No.99 Wine & Cocktail Club: September 2023

EDITORS

Madison Vine, marketing manager

Riley McGilvray, marketing sPeCialist

WINE CLUB

Ashley White

Leona Nicoletti

Haley Strong

CONTRIBUTORS

Anahita Pouget

Brianne Carter

Carolee Krause

Dave Larocque

Marcella DiLonardo

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’re thrilled to welcome you to our new No.99 Wine and Cocktail Club format! Each quarter you will receive four wines, selected by winemaking, plus a cocktail kit containing one bottle of spirit, accessories, and a recipe created by our estate mixologist. Also included in your kit is this magazine, which gives you access to lifestyle editorial and member-exclusive recipes from Chef Maurice Desharnais. Plus, you’ll also be the first to hear about new experiences and events.

For the first edition of the magazine, we’re introducing you to Alex Archer, our estate mixologist. Alex joined our team in October 2022 and has revamped our cocktail program at the estate. The best way to immerse yourself in our cocktail culture is to visit The Cocktail Lounge. Alex has curated an incredible menu of premium cocktails for guests to enjoy.

We’re also pleased to share four delicious recipes from Estate Chef, Maurice Desharnais. It’s September and while we’re excited for Fall, we’re still trying to hold on to Summer. These recipes are perfect for a seasonally transitional month. We’ve also provided a couple wine pairing suggestions for each dish.

Cheers, Riley McGilvray & Madison Vine

Be sure to sign up for our mailing list and be the first to know about upcoming events and experiences!

Visit Niagara Wine Country for harvest season this fall. Enjoy seated tasting, craft cocktail, and dining experiences at all our estates. Tag us in your photos and stories using the handles listed below with the hashtag #no99club.

SUMMER holding on to

Whisky

BBQ Glazed

Pork Belly with Slaw

Wayne Gretzky Estates

Signature Series

Pinot Grigio

Wayne Gretzky Estates

Sauvignon Blanc

Chocolate Mousse with Rosé Wine

Poached Rhubarb and Walnut Crumble

Wayne Gretzky Estates

Rosé

Wayne Gretzky Estates

Cabernet Franc Icewine

recipe page 11

Sweet and Spicy

Sausage Burger

Wayne Gretzky Estates

Signature Series

Cabernet Sauvignon

Wayne Gretzky Estates Riesling

recipe page 11

Grilled

Brownie, Peanut Butter

Mousse, Charred Strawberry Jam Sandwich

Wayne Gretzky Estates

Pinot Noir

Wayne Gretzky Estates

Cabernet Merlot

You can purchase your wine pairings at our Niagara estates, your local The Wine Shop or online via TheWineShops.com

recipe page 11

Wine & Spirit Allocation

WAYNE GRETZKY ESTATES SIGNATURE SERIES

PINOT GRIGIO

APPELLATION: VQA Niagara Peninsula

STYLE: Light to medium-bodied and refreshing

SWEETNESS: Dry, 4.6 g/L

WAYNE GRETZKY ESTATES WHISKY OAK AGED CHARDONNAY

APPELLATION: VQA Niagara Peninsula

STYLE: Medium-bodied and rich

SWEETNESS: Dry, 8.1 g/L

abv 750ml

12.9%

2695

FLAVOUR PROFILE: Clear and bright with a bouquet of yellow apple, Bartlett pear, golden kiwi, and a hint of orange blossom. This Pinot Grigio has a slightly rich mouthfeel with flavours of melon and juicy peach. The lingering finish shows refreshing notes of citrus and apple accented by a touch of spice.

WINEMAKER’S NOTES: Harvested from our estate vineyards and long-standing growers within the Niagara Peninsula. The free-run juice underwent two different fermenting and aging techniques. 89% was fermented in stainless steel and aged for 5 months in older French oak barrels and 11% was barrel fermented and aged in neutral French oak barrels before the final assemblage.

BEST SERVED: Serve lightly chilled at 14 to 15°C to enhance a richer mouthfeel. Enjoy while young and fresh. Serve alongside crab cakes with mayo dip; pork tenderloin in a cream sauce; potato gnocchi in a cream sauce; leek and mushroom quiche; or smoked salmon with cream cheese.

WAYNE GRETZKY ESTATES SIGNATURE SERIES CABERNET MERLOT

APPELLATION: VQA Niagara Peninsula

STYLE: Full-bodied and structured

SWEETNESS: Dry, 2.2 g/L

13.6% abv 750ml

3195

FLAVOUR PROFILE: Deep purple garnet with an aromatic bouquet of ripe black cherry, black currant fruit, spice box, cedar chest, toasty oak, and vanilla notes. Flavours of juicy black currant and black cherry are complemented by notes of spice, vanilla, and toasty oak.

WINEMAKER’S NOTES: A classic blend of 49% Merlot, 41% Cabernet Sauvignon, and 10% Cabernet Franc. The individual wines were aged for 12 months in 60% French and 40% American oak barrels, before the final assemblage was created. A full malolactic fermentation was completed in barrel.

BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Drink now to 2028 served with two-year-old aged Canadian cheddar; grilled medium-rare cuts of beef; rack of lamb; wild game meats; rich bean or mushroom stews; and sautéed mushrooms.

13.5% abv 750ml

19 95

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 Chardonnay has a smooth, slightly rich mouthfeel with flavours of toasty oak, spice, apple, and pear which lingers on the finish.

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 ‘Ice Cask Whisky’ American oak.

BEST SERVED: Serve slightly cool of 14 to 15°C. Drink now to 2026. Serve with smoked cheddar and smoked creamy cheeses with walnut breads; smoked chicken in a cream sauce over pasta; turkey pot pies; rich lobster dishes; mushroom risotto; smoked salmon quiche; and buttered corn-on-the-cob.

WAYNE GRETZKY ESTATES

WHISKY OAK AGED RED

APPELLATION: VQA Niagara Peninsula

STYLE: Medium to full-bodied and structured

SWEETNESS: Dry, 7.3 g/L

13.5% abv 750ml

19 95

FLAVOUR PROFILE: Bright garnet with a rich, warming bouquet of blue plum, black cherry, smoky oak, toasted clove, and allspice. This blend has bold fruit-forward flavours of black cherry, black currant, and spice. Notes of ripe dark fruits, spice, and coffee bean linger on the dry finish.

WINEMAKER’S NOTES: A classic blend of 46.1% Merlot, 34.2% Cabernet Sauvignon, and 19.7% Cabernet Franc. The individual wines were aged for 6 months using American and French oak. A portion of the blend spent 2 months with additional French and American oak, and another portion spent 1 month with our ‘Red Cask Whisky’ oak.

BEST SERVED: Serve at a cool room temperature of 17 to 18°C. Drink now to 2027. Serve with seared red meats with rich red wine reductions; pot roast; roasted leg of lamb; beef, bean, and mushroom stews; and grilled Portobello mushrooms.

LOVED IT AND NEED MORE?

WAYNE GRETZKY ESTATES MAPLE CASK

WHISKY

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.

FEATURE COCKTAIL

Maple Ginger Fizz

VARIETAL: 100% Ontario grains - Malted Rye

STYLE: Smooth and slightly sweet

40% abv 750ml

3595

FLAVOUR PROFILE: At first swirl of the glass look for notes of caramelized maple syrup, baked nut loaf, cereal grains, baked apple, dark raisin, and sweet oak. The mouth-feel is smooth, round and rich, with a touch of sweetness and notes of spice, oak and toffee. The finish is long and lingering with a smooth texture and flavours of candied nut, spice, and caramelized maple syrup.

DISTILLER’S NOTES: Whisky made the Canadian way – locally sourced grains are individually distilled, matured, and blended, then finished in Maple Syrup barrels. This process ‘polishes’ the whisky, adding a sweet note and balancing all the elements to produce a refined and smooth whisky.

Oak barrels, used for ageing whisky at our distillery, are sent to a maple syrup producer in Quebec to be filled with syrup and aged for 4 months. Once the maple syrup is bottled, the barrels are returned to us to fill with our whisky, drawing the maple flavours from the oak before bottling.

Our Ontario climate has an influence on barrel ageing; high annual temperature fluctuations in a non-temperature-controlled environment drives the whisky deep into the oak during warmer periods and draws it out during cooler periods. The location of the barrel within the rickhouse influences how it ages, depending on temperature, air flow and height within the room. This gives our distiller near infinite options when blending, to create the taste profile selected by Wayne himself.

BEST SERVED: Enjoy this spirit neat, or over one large ice cube, with minimal addition of water. The delicate sweetness in the whisky makes for an interesting variation on the classic cocktails.

3 oz Wayne Gretzky Estates Maple Cask Whisky

2-3 oz ginger beer

2 tbsp apple butter

1 oz lemon juice

2 dried apple slices or cinnamon stick for garnish

In a cocktail shaker filled with ice, combine lemon juice, apple butter, and Maple Cask Whisky. Shake thoroughly for 30 seconds. Pour into a glass with fresh ice and top with 2 to 3 ounces of ginger beer. Garnish with a dried apple slice and a cinnamon stick.

Optional: Dampen the rim of your glass with a lemon wedge and dip into a 1:1 cinnamon sugar mix.

Tip: Adjust the sweetness of this cocktail by adding or reducing the amount of lemon juice.

Serves 2

“It’s a really exciting time to be involved in the whisky industry. I think the innovation side of whisky has yet to really come out, and we’ll definitely see some exciting new expressions in the years to come.”

- Tim Wilson Distiller

Meet our Mixologist ALEX ARCHER

estate mixologist at wayne gretzky estates

Can you give us a little overview of your background?

My background is actually in music. I grew up playing the drums so in my early 20’s, when deciding if I should travel or go to university, I moved to England and did both. I played in bands in the U.K while studying and got to tour a decent chunk of Europe during my time there.

How did you get into mixology?

When I moved back to Canada, I was doing an internship with a company that synced music to commercials. I also got a job bartending to pay off student debt. It was during this time that I found a passion for making cocktails and I preferred my bartending life to my intern life, so I began to put all my energy into mixology.

Describe your favourite cocktail experience. Recently, I finished 3rd in Canada for Jägermeister’s Meister Hunter competition. Getting to go through each round was a very fun experience and I met so many great people from within our industry. I made a cocktail called ‘Love or War’ for some giants in the world of Jägermeister and their love and feedback for my cocktail meant the world to me.

alex ’ s top 5 must have bar tools

- Shaker - Jigger

- Knife - Bar Spoon

- Hawthorne Strainer

What’s your favourite cocktail on the menu?

I have two. Both include the handcrafted sweet vermouth that we made behind the bar using Wayne Gretzky Estates’ Chardonnay, Merlot, and Brandy. We’re using it for our ‘Ice Cask Manhattan’ so for the first time the Whisky Bar will be serving more of a traditional Manhattan. The other cocktail is the ‘La Emilia’ which is a smoked cocktail that I’ve put on every menu I’ve made over the past few years.

If you were a cocktail, what would you be?

What’s the recipe?

A Bobby Burns. I often start impersonating the fine people of Scotland at least once a day. So, a Scotch cocktail seems fitting.

bobby burns cocktail

FRI-SAT 2-8pm SUN 12-6pm

THE COCKTAIL LOUNGE

at wayne gretzky estates

Experience the enchantment of The Cocktail Lounge at Wayne Gretzky Estates. Our extraordinary lounge space offers unrivaled views and an elevated cocktail experience that will leave you in awe.

Led by our talented Estate Mixologist, Alex Archer, and his team of visionary artisans, our cocktails are a celebration of the senses. Prepare to be captivated by extravagant presentations and indulge in a premiumized experience crafted exclusively for cocktail lovers like you.

Each sip at The Cocktail Lounge takes you on a sensory journey like no other. Our dedicated mixologists have meticulously curated a menu that pushes the boundaries of imagination. Discover symphonies of flavors, textures, and aromas, expertly blended with infused spirits and artful garnishes. Every cocktail is a masterpiece, visually stunning and designed to leave an indelible mark on your taste buds.

Whether you’re a seasoned cocktail connoisseur or a curious novice, our lounge welcomes you to indulge in refined libations. Allow us to ignite your senses, elevate your expectations, and create lasting memories through the art of mixology. To compliment your cocktail experience, indulge in some delicious sharable items from our bites menu.

Reservations are recommended. Reserve online via myWineCountry.com or by calling our Wine Country Concierge at 1-844-643-7799.

Whisky BBQ Glazed Pork Belly with Slaw

by executive chef maurice desharnais, wayne gretzky estates

pork belly

1 pc raw pork belly, skin removed, use 1/2 pc belly

1 cup carrots, diced

1 cup celery, diced

1 cup onion, diced

8 cloves garlic

4 cups white wine

4 cups apple cider

1/2 cup Wayne Gretzky Estates Whisky

2 cups barbeque sauce, your favourite

carrot purée

2 cups carrots, peeled and diced

1 cup sunflower seeds, roasted & unsalted

4 cups water

barley & slaw

8 cloves garlic, roasted

2 cups organic blue barley

4 cups apple cider (or vegetable stock)

2 cups kale leaves

1 cup radish, julienned

1 cup carrots, julienned

1/2 cup peanuts, toasted & finely chopped

Sear the pork belly on both sides until nice and brown. Once seared on both sides, transfer to a large cake pan. Place the vegetables around the belly and cover with the wine and cider. Cover with foil and place into a pre heated 350° oven to slow braise for 3 hours, checking every ½ hour and basting. Once the 3 hours are done, let cool in the pan on the counter for 30 minutes before moving to the fridge. Let cool overnight in the liquid.

Mix ½ cup of your favorite whisky (I prefer Wayne Gretzky Estates Ice Cask Whisky) and 2 cups of your favourite BBQ sauce. Set aside. Place carrots, sunflower seeds and water into a heavy bottomed saucepan and bring to a boil. Simmer for about 20 minutes or until the carrots are cooked. Transfer to a blender and add just enough liquid to purée smooth, season with salt and pepper.

Place garlic, blue barley, and apple cider (or vegetable stock) into a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes or until barley is tender. Strain off liquid and cool, leaving the garlic in the barley.

Cut the kale into small strips, combine with julienned radish and carrots, and toss in olive oil.

Remove the chilled pork belly from the liquid, discard the liquid and vegetables. Cut the belly into large squares or rectangles. Sear off the pork belly squares and brush with the BBQ sauce. Place into a 350° oven for 10 minutes.

To serve, place the sunflower seed purée down first, followed by the barley. Top with the kale slaw and the pork belly. Garnish with chopped toasted peanuts.

Serves 4-6

Chocolate Mousse with Rosé Wine

Poached Rhubarb and Walnut

Crumble

by executive chef maurice desharnais, wayne gretzky estates

6 oz white chocolate, coarsely chopped

4 large egg whites, about 1/2 cup

3 tbsp sugar

1 cup whipping cream

1 cup Rosé wine

1 tsp vanilla paste

1 whole star anise

1 lb rhubarb (5-6 stalks), cut into small pieces

1/2 cup walnut pieces

1/2 cup old-fashioned oats

1 tsp thyme leaves, chopped

1/2 cup all-purpose flour

1/4 cup brown sugar

1/4 cup butter, melted

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water, stirring often. Once melted, remove from heat.

In a medium bowl, whisk egg whites to stiff peaks, beat in 1 tbsp sugar. In a separate bowl, whip cream to medium-soft peaks and slowly fold in melted chocolate until incorporated. Fold a large spoonful of egg whites into chocolate, mix well, then fold in remaining egg whites, working carefully, to avoid deflating egg whites. Cover and refrigerate for at least 1 hour.

In a saucepan, combine wine, 2 tbsp sugar, vanilla paste, star anise and ¾ cup water. Bring to a boil and add rhubarb. Lower heat to simmer and poach 2 to 3 minutes until fork tender. Remove from heat and leave rhubarb to cool in liquid.

In a bowl, combine walnuts, oats, chopped thyme, flour and brown sugar. Drizzle melted butter over top. Mix and spread onto a lined baking sheet. Bake for 20 minutes, stirring halfway through, until golden and crisp. Remove from oven and allow to cool.

Remove rhubarb from poaching liquid and spoon into a large wine glass. Top with a large scoop of mousse and sprinkle with walnut crumble. Drizzle with the cooled rosé poaching syrup.

Serves 2-4

Sweet and Spicy Sausage Burger

by executive chef maurice desharnais, wayne gretzky estates

6 honey garlic sausage

6 fresh large potato buns

1/4 cup grainy mustard

4 tbsp your favourite lager

1 tbsp thyme, chopped

4 slices Havarti cheese (I would use dill or red pepper spiced)

1/2 cup sauerkraut (squeeze out the liquid as much as possible)

1/4 cup napa cabbage, shaved thin 1/4 cup red onion, thinly sliced 1/4 cup green kale, julienned

2 large dill pickles, sliced lengthwise

In a large bowl, remove the sausage casings and combine the meat with your hands. Form 6 patties and refrigerate for a few hours. Mix the grainy mustard, the beer and chopped thyme and place aside. In another bowl, mix the sauerkraut, cabbage, red onion, kale together. You want this well mixed, but not soggy, should hold some crunch.

To assemble, cook the sausage patties on a medium high grill. Do not press down on the patties as they cook, you want to keep the moisture inside as much as possible. Once cooked, place the Havarti cheese on top to melt and grill the buns to give them a light toast. Spread the beer mustard on the bottom bun, add the patty, sauerkraut and cabbage mixture and a dill pickle. Put the top bun on and enjoy.

Serves 6

Grilled Brownie, Peanut Butter Mousse, Charred Strawberry Jam

Sandwich by executive

chef maurice desharnais, wayne gretzky estates

1 sheet pre-made brownies, or your favourite recipe

peanut butter mousse

2 cups creamy peanut butter

1 cup cream cheese, softened at room temperature

1 cup Wayne Gretzky Estates Salted Carmel Cream

charred strawberry jam

4 pints strawberries, the bigger the better, top removed and washed

1 cup brown sugar

1/4 cup Rosé wine

1 tbsp grapeseed oil

Peanut Butter Mousse: Mix all the mousse ingredients together in a mixer until well combined, put in fridge until ready to assemble.

Charred Strawberry Jam: Toss the strawberries in the grapeseed oil and put onto a hot grill. Move them around just long enough to get some char marks on the berries. They will get soft so you must work quickly. Remove the berries from the grill and place into a heavy bottomed saucepan. Add the sugar and the Rosé wine and cook on low heat until the wine is reduced and you have chunky jam. Remove from the heat and place in the fridge.

Assembly: Use store bought uncut brownie sheets (because it’s too hot to use the oven). Cut the brownies into 5-inch squares or close to that size. Keep brownies in the fridge until ready to grill. Make sure the grill is on medium heat, clean and lightly oiled. Place brownie squares on the grill for about 3 minutes per side. Once grilled, remove from heat, cut brownies in half, and spread peanut butter mousse on one side and jam on the other, press together. You can warm the ‘sandwich’ again on the top shelf of the BBQ for a minute or two or enjoy right away.

Serves 4-6