Hosted by Winemaker Katie Dickieson and Winery Chef Jason Parsons, the evening begins with an Icewine martini reception. Sip Niagara’s liquid gold as we descend into the exquisitely decorated Barrel Cellar for an elegant dinner celebrating all things Icewine.
Chef Parsons’ 4-course menu is infused and inspired by winter's finest gift, complemented by Peller Estates VQA wines with each course. After dinner, bundle up and head outside to toast Icewine marshmallows over an open fire.
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