Pelee Island Winery 2016 Nest Pinot Noir with Sweet Potato Spinach Lasagna.

Bring it!


Later winter…welcome spring with Pelee Island Nest Pinot Noir!


Sweet Potato Spinach Lasagna


For the Sweet Potato Cheese

  • 1.5 cups whole milk ricotta
  • 1.5 cups low-fat cottage cheese
  • 1 15 oz can sweet potato puree (~1.5 cups)
  • 1 tablespoon fresh rosemary, chopped

For the Sauce

  • 2 tablespoons Cindy’s Garden olive oil
  • 1 large yellow onion, finely diced
  • 3 large handfuls of spinach
  • 1 24 oz jar organic marinara sauce
  • 1 tablespoon dried oregano
  • 2 teaspoons garlic powder
  • pinch of black pepper
  • pinch of sea salt


  • 12 lasagna noodles
  • 1/2 cup mozzarella cheese

Complete recipe here


Pelee Island Winery 2016 Pinot Noir


Alcohol: 12.5%  Sugar Code: (1)  Residual Sugar: 12 G/L

Grape(s): 75% imported Pinot Noir/ 25% Domestic grown


BOTTLES KEY SELLING NOTES: • Smooth, pleasing and approachable red wine • A good introductory red • Burgundian flare • Versatile with most meats

TASTING NOTES: Ruby-red in colour. The nose will bring a raisin nuance to the ripe, soft red cheery aromas and graceful cinnamon opulence on the palate. Pair with: Wild mushroom and burrata bruschetta, roasted glazed ham, grilled salmon with sweet onions and red bell peppers or beef tenderloin with ancho and fennel seeds.