30 Days of Local Wine
30 Days of Local Wine

Our 30 Days of Local Wine campaign takes place throughout the entire month of December. Each day we’ll be featuring a different local wine from several of the Essex Pelee Island Coast wineries along with recipes for food, cocktails (yes, wine cocktails), desserts, party tips and more. Click here for the complete list of 30 wines.

Also, we want to see how you enjoy your local wine. We encourage you to use the #30DLW hashtag on Instagram to win prizes like a day for 2 on a tandem bicycle on our award winning Wine Trail Ride Cycling Tours. Click here for more details on the 30 Days of Local Wine Contest.

Bears Special Blend from Black Bear Farms & Estate Winery. So good. So, so good.
Bears Special Blend from Black Bear Farms & Estate Winery. So good. So, so good.

Bears Special Blend from Black Bear Farms & Estate Winery is just that, a 9 medal winner from 2011-2014 that’s very unique and special. When you bring together flavours like red raspberry, black currant, blueberry and tree ripening pears you know it will be wine to impress your palate.

The Bears Special Blend has the under tones of the sweetness from the blueberries with a tang of true black currant and red raspberries. The added treat is the hint of pear at the end. This wine is delicious on its own or paired with your favourite holiday meal.

Cheesecake and wine...I love you madly.
Cheesecake and wine…oh, how I love you madly.

Saskia Scott, of the popular Sweet Revenge Bake Shop, took it upon herself to whip up a delicious vanilla cheesecake using a reduced Bears Special Blend as a sauce drizzles generously over top.


You have to try this recipe out for yourself to believe it.

Bears Special Cheesecake


  • 1 cup of Bears Special Blend Wine
  • ½ cup of granulated sugar
  • Pinch of nutmeg
  • 1 tsp cinnamon


  1. Put all ingedients into a small pot stir and bring to a boil.
  2. Boil your sauce while stiring to desired thickness. The thicker the sauce the more intense your wine flavour will be. We boiled our sauce to 230-240 F. We would not recommend boiling over 240F. You can check the thickness of your sauce by taking some out with your spoon and letting cool on a plate.
  3. When you have reached your desired thickness remove from heat immediately and transfer to heat proof microwave safe bowl. Set aside. The thicker your sauce the harder it may be to pour over your cheesecake.
  4. You can pop your sauce into the microwave for 10 seconds at a time to loosen up so that it is easier to pour.



Cheesecake (makes one 8 inch pan)


  • 2 cups finely ground graham cracker crumbs
  • 1/2 teaspoon ground cinnamon
  • 1 stick unsalted butter, melted
  • Filling:
  • 1 pound cream cheese, 2 (8-ounce) blocks, softened
  • 3 eggs
  • 1 cup sugar
  • 1 pint sour cream
  • 1 lemon, zested
  • 1 dash vanilla extract


  1. Preheat the oven to 325 degrees F.
  2. In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  3. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Bake for 5 minutes.


  1. In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  2. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  3. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.
  4. Whip up 2 cups of fresh cream with a splash of vanilla extract. Add to the top of your cheesecake
  5. With a spoon or a pastry bag drizzle your wine sauce liberally. You may add berries or white chocolate pieces for presentation. The trick is to not pick flavours that will overpower your wine sauce. Your sauce should be the star!
  6. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
  7. *Extra tip* This cheesecake is delicious frozen! Just like ice cream!

Enjoy your Bears Special Blend Cheesecake