Best for BBQ

It's Summertime... and that means BBQ! We know that keeping an eye on the grill and the other on entertaining your guests can be a tough balance, so we're making it easier by providing you these mouth watering BBQ recipes that are wine-ready and perfect for pairing. Designed and created by Frank Dodd, Executive Chef at Trius Winery Restaurant in Niagara-on-the-Lake, these easy-to-follow recipes focus on fresh locally sourced ingredients that celebrate the sunny warm weather and enhance the wines from Trius Winemaker Craig McDonald. Fire up the BBQ and enjoy these recipes from the Trius kitchen!

Best for BBQ - Trius Dry Riesling 2016

Best for BBQ - Trius Dry Riesling 2016

2016 Trius Dry Riesling

APPELLATION: VQA Niagara Peninsula
STYLE: Light-bodied and fruity
ALCOHOL: 11.1%

FLAVOUR PROFILE: Light, fresh and fruity. This just off dry Riesling reels you in with its clear and bright colour with fresh clean aroma of pineapple, tropical fruit and floral notes. Flavours of juicy sweet citrus and red apple mingle on the palate, finishing with notes of green apple, lemon, lime and white currant.

WINEMAKER'S NOTES: Our Riesling grapes are harvested from carefully chosen vineyard sites that have a reputation for producing elegant, dry wines. The grapes undergo a very gentle pressing, allowing the free run juice to be separated from its skins. The juice is then cool fermented and aged in stainless steel tanks for optimum fruit concentration.

BEST SERVED: Serve at a cool 10 to 12ºC. Drink while young and fresh.

PRICE: $14.95 per bottle

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Best for BBQ - Best paired with Shrimp Satay
Best for BBQ - SHRIMP SATAY

SHRIMP

PEANUT SAUCE

 

1 lb. raw shelled king prawns
4 red chilies, finely sliced
2 spring onions, sliced lengthwise
1 tbsp. fresh coriander leaves

3 tbsp. oil
1 tbsp. garlic, chopped
1 small onion, chopped
3 red chilies, chopped
3 fresh lime leaves
3 lemons, zest only
1 stalk lemongrass, chopped
1 tsp. curry powder

1 cup coconut milk
1/2 inch cinnamon stick
1/4 cup crunchy peanut butter
3 tbsp tamarind juice
2 tbsp fish sauce
2 tbsp soft brown sugar
1/2 lemon, juice only

Heat half of the oil in a wok and fry the garlic and onion for 3 minutes. Add chilies, lime leaves, lemongrass and curry powder, and cook for 2 minutes. Stir in coconut milk, cinnamon stick, peanut butter, tamarind juice, fish sauce, sugar and lemon juice. Reduce heat and simmer for 15 minutes, continuing to stir to prevent the mixture from sticking.

Heat the remaining oil in a separate pan and fry the prawns until they are pink and just firm. Mix the prawns with the sauce and serve garninshed with the sliced spring onions, red chilies and coriander leaves.

Download PDF - SHRIMP SATAY Recipe


Best for BBQ - Trius Cabernet Franc 2016

Best for BBQ - Trius Cabernet Franc 2016

2016 Trius Cabernet Franc

APPELLATION: VQA Niagara Peninsula
STYLE: Medium-bodied and fruit-forward
ALCOHOL: 13%

FLAVOUR PROFILE: Garnet in colour with an aromatic bouquet of red and black berries, currants, cedar, tobacco, spice and smoke. Flavours of juicy ripe berries, dark plums and spice develop on the palate. Ripe red and black berries, black tea, cocoa powder and spice notes linger on the finish.

WINEMAKER'S NOTES: To develop the ideal colour, flavour and structure (tannin), Trius Winemaker Craig McDonald fermented the juice on skins for 7 days. It was then aged for 7 months using both French and American oak with full malolactic fermentation.

BEST SERVED: Serve at a cool room temperature 16 to 18ºC. Drink now to 2020.

PRICE: $15.95 per bottle

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Best for BBQ - Best paired with LAMB RIBS
Best for BBQ - LAMB RIBS

RIBS

 

RIB SAUCE

¾ cup, kosher salt
¼ cup, smoked paprika
¼ cup, crushed red pepper flakes
½ cup, herbs de provence
½ cup, chili powder

½ cup, granulated garlic
¼ cup, ground chili mix (ancho, chipotle)
6 lbs, lamb ribs
chopped peanuts for garnish

½ cup, hoisin sauce
½ cup, rice wine vinegar
¼ cup, mirin
1 ⁄ 3 cup, sweet chili sauce
1 tbsp, sriracha

Combine salt, paprika, pepper flakes, herbs, chili powder, garlic and chili mix in a small bowl. Mix until well combined, then coat lamb ribs with seasoning. Place in zip lock bag and refrigerate 4–6 hours.

Preheat oven to 275°F. Remove ribs from refrigerator, place in pan, add a little water and cover with foil. Cook for 3–4 hours, depending on thickness of ribs. Remove ribs from pan and place on sheet tray to cool for 10 minutes. Meanwhile, blend the hoisin sauce, vinegar, mirin, chili sauce and sriracha. Brush the ribs with lamb sauce and place back in oven or reheat on BBQ for 10 minutes. Continue to brush on sauce. Garnish with chopped peanuts before serving.

Download PDF - SHRIMP SATAY Recipe


Best for BBQ - Trius Red 2015

Best for BBQ - Trius Red 2015

Trius Red 2015

GRAPE VARIETY: 43% Cabernet Franc, 42% Cabernet Sauvignon, 15% Merlot
APPELLATION: VQA Niagara Peninsula
STYLE: Full-bodied and fruit-forward
ALCOHOL: 13.6%

FLAVOUR PROFILE: Deep garnet with a youthful purple rim and a wonderful bouquet of black currant, black cherry, tobacco leaf, cedar chest, vanilla bean, cocoa powder and oak. Rich fruit flavours of blackberry and black currant, accented by barrel spice notes, fill the mouth. Black tea, cocoa, vanilla and spiced black fruits linger beautifully on the finish.

WINEMAKER'S NOTES: Individual lots received 14 to 25 days of skin contact during fermentation. Each varietal is barrel aged separately in French oak and American oak barrels for 6 months, then blended and oak aged a further 6 months. Malolactic fermentation takes place in the barrel.

BEST SERVED: Serve at a cool room temperature of 18ºC. Drink now to 2025. Decanting is recommended if drinking through 2017.

PRICE: $24.95 per bottle

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Best for BBQ - Best paired with skirt steak
Best for BBQ - skirt steak

1/2 cup olive oil, divided
4 garlic cloves, finely chopped
1 tbsp. finely grated lemon zest
1 tbsp. finely grated lemon zest
kosher salt and freshly ground black pepper
2 cups coarsely chopped fresh herbs, such as tarragon, savory, and mint

1 cup coarsely chopped flat-leaf parsley leaves
1 skirt steak (about 1 1/2 pounds), trimmed, cut into two or three 10" pieces
lemon wedges

Mix ¼ cup oil, garlic, and lemon zest in a medium bowl. Let marinate for 20 minutes. Add all herbs to oil mixture; stir until well coated. Let stand until herbs begin to wilt, about 10 minutes. Stir in remaining ¼ cup oil. Season the herb salsa Verde to taste with salt and pepper.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season skirt steak generously with salt and pepper and grill until charred, 2 minutes per side for medium-rare. Transfer steak to a serving platter; let rest for 5 minutes, allowing juices to accumulate on platter.

Transfer skirt steak to a cutting board and slice against the grain on a diagonal. Season to taste with salt; return to platter with juices. Spoon half of herb salsa Verde over. Serve with lemon wedges. Pass remaining herb Salsa Verde alongside.

Download PDF - SHRIMP SATAY Recipe


Best for BBQ - Trius Sauvignon Blanc 2016

Best for BBQ - Trius Sauvignon Blanc 2016

2016 Trius Sauvignon Blanc

APPELLATION: VQA Niagara Peninsula
STYLE: Light-bodied and fresh
ALCOHOL: 13.1%

FLAVOUR PROFILE: Clear and bright with a fresh clean aroma of gooseberry, grapefruit, star fruit, pear and lemongrass. Refreshing flavours of citrus, green apple and fresh herbs dance on the palate. Refreshing notes of grapefruit and gooseberry linger on the finish.

WINEMAKER'S NOTES: To produce a Sauvignon Blanc with the perfect balance of freshness, depth and body, Trius Winemaker Craig McDonald cool fermented 90% of the juice and aged it in stainless steel. The remaining 10% of the juice was fermented in French oak barrels.

BEST SERVED: Serve at a cool 10 to 12ºC. Enjoy while young and fresh.

PRICE: $15.95 per bottle

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Best for BBQ - Best paired with Grilled Chicken
Best for BBQ - Grilled Chicken, Tomato and Arugula Salad

CHICKEN

MARINADE

PLUM TOMATOES

4 chicken breasts, butterflied
200 g. arugula
20 basil leaves
20 caper berries
40 g. black olives, cut in half
50 g. Parmesan shavings
20 ml balsamic vinegar

400 ml olive oil
2 tbsp. rosemary, chopped
2 tbsp. thyme, chopped
12 basil leaves, scrunched
3 garlic cloves, finely chopped
1 tsp. salt
1 pinch black pepper
2 lemons, juice and zest only

8 plum tomatoes, cut into quarters
4 garlic cloves, finely sliced
1 tsp. thyme, chopped
150 ml olive oil
1 tsp. sea salt
1 tsp. pepper
8 g. icing sugar

Preheat oven to 280°F. Mix all the ingredients for the marinade in a bowl. Remove 30 ml to add to the salad dressing at the end.

Take the butterflied chicken breasts and put each one in a large zip-lock bag. Use a meat hammer to lightly bash each breast so they flatten out slightly. Trius Tip: No meat hammer? Use a small pot or rolling pin.

Add the chicken breasts to the marinade and marinate for 3-4 hours or overnight. Place the quartered plum tomatoes in a bowl, add in all the ingredients and mix together. Place on a baking tray and cook in oven for 1-2 hours. Once the tomatoes are ready, remove from oven.

Heat BBQ to high heat, remove excess marinade from chicken breasts. Grill for 6-8 minutes on each side.

Lay the breasts of chicken onto plates. Top with tomatoes. Toss the arugula and basil in the marinade that was separated and then layer on top. Finish with the caper berries, black olives and Parmesan shavings.

Download PDF - SHRIMP SATAY Recipe


Best for BBQ - Trius Cabernet Sauvignon 2015

Best for BBQ - Trius Cabernet Sauvignon 2015

2015 Trius Cabernet Sauvignon

APPELLATION: VQA Niagara Peninsula
STYLE: Medium-bodied and fruit-forward
ALCOHOL: 13%

FLAVOUR PROFILE: Bright garnet colour with a wonderful bouquet of black currant and cherry, accented by notes of tobacco leaf and dried herbs. Flavours of juicy black currants, blackberries and spice fill the mouth and linger on the finish.

WINEMAKER'S NOTES: Each varietal received traditional skin contact, subtle French, American and Hungarian oak integration, and full malolactic fermentation before blending to produce a wine with a great balance between fruit and oak influence.

BEST SERVED: Serve at a cool room temperature of 16 to 18°C in large bowled red wine glasses. Drink now through 2020.

PRICE: $15.95 per bottle

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Best for BBQ - Best paired with PULLED PORK
Best for BBQ - BBQ PULLED PORK

DRY RUB

BARBECUE SAUCE

 

3 tbsp. paprika
1 tbsp. garlic powder
1 tbsp. brown sugar
1 tbsp. dry mustard
3 tbsp. coarse sea salt

1 ½ cups cider vinegar
1 cup yellow or brown mustard
½ cup ketchup
1⁄3 cup packed brown sugar
2 garlic cloves, smashed 1 tsp. kosher salt
1 tsp. cayenne
½ tsp. freshly ground black pepper

1 (5 to 7 lb) pork roast, shoulder or Boston butt pan drippings from the pork
12 soft buns
slaw

Mix paprika, garlic power, brown sugar, dry mustard and salt together in a small bowl. Rub the spice blend all over the pork. Cover with cling wrap and refrigerate for at least 3 hours, or overnight.

Preheat the oven to 300°F. Put the pork in a roasting pan and roast it for about 6 hours. Pork should register 170°F, or roast it until falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Remove from the heat and cool.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes.

Wearing a new pair of rubber kitchen gloves shred the pork meat apart placing into a bowl; pour half of the sauce over. Stir so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each bun, and top with some slaw. Serve the remaining sauce on the side.

Download PDF - SHRIMP SATAY Recipe



 

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$29.95/750ml
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