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S U M M E R 2 02 6

A Taste of the

Herb Garden What’s Happening in Wine Country

Summer Cocktails

Available at TheWineShops.com

Contents Taste of the 04 AHerb Garden

Editor

Janet Roper

Wine Club

08 Member Exclusive Weekend Inside Look at Save the Date

Mark Vaiana Leona Nicoletti Anne-Marie Draaistra

Happening 10 What’s in Wine Country

Contributors

12 Cocktails

Carley Thurston Courtney Henderson Dana Del Fabbro Dave Larocque Frank Dodd Haley Strong Jason Parsons Joseph Legace Mark Torrance Maurice Desharnais Mike Harrison Tim Coons Won Lee

Summer

13 Recipes

Inside Look at Member Exclusive Weekend

Save the Date What‘s Happening in Wine Country

A Taste of the Herb Garden

Photographer & Food Stylist Nataschia Wielink Carolee Krause

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

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A TASTE OF THE

HERB

GARDEN WINE PAIRINGS ON PAGES 13-15

Smashed Minty Peas and Burrata on Grilled Sourdough Chef Frank Dodd, Trius Winery recipe page 14 4

myWineLife SUMMER 2026

Lemon and Clam Pasta with Basil

Herb and Wine Marinated Shrimp

Chef Jason Parsons, Peller Estates & Riverbend Inn

Chef Michael Harrison, Peller Estates

recipe page 14

Korean Glass Noodle Salad Chef Won Lee, Wayne Gretzky Estates recipe page 15

recipe page 14

Mushroom Brushchetta with Tarragon and Basil Pesto Chef Jason Parsons, Peller Estates & Riverbend Inn recipe page 15

SUMMER 2026 myWineLife

rainbow quinoa garden salad Chef Won Lee, Wayne Gretzky Estates recipe page 15

Grilled Striploin with ChimiChurri Chef Michael Harrison, Peller Estates recipe page 13

myWineLife SUMMER 2026

ROAST CHICKEN Migliaccio BOIS BOUDRAN

Chef Jamie Smith, Wayne Gretzky Estates recipe page 15Dodd, Trius Winery Chef Frank recipe page 13

You can purchase your wine pairings at our Niagara estates, your local The Wine Shop or online via TheWineShops.com SUMMER 2026 myWineLife

SAVE THE DATE

NOV 21, 2026 TRIUS WINERY

INSIDE

OUR NEXT MEMBER EXCLUSIVE WEEKEND

MEMBER EXCLUSIVE

WEEKEND

myWineLife SUMMER 2026

On April 17, we welcomed more than 300 members and their guests to Peller Estates for our Spring Member Exclusive Weekend, a celebration of exceptional wines, culinary experiences, and the opportunity to connect with the people behind the wines our members love. Members enjoyed our Taste & Buy experience in the Barrel Cellar, where they had the opportunity to sample pre-release wines and order our newest vintages while taking advantage of special event pricing. In the Wine Library, Winemaker Katie Dickieson hosted an exclusive and engaging tasting experience for more than 80 members. Guests were guided through a selection of pre-release wines while learning about the winemaking process. Katie’s passion for winemaking was evident, and members enjoyed the opportunity to ask questions, discuss cellar practices, and gain appreciation for the winemaking process. Meanwhile, in Founders Hall, Chef Jason Parsons welcomed members into his “kitchen” for a cooking demonstration. Guests watched as Chef prepared one of his favourite spring dishes: Spring Trout, Leek and Potato Pithivier with Garden Pea Sauce. Chef shared expert tips and techniques along the way. For many members, it was an exciting chance to discover new flavours

world of wine. Guests enjoyed Past Meets Present, an exclusive side-by-side tasting that explored how the same wine evolves across two different decades, offering a look at the impact of time on each vintage. and techniques they may not have tried at home. As a nod to the region, the nearby Niagara River is home to a large population of rainbow trout, creating a natural connection to Chef’s spring-inspired dish. The Peller Estates team also hosted several tasting experiences throughout the weekend, offering members even more opportunities to immerse themselves in the

The day finished off with a delicious fourcourse dining experience in the Barrel Cellar, where each course and wine pairing reflected a different stage in the vineyard journey, from budburst to harvest. The Spring Member Exclusive Weekend was a celebration of wine, food, and community. We hope to see all of you at our next Members Exclusive Weekend.

“Our Winemakers tastings give me the opportunity to share the story behind each wine. How it is grown, made and the evolution from grape to bottle. I look forward to connecting with our Wine Club at each tasting. The questions and history we have sharing Peller wines together, is great. I love hearing about how wines in their cellar aging, great food and wine pairings are they’ve found and their honest feedback on each wine. It reminds me just powerful sharing wine can be and what a great community it can create!” SUMMER 2026 myWineLife

WHAT’S HAPPENING

MEMBERS RECEIVE EXCLUSIVE PRICING

in Wine Country

ON OUR UPCOMING EVENTS RESERVE YOUR PLACE ONLINE OR CALL OUR WINE COUNTRY CONCIERGE AT 18885105537

VISIT

myWine Country.com FOR MORE INFORMATION

#TheTriusTour 10

myWineLife SUMMER 2025

PELLER ESTATES EXCLUSIVE PAIRING EXPERIENCE 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 Peller Estate’s Head Chef and each wine pairing is explained by one of their in-house wine experts. Guests will receive a theme-related bottle of wine to take home at the end of the experience.

UPCOMING THEMES INCLUDE: 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

DINNER SERIES AT THE OAKLANDS AT RIVERBEND INN Experience an unforgettable Friday evening at The Oaklands with our French-inspired interactive dinner series. Each event features a sparkling reception, a four-course tasting menu with expertly paired wines, chef-led course introductions, and a themed bottle of wine to take home.

UPCOMING THEMES INCLUDE: August 21 - Sunset in the Loire Valley September 11 - Sunset in Burgundy October 9 - Sunset in Rhône Valley November 27 - French Classics December 4 - Christmas at the Inn

MAKE THE MOST OF YOUR MEMBER PERKS  SAVE 50% Plan your perfect summer in wine country with exclusive savings on tours and experiences. As a member, take advantage of Wine Club lounges and book your complimentary tastings for you and up to ﬁve guests through our Wine Country Concierge or at mywinecountry.com, then elevate your visit with unforgettable experiences.

DISCOVER SOME OF OUR FEATURED MEMBER EXPERIENCES: The Organic Vineyard Stroll

#TheTriusTour

July through October

Oﬀered daily

Thirty Bench Wine Makers

Trius Winery

Take a relaxed stroll through the vineyards and experience the wines right where they begin.

An unforgettable wine and sparkling wine tour.

The Gretzky Cocktail Class

July through October

Oﬀered daily Wayne Gretzky Estates A fun, hands-on mixology experience for the cocktail-curious.

SAVE THE DATES

FALL & WINTER EVENTS IN WINE COUNTRY

Peller’s Perfect Pairings Peller Estates Winery Experience the versatility of our wines through four premium food and wine pairings led by expert wine consultants.

WEEKENDS IN SEPTEMBER Niagara Grape & Wine Festival WEEKENDS IN NOVEMBER Wineries of Niagara-on-the-Lake Taste the Season Passport SEPTEMBER 24-27TH Niagara Grape and Wine Festival at Montebello Park DECEMBER 1ST Wayne Gretzky Estates Rink Re-Opening (weather dependent) DECEMBER 4-5TH Holiday House Tour of Niagara-on-the-Lake SUMMER 2025 myWineLife

Summer Sipping THE WINE CLUB TEAM’S FAVOURITE SIPS

Trius Frosé

We love how easy the frosé mix is, and it’s available at Trius retail store. Just add a bottle of Trius Rosé, freeze, and you’ve got the perfect summer sip.

Trius Brut

It’s light, refreshing, and always a favourite. It pairs beautifully with so many diﬀerent dishes.

Vodka Berry Basil Spritz

Blackberry Brut Spritz

1.5 oz vodka .5 oz cranberry juice .5 oz fresh lime juice 2-3 oz club soda 1-2 fresh basil leaves & blueberries

2 oz

SERVES 1

Build over ice in a glass. Gently press basil between your hands to release aroma and add to glass. Pour in vodka, cranberry, and lime. Top with club soda and stir gently. Garnish with blueberries.

myWineLife SUMMER 2026

SERVES 1

3 oz 1-2 oz

Wayne Gretzky Wild Blackberry Mule Pre-Mixed Cocktail Wayne Gretzky Sparkling Brut soda water fresh fruit of choice

Build over ice in a wine glass. Top with soda water and gently stir. Garnish with a lemon slice, orange twist, or fresh fruit of choice. Enjoy your Spritz with good company and sunshine.

Roast Chicken Bois Boudran CHEF FRANK DODD, TRIUS WINERY Serves 2-4

CHICKEN INGREDIENTS 1 whole 6L 400 g 4 cloves 3 sticks 4

chicken water fine salt garlic, smashed thyme bay leaves

STUFFING INGREDIENTS 1 4 cloves ½ bunch 6 tbsp ½ loaf 3 sticks ¼ bunch 1

onion, peeled, roughly chopped garlic, peeled, roughly chopped fresh parsley, rough chopped, stems as well pine nuts sourdough, crust removed rosemary, chopped parsley, chopped lemon, zest

BOIS BOUDRAN SAUCE INGREDIENTS 1 clove ¼ bunch ¼ bunch ¼ bunch 2 5 drops 1 tsp 100 ml 50 ml 1 tsp

garlic, crushed chives, chopped coriander, chopped tarragon, chopped shallots, finely chopped Tabasco Worcestershire sauce tomato ketchup olive oil Korean chili paste

Heat a medium sauté pan to medium heat. Add olive oil and sauté onions and garlic until translucent. Add parsley, pine nuts and lemon zest. Tear up the sourdough into medium size pieces into a bowl, add all other ingredients, season with salt and pepper. Add the stuﬃng to the chicken’s cavity and seal with a wooden skewer. Rub the chicken all over with olive oil, season with salt and pepper, plus chopped rosemary and parsley. Place the chicken on a roasting tray and bake in a preheated 400°F. oven for 1 hour or until the juices from the leg run clear (165°F).

Remove chicken from the oven and rest for 15-20 minutes.

Grilled Striploin with Chimichurri

Remove the steaks from the fridge and allow to come to room temperature. Turn your grill on high heat. While waiting for the steaks to come to temperature, prepare the chimichurri. This could be done in advance, but do not add the acidic components until the day of.

CHEF MICHAEL HARRISON, PELLER ESTATES Serves 2-4

INGREDIENTS 2-3 1 bunch 1 bunch 1 stalk 1 bunch 1 bunch ¼ cup 1 6 cloves 1 ¼ cup

striploins, cut to 1” thick rosemary thyme lemongrass cilantro flat leaf parsley fresh oregano red chili pepper, or jalapeno or both if you like spicy garlic, minced lime, zest and juice extra virgin olive oil red wine vinegar salt freshly cracked black pepper

DIRECTIONS One day before, remove the steaks from the packaging and place into a shallow pan. Take the rosemary, thyme, and lemongrass and hit it with the back of a knife to bruise it, this lets the oils and fragrance out. Chop down the lemongrass. Marinate the steaks with the bruised herbs, olive oil, cracked pepper and garlic. Rub the steaks all over to allow the flavors to mingle. Place back in the refrigerator either in the pan or in vac pack bags to marinate.

Finely dice the shallots and combine all ingredients, except the olive oil. Once combined, slowly add the olive oil while mixing to emulsify. Season with salt and pepper. Portion the chicken and serve alongside the bois boudran sauce.

— Trius Riesling

Trius Distinction Pinot Noir

Chop your cilantro, parsley, oregano, and chili very fine and place into a bowl. Add the remaining garlic and olive oil. Measure your acidic components and keep separate. Before you start cooking your steaks, combine everything together and season with salt and pepper. Adjust your acidity to your liking with either more vinegar or lime. Set aside to allow the flavors to develop. Take your marinated steaks out of the marinade and pat dry, reserve the marinade, season with salt and more pepper. Place on the grill for 2-3 minutes and rotate 45° to make your diamonds, then cook for another 2-3 minutes that side. While rotating, take the herbs from your marinade and brush the steak with them to impart more flavor, be careful of flare ups. Do the same to the other side. You should be at medium rare when your thermometer reads 125°F; char the fat cap for extra flavor. Remove the steaks from the grill and rest under tented foil for 4-5 minutes, the steaks will increase in temperature on average 4-5 degrees while resting. Slice across the grain of the meat into 1” pieces and fan out on a plate. Spoon the chimichurri over top, top with coarse salt and serve with your favorite sides.

—

Peller Estates Signature Series Cabernet Sauvignon Peller Estates Private Reserve Cabernet Franc

DIRECTIONS To brine the chicken, dissolve the salt in the water and add garlic cloves, thyme and bay leaves. Stir until salt has dissolved. Add the whole chicken to the brine and refrigerate for 6 to 8 hours. Remove from the brine and dry. SUMMER 2026 myWineLife

Herb and Wine Marinated Shrimp

Lemon and Clam Pasta with Basil

CHEF MICHAEL HARRISON, PELLER ESTATES

CHEF JASON PARSONS, PELLER ESTATES & RIVERBEND INN

INGREDIENTS

Serves 2-4

1 bag

Smashed Minty Peas and Burrata on Grilled Sourdough

1 1 1 bunch 1 bunch 1 bunch 1 bunch

16-20 shrimp, peeled and deveined lemon, zest lime, zest basil flat leaf parsley fresh oregano tarragon extra virgin olive oil fresh garlic, minced red chili pepper, minced soy sauce Peller Chardonnay bamboo or metal skewers

CHEF FRANK DODD, TRIUS WINERY

1 tsp ½ 2 tbsp 1 cup

INGREDIENTS

DIRECTIONS

1 cup ¼ cup 2 tbsp ½ ½ 3 large 1 8 oz

If using the bamboo skewers, soak them in water overnight. Thaw your shrimp if frozen and drain any water, set them aside in a bowl. Finely chop the herbs and garlic and zest the citrus.

Serves 2-4

peas, fresh or frozen extra virgin olive oil fresh mint, chiffonade lemon, zest and juice lemon, cut into wedges slices of sourdough garlic clove burrata, roughly chopped flaky salt kosher salt freshly cracked black pepper pea shoot tendrils or mustard cress for garnish

DIRECTIONS For fresh peas, quickly blanch them in boiling salted water for about 1 minute, or until they are bright green and just cooked through. Transfer to bowl of ice water. For frozen peas, place paper towel on tray and add frozen peas. Thaw in fridge or on the counter. In a medium sized bowl, add half of the peas, olive oil, mint, lemon zest and juice, and few generous pinches of kosher salt. Mash the peas with fork and then add the remaining whole peas. Stir to combine and set aside. Toast the sourdough bread. Slice the tip off of a garlic clove. While the bread is still warm, rub the garlic clove all over each piece of sourdough. Spoon burrata onto the sourdough and top with spoonfuls of minty smashed peas. Serve with fresh lemon wedges, flaky salt, freshly cracked black pepper, and pea shoot tendrils or mustard cress.

—

Trius Distinction Sauvignon Blanc Trius Showcase Pinot Noir 14

myWineLife SUMMER 2026

In a bowl combine all the ingredients, leave on the counter for 10-15 minutes to allow the flavors to combine. Pour over top of the shrimp, mix and massage to ensure everything is completely coated. Set aside overnight or let sit for 15-20 minutes. Skewer the shrimp, as many as you would like per skewer. Place the skewers over a hot grill to get the shrimp marked, then move to indirect heat. Brush the marinade over the shrimp for more flavor. Once cooked and opaque, remove from the skewers. The shrimp can be eaten with your favorite sides, over a salad, or on its own.

—

Peller Estates Signature Series Riesling Peller Estates Signature Series Chardonnay

Serves 2-4

2 lb 1 can 1 ½ cup 4 cloves 1 tbsp 2 bunches 1 bunches ½ cup

littleneck clams baby clams lemon, zest and juice cherry tomatoes, chopped garlic, minced chili flakes fresh basil flat leaf parsley parmesan or pecorino, grated extra virgin olive oil salt and pepper long pasta (Spaghetti, Linguini, Bucatini)

DIRECTIONS Start a large pot of salted water and bring to a boil. While waiting for the water to boil, purge the live clams by running under cold water for 10-15 minutes to get the sand out of the insides. Give the outsides a light scrub and rinse to clean the shells. Once your water is boiling, drop in the pasta and cook according to the package directions. Strain the pasta and reserve some of the pasta water. Using a food processor or blender, pulse the basil, parsley, half the garlic, olive oil, and half the cheese together to make a pesto. Season with salt and set aside. Set a medium pot that will fit the clams on medium high heat and add in ¼ cup of olive oil. Heat until simmering. Drop in the other half of the garlic and the chili flakes to cook for a moment and then add in the live clams and wine, cover to steam. Cook for 5-10 minutes until the clams start to open up. You should not need more liquid as the clams will release their own as they cook. Open, drain and rinse the canned clams. Once the clams open, they will release their own juices to the sauce. Add the cherry tomatoes, pesto, and lemon zest. Cook slightly and then add the baby clams and pasta. Stir at a simmer and add in the remaining cheese. Remove from the heat and stir to emulsify. Add the lemon juice to taste, you will not need all of it so reserve the rest for later. Garnish with additional cheese and fresh herbs if you want them.

—

Thirty Bench Small Lot Riesling “Steel Post” Thirty Bench Small Lot Chardonnay

Mushroom Bruschetta with Tarragon and Basil Pesto CHEF JASON PARSONS, PELLER ESTATES & RIVERBEND INN

Rainbow Quinoa Garden Salad

Koren Glass Noodle Salad

CHEF WON LEE, WAYNE GRETZKY ESTATES

Serves 2-4

FILLING INGREDIENTS

INGREDIENTS

2 cups 1 1 1 1½ cups 1½ cups 1 cup ½ 2 4 tbsp 1

1 pkg

1 lb 2-3 2-3 3-4 cloves 1 bunch 1 bunch 1 bunch ¼ cup ½ bunch 2 1 ¹/3 cup 1 cup 1

mixed chopped mushrooms (shitake, oyster, cremini, chanterelles) tomatoes, seeded, diced shallots, julienned garlic, minced tarragon flat leaf parsley basil parmesan, grated thyme bay leaves lemon, zested 35% cream red wine baguette or crusty loaf of bread cheddar, gruyere or Swiss Cheese, sliced olive oil

DIRECTIONS Place a pan over medium high heat and add the olive oil; heat until shimmering and add in garlic and shallots. Cook until fragrant then add in the mushrooms, bay leaves, and thyme. Cook while stirring to prevent sticking. Cook until the mushrooms release their liquid, then add in the lemon zest. Once the liquid from the mushrooms is halfway gone, deglaze the pan with the red wine and vinegar and cook down about halfway. Add the cream and reduce until thickened. Remove from the heat to cool. Add the parsley, parmesan, basil and tarragon into a blender or food processor and process with olive oil until smooth and loose. Season with salt and pepper and set aside.

quinoa, cooked red pepper, diced yellow pepper, diced cucumber, diced black beans kidney beans corn red onion, finely diced tomatoes, chopped sunflower seeds avocado

DRESSING INGREDIENTS ½ cup ½ cup 1 cup 4 tbsp 1 tsp 1 clove 5 pinch

soy yogurt cilantro baby spinach lime juice ground cumin garlic jalapenos, roasted, sliced (optional) sea salt flakes

1 1 2 tbsp 1 tbsp 1 tbsp 1 tsp

sweet potato glass noodles (dangmyeon), cooked carrot, julienned red bell pepper, sliced soy sauce sugar sesame oil garlic, minced spinach sesame seeds

DIRECTIONS Cook glass noodles according to package instructions and drain well. Lightly sauté the vegetables until tender. In a bowl, combine soy sauce, sugar, sesame oil, and garlic. Add noodles and vegetables; toss until coated. Sprinkle with sesame seeds and serve warm or cold.

—

Wayne Gretzky Estates Sparkling Brut Wayne Gretzky Estates Pinot Grigio

DIRECTIONS Add all the greens and vegetables to a large bowl. For the dressing, add the soy yogurt, cilantro, baby spinach, lime juice, cumin powder, garlic clove, jalapeno slices, and a pinch of salt to a blender. Process until smooth. Pour the dressing over the salad and mix well to combine.

—

Wayne Gretzky Estates Baco Noir Wayne Gretzky Estates Sauvignon Blanc

Slice your bread lengthwise and brush with olive oil. Toast in an oven set to 400°F or over a grill. Once marked or browned, remove from the heat and set aside. Assemble on a sheet pan with parchment paper. Place the mushrooms over the toast and place your cheese of choice on top. Broil in the 400°F oven to cook. Once the cheese is melted, remove from the oven and garnish with any remaining chopped herbs you have with a drizzle of pesto over top. Season with freshly cracked black pepper and serve.

—

Thirty Bench Small Lot Pinot Noir Peller Estates Ice Cuvée Rosé SUMMER 2026 myWineLife

Rest Dine Explore Rest | Dine | Explore | Meet Meet

Riverbend Inn guests receive a complimentary wine tasting Riverbend Innat Pellerreceive Estates!a guests

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 theMembers comfort of an intimate 21-room Georgian mansion Winein Club enjoy 20% off room rates year-round whensurrounded they stay at by 17 acres of vineyards. Our on-site restaurant, Oaklands, takes it member culinary rate. Riverbend Inn! Book online using code WCM9 to receive your exclusive cues from Niagara’s ingredient driven cuisine and French influence. Please note: your membership must be active at the time of your stay, and membership status will be conﬁrmed at check-in.

SCAN TO BOOK OR VISIT RiverbendInn.ca