The Ottawa Jazz Festival is happening from June 24th to July 3rd. At this event various artists will perform on several different stages in the heart of Ottawa and Pelee Island Winery is a proud sponsor of this event.

For four decades, the Ottawa Jazz Festival has been “exploring and expanding the limits of jazz.” With a variety of old and new-wave jazz, you’re bound to find something you’ll like. Next week marks the start of the 10-day festival which brings together musicians from across Canada and around the world to experience the “transformative and vibrant energy of jazz.”

This year’s jazz festival includes sounds from the Punch Brothers, Blue Rodeo, Emmylou Harris & The Red Dirt Boys, Kamasi Washington, Alouette Space Agency, Andy Milne & Unison and so many more. 

What Pelee Island Wines can you find at the Ottawa Jazz Festival?

Pelee Island Winery is a proud sponsor of the Ottawa Jazz Festival. We love partnering with organizations that enhance the community and bring people together. Below are the two kinds of Pelee Island wine you can find at the event paired with a few recipes you can make at home to accompany your wine. Cheers!

A 250mL aluminum bottle of LOLA Cabernet Sauvignon/Cabernet Franc blend sitting on top of a beach towel and sun hat.

LOLA Cabernet Sauvignon/Cabernet Franc VQA

Our LOLA Cabernet Sauvignon/Cabernet Franc, also known as the LOLA Cab Cab, offers flavours of cherry and currant with a light hint of cedar. The flavours of black and red fruits are woven beautifully around vibrant acidity and well balanced tannins.

The LOLA Cab Cab pairs well with a barbecue of local meats, grilled fish or Portobello mushroom burgers. We’ve included a recipe below that would be a great addition to your summer menu alongside a bottle of the LOLA Cab Cab and this is also one of the reasons we’ve chosen this particular wine for the jazz festival.

A pulled pork sandwich on top of a plate.

BBQ Pulled Pork Sandwiches


  • 3-4 lb. boneless pork shoulder or butt roast
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp black pepper
  • ½ tsp ground red pepper
  • 1 medium onion thinly sliced
  • 1 medium green bell pepper cut into thin strips
  • 18 oz. bottle barbecue sauce
  • ½ cup light brown sugar


  • Trim excess fat from pork. Combine salt, cumin, paprika, black pepper, and red pepper in small bowl and rub over roast.
  • Place onion and bell pepper in slow cooker and add pork. Combine barbecue sauce and brown sugar then pour over meat. Cover and cook on low 8-10 hours.
  • Transfer roast to cutting board. Trim and discard any fat from roast and then use 2 forks to pull pork apart. Serve pork and sauce over rice or place it on buns to make pulled pork sandwiches.

Recipe from: Butter with a Side of Bread

A LOLA full size Pinot Grigio next to a 250mL aluminum bottle of LOLA Pinot Grigio. Some of the wine is poured into a wine glass.

LOLA Pinot Grigio VQA

Our LOLA Pinot Grigio is a very refreshing white wine with flavours of lemons, limes, green apples, and honeysuckle. A perfect addition to your summer wine lineup and something that’s easy to sip on while listening to jazz music! 

This particular wine pairs perfectly with seafood, white meats or raw vegan dishes. Below is a recipe for a raw vegan pad thai dish that would compliment the LOLA Pinot Grigio very nicely.

A plate of pad thai with chop sticks.

Raw Vegan Pad Thai


  • 225g of Rice Noodles
  • 150g of Bean Sprouts
  • 2 Tbsp Peanuts, Roasted
  • 1 Green Onion
  • 1 Red Pepper
  • Edamame
  • Shredded Carrots
  • Lime (to garnish)
  • Optional: tofu, squash, zucchini noodles

Pad Thai Sauce (Recipe from: Contentedness Cooking)

  • 2 Cloves of Garlic
  • 4 tbsp Tamarind concentrate
  • 1 tbsp Kecap manis
  • 4 tsp maple syrup
  • 2 tbsp Tamari
  • 1 Salt
  • ¼ cup of rice vinegar


  • In a pot, add water and bring to a boil. Add rice noodles and cook until soft. Strain the noodles and add them back into the pot. 
  • Make your pad thai sauce. In a small sauce pan, add tamarind concentrate, tamari sauce, rice vinegar, minced garlic, ketzap manis, maple syrup, and season with a pinch salt and pepper. Now heat your sauce pan and turn from medium to full heat. Always keep stirring with a wire whisk, and bring to a simmer. Turn to low heat for two minutes, then let it cool for 5 minutes.
  • Add your Pad Thai sauce to the pot and stir in with the noodles. Pour the noodles into a bowl and add all of your chosen toppings: bean sprouts, peanuts, green onion, red pepper, edamame, shredded carrots etc. 
  • Add a quarter of a lime to the dish. This is used for drizzling your dish with lime juice. Enjoy!

We’re looking forward to experiencing the Ottawa Jazz Festival in its entirety and hope to see you there!