beamsville thirtybench.com THIRTY BENCH WINE MAKERS 6 300 Taylor Rd Outlet Collection at Niagara Niagara-on-the-Lake 27 Queen St Niagara-on-the-Lake WINE COUNTRY VINTNERS 7 To Book Tours, Tastings, Inn and Restaurant Reservations 1-888-510-5537 or mywinecountry.com TOll FREE 4 1219 Niagara Stone Rd Niagara-on-the-Lake, ON gretzkyestateswines.com WIN A WEEKEND IN WINE COUNTRY! Scan the QR code and enter to win 1 of 2 annual Wine Country Getaways Thirty Bench to Trius & Wayne Gretzky Estates 35 min Trius & Wayne Gretzky Estates to Peller Estates & Riverbend Inn 10 min Outlet Collection at Niagara to Trius & Wayne Gretzky Estates 10 min Outlet Collection at Niagara to Peller Estates & Riverbend Inn 20 min Trius & Wayne Gretzky Estates to Downtown Niagara-on-the-Lake 10 min Peller Estates & Riverbend Inn to Downtown Niagara-on-the-Lake 5 min
PLAN YOUR NEXT ESCAPE AT TASTINGS TOURS DINING Login to myWineCountry.com to receive exclusive Wine Club member discounts. Having trouble logging in? Use the email address on file with your membership or call us at 1.866.440.4383 to confirm your details. THIRTY BENCH WINE MAKERS
