myWineLife Summer 2021: myWineLife Red Edition

SUMMER 2021

Our All-Star

Summer

BBQ RECIPES Introducing

RIVERBEND INN

BEER LINE UP

SIP INTO

For all your summer sippers and creative cocktails, visit thewineshops.com

Editors Riley McGilvray Madison Vine Wine Club Manager Ashley White

Note from the Editors

Contributors Aimee Nadeau Allison Vaughan Carly Orsborn Craig McDonald Emma Garner Fiona Muckle Frank Dodd Jason Parsons Katie Dickieson Marcella DiLonardo Mark Torrance Maurice Desharnais Michaela Scrimger Matthew Sinagoga Michelle Andrus Nataschia Wielink Susan Young Wade Stark Zac Kvas

Since the stay at home order began in April, our teams have kept busy by developing new experiences for our guests to enjoy once the government allowed our properties to reopen. This summer you’ll be able to enjoy patio tastings and dining at each estate, rent a backyard cabana at Wayne Gretzky Estates or enjoy a tasting in an outdoor bubble, complete with Chef Dodd’s ‘Trius Hero’s Plate’. Visit myWineCountry.com to create your Wine Country itinerary.

We’re proud to have rejuvenated and re-opened our newest property – The Riverbend Inn & Vineyard. All of our guestrooms have received brand new Stearns and Foster pillow top mattresses, 300 thread count fine Italian linens, new bathrobes, a Lavazza coffee maker, and other luxury amenities. The Oaklands Restaurant, led by Chef Ross Midgley, will be open daily for inn guests and the public. Stop by and enjoy a seat on the patio overlooking the beautiful vineyard and our neighbour, Peller Estates. Learn all about the Inn’s rich history on pages 14 & 15.

We’re feeling very grateful to have received vaccines and we’d like to extend another huge thank you to healthcare workers and all frontline essential workers who have worked so hard to carry us through this pandemic. We have been inspired by your bravery and leadership through this challenging time.

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.

Cheers, Riley McGilvray & Madison Vine

For advertising inquiries in myWineLife magazine, please email communication@peller.com 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’re soaking up the Summer sunshine in Niagara Wine Country! Enjoy tasting and dining experiences on our beautiful patios at all four estates. Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.

@riverbendinnvineyard

@pellerwines

@triuswines

@gretzkyestates

@thirtybench

summer 2021 myWineLife 3

Winemakers Update

3 WINEMAKERS. 3 QUESTIONS.

w ine m a k e r

CRAIG MCDONALD

Q.

WHY DON’T SPARKLING WINES HAVE A VINTAGE YEAR ON THE LABEL? HOW DO YOU ENSURE PRODUCT CONSISTENCY EACH YEAR?

A.

Non-vintage sparkling wines are created from multiple vintages resulting in them not being labelled as such. By being able to blend from multiple years, we are able to create a very consistent product.

Trius Winery & Wayne Gretzky Estates

w ine m a k e r

KATIE DICKIESON Peller Estates & Riverbend Vineyard

w ine m a k e r

EMMA GARNER Thirty Bench Wine Makers

4 myWineLife Summer 2021

As you can imagine, a vintage sparkling from a hot vintage would taste very different than a vintage sparkling from a cool vintage.

Because we are able to blend the warm and cool years together, as well as adhere to a consistent blend composition, we can create a wine that is reliable and very similar every time you taste it.

- Emma

Q.

WHAT MEASURES DO YOU TAKE TO ENSURE THE HEALTH OF THE VINES THROUGHOUT THE SUMMER GROWING SEASON? WHAT DOES A HEALTHY VINEYARD LOOK LIKE?

A.

Balance is the key to a healthy vineyard. A healthy vineyard should display even growth with not too much or too little vigor, exhibiting a deep green color to the leaves, and free from mildews or insect damage. Regular scouting for pests, as well as verifying vine health, keeps us on track so that we are aware as soon as possible when problems arise.

Ontario has its fair share of pests that can flourish in its humid conditions, so timely sprays are pertinent. We are at the mercy of mother nature, so from season to season (sometimes within the same season) we can be faced with extremes of excess water from rain events to drought conditions at the other end of the spectrum. Ensuring vine health can help mitigate inevitable environmental and pest pressures.

- Craig

Q.

HOW DO YOU FEED THE VINEYARD WHAT KIND OF NUTRIENTS DO THE VINES NEED?

A.

There are multiple sources of “food” for the vineyards. Nutrients are classified into Macro (Nitrogen, Phosphorus, Potassium, Calcium, and Magnesium) and Micro (Iron, Manganese, Zinc, Copper, Boron, Molybdenum, and Chlorine) elements.

Soil samples are taken on an annual basis as a continual reference point to the soil nutrient status. This data is used to plan a yearly blend of amendments which are evenly spread on the vineyard floor. In addition to this, we add compost (can be a mix of cow, chicken, or horse manure) to specific blocks on a revolving yearly schedule. The goal is to find a balance where there are no deficiencies and no excess nutrients available. Either scenario can lead to poor vine health and low-quality fruit. Spring prunings are mulched and slowly break down to provide a cycle of renewal nutrients to each vineyard. Lastly, throughout the growing season, as the cover crops (clover, radish, rye grasses) grow, they are mowed back into the vineyard which can be referred to as “green manure”. All these practices feed the complex living microbiology of the soil, which in turn feed the vines in a symbiotic relationship.

- Katie

summer 2021 myWineLife 5

Summer

BBQ Trius Icewine and Cinnamon Pineapple

By Executive Chef Frank Dodd, Trius Winery recipe page 20

6 myWineLife summer 2021

BBQ P ad Th ai S

bbq recipes

ers Slid p im hr

RECIPE PAG E2

0

Grilled Brownie, Peanut Butter Mousse, Charred Strawberry Jam Sandwich

By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 21

Sweet and Spicy Sausage Burger

By Executive Chef Maurice Desharnais, Wayne Gretzky Estates recipe page 20

summer 2021 myWineLife 7

BBQ Pickerel with Garden Pea Salad, Grilled Potato and Balsamic Roasted Tomatoes

By Executive Chef Jason Parsons, Peller Estates recipe page 21

Niagara Cherry Glazed Grilled Chicken Breast, Summer Zucchini and Swiss Chard

By Executive Chef Jason Parsons, Peller Estates recipe page 21

8 myWineLife summer 2021

Chef Ross’ Ground Beef Chuck Burger

By Executive Chef Ross Midgley, Riverbend Inn recipe page 22

BBQ Niagara Peach Cobbler with Cinnamon Anglaise

By Executive Chef Ross Midgley, Riverbend Inn recipe page 22

summer 2021 myWineLife 9

for

CRAFTED GREATNESS MEET THE BREWER

Laura Milukow Laura has long been a lover of beer and experimenting with flavours. While initially setting out in a career in forestry, home brewing was always a passion and an outlet for creativity.

After 5 years out west, her love for craft beer emerged and she decided to refine her skills and pursue her passion of brewing.

Laura studied at Niagara College and graduated from the Brewmaster and Brewery Operations Management program. After a year of working at another local distillery, she joined the Gretzky team in 2020.

10 myWineLife summer 2021

No.99 Hazy Pilzner

4.7% abv

325

473 ml

No.99 Premium Lager

No.99 Hazy IPA

6% abv

325

473 ml

5% abv

325

473 ml

No.99 Amber Ale

5% abv

325

473 ml

GRaINS:

100% Canadian malted barley, wheat and oats

GRaINS:

100% Canadian malted barley, wheat and oats

GRaINS:

100% Canadian pale barley and winter rye malt

GRaINS:

100% Canadian malted barley and roasted wheat

HOPS:

Saaz

HOPS:

Citra, Amarillo and Cashmere

HOPS:

Hollertau and Nugget

HOPS:

Centennial and Citra

Light straw yellow in colour with a chill haze and dense white foam. This pilsner has delicate aromas of cereal, dough, floral, pepper, pear, and earth.

The beer is light-bodied yet flavourful, clean and easy-drinking, expressing notes of grains and cereal on the finish.

CRITICAL ACCLAIM

89

POINTS

SILVER MEDAL Beverage Testing Institute, Chicago, 2021

Straw yellow in colour with a hazy appearance and dense white foam. You’ll find pronounced aromas of tropical fruits, exotic flowers, coconut, and a hint of oats. This IPA is medium to fullbodied and flavourful, showing off a medley of tropical fruits such as mango and pineapple.

The mouthfeel is creamy and perfectly balanced between sweetness and bitterness.

CRITICAL ACCLAIM

94

POINTS

GOLD MEDAL Beverage Testing Institute, Chicago, 2021

Light golden in colour with a dense white foam and fresh aromas of hops, citrus, floral, apple, winter rye spice, biscuit and bread.

This lager is zesty and fresh on the palate with notes of cereal grain, hops and rye spice on the finish.

Deep amber in colour with a tan hued foam, this ale has aromatic notes of grains, caramel, toasted bread, citrus and malty sweetness.

This beer is full-bodied and richly flavoured with slight bitterness and a long lingering finish.

CRITICAL ACCLAIM

90

POINTS

GOLD MEDAL Beverage Testing Institute, Chicago, 2021

Where to find Find these beers at Wayne Gretzky Estates, the LCBO or order them online via TheWineShops.com.

Don’t forget to pick up beer glasses or a branded beer koozie at the estate!

summer 2021 myWineLife 11

Your August Wine Allocation PELLER ESTATES PRIVATE RESERVE ROSÉ 2020

WAYNE GRETZKY ESTATES ESTATE SERIES BACO NOIR 2020

APPELLATION: VQA Niagara Peninsula STYLE: Dry and refreshing

APPELLATION: VQA Ontario

STYLE: Medium-bodied and fruit-forward

750ml

12% abv

2295

FLAVOUR PROFILE: Delicate pink in colour with a pretty aroma of wild strawberry, Rainier cherry, watermelon, red currant and a touch of peach. The palate is refreshed with flavours of raspberry and currant, along with notes of melon and peach. Lively notes of pomegranate, currant, raspberry, and a touch of blood orange linger on the finish.

WINEMAKER’S NOTES: Harvested from the vineyards of long-standing growers for Peller Estates, this Rosé is a blend of 90% Pinot Noir, 5% Gamay Noir and 5% Pinot Meunier grapes. The grapes were allowed several hours of skin contact for a perfect pink colour, then whole bunch pressed, cool fermented and aged in stainless steel tanks and neutral oak barrels. Bottled early for full fruit expression.

BEST SERVED: Serve chilled at 10 to 12ºC. Enjoy while young and fresh.

FOOD PAIRINGS: Enjoy with summer salads, barbecued shrimp skewers and pasta with rosé sauce.

750ml

12.5% abv

1995

FLAVOUR PROFILE: Deep purple in colour with a bouquet of blue plum, black cherry, roasted beets, blackberry, and violet. This easy-drinking Baco Noir has juicy fruit flavours on the palate, while notes of ripe dark berries, earth and sweet spice linger on the smooth finish.

WINEMAKER’S NOTES: Baco Noir grapes

were 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, easy-drinking red wine.

BEST SERVED: Serve at a cool room temperature of 15 to 17°C. Drink while young and fresh.

FOOD PAIRINGS: Pair with pulled pork on a bun; gournet burgers; Mexican mole sauce on chicken; bean and mushroom stews or lightly spiced chili.

PELLER ESTATES PRIVATE RESERVE PINOT NOIR 2019 APPELLATION: VQA Niagara Peninsula

STYLE: Light to medium-bodied and elegant

750ml

12.4% abv

2995

FLAVOUR PROFILE: Bright ruby red in colour with a fruit-forward bouquet of red cherry and red berry, accented by a touch of oak, earth and black pepper. This refreshing wine has soft delicate tannins and foodfriendly acidity with flavours of juicy tangy red fruits.

Notes of red berry tea and pomegranate linger on the dry finish.

WINEMAKER’S NOTES: Harvested from long-

standing growers and our estate vineyards, fermentation was completed in small batches with 10 to 15 days of skin contact. The wines were barrel aged for 10 months in neutral French oak barrels. Six barrel lots were selected and blended to create a wine with great complexity.

BEST SERVED: Serve cool at 15 to 17ºC. Enjoy now through 2023.

FOOD PAIRINGS: Enjoy with warm duck breast salad; pork

tenderloin with dried cranberry wild rice or mushroom lasagna.

12 myWineLife summer 2021

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 WHISKY OAK AGED RED 2019

TRIUS DISTINCTION GAMAY NOIR 2020

APPELLATION: VQA Niagara Peninsula

STYLE: Medium to full-bodied and structured

APPELLATION: VQA Niagara Peninsula

STYLE: Light to medium-bodied and fruit-forward

750ml

13% abv

1995

FLAVOUR PROFILE: Bright purple in colour with a rich, warming bouquet of black cherry, blueberry, black currant, sweet spice, vanilla, and toasty oak. This red blend has silky tannins and bold, fruit-forward flavours of black cherry, black currant, and blackberry.

WINEMAKER’S NOTES: A classic blend of 44%

Cabernet Franc, 42% Merlot and 14% Cabernet Sauvignon was harvested from vineyards within the Niagara Peninsula. The individual wines were aged for 6 months using American and French oak before the blend was created. A portion of the blend then spent 2 months with additional French and American oak, and another 25% spent 1 month with our ‘Red Cask Whisky’ oak; this adds punch and power to the mouth-feel, and subtle notes of the ‘Red Cask Whisky’.

BEST SERVED: Serve at a temperature of 17 to 18°C. Drink to 2025.

FOOD PAIRINGS: Serve with aged cheddar and gouda cheeses, red

meats with rich red wine reductions and grilled Portobello mushrooms.

750ml

12.5% abv

1995

FLAVOUR PROFILE: Bright ruby red in colour with a fruit-forward bouquet of red cherry and red berry, accented by a touch of oak, earth and black pepper. This refreshing wine has soft delicate tannins and food-friendly acidity with flavours of juicy tangy red fruits. Notes of red berry tea, pomegranate and a touch of spice linger on the finish.

WINEMAKER’S NOTES: Harvested from our own estate vineyards and long-standing growers for Trius within the Niagara Peninsula. The juice was fermented in opentopped wooden fermenters and stainless steel. 94% was aged in large oak casks to build structure and depth of flavour, and 6% of the wine was aged for 8 months in oak barrels before final assemblage.

BEST SERVED: Serve at a cool room temperature of 14 to 16°C. Drink now through 2023.

TRIUS CABERNET SAUVIGNON 2020

FOOD PAIRINGS: Serve with

APPELLATION: VQA Niagara Peninsula

STYLE: Medium-bodied and fruit-forward

750ml

12.8% abv

grilled beef tenderloin and sautéed mushrooms; Portobello burgers and red sauce pastas with Parmigiano Reggiano.

1695

FLAVOUR PROFILE: Purple garnet in colour with a wonderful bouquet of black currant, blackberry, tobacco leaf, oak, and spice. You’ll find notes of blueberry, black currant, and sweet spice on the palate while flavours of black tea, black currant, blackberry, and vanilla extract linger on the 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.

BEST SERVED: Serve at a cool room temperature of 16 to 18ºC in large bowled red wine glasses. Drink now through 2024.

FOOD PAIRINGS: Serve with barbecued steaks and sautéed mushrooms, gourmet burgers and grilled lamb chops.

summer 2021 myWineLife 13

GE T TO K NOW OUR HIS TORY

T

he Riverbend Inn sits on a 17-acre parcel of land on the corner of John Street and Niagara River Parkway. The land was originally deeded to William McClellan in 1809, who built a modest stone farmhouse and farmed the land.

In 1860, the farm was purchased by Dr. Thomas Halliday Watt and a large 6,500 square foot Georgian red brick mansion was built. Dr. Watt grew fruit and worked as a consulting surgeon until his death in 1902. He was buried at St. Marks Cemetery in Niagara-on-the-Lake. In 1908, Dr. Watt’s second wife, Melicent, sold the property to Mr. Dawson who began a poultry farm, but only kept the land until 1909.

The land briefly belonged to Mr. Gibnne who then sold it to Brigadier-General Charles Nelles, a distinguished Canadian veteran who served with the Royal Canadian Dragoons, in 1920. General Nelles planted the beautiful oak trees and named the land “Oaklands”; this is how our on-site restaurant got its name. General Nelles was mayor of Niagara-on-the-Lake between 1929 and 1930 and was also the first president of the Niagara-on-the-Lake Legion, Branch 124. His son Percy Nelles was a flag officer and Chief of the Naval Staff in the Royal Canadian Navy.

14 myWineLife summer 2021

General Nelles sold the land in 1927 to a group of six sisters – Kate, Gladys, Del, Nora, Olga, and Elizabeth Ansley. The Ansley sisters converted the residence into a school for persons with disabilities. At the height of its success, the school housed 16 children of various ages, happily socializing with the local community. The school ran for 45 years until the sisters could no longer operate it.

In 1972, the home was purchased by Dr. Afrukteh of Niagara Falls. The property was divided into apartments, 4 or 5 in the house and 2 in the Coach House. One of the tenants, Peggy Anderson, set up a charity called Newark Neighbours in the former entrance of the Inn. Newark Neighbours grew too large and was moved into the barn on the northwest section of the property and still operates today, providing food and clothing for residents in town who demonstrate financial need.

Dr. Afrukteh opened a private art gallery in the home in 1984 and in 1988 he built a 12,000 square foot addition to the original building in order to accommodate the gallery. Unfortunately, the art gallery lasted just a few years before it closed down, leaving the building vacant for many years until it caught the eye of the Wiens family.

The Wiens family approached Dr. Afrukteh to purchase the property in 2002 and he agreed to sell to them. The home was turned into a 21-room Georgian style Inn and the old cherry and peach orchards were replaced with 12 acres of Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc and Vidal vines. The Riverbend Inn formally opened its doors to the public on April 12, 2004.

Andrew Peller Limited purchased the the Riverbend Inn and Vineyard in February 2021, adding the property to their family of wineries in Niagara-on-the-Lake. The Inn will complement Peller Estates, with the new vineyards now forming a contiguous 57 acres of high-quality grape growing managed by our winemakers.

The acquisition is a natural extension to Peller Estates in providing a premium wine tourism experience in the Niagara Region. summer 2021 myWineLife 15

YOUR TablESIDE SOmmElIER

Decanting Wine mICHaEla SCRImGER, SOmmElIER ISG

Eating and drinking are sensory experiences seated in joy and comfort.

From the environment that food is consumed, the people sharing the experience, the richness of the food, the texture, and the explosion of taste.

With over 25 years of restaurant experience, I’ve watched guests be transformed by good food and drink.

As a high-end server, my job is to facilitate transformation.

At Trius, it’s made easy with the best food and wine. I’m asked, over and over, how guests can bring a piece of the magic home. There are so many answers to that questions, but one of my favourites is to decant red wine.

16 myWineLife summer 2021

Basically, there are three reasons to decant wine: The Wine is Old

The Wine is Young

To Enhance the Experience

Tannin, a word every wine connoisseur knows, is actually a solid. It comes from grape skins and the oak barrel that the wine is aged in. As red wines age, the tannin solidifies from its dissolved state and sinks to the bottom of the wine. Over time this tannin becomes a sandy sediment and, while it won’t hurt you to consume it, sand in your wine glass is not a sought-after experience. By pouring this wine into a decanter and leaving one or two ounces in the bottle, the wine in the decanter should have minimal sediment. The formal decanting procedure is to light a candle behind the bottle to help see the sediment. This is especially helpful in romantic lighting, such as Trius’ main dining room.

Younger wines with a lot of alcohol and oak treatment benefit from oxygen exposure, often referred to as letting the wine breathe. Decanting allows volatile compounds, such as carbon dioxide and hydrogen sulfide, to escape.

These compounds can hide the delicious flavours of the wine. The larger surface area provided by the decanter, as well as the actual pouring and movement of the wine into the vessel, reveals the fruit flavours that can be hidden under high alcohol and heavy oak treatments.

Besides drinking the wine there are many ways to enjoy it: history, geography, horticulture, and the act of collecting it, to name a few. There is also the element of enjoying the bling. You don’t need a Rolex to tell the time, but it’s nice to have one.

A decanter, which is an elaborate vessel, adds to the experience and that adds to the taste. Having your sommelier decant table side is part of turning an evening into an event. A large elaborate decanter, perhaps one that is tricky to pour from, brings out the magic and imagination that is stored in the richness of the wine.

When decanting a young red, pour vigorously into the decanter, making the process fun and daring.

TIP

If the wine is old (10+ years) don’t decant too far in advance of consuming it. Too much oxygen will break down the fragile wine and the fruit quality will suffer.

If your aged wine is being stored on its side or upside down, it is best to stand the bottle upright for at least 24 hours before decanting, giving the sediment a chance to settle to the bottom.

TIP

Visit our retail stores at Wayne Gretzky Estates, Thirty Bench Wine Makers, Trius Winery and Peller Estates to find beautiful decanters and helpful tools.

Must Have Items: 1. Eisch Celebration Decanter $79.95 | TheWineShops.com 2. Riedel Horn Decanter with Free Gift $850.00 | TheWineShops.com 3. Fluted Celebration Funnel $109.95 | TheWineShops.com 4. Stainless Steel Drying Stand 5. Decanter Cleaning Beads

When buying a decanter, keep in mind that you will have to clean it. Some of the elaborate decanters made by Riedel come with DVD instructions on how to properly use and clean them.

Storage should be a consideration.

How tall is it? Where will it be safe while not in use? Will you display it as an art piece? I also recommend that you cover the opening once it is clean and dry to avoid dust and debris collecting.

TIP

Our restaurant teams are eager to serve you again.

The service staff at Peller and Trius will be more than happy to decant for you. Come and enjoy an extraordinary food and wine experience with us!

summer 2021 myWineLife 17

PICNIC in the PARK

This year we’ve learned how to get a little bit creative with date nights, family days or socially distanced chats with our friends.

One of our favourite things to do in the spring and summer is to order takeout from a local restaurant and enjoy it outdoors as a picnic.

There are a ton of great spots to picnic in Niagara, and we’ve got a few recommendations on how to make your picnic picture-perfect.

GEAR

Swig Life products make the perfect picnic companions!

Find these items at Peller Estates, Trius Winery, Wayne Gretzky Estates and Thirty Bench Wine Makers.

UP

2

1

Swig Golf Partee Water Bottle $49.95/20oz

4

18 myWineLife summer 2021

3

Swig Sophisticated Wine Glass $44.95/14oz

Scout x Swig Insulated Skinny Can Cooler $44.95/12oz

Swig Fleur Noir Cooli Family Cooler $189.95/30L

NIAGARA PICNIC SPOTS • Queen’s Royal Park • Simcoe Park • McFarland Park • Queenston Heights • Ryerson Park • Niagara Glen • Charles Daley Park

TAKEOUT OPTIONS • A burger & lobster poutine from Barrel House Grill • Wood-fired Neapolitan pizza from Pieza Pizzeria • Ice cream from Avondale Dairy Bar or Cow’s • Fish fry from The Garrison House • Sweet treats from The Pie Plate

5

Swig Fleur Noir Loopi Tote Bag $64.95

SummerCOCKTAILS 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.

THE BIG PEACH 2 oz

1.5 oz

.75 oz .75 oz 1

Wayne Gretzky Estates Red Cask Canadian Whisky Wayne Gretzky Estates Merlot fresh lemon juice peach syrup egg white

When I was growing up, I would always see my grandfather drop a fresh peach slice into a glass of his homemade red wine. This Peach New York Sour was inspired by my grandfather, Nonno Tony, and I replicated his Peach/Red Wine combo in this cocktail.

Combine all ingredients, except the Merlot, in a cocktail shaker. Dry shake for 10 seconds (no ice) and then wet shake for 15 seconds (with ice). Double strain into a cocktail glass and float the red wine on top.

Created by Matthew Sinagoga mywinelife member

Created by Sheri Bailey wine country concierge

SPARKLING SHERI PALMER 3 oz 3 oz 1 oz

2 oz

lemonade iced tea Wayne Gretzky Estates Muscat Artisanal Spirit Wine Trius Brut

To a tall glass with ice, add 1 oz of muscat spirited wine, lemonade, and iced tea. Stir with a bar spoon until chilled and top with Trius Brut.

MERLOT SUPERFRUIT SLUSHIE 1 bottle

1 tbsp

1 cup

Wayne Gretzky Estates Merlot Peller Estates black currant Icewine Jelly fresh or frozen mixed berries (blueberry, cherry, blackberry)

Fill an ice cube tray with Wayne Gretzky Estates Merlot and freeze. Once frozen, add all ingredients and Merlot ice into a blender.

Blend until a slushie consistency is reached and serve in a mason jar.

Created by Aimee Nadeau the wine shops

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. summer 2021 myWineLife 19

BBQ Pad Thai Shrimp Sliders by executive chef frank dodd,

Sweet and Spicy Sausage Burger by executive chef maurice desharnais,

shrimp slider patties

6 6 fresh 1/4 cup 4 tbsp

1 tbsp 4 slices

1/2 cup

1/4 cup 1/4 cup 1/4 cup 2 large

trius winery restaurant

2 lb 3 cloves 1 small 2 tsp 1 tsp 3 tbsp

shrimp, peeled and deveined garlic, peeled, rough chopped shallot, peeled, rough chopped fish sauce lemon zest fresh cilantro

pad thai sauce

3/4 cup 3 tsp

2 tbsp 1 tbsp 1/2 tsp 1 tbsp

coconut milk tamarind concentrate or juice of 1 lime palm sugar or brown sugar fish sauce chili sauce peanut butter

slaw

BBQ Trius Icewine and Cinnamon Pineapple by executive chef frank dodd, trius winery restaurant

1 4 tbsp 2 tbsp 100 ml 8 long

pinapple, fresh sugar ground cinnamon Trius Vidal Icewine thick wooden skewers, soaked in water for 1 hour

Cut top and bottom of the pineapple and cut pineapple into quarters and cut each quarter in half again.

Cut away the skin from pineapple by sliding a knife down lengthwise between skin and flesh and remove core. Push skewer into each piece of pineapple lengthwise with 2-3 inches left to hold. Mix sugar and cinnamon together and sprinkle over each piece of pineapple.

Preheat the BBQ to medium heat. Lay each pineapple skewer on the BBQ and grill each side for 3-4 minutes until sugar begins to caramelize. As you turn each piece, brush with Trius Icewine. The secret is to just caramelize the pineapple, do not overcook.

Remove from grill and serve with Greek yoghurt, honey and crumbled pistachios.

Serves 6-8 20 myWineLife summer 2021

1 cup 1/2 cup 2 1/2 cup

bean sprouts carrots, julienned green onions, chopped fresh cilantro, chopped

6-8 1/4 cup

soft mini buns roasted peanuts, chopped

Shrimp Slider Patties: Mince ¼ of the shrimp in a food processor with garlic, shallot, fish sauce, lime zest and cilantro.

Roughly chop the remaining shrimp and add to the blended shrimp mix. Chill for 20 minutes. Remove from the fridge and form into 6-8 sliders. Make the sliders just bigger than the buns. Refrigerate until ready to BBQ. Pad Thai Sauce: Heat coconut milk, tamarind, sugar, fish sauce and peanut butter in a saucepan over medium heat until sugar and peanut butter are melted, and the sauce begins to thicken.

Slaw: In another bowl, mix bean sprouts, carrot, green onion, and cilantro in a bowl.

Add Pad Thai sauce, lightly toss together and set aside.

Preheat the BBQ to medium-high heat.

Spray the top side of each slider with oil and place on grill. Turn 90 degrees after 2 minutes. Spray the top side, turn, and repeat. Brush any remaining Pad Thai Sauce over sliders. Remove from BBQ and rest on kitchen paper for 5 minutes. Grill buns if desired. Add Pad Thai Sliders to buns. Top with slaw and chopped roasted peanuts.

Serves 6-8

wayne gretzky estates

honey garlic sausage large potato buns grainy mustard Wayne Gretzky Estates Premium Lager thyme, chopped Havarti cheese (I would use dill or red pepper spiced) sauerkraut (squeeze out the liquid as much as possible) napa cabbage, shaved thin red onion, thinly sliced green kale, julienned 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

BBQ Pickerel with Garden Pea Salad, Grilled Potato and Balsamic Roasted Tomatoes by executive chef jason parsons, peller estates winery restaurant

Grilled Brownie, Peanut Butter Mousse, Charred Strawberry Jam Sandwich by executive chef maurice desharnais, wayne gretzky estates peanut butter mousse

2 cups 1 cup

1 cup

creamy peanut butter cream cheese, softened at room temperature Wayne Gretzky Estates Salted Carmel Cream

charred strawberry jam

4 pints

1 cup 1/4 cup 1 tbsp

strawberries, the bigger the better, top removed and washed brown sugar Rosé wine 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

4 x 5 oz 2 tbsp 1 cup 1 cup 1 cup 1 cup 1/2 cup 2 cups 1/4 cup 1 clove 1 tbsp 1/4 cup 1/2 cup

portions of pickerel filet grapeseed oil sugar snap peas, blanched snow peas, blanched garden peas pea sprouts fingerling potatoes, cooked cherry tomatoes, halved shallots, finely chopped garlic, finely chopped fresh mint, roughly chopped balsamic vinegar soybean oil (or extra virgin olive oil)

In a sauce pot, warm 1 tbsp of grapeseed oil over the BBQ on high heat. Add in the shallots, garlic and lightly sauté. Just allow the flavours to release, approximately 1 or 2 minutes. Add the cherry tomatoes and sauté, stirring occasionally until the tomatoes start to slightly break down. Once this starts, add in the balsamic vinegar, mint, and the soya bean oil. Warm through, season with salt, pepper and set aside on low heat.

Make sure the skin of the pickerel is dry.

Season with salt, pepper, brush the skin with grapeseed oil and then grill on the BBQ. Once the skin is golden and crisp, brush the flesh of the pickerel and turn over on the grill. Toss the cooked potatoes in grapeseed oil. Roll them over the grill for a slight char flavour. Combine all the peas in a bowl and pour the tomato mix over the peas. Season with salt pepper and divide onto four plates. Top the pea salads with a piece of pickerel and some grilled potatoes.

Serve immediately.

Serves 4

Niagara Cherry Glazed Grilled Chicken Breast, Summer Zucchini and Swiss Chard by executive chef jason parsons, peller estates winery restaurant

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

1 cup 2 cups

2 cups 3 tbsp 1 tbsp

chicken breasts grapeseed oil sweet cherries, seeded shallots, sliced garlic, finely chopped red wine, Gamay Noir or Baco Noir chicken stock baby summer zucchini (patty pan squash, baby zucchini - yellow & green), blanched swiss chard, leaves & stems fresh thyme leaves butter

Season the chicken breast with salt and pepper and brush with grapeseed oil. Grill on a pre heated BBQ. At the same time, place a large pan on the BBQ grill. Heat a tbsp of grapeseed oil and add in the shallots, garlic, cherries and half the thyme leaves. Sauté for one minute and then add in the red wine.

Use a wooden spoon to lift any bits that may have stuck to the bottom on the pan and simmer the wine until it is almost all reduced.

Next, add the chicken stock and bring to a boil. Continue to simmer until the liquid has reduced by half. Add the grilled chicken to the pan, cover with foil, and continue to cook on the BBQ over low heat for approximately 20 to 30 minutes, or until the chicken is cooked through.

When the chicken is almost done, melt the butter in a large fry pan on the hot side of the BBQ and sauté the blanched summer zucchini, swiss chard stems and remaining thyme leaves. Once warmed through, add in the swiss chard leaves, and remove from the heat. Season with salt, pepper and serve with the glazed chicken breasts.

Serves 4 summer 2021 myWineLife 21

Chef Ross’ Ground Beef Chuck Burger by executive chef ross midgley, riverbend inn burger patties

2 lbs 5

1 tbsp 1 tbsp

ground beef chuck healthy shakes Worcestershire sauce dried oregano ketchup salt and freshly ground black pepper

pickled onions

4 large

500 ml 2 cups

red onions, sliced fine on a mandolin white wine or cider vinegar granulated sugar

green goddess mayo

2 1/2 cups 1/2 cup 2 tbsp 2 2 cloves

1 cup 3/4 cup 1/2 cup

mayonnaise sour cream fresh lemon juice anchovy fillets fresh garlic, minced healthy pinch of salt fresh flat leaf parsley, chopped fresh tarragon, chopped fresh chives, chopped grapeseed oil

Burger Patties: Combine ingredients together and form into 8 oz. patties. Chill in refrigerator until ready to grill.

Pickled Onions: Combine vinegar and sugar in a saucepan and bring to a boil to dissolve sugar. Allow brine to cool completely and then submerge the onions until they are fully covered. Set aside. The leftover onions can be kept in a sealed jar in your refrigerator for 7-10 days.

Green Goddess Mayo: In a non-reactive mixing bowl, combine mayonnaise, sour cream, and lemon juice. In a food processor or blender, combine the anchovies, garlic and salt. Pulse and add the fresh chopped herbs.

Drizzle in the grapeseed oil while processing.

Once it has reached a smooth, but fairly firm paste, combine with the mayonnaise mixture.

Grill the patties and just before cooked through, melt thinly sliced 5 Brothers Gouda cheese on top. To a sourdough burger bun, top your patty with two leaves of Boston bibb lettuce, 1 or 2 large slices of beefsteak tomato, pickled onion, and green goddess mayo.

Serves 8

BBQ Niagara Peach Cobbler with Cinnamon Anglaise by executive chef ross midgley, riverbend inn cobbler topping

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

all-purpose flour baking powder salt sugar orange zest, finely grated cold butter, cut into 16 pieces whole milk eggs, lightly beaten

filling

14

1 1/2 cups 1 tsp 1 tsp 2 tbsp

peaches, pitted but not peeled, cut into bite sized chunks sugar cinnamon, ground allspice, ground butter, cut into small knobs

cinnamon crème anglaise

2 cups 2 tbsp 1 1 6 1/2 cup

10% cream 35% cream vanilla bean, split and scraped cinnamon stick egg yolks sugar

Have BBQ turned down to low-medium (approximately 350°). Grease a 10 x 12” baking pan with butter and set aside.

Cobbler Topping: Make the cobbler topping by combining all the dry ingredients, including the orange zest, in a medium-sized bowl. Using a fork, ‘cut’ the butter into the dry mixture until it has the consistency of coarse meal (pea sized chunks). Add the milk and eggs and mix until smooth. Refrigerate.

Cinnamon Crème Anglaise: Combine creams, vanilla bean and cinnamon stick in a saucepan. Bring to a simmer and steep for 5 minutes. Meanwhile, in a stainless-steel mixing bowl, whisk ½ cup sugar with the egg yolks until pale and fluffy. Temper the hot cream into egg mixture, whisking until completely combined. Return mixture to saucepan and whisk until thickened to the point the sauce will coat the back of a spoon.

Filling: In a large mixing bowl, combine the filling ingredients and toss until peaches are well coated. Place the fruit mixture in the prepared pan and drop the butter knobs evenly over the mixture. Place the pan on the BBQ and cook the fruit for 15-20 minutes.

Remove the pan from the BBQ and spoon the topping over the fruit – the topping will be uneven and like dumplings on top. Put the cobbler back on the BBQ and close the lid, for 20-25 minutes, until the top is golden brown.

Serve with cinnamon anglaise.

Serves 6-8

22 myWineLife summer 2021

a little reminder to slow down and enjoy it.

And by it we mean the day, the view, and the crisp, refreshing cider or spiked seltzer, of course. Try our NEW Peach Cider, NEW Wild Strawberry & Rhubarb Spiked Seltzer and our original Apple Cider. All made with 100% Canadian ingredients, and all perfectly good reasons to slow down and go #oarsup.

New

New

Enjoy Responsibly

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