Fielding Estate Winery featured in Jan 15th The Wine Ladies Icewine Tour to Twenty Valley in Niagara.

Join us Jan 15th   for The Wine Lades Shimmer of Gold Icewine Tour taking place during the annual Niagara Icewine Festival. Sure to be a stupendous day, a wintry wonderland awaits you, come and celebrate Icewine and winter, with us, at the annual Niagara Icewine Festival. We’ll visit three personally selected wineries where our small group will enjoy a unique VIP wine experience just for us. In between visits, we’ll spend a little time in the village, with the festival offering up fabulous wines, superb foods, and lots of shopping and entertainment. The ice sculptures and roasting marshmallows are always a hit too!

Our  1st stop on the 15th  will be Fielding Estate Winery the Muskoka-inspired Fielding wine lodge nestled at the foot of the Niagara Escarpment, offering stunning views across the winery’s vineyard to Lake Ontario and Toronto’s skyline. This vista is the dominating feature as you cozy up to the wine bar for a sample of some of Ontario’s finest VQA wines. Curtis and Heidi Fielding have quickly carved out a solid reputation for crafting quality VQA wines from their estate vineyards in Beamsville, focusing on grape varieties that perform best in Niagara’s unique microclimate vineyards — Riesling, Pinot Gris and Chardonnay for whites, and Pinot Noir and Merlot for reds.

To book your tickets please call 905-338-6797 or buy on line here    

To learn more, visit the winery online at, on Facebook at and follow them on Twitter @FieldingWinery.

Sunday, Jan 15th, 2012, Twenty Valley and Jordan Village.

Join us as we visit Twenty Valley. Embracing Lincoln’s communities of Beamsville, Vineland and Jordan, Situated in Niagara’s lush Greenbelt, just an hour’s drive from Toronto, this extraordinary wine-producing area transforms itself into a stunning winter wonderland embracing Canada’s liquid gold, Icewine.

We have created a very special VIP experience for you. Travel in style and comfort in our limo bus, visit 3 special local wineries, including Fielding Estate Winery , Vineland Estate Winery  and Legend Estates Winery each with an unique, exclusive experience created especially for our group including samplings of some of Ontario’s best Icewine, sparkling and premium VQA wines.

We’ll also enjoy a visit to Main Street- Jordon Village for the Twenty Valley Winter WineFest for lunch and more wine sampling by 35 local wineries and restaurateurs preparing delectable dishes to temp your palate and warm your insides. There will be lots to see and enjoy as this year’s event will again feature a fashion show featuring local winemakers, local chef demonstrations and a Wine Makers Olympics – a barrel rolling championship for the coveted Golden Blundstone Boot. To view a recent trip to Icewine country click here.


9:00am: Departure from Toronto -Royal York Hotel

9:30am: Departure from Oakville- Oakville Shopping Centre

10:30am-12:00pm – Fielding Estate Winery

12:00pm-2:00pm – Lunch, shopping-Jordan Village

2:00pm-3:30pm – Vineland Estates Winery

3:30pm-5:00pm-Legend Estates Winery

6:00pm: Arrival in Oakville- Oakville Shopping Centre

7:00pm: Arrival in Toronto-Royal York Hotel

Just $125.00 per person ( Includes HST)

Riesling Roasted Turkey with Fig and Fall Vegetable Stuffing

  • 1 (16-pound) whole turkey
  • 5 pounds butter, divided
  • 3 bottles of Fielding Estate Winery 2009 Riesling
  • 4 carrots, peeled
  • 4 onions, peeled
  • 2 heads celery
  • 2 large celery roots, peeled
  • 4 heads garlic, peeled and chopped
  • 1 cup dried figs
  • 1/2 cup olive oil, plus more as needed
  • 2 loaves white bread
  • 1 quart chicken stock
  • Salt and white pepper
  • 3 cups all-purpose flour
  • 2 fresh bay leaves
  • 1 bunch fresh thyme leaves, chopped
  • 1 bunch fresh parsley leaves, chopped
  • Special Equipment: 6 feet of cheesecloth
Directions – Stuffing

Dice the carrots, onions, celery, and celery rootso that they are all about the same size. Toss vegetables with garlic, thyme, figs, and olive oil. Spread out on sheet pans and roast in the oven until vegetables are tender. Set aside.

Cut the bread into 1-inch cubes. Spread out on sheet pans and toast in the oven until golden.

Combine the roasted vegetables mixture with the toasted bread in a large bowl. Melt 1 pound butter and toss with vegetable and bread mixture. Transfer to a baking dishand add enough chicken stockto cover the mixture. Bake for 45 minutes. Reserve stuffing and keep warm.

Directions – Turkey

Preheat oven to 400 degrees F.

Melt 3 pounds of the butter and combine with Riesling and parsley. Soak the cheesecloth in the wine and butter mixture. Set aside.

Remove the neck and gizzardfrom the turkey and discard. Rinse the bird thoroughly with cold water and pat dry. Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the bay leaves underneath. Rub the entire surface with 1/4 cup of the melted butter. Lightly sprinkle the skin and cavity with salt and pepper. Loosely stuff the turkey with dressing and place any remaining stuffing in a baking dish to cook separately.

Trussthe turkey and place on a rack in a large roasting pan. Cover with wine and butter soaked cheesecloth.

Roastfor about 45 minutes, basting with the remaining butter/wine mixture every 10 minutes. Reduce the temperature to 350 F and continue roasting for another 1 1/4 hours or until an instant-read thermometer inserted in the thigh registers 180 degrees F. If at any point the cheesecloth becomes burnt, discard but continue basting.

Transfer the turkey to a cutting board and allow it to rest 20 to 30 minutes before carving.


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