30 Days of Local Wine

New to the Black Bear Farms & Estate Winery shelves this holiday season is their Pear wine. It is finally making it’s solo debut at 6.2% alc./vol in 750ml bottles retailing at $15.00

This wine has a light pear taste so it is not overpowering and can be enjoyed at the dinner table with your meal. We find it refreshing and a change that we tend to need once in awhile. It is made from Black Bear’s finest fall harvested tree ripened pears that they grow right on their farm and is one wine that has been watched carefully as it progressed through the stages. Owner William Rondelez thinks the time has come for this Pear wine to be released for the public.

Poached Pear Salad with Walnuts and Blue Cheese

Chef Scott Edmunds of Centro on Erie Street put together a 4-course meal (this salad, seafood risotto, rack of lamb and chocolate creme brulee)using some of this months wines. This is the first dish in that meal. Scott felt the sharpness and creaminess of the blue cheese would cut the sweetness of the Pear wine. The pears in the salad itself would offer a simple link in flavours.

Poached Pear Salad with Walnuts and Blue Cheese
serves 4


  • 3 cups mixed greens
  • 1/4 cup toasted walnuts
  • 1/4 cup bleu cheese, crumbled
  • 2 bartlett pears
  • 3 cup water
  • 1 cup
  • 1/2 teaspoon lemon zest
  • 3/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • salt and pepper
  • 1 tablespoon pineapple juice


Toast walnuts for 15 minutes at 350 degrees F.

Peel pears and core through the bottom but not all the way to the top. Slice a small slice off the bottom of each pear so it will sit up straight on a plate.

Combine water, lemon zest, and sugar in a saucepan. Place pears in liquid. They must be completely immersed, if not, add more water.

Bring to a boil and reduce heat to just below a simmer. Cook until the pear is tender but not too soft, 2 to 3 hours.

Remove pears from wine and cool. Cut pears in thin slices.

Combine oil, vinegar and juice in large bowl. Whisk, season to taste.

Combine salad greens toasted walnuts and toss with vinaigrette. Garnish with poached pears and bleu cheese.

NOTE: Poach the pears the same day that you plan to serve them. Something weird happens to the pears when refrigerated more than a day — the middle of the pears turn brown.