myWineLife Fall 2020: myWineLife

FALL 2020

Traditional

HOLIDAY DINNER Recipes

WARMING COCKTAILS

Top Holiday

TIPS

In-Store

OR To Your Door

More ways to serve you!

Visit us online at

www.thewineshops.com or call us at 1-866-440-4383

Editors Riley McGilvray Madison Vine Ashley White Contributors Emily Aubie Cory D’Amico Maurice Desharnais Frank Dodd Emma Garner Zac Kvas Craig McDonald Amanda Miller Fiona Muckle Amanda Munday Leona Nicoletti Donna O’Rourke Jason Parsons Meg Parsons Mark Torrance Allison Vaughan Nataschia Wielink

Note from the Editors After a whirlwind year, we’re looking forward to another new beginning in 2021. It looks like pandemic procedures will stay with us into next year, but we’re happy to continue to offer our winery guests a safe environment to enjoy. Since we have had to stay home for the majority of the year, we each ended up doing a little redecorating around our houses.

Check out page 16 to read about how we’re creating a tranquil space for the holiday season using the Danish concept of ‘hygge’.

One holiday tradition the three of us enjoy is spending time with our families. We’ve spent a lot of time distanced this year and will most likely have to continue to distance over the holidays, or host much more intimate gatherings than we’re used to. Our amazing winery chefs have provided you with a few traditional holiday recipes to make and enjoy at home this holiday season. We can’t wait to see you recreate them! Be sure to tag us on social so we can see your creations.

Graphic Designer Mari-Lynne Eastland For general inquiries about myWineLife magazine or information about products please contact our Wine Club team at 1.866.440.4383.

For advertising inquiries in myWineLife magazine, please email wineclub@peller.com

Cheers, Riley McGilvray

Madison Vine

Ashley White

wine country marketing coordinator

channel marketing manager estate east

direct to consumer manager

myWineLife is published 4 times a year

by Andrew Peller Limited.

PS. Drop us a line! We love hearing your feedback and hope that you’ll share your comments and suggestions with us, helping us making this the exclusive wine club magazine even better.

GET SOCIAL!

We have loved safely welcoming everyone back to Niagara Wine Country! Show us how you’re enjoying our wines and estates. Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.

@pellerwines

@triuswines

@gretzkyestates

@thirtybench fall 2020 myWineLife 3

w ine m a k e r

CRAIG MCDONALD Trius Winery & Wayne Gretzky Estates

Winemakers Update

w ine m a k e r

EMMA GARNER Thirty Bench Wine Makers

w ine m a k e r

EMILY AUBIE Peller Estates Winery

4 myWineLife fall 2020

3 WINEMAKERS. 3 QUESTIONS.

Q. Once all the grapes are harvested, the cellars are full and extremely busy. We are ensuring all ferments finish, all wine that needs to go to barrel gets there and bottling previous vintage red wines. Things don’t quiet down until later in February (assuming Icewine is done by then – the fun never stops!).

In the vineyard, things quiet down until pruning begins, typically in January/February.

WHAT GOES ON IN THE VINEYARD AND CELLARS AFTER HARVEST IS FINISHED?

A.

We are winding down after a very busy harvest with most of the cellar crew finally able to get some much-needed rest. We are pressing off our last batches of Cabernet Sauvignon and packing away all the equipment until next fall. In the cellars we are focused on fermentation, oak aging and blending throughout the winter. Soon enough, we’ll be back out in the vineyards to pick grapes for Icewine.

- Craig

Q.

HOW DO YOU PREPARE FOR ICEWINE SEASON?

A.

With harvest finally to bed, Icewine is just around the corner. The team will prepare tanks and equipment for the avalanche of frozen grapes to come!

- Craig We prepare by ensuring all of our tanks and equipment is clean and sanitized, ready for more juice to arrive. The cellar and winemaking teams mentally prepare for another round of fermentations!

- Emma

- Emma

Our growers press the Icewine grapes and take care of preparing the crush equipment. We make sure our team has warm clothes and are ready to work in the vineyards during the winter months. We watch the temperatures closely and scout the vineyards often to determine when to harvest.

- Emily

Q.

A.

WHAT IS YOUR FAVOURITE HOLIDAY TRADITION? In my family, Christmas Eve dinner is the best. We snack on our favourite treats like bacon-wrapped scallops and French onion soup. I love to make the turkey dinner for my family and share my favourite wines.

- Emily fall 2020 myWineLife 5

ĂŞte F fa m i ly

Traditional Turkey

By Executive Chef Jason Parsons, Peller Estates recipe page 20

6 myWineLife fall 2020

Traditional Homestyle Turkey Gravy

By Executive Chef Jason Parsons, Peller Estates recipe page 20

Brussels Sprouts, Bacon and Cheese Bake

By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 22

fall 2020 myWineLife 7

Roasted Lamb Rack with Smashed Minted Potatoes, Balsamic Broccolini and Redcurrant Jus

By Executive Chef Frank Dodd, Trius Winery recipe page 21

8 myWineLife fall 2020

Butternut Squash, Cranberry and RosĂŠ Risotto

By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 22

fall 2020 myWineLife 9

wine club memberships

Surprise friends, family and colleagues with a 6 or 12 month wine club membership They’ll think of you each time wine is delivered right to their door!

Starting at $55 per month or $150 per quarter

Join online or call our Wine Club Team at 1.866.440.4383 gift memberships start in january 2021

BUYING

WINE

Events

for

...............

We have you covered for special occasions and events throughout the year.

No event is too big or too small. We can deliver to your home, office or event venue. Choose from our wide selection of wine, beer, cider, and whisky products to treat your guests.

OUR WINE SPECIALISTS ARE HERE TO HELP

1.866.440.4383

Call us Monday to Friday, 9am to 7pm or email wineorders@peller.com 10 myWineLife fall 2020

2020 wrap up Another year is quickly coming to an end and it was a year we certainly won’t forget. While there were many struggles, we’ve been trying our best to acknowledge the good that has come out of this year. We kicked off the year with an incredible Icewine Festival filled with exciting and extravagant events, delicious food and even better wine. In February, we partnered with Tim Hortons for Family Day at Wayne Gretzky Estates where we offered complimentary skating as well as samples of hot chocolate and our Wayne Gretzky Estates Canadian Cream.

Everything changed in March. We had to cancel all our events, tours, tastings and close our restaurants. This did allow us to focus on creating a new and improved website for The Wine Shop to ensure ease of access to all our incredible products. If you haven’t had a chance yet, visit thewineshops.com for delivery to your door.

Being away from the estates made it difficult to stay connected with our Wine Club members so we turned to our winemakers and executive chefs to help create some exclusive video content for you. We also had to get creative with our semi annual Member Exclusive Weekend, so we hosted our first virtual members event. This exciting new format allows for more members to be included in upcoming events without having to book a room, find a designated driver or even leave the comfort of their own home. Be sure to check out our member exclusive content archive at mywinelife.com/wc-exclusive.

New and Innovative Products and Experiences for 2020 At Trius, we launched a new tier of wines called “Trius Distinction” and released our first vintage of Trius Baco Noir. You may have also noticed our beautiful new labels beginning to roll out.

At Wayne Gretzky Estates, we introduced two new beers, the Session Ale and Pale Ale; a new wine, the Wayne Gretzky Estates Founders Series

Sauvignon Blanc; and two new whisky products, Wayne Gretzky Estates Salted Caramel Canadian Cream, and Wayne Gretzky Estates Maple Cask Whisky. We also welcomed a new head chef, Maurice Desharnais, at the Whisky Bar Patio and Beer Garden and introduced the Balcony Brews experience.

At Peller Estates, you may have noticed some of our new labels on our Signature Series, Private Reserve and Peller Family Vineyards wines.

We also unveiled The Cottage at Thirty Bench for elevated tastings and experiences in a chic and rustic space.

2020 may not have been what we expected, but we were thrilled to welcome you back to the estates and share exciting new products and experiences with you.

Wishing you all the best in 2021.

Cheers!

the andrew peller ltd. estates team

fall 2020 myWineLife 11

Your October Wine Allocation TRIUS SHOWCASE LATE HARVEST VIDAL 2017

TRIUS DISTINCTION SAUVIGNON BLANC 2019

APPELLATION: VQA Ontario STYLE: Medium-bodied and juicy

APPELLATION: VQA Niagara-on-the-Lake

STYLE: Medium-bodied and lively

375ml

11% abv

2995

FLAVOUR PROFILE: Bright copper yellow with pure fruit aromas of peach, star-fruit, melon, pear and floral honey. Medium-sweet balanced by refreshing acidity. Wonderful flavours of ripe orchard fruits fill the mouth followed by sweet citrus and juicy peach notes on the finish.

WINEMAKER’S NOTES: After an extremely long hang time to develop and intensify the unique complexities of the Vidal grape, grapes were harvested in late December. Only the first press juice was used, which released the exquisite pure fruit expression of the Vidal grape. The juice was then fermented at a cool temperature and aged in stainless steel tanks.

BEST SERVED: Serve at a cool 8 to 10ºC. Enjoy

750ml

13% abv

1995

FLAVOUR PROFILE: Clear and bright with a fresh aroma of gooseberry, grapefruit, white currant, citrus, herbs and a hint of oak. Refreshing flavours of passionfruit and white peach dance on the palate with notes of citrus zest, white currant and on the finish.

WINEMAKER’S NOTES: Our Distinction Sauvignon

Blanc is harvested from the vineyards of long-standing growers for Trius in Niagara-on-the-Lake. 60% of the juice was cool fermented and aged in stainless steel tanks for freshness the other 40% of the juice was fermented and aged in French oak barrels for added complexity . After six months of aging the wines were blended and bottled.

BEST SERVED: Serve at a cool 10 to 12ºC. Drink while young & fresh.

FOOD PAIRINGS: Enjoy year-round with shellfish; gazpacho; summer salads; lemon chicken and herbal pesto.

now through 2024.

FOOD PAIRINGS: Serve with salty appetizers, or liver pâté on crusty bread. Pairs wonderfully with spicy Indian curry dishes and Mexican foods or fruit-based desserts.

WAYNE GRETZKY ESTATES WHISKY OAK AGED CHARDONNAY 2019 APPELLATION: VQA Niagara Peninsula

STYLE: Medium to full-bodied and rich

750ml

13.5% abv

1895

FLAVOUR PROFILE: Bright straw yellow in colour with a lovely bouquet of spice, oak, vanilla bean, grilled lemon and Bartlett pear. On the palate you’ll find flavours of tropical fruit, pear and delicate spice while oak and vanilla linger on the finish.

WINEMAKER’S NOTES: The grapes were

harvested from vineyards within the Niagara Peninsula. The wine was aged for 6 months using American and French oak. 8% of the wine spent two months with our ‘Red Cask Whisky’ oak, this adds punch and power to the mouth-feel, along with increasing the wines ageability.

BEST SERVED: Serve slightly cool at 14 to 15°C. Drink now to 2025.

FOOD PAIRINGS: Serve with smoky cheeses and walnut breads; smoked chicken in a cream sauce over pasta; turkey pot pies; rich lobster dishes and mushroom risotto.

12 myWineLife fall 2020

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.

PELLER ESTATES PRIVATE RESERVE MERITAGE 2018

PELLER ESTATES SIGNATURE SERIES ICE CUVÉE CLASSIC

APPELLATION: VQA Niagara Peninsula

STYLE: Fruit-forward and silky

750ml

13.4% abv

2695

APPELLATION: VQA Niagara Peninsula STYLE: Fruit-forward and refreshing

750ml

3595

12% abv

FLAVOUR PROFILE: Garnet in colour with a lovely bouquet of black currant, black cherry, cigar box, oak, spice and dark chocolate. Look for flavours of ripe dark berries, plums and baking spice. The finish lingers with notes of juicy red and black berries, cherry and spice.

FLAVOUR PROFILE: Very fine bubbles spiral upwards through this brilliant straw coloured wine. The bouquet of apricot, yeast, ripe apple and hints of honey are followed by tropical fruits on the palate and a refreshing pink grapefruit finish.

WINEMAKER’S NOTES: Harvested from estate-

WINEMAKER’S NOTES: A traditional ‘méthode’ sparkling wine

owned vineyards and long-standing growers within the Niagara Peninsula. A classic blend of 45% Cabernet Sauvignon, 44% Cabernet Franc and 11% Merlot. Aged for 12 months in 60% French and 40% American oak barrels with full malolactic fermentation.

BEST SERVED: Serve not overly chilled at 16 to 18ºC. Enjoy now through 2023.

FOOD PAIRINGS: Enjoy with grilled red meats; lentil, beef or

vegetable stews; pot roast; grilled lamb chops with rosemary; aged Canadian cheddar and Asiago cheese with gourmet crackers.

made with hand-picked, whole-cluster pressed Chardonnay and Pinot Noir grapes.

After 12 to 14 months on lees, the wine is disgorged, and an 84ml dosage of Vidal Icewine is added. Enhanced by the burst of flavour from Vidal Icewine, a sparkling wine of unique style and finesse is created.

BEST SERVED: Serve chilled at 8 to 10ºC in flute or coupe glasses. Best enjoyed within 2 to 3 years of purchase.

FOOD PAIRINGS: Enjoy before a meal

TRIUS CABERNET SAUVIGNON 2019

with salty appetizers; during a meal with seafood, creamy risotto, baked ham or after a meal with cheeses and crusty baguette. Pairs well with spicy Asian, Indian and Mexican cuisine.

APPELLATION: VQA Niagara Peninsula

STYLE: Medium-bodied and fruit-forward

750ml

13% abv

1695

FLAVOUR PROFILE: Bright garnet with a wonderful bouquet of black currant, blackberry, spice, cedar chest and tobacco. This wine has soft tannins with flavours of ripe blackberry and spice. Notes of black tea, cocoa powder, black currant and spice linger on the extra-dry finish.

WINEMAKER’S NOTES: A classic single varietal

harvested from the vineyards of the Niagara Peninsula. Traditional skin contact, subtle French, American and Hungarian oak integration, and full malolactic fermentation produce a wine with a rich fruit-forward style.

CRITICAL ACCLAIM GOLD MEDAL Sommelier Wine Awards UK 2019 GOLD MEDAL Ontario Wine Awards 2014

BEST SERVED: Serve at a cool room temperature of 16 to 18ºC in large bowled wine glasses. Drink now through 2023.

FOOD PAIRINGS: Pair with barbecued steaks and sautéed

mushrooms; gourmet burgers; grilled lamb chops; meat pies; beef on a bun and pot roast. fall 2020 myWineLife 13

Ways to Give Back over the Holidays!

The holiday season is all about spending time with your loved ones and sharing in traditions together. It’s also the season to reflect and express gratitude for what we have. As we look around and consider our own blessings, there’s no better feeling than helping others feel thankful too. Here are a few ways we love to give back over the holidays.

RANDOM ACTS OF KINDNESS There are low-cost ways to spread joy this holiday. Be kind to your servers; donate unused items to charity; thank someone; give a compliment; send a handwritten letter or shovel your neighbour’s sidewalk. Visit randomactsofkindness.org to get inspired.

VOLUNTEER YOUR TIME There is nothing more meaningful than the gift of your time. Lend a hand at a local shelter, soup kitchen, or food bank. If you’re an animal lover, volunteer to walk and play with the animals. Last year, some of our estate teammates spent an evening cooking meals together for a local charity

14 myWineLife fall 2020

RECURRING MONTHLY DONATIONS Choose a charity or foundation you feel most passionate about.

Charities rely on donations to perform medical research and provide care and support to those that need it. You can set up recurring monthly donations, personally or in someone’s honor, in whatever denomination you’re comfortable with. It’s truly the gift that keeps on giving.

REMEMBER OUR SENIORS There are many seniors who are alone over the holidays. You can brighten their holiday by sending a hand-made holiday greeting card to their door. Visit staygoldsociety. org to find out how to get started.

You can also adopt a senior through local organizations and treat them to food and small gifts.

SPONSOR A FAMILY There are many families in need within our communities. Reach out to your local food bank or community care and sponsor a family. You can do this as a group - donate a grocery store gift card so they can enjoy a delicious holiday meal and assign each family member or colleague a child to buy for.

Howyggeto H The Danish lifestyle of Hygge has become increasingly popular in North America over recent years. The word refers to a psychological state that promotes wellbeing. In our increasingly busy world, it’s important to take time to focus on our wellness.

While it’s not something you can buy, here are a few tips to achieve a hygge state of mind as the days get shorter and the temperature dips.

Make your Space Cozy

• Incorporate warmth with a roaring fireplace, candles, hot water bottle, thick blankets and oversized pillows • Treat yourself to a new pajama set, soft slippers or fuzzy socks • Cultivate items that bring you joy and positive memories • Enjoy a nostalgic film • Play soft music

Indulge

• Host your family or friends for brunch • Try a new warm beverage from your favourite coffee shop or make one at home • Whip up a cocktail • Take a warm bath with your favourite essential oils or salts • Have an extra serving of dessert

Practice Gratitude • • • • •

Live mindfully and be present Start a gratitude journal Take 5 minutes a day to meditate Unplug one day a week Relieve stress with yoga

Focus on Connection

• Ask your elderly relatives about their favourite childhood memories • Take turns asking your partner the ‘36 questions that lead to love’ • Start a weekly book club, board game or craft night • Send handwritten letters to friends and family • Look at old photographs

Get Outside

• Bundle up and enjoy the sunshine on your face • Bask in a crackling bonfire • Take a hike with your pets • Go leaf peeping, apple picking or visit a pumpkin farm • Plan a weekend away to spend time in nature

hygge* [hoo-guh] noun The feeling of coziness and contentment evoked by simple comforts.

* Dictionary.com fall 2020 myWineLife 15

Holiday DIY’s

DRIED CITRUS ORNAMENTS Add a little bit of vitamin C to your tree!

We love the simplicity and pop of colour that dried citrus rounds add to holiday décor. Slice your citrus fruit of choice about half a centimeter thick. Lay the rounds on a grate over a baking sheet and bake them in the oven at 180°F for 4 – 6 hours. Let them cool and then string them into garlands, wreaths or ornaments. You can also incorporate herbs or greenery.

We’ve dedicated a lot of our time during quarantine to crafting and working on home WRAPPING TIPS improvements. This fall, we’ll While we’re big fans of the traditional wrapping paper, we’re also continue that momentum and patterned loving the customizable options that whip up some beautiful DIY wrapping in craft paper gives us. Put decorations and gifts! Here’s your artistic skills to work. You can what we’ll be working on over write your ‘to’ and ‘from’ right on the paper; you can add stamps; textured the next few months with ribbons; sprigs of herbs; or even printed photos some help from Pinterest.

Pet Treats

Who could forget about our furry friends? Add this recipe to your holiday baking schedule and gift them to all of your favourite pooches.

¾ cup pumpkin or sweet potato puree ½ cup creamy natural peanut butter 1 egg yolk 1 cup flour 1 cup whole wheat flour ½ tsp baking powder Combine dough and roll out to 1/4” thickness.

Cut out with cookie cutters and bake in a 375°F oven for 20 – 25 minutes depending on the size of your cookies.

16 myWineLife fall 2020

STOVETOP POTPOURRI As wine connoisseurs, we know that scent is connected to memory.

There’s a distinct smell that reminds us of the holidays and that is stovetop potpourri. Add your favourite scents to a pot of water and boil to release the aromas. Our go-to blend is cinnamon sticks, cloves and orange slices, but you can also try grapefruit, rosemary and lemon or lime, mint and fresh pine sprigs.

Combine your favourite blend together in mason jars and gift them to teachers, friends and neighbours.

HAND-MADE ORNAMENTS Visit your local craft store and buy a few clear ornament bulbs. You can handwrite special messages, milestones or jokes on the bulbs using a metallic marker or paint. You can also fill them with sand from your favourite beach vacation; faux moss and florals; or even a small photograph.

Holiday Hosting GAME NIGHT If you’re hosting a more intimate gathering this year, challenge your friends and family to a game night.

We all have a stack of board games or deck of cards in a closet somewhere.

Dust them off, put out some snacks and may the best participant win.

This year, we likely won’t be attending the traditional large-scale extended family events that many of us are used to, but that doesn’t mean we can’t lock in some quality time with our loved ones.

We’re getting creative with fun ways to gather safely and planning things like intimate meals with our social bubbles and virtual cocktail evenings with our colleagues. Here are some ideas to connect this holiday season.

VIRTUAL CHEERS We’ve all become familiar with virtual communication over the past year.

We’ll be hopping on FaceTime, Skype or Zoom to spend time with family and friends remotely. Why not try virtually cooking a meal together.

You could raise a glass and chat about favourite holiday memories or acknowledge what you’re thankful for after a challenging year. Check out our virtual party collections on www.thewineshops.com/gifting.

HOST A CRAFT NIGHT Invite your social bubble over and enhance some old sweaters. Who can create the best ugly sweater? Put out materials such as pom poms, coloured felt, small ornaments, tinsel, ribbons and bows. You’ll also need sewing needles and thread, fabric glue, a glue gun and some scissors. Crank up the holiday tunes and don’t forget to include wine or cocktails to really get the creative juices flowing.

PANDEMIC PREP We’re no strangers to having many cleaning products on-hand these days. When having guests over, make sure to put out hand sanitizer, stock up on hand soaps and disinfectant wipes or sprays to make your guests feel comfortable.

We also recommend providing alternatives to sharing platters to avoid too many hands in the food. Put out simple appetizers on toothpicks such as charcuterie skewers; meatballs; cheese and canapes. We also love individual cups of dips and crudité. fall 2020 myWineLife 17

top picks for the

Holidays FROM THE WINE CLUB TEAM

Whether your holidays are busy or low-key, our Wine Club team can always recommend a great bottle for any festivity. Here are our top picks to have on-hand for hosting and enjoying with your loved ones.

TRIUS BRUT

THIRTY BENCH SMALL LOT MERLOT

750ml

2995

“My go-to pick is the Trius Brut. It’s versatile and foodfriendly for any occasion.

Every time I open a bottle of Brut, it feels like a celebration, and what better time to bring this out than over the holidays.”

750ml

WAYNE GRETZKY ESTATES RED CASK CANADIAN WHISKY

5020

“Thirty Bench Small Lot Merlot is worth the splurge for the holidays.

It’s fruit-forward, bold and pairs well with elaborate holiday meals. Think prime rib, rich winter stews and charcuterie platters.”

375ml

2195

“Wayne Gretzky Estates Red Cask is a bar cart staple in my home. It’s the perfect base for cocktails, can be incorporated into cooking and enjoyed in a hot toddy on cold winter nights.”

ANDREW PELLER SIGNATURE SERIES VIDAL ICEWINE

200ml

4595

“The holidays always make me think about Icewine. I love having a bottle of Peller Estates Vidal Icewine in the fridge to mix into a martini, enjoy with appetizers or even add it to desserts.”

Leona Nicoletti

Meg Parsons

Ashley White

Amanda Miller

direct to consumer specialist

direct to consumer specialist

direct to consumer manager

direct to consumer specialist

Visit us at TheWineShops.com These bottles (and more!) are available at the estates and online.

You can also call our Wine Club team at 1-866-440-4383 for direct to home delivery.

18 myWineLife fall 2020

WarmingCOCKTAILS Mix it up and enjoy our team’s seasonal cocktails!

Let us know what you think by sharing your photos online and tagging the winery and #mywinelife #wineclub.

WINTER TEA 1 oz 4 oz 1 tbsp 1 2 shakes 3 sprigs

Wayne Gretzky Estates Ice Cask Whisky Earl Grey Tea wildflower honey lemon twist Wayne Gretzky Estates Ginger Bitters lavender

Created by Zac Kvas wayne gretzky estates mixologist

Bring a kettle to a boil and add 4oz of hot water to a small mug with an Earl Grey tea bag (or loose leaf tea in a steeping vessel). Add a tbsp of honey, a few shakes of bitters, Wayne Gretzky Estates Ice Cask Whisky, and one sprig of lavender to the mug and stir. Twist the lemon rind over the cocktail and drop in with the other ingredients. Garnish with two sprigs of lavender bridged over mug.

Created by Donna O’Rourke wine country concierge

THE RYE CHAI

ESTATE MULLED WINE

1 1/2 oz

1 bottle

1/2 oz 3 oz 3 oz

Wayne Gretzky Estates Ice Cask Whisky Wayne Gretzky Estates Canadian Cream chai concentrate frothed milk Brix dark chocolate shavings

Add Wayne Gretzky Estates Ice Cask Whisky and Canadian Cream to your favourite mug. Add warmed chai concentrate and gently stir in warm frothed milk. Garnish with dark chocolate shavings.

5 oz 5 oz 2 10 20-30 15-20

Created by Cory D’Amico peller estates retail

Peller Estates Private Reserve Baco Noir Wayne Gretzky Estates Ginger Wildflower Simple Syrup freshly squeezed orange juice cinnamon sticks star anise cloves cardamon pods orange wedge for garnish

Add star anise, cloves and cardamom pods to a spice sachet (coffee filter, tea bag or cheesecloth) and place at the bottom of your pot. Add all ingredients to the pot and heat until warmed through, do not boil. Remove spice sachet and serve garnished with an orange wedge and a cinnamon stick.

Do you have an amazing cocktail? Share it and your creation could be included in a future issue of myWineLife magazine for all our wine club members to enjoy at home. Email your recipe, a photo and the story of how it came to be to wineclub@peller.com. fall 2020 myWineLife 19

Chef Parsons’ Turkey Tips purchasing tips

•

•

•

Make sure the skin does not have any rips or bruises A frozen turkey can be stored up to 12 months in the freezer Purchase 1 lb per guest (this allows some leftovers for sandwiches)

thawing

• Fridge - 24 hours per 4 to 5 lb • Cold water - 30 minutes per lb stuffing

• I prefer to do the stuffing separate • If you do stuff the bird, it will change your cooking time butter

•

•

Traditional Turkey by 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.

timer

•

I recommend a timer with a temperature probe because it sounds when it is 20° under the desired temperature. This is a good warning to start the vegetables!

cooking times

Traditional Homestyle Turkey Gravy by executive chef jason parsons, peller estates winery restaurant

3 cups 1 cup 3 tbsp

chicken stock turkey pan juices flour salt and pepper

Once cooked, remove from the oven and rest covered for at least 20 minutes. Carve and serve.

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

Serves 10

20 myWineLife fall 2020

Put butter under the skin to stop the skin from sticking to the meat butter first so the seasoning sticks to the bird

•

• • •

•

Cook at 325°F until internal temperature of the thigh reaches 180°F, and the internal temperature of the breast reaches 170°F, using a probe thermometer 10 lb or less - 20 minutes per pound 10 lb or more - 15 minutes per pound Allow a minute per pound of rest time, cover with foil and place in a warm spot in your kitchen This helps the juices relax inside the bird and reduces the amount of liquids that run onto your cutting board

carving

• •

•

•

First remove the legs and wing The legs can be cut in two, separating the drumstick from the thigh Using a sharp carving knife, slice the meat of the thigh and drumstick horizontal to the bone You can remove the breast from the bone and slice separately or slice on an angle and horizontal to the bone

Roasted Lamb Rack with Smashed Minted Potatoes, Balsamic Broccolini and Redcurrant Jus by 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

redcurrant 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 medium-rare. Transfer the lamb to a platter to rest for 10 minutes. Keep the pan for the sauce.

Place back onto medium heat, add redcurrant 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.

Smashed Minted Potatoes by executive chef frank dodd,

Balsamic Broccolini

4 1/2 cup 3 tbsp 8

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

trius winery restaurant

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.

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.

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

Serves 4

by executive chef frank dodd, trius winery restaurant

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

fall 2020 myWineLife 21

Butternut Squash, Cranberry and Rosé Risotto

Brussels Sprouts, Bacon and Cheese Bake

by executive chef maurice desharnais, wayne gretzky estates

by executive chef maurice desharnais, wayne gretzky estates

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

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

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.

Serves 4 22 myWineLife fall 2020

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 4-6