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myWineLife is published 4 times a year by Andrew Peller Limited.
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Note from the Editor
It’s Taco Tuesday! Time to spice up your weeknights with some delicious recipes from our winery chefs. From a cheesy queso dip to lamb birria tacos to breakfast burritos, these family-friendly dishes are sure to wake up your tastebuds. Flip to pages 16 to 18 for the recipes and let us know if you made them at home by using the hashtag #mywinelifeclub.
Our Niagara estates have so many wonderful offerings for guests to enjoy this summer. Did you hear that Trius Restaurant is the only MICHELIN recommended restaurant in Niagara-on-the-Lake? They’re hosting a Harvest Dinner Series that celebrates local farmers and produce on select Saturday evenings from June to September. The Winery Restaurant at Peller Estates hosts monthly Exclusive Pairing Dinners that are focused on a unique theme. You can also dine with them on the Terrace Wine Bar patio for an alfresco alternative. Oaklands Restaurant at Riverbend Inn is now open daily for breakfast, lunch and dinner for our guests and the public, and will feature a brand-new French bistro-inspired menu created by Chef Parsons.
In addition to dining experiences, our estates regularly offer engaging vineyard tours and interactive tasting experiences. Head over to myWineCountry.com to start planning your itinerary with our fabulous experiences. You can also give our Wine Country Concierge a call at 1-888-510-5537 and they would be happy to plan and reserve your itinerary for you!
Cheers!
Riley McGilvray
We’d love to hear from you! Scan the QR code below 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!
Hit up the best patios in Niagara Wine Country this summer. Our Wine Club members can enjoy a complimentary glass of bubbly when they dine at our restaurants. Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.
Taco Tuesday
Lamb Birria Tacos
Chef Michael Harrison, Peller Estates
Grilled Shrimp Tacos
Chef Michael Harrison, Peller Estates
Taco Bowl
Chef Won Lee, Wayne Gretzky Estates
Ultimate Breakfast Burrito & Dipping Sauce
Chef Frank Dodd, Trius Winery
recipe page 17
Queso Fundido
Chef Jason Parsons, Riverbend Inn
recipe page 18
Korean Noodle & Chicken
Quesadilla
Chef Won Lee, Wayne Gretzky Estates
recipe page 18
2025 Season
If you’re looking for some thespian culture while visiting Niagara-on-the-Lake, Riverbend Inn is conveniently located less than 2 km away from the Festival Theatre. The Shaw Festival season begins at the beginning of April and runs until mid-December. We highly recommend seeing their holiday shows this year - A Christmas Carol and White Christmas.
The Lion, The Witch and The Wardrobe
SYNOPSIS: Narnia returns! Step through the wardrobe and enter a magical world. Guided by the noble lion Aslan, four children – Peter, Susan, Edmund and Lucy – embark on a quest to free this enchanted land from the White Witch’s icy grip and restore peace to the kingdom. Filled with breathtaking battles, mythical creatures and unforgettable characters, this new adaptation of C.S. Lewis’ classic will delight the whole family. It’s a story about imagination, loyalty and what it takes to be a real hero.
WINE PAIRING:
Peller Estates Signature Series
Riesling Icewine
We think the White Witch would love to indulge in some icy cold Icewine. Serve chilled and enjoy the bracing acidity that Riesling is so fondly known for. You’ll find notes of citrus and golden pineapple, marmalade and honey. Enjoy this Icewine as a martini with your favourite vodka, or pair this with salty appetizers or pate, spicy cuisine, or fruit-based desserts.
Anything Goes
SYNOPSIS: Set sail on the S.S. American! This dazzling production breathes new life into Cole Porter’s timeless tale of romance, intrigue and high-seas hijinks. Follow the delightful antics of Reno Sweeney, a spirited nightclub singer, as she navigates love triangles, mistaken identities and comical misunderstandings on a transatlantic voyage. Featuring beloved songs like “It’s De-Lovely,” “You’re the Top,” and the showstopping title number “Anything Goes,” this fresh revival brims with spectacular dance numbers and non-stop laughter.
WINE PAIRING:
Trius Brut
Like they say in the song, anything goes, and a delicious sparkling wine can pair with almost anything. Trius Winery has the largest underground sparkling cellar in Canada, and you can experience it yourself on our winery tour. This traditional method sparkling wine is made of both Chardonnay and Pinot Noir and has flavours of citrus, apple, and fresh bread. This bubbly can be paired with every meal, from brunch to dessert, and even with your favourite potato chips!
White Christmas
SYNOPSIS: Celebrate the holidays with Irving Berlin’s heartwarming classic: White Christmas. This delightful musical follows Bob Wallace and Phil Davis as they team up with sister act Betty and Judy Haynes to put on a Christmas spectacular and save the charming Vermont Inn. Featuring dazzling dance numbers plus a splendid score with hits like “Blue Skies” plus “Sisters”, and of course, the title song, this joyous production is the perfect festive treat for the entire family!
La Vie en Rose
SYNOPSIS: Step into the mirrored world of our Spiegeltent and be transported back to the birthplace of cabaret: Paris. Once you enter this magical time machine you will be in the company of legends such as Edith Piaf, Josephine Baker and Maurice Chevalier. Share their love affairs and their heartbreaks, while songs such as “C’est si bon”, “Non, je ne regrette rien”, “Hymne à l’amour” and of course the title song: “La Vie en rose” conjure up the passionate, dangerous and wildly romantic City of Light.
WINE PAIRING:
Trius Rosé
This Provence-inspired blend is light and refreshing with flavours of red berries, pink grapefruit and wild strawberry. Enjoy this chilled on the patio or pair it with with salad niçoise, gazpacho, salmon dishes and gourmet pizza.
Wait Until Dark
SYNOPSIS: Darkness and light face off in this suspense-filled thriller. In a New York apartment, the recently blinded Susan becomes the target of a ruthless gang of criminals. As night falls, she must use all her wits to survive in a high-stakes game of cat and mouse. Love a good mystery? This heartstopping production is guaranteed to keep you on the edge of your seat.
WINE PAIRING:
Thirty Bench Winemaker’s Blend Cabernet Franc
If you’re looking to be “thrilled”, look no further than this award-winning cabernet franc. On the nose you’ll be greeted with notes of blue plum, black currant, blueberry puree, cedar, and cigar box. On the palate, flavours of juicy dark fruits and a touch of black tea and spice make the perfect companion for grilled red meats, roasted leg of lamb, meat and mushroom pies.
SPIRIT PAIRING:
Wayne Gretzky Estates Vanilla Bean
Canadian Cream Liquor
There’s nothing like adding some Christmas spirit to your morning coffee or holiday desserts. This cream liquor combines the smooth richness of vanilla beans with the velvety texture of cream, creating a luxurious and unforgettable drinking experience. Serve on the rocks, in a cocktail, add to your coffee, or drizzle over a bowl of ice cream
Your July WINE ALLOCATION
Thirty
Bench
Winemaker’s Blend Riesling
750 mL | 10.8% ABV
VQA Beamsville Bench
Light and fresh
Off-Dry, 15.6 g/L
Flavour Profile
Clear and bright with a clean aroma of Meyer lemon, apricot, mineral, and wet stone. A fruity Riesling with notes of citrus, green apple, and a touch of peach. Notes of tangy citrus, white currant, and mineral linger on the finish.
Winemaker’s Notes
Hand-picked from old and young vines from vineyards on the Beamsville Bench. The juice was cool fermented in various stainlesssteel tanks to capture fruit intensity.
Best Served
Serve chilled at 10 to 12˚C. Serve with lemon chicken, sushi, steamed mussels, grilled salmon, steamed halibut with a corn salsa, or veal schnitzel with lemon.
Peller Estates
Private Reserve
Gamay Novelle
750 mL | 12.7% ABV
VQA Niagara-on-the-Lake
Light-bodied and fruity
Dry, 1.6 g/L
Flavour Profile
A bright pinky red in colour with aroma of cherry, strawberry, watermelon, red currant, and cinnamon. Flavours of strawberry, red currant, and raspberry excite the palate. Red berry tea, pomegranate, strawberry, rhubarb, and spice mingle on the finish.
Winemaker’s Notes
This wine was made using carbonic maceration. Fermentation begins inside each individual berry and with no mechanical maceration employed, the amount of colour extraction is less than other red wine fermentation processes. Aged in stainless steel tanks to allow the fruit to shine.
Best Served
Serve at a cool room temperature of 15 to 17ºC. Lovely refreshing sipping wine. Enjoy with poached salmon, pork schnitzel with tomato chutney, pork tenderloin with tangy rhubarb sauce, ratatouille, Margherita pizza, and creamy Brie.
Peller Estates
Private Reserve
Rosé
750 mL | 12.3% ABV
VQA Niagara-on-the-Lake
Light and refreshing Dry, 2.4 g/L
Flavour Profile
A delicate copper pink colour with a summertime aroma of Rainier cherry, red currant, Rhubarb, Niagara peach, and wild strawberry. The palate is refreshed with flavours of tangy red berries, cherry, and currant. Lively notes of tangy red berries, red currant, rhubarb, pomegranate, and red berry tea linger through on the finish.
Winemaker’s Notes
Harvested from Sustainable Winegrowing Ontario Certified vineyards of long-standing growers for Peller Estates. This Rosé is a blend of 69% Pinot Noir, 24% Gamay Noir, 6% Pinot Meunier, and 1% Syrah grapes which were allowed several hours of skin contact for a perfect pink colour, then pressed, cool fermented and aged in 90% stainless steel tanks and 10% neutral oak barrels. Bottled early for full fruit expression.
Best Served
Serve chilled at 10 to 12ºC. A casual sipping wine for warm spring and summer days or enjoy with a Greek salad, feta bruschetta, barbecued shrimp skewers, pan-fried rainbow trout, pork tenderloin with a rhubarb rosé wine reduction, Tourtière with tangy chili sauce, tapas, Margherita pizza, pasta with rosé sauce, and eggplant parmigiana. Enjoy while young and fresh.
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.
Trius
Red
750 mL | 13.1% ABV
VQA Niagara-on-the-Lake
Medium to full-bodied and structured Dry, 2.0 g/L
Flavour Profile
Purple garnet in colour with a lovely bouquet of ripe Damson plum, black currant and black cherry fruit, perfectly balanced by vanilla extract, smoky charred oak, cigar box, and Chai spice. You’ll find flavours of ripe dark fruits, sweet spice, charred oak and cocoa powder, and fruit forward flavours of ripe dark fruits accented by sweet spice, charred oak, and cocoa powder. The finish shows flavours of black currant, blackberry, black tea, cocoa powder, sweet spice, and oak.
Winemaker’s Notes
A blend of 39.8% Cabernet Franc, 32.3% Merlot, and 27.9% Cabernet Sauvignon, harvested from our own estate vineyards and from our long-standing growers. Each varietal is barrel aged separately in 60% French oak and 40% American oak barrels for 6 months, then blended and aged a further 6 months in oak, total barrel aging of 12 months.
Best Served
Serve at a cool room temperature of 17 to 18°C. Fabulous with grilled pepper steaks, beef tenderloin, lamb chops, Portobello mushrooms, and 70% dark chocolate. Drink now to 2033. Decanting is recommended if drinking now through 2026.
Peller
Estates
Private Reserve
Pinot Gris
750 mL | 12.9% ABV
VQA Niagara Peninsula
Smooth and fruit-forward Dry, 3.4 g/L
Flavour Profile
A bright straw yellow hue appearance. The fruit-forward bouquet shows plenty of yellow apple, Bartlett pear, golden kiwi, and white peach notes. The ripe orchard fruit flavours fill the mouth and linger on the finish with an added note of citrus and spice.
Winemaker’s Notes
Harvested from hand-tended vineyards by long-standing growers for Peller Estates and from our estate-owned vineyards. Barrel fermented and aged in older French oak barrels for 6 months for added mouthfeel, texture, and complexity. The wines were blended just before bottling.
Best Served
Serve chilled at 10 to 12°C. Enjoy with mushroom and onion quiche, smoked salmon dishes, perogies with fried bacon and sour cream, Tilapia baked with leeks and mushrooms, lightly spiced crab cakes, pan-fried scallops, and chicken in a light cream sauce. Enjoy now through 2026.
Trius Reserve Baco Noir
750 mL | 12.7% ABV
VQA Ontario Medium-bodied Dry, 8.0 g/L
Flavour Profile
A deep purple black colour with an aromatic bouquet of damson plum, black cherry, muddled blueberry, toasty oak, and a hint of roasted coffee bean. This medium to full-bodied Baco Noir has silky tannins, food-friendly acidity, and bold juicy flavours of ripe dark fleshy fruits, accented by spice and prune juice (in a good way). Ripe blackberry, blueberry, black currant, sweet spice, cherry cola, and dark chocolate linger on the smooth dry-ish finish.
Winemaker’s Notes
Harvested from three vineyard blocks from the vineyards of longstanding growers for Trius. These unique blocks consistently provide small berries which build concentration and intensity in the finished wine. Each block of grapes was pressed separately, fermented on skins for 14 days to develop colour, flavour and structure, then aged for 8 months in the finest 100% French oak barrels to enhance the structure and length of the finish, while respecting the varietal character. Full malolactic fermentation was encouraged to soften the acidity. The final blend was created just before bottling.
Best Served
Serve at a cool room temperature of 16º to 17 ºC. Serve with gourmet lamb burgers, grilled marinated steaks, pot roast, wild game meats, roasted beets, rich lamb stew, hardy winter stews, beef brisket, and beet or black bean hummus.
SUMMER sipping
Wayne Gretzky Estates Sparkling Brut
FIND IT AT WAYNE GRETZKY ESTATES RETAIL STORE, THE WINE SHOPS, LCBO, OR ORDER ONLINE
This refreshing blend of 66% Vidal, 31.5% Riesling and 2.5% Muscat Ottonel will dazzle the palate with flavours of citrus, tart green apple and white currant. Pair this with your favourite fish dishes, roasted chicken, and creamy cheeses. You can also try this sparkling in our ‘Belle of the Ball’ cocktail at the Whisky Bar Patio this summer. A refreshing blend of Sparkling Brut, ginger liqueur, watermelon, basil and lemon.
Trius Blanc de Blancs
FIND IT AT TRIUS WINERY RETAIL STORE OR ORDER ONLINE
Did you know that Trius Winery is home to Canada’s largest underground sparkling cellar? We offer a variety of sparkling wine that is sure to please any palate. Our Blanc de Blancs is a special bottle made up of 100% Chardonnay grapes from Niagara-onthe-Lake and the Beamsville Bench. Look for notes of bright citrus and apple, white currant, brioche, toasted almonds and yeast. This wine pairs with virtually any food, but we recommend oysters, brunch, cheese fondue, appetizers and crab cakes.
CRITICAL ACCLAIM
Gold Medal – 92 points – WineAlign National Wine Awards of Canada 2023
Gold Medal – Ontario Wine Awards 2023
Trius Frosé
FIND IT AT TRIUS WINERY RETAIL STORE
Stop by Trius Winery in Niagaraon-the-Lake for a seated tasting at the Brut Bar patio and finish your experience with a chilly glass of frosé. You can also make it yourself at home; thanks to our new frosé mix, available at the Trius retail store. Add a bottle of Trius Rosé to the bag, freeze and enjoy.
Wayne Gretzky Canadian Cream Liquor
FIND IT AT WAYNE GRETZKY ESTATES RETAIL STORE, LCBO, OR ORDER ONLINE
A fan-favourite! Made with Wayne Gretzky Red Cask whisky and farm-fresh Ontario cream, this dessert in a glass has flavours of almond, dark biscuit, nutmeg and toasted wafer. Enjoy chilled straight up or on the rocks, in a cocktail, in your coffee, or mixed into your favourite desserts.
CRITICAL ACCLAIM
Best Cream / Dairy Liqueur – San Francisco World Spirits Competition 2020
Double Gold Medal – San Francisco World Spirits Competition 2020
Gold Medal – San Francisco World Spirits Competition 2022
Gold Medal – 90 points – Los Angeles International Spirits Competition 2018
Wayne Gretzky Maple Cask Whisky
FIND IT AT WAYNE GRETZKY ESTATES RETAIL STORE, LCBO, OR ORDER ONLINE
Oak barrels made for ageing whisky are sent to a maple producer in Quebec to be filled with syrup and aged for 4 months. Once the syrup is bottled, the barrels are returned to us to fill with our whisky, drawing the maple flavours from the oak. The mouthfeel is smooth with a touch of sweetness, along with notes of spice, oak, toffee and caramelized maple syrup.
CRITICAL ACCLAIM
Blended Whisky of the Year – Canadian Whisky Awards, Victoria BC, 2024
Best Barrel Finished Whisky – Canadian Whisky Awards, Victoria BC, 2024
Best Whisky No Age Statement – Canadian Whisky Awards, Victoria BC, 2024
Gold Medal – Canadian Whisky Awards, Victoria BC, 2024
Wayne Gretzky Estates Chardonnay and Cabernet Merlot 375ml
FIND IT AT WAYNE GRETZKY ESTATES RETAIL STORE, THE WINE SHOPS, LCBO, OR ORDER ONLINE
Your favourite weeknight wines are now available in a smaller format! These bottles provide a 2.5 glass serving instead of the usual 5 glasses that a 750mL bottle would provide. Hosting a dinner party, holiday gathering or a girls night? Place one of these bottles at each place setting around your table and enjoy!
Wayne Gretzky Estates Ice Storm Vodka
FIND IT AT WAYNE GRETZKY ESTATES RETAIL STORE, LCBO, OR ORDER ONLINE
Our vodka is made the Canadian way with locally sourced corn, wheat, rye and oats, column distilled, charcoal filtered and blended. You’ll find notes of orange zest, lime, pine tree, coconut, vanilla and spice. Enjoy this smooth vodka neat or on the rocks, or as a perfect starter to an elevated cocktail.
SUMMER cocktails
Drop Pass Martini Cocktail
1.5 oz Wayne Gretzky Ice Storm Vodka
1 oz Wayne Gretzky Cherry Simple Syrup
3 oz lemon juice
3 rasperries
In a shaker muddle the raspberries at the bottom. Add ice and the rest of your ingredients and shake until chilled. Double strain into a chilled coupe glass with a sugar rim.
Brut Strength 75 Cocktail
1 oz Wayne Gretzky Maple Cask Whisky
1 oz Wayne Gretzky Cherry Simple Syrup
3 oz Wayne Gretzky Estates Sparkling Brut
1 Wayne Gretzky Estates Whisky Cherry
To a shaker with ice, add the Cherry Simple Syrup and whisky. Shake for 30 seconds until your shaker is cold to the touch. Strain into a champagne flute and top with 3 oz of Wayne Gretzky Estates Sparkling Brut. Garnish with a Whisky Cherry dropped in the glass.
The Orange Colada
1.5 oz Wayne Gretzky
Canadian Cream Liquor
1.5 oz orange juice
1 oz simple syrup
1 orange slice
To a shaker with ice, add all ingredients and shake until chilled. Strain into a chilled coupe glass and garnish with an orange slice.
Lamb Birria Tacos
CHEF MIKE HARRISON, PELLER ESTATES
Serves 4-6
INGREDIENTS
Lamb
3 lb lamb shoulder, bone in if available
5 ancho chiles, ends trimmed and seeded
5 guajilo chiles, ends trimmed and seeded
3 chiles de arbol
1 Spanish onion
8 Roma tomatoes
10 garlic cloves
1 tbsp black peppercorn
1 tsp dried oregano
1 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp ground cloves
1/2 cinnamon stick
3-4 bay leaves
1 tsp apple cider vinegar
2 cups Peller Estates Cabernet Sauvignon water or stock
Taco
1/4 cup minced cilantro or flat leaf parsley
1/4 cup red onion, very finely diced
1 lime wedge sour cream
2-3 oz cheese of your choice, shredded
DIRECTIONS
Score the lamb shoulder deeply with a large knife and season the meat liberally with salt and pepper. Sear the meat in a large pot on all sides until browned all over. Remove from the pot and set aside.
In a different pot, add the chiles, tomatoes, onion, garlic and spices. Add water until covered and bring to a simmer. Simmer for 15-20 minutes. Remove from the heat and blend until smooth.
Back to the large pot, place the lamb shoulder back in and cover with the blended sauce. Add water or stock to the empty blender cup and swirl to get all the sauce off the inside of the blender and pour over the lamb. Add wine and water to just cover. Cover and place into an oven at 300°F and cook for 3 hours until the meat wants to shred and the bone comes out easily. Remove from the oven to cool slightly. Once able to handle remove and shred the meat and place into a bow do not discard the braising liquid. Add in the minced cilantro/parsley and ladle some of the liquid into a separate bowl.
In a dry pan, toast the corn tortilla. Once toasted, scoop some of the meat onto the tortilla. Top with onion and sour cream and squeeze the lime on top. Use the set aside liquid as a dip to serve. wine pairings
Peller Estates Signature Series Cabernet Sauvignon
Peller Estates Private Reserve Pinot Noir
Taco Bowl
CHEF WON LEE, WAYNE GRETZKY ESTATES
Serves 2-4
INGREDIENTS
Bowl
1 cup grated orange cheese
1 cup shredded lettuce
2 cups rice, cooked
1/4 cup red onion, diced
1 avocado, diced
1/2 cup tomato, diced salt & pepper olive oil
Taco Meat
1 lb ground beef
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp nutmeg
1/4 tsp chili powder
1/2 tbsp garlic, minced
1/2 tbsp kosher salt
1 tsp black pepper
1/4 cup red onion, diced salsa, guacamole, Wayne Gretzky Whisky Sour crema
DIRECTIONS
Put some olive oil in a frying pan, heat it up, and stir-fry minced garlic. When the garlic scent comes up, add the meat and spices and salt & pepper. When the meat is cooked, add diced onions and tomatoes and stir-fry a little more.
To make the whisky sour crema, combine the Wayne Gretzky premixed whisky sour cocktail and sour cream until smooth and able to drizzle.
Add cooked rice to a bowl, then top with meat mixture, shredded lettuce, cheese, and diced avocado. Drizzle with salsa, Guacamole and the whisky sour crema. You can also add chopped cilantro if you like.
wine pairings
—
Wayne Gretzky Estates Riesling Wayne Gretzky Estates Baco Noir
Grilled Shrimp Tacos
CHEF MICHAEL HARRISON, PELLER ESTATES
Serves 4-6
INGREDIENTS
Shrimp
Bamboo or steel skewers
1 bag large shrimp, peeled and deveined
6-8 garlic cloves, minced
1-2 lemons, juiced
1/4 cup parsley, finely chopped
1/2 cup dry white wine olive oil
Taco
1/4 cup cilantro
1 cup sour cream
baby arugula
Ultimate Breakfast Burrito with Dipping Sauce
CHEF FRANK DODD, TRIUS WINERY
Serves 6-8
INGREDIENTS
8 oz breakfast sausage or spicy chorizo
2 cups frozen hash browns
6 eggs, lightly beaten
1/4 cup half and half
kosher salt and fresh cracked pepper
2 tbsp butter
4 large flour tortillas
1 cup Monterey jack cheese, shredded
1 avocado, diced
2 Roma tomatoes, diced
1/4 cup fresh cilantro leaves, chopped hot sauce for serving
Dipping Sauce
1/2 chipotle in adobo sauce
2 tsp adobo sauce
1/2 cup Greek yogurt
1/2 cup sour cream
1/2 tsp cumin powder
1/2 tsp dried oregano
1 tsp lime juice
kosher salt and fresh ground pepper
Slaw
1/2 head green cabbage, finely shredded
1 large carrot, finely shredded
1 bulb fennel, finely shredded
1/4 cup cilantro, minced
1 red onion, finely sliced
1 cup apple cider vinegar
1/4 cup white sugar
3-4 jalapenos, sliced into coins, or more depending on your spice level salt & pepper
DIRECTIONS
If using bamboo skewers soak them for 20 minutes or overnight before using. Once soaked take the shrimp and skewer, you can remove the tails here if you would like to avoid them later. Once skewered marinate in shallow pan with the garlic, lemon, olive oil, parsley and white wine, set aside for 20-30 minutes.
DIRECTIONS
In a 10-inch skillet, crumble and cook the sausage or chorizo until brown and cooked through. Remove onto a tray lined with kitchen towels to drain and set aside. Leave the drippings in the skillet.
Add Hash Browns, season with salt and pepper and fry until golden brown. Transfer to tray, and wipe out skillet.
In a bowl, whisk together eggs with half and half, salt and pepper. Melt butter in the skillet over medium-low heat, then add the egg mixture. With a rubber spatula stir occasionally just until the eggs are nearly set. Add to tray. Wipe out the skillet and lightly oil. Warm up the tortillas in the skillet.
To assemble, on the warmed-up tortilla, layer ¼ of the eggs, ¼ of the potatoes, ¼ of the chorizo, ¼ of the cheese, top with diced tomato, diced avocado, and chopped parsley. Roll up the tortillas just like any burrito by folding in two sides and roll it up tightly to seal. Place back in a warm skillet and place a plate over top and press lightly until brown. Turn and repeat. Slice each burrito in half and serve with Burrito Dipping Sauce. Dipping Sauce: Put all ingredients into a blender. Pulse to combine. Taste the sauce and season with salt, pepper and fresh lime juice.
wine pairings
—
Trius Brut
Trius Distinction Pino Noir
While the shrimp is marinating shred down the vegetables for the slaw and mix together with the other ingredients, taste for seasoning and set aside. Take the cilantro and the sour cream and blend until smooth and set aside. Remove the shrimp from the marinade and place onto a preheated grill, cook until marked and the shrimp has become opaque, 5-10 minutes depending on the size of the shrimp. While cooking brush the marinade over top for extra flavor. Remove from the heat and keep warm. Give the tortilla a brush with oil and grill until toasted.
To assemble place down the tortilla, a layer of arugula, squeeze the juice from the slaw and top the arugula. Remove the shrimp from the skewer onto the taco and top with the cilantro sour cream
wine pairings
—
Peller Estates Signature Series Riesling
Peller Estates Private Reserve Rosé
Chicken Flautas with Pico De Gallo and Grilled Corn
CHEF JASON PARSONS, RIVERBEND INN
Serves 4-6
INGREDIENTS
4-5 skinless, boneless chicken breasts, cooked and shredded
large corn tortillas chicken stock
1 can lager of your choice
Queso Fundido
CHEF JASON PARSONS, RIVERBEND INN
Serves 2-4
INGREDIENTS
2 poblano peppers, finely chopped
1 Spanish onion, finely chopped
2 serrano peppers, finely chopped
24 oz Oaxaca or mozzarella cheese, grated
12 oz Monterey jack cheese, grated
12 oz Mexican chorizo
1-2 garlic cloves, minced salt & pepper chilantro, chopped warm corn tortillas, or tortilla chips
DIRECTIONS
Preheat your oven to 400°F. Slice your peppers and onions and set aside. Grate or crumble the cheeses and set aside. Heat a large cast iron pan over medium heat. Once hot, add in the chorizo and cook. Once fully cooked and browned, remove the chorizo from the pan. Remove some of the oil with a paper towel or spoon, be careful not to burn yourself.
Add the onion and peppers to the pan and cook until softened. Add the garlic and cook until fragrant. Remove from the heat and add the chorizo back in and stir. Once combined, add in the cheese and stir until melted. Place into the oven for 8-10 minutes, garnish with cilantro, and serve immediately with corn tortillas or chips.
wine pairings
—
Peller Estates Private Reserve Chardonnay
Thirty Bench Sparkling Riesling
1 cup mozzarella or Monterey jack cheese, shredded
1 tsp ground cumin
1 tsp ground paprika
1 serrano pepper
2 jalapenos
1 bunch cilantro lettuce, shredded limes
1 white onion
4-5 green onions
1 corn on the cob, or 1/2 cup corn kernals
1 cup sour cream
olive oil, kitchen spray
Korean Noodle & Chicken Quesadilla
CHEF WON LEE, WAYNE GRETZKY ESTATES
Serves 2
INGREDIENTS
2 flour tortillas
1/2 cup red onion, diced
1/2 cup red tomato, diced
2 tbsp chili powder
2 cups chicken breast, cooked and shredded
1 cup Korean glass noodles, cooked as per package instructions
1/2 cup red or green pepper, diced
2 tbsp ketchup
2 tbsp sriracha hot sauce
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 tbsp parmesan cheese, grated
DIRECTIONS
Put some olive oil in a pan, add shredded chicken breast and chili powder and cook for a few minutes. Add the diced onion, tomato and peppers; stir for about 5 min. Add ketchup, sriracha, parmesan and cooked glass noodles.
Place a tortilla in a large pan and sprinkle with cheese mixture. Add the warm chicken mix and add more cheese on top. You can add another tortilla on top or fold the tortilla in half. Grill over low heat until golden brown and melted.
wine pairings
—
Wayne Gretzky Estates Pinot Grigio
Wayne Gretzky Estates Rosé
DIRECTIONS
In large pot or slow cooker add the chicken breasts, chicken stock and lager and cook until done. Once cooked, remove the chicken and shred. Season with salt, pepper, cumin and paprika and set aside.
Rub corn with oil and place on a grill until charred. Remove from the grill and cut the kernels off. If using kernels, place in a dry pan and cook until some char forms. Blister the jalapenos as well. Finely dice the tomato, jalapeno and serrano peppers, onion and cilantro. Mix in a bowl with lime juice and season with salt and pepper.
Preheat your oven to 400°F. Combine the chicken with the shredded cheese. Warm the tortillas in a microwave or pan to make them more pliable. Down the center of the tortilla, place a line of the chicken cheese mixture and roll tightly. Place seam side down on a wire rack, if the flautas want to unroll you can skewer them with a toothpick to hold their shape. Once assembled, spray with oil spray and place into the oven, bake for 15-25 minutes until crispy. Alternatively, you can deep fry these at 375°F until crisp. Top with shredded lettuce, pico de gallo, corn, green onion and drizzle with sour cream. Serve immediately.
wine pairings —
Peller Estates Private Reserve
Sauvignon Blanc
Thirty Bench Winemaker’s Blend Red
Rest Dine Explore Meet
Rest | Dine | Explore | Meet
Riverbend Inn guests receive a complimentary wine tasting at Peller Estates!
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 its culinary cues from Niagara’s ingredient driven cuisine and French influence.
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. SCAN TO BOOK
