At Peller Estates, we believe wine and food need each other. That’s why our winemaker, Lawrence Buhler, and our Executive Chef Jason Parsons, work together to ensure our exceptional VQA wines and Chef’s mouth-watering menu creations are in perfect harmony.
We know that achieving the right balance, structure and freshness in wine are what make it a great food partner – and all of our wines are made with food in mind.
This season, my pick is Peller Estates Family Series Riesling. Ontario’s cool climate growing region makes Rieslings that are among the best in the world, and this wine is no exception.
Riesling is one of my favorite wines to pair with food; the balance of acidity and fruit make it the perfect match for many summer dishes, including Chef Parsons’ Chevre Noir & Pear Parcel. It’s easy to make and wonderful for an afternoon on the patio.
Chevre Noir & Pear Parcel Recipe
Artichoke dressing (recipe requires 6 tbsp)
2 tbsp chopped artichoke bottom
4 cloves roasted garlic
2 tbsp chopped cooked mushrooms
1 tbsp sherry vinegar
3 tbsp extra virgin olive oil
6 pieces chevre noir (can substitute any aged goat cheese)
6 sheets brick pastry (can substitute philo pastry)
1 whole Riesling poached forelle pear (cut into 6 thin slices )
3 cups hydroponic watercress
3 cups baby arugula
salt and pepper to taste
To make artichoke dressing, simply whisk all ingredients together in bowl. Set aside. To make parcels, place one piece of chevre noir in the center of the brick pastry. Top with one slice of the poached pear. Brush the pastry around the outside with water and fold into a parcel. Place in a 400 degree oven until golden brown (approx five to eight minutes). Mix the watercress and arugula with 4 tbsp of artichoke dressing. Season with salt and pepper. Arrange the salad in the center of the plate and drizzle the remaining 2 tbsp of dressing around the outside of the plate. Top with the warm parcel and serve.
For more delicious recipes, visit our website at http://www.peller.com/niagara/recipes.php