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myWineLife is published 4 times a year by Andrew Peller Limited.
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Note from the Editors
Cheers to 2025, where new adventures and new wines await! To start the year on an educational note, we’re chatting about library wines on pages 10 and 11. Our team at Thirty Bench Wine Makers is well-versed in library wines, with an extensive collection of ageing wines in their cellar. Stop in at the estate for a seated tasting and collect some incredible wines, either pre-aged or to be aged in your own cellar.
If you’re looking for a restful retreat in Niagara Wine Country, look no further than Riverbend Inn & Vineyard. Our historic inn offers guests spacious guestrooms complete with a fireplace and luxurious amenities. Centrally located next to Peller Estates and close to Old Town Niagara-onthe-Lake, each stay includes a seated tasting experience for two at Peller Estates with transportation to and from the winery. Start your day with a delightful breakfast at Oaklands restaurant, led by Executive Chef Jason Parsons. Learn more on pages 12 and 13.
Since we’re in the heavy sports-watching months, our winery chefs have shared some tasty game day snacks with you. From short rib sliders to curry chicken wings, these delicious recipes are sure to impress and fi ll you up on cold winter evenings.
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 make this exclusive wine club magazine even better.
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Game Day Snacks
RECIPES ON PAGES 16 - 19
Chef Mike Harrison, Peller Estates
Amber Ale Beer Nuts
Chef Maurice Deshamais, Wayne Gretzky Estates
recipe page 16
Mini Butternut Squash Yorkies stuffed with Loaded Baked Potato
Chef Jason Parsons, Peller Estates & Riverbend Inn
recipe page 17
Cajun Chicken Melt
Chef Maurice Deshamais, Wayne Gretzky Estates
recipe page 16
Fried Mushrooms and Vegetables with Curry Dip
Chef Mike Harrison, Peller Estates
recipe page 17
Honey Glazed Crispy Chili Bacon Bites
Chef Frank Dodd, Trius Winery
recipe page 18
Touch Down Five Onion Dip
Chef Frank Dodd, Trius Winery
recipe page 19
Library Wines 30 YEARS OF THIRTY BENCH
A “library wine” refers to a bottle of wine that has been intentionally aged or cellared by the winery before being released to the market. These wines are often kept in the winery’s cellar and may be released at a later date when the winemaker determines that the wine has reached an optimal level of maturity and complexity.
Thirty Bench Wine Makers is known for their incredible collection of library wines. These small lot wines are available for purchase at the winery in Beamsville, and sometimes online, in limited quantities. This year we’re celebrating 30 years of Winemaking at Thirty Bench, so it’s a great time to visit and enjoy a seated tasting or vineyard tour.
Here are a few things to know about library wines
Extended Aging
Library wines have typically undergone extended aging, either in barrels or bottles, allowing them to develop additional nuances and flavours. The winemaker carefully monitors the aging process to ensure that the wine evolves in a way that enhances its overall quality.
Limited Availability
Library wines are typically available in limited quantities and can be scarce. Some wineries release library wines as special or reserve editions, making them sought-after by collectors and wine enthusiasts.
Cellaring Potential
The decision to buy multiple bottles of one vintage and age them in your wine cellar is rooted in the understanding that certain wines have the potential to improve and become more complex over time. This is especially true for high-quality, well-structured wines that have the capacity for long-term aging.
Here’s why buying multiple bottles of one vintage can be great for your wine cellar
Tracking Evolution
By purchasing multiple bottles of the same vintage, you have the opportunity to track how the wine evolves over time. You can open a bottle at various stages to experience the changes in flavour, aroma, and texture as the wine matures.
Consistency
Buying multiple bottles ensures that you have consistency in terms of the wine’s origin and characteristics. This is particularly valuable if you find a vintage that you truly enjoy, as it allows you to maintain a consistent drinking experience.
Special Occasions
Having multiple bottles of a well-aged vintage gives you the flexibility to open them on special occasions, share them with friends and family, or create vertical tastings where you can compare different vintages of the same wine.
Investment Potential
Some collectors view buying multiple bottles of a specific vintage as an investment. If the wine has good aging potential and becomes highly sought after, its value in the secondary market may increase over time.
It’s important to note that not all wines are suitable for extended aging, and individual preferences for the level of maturity in a wine can vary. Before investing in multiple bottles for aging, it’s advisable to research the specific characteristics of the wine, the winery’s recommendations, and consult with experts if possible.
Visit our website to shop for Library Wines online for delivery to your home.
Your March WINE ALLOCATION
Thirty Bench
Small Lot Chardonnay
750 mL | $40.00 | 12.6% ABV
VQA Beamsville Bench
Medium-bodied and rich Dry, 2.3 g/L
Flavour Profile
Clear and bright with a yellow hue and a bouquet of red apple, lemon, toasty oak and vanilla bean. This is a fruit-forward wine supported by delicate notes from oak barrel aging. Flavours of apple, pear, custard, and spice unfold on the palate and linger on the long finish.
Winemaker’s Notes
Harvested from our own vineyard. Whole bunch pressed, then transferred to French oak. The wine was fermented and aged in French oak barrels for 12 months. Aged sur lie, no malolactic fermentation.
Best Served
Serve at 14 to 16˚C. Enjoy with potato leek gratin, turkey with mushroom stuffing and creamy mashed potatoes, cream sauces on pasta and seafood, and salmon wrapped in puff pastry.
Thirty Bench
Small Lot
Cabernet Franc
750 mL | $76.00 | 13.2% ABV
VQA Beamsville Bench
Medium-bodied and structured Dry, 2.8 g/L
Flavour Profile
Bright garnet in colour with an aromatic bouquet of vanilla bean, sweet oak, sweet tobacco, Chai spice, and cocoa powder, blue plum, and blackberry. The palate has fresh acidity with flavours of black currants, muddled blueberry, sweet spice and oak.
Winemaker’s Notes
Handpicked from the most northern section of our own vineyard on October 23rd and 28th. The Cabernet Franc is isolated from the rest of the vineyard and farmed organically. The individual batches received different strains of yeast to add complexity to the final blend. Aged in 100% French oak for 20 months before final blend was determined.
Best Served
Serve at a temperature of 16 to 18˚C. Enjoy with grilled red meats, grilled lamb chops, steak and kidney pies, herbal winter stews, 70% dark chocolate, and 2 to 4-year-old Canadian cheddar.
Thirty Bench
Small Lot Riesling ‘Steel Post Vineyard’
750 mL | $32.00 | 10.1% ABV
VQA Ontario Light-bodied and refreshing
Dry, 10.3 g/L
Flavour Profile
Clear and bright with a clean aroma of lemon, Key lime, white flower, and site-specific notes of mineral and wet stone. This Riesling is slightly off-dry, crisp and refreshing. Look for flavours of juicy citrus, green apple, grapefruit and mineral notes on the palate.
Winemaker’s Notes
After daily visits to the vineyard, our winemaker chose to harvest the grapes September 28 and October 2. The grapes were handpicked and hand-sorted from older vines within our own ‘Steel Post Vineyard’. The juice was cool fermented in stainless steel tanks to capture the unique terroir.
Best Served
Serve chilled at 10 to 12˚C. Serve with barbecued citrus shrimp skewers, sushi, steamed mussels, grilled white fish, salmon with a lemon risotto, baked lemon chicken, salmon dill crepes, fresh herb and lemon spaghettini. This wine will continue to develop through 2030.
Loved it & 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.
Thirty Bench Small Lot
Cabernet Sauvignon
750 mL | $60.00 | 12.7% ABV
VQA Beamsville Bench
Full-bodied and structured Dry, 2.0 g/L
Flavour Profile
Deep garnet in colour with an aromatic bouquet of smoky oak, spice box, and black currant. This Cabernet Sauvignon has flavours of ripe dark fruits mingling with spice and vanilla bean. Notes of black tea, blackberry, spice, and sweet oak linger on the dry finish.
Winemaker’s Notes
Hand-picked and hand-sorted from the eastern block of our own Thirty Bench vineyard on October 20. This block is divided into two sections, each with a different clone, and harvested separately. Each clone received different strains of yeast to increase complexity. The wines were barrel aged in 70% French and 30% American oak with full malolactic fermentation.
Best Served
Serve at a cool room temperature of 16 to 18˚C. Enjoy with medium-rare beef, grilled rosemary lamb chops, beef tenderloin with melted blue cheese, or aged Canadian cheddar.
Thirty Bench Small Lot Gewurztraminer
750 mL | $32.00 | 12.5% ABV
VQA Beamsville Bench
Medium-bodied and aromatic Dry, 4.8 g/L
Flavour Profile
Clear and bright with a straw yellow hue and a lovely aromatic bouquet of Lychee nut, tropical fruit, exotic flowers, yellow apple, and candied ginger. This rich and flavourful Gewürztraminer has wonderful flavours of tropical fruit, ginger, pear, spice and honeysuckle on the palate.
Winemaker’s Notes
The vines were hand-netted to allow for a longer hang-time and were the last white grapes to be harvested from the Thirty Bench Vineyard on October 14. After careful selection of the finest grapes, they were cold soaked for greater extraction of terpenes and other flavours and aromas. The juice was fermented in a concrete egg before being run to neutral French oak barrels for added richness and mouthfeel.
Best Served
Serve lightly chilled at 14 to 15˚C. Serve with savoury Spanish paella, roast of pork with savoury stuffing, baked ginger salmon, and curry dishes.
Thirty
Bench
Winemaker’s Blend Riesling 2023
750 mL | $22.95 | 10.6% ABV
VQA Beamsville Bench
Light-bodied and refreshing
Off-dry, 15.5 g/L
Flavour Profile
Clear and bright with a fresh aroma of lemon, lime, white currant, and wet stone. This light, fresh and fruity Riesling has mouthwatering notes of tangy citrus, green apple, white currant, peach, and mineral.
Winemaker’s Notes
Hand-picked from a mixture of old and young vines from the Beamsville Bench vineyards. After careful selection of the finest grapes, the juice was cool fermented in various stainless-steel tanks to capture fruit intensity.
Best Served
Serve chilled at 10 to 12˚C. Serve with lemon chicken, sushi, spicy steamed mussels, veal schnitzel with lemon, and steamed halibut with corn salsa.
Nestled in the quiet vineyards just outside of Old Town Niagara-on-theLake sits our historic Riverbend Inn & Vineyard. If you’re looking for a quiet and peaceful retreat, this is the place for you. Our team is committed to warm hospitality and our guestrooms offer spacious comfort. Each guestroom is complete with an electric fireplace to set a cozy ambiance for resting and recharging with a movie or book.
New to the Riverbend Inn, is our Porsche Electric Vehicle chargers located just outside of our entrance. The Level 2 J1772 AC chargers offers convenient power to our guests while they stay and dine with us. Tesla adaptors are also available at the front desk.
February is Wine Club Appreciation Month
Our Wine Club members can enjoy mid-week discounted rates on stays Sunday through Thursday starting at $179.00 for the month of February. This is the perfect time of year to enjoy tastings and experiences at your favourite Niagara wineries without the summer crowds. Call us at 1-888-220-2281 to reserve. If you’re unable to join us in February, our members save 10% on stays Sunday through Thursday year-round.
Stay, Dine, Explore Package
Our most popular package, offered between April and September, includes a double occupancy guestroom, a gift card that can be used towards a meal at Oaklands Restaurant or The Winery Restaurant at Peller Estates, plus an experience at one of our sister properties – Peller Estates, Trius Winery or Wayne Gretzky Estates.
Bed & Breakfast Package
Riverbend Inn offers the perfect backdrop for hosting private events. Our hospitality sales team can build you a bespoke package to accommodate everything from business meetings to family events. With Peller Estates being situated right next door, there are numerous activities your guests can participate in.
This package offers a dual occupancy guestroom, plus a hearty breakfast with coffee and tea for two at our on-site restaurant, Oaklands. Breakfast is offered daily from 8:30 am to 10:30 am.
The Ultimate Dining Package
This package is perfect for foodies! In addition to a dual occupancy guestroom, you’ll enjoy a delicious 3-course meal at either The Winery Restaurant at Peller Estates or Trius Winery Restaurant, the only MICHELIN Guide recommended restaurant in Niagara-on-the-Lake.
Wine Club Members
BOOK
WINTER EXPERIENCES in Wine Country
The Gretzky Cocktail Class
SATURDAY AND SUNDAY | $29.50 FOR MEMBERS
Shake things up during this hands-on session, perfect for the cocktail-curious looking to explore the vibrant world of mixology. Join us as we dive into the art of cocktail-making, from crafting classic favourites to experimenting with modern twists. For the winter season, the theme is “The Original 6”. Guests will create feature cocktails inspired by classic battles on the ice from the original six hockey teams of the NHL: New York, Chicago, Montreal, Boston, Toronto and Detroit. This class offers guests historic hockey insights while crafting cocktails with Gretzky spirits and wine.
WAYNE GRETZKY ESTATES
RIVERBEND INN & VINEYARD
Wine Club Appreciation Month
OFFERED IN FEBRUARY 2025
Our Wine Club members can enjoy mid-week discounted rates on stays Sunday through Thursday starting at $179.00 for the month of February. This is the perfect time of year to enjoy tastings and experiences at your favourite Niagara wineries without the summer crowds. Call us at 1-888-220-2281 to reserve. If you’re unable to join us in February, our members save 10% on stays Sunday through Thursday year-round.
TRIUS WINERY
Trius Winery Restaurant
LUNCH AND DINNER | 12-8PM
Dine with us at Niagara-on-the-Lake’s only MICHELIN Guide recommended restaurant. Whether celebrating a special occasion or looking for a delicious meal, the Trius Winery Restaurant is sure to ‘wow’. Enjoy Chef Frank Dodd’s locally inspired Niagara Wine Country cuisine in our warm dining room. Wine Club members receive complimentary sparkling wine on arrival.
THIRTY BENCH WINE MAKERS
Snowshoeing & Winter Hikes in the Vineyard
SATURDAY AND SUNDAY | $30 FOR MEMBERS
Join us for a truly unique Canadian experience this winter and snowshoe through our Riesling vineyards! A local Snowshoe expert will teach you tips and best trekking methods while our Thirty Bench wine consultant guides you through samples of Thirty Bench wines amongst the snow-covered vines. This experience includes snowshoes, guided trek, wine tastings and a Thirty Bench souvenir wine glass, as well as a warm cup of vegan soup prepared by The Winery Restaurant at Peller Estates.
PELLER ESTATES
Peller at Home
FRIDAY TO SUNDAY | MEMBERS SAVE $5
Enjoy The Winery Restaurant at home! Chef Parsons and his culinary team are offering a delicious weekly feature four course, pre-cooked dinner for two with expert wine pairing from Friday to Sunday, November 8th to March 30th. $105 for a Premium Package, $115 for a Deluxe Package, plus tax. All meals require heating and assembly. Call our Wine Country Concierge at 1-888-510-5537 to order.
MULTI-WINERY
myWineCountry Experience by Brewery & Distillery Tours Niagara
DAILY BY RESERVATION | $159.95 PER GUEST
Make your visit to winter Wine Country the best yet with this multiwinery tour between some of Niagara’s best estates. This all-inclusive winery tour package is operated by Brewery & Distillery Tours Niagara. The tour includes transportation to and from your hotel in Niagara Falls or Niagara-on-the-Lake, plus stops and experiences at Peller Estates, Trius Winery, and Wayne Gretzky Estates.
Daily Itinerary:
12:00 pm Niagara Falls Pickups
12:30 pm Niagara-on-the-Lake Pickups
1:00 pm Greatest Winery Tour at Peller Estates
2:30 pm Wine & Spirit Tasting at Wayne Gretzky Estates
4:00 pm #TheTriusTour at Trius Winery
5:15 pm Depart for Drop Offs
PELLER ESTATES
Exclusive Pairing Experience
SELECT SATURDAY EVENINGS | $185
FOR MEMBERS
Join Chef Jason Parsons and his 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.
Log in with the email associated with your wine
Pulled Short Rib Slider
CHEF MIKE HARRISON, PELLER ESTATES
Serves 6-12
INGREDIENTS
3 lb boneless short ribs
1/2 head celery
3 large carrots
1 large onion
8 cloves of garlic
2-3 bay leaves
2 sprigs rosemary and thyme
1 tbsp tomato paste
1 bottle of red wine
2-4 tbsp cornstarch
2 tbsp grapeseed oil
salt and pepper, to taste
24 slider buns
DIRECTIONS
Put a large oven safe pot onto a burner over medium heat. Pat the short ribs dry and season with salt and pepper. Put your oil in the pot and in batches begin to sear all sides of the short ribs. Once seared, remove the meat and put in the celery, carrots, onions, garlic, herbs and begin to cook until golden brown. Add in the tomato paste and stir. Deglaze with red wine and reduce by half. Place the meat back inside and top up with water. Make a slurry with cornstarch and water and stir into the braising liquid. Bring to a simmer and then place a lid on and put into the oven at 280°F. Check on after 30 minutes and cook for 2 to 2.5 hours. Once tender, remove from the oven and let rest for about 30 minutes. Remove from the pot (do not discard the liquid) and either use tongs, tools, or heat proof gloves and shred the meat down and set aside.
Place the pot with braising liquid on the stove and begin to reduce over medium high heat. Continue to check for saltiness and thickness. Once it tastes good, but not overly salty, remove from the heat and strain off the vegetables.
Place your short rib meat and some stock in a crock pot to keep warm. Serve with slider buns, mustard, horseradish, cheese or any other kind of toppings you would like. wine pairings
Thirty Bench Winemaker’s Blend Red Peller Estates Signature Series Estate Red
Amber Ale Beer Nuts
CHEF MAURICE DESHAMAIS, WAYNE GRETZKY ESTATES
Serves a crowd
INGREDIENTS
1 cup amber ale beer
3 cups brown sugar
2 cups white sugar
2 tsp ginger, chopped
1 tbsp chili powder
3 lbs roasted unsalted peanuts
3 tbsp pretzel salt
DIRECTIONS
Preheat your oven to 350°F. In a large heavy bottom stock pot, add the beer, sugar, chili, ginger, and peanuts. Bring to a boil. Stir frequently until the beer is absorbed, about 20 minutes. It will turn into a sticky grainy sugar consistency. Spread out onto two rimmed baking sheets that are lined with parchment. Try to break the clumps apart to only have a single layer. Sprinkle with the pretzel salt. Bake for 20-25 minutes, stirring after the first 15 minutes again to break up any clumps. Bake until dark and crispy. Remove from the oven, cool down and break apart. Place into an airtight container for storage.
wine pairings
—
Wayne Gretzky Estates Founders Rosé
Wayne Gretzky Estates Founders Chardonnay
Cajun Chicken Melt
CHEF MAURICE DESHAMAIS, WAYNE GRETZKY ESTATES
Serves 6
INGREDIENTS
Sandwich
3 lbs chicken breast, large diced
3 cups Panko breakcrumbs
1/2 cup Cajun seasoning
1 loaf rustic Italian bread, cut into 1” slices
1 red onion, diced
1/2 lb cheddar cheese, shredded
3 beefsteak tomatos, sliced mayonnaise
salt and pepper, to taste
Cajun Seasonings
1 tbsp ground black pepper
1 tbsp smoked paprika
1 tbsp chili powder
1 tbsp cayenne pepper
2 tsp kosher salt
2 tsp dried basil
2 tsp dried oregano
2 tsp dried thyme
2 tsp garlic powder
2 tsp onion powder
2 tsp mustard powder
DIRECTIONS
Start by combining all Cajun seasoning ingredients, this can be stored for 5 months in an airtight container. In a large bowl, place panko breadcrumbs and ½ cup of Cajun spice, mix well. Add the chicken breast pieces and toss until well coated. Place the chicken pieces onto a well-oiled baking sheet and place into a 350°F oven for about 10-15 minutes or until cooked. Remove and set aside to cool.
Once cooled, chop up the chicken into smaller pieces. Take the bread slice, spread with mayo and sprinkle the diced onions on top. Place the chicken meat on top with the two slices of tomato. Sprinkle over the cheese and place on a baking sheet and place into a 350°F oven. Cook for about 10 minutes or until the cheese is melted and starting to turn brown.
wine pairings
Wayne Gretzky Estates Founders Pinto Grigio Wayne Gretzky Estates Sparkling Brut
Mini Butternut Squash Yorkies stuffed with Loaded Baked Potato
CHEF JASON PARSONS, PELLER ESTATES & RIVERBEND INN
Yields 24
INGREDIENTS
Butternut Squash Yorkshire Pudding
6 large eggs
500 ml milk
500 ml flour
1 cup butternut squash purée vegetable oil
salt and pepper to taste
Loaded Baked Potato Stuffing
3 whole potatoes
1 cup cheddar, grated
1 cup green onions, chopped
1/2 cup sour cream
DIRECTIONS
Preheat the oven to 400°F and place a butternut squash on a baking sheet, flesh side up. Roast for 45 minutes to 1 hour until tender. Slightly cool and puree in a food processor. Set aside.
To make the butternut squash Yorkshire pudding, pour the eggs into a large mixing bowl and whisk. Slowly add the flour and whisk to remove all lumps. Add in the milk and butternut squash purée, mix evenly and season with salt and pepper. Set aside in the fridge for 30 minutes.
Place a mini muffin tray onto a baking sheet to catch any oil that will spill over the edge. Add 1 tsp of oil into each cup. Heat in a 450°F oven until the oil is very hot. Carefully pull the rack of the oven out to allow access to the very hot muffin tray. Pour the chilled batter into the oil filled muffin tray, filling each cup. Push the rack back in the oven and bake for 15 minutes. You can also turn down the temperature to 350°F to continue to cook another 15 minutes without burning. Once the yorkies are nice and crispy take them out of the oven. Remove the yorkies from the tray immediately and allow to cool.
Bake the potatoes skin-on in a 400°F oven until cooked through, about an hour. Once cooked, remove from the oven, peel and in a bowl, use a fork to crumble the potatoes. Add in the cooked bacon, cheddar cheese, green onions and sour cream. Season with salt, pepper and set aside.
Cut a hole in the top of the cooked yorkie, spoon in the loaded potato stuffing, warm in a 375°F oven for 10 minutes. Top with shredded cheese, bacon bits, and green onions.
wine pairings
—
Peller Estates Private Reserve Chardonnay
Thirty Bench Small Lot Pinot Noir
Fried Mushrooms and Vegetables with Curry Dip
CHEF MIKE HARRISON, PELLER ESTATES
Serves 4-6
INGREDIENTS
Vegetables
1 pkg button mushrooms
1 head broccoli, cut into florets
1 bell pepper, cut into chunks
1 cup flour
1 tbsp garlic powder
1/2 tsp chili powder
1/2 cup cornstarch
3/4 tsp baking powder
1 1/4 cup water
2 cups Panko breadcrumbs
Curry Dip
1 cup mayonnaise
1 tbsp curry powder
1 tbsp lemon juice
1/2 tbsp garlic, minced hot sauce, to taste
salt and pepper, to taste
DIRECTIONS
In a bowl mix together the flour, salt, cornstarch and baking powder and spices. Whisk to combine. Add in the water to combine everything together and form your batter. Cut and trim your vegetables to a good size and dip into the batter. Let drip and then roll in the breadcrumbs for an extra crispy texture. In a deep fryer or a large pot with oil heated to 300°F, fry your vegetables until golden brown and crispy. Remove from oil and place on paper towels to absorb the extra grease.
In a bowl, combine all curry dip ingredients and add hot sauce to your preferred heat level.
wine pairings
Peller Estates Private Reserve Sauvignon Blanc
Thirty Bench Sparkling Riesling
Honey Glazed Crispy Chili Bacon Bites
CHEF FRANK DODD, TRIUS WINERY
Serves 4-6
INGREDIENTS
1 oz dried whole Japones chilies or dried chili flakes
1/4 cup honey-roasted peanuts, chopped
1/4 cup honey
1 tsp kosher salt
1 tsp crushed cumin seeds
1/2 tsp crushed Szechuan peppercorns
1/4 tsp black pepper
2 whole star anise
1 cup peanut or vegetable oil
1/2 cup shallots, thinly sliced
1/4 cup garlic, thinly sliced
1/4 cup ginger, thinly sliced
5 1/2 lbs bacon strips, cut into 1” cubes
DIRECTIONS
Remove and discard stems and seeds from chiles. Transfer chiles to a food processor or a spice grinder; process until finely chopped but not ground, about 15 seconds. Stir together chiles, chopped peanuts, salt, cumin, Szechuan peppercorns, black pepper, and star anise in a large heatproof bowl; place a fine wire-mesh strainer over bowl.
Heat oil in a medium saucepan over medium-high until it is shimmering. Add shallots, garlic, and ginger; cook, stirring often, until golden and crisp. Immediately pour mixture through strainer set over bowl with chiles. Spread strained solids on paper towels to drain. Let cool for 30 minutes; stir into chili-oil mixture in bowl. Cover and refrigerate for 8 hours or overnight.
Preheat oven to 350°F. Line a rimmed baking sheet with aluminum foil. Arrange bacon cubes evenly on baking sheet. Bake in preheated oven until fat has rendered but bacon is not yet crisp, 45 to 55 minutes. Meanwhile, remove chili crisp mixture from the refrigerator; let it come to room temperature, 30 to 45 minutes.
Using a slotted spoon, transfer bacon to a large bowl; discard drippings. Remove and discard star anise from chili crisp. Add 1/4 cup chili crisp to bacon; toss to coat. Add additional chili crisp and honey to taste.
wine pairings
—
Trius Riesling
Trius Brut
Crispy Buffalo Wings
CHEF JASON PARSONS, PELLER ESTATES & RIVERBEND INN
Serves 6-10
INGREDIENTS
20 chicken wings, large
2 tbsp curry powder
1 1/2 cup flour
1 fresh red chili, seeded and finely chopped
1 tsp cumin
1 tbsp mint, chopped
3 tbsp cilantro, chopped
1/2 cup cucumber, peeled, seeded and chopped
2 cups plain yogurt
DIRECTIONS
In a deep fryer, set the temperate to low. Slowly blanch the chicken wings for approximately 4 to 6 minutes. Remove and cool. In a bowl mix the curry powder, fresh chilies, cumin, and flour. Toss the cooled blanched chicken wings in the spiced flour. Remove and dust off. Raise the temperature of the fryer to 360°F and add the flour dusted chicken wings.
Once crisp, remove and immediately toss in the chopped mint and cilantro. Season with salt and pepper. Mix the cucumber and yogurt and serve with the hot crispy wings.
Note: You can also air fry the chicken wings as directed in your operating manual, or in your oven at 425°F for 45 minutes, until they reach an internal temperature of 165°F.
wine pairings
Peller Estates Private Reserve Pinot Gris
Peller Estates Private Reserve Riesling
Touch Down Five Onion Dip
CHEF FRANK DODD, TRIUS WINERY
Serves 4-6
INGREDIENTS
3 tbsp extra-virgin olive oil
2 tbsp unsalted butter
1 large Vidalia onion, quarted and thinly sliced
1 medium yellow onion, quartered and thinly sliced
1 medium red onion, quartered and thinly sliced
4 medium shallots, halved and thinly sliced
6 scallions, thinly sliced
1 cup Philadelphia cream cheese, softened
1 1/2 cups sour cream
1/4 cup mayonnaise
2 tsp cayenne pepper splash of wine or Icewine salt and black pepper, to taste
1 pkg pita bread
DIRECTIONS
Heat oil and butter in a large skillet over medium-high until butter melts. Add sweet onion, yellow onion, red onion, shallots, and salt. Cook until softened and just starting to brown, about 10-12 minutes. Reduce heat to medium-low. Stir occasionally until onions are caramelized for about 35 minutes, add the scallions halfway through cook time. Add a splash of water to the pot if the onions get dry. Transfer mixture to a large bowl to cool for 30 minutes. Place the cream cheese on top to soften.
Stir onion mixture until cream cheese is fully incorporated. Add sour cream, mayonnaise, garlic powder, and cayenne. Stir to combine. Season with salt and black pepper to taste. Cover and chill for at least 3 hours or overnight.
To make the pita chips, brush your pita bread with olive oil. Cut into even triangles and place on a baking sheet with parchment paper. Sprinkle with sea salt and place in 320°F oven for 20 minutes. Turn chips, brush with more olive oil and return to oven for 15-20 minutes.
Leave dip out at room temperature for 30 minutes before serving with warm pita chips. wine pairings
Trius Distinction Pinot Noir
Trius Cabernet Franc
Cajun Chicken Melt recipe page 16
Rest Dine Explore Meet
Riverbend Inn guests receive a complimentary wine tasting at Peller Estates!
Delight in the comfort of an intimate 21-room Georgian mansion surrounded by 17 acres of vineyards. Our on-site restaurant, Oaklands, takes it culinary cues from Niagara’s ingredient driven cuisine and French influence.
