No.99 Wine and Cocktail Club December 2023 by myWineCountry

DECEMBER 2023

TRaDITIONal

and icewine marshmallows

Great Wines for Your Holiday Gift List

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EDITORS

Madison Vine, marketing manager

Riley McGilvray, marketing specialist

WINE CLUB

Ashley White Leona Nicoletti Haley Strong CONTRIBUTORS

Alex Archer Anahita Pouget Brianne Carter Carolee Krause Dave Larocque Frank Dodd Jason Parsons Mackenzie Plum Mark Torrance Maurice Desharnais Nataschia Wielink Tina Truszyk

GRAPHIC DESIGNER

Mari-Lynne Eastland For general inquiries about magazine or information about products and for advertising inquiries in No.99 Wine and Cocktail Club magazine, please email communication@peller.com. No.99 Wine and Cocktail Club magazine and myWineLife is published 4 times a year by Andrew Peller Limited.

Note from the Editors We are thrilled to present our December issue, filled with festive delights that are sure to elevate your holiday hosting experience. Whether you’re planning a cozy gathering with family or a grand soirée with friends, this edition is your go-to guide for creating memorable holiday moments. We’ve curated a delicious collection of holiday cocktails that will bring warmth and cheer to your celebrations. Featuring seasonal flavors like espresso, crème brûlée, chocolate, and even Icewine. Our cocktail recipes will infuse the spirit of the season into your gatherings. The perfect accompaniment to the merry conversations and laughter that define the holidays. And what are the holidays without a sumptuous feast? Our traditional dinner recipes are here to inspire and simplify your holiday meal planning. From a succulent roast turkey with all the trimmings to delectable sides, our winery chefs have shared their recipes to cater to all tastes. Don’t forget: our wine, spirits, and even a Wine Club membership make great gifts! Our wine experts are here to help. Contact them at 1-866-440-4384, email gifting@andrewpeller.com, or shop online via shop.waynegretzkyestates.com for home delivery. Cheers, Riley McGilvray & Madison Vine

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december 2023 No.99 Wine and Cocktail Club

T R A D I T I O N A L

Traditional Turkey with Homestyle Gravy

W I N E P A I R I N G S O N P A G E S 10 - 11 4 No.99 Wine and Cocktail Club december 2023

Chef Jason Parsons, Peller Estates Winery & Restaurant RECIPE PAGE 10

Roasted Lamb Rack with Smashed Minted Potatoes, Balsamic Broccolini and Red Currant Jus Chef Frank Dodd, Trius Winery Restaurant

Brussel Sprouts, Bacon and Cheese Bake Chef Maurice Desharnais, Wayne Gretzky Estates Restaurant RECIPE PAGE 11

RECIPE PAGE 10

Butternut Squash, Cranberry and Rosé Risotto Chef Maurice Desharnais, Wayne Gretzky Estates Restaurant RECIPE PAGE 11

You can purchase your wine pairings at our Niagara estates, your local The Wine Shop or online via TheWineShops.com december 2023 No.99 Wine and Cocktail Club

Wine & Spirit Allocation WAYNE GRETZKY ESTATES CHARDONNAY

WAYNE GRETZKY ESTATES SIGNATURE SERIES CABERNET SAUVIGNON

APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and fruit-forward SWEETNESS: Dry, 6.5 g/L

APPELLATION: VQA Niagara-on-the-Lake STYLE: Full-bodied and structured SWEETNESS: Dry, 2.5 g/L

750ml

13% abv

1695

FLAVOUR PROFILE: Clear and bright with a yellow straw hue. The fruit-forward bouquet shows notes of yellow apple, Bartlett pear, and a touch of white peach, accented by subtle oak. This Chardonnay is smooth on the palate with flavours of apple, pear, melon, tropical fruit, and a touch of spice. WINEMAKER’S NOTES: Chardonnay juice was cool fermented in stainless steel tanks to enhance the pure fruit characteristics of the grape. The wine had subtle French and American oak aging for added complexity.

750ml

12.7% abv

3195

FLAVOUR PROFILE: Deep purple garnet in colour with a lovely bouquet of ripe black currant, soft leather, earth, charred oak, and vanilla bean. This Cabernet Sauvignon has soft drying tannins and great structure. WINEMAKER’S NOTES: Harvested from vineyards within the regional appellation of Niagara-on-the-Lake. Individual Cabernet Sauvignon lots were aged for 12 months in 65% French and 35% American oak barrels before the final assemblage. A full malolactic fermentation was completed in barrel.

BEST SERVED: Serve chilled at 10 to 12ºC to enhance the refreshing acidity and citrussy notes of this wine; or serve slightly warmer at 14 to 15ºC to allow for rich fruit development and a softer mouthfeel. The perfect everyday wine. Serve with roast chicken; chicken pot pies; poached salmon; smoked salmon risotto; light creamy pasta dishes.

BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Serve with two-year-old aged cheddar; grilled medium-rare cuts of beef; rack of lamb; wild game meats; sautéed mushrooms; 70% dark chocolate. Drink now until 2030. Decanting is recommended if drinking through 2024.

WAYNE GRETZKY ESTATES BACO NOIR

WAYNE GRETZKY ESTATES VIDAL ICEWINE

APPELLATION: VQA Ontario STYLE: Medium to full-bodied and smooth SWEETNESS: Off-dry, 12.8 g/L

APPELLATION: VQA Niagara Peninsula STYLE: Medium to full-bodied and structured SWEETNESS: Sweet, 195 g/L

750ml

12.5% abv

1695

200ml

11% abv

4995

FLAVOUR PROFILE: Deep purple in colour with a bouquet of Damson plum, muddled blackberry, violet, dark raisin, and a touch of beet root. This is a smooth, easy-drinking Baco Noir with juicy tangy dark fruit flavours. Ripe tangy dark fruits, with a touch of sweet spice, linger on the smooth finish.

FLAVOUR PROFILE: This Vidal Icewine has a bright yellow gold colour with a classic bouquet of peach, baked apricot, mango, and tangerine. The rich and elegant mouthfeel is perfectly balanced between sweetness and acidity. Flavours of peach, mango and marmalade explode on the palate and linger on the long finish.

WINEMAKER’S NOTES: Harvested from the vineyards of the Niagara Peninsula. Through traditional red wine making, subtle French, Hungarian and American oak integration, and a full malolactic fermentation, we have created a fruit-forward easydrinking red wine.

WINEMAKER’S NOTES: This small lot Icewine is harvested from naturally frozen Vidal grapes from Niagara Peninsula vineyards at minus 10°C. The juice is cool fermented to retain freshness and bright fruit flavours, and 15% of the wine is fermented in oak barrels to build texture and complexity.

BEST SERVED: Serve at a cool room temperature of 15 to 17°C. This food-friendly wine is terrific with pulled pork on a bun; beef brisket; barbecued red meats with your favourite marinades and sauces; saucy barbecued ribs; roasted beets; and gourmet burgers.

BEST SERVED: Serve chilled at 8 to 10°C in small white wine glasses, 1 to 2 oz per person. Enjoy during a meal with pâté; spicy fish cakes; spicy Asian cuisine; Thai mango salad; and fruit-based desserts.

6 No.99 Wine and Cocktail Club december 2023

LOVED IT AND 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.

WAYNE GRETZKY ESTATES CANADIAN CREAM LIQUOR 750ml

17% abv

aWa RDs

Critical Acclaim BEST CREAM/DAIRY LIQUEUR

FLAVOUR PROFILE: A delicate creamy tan in colour. The aromas and fl avours of this cream liquor excite with rich notes of almond, cream, dark biscuit, nutmeg, and toasted wafer. The mouthfeel is smooth, rich, sweet, and creamy with a long finish.

San Francisco World Spirits Competition 2020

DISTILLER’S NOTES: Our Wayne Gretzky Estates Red Cask Whisky is blended with local, farm-fresh Ontario cream and natural fl avours and kept cool in stainless steel tanks. The liquor is then bottled and ready to be enjoyed.

San Francisco World Spirits Competition 2020

BEST SERVED: Keep refrigerated and enjoy within twelve months of opening. Serve chilled, straight up or on the rocks. Use in your favourite desserts, as a fl avour boost to homemade whipped cream, or added to coffee and fancy drinks.

DOUBLE GOLD MEDAL

GOLD MEDAL

San Francisco World Spirits Competition 2022

GOLD MEDAL

Los Angeles International Spirits Competition 2018

december 2023 No.99 Wine and Cocktail Club

Creme Brûlée Espresso Martini serves 1

1 oz 1 oz 1 oz 1 oz 1 tsp

Wayne Gretzky Estates Canadian Cream Liquor Wayne Gretzky Estates Ice Storm Vodka espresso, or a chilled cup of your favourite coffee simple syrup granulated sugar

Combine cream liquor, vodka, espresso, and simple syrup with ice in a cocktail shaker. Shake vigorously until the shaker feels cold in your hands, about 30 seconds, then strain into a martini glass. Sprinkle granulated sugar over the top of the martini. Holding the torch about 4” from the cocktail, brûlée the sugar for roughly 5 to 10 seconds. Be careful not to overheat the glassware. TIP: Create a homemade simple syrup by combing equal parts water to granulated sugar in a pot. Simmer over medium heat until all sugar has dissolved. Store in a mason jar for up to a month in your refrigerator. 8 No.99 Wine and Cocktail Club december 2023

Icewine Martini serves 1

1 oz 2 oz

Vidal Icewine Wayne Gretzky Estates Ice Storm Vodka

Combine Icewine and vodka in a cocktail shaker. Add a few cubes of ice and shake vigorously until the outside feels cold in your hands. Strain into your favourite martini glass and enjoy! TIP: Adjust the ratio of Icewine to vodka for your preferred sweetness.

S’mores Martini serves 1

2 oz Wayne Gretzky Estates Canadian Cream Liquor 1 oz Wayne Gretzky Estates Ice Storm Vodka melted chocolate toasted marshmallow garnish In a shallow microwave safe bowl, heat chocolate in 15 second intervals, stirring often until fully melted. Dip the rim of your martini glass and set aside to chill. Combine Canadian Cream and vodka in a cocktail shaker with ice and shake vigorously until the outside is cold to the touch. Strain into your chocolate-

rimmed martini glass. Gently rest a marshmallow on the top of your martini. In a safe environment, hold the torch approximately 4” from the top of the marshmallow. Toast the marshmallow for 5 -10 seconds. Be careful not to overheat your glassware. Ensure the toasted marshmallow has adequately cooled before taking a sip. TIP: You can swirl the melted chocolate in the martini glass to add a bit more flavor to the drink, as well as some decoration. You can also dip the chocolate rim in crushed graham crackers for the full s’mores effect.

Peller Estates’ Icewine Marshmallows executive chef jason parsons

1 cup ½ cup + ¼ cup 3 packs 2 cups 2/3 cup 1/4 tsp 1/2 tsp icing sugar

Icewine cold water Knox Gelatin granulated sugar corn syrup salt vanilla for dusting

Boil the Icewine in a small saucepan for 10 to 15 minutes until reduced. There should be ¼ cup of syrup. Pour ½ cup of cold water into the bowl of a stand mixer with a whisk attachment. Sprinkle the gelatin over the water and let soak for 10 minutes. Meanwhile, mix the remaining ¼ cup of water, Icewine reduction, sugar, and corn syrup in a pot. Bring to a boil and hard boil for one minute until it reaches the softball stage (240°F). Turn on the stand mixer on a low setting. Slowly pour the hot sugar mixture. Add the salt and turn up the mixer to the highest speed. Beat for 12 to 15 minutes until the mixture is fluffy and soft and holds soft peaks. Add the vanilla and beat for one minute. Pour the mixture into a 9x9” cake pan that has been greased with a neutral oil. Using slightly wet hands, flatten out the marshmallow mixture. Allow to set for at least two hours in a cool area (do not put in the refrigerator). Once firm, remove from the pan and cut into even squares. Dust with icing sugar.

december 2023 No.99 Wine and Cocktail Club 9

Roasted Lamb Rack

executive chef frank dodd, trius winery restaurant

2 1 ¼ - 1 ½ lb 2 tbsp 1/2 cup 1/2 cup 3 tbsp

racks of lamb (each with 8 bones), well-trimmed extra virgin olive oil fresh parsley, finely chopped chives, finely chopped Dijon mustard

sauce

2 tbsp 1 cup 2 tbsp

Traditional Turkey

executive chef jason parsons, peller estates winery restaurant

8-10 lb 1 cup 1/2 cup 1/2 cup 2 tbsp 2 tbsp 2 bulbs 2 whole 1 stalk 1/2 1 bunch 2 tbsp 4 cups

turkey butter, softened sage, chopped lemon zest lemon juice sea salt garlic carrots celery onion sage stems black peppercorns chicken stock

In a bowl, mix the soft butter, chopped sage, lemon juice, lemon zest and sea salt. Rub the butter mixture all over and under the skin of the turkey. In a large roasting pan, place the carrots, celery, onion, sage stems, peppercorns and chicken stock. Place the whole turkey on top of the vegetables and place in an oven pre heated to 325 F. Every 15 to 20 minutes, baste the turkey using a ladle and the juices from the bottom of the roasting tray. Roast the turkey for approximately 3 hours. If skin starts to get to brown before the turkey is cooked, cover with a piece of tinfoil to stop the browning. Once cooked, remove from the oven and rest covered for at least 20 minutes. Carve and serve. Serves 10 pair with

Peller Estates Signature Series Chardonnay Peller Estates Gamay Noir 10 No.99 Wine and Cocktail Club december 2023

Traditional Homestyle Turkey Gravy

executive chef jason parsons, peller estates winery restaurant

3 cups 1 cup 3 tbsp

chicken stock turkey pan juices flour salt and pepper

In a mixing bowl, combine 1 cup of chicken stock and 3 tbsp of flour. Whisk to remove all lumps. Place the turkey roasting pan on the stove top on high heat. Add 2 cups of chicken stock to the pan juices.. Using a wooden spoon, rub the bottom of the pan to release all the browning. Bring the stock to a boil and then slowly whisk in the flour and stock mixture. Continue to simmer for at least 3 to 5 minutes to cook the flour. Season with salt, pepper, strain and serve. Serves 10

red currant jelly Trius red wine (your choice) butter, diced cold

Pre-heat the oven to 450°F. Place a large cast iron frying pan over high heat. Sprinkle the lamb with salt and pepper. Drizzle 1 tbsp of olive oil into the hot pan and place lamb racks in the pan, meat side down. Sear for about 2 minutes per side, or until golden brown on both sides. Finish meat side up. When both racks have been browned, place in the oven and roast the lamb for 15 minutes, or until a meat thermometer inserted into the center of one end registers 120°F for mediumrare. Transfer the lamb to a platter to rest for 10 minutes. Keep the pan for the sauce. Place back onto medium heat, add red currant jelly and stir. Pour in red wine and any juices from the lamb. Bring to a boil and whisk in butter until melted. Season to taste and pour into sauce boat. Do not re-boil sauce. Sprinkle the parsley and chives evenly over a plate. Spread the Dijon mustard over the meat side of the lamb racks and then press firmly into the herbs, creating a green herb crust. Carve the lamb between the bones into individual chops. Place the chops on 4 serving plates and pour on sauce. Serves 4 pair with

Trius Reserve Syrah Thirty Bench Pinot Noir

Smashed Minted Potatoes executive chef frank dodd, trius winery restaurant

4 1/2 cup 3 tbsp 8

russet potatoes 35% cream butter, room temperature mint leaves, chopped salt and pepper

Pre heat oven to 450 F. Wash potatoes and place on tray in oven for 40-45 minutes. In a pot, slowly warm cream and milk together. Remove potatoes from the oven and cut in half. Using a cloth, press the potatoes through a wire rack into a bowl. Discard skins and slowly mix in cream and butter, season to taste. Add chopped mint just before serving. Serves 4

Balsamic Broccolini

executive chef frank dodd, trius winery restaurant

8-12 1 cup 1/4 cup 1 tbsp 1/2 tsp

broccolini balsamic vinegar honey olive oil garlic powder salt and pepper

Mix balsamic and honey together in a pot over medium heat. Bring to a boil then reduce heat to a simmer. Simmer until the mixture reaches a syrup consistency. Remove and leave to cool. Place a large pot of water on high heat, heavily season with salt. Add 2 cups of ice cubes to a bowl and 4 cups of cold water, plus 2 tbsp salt. Trim Broccolini stems and add to boiling water for 1-2 minutes. Remove and plunge into ice water. Leave for 5-8 minutes. Drizzle with balsamic honey sauce. To Reheat: You can store the sauce and broccolini in the fridge overnight. Add broccolini to a pan over medium heat. Add olive oil, season and then drizzle with 1- 2 tbsp balsamic sauce. Serves 4

Butternut Squash, Cranberry and Rosé Risotto

Brussels Sprouts, Bacon and Cheese Bake

2 cups 3 tbsp 1 cup 1 clove 1 cup 2 cups 4 cups 1/2 cup 1/2 cup

1 cup 1/2 cup 3 cups

executive chef maurice desharnais, wayne gretzky estates

butternut squash, cubed butter white onion, diced garlic, chopped arborio rice Wayne Gretzky Estates Rosé warm chicken stock dried cranberries parmesan cheese, grated salt and pepper to taste

Place the squash into a pot of water and bring to a boil. Once soft, remove and mash. Place to the side. In a heavy bottomed pan, add the butter, diced onion and garlic. Cook for a few minutes over medium heat, until the onion becomes soft. Add rice and cook for 2 - 4 minutes until the rice is coated. Add the rosé wine and simmer, stirring occasionally. Once half the wine has been cooked into the rice, add the squash and cranberries. Mix well. Add one cup of warm chicken stock to the mixture and wait until it has been mostly absorbed by the rice before you add more. Continue adding stock slowly until it is fully absorbed. You should cook the rice about 7 - 10 minutes. When the rice is creamy, add the grated parmesan and season with salt and pepper.

executive chef maurice desharnais, wayne gretzky estates

2 cloves 1 tbsp 1/2 tsp 1 tsp 1/4 cup 3/4 cup 1 cup 1/2 cup 1/2 cup

bacon, diced red onion, diced brussels sprouts, halved or quartered garlic, roughly chopped grapeseed oil chili powder ground cumin Riesling wine 35% cream gouda cheese, shredded parmesan cheese, shredded scallion, thinly sliced

Preheat oven to 375 F. In a large pan over medium heat, cook bacon until crispy, drain on a paper towel-lined plate, then chop. Return pan to medium heat with grapeseed oil, red onion, garlic and brussels sprouts. Season with salt, chili powder and cumin. Cook, stirring occasionally, add wine, cook until tender, about 10 minutes. Remove from heat and drizzle with heavy cream. Add mixture to a baking dish and top with gouda, parmesan cheese and bacon. Bake until cheese is bubbly, 12 to 15 minutes. If your cheese isn’t golden, broil for 1 minute. Let cool for a few minutes, then top with scallions and serve.

Serves 4

Serves 4-6

pair with

Wayne Gretzky Estates Rosé

Wayne Gretzky Estates Signature Series Chardonnay

Thirty Bench Winemaker’s Blend Riesling

Peller Estates Private Reserve Meritage december 2023 No.99 Wine and Cocktail Club

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