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Spring Pea Soup
April 4, 2013
The sweetness of the green peas is a natural complement to a Gew├╝rztraminer or Sauvignon Blanc. The freshness of the wine enhances this flavourful spring soup.
The Perfect Roasted Chicken
January 11, 2013
Brining is a great way to ensure a moist and flavourful product. The brine itself can be made up in advance and the chicken could even be brined the day prior to roasting.
Tomato Salsa
August 29, 2013
During Tomato season if you have never made your own fresh salsa before you need to stop the deprivation! We will guarantee you will never by the jarred stuff after you have experienced this simple recipe that will elevate any of your favourite Mexican dishes.
Traeger Smoked Turkey Cordon Bleu
January 10, 2020
Featured at our 2019 Wine Club Members' Holiday Party, this recipe was a favourite among all attendees. Try it for your next celebration!
Truffled Cream of Cauliflower Soup
July 26, 2012
This silky warm soup is a wine country crowd pleaser. Pair with a creamy Chardonnay to compliment textures or try Inniskillin Oak Aged Vidal Icewine to provide a sweetness and acidity for a balanced pairing.
Vanilla Pineapple Upside Down Cake
November 1, 2011
This Vanilla Pineapple Upside Down cake is light, airy, and the perfect way to compliment a the tropical notes of a Vidal or Gewurztraminer Icewine!
Vanilla-Infused Icewine Frenched Toast
June 6, 2011
Perfect for Sunday morning brunch with your sweetheart, this frenched toast recipe can be paired with sparkling wine or Vidal Icewine!
Vidal Onion Tart
November 1, 2014
Featured at Inniskillin for Taste the Season 2014, this Vidal Onion Tart is a festive party treat that is sure to impress your guests over the holiday season. Pair this savory appetizer with a glass of Vidal Icewine!
Waldorf Salad
April 1, 2011
This play on a traditional Waldorf salad, accentuates the freshness of the product by using a lighter vinaigrette as opposed to a mayonnaise based dressing.
Warm Beet Salad with Charred Mushroom Vinegar
April 28, 2016
The beetroot is often enjoyed boiled, roasted, pickled or raw. Raw, they are crunchy and when cooked they turn soft and buttery. Not all beets are red/purple in colour - there are also golden and candy cane beets. Whatever the colour, they are all nutritious and sweet. This recipe also uses the green, leafy tops and pairs well with Jackson-Triggs Reserve Merlot VQA.

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