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.

Holiday season is in full swing and that means that we’re all looking for appetizers to bring to the next shindig. It’s also the time that I start frantically scouring Pinterest for recipe ideas for the next work party, family gathering or dinner date with friends.

My kind of menage a trois!
My kind of menage a trois!

We’re also pretty sure you’re looking for a good bottle of wine to serve to friends and family. Well, we’ve got both the vino and recipes for you.

The Goldie from Black Bear Farms & Estate Winery is a refreshing treat that everyone will enjoy. It’s a surprising blend of golden raspberries, strawberry, red gooseberry and green gooseberry. If you’re looking for something fruity that you can mix for a fizzy brunch sangria, or a light wine for all palates than this wine is a show stopper.

We also had chef Marco Malizia from Marco’s Pizzeria share this bruschetta trio which makes a great appetizer and doesn’t take much time at all. Make just one or make all three.

Bruschetta 3 Ways

Heat oven to 350F. Cut baguette into 1/4  inch slices and place on a  baking sheet. Allow to dry in oven, rotating periodically, until the baguette slices are lightly toasted.

Traditional Bruschetta
  • 4 Roma tomatoes
  • 2-3 cloves of garlic
  • 4 large basil leaves
  • 2 tbsp olive oil
  • Salt & pepper to taste
  • 1/3 cup grated Parmesan cheese
Dice the tomatoes and place in mixing bowl. Finely mince the garlic and basil and add to the tomatoes. Finish with olive oil and salt and pepper mix and let stand for 1 hour. Add topping to toasted bruschetta slice and dust with Parmesan cheese.
Easy peazy!
Easy peazy!
Caramelized Red Onion, Roasted Red Pepper and Goat Cheese
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 red onion, thinly sliced
  • 1 jar roasted red pepper
  • 1 clove of garlic, minced
  • 1 sprig of thyme
  • 4 tbsp balsamic vinegar
  • Salt and pepper to taste
  • 100 grams goat cheese
Warm a pan on the stove over medium heat.  Add olive oil and butter to the heated pan.  Add the red onion and begin to caramelize. While onion is caramelizing, slice the roasted red peppers into strips 1/8th of an inch thick. Once onions have caramelized add the roasted red peppers, minced garlic and thyme and cook for another 1-2 minutes. Add the balsamic vinegar and let reduce. Add salt and pepper to taste. Allow to cool before serving over toasted baguette slice. Top with goat cheese.
Mushroom and Cream
  • 3 tbsp olive oil
  • 1 tbsp minced shallot
  • 1 lbs mushroom, sliced
  • 1 clove garlic
  • 2 sprigs thyme
  • 1/3 cup heavy cream (35%)
  • Salt and pepper to taste
Begin by heating a pan over medium heat. Add oil and shallots to the heated pan. Add sliced mushrooms to pan and allow to cook fully. Add minced garlic and thyme and cook for another minute. Add heavy cream and allow the cream to reduce until the cream thickens.  Add salt and pepper to taste. Top toasted baguette slice with mixture.