The first book of its kind in more than 40 years, Magdalena Kaiser’s Niagara Wine + Food celebrates the wineries, recipes and people that have shaped Canada’s premier cool-climate wine region
There may not have been a more fitting place to celebrate the release of Niagara Wine + Food: Signature Recipes from Ontario’s Iconic Terroir than Inniskillin.
Inside the Niagara-on-the-Lake winery that helped introduce Canadian wine to the world, family, friends, winemakers, chefs and industry leaders gathered to celebrate author Magdalena Kaiser and a book that, in many ways, tells the story of the region her family helped shape.
As guests sampled a selection of recipes from the book—each thoughtfully paired with Niagara wines—it became clear this wasn’t simply another cookbook. Rather, it’s a celebration of place, people and the remarkable evolution of one of Canada’s most important wine regions.
Read Also: Behind the vines: Celebrating Ontario’s grape growers
Published by Figure 1 Publishing and distributed by Raincoast Books, Niagara Wine + Food arrives at an important moment. As Niagara marks more than half a century of modern winemaking, Kaiser’s book serves as both an introduction for newcomers and an invaluable reference for longtime enthusiasts, weaving together the stories of the region’s wineries with recipes inspired by its agricultural abundance.
Magdalena Kaiser (photo by Stephen Dominick)
Featuring profiles of more than 40 Niagara wineries alongside close to 90 recipes paired with the region’s signature wine styles, the hardcover volume captures the collaborative spirit that has defined Niagara’s food and wine culture for decades.
For Kaiser, however, this story has always been deeply personal.
The daughter of the late Karl Kaiser—affectionately regarded as the grandfather of modern Canadian winemaking and one of the visionaries behind Inniskillin—she grew up alongside the industry’s formative years.
“Wine wasn’t a career in our home, it was simply life,” Kaiser says. “I grew up with the rhythm of harvest, the scent of fermenting grapes, and dinner conversations about vineyards and weather. My father approached winemaking with scientific rigour and deep humility toward the land. He believed quality begins in the vineyard, and that patience matters.”
She credits her father’s unwavering belief in Niagara during a time when many questioned whether world-class wines could ever be produced in Ontario.
“In the early years, there was real skepticism about whether world-class wine could be made here, but he never doubted Niagara. That belief instilled in me a responsibility to tell our story well and to champion our growers and winemakers.”
Today, Kaiser has carved out her own respected career as a Niagara-based wine, food and travel expert. Certified through the Wine & Spirit Education Trust (WSET) and the Global Sustainable Tourism Council, she has become one of the region’s most passionate ambassadors, promoting sustainable tourism while sharing Niagara’s story with audiences around the world.
Courtesy of Figure 1 Publishing.
Her book reflects that same philosophy.
More than a collection of recipes, it explores the terroir, grape varieties and personalities that have helped define Niagara’s identity, while offering readers practical wine pairing advice that encourages them to experience the region’s flavours from their own kitchens.
Kaiser believes Niagara’s greatest strength lies in what was once viewed as its greatest challenge.
“For years, Niagara was called ‘marginal,’ a place where grapes survived at the northern edge of possibility,” she explains. “But that overlooks an essential truth: we have warm, often hot summers and a longer growing season than many expect. In fact, we sit at roughly the same latitude as Tuscany.”
Rather than limiting quality, Niagara’s cool-climate conditions create balance.
“What was once seen as a limitation is now our strength. In this cool-climate sweet spot, warmth ripens fruit while acidity is preserved. That natural tension is the foundation of Niagara’s golden age.”
That understanding of place carries throughout the book.
Food and wine are never treated as separate experiences, but as expressions of the same landscape.
“Niagara is one of Canada’s richest agricultural regions, with vineyards alongside tender fruit, vegetables, cheese makers and artisans,” says Kaiser. “The cuisine and the wines are born from the same landscape.”
Courtesy of Figure 1 Publishing.
She hopes readers will recreate that experience at home.
“The table is where wine reveals its character. On its own, it may impress, but with food, it finds harmony. Together, they create something experiential and deeply human.”
The recipes themselves range from approachable seasonal dishes to more elaborate entertaining fare, each accompanied by thoughtful pairing suggestions that help readers better understand Niagara’s signature wine styles. For example, a Warm Mushroom Salad is recommended to be paired with a cabernet franc from Vineland Estates, with expert details as to why it works as a tasteful pairing (check out another recipe with wine pairing below).
It’s this educational element that makes Niagara Wine + Food particularly valuable. While many books focus on recipes or wineries independently, Kaiser successfully brings both together, creating what feels like a modern reference guide to Niagara’s evolving food and wine culture.
As someone who attended the launch and had the opportunity to sample several of the featured dishes alongside Niagara wines, it was evident how carefully the pairings had been considered. They weren’t simply accompaniments to the meal. They demonstrated exactly what the book sets out to teach: that great wine becomes even more expressive when enjoyed with thoughtfully prepared local food.
Kaiser hopes readers come away with more than an appreciation for Niagara’s wines.
“I hope readers see Niagara as a living landscape shaped by water, weather and human determination. These wines are not accidental; they are the result of growers who walk their vineyards daily, families who’ve invested generations, chefs who celebrate seasonality and a community built on collaboration.”
She adds: “When you open a bottle of Niagara wine, you’re tasting limestone and lake breeze, but also courage, care and experimentation. Our story is still being written. This book celebrates how far we’ve come and invites readers to the table for what comes next.”
That sense of momentum may be the book’s greatest achievement.
Niagara Wine + Food: Signature Recipes from Ontario’s Iconic Terroir
Author: Magdalena Kaiser
Publisher: Figure 1 Publishing
Distributed by: Raincoast Books
Format: Hardcover
Price: $39.95 CAD / $34.95 USD
Available through major booksellers, including Amazon, as well as select independent bookstores.
Recipe Preview
The following recipe is excerpted from Niagara Wine + Food: Signature Recipes from Ontario’s Iconic Terroir by Magdalena Kaiser. Photography by Rick O’Brien and Stephen Dominick. Copyright © 2026 Magdalena Kaiser. Republished with permission from Figure 1 Publishing.
Seafood Risotto
Recipe by: Executive Chef George Ward, Vineland Estates Restaurant
Wine Pairing: Vineland Estates St. Urban Vineyard Elevation Riesling
Serves: 2–3
Why it works
Tender shellfish and saffron-infused risotto combine to create a luxurious yet approachable dish with a creamy finish. Fresh herbs or lemon zest brighten every bite, adding freshness without overwhelming the delicate seafood.
Vineland Estates St. Urban Vineyard Elevation Riesling is a natural partner. Its vibrant acidity and gentle touch of sweetness balance the richness of the risotto, while notes of stone fruit, floral aromatics and mineral freshness echo the saffron and seafood beautifully.
Ingredients
- 1 Tbsp olive oil
- 1½ cups arborio or carnaroli rice
- 6 cups vegetable stock
- 1 lb mussels, cleaned and debearded
- ¼ lb shrimp, peeled and deveined, or shelled lobster pieces
- Pinch of saffron
- 1 cup grated Parmigiano-Reggiano
- 3 Tbsp butter
- Salt and freshly ground black pepper, to taste
- Grated lemon zest or chopped tarragon, chives and/or parsley, for garnish (optional)
- Edible flowers, for garnish (optional)
Seafood Risotto
Method
- Heat the olive oil in a heavy frying pan over medium heat.
- Add the rice and stir for about 3 minutes, until lightly toasted.
- Add the vegetable stock one cup at a time, stirring continuously and allowing the rice to absorb each addition before adding the next. Continue for about 15 minutes.
- Stir in the mussels, shrimp (or lobster) and saffron. Cook for approximately 3 minutes, until the mussels have opened and the seafood is just cooked through.
- Remove from the heat and stir in the Parmigiano-Reggiano and butter until creamy.
- Season with salt and pepper to taste.
- Spoon immediately onto serving plates and garnish with lemon zest or fresh herbs and edible flowers, if desired. Serve warm.
Niagara Wine + Food is available at wineries, bookstores and online retailers, including Amazon. Follow @niagarawineandfood on Instagram for more information.
