Member Exclusive Week, Fall 2021

As a Wine Club member, you’re invited to virtually join us every evening at 7:00pm from

Monday to Saturday, November 15th - 20th for expertise in wine, whisky, beer and culinary wisdom.

Throughout the week, you will be guided through a tasting with Wine Consultants from one of our wineries followed by a food seminar from our Executive Chefs.

To finish off the week, we’ll be hosting a pre-release party with our Winemakers, to give you a sneak peek of our upcoming wines for 2022.

So, grab a glass, pour yourself a drink, and get ready for a great week!

WEEK AT A GLANCE |

7:00pm est daily

Monday, November 15th trius winery & restaurant

Delicious Dishes with Distinction Tuesday, November 16th wayne gretzky estates

Super Beers & Bites

Wednesday, November 17th peller estates winery & restaurant

Peller’s Signature Pairings

Thursday, November 18th thirty bench and riverbend inn & vineyard

Small Lots, Big Flavours Friday, November 19th

trius winery & restaurant

Happy Hour: Sparkling Edition Saturday, November 20th wine club team

Pre-Release Tasting with our Winemakers

find all experience collections on the final page of this document

WINE CLUB

MEMBER EXCLUSIVE WEEK

Fall 2021

MONDAY, NOV EMBER 15 TH - 7: 0 0PM

trius winery & restaur ant

Delicious Dishes with Distinction Join Sous Chef Peter Pietruniak as he prepares two fall favourites that are sure to satisfy, including Icewine & Honey Roasted Squash with Fresh Burrata and a Barley and Mushroom Risotto. Food isn’t the only feature for the evening; our Trius Retail team will be talking through three of our fall favourite wines from our Distinction tier. your monday night collection includes:

• Trius Distinction Sauvignon Blanc 2020 • Trius Distinction Barrel Ferment Chardonnay 2020 • Trius Distinction Pinot Noir 2019

SAVE 10%

$50 PER KIT

Icewine & Honey Roasted Squash & Fresh Burrata 1 whole butternut squash, cut in half

with seeds removed 1/4 cup Trius Ice Wine 1 cup extra virgin olive oil

(or colded pressed canola) 3 tbsp honey 1 tsp cinnamon 1 tbsp fresh thyme leaves (or dried) 1 tbsp salt 1 tsp black pepper 1/2 cup walnuts, chopped 1 burrata (Bella Casara is a

popular brand found in

most grocery stores)

sourdough bread or

baguette sliced

salt & pepper for seasoning directions

Preheat oven to 375°F (or 350°F if using convection), line a roasting pan with parchment paper.

Score the flesh of the butternut squash with a sharp knife. Place each squash face side up, on top of aluminum foil big enough to wrap them.

Combine the icewine, 2 tbsp honey and ¼ cup of the olive oil, drizzle over squash. Combine the thyme leaves, cinnamon, salt and black pepper in a small bowl; season the squash with the mix.

Wrap the squash in foil and place on roasting pan and into the oven for 25-35 minutes depending on the size of the squash, until tender. Remove tray from oven and carefully open the foil. Place back in oven for 5 - 10 minutes.

Add the walnuts on the side of the tray and place in the oven to roast for the last 5 minutes. Remove squash and walnuts from oven.

Brush bread with olive oil and toast in oven for 5-10 minutes, depending on how toasted you like it. While the bread toasts, scoop out the squash flesh into a bowl, smash a few times with a fork. Check for seasoning, and add salt or pepper if needed. Spoon squash onto center of plate.

Drain burrata and pat dry, place on top of squash. Drizzle with remaining honey and a few tablespoons of olive oil. Season with salt and black pepper, top with toasted walnuts. Remove toasted sourdough from oven.

Serve and Enjoy!

Delicious Dishes with Distinction ...continued Barley & Mushroom Risotto: 2 cups 6 cups 1/2 cup 1/2 cup 4 4 cloves 1 tbsp 1 tbsp 3/4 cup 3/4 cup

1/2 cup 1/2 cup 1 cup 1 cup

pearl barley vegetable broth cooking oil butter shallots, finely diced garlic, finely diced fresh thyme leaves, finely chopped fresh rosemary leaves, finely chopped dry white wine grated parmesan cheese (can substitute with asiago, padano or pecorino) mascarpone flat leaf parsley, chopped oyster mushrooms, stems trimmed, and torn into thin strips shiitake mushrooms, stems removed, cut in half salt & pepper to season *For an extra flourish, you can drizzle a little bit of white truffle oil at the end, or if you have a connection, some grated fresh white truffle*

directions

Set a wide frying pan on medium high heat, pour in ¼ cup cooking oil. Add mushrooms in an even layer, being careful not to crowd the pan (if you do not have a big enough pan do the mushrooms in batches). Cook mushrooms for three minutes, tossing them every 30 seconds. Set aside the mushrooms in a small bowl and season them with salt and pepper to taste.

In a small pot, heat vegetable broth and keep warm on a low heat. Set a wide pot or sauté pan on medium heat. Add ¼ cup cooking oil and half of the butter and melt. Add shallots to pan and sweat while stirring, add garlic and continue to sweat until the shallots are translucent; stir in chopped thyme and rosemary. Pour in dry white wine and reduce until the liquid is nearly dissolved.

Add in barley and stir for one minute (this helps build the starch that makes risotto, risotto). Ladle in the broth so the barley is just covered and reduce heat to low-medium. Simmer the barley while stirring (stirring develops more of that starch), add in more stock just enough to cover every time it reduces by half. Cook until the barley is tender, but still holding its shape; if you require more stock but don’t have any, water is fine to use. Turn burner to lowest possible setting, add in grated cheese, the remaining butter, mascarpone, and mushrooms, stirring until combined.

Season with salt and pepper, add in parsley and stir.

Serve immediately! And enjoy!

T UE SDAY, NOV EMBER 16TH - 7: 0 0PM

wayne gretzk y estates

Super Beers & Bites Haven’t had a chance to try our Beers & Bites seminar? Well, now’s your chance to try an enhanced version. Join our Wayne Gretzky Estates team as they taste through the No.99 Hazy Pilsner, Premium Lager, Amber Ale, and Hazy IPA. The team will also walk you through some beer history and flavour science while Executive Chef Maurice Desharnais showcases several pairings that work well with beer, expect the unexpected! your tuesday night collection includes:

• No. 99 Premium Lager (3x cans) • No. 99 Hazy Pilsner (3x cans) • No. 99 Hazy IPA (3x cans) • No. 99 Amber Ale (3x cans) • Wayne Gretzky Estates Beer Sling

Beer Pairing Ideas

SAVE 10%

$60 PER KIT

Hazy Pilsner Beer Grain Smoked Salmon, Winter Green Salad (Kale, Radicchio, Endive) Roasted Cranberry Pilsner Dressing, Crumbled Blue Cheese, Candied Walnuts Rye Lager Herb Roasted Root Vegetables Strudel, Deglazed with Rye Lager, Brushed with Rye Lager Butter Amber Ale Spent Grain Beer Sausage with Amber Ale Golden Onions, Amber Bloomed Mustard Seeds Hazy IPA Beer Ice Cream Float, Pretzel Bits, Drunken Cherry

W EDNE SDAY, NOV EMBER 17 TH - 7: 0 0PM

peller estates winery & restaur ant

Peller’s Signature Pairings

Peller Estates’ Executive Chef, Jason Parsons, and Retail & Experience Manager, Mark Vaiana, team up for an evening of delicious apps paired perfectly with three of our Andrew Peller Signature Series wines, providing you with a great base for holiday hosting. Chef will be preparing Rosé Steamed PEI Mussels, Brown Butter Pacific Rockfish & Forest Mushroom Bruschetta, and Fire Roasted Quail with Couscous. your wednesday night collection includes:

• Peller Estates Signature Series Ice Cuvée • Peller Estates Signature Series Chardonnay Sur Lie 2018 • Peller Estates Signature Series Cabernet Franc 2017

SAVE 15%

$99 PER KIT

Rosé Steamed PEI Mussels, Charred Leeks, Black Garlic, Smoked Chipotle, Fresh Lemon - paired with peller estates signature series ice cuvée rosé

2 pounds 1/2 tbsp 3 cloves 1 1/2 cup 1/2 cup 1 tbsp 1 tbsp

fresh PEI mussels smoked chipotle black garlic, chopped (or 2 cloves of regular garlic) lemon, zested and juiced charred leek, sliced Peller Estates Signature Series Ice Cuvée Rosé flat leaf parsley, roughly chopped grapeseed oil

directions

Heat the grapeseed oil in a small pot over high heat. Once hot, add in the mussels, followed by the chipotle, garlic and leeks. Stir for 30 seconds and then add the lemon juice, zest and Ice Cuvée Rosé. Immediately cover and allow to steam for 3 to 5 minutes. Remove the lid, and if all the mussels are open and cooked, serve immediately garnished with the flat leaf parsley. If the mussels have not fully opened, return the lid and continue to cook for another minute.

Recipe makes four tasting size portions.

Peller’s Signature Pairings ...continued Brown Butter Pacific Rockfish, Forest Mushrooms, Goat Cheese, Black Truffle, Sourdough Bruschetta paired with peller estates signature series chardonnay sur lie

4 x 2oz 1 tbsp 4 oz 2 oz 2 cups

2 cloves 1 whole 1 tbsp 2 tbsp 1/2 cup 4 small

Pacific Rockfish (skinless) portions grapeseed oil butter Peller Estates Signature Series Chardonnay mushrooms (king oyster, shiitake, chanterelle), roughly chopped garlic, finely chopped shallot, finely chopped black truffle, sliced (or a splash of truffle oil) herbs (tarragon, flat leaf parsley, basil), roughly chopped soft goat cheese, crumbled slices of sourdough bread splash of extra virgin olive oil

directions

In a frying pan over high heat, melt 2 oz of butter until slightly brown, then add in the finely chopped garlic, shallots and mushrooms. Sauté for 1 minute, then add 1 oz of the chardonnay and the chopped herbs. Season with salt, pepper and set aside to cool. Lay the sliced sourdough on a baking tray and drizzle with a splash of extra virgin olive oil. Lightly toast under the broiler. Top each slice with the sautéed mushrooms and the crumbled goat cheese. Return the mushroom bruschetta under the broiler for another 30 seconds. Just enough to heat the mushrooms and slightly melt the goat cheese. At the same time, heat the grapeseed oil in a frying pan over high heat. Once hot, season the rock fish with salt, pepper and sear in the grapeseed oil.

After 30 seconds, turn the rock fish over in the pan and add the remaining 2 oz of butter. Continue to fry as the butter browns. When the butter is brown, add the remaining 1 oz of chardonnay and using a small spoon, baste the fish with the brown butter chardonnay for 1 to 2 minutes. When the rockfish is cooked through, place on top of each piece of mushroom bruschetta and serve.

Recipe makes four tasting size portions.

Peller’s Signature Pairings ...continued Fire Roasted Quail, Moroccan Couscous, Fried Chickpeas, Cumin Mint Yogurt - paired with peller e state s signature serie s caberne t

4 half 2 tbsp 2 cups 1/2 tsp 1 cup 1/2 cup 1/2 cup 1/2 cup 2 tbsp 1 cup 2 tbsp 1/2 tsp 1/2 tsp

fr anc

quails, boneless grapeseed oil couscous, cooked mixed turmeric, cumin, cinnamon, and coriander shallots, carrots, bell pepper, zucchini, finely diced raisins mint and cilantro, finely chopped sliced almonds, toasted extra virgin olive oil deep-fried chickpeas plain yogurt cumin mint, finely chopped

directions

Warm 1 tbsp of grapeseed oil in a large fry pan over medium to high heat. When warm, add in the shallots, carrots, bell pepper, zucchini along with the turmeric, cumin, cinnamon and coriander. Gently sauté for 1 to 2 minutes and then add in the cooked couscous, raisins, almonds. Remove from the pan into a bowl and mix with the extra virgin olive oil plus the roughly chopped mint and cilantro. Season with salt and pepper and set aside.

At this time, combine the yogurt, 1/2 tsp cumin and finely chopped mint in a small bowl.

Brush the quail with the remaining grapeseed oil, season with salt and pepper, and char on the BBQ. Once cooked through, serve with the Moroccan couscous and cumin yogurt.

Recipe makes four tasting size portions.

THUR SDAY, NOV EMBER 18 TH - 7: 0 0PM

Blue Crab & Brie Crepes with Creamed Leeks and Sour Cherry:

thirt y bench wine makers and riverbend inn & vineyard

crepes

Small Lots, Big Flavours Thirty Bench Wine Makers’ Assistant Retail Manager, Ute Raetsch, is teaming up with Chef Ross Midgely from Riverbend Inn & Vineyard’s in-house restaurant, The Oaklands. Chef will be crafting Blue Crab & Brie Crepes with Creamed Leeks and Sour Cherry while Ute compliments the dish with our Thirty Bench Small Lot Chardonnay. Next up, Chef Midgely will showcase lamb done two ways paired with our Thirty Bench Small Lot Cabernet Franc. your thursday night collection includes:

• Thirty Bench Small Lot Chardonnay 2019 • Thirty Bench Small Lot Cabernet Franc 2016

SAVE 15%

$93 PER KIT

12 1 lb 4 oz 3 tbsp 1.2 L 100 ml

eggs all purpose flour sugar butter, melted 10% cream Gran Marnier Brie cheese Sour Cherry Concentrate from Cherry Lane in Vineland, made of 100% Niagara cherries

creamed leeks

2 1-2 tbsp 1/2 cup

leeks, julienned unsalted butter 35% cream pinch ground coriander splash white wine

directions

Be sure to tune-in for Chef Midgely’s directions.

Crab Mousse ‘Crust’: 1 tin 3/4 cup 2 1 cup 1 1 1/2 cup 2 tbsp 2 tsp

Blue Crab Meat (1lb/450g) 35% cream egg whites red pepper, brunoise lemon, zested lime, zested chives, minced Old Bay seasoning salt pinch cayenne pepper

directions

Whip all ingredients together until smooth. Place Mousse in a crepe with Brie and then warm the whole ‘bundle’ at 350-400 degree until warmed to the point of melting the cheese (approx. 10-12 mins).

Small Lots, Big Flavours ...continued Lamb Two Ways - Braised Lamb Shanks & Marinade for Lamb Chops: Braised Lamb Shanks

2 1/2 cup 1/4 cup 1/4 cup 2 1/2 cups 1 L 1 cup 2 sprigs 2 sprigs 2 leaves

lamb shanks onion, diced celery, diced carrots, diced dry and ‘big’ red wine chicken stock strained tomato puree fresh thyme fresh rosemary fresh sage

directions

Season fresh lamb shanks all over with salt and pepper and sear all sides in a heavy bottomed pot until well browned all over. Remove shanks from the pot and add the onion, carrot and celery and cook the vegetables over medium heat until they just begin to color.

Return the shanks to the same pot, increase the heat to high and then ‘deglaze’ the pot with the wine, chicken stock and tomato puree.

Add the fresh herbs (reserving 4 sage leaves for plating).

Cover pot with a fitted lid or wrap with oven-proof foil. Place covered pot in an oven at 325°F degrees and braise the lamb until the meat is ‘fall off the bone’ tender - this will take 2 1/2 to 3 hours.

Once the lamb is tender, carefully pull the meat from the bones and reserve, warm, on the stove top.

Marinade for Lamb Chops

1 cup 4 cloves 1 1 1/4 cup 2 sprigs 2 sprigs 2 leaves 2 tsp

Cabernet Franc garlic, smashed shallot, diced red finger chili, seeded and chopped olive oil fresh thyme fresh rosemary fresh sage salt

directions

Combine all ingredients in a bowl and whisk to incorporate. Place lamb chops in a large zip-top bag and pour the marinade over the chops. Seal the bag and refrigerate for 2 hours. Using a kitchen towel, wipe away excess marinade before grilling chops.

Spiced Almonds

1 lb 2 tbsp 1/4 tsp 1/2 tsp 1 tbsp 1 2 tsp 1 tsp

whole almonds canol oil cayenne pepper garlic powder kosher salt, ground lime, zested chili powder black pepper, ground

directions

Roast the almonds on a sheet pan in a 350°F oven for 30 minutes.

Mix remaining ingredients in a bowl thoroughly.

When almonds are finished roasting, toss them with the mix to coat evenly and roast in oven for another 15 minutes. Let cool completely and place in an airtight container. For this salad, pulse a small handful in a food processor. Reserve for plating.

FRIDAY, NOV EMBER 19 TH - 7: 0 0PM

trius winery & restaur ant

Happy Hour: Sparkling Edition Introducing Trius Winery Restaurant’s very own Restaurant Manager, Jon Ingrao, and Assistant Restaurant Manager & Sommelier, Taka Iida. Kick off your weekend with a sparkling celebration as this dynamic duo walks you through all things bubbles. From the history of sparkling wines to a sabering tutorial and even a sparkling cocktail, get ready to kick back and toast to the weekend! your friday night collection includes:

• Trius Brut • Trius Brut Rosé • Peller Estates Signature Series Ice Cuvée • Peller Estates Signature Series Ice Cuvée Rosé

SAVE 17%

$110 PER KIT

SAT URDAY, NOV EMBER 20 TH - 7: 0 0PM

Fall 2021 Tasting Kits

pre - release tasting

Contact your Wine Club Team by noon on November 10th, 2021 to order your collections for any of these member-exclusive experiences!

1-866-440-4383 | wineorders@peller.com

Winemaker’s Tasting Order your Winemaker’s Tasting Kit by calling our Wine Club Team at 1-866-440-4383. You’ll be able to pre-order the wines in 6 or 12 bottle allotments for a limited time. your saturday night collection includes:

• Trius Showcase Sauvignon Blanc 2019 • Thirty Bench Small Lot Chardonnay 2020 • Peller Estates Signature Series Riesling 2020 • Trius Showcase Merlot 2019 • Peller Estates Private Reserve Merlot 2019 • Wayne Gretzky Estates Whisky Oak Aged Red 2020

SAVE 21%

$150 PER KIT

Monday, November 15th - Trius Winery & Restaurant • Trius Distinction Sauvignon Blanc 2020 • Trius Distinction Sauvignon Blanc 2020 • Trius Distinction Pinot Noir 2019 Tuesday, November 16th - Wayne Gretzky Estates • No. 99 Premium Lager (3x cans) • No. 99 Hazy Pilsner (3x cans) • No. 99 Hazy IPA (3x cans) • No. 99 Amber Ale (3x cans) • Wayne Gretzky Estates Beer Sling Wednesday, November 17th - Peller Estates • Peller Estates Signature Series Ice Cuvée • Peller Estates Signature Series Chardonnay Sur Lie 2018 • Peller Estates Signature Series Cabernet Sauvignon 2017 Thursday, November 18th - Thirty Bench & Riverbend Inn • Thirty Bench Small Lot Chardonnay 2019 • Thirty Bench Small Lot Cabernet Franc 2016 Friday, November 19th - Trius Sparkling • Trius Brut • Trius Brut Rosé • Peller Estates Signature Series Ice Cuvée • Peller Estates Signature Series Ice Cuvée Rosé Saturday, November 20th - Winemaker’s Tasting • Trius Showcase Sauvignon Blanc 2019 • Thirty Bench Small Lot Chardonnay 2020 • Peller Estates Signature Series Riesling 2020 • Trius Showcase Merlot 2019 • Peller Estates Private Reserve Meritage 2019 • Wayne Gretzky Estates Whisky Oak Aged Red 2020

$50 PER KIT

$60 PER KIT

$99 PER KIT

$93 PER KIT

$110 PER KIT

$150 PER KIT