myWineLife Fall 2025: Niagara Winemaker's Collection

Editor

Riley McGilvray

Wine Club

Mark Vaiana

Leona Nicoletti

Janet Roper

Contributors

Alex Archer

Allison Vaughan

Brianne Carter

Carley Thurston

Carolee Krause

Courtney Henderson

Dana Del Fabbro

Dave Larocque

Frank Dodd

Jamie Smith

Jason Parsons

Jason Roller

Madison Vine

Mark Torrance

Matthew Boekestyn

Maurice Desharnais

Meg Parsons

Mike Harrison

Nataschia Wielink

Tim Coons

Graphic Designer

Mari-Lynne Eastland

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

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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.

As the frosty chill moves into Niagara, check out our ‘Save the Date’ details on pages 10 and 11. Don’t miss Wine Club appreciation month at Riverbend Inn all February long where members save on overnight stays. Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife. Get Social

Matt’s Morning After Fried Chicken Eggs Benney

Chef Matthew Boekestyn, Wayne Gretzky Estates

recipe page 16

recipe page 18

recipe page 18

recipe page 17

Lobster Frittata

recipe page 17

recipe page 17

Whisky Glazed Country Ham

recipe page 16

recipe page 16

Winter Estate Happenings SAVE THE DATE

The best time to visit Niagara is through the winter months.

We offer a variety of unique experiences, often at a better price, and the lack of crowds allows for you to get more one-on-one time with our staff.

See you this winter in Wine Country!

Sparkling Brunch

Friday to Sundays | October - April 11:30am - 2pm

OAKLANDS AT RIVERBEND INN & VINEYARD

You won’t find a better place to brunch! Executive Chef Jason Parsons has curated the perfect menu.

Date Night

Mondays | October 20 - February 23 4pm - 8pm

TRIUS WINERY RESTAURANT

Back by popular demand! Don’t miss out on Date Night at MICHELIN Recommended, Trius Winery Restaurant, where Executive Chef Frank Dodd is serving up a meal you won’t soon forget.

Sunday Roast, Locally Rooted

Sundays | November 5 - February 22 12pm - 3pm

TRIUS WINERY RESTAURANT

Gather with family and friends to enjoy a timehonoured tradition with a modern, regional touch. Our Sunday Roast showcases locally sourced meats, garden-fresh vegetables, and seasonal accompaniments, all prepared with care to honor the flavors of our community. Each dish is thoughtfully paired with wines from the Trius cellars, highlighting the richness of our local terroir. It’s a comforting, communal meal that celebrates both heritage and the bounty of our region.

Peller at Home

November 7 - March 29

THE WINERY RESTAURANT AT PELLER ESTATES

Flavours from our Cellar

Tuesdays | November 2 - February 24

TRIUS WINERY RESTAURANT

Each course is designed to highlight the harmony between food and wine, where seasonal ingredients meet vintages chosen for their character and story. This experience is more than a meal - it’s a celebration of taste, craftsmanship, and the timeless connection between the vineyard and the kitchen.

Enjoy The Winery Restaurant at home! Chef Parsons and his culinary team are offering a delicious weekly feature four course, pre-cooked dinner for two with expert wine pairing from Friday to Sunday.

The Rink at Wayne Gretzky Estates December - March

WAYNE GRETZKY ESTATES

As soon as the weather allows, join us this winter in our backyard, rink side, for an authentic Canadiana experience. Relax at the Whisky Bar Patio as we serve up wine, hot and sturdy cocktails paired with our warm winter-inspired menu created by Chef Maurice.

Skate with Santa December 21 | 1pm - 4pm

WAYNE GRETZKY ESTATES

Grab your skates and bring the family to join us at Wayne Gretzky Estates for a fun afternoon on the ice with the jolly man himself!

Oaklands Winter Dining Series

Monthly Themed Dinners

OAKLANDS AT RIVERBEND INN & VINEYARD

Executive Chef Jason Parsons has curating themed dining experiences that you won’t want to miss this winter! Kicking the series off on December 5th with Christmas at the Inn, on January 9th celebrate Winter in Wine Country, on February 6th we are focusing on Back Vintages for our Wine Club Member month at the inn, and wrapping things up on March 27th we will be featuring our staff picks!

Trius New Year’s Eve Gala Dinner December 31

TRIUS WINERY RESTAURANT

This New Year’s Eve you won’t want to miss our Trius Gala! An elegant and intimate dining experience in our underground Trius Red Barrel Cellar. During our post-reception, groove to the tunes or cozy up beside a wood fire (weather permitting) before we countdown to 2026 with a Trius Brut toast.

Peller New Year’s Eve Gala Dinner

December 31

BARREL CELLAR AT PELLER ESTATES

Ring in the new year in a retro style at Peller Estates Winery & Restaurant’s annual New Year’s Eve celebration! This year, we’re turning back the clock with The Iconic 90’s themed event. Get ready to dine, drink, dance, and toast to 2026 with a night full of nostalgia.

New Year’s Eve Restaurant Dining December 31

TRIUS WINERY RESTAURANT AND THE WINERY RESTAURANT AT PELLER ESTATES

Make it home or elsewhere for the ball drop? Both Trius Winery Restaurant and The Winery Restaurant at Peller Estates will be offering a feature pre fix menu to enjoy in the restaurant at your convenience.

Snowshoeing in the Vineyards

Saturday & Sundays | January - February

THIRTY BENCH WINE MAKERS

Join us for a morning hike through the Thirty Bench vineyard. Enjoy samples of our award-winning wines amongst the snow-covered vines and then follow one of our wine experts as they guide you on a hike along our picturesque vineyards.

Wine Club Member

Appreciation Month

February

RIVERBEND INN & VINEYARD

Enjoy exclusive member rates at a major discount through February. Keep an eye on your emails for more details soon!

Chocolate & Cheese

Passport Program

Fridays - Sundays through February

MULTIPLE WINERIES

IN NIAGARA-ON-THE-LAKE

This pass invites you on a self-guided tour through wine country, featuring rich chocolate, artisanal cheese, and perfectly paired VQA wines at participating wineries. Whether you’re planning a cozy weekend or a gourmet getaway, this seasonal experience is the ultimate way to treat your taste buds. Be sure to stop by our estates to see what our chefs have prepared!

Exclusive Pairing Experience

Monthly Themed Dinners

THE WINERY RESTAURANT AT PELLER ESTATES

Valentine’s Day

February

TRIUS WINERY RESTAURANT

Prix Fixe Menu - February 14 | All Day

THE WINERY RESTAURANT

Prix Fixe Menu - February 9-16 | All Day

WAYNE GRETZKY ESTATES

DJ Skate - February 14 | 3-7pm

Love the Bench

February 7-8 & 14-16

THE WINERY RESTAURANT AT PELLER ESTATES

Love the Bench is back with more to love, new wines, old favourites expertly paired with delicious creations from local chefs. The fire pits will be roaring, and hopefully a dusting of snow will add to those Insta-perfect moments.

March Madness

March 1-31 | 12pm - 3pm

TRIUS WINERY RESTAURANT

Enjoy an unforgettable lunch curated by Executive Chef Frank Dodd at an unbeatable price.

Fabulicious

March 6-15

THE WINERY RESTAURANT AT PELLER ESTATES

Enjoy The Winery Restaurant at a Fabulicious price! Executive Chef Jason Parsons has curated a custom prefix menu to ‘wow’ for you to enjoy for a limited time this March.

You won’t want to miss these upcoming dates for this interactive dinner starts with a glass of our award-winning Ice Cuvée sparkling wine followed by a five-course tasting menu with wine pairings, all curated to reflect the theme of the dinner. Each dish is introduced by our Head Chef and each wine pairing is explained by one of our in-house wine experts. Guests will receive a theme-related bottle of wine to take home at the end of the experience. Upcoming dates and themes include: December 6 - Indulgence, February 21 - In Love with All That Sparkles, and March 14 - And the Award Goes To…

ICEWINE FESTIVAL - JANUARY 2026

Icewine Discovery Pass

Friday - Sunday | January 9 - January 25

MULTIPLE WINERIES THROUGH

THE NIAGARA REGION

Explore the exciting pairings crafted by our winemakers and local chefs, and plan your route! Be sure to include Peller, Trius, and Wayne Gretzky Estates on your list to visit, you won’t want to miss what our chefs are pairing with our award-winning Icewines.

Niagara-on-the-Lake

Icewine Village

Friday to Sunday

January 17-18, & January 24-25

QUEEN STREET NIAGARA-ON-THE-LAKE

Stroll through the charming historic district, enjoy tastings from local wineries paired with delicious culinary creations, and cozy up around fire pits with Muskoka chairs and blankets. Experience the magic of Icewine with free admission, or elevate your visit with one of our exclusive VIP options.

Icewinemaker’s Dinner

January 17

TRIUS WINERY RESTAURANT

Enjoy an Icewine-focused meal prepared by Executive Chef Frank Dodd and his culinary brigade, along with wine pairings selected by our in-house sommeliers and winemakers. Trius Winery is a pioneer in the Icewine world, being one of thefirst Niagara estates to make it, the perfect way to celebrate the season.

Icewinemaker’s Dinner

January 24

BARRELL CELLAR AT PELLER ESTATES

Experience the best of icewine during a magical evening in wine country as a part of the Niagara Icewine Festival. An evening filled with culinary mastery and award-winning VQA wines.

IceHaus Cocktail Competition

January 24 | 8pm

QUEEN STREET NIAGARA-ON-THE-LAKE

Lighting up Queen Street with an exciting Euro-pop vibe. With bright light displays, delicious Icewine cocktails, and a live DJ, this event is a fun and energetic way to spend the evening.

Cool as Ice Gala

January 31

NIAGARA PARKS POWER STATION

A night amongst the wonderous Niagara Falls is in store for you! This immersive celebration showcases Ontario’s signature flavours through VQA Icewines, cocktails and mocktails, and farm-to-table fare, set within one of Niagara Falls’ most buzzed-about attractions.

Experiences are subject to change. Visit myWineCountry.com to learn more.

Your November WINE ALLOCATION

Trius

Showcase

‘Ghost Creek’ Riesling

750 mL | 9.7% ABV

VQA Four Mile Creek

Light-bodied & refreshing

Off-Dry, 16.3 g/L

Flavour Profile

Clear and bright with a fresh aroma of citrus, mineral, white flower and wet stone. As the wine warms, look for notes of peach and tropical fruit to develop. Notes of tangy citrus, white currant, green apple and mineral linger on the finish.

Winemaker’s Notes

A single vineyard wine, Ghost Creek Vineyard, from the Four Mile Creek. The grapes were hand-picked from 20-year-old vines. During the fermentation our winemaker tasted the wine at least once a day to determine when the wine was balanced, then fermentation was halted to retain sweetness to balance the acidity. The wine was aged in stainless steel tanks to preserve the pure fruit expression.

Best Served

Serve chilled at 10 to 12ºC. Serve with sushi, spiced shrimp skewers, or Moroccan, Thai and Indian cuisine. Enjoy now through 2033.

Trius

Red

750 mL | 13.1% ABV

VQA Niagara Peninsula

Full-bodied & structured Dry, 2.5 g/L

Flavour Profile

Purple garnet with a bouquet of ripe plum, black currant, black cherry, vanilla extract, smoky charred oak, cigar box, and Chai spice. 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 was harvested from estate vineyards and our longstanding growers. Each varietal is barrel aged separately in 60% French and 40% American oak barrels for 6 months, then blended and aged a further 6 months for a total barrel aging of 12 months.

Best Served

Serve at a cool room temperature of 17 to 18°C. Fabulous winter stews, meat pies, beef bourguignon or 70% dark chocolate. Decanting is recommended if drinking through 2026.

Andrew Peller

Signature Series Sauvignon Blanc

750 mL | 13.4% ABV

VQA Niagara-on-the-Lake

Medium-bodied & refreshing

Dry, 3.8 g/L

Flavour Profile

Clear and bright with a straw yellow hue and a wonderful bouquet of yellow apples, golden kiwi, custard, and delicate oak. This wine shows the ‘wilder side’ of Sauvignon Blanc due to the ‘wild yeast’ fermentation. A medium to full-bodied wine with a smooth, lovely textured, slightly rich mouthfeel and well-integrated acidity. Flavours of orchard and tropical fruits, mingling with nuances of oak and spice glide over the palate and linger on the finish, with an added note of dried herbs.

Winemaker’s Notes

Harvested October 1 through 13 from Glenlake Vineyard and longstanding growers. A small portion of the blend was fermented when ‘wild yeast’ began a spontaneous fermentation with indigenous yeast in the cellar. The wine was barrel fermented and aged sur lie for 10 months in 100% French oak barrels to develop a rich, complex mouthfeel. Top barrel selection determined the final blend.

Best Served

Serve chilled at 14 to 16°C. Serve with grilled halibut and a butter herb sauce, creamy pasta with smoked salmon and herbs, buttered grilled asparagus, herbed roast chicken and goat cheese appetizers. Best enjoyed now through 2028.

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

Shiraz Cabernet

750 mL | 13% ABV

VQA Ontario

Medium-boded & fruit-forward Dry, 2.7 g/L

Flavour Profile

Bright garnet in colour with a warming bouquet of smoky oak, leather, spice box, sweet tobacco, dark plum, and black currant. A fruit-forward wine with soft drying tannins and flavours of juicy dark fruits, sweet spice, smoky oak, black tea and black pepper spice that linger on the dry finish.

Winemaker’s Notes

A trendy blend of 55.5% Shiraz, 27.7% Cabernet Sauvignon, 15.8% Cabernet Franc, and 1% Viognier harvested from vineyards within the Niagara Peninsula. The red varietals underwent traditional red wine making, barrel malolactic fermentation, and nine months of oak barrel aging before the wines were blended. The Viognier was fermented and aged in stainless steel. The final assemblage was then put back into barrel for a further three months. Aged for a total of 12 months in 50% American and 50% French oak barrels.

Best Served

Serve at a cool room temperature of 16 to 18°C. Pair with grilled steak with red wine reduction, wild game meats, shepherd’s pie, steak and kidney pie and roasted beets. Drink now to 2028.

Peller Estates

Signature Series

Cabernet Franc Icewine

750 mL | 11.5% ABV

VQA Niagara Peninsula

Medium-bodied & rich

Sweet, 214 g/L

Flavour Profile

Bright cranberry red with an aromatic bouquet of ripe strawberries, red cherry, watermelon, and sweet spice. This Icewine has a silky mouthfeel with wonderful flavours of red berry coulis and cherry compote. Rich notes of strawberry jam, rhubarb pie, and cherry juice linger on the finish.

Winemaker’s Notes

Our Icewine is made from naturally frozen Cabernet Franc grapes harvested from Niagara Peninsula vineyards at -10°C. Pressed frozen, releasing only one drop of pure extract from each grape. Fermentation is performed at a cool temperature to retain fruit concentration with a short skin contact for colour and complexity. 90% of the wine is aged in stainless steel and 10% is aged in older French oak barrels for added complexity.

Best Served

Serve chilled at 8 - 10°C, 1 to 2 oz per person. Enjoy with your favourite vodka for an Icewine Martini. Pair with peppercorn pâté, black olive tapenade, stone fruit or nut based desserts, and chocolate cake with a berry coulis. Best enjoyed now through 2029.

Peller Estates

Ice Cuvée Rosé

750 mL | 12% ABV

VQA Niagara Peninsula Medium-bodied & refreshing Off-Dry, 20.2 g/L

Flavour Profile

Fine bubbles rise against a delicate pink backdrop with a fresh bouquet of apricot, wild raspberry, melon, and cherry. This sparkling wine has an elegant mousse and flavours of raspberry and juicy white peach. The refreshingly crisp finish shows exciting notes of cranberry and white currant.

Winemaker’s Notes

A traditional ‘méthode’ sparkling wine made with hand-picked, whole-cluster pressed grapes. The base wine assemblage consists of 59% Pinot Noir, 29% Chardonnay 8% Gamay Noir 4% Pinot Meunier, all aged in stainless steel just before tirage. After 12 to 14 months on lees the wine is disgorged, and a 90ml dosage of Vidal Icewine is added. Enhanced by the burst of flavour from Vidal Icewine and the bright berry character of the Gamay Noir, we have a sparkling wine of unique style and finesse.

Best Served

Serve at a cool 8 – 10ºC. Enjoy with creamy cheeses, bruschetta, calamari, sushi, steamed mussels, roasted salmon, or roast of pork, chicken or turkey. Best enjoyed within 2 to 3 years of purchase.

Holiday Gifting INSPIRATION

Our estate retail stores have incredible gifting options for everyone on your list this holiday. In addition to the wines and spirits, you’ll find everything from glassware to stocking stuffers and clothing to edible options. Majority of the products in our retail stores are Canadian-made and locally-sourced.

Remember, our Wine Club members save 20% on accessories year-round!

canadian cookbooks

tableware

wine-inspired candles

flavoured olive oils

icewine jellies

novelty and riedel glassware

branded yeti drinkware

sweets and treats

Ho Li day

cocktails

Brûlée Espresso Martini serves 1

1 oz Wayne Gretzky Estates Maple Cream Liquor

1 oz Wayne Gretzky Estates Red Cask Whisky

1 oz Wayne Gretzky Estates Old Fashioned Simple Syrup 1 oz brewed espresso

Shake ingredients together with ice and double strain into a chilled coupe glass. Sprinkle cinnamon sugar on top of the cocktail and using a kitchen torch, heat the sugar until it bubbles.

Maple Apple Shandy

serves 1

1½ oz Wayne Gretzky Estates

Maple Cask Whisky

1 oz Wayne Gretzky Estates Old Fashioned Simple Syrup

½ oz lime juice

4 oz apple cider

Add old fashioned syrup and whisky to a tall glass filled with ice. Top with cider and stir with a bar spoon. Add apple slices, a cinnamon stick and a sprinkle of nutmeg as a garnish.

Spiced Apple Hot Toddy

serves 1

1 oz Wayne Gretzky Estates Red Cask Whisky

1 tsp apple butter

1½ tsp apple pie spice

4 oz hot water

Add whisky, apple butter, apple pie spice and hot water into a mug with a handle. Stir all ingredients with a spoon until blended and garnish with cinnamon sticks and sliced apple.

The Wine Club Lounge

WAYNE GRETZKY ESTATES

As a Wine Club member, you and up to five guests can enjoy complimentary seated tasting flights while relishing the option to savour delectable bites and sample craft cocktails expertly curated by our estate mixologists. Visit myWineCountry.com to view availability and reserve a table

Matt’s Morning After Fried Chicken Eggs Benny

CHEF MATTHEW BOEKESTYN, WAYNE GRETZKY ESTATES

Serves 6

INGREDIENTS

2 lb boneless chicken thighs

1 cup buttermilk

2 tsp hot sauce

2 tbsp pickle juice

1 cup flour

1 cup buttermilk marinade salt & pepper to taste

3 cups canola oil

6 English muffins

6 slices Swiss cheese

6 slices peameal bacon

6 eggs hollandaise sauce

DIRECTIONS

Combine buttermilk, hot sauce and pickle juice, salt and pepper. Remove ½ cup of marinade and save in refrigerator for breading later. In a large resealable bag, place chicken thighs into buttermilk mixture and seal well. Let marinade for at least 12 hours.

Heat up a deep pot with canola oil over medium heat. Bring a separate pot of water with a splash of white vinegar to a low simmer to poach the eggs. Heat a frying pan on medium to cook the peameal bacon.

Place a cup of flour on a plate, season with salt and pepper. With the reserved marinade, coat the chicken and then dredge with flour. Carefully place in the oil. Fry until golden brown and the chicken has an internal temperature of 165°F.

Cook bacon in the frying pan and toast English muffin halves. To poach the eggs, gently twirl the simmering water with a spoon and crack the egg into the water until poached to your preferred doneness, removing with a slotted spoon.

Assemble all ingredients onto the English muffins as follows: muffin, bacon, chicken, cheese slice, and poached egg on top. Serve with hollandaise sauce or as is.

Oma’s Dutch Baby Pancakes

CHEF MATTHEW BOEKESTYN, WAYNE GRETZKY ESTATES

Serves 4

INGREDIENTS

½ cup all-purpose flour

½ cup 2% milk

2 large eggs

2 tbsp sugar

1 tsp vanilla extract

½ tsp kosher salt

2 tbsp unsalted butter

DIRECTIONS

In a blender or food processor, combine the flour, eggs, milk, sugar, vanilla and salt until smooth, scraping down the sides every few seconds or so. The batter will be loose. Let the batter rest for 25 minutes in the blender.

Pre-heat the oven to 425° and place a 9 or 10-inch oven safe skillet in the oven as it heats. When ready to make the pancake, remove the pan from the oven and coat evenly with butter. Add the batter to the skillet and place back in the oven for 15 to 20 minutes. Serve hot with your choice of toppings, savoury or sweet.

Whisky Glazed Country Ham

CHEF FRANK TODD, TRIUS WINERY

Serves a crowd

INGREDIENTS

1-18 lb bone-in whole or spiral-cut smoked ham, at room temperature

1 cup+2 tbsp water, divided

1 cup sugar

1 tbsp fennel seeds

1 tbsp coriander seeds

4 star anise pods

4 bay leaves

2 cinnamon sticks

2 garlic cloves

1” piece fresh ginger, peeled and thinly sliced

1 red chili, dried

1 tsp orange zest, finely grated

2 cups Wayne Gretzky Double Oaked Whisky

2 tbsp low-sodium soy sauce

2 tbsp honey

DIRECTIONS

Preheat the oven to 325°F. Place the ham in a large roasting pan and add 1 cup of water. Cover the pan with foil and bake the ham for about 2 hours and 45 minutes, basting occasionally with any accumulated juices, until an instant-read thermometer inserted in the thickest part registers 120°F.

Whilst the ham is cooking, in a medium saucepan, combine the sugar with 2 tbsp of water and cook over moderately high heat, swirling the pan occasionally, until a light golden caramel forms, 8 to 10 minutes. Remove from the heat and quickly add the fennel seeds, coriander seeds, star anise, bay leaves, cinnamon, garlic, ginger, chili, and orange zest. Let sit for about 20 seconds, until fragrant. Carefully add the whisky, soy sauce and honey. Return the glaze to a simmer and cook over moderate heat, stirring occasionally, until slightly thickened, about 30 minutes.

Remove the foil and brush the ham with the glaze. Roast for 30 minutes longer, glazing every 10 minutes until the top is lightly caramelized. Transfer the ham to a wire rack and let rest for 15 minutes.

Potato, Horseradish and Apple Gratin

CHEF FRANK TODD, TRIUS WINERY

Serves 6-8

INGREDIENTS

½ cup butter

1 small onion, finely diced

1 clove garlic, minced/grated

1 tsp thyme, chopped (½ tsp dried)

1½ cups all-purpose flour

4 cups 35% cream

1½ cups gruyere cheese, shredded

½ cup horseradish

3 tsp salt

1 tsp pepper

4 lb potatoes, thinly sliced

1 green apple, cored & finely sliced

DIRECTIONS

Melt the butter in a saucepan over medium heat, add the onion, and cook until tender, about 3-5 minutes. Add the garlic and thyme and cook until fragrant, about a minute. Add the flour, mixing well and cook until it starts to turn light golden brown. Slowly add the cream a little at a time as you whisk the mixture until the sauce thickens. Reduce the heat and add ½ cup of the cheese. Let it melt into the sauce before adding the horseradish and seasoning with salt and pepper to taste.

Spread some of the sauce over the bottom of a large baking dish and layer the potatoes in with the sauce. Season each layer and add 5-6 apple slices per layer. Layer potatoes and season adding sauce each time. Pour any remaining sauce over the potatoes in the pan and sprinkle on the remaining cheese. Bake in a preheated 350°F oven until the potatoes are tender, about 45-60 minutes.

Beef Brisket Hash, Chardonnay Poached Egg

CHEF MICHAEL HARRISON, PELLER ESTATES

Serves 4

INGREDIENTS

2 lbs sliced beef brisket, cooked

4 eggs

4 Yukon gold potatoes

1 white onion

2 cloves garlic

2-3 green onions

1 red bell pepper

1 green bell pepper

1 tsp parsley, chopped

1 bottle Peller Estates Chardonnay

1 tbsp lemon juice

½ cup butter, cubed salt & pepper

DIRECTIONS

The night before, peel and dice the potatoes into cubes. Blanch in salted boiling water to par cook. Remove from the water, cool, dry and place in the fridge overnight.

The next day, pour the chardonnay into a small pot so it can cover the eggs when submerged, if you are short, top up with a touch of water. Add lemon juice and salt and bring to a simmer.

Lobster Frittata

CHEF JASON PARSONS, RIVERBEND INN

Serves 4

INGREDIENTS

1 meat from cooked lobster

½ cup Chardonnay

2-3 shallots, finely julienned

1 red pepper, diced

1 tsp parsley, chopped

2 green onions, chopped

6 eggs

¼ cup 35% cream

200g goat cheese

2-3 cubes butter

Small dice the brisket, peppers, and onion. Finely mince the garlic, chop the parsley and the green onions and keep ingredients separate from each other.

In a large pan over medium heat, melt down half of the cubed butter until foamy. Add in the par cooked potatoes and cook until slightly browned. Remove the potatoes from the pan, refresh the butter and add the onions and brisket. Cook until the onions are transparent then add in the peppers and garlic and cook until tender. Add the potatoes, turn the heat down.

In the Chardonnay pot, stir to create a vortex and crack the eggs into the middle. It is easier to crack the egg into something like a gravy boat for more control, and depending on how confident you are, you can cook more than one egg at a time. Cook the egg for between 3-5 minutes depending on how set you would like your yolks, 3 being very runny, 5 being more firm and jammy.

Plate the hash either in a serving dish for family style or individual plates. Scoop the eggs from the water and place on top of the hash so when broken they ooze into it like a sauce. Top with salt and pepper, garnish with the parsley and green onion and serve.

DIRECTIONS

Crack the eggs into a large bowl and mix with the cream and parsley until combined. Pre-heat oven to 350°F.

In a non-stick oven safe pan, start melting your butter over medium heat. Once melted and foamy, add the shallots and peppers, cook until softened. Once softened, add in the garlic and cook a minute before adding in the chardonnay. Reduce until it’s almost all gone and add in the lobster to warm through.

Once everything is warmed through, add in the egg mixture until about 2/3 of the way up the pan and dot the surface with goat cheese. Transfer to the oven and cook until everything is set, you can test like you would test a cake for doneness with a toothpick, or until the middle reads160°F with a thermometer. About 30-35 minutes.

Remove from the oven, let rest for a minute, and transfer to a cutting board. Garnish with the green onions and serve.

Cheddar Scone with Smoked Ham and Apple Spread

CHEF JASON PARSONS, RIVERBEND INN

Serves 4-6

INGREDIENTS

2½ cups all-purpose flour

4 tsp baking powder

1 tbsp granulated sugar

¼ tsp salt

⅛ tsp cayenne pepper

⅓ cup cold butter, cubed

1¼ cup aged cheddar, shredded

2 eggs, beaten

¾ cup heavy whipping cream

1 lb smoked ham, shaved

APPLE SPREAD

5 green apples, peeled and chopped

1 cup sugar

¼ cup Riesling

½ tsp ground cinnamon

1 star anise

splash of lemon juice

Gingerbread French Toast with Icewine Berry Compote

CHEF MICHAEL HARRISON, PELLER ESTATES

Serves 2-4

INGREDIENTS

COMPOTE

1 pint strawberries, tops removed, and quartered

2 pints blueberries

1 cup sugar

½ cup Peller Estates Vidal Icewine

3 tbsp lemon juice

TOAST

6 slices nice bread

¾ cup milk

3 large eggs

2 tbsp maple syrup

1 tbsp molasses

1-2 tsp vanilla extract

pinch of salt

¼ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground cloves

¼ tsp ground ginger

¼ cup butter

DIRECTIONS

Set oven to 400°F and start to combine the dry ingredients for the scones in a bowl. You can use a pastry blender or cold hands to cut in the butter. It will be properly combined when the butter looks gravely and coarse. Mix in the shredded cheddar. Combine the eggs and cream together and then add into the dry ingredients. Stir until a dough starts to form, do not overwork.

On a lightly floured surface, knead the dough slightly until almost smooth. Form into a circle and cut into 8 wedges. If you want to store for later, you can freeze on a baking sheet then transfer to freezer bags for later cooking. Place the wedges on a ungreased baking sheet with parchment paper and brush with cream or milk. Bake for 18-20 minutes until golden brown. Remove from oven and let cool on a wire rack.

In a large pot, add the sugar and Riesling over medium heat, allow to melt and caramelize. Once melted and bubbling, add in the apples and spices and stir to combine. Turn the heat down to medium low and cook to break the apples down. Once saucelike, but still chunky remove from the heat and give it a little spash of lemon juice to brighten it up. Remove the star anise from the pot and pour into a side dish.

DIRECTIONS

In a pot over medium heat, add the sugar and a tablespoon or two of water to help melt it down. As it is melting do not stir it or it can crystalize. Once melted, cook until it begins to caramelize and turn brown then add in the blueberries and Icewine. Cook until the blueberries break down and begin to reduce, stir once in a while to prevent sticking or scorching. Once it has thickened and reduced, add in the strawberries and cook a little more to break down the strawberries but not totally. Remove from heat and add in the lemon juice to give it a bit of acidity and allow to cool, it should have a jammy consistency. This can be made ahead of time, store in jars or freezer proof containers.

In a shallow bowl or pan add all the spices, syrup, moleasses, eggs and milk and whisk to combine. Heat a pan over medium heat. While waiting for it to heat up, dip your bread into the egg mixture and briefly allow to soak. Place a few knobs of butter into the pan and allow to melt, once melted and foamy lift your toast from the mix and place into the pan and allow to cook until lightly browned, flip and do the same to the other side. Remove from the pan and set aside while you cook the rest of the bread. Serve with maple syrup, Icewine berry compote, salted butter and whipped cream.

Break open the scone in the middle and place as much shaved ham as you would like, spread the apple sauce on the other and place on platters to serve.

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