The Niagara Estate Winery Cookbook


120 pages
ISBN 1-895629-31-4
DDC 641.622






Photos by Dieter Hessel
Reviewed by Dean Tudor

Dean Tudor, founding editor of the Canadian Book Review Annual, is the
author of Finding Answers: The Essential Guide to Gathering Information
in Canada.


Two of the 16 wineries profiled in this book have their own restaurants:
Cave and Inniskillin (prawn, pork tenderloin, champagne mousse). The
others all use local chefs from Niagara-on-the-Lake or Welland, from
Toronto (Jamie Kennedy for Henry of Pelham), and even Georgian Bay
(Michael Stadtlander for Vineland Estates). Included in the profiles are
descriptions of each winery (minus, sadly, phone numbers and addresses),
recipes, and photographs of three-course meals. Settings range from the
functional sheds of Marynissen to the $6-million Chateau des Charmes.
Banquets, patio entertainment, summer, spring, and brunch are among the
food themes. There are some excellent notes from the chefs involved,
stating the “why” and “how” of the dish and “why” the wines.
There is no index; instead, unfortunately, there is Andy Brandt, chair
of the Liquor Control Board of Ontario, proffering a
spaghetti-and-meatballs recipe and a barely functional glossary.


Bruce, James., “The Niagara Estate Winery Cookbook,” Canadian Book Review Annual Online, accessed April 13, 2024,