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 four times a year by Andrew Peller Limited. To view the magazine archive, visit issuu.com/mywinecountry
04 08 10 12
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.
BAKESeanadian winery
WINE PAIRINGS ON PAGES 12-15
Cornmeal Blueberry, Muffins with Icewine Berry Syrup
RECIPE PAGE 12
RECIPE PAGE 12
Chef Michael Harrison, Peller Estates
RECIPE PAGE 13
Chef Michael Harrison, Peller Estates
Carrot Cake with Brown Butter Cream Cheese Buttercream
Chef Jason Parsons, Peller Estates & Riverbend Inn
Gateau Basque
Orange Brandy Posset
Chef Jamie Smith, Wayne Gretzky Estates
RECIPE PAGE 14
Steak and Guiness Pie
Chef Frank Dodd, Trius Winery
RECIPE PAGE 15
Chocolate Blackout Cake with Chocolate Frosting
Chef Jason Parsons, Peller Estates & Riverbend Inn
RECIPE PAGE 14
Migliaccio
RECIPE PAGE 15
You can purchase your wine pairings at our Niagara estates, your local The Wine Shop or online via
Chef Jamie Smith, Wayne Gretzky Estates
Your May WINE ALLOCATION
Peller Estates
Private Reserve Meritage
750 mL | 13.4% ABV
VQA Niagara-on-the-Lake
Full-bodied & structured
Extra-Dry, 2.7 g/L
Flavour Profile
Bright garnet with a lovely bouquet of red plum, currant, and mixed berry, mingling with subtle oak, sweet spice, and violet. This Meritage has flavours of juicy ripe berries, plum, and cherry, accented by sweet spice. Notes of black tea, tangy fresh berries, and spicy oak linger on the extra dry finish.
Winemaker’s Notes
A classic blend of 35.2% Cabernet Franc, 32.8% Merlot, and 32% Cabernet Sauvignon harvested from Sustainable Winegrowing Ontario Certified vineyards within the Niagara Peninsula. Aged for 12 months in 60% French and 40% American oak barrels with full malolactic fermentation.
Best Served
Serve at a cool room temperature of 16 to 18ºC. Enjoy with grilled red meats, lentil, beef, or vegetable stews, pot roast, or aged cheddar and Asiago cheese. Enjoy now through 2030.
Winemaker’s Blend Red
750 mL | 13.1% ABV
VQA Beamsville Bench
Full-bodied & structured
Extra-Dry, 2.9 g/L
Flavour Profile
Purple garnet with an aromatic bouquet of ripe black currant, blue plum, spice box, smoky oak, leather, cocoa, and tobacco. Ripe black fruits mingle with spice and charred oak on the palate. Lingering notes of black tea, black fruits, cocoa powder, spice, and oak linger on the extra dry finish.
Winemaker’s Notes
Harvested from our vineyard on the Beamsville Bench. Each varietal separately undergoes traditional red wine making with two weeks of skin contact. Barrel aged in 60% French and 40% American oak for one year and full malolactic fermentation. Each varietal is tasted separately before final assemblage is created.
Best Served
Serve at a cool room temperature of 16 to 18˚C. Serve with two-year-old Canadian cheddar and crusty baguette, rich beef stews, and grilled game meats. Decanting is recommended if drinking now through 2027.
Trius Rosé
750 mL | 12.0% ABV
VQA Niagara Peninsula
Light-bodied & fruity Dry, 4.0 g/L
Flavour Profile
Bright shimmering coral pink with a fresh aroma of wild strawberry, cranberry, red currant, and a touch of pink grapefruit and crab apple. Refreshing fruit flavours of bright red berries and cherry with a hint of spice excite the palate. Notes of red currant and strawberry mingle with spice notes on the lingering finish.
Winemaker’s Notes
A blend of 70% Syrah and 30% Gamay Noir harvested from our longstanding 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, seafood paella, salad niçoise, gazpacho, or pork tenderloin with rhubarb sauce. 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.
Thirty Bench
Wayne Gretzky Estates
Signature Series
Cabernet Merlot
750 mL | 13.3% ABV
VQA Four Mile Creek
Full-bodied & structured
Extra-Dry, 1.9 g/L
Flavour Profile
Deep purple garnet with a warm aromatic bouquet of black cherry, black currant, sweet vanilla extract, spice, and oak. Juicy ripe fruit flavours of dark berries and cherries are complemented by notes of sweet spice. Notes of oak and black tea linger on the extra-dry finish.
Winemaker’s Notes
A classic blend of 36.4% Cabernet Sauvignon, 36.3% Cabernet Franc, and 27.3% Merlot was harvested from vineyards within the Four Mile Creek sub-appellation. The individual wines were aged for 12 months in 65% French and 35% 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 grilled mediumrare cuts of beef, rich bean or mushroom stews, sautéed mushrooms, or 70% dark chocolate. Decanting is recommended if drinking now through 2026.
Peller Estates
Private Reserve Cabernet Sauvignon
750 mL | 12.8% ABV
VQA Niagara-on-the-Lake
Medium-bodied & structured
Extra-Dry, 2.1 g/L
Flavour Profile
Deep purple garnet with a warming bouquet of ripe black currant, smoky oak, vanilla, cedar chest, and Chai spice. Classic notes of juicy ripe dark fruits and sweet spices unfold on the palate. Blackberry, black tea, cocoa powder, and spicy oak notes linger on the extra dry finish.
Winemaker’s Notes
Harvested from our long-standing growers within the Regional Appellation of Niagara-on-the-Lake. The juice is fermented with the skins for 14 days to develop colour, flavour and structure. Aged for 12 months in 60% French oak and 40% American oak with full malolactic fermentation.
Best Served
Serve at a cool room temperature of 16 to 18ºC. Fabulous with grilled medium-rare red meats, beef tenderloin with roasted garlic mashed potatoes, lamb chops, or prime rib.
Trius Reserve Syrah
750 mL | 12.6% ABV
VQA Ontario
Medium-bodied & fruity
Extra-Dry, 2.8 g/L
Flavour Profile
Bright garnet with an enticing bouquet of blue plum, black cherry, soft oak, smoke, white pepper, warm leather, and sweet spice. Flavours of juicy plum and cherry fruit, with a touch of spice and chocolate. Notes of black tea, cherry, spice, and a touch of earth, oak, and cocoa linger on the extra-dry finish.
Winemaker’s Notes
The Syrah was harvested from Mewburn and Wiens Vineyards within Niagara-on-the-Lake. The Syrah was fermented in large concrete vats, then aged for 12 months in 2000L French oak casks. The wine underwent a full malolactic fermentation. A small portion of Cabernet Franc was added to increase aromatics, and Viognier for elegance.
Best Served
Serve at a cool room temperature of 16 to 18ºC. Serve with gourmet burgers topped with mushrooms and aged cheddar, beef and vegetable stews, meat pies, or beef on a bun. Drink now through 2028.
Summer Dinner Series at Gretzky’s
Sunday June 7, July 12, August 9
Wayne gretZky estates
Join us at Wayne Gretzky Estates for our Summer Dinner Series! Our Chefs have prepared monthly seasonal menus, exploring their creativity for an elevated offering without compromising our comfortable, casual smokehouse spirit.
Movie Night in the Vineyard
Thursday Nights
trius, thirty bench and riVerbend inn
This year, we’re taking movie nights on a tour! You’ll be able to catch your favourite film classics in vineyards across Niagara on Thursdays in July and August. Grab your friends and enjoy a glass of wine under the stars. Concession snacks will be available to purchase at each estate.
trius moVie nights
July 2 - Pretty Woman
July 9 - Bridesmaids
July 16 - Mamma Mia
July 30 - Pitch Perfect
August 6 - Coyote Ugle
thirty bench moVie nights
July 23 - Dirty Dancing
riVerbend inn moVie nights
August 13 - Under the Tuscan Sun
Trius Party in the Vineyard
Friday, July 24
trius Winery
Get ready to party with local musical acts, dancing, food trucks and stations, Instagrammable moments, wine activations, and of course, Trius VQA wines by the glass. Keep an eye on your email - more details to come!
Summer Music Series at Gretzky’s
Sundays | July and August
Wayne gretZky estates
Join us at The Wine Garden on Sunday afternoons and enjoy local musicians alongside a delicious meal, plus wine and craft cocktails. Visit our website for the lineup!
I4C: International Cool Climate Chardonnay Celebration
July 16 - 19
niagara-on-the-lake
This is where cool climate Chardonnay shines. Exceptional wines. Incredible food. Unforgettable settings. Join producers from Ontario and around the world for four days of tasting, discovery, learning, and summer energy across Niagara - from signature events to winery-hosted experiences throughout the region.
The Oaklands Sunset Dinner Series
Friday Nights
riVerbend inn
Join us for this al fresco four-course culinary experience, paired with two wines from the featured region and two from our Andrew Peller Portfolio that represent the same classic style. This experience begins with a sparkling reception and ends with a bottle of region-related take-home wine.
June 26 - Sunset in Alsace
July 31 - Sunset in Provence
August 21 - Sunset in Champagne
September 11 - Sunset in Burgundy
October 9 - Sunset in the Rhone Valley
Exclusive Pairing Experience
Saturday Nights
peller estates
Held in our Private Dining Room in The Winery Restaurant, this interactive dinner starts with a glass of our award-winning Ice Cuvée sparkling followed by a five-course tasting menu with wine pairings, all curated to reflect the theme of the dinner.
June 13 - All in the Family
August 15 - Tour of Burgundy
September 19 - Harvest Bounty
October 17 - Tour of Bordeaux
November 14 - The Best of East and West
December 5 - Indulgence
Niagara Cherry Pie Bars
CHEF FRANK DODD, TRIUS WINERY
Serves 4-6
CRUST INGREDIENTS
2½ cups all-purpose flour
¾ cups confectioner’s sugar
¾ tsp salt
1¼ cups butter, cut in to ½” pieces
FILLING INGREDIENTS
4 cups cherries, fresh or frozen, pitted and cut in half
2 tbsp cornstarch
1 tbsp lemon juice
1½ tbsp granulated sugar
DIRECTIONS
Preheat oven to 375 °F. Line a 9×9-inch square pan with aluminum foil, then lightly grease.
to make the crust:
Add flour, sugar, and salt to the bowl of a food processor and pulse to combine. Add in butter and continue to pulse in short bursts, until the mixture resembles coarse sand. Set aside ¾ cup of the shortbread crust mixture. Spread the remaining shortbread crust into the prepared pan, pressing the crumbly dough down with a heavy glass, until dough is an even layer in the pan. Bake for 12 minutes, then remove from the oven.
In a large bowl, mix the halved cherries, cornstarch, lemon juice, and sugar. Spread the cherry filling over the crust. Evenly sprinkle the reserved shortbread crust dough over the top of the cherries. Return the baking pan into the oven and bake until the filling is bubbling and the crumb topping is golden, 25 to 30 minutes. Let bars cool fully in the pan and cut bars to serve.
—
Trius Distinction Pinot Noir
Trius Brut Rosé
Cornmeal Blueberry Muffins with Icewine Berry Syrup
CHEF MICHAEL HARRISON, PELLER ESTATES
Yields 12
INGREDIENTS
1 cup cornmeal, fine or medium
1 cup all-purpose flour
⅓ cup white sugar
2 tsp baking powder
½ tsp salt
1 egg, beaten
1/4 cup canola or vegetable oil
1 tbsp vanilla extract
1 cup milk
1 cup fresh or frozen blueberries
1 cup mixed berries, chopped
2 bottles Peller Estates Vidal Icewine icing sugar for garnish
DIRECTIONS
Set your oven to 400°F and grease or line your muffin tins with paper liners. Combine cornmeal, flour, sugar, baking powder, salt in a large bowl and whisk together. Add in the egg, oil, blueberries and milk and stir gently to combine. Spoon your batter into the prepared muffin tins. Bake in the oven for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean. Once cooled, remove from muffin tin and store in a sealed container lined with paper towel.
In a saucepan, begin reducing the Vidal Icewine over medium heat. Allow to reduce by 3/4, it will start to caramelize and deepen in color. Once it is thick enough to coat the back of a spoon, remove from heat and cool slightly. Stir in the chopped berries. Store in the fridge until ready to use.
To Assemble, heat the muffin in a microwave for 10 seconds at a time until warm. Drizzle the Icewine berry syrup over top and garnish with icing sugar.
Peller Estates Vidal Icewine
Peller Estates Ice Cuvée
Carrot Cake with Brown Butter Cream Cheese Buttercream
CHEF JASON PARSONS, PELLER ESTATES & RIVERBEND INN
Serves 6-8
CAKE INGREDIENTS
130 g whole wheat flour
320 g all-purpose flour
17 g baking soda
600 g sugar
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
½ tsp ground allspice
¾ tsp ground ginger
328 g olive oil
430 g grated carrots
6 eggs, beaten
23 g molasses
BROWN BUTTER CREAM CHEESE BUTTERCREAM
283 g brown butter, room temperature
565 g cream cheese, room temperature
½ tbsp vanilla extract
+ 1 tbsp
1250 g powdered sugar
DIRECTIONS
to make the cake:
Preheat oven to 350°F. Sift all the dry ingredients together. Combine the oil, sugar, molasses into the bowl of a stand mixer using the paddle attachment. Add the eggs and beat to combine. Once combined, add the carrot. Add in the dry ingredients and mix until just combined and no clumps remain. Pour mixture into a prepared baking sheet lined with parchment paper and a sheet extender that has been greased. If you do not have a sheet tray and extender you can use a prepared baking pan in the same manner. Bake for 25-30 minutes or until a toothpick comes out clean, let cool and remove from tray.
to make the buttercream:
Beat the butter and cream cheese on high in a stand mixed with the paddle attachment until smooth and combined. Stop the mixer and add in the vanilla, salt, and powdered sugar. Mix on low until it starts to come together and then turn the speed up to high and beat until smooth.
There are a few options to ice and serve the cake. Cut the cake in half and frost the top of one half, then stack on top and frost again, cut into squares or rectangles to serve. Or, pipe the icing onto the top of the cake, cut into squares or rectangles and serve. Or, using a ring cutter, cut the cake into rounds, frost and stack. Depending on what cutter you use you can also create small dessert canapés or a larger cake.
Thirty Bench Sparkling Riesling
Thirty Bench Small Lot Wild Cask Riesling
Gateau Basque
CHEF MICHAEL HARRISON, PELLER ESTATES
Serves 6-8
CAKE INGREDIENTS
1 cup butter, unsalted, softened
1¾ cups granulated sugar, plus 2 tbsp
3 egg yolks, large
3 eggs, large, divided
3¾ cups all-purpose flour
1 tbsp baking powder
1½ tsp kosher salt
1 tbsp water
CUSTARD FILLING INGREDIENTS
11/2 cups whole milk
¾ cups 35% whipping cream
2 tsp vanilla bean paste or vanilla extract
1/2 cup granulated sugar
1/2 cup cornstarch
3 tbsp all-purpose flour
6 egg yolks, large
2 eggs, large icing sugar for garnish
DIRECTIONS
to make the custard:
Add the whole milk, heavy cream and vanilla to a medium saucepan over medium heat and heat until very hot but do not let it scald or boil. To a medium bowl, add the sugar, cornstarch, flour, egg yolks, and eggs, whisk to combine. One ladle at a time, add the hot milk mixture to the egg mixture continuously whisking until it is fully incorporated. Return the mixture to a saucepan and cook over medium heat, whisking constantly until bubbly and thick. This step will take some time, be patient, to avoid scrambling the eggs. Remove the pan from the heat and strain through a mesh strainer into a bowl or flat container, cover the container with plastic wrap and pat it down onto the pastry cream so it is touching it, this will prevent a skin from forming. Let the pastry cream cool to room temperature; this can be made a day in advance if you’d like to chill overnight.
to make the cake:
Combine the flour, baking powder and salt in a large bowl. Add the butter and sugar to the bowl of a stand mixer with the paddle attachment and beat on medium speed until fluffy, scrape down the sides as needed. Add the large egg yolks, and two whole eggs, one at a time to the creamed butter. Add the next egg after they are fully incorporated, scrape the bowl between each addition. Reduce the mixer speed to low and begin to add the flour mixture to the wet ingredients.
Continue to mix until a dough just begins to form. Turn the dough out onto a lightly floured surface and shape it into 2 discs, wrap each disc in plastic wrap and let rest for at least an hour.
Grease a 9-inch springform pan and dust it with flour to prevent sticking, set aside. On a lightly floured surface, roll one disc out with a rolling pin to a 12-inch circle, transfer the dough into the prepared springform pan, pressing into the bottom and up the sides. This dough can be fragile if too thin, you can patch cracks and holes with scrap pieces of dough. Once done, let rest in the fridge for at least 30 minutes. Pour the pastry cream filling into the chilled crust and refrigerate for another 30 minutes. Roll the remaining dough into a 12-inch circle and place over top, pinch and crimp the edges to seal the cake, and then cut off any excess. Refrigerate for at least 30 minutes before baking.
Set the oven to 400°F. In a small bowl, whisk the egg and water to make an egg wash, brush the surface of the cake with the wash, place the springform pan on the center rack and bake for 20 minutes. After 20 minutes reduce the temperature to 350°F and continue to bake for 25 minutes. The cake should be golden brown, if it starts to brown too quickly, cover with aluminum foil and continue to bake.
Remove the cake from the oven and allow it to cool on a wire rack for 10 minutes. After 10 minutes remove the ring from the pan and allow it to cool on the wire rack. Transfer the cake to a serving dish and dust with the icing sugar to serve.
Peller Estates Chardonnay Sur Lie
Peller Estates Vidal Oak Aged Icewine
Orange Brandy Posset
CHEF JAMIE SMITH, WAYNE GRETZKY ESTATES
Serves 2-4
INGREDIENTS
¾ cup granulated sugar
2 tbsp orange zest, about one orange
2½ cups 35% cream
½ cup orange juice, freshly squeezed, about two oranges
½ cup dark chocolate callets
½ cup 35% cream
1 oz VSOP Brandy
DIRECTIONS
In a food processor, add sugar and orange peel. Pulse together until fragrant and light in colour. In a small saucepan or pot, add the cream and orange sugar, bring to a boil and reduce heat to low for 10 minutes stirring the entire time to prevent burning. Strain the orange cream through a fine strainer into a bowl. Juice the oranges until you have ½ cup. Add the orange juice through the strainer into the cream. Stir and let sit for 10 minutes. Pour the mixture into cups or ramekins, cool overnight until set.
To serve, warm the ½ cup of 35% cream and pour over the ½ cup of chocolate. Mix until smooth, add one ounce of brandy. Spoon the chocolate over the chilled Posset. Let the chocolate cool until set and they are ready to serve.
—
Wayne Gretzky Estates VSOP Brandy
Wayne Gretzky Estates Sauvignon Blanc
Chocolate Blackout Cake with Chocolate Frosting
CHEF JASON PARSONS, PELLER ESTATES & RIVERBEND INN
Serves 6-8
CAKE INGREDIENTS
2¼ cups all-purpose flour
1 ¾ cups white sugar
1 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
¾ tsp kosher salt
1 cup buttermilk, room temperature
¾ cup canola oil
3 eggs, large, room temperature
1 tbsp vanilla extract
½ cup strong brewed coffee or espesso
FROSTING INGREDIENTS
2 cups semi-sweet chocolate chips
¾ cup unsalted butter
½ cup 35% whipping cream
1 tbsp vanilla extract
½ tsp kosher salt
DIRECTIONS
Preheat your oven to 350°F. Coat two 9-inch cake pans with cooking spray and line the bottom of the pan with parchment paper. Spray the parchment with cooking spray and set aside.
Combine your dry ingredients and sugar in a large bowl and set aside. Combine the buttermilk, oil, eggs, and vanilla in another bowl, you can use a stand mixer with the whisk attachment if you have one. Beat on low speed until combined. Add in the dry mixture until just combined, scrape down the sides. With the mixer on low, stream in the coffee, beating until incorporated. Pour into prepared cake pans and smack the bottom to get the air bubbles out. Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack.
While waiting for the cake to cool, place the frosting ingredients into a steel bowl over a double boiler and heat. Stir to fully incorporate. Once combined, chill covered in the refrigerator until partially set but spreadable, approximately 20-30 minutes. To assemble, remove the cakes from cake pans, discard the parchment paper. Slightly shave the top of each cake to create a flat surface, break up the trimmings into crumbs. Spread the frosting over the first layer of the cake, place the second on top, add another layer of frosting, and dust with the cake crumbs. Cut and serve.
—
Thirty Bench Small Lot Cabernet Souvignon Peller Estates Cabernet Franc Icewine
Steak and Guiness Pie
CHEF FRANK DODD, TRIUS WINERY
Serves 6
FILLING INGREDIENTS
100 g duck fat
6 onions, sliced
1 bay leaf
2 tsp kosher salt
3 cloves garlic, crushed
½ bunch thyme, leaves picked and chopped
1.5 kg chuck steak, diced
2 carrots, diced
¼ cup all-purpose flour
1 - 440ml can Guiness beer
500 ml beef stock
PIE CRUST INGREDIENTS
1 kg all-purpose flour
2 tsp salt flakes
4 eggs
200 g unsalted water
200 g lard
350 g water egg wash, to glaze
DIRECTIONS
to make the filling:
Pre-heat the oven to 375°F. In a large pot, melt 50g of duck fat over medium heat. Add onion, bay leaf and salt. Cook for 10 minutes until onions are caramelized. Add garlic and thyme and cook 3-4 minutes. Remove mixture from the pan and set it aside. Heat remaining duck fat until smoking. Season beef and add to the hot pan. Stir occasionally for 3-4 minutes until browned. Once the meat is browned, remove from the dish and add to the onion mixture. To the pot, add the carrots and cook until soft. Sprinkle in the flour and scrap the base. Pour in Guinness and stir. Add the beef and onion mixture back to the pot, add the beef stock. Cover with foil or a lid and place in the oven for 3 hours, or until the meat falls apart. Remove and pour into a flat dish to cool in refrigerator before making pies.
to make the pastry:
Add flour, salt and egg to a mixer bowl with a dough hook. Melt the butter, lard and water in a small saucepan over medium heat. Pour the hot liquid straight into the mixer and combine on medium speed until the pastry is smooth. Flatten dough and wrap with cling wrap. Chill in the refrigerator for at least an hour.
Spray large muffin tins with cooking spray. Roll the dough out to 3-4mm thick. Cut 6 circles slightly larger than the muffin pan for the base and 6 circles slightly larger for the tops. Place pastry base in each tin, push out the pastry so it overlaps at the top, and then fill with beef mixture. Brush edges with egg wash, place the pie lid on and crimp together with your fingers. Brush the tops with egg wash. Cut a small incision on top and place pies in the refrigerator for 20 minutes to firm the pastry. Bake pies for 30-35 minutes, or until golden brown.
Migliaccio
CHEF JAMIE SMITH,
WAYNE GRETZKY
ESTATES
Serves 4-6
INGREDIENTS
2 cups milk
2 cups water
3½ tbsp butter
1 pinch salt
1 lemon peel
1½ cups semolina
4 eggs
1½ cups ricotta cheese
1¼ cups granulated sugar
1 vanilla bean or 1 tsp vanilla extract powdered sugar for dusting
DIRECTIONS
In a pot, add milk, water, butter, salt and lemon peel. Bring to a boil, remove the peels. Gradually add the semolina and whisk until smooth and thick. Let cool.
In a separate mixing bowl. Beat eggs and sugar until light and fluffy. Add ricotta and vanilla, mixing until smooth, then incorporate the cooled semolina mixture. Bake in a preheated oven at 350°F in a greased and lined 9-inch spring form pan. Bake for one hour or until golden brown and set. Cool, cut and dust with icing sugar. —
Wayne Gretzky Estates Sparkling Brut
Wayne Gretzky Estates Canadian Cream Liquor
Trius Red
Trius Showcase Red Shale Cabernet Franc
MICHELIN
Discover Trius Winery & Restaurant, the only MICHELIN Guide 2024 recommended dining experience in Niagara-on-the-Lake.
Discover Trius Winery & Restaurant, the only MICHELIN Guide 2025 recommended dining experience in Niagara-on-the-Lake.
Immerse yourself in the ultimate wine experience. Savour incredible food, celebrate local flavours, and journey through Canada’s largest underground sparkling cellar on the Trius Tour.
Immerse yourself in the ultimate wine experience. Savour incredible food, celebrate local flavours, and journey through Canada’s largest underground sparkling cellar on the Trius Tour.
