If you’re ready to take your wine game to the next level, the Centre for Hospitality and Culinary Arts at George Brown College has a series of tantalizing, educational adventures for you. Being the wino and science nerd that I am, I was super excited to join fellow enthusiasts on the college’s Uncork Ontario tour of Niagara region a little while back. Our day was filled with gluttony, lots of learning and a generous amount of libations. But before I go on, let me be very clear: this is NOT a booze tour. It’s the kind of experience you sign up for to gain in-depth knowledge about local wines and spirits — which will leave you feeling more connected and appreciative than ever. That being said, you WILL sip, savour and devour some of the best wines, spirits and food in the area. After all, you are being guided by a culinary school and Michael Fagan (former columnists at the LCBO’s Food & Drink Magazine). Yup, these guys are experts and will take you to the gems. Here are the highlights from our journey…
Southbrook Vineyards – We kicked the day off at one of my favourite wineries in the region. As Canada’s first biodynamic winery, these guys are incredibly passionate about their organic an biodynamic grapes. We were very fortunate to have Ann Sperling, Director of Winemaking and Viticulture, give us insight into their complex and deeply interconnected cultivation process as we sipped on a glass of their Orange Wine. We were really impressed that they don’t use any herbicides, synthetic chemicals or insecticides in their vineyards– in fact, they harness the power of insects and use them as natural pollinators! The talk was followed by a guided wine tasting where each wine (seven in total) was paired with a stellar dish curated by Executive Chef Shawn Murphy in the Oak Room.
Pickerel with peas and raisins, camembert with shallots and pork terrine – loved these paired with the 2013 Small Lot Sémillon
Pork skirt steak, lamb tamale and lamb short rib – loved these paired with the 2012 Whimsey Cab Franc.
We had a chance to chat with the talented chef and the winemaker before galavanting in their beaut vineyards…
Sipping wine with Angelie Sood from The Lifestyle File.
Oh, and did I mention they have sheep?! Yup. they roam the vineyards, eat the weeds and add fertilizer to the soil.
Vineland Estates Winery – Our second stop was at yet another one of my faves. For over thirty years, this winery has been producing exceptional wines and delicious cuisine. Known for their Rieslings (which are consistently rated amongst the best in Ontario), this is the place you want to head for leisurely dining in a beautiful setting. With structures that date back to the 1840s, the former Mennonite homestead is bursting with character…
Our lavish lunch was served in the restaurant (former farmhouse) which is surrounded by gorgeous, rolling vineyards.
Tomato gazpacho with marinated shrimp, toasted almonds and salsa verde.
Pickerel, black bean corn salsa and cauliflower puree.
Sirloin, artichoke puree, crispy shallots, black bean and corn salsa.
Whitty Farms Cherry Clafouti, berry compote, strawberry anglaise and earl grey gelato.
After our delicious feast (side note, I’d drive to Vineland Estates just for the mouthwatering dessert we devoured), we were treated to more wine tastings! Aside from their world-class Rieslings, my favourite wine was their 2012 Cabernet Franc Reserve which we enjoyed in the cellar; it’s a big, warm wine with deep fruity notes and a firm structure.
Dillon’s Small Batch Distillers – Our last stop of the day was at a distillery I’ve been dying to visit. I’ve been drinking their spirits at cocktail bars and restaurants across the province for quite some time and was soooooo happy to see them listed on our tour. We were greeted and guided by Geoff Dillon (the head distiller) who is taking the industry by storm with his innovative and flavourful spirits. He is beyond inspiring, immensely passionate and very much on a mission to bring unique Canadian spirits to the market. I basically felt like I was in a huge science lab that doubled as his candy store…
And as we munched on some local charcuterie, cheeses and preserves, Geoff gave us an in-depth info sesh about how gin and other spirits are produced in his distillery. Mark your calendars: their Canadian Rye Whisky is currently sitting in barrels and will be released in early 2016! Until then, it’s all about the gin for me. I loved the Rye Paloma they served up on our tour (The White Rye, fresh grapefruit juice, lime juice, sweet syrup and lime bitters).
We had a chance to taste all of their spirits one by one. I fell in love with the Rose Gin…
And if you’re into cocktails, this is where you want to head for interesting and beautifully crafted bitters made with fresh, local ingredients. Yes, there is life beyond Angostura…
What an incredible tour, right?! The guys at the Centre for Hospitality and Culinary Arts at George Brown College really spoiled us on our Niagara region adventure. I’d definitely recommend signing up for an Uncork Ontario experience if you want to get a better understanding of our wines and spirits (remember: this is an educational tour). So, what’s it gonna cost ya? $200 which includes all of the wine, spirits, food and transportation throughout the day. Well worth it in my opinion. Next up in the Uncork Ontario series is a harvest wine tour on October 17th in Prince Edward County – a wine region I’m dying to explore. Sadly, I’ll be in California sipping my way through their wine country, but I hope some of you can make it out to PEC and tell me all about it! You can get more details and snag your tickets here. Cheers my wino and food-lover friends!
Special thanks to George Brown College for hosting us. As always, all reviews and opinions are entirely my own.
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