CAVE SPRING CELLARS COOKS UP 25 WAYS TO CELEBRATE 25 YEARS OF BENCHMARK WINES

Complimentary Recipe Collection Just Launched by Niagara Winery

NIAGARA, ON, May 9 /CNW/ - After 25 years of excellence in Niagara winemaking, Cave Spring Cellars is celebrating a milestone anniversary by combining the best of two worlds -- wine and food.  The Jordan-based winery, respected as one of the foremost producers of Riesling in North America, teamed up with 25 of the hottest chefs on the continent to create a recipe collection of dishes expertly paired with one of the great food wines, Riesling.

The special edition collection, titled Riesling Cooks, is complimentary but exclusively available to consumers who order online at http://cavespring.ca/cookbook. Instructions on ordering the book can also be found on neck tags on Cave Spring Cellars Riesling products sold at LCBO stores throughout Ontario. Quantities are limited and consumers are encouraged to order early.

"We thank the chefs for helping us put together this very special commemoration of 25 years of benchmark wines," said Len Pennachetti, President and founder of Cave Spring Cellars. "What a wonderful way to celebrate this important milestone and the grape that got us here!"

The 25 recipes were contributed by chefs from Canada and beyond, including Susur Lee, Mark McEwan, Anna Olson, Michael Olson, Michael Bonacini, Michael Stadtlander and Jamie Kennedy.  Chefs from Niagara wine country are also well represented, including Kevin Maniaci, chef at Cave Spring's own winery restaurant, Inn on the Twenty, who contributed a special three course menu to the project.

To take the guesswork out of food and wine pairing for the home chef, each chef's creation is paired with one of eight different Cave Spring Cellars Rieslings, from dry to the most concentrated of Late Harvest and Icewines.

SOURCE Cave Spring Cellars

For further information:

Erin Mitchell, Mitchell Westlake
Tel: 905-468-1379, Fax: 905-468-4319
E-mail: erin@mitchellwestlake.com


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