Taste the Season – Wineries of Niagara-on-the-Lake

As a friend mentioned the other day, November is kind of a buffer month – it’s a time to re-charge before the busy holiday season and, for many of us, time to start to think about what we might serve – both in terms of food and wine – at our holiday get togethers.

With all this in mind, the Wineries of Niagara-on-the-Lake have a holiday tradition called “Taste the Season” – it’s one of their popular passport programs and it runs every weekend (Fridays through Sundays) in November.

I was given two passes to the event by the tourism folks and a girlfriend and I spent Sunday popping in to different wineries to sample their food/wine pairings. It was a dreary day, which might be why most of the places we stopped in at were not overly busy. Mind you, that was great as far as we were concerned because it meant more of an opportunity to speak with the folks at the wineries about the recent harvest, and about the wines and food.

The choice of which wineries we visited was based strictly on our route. We started at Niagara College Teaching Winery, which is right off the QEW. I hate to say it, but I was very disappointed with the pairing there. They were serving their 2011 Dean’s List Pinot Noir ($17.15) with a grilled zucchini, tomato, and Havarti tart. It sounded so promising, but was a total disappointment because the tart was stone cold. It’s true, it was early, so they had just opened, but no wine would taste good with the fat of the cold pastry dough. Too bad…

Fortunately, the day improved quickly at our next stop – Chȃteau des Charmes. They too were serving a Pinot Noir (their 2015 Estate Grown & Bottle Pinot) ($16.95). They paired it with a delicious smoked chili spiced meat ball served in a lovely little bamboo cup with some tomato fondue and parmesan cheese. (The food was catered by Vintage Inns.)

Taste the Season at Ravine Vineyards

Our next stop was Ravine Vineyard Estate Winery – always one of my favourite spots. The served their 2014 Sand & Gravel Redcoat ($18.95) paired with a beef stew with a parmesan pastry. I was surprised when they served the wine in a plastic throw-away glass, but I figured it’s because of the numbers of people that come through for the tasting. The server – clearly concerned about the presentation – gave us a card offering a complimentary tasting flight at the tasting bar where, he assured us, “they use proper glassware”. We promptly went over to the other room and one of the wines I chose to (re)sample was the Sand & Gravel Redcoat. I’m glad I did – though I enjoyed it well enough in the plastic cup, in a real glass is was quite nice. In fact, that’s the wine I ended up purchasing.

Taste the Season at Marynissen Estates

Another stop we made was Marynissen Estate Winery. They were serving a 2015 Gewürztraminer ($16.00) with a warm corn and red pepper bisque. The server made a point to tell everyone that it wasn’t a particularly sweet Gewürzt – I guess many folks are put off Gewürzt because they associate it with sweetness. I didn’t care much for the wine – I actually found it a bit too dry for – but the soup was delicious. Indeed, when we were re-capping the day, my friend and I agreed that the soup was our favourite of all the food samples.

Taste the Season at Inniskillin

Inniskillin Wines gets kudos for an innovative pairing: their 2015 Vidal Icewine ($29.95) paired with aged cheddar grilled cheese with a garden tomato chutney on top. I think it’s a terrific idea to show people that icewine isn’t just for dessert. They also get high marks for a very simple, but effective presentation. Though the server didn’t know we’d be taking a photo – he made sure that the name of the winery was visible on the napkin. (Nicely done!)

Taste the Season at Peller Estates

Our last stop was  Peller Estates. They were serving their 2016 Private Reserve Gamay Noir ($19.95) with a smoked pork and duck terrine. That pairing a true standout. The wine on its own was light and refreshing (as you’d expect from a Gamay) and it balanced the richness of the terrine quite well. (It was my friend’s favourite wine of the day, by the way) Also, there was a young chef (I’d guess a chef-in-training) serving the terrine and he happily answered my questions about the difference between terrines and pates. It’s opportunities to speak with folks from the wineries that are familiar with food and wine that make these events really enjoyable.

The Restaurant at Peller Estates

We ended the day with a long, late, relaxing lunch as the Restaurant at Peller Estates, which was lovely.

If all goes according to plan, I will be headed down to Niagara-on-the-Lake next weekend with another girlfriend to see what some of the other wineries are up to.  Stay tuned – or better yet – head out with some friends and enjoy Taste the Season yourself.

 

Celebrating Women in Wine

Raising a Glass to Outstanding Women in Wine

Noble Estates Wine & Spirits, a wine agent here in the Toronto area, hosted a fantastic event in Toronto a couple weeks ago: Celebrating Women in Wine.  The event featured women from 20 wineries around the world.

The list of women was impressive – there were owners, winemakers, enologists, and women who hold important behind-the-scenes functions that no modern winery can do with out: positions related to sales, marketing, and export. Though many attendees were there primarily to taste the wines, I saw it as a rare opportunity to chat with a bunch of incredible women who are driven by hard work and a love for wine.

The first woman I spoke with was Emanuela Stucchi Prinetti, Proprietress of Badia a Coltibuono, a winery in Siena, Tuscany.  Though she grew up in Milan, the winery has been in the family for 170 years. In the 1980s she began doing marketing for the winery and she now manages it, with her brothers looking after sales and the restaurant.

Emanuela Stucchi Prinetti of Badia a Coltibuono

Since I was unfamiliar with Badia a Coltibuono, I asked whether it’s the type of winery that’s considered a destiny. In a wonderfully modest fashion, Emanuela indicated that the winery, which used to be an abbey, is very much a destination, with rooms, a restaurant, and even a cooking school. When I asked her how the cooking school came about, she explained that her mother was a “food writer”. When I asked what that means, she explained that her mother was a well-known cookbook author who also had a cooking show on PBS for a time. Indeed, it turns out her mother is Lorenza de Medici, author of over 30 cookbooks. In terms of their wines, Emanuela described their Chianti as a wine that “shows the history of Chianti” – and with the pedigree of the family and the winery, it’s hard to argue with that!

I then went in search of Beth Nickel, Proprietress of the famed Napa winery Far Niente  With the recent news of the devastating fires in California, the first question was about the fate of their winery and vines, and of the general region. She said a few wineries were damaged, but theirs were not. She also affirmed reports that the vineyards proved to be a natural defense to the fires because the vines hold so much moisture. Nonetheless, she showed photos and said it was a frightening experience and she and her family were evacuated for 10 days.

Beth and her husband Gil launched Far Niente in the late 1970s and I thought I read that they had just sold it. She explained that they took on a new partner last year, but that they are still very much involved. She was especially excited to talk about their Nickel & Nickel wines, which are all single vineyard.

Marta Casas, winemaker of Parés Baltà , a winery outside Barcelona, had an interesting story too. It turns out she and the other winemaker there married into the business. Marta is married to Josep Cusiné and Elena Jiménez, the other winemaker, is married to Joan, Josep’s brother. Together, the brothers manage the winery.

Marta, who began her professional career as a pharmacist, was always interested in wine and she eventually decided to go back to school to study it. I’m not sure when exactly she and Josep met, but clearly their common interest in wine must have played a part in them being together and working at Parés Baltà. Given that Barcelona’s been in the news lately as well, I took the opportunity to ask Marta about it. She confirmed that things are a bit tense now, and they don’t know what the future holds. But, she was much happier to talk about winemaking and about the fact that their winery is organic and biodynamic. One of her wines – their Cava Brut NV – which is made of the classic Catalan blend of Parellada, Macebeo, and Xarel-lo, was one of my favourites at the event.

Barbara Widmer of Casa Brancaia

Barbara Widmer, owner and winemaker at Tuscany’s Casa Brancaia, was there pouring her “super Tuscans” – basically Bordeaux-style blends that feature Sangiovese and other grapes that are not indigenous to Italy. Her TRE, named because it’s a blend of three wines: 80% Sangiovese with a mix of Merlot and Cab Sauv, was lovely. Widmer, who doesn’t look or sound Italian, is, in fact, from Switzerland. Her parents bought the property and started the winery in Tuscany while living in Zurich. Having summered at the winery while growing up, Barbara realized she wanted to be in the business and in she took over winemaking there in 1998.

The wine business – especially when it comes to Old World wineries – is often a family business. So, it’s not surprising that some of the women I spoke with had family connections. But, that doesn’t mean their entrée into the business was a snap. Indeed, the story of Françoise Antech, Proprietress at Antech Limoux, is an example of the fact that even within a family, women can face barriers. Though her grandmother had been involved in the winery, when she expressed interest in working in the family business, her father discouraged her. So, she made her way in the world, working in the perfume business for many well-known French firms. Eventually, with enough business experience behind her, she reasserted her interest, and the rest is history. Since 1996 she has worked alongside her father and uncle at the estate that specializes in sparkling wines.

I’m very pleased to note that the event also featured a few women from the Ontario wine scene: Elisa Mazzi, who has been assistant winemaker at Malivoire for seven years, and Beth Whitty, Proprietress of 13th Street Winery. I am embarrassed to say that though I’ve frequently visited both these wineries, I had not met either of them. I promised both that at a future visit I’d speak with them at length and write about their journey through the wine industry.

In closing, I just want to say hats off to Mark Coster of Noble Estates Wine & Spirits. I understand he played a big role in putting this event together. It is a terrific idea and one that I hope is repeated and perhaps grows, celebrating more women in wine.

Pick, Stomp & Taste at Flat Rock Cellars

If you’re a wine enthusiast and you see yourself as someone who is “hands on” (not to mention if you have fond memories of Lucy and Ethel getting down and dirty in a wine barrel) – Flat Rock CellarsPick, Stomp & Taste is for you!

I had seen this annual event announced a few years ago, but I hadn’t had a chance to attend. This year I happened to see it announced in a tourism newsletter and when I checked my calendar and found it was clear – I called the winery to book it. (I was surprised that the event wasn’t listed on the winery’s website – I asked them about it and they said it’s so popular they only advertise it through signs at the winery and on social media.)

Yesterday was the perfect day for it – sunny and hot. Ed Madronich, owner of the winery, was our enthusiastic host. (Click here for a short video of Ed talking about Flat Rock Cellars and about Ontario being the idea wine-growing climate.)

After welcoming us, he explained how the afternoon would unfold, warning – a number of times – that the shears were sharp AND when you’re getting into the vines to clip with one hand “you can’t see your other hand”. Though his repeating of the warning may have seemed a bit much to some, I didn’t mind. (I didn’t hear of any injuries among the group, so clearly everyone took note.)

We were picking not-quite-ripe Riesling. In groups of four or five, our task was to fill a bin.

 

 

 

 

 

 


When our bins were full, we dumped the grapes into a half-barrel and, with the warning that it can be slippery, the first person gingerly stepped in. Though shy at first, we soon found the more the merrier in the barrel.

And, we soon realized there’s no “right way” to do it and different folks had different techniques!

 

 

 

When we felt the grapes had given up their last bit of juice, it was over to the garden hose for a quick wash.

Then we went upstairs to the hexagonal tasting room to taste, and enjoy the lovely view of the vineyard and Lake Ontario in the background. Ed led the tasting that included a sip of fresh Riesling juice. (It was not the juice we had just made – it was juice they had squeezed that morning – not by folks stomping on it, we were told.) The tasting was surprisingly fun too – mainly because of Ed’s enthusiasm and candor. He explained why you should always start with reds and move to whites – and he had us taste in a particular order to demonstrate the wisdom of this approach.

My favourite comment of the day was when Ed admitted that at tastings, he doesn’t spit – he can’t bring himself to waste the wine! Hear, hear!

 

 

 

Flat Rock Cellars hosts Pick, Stomp & Taste again next weekend (September 23/24). Reservations are required, and it fills up fast – so call the winery now (905-562-8994 or Toll Free: 1-855-994-8994)  – or mark your calendar to book it next year.

 

Sometimes Grandma Knows Best …

Shauna White, winemaker and vineyard manager

A friend and I were out for a drive in Caledon on a recent Saturday. It was a lovely day and so I suggested we head up to Hockley Valley Resort and the Adamo Estate Winery. I had been there when it first opened in September 2016 but Shauna White, the winemaker, was not there during my previous visit.

My recent visit was spur-of-the-moment and it never crossed my mind that Shauna might be there. To my pleasant surprise, she was. But, she was leading a private tasting when we got there. JP Adamo, one of the owners, was also there and since I had met him before, I decided to ask if he thought Shauna might be free later. I also mentioned that I happened to have my camera and if she were willing, I’d love to do a short video with her. (Whenever I’m headed out for a drive, though visiting wineries isn’t always the plan, it’s always something I’m up for, so I usually take the camera and I made sure the battery is fully charged, just in case!) When Shauna was done with the tasting, she agreed to a video interview.

Adamo Estate Winery

As with so many winemakers, Shauna has travelled the world to hone her craft. And, as with so many winemakers, the story of how she got into winemaking is personal and tied to family. Click here to see the video. When you’ve finished watching, you’ll probably have one question that you wish I’d have asked.

Well, I don’t know why I didn’t ask it on camera, but I did ask afterward. For the answer to the question of who Shauna’s aunt is, I’ll just say it’s someone who’s well known in the Canadian wine world. [Click here to see a video that will reveal who it is.]

Ardiel Dry Cider — Worth looking for

Found another fantastic Ontario craft cider: Ardiel Cider House Dry CiderA friend brought it sailing — I think he got it at an LCBO in Bolton.

The label says it’s from The Blue Mountains, Ontario. So, my guess was that it’s somehow related to Georgian Hills Vineyards — they’re up in the Blue Mountain area and I had a recollection that one of the winery owners was named Ardiel and was a big apple grower in the area. (Another owner is a  Puddicombe — a fruit growing, winemaking family that’s also behind Sir Isaac’s Pear Cider; the third owner, Robert Ketchin, has been involved in the Ontario wine industry for years.) Sure enough, Ardiel is produced by Georgian Hills Vineyards.

I wish I had a photo of the cider for you — it’s very pale. (We also had some Brickworks Batch 1904, which was the same colour of the beer others were enjoying. Ardiel Dry Cider is the pale straw colour of a Sauvignon Blanc.) It’s very crisp — one of the driest Ontario ciders I’ve tried, which is how I like them. It’s 6% alcohol/vol.

It’s available at Georgian Hills Vineyards and at some LCBOs — it’s definitely worth looking for!

I love discovering new Ontario craft ciders — they’re a wonderful expression of Ontario’s bounty and craftsmanship.

 

Hunter Bottling – a mobile innovation that would make Rube Goldberg proud

I often wonder how wineries can afford all the different types of equipment needed for that precious nectar to go from grape to the bottle I enjoy with dinner. If you’ve ever been to a winery, you’ve probably seen a press, tanks and barrels. But there’s also a raft of special-purpose equipment involved in bottling and labelling.

If a winery can’t afford their own bottling equipment – or if they don’t want to tie up precious space for equipment they may only use a few weeks a year – they have to make alternative arrangements. Sometimes that means shipping their wine via tanker to another winery for bottling. Turns out, another alternative for wineries is Hunter Bottling, a company that’s been offering mobile bottling services for about 15 years. A number of Ontario wineries use them (particularly in the Niagara region, which is where Hunter started).

Intrigued by the idea, I began asking around to find out more about Hunter Bottling and their services. I soon found out that Malivoire Wine Company uses them. So, since Malivoire’s winemaker Shiraz Mottiar is very approachable, I dropped him a line and he put me in touch with Glenn Hunt, founder of Hunter Bottling.

Video

Mottiar was also kind enough to let me stop in (in mid-May) and see the bottling line in action. Click Here to watch a short video of Hunter Bottling at work bottling Malivoire’s 2016 Gamay. Special thanks go to Mottiar for explaining the process and to the crew of Hunter Bottling who let me into the truck as they worked.

Hunter Bottling’s Back Story

Shiraz Mottiar, winemaker at Malivoire Wine Company

Glenn Hunt, who grew up in St. Catharines, was in the winery business long before he started Hunter Bottling. Early in his career he focused mainly on the sales and marketing side (though he also had a successful virtual winery for a while). He was working at Hillebrand at the time Peller (the owner of Hillebrand) was building Peller Estates’ winery on East-West Line in Niagara-on-the-Lake. To satisfy regulations that required Peller to conduct a certain amount of processing on-site at their wineries, Peller had the idea of transporting its bottling line between its two properties: Hillebrand and Peller Estates. So, it outfitted a 53-foot semi with a bottling line.

Because Peller’s mobile bottling trailer sat idle for a fair bit of time, Hunt approached Peller with the idea of him renting the truck from Peller and offer bottling services to other wineries. Peller was agreeable and so in 2002 Hunter Bottling debuted, using Peller’s truck. At about that time, Martin Malivoire was thinking about putting a mobile bottling facility together. Malivoire’s idea was to put the bottling line in a smaller truck, as not all wineries have the space to host a full-size semi.

Malivoire designed a line that would work in a truck’s 22-foot box and Hunt bought the plans from him. Hunt affectionately described the original 22-foot box as a cute little truck and Hunter Bottling used it for quite some time. In 2012 they expanded it a bit and its current fleet is three trucks, each with a 28 foot box (40 feet overall).

In Ontario, Hunter Bottling focuses mainly on the Niagara region, though they also service wineries in various “emerging regions” of Ontario. As well, they service a number of wineries in Virginia. They’re also the Ontario sales rep for the French bottling equipment maker they use for their bottling lines.

And, in case you’re wondering – as I was – Hunt says each fully outfitted truck costs about $750,000. Obviously, it’s quite an investment. So, it’s no surprise that for many wineries it’s more cost effective to hire Hunter Bottling, rather than invest in equipment for a bottling line that sits idle much of the year.

A Typical Bottling Day

Mottiar says that on bottling day, Hunter Bottling’s truck typically arrives at the winery at about 6 a.m. It takes Hunter about 90 minutes to set up and by 7:30 or so, they’re ready to start. The bottling activity involves a combination of winery staff and Hunter staff. Malivoire’s retail staff does the repetitive manual work on the line – things like loading the empty bottles onto the line, taking the full cases of wine off the line and onto the pallets for storing/shipping. Hunter’s staff runs the equipment, cleans it out between runs, and so on.

Speed and other Variables

In terms of the speed of the process, Mottiar says it averages about 3,000 bottles per hour. A variety of factors impact the speed, including some variables I wouldn’t have considered. “It can depend on the wine – some flows quite easily. Reds with some age, for example, usually flow very well. The bottle shape also impacts how fast the bottle is filled, as does whether we’re using a screw top or cork,” said Mottiar.

Another interesting variable they’ve had to contend with is labels that don’t want to adhere. If the wine is too cold, for example, the bottles sweat and then the labels don’t always want to stay on. The day I was there was unusually hot and the stainless steel tank holding the rosé they planned on bottling later that afternoon was starting to sweat. To compensate, Mottiar thought that they’d probably end up having to turn on the air conditioning in the bottling truck to lessen the chance of the bottles sweating.

EPIC Celebrates – and Commemorates – Canada’s 150th in Style

I’m continually impressed with the ideas Ontario wineries come up with and I’ve been wondering what some might be doing to mark Canada’s 150th birthday.

Well, 10 of the EPIC wineries (the acronym stands for Essex, Pelee Island, Coast wineries) have released a special, limited collection of VQA wines under the EPIC 1867 banner. Each of the participating wineries have produced one wine that features a custom-designed label that talks about an aspect of the region’s rich winemaking history, which actually pre-dates confederation by a year. And, in keeping with the theme, each bottle retails for $18.67 (plus bottle deposit).

The idea behind the project was three-fold: to celebrate Canada’s sesquicentennial, to commemorate the role the region had as the birthplace of the Canadian wine industry, and to showcase the vibrancy of the region’s wineries today.

The limited edition wines (Melissa Muscedere of Muscedere Vineyards Estate Wines says that each winery produced only 100-150 cases of their featured wine) were released May 27th and are available while they last.

 

Here’s an alphabetical list of the participating wineries and their commemorative wine:

  • Aleksander Estate Winery – Cabernet France
  • Colchester Ridge Estate Winery (CREW) – Sauvignon Blanc
  • Colio Estate Wines – Chardonnay/Pinot Grigio
  • Cooper’s Hawk Vineyards – Cabernet Merlot
  • Mastronardi Estate Winery – Pinot Grigio
  • Muscedere Vineyards – Vidal Blanc
  • North 42 Degrees Estate Winery – Summer Chill (a Riesling-Sauvignon Blanc blend)
  • Oxley Estate Winery – 21st Century Red (a blend of HG 1, 3 and 4)
  • Pelee Island Winery – Cabernet
  • Sprucewood Shores Estate Winery – Sacré Blanc (an un-oaked Chardonnay-Sauvignon Blanc-Riesling blend)

Special Exhibit at Windsor’s Chimczuk Museum

From August 4, 2017 through December 31, 2017, Windsor’s Chimczuk Museum will host a special exhibit called “Toast to the Coast – an EPIC 150 Years”. The exhibition will tell the story of the region’s winemaking history. To compliment the exhibit, the museum will host a series of speakers later this year. (Details about the speaker series have not been announced – for more information, check the museum’s website.)

You can also get a commemorative poster ($10) that features all the different labels and the story – actually, the history – behind each.

EPIC Commemorative Poster

You can also get a commemorative poster ($10) that features all the different labels and the story – actually, the history – behind each.

Winemaker Amélie Boury’s Favourite Childhood Game Really Paid Off

Winemaker Amélie Boury

Like many winemakers, Château des Charmes’ Amélie Boury attributes a love for the outdoors and growing up on a farm as a reason she’s at home in the vineyard. But, she attributes her interest in winemaking to a creative game her mother played with her growing up. The “Nose Game”, as she referred to it, was “a simple game”: her mom told her to go outside and smell things and then come back and describe them to her.

She loved the game so much, as a young girl growing up in France, she initially thought about a career was in the perfume industry. Somewhere along the line, however, she focused her nosing talents on winemaking, and she hasn’t looked back since.

Amélie was gracious enough to show me around the cellar at Chateau des Charmes and to talk about winemaking –  the unglamorous parts and the joy of seeing people enjoy the wine she’s made. Here’s a video of our chat.

Sip & Sizzle through the long weekend — and next weekend

A friend and I popped down to Niagara-on-the-Lake yesterday for Sip & Sizzle. A few years ago we enjoyed this event, but I must say, this year the selections are even better. The Wineries of Niagara-on-the-Lake and Konzelmann Estate Winery had invited me and I had plans to go earlier in the month but I didn’t get a chance to go earlier.

Grilled prawn at Chateau des Charmes

We stopped at Chateau des Charmes, Ravine Vineyards, The Hare Wince Col, Konzelmann Estate Winery, Strewn Winery, Peller Estates, and Two Sisters.

One of the fun things about these passport events is seeing how the wineries interpret the theme. Given the name, it’s easy to assume that the food would centre on something on the BBQ. Some wineries certainly did interpret the theme that way. For example, Château des Charmes is serving a grilled prawn atop a shoot and sprout salad with a garnish of a citrus zest emulsion paired with their newly released, refreshing 2016 Sauvignon Blanc.

Grilled Halloumi Cheese at The Hare Wine Co.

The Hare Wine Co. served with their 2016 Jack Rabbit White (a Riesling/Vidal/Gewürztraminer blend) with small pita wedge with a (very small) piece of Halloumi cheese marinated in tikka sauce and then melted a bit by frying it on the flat side of a panini press and then topped with a slice of canned peach.

Braised veal cheek rillettes with gnocchi at Konzelmann Estate Winery

Konzelmann Estate Winery served their 2015 Cab Sauv paired with braised veal cheek rillettes with parmesan and potato gnocchi in a grilled butter sauce. When I asked the person serving where the “sizzle” came in, she was a bit stumped. Then I re-read the description and saw that the food was created by a local restaurant called “Grill on King” – so, I guess Konzelmann at least had the spirit of the theme in mind.

Cabernet wild boar sausage at Peller Estates Winery

At the end of the day, my friend could not choose his favourite wine – he enjoyed them all. In terms of food, he liked what Peller Estates Winery served: cabernet wild boar sausage on a ciabatta bun with Quebec maple mustard, fried chili shallots and mustard seedlings served with their 2015 Private Reserve Gamay Noir. I think Peller’s choice of serving a hearty, tasty sausage is brilliant. It was a clear crowd pleaser – especially for the men who were there – and showing folks how well the wine pairs with something many of us will be gilling up this summer makes perfect sense.

Harissa grilled chicken thigh on mixed grains salad at Ravine Vineyard Estate Winery

In terms of food – I loved what Ravine Vineyards served: Rossco’s harissa grilled chicken thig on a mixed grain salad. Indeed, if there was one recipe I’d LOVE to get, it’s for the grain salad – so flavourful! I will confess that I didn’t much care for Ravine’s 2015 Cabernet Rosé – but, the food really paired well with it and it brought out the best in the wine.

Ravine Vineyard Estate Winery’s mixed grain salad — YUM!
Cod potato fritter with grilled zucchini, tomato and basil salad at Two Sisters Vineyards

The other food that I adored was Two Sisters’ cod potato fritter with a grilled zucchini, tomato and basil salad. It paired beautifully with their 2016 Sauvignon Blanc. The food was prepared by Kitchen 76, the restaurant at the winery. I’ve not yet eaten at Kitchen 76 because it seems rather pricey (even for NOL) but the fritter and salad were so tasty, maybe next time I’m looking to splurge on a meal, I’ll give it a try.

In terms of my favourite wines, I couldn’t choose just one. But, in whites the Sauvignon Blancs were the winners. That said, I ended up coming home with the well-priced 2016 Estate Grown Sauv Blanc from Château des Charmes ($14.95). The Two Sisters’ version was lovely, but at $34, I took a pass. In terms of reds, Konzelmann’s 2015 Cab Sauv was lovely and quite a bargain at $13.95.

 

If you’ve already got plans for this long weekend, don’t worry – Sip & Sizzle continues this weekend (Saturday and Sunday) and next weekend (Friday-Sunday).

Catherine Langlois – winemaker and owner of Sandbanks Estate Winery

Catherine Langlois

I love Prince Edward County and always look for reasons to visit. This week I had a sad reason – the funeral of a friend’s mother. Because it was a planned trip on a weekday, I decided to see if Catherine Langlois – the winemaker/owner of Sandbanks Estate Winery might be in that day. I dropped the winery an e-mail to ask about meeting Catherine. They got back to me right away and we set it up a meeting.

I love meeting winemakers and have found it especially interesting chatting with women winemakers. Catherine was kind enough to take time from her busy schedule to meet with me and she let me film a short video with her. Click here to watch the video.

As I mentioned to Catherine when we were done shooting the video, I think Sandbanks is an incredibly inviting place. I’ve often thought about why that is. I think lots has to do with the colour scheme and the welcoming lawn full of colourful Muskoka chairs. From the very first time a friend and I were tooling down the Loyalist Parkway headed toward Picton, as we came upon the winery, we were drawn like a magnet to stop in. I imagine that’s how lots of people “discover” Sandbanks Estate Winery.

After meeting Catherine, I now realize that the winery’s ambiance is nothing less than a manifestation of Catherine’s friendliness, enthusiasm, and warmth.