E-COMMERCE TEAM patio picks

We asked our E-commerce team, who are the masters behind TheWineShops.com and each of our brand website shops, to share their patio picks with us. Not only can you pair these with our chefs’ BBQ recipes, but you can also create refreshing wine cocktails or sangria. Shop at one of our 100+ locations across Ontario, or online for delivery to your door with free shipping on orders over $149!

Tayler

Pouget director of national direct to consumer vqa

Trius Showcase

Red Shale Cabernet Franc

$65.00

“My wine pick for the patio, and yearround, is the Trius Showcase Red Shale Cabernet Franc. I love this wine because it is a superlative expression of the varietal. Commonly blended with other Bordeaux varieties and long thought of as a ‘supporting character’, lighter style Cabernet Franc from cooler climates (Loire Valley and Niagara-on-the-Lake) have lighter tannins and red fruit flavors, floral notes, and an herbal side. In Ontario we make some of the finest examples that showcase the elegance of this varietal. The Red Shale Cabernet Franc is an absolutely stunning wine by itself, but you can pair it with many foods. It’s a prime complement to grilled vegetables, lentil and leek soup, roasted chicken, or goat cheese perogies.”

Rozon e - commerce sales and communications manager

Thirty Bench Winemaker’s Blend Rosé

$24.95

“I enjoy Rosé all year, but summer is especially Rosé season for me! My go-to is the Thirty Bench Winemaker’s Blend Rosé. The blend is made up of 66.1% Pinot Noir, 18.2% Pinot Meunier, 14.2% Gamay Noir, and 1.5% Riesling. It’s dry and delicate with notes of strawberries, sweet cherry, watermelon, white peach, and summer flowers. I love pairing it with fresh summer salads, charcuterie, and cheese boards.”

Trius Distinction

Sauvignon Blanc

$19.95

“With summer in full swing, there’s no better time to enjoy dishes like goat cheese salads, fish tacos topped with cilantro, and basil pesto pasta. The Trius Distinction Sauvignon Blanc is the perfect pairing here, showcasing delicate citrus, floral, herbal, and mineral characteristics, with additional notes of tropical fruit. The natural acidity of this Sauv Blanc will bring out the freshness in cilantro, the licorice notes in basil, and tangy qualities in goat cheese. For these reasons, Trius Distinction Sauvignon Blanc is the star of summer patio meals.”

Trius Brut Rosé

$29.95

“I love a good bubbly for so many occasions and the Trius Brut Rosé quickly became my go-to. The tiny spiraling bubbles rise gently through the wine with refreshing acidity on the finish. I enjoy it most alongside brunch, whether it’s part of a mimosa or pairing it with savoury treats.” e - commerce operations specialist and sommelier

Peller Estates

Private Reserve

Gamay

$25.95

“My patio pick is a grape that’s stormed the Ontario wine scene, Gamay; my favourite bottle is the Peller Estates Private Reserve Gamay. With juicy berry flavours that are balanced by earthy tones, Gamay tastes even better slightly chilled. It’s a versatile grape that makes amazing rosé, red, and even sparkling wine. When the temperatures rise, Gamay is a crushable red wine perfect for patio, picnics, and family BBQs.”

Mackenzie Plum e - commerce and direct to consumer graphic designer

Thirty Bench Winemaker’s Blend Riesling

$24.95

“Enjoy a refreshing break from having fun in the sun with the Thirty Bench Winemaker’s Blend Riesling. Best enjoyed sitting on a patio or lounging pool side on a hot, sunny afternoon. The light, crisp citrus notes pair great with your midday snack or happy hour, including fruits and veggies, shrimp cocktail, and chips and dip.”

1-750 ml bottle Rosé wine

1/2 cup pomegranate juice

1/3 cup lemon juice, freshly squeezed

1/4 cup superfine sugar

3 tbsp Grand Marnier

1 tbsp Cognac or Wayne Gretzky Estates Brandy

1 cup water

1/2 cup fresh raspberries

8 large strawberries, hulled and quartered

2 red plums, pitted and sliced 1/4 inch thick

Combine all ingredients in a large pitcher. Stir, then cover and refrigerate for at least two hours or overnight. Serve over ice topped with the macerated fruit.