Wine & Spirit ALLOCATION
WAYNE GRETZKY ESTATES WHISKY OAK AGED CHARDONNAY
750 mL | $19.95 | 13.5% ABV
VQA Niagara Peninsula
Medium-bodied and rich
8.1 g/L Sugar
FLAVOUR PROFILE
Clear and bright with a straw yellow hue and a lovely bouquet of sweet spice, toasty oak, grilled pineapple, red apple and vanilla bean. This medium to full-bodied Chardonnay has a smooth, slightly rich mouthfeel and flavours of toasty oak, spice, apple, and pear.
WINEMAKER’S NOTES
The Chardonnay grapes were harvested from vineyards within the Niagara Peninsula. This wine was fermented and aged for 6 months using French oak before the blend was created. 10% of the wine spent an additional two months aging with our 100% American ‘Ice Cask Whisky’ oak.
BEST SERVED
Serve slightly cool of 14 to 15°C. Serve with smoked cheddar and creamy cheese, smoked chicken in a cream sauce over pasta, turkey pot pies, rich lobster dishes, mushroom risotto, smoked salmon quiche, or barbecued buttered corn-on-the-cob.
WAYNE GRETZKY ESTATES SIGNATURE SERIES CABERNET MERLOT
750 mL | $31.95 | 13% ABV
VQA Niagara Peninsula
Full-bodied and structured
5.5 g/L Sugar
FLAVOUR PROFILE
Bright garnet in colour, with a warm aromatic bouquet of currant and black cherry fruit, mingling with smoky oak, pipe tobacco, clove, cinnamon stick, and a touch of coffee bean. A medium to full-bodied red wine with soft drying tannins, and flavours of juicy red and black fruits complemented by notes of sweet spice.
WINEMAKER’S NOTES
A classic blend of 63.3% Cabernet Sauvignon, 30.6% Merlot, and 6.1% Cabernet Franc, all harvested from vineyards within the Niagara Peninsula. The individual wines were aged for 12 months in 60% French and 40% American oak barrels before the final assemblage was created.
BEST SERVED
Serve at a cool room temperature of 17 to 18°C. Serve with two-yearold aged Canadian cheddar, grilled medium-rare cuts of beef, rack of lamb, wild game meats, rich bean or mushroom stews and sautéed mushrooms.
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WAYNE GRETZKY ESTATES VIDAL
ICEWINE
200 mL | $58.00 | 11% ABV
VQA Niagara Peninsula
Rich and lucious
190 g/L Sugar
FLAVOUR PROFILE
This Vidal Icewine has a bright yellow gold colour with a classic bouquet of ripe apricot, mandarin orange, golden kiwi, starfruit, and floral honey. The rich, luscious, yet still elegant mouthfeel is perfectly balanced between natural sweetness and acidity.
WINEMAKER’S NOTES
This small lot Icewine is harvested from naturally frozen Vidal grapes from Niagara Peninsula vineyards at -10°C. Pressed frozen, each grape releases one drop of pure fruit extract. The juice is cool fermented and aged in stainless steel tanks to retain freshness and bright fruit flavours.
BEST SERVED
Serve chilled at 8 to 10°C in small white wine glasses, 1 to 2 oz per person. Enjoy as a martini with Ice Storm Vodka and a couple of frozen grapes. Serve alongside spicy Thai dishes or Thai mango salad, hard aged cheeses, 2 to 5-year-old Canadian cheddar or blue cheeses, and fruit-based desserts.
WAYNE GRETZKY ESTATES FOUNDERS SERIES
750 mL | $16.95 | 13.0% ABV
VQA Ontario
Medium-bodied and fruit-forward
5.7 g/L Sugar
FLAVOUR PROFILE
Purple garnet colour with a bouquet of black cherry and blue plum, with subtle spice, oak, and vanilla notes. A medium-bodied, fruitforward Merlot with moderate drying tannins. Flavours of ripe black cherry, blackberry, and spice develop on the palate.
WINEMAKER’S NOTES
Merlot grapes were harvested from Sustainable Winegrowing Ontario Certified vineyards of long-standing growers in the Niagara Peninsula. The wine underwent seven months of French oak aging and a full malolactic fermentation to soften the mouthfeel.
BEST SERVED
Serve at a cool room temperature of 16 to 18°C paired with Portobello mushroom burgers, gourmet beef burgers topped with grilled red pepper and aged cheddar and grilled red meats.
Miracle ON ICE
1 oz Wayne Gretzky Estates Red Cask Whisky
1 oz Wayne Gretzky Estates Vidal Icewine
1 oz Lemon juice
½ oz Spiced cranberry simple syrup
½ oz Egg white or vegan foamer
Add all the ingredients into a cocktail shaker. Dry shake without ice for about thirty seconds until foamy. Add ice and shake for another thirty seconds until cold to the touch. Strain into a chilled coupe glass and garnish with frozen cranberries or a dried orange slice.
Serves 1
Chilled MULLED WINE HIGHBALL
3 oz Wayne Gretzky Estates Red Wine
½ oz Wayne Gretzky Estates Red Cask Whisky
½ oz Spiced cranberry simple syrup
1 oz Orange juice
½ oz Lemon juice
Add all the ingredients into a cocktail shaker with ice. Shake for thirty seconds until cold to the touch. Strain into a chilled coupe glass and garnish with an orange slice, cinnamon stick or anise star.
Serves 1
WAYNE GRETZKY ESTATES RED CASK WHISKY
375 mL | $19.95 | 40% ABV
Malted Rye, Rye, Corn Smooth and robust
FLAVOUR PROFILE
A bright straw gold colour with a ruby red hue. At first swirl of the glass look for top notes of toasty new oak, almond nuttiness, caramel and vanilla. Then underlying notes appear suggesting nutmeg spice and stone fruit. After adding a touch of water, added notes of sweet spice and dark raisin develop. The mouthfeel is smooth, round and robust, with a touch of woody tannins and deep notes of toasted nuts and allspice.
DISTILLER’S NOTES
Whisky made the Canadian way – locally sourced grains are individually distilled, matured and blended, then finished in red wine casks from our Wayne Gretzky winery. This process ‘polishes’ the whisky, adding rich oak, vanilla, and spice, and balancing all the elements to produce a refined and smooth whisky.
Blended Whisky of the Year: 2024 Canadian Whisky Awards, Victoria, BC
Best Barrel Finished Whisky: 2024 Canadian Whisky Awards, Victoria, BC
Best Whisky No Age Statement: 2024 Canadian Whisky Awards, Victoria, BC
Gold Medal: 2024 Canadian Whisky Awards, Victoria, BC
Top Tips for Wine and Food Pairing
Elevating your dining experience from ordinary to extraordinary lies in the art of wine and food pairing. The chemistry of flavors and textures can create a symphony for your taste buds, where the right combination can make both the wine and the dish shine.
When in doubt, break out the bubbly – it pairs well with everything!
1. Match Intensity
Light-bodied wines, such as crisp whites or delicate reds, pair beautifully with lighter fare like salads, seafood, and poultry. Robust reds like Cabernet Sauvignon or Merlot are perfect companions for hearty dishes like steak or rich pasta.
2. Consider Flavours
Complementary flavours enhance each other. For instance, a buttery Chardonnay complements the creaminess of a buttery lobster dish. Contrasting flavours can also be intriguing, like a zesty Sauvignon Blanc cutting through the richness of a creamy goat cheese.
3. Acid and Acid
Acidity in wine can cleanse your palate, making it a great match for dishes with high acidity like tomato-based pasta sauces or citrus-infused seafood.
4. Sweetness Matters
Sweeter wines, such as Riesling or Gewurztraminer, can balance spicy or heat-driven dishes. The sweetness counters the heat, creating harmony.
5. Tannin and Protein
Tannic red wines (like Cabernet Sauvignon) with firm tannins soften when paired with proteinrich foods like red meat. The protein binds with the tannins, making the wine smoother.
6. Regional Pairings
Match wine and food from the same geographic area. For example, an Italian Chianti beautifully complements a tomato-based pasta dish.
7. Texture Harmony
Match the texture of the wine with the texture of the food. Creamy dishes can pair well with a wine that has a velvety mouthfeel, while crispy dishes can contrast with a wine that has a zesty acidity.
8. Mind the Sauce
Consider the dominant element of your dish. If it’s the sauce, focus on pairing with that. A bold red might go wonderfully with a rich, tomato-based pasta.
9. Trial and Exploration
Don’t hesitate to experiment. Everyone’s palate is unique. Keep a wine journal and note your successful pairings.
10. Dessert Wine
With desserts, the wine should be sweeter than the dessert itself. A luscious Icewine can balance the sweetness of a fruit tart.
Wine Pairings
Herb Stuffing
Pinot Noir, Riesling
Mashed Potatoes with Melted Butter Chardonnay, Cabernet Sauvignon
Pumpkin Pie
Late Harvest Riesling
Apple Pie Chardonnay
Ice Cask Bacon and Chocolate Chunk Cookies
chef dale rose, wayne gretzky estates
1 cup cooked bacon, chopped
2½ cups all purpose flour
1 tsp baking soda
1 tsp salt
¼ tsp baking powder
½ cup unsalted butter, room temperature
½ cup reserved chilled bacon fat (or shortening, or a combination of both)
¾ cup brown sugar, packed
3 tbsp Wayne Gretzky Estates Ice Cask Whisky
1 tsp vanilla extract
2 large eggs
¾ cup dark chocolate, rough chopped
Preheat The oven to 375°F. In a large bowl whisk together the flour, baking soda, baking powder and salt. Set aside. Using an electric mixer, cream together the butter, bacon fat, whisky, and vanilla extract. Once mixed, slowly add each egg in one at a time until incorporated. Add the flour mixture slowly, then add the chopped bacon and chopped chocolate. You can also save some of each to press into the top of each cookie.
Using a spoon, drop rounded lumps onto a parchment lined baking sheet about 2” apart. Bake for about 9 to 11 minutes until lightly browned and depending on how gooey you like your cookies. Let cool for a few minutes, then enjoy.
Yield 18
Canadian Cream Shortbread
chef dale rose, wayne gretzky estates
shortbread
250g unsalted butter
100g white sugar
350g all purpose flour
1/2 lemon, zest and juice
pinch salt
4 tbsp Wayne Gretzky Estates Cream Liquor, room temperature
chocolate dip
1 tbsp Wayne Gretzky Estates Cream Liquor, your choice
100g dark chocolate
3 tbsp fine hazelnuts, chopped
Using an electric mixer, cream together the butter, sugar, salt, lemon juice, zest and Canadian Cream Liquor. Slowly add the flour until it just comes together. Do not overmix. Split the dough into two parts, semi flatten by hand, wrap with plastic wrap and place into the fridge for at least an hour.
Once the dough has chilled, place onto a lightly floured surface. Roll the dough out to about ½ inch thick and cut into your desired shape. Place onto a parchment lined baking sheet and return to the fridge for 10-15 minutes. While the cookies are chilling, preheat the oven to 300°F. Bake the shortbread cookies for approximately 15 minutes or until golden brown. Leave to cool on the tray for 5 -10 minutes before placing on a wire rack.
While cookies are cooling, melt the chocolate in a microwave safe bowl, 20 seconds at a time, mixing between until melted and smooth. Stir in the liquor. Dip cooled cookies into the chocolate and then sprinkle with the chopped hazelnuts while the chocolate is still warm.
Yield 30
Gretzky Cream Liquor Cheesecake
chef jamie smith, wayne gretzky estates
2x500g packs Philadelphia cream cheese
1/3 cup sour cream
1 cup granulated sugar
3 large eggs, 2 whole and 1 yolk
1 tsp vanilla extract
¼ cup Wayne Gretzky Estates Cream Liquor, your favourite 1 pack chocolate sandwich cookies
Preheat the oven to 350°F. Allow the cream cheese and eggs to reach room temperature. In a mixer, cream the cheese until smooth. Add the sour cream and sugar. Scrape down the sides of the bowl after each addition. Add the eggs one at a time, followed by the vanilla and cream liquor.
Line a muffin tin with cupcake liners and place a cookie in the bottom of each liner. Evenly distribute the mixture between each cup. Bake for 20 minutes and turn off the oven. Open the oven slightly and allow to cool for 20 minutes before removing from the oven. Chill overnight.
Makes 18 cheesecakes
Flourless Chocolate Cake
chef jamie smith, wayne gretzky estates
750g dark chocolate
200g bitter chocolate
2/3 cup water
3/4 cup granulated sugar
1/4 cup demerara sugar
3/4 cup melted butter
6 large eggs
Preheat the oven to 300°F. Over a double boiler, melt the chocolate together. In a mixer, cream sugar and melted butter. Add eggs, one at a time, scraping the bowl in between each egg. Mix in the melted chocolate. Add the water and mix thoroughly. Place in a lined cake pan and bake for 45 minutes. Allow to cool and serve dusted with icing sugar or cocoa powder.
Makes 1 cake
