For general inquiries about myWineLife magazine or information about products please contact our Wine Club team at 1.866.440.4383.For advertising inquiries in myWineLife magazine, please email communication@peller.com
myWineLife is published 4 times a year by Andrew Peller Limited.
To view the magazine archive, visit issuu.com/mywinecountry
PS. Drop us a line! We love hearing your feedback and hope that you’ll share your comments and suggestions with us, helping us make this exclusive wine club magazine even better.
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 June WINE ALLOCATION
Thirty Bench Small Lot
Pinot Noir
750 mL | 12.3% ABV
VQA Beamsville Bench
Light to medium-bodied and elegant Dry, 1.6 g/L
Flavour Profile
Bright ruby red in colour with a bouquet of cherry, pomegranate and plum with nicely integrated notes of earth, dried mushroom, and soft oak. This Pinot Noir has silky drying tannins and lovely texture with fruit flavours of red cherry, plum, earth and spice on the palate.
Winemaker’s Notes
Pinot Noir Clone 115 grapes were hand-picked from our own vineyard. Three different wood fermenters were treated separately, and all were fermented with an indigenous yeast. The wine from each fermenter was kept separate and drained to barrels made by different coopers. This resulted in many options for blending. The wine was barrel aged in French oak for 10 months. Bottled ‘unfiltered’ for greater complexity.
Best Served
Serve at a cool room temperature of 15 to 17˚C. Enjoy with roasted duck breast, veal chops, beef tenderloin, roast beef, meaty, cheesy lasagna, pheasant, quail, and turkey with wild mushroom stuffing.
Thirty Bench
Winemaker’s Blend Riesling
750 mL | 10.6% ABV
VQA Beamsville Bench
Light-bodied and fruit-forward Off Dry, 15.5 g/L
Flavour Profile
Clear and bright with a clean aroma of lemon, lime, white currant, and wet stone. This off-dry and fruity Riesling has mouth-watering notes of fresh citrus, peach, green apple, white currant, and mineral.
Winemaker’s Notes
Hand-picked from a mixture of old and young vines from the Beamsville Bench vineyards. After careful selection of the finest grapes, the juice was cool fermented in various stainless-steel tanks to capture fruit intensity.
Best Served
Serve chilled at 10 to 12˚C. Serve with lemon chicken, sushi, lightly spiced steamed mussels, steamed halibut with a corn salsa, and veal schnitzel with lemon.
Thirty Bench Small Lot Rosé
750 mL | 12.7% ABV
VQA Niagara Peninsula
Medium-bodied and fruit-forward Dry, 3.6 g/L
Flavour Profile
Salmon pink in colour with a fresh clean bouquet of Rainier cherry, wild strawberry, melon, and tea leaves. A medium-bodied dry Rosé with a refreshing mouthfeel. On the palate you’ll find flavours of ripe red berries, crab apple, melon, pomegranate, rhubarb, and red berry tea.
Winemaker’s Notes
A blend of 65% Cabernet Franc and 35% Gamay, we harvested cabernet franc grapes from on our estate vineyard and gamay from our long-standing grower Huebel Grape Estate. The grapes were pressed then fermented and aged in neutral French oak barrels. The wines were blended just before bottling.
Best Served
Serve chilled at 10 to 12˚C. Serve with pork tenderloin in a rhubarb Rosé wine reduction, grilled calamari, pan-seared trout with dried cranberry couscous, seafood salads, vegetarian pastas tossed with feta cheese, and gourmet pizza topped with sun-dried tomato.
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.
Thirty
Bench
Small Lot
Cabernet Sauvignon
750 mL | 13.1% ABV
VQA Beamsville Bench
Full-bodied and structured Dry, 3.0 g/L
Flavour Profile
Deep purple garnet with a rich aromatic bouquet of black currant, black pepper, smoky oak, and leather. On the palate you’ll find flavours of ripe dark fruits mingling with spice, vanilla bean, black tea, and sweet oak that linger on the long finish.
Winemaker’s Notes
Hand-picked and hand-sorted from the eastern block of our own Thirty Bench vineyard. This block is divided into two sections, each with a different clone, and harvested separately. Each clone receives traditional red wine making with about two weeks of skin contact in open wooden fermenters. Barrel aged in 70% French and 30% American oak for 20 months (40% new oak barrels).
Best Served
Serve at a cool room temperature of 16 to 18˚C. Enjoy with medium-rare beef, grilled rosemary lamb chops, beef tenderloin with a touch of melted blue cheese, and 2 to 4-year-old Canadian cheddar with walnut breads. Enjoy now or cellar through 2030.
Thirty Bench
Small Lot Riesling ‘Wood Post Vineyard’
750 mL | 10.7% ABV
VQA Beamsville Bench
Light-bodied and refreshing
Off Dry, 16.2 g/L
Flavour Profile
Clear and bright with a fresh clean aroma of white currant, green apple, pink grapefruit, and mineral. Wonderful flavours of juicy orchard fruits develop on the palate and notes of tangy citrus, apple and pear linger on the finish.
Winemaker’s Notes
After daily visits to the vineyard, our winemaker chose to harvest the grapes September 28 through October 8. The grapes were handpicked and hand-sorted from older vines within our own ‘Wood Post Vineyard’. The juice was cool fermented at about 12 to 14ºC and aged in stainless steel tanks to capture the unique terroir.
Best Served
Serve chilled at 10 to 12˚C. Serve with fresh spring rolls and dipping sauces, sushi, clove-studded baked ham, salmon risotto, lemon chicken, turkey with a dried fruit stuffing, grilled salmon with citrus glaze, or bouillabaisse.
Thirty
Bench
Wild Cask Cabernet Franc
750 mL | 13.3% ABV
VQA Beamsville Bench
Medium-bodied and structured Dry, 2.6 g/L
Flavour Profile
Purple garnet colour with an aromatic bouquet of smoky cedar, oak, spice box, humidor, and white pepper, with fruit notes of dark plum and currant. Flavours of red currant, blackberry, spice, and oak mingle on the palate. The extra dry finish lingers with notes of black tea, red berry, pomegranate, spice, and oak.
Winemaker’s Notes
We hand-picked Cabernet Franc grapes from two organically grown, low-yielding vineyard blocks, Crabtree Vineyard, and the on-site Thirty Bench Estate vineyard. The grapes received an 18-day maceration in open wooden fermenters, with a twice daily punch down to break surface cap, with ‘wild’ yeast fermentation. The wine was then barrel aged in premium 100% French oak for 12 months.
Best Served
Serve at a cool room temperature of 16 to 18˚C. Enjoy with grilled red meats with dried herb seasoning, grilled lamb chops with rosemary, steak and kidney pies, herbal winter stews, thyme scented lamb stew, and 2 to 4-year-old Canadian cheddar.
Critical Acclaim
Gold Medal: Ontario Wine Awards, 2023
Gold Medal: Lieutenant Governor’s Award for Excellence in Ontario Wines, 2023
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.
