My wife and I joined the intense ice wine weekend. It was much more intense than we thought :) We learned a great deal on how ice wine is made, the business behind ice wine production - why it's so expensive, the grape farm / suppliers, etc. Best part is, you get to drink almost unlimited amount of ice wine and other wines at Peller while listening to these stories - until you are sick them!
As a foodie, I definitely enjoyed the 2 tasting lunches + 1 dinner, with each course designed to either incorporate ice wine or complement it. Besides having wine pairing for each course, we greatly enjoyed having Chef Jason Parsons coming out at the beginning of each course explaining how and why he made that particular dish. He's got a great personality. It was my first time tasting his food, and his menu is well thought-out. His flavours are balanced and intricate, along with perfect executions on each plate. My wife and I both felt as if we are judges on Top Chef, listening to his explanation before tasting the food. Awesome experience overall!
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