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Note from the Editor
After a very snowy winter, I’m feeling energized for an exciting spring and summer season in wine country. The estate and brand teams have been working hard to put together some exciting events for our members to attend over the next few months. We’re also eager to launch refreshed tours at both Trius and Wayne Gretzky Estates in May and July! Check pages 14 and 15 to learn more about upcoming events.
Our distilling team at Wayne Gretzky Estates has had some great success in early 2025 with several awards. We chatted with head distiller, Tim Wilson, and Blending and Maturation Assistant, Mark Evangelista, about our in-house cooperage located in Grimsby. Flip to page 10 and 11 to learn all about whisky aging.
In the spirit of spring, I requested some lighter recipes from our winery chefs. The Mediterranean diet is constantly popping up in my social media feeds, and the ‘Secrets of the Blue Zones’ docuseries on Netfl ix inspired me to learn more. Our chefs delivered some tasty Mediterranean inspired recipes for your table. Special shout out to our recipe tester and food stylist, Carolee, and photographer, Nataschia, for the spectacular photography.
Cheers!
Riley McGilvray
We’d love to hear from you! Scan the QR code to fill out a quick survey about your Wine Club membership experience. Let us know if you’re enjoying your membership, or if you think there’s anything we can improve. We’d also love to know what type of content you’d like this magazine to include. Your feedback is very important to us!
Reserve your 2025 retreat at Riverbend Inn Our Wine Club members save 10% on overnight stays Sunday through Thursday, year-round. Relax and enjoy the tranquility of our historic inn set right in the heart of wine country. Dine with us at Oaklands restaurant and enjoy the best sunset views from our patio.
Get Social!
Bask in the sunshine this spring in Niagara Wine Country. Wine Club members save on tours and experiences! Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.
Mediterranean Meals
Vodka Shrimp Bake
Chef Jamie Smith, Wayne Gretzky Estates
Tabouli
Chef Frank Dodd, Trius Winery
recipe page 16
Shakshuka with Feta and Lemon
Chef Mike Harrison, Peller Estates
recipe page 16
Chicken Shawarma Pita
Chef Frank Dodd, Trius Winery
recipe page 17
Harissa Halibut and Chickpeas
Chef Mike Harrison, Peller Estates
recipe page 17
Chef Jamie Smith, Wayne Gretzky Estates
recipe page 18
Chef Jason Parsons, Peller Estates & Riverbend Inn
recipe page 18
Chef Jason Parsons, Peller Estates & Riverbend Inn
recipe page 18
JUST ADD Bubbles!
This year we’re celebrating the 35th anniversary of Trius Winery!
Raise a glass of bubbly with us to celebrate 35 years of award-winning winemaking in Niagara. Trius has the largest underground sparkling cellar in Canada, so here are a few bottles from the winery, and a few of our sister properties, to enjoy this Spring.
Trius Brut
TRADITIONAL METHOD
70% Chardonnay and 30% Pinot Noir
Aged sur lie 24 months
On the palate: citrus, apple and yeast
Pair with: chicken in a lemon cream sauce, vegetarian spring rolls, sushi, cheese fondue, and brunch
Critical Acclaim:
Gold Medal: 95 points | Decanter World Wine Awards, UK 2019
Gold Medal: 92 points | WineAlign National Wine Awards of Canada 2023
On the palate: raspberry, white peach, cranberry and white currant
Pair with: bruschetta, steamed mussels, roast of pork, chicken or turkey
Critical Acclaim:
Gold Medal: TOP 10 | Effervescents du Monde, Best Sparkling Wines in the World, France 2023
Double Gold Medal: Women’s Wine & Spirits Awards, UK 2021
Gold Medal: 93 points | Exceptional | Beverage Testing Institute, Chicago 2023
Sweetness Levels
Brut - fewer than 3 g sugar
Natural per litre
Extra - fewer than 6 g sugar
Brut per litre
Brut - fewer than 12 g sugar per litre
Traditional Level
CHARMAT METHOD
Wayne Gretzky Estates Sparkling Brut
66% Vidal, 31.5% Riesling, 2.5% Muscat Ottonel
On the palate: bright citrus, green apple, white currant
Pair with: charcuterie, fish burgers, smoked salmon and cream cheese bagels
Also known as Champagne Method or Méthode Traditionnelle. Grapes are harvested early while they are still tart. The grapes undergo traditional winemaking and a primary fermentation. The base wines are then blended to create a cuvée. This cuvée is bottled with sugar and yeast, which triggers the second fermentation and creates carbon dioxide and fine bubbles. The wine ages on the lees in bottle and is riddled, or moved around, frequently throughout the aging process. Once the aging process is completed, the bottle is disgorged, removing the lees. A mixture of fresh wine, or Icewine for our Peller Estates Ice Cuvée, called a dosage, is added to the bottle before being sealed.
Charmat Level
For the Charmat method, the secondary fermentation takes place in pressurized stainless-steel tanks. Sugar and yeast are added to the wine and the carbon dioxide is released into the tank, which creates bubbles before the wine is bottled.
Your April WINE ALLOCATION
Trius
Chardonnay
750 mL | 13% ABV
VQA Niagara Peninsula
Medium-bodied and fruit-forward Dry, 5.0 g/L
Flavour Profile
Clear and bright with a bouquet of yellow apples and peach, with a touch of pineapple, citrus, and oak. Flavours of ripe orchard fruits glide across the palate while a balancing touch of acidity and notes of citrus, green apple, spice, and oak refresh the finish.
Winemaker’s Notes
Premium Chardonnay grapes were harvested from Sustainable Winegrowing Ontario Certified vineyards of long-standing growers for Trius Winery. After a gentle pressing the juice was fermented in stainless steel tanks, then aged for 7 months with French oak.
Best Served
Serve chilled at 10 to 12ºC to enhance the refreshing acidity of this wine, or serve slightly warmer at 13 to 15ºC to allow for rich fruit development and a softer mouthfeel. Serve with chicken pot pies, roast chicken, light cream sauces on pasta or seafood, mac and cheese, and buttered new potatoes.
Private Reserve Riesling
750 mL | 10.2% ABV
VQA Niagara Peninsula
Light-bodied and refreshing
Off Dry, 17.0 g/L
Flavour Profile
Clear and bright with a fresh aroma of citrus and green apple, accented by a touch of floral and peach. On the palate you find notes of juicy citrus and tropical fruit, white currant, green apple, and mineral.
Winemaker’s Notes
The Riesling grapes were gently pressed, just enough to burst the skins, allowing the free run juice to be separated from its skins. The juice is cool fermented and aged in stainless steel tanks for pure fruit expression.
Best Served
Serve chilled at 10 to 12ºC. Enjoy with lightly spiced steamed mussels, sushi, baked or poached fish, sautéed scallops with lemon, baked Brie with water crackers, and lemon herbed chicken skewers.
Peller Estates
Private Reserve Merlot
750 mL | 13.2% ABV
VQA Niagara-on-the-Lake
Medium-bodied and fruit-forward Dry, 2.7 g/L
Flavour Profile
Bright garnet with a bouquet of blue plum, smoky oak, and spice box. This medium to full-bodied Merlot has moderate drying tannins, bright acidity, and flavours of plum, blackberry, oak, and spice. The finish has lingering notes of black tea, blackberry, spicy oak, and cocoa powder.
Winemaker’s Notes
Harvested from long-standing growers for Peller, and estate owned vineyards in the Niagara-on-the-Lake regional appellation. The juice is fermented with the skins for 14 days to develop colour, flavour and structure. This Merlot is aged for 12 months in 100% French oak barrels.
Best Served
Serve at a cool room temperature of 16 to 18ºC. Enjoy with duck breast in a rich red wine reduction, grilled medium-rare steak, prime rib roast, beef tenderloin, grilled lamb chops, lamb burger, and 2-year-old Canadian cheddar.
Loved it & 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
Wayne Gretzky Estates
Whisky Oak
Aged Red
750 mL | 13.5% ABV
VQA Niagara Peninsula
Medium-bodied and structured Dry, 7.0 g/L
Flavour Profile
Deep garnet with a warming bouquet of sweet spice, toasty oak, cedar, vanilla bean, black currant, and black cherry. This red blend has a medium to full-bodied structure with soft drying tannins and bold flavours of tangy dark fruits and spicy oak.
Winemaker’s Notes
A classic blend of 54% Cabernet Sauvignon, 24% Cabernet Franc, and 22% Merlot, all harvested from Sustainable Winegrowing Ontario Certified vineyards within the Niagara Peninsula. The individual wines were aged for 6 months using American and French oak, before the blend was created. A full malolactic fermentation was completed.
Best Served
Serve at a cool room temperature of 17 to 18°C. Serve with aged cheddar and gouda cheeses, seared red meats with rich red wine reductions, pot roast, roasted leg of lamb, bean and mushroom stews, and grilled Portobello mushrooms with a drizzle of aged balsamic.
Trius
Rosé
750 mL | 12% ABV
VQA Niagara Peninsula
Light-bodied and fruit-forward Dry, 5.5 g/L
Flavour Profile
Bright shimmering pink in colour with a fresh aroma of cranberry, red currant, wild strawberry, red cherry, and a touch of pink grapefruit and spice. This wine has refreshing fruit flavours of tangy red berries and cherry, with a hint of spice.
Winemaker’s Notes
A blend of Syrah, Gamay Noir, and Pinot Noir was harvested from our long-standing growers within the Niagara Peninsula. The grapes were given approximately four hours of skin contact, then gently pressed, and cool fermented in stainless steel.
Best Served
Serve at a cool 10 to 12ºC. Serve with gourmet pizza, Mediterranean appetizers, seafood paella, crab cakes, salad niçoise, gazpacho, charcuterie, shellfish, roast pork, and pork tenderloin with rhubarb sauce.
Trius Reserve Syrah
750 mL | 12.7% ABV VQA Niagara-on-the-Lake Medium-bodied and fruit-forward Dry, 2.2 g/L
Flavour Profile
Bright purple garnet in colour with an enticing bouquet of blue plum, dark cherry, baking spice, violet and black pepper. Flavours of juicy, ripe blue plum, black cherry, blueberry, and wild strawberry, with a touch of spice. Notes of black tea, dark ripe fruits, and sweet spice linger on the dry finish.
Winemaker’s Notes
A blend of 98% Syrah and 2% Viognier was harvested from the vineyards of the Niagara-on-the-Lake Regional Appellation. The varietals were co-fermented in four-ton wood fermenters.
Best Served
Serve at a cool room temperature of 16 to 18ºC. Serve with barbecued pepper steaks, gourmet burgers topped with mushrooms and aged cheddar, barbecued London broils, and grilled rosemary lamb chops.
The Wayne Gretzky Estates COOPERAGE
A crucial part of the distilling process is aging the liquid in wooden barrels. We spoke to Distiller, Tim Wilson, and Blending and Maturation Assistant, Mark Evangelista, to learn more about our in-house cooperage. Located in Grimsby, the cooperage is where Mark prepares each barrel before they’re filled with spirit.
When did we purchase the cooperage business?
The process of toasting and recharring wine casks is something we’ve always done, but it was outsourced for the first 4 to 5 years of the brand. In 2020 we bought a small recouping business and Mark trained to be a cooper.
What’s the importance or advantages of having the business in house?
Having it in house allows us to control the quality and process. It also gives us the ability to try a wide range of toasting and char levels. Each toasting and char level provides a variety of aroma and flavour profiles, which gives us more blending options for our whiskies.
What is the process of preparing barrels for whisky aging?
The first step is to partially take apart the wine cask. This process requires us to remove the hoops and take both heads off the cask. Once the heads are removed the bilge and head hoops are hammered back in place.
From here, the cask is loaded onto our custom-built cask planner where we remove 2mm of neutral oak. This step is very important because it removes the plugged pores of the wood. By opening the pores, it will allow the spirit to penetrate deeper into the wood to extract the desired flavours and aromas.
Now the casks are ready to be toasted. We begin by making a fire in a cresset, which is a round container with holes, that will be placed inside the cask. Once the desired temperature is achieved, we will toast the cask to a medium plus profile. This toast level will take about 20 minutes at a temperature between 180 to 200°. When the toasting process is complete, we remove the cask from the fire and place it on rack. Using a propane torch we ignite the inside of the cask to begin the charring process.
After 30 seconds of burn time and the consistent squaring of the char is achieved, the flames are extinguished. Once the cask has cooled down, we can reassemble the cask by installing both heads and tightening all the hoops to ensure it will not leak.
What are the levels of char and how do you decide which level to use? How does char influence the whisky aging process?
There are 4 char levels, char 1 to 4. Each char level requires a different amount of burn time. The times can range from 15 seconds to 45 seconds. Having done some trials with different char levels with our whiskies, we decided on a char 3.
Charring opens the wood up, making it easier for the spirit to extract flavours. The charred wood also acts as a filter. As the whisky ages, the surrounding temperature in the rickhouse changes from hot to cold and the spirit moves in and out of the wood, passing through the charred layer each time. The charring changes or eliminates various compounds in the spirit, which give whisky most of its flavours and aromas.
The charred layer will also add a deep smoke flavour to the whisky and deepen its colour to bronze or caramel. This is why you see bourbons with rich deep colour as they are aged in brand new oak, giving them access to all that colour.
It is a lot of trial and error. Every whisky is different and can hold oak in a different way within its profile. So, ensuring you end up with a balanced whisky is key. Some of that comes from experience and some of it comes from trials.
Can you briefl y explain what a cooperage is?
A cooperage is a facility where coopers make and repair wooden casks that are essential for making whisky. For us, the emphasis isn’t on building casks from brand new staves but repurposing old casks and regenerating them into a profile that fits a new cask. We work with old wine barrels from within the company; planning off the old wood, then toasting and recharring.
The Winery Restaurant at Peller Estates, Oaklands at Riverbend Inn, and Trius Winery Restaurant
Mother’s Day May 11th
Feature Menus
Reservations are highly recommended
May 16
Refreshed Trius Tour Launch mywinecountry.com
May 23-25
Cuvée en Route cuvee.ca
May 25
Cuvée Grand Tasting cuvee.ca
JUNE 2025
June 7 & 8
Graze the Bench grazethebench.com
June 15
Refreshed Wayne Gretzky Estates Tour Launch mywinecountry.com
June 28
Wine Country Tailgate Party at Jackson Triggs niagarawinefestival.com
JULY 2025
July 6
Brunch by the Lake niagarawinefestival.com
July 11
J.E.P. XIV Launch mywinecountry.com
July 18
i4C Friday Night Flights coolchardonnay.org
July 19
i4C Chardonnay in the Vineyard at Riverbend Inn coolchardonnay.org
AUGUST 2025
August 19
Trius 35th Anniversary Party mywinecountry.com
SEPTEMBER
2025
Fridays - Sundays in September Grape & Wine Festival Discovery Passport niagarawinefestival.com
September 19-21, 26-28
Grape & Wine Festival in Montebello Park niagarawinefestival.com
NOVEMBER 2025
November 21 & 22
Fall Member Exclusive Weekend at Trius Winery mywinecountry.com
Dates and details are subject to change
Vodka Shrimp Bake
CHEF JAMIE SMITH, WAYNE GRETZKY ESTATES
Serves 4
INGREDIENTS
1 lb raw, peeled and deveined shrimp
1 red onion, diced
1 zucchini, diced
1/2 cup kalamata olives
1 cup feta cheese, crumbled
1/2 pint cherry tomatoes
1 lemon, zested and juiced
1 tbsp kosher salt
1 tbsp cracked black pepper
1 tbsp fresh garlic, chopped
2 tbsp olive oil
1 tsp dried oregano
2 oz Wayne Gretzky Ice Storm Vodka
DIRECTIONS
In a hot pan, quickly sauté shrimp, red onion and zucchini in the olive oil. Place all ingredients, except feta and vodka, in a baking dish large enough to hold all ingredients. Bake at 400°F until tomatoes are tender. Top with feta and drizzle with vodka, mix and serve.
wine pairings
Wayne Gretzky Estates Founders Rosé
Wayne Gretzky Estates Founders Pinto Grigio
Tabouli
CHEF FRANK DODD, TRIUS WINERY
Serves 4
INGREDIENTS
1/2 cup fine bulgur wheat
4 firm Roma tomatoes, finely chopped
1 English cucumber, finely chopped
2 bunches parsley, stems removed, finely chopped
4 green onions, finely chopped
kosher salt
fresh cracked pepper
3-4 tbsp lime or lemon juice
3-4 tbsp extra virgin olive oil
DIRECTIONS
Soak the bulgur wheat in water for 5-7 minutes. Drain and squeeze the bulgur wheat by hand to get rid of any excess water. Set aside.
Finely chop the vegetables, herbs and green onions. The finer you chop, the better. Place the tomatoes in a colander to drain excess juice. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt and pepper. Mix gently. Add the lime juice and olive oil. For the best results, cover the tabouli and refrigerate for 30 minutes.
wine pairings
—
Trius Sauvignon Blanc
Trius Riesling
Shakshuka with Feta and Lemon
CHEF MIKE HARRISON, PELLER ESTATES
Serves 2
INGREDIENTS
3-5 eggs
1 white onion, finely diced
2 tbsp olive oil
3-4 ripe tomatoes, diced
500 g can crushed tomoatoes
3-4 cloves garlic, minced
2 bell peppers, diced
2 sprigs of basil
2-3 sprigs of thyme, finely chopped
1-2 red chilis
1 lemon, zested and juiced
1 cup feta cheese, crumbled
1 tbsp oregano
1 tbsp fresh parsley, chopped
1 large, crusty baguette
1 tsp chili flakes
DIRECTIONS
In a large shallow pan over medium heat, add olive oil and onion. Once transparent, add in the bell peppers and garlic. Continue to cook until fragrant and then add in the diced tomatoes, cook briefly and then add in the canned tomatoes. Cook over medium until it comes to a simmer. Add in thyme and half the zest of the lemon and continue to cook down until you can make wells in the sauce, about 15-20 minutes, stirring occasionally to prevent sticking.
While waiting for the sauce to reduce and thicken, cut your baguette into slices on a long diagonal. Drizzle good quality olive oil on top and season with salt and pepper. Grill or bake them until toasted. Once the bread is cooked, sprinkle with parsley, chili flakes, and oregano.
Once the sauce has thickened, make wells in the sauce with the a spoon and crack the eggs into the wells. At this point do not stir any further. Turn the heat down to medium low and cover with a lid. Cook until the whites set, and the yolk starts to become jammy. Once the eggs are poached to your liking, sprinkle the pan with Feta cheese, parsley, oregano, chilis and torn basil. Season with salt, cracked black pepper, lemon juice and olive oil and serve with the baguette.
wine pairings
—
Peller Estates Private Reserve Pinot Grigio
Peller Estates Signature Series Ice Cuvée
Chicken Shawarma Pita
CHEF FRANK DODD, TRIUS WINERY
Serves 4
INGREDIENTS
3/4 tbsp ground cumin
3/4 tbsp turmeric powder
3/4 tbsp ground coriander
3/4 tbsp garlic powder
3/4 tbsp paprika
1/2 tsp ground cloves
1/2 tsp cayenne pepper
salt and fresh cracked pepper
8 boneless, skinless chicken thighs
1 large onion, thinly sliced
1 large lemon, juiced
1/3 cup extra virgin olive oil
tahini sauce or Greek tzatziki sauce
baby arugula
fresh tabouli salad pickles or kalamata olives
DIRECTIONS
In a medium bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside. Thinly slice the chicken thighs into bite-sized pieces. Place the chicken in a large bowl with the shawarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss again. Cover and refrigerate for 3 hours or overnight.
Preheat the oven to 425°F. Take the chicken out of the fridge and let it sit at room temperature for 5-10 minutes. Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking pan. Roast for 30 minutes. To serve, open pita pockets and spread with tahini or tzatziki, add chicken shawarma, arugula, tabouli salad, and pickles or olives.
wine pairings
Peller Estates Private Reserve Rosé
Trius Distinction Sauvignon Blanc
Harrissa Halibut and Chickpeas
CHEF MIKE HARRISON, PELLER ESTATES
Serves 2
INGREDIENTS
2 pieces halibut fillet (or any flakey whitefish)
1 can chickpeas
2 pints cherry tomatoes
3-4 cloves garlic, chopped
2-3 tomatoes
1 lemon
3-4 sprigs basil
1/2 tbsp oregano
1 lemon
2-3 sprigs parsley
1-2 tbsp harissa paste
2-3 tbsp Greek yogurt
extra virgin olive oil
salt and pepper to taste
DIRECTIONS
Heat oven to 375°F. In a bowl, combine the harissa, salt, pepper, olive oil and some lemon juice (do not discard the lemon). Place the fish in the bowl and set aside to marinate. Harissa can be spicy so you should adjust the recipe based on your own preference.
Rough chop the large tomatoes and herbs, thickly slice the lemon, and combine with the chickpeas in an ovenproof bowl. Season with salt and pepper before placing into the oven to roast. Once the tomatoes break down and start to become jammy, remove from the oven. Place the fish on top of the tomatoes. If the tomatoes are starting to dry out you can add a splash of water or wine to rehydrate them. Cook until the fish is done and flaky. To serve, garnish the fish with the remaining herbs, a drizzle of olive oil, and a dollop of yogurt.
wine pairings —
Thirty Bench Small Lot Gewurztraminer
Peller Estates Private Reserve Pinot Noir
Chocolate Hummus
CHEF JAMIE SMITH, WAYNE GRETZKY ESTATES
Serves 2-4
INGREDIENTS
1 can chickpeas, drained and rinsed
1/3 cup Wayne Gretzky
Salted Caramel Cream Liquor
1/4 cup honey
1/4 cup cocoa powder
2 tsp vanilla extract
DIRECTIONS
Purée all ingredients in a food processor until smooth. Serve cold with a side of pretzels, crackers or your favourite salty chips.
wine pairings
Wayne Gretzky Salted Caramel Cream Liquor
Wayne Gretzky Founders Cabernet Merlot
Moroccan Lamb Tagine
CHEF JASON PARSONS,
PELLER ESTATES & RIVERBEND INN
Serves 4
INGREDIENTS
Lamb Marinade
1 lb Ontario lamb sirloin, large dice
1 tsp cumin
1 tsp cinnamon
1 tsp turmeric
1 tsp paprika
pinch cardamon
pinch saffron
1 tsp fresh garlic, minced
1 tsp fresh ginger, minced
1 lemon, zested and juiced
2 tbsp olive oil
Lamb Tagine
1/2 yellow onion, peeled, medium dice
2 Roma tomatoes, medium dice
1 red pepper, seeded, medium dice
2 carrots, peeled, medium dice
2 tsp local honey
1 tbsp tomato paste
2 cups chicken stock
1/4 cup butter
1/4 cup flour
Mediterranean Vegetable Gratin
CHEF JASON PARSONS, PELLER ESTATES AND RIVERBEND INN
Serves 6-8
INGREDIENTS
2 cups zucchini, large dice
1 cup eggplant, large dice
2 cups red pepper, seeded and large dice
1 cup fennel, large dice
1 cup onion, small dice
2 tbsp garlic, sliced
1 cup tomato juice
1 tbsp butter
2 tbsp thyme
1 cup tomato, seeded and large dice
1 cup breakcrumbs
1 cup fresh parmesan, grated
2 tbsp parsley, chopped
1/2 cup dried apricots, halved
1/2 cup chickpeas, dreained and cooked grapeseed oil
1/2 cup almonds, sliced, toasted
1/4 cup fresh cilantro, mint, flat leaf parsley, roughly chopped
1 tsp fresh garlic, minced
DIRECTIONS
In a large sealable bag or plastic container, combine everything but the lamb. Once mixed, add the lamb and toss until the lamb is completely coated. Place in a fridge for 4 to 6 hours to marinate.
In a thick bottom pan, heat some grapeseed oil. Brown a third of the marinated lamb. Once brown, remove from the pan and set aside. Repeat two more times with the remaining lamb. When all the lamb is browned, add a little more grapeseed oil to the pan and lightly brown the yellow onions and carrots. Next add the pepper, tomatoes and tomato paste. Add the butter and once melted, follow with the flour. Stir consistently for one minute then add the chicken stock and honey. Simmer until it starts to thicken. Return the lamb to the pot along with the apricots and chickpeas. Cover and simmer for 1 hour to 1 ½ hours, until the lamb is tender. Serve in a bowl topped with sliced almonds, fresh herbs and minced garlic.
Melt the butter in a large sauté pan over medium heat. Add the onions, garlic, thyme, eggplant and fennel and sauté for 2 to 3 minutes. Add the peppers, zucchini, tomatoes and tomato juice. Continue to cook for another 2 to 3 minutes and then pour into a casserole dish and set aside. Mix the parmesan, breadcrumbs and parsley. Sprinkle over the sautéed vegetables and bake in a 450°F oven for 8 to 10 minutes. Remove from the oven and allow to sit for 2 to 3 minutes before serving.
wine pairings
Thirty Bench Small Lot Chardonnay
Thirty Bench Sparkling Riesling
Rest Dine Explore Meet
Riverbend Inn guests receive a complimentary wine tasting at Peller Estates!
Delight in the comfort of an intimate 21-room Georgian mansion surrounded by 17 acres of vineyards. Our on-site restaurant, Oaklands, takes it culinary cues from Niagara’s ingredient driven cuisine and French influence.
