Virtual Member Exclusive Weekend: Fall 2020, Recipes & Recommended Items

Fa l l 2020 wine cluB memBers e XclusiVe

Recommended Items & Recipes s at u r d ay , n o V e m B e r 7 t h

On the following pages are a list of recommended ingredients, equipment & recipes for each amazing experience.

We have a jam-packed day of experiences for you so we recommend picking one or two cocktails to join along with and encourage you to try the rest on your own or when we release the recording of the day.

Virtual Weekend

recommended items & recipes

1

Exploring Wine Tools, Decanters and Stemware - Trius Retail 1 PM to 1:30 PM

Join the Trius Retail team and explore the world of aerators, decanters and other tools that allow wine to breathe in a controlled and intentional manner. Learn about our recommended stemware choices, from Bordeaux to Champagne styles, and how to use them for a proper tasting. trius retail kit - $59 special pricing Call our Wine Club team to purchase your wine kit at 1-866-440-4383

o Trius Red 2018 o Trius Distinction Chardonnay 2019 o Trius Brut recommended equipment (not included in kit)

o Wine Finer

Virtual Weekend

recommended items & recipes

2

Super Side Dishes with Chef Parsons - Peller Restaurant 1:35 PM to 2:05 PM

Peller Estates’ Executive Chef Jason Parsons will show you that side dishes can be as much of a show-stopper as your main! He’ll walk you through a cooking lesson that includes:

Butternut Squash, Tomato & Walnut Bruschetta with Goat Cheese Crème ingredients :

1 loaf 1/4 cup 2 cups 2 cups 1 cup 1 cup 4 cloves 1/2 bunch 1/2 cup 1/4 cup 2 cups 1 cup

crusty sourdough bread butter, softened butternut squash, diced and blanched tomatoes, diced and seeded walnut pieces, toasted shallot, finely chopped garllic, finely minced fresh basil leaves extra virgin olive oil white balsamic vinegar sea salt & ground white pepper to taste soft goat cheese 35% cream

directions :

Cut the crusty bread in half lengthwise. Toast under a broiler or grill on a BBQ. Then, while still warm, spread the butter on the open side and season with course sea salt. In a bowl, combine the butternut squash, tomato, shallots, garlic, walnuts, basil leaves, white balsamic vinegar and extra virgin olive oil. Season with salt, pepper and place on top of the open side of the toasted bread. In a bowl, combine the soft goat cheese and 35% cream. Drizzle the goat cheese crème over the bruschetta.

Place in a 400° oven until warmed through, place under a broiler to make sure the cheese is melted. Garnish with fresh basil and serve.

Virtual Weekend

recommended items & recipes Horseradish Rapini with a Lemon Honey Mustard Glaze ingredients :

2 cups 1 small

fresh rapini piece of fresh horseradish

glaze

1 tbsp 2 tbsp 2 tbsp

Dijon mustard honey fresh lemon juice

directions :

Combine the ingredients of the glaze and set aside. Clean the rapini and cut into long spears. Blanch in salted boiling water. Once cooked, place in a bowl and drizzle with the glaze. Gently toss the rapini in the glaze, season with salt, pepper. Place on a serving plate and garnish with freshly grated horseradish.

Parsley Crushed Potatoes With Pickled Sweet Peppers, Fried Green Onions ingredients :

5 whole 1/4 cup 1/4 cup 2 cups 1 cup 1 cup 2 bunches

potatoes, peeled, large diced and cooked extra virgin olive oil flat leaf parsley, roughly chopped mixed sweet bell peppers, sliced fine malt vinegar sugar green onion, chopped fine & fried

directions :

To pickle the peppers, combine sugar and vinegar in a small pot. Warm on the stove until the sugar has completely dissolved, then pour the warm pickling liquid over the chopped peppers and allow to sit and cool.

Store in the fridge.

Drop the cooked diced potatoes into boiling water to warm through. Once hot, remove and place in a bowl. Using a fork, crush the potatoes, not too fine, just smashed. Fold in the olive oil, parsley and season with salt and fine white pepper. Serve in a bowl topped with some pickled peppers.

Garnish with the fried green onions.

Tip: You get better results if you can pickle the peppers a couple of days in advance to build flavour. When ready to use, strain the juice and serve.

Virtual Weekend

recommended items & recipes

3

Brunch Bartender: Pajama Edition - Wayne Gretzky Estates Retail 2:10 PM to 2:40 PM

The mimosa and the Caesar have made their way into the brunch hall of fame, so why can’t we? In this 30-minute session, we’ll provide you with some new brunch cocktails to add to your roster, and spice things up within your social bubble! Get the toast down and the eggs cooking, we’ll walk you through the drinks. gretzk y brunch cocktails - $120 special pricing Call our Wine Club team to purchase your cocktail kit at 1-866-440-4383 your cocktail kit includes

o Wayne Gretzky Estates Chardonnay 2019 o Trius Brut o Wayne Gretzky Estates Maple Cask Whisky 750ml o Wayne Gretzky Estates Old Fashioned Simple Syrup 360ml o Wayne Gretzky Estates Whisky Sour Simple Syrup 360mL required (not included in kit)

o 2 lemons o 1 carton orange juice o 1 cup coffee equipment (not included in kit)

o good pair of pajamas

Virtual Weekend

recommended items & recipes Farmhand Punch 26 oz 10 oz 10 oz 10 oz 10 oz

Wayne Gretzky Estates Chardonnay Wayne Gretzky Estates Old Fashioned Simple Syrup lemon juice carrot juice brandy cinnamon sticks/frozen carrot cubes

Add all ingredients and a few cinnamon sticks to a punchbowl or hollowed out pumpkin. Add frozen carrot cubes to keep the punch chilled.

Peach & Rye Sour 2 oz 2 oz 1 oz 1 oz 1 oz

Wayne Gretzky Estates Maple Cask Whisky Wayne Gretzky Estates Whisky Sour Syrup honey simple syrup lemon juice aquafaba peach slices

Add all ingredients to a shaker with ice. Shake until chilled, strain into a rocks glass. Garnish with a sprinkle of nutmeg and peach slice.

A Little Thanks 1 1/2 oz 1 1/2 oz 3 oz

Kvas Cranberry Rosemary Simple Syrup grapefruit juice Trius Brut cranberry and rosemary sprigs

Add simple syrup and grapefruit juice to a shaker with ice. Shake and strain into a flute or coupe glass, top with Trius Brut and garnish with a few cranberries and a sprig of rosemary.

Virtual Weekend

recommended items & recipes

4

Savory Soups with Chef Dodd - Trius Restaurant 2:45 PM to 3:15 PM

There’s nothing better than a warm bowl of soup on a cool fall day. Trius Winery executive chef Frank Dodd is sharing two of his favourite soup recipes with you. He’ll virtually walk you through how to make a delicious maple roasted butternut squash soup and a tasty lobster minestrone soup to share with your loved ones at home.

Maple Roasted Butternut Fall Soup ingredients :

1-3lb 2 tbsp 1/2 3 1 tsp 1/2 2 cups

2 tbsp 1/4 cup

butternut squash, cut in 1/2 vertically, de-seeded canola oil, divided onion, chopped cloves garlic, minced fresh ginger, grated apple or pear, peeled, cored, chopped chicken or vegetable stock (plus 1-2 additional cups for thinning at the end) maple syrup 35% cream salt & pepper for garnish: sour cream, pumpkin seeds, fresh chives

directions :

Preheat oven to 425˚F (220˚C) Place the butternut squash halves cut side down on a baking sheet lined with parchment paper. Rub 1 tbsp of canola oil on the outside skin of the squash and bake in the oven for about 30 minutes (or until almost tender).

Allow squash to cool, peel the skin off, and cut squash into 2-inch cubes.

Set aside.

In a large stock pot, heat remaining oil over medium-high heat. Sauté onions, ginger and garlic for 3-4 minutes. Add apple and maple syrup and cook for 1 more minute. Add stock and squash and bring to a boil.

Reduce heat, and simmer for about 10 minutes (or until the squash is very tender). At this point you can add cream. Purée stock with a handheld stick blender, or puree in batches in a regular blender or food processor, slowly adding additional stock until the soup reaches the desired consistency.

Season with salt and pepper to taste and garnish with sour cream, pumpkin seeds and fresh chives.

Virtual Weekend

recommended items & recipes Lobster Minestrone Soup ingredients :

1 cup 2 tbsp 3 cups 1 tbsp 1 cup 1 cup 1 - 28oz

uncooked macaroni olive oil, plus more for garnish onion, diced garlic, chopped carrots, diced celery, diced can of whole peeled tomatoes, preferably Italian plum tomatoes 1 - 14oz can of red kidney beans, drained and rinsed 1/4 cup fresh basil, chopped fresh lobster, diced large 1 cup 1 sprig rosemary, chopped 1/2 cup Trius Chardonnay or Pinot Grigio vegetable broth 6 cups parmesan cheese, grated directions :

Bring a medium saucepan of water to a boil. Add macaroni and cook according to package instructions. Drain.

Heat 2 tbsp of oil in a large heavy-bottomed soup pot over medium-high heat. Add onion, garlic and rosemary. Cook, stirring for about 3 minutes.

Add in carrots, celery and continue cooking, stirring often, until the vegetables are softened, and the pan has a little fond* along the bottom, 3 to 5 minutes. Pour in wine and cook, stirring until most of the wine is evaporated, 1 to 3 minutes. Add in broth and zucchini, increase heat to high, and bring to a boil. Reduce heat to maintain a simmer, and cook until the vegetables are tender, 4 to 6 minutes. Add crushed tomatoes.

Stir in beans and the cooked macaroni, stirring often until heated through.

Remove from heat, stir in basil. Place lobster in bowls, top with soup and sprinkle on parmesan and a drizzle of olive oil. *fond is the brown particles found at the bottom of pans after browning meat or vegetables

Virtual Weekend

recommended items & recipes

5

Holiday Party Drinks 101 - Peller Retail 3:20 PM to 3:50 PM

The holiday season is just around the corner and ‘tis the year to celebrate at home. Let us guide you through the best drinks to serve to your social bubble. In this 30-minute virtual experience, our Peller Estates retail team will share three different wine-based beverages that are sure to be a crowd pleaser. Say goodbye to 2020 by celebrating this holiday season with a delicious drink in hand.

PELLER RETAIL KIT

-

$100

special pricing

Call our Wine Club team to purchase your tasting kit at 1-866-440-4383 o Peller Estates Signature Series Ice CuvĂŠe o Peller Estates Private Reserve Merlot 2017 o Peller Estates Private Reserve Chardonnay 2018 o Peller Estates Cabernet Franc Icewine 2017 50ml x2 recommended (not included in kit)

o Torres sparkling wine chips o Icewine truffles o Black currant Icewine jelly

Virtual Weekend

recommended items & recipes Cranberry Mimosa 1 1/2 oz 1 oz 1 oz 3 oz

grapefruit juice Kvas Cranberry Rosemary Simple Syrup Peller Estates Signature Series Cabernet Franc Icewine Peller Estates Signature Series Ice Cuvée Classic frozen cranberries fresh rosemary

tools needed: Champagne

flute, spoon to stir

To a flute glass, add a few frozen cranberries, grapefruit juice, rosemary simple syrup and Icewine. Top with Ice Cuvée Classic and a sprig of fresh rosemary.

White Christmas 1 1/2 oz 1 oz 4 oz

Wayne Gretzky Estates Ginger Simple Syrup lemon juice Peller Estates Private Reserve Chardonnay cinnamon stick

tools needed: Cocktail

shaker, ice, torch/lighter, stemmed wine glass

To a cocktail shaker filled with ice, add simple syrup, lemon juice and Chardonnay. Shake until chilled. Light one end of a cinnamon stick and after a few seconds blow the fire out. Serve in a wine glass with the toasted cinnamon stick.

Red Forest Hot Chocolate hot chocolate

1 tbsp 1 tbsp pinch 8 oz 1/4 oz 1/2 oz 2 oz

cocoa powder sugar salt hot water Kirschwasser (Kirsch) Wayne Gretzky Estates Cherry Hibiscus Simple Syrup Peller Estates Private Reserve Merlot

whipped topping

1/2 cup 1/2 cup 1 tbsp

whipping cream PJ’s Salted Caramel Cream ground cinnamon, nutmeg and cloves

tools needed: boiled water, chilled bowl and whisk, small mesh sieve for cinnamon, nutmeg and cloves dusting, mug

In a chilled bowl, whisk the whipping cream until you have stiff peaks.

Gently incorporate PJ’s Salted Caramel Cream and refrigerate until serving.

To a mug, add boiled water, cocoa powder, sugar, salt, Kirschwasser, simple syrup and merlot. Stir to combine and top with whipped cream and dust with mixture of ground cinnamon, nutmeg and clove.

Virtual Weekend

recommended items & recipes

6

Raise a Glass with Tim & Laura - Wayne Gretzky Estates Retail 3:55 PM to 4:25 PM

Join our Brewer, Laura Milukow, Distiller Tim Wilson, and retail manager, Spencer Smith, for an immersive tasting experience of Whisky & Beer. Taste newly released Maple Cask Whisky & Salted Caramel Cream Liquor, sneak peeks, and have some laughs in the Wayne Gretzky Estates tasting hall. recommended items :

o Wayne Gretzky Estates Premium Lager 473ml o Wayne Gretzky Estates Pale Ale 473mL o Wayne Gretzky Estates Ice Cask Whisky 750mL o Wayne Gretzky Estates Maple Cask Whisky 750mL o Wayne Gretzky Estates Canadian Cream 750mL o Wayne Gretzky Estates Salted Caramel Cream 750mL Call your Wine Club team at 1-866-440-4383 or order online at www.thewineshops.com

Virtual Weekend

recommended items & recipes

7

Winemaker’s Tasting 4:30 PM to 5:15 PM

Join our winemakers for a virtual winemaker’s tasting of the wines available for the Taste & Buy event. Can’t make it to the estate?

No problem! Order your Winemakers Tasting Kit online to walk through the wines. You can pre-order 6 or 12 bottles at the discounted rate for a limited time. winemakers tasting kit - $95 special pricing Call our Wine Club team to purchase your tasting kit at 1-866-440-4383

o Wayne Gretzky Estates Estate Series Pinot Grigio 2019 o Andrew Peller Signature Series Chardonnay Sur Lie 2018 o Trius Gamay Noir 2019 o Thirty Bench Cabernet Sauvignon 2018

Virtual Weekend

recommended items & recipes

8

Taste & Buy - offered November 7 & 8 - Peller Estates, Trius Winery, Wayne Gretzky Estates and Thirty Bench Winemakers 4:30 PM to 5:15 PM

If you are visiting us in person this Member Exclusive Weekend, make your exclusive taste & buy reservation online at mywinecountry.com or by calling our Wine Country Concierge at 1-888-510-5537. You will taste four wines selected by our winemakers. You will then have the opportunity to order 6 or 12 bottles at a discounted rate for this weekend only. taste and buy kit - $95 special pricing Call our Wine Club team to purchase your tasting kit at 1-866-440-4383

o Wayne Gretzky Estates Estate Series Pinot Grigio 2019 o Andrew Peller Signature Series Chardonnay Sur Lie 2018 o Trius Gamay Noir 2019 o Thirty Bench Cabernet Sauvignon 2018

hotel accommodations : White Oaks Resort & Spa

Guests of the Member Exclusive Weekend can stay at White Oaks Resort & Spa with special room rates of: Friday, November 6th - $149.00 | Saturday, November 7th - $189.00 Call 1-800-263-5766 to reserve your room. Be sure to quote “myWineLife Member’s Weekend” to ensure you get our exclusive rates.

After October 19th, a special rate will be offered subject to room availability. Rates do not include tax and the nightly facility fee.