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.

Gewurztraminer from North 42 Degrees Estate Winery
Gewurztraminer from North 42 Degrees Estate Winery

If you’re feeling fruity and floral, the 2013 Gewurztraminer from North 42 Degrees Estate Winery will tantalize your taste buds, with notes of orange blossom, rose petal, fresh lychees and citrus. This is refreshing easy drinking wine that is a crowd pleaser and satisfies almost any palate.

The Gewurztraminer also makes a perfect gift as it compliments Pad Thai, exotic spicy dishes and Christmas turkey dinners. It’s best seller qualities and taste won it the bronze medal in the 2014 Finger Lakes International Wine Competition.

Chef Toni Maceroni of Cotta Catering had one sip and thought it would be a perfect match for a traditional Italian holiday treat, the Ciambelle.

Ciambelle by Cotta Catering
Ciambelle by Cotta Catering (Photo by Cotta Catering)

Putting it as simply as possible, Ciambelle are an Italian “doughnut” which can vary greatly depending on which region of Italy the recipe is from. Some can be very sweet like a traditional style doughnut that many North Americans are used to while other recipes use ingredients like fennel and can be much harder to the bite.

Whatever style recipe, they’re usually absolutely delicious and always go well with wine. In fact, this recipe from Toni uses wine in it!



  • 400g of flour
  • 140mL of olive oil
  • 140g of sugar
  • 1 pack of Bertolini Lievito (or 16g of baking powder)
  • 140ml of Gewurztraminer
  • A pinch of salt
  • 1 tbs lemon rind
  • 1 egg yolk


  1. Mix ingredients except the egg yolk.
  2. Weight dough in 20g balls
  3. Roll out and make a doughnut shape cookie
  4. Brush with yolk
  5. Sprinkle sugar on top (optional)
  6. Bake for 15 minutes at 350F (180C) or until golden