Barbeque season and alfresco dining often conjure up the image of a steak or burger, but there are plenty of ways to enjoy your veggies with some nice grill marks, a flavourful dipping sauce, and a crisp bottle of sparkling wine on the patio.
Chef Sider from Redstone Restaurant has given us a simple dish with complex flavours that we have paired with our 2016 Spark Blend. And because it’s VegeWednesday, you know that it’s all VEGAN!
1 bunch asparagus, woody ends removed
1 bunch rapini, woody ends and bottom leaves removed
4 small zucchini, cut in half lengthwise
4 romaine hearts, cut in half lengthwise
50mL canola oil
85g pine nut
1 sprig thyme, picked
1 red chili, seeded and sliced
1 clove garlic, split lengthwise
2 red peppers, roasted, peeled, seeded and chopped
50g sourdough bread, diced and toasted
45mL sherry vinegar
1tbsp sherry vinegar
Combine the pine nuts, canola oil, garlic, thyme and chili in a pan over medium heat. Cook until lightly coloured and aromatic, approximately 5 minutes. Drain and discard the oil. Combine the pine nuts, garlic, thyme and chili with all remaining ingredients in a blender and uree until smooth. Season with salt, black pepper, and more sherry vinegar if desired.
Preheat a gas or charcoal grill. Toss the vegetables in a bit of olive oil and season with salt and pepper. Grill the vegetables over high heat until cooked and lightly charred. Remove from the heat and serve with romesco sauce on the side, for dipping.
Our 2016 Spark Blend is not only an award winning sparkling wine, but it is also certified Vegan by VegeCert! This blend of Pinot Noir, Pinot Gris, and Chardonnay is made in the traditional method, dry with bright citrus notes and the perfect amount of bubbles. It will lift up the earthy richness of the romesco without overpowering it’s complex flavours. Something to keep in your back pocket each summer when it’s just too hot to eat anything dense!
Summer is approaching far quicker than we could have imagined, so it’s time to cool things down with this simple and bright recipe from Chef Sider at Redstone Restaurant, paired with our 2019 Cherry Avenue Rosé.
It’s strawberry season here in Niagara, so swing by your local fruit stand and grab a basket to make this beautiful dish as fresh as possible!
4 cups Ontario strawberries, tops removed
2 English cucumbers, peeled, seeded and cut into 2” pieces
4 baby cucumbers cut into ¼” slices
1/2 cup sliced almond, toasted
1/2 cup dill, picked
50mL red wine vinegar
50mL white wine vinegar
1 tsp dijon mustard
1 shallots, minced
350mL grapeseed oil
Salt and black pepper to taste
For the dressing:
In a stainless steel bowl, combine the red wine vinegar, white wine vinegar, minced shallots, and mustard. Whisk to mix all ingredients together. Gradually whisk in the grapeseed oil to form a vinaigrette. Season with salt to taste.
Combine the strawberries, cucumbers, and half the dill and lightly dress in the vinaigrette. Arrange the salad on a plate and liberally sprinkle the toasted almonds and the remaining dill over top.
Pair this super easy dish with our 2019 Cherry Avenue Rosé. Made with 100% Pinot Noir grapes from our Estate Vineyard, the Cherry Ave Rosé is delicate and dry, but loaded with bright berry flavours that will perfectly compliment the fresh strawberries, all while uplifting the bright acidic flavours of the vinegar dressing and fresh dill.
It’s Vege-Wednesday! We’ve got another delicious recipe from Chef Sider at Redstone Winery & Restaurant for you…and it’s all vegan!
The wines we feature on Vege-Wednesdays are certified Vegan friendly by VegeCert, an organization that certifies vegan and vegetarian products. This means the wine in question was not made using any animal byproducts. But some of you have been wondering, what does that mean?
2pc butternut squash, neck only, cut in half lengthwise
1 cup Redstone black garlic
½ cup vegetable stock
3 tbsp brown sugar
¼ cup sherry vinegar
¼ cup each picked parsley, dill, cilantro, tarragon, mint
½ cup toasted cashews, chopped
½ cup Redstone pickled red chili
Juice of one lime
Salt and black pepper
Combine the black garlic, vegetable stock, brown sugar and sherry vinegar and cook over medium heat until the garlic is very soft, approximately 15 minutes. Puree in a blender and reserve.
Preheat the oven to 425F
Place the squash cut side down on a cutting board. Using a very sharp knife, cut the squash into thin slices (no more than 1/8” thick), but only do 95% of the way through the squash so it remains intact. Season the squash with salt and black pepper and individually wrap them in aluminum foil with a generous amount of black garlic glaze (at least ½ cup per piece). Bake until tender, approximately 20 minutes.
Remove the squash from the oven and place on a plate. Spoon any excess glaze over the squash. Dress the herbs, chili and cashew in lime juice and olive oil and serve over the squash.
We recommend serving this dish with our 2014 Laundry Merlot! This wine is certified Vegan from VegeCert and a beautiful compliment to the savoury earthiness of the garlic, pickled chili, and squash.
Trust us when we say, these cakes did not last long in the presence of our staff. Moist, gooey, perfectly sweet; everything you could want in a cake and more. The fact that it pairs so wonderfully with our 2016 Meritage is, well, icing on the cake! Thanks to Chef David Sider at Redstone Winery for whipping up this delicious recipe for us to pair and share.
A beautiful cake and a beautiful bottle of fine wine…there may not be a better way to say HAPPY MOTHER’S DAY to the special Mom in your life. Whether you make it as a surprise or spend time baking together, we guarantee this combo would be a hit this weekend.
220g all-purpose flour, plus extra for dusting
300g granulated sugar
45g unsweetened cocoa powder
2g baking powder
3g baking soda
2 large eggs
115g vegetable oil
225g whole milk
220g heavy cream
45g whole milk
220g semisweet chocolate, chopped
45g unsalted butter, room temperature
12g powdered gelatin, unflavoured
60g cold water (for gelatin)
70g unsweetened cocoa powder
75g room temperature water (for cocoa powder)
200g granulated sugar
140g heavy cream
For the cake:
Preheat the oven to 350F. Butter and flour an 8 inch cake pan and set aside. Combine all wet ingredients, as well as all dry ingredients, and whisk the wet ingredients into the dry ingredients one third at a time. Pour into the cake pan and bake for 45-55 minutes, or until a cake tester comes out of the center clean. Let cool for 15 minutes before removing from the pan, and then cool completely.
For the filling:
Combine the milk and cream and bring to a simmer. Remove from the heat and add the chocolate. Whisk until combined. Once all the chocolate has melted whisk in the butter. Let cool completely.
For the glaze:
Combine the gelatin and cold water and mix until dissolved. Combine the cocoa powder and water and mix to form a paste. Combine the sugar and heavy cream and cook over medium heat until it reaches a simmer. Add the cocoa powder mixture and the gelatin mixture and cook until hot to the touch, approximately 5 minutes. Note – the glaze must be kept warm until ready to use so it is best made once you are ready to glaze the cake.
Cut the cake in half horizontally and fill the middle with the chocolate filling. You may also wish to shave a bit off of the top of the cake so the top is flat. Transfer the cake onto a wire rack over a baking sheet. In a quick, confident fashion, pour the warm glaze over the cake. It is important to pour the glaze relatively quickly and only at the top of the cake. Have confidence that the glaze will flow over the cake rather than trying to pour all around the sides etc. Let stand until the glaze is set (approx. 30 minutes) and serve.
Another delicious recipe from Chef Sider at Redstone Restaurant! This time it’s a great option for Easter as an alternative to a traditional Ham dinner. Paired with a Tawse Wine, it’s a match made in Niagara Winery Heaven!
8 pieces chicken thighs, skin on
1/2 cup Kosher salt
1/4 cup granulated sugar
1 medium Vidalia Onion, small dice
4 cloves garlic, minced
1 jalapeño, seeds removed, diced
2 cups frozen peaches, pit removed (or fresh in season)
1 tbsp smoked papria
1tbsp chili powder
1/2 cup apple cider vinegard
2 cups honey
2 tbsp Worcestershire sauce
1 cup water
Salt and pepper to taste
The day before:
Combine the water, salt and sugar and bring to a boil. Allow to cool completely and pour over the chicken thighs. Refrigerate for 12 hours.
Combine all ingredients for the BBQ Sauce and bring to a simmer. Cook for 1 hour and puree in a blender. Exercise extreme care when pureeing hot liquids. The BBQ Sauce can be made up to a week in advance.
Remove the chicken thighs from the brine and pat dry with paper towel. Season with salt and black pepper and grill, skin side down over medium-high heat for 4-5 minutes. Flip the chicken and brush with the BBQ sauce. Continue to do this, flipping and re-basting every 4-5 minutes until cooked through, approximately 15 minutes.
Enjoy with a bottle of 2019 Lawrie Pinot Gris!