myWineLife Winter 2022: myWineLife Red Edition

WINTER 2022

WINTER

Warm Ups Award

WINNERS

Meet the

DISTILLER

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 Wine Club Manager

Ashley White

Note from the Editors

Contributors

Craig McDonald

Emma Garner

Fiona Muckle

Frank Dodd

Haley Strong

Jason Parsons

Katie Dickieson

Kayla Wall

Marcella DiLonardo

Mark Torrance

Maurice Desharnais

Michelle Andrus

Nataschia Wielink

Tim Wilson

Victoria Pupek

Wade Stark

Winter is the best time to explore Niagara Wine Country. Our estates have some incredible winter experience offerings this year that we highly recommend checking out. Learn all about them on page 11. As usual, you can create your own itinerary online via myWineCountry.com or by calling our amazing Wine Country Concierge team at 1-888-510-5537.

We asked our chefs to share their favourite cozy winter recipes, and they delivered as usual. They not only gave us savoury, but they also gave us sweet! We love to indulge in comfort foods during the winter months and I think you’ll agree that boozy banana bread and traditional Cornish pasties scream comfort. You’ll find the recipes on pages 20 – 22.

We’ll be spending a lot of time at the backyard rink at Wayne Gretzky Estates this winter, enjoying Chef Maurice’s warm snacks alongside some craft cocktails. Speaking of cocktails, we’re introducing you to the man behind the copper pot still – our distiller, Tim Wilson, on pages 14 and 15. He may or may not have spilled some secrets on what we can expect from the distillery in 2022.

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 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.

myWineLife is published 4 times a year

by Andrew Peller Limited.

GET SOCIAL!

@riverbendinnvineyard

Winter is a magical time to visit Niagara Wine Country! Join us for a winter wine country experience – reserve a tour or sip wine or a craft cocktail beside a crackling fire and tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.

@pellerwines

@triuswines

@gretzkyestates

@thirtybench

winter 2022 myWineLife 3

WinemakersU pdate w ine m a k e r

CRAIG MCDONALD 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 winter 2022

3

WINEMAKERS.

3

QUESTIONS.

Q

HOW DO YOU PROTECT THE GRAPES DURING LATE FALL AND WINTER FOR ICEWINE HARVEST?

A

We take careful consideration when selecting our vineyard blocks for Icewine. As you can imagine, this sort of grape growing is extreme and takes a toll on the vines themselves, so we often rotate blocks in and out of our Icewine program. One of the biggest protections we take is against birds! We fully encircle the vine with nets to keep the fruit safe and secure on the vine. We monitor blocks with a vineyard management tool that tracks temperature at the both the vine level and 15-20m above the vines (for inversion and utilization of wind machines), wind speed and relative humidity.

- Katie Dickieson

Q

WHAT WAS YOUR FIRST ICEWINE HARVEST LIKE?

A

My first Icewine harvest was in 2001 and it was certainly a different experience than I was expecting. I was under the impression that it would be a very jovial event… handpicking the grapes under a full moon, warming up with a hearty stew and brandy; partaking in a truly unique Canadian wine industry experience. Instead, I stayed up all night waiting for the phone call, being rushed to the vineyard to pick, being rushed to ‘pick faster’ before the temperature warmed up, having frozen sticky fingers and being unable to feel my feet. A sense of relief (and possibly delirium) kicked-in when the sun came up. It was a character-building experience I will never forget!

- Emma Garner

Q

CAN YOU FILL US IN ON HOW HARVEST 2021 WENT?

A

It’s been a heck of a ride! Overall, this year’s harvest was larger than usual. On company owned and leased vineyards, we were up 83% over 2020! Looking at the five year average, we’re up 45%. Quality was good and some highlights were the Pinot Meunier, for our Rosé blends, and Chardonnay.

- Craig McDonald

winter 2022 myWineLife 5

Winter warm ups

Boozy Bacon Banana Bread

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

6 myWineLife winter 2022

Cheese Soufflé

By Executive Chef Ross Midgley, Riverbend Inn & Vineyard recipe page 20

Pumpkin Cake

By Executive Chef Ross Midgley, Riverbend Inn & Vineyard

Red Cask Whisky Clam Chowder

recipe page 21

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

winter 2022 myWineLife 7

Traditional Lancashire Hot Pot

By Executive Chef Frank Dodd, Trius Winery recipe page 23

Traditional Cornish Pasties

By Executive Chef Frank Dodd, Trius Winery recipe page 23

8 myWineLife winter 2022

recipe page 2 2

ef Ja so nP ars ons

h

Spo nge T offee

C ve i t cu Exe

Traditional English Toffee

By Executive Chef Jason Parsons, Peller Estates recipe page 22 winter 2022 myWineLife 9

Stay with us at Riverbend Inn & Vineyard, an intimate historic mansion featuring 21 uniquely designed guestrooms and suites, situated on 12 acres of vineyards along the Niagara River Parkway in Niagara-on-the-Lake.

The Oaklands restaurant celebrates simplicity and a sense of place. Lose track of time enjoying the stunning vineyard views while enjoying a menu that changes with the season.

10 myWineLife fall 2021

Riverbendinn.ca | 1-888-220-2281 16104 Niagara River Parkway Niagara-on-the-Lake, ON L0S 1J0

WINTER Wine Country Experiences

Celebrate the beauty of a Canadian winter with several new Wine Country experiences.

Remember: Wine Club members save on experiences and can bring up to 5 guests. Visit myWineCountry to create your itinerary today!

Reservations can be made at myWineCountry.com

*Winter experiences are subject to change. Reservations are highly recommended.

Seated Tasting Experience

The Winter Luxe Lounge

wayne gretzky estates

peller estates

Join us at our beautiful Niagara-onthe-Lake estate for an elevated seated tasting experience in our cozy tasting hall. You’ll have the opportunity to enjoy a customized tasting with options from our wine, whisky, and beer portfolio.

Elevate your tasting with delicious snacks from Chef Maurice Desharnais’ Bites menu.

Join us at The Winter Luxe Lounge on Friday, Saturday, and Sunday throughout the winter. You and up to 10 guests (a minimum of 4 guests) can rent an elegant dining table on our covered patio, complete with cozy blankets. Choose from two dining options: Premium Pickings or The Luxe Lunch. Après dining, move to your private firepit and Muskoka chairs to roast Icewine marshmallows, handcrafted by Chef Jason Parsons.

The Fire Pit Package

Trius Snow Globe Dining Experience trius winery Join us for a unique outdoor dining experience in your own personal snow globe. You’ll enjoy dinner under the stars overlooking our snow-covered vineyards. You and up to four guests will enjoy a 4-course tasting menu with perfect wine pairings. Enjoy the best flavours of Niagara Wine Country prepared by Chef Dodd and his culinary team. At the end of the evening, you’ll enjoy coffee and tea service and leave with a sweet treat.

riverbend inn & vineyard

For the Love of Riesling

Bundle up at your own private fire pit with Muskoka chairs and enjoy the gorgeous views of our vineyards.

This package includes: 1 hour rental of private Muskoka chairs and fire pit setting for up to 4 guests, choice of glass of wine or a warm fire side feature beverage (served in a souvenir take home glass mug), a savoury culinary creation by Chef Ross Midgley, and a Wine Country s’mores bundle!

Join us on Saturday afternoons to explore the exciting world of Riesling. With Riesling vineyards dating as far back as 1980, we are incredibly proud of our Riesling portfolio. You’ll taste our new Effervescent Riesling and four of our Small Lot Rieslings paired with cheeses to compliment.

thirty bench wine makers

winter 2022 myWineLife 11

Your February Wine Allocation TRIUS SHOWCASE CLARK FARM PINOT NOIR 2020

PELLER ESTATES PRIVATE RESERVE MERLOT 2019

APPELLATION: VQA Four Mile Creek STYLE: Medium-bodied and fruit-forward

750ml

12.8% abv

3695

FLAVOUR PROFILE: A bright ruby red in colour with a bouquet of red cherry, pomegranate, earth, dried mushroom, spice box, and oak. Fruit-forward flavours of red cherry and red berry along with a touch of earth and sweet spice develop on the palate. The long lingering finish shows notes of red berry tea, pomegranate, cherry, spice, oak, earth, and dried mushroom.

WINEMAKER’S NOTES: In late September, we hand-picked Pinot Noir grapes from our Clark Farm vineyard (planted in 2005) in the Four Mile Creek sub-appellation. The juice was fermented on skins with indigenous yeast and extended skin contact of three weeks in two large wooden vats with a small percentage of whole clusters (5%). The wine was transferred to older French oak barrels where a malolactic fermentation occurred, left on lees and aged for 10 months.

BEST SERVED: Serve at a cool room temperature of 16 to 17º C. Enjoy now through 2026.

750ml

13.1% abv

2395

FLAVOUR PROFILE: Garnet in colour with a bouquet of smoky oak, black pepper, spice box, blackberry, and dark plum. This Merlot has soft yet drying tannins and flavours of dark berries, blue plum, oak, and spice. The extra-dry finish has lingering notes of plum, spice, oak, leather, and dark chocolate.

WINEMAKER’S NOTES: Harvested from estate-

owned Carlton Vineyard within the Four Mile Creek subappellation of the Niagara Peninsula. The juice is fermented with the skins for 14 days to develop colour, flavour and structure. This Merlot is aged for 12 months in 90% French and 10% American oak with full malolactic fermentation.

BEST SERVED: Serve at a cool room temperature of 16 to 18ºC. Enjoy now through 2025.

FOOD PAIRINGS: Enjoy with duck breast in a rich red wine

reduction, grilled red meats, lamb burger or Canadian cheddar.

PELLER ESTATES PRIVATE RESERVE BACO NOIR 2020

FOOD PAIRINGS: Pair with mushroom based cuisine including wild mushroom rice stuffing and holiday turkey; mushroom lasagna, wild mushroom risotto, or grilled steaks.

APPELLATION: VQA Four Mile Creek STYLE: Medium to full-bodied and flavourful

APPELLATION: VQA Ontario STYLE: Medium-bodied and silky

750ml

12.5% abv

2195

FLAVOUR PROFILE: Deep purple in colour with a rich bouquet of black cherry, blue plum, black pepper, and delicate smoky oak. A smooth, bold and fruity Baco Noir.

Flavours of cherry, black currant, blueberry coulis, and vanilla overflow on the palate. Juicy ripe dark fruits, and sweet spice linger on the finish.

WINEMAKER’S NOTES: Harvested from the vineyards of long-standing growers for Peller Estates. The juice was fermented on skins for 14 days to develop colour, flavour and structure. The wine aged for 6 months using 50% French and 50% American oak with a full malolactic fermentation.

BEST SERVED: Serve at a cool room temperature of 15 to 17ºC. Enjoy while young and fresh.

FOOD PAIRINGS: Enjoy with fully dressed grilled burgers or veggie burgers, sausage on a bun with sauerkraut, eggplant and mushroom skewers or saucy barbecued ribs.

12 myWineLife winter 2022

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.

TRIUS CABERNET FRANC 2020

WAYNE GRETZKY ESTATES SIGNATURE SERIES SHIRAZ CABERNET 2019

APPELLATION: VQA Niagara Peninsula STYLE: Medium to full-bodied and structured

750ml

13.5% abv

1695

APPELLATION: VQA Niagara Peninsula STYLE: Medium-bodied and fruit-forward

750ml

12.3% abv

2995

FLAVOUR PROFILE: Bright garnet in colour with an aromatic bouquet of currant, cherry, blackberry, smoky oak, cedar, spice, and tobacco leaf. On the palate, look for flavours of currant, blackberry, cocoa powder, and spice.

Notes of black tea, cocoa powder, spice, blackberry, and cherry linger on the dry finish.

FLAVOUR PROFILE: Bright garnet in colour with a warm, rich bouquet of black cherry, black currant, Chai spice, cedar chest, smoky oak, cocoa powder, and vanilla. On the palate you’ll find flavours of juicy black fruits, sweet spice, and oak. Wonderful notes of black tea, cocoa powder, and ripe black fruits linger on the finish.

WINEMAKER’S NOTES: Cabernet Franc grapes

WINEMAKER’S NOTES: A trendy blend

were harvested from select vineyard sites within the Niagara Peninsula. The juice fermented on skins for 7 days to develop colour, flavour and structure. The wine aged for 7 months using both French and American oak with full malolactic fermentation.

BEST SERVED: Serve at a cool room temperature of 16 to 18°C. Drink now to 2025. Decanting is recommended if drinking now through 2021.

FOOD PAIRINGS: Serve with grilled steak and mushrooms, herbed lamb chops, Portobello burgers, and steak and kidney pie.

of 58% Shiraz, 41% Cabernet Sauvignon, and 1% Viognier all harvested from the vineyards of the Niagara Peninsula. Each varietal received barrel malolactic fermentation, then nine months of barrel aging before the wines were blended. The final assemblage was put back into barrel to age for a further three months before bottling.

BEST SERVED: Serve at a cool room

PELLER ESTATES PRIVATE RESERVE CABERNET SAUVIGNON 2020

temperature of 16 to 18°C. Drink now to 2025.

FOOD PAIRINGS: Serve with aged Gouda or Cheddar, grilled steak with red wine reduction, wild game meats, and steak and kidney pie.

APPELLATION: VQA Niagara Peninsula STYLE: Medium to full-bodied and and fruit-forward

750ml

12.9% abv

2395

FLAVOUR PROFILE: Deep purple garnet in colour with a warming bouquet of smoky oak, spice box, black currant, and a touch of charred wood. Classic notes of black currant, blueberry, black cherry, and sweet spice evolve on the palate. Black tea, black licorice, black currant, and spicy oak notes linger on the extra dry finish.

WINEMAKER’S NOTES: Harvested from our long-

standing growers within the Niagara Peninsula, the juice is fermented with the skins for 14 days to develop colour, flavour and structure. Aged for 12 months in 60% French and 40% American oak barrels with full malolactic fermentation.

BEST SERVED: Serve at a cool room temperature of 16 to 18ºC. Enjoy now through 2026.

FOOD PAIRINGS: Pair with grilled medium-rare red meats, beef

tenderloin with roasted garlic mashed potatoes, roasted leg of lamb and prime rib. winter 2022 myWineLife 13

GET TO KNOW OUR

DISTILLER

Tim Wilson wayne gretzky estates

What made you want to work in the whisky industry?

I’ve been in the beverage alcohol game for over 20 years now, starting with brewing beer in my wardrobe as a teenager (sorry Mum!), through to spending 14 years working as a winemaker, before leaping over to spirits. Back in 2012, I had the chance to work with the crew over at Dillon’s when they first opened their doors, and it gave me a little “taste” of the spirits industry. I was eager for something new to sink my teeth into and was super intrigued by the world of spirits - I made the leap and haven’t looked back, I absolutely love it.

What has been your favourite experience since joining Andrew Peller Limited?

This is a winter issue, so can I say the Christmas parties?

I honestly love the real community feel of this company.

People go out of their way to help you, not because it’s part of their job, but because they want to. You don’t get that everywhere and it’s something APL can certainly hang their hat on.

How big is the team you work with?

We’re actually a super-duper small team of two at the moment, with some great support around us. I oversee the blending of all our products, as well as managing the warehouse and production on the estate. We also have Mark Evangelista, who assists with the blending and warehouse management, and has recently been trained as a cooper. Thanks to him we now can do some really cool stuff with re-coopering barrels in house. It’s just the two of us in the whisky department, small but mighty. We of course pull folks from bottle shop, supply, etc. to help with certain aspects of the business, but it’s just the two of us who are directly focused on the production side.

14 myWineLife winter 2022

What is your favourite part of the spirits production process?

This may sound corny, but there are a few things that get me excited; the first is opening the doors to the rickhouse and taking in the smell of maturing whisky. There’s nothing else like it. And after working in there, you come home smelling of rich whisky and wood, which (in my opinion) is amazing! The second thing I love is the first hour or so in the morning, firing up the stills and getting a production underway. Having worked my entire life creating alcohol in some form, the hands-on part is still what I thoroughly enjoy.

What do you like about working as a distiller for a company that is predominantly known for wine?

The best part is having a group of extremely talented palates, with decades of experience, that I can lean on.

Whenever I’m trialing something new or seeking an opinion, we have a plethora of great folks at Andrew Peller Limited that are always keen to get involved and share their opinions. Whether it be wine or whisky, putting together great products requires a team of great people.

What is your favourite Wayne Gretzky Estates product to enjoy and why?

I really love the 99 Proof Whisky. It has a good smack of aged rye in there that brings a lot of spice that I love, but it’s also a really smooth and delicious whisky that can cater to anyone.

What do you see in store for the wine/ whisky industry in the years ahead?

It’s actually a really exciting time to be involved in the whisky industry. Thinking back 10-15 years ago, no one was really drinking brown spirits. And it’s in full flight now, with some producers barely able to keep products on shelf. I think the innovation side of whisky has yet to really come out, and with it will definitely bring some exciting new expressions in the years to come.

Can we expect any new products to be released in the near future?

You certainly can! Things have been a bit quiet, but there might be a bit of an overload of products in 2022. Without giving too much away, we may be dropping a new white spirit, a new whisky, and another new brown spirit. Shall be a pretty exciting year! winter 2022 myWineLife 15

AWARDS2021

WAYNE GRETZKY ESTATES VIDAL ICEWINE 2019 PLATINUM 94 POINTS

WAYNE GRETZKY ESTATES NO.99 RED CASK WHISKY DOUBLE GOLD San Francisco World Spirits Competition

Decanter World Wine Awards

16 myWineLife winter 2022

TRIUS SHOWCASE LATE HARVEST VIDAL 2019 PLATINUM 94 POINTS WineAlign National Wine Awards of Canada

TRIUS BRUT ROSÉ GOLD MEDAL TOP 10 BEST Sparkling Wines Effervescents du Monde 2021

THIRTY BENCH SMALL LOT ‘STEEL POST VINEYARD’ RIESLING 2019 GOLD 92 POINTS WineAlign National Wine Awards of Canada

THIRTY BENCH PELLER ESTATES SMALL LOT PRIVATE RESERVE GEWURZTRAMINER CABERNET FRANC 2019 2019 PELLER ESTATES GOLD PLATINUM SIGNATURE 92 POINTS 94 POINTS WineAlign WineAlign SERIES National Wine National Wine RIESLING Awards of Awards of 2019 Canada Canada PLATINUM 94 POINTS WineAlign National Wine Awards of Canada

THIRTY BENCH WINE MAKERS

WAYNE GRETZKY ESTATES

Gold Medal - 93 points Sparkling Riesling The Global Riesling Masters, UK 2020

Double Gold Medal No.99 Canadian Cream Whisky San Francisco World Spirits Competition

Gold Medal - 92 points 2018 Small Lot ‘Wild Cask’ Riesling WineAlign National Wine Awards of Canada

Double Gold Medal No.99 Canadian Salted Caramel Whisky San Francisco World Spirits Competition

Gold Medal - 92 points 2018 Small Lot ‘Wood Post Vineyard’ Riesling WineAlign National Wine Awards of Canada

Gold Medal No.99 Red Cask Whisky San Francisco World Spirits Competition

Gold Medal - 92 points 2017 Small Lot Cabernet Franc WineAlign National Wine Awards of Canada

Gold Medal - 92 points 2019 Cabernet Franc Icewine WineAlign National Wine Awards of Canada

Gold Medal 2019 Winemaker’s Blend Riesling All Canadian Wine Championships

Gold Medal - 94 points - Exceptional Hazy IPA Beverage Testing Institute (BTI), Chicago

Gold Medal 2019 Small Lot Pinot Noir All Canadian Wine Championships

Gold Medal - 92 points - Exceptional Pale Ale Beverage Testing Institute (BTI), Chicago

Gold Medal 2018 Small Lot ‘Triangle Vineyard’ Riesling All Canadian Wine Championships

Gold Medal - 90 points - Exceptional Premium Lager Beverage Testing Institute (BTI), Chicago

PELLER ESTATES

TRIUS WINERY

Platinum Medal - 97 points 2019 Signature Series Riesling Decanter World Wine Awards

Platinum Medal - 94 points Brut Rosé WineAlign National Wine Awards of Canada

Double Gold Medal - Trophy - Best Dessert Wine 2019 Signature Series Riesling Icewine All Canadian Wine Championships

Gold Medal 2019 Showcase Late Harvest Vidal All Canadian Wine Championships

Double Gold Medal 2018 Private Reserve Cabernet Franc All Canadian Wine Championships

Gold Medal - 92 points 2019 Showcase Riesling Ghost Creek Vineyard WineAlign National Wine Awards of Canada

Double Gold Medal 2020 Private Reserve Sauvignon Blanc All Canadian Wine Championships Master - 95 points 2018 Signature Series Riesling Icewine The Global Riesling Masters, UK 2020 Gold Medal - 95 points 2019 Signature Series Riesling Icewine Decanter World Wine Awards

Gold Medal - 95 points 2019 Showcase Riesling Ghost Creek Vineyard Decanter World Wine Awards

Gold Medal - 92 points 2019 Signature Series Sauvignon Blanc WineAlign National Wine Awards of Canada Gold Medal - 92 points 2018 Cabernet Franc Icewine WineAlign National Wine Awards of Canada winter 2022 myWineLife 17

SAVE the DATE

2022

Niagara Wine Country is beautiful year-round, but our favourite time to visit is during the winter and the summer seasons. From the Icewine Festival in January to Graze the Bench in June, here are some of the awesome experiences to plan your next trip around.

AUGUST APRIL JANUARY

Dig our Roots Niagara-on-the-Lake

Winter WineFest Holiday Light Trail Lincoln

Reserve a Patio Table at our Winery Restaurants Wayne Gretzky Estates, Trius Winery and Peller Estates

MAY

SEPTEMBER

Niagara Icewine Festival Niagara-on-the-Lake

Patios open for the Summer!

Niagara-on-the-Lake & Lincoln

Icewine Dinners at Peller Estates and Trius Winery Niagara-on-the-Lake

Sip and Sizzle Niagara-on-the-Lake

FEBRUARY Days of Wine and Chocolate Niagara-on-the-Lake Love the Bench Lincoln

MARCH Reserve a Fireside Cabana Experience Wayne Gretzky Estates

18 myWineLife winter 2022

Niagara Wine Festival Niagara-on-the-Lake & Lincoln

OCTOBER

JUNE

Oktoberfest Wayne Gretzky Estates

Graze the Bench Lincoln

NOVEMBER

Niagara Homegrown Wine Festival Niagara-on-the-Lake & Lincoln

JULY I4C International Chardonnay Celebration Niagara-on-the-Lake & Twenty Valley

Taste the Season Niagara-on-the-Lake

DECEMBER Rink Opens Wayne Gretzky Estates Holiday House Tour Niagara-on-the-Lake

Winter COCKTAILS AT THE WHISKY BAR PATIO

Warm up at The Whisky Bar Patio at Wayne Gretzky Estates with these delicious cocktails created by our in-house mixologists. The Whisky Bar Patio is open daily serving up delicious food prepared by Chef Maurice Desharnais, craft cocktails, beer, wine, and non-alcoholic beverages too!

Bring your skates and hop on The Great One’s rink. Reservations are highly recommended.

Visit myWineCountry.com to reserve your skating time slot.

ESPRESSO MARTINI

SMOKESTACK MANHATTAN

HOT SPICED CIDER

1 oz

1 oz

1 oz

1 oz

1.5 oz

.5 oz

.25 oz

.75 oz

1.5 oz

1.5 oz .5 oz

Wayne Gretzky Estates Maple Cask Whisky Wayne Gretzky Estates Canadian Cream Wayne Gretzky Estates Old Fashioned Simple Syrup cold brew coffee cinnamon & sugar

Add ingredients to a shaker tin with ice and hard shake for 12 seconds. Using a Hawthorne strainer, strain contents into a coup glass and garnish with cinnamon sugar and espresso beans.

Wayne Gretzky Estates Red Cask Whisky Wayne Gretzky Estates Ice Cask Whisky Wayne Gretzky Estates 99 Proof Whisky Wayne Gretzky Estates Signature Bitters Wayne Gretzky Estates Black Pepper Whisky Cherries

Add ingredients to a rocks glass over one large ice cube and stir with a bar spoon for thirty turns. Garnish with 3 black pepper whisky cherries on a bamboo skewer.

Wayne Gretzky Estates Red Cask Whisky Hot Mulled Cider Wayne Gretzky Estates Honey Lavender Simple Syrup cinnamon stick or orange wheel

Add all ingredients to your favourite mug, stir and enjoy. Garnish with a cinnamon stick or an orange wheel.

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. winter 2022 myWineLife 19

Boozy Bacon Banana Bread

Cheese Soufflé

by executive chef maurice desharnais, wayne gretzky estates

by executive chef ross midgley, riverbend inn

3 cups 2 1/2 tsp 2 tsp 1 1/2 cups 1/2 cup 1/2 cup 4 large 8 1 cup

1/2 cup

1/4 cup 1/4 cup 4 cups 15 10 2/3 cup 2/3 cup 1/2 tsp 1/2 tsp pinch splash

all-purpose flour baking soda baking powder brown sugar sour cream (or plain yogurt) unsalted butter, softened eggs bananas, over ripe crispy bacon, chopped (can add raisins, nuts, or chocolate) Wayne Gretzky Estates Red Cask Whisky

Preheat the oven to 375°F. Spray two loaf pans with cooking spray and place a piece of parchment paper inside each one across the middle leaving the ends exposed.

Sauté the bananas in a nonstick frying pan, carefully add the whisky and cook for a few minutes (if serving to kids, cook the alcohol off). Remove from the heat and set aside.

Cream together the brown sugar, butter, eggs, sour cream, and the cooled banana.

Add the bacon and mix well. Sift together the flour, baking soda and baking power.

Add to the banana mix and gently combine, try not to over mix. Pour into the loaf pans and place into the oven for 1 hour and 20 minutes. The top of the bread should be golden brown, and a toothpick should come out clean when you test. Leave in the pans to cool for 20 minutes and then remove and cool on a wire rack.

Makes two loaves

all-purpose flour butter milk egg yolks egg whites parmesan gruyere salt ground black pepper nutmeg lemon juice

Mix the butter and flour together in a saucepan over medium heat. Make a blonde roux, the mixture should be golden brown and the texture of wet sand. Add milk and whisk to a smooth consistency to create a bechamel sauce. Add the cheese, whisking to incorporate and cool slightly. Whisk in egg yolks, salt, pepper, and nutmeg.

Whip your egg whites and a splash of lemon juice until it reaches the stiff peak consistency. Fold the egg whites into the cheese sauce mixture in 3 additions until you have a smooth consistency. Butter and dust souffle ramekins with grated parmesan. Place one large 48 oz ramekin, or 6 - 8 individual ramekins on a baking sheet and fill 3/4 full. Place in the oven and bake at 400*F for 30 to 35 minutes or until top is golden.

Serves 6-8

Red Cask Whisky Clam Chowder by executive chef maurice desharnais, wayne gretzky estates

1 cup 1 cup 1 cup 2 cups

4 cloves 1 cup 1/2 cup 1/2 cup 4 cups 1/2 cup

3 cups

4 2 tsp 3 cups

In a large heavy bottom pot, add the butter and melt over medium heat. Add the garlic and onions, and cook until the onions are soft, do not brown. Once onions are cooked, add the carrots, leeks, and celery, cook for 10 minutes. Add the whisky, and simmer for 5 minutes to cook off some of the alcohol.

Add the flour. Using a wooden spoon, move everything around for 10 minutes making sure that the flour does not stick and burn.

Add the clam broth and incorporate the flour mix with the stock. Once it is all combined, add the heavy cream, potatoes, bay leaves and Old Bay and cook over medium heat. Do not bring to a boil or it will split. Once the potatoes are tender, about 20 minutes, add the clams. Cook for another 10 minutes to heat the clams and then season with salt and pepper. Divide into 4 bowls and garnish with chopped parsley and grilled baguette.

Serves 4

20 myWineLife winter 2022

carrots, medium diced leeks, medium diced celery stalks, medium diced baby red potatoes, cut into quarters garlic, minced white onion, small diced unsalted butter all-purpose flour canned clams (save the liquid) Wayne Gretzky Estates Red Cask Whisky vegetable stock or clam broth (use the canned clam liquid and top up) bay leaves Old Bay seasoning 35% heavy cream kosher salt and pepper to taste chopped parsley to garnish grilled or toasted baguette as garnish

Sponge Toffee by executive chef jason parsons, peller estates winery restaurant

1 1/2 tbsp 5 tsp 1/2 tsp 1 cup 3 1/2 cups 1 1/2 cups 3 cups

Pumpkin Cake

Traditional English Toffee

by executive chef ross midgley, riverbend inn

by executive chef jason parsons, peller estates winery restaurant

2 cups 2 cups 2 tsp 2 tsp 1 tsp 1 cup 2 cups 1 cup 4 1

300 ml 2 cups 1/2 lb 3/4 cup

1 tsp

all-purpose flour brown sugar baking powder cinnamon allspice walnuts, chopped (optional) pumpkin puree vegetable oil eggs zest of orange

Pre heat the oven to 350°F and grease a 9” cake pan. In a food processor, combine wet ingredients and pulse until well mixed.

Transfer the wet mixture into a large bowl and gradually add dry ingredients. Mix until fully incorporated. Pour the mixture into your cake pan and bake for approximately 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Serves 6-8

condensed milk white sugar butter golden syrup (I like Lyle brand) lemon juice

Combine all ingredients in a heavy bottom pot. Start over medium heat, but once everything is melted increase to high. At this point you need to continuously whisk slowly; this is to avoid anything sticking and burning on the bottom of the pot. Add a candy thermometer and continue cooking until it reaches 275°F. Remove immediately and pour into a parchment lined baking tray and allow to cool. Once cooled, you can smash the toffee into desired serving pieces.

Serves 6-8

honey baking soda cream of tartar water sugar corn syrup milk chocolate

Combine the ingredients (except for the baking soda and milk chocolate) in a large pot over medium heat. Be sure to use a big enough pot that will allow for a least triple the amount of the mixture. Do not stir, simply allow everything to melt. Once everything is a liquid, you can increase the temperature to high and continue to allow the mixture to boil. Using a candy thermometer, raise the temperature of the mixture to 300°F. As soon as the sugar reaches temperature, remove from the heat, and vigorously whisk in the baking soda. Be careful not to burn yourself as the mixture will expand a lot. Immediately pour the mixture into a parchment lined pan and allow to cool. Once cooled use the tip of a knife to break portion size pieces of the sponge toffee.

Melt the chocolate on low in the microwave.

When completely melted, dip half of the sponge toffee pieces into the chocolate and then allow to cool on parchment. This should leave half of the sponge toffee exposed and half covered in chocolate.

When the chocolate is set, it’s ready to serve.

Serves 6-8 winter 2022 myWineLife 21

Traditional Cornish Pasties by executive chef frank dodd, trius winery restaurant pastry dough

Traditional Lancashire Hot Pot by executive chef frank dodd, trius winery restaurant

1 tbsp 1 tbsp 1 1/2 lb

2 2 cloves 2

1 1/2 lb 6 strips

1 tbsp 2 cups 3 1/2 tsp 1/2 tsp 1 tbsp 1 tbsp 1/2 tsp

butter vegetable oil lamb shoulder or lamb leg, cut into bite-size chunks onions, peeled and sliced thin garlic, peeled and sliced thin medium carrots peeled and cut into chunks potatoes, peeled bacon, cut into bite-sized chunks all-purpose flour hot chicken or vegetable stock bay leaves salt ground pepper Worcestershire sauce melted butter for brushing fresh or dried thyme

Preheat the oven to 325°F. Melt the butter and vegetable oil on medium heat in a heavy bottomed pot. Toss lamb through flour and fry until lightly browned all over (about 3-4 minutes). Remove the lamb into a bowl and set aside. Add the bacon, onions, garlic and ½ of the thyme to the pan. Sauté for 5-6 minutes, stirring regularly until soft. Add the lamb back in to the pot and add in the hot stock, bay leaves, salt and pepper and Worcestershire sauce. Bring to a gentle simmer. Cover and cook for 20 minutes.

After 20 minutes, transfer the contents of the pot to a casserole dish or cast-iron pan.

3 2/3 cups

2 tsp 1 tsp 1/2 cup + 1 tsp 2 1/2 cup + 1 tsp

all-purpose flour (plus extra for rolling out the pastry) baking powder salt unsalted butter, chopped into chunks egg yolks cold water

filling

1 lb 1/3 lb

1/3 lb

2/3 lb

3 tbsp

1

potato, peeled and finely diced rutabaga, peeled and finely diced onion, peeled and finely chopped skirt steak or sirloin steak, finely chopped unsalted butter, chopped into cubes egg, beaten

Preheat your oven to 350°F. Place the flour, baking powder and salt into a food processor and give a quick mix. Add in the butter and process until the mixture turns into breadcrumbs. Add in the egg yolks and mix.

With the motor still on, add in the water a bit at a time until the dough comes together into a ball.

You may not need all the water. Take the pastry out of the food processor, wrap in clingfilm, and refrigerate for an hour.

Sprinkle two large baking trays with some flour.

Remove your dough from the fridge and roll out on a floured surface to about 3mm thick.

Cut circles into the dough 8” diameter. For the first roll you will get 3 circles. Re-roll for 2, then repeat for 1.

Slice the potatoes with a mandolin or knife 3mm thick and place on top of the lamb mixture starting from the outside. Overlap the potatoes moving towards the center.

Brush the top of the potatoes with melted butter and sprinkle on the remaining thyme.

Cover with a lid or foil and place in the oven for 1 hour. After an hour, turn the oven up to 400°F and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top. Take out of the oven and leave to rest for 5 minutes before serving.

In a large bowl, mix the potato, rutabaga, onion, steak, salt, and pepper. Portion into 6 even balls. Place one of your pastry circles onto your work surface and add the steak mixture to the middle leaving a 2cm border around the edge.

It looks like a lot, but it needs to be packed full.

Add 1 ½ tsp butter to each steak pile. Brush the pastry edges with beaten egg. Fold the other side of the pastry over until the edges meet and you have a semi-circle. Seal firmly and crimp with your fingers. Place your pasties onto your baking tray and make a little hole in the top using a sharp knife to let out the steam. Brush the pasties with the remaining egg wash and place in the oven for 50 minutes until golden brown. Take out of the oven and leave to cool for 5 minutes before eating.

Serves 4

Makes 6 pasties

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