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.

Cabernet Merlot Reserve from Cooper's Hawk Vineyards
Cabernet Merlot Reserve from Cooper’s Hawk Vineyards

The 2013 Cabernet Merlot Reserve from Cooper’s Hawk Vineyards is as fancy as it sounds, with an exciting blend of Cabernet Franc, Cabernet Sauvignon and Merlot.

This blend spends sixteen months in French oak, to give it a medium to full body, with a dry finish. If you’re craving some steak or red meat, than this wine is a great pair. It’s also perfect with the flank steak and the chimichiurri recipe below.

Local flank steak with some chimichiurri
Local flank steak with some chimichiurri

The nice tannin structure stands up to beef quite well since the tannins break down the protein & compliment the rare beef. Coopers Hawk wines have won numerous awards from the All Canadian Wine Championships, the Fingerlakes wine Awards and also an International Pinot Noir Silver medal for the 2012 Pinot Noir.

If you don't eat your meat, you can't have any pudding!
If you don’t eat your meat, you can’t have any pudding!

Chef Michael Boucher of The Vines at Cooper’s Hawk says he enjoys his flank steaks from The Butcher of Kingsville blackened, with chimichurri or, his favourite, simply seasoned with salt and pepper and grilled to your liking.

Yum yum, gimme some!
Yum yum, gimme some!



  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt


It’s pretty simple. Combine it all in a food processor and puree until it is the desired consistency.