Few sounds are as magic to me as the pop of a champagne cork. It signals the promise of pleasure and celebration – even if it’s just the celebration of enjoying a glass of bubbly. But, the down side of popping a cork on a bottle of bubbly is that if you don’t finish it fairly straightaway, there won’t be any bubbles left the next day.
Of course, you can find small bottles of bubbly, but unless you’re willing to pay a premium for a 375 ml bottle of some French champagne like Moet & Chandon or Veuve – some producer that uses real cork in its small bottles, chances are you’re sacrificing the pop for a twist.
Now, thanks to the folks at the Genesis Wine Group, Inc. – the Wertsch brothers (Yannick and Greg) who own Between the Lines Winery and their partners Philip Chae and Lucian Cao – you can now get Origin, an Ontario-made sparkling wine in 250 ml pull-tab cans.
Origin debuted in January 2016 and became a hit quickly. Crafted using the charmat method, it’s make of 100% Vidal with a dosage of Vidal icewine. Yannick Wertsch, the winemaker, explained that they wanted to create a signature product that’s uniquely Canadian. They chose Vidal because not only is it the most common grape in Ontario, it’s a grape that isn’t grown in Europe. Also, using Vidal icewine for the dosage is another uniquely Canadian attribute of the wine.
Click here to watch a short video of Yannick Wertsch talking about Origin.
The young entrepreneurs behind the Genesis Wine Group have invested in innovation (not to mention bottling equipment) that they hope will be a game changer for the industry. They’re also intent on setting the standard for canned wine and with the launch of Origin, it seems they’re well on their way.
Origin, a VQA product, is now available in about 60 LCBOs throughout the province.
A couple weeks ago I was chatting with John Rode of Hardwood Estate Vineyards and he mentioned .wine and .vin domain extensions are now available. I haven’t seen one (mind you, I haven’t really looked) but today I got an e-mail from Go Daddy, my domain register company announcing them – so I’m sure I’ll start to see them. (“The connoisseur’s domain”, so the ad copy says.)
My first thought when I got the e-mail today was that these new extensions aren’t really something I, as a consumer, find particularly helpful. Would it make finding a particular winery on-line any easier? Doubtful. In fact, if anything, I mainly see the potential for abuse: trolls buying up .wine and .vin domain names for well-known wines and wineries and then being willing to sell them for a fee.
So, I called John Rode to chat about it again. He had a more positive take – at least for winery owners who take a pro-active approach. He said he sees these extensions as a chance to have a defacto trademark of a name at a pretty low price. In other words, now that Harwood Estate Vineyards has locked up the .wine and .vin extensions – no other winery – whether here in Ontario, elsewhere in Canada, the U.S., or the world, can have a web presence with the name Harwood Estate Vineyards. True enough…
But still, seems like overkill to me – and just more stuff wineries have to pay attention to…
I write a bi-weekly blog called On being … that’s more general musings on life. Because my most recent post for On being … was inspired by a recent event at Oxley Estate Winery, I thought I’d share that post here…
On being … a celebration of home
I was visiting some friends who live in the wine region along the north shore of Lake Erie, south of the Windsor/Detroit area. It’s the kind of place where people often give the name of the county, rather than the town where they live, because they figure more people have at least heard of the county. It’s primarily an agricultural area, but it’s got more of a small town feel than a rural feel, if you know what I mean.
One of the highlights of the weekend was a special dinner at Oxley Estate Winery. The formal title was: Oxley Celebrates Home. If you guessed they were doing the locavore thing, you’d be right – but with a few added twists. It so happens their young chef (Aaron Lynn) is a local kid who went away for culinary training and, after honing his craft working in some fancy restos, he returned to the area last year. Lucky for Oxley Estate and for those who have a chance to eat at the winery.
Not only did each of the five courses feature local ingredients, the chef named the dishes after the local purveyors – a nice touch, I thought. So, for example, we dined on Todd’s Perch (named after Todd, the local commercial fisherman the restaurant buys from), Rick’s Lamb, and Farmer Doug’s apples. But that wasn’t all. Before the meal, the chef introduced all of the local suppliers and asked them to stand so we could honour and recognize them as the people responsible for all the good things we were about to enjoy.
And, the celebration of things local didn’t end with the food. Ann, one of the owners of the winery, introduced the musicians who would be entertaining us. Turns out they too were from the area and when they’re not in town, they’re in Nashville working as backup musicians to some well-known country music stars.
During the dinner I was chatting with a woman sitting next to me. She was a local and so I was asking her a bit about the area. We talked about one of the bigger towns in the county and about how much it’s growing. The town’s population is up to about 21,000, which is pretty big, as towns go. And, like many Ontario towns, there’s a definite centre with some small shops, a few restaurants, a couple banks, and a library. But, the pickings were pretty limited in town. I wondered aloud where people go if they have any kind of serious shopping to do. She laughed and said that these days, she can get pretty much anything on-line. But, if there’s something she can’t order, it’s probably available in Windsor, which is “only about 25 miles away”.
Then I asked about grocery shopping. I had noticed that there are two well-known supermarkets, but I’m used to checking the weekly fliers of at least four major chains before I go grocery shopping. She said she didn’t care that other major grocers weren’t around. “I love shopping at those supermarkets. The people that work there are my neighbors and friends – why would I go anywhere else?” I was really struck by her response.
Later in the conversation, the topic of the refugee crisis came up. She mentioned she’s catholic and she said that in the next few weeks her church would be deciding on whether they will take in a refugee family, as the Pope has suggested. She said she’s going to push hard for them to do so.
I hadn’t heard about the Pope’s suggestion that every parish should sponsor one family, but it struck me as being in line with something else I read the Pope said about the current wave of refugees. He urged people to not see the crisis as involving hundreds of thousands because it’s just too overwhelming. Instead, we should respond to them as individual people – just one at a time. Though it’s such a simple idea, it’s about the most concrete, constructive idea I’ve heard from any leader about how to deal with the situation. I smiled at the idea of some refugee family settling down there and eventually calling themselves locals.
After dinner, I was thinking about how the theme of the evening could just as easily have been “the joy of human interaction”. Living in the city has its conveniences, opportunities, and even independence. But, if you’re not careful, city life can also bring with it a loss of connectedness. Fortunately, the condition isn’t irreversible. My weekend in the country reminded me that the best way to feel connected again is to celebrate what each individual brings to your life. If you do that, I think you’ll feel at home wherever you are.
I never go to markets with much of a shopping list. Instead, I like to be inspired by what’s in season and on offer. Well, today it was garlic scapes, fresh onions, and my favourite – sea asparagus!
The other thing on offer at the Brickworks and many other farmers’ markets is Ontario wines. This morning there was a wealth of wines to choose from too, with Cave Spring Cellars, Southbrook Vineyards, Malivoire Wine, Tawse Winery and Sratus all on hand.
Eating and drinking local tonight! Hope you are too…
A couple weeks ago I was at a German wine tasting sponsored by Wines of Germany. It featured 36 wineries from most of Germany’s major wine regions and showcased winemakers of the so-called next generation – those under 35-years-old.
The afternoon had a more than a few surprises for me – the biggest of which had to do with the names of certain grapes in German. I started the afternoon trying whites, so when I read Weissburgunder on a label, drawing on my high school German, I silently translated that to White Burgundy, which made me think it might be a blend of grape varieties that grow in Burgundy.
Boy was I surprised when I tasted it and realized it was a Pinot Blanc. Who knew? I guess I always assumed that most winemakers simply used the French (or Italian – or at least some phonetically similar) name for the most well-known grape varieties. Well, that’s not the case in Germany.
Another example you’re likely to see is Grauburgunder – that’s Pinot Gris! The other white grapes commonly used in Germany – Riesling, Rivaner, Silvaner, Kerner, Bacchus, and Scheurebe – are called the same in German and English.
Similarly, on the red side, Pinot Noir is called Spätburgunder and Pinot Meunier is Schwarzriesling in German. The other red grapes commonly used in Germany – Dornfelder, Portugieser, Trollinger, Regent, and Lemberger – are called the same in German and English.
So, next time you see a Weissburgunder, Grauburgunder, Spätburgunder, or Schwarzriesling on a German wine list – you’ll have to do your own translation!
A group of a dozen Ontario wineries have banded together into a group they call Somewhereness. The name is meant to invoke the idea of the special qualities attributable to terroir and the wineries in the group pride themselves on their stewardship and quality. The wineries in the group are: 13th Street Winery, Bachelder, Charles Baker, Cave Spring Cellars, Flat Rock Cellars, Hidden Bench, Hinterland, Malivoire Wine, Norman Hardie, Southbrook Vineyards, Stratus, and Tawse. The group has done a good job of promoting to restaurants and if you notice one of them on a wine list, it’s likely you’ll see other Somewhereness wines on the list too.
The group had a trade tasting in Toronto recently and, in addition to many of their best known wines, there were a few surprises.
In terms of premium-priced wines, my favourite was the 2012 Bachelder Wismer Chardonnay ($44.95).
One of the biggest surprises for me was Cave Spring Cellars’ 2012 Pinot Noir Estate ($34.95). Cave Spring Cellars is so well known for its whites, it’s easy to overlook their reds. Don’t. If you’re a fan of Pinot Noir, give this a try.
The 13th Street 2012 Pinot Gris ($19.95) was very nice – well balanced and crisp.
I love bubbly and I was wowed by Tawse’s 2103 Spark Limestone Ridge Riesling both in terms of taste and price ($19.95 and available at Vintages). It’s made using the traditional method and it’s definitely something that fans of sparkling will enjoy.
And finally, an Ontario wine tasting wouldn’t be complete without a dessert wine. The biggest discovery at the dessert wine table was 13th Street Winery’s 2013 13 Below Zero Riesling. It’s a blend of 40% Riesling icewine and 60% off-dry Riesling. At $19.95 for 375 ml. it’s a bargain!
I’ve blogged a bit about some of the chefs who will be serving at the Cuvée Grand Tasting on Friday night (Feb. 27th) – but of course, the evening is also about celebrating Ontario wines and winemakers. So, I thought it only fair that I report on the 52 (!) wineries that’ll be there.
Though the list features wineries mainly from the Niagara region, the Lake Erie/Pelee Island region is represented by Coopers Hawk Vineyards and Pelee Island Winery.
Here are the wineries that will be there. Note that the Cuvée organizers have not released information about the wine winery will be pouring – but it’s supposed to be the winemakers’ favourite. (I’ll report on what they’re serving as soon as the list is released.
2015 winery partners
2027 Cellars Ltd.*
Big Head Wines
Cave Spring Cellars
Chateau des Charmes Wines Ltd.
Colaneri Estate Winery
Coopers Hawk Vineyards
Cornerstone Estate Winery
Coyote’s Run Estate Winery
Creekside Estate Winery
EastDell Estates by Diamond Estates Winery
Flat Rock Cellars Ltd.
Foreign Affair Winery
Henry of Pelham Family Estate Winery
Jackson-Triggs Niagara Estate Winery
John Howard Cellars of Distinction – Megalomaniac
Joseph’s Estate Wines Inc.*
Kacaba Vineyards Inc.
Konzelmann Estate Winery
Lailey Vineyard Winery
Lakeview Cellars by Diamond Estate Winery
Le Clos Jordanne Wines
Legends Estates Winery*
Magnotta Winery Estates Ltd.
Malivoire Wine Company
The Marynissen Estates*
Mike Weir Wine Inc.
Niagara College Teaching Winery
Pelee Island Winery
Pillitteri Estates Winery Inc.
Pondview Estate Winery Ltd.
Ravine Vineyard Estate Winery*
Reif Estate Winery
Rennie Estate Winery
Ridge Road Estate Winery
Riverview Cellars Estate Winery
Stoney Ridge Cellars Ltd.
Sue-Ann Staff Estate Winery
Stratus Vineyards Limited
Thirteenth Street Wine Corp.
The Thirty Bench Wine Makers
Trius Winery at Hillebrand
Two Sisters Vineyards*
Vineland Estates Winery Ltd.*
*these are wineries that were not at the Grand Tasting last year.
Tickets are still available for the Grand Tasting ($200, with a Cuvée en Route pass thrown in for added fun the rest for the weekend). (Rumour has it that tickets will be available at the door, but to avoid the possibility of disappointment, it’s best to buy your ticket in advance on-line.)
In talking with some of the chefs that will be cooking at Cuvée 2015’s Grand Tasting (Friday, Feb. 27th) I was struck by how calm they are about cooking for hundreds and hundreds of guests. What I also found interesting was the different factors they considered when designing the dishes they’ll be serving.
When cooking at Cuvée, It goes without saying that the goal is to impress (or, as Chef Del Priore put it: the Wow factor). But that’s not the only factor the chefs mentioned as being important. Using unique ingredients was key for Chef Downes. (I think it’s safe to say that his choice of pickled tongue fits the unique ingredient criterion!) Local ingredients – and the challenge of sourcing them in the dead of winter – was a consideration Chef Midgley mentioned.
For Chef Jason Parsons, Executive Chef at Peller Estates Winery, the choice of cooking technique also played an important role in deciding what he’d serve. When he learned he’d been invited to participate in Cuvée this year, he quickly decided that sous vide was the way to go. The technique, which Parsons admitted can sound like boil-in-a-bag, allows the chef to bring the food to a certain temperature and then maintain it without overcooking or changing the taste or texture. As a result, it’s a great way to ensure that every guest gets a serving that’s cooked to perfection, regardless of whether they are the first person served or the 700th person served.
Parsons and his team will be serving two dishes at Cuvée: a sous vide salmon and a wild boar sausage.
No – this isn’t a stock market update, or news of some new fashion. Just a comment about what I think must be an emerging culinary trend: Raclette.
What’s that you ask? Well, it depends. Raclette happens to be a type of cow’s milk cheese that melts very well. Raclette also can refer to a Swiss-dish that involves heating said cheese. No – it’s not fondue (another Swiss dish that is often involves melted cheese).
Anyway, if melted cheese appeals to you (and come on, how can it not??) – and you’ve never tried Raclette – well, your time has come. At least a few Ontario wineries are doing their part to revive the Swiss specialty.
As noted in my earlier post about loving February, on Saturday afternoons throughout February there’s Raclette at Malivoire with The Cheesy Guys ($10/person and it includes tasting of 3 wines). As well, Hidden Bench Winery is hosting Raclette On The Bench on Feb. 14-16th from noon to 4 p.m. ($10 plus wine).
Those are two Raclette-centered happenings I’ve heard about at wineries – but there may be more. (Let us know if you hear about any!)
I predict this Raclette thing will catch on. (I know, it’s been around for years – but some of us weren’t necessarily around the last time it was hip.) Anyway – enjoying the best of two worlds: Ontario wines and Ontario cheese – what a great way to relax when it’s so cold outside!
So – I know it’s the dead of winter here in Ontario, but I’ve always loved February. Honest. My friends and family figure I love it because it’s my birthday month. Well, sure, that’s part of it. (My dream birthday present growing up was a day off from school because of snow!) But it’s not just that. I love the fact that it’s a no brainer in terms of what you wear – it’s cold so you bundle up, right? Simple! And of course, smack dab in the middle is Valentine’s Day! If that doesn’t appeal to your heart (even if you’re single) – well, you may as well stop reading this …
Anyway – if the reasons I’ve already mentioned aren’t enough to win you over to the “loving February side”, the wineries of Ontario go all-out in February to get your mind off winter. The wineries of Niagara-on-the-Lake, for example, are hosting their Days of Wine and Chocolate (more on that in a minute) on weekends throughout the month and on Feb. 7 and 8 the wineries in the Lake Erie/Pelee Island region (EPIC, as it’s known) are having their Festival of Ice, and at the end of the month is Cuvée (which I’ll be writing more about in coming posts).
As well, various wineries are hosting winter-themed events. Here’s just a sample of what you’ll find: Georgian Hills hosts an Après Ski tasting of their Vidal Frozen Wine and chocolates and roasted marshmallows ($20/person), on Saturday afternoons there’s Raclette at Malivoire with The Cheesy Guys ($10/person and it includes tasting of 3 wines – great deal!), Peninsula Ridge’s lovely restaurant is featuring a very reasonably priced ($24.95) Surf & Turf dinner every Wednesday, Thursday and Friday. As well, many wineries are hosting Valentine’s Day dinners. So – really – what’s not to love about February?
Niagara-on-the-Lake’s Days of Wine and Chocolate
As mentioned, 27 wineries in the Niagara-on-the-Lake region are hosing Days of Wine and Chocolate on Fridays-Sundays in February (ending on Sunday, March 1) from 11-5 p.m. The passports ($35/person; $30/person for designated driver passports) are good throughout the event, which means you can enjoy wine and chocolate all month long. Tickets can be purchased on line and at participating wineries.
Here’s the list of the wineries and what they’re serving:
Between the Lines — 2013 Cabernet Franc paired with a Raspberry Filled Chocolate Truffle