by Margaret Swaine | Apr 1, 2008
Wine lovers have much to discover in Ontario. The most important wine region, the Niagara Peninsula, stretches from the town of Winona, just past Hamilton, to the Canadian side of the Niagara River. Herne to more than 60 wineries, in certain areas surrounding Beamsville, Vineland and Niagara-on-the-Lake, the wineries are chock-a-block. This must not be taken lightly as this form of therapy only takes about an hour and the patient should be aware of these cialis line prescription before deciding to opt for the procedure. Insufficiency in any supplement may cause the genuine issues where it can online pharmacy cialis adjust fitting cerebrum capacity furthermore prompts gloom and other mental issue. After taking them the flow of blood towards his penile organ. cialis pills http://cute-n-tiny.com/cute-animals/deer-and-piglet-pals/ With e-shopping trend, you can Buy Generic Tadalafil or the original trade name pill at all leading pharmaceutical stores and also, a internet stores who offer great discounts on the second order. generic cialis tadalafil In summer, activities abound, such as bike tours, concerts in the vineyards, jazz festivals, theatre, cooking classes and dining of all sorts, both alfresco and indoors. In winter, there are icewine celebrations and even opportunities to join in the picking of the frozen grapes. READ MORE
by Margaret Swaine | Sep 1, 2007
By Margaret Swaine
(Where Magazine September 2007)
Travellers along the QEW highway between Hamilton and St Catharines will soon see an exciting addition to the signage directing them to wineries on Niagara’s wine route. If they are not in the know they could be forgiven for having a chuckle. The Dan Aykroyd Winery sounds like funny business. As a comic actor and writer for over thirty years Aykroyd’s name has shone on the credits of movies, screenplays, television shows and in his persona as Elwood Blues on CDs. But wine labels?
“The interest in wine really comes through one of my best friends John Paul DeJoria,” said Aykroyd. [DeJoria is owner of Patrón Spirits a tequila company and John Paul Mitchell Systems, a hair care company] “We sold a lot of Patrón in the House of Blues and one night he asked me to try it…. He poured me a warm shot of silver and I said wow this chilled would be great. I said we can’t get this in Canada and so we began to work together.” DeJoria introduced Aykroyd to the Canadian wine agency Diamond Estates and the relationship grew very fruitful.
“I started working with Diamond Estates to bring Patrón into Canada. I found out they had four wineries. They proposed the idea of a line of wine and here two years later I’ve invested with Diamond Estates one million dollars to own a piece of the distributorship that was supervising Patrón.”
With Diamond Estates Aykroyd has his finger in four southern Ontario Wineries along with his namesake one. The Toronto based agency owns EastDell Estates, Lakeview Cellars, Birchwood Estate and Thomas & Vaughan. The new $12 million Dan Aykroyd Winery will be built where the Birchwood Estate is currently located. Groundbreaking is projected for this fall with the winery operational for the fall 2008 harvest.
Aykroyd who’s a fan of the EastDell Unoaked Chardonnay offers me some as we chat at The View restaurant at EastDell near Beamsville. But first he admonishes me for not eating. “You should have something if you are going to drink. You really should have something. I order food to compliment the wine. I don’t order wine to compliment the food,” he insists taking a sandwich and urging me to do so. Then he sips on his Discovery Series Chardonnay.
“I kind of wanted them to go a little more unoaked on this. But they said the consumer likes a little bit of oak and they like the fruitiness. So I had a bit of a compromise and I’m very happy with it.” Dressed in his trademark black suit jacket, black pants and black shades, he strikes me as part cool dude and part mother hen with a clear business head.
The Dan Aykroyd branded portfolio will all be 100 per cent VQA wines from Niagara. The first released, the Dan Aykroyd Discovery series, are consumer friendly in price and taste. Already on sale at Liquor Control Board of Ontario outlets across Ontario are the chardonnay at $14.95 and the cabernet merlot at $16.95. The premium Dan Aykroyd Signature Reserve series produced in limited quantities of 300 cases each will start at around $50 with the first release being a barrel fermented vidal icewine. Also expected to come out this fall are a cabernet sauvignon reserve and a fume blanc. Head winemaker of Diamond Estates, Tom Green (no relation to that other famous Canadian comedian) is in charge of the overall production of the wines.
Aykroyd who’s partial to Lynch Bages, Pichon Longueville, Brane-Cantenac and other fine Bordeaux for special occasions is realistic about his Discovery series wines. “Ontarians love their decks, their cottages and outdoor spaces. At sixteen ninety-five for the red you can buy a case of that. Instead of thirty of forty for a Bordeaux. In volume it makes sense to go for the Aykroyd wines.”
Canadian firm Moriyama + Teshima Architects, known for such distinctive projects as the Bata Shoe Museum, the new Canadian War Museum and the Ontario Science Centre are the designers of the new winery. Plans show a multi-level hospitality building that’s sensitive to the environment. Leadership in Energy and Environmental Design (LEED) features include a geothermal heating and cooling system, solar lighting, regionally produced materials for construction and native plants as part of the landscape.
Aykroyd hopes to stamp his personal tastes on the menu of the winery’s restaurant as well as on the wines. He rhymed off roast garlic rosemary chicken, T-bone steak, Yorkshire pudding, pesto with pappardelle noodles, spongy black cake and mocha dacquoise as items he’d like to see served at his winery.
“The next component will be the manufacturing exhibit itself of the wine, the tasting rooms and my museum. I’m going to put some memorabilia in there,” said Aykroyd. “Then we’ll have the music and live entertainment. I hope to draw more tourists from the States than usually come up from Niagara Falls.”
“I think with my name on a winery they’ll be coming into wine country and it’ll be an annual trip for these American families from Ohio, Illinois and Michigan just bordering Ontario,’ he added.
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The entrepreneurial Aykroyd already has proven to be serious when it comes to business. He’s the co-founder of the House of Blues Entertainment Inc. which operates ten House of Blues venues in the United States. HOB was purchased by Live Nation, the world’s largest live music company in 2006, and Aykroyd continues to travel to open each new House of Blues with partner Jim Belushi (John’s brother) and the Blues Brothers band.
“I thought this is the time of life here and now when I’m just going to enjoy. But I’m busier than ever. I try to wind it down but with the concerts with Mr. Belushi, the House of Blues and now with my involvement with this winery and try to maintain a twenty-five year marriage and raise a few kids and spend time with all of them. Those four quadrants pretty much take up all of my life.”
In summer Aykroyd stays at his family’s loyalist farmhouse near Loughborough Lake in the historic Sydenham Ward of Kingston. He anticipates burning up the 401 QEW corridor as the winery goes forward. Later this year however it’s long distant travel.
“Given the expansion with House of Blues I’m going to be spending a lot of time in the Far East, in Europe and in Russia in the next five years. We want to put one in Moscow and St. Petersburg. We already have got partners. They’re dying for it. They love the concept of House of Blues worldwide. So it will be a lot of travel,” he said.
Even with that his entrepreneurial instincts won’t rest. He went on to say, “Through the Patrón we came to the distributorship, we came to the wines and now we’re planning some other things on the spirit side. I can’t talk about it. But it’s going to be a world mind blower. We hope to be on the shelves at Christmas.”
Ghostbusters aside, spirits are no laughing matter for Aykroyd. It’s commerce good and solid like the man himself. As he’s said of his support of the Ontario wine industry, “I only invest in winners.”
Side Bar
The Dan Aykroyd Wine Route
All the Diamond Estate wineries are within about ten minutes drive of each other scattered between the tiny towns of Beamsville and Vineland in Niagara’s Twenty Valley. They all have tasting rooms open to the public.
Lakeview Cellars, 4037 Cherry Avenue, Vineland. www.lakeviewcellars.ca
Offering a patio in summer and a fairly large, well-stocked boutique, Lakeview’s a popular stop for touring oenophiles. Celebrating 15 years in wine making, Lakeview also sells older vintages from their ‘library’. Best bets in whites are the chardonnay musque and riesling and in reds go for the cabernet sauvignon (Aykroyd’s a fan of it) or 2000 vintage merlot.
Thomas & Vaughan, 4245 King St., Beamsville. (Now Redstone Winery https://redstonewines.ca)
This tiny winery is cute as a button. Sample the riesling and the gewürztraminer whites or buy a bottle of the vidal icewine.
EastDell Estates Winery, 4041 Locust Lane, Beamsville. www.eastdell.com
The view at The View is spectacular. On a clear day you can see the CN Tower of Toronto across glittering Lake Ontario. Enjoy a simple lunch of salads, grilled veggies, burgers or roast chicken while you sample some wines such as Aykroyd’s favourite EastDell unoaked chardonnay. Wines from the other Diamond Estate wineries and neighbours wines are also available.
Birchwood Estate Wines, 4679 Cherry Avenue, Beamsville. www.birchwoodwines.ca
Soon to be the location of the new Dan Aykroyd Winery, but in the meantime a sweet cottage like building with a small tasting room and retail outlet. Visit to see where the footprint of the new winery will be and sample the fresh mild gewürztraminer-riesling or the firm spiced gamay noir.
www.diamondwines.com
www.danaykroydwines.com
by Margaret Swaine | Sep 1, 2007
By Margaret Swaine
(Foodservice and Hospitalilty September 2007)
Most wineries are content with creating miracles in the cellar. Some extend beyond wine to proffer picnics on their patios, dining on premises or retail counter sales of local farmers’ produce. A select few brazenly offer the full Monty to culinary tourists namely accommodations, food and wine. Such is the case with Cave Springs in Jordan Ontario, Burrowing Owl in British Columbia’s Oliver and Nk’Mip in Osoyoos BC. These are success stories many might like to emulate. It just takes an iron stomach ready for risk and a head for business.
Cave Springs founded in 1986 by the Pennachetti family and winemaker Angelo Pavan is one of the Niagara Peninsula’s leading vintners of premium wines. Still very much a family business, it all started in 1978 when John Pennachetti and son Len were among the first to plant vinifera vines in the area. Riesling and chardonnay may seem obvious grapes for Niagara today but at the time planting them was daring.
“There were basically just a handful of experimental vinifera plots back then,” said Tom Pennachetti, Len’s brother and a managing partner in Cave Springs. The riesling vines purchased from the German nursery Weis Reben on the Mosel lead not only to a commitment to cultivating quality wines but also to a another type of commitment. The Weis family, who are owners of Germany’s St. Urbans Hof Winery, saw an opportunity to start up a winery (Vineland Estate) in Niagara. Anne Weis came to work for the family business here and really put down roots. She married Tom Pennachetti.
Today Cave Springs controls more than 70 hectares of vineyards on two coveted sites along the Niagara Escarpment known locally as the Beamsville Bench and the Twenty Mile Bench. Justly proud of their vineyards, the Pennachettis and winemaker Pavan will happily bend your ear for hours about the glacial-till limestone, shale and sandstone soils, the sloping cliffs which create a unique microclimate and the density of their plantings. Their wines speak the same message by delivering consistently high quality notably in their flagship varietals riesling and chardonnay. Well-made wines from other varietals round out their portfolio; cabernet franc, merlot, pinot noir, sauvignon blanc, gamay, gewürztraminer and cabernet sauvignon.
In 1990 Cave Springs took another big leap. They bought the historic 1871 building that housed their cellars. Located in Jordan, one of Ontario’s first Mennonite settlements, the tiny town boasted just one antique shop and a few artisans. There weren’t even sidewalks. “In order to make this a destination we needed more,” said Tom. They opened the region’s first winery restaurant On The Twenty in 1993 (named after Twenty Mile Creek which it overlooks). Chef Michael Olson put the place on the culinary map and it did well from day one.
“We were pinching ourselves the first year or two. Was this sustainable? Was there enough in the area to do?” said Tom. The restaurant turned out to be the tipping point for more growth, attracting enough people that an inn became possible. Cave Spring opened Inn on the Twenty (run by Len’s wife Helen Young) a few years later with nine rooms expanding cautiously over the years until the current 28. “It became a more sophisticated hospitality offering by twenty rooms,” said Mrs. Young-Pennachetti.
The rooms are luxurious and large, some with private gardens, others on two levels. Its spa offers vinotherapy treatments as well as the more standard massage and beauty treatments. Guests enjoy breakfast across the road at Inn on the Twenty. Most recently the family bought and renovated the 1842 Jordan House, reputed to be the oldest roadhouse in Canada. Their focus with this 14 room inn and tavern is to offer stylish accommodation at a modest price.
Today the restaurant is under the competent hands of chef Kevin Maniaci. The space below the winery, used by the former owner to store massive piles of remainder books has become an area for private dining and tastings. The synergy of winery, inns, spa and restaurant has created the ‘destination’ that the Pennachettis were after. Jordan now has the power to draw not only individual tourists but also corporate groups, weddings and the like.
In the southern part of the Okanagan/Similkameen Valley in interior British Columbia lies one of Canada’s most unique ecosystems. Sunny and dry (the northernmost tip of the Sonora Desert reaches into it) with irrigation the soil is rich enough that all sorts of fruits grow in abundance. In this area from Oliver near the north end of Osoyoos Lake to the town of Osoyoos close to the US border lie some of the most highly rated vineyards in Canada especially for bold unctuous red wines. The town of Oliver has declared itself “Wine Capital of Canada” with justification.
Real estate developer Jim Wyse was a novice to wine making when the first vineyards for Burrowing Owl Estate Winery in Oliver were planted in 1993. Wisely he hired experts including Richard Cleave, a thirty-year veteran of Okanagan viticulture and renowned California winemaker, Bill Dyer who made the first wines in 1997 and for six subsequent years. Today Jim’s son Steve, mentored well by Dyer, carries on the tradition of richly textured boldly delicious wines from pinot noir, syrah, merlot, cabernet sauvignon, pinot gris and chardonnay.
The role from the medical doctor really should not be taken by men buy canada cialis suffering from any liver disorder or abnormal blood pressure problem or heart problem. Ordered drugs commander cialis view that pharmacy shop are delivered at the consumers footstep without any extra charge. These are the best natural supplements levitra buy levitra to reverse premature ejaculation. Hyperactivity can viagra sales in canada be a illness seen as an damaged brain function. The winery has expanded slowly with each successful vintage. A viewing tower with an informative self-guided tour display went up in 2002 and in 2003 a new wine shop, tasting bar and restaurant. Then in 2004 local architect Robert Mackenzie was called back to double the capacity of Burrowing Owl’s underground wine caves. In 2005 the final phase of construction began on a larger wine shop, executive offices and ten-room guesthouse which opened this past winter.
“We’re remote where we are so you have to offer more,” said Chris Wyse (another son) who is general manager of the facilities. “We added the restaurant to give people a reason to come and spend time here,” he said. The inn was another natural complement to the wine business. “It’s a nice way to give your customers a total experience instead of just the snap shot they get in a tasting room,” he said.
While the Sonora Room restaurant which overlooks 125 acres of their vineyards, is the least profitable, highest maintenance part of Burrowing Owl the Wyse family is serious about making it great. A few good chefs have come and gone for various reasons. However with the hiring in April of Chef Bernard Casavant to lead the restaurant team they’re hoping they have a long-term winner. His presence has created a buzz of excitement. Formerly executive sous chef at Four Seasons Vancouver, opening executive chef at Chateau Whistler and later owner/chef at Chef Bernard’s Whistler, he brings oodles of skill to the job. His menu showcases local produce such as west coast wild salmon, organic vegetables, Alberta beef and Carmeli’s artisan goat cheese.
Jim’s wife Midge is the detail person in the family and her talents have helped make the inn near perfection. The rooms are luxurious with reading corners, private balconies overlooking the vineyards, flat screen TVs and every modern convenience. The bathrooms are especially spacious with soaker tubs and separate rainspout showers with a cool open design. Guests also can enjoy a 25-metre pool surrounded by a large patio, a lounge, breakfast room and all seasons hot tub.
“Constructing something like this takes a toll on you,” said Chris Wyse who added they can now sit back and enjoy the fruits of their labour. And so they should as their wines continue to win top awards and their inn and restaurant garner high praise.
Nk’Mip is the first Aboriginal owned and operated winery in North America. Back in 1968, land rich but not cash rich the Osoyoos Indian Band planted southern Okanagan’s first grapevines clearing the land, removing rocks and planting vines all by hand. Eventually they had one of the largest vineyard areas planted in British Columbia extending from the east side of Lake Osoyoos in Oliver all the way to the town of Osoyoos practically at the American border. For a long time they sold grapes to other wineries, then in 2002 they partnered with Vincor to open Nk’Mip. (The long-term plan is for the band to buy back the 49 per cent of the winery that Vincor owns.)
Much of the success of this small Indian band of about 435 members can be attributed to the dynamic leadership of their Chief Clarence Louie. He’s often been quoted as saying “Be in school or be at a job or in counsel to get to one of those two places.” Along with twenty years of motivating his people towards self-reliance, he’s put his bands assets to work by forming partnerships with outside experts. Nk’ Mip Cellars today anchors a spectacular site with the four-star Spirit Ridge Resort and Spa, Sonora Dunes Golf Course and a state-of-the-art desert cultural interpretative centre.
“It’s a lot of individual partners working together for a seamless experience,” said Donna Faigaux Hospitality Manager at Nk’Mip Cellars. “Visitors can eat at Nk’Mip Cellars one night and Passatempo [at Spirit Ridge] another night.” The accommodations may be operated by another company (Bellstar Resorts) but Faigaux says there is great synergy between the different companies. “With 94 villas and suites next door we’re almost assured the people are going to visit the winery and visitors purchase wine.” With good reason she calls it a phenomenal success story. Under winemaker Randy Picton the wines from pinot blanc, chardonnay, riesling, cabernet sauvignon, pinot noir and merlot varieties have seen great success.
Everything fits together with a magical result. Tourists can start the morning exploring the network of interpretive trails that run through 50 acres of the Great Basin Desert, the reconstructed traditional aboriginal village and the exhibits of the culture of the Okanagan Nation at the Nk’Mip Desert Cultural Centre. (There are 11 different aboriginal language families, or bands, in BC.) When they’re hungry and thirsty they can walk over to the Cellars for a wine tasting and lunch on the terrace under cooling misters. In the afternoon they can cross the parking lot and tee up for a game on desert links style golf course surrounded by sage, rabbit and antelope bushes (and yes, rattlesnakes). If their muscles are sore they can go for a “golfers rescue” massage and pedicure at the Sonora Desert Spa. Evening can spent at Spirit Ridge overlooking Lake Osoyoos enjoying Chef Brad Lazarenko’s inventively excellent interpretation of local fresh market cuisine such as bison with blue cheese and dark chocolate sauce.
Simply stated all three wineries have performed a most impressive hat trick and in the process transformed their sleepy towns into tremendous destinations..
Contacts
Nk’Mip Cellars: www.nkmipcellars.com or 1-250-495-2985
Burrowing Owl: www.burrowingowlwine.ca or 1-877-498-0620
Cave Springs: www.cavespring.ca or 1-905-562-3581
by Margaret Swaine | Jun 9, 2007
By Margaret Swaine
(National Post June 9, 2007)
The invite was intriguing. Come to a get-your-gumboots-on and get-your-hands-dirty, educational wine boot camp on the grounds of the Naramata Bench in British Columbia’s Okanagan Valley. If I accepted this mission, I was to join about two dozen sommeliers coming in from western Canada. Our hosts were to be a maverick group of 19 independent boutique wineries with such names as Laughing Stock, Elephant Island, Therapy, Soaring Eagle and Black Widow. It was a challenge a journalist couldn’t refuse.
Day One
05:30 hours. Up early to catch Air Canada’s direct Toronto to Kelowna flight at 08:10. So far so good. No free food on the almost five hour flight but I’d brought my tuck bag. Individual video monitors with a choice of movies helped the time fly.
09:55. Arrival (BC time). Transfer to Deer Path Lookout Bed & Breakfast Inn up in the hills just south of Penticton. All of us were billeted at “winemakers’ cottages” at small inns right on winery property or at nearby B&B’s. Some rooms such as at Therapy and Lake Breeze had tremendous views overlooking Okanagan Lake. Mine, owned by a charming couple John Archer and Douglas Bertz, was nestled in a forest. I had feared barrack like accommodations but this was deluxe, tastefully decorated with Canadian art and sculptures.
13:00. Arrival at the patio of Elephant Orchard Wines for a welcoming picnic. Our gumboots are all lined up with our names pinned on them. I see I’ll be joined by some of the best of the west sommeliers from the likes of Vancouver’s Lumière, Raincity Grill, C Restaurant, Bishops, Four Seasons and Beach House, Whistler’s Araxi and Kelowna’s Fresco. But few have arrived yet. Rumour went around that the bus had stopped in Chilliwack for beer and then again at Manning Park Lodge to “let the beer out”. It was going to be a fun few days.
14:30. Rob Van Westen of Van Westen Vineyards herds the now fed, wined and booted sommeliers onto a bus to the vineyards. Naramata Bench is one of the fastest growing viticulture regions in BC. However its 450 or so acres of vines represent just 7 per cent of total Okanagan acreage. The production of the individual wineries ranges from a mere 600 cases to 24,000; a still very small annual output. Work here is hands on and all the winemakers show deep tans. Rob points out his brother, “I’ve a red neck but he’s the real thing.”
14:50. We’re at block 2560 Naramata Bench to hear from viticulturalists, geologists and experts from the Canada Research Centre. Miranda Halladay of Elephant Island brings things down to earth with a story about Rob. “He’s an instructor for tractor safety. He rolled his tractor last year and broke his hip.” Sure enough while gingerly walking Rob points out a building, “I was born in that house. Out of my mom in 15 minutes for the first of many ambulance rides of my life.”
15:00. The sun beats down on us as we move about the vineyards where apple and cherry trees once grew. The Van Westen family like many farm families in the area did the math and ripped up fruit trees to plant grapes. The research scientists tell us about microclimates in the area and how even within a vineyard the temperature can vary from six to eight degrees. I hide under a tree that’s still standing to lower my own microclimate. Then the geologists suggest we jump into a deep trench they have dug to see soil variations for ourselves. Some of the sommeliers actually do this. The talk begins, “About 70 million years ago a fault opened up…” and a shortened version of about one billion years of geology is crammed into our heads.
16:45. We’ve now learned how different soils affect the profile and taste of a wine. We’ve been shown how to plant, leaf pluck and prune a vine. The sommeliers are having in-depth discussions with the viticulturalists. I’ve lost my interest in dirt and am focussed on the cool wines on the tasting table under the cherry tree and sneak some. Van Westen Vivacious 2005, pinot blanc with a hint of gris tastes plump and peachy to me. “This has been really neat to learn the technical side of things,”says Janis Hodgins of Pair Bistro. Cheers I say.
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17:30. Everyone’s gone to their premises to freshen up. I stop to admire the lake view from the digs among the vineyards of Lake Breeze. Jeff Van Geest the chef/owner of Aurora Bistro has scored this place for the overnight along with a chilled bottle of Lake Breeze Pinot Blanc 2006 (which I find has great intensity and aromatics in a plump body). Like the others he’s passionate about wine and says of his vacation time, “I’ve done nothing but wine tours for the past ten years….They don’t have to sell me on the Okanagan. It’s our Napa Valley.”
19:00. We reconvene at Hillside Estate Winery, one of several in the area that has a restaurant on premises. The evening’s still sunny but now with a cooling breeze. Their Barrel Room Bistro serves up lamb chops, shrimp on the barbie, roast beef on Yorkshire pudding and all the wine we can drink. If this is boot camp, I want to sign up for life.
Day Two
08:30. Breakfast at Deer Path is poached eggs on pancetta with freshly made tomato sauce on a bed of local spring asparagus. It’s divine as is the dark roast coffee.
10:00. The sommeliers straggle into the parking lot at Soaring Eagle. It seems there were more than a few adventures after dinner. The late partiers who overnighted at Therapy joke about their dreams. The four who stayed at Spiller Estate have a tale to tell. They had locked themselves out of their B&B cottage. At 2am when they wanted to hit the hay, there was no one inside to rouse. A bottle of Elephant Island Stellaport through the window solved the ‘technical difficulties’, a situation which bore some delicate explanation over coffee the next morning.
10:30. Our varietal tasting takes place on the veranda with a full panel of speakers and 12 wines to taste. The excitement about the region is palatable and we hear in 20 years the whole area will likely be converted to grapes. The winemakers introduce themselves, “I’m Ian Sutherland from Poplar Grove. I’m a bit hung over,” gets a huge and empathetic laugh. We start with a comparison of seven Naramata pinot gris all from 2006. Pinot gris is one of the great successes on the Bench and all the wines display plenty of good character. I love the ripe plump tropical pineapple aspects in the Laughing Stock, Soaring Eagle and Poplar Grove pinots. Nichol Vineyard’s pinot gris is slightly pink from more time on the skins and shows minerals with citrus flavours. Van Westen has a minerally granny apple leanness as does Township 7. A long discussion ensues about whether grapefruit, minerals, pineapple or other characteristics can be said to define these Naramata Bench wines.
11:30. We taste five 2005 merlots, the red variety which is a favourite in the area. Words like burlap, tobacco, smoke and big berry fruit come up a lot. Much is said too about taming the dominant tannins and managing the high alcohol that the merlot in this area tends to get.
12:30. Chef Marcus at Lake Breeze presents us with a buffet of salads, paella, cannelloni, fresh fruit crisp, cheesecake and more. The winery pours an interesting smooth pinotage, a rare grape variety outside of its native South Africa.
14.30. The most serious seminar of the camp is at Laughing Stock. For the next several hours we learn about oak barrels. “The barrel is the tool for the winemaker,” begins Michael Weyna of Saury Barrels. We taste wines aged in barrels made by different coopers and from different French forests. We compare wines aged in American, Hungarian and French barrels. We sample the effect of different toasting levels (barrels are purposely charred inside – fire caramelizes the wood sugars) and of toasted heads (ends of the barrel). Believe it or not attention is rapt.
18:00 The Sommelier Olympics begin. We’re divided into four teams of five, the rest are appointed judges. I join up with the “Uncorked Wonders”. Game One we have to make a cocktail using ingredients provided. The base spirit is 75 per cent alcohol quickly causing contestants and judges to unhinge inhibitions. My team ranks a dismal third place. In Game Two judges toss our gumboots into a pile. We must find their own boots and put them on; the faster the more points. A free-for-all tumble results. No one wins. Game Three is complicated: Trim the shoots of vines, role a barrel around a tree, cork two bottles, uncork them, climb a ladder blindfolded and empty the bottles into a decanter. Sobriety helps but even then people get drenched. The final test is saber the tops off champagne bottles; the team who can get the caps to fly the farthest gets top points. At the end of it all my team wins the golden gumboots. I’m not sure how – it was all a blur by then. But the boots are now a trophy in my wine cellar.
by Margaret Swaine | Mar 1, 2007
By Margaret Swaine
(Wine Access 2007 Canadian Wine Annual)
Prince Edward County has all the ingredients for a good weekend cruise through the vineyards. On this bucolic virtual island (a canal cuts the isthmus from the mainland) there are great chefs, plentiful local farmers, neat food outlets and twelve wineries some with on premises dining on an easy to follow “Taste Trail” (1-866-845-6644; www.visitpec.ca/taste).
From a solitary winery in 2000 PEC has bloomed. Today’s vineyards are freshly planted, though the area has always been an agricultural haven. Its watery surroundings of numerous bays and Lake Ontario temper the climate just enough for fruit orchards and vegetables. The Empire Loyalists who settled here over two hundred years ago were well into farming by the early 1800’s. There was even a winery in the 1870’s in Hillier.
It pharmacy online viagra is triggered by signals, including cell stress and DNA damage. The neuromuscular massages also improve the flexibility tadalafil discount go to these guys of muscles through the reduction of muscle tension. The professional doctors are well qualified in counseling the patients by addressing the underlying cause of problem. cialis no prescription overnight Epidural steroid injections: For certain individuals, this disorder can be extremely uncomfortable and once diagnosed, be prepared http://icks.org/n/data/ijks/1482467285_add_file_8.pdf discount cialis to live with IBS for the rest of your life. If coming from the east get off highway 401 at Kingston and take the beautiful Loyalist Parkway (Highway 33) to the Glenora Ferry (it runs every 15 minutes in summer and is free). On the other side of the bay, you’ll connect to County Road 7 for a picturesque drive overlooking the waters of Adolphus Reach and loop around onto route 8 to find County Cider Company (1-866-476-1022; www.countycider.com), the first winery (albeit apple) in the region. Poised atop a limestone shingle ridge overlooking Lake Ontario it has great views of South Bay and Waupoos Island. Sip a cider sitting on their outdoor patio (BBQ lunches are served) and drink in the vista. Their delicious hard apple ciders are made from 11 different varieties of apple, six of them European cider apples which add complexity and depth of flavour.
To start from the west exit at Trenton and take highway 33 to Hillier where you’ll have six wineries nearby to visit. If you’re hungry you might want to head straight to Carmela Estates (613-399-3939; www.carmelaestates.ca) where they offer seasonal menus at The Vines Restaurant or on the patio overlooking their vineyards. If you’re partial to chess you can even play on the enormous outside board with its two feet high Kings and Queens. Whichever route you come in on, the County is compact and easy to navigate. Nothing on the Taste Trail is much more than an hour away.
The town of Bloomfield in the heart of the County is home to quaint boutiques and fine inns such as Angéline’s (1-877-391-3301; www.angelinesinn-spa.com) where the menu of Austrian chef Willi Fida has been a favourite since 1988. The Bloomfield Carriage House Restaurant (613-393-1087; www.bloomfieldcarriagehouse.com) which features local and organic produce has the Marshmallow Room renown for its artisan breads and pastries. Also in town, Slickers County Ice Cream (613-393-5433) serves all natural homemade ice cream made daily. Be sure to try the apple pie ice cream that’s full of chunks of fresh pie, pastry and all.
Picton’s at the hub of the Taste Trail and you’ll find two beautifully restored inns here. The Merrill Inn (1-866-567-5969; www.merrillinn.com) graces a quiet neighbourhood and boasts celebrated Chef Michael Sullivan in the kitchen. The Claramount Inn & Spa (1-800-679-7756; www.claramountinn.com) is a magnificent colonial revival mansion with fine dining and a top-notch spa. Make sure to dine also at Harvest (613-476-6763; www.harvestrestaurant.ca) where Michael Potters’ tasting menu is a gastronomic tour in a single sitting. Don’t miss Buddha Dog (613-476-3814; www.buddhafoodha.com) where pure beef hotdogs on a fresh baked bun with choice local seasonal toppings raise the simple wiener to gourmet status. The Bean Counter Café (613-476-1718; www.beancountercafe.com) has fair trade organic coffee and 24 flavours of gelato. Judy Edwards’ desserts and pastries at the Regent Café (613-476-9833) in the historic Regent Theatre are a treat locals swear by. You won’t go hungry in this County.
by Margaret Swaine | Mar 1, 2007
Ontario’s most important wine region, the Niagara Peninsula, is home to over 60 wineries stretched from the town of Winona just past Hamilton to the Canadian shores of the Niagara River. Pick up the Niagara Wine Route (1-800-263-2988; www.winesofontario.ca) about an hour out of Toronto by exiting the QEW. Travel the meandering rural roads chock-a-block with wineries for the 40 kilometers or so to Niagara-on-the-Lake and the Niagara Parkway. The route, starting on Regional Road 81, traverses gently rolling landscape through small towns, vineyards and orchards. Half the Niagara Peninsula is still devoted to agriculture and many of the farms are proudly preserved century properties, with roots tracing back to the days of the Empire Loyalists.
The Niagara Escarpment on one side and glittering Lake Ontario on the other handsomely bracket the route. The top ridges of the craggy cliffs of the Escarpment were once the shoreline of Lake Iroquois. This ancient lake receded with the glaciers leaving behind the Five Great Lakes as we know them today along with fossil rich land great for grape growing. The route is not a straight drive. Some of the wineries are up sideroads on the series of benches (sloping terraces) that eventually meet the limestone cliffs. Others are just off the QEW, in small towns such as Jordan, stretched along the shore of Lake Ontario, or hugging the Parkway along the Niagara River.
From Toronto the first concentration of wineries you hit is around town of Beamsville and up the slopes of the Beamsville Bench where most have wonderful vistas of Lake Ontario and the escarpment. Peninsula Ridge (905-563-0900; www.peninsularidge.com) has a lovely restaurant in an 1885 Queen Anne style manor house on the property. Angels Gate (905-563-3942; www.angelsgatewinery.com) offers patio lunches in summer that take advantage of their dramatic lake views. Eastdell Estates View restaurant (905-563-9463; www.eastdell.com) has sweeping vistas of the lake and the Toronto Skyline.
Jordan Village, home of Cave Spring Cellars Winery (905-562-3581; www.cavespring.ca) is a restored tiny hamlet with Georgian and Victorian homes lining Main Street. Antique shops, galleries, a garden shop, restaurant and inn are all bunched together on two streets. Cave Spring’s adjacent restaurant On the Twenty serves good Canadian fresh market cuisine. From the restaurant you see the steep and beautiful Twenty Mile Valley. Across the street, The Inn on the Twenty is a charming property that has some of the best accommodation in the area (www.innonthetwenty.com).
Nearby and up on the bench Vineland Estates Winery (1-888-846-3526; www.vineland.com) offers superb views and fitting meals at their 4-Diamond restaurant. If you haven’t eaten by now, it’s worth taking a detour to Port Dalhousie to Treadwell restaurant (905-934-9797; www.treadwellcuisine.com) where Chef Stephen Treadwell excels in farm-to-table cuisine. Sommelier and son James matches the refined meals with well chosen local wines. Olson Food & Bakery (905-938-8490; www.olsonfoodsandbakery.com) has a fantastic array of artisan breads, decadent desserts as well as cheese and specialty items. Market Square (905-688-5601 ext. 1503; www.stcatharines.ca) in nearby St. Catharines offers the widest selection of freshly harvested produce and locally produced foods in one convenient location in the heart of the city.
Head from here to picturesque Niagara-on-the-Lake and a host of wineries. Three million tourists flock to this Regency town annually, which is home of The Shaw Festival (www.shawfest.com). Theatre dominates the town from April to mid November. About ten of the nearby wineries offer dining and theatre packages along with a winery tour. The local inns also package theatre and wine. The Shaw Club (1-800-511-7070; www.shawclub.com) is nearest the theatre, sleekly modern and hip. Charles Inn (1-800-556-8883; www.charlesinn.ca) an antique filled renovated home built in 1832 appeals to history lovers with its old world charm. Also in town at deLuca’s Cheesemarket and Deli (905-468-2555; www.delucascheesemarket.com) you can find Niagara’s best selection of artisan cheeses from around the world, as well as gourmet deli products, and specialty food items. Tony de Luca also serves up amazing tasting menus at his restaurant in the Oban Inn (1-866-394-7900; www.tonydeluca.ca).
Peller Estates Winery Restaurant (1-888-673-5537; www.peller.com) delivers some of the best wine country cuisine in an elegant atmosphere while at Strewn Winery, Terroir La Cachette Restaurant (905-468-1222; www.lacachette.com) is relaxed and homey serving Provençal style dishes. In a dowdy plaza on the edge of town you’ll find the eclectic Stone Road Grill (905-468-3474; www.stoneroadgrille.com) a favourite among local vintners for its well priced strictly Niagara VQA wine list and flavourful country cuisine. A little further down the road in Virgil the Pie Plate bakery/café (905-468-9-PIE; www.thepieplate.com) features fresh Niagara fruit in pies, muffins and tarts as well savoury tarts and unique sandwiches. There’s a cozy apartment upstairs that owner Ruth Ann Schreifer rents to visitors who likely enjoy waking up to the smell of her baking below.
