myWineLife Winter 2026: No.30 Club

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 March WINE ALLOCATION

Thirty Bench

Small Lot

Cabernet Sauvignon

750 mL | 13.6% ABV

VQA Beamsville Bench

Full-bodied & structured Dry, 2.4 g/L

Flavour Profile

Deep garnet with a warming bouquet of charred wood, spice box, leather, and black currant. Notes of black currant and blackberry are accented by sweet spice, vanilla, black tea, and a touch of violet linger on the dry finish.

Winemaker’s Notes

Hand-picked and hand-sorted from the eastern block of our vineyard. The individual batches received different strains of yeast and varying length of maceration to increase complexity in the final blend. Barrel aged in 70% French and 30% American oak for 20 months. Full malolactic fermentation.

Best Served

Serve at a cool room temperature of 16 to 18˚C. Enjoy with grilled rosemary lamb chops, beef tenderloin with blue cheese, or aged Canadian cheddar. Enjoy now or cellar through 2031. Decanting is recommended if drinking through 2026.

Thirty

Bench

Sparkling Riesling

750 mL | 12.0% ABV

VQA Beamsville Bench

Traditional & refreshing Dry, 7.3 g/L

Flavour Profile

The bubbles exploding at the surface release wonderful aromas of green apple, citrus, honeydew melon, white peach, and a touch of fresh bread. Subtle flavours of apple and white currant dance on the palate, while the expanding mousse cleanses and refreshes.

Winemaker’s Notes

The Riesling grapes were hand-picked from our vineyard. The wine was aged in bottle, sur lie, for 14 months before being disgorged. We debottled numerous bottles after secondary fermentation was complete, added some sugar, filtered the wine and used as the dosage.

Best Served

Serve chilled at 8 to 10˚C. Serve with sushi, light appetizers, mussels in cream sauce, or cheese fondue. Enjoy while young and fresh.

Thirty Bench Small Lot Chardonnay

750 mL | 12.6% ABV

VQA Beamsville Bench

Medium-bodied & rich Dry, 1.9 g/L

Flavour Profile

Clear and bright with a straw yellow hue and a bouquet of yellow apple golden kiwi, spiced oak and vanilla bean. This mediumbodied, slightly rich Chardonnay has refreshing acidity, making for a food-friendly wine. Flavours of tropical fruits and spicy oak unfold on the palate. Spiced oak, grilled lemon, and crisp apple notes linger on the long finish.

Winemaker’s Notes

Harvested from our own Thirty Bench vineyard. The grapes were whole bunch pressed, then transferred to French oak. The wine was barrel fermented and aged sur lie in French oak for 18 months. No malolactic fermentation.

Best Served

Serve not overly chilled at 14 to 16˚C. Enjoy with potato leek gratin, turkey with mushroom stuffing and creamy mashed potatoes, cream sauces on pasta, turkey pot pies, or lobster and clam chowder. Drink 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.

Thirty Bench Small Lot Merlot

750 mL | 13.2% ABV

VQA Beamsville Bench

Medium-bodied & structured

Dry, 2.4 g/L

Flavour Profile

Garnet with a lovely bouquet of ripe blue plum, sweet smoke, cedar chest, toasted sweet spice, and a hint of licorice. This small lot Merlot is medium to full-bodied with soft drying tannins, fresh acidity, and great structure. Flavours of juicy red cherry, red berry, and plum mingle with Chai spice. Tangy red fruits, spice, and oak linger through on the dry finish.

Winemaker’s Notes

Hand-picked and hand-sorted from the most eastern block of our own Thirty Bench vineyard on October 14. The individual batches received different strains of yeast and varying length of maceration to increase complexity in the final blend. Barrel aged in 100% French oak for 20 months with full malolactic fermentation. Individual barrel selection to determine the final blend.

Best Served

Serve at a cool room temperature of 16 to 18˚C. Enjoy with mediumrare red meats, rich vegetable, mushroom, and lentil stews, or game birds in rich red wine reductions. Enjoy now or cellar through 2030.

Thirty Bench Benchmark

Red

750 mL | 13.9% ABV

VQA Beamsville Bench

Full-bodied & structured Dry, 2.8 g/L

Flavour Profile

Garnet with a lovely bouquet of black cherry, baked blue plums, sweet spice, and smoky oak. A medium to full-bodied red wine with soft drying tannins, great structure, and bright acidity. Juicy red and black fruit flavours mingle with sweet spice and earth notes. The lingering finish is perfectly balanced by notes of tangy red and black fruits, spice, oak, and black tea.

Winemaker’s Notes

Handpicked from our own Thirty Bench vineyard, bringing together the uniqueness of each individual block. The wine barrel aged in 90% French and 10% American oak for 20 months with full malolactic fermentation. Individual barrel selection to determine the final blend of 50% Merlot, 25% Cabernet Sauvignon, 25% Cabernet Franc. Limited production of 93 cases.

Best Served

Serve at a cool room temperature of 16 to 18˚C. Enjoy with grilled medium-rare red meats, rack of lamb, rich mushroom-based dishes, black bean stews, or aged Canadian cheddar. Enjoy now or cellar through 2030.

Thirty Bench Small Lot Riesling ‘Wood Post’

750 mL | 10.1% ABV

VQA Beamsville Bench Light-bodied & refreshing Off-Dry, 12.0 g/L

Flavour Profile

Clear and bright with a fresh clean aroma of tangerine, Meyer lemon, yellow apple, golden kiwi, and mineral. A light-bodied, off dry Riesling with juicy refreshing acidity. A medley of citrus fruits and white peach flavours burst on the palate and linger on the finish with an added mineral note.

Winemaker’s Notes

After daily visits to the vineyard to taste the grapes, our winemaker chose to harvest the grapes September 16. The grapes were handpicked and hand-sorted from older vines within our own ‘Wood Post Vineyard’. The juice was cool fermented at about 12 to 14ºC and aged in stainless steel tanks to capture the unique terroir of the vineyard.

Best Served

Serve chilled at 10 to 12˚C. Serve with fresh spring rolls and dipping sauces, sushi, lemon chicken, citrus grilled salmon, and lightly spiced curry dishes. 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.