30 Days of Local Wine

Bear’s Special Blend from Black Bear Farms & Estate Winery is a wine that entices your taste buds to figure out what fruits are in it. To help them out we’ll give you the answer. This wine is a blend of red raspberry which wakes up your taste buds and leads you to the black currant, blueberry and pear fruits.

Bear’s Special Blend is the first wine Black Bear has used their pears and they noticed it does add a different characteristic to the wine. It’s flavour hasn’t gone unnoticed either, winning a bronze medal at the All Canadian Wine Championships this year along with a silver at the 2011 Fingerlakes International Wine Competition.

Owner Michelle Rondelez tends to enjoy this wine with family and friends with a lot of different meals as it is not a dry wine, nor a sweet wine. As she says, ” it is just right!”

The Bear’s Special Blend comes in two bottle sizes: 500ml for $20 and 750ml for $30.

Wood Oven Rack of Lamb made by Chef Scott Edmunds

Continuing on Centro‘s  Chef Scott Edmunds’ 4-course dinner using wines featured in the 30 Days of Local Wine (Course 1, Course 2), we now feature his third course which made use of Bear’s Special Blend.

Wood Oven Rack of Lamb
Serves 2


  • 1 1 rack of lamb, frenched
  • Salt and pepper
  • 3 to 4 tablespoons Dijon mustard
  • 3 to 4 tablespoons olive oil
  • good handful of chopped fresh herbs, thyme, and rosemary, even sage


  • Heat the oven to 425°F/220°C.
  • Season the meat with salt and pepper. Mix together the oil and mustard, then slather all over the rack to coat well. Mix together the herbs, then pack the mixture onto the lamb rack.
  • Place the lamb on a rack, bones arching upwards, in a roasting pan just large enough to hold it and place in oven. Roast until the meat is done to your liking, knowing that 20 minutes will give you medium-rare meat.
  • Let the meat rest out of the oven 10 minutes before carving.