Celebrate the Season by myWineCountry

HOLIDAY 2021

TABLE OF CONTENTS

I t’s a Wrap! Our Estate Gardener, Liz Craig, shares some of her tips on creating the perfect gift package.

Celebrated Gifting Our Senior Buyer, Allison Vaughan, shares the items she’ll be giving this season.

The Riverbend Inn & Vineyard The newest addition to the Peller family, learn about the Inn’s history and recreate Chef Ross Midgley’s elevated turkey menu.

The Fruits of Winter Dried fruit is delicious and versatile — use it in cocktails, recipes, and even for decorating. Get the how-to here.

Peller Eﬆates Winery & Restaurant Chef Jason Parsons leans on Icewine for a decadent holiday menu, and our mixologists have fun with it too.

Wayne Gretzky Eﬆates Whisky is the star player here — in Chef Maurice Desharnais' venison-led menu and our bevy of accompanying cocktails.

Trius Winery & Restaurant Planning a get-together or New Year’s party? Chef Frank Dodd has you covered with a high-end sharing menu accompanied by bubbly pairings.

The Ultimate Wine Lover’s Tour Plan your escape to Niagara’s Wine Country and enjoy a taste of our top estates.

THE SEASON The Holiday season is upon us, which means it's time to raise a glass and celebrate! Our bar and culinary teams have been busy creating inspired menus featuring some of our best wines and spirits for you to recreate at home. Planning an intimate fireside whisky dinner or a New Year's Eve extravaganza? We've got you — and your palate — covered. From Lobster BLTs to a breathtaking Icewine Duck Breast, our chefs have once again delivered. We worked with the mixologists at each of our properties to create feature cocktails to complement these inspired menus. You'll find festive libations to take you through the entire holiday season. As we prepared for this season's edition, dried fruit was a theme that continued to pop up in our trends for winter. We loved the idea of how versatile this can be, so we asked Chef Desharnais to take you through the how-to of drying your fruit. Our Estate Gardener, Liz, then used some of that fruit to create a stunning gift-wrapping display that would look festive under any tree. We hope the ideas and recipes inside help bring good tidings and cheer to you and your loved ones. Here's to celebrating the season!

Madison Vine

CHANNEL MARKETING MANAGER, ANDREW PELLER LTD

Carly Orsborn

RETAIL CHANNEL MARKETING MANAGER, ANDREW PELLER LTD

Allison Vaughan

SENIOR BUYER, ACCESSORIES, ANDREW PELLER LTD

IT'S A

You found the perfect gift, now to put it in the perfect package. Liz Craig, the floral and landscaping expert at our estates, shares her giftwrapping tips to make it fun and stunning.

Liz Craig - Floral & Landscaping Expert

RIBBONS Ribbon selection is like icing on the cake. Here Liz takes you beyond the basic bow. • Spool out — there is such a huge selection of ribbons from plaid to polka dots to twine, satin, or velvet. • Make it personal — match the wrapping to the one you are gifting and/or the gift you are giving. • Coordinate the ribbon with the gift. Complement by pulling out a secondary colour in the paper, or go for contrast. In this instance, I chose velvet for its rich texture and the statement it suggests. Velvet's saturated and rich jewel tones say it all — elegant, festive, and thoughtful. • Be playful in your wrapping — add an extra touch, like baby slippers, noisemakers, ornaments, or a sprig of green!

HOLIDAY 2021

ADDING FRESH GREENS The scent and sight of fresh greens lifts the spirits, and elevates your gift-giving. • Try to cut your greens the day of the packaging. • Leave the cuttings in water or secure them in a plastic bag to keep the greens moist until you're ready to use them. • For gift accents, you only need a small sprig — cut the tips of the evergreen for just the right size. • For an added and fun touch, find a sprig with a small pine cone or berries.

Giving wine? Tie a ribbon around the bottle and tuck in a green sprig. HOLIDAY 2021

GIFTING Looking for the perfect gifts? Our Senior Buyer, Allison Vaughan has curated a seasonal selection that is sure to please anyone on your list.

Choc-mate

Mercier Chocolate Chess Set Chess is a great classic board game, stimulating both logic and strategy. This one, featuring 32 pieces of milk and dark chocolate, stimulates the taste buds too. Game on! Also available in Dominos and Checkers. thewineshops.com | $29.95 - $39.95

Movie and a Mix

Cocktails of the Movies Take a journey through Hollywood's lifelong love affair with cocktails in this illustrated hardcover guide to movie mixology. Each iconic cocktail is accompanied by the recipe, method, a history of the drink, and a synopsis of its movie scene alongside full-colour original artwork. Available at our Estates | $19.95

Better Bonbons

Christy’s Gourmet Holiday Belgian Bites These decadent Belgian Bites with creamy Belgian milk chocolate are garnished with all of Christy's Gourmet flavours of the season. Gift them, or treat yourself! thewineshops.com | $14.95

HOLIDAY 2021

Pour it On

Riedel Horn Decanter Modeled after a musical horn’s coiled shape, the Horn decanter is an homage to the Riedel family’s central European heritage. The Horn double-decants wine, a technology developed by Riedel to accelerate aeration. Requiring three master glassblowers to create, this unique piece will blow them away. thewineshops.com | $850.00

Brighter Spirits

Metallic Stemless Glassware These unique metallic stemless wine glasses add some extra festive life to the party. They shine in both table settings and for greeting your guests with cocktails. Available at The Wine Shops across Ontario. While supplies last. | $9.95 each

Gourmet Giving

Salt Spring Sea Salt West Coast meets Continental Coast. Salt Spring Sea Salt produces their gourmet salts by pairing a French culinary tradition with a natural West Coast resource. It's a labour of love, with a dash of ingenuity and a savoury ttwist. Available at our Estates | $11.95

The Smash Hit Raise the Board

The Marbled White Breakable Chocolate This 400-gram chocolate plate comes in a beautiful box for gifting and with a wooden mallet — perfect for breaking it into pieces for sharing. Available in three flavours. thewineshops.com | $39.95

Next-level Cocktails

Give Moments

Rustic Designs by Rich Charcuterie Boards That person who has everything? Give them a one-of-kind black walnut charcuterie board. Rustic Designs by Rich is a family-owned business operating in the historic Cotton Factory in Hamilton, Ontario and are renowned for their beautiful serving pieces. Available at our Estates and thewineshops.com $49.95-$595.95

Mixing Champagne Cocktail Set Know someone who enjoys creating and mixing their own cocktails at home? Gift them this regal Champagne Cocktail Set, part of the new Mixing Set Series by Riedel. French 75's just went to the next level. Available at our Estates and thewineshops.com | $34.95

Estates Gift Card Have someone you want to thank, or just let know you're thinking of them? Give a little get-away. This loadable gift-card is perfect for gifting experiences and can be used at any of the Estates towards wines, tastings, dining, or an overnight stay at the Inn. Available for purchase at any of the Estates, The Wine Shop and thewineshops.com

HOLIDAY 2021

Wine Country

DELIVERED Any wine aficionado will love a membership to one of these exceptional Niagara wine clubs. Every quarter, we will deliver a curated selection of the finest wines in the region.

To learn more, call the Wine Club Team at 1-866-440-4383

THE RIVERBEND INN

Through the Years

The Riverbend Inn sits on a 17-acre parcel of land on the corner of John Street and Niagara River Parkway. From its humble beginnings to its current evolution as a premium wine tourism destination, The Inn has been part of Niagara's history and community for over 200 years. 1809

The land was deeded to William McClellan, who built a modest stone farmhouse and farmed the land.

1860

Dr. Thomas Halliday Watt purchased the farm and built a 6,500 square foot Georgian red-brick mansion. Dr. Watt grew fruit and worked as a consulting surgeon until his death in 1902.

1908

Dr. Watt’s second wife, Melicent, sold the property to Mr. Dawson, who began a poultry farm, but only kept the land until 1909.

1920

The land briefly belonged to a Mr. Gibnne, who then sold it to BrigadierGeneral Charles Nelles, a distinguished Canadian veteran who served with the Royal Canadian Dragoons. General Nelles planted the beautiful oak trees and named the land “Oaklands”. He served as mayor of Niagara-on-the-Lake between 1929 and 1930 and was the first president of the Niagara-on-theLake Legion, Branch 124.

1927

General Nelles sold the land to six sisters — Kate, Gladys, Del, Nora, Olga, and Elizabeth Ansley — who converted the residence into a school for persons with disabilities. The school ran for 45 years until the sisters could no longer operate it, housing 16 children at the height of its success who happily socialized with the local community.

1972

The home was purchased by Dr. Afrukteh of Niagara Falls, and the property was divided into apartments. One of the tenants, Peggy Anderson, set up a charity called Newark Neighbours in the former entrance of the Inn. The charity still operates today, providing food and clothing for residents in financial need.

1984

Dr. Afrukteh opened a private art gallery in the home and in 1988, he built a 12,000 square foot addition to accommodate the gallery. Unfortunately, the gallery closed a few years later, leaving the building vacant for many years.

2002

The property caught the eye of the Wiens family — they approached Dr. Afrukteh and he agreed to sell it to them. The home was turned into a 21-room Georgian-style inn and the old cherry and peach orchards were replaced with 12 acres of Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc and Vidal. The Riverbend Inn formally opened its doors to the public on April 12, 2004.

2021

The Inn became part of the Peller family of wineries in February, purchased as a complement to Peller Estates Winery. With a combined 57 acres of prime vineyards, the inn and winery provide a premium wine tourism experience in Niagara, which aligns perfectly with our reputation as Canada’s leader in wine-related hospitality.

AN INTERVIEW WITH

Chef Ross Midgley FROM THE RIVERBEND INN Raised in Prince Edward Island, Ross grew up around honest hospitality. His mother absolutely hated cooking but was, nonetheless, a consummate entertainer and from a young age he learned the intricacies of hosting a good party. He likes to refer to himself as a ‘born-again Chef’, having turned to the stoves after a couple of university degrees and stints in teaching, small business and banking. In 1996 he returned to his Charlottetown home to study at The Culinary Institute of Canada and has never looked back. Soon after graduation, Ross moved to Niagara where he worked in many of the area’s most renowned kitchens, holding the Executive Chef role in several. Ross has also been the Chef/Proprietor of The Kitchen House at Peninsula Ridge with his sommelier wife, Wendy. Ross loves the full-service integration of food and lifestyle that a boutique Inn affords, having spent months on ‘stage’ in Hampshire, England at the idyllic Chewton Glen Hotel & Spa. The acquisition and relaunch of The Riverbend Inn by Andrew Peller Limited is also a sort of homecoming for him as he was sous chef of our sister property, Trius/Hillebrand Estates from 2001-2005. Motivated by all things entertainment, Ross is always on a quest for how to throw an even better party. When he is not cooking, Ross dreams of rock and roll stardom with his band, The Hopyards. He lives on a small farm in Niagara-on-the-Lake with his wife and three boys.

RIVERBEND

Q: Why did you become a chef? I have always loved entertaining people and learning about where they come from. Food is the one true cornerstone of all humanity; nothing we do is absent from food in some way. I guess, ultimately, being a chef is the greatest way to truly communicate with people. I love that! Q: What is your favourite cuisine to cook? To eat? I love all food, but my training in the kitchen is classical French, so that is the cuisine which speaks most to my heart. Of course, respecting place and supporting local artisans is a huge part of that as well — something that is so vibrantly alive in Niagara. And, finally, having grown up on Prince Edward Island, I love all foods from the sea. Q: What is your favourite wine to drink? To cook with? I love wine and have rarely met a wine that I couldn’t like! I am partial to reds – especially big reds, but I love to start a meal with a bright Sauvignon Blanc. I’d then segue through Gamay, Pinot Noir and then hit on a beefy single varietal, like Cab Franc which Niagara does so well, or a balanced blend. Q: What do you do to stay current on trends in the industry? Like all of us, I do my fair share of looking around on social media. But really, I have been at this long enough to have made great friends with chefs all over. These peers of mine are my inspiration and keep me ‘on my game’. Food is all about people and sharing.

by Ross Midgley

Celeriac and Vanilla Soup Turkey Roulade – with Pine Nut, Sage, & Thyme Dressing & Cranberry-Cabernet Compote Rossco’s Christmas Pudding

FEATURED WINES

• Thirty Bench Winemakers Blend Red • Thirty Bench Winemakers Blend Riesling • Thirty Bench Late Harvest Vidal

Featured Cocktails • Mulled Pear Cider • French 75

RIVERBEND

WITH PINE NUT, SAGE, & THYME STUFFING & CABERNET-CRANBERRY COMPOTE

TURKEY INGREDIENTS 1 small turkey (about 10 lbs.), bones removed in one piece by slicing through the back of the bird and carving the flesh off the bones. You should be left with the meat and skin still attached, so that the turkey can be rolled. You can also ask your butcher to do this for you

TURKEY FARCE INGREDIENTS • 11⁄2 lb of turkey meat, trimmed from the leg and breast meat of the turkey while deboning • 2 cups 35% cream • 2 tsp. ground coriander • 2 tsp. ground allspice • 2 tsp. fresh thyme leaves • 1 tsp. salt

RIVERBEND

INSTRUCTIONS 1. In a kitchen processor, pulse the meat with the herbs and spices and slowly drizzle in the cream to form a spreadable paste. This will act as the ‘glue’ to keep the stuffing secured in the roulade. 2. Once the farce is made, lay out the deboned turkey, skin side down, on a large working surface. 3. Place a piece of cling film over the flesh and gently pound with a meat tenderizer — this will help with rolling. 4. Remove the cling film and spread the turkey farce evenly over the entire flesh. 5. Form the stuffing into a log shape that can be placed in the center of the turkey. 6. Working gently, roll one side of the turkey over the other, keeping the stuffing in the middle as much as possible, and then roll it into a log. Tie at 2-inch intervals with butcher’s twine. 7. Place the turkey on a roasting rack or sheet pan and season liberally with kosher salt and pepper. 8. Roast 1 ½ hours at 375ºF, or until an internal meat thermometer reads 160-degrees. Let turkey rest, loosely tented with foil for 20 minutes before slicing to serve.

A roulade is such a showpiece for a holiday celebration, plus every guest gets both white and dark meat as well as a delicious stuffing in one slice! Most of the work is done in advance, which means you can enjoy more time with your guests. SERVES 6 - 8 (DEPENDING ON TURKEY SIZE)

PINE NUT SAGE & THYME STUFFING INGREDIENTS • 6 cups day-old sourdough bread, cut into large croutons (stale is good in this instance!) • 1 onion, small dice • 2 ribs celery, small dice • 1 cup pine nuts, toasted • 2 cups 10% cream • 3⁄4 cup melted butter • 2 tbsp. fresh sage, sliced into ribbons (chiffonade) • 2 tbsp. fresh thyme leaves • 1 tbsp. salt • Pinch ground pepper • 1 tsp. ground nutmeg

INSTRUCTIONS Combine all ingredients in a large bowl and squeeze together until all ingredients come together and you can form a log shape of stuffing. If it's too dry, add just enough 10% cream to pull together — it shouldn’t be too wet.

CABERNET-CRANBERRY CHUTNEY INGREDIENTS • • • • • • •

12 oz. fresh or frozen cranberries ¼ cup Cabernet Sauvignon, or other bold/tannic wine 1 tbsp. grated orange zest ¼ cup sugar ½ tsp. cinnamon ½ tsp. allspice ½ tsp. black pepper

PAIR WITH

Thirty Bench Winemakers Blend Red $24.95

INSTRUCTIONS Combine all ingredients in a saucepan and cook slowly until cranberries begin to break down and the sauce thickens slightly. Let cool.

RIVERBEND

CELERIAC AND VANILLA Celeriac is a type of celery, though you wouldn’t know by looking at it. Brown, bulbous, and a bit gnarly-looking, the charm of this root vegetable (sometimes referred to as celery root) is all about the inside. Its creamy white flesh is mild, with a slightly sweet celery-like flavour. A versatile member of the winter kitchen, it can be used raw or cooked in salads, mash, stews, or as below, soups. SERVES 4 - 6

INGREDIENTS

INSTRUCTIONS

• • • • • • • • •

1. 2. 3. 4.

3 lbs. celeriac, peeled and diced 4 large onions, julienned Vegetable stock or water to cover by 1” 300 mL 35% cream 300 mL milk Butter 1 vanilla bean, split 1½ cup Chardonnay 1 bunch fresh thyme, 1 bay leaf (in cheese cloth and tied — called a ‘sachet’) • Salt & White pepper to taste • Lemon to taste

In a heavy-bottom saucepan, sweat onions in butter over medium heat for 5 minutes. Add celeriac, season with a healthy pinch of kosher salt and a tiny pinch of white pepper. Increase the heat to high and then deglaze with white wine. Stir mixture well. Cover with vegetable stock, milk, and 35% cream to 2 inches above celeriac and onion mixture. Add the split vanilla bean and the sachet. 5. Cook until the celeriac is quite tender. Remove the vanilla bean and transfer to a blender. (Blending can be done in equal batches of veg and liquid.) 6. Blitz soup and adjust seasoning with lemon, salt, white pepper. 7. Garnish with croutons and Sour Cherry.

RYE CROUTONS 3 slices dark rye bread cut into medium dice and placed on a baking sheet. Drizzle with oil and lightly salt. Bake in 375ºF oven until crunchy.

SOUR CHERRY A syrup made by slowly cooking down sour cherries and pressing them. I use 'Cherry Lane' from Vineland.

PLATING Ladle soup into bowls and garnish with croutons and a drizzle of the sour cherry syrup.

RIVERBEND

PAIR WITH

Thirty Bench Winemakers Blend Riesling $22.95

ROSSCO’S CHRISTMAS This classic British dessert, also known as plum pudding or figgy pudding, is a dark, sticky, and dense sponge-like cake that is steamed rather than baked. Made with a mix of dried fruit, citrus peels, brandy, and baking spices, it encapsulates the tastes and smells of the holidays. You can make it well in advance — its rich and complex flavours will only get better as they meld together. 1 LARGE BUNDT PAN, OR 18 INDIVIDUAL PUDDINGS

STEP 1 INGREDIENTS • • • •

1 lb. chopped beef suet 1 lb. raisins 1 lb. dates, well chopped 1 lb. dried cranberries or cherries • Fine zest of 2 oranges and 1 lemon

STEP 2 INGREDIENTS • • • • • • • •

1 cup all-purpose flour 1 tsp. ground nutmeg 2 tsp. ground ginger 1 tsp. ground allspice 1 tbsp. ground cinnamon 2 tsp. finely ground coffee 1 tsp. salt ¾ cup brown sugar, packed

STEP 3 INGREDIENTS • 7 eggs, yolks and whites separated • ¼ cup 35% cream • ½ cup brandy • ½ cup sherry • 3 cups bread crumbs

PAIR WITH

INSTRUCTIONS Combine ingredients and chop together then dredge lightly with flour. Reserve.

INSTRUCTIONS Sift together and combine in a large bowl with the suet and chopped fruit mixture.

INSTRUCTIONS 1. Whip the eggs whites to soft peaks and set aside. 2. Add the egg yolks and remaining ingredients to the chopped fruit mixture. Mix well. 3. Fold the egg whites into the mixture, making sure the batter is consistenly mixed. 4. Spray a large Bundt pan with fat, then fill with batter. 5. Wrap with plastic wrap and then steam for 6 hours.

Thirty Bench Late Harvest Vidal $34.95

RIVERBEND

WARM WELCOMES Mulled cider is just the thing to welcome arriving guests out of the cold. Once everyone has assembled, raise a glass to kick off festivities with our twist on the French 75.

FRENCH INGREDIENTS • • • •

1 oz. Wayne Gretzky Muscat Spirited Wine ½ ounce lemon juice, freshly squeezed 3 oz. Andrew Peller Signature Series Ice Cuvée Lemon twist to garnish

INSTRUCTIONS 1. Pour Muscat and lemon juice into a shaker with ice and shake until well-chilled. 2. Strain into a flute or coupe. 3. Top with Andrew Peller Signature Series Ice Cuvée 4. Garnish with a lemon twist.

Cider

MULLED PEAR INGREDIENTS • • • • • • • •

4 cups of fresh pear juice 1⁄4 cup freshly squeezed lemon juice 2 tbsp. of brown sugar One 2-inch piece of ginger, sliced into coins 4 whole cloves 2 cinnamon sticks, broken in half 1.5 oz. Wayne Gretzky Estates Red Cask Whisky 0.5 oz. Galliano

INSTRUCTIONS 1. Heat ingredients in a large saucepan over low for at least 15 minutes. 2. Remove from heat and strain liquid to remove the spices. 3. Pour into heatproof mugs. 4. Add Red Cask and Galliano and froth with electric frother. 5. Garnish with dehydrated pear and candied ginger.

RIVERBEND

ANY SEASON, ANY REASON. Meet you at the Bench!

This holiday, discover Thirty Bench Winery’s award-winning, small-lot wines. Located on the Beamsville Bench, just 45 minutes from Toronto.

THE FRUITS OF Delicious and versatile, dried fruit can be used to decorate gifts, garnish cocktails, and add a zesty lift to your recipes. It really comes to the flavour rescue during the holiday and winter season, when fresh fruit doesn’t seem to have the same intensity as it does in the summer. Dehydrating brings back the punch!

TIP: it tastes even better when you’ve made it yourself. All you need is an electric or convection oven with a controllable temperature starting at 170ºF. Oven drying is the simplest way to dry food because it requires little to no special equipment. The average kitchen oven holds approximately 4 to 6 pounds of fruit at one time.

HOLIDAY 2021

STEP 1

STEP 2

STEP 3

Select fruit that is ripe, but not overripe, and free of bruises. Fresh apples, pears, peaches, berries, cherries, bananas, and apricots are all good choices. Wash and peel the fruit (berries, apricots, and cherries work best if dried whole). Remove pits or cores, then slice the fruit to desired thickness, keeping the slice thickness uniform.

Preheat the oven to 170°F. Arrange the slices of fruit in a single layer on nonstick baking sheets, making sure the pieces aren’t touching each other. Place one sheet per oven rack, allowing 1-1/2 inches on all sides of the tray so air can circulate around the sheets while the fruit is drying. Keep the oven door open slightly during drying and stir fruit every 30 minutes. Properly dried fruit should be chewy, not squishy or crispy.

Once the fruit is thoroughly dried (it can take anywhere from 4 to 8 hours depending on the thickness of the slices and the fruit's water content), remove the trays from the oven and let stand overnight, or a minimum of 12 hours, before placing in storage containers.

GARNISH TIPS

WITH A TWIST

Citrus twists are the classic cocktail garnish. Easy to make, they up the presentation and add a zesty lift to your libations. Here's the how-to: 1. Slice a ring from a fresh lemon, lime, or orange. 2. Make a slice through one side of the peel and pulp all the way to the rind on the other side. 3. Slice the pulp from the peel, leaving one long thin strip of peel. 4. Twist the peel into a curlicue shape. It should naturally hold the shape.

TOPPING IT OFF

Sweet or savoury, garnishes not only add the finishing visual touch, but can complement or contrast the flavours in your cocktail too. Here are few festive ones to try: • Cranberries, cherries, and berries TIP: Freeze them first to help keep your drinks chilled. • Herb sprigs, like rosemary, thyme, lavender, or mint TIP: Give them a little slap in your hand first to release their essential oils. • A skewer of cheese cubes, pickles, or peppers • Chocolate shavings or sprinkles • Crushed or mini candy canes • Tiny gingerbread men • Crystal rock candy stick • Cinnamon sticks • Whipped cream

HOLIDAY 2021

ICEWINE MENU

by Peller Estates Chef Jason Parsons

Smoked Spicy Tuna Tartare Candied Chilies, Fresh Basil, Frisée Endive, Wasabi Crème Fraiche Icewine Duck Breast Cauliflower Puree, Baby Fennel, Mini Peppers, Grilled Figs, Piacere Cheese Cabernet Franc Icewine Chocolate Ganache Bar Black Truffle Popcorn, White Chocolate Snow, Icewine Macerated Raspberries

WINE PAIRINGS

• Andrew Peller Signature Series Cabernet Franc Icewine • Andrew Peller Signature Series Merlot

FEATURED COCKTAILS by Adrienne Barnhardt & Ashley Hughes

• • • • •

Smoked Apple Pie Sidecar Maple Manhattan Holiday Orange Spritz The RnR

SMOKED SPICY TUNA This smoked tuna tartare is a showstopper — and the perfect starter. Fresh and light, with a hint of wasabi zip, it’s an ideal lead-in to the main course of decadent duck. SERVES 4

TUNA TARTAR INGREDIENTS • • • • • • •

4 oz. of fresh raw tuna, small diced 1 tbsp. finely chopped shallots 1 tbsp. finely chopped gherkins 2 tbsp. freshly chopped basil 1 pinch of ground cinnamon 2 shakes of Tabasco hot sauce 2 tbsp. lemon juice

INSTRUCTIONS Mix all the tartar ingredients just before serving, season with fine salt and ground white pepper, and serve chilled.

SMOKED SPICY TUNA TARTARE INGREDIENTS • 5 oz. of tuna tartar (see recipe above) • 2 tbsp. wasabi crème fraiche (2 tbsp. crème fraiche mixed with wasabi paste to taste) • 1 cup of frisée endive • 3 tsp. cuvée vinaigrette (1 tsp champagne vinegar, 2 tsp extra virgin olive oil, dash of Dijon mustard) • 1 tbsp. candied red chilies (thinly sliced chilies, poached in simple syrup and dried) • Fresh basil leaves for garnish

INSTRUCTIONS 1. Using a spoon, spread the wasabi crème fraiche over the center of two plates. 2. Place a metal ring in the center of the plate and form the mixed tartar into the ring. 3. Place the Frisée and basil leaves in a bowl and dress with the vinaigrette. 4. Remove the ring from the tuna and place the dressed salad on top of the tuna. 5. Top with the candied chilies and serve. 6. Optional: Cover with a smoking dome and smoke for 15 seconds before serving. PAIR WITH

Andrew Peller Signature Series Cabernet Franc Icewine 375mL - $109.00

PELLER ESTATES

ICEWINE Seared duck breast makes a savoury change from turkey and is relatively easy to prepare. Here we serve with figs and fennel and finish it with an Icewine duck sauce for a festive decadence. SERVES 4

INGREDIENTS

INSTRUCTIONS

• 1 whole Muscovy duck breast • 2 cups of Andrew Peller Signature Series Cabernet Franc Icewine • 1 cup of Andrew Peller Signature Series Cabernet Franc • 4 tbsp. of cauliflower puree (cauliflower simmered in milk and pureed until smooth) • 3 pieces of baby fennel, cut in half lengthwise and blanched • 3 pieces of mini peppers, cut in half lengthwise, seeds removed and blanched • 2 whole figs, cut in half • 6 small pieces of Piacere cheese (or sub a semi-firm goat milk cheese)

1. Pour the Cabernet Franc Icewine and the Cabernet Franc wine into a shallow pan and place in a warm area, such as the stovetop, while the oven is on. 2. Warm a cast iron pan over medium heat. 3. Season the duck breast with sea salt and ground white pepper on all sides. 4. Place duck fat side down in the pan and allow to slowly brown. Once the duck fat is nice and golden brown, turn the duck breast for 1 minute and then place into the warm wine to allow the duck breast to finish cooking and rest the juices. 5. After 5 minutes, remove the cooked duck breast from the wine, slice thin and set aside. 6. In a frying pan, melt a small knob of butter and then add in the blanched fennel and peppers. Warm through and season with salt and pepper. Add the figs and remove from the heat. 7. Heat the cauliflower puree in a small sauce pot and then using a spoon, create a line that follows the inside curve of one side of two dinner plates. 8. Arrange the peppers, figs and baby fennel over the cauliflower puree on both plates. 9. Place three pieces of Piacere on each plate, followed by half of the thinly sliced duck. 10. Drizzle the hot duck sauce over the duck, Andrew Peller PAIR garnish with some fresh herbs and serve. Signature Series

DUCK SAUCE • 1 cup of Andrew Peller Signature Series Cabernet Franc (reduced to ¼ cup) • 2 cups of duck or beef stock added to reduced wine and reduced to ½ cup

PELLER ESTATES

WITH

Merlot $55.00

CABERNET FRANC ICEWINE

GANACHE BAR

Cabernet Franc Icewine's sweet and rich berried notes are the perfect complement to this rich, chocolatey ganache bar — especially when served with Icewine macerated berries. MAKES A SMALL CASSEROLE DISH (APPROXIMATE 18 BARS CUT INTO 1ICH BY 4 INCHES)

CABERNET CHOCOLATE GANACHE BAR INGREDIENTS • • • • •

600 g 35% cream 200 g honey 500 g chocolate (70%) 175 g butter 1/4 cup of Cabernet Franc Icewine reduction (1 bottle reduced to ¼ cup)

INSTRUCTIONS 1. In a pot, combine the honey and cream and bring to a simmer. 2. Place the chocolate in a stainless-steel bowl and pour the warm honey cream over the chocolate. 3. Let it sit for a minute before whisking smooth. 4. Let it cool down slightly before whisking in small amounts of the butter at a time. 5. Pour the mixture into a parchment-lined small casserole dish. 6. Allow to sit for a few minutes and then drizzle the wine reduction on top of the chocolate. 7. Use the blade of a knife or a skewer to marble the wine through the chocolate and then place in the fridge to set. 8. Once chilled, cut into even-sized bars.

ICEWINE MACERATED RASPBERRIES INGREDIENTS • 1 pint of fresh raspberries • ½ cup of Andrew Peller Cabernet Franc Icewine

INSTRUCTIONS 1. Put the raspberries in a zip lock bag and gently pour the Icewine over the berries and place in the fridge to chill. 2. After a few hours, gently turn over the bag to allow the other side of the berries to sit in the Icewine. They are best in the fridge overnight.

BLACK TRUFFLE POPCORN Drizzle white truffle oil over plain popcorn.

WHITE CHOCOLATE SNOW INGREDIENTS • 200 g tapioca maltodextrin • 50 g melted white chocolate

INSTRUCTIONS 1. Melt the white chocolate in a bowl in the microwave. 2. Put the maltodextrin into a food processor and add the melted white chocolate. 3. Pulse the blades until the chocolate turns to powder. 4. Set aside at room temperature until you are ready to serve. PAIR WITH

Andrew Peller Signature Series Cabernet Franc Icewine 375mL - $109.00 PELLER ESTATES

SWEET SEASONAL COCKTAILS

– by Peller Estates Mixologists: Adrienne Barnhardt, Ashley Hughes & Matthew Jung

Icewine doesn’t just feature in our dinner menu — we also made it the star in our seasonal cocktail menu. Here, Peller Estates' mixologists have crafted a crowd-pleasing selection of libations, including a few low alcohol options.

Manhattan

MAPLE INGREDIENTS • • • •

1 ½ oz. Wayne Gretzky Estates Maple Cask Whisky ½ oz. Dolin’s Sweet Vermouth 2 dashes Dillon’s Orange Bitters Wayne Gretzky Whisky Cherry

INSTRUCTIONS 1. Fill shaker with ice. 2. Build all ingredients and shake for 5 seconds. 3. Place a large round ice cube in a crystal rock glass. 4. Strain shaker ingredients into glass. 5. Garnish with whisky-soaked cherries.

SMOKED APPLE

pie

INGREDIENTS • 1 ½ oz. Hennessy VS Cognac • ½ oz. Peller Estates Signature Series Oak Aged Vidal Icewine • 1oz. apple cider • 1oz. pear juice • ½ oz. cinnamon syrup

GARNISH Dried Red Apple Slice, Cinnamon Stick INSTRUCTIONS

1. 2. 3. 4. 5.

Fill shaker with ice. Build all ingredients and shake for 10 seconds. Fill stemless glasses with ice. Strain into glass. Garnish with dried Red Apple Slice and cinnamon stick.

PELLER ESTATES

Car

SIDE

INGREDIENTS • 1 ¼ oz. Hennessy Cognac • ¾ oz. Peller Estates Signature Series Vidal Blanc Icewine • ½ oz. Cointreau • ½ oz. fresh lemon juice

INSTRUCTIONS 1. 2. 3. 4.

Fill a coupe glass with ice to chill. Fill shaker with ice. Build all ingredients and shake for 10 seconds. Discard ice in glass and rim with orange peel and dip in sugar. 5. Strain contents of shaker into glass. 6. Garnish with an orange twist.

Spritz

HOLIDAY ORANGE INGREDIENTS

• 3 oz. Peller Estates Signature Series Ice Cuvée Classic • 2 oz. San Pellegrino Blood Orange Soda • 1 oz. club soda • Goldenberries soaked in Peller Signature Series Vidal Blanc Icewine and frozen • Frozen cranberries

GARNISH Sugared rim, orange twist

INSTRUCTIONS 1. Fill a wine glass with crushed ice. 2. Build all ingredients over ice. 3. Stir in frozen goldenberries and frozen cranberries. 4. Top with club soda. 5. Garnish with a sprig of rosemary.

PELLER ESTATES

RED NOSED

Reindeer

INGREDIENTS • • • • • •

1.5 oz. Peller Estates Signature Series Cabernet Franc Icewine 1 oz. cranberry juice 5 rosemary leaves Splash of lime juice Rosemary sprig Whole fresh cranberry

INSTRUCTIONS 1. 2. 3. 4. 5.

PELLER ESTATES

Muddle rosemary leaves in the shaker. Add icewine, cranberry juice, lime juice, and ice to shaker. Shake until the cocktail is too cold to hold. Strain contents of the shaker into coupe glass. Garnish with a fresh cranberry speared onto a sprig of rosemary (to resemble Rudolph’s nose).

A WHISKY DINNER

Wayne Gretzky Estates Chef Maurice Desharnais

99 Proof Spicy Aged Cheddar Dip Roasted Venison – with Crispy Brussels Sprouts Vegetable Galette Whisky-Glazed Fruit Cake

FEATURED COCKTAILS by Zac Kvas

• • • • • •

Holiday Sour The Elf Creatures Are Stirring Ugly Sweater Sangria-punch Fancy Pants-Icewine Cocktail Winter Whip

RED CASK WHISKY GLAZED The star player of this menu, this venison dish never fails to wow. Basting with the whisky glaze creates a delicious sticky crust, which is both sweet and savoury. Season and prepare the venison the day before to let the marinade infuse the meat. SERVES 4 - 6

INGREDIENTS

INSTRUCTIONS

• 2 pc 2 lb. Venison Tenderloin or Back Strap • 1 cup whisky • ½ lb. butter • 2 tbsp. grainy Dijon mustard • 2 tbsp. chopped thyme • 2 tbsp. chopped rosemary • ¼ cup apple cider

1. Mix all the ingredients for the dry rub together and generously rub the outside of the venison loins. Wrap and place into the fridge for 12 hours or overnight. 2. Preheat the oven to 375º F. 3. Mix the other ingredients into a small heavy-bottomed saucepan and bring to a simmer for 10 minutes then remove from the heat. 4. In a large frying pan, add about a tsp of grapeseed oil, sear the venison all the way around to a golden sear, then place onto a lined baking sheet with a wire rack. 5. Brush with the small saucepan mix and place into the oven. Keep brushing the loin every 10 minutes to create a sticky bark. 6. Cook the venison in the oven for 35 minutes or until the internal temperature is 140-degree F. You are looking for a rare to medium rare temperature. 7. Remove from the oven, and brush one more time and let rest for ten minutes under a tented piece of foil. 8. Carve and drizzle with more of the glaze as desired and serve.

DRY RUB MARINATE • • • • • • • • •

2 tbsp. kosher salt 3 tbsp. ground mustard 2 tbsp. ground fenugreek seed 4 tbsp. brown sugar 1 tbsp. chili flakes 1 tbsp. chopped thyme 1 tbsp. chopped rosemary 2 tbsp. chopped garlic 6 pc juniper berry crushed

Brussel sprouts would be a great addition, cook to your preference.

PAIR WITH

Wayne Gretzky Estates Whisky Oak Aged Red $19.95 WAYNE GRETZKY ESTATES

MAPLE WHISKY ROASTED ROOT Take roasted vegetables to the next level. Seasoning then layering them in puff pastry gives you some crisp bits on top and succulently tender veg underneath. Plus, you can’t beat the presentation — it’s a side that gives many main courses a run for the money! SERVES 4 - 6

INGREDIENTS • • • • • • • • • • • • • • •

2 sheets store bought puff pastry 2 large sweet potatoes 2 large parsnips 2 large Yukon Gold potatoes 1 butternut squash 1 small acorn squash 4 tsp. chopped lemon thyme 1 tsp. black pepper 1 tbsp. kosher salt 2 tsp. chopped garlic ½ cup grated parmesan cheese ½ cup Wayne Gretzky Estates Maple Whisky 1 tbsp. chili powder ¼ cup extra virgin olive oil 2 large eggs

INSTRUCTIONS 1. Preheat the oven to 375º F. 2. In a large bowl, mix the olive oil, whisky, chopped thyme, pepper, kosher salt, chili powder, and garlic. Mix well and place aside. 3. Peel all the root vegetables. Cut the acorn squash in half, leaving it in half moon. Peel the acorn squash neck, and save the base for another use. 4. Using a mandolin, very carefully and using the guard, slice all the vegetables thinly, to about the thickness of a ruffled potato chip. 5. Mix the vegetables together in the spice bowl, fully coating them all. 6. Lay the puff pastry out in a rectangle and dock it (using a fork poke holes in the pastry). 7. Leaving 2 inches around the edge, layer the vegetables onto the puff pastry stacking them about 3 layers high. 8. Gently fold the edges of the pastry back onto the smaller vegetable rectangle. 9. Mix the eggs in a separate bowl, then brush onto the folded edges of the puff pastry. Sprinkle the edges with kosher salt. 10. Sprinkle the parmesan over the whole pastry. 11. Place in the oven and bake for 35-45 minutes, or until the veg is fork tender and the edges are golden brown. 12. Remove from the heat and let cool before cutting.

PAIR WITH

WAYNE GRETZKY ESTATES

Wayne Gretzky Estates Whisky Oak Aged Red $18.95

99 PROOF SPICY AGED Whisky, aged cheddar, and a kick of spice team up for a pre-dinner warm-up. This crowd-pleaser can be served a number of ways — rolled into bite-sized balls, spread on toast points, or warmed in a dish and served with crackers. Tip: using a clothbound cheddar will really up your game. SERVES 4 - 6

INGREDIENTS • • • • • • • • • • •

2 oz. Wayne Gretzky Ninety Nine Proof Whisky 4 cups grated aged cheddar (clothbound cheddar would work best here) ½ cup mayonnaise ½ cup cream cheese 2 tbsp. chopped pickled jalapenos or another pickled hot pepper 1 oz. of the liquid from the pickled pepper jar 2 tbsp. chopped roasted red pepper or sun-dried tomato 3 tbsp. chopped chives ½ tbsp. Worcestershire 2 tsp. Old Bay Seasoning 1 tsp. ground black pepper

INSTRUCTIONS 1. Place all the ingredients into the mixer and mix on high with the paddle attachment for 10 minutes until well mixed and all ingredients are incorporated. 2. To serve, roll into small snack-sized balls, spread on Rye toast points, or heat in a dish in the oven at 350º F for 10 minutes and serve with crackers. PAIR WITH

Wayne Gretzky Ninety Nine Proof Whisky on the rocks – $99.00 WAYNE GRETZKY ESTATES

WHISKY GLAZED If you’re on team ‘it’s just not the holidays without fruitcake’, then this recipe is a must make. Full of dried fruit (see our how-to on page 17) that’s soaked for 2 days in Wayne Gretzky Ice Cask Whisky — matured in Icewine casks giving it some added richness and complexity — it may just bring some hold-outs over to your side. SERVES 6

INGREDIENTS

BATTER

FRUIT & NUT FILLING • • • • • • •

1 cup dried raisins 1 cup dried cherries 1 cup dried peaches 1 cup dried apricots 1 cup dried pears 1 cup dried apple 2 Cups Ice Wayne Gretzky Estates Cask Whisky • 1 cinnamon stick • 3 cups broken walnuts • ½ cup flour

• 4 cups flour • 1 cup Wayne Gretzky Estates Ice Cask Whisky (reserved from the fruit soaking) • 1 tsp. allspice • ½ tsp. nutmeg • ½ tsp. ground cloves • 2 tsp. baking soda • ½ tsp. kosher salt • 1 ½ cups softened butter • 2 cups brown sugar • 1 cup white sugar • 6 egg yolks • 1 tbsp. vanilla paste • 4 tbsp. lemon zest • 6 egg whites

INSTRUCTIONS 1. In a large bowl with a lid, add all the dried fruit, cinnamon stick, and Ice Cask Whisky. Mix and put the lid on. Put in the fridge overnight for up to 2 days (longer is better). 2. After they have marinated, remove and strain off the fruit. SAVE the whisky, you will need it for the batter! 3. Once strained off, add the ½ cup of flour and coat all the fruit and walnuts together; add more flour if needed to coat everything. Place aside. 4. Preheat the oven to 300º F. 5. Prepare 4 loaf pans — grease and line with parchment paper, making sure that it is greased on both sides of the paper. Have them ready and sitting on the side. 6. Sift together the flour, spices, baking powder and salt. 7. In a stand mixer, beat the butter with the paddle on low for about 5 minutes and then add the sugars and increase the speed until the butter is fluffy. 8. Next, add in the egg yolks one at a time until incorporated, then add the vanilla paste and the lemon zest. 9. Split the flour into 3 batches. Start with 1 batch of flour, then add the 1 cup of fruit whisky and then the last 2 batches of flour. 10. In a separate bowl, beat the egg whites until they are stiff and fluffy. 11. Gently fold in the egg whites to the batter and stir in the soaked fruit and nuts. 12. Distribute the batter evenly into the four loaf pans. Gently tap the bottoms to remove any air pockets. 13. Place into the oven and bake for 1 ½ - 2 hours, checking with a toothpick until it comes out clean. 14. Remove from the oven and let cool before removing from the pans.

PAIR WITH

WAYNE GRETZKY ESTATES

Wayne Gretzky No 99 Canadian Cream Liquor on the rocks – $34.95

MAKING SPIRITS BRIGHT Looking for the perfect party or post-skating cocktails? Here are a few great ones.

ELF ON THE

Shelf

INGREDIENTS • 2.5 oz. Wayne Gretzky Estates Cherry Hibiscus Simple Syrup • 1.5 oz. Wayne Gretzky Rose Spirit • ¾ oz. lemon juice • 1.5 oz. Fentimens Cherry Cola • 2 tbsp. of sugar • 1 tsp. sumac • Wayne Gretzky Whisky Cherry

INSTRUCTIONS 1. Garnish glass with sugar and sumac mixture (see below). 2. Add ice to the glass, then add in the first three ingredients, and stir until well-chilled. 3. Top with Fentimans Cherry Cola 4. Drop a Gretzky Whisky Cherry into the glass to finish.

GARNISH Mix the sugar and sumac together. Run a lemon down the side of a glass and then dab glass in the mixture.

Sour

SNOWED IN INGREDIENTS

• ½ oz. Wayne Gretzky Estates Old Fashioned Simple Syrup • 1.5 oz. Wayne Gretzky Estates Whisky Sour Syrup • 2.5 oz. cinnamon-infused Wayne Gretzky Estates Maple Cask Whisky (see recipe below)

INSTRUCTIONS 1. Add all ingredients to a shaker full of ice and shake until chilled. 2. Strain into a rocks glass and garnish with an orange slice sprinkled with cinnamon and a stick of cinnamon.

INFUSION Add 1 cinnamon stick to a large mason jar and pour in one bottle of Wayne Gretzky Estates Maple Cask Whisky. Allow to infuse for 3-days.

WAYNE GRETZKY ESTATES

Sangria

UGLY SWEATER INGREDIENTS • • • • •

2 bottles of Wayne Gretzky Estates Merlot 1 bottle of Wayne Gretzky Estates Cherry Hibiscus Simple Syrup 1 (350mL) bottle of Wayne Gretzky Estates Red Cask Whisky 6 oz. lemon juice Frozen cherries, frozen cranberries, and cinnamon sticks

INSTRUCTIONS 1. Add all ingredients to a large punch bowl and set in fridge until service. Once ready to serve, add frozen cherries and cranberries and garnish with cinnamon sticks. 2. Ladle out and enjoy!

TIP Torch your cinnamon sticks with a butane lighter to add a little flare and cinnamon smoke! The frozen fruits keep your punch colder for longer.

THE CREATURE WAS

Stirring

INGREDIENTS • • • •

2.5 oz. Wayne Gretzky Estates Ice Cask Whisky ½ oz. Wayne Gretzky Estates Cherry Hibiscus Simple Syrup ½ oz. Wayne Gretzky Estates Old Fashioned Simple Syrup 4 Wayne Gretzky Estates Whisky Cherries and an orange slice • 15 dashes of Wayne Gretzky Root Beer Bitters

INSTRUCTIONS 1. Add all ingredients to a mixing glass full of ice. 2. Stir until chilled and strain into a rocks glass over one large cube. 3. Garnish with an orange slice and cherry.

WAYNE GRETZKY ESTATES

CHERRY

onTop

INGREDIENTS • 3 oz. Wayne Gretzky Estates Cherry Hibiscus Simple Syrup or Wayne Gretzky Estates Old-Fashioned Syrup • Dash of peppermint • 3 oz. Cream Liqueur or 4 oz. whipping cream • 5 shakes of Wayne Gretzky Estates Antique Ginger Bitters • Whipped topping • Wayne Gretzky Estates Whisky Cherry

INSTRUCTIONS 1. Add all ingredients to a shaker or mason jar full of ice. 2. Shake until chilled. 3. Top with whip cream and a Gretzky Whisky Cherry.

FANCY

pants

INGREDIENTS • 2 oz. Wayne Gretzky Estates Cabernet Franc Icewine • ¾ oz. Wayne Gretzky Estates Cherry Hibiscus Simple Syrup • 1 oz. Wayne Gretzky Estates Muscat Spirited Wine • Squeeze of lemon • Wayne Gretzky Estates Whisky Cherry

INSTRUCTIONS 1. Add all ingredients to a shaker full of ice. 2. Strain into a chilled martini glass and garnish with the cherry.

WAYNE GRETZKY ESTATES

Brew

WINTER INGREDIENTS • • • • •

1.5 oz. Wayne Gretzky Old Fashioned Simple Syrup 1 oz. Wayne Gretzky Maple Cask Whisky 6 oz. Wayne Gretzky No. 99 Amber Ale Cinnamon Sugar

INSTRUCTIONS 1. Add all ingredients to a beer glass with a small scoop of ice. 2. Stir until chilled. 3. Top with a dash of cinnamon and sugar. 4. Sip and enjoy!

Biscotti

AMICI

INGREDIENTS • ½ oz. chilled espresso • ¼ oz. Wayne Gretzky Estates Old Fashioned Simple Syrup • ¾ oz. Wayne Gretzky Estates Maple Cask Whisky

INSTRUCTIONS 1. Add all ingredients to a shaker filled with ice and shake until chilled. 2. Strain into shot glasses and top with a dash of nutmeg.

WAYNE GRETZKY ESTATES

30 YEARS AGO, A STAR WAS BORN Three decades ago, a pioneer burst onto the world’s wine stage. Since the very beginning, Trius Red quickly captured the attention of wine critics across the globe. With a Best Red Wine in the World win and 30 vintages later this Canadian icon continues to prove its star status has serious staying power.

A NEW YEAR’S EVE CELEBRATION OF TRIUS SPARKLING WINES

Trius Winery & Restaurant Chef Frank Dodd

Buttermilk Chicken & Almond Nuggets with Baked Truffle Fries and Greek Yogurt Aioli Lobster BLT with Toasted Potato Rolls Oysters Rockefeller Cast Iron Pizza with Italian Sausage, Fennel, and Mozzarella

WINE PAIRINGS • Trius Brut • Trius Brut Rosé

FEATURED COCKTAILS by Braden Coles

• Trius Brut Par-Ty Shots • Jingle Jangle Punch

CHICKEN & ALMOND NUGGETS WITH BAKED TRUFFLE FRIES & GREEK YOGURT AIOLI SERVES 4 - 6

BUTTERMILK CHICKEN INGREDIENTS • 10-12 Boneless, skinless chicken tenders • 2 ½ cups buttermilk • Splash of Siracha • 1 cup almond meal • ¾ cup whole wheat panko breadcrumbs • ¼ cup all-purpose flour • ½ tsp. salt • ½ pepper • ½ tsp. smoked paprika

TRIUS

INSTRUCTIONS 1. 2. 3. 4.

Pour the buttermilk into a bowl, add a splash of Siracha and mix. Add in chicken tenders and let soak for 4-6 hours refrigerated or overnight. Preheat oven to 450º F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray and set aside. 5. In a large bowl, combine almond meal, panko, flour, salt, pepper, and paprika. 6. Remove each chicken tender from the buttermilk and dip in breadcrumbs, gently pressing to adhere. Place on the wire rack. Spray each with a mist of nonstick spray. 7. Bake for 12 minutes, remove from oven, gently flip and mist with nonstick spray, then bake for 12 minutes more. PAIR WITH

Trius Brut $29.95

Juicy, crispy, nutty, and tender, these are not your kids' chicken tenders. Serving them with aioli and fries seasoned with truffle oil just adds to the seasonal sophistication. The bubbles and acidity in the Trius Brut act like a spritz of lemon, cutting through the richness and cleansing the palate between bites.

TRUFFLE FRIES INGREDIENTS • 4 large baking potatoes • 2-3 tbsp. olive oil • 1 tbsp. freshly chopped parsley • Splash of truffle oil (put in small spray bottle) • Salt and Pepper

INSTRUCTIONS 1. Preheat oven to 375°F. 2. Wash potatoes leaving skin on. Cut potatoes into the desired thickness and place in a bowl with cold water. 3. Rinse potatoes in cold water for 20 minutes to remove excess starch. Remove from water and dry very well in a kitchen towel. 4. Toss the potatoes with oil and then spread evenly in a single layer on a parchment-lined pan. 5. Bake for 20 minutes at 375°F, then turn the oven up to 425° F and cook fries until golden, about 20-25 minutes. 6. Remove from oven. Season with salt and pepper and spray with truffle oil. Sprinkle with parsley and serve

GREEK YOGURT AIOLI INGREDIENTS • ¼ cup unsweetened whole milk Greek yogurt • 1 garlic clove crushed • 1 tsp. lemon juice • Salt and pepper

INSTRUCTIONS In a small bowl, combine all ingredients and stir until well-combined. Taste and add more salt and pepper if needed.

TRIUS

BLT WITH TOASTED POTATO ROLLS Sparkling wine and seafood are one of the classic pairings. Here, we have some fun with it with our own twist on the lobster roll. Decadent and down to earth at the same time, this is one of our favourite finger foods to serve to celebrating guests. SERVES 4

INGREDIENTS

INSTRUCTIONS

• 1-pound shucked cooked lobster meat (from 3 [1 1/2-pound] lobsters) • ½ cup mayonnaise • 2 tbsp. fresh lemon juice • 1 tbsp. chopped fresh chives • 1 tbsp. chopped fresh tarragon • Salt and pepper • 6 thick-cut bacon slices • 4 potato rolls, split in half • 4 tomatoes, cut into thin slices • ½ cup arugula leaves

1. Roughly chop lobster meat into about 1-inch pieces. 2. Whisk together mayonnaise, lemon juice, chives, tarragon, salt, and pepper in a large bowl. Lightly fold in lobster meat. Cover and chill at least 30 minutes or up to 4 hours. 3. Arrange bacon pieces in a single layer in a large cast-iron skillet. Cook over medium, occasionally turning, until crisp, 12 to 15 minutes. Transfer to a plate lined with paper towels and pour bacon drippings into a small heatproof bowl. Wipe skillet clean. 4. Brush cut sides of potato rolls lightly with bacon drippings (about 1 teaspoon per roll half). Working in batches, place rolls, cut sides down, in skillet and cook over medium until toasted and golden brown, about 2 minutes. 5. Top with lobster mixture and bacon. Garnish rolls evenly with sliced tomato and arugula leaves.

PAIR WITH

TRIUS

Trius Brut $29.95

ROCKEFELLER Continuing with the seafood and sparkling wine theme, oysters are another classic bubbly pairing. Here, we dove into the annals of culinary history and decided to serve our oysters å la Rockefeller — on the half shell topped with buttery spinach, seasoned breadcrumbs, and cheese. SERVES 2 - 4

INGREDIENTS

INSTRUCTIONS

• • • • • • • • •

1. 2. 3. 4. 5. 6. 7. 8. 9.

1 dozen oysters 2 tbsp. unsalted butter ½ cup minced shallots 1 cup spinach leaves, chopped ½ cup finely chopped parsley ¾ cup panko 2⁄3 cup grated parmesan cheese 1 green onion, chopped Lemon wedges

Preheat oven to 450ºF. In a medium pan, melt butter over medium-high heat. Sauté shallots until translucent. Add spinach and parsley, stirring until spinach is wilted. Add panko, parmesan cheese, and green onion and mix well. Transfer to a tray and let cool. Tip: This step can be done the day before. Shuck your oysters and set them on a foil-lined broiler pan. Top each oyster with spinach mix. Place oysters in oven for 6 to 8 minutes or until the topping is golden brown. 10. Serve with lemon wedges.

PAIR WITH

Trius Brut $29.95 TRIUS

CAST IRON

WITH ITALIAN SAUSAGE, FENNEL, & MOZZARELLA

You can never go wrong with pizza. And this one topped with sausage and fennel and skillet baked for an extra crispy golden crust is just so right. The extra body in the sparkling rosé stands up to the heartier flavours while still bringing elegance to the pairing. SERVES 2 - 4

INGREDIENTS

INSTRUCTIONS

• 12 oz. store-bought pizza dough, room temperature • 5 tbsp. extra-virgin olive oil, divided • 8 oz. sweet Italian sausage, casings removed (soak in warm water for 2 minutes) • 1⁄3 cup prepared marinara • ¾ cup coarsely grated lowmoisture mozzarella • ½ small fennel bulb, very thinly sliced • 3 garlic cloves, very thinly sliced • salt • Crushed red pepper flakes and torn basil leaves

1. 2. 3. 4.

TRIUS

5. 6. 7. 8.

Preheat to 475°F. Place dough on a work surface and drizzle with 1tbsp of oil, turning to coat. Stretch out to the size of your cast iron pan and cover loosely with plastic wrap. Heat 1 tbsp oil in a large cast-iron skillet over medium heat. Cook sausage, breaking up into small pieces with a wooden spoon, until browned in spots and cooked through, about 5–8 minutes. Transfer sausage to a small bowl. Remove skillet from heat and carefully lay dough inside. Season with salt, then spread marinara over entire surface of dough leaving a gap of ½ inch from edges. Top with mozzarella, then fennel, garlic, and cooked sausage. Drizzle with another 2 tbsp oil. Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over about 10–14 minutes. Let cool 5 minutes, then top with red pepper flakes and basil. Sprinkle with more salt and drizzle with remaining 1 tbsp oil. PAIR Trius Brut Rose WITH

$ 29.95

NOW IT'S A PAR-TY! Sparkling wines. Sparkling cocktails. Ring in the new year with these eye-catching and taste bud pleasing recipes and make it a happy one.

Shots

TRIUS BRUT PAR-TY INGREDIENTS • • • • • •

1½ cups Trius Brut (divided) 1 tbps. lemon juice ¼ cup sugar 3 envelopes gelatin ¼ cup Vodka Rainbow sprinkles

INSTRUCTIONS 1. Mix 1 ¼ cups Trius Brut, lemon juice, and sugar in a saucepan. 2. Sprinkle gelatin on top. Let gelatin soften for about two minutes to bloom, then heat mixture over low heat. Stir until gelatin has completely dissolved, about 2 to 3minutes, and remove from heat. 3. Stir in remaining ¼ cup each of Trius Brut and vodka. 4. Grease a loaf pan with nonstick cooking spray. Pour mixture into mold and chill for 2 hours, or until firm. 5. Invert set gelatin to parchment paper-lined cutting board and slice into squares. Dip each square in sprinkles and serve cold.

JINGLE JANGLE

punch

INGREDIENTS

BLACK PEPPER GRENADINE

• 8 oz. black pepper grenadine (see recipe) • 8 oz. dark rum • 4 oz. lime juice • 8 oz. cranberry juice • 1 bottle Trius Brut

• • • • • •

INSTRUCTIONS

1. Mix all ingredients into a punch bowl. 2. Garnish with orange and lime wheels, and frozen cranberries.

1. Steep peppercorns, orange peels, and hibiscus in hot water for 1 hour. Strain. 2. Add sugar and pomegranate juice.

473mL pomegranate juice 500ml hot water 1⁄4 cup Hibiscus Flowers (dried) 3 tbsp. black peppercorns 4 orange peels (rind removed) 1⁄2 cup sugar

TRIUS

GIFT THE ULTIMATE WINE

HOLIDAY 2021

LOVER'S This winter, return to Niagara for a truly luxurious experience of ﬁne wines, gourmet food, and stunning scenery.

THE NIAGARA WINE COUNTRY TOUR INCLUDES: • 3 VIP tours and tastings at our top Niagara Estates via private limousine • Award-winning cuisine, including: - breakfast at Riverbend Inn & Vineyard, - lunch at Trius Winery Restaurant - dinner at The Winery Restaurant at Peller Estates • 1-night stay at Riverbend Inn and Vineyard (with the option to add a night)

Our Wine Country Concierge is here to help you plan a visit. Call 1.888.510.5537 for more information.

HOLIDAY 2021

PLAN YOUR NEXT ESCAPE AT

Our Wine Country Concierge team is here to help!

TASTINGS

TOURS

DINING

ACCOMMODATIONS

From planning an experience to purchasing your favourite wines for pickup, our Wine Country Concierge Team would be happy to assist you 1-888-510-5537 | info@mywinecountry.com