i4C Taste of Terroir with Peller Estates

As part of the International Cool Climate Chardonnay Celebration held in Niagara-on-the-Lake were lunches.  I was lucky to be able to attend the Peller Estates i4C Taste of Terroir.  A multi-course lunch with Chardonnay from around the world.

Peller Estates winery in Niagara-on-the-Lake

Peller Estates winery in Niagara-on-the-Lake

This is the first time I visited Peller Estates, and I must say that their tasting room and restaurant is quite spectacular.  The vineyards wrap around the Estate.

Peller Estates 10 Below ice wine lounge

Peller Estates 10 Below ice wine lounge

In the basement you will find a barrel room, and a special 10 Below ice wine lounge tasting room.  We had a chance to go into this unique lounge, after we put on our winter parkas.  Before starting our lunch, all attendees were guided around the Estate to show us the vineyard, as well as the Estate.  In the vineyard, we tasted a Hahn Estate Santa Lucia Highlands 2015 Pinot Noir from California, and a 2013 Pinot Noir from Chamisal Vineyards from the Niagara region.  Further spoiling of us, we also tried the Marcel Cabelier Cremant du Jura 2012 Brut and a Peller Estates Ice Cuvee (a sparkling wine that uses ice wine as the dosage to sweeten the wine).

Ready for Lunch


House Made RIcotta with field cucumber, pickled Shimeji mushrooms, lemon thyme curd and honey crumble paired with Chamisal Vineyards Stainless Chardonnay 2015

Digby Bay Diver Scallop with warm garden peas, chili tomato relish, pomme paille, and mint balsamic paired with Hahn SLC Chardonnay 2015


Seared Duck Breast with smoked new potato, tri colour carrots and garden herb pesto paired with Marcel Cabelier Cotes du Jura Chardonnay Vielles Vignes 2013


Apple Washed Rind Saint Honore Cheese with pickled apple, Late Harvest Vidal wine jelly, toasted walnuts and chive flowers, paired with Peller Estates Private Reserve Chardonnay 2015

The Pairings

Chef made very nice pairings between their locally sourced ingredients and the wines presented to him.

The House Made Ricotta was sour, creamy, salty and grainy. The Chamisal Chardonnay was a complementary pairing.  The wine had a ripe honeyed stone fruit nose.  Fuller bodied, round, with balanced acidity.  Stone fruit flavour with peppery finish. 4.5 out of 5 stars

Digby Scallop at Peller Estates for lunch

Digby Scallop at Peller Estates for lunch

The Digby Bay Diver Scallop had a nice light sweetness to it.  The sauce had some pepperiness, while the peas and pea pods provided separate crunch.  It is a rich dish.  The Hahn SLH Chardonnay was also equally a rich wine, making the pairing work well together.  The wine has a medium toasty nose.  Off-dry, medium plus body, very honeyed flavour, along with citrus, and pepper, with oak in the background. 4.5 out of 5 stars

Duck breast at Peller Estates for lunch

Duck breast at Peller Estates for lunch

The Seared Duck Breast had a nice grilled flavour with a salty, fatty crust.  The oak and pear flavours from the Marcel Cabelier Cotes du Jura Chardonnay Vielles Vignes wrap around the texture and flavour of the duck breast.  The mint sauce is a nice understated component to this dish.   The wine is deep golden coloured.  Deep apple and pear nose.  Dry, medium body and acidity, with pears, oak, and vanilla flavour.  Light mouth feel. 4.5 out of 5 stars

Our last dish, dessert, was the Apple Washed Rind Saint Honore Cheese from Quebec.  This cheese was apple infused by chef by adding apple juice to the cheese and vacuum sealing it.  The Late Harvest Vidal wine jelly offered some additional sweetness to the apple sweetness for this creamy cheese.  The chive added a herbal component that stood out in the dish.  The Peller Estates Private Reserve Chardonnay had the same level of body and intensity to make a complementary pairing to the cheese.  The wine had a light honey and stone fruit nose.  Medium body and acidity.  Pears on the palate with pepper on the finish. 4 out of 5 stars

Thank you to Peller Estates for hosting this lunch, for the i4C Celebration for inviting me to attend, and the wineries for providing the wines for this lunch.  If you have a chance please visit Peller Estate at Niagara-on-the-Lake.  Visit their 10 Below ice wine tasting lounge and enjoy lunch or dinner.

Drink Good Wine. That is my motto and I really want to help you drink good wine. What is good wine? That can be a different thing for each people. Food also loves wine so I also cover food and wine pairings, restaurant reviews, and world travel. Enjoy life with me. MyWinePal was started by Karl Kliparchuk, WSET. I spent many years with the South World Wine Society as the President and then cellar master. I love to travel around the world, visiting wine regions and sharing my passion for food & wine with you. Come live vicariously through me, and enjoy all my recommended wines.