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

Bruce 2018, Pelee Island Winery & Pavilion, Pinot Noir

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.