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.
The name just sounds refreshing!
This wine is a gold and silver medal winner in 2012 and 2010 Canadian wine championship and Finger Lakes International wine competition.
Black Bear Farms & Estate Winery said that they knew the wine was special but didn’t realize how special until they started winning gold medals. This champion is made from elderberries and blended with red raspberries and strawberries to make a fruity and delicious blend that is enjoyable for everyone that tries it.
Elderberry is excellent on its own and easily complements any meal, so bring it as a gift or try it this holiday season.
With that in mind, chef Pat Lizzi of Mezzo Restaurant & Lounge strayed from the traditional dessert recipe you may come to expect with a fruit with and is sharing with us a great dish that can be either an appetizer or an entree at any dinner parties you’re hosting.
Calamari with Elderberry Wine Reduction
- 1/4 cup extra-virgin olive oil
- 1.5 tablespoons fresh lemon juice (1 small lemon)
- 1/2 teaspoon coarse salt
- 1 clove garlic, thinly sliced
- 2 sprigs fresh oregano, or 1/2 teaspoon dried
- 1 pound fresh squid, cleaned, rinsed, and well dried
- Freshly ground black pepper
- 1 cup black bear wine
- In a serving bowl, whisk together the olive oil, lemon juice, salt and half a cup of Black Bear Elderberry wine.
- Stir in the garlic and whole oregano sprigs.
- In a small sauce pan add remainder of Black Bear wine and reduce to a of loose syrup.
- Heat a grill pan over the high heat. When very hot, add the squid and char each side for 1 minute. Remove from the pan and slice crosswise into 1/4-inch rings, including the tendrils. Alternatively, you can cook the squid on the grill.
- Add the squid to the lemon sauce.
- Crack freshly ground pepper and top with black bear wine reduction and serve immediately.