30 Days of Local Wine – Day Thirteen: Pelee Island Winery, 2008 Alvar Chardonnay Gewurztraminer VQA Ontario

30 Days of Local Wine

Pelee Island Winery‘s 2008 Alvar Chardonnay Gewurztraminer is named after a unique ecosystem found on Pelee Island. Alvars comprise a small percentage of the Earth’s ecosystems by land extent; although, some 120 exist in the Great Lakes Region, they comprise only 0.2% of the land area there. They provide a natural habitat for many rare birds, butterflies, plants and trees. The hop tree is one of them. A rare tree found in such Alvars along the shores of Lake Erie.

The wine itself is crisp and balanced and opens with the fresh flavours of lychee and mandarin oranges; the citrus influence continues with an intense tangerine flavor,the presence of Gewurztraminer complements the wine with a closing note of spice.

A 50/50 mix of Chardonnay and Gewurztraminer, this wine is ideal with seafood or grilled meats.

Pelee Island Winery partnered with Chef Anthony Del Brocco of Kingsville restaurant Mettawas Station to create some wonderful dishes to pair with their wines. Here is Anthony’s creation to pair with the 2008 Alvar Chardonnay Gewurztraminer:

Lemon Grilled Chicken with Garlic and Oregano

What You Need:

  • 1/4 cup fresh lemon juice
  • 1/4 cup finely chopped fresh oregano
  • 1/4 cup white wine
  • 2 tablespoons minced garlic
  • 1 tablespoons kosher salt
  • 1 teaspoons black pepper
  • 1/3 cup olive oil
  • 12 whole chicken legs and thighs attached
  • 5 lemons, cut crosswise into 1/3-inch-thick slices

What You Do:

Whisk together lemon juice, white wine, oregano, garlic, salt, and pepper in a large bowl and add oil in a slow stream, whisking. Pour half of this mixture into another bowl and reserve for later. Add the legs and thighs to the lemon juice and wine mixture to marinade for 20-30 min.

Cook chicken using a gas grill:

Preheat all burners on high, and then adjust heat to moderately high. Turn off 1 burner and arrange chicken legs on lightly oiled rack above it. Cook, covered with lid, turning legs once, until cooked through, about 40 minutes total. Transfer legs to bowl with reserved lemon dressing and turn to coat, then transfer to a serving platter and keep warm. Grill lemon slices on rack over flames, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.

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