myWineLife Winter 2026: Niagara Winemaker's Collection

GINGER BEER CASK RYE DISCOVER OUR NEW CRAFTSMANSHIP SERIES

Our 4th Craftsmanship Series release, Ginger Beer Cask Rye, is crafted from 100% rye grain that was aged for 7 years and finished in fermented Ginger Beer casks for 12 weeks. This infused limited edition whisky has a delightful twist of ginger that enhances the natural complexity of the rye.

ENJOY RESPONSIBLY

Editor

Riley McGilvray

Wine Club

Mark Vaiana

Leona Nicoletti

Janet Roper

Contributors

Carley Thurston

Courtney Henderson

Dana Del Fabbro

Dave Larocque

Eli Siegle

Frank Dodd

Haley Strong

Jason Parsons

Madison Vine

Mark Torrance

Matthew Boekestyn

Maurice Desharnais

Mike Harrison

Tim Coons

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

myWineLife is published four 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.

Tag us in your photos and stories using the handles listed below with the hashtag #mywinelife.

Italian FEAST

WINE PAIRINGS ON PAGES 12-15

Spaghetti, Smoked Bacon, Zucchini and Sweet Pea Carbonara

Chef Frank Dodd, Trius Winery

recipe page 12

Spinach, Mushroom and Ricotta Frittata

Chef Frank Dodd, Trius Winery

recipe page 13

Steak and Cheese Stomboli

Chef Matthew Boekestyn, Wayne Gretzky Estates

recipe page 13

Smoked Salmon and Arugula Pizza with Black Garlic Aioli

Chef Michael Harrison, Peller Estates

recipe page 14

Insalata Di Mare

Chef Matthew Boekestyn, Wayne Gretzky Estates

recipe page 14

Wild Boar Al Forno

Chef Jason Parsons, Riverbend Inn

recipe page 15

OMGOssoBuco

Your February WINE ALLOCATION

Wayne Gretzky Estates

Signature Series

Chardonnay

750 mL | 12.5% ABV

VQA Niagara Peninsula

Medium-bodied & rich Dry, 2.6 g/L

Flavour Profile

Clear and bright with a straw yellow hue. The bouquet shows notes of yellow apple, grilled pineapple, toasty oak, and a touch of toffee. Flavours of ripe orchard fruits unfold on the palate, accented by spice and oak.

Winemaker’s Notes

Harvested from Sustainable Winegrowing Ontario Certified vineyards across the Niagara Peninsula. This Chardonnay is barrel fermented and aged sur lie for 10 months in 100% French oak barrels, of which 25% were new. No malolactic fermentation.

Best Served

Serve lightly chilled at 14 to 15°C. Serve with roasted chicken, pork roast with stuffing, buttery potato dishes, cream sauces on seafood, chicken, pasta, or pork, salmon quiche, or chicken pot pies. Enjoy now through 2029.

Trius

Showcase Red Shale Cabernet Franc

750 mL | 13.1% ABV

VQA Four Mile Creek

Full-bodied & structured Dry, 2.5 g/L

Flavour Profile

Bright garnet with an aromatic bouquet of spice box, smoky oak, pipe tobacco, forest floor, wild strawberry and pomegranate. The dry, finish shows black tea, red currant, red cherry, spicy oak, savoury mushroom and dried herb.

Winemaker’s Notes

Harvested from our estate-owned Clark Farm Vineyard and from long-standing growers, the wine was transferred to French oak barrels for aging and malolactic fermentation. After 17 months of aging, the top barrels were selected for the final assemblage.

Best Served

Serve at a cool room temperature of 17 to 18ºC. Serve with medium rare grilled and braised red meats, two-year-old Canadian cheddar, winter stews, or wild mushroom risotto. Enjoy now through 2030.

Peller Estates

Signature Series Sauvignon Blanc Semillon

750 mL | 13.1% ABV

VQA Niagara-on-the-Lake

Medium-bodied & rich Dry, 3.1 g/L

Flavour Profile

Harvested September 26, a blend of 66.7% Sauvignon Blanc from Glenlake Vineyard and 33.3% Semillon from Neufeld Vineyard. The wine was barrel fermented and aged for 10 months in 100% French oak to develop a rich, complex mouthfeel. Top barrel selection to determine the final blend. A very limited production of 6 barrels.

Winemaker’s Notes

Clear and bright with a wonderful bouquet of gooseberry, passion fruit, lemon balm, and subtle notes of oak and honeycomb. Flavours of tropical fruits, Meyer lemon, gooseberry, and apricot glide over the palate while notes of gooseberry, guava, lemon herbs, honeycomb, oak, and spice linger on the palate.

Best Served

Serve lightly chilled at 14 to 16°C. Serve with grilled white fish, cedarplanked salmon, creamy pasta dishes with smoked chicken, vegetable quiche or herbed roast chicken. Best enjoyed now through 2030.

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

Whisky Oak

Aged Red

750 mL | 14.0% ABV

VQA Niagara Peninsula

Full-bodied & fruit-forward Dry, 7.1 g/L

Flavour Profile

Deep garnet with a rich, warming bouquet of sweet spices, toasty oak, black cherry, and dark plum, and an interesting note of Cola and licorice. This red blend has a full-bodied structure with soft drying tannins and bold, fruit-forward flavours of ripe black fruits, with an added note of spicy oak and tea leaves. Ripe black currant, black cherry, spicy oak, vanilla extract, and a touch of black coffee linger on the drying finish.

Winemaker’s Notes

A classic blend of 54% Merlot, 24% Cabernet Franc, and 22% Cabernet Sauvignon. The individual wines were aged for 6 months using American and French oak, before the blend was created. A full malolactic fermentation was completed. A portion of the blend spent 2 months with additional French and American oak, another 25% spent 1 month with our Red Cask Whisky oak.

Best Served

Serve at a cool room temperature of 17 to 18°C. Serve with aged cheddar and gouda cheeses, pot roast, beef, bean, and mushroom stews, or grilled Portobello mushrooms with a drizzle of aged balsamic. Drink now until 2031.

Peller Estates

Signature Series Cabernet Sauvignon

750 mL | 12.7% ABV

VQA Niagara-on-the-Lake

Full-bodied & structured Dry, 2.1 g/L

Flavour Profile

Deep garnet with a warming bouquet of ripe black currant, smoky oak, vanilla extract, leather, and spice box. On the palate, flavours of ripe dark fruits mingle with notes of sweet spice, cocoa powder, and oak that extend onto the dry finish.

Winemaker’s Notes

Hand-harvested from long-standing growers for Peller and from our Estate owned Carlton Farm Vineyard. The wine was aged for 17 months in 80% French and 20% American oak. The top 17 barrels were selected for their structure, fruit concentration, mouthfeel, level of acidity and potential ageability. Minimal filtration before bottling, then allowed to age for one year before release.

Best Served

Serve at a cool room temperature of 18°C in large-bowled glasses. Serve with grilled or roasted lamb, grilled steak, 2 to 4-year-old Canadian cheddar, or 70% dark chocolate. Best enjoyed now through 2031, decanting is recommended.

Thirty Bench

Small Lot Riesling ‘Wild Cask’

750 mL | 9.5% ABV

VQA Beamsville Bench

Light-bodied & refreshing Medium-Dry, 22.5 g/L

Flavour Profile

Clear and bright with a lovely aroma of Meyer lemon, tangerine, green apple, mineral and white flower. Wonderful flavours of sweet citrus, tropical fruit, white peach, and gooseberry develop on the palate. Juicy citrus, white currant, and mineral notes linger on the refreshing finish.

Winemaker’s Notes

The grapes were hand-picked from our on-site Dr. Muckle Vineyard. The juice was racked to both stainless steel and a neutral 500L puncheon. The oak puncheon was allowed to undergo a wild ferment. Both ferments were arrested when the wines reached a balance between acidity and residual sugar. After three months aging in neutral oak puncheons and stainless-steel tanks, the wines were blended together just before bottling.

Best Served

Serve chilled at 10 to 12˚C. Serve with pork tenderloin with tangy plum sauce, fresh spring rolls, apricot glazed baked ham, smoked salmon risotto, and turkey with a dried fruit stuffing. This wine will continue to develop through 2031.

Death of a BARTENDER

Join our mixology team in the Club Lounge for a sophisticated cocktail experience: The Death of a Bartender.

Your menu is delivered in a box with each cocktail described on an individual character card. The cocktails are delivered to your table garnished with a clue to help you solve the mystery of ‘The Death of a Bartender’. The six characters are the only suspects in this crime and if you guess correctly, you’ll win a prize.

Can you solve the clues?

HOCKEY NIGHT IN CANADA

Just got better

Every Saturday evening, the Club Lounge at Wayne Gretzky Estates will be open to the public to enjoy our menu of cocktails, VQA wine-by-theglass, and delicious bites as we tune in to watch the Leafs play.

Wine Club Members joining us will enjoy a complimentary glass of our Sparkling Brut.

CLUB LOUNGE TEAM LEFT TO RIGHT

Alex Archer | ESTATE MIXOLOGIST

Dealya Coon | ASSISTANT HOSPITALITY MANAGER

Kyle Childerley | MIXOLOGIST TEAM LEAD

HOURS

Friday to Sunday 12pm - 6pm

Rigatoni Calabrese

CHEF

MICHAEL HARRISON, PELLER ESTATES

Serves 2-4

INGREDIENTS

1 can tomatoes, peeled and chopped

1 white onion, julienned

3-4 garlic cloves

1 bunch basil

¼ cup olive oil

1 box dried rigatoni

3-4 spicy Italian sausage, cut into coins

1 can roasted red peppers, julienned

1 red onion, julienned

1 cup mixed mushrooms, chopped

1 tsp olive oil

½ cup

Peller Rosé

shaved parmesan

handful chopped parsley and basil

1 tbsp chili flakes

salt and pepper

DIRECTIONS

You can substitute the home-made tomato sauce with a pasta sauce of your choice. Add olive oil to a large pot over medium heat, drop in the onion, stirring to prevent sticking. Once softened, add in the garlic cloves and cook for 3-5 minutes. Pour in the tomatoes, reduce the heat to medium low and simmer. Cook for 15 to 20 minutes. The sauce should have a slight sweetness to it and not have any can flavor. Add in the handful of basil, a dash more olive oil, and blend with a hand blender until smooth. Season with salt and pepper and set aside. Bring a large pot of salted water to a boil over high heat, add in the rigatoni and cook according to the box instructions. Once cooked, drain the pasta, setting some of the cooking water aside. Coat the pasta with olive oil to prevent it sticking together.

In a large pan over medium heat, add olive oil and sausage coins. Flip and stir the sausage to brown on all sides, once browned add in the onions and mushrooms, cook until soft. Add in the garlic and stir. Deglaze with the rosé wine, reduce by half and add to the tomato sauce. Stir to combine and simmer to let the flavors mingle. Add in the rigatoni and stir. If it looks like it needs more sauce add the reserved pasta water. Ladle into bowls and serve with shaved parmesan and chopped herbs. If you want it spicier, add in the chili flakes.

—

Peller Estates Signature Series Estate Red

Peller Estates Private Reserve Pinot Grigio

Spaghetti, Smoked Bacon, Zucchini and Sweet Pea Carbonara

CHEF FRANK TODD, TRIUS WINERY

Serves 2-4

INGREDIENTS

1¼ cups fresh parmesan, grated

1 cup crème fraiche

2 zucchinis, julienned

1 egg

3 egg yolks

½ cup frozen peas

1 lb whole wheat spaghetti

¾ cup smoked bacon lardons

3 garlic cloves, finely chopped handful chives, chopped kosher salt and fresh milled black pepper

DIRECTIONS

Place a medium pot of water on high heat. When the water boils add a good pinch of salt. Mix the cheese, egg, yolks and crème fraiche in a bowl with ground pepper. Using a vegetable peeler slice the zucchini into ribbons. Then slice the ribbons lengthwise into spaghetti strips. Fry the bacon and garlic in a non-stick pan for several minutes until the bacon is crispy. Remove to a plate with kitchen paper to drain.

Cook the spaghetti in boiling water to desired doneness. Add the peas in the last few minutes of cooking time and bring back to the boil. When the pasta and peas are done, drain and reserve ¼ cup of pasta water. Return pasta and peas back to pot, add bacon and garlic. Fold in the cheese mixture and zucchini spaghetti. Mix well and slowly add the reserved pasta water so that the sauce is smooth and glossy and coats the hot pasta. Season with freshly ground black pepper and serve immediately topped with parmesan and chives.

Trius Sauvignon Blanc

Trius Distinction Gamay Noir

Spinach, Mushroom and Ricotta Frittata

CHEF FRANK TODD, TRIUS WINERY

Serves 2-4

INGREDIENTS

8 large eggs

¾ cup mozzarella, shredded

⅓ cup heavy cream

2 tbsp extra-virgin olive oil

1 shallot, finely chopped

3 cloves garlic, finely chopped

2½ cups cremini mushrooms, sliced

3 cups baby spinach, roughly chopped

½ cup fresh ricotta

pinch of red pepper flakes

freshly ground black pepper

kosher salt

2 cups arugula

½ fennel, shaved balsamic drizzle

DIRECTIONS

Preheat oven to 375°F. In a medium bowl, whisk eggs, mozzarella, and cream. Season with salt, black pepper, and pepper flakes. In a large ovenproof skillet over medium heat, add olive oil, shallot and garlic. Cook, stirring occasionally, until shallot is translucent, about 5 minutes. Add mushrooms, stirring occasionally, until softened, about 5 minutes. Add spinach, stirring frequently, until wilted, about 2 minutes. Season with salt and black pepper. Pour egg mixture into pan over vegetables. Dollop with ricotta. Bake frittata until eggs are just set and edges are golden brown, about 12 minutes. Toss together arugula and fennel with olive oil. Season with salt and pepper.

Place salad on top of Frittata and serve.

—

Steak and Cheese Stomboli

CHEF MATTHEW BOEKESTYN, WAYNE GRETZKY ESTATES

Serves 2-4

INGREDIENTS

8 oz pizza dough

10 oz flank steak

½ cup herb pesto

8 slices provolone

1 large red pepper, sliced

1 large red onion, sliced

1 tbsp melted butter

1 tbsp vegetable oil

DIRECTIONS

Pre-heat oven to 425°F. On a lightly floured surface, roll out the pizza dough to a 15” x 12” rectangle. If the dough isn’t cooperating let it rest for 10 minutes. Lay the rectangle dough on a baking sheet.

In a frying pan set to medium heat, sear your steak seasoned with a bit of salt and pepper. Once steak forms a good crust, remove from the pan and sauté the pepper and onions. Slice the flank steak against the grain. Spread the pesto over the pizza dough, leaving a 2” border around the edges. Add half the sauteed veggies and half the sliced steak and top with the provolone. Add the other halves to the top layer. With the long end of the dough facing you, roll the dough tightly into a long spiral and fold the ends in as you go. Once rolled, brush with the melted butter. Bake until golden brown, 25 to 30 minutes. Let cool for 10 minutes before slicing.

—

Wayne Gretzky Estates Cabernet Merlot

Wayne Gretzky Estates Rosé

Smoked Salmon and Arugula Pizza with Black Garlic Aioli

CHEF

MICHAEL HARRISON, PELLER

ESTATES

Serves 2-4

INGREDIENTS

DOUGH

2 cups all purpose flour

1 cup warm water

1 tbsp sugar

1 pkg instant yeast (or 8g) salt and pepper

SAUCE

1L 35% cream

2-3 shallots, julienned

1 cup Peller Chardonnay

BLACK GARLIC AIOLI

½ cup black garlic

1 cup mayonnaise

1 tbsp lemon juice

¼ cup extra virgin olive oil salt and pepper

ASSEMBLY

2 cups baby arugula

½ cup lemon, zest and juice olive oil

½ pkg smoked salmon

1 cup mozzarella, shredded salt and pepper

DIRECTIONS

To make the dough, add the yeast to the warm water and sugar and set aside to bloom. Put the heavy cream in a pot over medium heat. Add the julienned shallot and Peller Chardonnay and reduce until thickened. Once reduced, remove from heat and set aside to cool.

Once the yeast has bloomed, mix in the flour and begin to knead. You may need a bit more flour to prevent sticking to the table. Knead until a smooth ball is formed. Place in an oiled bowl and cover, allow to double in size.

In a food processor or blender, combine the black garlic, mayonnaise, lemon juice and the extra virgin olive oil. Blend on high until smooth, season with salt and pepper, set aside.

Pre-heat your oven to 400°F. Spread olive oil onto a baking sheet and then place the risen dough in the middle, using your hands work the dough and spread it to the edges, pinch and push the dough into the corner on the tray to make the crust. Spread the cooled cream sauce on the surface of the pizza layer the sliced smoked salmon onto the pizza with the lemon zest and a layer of mozzarella. Place in the oven and cook at 400°F for 15 to 20 minutes until the dough is cooked and it has reached your level of doneness. Remove the pizza from the oven. In a bowl toss the arugula with lemon juice and olive oil and place on top of the pizza. Dress with the black garlic aioli and serve.

—

Peller Estates Signature Series Sauvignon Blanc

Peller Estates Signature Series Ice Cuveé

Insalata Di Mare

CHEF JASON PARSONS, RIVERBEND INN

Serves 2-4

INGREDIENTS

1 lb calamari, gutted and cleaned

1 lb cooked crab meat (or imitation crab)

1 lb shrimp, peeled and deveined

1 cup lemon juice

1 tbsp garlic, minced

½ cup parsley, chopped

1 cup carrot, shredded

1 cup celery, chopped

1 cup red pepper, julienned

½ cup extra virgin olive oil

¼ cup red wine vinegar

½ tsp chile flakes

2 stalks celery, rough chopped

1 onion, rough chopped

1 carrot, rough chopped

3-4 bay leaves

1 tsp black peppercorns

½ bottle Chardonnay or lefover Prosecco salt and pepper

DIRECTIONS

Add the cleaned calamari to a large pot. It should come pre-cleaned, but pull the tentacles off and check for a beak by squeezing where the tentacles meet it will pop out, check inside the tube for the “Feather”, it will feel like plastic. Add the rough chopped vegetables, spices, and wine to the pot. Bring to a simmer and cook for 45 minutes to an hour. Test the calamari with a paring knife, if the knife easily pierces the calamari, it is done. Remove the calamari from the pot and chill. Return the pot to a boil and pour over top of the raw shrimp. Stir the shrimp to ensure all sides cook and then cover with cling film. Wait about 10-15 minutes and stir again, the shrimp should be poached. Chill this mixture.

Make the dressing by combining the lemon juice, vinegar olive oil, chili flakes and garlic, whisk to combine. Set aside. Break apart the crab with your hands into a large bowl. Slice the chilled calamari into rings about an 1/8”. Take the tails off the shrimp and chop them. Mix the seafood with the vegetables that remain, pour the dressing on top and mix to combine. If there is not enough dressing, add the juice of another lemon and a glug or two of olive oil. Serve on a large platter with some light greens like arugula.

—

Thirty Bench Sparkling Riesling

Thirty Bench Small Lot Chardonnay

Wild Boar Al Forno

CHEF JASON PARSONS, RIVERBEND INN

Serves 2-4

INGREDIENTS

1 box dried penne

1 lb ground wild boar (or pork)

1 white onion, diced

1 large carrot, diced

4-5 stalks celery, diced

1 can crushed tomatoes

1 can cherry tomatoes

5-6 garlic cloves, minced

1 eggplant, diced

2 red bell peppers, diced

2 bay leaves

½ bottle Italian wine (Barolo or Valpolicella)

375g Fiore de latte

1 cup panko bread crumbs

1 cup parmesan, grated

1 bunch basil, chopped extra virgin olive oil salt and pepper

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.

—

Thirty Bench Small Lot Cabernet Franc

Thirty Bench Winemaker’s Blend Red

OMG Osso Buco

CHEF MATTHEW BOEKESTYN, WAYNE GRETZKY ESTATES

Serves 2-4

INGREDIENTS

6 pieces veal shanks

1 cup beef stock

3 cups tomato sauce

½ lb angel hair pasta

1 cup red wine (a Baco or Pinot)

¼ cup grapeseed oil

1 tsp paprika

2 tbsp minced garlic

2 tsp onion powder

2 tsp kosher salt

2 tsp ground black pepper

DIRECTIONS

Preheat oven to 300°F. In a thick heavybottomed pot over medium heat, add oil. Pat the veal shanks dry and coat both sides with the seasoning mix of the paprika, salt, pepper, and onion powder. Add minced garlic to the pan and stir until it becomes aromatic, then add the veal shanks. Give each shank a hard sear on all sides until they have a golden-brown crust.

Once veal is seared, move to a Dutch oven. Evenly space out the veal shanks and add the beef stock, tomato sauce, and red wine. Seal with a lid or tin foil and place in the oven. Allow to cook for 2.5 hours, or 3 if the shanks are bigger. Once the veal is done, boil a pot of water for the pasta. Cook pasta al dente. Place the pasta on a plate and top with a shank, cover with the cooking sauce.

Wayne Gretzky Estates Signature Series Cabernet Sauvignon

Wayne Gretzky Estates Chardonnay

Discover Trius Winery & Restaurant, the only MICHELIN Guide 2024 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.