For general inquiries about magazine or information about products and for advertising inquiries in No.99 Wine and Cocktail Club magazine, please email communication@peller.com.
No.99 Wine and Cocktail Club magazine and myWineLife is published 4 times a year by Andrew Peller Limited.
NOTE FROM THE EDITOR
We’re gearing up to park ourselves on the patio all Summer so this issue is all about new products and delicious eats that can be enjoyed al fresco. We asked our winery chefs to share some fresh Mediterranean-inspired recipes for you to enjoy all Summer long. Flip to pages 4 and 5 to see what the chefs have cooked up for you.
Speaking of new products, we’re excited to share two new products that were released in late April. Our 3rd Crafstmanship Series launch, Four Grain Whisky, and our newest premixed cocktail, Whisky Peach Smash. A big congratulations goes out to our distillery and marketing team for continuing to release new product innovations that our customers can enjoy for any occasion. These new products can be purchased at our estate in Niagara-on-the-Lake or on our website Shop.WayneGretzkyEstates.com while supplies last.
We hope you enjoy your June wine and cocktail kit! Our team continues to create new simple syrup flavours that are the perfect base for your specialty cocktails. This month, we’re featuring our newest Watermelon Ghost Pepper syrup for the Heat Wave cocktail. A little sweet and a little spicy, perfect for lounging by the pool and pretending you’re on a tropical vacation.
Sincerely,
Riley McGilvray
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.
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Riverbend Inn & Vineyard
Members can enjoy special pricing on overnight stays Sunday through Thursday, year-round. Join us at Oaklands for Breakfast daily 8:30 - 10:30 a.m. Lunch and dinner are offered from May to September. Visit riverbendinn.ca for more details.
Join us this Summer in Niagara Wine Country for a seated tasting experience, winery tour or a meal at the Whisky Bar Patio. Visit myWineCountry.com to reserve your experiences in advance. Don’t forget to tag us in your photos on social media @GretzkyEstates
hello Summer
RECIPES AND WINE PAIRINGS ON PAGES 10 & 11
Lemon Garlic Hummus
chef michael harrison, peller estates
Whipped Roasted Red Pepper and Feta Dip
chef shane diemert, wayne gretzky estates
Greek Fusilli Pasta Salad
chef jason parsons, riverbend inn
Chicken Shawarma and Hummus Bowl
chef frank todd, trius winery
Wine & Spirit ALLOCATION
WAYNE GRETZKY ESTATES FOUNDERS SERIES ROSÉ
750 mL | 12% ABV
VQA Niagara Peninsula
Light-bodied and refreshing
Dry 4.5 g/L Sugar
FLAVOUR PROFILE
This bright copper pink coloured rosé has a fresh aroma of strawberry, white peach, pink grapefruit, and summer rose petal. The mouthfeel is smooth yet refreshing, light in weight, dry and fruity. On the palate you’ll find flavours of red berries and Rainier cherry, pink grapefruit and red berry tea that linger on the finish.
WINEMAKER’S NOTES
This Rosé line-up consists of 60% Pinot Noir, 39% Gamay Noir, and 1% Syrah, all harvested from vineyards within the Niagara Peninsula. The varietals were given approximately four hours of skin contact, then gently pressed, and cool fermented in stainless steel. The wines were then blended and aged for a short period of time to enhance the fresh fruit aromas and flavours.
BEST SERVED
Serve chilled at 10 to 12°C. Enjoy as a casual warm weather sipping wine or serve with Margherita pizza, Tapas, seafood, gazpacho, cold cuts and charcuterie, pork tenderloin with rhubarb sauce, Tourtière and tangy chili sauce, turkey with cranberry sauce, or feta bruschetta. Drink while young and fresh.
WAYNE GRETZKY ESTATES SIGNATURE SERIES CHARDONNAY
750 mL | 12.8% ABV
VQA Niagara Peninsula
Light-bodied and dry
Dry 2.4 g/L Sugar
FLAVOUR PROFILE
Clear and bright with a bouquet of tropical fruit, yellow apple, custard, sweet oak and spice. A smooth yet refreshing, mediumbodied, slightly rich, fruit-forward Chardonnay. On the palate you’ll find flavours of ripe tropical and orchard fruits accented by a touch of spice and oak that linger on the finish.
WINEMAKER’S NOTES
Harvested from vineyards across the Niagara Peninsula. This Chardonnay is barrel fermented and aged sur lie for 12 months in 100% French oak barrels, of which 25% were new. No malolactic fermentation.
BEST SERVED
Serve lightly chilled at 14 to 15°C to enhance the richer profile. Serve with roasted chicken, pork roast with stuffing, buttery potato dishes, cream sauces on seafood, smoked salmon risotto, chicken pot pies, turkey with mushroom stuffing, and creamy brie on baguette.
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.
WAYNE GRETZKY ESTATES SIGNATURE SERIES CABERNET SAUVIGNON
750 mL | 13.3% ABV
VQA Niagara-on-the-Lake
Medium-full bodied and structured
Extra-Dry 1.5 g/L Sugar
FLAVOUR PROFILE
Deep purple in colour with a bouquet of ripe black currant, blackberry, sweet vanilla extract, smoky charred oak and sweet spice. A Cabernet Sauvignon with soft drying tannins and moderate acidity. Flavours of juicy black fruits, sweet spices and cocoa powder on the palate.
WINEMAKER’S NOTES
Harvested from Sustainable Winegrowing Ontario Certified vineyards within the Niagara-on-the-Lake Regional Appellation. Individual Cabernet Sauvignon lots were aged for 12 months in 60% French and 40% American oak barrels, before the final assemblage was created. A full malolactic fermentation was completed in barrel.
BEST SERVED
Serve at a cool room temperature of 17 to 18°C. Serve with two-yearold aged cheddar, grilled medium-rare cuts of beef, rack of lamb, wild game meats, sautéed mushrooms, or 70% dark chocolate. Decanting is recommended if drinking through 2025.
WAYNE GRETZKY ESTATES SIGNATURE SERIES
SHIRAZ CABERNET
750 mL | 12.4% ABV
VQA Niagara Peninsula
Medium-bodied and fruit-forward
Dry 3.4 g/L Sugar
FLAVOUR PROFILE
Bright garnet in colour with a bouquet of blackberry, blue plum, currant, black pepper, smoky oak, leather, violet, and earth. A wine with silky tannins and flavours of ripe dark plums, blackberry, sweet spice and oak. Wonderful notes of juicy darks fruits, sweet spice, oak, and chocolate linger on the dry finish.
WINEMAKER’S NOTES
A blend of 54% Shiraz, 45% Cabernet Sauvignon, and 1% Viognier harvested from vineyards within the Niagara-on-the-Lake appellation. The red varietals underwent traditional red wine making, barrel malolactic fermentation, and oak barrel aging before blended. The Viognier was fermented and aged in stainless steel. The assemblage was then put into barrels for a further three months. Aged for a total of 12 months in 50% American oak and 50% French oak barrels.
BEST SERVED
Serve at a cool room temperature of 16 to 18°C. Serve with aged Gouda or Cheddar, grilled steak, rack of lamb, wild game meats, stews, shepherd’s pie, steak and kidney pie, and roasted beets.
HEAT Wave
1 ½ oz Wayne Gretzky Estates Ice Storm Vodka
½ oz Gretzky Watermelon Ghost Pepper simple syrup
2 oz grapefruit juice
½ oz lime juice soda water watermelon slices
To create the Heat Wave, combine all ingredients in a shaker with ice. Shake until chilled. Strain into a collins or coupe glass and top with soda. Garnish with a slice of watermelon.
Serves 1
WAYNE GRETZKY ESTATES NO.99 ICE STORM
FOUR GRAIN PREMIUM VODKA
750 mL | 40% ABV
100% Ontario Grains
FLAVOUR PROFILE
A clean, smooth vodka with great texture and a creamy mouthfeel. Notes of orange zest, lime, pine tree, coconut, vanilla, and spice rise from the glass, and extend the pleasure on the lifted mouthfeel.
DISTILLER’S NOTES
Vodka made the Canadian way. Locally sourced corn, wheat, rye, and oats are column-distilled, charcoal filtered, and blended.
BEST SERVED
Smooth and wonderfully nuanced as a sipping vodka, neat or on the rocks, or the perfect starter for your elevated cocktails.
Find these products at the Estate in Niagara-on-the-Lake or shop online at shop.waynegretzkyestates.com.
WAYNE GRETZKY ESTATES
CRAFTSMAN SERIES FOUR GRAIN WHISKY
$59.95 | 50% ABV
Our 3rd Craftsmanship Series release, Wayne Gretzky Four Grain whisky, is a harmonious blend of Barley, Oats, Wheat, and Rye. This 5-year whisky is a beautiful marriage of malted whiskies that are meticulously blended to take the best of each grain and create an orchestra of unique flavours and aromas that are then aged in American virgin oak and once used American bourbon casks.
On the palate you’ll find hints of sweet honeycomb, lemon and orange zest, fresh oak, biscotti, crème brûlée and fresh baked cookies. Enjoy this whisky neat, on the rocks, or as the base for an elevated classic cocktail.
PEACH WHISKY SMASH PREMIXED COCKTAIL
$32.95 | 20% ABV
Introducing Wayne Gretzky Peach Whisky Smash Premixed Cocktail, a refreshing fusion of whisky, juicy peach, and the rich sweetness of brown sugar. Crafted for those who savor the perfect balance of fruitiness and spice, this pre-mixed cocktail promises to elevate any occasion with its irresistible charm and vibrant taste profile.
On the palate you’ll find ripe peach aromas with an undertone of sweet brown sugar and tart lemonade. Enjoy this cocktail on the rocks, with or without soda water.
WAYNE GRETZKY ESTATES
Chicken Shawarma and Hummus Bowl
chef frank dodd, trius winery
vegetables
¼ cup feta, crumbled
thinly sliced cucumbers, shredded cabbage, pickled red onions, fresh picked basil, extra virgin olive oil, lemon wedges
chicken
1½ lb boneless, skinless chicken thighs, sliced into thin strips
2 tbsp olive oil
1 tbsp honey
½ lemon, juiced
3 cloves garlic, grated
1½ tsp ground cumin
1½ tsp smoked paprika
¾ tsp ground cinnamon
¾ tsp ground ginger
¾ tsp dried oregano
¾ tsp ground tumeric
¼ tsp cayenne pepper, kosher salt and black pepper
pickled onions
1 medium red onion, peeled and thinly sliced
2 tsp maple syrup
½ tsp kosher salt
½ cup rice or apple cider vinegar
½ cup hot water
quinoa
1½ cups quinoa
2½ cups chicken stock
3 tbsp olive oil salt and pepper to taste
hummus
1 cup chickpeas, cooked
1 large lemon
¼ cup tahini
1 clove garlic, small, minced
2 tsp extra virgin olive oil
½ tsp ground cumin salt to taste
Place the chicken in a large sealable bag. In a bowl, mix the olive oil, honey lemon juice, garlic, cumin, smoked paprika, cinnamon, ginger, oregano, turmeric, cayenne, and a good pinch of kosher salt and ground black pepper. Add to the bag and toss to combine. Marinate in the refrigerator for at least 2 hours, or up to one day.
Preheat the oven to 425°F. Line a baking sheet with parchment. Remove chicken from the bag and arrange evenly onto tray. Discard any remaining marinade. Bake for 20-25 minutes, until internal temperature is 165°F.
Peel and thinly slice the red onion. Transfer to a small bowl. Boil the pickling liquid, pour over the sliced onions, and set aside for 30 minutes.
In the bowl of a food processor, combine the tahini and lemon juice. Add the olive oil, minced garlic, cumin, and salt. Process for 30 seconds, scrape the sides, and then process until well blended. Add the chickpeas to the food processor and process until thick and smooth. Add 2 tbsp warm water and process for 1 minute.
Bring the chicken stock to a boil. Add salt and quinoa. Cover and cook until the quinoa is fully absorbed into the chicken stock. Transfer to a large bowl. Add olive oil and fluff with fork. Leave to cool.
To serve, add a large spoonful of hummus to the bottom of a large, shallow bowl. Add in the quinoa and chicken shawarma. Finish with pickled red onions, thinly sliced cucumbers, shredded cabbage, crumbled feta, and a sprinkling of fresh basil. Serve with a lemon wedge and drizzle of extra virgin olive oil.
Serves 2
pairings
Trius Riesling
Trius Distinction Pinot Noir
Lemon Garlic Hummus
chef michael harrison, peller estates
1 kg chickpeas
1 head garlic
¼ cup olive oil
2 tbsp tahini
¼ cup lemon juice
¾ cup extra virgin olive oil
2 tsp cumin
1 tsp coriander powder
1 tsp celery powder
2 tsp chamomile powder
¾ cup vegetable stock
Start by making the garlic paste. In a food processor, blend a peeled head of garlic with olive oil. Once combined, add the chickpeas with a tablespoon of olive oil, followed by the remaining ingredients until smooth. Serve alongside crudité, toasted flatbreads or naan.
Serves 2-6
pairings
Peller Estates Private Reserve
Sauvignon Blanc
Wayne Gretzky Estates Sparkling Brut
Greek Fusilli Pasta Salad
chef jason parsons, riverbend inn
2 cups fusilli pasta, cooked
1 tsp garlic, minced
1 cup red and yellow bell peppers, diced
1 cup tomato, seeded and diced
1 cup spinach, chopped
1 cup fennel, thinly sliced
1 cup cucumber, seeded and diced
1 cup red quinoa, cooked
dressing
½ cup extra virgin olive oil
¼ cup white wine vinegar
1 tbsp grainy mustard
2 tbsp oregano
1 tsp chili peppers, minced
¼ cup basil, ripped or chopped
¼ cup parsley, chopped
1 tbsp fenugreek, crushed
1 lemon, zested and juiced salt and pepper
Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Once cooked, drain and toss with oil to prevent sticking. Set aside to cool. In another pot of salted boiling water, cook the Quinoa according to package directions and set aside to cool. In the meantime, prepare the vegetables.
Prepare the dressing in a large bowl or food processor. Start with the mustard and vinegar and whisk to combine. Slowly drizzle the olive oil in. This is to be a “broken” vinaigrette, we are whisking just to combine. Once combined, add the herbs and spices. Season with salt and pepper and add the lemon zest. Set aside at room temperature for 10 minutes to allow the flavors to combine.
Once everything is ready, combine the ingredients in a large bowl. Start with the pasta and quinoa, add in the vegetables. Once everything is combined, dress with the dressing. Add a splash of lemon juice for freshness.
Serves 4-6 pairings
Trius Distinction Sauvignon Blanc
Thirty Bench Winemaker’s Blend Rosé
Whipped Roasted Red Pepper and Feta Dip
chef shane diemert, wayne gretzky estates
¾ cup crumbled feta
½ cup cream cheese, softened
6 cloves garlic, roasted
3 tbsp extra virgin olive oil
½ cup roasted red peppers, chopped
1 tbsp smoked paprika
1 tsp hot sauce
In a food processor, combine feta cheese, cream cheese, roasted garlic, red peppers, smoked paprika, olive oil, and hot sauce. Pulse until semi smooth. You can serve this dip cool or place it in an oven safe dish and bake at 350°F for 20 minutes to serve warm. Serve with crackers, slices of baguette, pita chips, or crudité.
Serves 2-6
pairings
Wayne Gretzky Estates Signature Series Sauvignon Blanc
Wayne Gretzky Estates Baco Noir
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 it culinary cues from Niagara’s ingredient driven cuisine and French influence.
