FIND​ US

CONTACT

​Telephone:    807 473-8488

Email:  juanita@tbaywinery.com

667 Beaverhall Place

Thunder Bay, ON

P7E 3N1

 

OPERATING HOURS

 

Tuesday - Friday    11 am - 5:30 pm

Saturday    10 am - 2 pm

Closed Sunday & Monday

Evening appointments available by request.

  • Facebook

© 2019 by Thunder Bay Winery & Brew Shoppe

RECIPES

 

Red Wine Spaghetti with Walnuts and Parsley

Ingredients:

  • 5 cups water

  • 3 1/4 cups dry red wine

  • Salt

  • 3/4 pound spaghetti

  • 1/4 cup extra-virgin olive oil

  • 4 small garlic cloves, thinly sliced

  • 1/4 teaspoon crushed red pepper

  • 1/2 cup finely chopped parsley

  • 1 cup walnuts (4 ounces), toasted and coarsely chopped

  • 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving

  • Freshly ground black pepper

Directions:

  1. In a saucepan, combine the water with 3 cups of the wine and a large pinch of salt and bring to a boil. Add the spaghetti and cook, stirring, until al dente. Drain, reserving 1/4 cup of the cooking liquid.

  2. In a skillet, heat 2 tablespoons of the oil. Add the garlic and red pepper and season with salt. Cook over moderate heat for 1 minute. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and cook until the liquid is nearly absorbed, 2 minutes. Add the parsley, nuts, the 1/2 cup of cheese and the remaining 2 tablespoons of oil and toss. Season the pasta with salt and pepper and serve, passing grated cheese at the table.

 

Chorizo Poached in Red Wine

Ingredients:

  • Two 4-ounce pieces dry Spanish chorizo

  • 6 cups dry red wine (about two 750-milliliter bottles)

  • 10 garlic cloves, peeled

  • 4 bay leaves

  • 1/4 teaspoon cayenne pepper

Directions:

  1. Combine all of the ingredients in a large skillet. Bring to a boil. Cover and simmer over moderately low heat, turning once, until the chorizo are plump, about 15 minutes. Uncover and let stand for 5 minutes.

  2. Transfer the chorizo to a work surface and slice on the diagonal 1/4 inch thick. Return the chorizo slices to the skillet and simmer over low heat for 5 minutes. Transfer the chorizo slices to a shallow serving bowl and pour in enough of the poaching liquid to reach halfway up the side. Serve the chorizo with toothpicks.

 

Goat Cheese Mousse with Red Wine Caramel

​​

Ingredients:

  • 2 cups dry red wine

  • 1/2 cup ruby port

  • 1 teaspoon whole black peppercorns

  • 1 shallot, minced

  • 2 thyme sprigs plus 1/2 teaspoon chopped thyme

  • 1 1/2 cups sugar

  • 4 cups strawberries, hulled (2 pints)

  • 2 teaspoons finely grated orange zest

  • 2 tablespoons water

  • One 11-ounce log of fresh goat cheese, softened

  • 2 tablespoons heavy cream

  • Pinch of freshly ground pepper

  • Crostini and toasted walnuts, for serving

Directions:

  1. In a saucepan, bring the wine, port, black peppercorns, shallot, thyme sprigs and 1 cup of the sugar to a boil, stirring until the sugar dissolves. Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook over moderate heat, without stirring, until syrupy and reduced to 1 cup, about 35 minutes. Strain and discard the solids. Let the caramel cool slightly.

  2. Meanwhile, in a medium saucepan, toss the strawberries, orange zest, water and the remaining 1/2 cup of sugar and let stand until juicy, about 30 minutes.

  3. Bring the strawberries to a boil and simmer over moderate heat until slightly thickened and jammy, about 15 minutes. Transfer the compote to a bowl and let cool.

  4. In a medium bowl, using an electric mixer, beat the goat cheese, cream, ground pepper and chopped thyme until creamy. Spoon the mousse into a bowl and serve with the compote, caramel, crostini and walnuts so guests can assemble their own.

 

 

Ingredients:

  • Four 1-inch-thick slices of bread (4 ounces), crusts removed

  • 3 1/2 tablespoons extra-virgin olive oil, plus more for brushing

  • 1 garlic clove

  • Pinch of saffron threads

  • 3 medium leeks, thinly sliced crosswise (3 cups)

  • 1/2 cup plus 1 tablespoon dry red wine

  • 3 cups chicken stock

  • 1/2 cup heavy cream

  • Salt and freshly ground pepper

  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions:

  1. Preheat the oven to 350°. Arrange the bread slices on a baking sheet; brush with the oil. Bake until crisp, 10 minutes. Rub with the garlic and tear into 1-inch pieces.

  2. In a saucepan, heat 3 tablespoons of the oil. Add the saffron and all but 1/2 cup of the leeks. Cook over moderate heat until tender, 4 minutes. Add the 1/2 cup of red wine; reduce over high heat to 2 tablespoons. Add the stock; simmer for 3 minutes. Stir in the toasts and simmer 3 minutes.

  3. Working in batches, puree the soup in a blender. Return the soup to the saucepan. Stir in the cream and the remaining 1 tablespoon of red wine, season with salt and pepper and keep warm.

  4. In a non-stick skillet, heat the remaining 1/2 tablespoon of oil. Add the reserved leeks and cook over moderate heat until softened, 3 minutes. Using a heatproof spatula, form the leeks into four 2-inch rounds. Sprinkle 1 tablespoon of the cheese over each round. Cook over moderate heat until melted, about 3 minutes. Transfer the rounds to a plate and let cool until crisp.

  5. Ladle the soup into bowls, top with the leek crisps and serve.

 

 

Ingredients:

  • 2 tablespoons extra-virgin olive oil

  • 1 small shallot, minced

  • 1 thyme sprig

  • 1/2 teaspoon cracked black pepper

  • 2 cups dry red wine

  • 1/4 cup balsamic vinegar

  • 2 tablespoons heavy cream

  • 4 tablespoons cold unsalted butter, cut into tablespoons

  • Salt and freshly ground black pepper

  • Four 6-ounce skinless salmon fillets

Directions:

  1. In a medium saucepan, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the thyme sprig, black pepper, red wine and balsamic vinegar and boil over high heat until reduced to 2 tablespoons, about 12 minutes. Remove the pan from the heat and whisk in the cream, then whisk in the butter, 1 tablespoon at a time. Season the sauce with salt and pepper. Strain into a bowl and keep warm.

  2. In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the salmon fillets with salt and pepper and add them to the skillet, skinned side up. Cook over moderately high heat until the fillets are browned, about 4 minutes. Turn the salmon and cook over moderate heat until the fish is just opaque throughout, about 3 minutes longer. Transfer the salmon to plates, spoon the sauce over the fish and garnish with ground black pepper. Serve immediately.

 

Ingredients:

  • 3 tablespoons vegetable oil

  • Salt and freshly ground pepper

  • 1 medium shallot, thinly sliced

  • 1 garlic clove, thinly sliced

  • 2 tablespoons sugar

  • 1 tablespoon water

  • 3/4 cup dry red wine, such as Amarone

  • 1/2 cup red wine vinegar

  • 1/2 tablespoon unsalted butter

  • 3/4 pound fresh porcini or stemmed shiitake mushrooms—1/2 pound cut into 1/2 -inch dice, 1/4 pound sliced 1/4 inch thick

Directions:

  1. In a large, non-stick skillet, heat 1 tablespoon of the vegetable oil. Add the diced mushrooms; season with salt and pepper. Cover and cook over moderate heat until tender, 5 minutes. Uncover and cook, stirring, until browned. Transfer the mushrooms to a plate.

  2. In the same skillet, heat another 1 tablespoon of vegetable oil. Add the shallot and garlic and cook over low heat until softened, about 10 minutes. Remove from the heat and stir in the cooked mushrooms.

  3. In a small saucepan, simmer the sugar and water over moderate heat, washing down the side of the pan with a wet pastry brush, until amber, 6 minutes. Add the wine and bring to a boil, stirring to dissolve the sugar. Add the vinegar and boil over high heat until reduced by half, 12 minutes. Stir the mixture into the skillet and cook over moderate heat until the mushrooms are glazed, 3 minutes. Season with salt.

  4. In a medium skillet, heat the remaining 1 tablespoon of vegetable oil. Add the sliced mushrooms, season with salt and cook over moderate heat until tender and lightly browned, about 8 minutes. Stir the mushrooms into the marmalade, and swirl in the butter. Cover and keep warm.

  5. In a medium saucepan, bring the chicken stock to a simmer; cover and keep warm over low heat. In a large saucepan, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Stir in the rice and cook for 2 minutes. Add the wine and simmer until almost evaporated. Pour in about 1 cup of the hot stock, or enough to cover the rice. Cook, stirring constantly, until the stock has been absorbed, about 5 minutes. Repeat, adding 1 cup of stock at a time and stirring until all of the stock has been absorbed. The risotto is done when the rice is just cooked and suspended in the creamy sauce, about 25 minutes. Stir in the butter and season with salt and pepper.

Ingredients:

  • 1 1/2 cups French green lentils (12 ounces)

  • Salt

  • 1 tablespoon extra-virgin olive oil

  • 1 small red onion, finely chopped

  • 1 garlic clove, minced

  • 1/4 cup dry red wine

  • 1 packed cup baby spinach (2 ounces)

  • 1/2 cup chicken stock

  • 1 tablespoon crème fraîche

  • 4 lightly packed cups mâche (2 ounces) or arugula

  • 1/4 cup chopped flat-leaf parsley

  • 1/4 cup chopped cilantro

  • Freshly ground pepper

Directions:

  1. In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.

  2. Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed, about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the mâche, parsley and cilantro and cook until barely wilted, about 2 minutes. Season with salt and pepper and serve warm.

 

 

Ingredients:

Cheesecakes:

  • 3 tablespoons unsalted butter, melted, plus more for brushing

  • 7 whole graham crackers

  • 1/2 cup plus 1 tablespoon sugar

  • 1 large egg

  • 1 large egg yolk

  • Pinch of salt

  • One 10 1/2-ounce log of fresh goat cheese, softened

  • 1/2 cup plus 2 tablespoons crème fraîche (5 ounces)

Wine Gelées :

  • 1 envelope unflavored gelatin

  • 2 1/2 tablespoons cold water

  • 3 tablespoons each of Muscat, rosé, Pinot Noir and dessert wine

  • 4 teaspoons sugar

Directions:

  1. Preheat the oven to 325°. Line a baking sheet with parchment paper. Cut out four 3-inch rounds of shirt cardboard. Brush the insides of four 3-inch-round and 2 1/2-inch-deep ring molds with butter. In a food processor, grind the crackers with the melted butter and 1 tablespoon of the sugar. Set the molds on the baking sheet and line the bottoms with the cardboard rounds, trimming to fit. Pack the crumbs into the molds; press to compact. Bake for 10 minutes. Let cool.

  2. Meanwhile, in a bowl, using an electric mixer, beat the egg, egg yolk, salt and the remaining 1/2 cup of sugar at medium speed until pale and fluffy, about 2 minutes. Add the goat cheese and beat until smooth. Fold in the crème fraîche. Spoon the mixture into the molds and smooth the tops. Bake for about 30 minutes, until the cheesecakes are just set but not browned. Let the cheesecakes cool, then refrigerate them until chilled, at least 1 hour.

  3. Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the blade around the edge of each cheesecake. Pressing up on the cardboard, ease the cheesecakes out of the molds; return to the baking sheet. Cut four 11-by-2 1/2-inch strips of parchment paper. Wrap the paper around the perimeter of each cheesecake to form a collar that extends 1 inch above the surface; secure with tape.

  4. In a small bowl, sprinkle the gelatin over the cold water and let soften. Microwave at high power for about 15 seconds or just until the gelatin is melted. Put the 4 wines in separate ramekins. Add 2 teaspoons of the sugar to the rosé and to the Pinot Noir and microwave for 20 seconds; stir to dissolve the sugar. Stir 1 teaspoon of the melted gelatin into each of the 4 wines. Let the wines stand until cooled, about 10 minutes. Pour one of the wine gelées over each cheesecake and refrigerate until chilled and set, about 20 minutes.

  5. Remove the parchment-paper collar from each cheesecake. Carefully remove the cardboard bottoms and serve.

 

 

Ingredients:

  • 2 cups all-purpose flour

  • 3/4 cup unsweetened cocoa powder (not Dutch process)

  • 1 1/4 teaspoons baking soda

  • 1/2 teaspoon salt

  • 2 sticks unsalted butter, softened

  • 1 3/4 cups sugar

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 1 1/4 cups dry red wine

  • Confectioner's sugar, for dusting

  • Whipped cream, for serving

Directions:

  1. Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.

  2. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.

  3. Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner's sugar and serve with whipped cream.

 

 

Ingredients:

  • Twenty 1/4-inch-thick slices of brioche

  • 1/2 cup strawberry jam mixed with 2 tablespoons of Pinot Noir

  • 10 thin slices of baked ham

  • 10 thin slices of Gruyère cheese

  • Softened unsalted butter

Directions:

  1. Heat a large griddle. Spread 10 of the brioche slices with the jam. Top with the ham and Gruyère and close the sandwiches.

  2. Lightly butter the outside of the sandwiches and cook over moderate heat until toasted and the cheese is melted, 2 minutes per side. Cut in half and serve right away.

Ingredients:

Directions:

  1. In a glass add a few cubes of ice, strawberries and blueberries. Add honey and lime juice. Mix well.

  2. Add two parts wine to glass and stir again.

  3. Top with carbonated soda, add a sprig of mint and enjoy!

 

Ingredients:

2.5 cups frozen strawberries

1.5 cups white wine (ex. Moscato, pinot grigio)

2.5 cups frozen mango or peaches

1.5 cups white wine (ex. Moscato, pinot grigio)

Directions

Blend each fruit separately with wine until desired thickness. Spoon into glass in layers. Enjoy!

 

Ingredients

  • 1 c. frozen cherries

  • 6 red wine ice cubes

  • ¼ c. chilled red wine

  • ½ lime, juiced

  • Instructions

  • Pour 1 cup of wine into ice cube trays and freeze overnight.

    1. Puree all of the ingredients in a blender until smooth.

    2. Waste no wine!

Ingredients

  • 1 750 ml bottle hearty, bold rosé 

  • ½ cup sugar

  • 8 ounces strawberries, hulled, quartered

  • 2½ ounces fresh lemon juice

Directions

 

  1. Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.

  2. Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.

  3. Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.

  4. Blend again until frosé is slushy. Divide among glasses.

Ingredients

  • 2 tablespoons fresh lemon juice

  • 2 cups dry Riesling

  • 2 cups fresh blood orange juice

  • 6 tablespoons fresh grapefruit juice

  • ¼ cup fresh lime juice

  • 2 cups sparkling soda

  • Blood orange wheels (for serving)

Directions

  1. Muddle lemongrass and lemon juice in a pitcher. Stir in Riesling and blood orange, grapefruit, and lime juices. Chill at least 30 minutes and up to 2 hours; strain into a clean pitcher.

  2. Pour ¾ cup citrus mixture into each ice-filled wine glass; add ¼ cup sparkling soda. Garnish with blood orange wheels.

 

 

Ingredients

  • 1 pint strawberries, hulled and sliced

  • 1 750-ml bottle rosé wine

  • 2 cups soda water

  • 1/3 cup Aperol

  • 2 tablespoons fresh lemon juice

Directions:

Combine strawberries and wine in a large pitcher; cover and chill for 3 hours to infuse wine. Strain wine into a large bowl, reserving some strawberries for garnish. Return wine to pitcher. Stir in soda water, Aperol, and lemon juice. Divide among ice-filled glasses; garnish each with a lemon twist and a few reserved strawberries.

 

Ingredients

  • 1 750 mL bottle of Rosé wine (dry)

  • 1 cup strawberries (sliced, tops removed)

  • 4 cups lemon-lime soda

  • 3 limes (squeeze juice of two limes, keep one lime thinly sliced)

  • 2 to 3 tablespoons sugar (to taste)

  • 2 tablespoons mint (fresh)

Directions:

  1. Place the sliced strawberries, the juice of two limes, and the sliced lime in a sangria pitcher.

  2. Add the wine.

  3. Roll the mint sprigs in your hands to release the herb's fragrance and flavor. Then, using sharp kitchen shears gently cut the mint into thin strips and place in the pitcher.

  4. Add sugar and soda and stir.

  5. Fill the pitcher with ice just prior to serving. Garnish with any remaining mint leaves and sliced strawberries.

 

Ingredients

  • 1 bottle white wine

  • 1/2 cup peach schnapps

  • 2 peaches (sliced, frozen peach slices work well)

  • 1 orange (sliced)

  • 1/2 mango (peeled and sliced)

  • 1/4 to 1/2 cup sugar, or to taste

  • 1/2 liter ginger ale or club soda

Directions:

  1. Pour wine and schnapps into a pitcher and add sliced peaches, orange, and mango.

  2. Add sugar and stir gently.

  3. Chill the mixture for at least 1 hour.

  4. Add ginger ale or club soda just before serving.

Ingredients

  • 1 750 mL bottle white wine

  • 12 ounces (1 1/2 cups) lemon-lime soda

  • 12 ounces lemonade

  • 2 lemons, sliced

  • 2 cups fresh raspberries (frozen can be used)

  • 1/3 cup sugar

  • Lemon slices for garnish

Directions:

  1. Mix the wine, berries, lemons, lemonade, and sugar in a pitcher.

    Cover and place in the refrigerator overnight.

  2. Add the lemon-lime soda just prior to serving.

  3. Add ice in either the pitcher or individual glasses.

  4. Garnish with a slice of lemon.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Leek and Red Wine Soup

Salmon with Red Wine Balsamic Sauce 

Red Wine Risotto with Mushroom Marmalade

Lentils with Red Wine and Herbs

Mini Cheesecakes with Wine Gelees

Red Wine Chocolate Cake

Grilled Ham and Cheese with Strawberry Red Wine Jam

Red Wine Berry Spritzer

Summer Sunrise Slushy

Cherry Lime Slushie Recipe

Frose (frozen rose)

Blood Orange Sangria

Strawberry Rose Spritzer

Strawberry Lime Sangria

Peach Sangria

Raspberry Lemonade Sangria