grapevine magazine holiday 2011

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Dinner Theatre in Ontario

HOLIDAY

BAKING

Savour Savour Savour !"#$%&'((Year

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the

!"#$%&!'(%)#'"*+!# ! On the shores of West Lake close to the Sandbanks Provincial Park ! French country ‘Provence’ style open-concept design with panoramic sunset views ! 4 bedrooms, 2 bathrooms

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21 EAST ! Located in the heart of the Village of Wellington ! Wood burning # replace in living room ! Close to Hillier District wineries ! Walking distance to # ne dining ! 2 bedrooms, 2 bathrooms

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1 GRAPEVINE MAGAZINE HOLIDAY | 2011

FOR GENERAL INQUIRIES:Please email [email protected].

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Coming Next Issue

PUBLISHER/CREATIVE DIRECTOR Shannon Bisnaire

CONTRIBUTING EDITOR Deborah MelmanClement

.112(324516 Victoria Walsh

74.3/5873(324516 Laura Branson

GRAPHIC ARTIST/PHOTOGRAPHER Peter Law

ADVERTISING SALES DIRECTOR John Puddy

ACCOUNT EXECUTIVES Deborah Revell, Gwen Smith, Nicholas Wattson

CIRCULATION Lynn Revell

The music of Ron Sexsmith

Maple Recipes for Spring

Historic Museums in Ontario

and more...

HOLIDAY 2011


“Unfussy Sensibility ...Urban Unplugged.”

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“Arrive a Traveller - Depart a friend”

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“Breakfast is always an adventure!”

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“Experience History, Elegance and Romance.”

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Frontenac Club Inn Green Woods Inn Hochelaga Inn Rosemount Inn & Spa Secret Garden Inn

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Kingston, Ontario - there’s no mistaking her historic charm as Canada’s First Capital. And there’s no better variety of Historic Inns for a restful and relaxing escape.

Historic Innsto

HideawaysHistoric Hideaways

Come discover your own Historic Hideaway – ripe with architectural beauty and warmed by the friendly Innkeepers that open their doors to welcome you.

www.HistoricInnsKingston.comVisit our websitefor more details.

Photo: Taylor Studios ©

HIK_grapevine.indd 2 11-10-18 4:44 PM

GRAPEVINE MAGAZINE HOLIDAY | 2011 3

“A harmonious blend of Eastern

and Western acrobatic prowess.”

January 11TH - 15TH 2012

The Ontario Premiere of

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Book an Overnight with Tickets to the Show.

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“Unfussy Sensibility ...Urban Unplugged.”

Toll Free 1.866.734.8503

“Arrive a Traveller - Depart a friend”

Toll Free 1.866.878.1884

“Modern Sensibilities, Wrapped in Old World Charm.”

Toll Free 1.877.933.9433

“Breakfast is always an adventure!”

Toll Free 1.888.871.8844

“Experience History, Elegance and Romance.”

Toll Free 1.877.723.1888

Frontenac Club Inn Green Woods Inn Hochelaga Inn Rosemount Inn & Spa Secret Garden Inn

www.HistoricInnsKingston.com

Kingston, Ontario - there’s no mistaking her historic charm as Canada’s First Capital. And there’s no better variety of Historic Inns for a restful and relaxing escape.

Historic Innsto

HideawaysHistoric Hideaways

Come discover your own Historic Hideaway – ripe with architectural beauty and warmed by the friendly Innkeepers that open their doors to welcome you.

www.HistoricInnsKingston.comVisit our websitefor more details.

Photo: Taylor Studios ©

HIK_grapevine.indd 2 11-10-18 4:44 PM


PUBLISHER’S NOTEPublisher’s Note

Shannon Bisnaire,Publisher/Creative [email protected]

Holiday baking can be one of the most festive things to do in preparation for a cozy Christmas. Cakes, cookies and traditional gingerbreads are delicious holiday treats. But in this issue we have a few different treats for you to try: dried cherry and pistachio biscotti, pfeffernüsse (pronounced ‘feffer noose’), and almond ginger tuile (p.18).

If you’re looking for an evening out over the holidays, why not head to the theatre? The dinner theatre, that is. There are various dinner theatres throughout Ontario and Linda Bramble lists a few different options (p. 46).

A beautiful farm in Prince Edward County is home to one of Ontario’s newest craft distilleries. The ornate historical home was built in 1874 by a wealthy Hops grower. Currently, the specialty you will find there is vodka, but in 2012, the distillery will specialize in both light and dark spirits. Read about Nicole Bergot’s recent visit (p. 40).

Fireplaces are more than just a heat source. They can be a grand focal point, a glowing backdrop, or an understated, cozy nook. In our The Art of Living column this issue, discover your hearth’s desire with a look at what’s new in fireplace trends (p. 30).

Here’s wishing you a safe and happy holiday season full of warm fires, sweet treats and unforgettable evenings with family and friends.

Merry Christmas!


CONTRIBUTORSContributorsOur Writers

NICOLE BERGOT

Nicole is a freelance writer and lifestyle and reality television producer. Originally from Vancouver, Nicole lived in New York for five years and attended the Columbia Graduate School of Journalism and worked at CNN. She is now based in Toronto.

ANGELA AIELLO

A city girl with country roots, Angela has been immersed in the wine industry for over 12 years. She has a Honours degree in Business Communications from Brock University and founded a free social wine club in Toronto called iYellow Wine Club. She encourages her over 5,500 members to build “wine confidence” through iYellow wine events, wine school, wine tours, through the online 100% VQA wine store and via the website. She is also the regular wine host for the CBC’s Steven & Chris Show and Le Gourmet TV and has been featured in various media such as Cosmo TV, SheDoesTheCity.com, Canada AM, Global TV and The Toronto Star.

TONY ASPLER

Tony Aspler has been writing about wine for over 30 years. He was the wine columnist for The Toronto Star for 21 years and has authored 14 books on wine and food, including The Wine Atlas of Canada, Vintage Canada, The Wine Lover's Companion, The Wine Lover Cooks and Travels With My Corkscrew, and !"#$%#&'()(*#$+,',-(,'$.('#$/$Cheese Cookbook (with chef Gurth Pretty).www.tonyaspler.com

LINDA BRAMBLE

After graduating from the University at Buffalo with a Ph.D. in philosophy and education, Linda taught at Brock University in St. Catharines, Ontario, then Concordia University in Montreal. Linda dedicates most of her time to writing, and is currently working on a narrative that traces the radical transformation of the Ontario wine industry. She contributes to magazines, writes scripts for animated online training games, conducts seminars and tastings. www.lindabramble.com


CONTRIBUTORSContributorsOur Writers

ANNA OLSON

Celebrity chef Anna Olson is most known as host of two cooking programs, Sugar and Fresh with Anna Olson, which air in Canada on Food Network as well as in 40 countries worldwide. She has authored six bestselling cookbooks, two of which were written with her husband, Michael, a wellknown chef and culinary instructor. Current projects include the launch of a new app, the Olson Recipe Generator, and a new cookbook, Back to Baking. She is proud to call Niagara home, and has lived and cooked there for 15 years.www.annaolson.com

NATALIE MACLEANOntario native Natalie MacLean was named the World’s Best Drink Writer at the World Food Media Awards and has won four James Beard Journalism awards. Her bestselling book, Red, White and Drunk All Over, was chosen the Best Wine Book at the Gourmand World Cookbook Awards. Natalie offers a free newsletter with wine picks, tips and humour at www.nataliemaclean.com.

JENNIFER MCLAGANJennifer McLagan has more than 35 years of experience in the food world and divides her time between Toronto and Paris. Her book Fat was the most critically acclaimed book of 2008: Best Single Subject Cookbook from the IACP; Cookbook of the Year from James Beard; lead title in the New York Times best of the year round up; starred review in Publishers Weekly. Similarly her first book first book, Bones, won best singlesubject from James Beard and was an IACP finalist. Jennifer's next book Odd Bits, devoted to cooking the rest of the animal, will be published in September.www.jennifermclagan.com or jennifermclagan.blogspot.com.

DAVID LAWRASON

A former Globe and Mail wine columnist, David is the founder of Wine Access Magazine and the Canadian Wine Awards. He is currently a wine columnist for Toronto Life, Ottawa Magazine, and WineAlign.com. www.davidlawrason.com


CONTRIBUTORSContributors

Our Photographers

STEVEN ELPHICKSteven Elphick is an awardwinning photographer. He won Applied Arts awards in 2007 and 2008, and has been judging wine professionally since 1988. He resides in Toronto with his wife, Paula, and a Cavalier spaniel named Charlie.www.stevenelphick.com

Our WritersMICHAEL PINKUSMichael Pinkus has had a 20year love affair with wine. In early 2005, he left a career in radio and combined his love of writing with his passion for wine to become the head writer and all around grape guy for Ontario Wine Review. His mission was to bring Ontario wines into a more positive light, not just for fellow Ontarians, but for Canadians and wine lovers the world over. www.ontariowinereview.com

JIM NORTONJim has made his passion for photography his work and today specializes in product, food and still life photography. His photography has won him several Graphis awards and can be found in several national publications including Canadian Living, Cottage Life, Homemakers and Wedding Bells. www.jimnortonphoto.com


FeaturesFEATURES

ON THE COVERPHOTOGRAPHY JIM NORTON

VISIT US ONLINE!

Each icon indicates additional material on our website.

grapevinemagazine.ca

18 HOLIDAY BAKING Dried cherry and pistachio biscotti, pfeffernüsse,

and almond ginger tuiles by Jennifer McLagan.

36 SPA FOOD Chef Jay Jackson’s fresh philosophy on spa cuisine by Deborah MelmanClement.

40 A CRAFT SPIRIT Prince Edward County’s new distillery by Nicole Bergot.

46 DINNER THEATRE in Ontario by Linda Bramble.

GV JOIN THE EURO CLUB (ONLY ONLINE)

Touring in Europe by Angela Aiello.

GV CALENDAR OF MONTHLY EVENTS (ONLY ONLINE) A list of seasonal art, culture, food and wine events.

GV

40

18


DepartmentsDEPARTMENTS

30

34

4 PUBLISHER’S NOTE

10 AMUSE BOUCHE Glassware Snob by Michael Pinkus

12 FAVOURITE THINGS Favourite gifts for Christmas

16 BEST IN GLASS The season’s best in glassware

26 PROFILE: CAROLINE GRANGER Entrepreneur of The Grange of Prince Edward, by Tony Aspler

30 THE ART OF LIVING Hearth’s Desire by Lifestyle Editor, Laura Branson

34 A PLEASANT PAIR Classic, homemade macaroni and cheese paired with local Chardonnay

44 ANNA’S KITCHEN Pear and Grand Marnier Trifle, by Anna Olson

50 NAT DECANTS Decanting Ontario Wine by Natalie MacLean

54 PERSPECTIVES News, views, and reviews by David Lawrason

58 TASTING NOTES MORE ONLINE!

Regional Wine Reviews

70 WHERE TO STAY, WHERE TO EAT Regional restaurant and accommodation listings 72 DID YOU KNOW? Fun facts about Christmas

GV


AMUSE BOUCHE

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FAVOURITE THINGS

Favourite Things 3.('4(*/(2-'4%5*

Sometimes while entertaining, guests crave various wines. Now, you can decant by the glass. This aerating pourer simply attaches to the bottle so that you can aerate each glass one at a time. The double aeration allows the wine to be aerated while it is inside the bottle, as well as during pouring. Available at Susan’s Just Because, 280 Main St. Picton, Ontario. Also available at various wineries across Ontario.

.#$'(%*&(C&"D&,%(E#D%(%*#F(*GH#'+I(F&+FG$A(;&"&(+"&(FGJ&(#'&+FAAA


FAVOURITE THINGS

Purveyor of Fine Goods

It’s the thought

that counts18646 Loyalist Pkwy, Hillier

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Big Bang Theory

5G(-$'(+(E#D%(DG"(%*&()#$&KHGL&"()#%*(a sense of humour you may want to check out Canadianbased wine company called Blasted

Church.

With clever names such as, Mixed

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nay and Big Bang Theory, it may be the ideal gift. Available online www.blastedchurch.com

Oil and Vinegar

B#%*( +( M&+N%#DNH( )GG'( E"+#$( -$ish, these handmade olive wood cheeseboards are both sustainable and rustic. No two boards are alike. But be sure to clean with vinegar because water can damage. To maintain the board, rub with olive oil. Available at various Chapters and Indigo stores across Ontario.

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Some like to enjoy their best scotches and whiskies “on the rocks.” But regular ice cubes can '#HN%&(%*&('&H#,#GNF(O+LGN"FA(:+'&(from natural soapstone, TeroforJ+PF( B*#FQI( /%G$&F( +"&( O+LGN"less, nonporous cubes that will chill your drink without watering it down. Available at: Chapters, Indigo, Susan’s Just Because, 280 Main St. Picton, Ontario, and terraforma.com


FAVOURITE THINGS

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8,-2.','8.#99Now, you can go instantaneously from room temperature to that of a wine cellar with this inventive, Canadian product. The Ravi wine chiller allows you to pour whites, reds, ports, and other drinks at the appropriate temperature.<L+#H+MH&(+%(L+"#GNF(;GJ&(1N%-%ters across Ontario.


FAVOURITE THINGS

County Wine Properties

Healdspond FarmBeautifully restored and enhanced 4000 sq. ft. century home on 115 acres. Including a garage/studio with 1100 sq. ft. of ! nished space. Located in Waupoos,Prince Edward County, Ontario, Canada $1,299,000

Vineyard LotsTwo Exclusive Residential and Vineyard Lots in Waupoos, Prince Edward County, Ontario, Canada.$114,000 & $115,000

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Properties for sale in the Heart of Wine Country

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Seeing Stars

Neptuneinspired salad bowl with F%+"-F*(*+$'H&F(+$'(F%+"-F*(F+H+'(hands are the perfect gift for the snowbird in your family. Available at various Pier 1 Imports Stores.

Hide-A-Bed Sofa SaleBuy NOW and upgrade to a Beautyrest mattress at NO charge. (a $200 value).

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TUGG’S

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BEST IN GLASS

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Celebrate the holidays with this elegantly designed Jules Decanter. The rim is diamondF,G"&'(+$'(*+$'KCGH#F*&'A(<L+#H+MH&(+%(0"+%&(+$'(9+""&HA(.G"(+(H#F%(GD(0"+%&(+$'(9+""&H(stores, please visit www.crateandbarrel.ca

BEST IN Gla!


These are our top picks in glassware for this holiday season.


BEST IN GLASS

Dare to Design...

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Calling a Spade a Spade

These Kate Spade vases are both JG'&"$( +$'( &H&E+$%A( .&+%N"#$E(an etched bow and classic black rim. Available at various Bed, Bath and Beyond stores across Ontario.

Issi Does It

This Teroforma Issi decanter is designed to aerate as it is decanted. Each mouthblown, nonlead crystal piece is discretely signed by the designer. Available at Oderin Kitchen Supplies, Kings%G$R(1$%+"#GA(.G"(+(H#F%(GD(G%*&"("&tailers, visit www.teroforma.com/locator


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Established Business in Prince Edward County


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DEPARTMENT NAME


Caroline Granger

“Some are born to wineries, some acquire wineries and some have

wineries thrust upon them. You could say that Caroline Granger

belongs in the latter category.

((((((98(51=8(</!736(@(!;151T6<!;8(98(/53U3=(37!;40>


PROFILE

As a child, Caroline had a taste of the agricultural life as a result of her father, Robert’s, insistence that his offspring experience growing up on a farm. In 1972, the successful Toronto corporate and securities lawyer bought 150 acres of an original 1000acre patent in Prince Edward County. The property that dates back to 1805 had never been sold, only separated by the Trumpour family over the years. The portion that Robert Granger acquired was the site of the home farm which included the original 5"NJCGN"PF(:#HH(G$(.H+%(0"&&QA(5*&(HNJM&"(NF&'(%G(MN#H'(%*&(J+E$#-cent barn that today houses The Grange of Prince Edward’s barrel cellar, 600squarefoot tasting room and three other buildings on the property was milled there.

Caroline Granger lived on the farm until she was 16, at which time she was contracted by the New YorkM+F&'(.G"'(JG'&H(+E&$,I()*G(promptly sent her to Paris for a sixmonth training period. She stayed in the City of Lights for almost 10 years.

3L&$%N+HHI(.G"'(,+HH&'(*&"(M+,Q(%G(New York and quite quickly after that she met the man who would

become her husband. The couple lived in New York, for a while and in Ann Arbor, Michigan, and then in Cambridge, Massachusetts.

“I was getting a little tired of moving,” recalls Caroline, “so I came home in 1997, back to the farm. I stopped modeling when I was expecting my daughter. So I’m back on the farm with three small children and we just needed a little bit of peace at that point.”

Taking stock of her life as a single mother, Caroline realized she faced some challenges. “My middle son had a severe learning disability and I knew it was going to be hard for me to go back into the work force in the traditional way, so I tried to think of things that would allow me to stay connected to my little family who were going through a hard time. I was thinking about forensic accounting.” Caroline took a series of computer courses at night.

In the spring of 1999, she was invited to help Richard Johnson plant 3000 Riesling vines on what would become By Chadsey’s Cairns’ first vineyard. That day turned out to be the coldest and

Caroline on the farm with her father and child.

Caroline at the Granger family farm.

c: 6138853200&V(Q&L#$W+"J#%+E&-$&*GJ&FA,GJ

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As seen in !e Settler’s Dream

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255 Main Street Picton, Ontario 6134767775

www.frenchcountry.ca

FRENCH COUNTRY presents

French Romance for Town & Country


PROFILE

wine technician program and here Caroline studied cell biology, microbiology, microfermentingprocesses and took two semesters of organic chemistry. “They actually started with 27 students and G$HI(-L&(GD(NF(E"+'N+%&'(M&,+NF&(it was so incredibly academic. But I also learned how to drive a trac%G"(+$'(%G(,NH%#L+%&(+$'(C"&C(-&H'FA(On the farm, we had alfalfa and DNHH()*&+%(-&H'FR()*#,*(4(%*GNE*%(would probably be an advantage because when we turned the alfalfa under, we were likely to still have a lot of really good nitrogenproducing bacteria. Everyone was saying, ‘don’t worry about the alfalfa, you turn it over once it’s gone.’ Our alfalfa took seven years to die out. We were hoeing it out for years and years.”

The most striking feature of The Grange of Prince Edward is the great barn that dominates the landscape. “The building was like a tidal wave that entirely overwhelmed me. I was entirely focused on growing grapes,” reminisces Caroline. Her original thought was to put the fermen

tation tanks in the hay loft, but Lloyd and Allan Schmidt of Vineland Estates convinced her that this would be an incredible place where people could experience the wine. (A good decision, because the winery’s operations manager, Mike Peddlesden, tells me that visitors can be clustered threedeep around the Charlie Palmer bird’seye maple bar during the summer season.) So Caroline had a new building constructed for winemaking.

“The other thing we never planned DG"()+F(F%G"#$E(-$#F*&'()#$&A(4(EN&FF(Dad was thinking I’d sell it off the end of the bottling line. It went along okay because our production started slowly: 1600 cases in 2003, 3400 in ’04, 4500 in ’05, 6000 in ’06. In ’07 we knew there was easily 150 tonnes of grapes coming in; all our vineyards were coming on line at that point. In ’07 we made just shy of 7000 cases. We’ve planned now for 12,500 cases. If we can settle somewhere between 10,000 and 12,000 and get the distribution "#E*%(DG"(%*+%R(%*+%PF(+(EGG'(-%(DG"(us.”

The challenge of creating a new winery in an emerging wine region is that you have no reputation to give you sales momentum. Your only opportunity is to try to convince people to put some of your wine in their mouths and that it tastes good. Caroline sought the advice of vineyard expert Helen .#F,*&"R(G$&(GD(*&"(H&,%N"&"F(+%(7GIalist College. “Your best fruit will always come from a balanced vine,” were Helen’s words that stayed with the neophyte winegrower. “When I started planting, that was what was most on my mind. The other thing was I really wanted those ninefoot row spacings because I wanted to make

wettest of the spring. But the experience had a dramatic effect on the young mother, one that would change her life.

“I came back and I said to Dad, ‘You know the idea of planting a vineyard on a family farm has a lot of merit for a number of reasons. One of them is the ultimate sustainability of it.’” At the time, Caroline was taking several business courses, so she decided to write a business plan for a 10acre vineyard. After doing soil research, looking at which varieties she might plant and what it would cost, she presented her father with a detailed study.

Robert Granger never opened it. All he said was, “Do you think you could manage to look after 10 acres and would you be willing to go back to school?” Caroline said yes to both questions.

.G"%N#%GNFHIR(#%()+F(%*&(I&+"(^___R(when the Ontario government released money to colleges to create cluster programs. Loyalist College decided to create a

Caroline as a young model. Photo

Courtesy of Ford Model Agency.Caroline as a young model. Photo

Courtesy of Ford Model Agency.


PROFILE

sure I could have enough leaves. Back then I was thinking that my fruiting zone would be sitting between 24 and 28 inches. It actually isn’t, it’s closer to 18 with the new way we bury four canes. So we’re sitting sometimes at 15 if it’s tricky, but usually between 18 and 22. You have to plan for the worst.”

In the early days, the Grange of Prince Edward sourced some of its D"N#%(D"GJ(=#+E+"+R(MN%($G)()#%*(-L&(vineyards covering 60 acres, Caroline wants to rely solely on what she grows on the estate. “Early on we did take some Niagara fruit. It was recommended to us as part of the growth plan as the vineyards developed in order to allow us to create the wines that we would ultimately be making. We had a couple of really bad crop failures in the process. I apparently like to learn everything the hard way.” Caroline recalls the Thanksgiving weekend of 2003 when she lost %*&(H#G$PF(F*+"&(GD(*&"(-"F%(T+J+I(crop to the raccoons who were more expert at picking than she was. That weekend she had taken her children to Isaiah Tubbs to stay

in a cottage and have a little fun. On the Sunday when she returned, two thirds of the crop was gone.

Rather than Gamay, it is Pinot Noir that now captivates Caroline. “We already make it every which way as sparkling wine. We use Pinot Noir in our Provencestyle rosé and then we make a Diana Block Pinot Noir and a Trumpour’s Mill Pinot Noir. By far and away that’s the focus of our production. About a third of our grapes (17 acres) is Pinot Noir.”

Since her first harvest in 2003, Caroline Granger has not only dedicated herself to the Grange but also to the County as a winegrow#$E("&E#G$A(.G"(-L&(I&+"FR(F*&(*+F(served as a director and as secretary on the executive committee of the Wine Council of Ontario. In 2007, she was appointed to The .+"J(0"&'#%(0G"CG"+%#G$(MI(%*&(Minister of Agriculture, Gerry Ritz, and currently serves as chair of the governance committee. And in the summer of 2009, Caroline was elected as a director for the Canadian Vintners Association. Not a bad résumé for farm girlturnedmodelturnedwinery owner. GV

Caroline at The Grange Winery.Photo by Peggy Dewitt.

Caroline at the opening of ‘The Grange of Prince Edward.

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“As an admirer of McLagan’s previous books as well as a cook and writer increasingly aware of the importance of using more %*+$(`NF%(%*&(%&$'&"("&-$&'(C+"%F(of animals and avoiding waste, I know of no other book this season more welcome than this one devoted to exploring the whole animal. McLagan comes through again.” —Michael Ruhlman

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THE ART OF LIVING

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THE ART OF LIVING

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A sleek marble front frames its amM&"( D+,&A(<(E+F(-"&CH+,&R('+$,ing with heated movement, mimicking its forefathers, warms those drawn near its glow. Does this synthetic blend of function and beauty still satisfy our primitive $&&'(DG"(-"&a(b.#"&(#F(+(C"#J&(GMjective that is hardwired into our brains,” says Ron Kulker, proprietor GD(0GN$%I(.#"&CH+,&(#$(!#,%G$R(1$%+"#GA(<F(+$(&H'&"( #$(%*&(-"&CH+,&(business, Ron is of the woodburning ilk. Reared to prefer this natural heat source after exposure to the logburning stove of his boyhood, he observes his own chil'"&$(F%+"#$E(#$%G(%*&(O+J&F(GD(*#F(family’s woodburning unit. The TV goes silent as the ashes tell stories like rolled up scrolls ascending through the chimney to the skies.

5*&(J+#$(DN$,%#G$(GD(%*&(-"&CH+,&(has evolved from central heat and cooking source to architectural focal point. Have the glowing embers of this modernday aesthetic role dimmed its importance within the home? Or, as functional art, has the hearth continued to draw together family and community?

The grand mantles of today came from humble beginnings. <$,#&$%(-"&(C#%F(CGF#%#G$&'( #$( %*&(middle of the room summoned the family for cooking, sleeping, and warmth. A hole in the ceiling–or any other opening such as a door or window–would provide a draft through which the smoke

could escape.

Advancements toward functional chimneys were made in the late 13th century. The hole in the roof was covered with open boarding called louvresA( ( .+F*ioned with horizontal wood slats, they were set apart and placed on a diagonal to divert the rain from the roof. In time these were

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Macaroni and Cheese

Photo and recipe by maXx images

PLEASANT PAIRING

MACARONI & CHEESE

INGREDIENTS

Bread Crumb Crust:6 slices white sandwich bread, torn into rough pieces3 tbsp (45 mL) unsalted butter, cut into 6 pieces

Macaroni and Cheese:

2 tsp (10 mL) salt1 lb (450 g) elbow macaroni1/3 cup (75 mL) unsalted butterc(%MFC(de_(J7f(+HHKCN"CGF&(OGN"1½ tsp (7 mL) dry mustard1/4 tsp (1 mL) cayenne pepper (optional)5 cups (1.25 L) whole milk2 cups (500 mL) shredded Monterey Jack cheese2 cups (500 mL) shredded aged cheddar cheese½ cup (125 mL) fresh basil, chopped."&F*HI(E"GN$'(C&CC&"R(%G(%+F%&

PREPARATION

Pulse bread and butter in food processor until crumbs are no larger than 1/8inch (0.5 cm), or +MGN%( %&$( %G( -D%&&$( ZKF&,G$'(pulses. Set aside.

Prepare macaroni and cheese. Adjust oven rack to bottom third of oven and preheat broiler. Coat a 9X13 inch (3 L) broilersafe baking dish with cooking spray or butter.

.#HH( +( H+"E&( *&+LIKMG%%GJ&'( CG%(with 16 cups (4 L) of water. Salt water and bring to a boil over high heat. Add macaroni. Cook until al dente. Drain, then set aside in colander.

In the empty pot, melt butter over mediumhigh heat until foaming.

<''( OGN"R( JNF%+"'( +$'(cayenne and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in colour, about 1 minute. Gradually whisk in milk. Bring mixture to a boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Remove pan from heat, whisk in cheeses and chopped basil, stirring until cheeses are fully melted. Add pasta and cook over mediumlow heat, stirring constantly until mixture is steaming and heated through.

Transfer mixture to prepared baking dish. Evenly sprinkle macaroni with bread crumbs. Season with salt and pepper. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool for about 5 minutes before serving.

Serves 6.

6(2%BB($+(+'4,#*#$C

PHOTO & RECIPE BY MAXX IMAGES

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The culinary art of Chef Jay Jackson

SPACUISINE98(23916<;(:37:<=(K073:3=5(@(!;151T6<!;8(98(/53U3=(37!;40>

3L&"(F#$,&(Z\^cR()*&$(%*&(-"F%(FC+(opened its doors in a small Belgian town (called – you guessed it Spa), the word has been associated with the curative powers of relaxation in a tranquil, natural setting.

Whether we’re soaking for hours in mineral springs or indulging our senses with purifying treatments, the spa is still our destination of choice when we’re in need of a physical and spiritual tuneup. It stands to reason, then, that food would be an integral part of the spa experience.

Unfortunately, that hasn’t always been the case. During the latter half of the 20th century, spa cuisine meant one of two things: a "#,*R(,+HG"#&K-HH&'(J&$N( %*+%()+F(at odds with the rest of the experience or an austere bill of fare that was heavy on the celery and carrot sticks and woefully light on O+LGN"A

If Jay Jackson has his way, food will soon be as big a draw for spa vacationers as mineral baths and hot stone massages. The executive chef at NiagaraontheLake’s Oban Inn and Spa, Jackson is a student in the emerging discipline of spa cuisine, which he '&F,"#M&F( +F( b,N#F#$&( #$ON&$,&'(by the spa culture.”

4%PF(+()&H,GJ&(#$ON&$,&(DG"(S+,QFG$R( )*GF&( +D-$#%I( DG"( F#JCH&R(natural cooking drew him to the Niagara region from his native Sault Ste. Marie 10 years ago. “It’s an isolated place,” he says of his hometown. “All the meat and produce came to us in a transport truck. I wanted to work with the best possible ingredients, and that meant I had to get closer to the farms.”

After spending a few years making the most of the local bounty in


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NOTL restaurants, Jackson moved to the Oban to immerse himself in the culture that inspires his work. “It’s a great environment to work in,” he says. And while he may not have the freedom to follow his every culinary whim, Jackson says the spa culture leaves him with a rather loose set of parameters to work in. “Obviously our food has to be healthy,” he says.

As recently as a few years ago, spa owners took the healthy mandate as a license to serve their patrons Spartan portions of cottage cheese and Melba toast or unsavoury powderandseed concoctions. Jackson chooses to )G"Q()#%*(+(M"G+'&"('&-$#%#G$R(&gplaining that, in his world, healthy cooking has four key elements: “It has to be fresh, clean, light and local,” he says.

A Fresh Start

Saying that good spa food needs to be fresh may seem like an exercise in stating the obvious, especially since few selfrespecting chefs of any genre would admit to using canned or chemicallytreated foods these days. That said, it’s an appropriate place to start, since fresh food forms the basis of any spa customer’s expectations. “My philosophy is: the fresher, the better,” says Jackson.

In the culinary world, fresh tends to mean seasonal, and at this time of year a typical dinner at the Oban might consist of a piece of pork tenderloin served alongside a seasonal take on a classic side dish. Instead of a traditional potato dauphinoise, Jackson uses a ,GHGN"DNHR( O+LGN"DNH( ,GJM#$+%#G$(of carrots and turnips.

Keeping It Clean

Jackson’s second criterion is +MGN%(+F(N$"&J+"Q+MH&(+F(*#F(-"F%A(


Think about any spa you’ve been to. Has it ever been anything but clean?

Of course clean food doesn’t just refer to vegetables that have been scrubbed of any vestige of %*&( &+"%*( %*&I( ,+J&( D"GJA( .#"F%(of all, it means the food itself has to be as clean as possible: whole grains, organic meats and produce, and nothing processed or "&-$&'A(

Clean also refers to the way the food is prepared. Deep fryers, microwaves and aluminum pots and pans have no place in a spa kitchen. Instead spa chefs rely on clean techniques like steaming, braising, poaching and juicing, and the tools that support those techniques, including convection

aigrette. “We used three kinds of peaches and 11 kinds of heirloom tomatoes,” he says. “Each tomato had its own size, shape and colour, and each one had a distinct O+LGN"(%GGA(5*&()+I(%*&I()G"Q&'(together was spectacular.”

Jackson keeps his éntrees light by building them around a simple C#&,&(GD(J&+%(h(NFN+HHI(-F*R(CG"Q(G"(poultry. His side dishes are mainly vegetables and whole grains. This fall one of his goto sides is a méH+$E&(GD("G+F%&'(,G"$(+$'(."&$,*(lentils. “When you cook them toE&%*&"R( %*&( O+LGN"( #F( M&+N%#DNHRi(*&(F+IFA(b4%(-HHF(IGN(NC(MN%( #%PF($G%(heavy at all.”

The light trend continues over dessert, as Jackson serves up fresh fruits and cheeses or homemade

ovens and stainless steel, glass or copper pots and pans.

3.('=#C.-'3%52.

It’s one thing to start with fresh, clean foods, but it’s what you do with them that determines whether or not they belong in a spa. The key, Jackson says, is “to trust %*&($+%N"+H( O+LGN"F(+$'( H&%( %*&J(stand on their own.” That means keeping foods simple and not hiding them under heavy, overbearing sauces. “A lighter sauce is okay,” he says, “and herbs and spices are great, but I really like to M"#$E(GN%(%*&($+%N"+H(O+LGN"FAiOne of the most popular items on Jackson’s summer menu was a salad made with peaches and heirloom tomatoes with red onion and a light champagne vin


sorbets made with seasonal fruit.

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Local ingredients aren’t strictly necessary to the creation of spa cuisine, but Jackson considers them his secret weapon. Actually, the local angle is nothing more %*+$( +( L+"#+%#G$( G$( %*&( -"F%( %)G(themes. “When you talk about clean food, you can’t help but think in terms of the carbon footprint,” he says. “When you buy local produce and meat, you’re bringing it over from a few miles away, not a few thousand miles.”

But the main appeal of local ingredients lies in their freshness. “If you were to taste veg that’s been out of the ground less than an hour before it comes to the door,

as opposed to the stuff that’s been in the truck for a few days, there’s a big difference,” he says.

Equally important for spa patrons is the fact that locallygrown fruits and vegetables are actually healthier than their imported cousins. “A tomato in the fridge HGF&F(O+LGN"(+$'($N%"#%#G$+H(L+HN&(within hours,” Jackson says.

“So you can imagine how much something has lost if it’s been traveling by truck for the two or three days it takes to get here from Guatemala. Compare that with green beans that are still warm from the sun when they come to my door. There’s really no comparison.”

Jackson’s family owns a small vegetable farm less than 10 minutes

from the inn, which supplies him with most of his produce. Each December, he pores through seed catalogues and formulates ideas for his summer menu. “Everything we plant is with the menu in mind,” he says. “We mix our own lettuce seed to enhance colour, texture +$'( O+LGN"A( 4%( +''F( +$( &g%"+( '#mension. Being a chef and farmer lets me plant what I want and know with 100% certainty how it was treated when it was growing and how it was harvested. It really does make a difference.”

Perhaps the biggest challenge with the local approach comes in the winter, when the weather limits the number of available options. Thankfully for Jackson, Niagara’s moderate climate means this isn’t a big problem for him. “We grow good produce yearround,” he says. And he augments the local supply with his own private stash that he cellars for the winter, including carrots, garlic scapes, beets and baby zucchini.

Jackson’s four criteria are just the beginning. With the spa cuisine genre still in its infancy, he expects the standards to get higher and more complex as customers grow more knowledgeable and demanding. When he’s not busy cooking, growing and planning his menus, Jackson spends his time researching the chemical properties of the foods he cooks with. “I’m learning about antioxi'+$%F(+$'(G%*&"(*&+H%*(M&$&-%FRi(he says, “so that I can create more purposeful dishes.”

As Jackson and his peers continue to educate themselves, it’s only a matter of time before spa menus +"&()"#%%&$()#%*(FC&,#-,($N%"#%#G$+H(goals in mind. Until then, we can enjoy the fresh, clean, light and local food at our favourite spa, knowing that it’s fully in synch with its healthy, natural surroundings. GV

Chef Jay Jackson’s Lamb shank with root vegetables. Visit us online at grapevinemagazine.ca for the recipe.

GV


Along Highway 62, through goldenhued wheat and ,G"$( -&H'FR( "&H#,F( GD( )*+%( *+F(dominated this landscape for generations, brews something unusual. Like the craft brewers and winemakers that have been popping up in Canada’s rural regions, Peter and Sophia are pioneers in what could be the next big craft booze movement the cottage spirit business. That is, as long as government rules don’t squash the movement before its barley has barely fermented.

On this sunshiny, warm Thanksgiving weekend, the couple serve tastings of their homemade vodka to curious locals out of their renovated farmhouse. Visitors stream in. “We saw the ad in the paper and wanted to try it out,” says one J+$()*G(,I,H&'(D"GJ(9HGGJ-&H'(with his family.

Their vodka is a sipping spirit, meant to be enjoyed by itself, not mixed into sweet, syrupy cocktails. The three vodkas range in price from $37.00 to $39.00 per bottle, and are made of whole wheat, rye and pine. Peter and Sophia

traveled through Europe, tasting interesting local spirits there, and realized Canadians didn’t have the same options. “We weren’t -$'#$E( %*#F( F&H&,%#G$( j#$( H#kNG"(stores at home],” Sophia says.

Peter and Sophia, who live fulltime in Toronto, and parttime in the County, bought the farmhouse and 80 acres two years ago without knowing what they would do with it. “We fell in love with the house,” Peter says. They were romanced by the property’s history: the house was built in 1874 by Bert Cooper, who grew hops

A Craft Spirit98(=40173(936T15(@(!;151T6<!;8(98(/53U3=(37!;40>

Photo: Michael, Peter and Sophia


during the County’s barley days. As they dug deeper into its history, an idea formed and a business plan grew. Their tastes and abilities converged – they are both doctors – and Peter believes a science background helps with dis%#HH#$EA( .G"( EGG'( "&+FG$l( %*&#"( '#Ftillery, full of copper stills, a mash tank and fermentors, looks like an oversized chemistry lab.

But if a handle on science is necessary, just as important is a passion that gets them through a mound of red tape. Even hobbyist distillers, who produce a drop in the bucket when compared with the larger producers, need licensing at all levels of government. “We’re not recognized as a craft – you’re either a distillery or you’re not. We have the same regulations. There’s no break for small and independent,” Peter says. “We work at the speed of small business, but they work at the speed of government. And the two don’t meet.”

Peter Hunt, a master distiller at Victoria Spirits in B.C., understands the frustration of small spirit distillers, who are not able to direct

distribute their liquor, unlike small beer and wine producers. “Twenty years ago, small wineries and breweries lobbied the government, and the government said ‘sure, you can direct distribute.’ Small distilleries weren’t around then, so they were excluded.” The inability of craft spirits to directly sell their liquor is crippling. “Most people do this as a cottage industry,” says Hunt. “Unless you have other means of making money, you’re not going to make enough to live on making spirits.”

Peter and Sophia, who have no intentions of giving up their day jobs, and their two children, Michael in university at Queen’s, and Jacqueline still in high school, devote most every weekend to their new family business. Inside of the distillery, which is warm and smells like baking bread, is where they lovingly make their vodka in small batches, and where hops were made over a hundred years ago. The vodka is made from grain, which is mashed, or cooked, and then fermented with yeast. It is %*&$('#F%#HH&'R('#HN%&'R(-H%&"&'(+$'(bottled – all on site. They’ve just

Photo: Main House Photo: Michael in the distilleryPhoto: Tasting Room behind main house

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Photo: Michael in the distillery


M&EN$( %*&#"( -"F%()*#FQ&I(M+%,*&FR(which, unlike vodka that can be consumed right away, needs years to age. Their whiskey will sit for three years in oak barrels made by a cooper who lives next door. “The Scots take everything and throw that stuff in and wait 10 years before it tastes good,” Peter explains. “They’re Scots, they don’t throw anything out. They do it well. We’ll do a Canadian version of that.”

As much as they draw inspiration from the craft wine and beer movement, they differentiate themselves from the more established industries and aim to be more casual. “No one’s going to tell you you’re tasting tree bark and magnolia,” Sophia says. “You taste what you taste.” Instead they align themselves with the more renegade spirit makers of the southern United States, and have made trips to Kentucky to see how it’s done down there.

Their carefully restored barn is another example of tight regulations in action. They had to build an explosionproof building with prohibitive safety measures, including fans, in case of an alcohol spill. “In the U.S., guys make it in a rickety M+"$()#%*( +$( GC&$( O+J&Ri( !&%&"(says. “What produces a better product is the attention to detail – not the building.”

But for all the obstacles that stand in their way, the pay off, even if $G%(J&+FN"&'(#$(C"G-%FR(#F(&$GNE*(to keep them in business. Even as the sun is lowers in the fall sky, people drive down the driveway for a taste. A tour bus pulls up, and nearly a dozen people spill into the small tasting room. One man, leaving with a bottle tucked under his arm, says “we’ve got a wine industry in the County. This will be a nice complement.” If Sophia and Peter have it their way, craft spirits will become much more than just a complement. GV

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Anna’s KitchenPEAR GRAND MARNIER AND WHITE CHOCOLATE TRIFLE Although Grand Marnier accents %*#F(D&F%#L&(%"#O&R(%*&(C&+"F(+$'(NF&(of raspberry jam make it a perfect companion to a Vidal icewine or 0+M&"$&%(."+$,(#,&)#$&A(

4D( IGN( 'G$P%( *+L&( +( DG"J+H( %"#O&(MG)HR(%"I(NF#$E(+(EH+FF(OG)&"(L+F&(with a wide mouth. It offers the volume needed for this dessert to feed a crowd, plus you can see &L&"I('&H&,%+MH&(H+I&"(GD(%*&(%"#O&A

INGREDIENTS

5"#O&(/CG$E&V3 eggs, at room temperature½ cup (125 mL) granulated sugar½ tsp (2 mL) vanilla extractm(,NC(dZ]n(J7f(+HHKCN"CGF&(OGN"

White Chocolate Cream:1 ½ cups (375 mL) milk½ vanilla bean or 1 ½ tsp (7 mL) vanilla bean paste4 egg yolks¼ cup (50 mL) granulated sugar3 tbsp (45 mL) cornstarch3 oz (84 g) white chocolate, chopped3 tbsp (45 mL) unsalted butter2 tbsp (30mL) Grand Marnier

Poached Pears:2 Bartlett or Anjou pears2 cups (500 mL) water1 cup (250 mL) granulated sugar1 navel orange, cut into slices2 tbsp (30 mL) Grand Marnier1/3 cup (75 mL) red currant jellyWhite chocolate curls, made with a paring knife

98(<==<(17/1=(@(!;151T6<!;8(98(68<=(/o?70


ANNA’S KITCHEN

PREPARATION

!"&*&+%(GL&$(%G(\n_(p.(dZ[_(p0f(and line bottom and sides of an 8inch (2 L) square pan with parchment paper.

Whip eggs and sugar on high speed until they have doubled in volume and hold a ribbon when beaters are lifted, about 5 J#$N%&FA((9&+%(#$(L+$#HH+A((/#D%(OGN"(over eggs and fold in quickly. Scrape batter into prepared pan and level.

Bake cake until top of cake is an even golden brown and cake springs back when gently pressed, from 18 to 20 minutes. Cool cake to room temperature. (You can bake this cake a day ahead, then store it, wrapped in plastic wrap).

To prepare white chocolate cream, heat milk and scraped seeds from vanilla bean (or paste) over medium heat. Whisk egg yolks, sugar and cornstarch in a small bowl and ready a larger bowl with a strainer placed over white chocolate and butter. Once milk comes to just below a simmer, slowly whisk half into egg mixture, then pour warmed egg mixture back into pot, whisking it over medium heat until it just begins to bubble, about 4 minutes. Pour hot custard through strainer over white chocolate and butter, let it sit for a minute, then whisk until chocolate and butter have melted. Stir in Grand Marnier. Place a piece of plastic wrap directly onto surface of the custard, cool it to room temperature, then chill completely.

Peel pears, cut them in half and core out centres using a melon baller or teaspoon. Place these in a saucepan with water, sugar and orange slices. Place a cover directly onto pears (this can be a lid just a little smaller than a pot, or a disk of parchment paper) – this allows poaching liquid to simmer over pears, which have a *+M#%(GD( OG+%#$E(+MGL&(FN"D+,&(of the liquid. Simmer pears until they yield easily when pierced with a knife – depending on their ripeness, this can take 8 to 20 minutes. Cool pears in liquid and spoon into a bowl using a slotted spoon. Drizzle Grand Marnier over pears and chill until ready to assemble.

To assemble, slice sponge cake horizontally using a serrated (bread) knife. Stir red currant jelly to soften and spread over surface of the middle of cake. Place top layer over jam and trim away a scant 1/2 inch off edges of cake. Slice cake in half and then slice each half into 12 ,+Q&(b-$E&"FiA((

<""+$E&(-$E&"F(+"GN$'(#$F#'&(GD(+$([(,NC(d^(7f(EH+FF(%"#O&(MG)H(FG(that jam layers show outward. Arrange any remaining slices in bottom of bowl. Drain chilled pears, reserving liquid and use this to brush onto cake layer. Slice pears thinly and arrange them in bottom of bowl. Stir chilled custard to soften and pour overtop of pears. Chill until ready to serve.

Garnish with white chocolate curls before spooning into serving dishes. Makes 8 cup (2 L) %"#O&A(/&"L&F(Z^A

561 Danforth Road. 613.399.3000 Prince Edward County

KarloEstates.com

Expect the Unusual

Expect the Unusual

Tuesday to Saturday 9:30am – 5:00 pm and Sunday noon4:00 pm

2823 County Road 40 Downtown Wooler 8km North of 401 (Wooler Road Exit)

18774807434www.thebirdhouse.ca

CITY REVIVAL.indd 1 26/08/10 10:10 PM


For two exciting summers back in my university years, I had a great job as a singing waitress on the Great Lakes pleasure cruiser, SS North American, part of the Georgian Bay Lines. If any of my friends are reading this, I can hear them saying, “Linda, singing?” Alas, yes. Admittedly, I was only one of about 30 other university students who put on what were then called “crew shows” to entertain our 400 guests. Every Thursday at Captain’s Dinner, the head waiter, a powerful tenor, )GNH'(F%+"%(%*&(-"F%(H#$&(GD(bBGNH'$P%(It Be Loverly” from My Fair Lady, and the rest of us would stop whatever we were doing and chime in as we walked to the centre of the dining room. Louise Strupek and I had a duet. After the number, we’d return to our stations and continue F&"L#,&A(5*+%()+F(JI(-"F%(&$,GN$%&"(with dinner theatre, and I’ve loved it ever since.

2#$$&"(%*&+%"&F()&"&(-"F%(CGCNH+"(#$(the States in the 1950s and 1960s. Some started as amateur theatre groups who offered a bite to eat before or after the performance. Others were restaurants or hotels that wanted to up the ante by offering their guests live entertainment, Las Vegas style. As they gained popularity, professional actors headlined productions, complemented by local talent.

Howard Pechet, whose father, Eugene Pechet, owned a chain of 42 hotels in Alberta, started %*&( -"F%( '#$$&"( %*&+%"&( ,"&'#%&'(in Canada. Howard proposed bringing dinner theatre to Canada after experiencing it in the States. The Pechets opened their -"F%( '#$$&"( %*&+%"&R( /%+E&( B&F%R(#$( Ze]n( +%( 3'JG$%G$PF( :+I-&H'(4$$R( +$'( #%( OGN"#F*&'A( 5*&I( FGG$(opened other dinner theatres in Regina, Winnipeg, Calgary and, in 1986, another Stage West in Mississauga. Their organization is the largest dinner theatre operation in Canada, boasting hotels, special packages and headlining talent.

There are now several other dinner theatres in Ontario. Herongate Barn, near Pickering, is a homespun enterprise housed in a restored barn, offering familystyle service and home cooking. Toronto’s Mysteriously Yours was built with dinner theatre in mind, with tiered seating and an impressive stage. Both of their programming tends toward lighter productions; musicals, musical revues or interactive murder mysteries. “The appeal of dinner theatre is simple,” says Mo Huq, General Manager at Stage West, Mississauga. “It’s allinone entertainment. You get a good show, a good meal, plus easy parking!”

All of the following dinner theatres #$(1$%+"#G(d+$'(4PL&(C"G-H&'(`NF%(+(few) feature VQA wines on their wine lists, employ professional actors who are members of Actors’ Equity, and have been in business for a number of years—a testament to the quality of their meals, the venue and the productions they mount. All have special holiday productions, which, I might add, are modestly priced. Drinks are extra. There’s probably a dinner theatre in your area. Check it out!

Oh Canada, Eh is in its 18th season delivering a funpacked musical evening celebrating all things Canadian—about Canada, made in Canada, written or popularized by a Canadian, and they serve homestyle Canadianinspired dinners during the performance. B#$$&"F( GD( F&L&$( =#+E+"+( .+HHF(Attraction of the Year awards, they’re located in a large log ,+M#$( #$( =#+E+"+( .+HHFR( 1$%+"#GA(Showing over the holidays is “Jingle All the Way” from November 17 to December 17, Wednesday through Saturday. ohcanadaeh.com

18004672071

G2%*$' 3.(,-*( is located at the Oaks Inn in Wallaceburg, near

Dinner Theatrein OntarioBY LINDA BRAMBLE


Windsor, and is owned and operated by the Childs family, serving the region since 1969. You can stay at the hotel after enjoying '#$$&"(+$'(%*&(F*G)A(.G"(%*&(*GH#days, artistic director Kevin Riordan wrote and directed the hilarious, “I Stubbed My Mistletoe,” showing November 25 to December 9. acorntheatre.ca

18886271433, ext. 752

K;&-(*#%5&9;' L%5*& in Toronto has been a successful familyrun oper+%#G$(DG"(^n(I&+"FA(.G"J&"HI(Q$G)$(as the Limelight Dinner Theatre, they now focus on interactive murder mysteries where the actors (suspects), mingle with the guests (more suspects). A threecourse dinner is served before someone mysteriously dies and the detective takes over to lead the investigation. Prizes are offered to some of the guests who correctly solve the mystery. “Murder at Twilight h(.+$E(8GNP"&(2&+'i()#HH(M&(C&"formed for the winter season. mysteriouslyyours.com

1800NOTDEAD (6883323)

M2,*9(--N&' O#$$(*' 3.(,-*( in Ottawa is located in the fashionable entertainment district of the ByWard market in an old New Orleansstyle saloon (once a brothel for loggers). It’s the oldest building in the market still doing business. The dinner theatre has been operating for 27 years in the saloon, a perfect setting for a murder with crystal chandeliers amid Italianate marble. In partnership with 8G"Q( 3$%&"%+#$J&$%( +$'( .+%( 5N&Fday’s that showcases New Orleansinspired dining that’s “to die for,” they offer a variety of menu options, from ribs to jambalaya. “It’s a Wonderful Knife,” a spoof on the Jimmy Stewart original, will be offered over the holidays. eddiemay.com/scarlet

1877WE SLAY U

Heronsgate Barn, located near Pickering, was the brainchild of Ann Ward and Steve Graham, who bought the century barn, once a dairy farm, over 30 years ago. It’s continued as a family affair ever since. As a matter of fact, Ann still does the cooking for 125 guests and prides herself on offering great home cooking served familystyle before the performance, while an emcee hosts a goodoldfashioned singalong. The show is then presented upstairs in the hayloft. Showing from November 4 to December 31 is the world premiere of the musical comedy “Rock N’a Hard Place.”herongate.com

18669029884

Stage West in Mississauga offers a lineup of three musicals and two comedies throughout the year, headlined by bigname professional entertainers such as Three Dog Night, Helen Reddy, and Elliott Gould. Dinner menus are decided by season ticket holders, who review and rate a variety of seasonal menus offered by the chef. The venue is tiered, with every table comfortably facing the stage, and the 224room hotel next door is spacious, should you '&,#'&( %G( F%+I( GL&"$#E*%A( ."GJ(=GL&JM&"( ^q( %G( .&M"N+"I( nR(JNsic from the 60s will be highlighted in the musical hit revue, “Motown Gold.” A variety of special packages are available. stagewest.com

18002630684

These next two are very successful $G$KC"GD&FF#G$+HR( $G$KC"G-%( ,GJmunity theatres, which are too good not to list.

P%*-.5BD(*9,$+' 49,;(*& in Cobourg is an amateur theatre company operating as an integral part of the community for the past 34 years. They perform in a number of venues, and present three

OBANINN.CA

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dinner theatre productions a year in the Best Western Hotel to full houses. The mandate of the Northumberland Players is to provide its members the opportunity to get right in there and perform, participating in all aspects of amateur theatre production. When I called their vice president, Margaret Hilborn, for instance, she was busy for the JG"$#$E( C+#$%#$E( O+%( F&%FA( 5*&I(have an active youth program during March break and the summer months. This January 2022, ^[K^eR(+$'(.&M"N+"I(\KnR(%*&I()#HH(be presenting the lighthearted ,GJ&'I(b;&"&(G$(%*&(.H#E*%(!+%*i(MI(=G"J(.GF%&"R()*G(&gCHG"&F(%*&(amusing aspects of malefemale relationships.northumberlandplayers.com

9053722105

3.(,-*(' 8,BD*#,$ has been a community theatre “for the community; by the community” in Sudbury since 1985, spawning actors who have gone on to successful professional careers on stage and screen. The company has four dinner theatre productions a year in addition to three musicals, a dramafest and a summer youth camp. Once a year they hold a dinner theatre festival to melt the winter blues away. January 1315 and again the 2022, audiences can enjoy a different play over the course of each day of the )&&Q&$'A(1$(."#'+IF(%*&I()#HH(M&(presenting the Canadian classic “The Melville Boys”; on Saturday evenings it’s a revival of “Private Lives”; and at the Sunday matinee they will present “The Owl and the Pussycat.” Tickets are available for individual plays or all three. Doesn’t that sound like fun? theatrecambrian.ca

7055247317 GV

E#&#-' C*,"(J#$(B,C,Q#$(A2,' -%'J#(0'".%-%&'%/'J,*#%5&' -.(,-*(&'B($-#%$(+'#$'-.#&'&-%*;A

take a Seat WE’RE PERFORMING IN YOUR NEIGHBOURHOOD EVERYDAY

2;7;N>!'1=@Y\0BY.\//']'S(Q(>7;>;N!W'0=@YB=?Y@B^?']'2VRO_S>PRNHA24

GV

W ine columnist Natalie MacLean, who is also the author of the bestselling Red, White and Drunk

All Over, has just published her second book, Unquenchable: A Tipsy Quest for the World’s

Best Bargain Wines. Natalie will amuse and enthrall with her character sketches of obsessive personalities, travel to gorgeous vineyards, mouth-watering descriptions of food and wine, “hidden” wine education and neurotic humour.

A Vintage Holiday Book

nataliemaclean.com | twitter.com/nataliemaclean | facebook.com/natdecants


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JAMES REIDFine Furniture Since 1854

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613.544.4415

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“Rosehall Run makessome of the best-valuewines in the County.”

NEW TASTING ROOM NOW OPEN1243 Greer Road, Wellington, Prince Edward CountyFOR FREE HOME DELIVERY CALL TOLL FREE1-888-399-1183 OR VISIT www.rosehallrun.com

Beppi Crosariol, The Globe & Mail, August 2011

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Photo: Len Crispino


PERSPECTIVES

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MORE TASTING NOTES ONLINE!www.grapevinemagazine.caGV

GRAPEVINE MAGAZINE RATINGS:1N"("+%#$E(FIF%&J(#F(M+F&'(G$(%*&(Z__KCG#$%(F,+H&(+F('&-$&'(M&HG)V

95100 points Outstanding characteristics and exhilarating to drink. Excellent quality, complexity and depth.

9094 pointsExcellent characteristics and very enjoyable to '"#$QA(6&-$&'(M+H+$,&R(complexity and depth.

8589 pointsVery good characteristics and a pleasure to drink. Expresses good quality, balance, complexity and depth.

8084 pointsGood characteristics and drinkable. Simple and displays some balance.

Below 80 pointsLacking in quality, character and balance.

TastingNotesREGIONAL WINES OF ONTARIO

DAVID LAWRASON I RATE WINE QUALITY BASED ON PURITY, COMPLEXITY, BALANCE <=2(.7<U1?6(23!5;A( !6403( 4/(=15( .<051632( 4=51( 5;3(6<54=TR(9?5( 63U43B/(1.( 935536( U<7?3(B4=3/( 4=(<=8( !6403( 6<=T3(<63(MORE LIKELY TO BE PUBLISHED.

RSRT'U#$(&'VTTW'8.,*+%$$,;'4*#$2('H+0,*+'8%5$-;'XYVWAWZ['This is a very stylish, rich, yet elegant Chardonnay, but store it away for a year. The nose is very impressive, with ripe C&+,*K+CCH&R(OG"+H(+$'(MN%%&"F,G%,*(F,&$%F(+J#'(,G$F#'&"+MH&(%G+F%(+$'(C&+%(FJGQ&(D"GJ(Z_(JG$%*F(#$(."&$,*(G+QA(5*&(C+H+%&(#F(+HFG(,"&+JI(+$'("&-$&'R()#%*(+(H+$GH#$("#,*$&FF(+$'(-"J(0GN$%I(+,#'#%I(M&+"#$E(%*"GNE*(G$%G(+(L&"I(HG$E(-$#F*A(<$'(%*&(H&$E%*(#F(&g,&HH&$%A(1"'&"(L#+(\c\_)#$&WEJ+#HA,GJA(6+%#$EV(e_(CG#$%FA


9188

89\(#$-].('I%)-,#9'VTTW'4#$%-'P%#*>'4*#$2('H+0,*+'8%5$-;'XYZTATT[5*#F( #F(>&#$%K*&PF(-"F%(MG%%H#$E( D"GJ(Z_KI&+"KGH'(L#$&F(G"#E#$+HHI(G)$&'(MI(2+$(5+IHG"(G$(Danforth Road in the County’s Hillier district. It’s lightbodied with a very fragrant nose of black currants/cranberry fruit, lovely woodsy spice and autumnal smokiness (burning H&+L&FfA( 4%PF(L&"I( FJGG%*R(+HJGF%( F#HQIR( I&%( "&F%"+#$&'R()#%*(&'EIR( FGN"(+,#'#%IR(L&"I(-$&(tannin and impressive length. Quite smoky at the moment. Although it should age well DG"(%*"&&(%G(-L&(I&+"FR(#%PF(+CC"G+,*+MH&($G)(+$'()#HH(M&$&-%(D"GJ(+$(*GN"(G"(JG"&(#$(+(decanter. Rating: 89 points

M-*,-5&'VTT^'6(+>'P#,C,*,]%$]-.(]=,7('XY__ATT['Winemaker J.L. Groux has been crafting Bordeaux blends for almost 20 years in Niagara, and his experience shows in assembling this MerlotCabPetit Verdot from a lean year. It has good depth and weight for 2008 – a bit less, but not much less, than 2007 – with the same very pretty, nuanced +"GJ+F(GD(OG"+HFR(MH+,Q,N""+$%R(,&'+"R( FC#,&R( FGJ&(,*G,GH+%&(+$'(+( %GN,*(GD(J&+%#$&FFA( 4%PF(kN#%&(-"JR(FH#E*%HI(%+"%R(I&%(CG#F&'()#%*(L&"I(EGG'(H&$E%*A((9&F%(^_Z\(%G(^_Z]A(6+%#$EV(eZ(CG#$%FA

:#$-(*9,$+'VT`T''6#(&9#$C'8.,*B,-'K(-.%+>'4*#$2('H+0,*+'8%5$-;'XYVZATT[5*&(-"F%(0*+"J+%KJ&%*G'(6#&FH#$E(D"GJ(%*#F(FC+"QH#$E()#$&(FC&,#+H#F%(#F(

very bright and fresh. Not very intense aromatically, but there’s clean H&JG$R(+CCH&(+$'(O#$%I(,*+"+,%&"A(4%PF(H#E*%KMG'#&'R()#%*("#L&%#$E(+,#'#%I(

supporting Riesling’s green apple fruit. Very precise, with a long mineral -$#F*A(U&"I(EGG'(H&$E%*A(6+%#$EV([[(CG#$%FA((


TASTING NOTES

3.('I%*(#C$'G//,#*'VTT^'8,D(*$(-'I*,$2>'P#,C,*,'4($#$&59,'XY``TATT['Made entirely from dried grapes and +E&'( ^q( JG$%*F( #$( ."&$,*( G+QR( %*#F( #F(a shining example of the allure of the appassimento technique. It’s a mouth-HH#$ER( +HJGF%( F)&&%( d%*GNE*( $G%( D"GJ(residual sugar) silky red with very ripe dried currant, chocolate, tobacco and maturing leather. The Amarone resemblance is remarkable, including a slightly volatile and sour edge. But here it works. The length is excellent. Delicious. Best now to 2015. Rating: 92 points.

6%&(.,99' 65$' VT`T' 85Ja(' 8%5$-;' 4#$%-'b*#&>'4*#$2('H+0,*+'8%5$-;'XYV`ATT[."GJ( &F%+%&( +$'( $&#E*MGN"#$E( L#$&F(planted in 2001, this is a nonoaked Pinot Gris with a fragrant if mild nose of peach, bread and honey and grapefruit very typical gris. It’s lighttomediumbodied, nicely fresh, even tangy but it has textural ,"&+J#$&FF( +F( )&HHA( 5*&( -$#F*( %&$'F( %G(grapefruity bitterness; the length is very good. Nicely done. Rating: 88 points.92

88


TASTING NOTES

JOHN SZABO B;3=(4(5</53(:8(/5<654=T(!14=5(4/(51(711>(.16(B4=3/(5;<5(63.7305(915;(B;363( 5;38P63( T61B=( <=2( .61:(B;40;( T6<!3d/f( 5;38P63( :<23A( 4( 711>( .16( <(24/54=05R( 6301T=4o<973( <=2( 423=54.4<973( !61.473A( <( B4=3(B45;( <(B423( <=2( <!!3<74=T(<66<8(1.(<61:</(<=2( .7<U1?6/R(<=2(B;40;( 74=T36/(1=R( 3=273//78(63U3<74=T(:163(<=2(:163(7<836/(1.(01:!73r458R(B477(<7B<8/(;<U3(<(!7<03(4=(:8(017?:=R(<=2(1=(:8(TABLE. 88

VTT^'E#$(9,$+'6(&(*J('?*5-'8.,*B,-'K(-.%+>'P#,C,*,'''4($#$&59,'XYV_AWZ[AQuite a complex Charmatmethod bubbly here, augmented MI( H#E*%HI(Gg#'+%#L&(O+LGN"F(GD('"#&'( H&JG$(C&&H(+$'(F)&&%(dried herbs. The palate is essentially dry, with bright acidity +$'(FGH#'(#$%&$F#%IYH&$E%*A(.+#"HI(C"#,&'A(6+%#$EV([[(CG#$%FA

TASTING NOTES

VTTW'6%&(0%%+'4#$%-'P%#*>'30($-;'K#9('?($2.>'P#,C,*,'4($#$&59,';&"&PF( +( ,H&+$R( M"#E*%R( *#E*K%G$&'R( `N#,I( "&'( D"N#%KO+LGN"&'( !#$G%( D"GJ(6GF&)GG'(3F%+%&FR(,"+D%&'(+F(JGF%(GD(=+%+H#&(/CI%QG)FQ#PF()#$&F(+"&R(#$(+$(&H&E+$%(+$'("&-$&'(F%IH&A(5*&(C+H+%&(#F(FN+L&(+$'(F#HQIR()#%*(H#E*%(%+$$#$F(+$'(M"#E*%(+,#'A(.#$&R(H#$E&"#$E(-$#F*l(L&"I(C"&%%IA((6+%#$EV(e_(CG#$%FA 90:,*+#(' U#$(&' =#B#-(+' ' 8%5$-;' 4#$%-' P%#*' c$@9-(*(+' VTTW' >' 4*#$2('H+0,*+'8%5$-;' ' ' Hardie’s 2009 County Pinot is his best yet in my view. It spent 11 months in small barrels, though the wood is barely detectable here. The texture is pure silk and elegance, with lovely fresh and delicate tart red fruit, vibrant and pure, with energetic +,#'#%IR( L&"I( -$&KE"+#$&'( %+$$#$FR( +$'( +( )G$'&"DNHHI( "&D"&F*#$E(ZZAns(+H,G*GHA(.H+LGN"F("N$(%G(%*&()#H'(F%"+)M&""I(+$'(JG"&HHG(,*&""I(spectrum. Very compelling, inviting. Rating: 92 points.

89%&&%$' 8.,&(' 8.5*2.&#+(' 4#$%-' P%#*' VTTW>' XY_WAWZ[' 4*#$2('H+0,*+'8%5$-;''''The Churchside Pinot is slightly burlier and more evidently woody than the Closson Chase Vineyard bottling D"GJ( ^__eA( .H+LGN"F( +"&( #$( %*&( '+"Q&"( D"N#%( FC&,%"NJR( +$'(,*G,GH+%&K,GDD&&(O+LGN"F(H#$E&"(G$(%*&(-$#F*A(4(%*#$Q(#$(%#J&(%*#F(will integrate nicely; try in 12 years. Rating: 89 points.

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Sharon Bower

Jane Rutter

Natalie Bohnen-Twiddy

SideStreet Gallery

Denny Diamond


TASTING NOTES

KONRAD EJBICH(B;3=(4(S?2T3(B4=3R(4(711>(.16(:<=8(5;4=T/V((!3<>(64!3=3//R(=<5?6<7(T6<!3(3r!63//41=R(01:!353=5(B4=3:<>4=TA(B4=3(:?/5(93(B45;1?5(.7<B/(<=2(9<7<=032(4=(<77(ITS KEY ELEMENTS. THAT MAKES IT DRINKABLE. AS PRICE MOVES BEYOND $15.00 OR SO, MY EXPECTATIONS RISE IN PROPORTION. GOOD ENOUGH IS NO LONGER GOOD ENOUGH. I WANT A SENSE THE WINE I’M S?2T4=T(B</(71U32(4=51(3r4/53=03R(=15(/4:!78(:<=?.<05?632(4=51(<(011>43K0?5536(.7<U1?6(!61.473(.16(/1:3(5<6T35(:<6>35A(</(!6403(01=54=?3/(51(64/3R(4(23U371!(<(T63<536(<!!35453(.16(63U37<541=(1.(5;3(B4=3P/(164T4=(<=2(4(3r!305(45(51(93(2374U3632(B45;(0;<6:(<=2(373T<=03A

Rosewood Estates Winery & Meadery, 2010 “Long Rows” U.#-(>'P#,C,*,'H&2,*"B($-'X`VAWZ[ A blend of 40% unoaked Chardonnay combined with equal parts of Riesling, Semillon +$'(G+Q&'(0*+"'G$$+IA(.+#"HI(&+FI('"#$Q#$E()#%*($N+$,&F(GD(lemonorange candies and passion fruit. Light on the palate, GDDK'"I(J&+$%(DG"(#JJ&'#+%&(E"+%#-,+%#G$A(B#$&"I(+$'(F&H&,%(restaurants. Rating: 87 points.

89

878%%"(*N&':,07'E#$(;,*+&>'VT`T'c$%,7(+'8.,*+%$$,;>'=,7('H*#('P%*-.'M.%*('XY`^AWZ[."&F*R(,H&+$R(H#E*%(+$'('&H#,#GNF()#%*(+CCH&(+$'(C&+"(+"GJ+Fl("GN$'R(FNCCH&R(#JCH#,#%HI(F)&&%(%&g%N"&R(+$'(+('&H#E*%DNHR(`N#,I(-$#F*()#%*(G"()#%*GN%(DGG'A(B#$&J+Q&"(6G"#(:,0+)(M"#$EF($&)(&g,#%&J&$%(%G(+$(old region with a clean, crisp, fresh approach to her craft. Age this bottle no more than one hour in the fridge. Available from the winery. Rating: 89 points.

8,--,#9'8*((7'H&-,-('U#$(*;>'VTTW'6#(&9#$C>'I%5*'K#9('8*((7'XY`SAWZ[6+,IR(F)&&%(+"GJ+F(GD(,#%"NF(+$'(FC#,&l(HGL&HIR('"IR(t#CCI(-$#F*A(2"#$Q($G)(DG"(%*&(D"&F*$&FF(and tension. Winery only. Rating: 89 points

89


TASTING NOTES

MICHAEL PINKUS 4(>=1B(5;<5(B;3=(4(S?2T3R(4(24..36(.61:(B;3=(4(5</53(.16(!36/1=<7(=153/A(S?2T4=T(9301:3/(:163(074=40<7A(4/(45(5;3(64T;5(.7<U1?6a(5;3(64T;5(/:377(.16(5;3(T6<!3(U<64358(45(4/(/?!!1/3(51(93a(9?5(.16(!36/1=<7(=153/(45P/(<91?5(B;<5P/(4=(5;3(T7<//A(4(<:(711>4=T(.16(B;<5(:47736(7453(0<77/(b264=><947458i(AND ENJOYABILITY.

88MB#-.'d'U#9&%$'VTT^'4#$7'8,+#99,2>'=,7('H*#('P%*-.'M.%*('XY`^AWZ[Bruce Springsteen loved his girl for her wheels and you might just fall in love with this Smith & Wilson sparkler and be singing the same tune. A blend of Vidal grapes mixed with cherry and "+FCM&""I(D"N#%R(+HH('G$&(NC()#%*(+(FH#E*%(-ttA((4%PF(+$(#$%&"&F%#$E('#,*G%GJI(G$(%*&(C+H+%&V(F%+"%#$E(GDD()#%*(F)&&%(,*&""I(+%(%*&(D"G$%(+$'(&$'#$E()#%*(%+"%("+FCM&""#&F(G$(%*&(-$#F*A((7GL&HI(+$'(really very interesting. Rating: 88

H*#('M.%*('VT`T'8,D(*$(-'EFG>'=,7('H*#('P%*-.'M.%*('XY`RAWZ[When you see the word Cabernet on a bottle from Erie Shore U#$&I+"'R(IGN(,+$(M&(FN"&(%*+%( #%PF(."+$,(+$'($G%(/+NL#E$G$A(5*&I(`NF%('G$P%(E"G)(/+NL(M&,+NF&(%*&I(M&H#&L&(."+$,(#F(%*&#"(grape. And with results like this, they may be onto something. /JGQ&'( "+FCM&""I( +"GJ+F( H&+'( %G(JG"&( ,GJCH&g( O+LGN"F( GD(cherry, raspberry, and other red and black fruits, as well as niceHI(#$%&E"+%&'(%+$$#$F(DG"(+(FJGG%*(-$#F*A((6+%#$EV([e

89


TASTING NOTES

NATALIE MACLEAN EVERY YEAR, I TASTE 5;1?/<=2/(1.(B4=3/(<=2(B;45573( 5;3/3(21B=( 51( 5;1/3(4( 93743U3( <63( B165;8( 1.( 81?6( <553=541=A( 1.53=R( 4( 1=78(0;11/3(1=3(B4=3(.16(3U368(Z_KZn(5;<5(4(5</53R(/1(4(>4//(<(715(1.(U4=1?/(.61T/(51(.4=2(5;3(!64=03/(.16(81?A((4(.337(THAT MY TASTING NOTES ARE MORE IMPORTANT THAN THE SCORES. DON'T JUST DRINK THE NUMBERS. 91VT`T' ' I#(9+#$C' 6#(&9#$C>' EAFAGA>' P#,C,*,' 4($#$&59,>' XY`^AWZ)

Superb! Niagara sunshine suffused through spring rain. Lovely peach and pear aromas dappled with mouthwatering green apple. Open some happiness. Pair with: stuffed pork loin. Drink: 20112015. Rating: 91 points.

MENNONITEFURNITURE

!"#$%$%&"!"'()*++,"!"-.//*(00(0"!"'++12.0(0

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www.ruttlebrothersfurniture.com613-969-9263

CDDE"B+@"F*.$%"G(./H(*"7"#(0$&%(*"I.A*$2"J+:.0K

522(%/"?H.$*0K"?H.$0("G+8%&(*0"7"J(2/$+%.<0L"

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:/884871/#2;-871;-/#<$#/,01/-8#481,-74=#9"<(>%%?#@<"A"B#C("#A(C')"D#'(%?#&%(?E#F#A>"C(#?C@>"G#'>C)#F#HIJ#AK)#%CLG##

(KB)<A#F#(%KM*#BC&$#@<$"#F#3*"((E

!"#$%&'()&*+,,+-.,,+/&0).$1+/2!"+&3()$1'4&5&6#71+8$&9$1#8.(

!"!#$%&%'())*!+),(!-&./),!.'!0'(%&.0!"

VTTW' e$$#&7#99#$' 4#$%-' b*#&' U#$(B,7(*N&' M(*#(&' ?,**(9' GC(+>' EAFAGA>' P#,C,*,'4($#$&59,A'XY`WAWZ'[(<(%&""#-,(C#$G%(E"#F(+$'(+(M&$,*J+"Q(DG"(%*&(E&$"&Y,+%&EG"IA(Crisp white melon, grapefruit and lemon burst. Refreshing and dry. Winner of the only Gold Medal awarded in the Pinot Gris/Grigio category at the 2010 Canadian Wine Awards. Drink: 20112014. Rating: 89 points.

VTTW'U#9+,&&'6#(&9#$C>'EAFAGA>'P#,C,*,'4($#$&59,A'XY`fAWZ'['Pleasant peach and melon notes, light to mediumbodied with just enough mouthwatering action. Great food wine. Pair with: lemonherbed chicken. Drink: 20112014. Rating: 88 points.

VT`T'<,27&%$'3*#CC&'b(0g*Q-*,B#$(*'M#9J(*'M(*#(&>'EAFAGA>'P#,C,*,'4($#$&59,A'XY`WAWZ[Lovely Gewürz that’s not overthetop: light hints of lychee and rose petal. Pleasant JGN%*K)+%&"#$E(`N#,#$&FF()#%*(+("&D"&F*#$E(F$+C(G$(+(,H&+$(-$#F*A(!+#"()#%*V(<F#+$($GG'H&(dishes. Drink: 20112015. Rating: 89 points.

888989


N

E

S

W

19

23

2

7

13

County Road

Highway

219

11

139

Hillier

To Toronto

To Ottawa MontrealTo Oak Heights Winery

To Kingsto

n

Picton

Belleville

Trenton

Bloomfield

Wellington

Milford

South Bay

Waupoos

Black River

Glenora

Adolphustown

CherryValley

Hallowell

Ameliasburgh

Athol

Sophiasburgh

62

62

2

1

2

2

6237

33

33

49

49

401

401

Hillier

5

1

2

3

67

Vineyards

Winery

1813

Rosehall

23

24

26

27

East Lake

West Lake

Wellington Bay

SANDBANKS PROVINCIAL PARK

SoupHarbour

Athol Bay

Bay ofQuinte

Bay of Quinte

Consecon Lake

Napanee River

Hay Bay

Long

Re

ac

h

Muscote Bay

Picton Bay

Adolphus Reach

Legend

PrinceEdwardBay

Big Bay

Half Moon Bay

Consecon

9

16

25

8

17

10

19

15

14

4

20

21

1112

WellersBay

22

28

14

33

33

33

14

15

4

5

34

10

1112

18

12

18

10

10

13

13

17

24

17

88

13

16

88

8

7

7

25

20

39

27

2

3515

3

283

3212

8

8

21

GLENORA FERRY

29

29

30

LIGHTHALL VINEYARDS308 Lighthall Road, Milford

THE DEVIL’S WISHBONERR#4 1014 County Rd 7, Picton

29

30

Regional Wineries

REDTAIL VINEYARD422 Partridge Hollow Road, Consecon

HILLIER CREEK ESTATES 46 Stapleton Road, Hillier

CASADEA ESTATES WINERY1186 Greer Road, Wellington

ROSEHALL RUN1243 Greer Road, Wellington

SANDBANKS ESTATES WINERY 17598 Loyalist Parkway, Wellington

BY CHADSEY’S CAIRNS WINERY 17432 Loyalist Parkway, Wellington

NORMAN HARDIE WINERY1152 Greer Road, Wellington

KEINTHE WINERY 49 Hubbs Creek Road, Wellington

KARLO ESTATES 561 Danforth Road, Hillier

SUGARBUSH VINEYARDS 1286 Wilson Road, Hillier

LACEY ESTATES WINERY 804 Closson Road, Hillier

THE GRANGE OF PRINCE EDWARD ESTATE WINERY 990 Closson Chase Road, Hillier

HUFF ESTATES WINERY2274 County Road 1, Bloomfield

BLACK PRINCE WINERY13370 Loyalist Parkway, Picton

LONGDOG WINERY 104 Brewer Road, Milford

HALF MOON BAY WINERY3271 County Road 13, South Bay

WAUPOOS ESTATES WINERY 3016 County Road 8, Waupoos

COUNTY CIDER COMPANY657 Bongards Crossroad, Waupoos

THIRTY THREE VINES9261 Loyalist Parkway, Adolphustown

BERGERON ESTATE WINERY9656 Loyalist Parkway, Adolphustown

1

2

3

4

5

6

7

8

9

10

11

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14

15

16

17

18

21

22

20

DEL GATTO ESTATES3633 County Road 8, Waupoos

19

HARWOOD ESTATE 18908 Loyalist Parkway, Hillier

THE OLD THIRD251 Closson Road, Hillier

EXULTET1106 Royal Road, Milford

LIFT HAUS805 Closson Road, Hillier

23

26

27

25

HINTERLAND1258 Closson Road, Hillier

24

CLOSSON CHASE VINEYARDS 629 Closson Road, Hillier

STANNERS VINEYARD 76 Station Road, Hillier

28

of Prince Edward County

19

23

2

7

13

County Road

Highway

219

11

139

To Toronto

To Ottawa MontrealTo Oak Heights Winery

To Kingsto

n

Picton

Belleville

Trenton

Bloomfield

Wellington

Milford

South Bay

Waupoos

Black River

Glenora

Adolphustown

CherryValley

N. Marysburgh

Sophiasburgh

62

62

2

1

2

2

6237

33

33

49

49

401

401

Hillier

S. Marysburgh

5

1

2

3

67

Vineyards

Winery

1813

Rosehall

23

24

26

27

East Lake

West Lake

Wellington Bay

SANDBANKS PROVINCIAL PARK

SoupHarbour

Athol Bay

Bay ofQuinte

Bay of Quinte

Consecon Lake

Napanee River

Hay Bay

Long

Re

ac

h

Muscote Bay

Picton Bay

Adolphus Reach

Legend

PrinceEdwardBay

Big Bay

Half Moon Bay

Consecon

9

16

25

8

17

10

19

15

14

4

20

21

1112

WellersBay

22

28

14

33

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1112

18

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88

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39

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3515

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283

3212

8

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GLENORA FERRY

29

29

30

LIGHTHALL VINEYARDS308 Lighthall Road, Milford

THE DEVIL’S WISHBONERR#4 1014 County Rd 7, Picton

29

30

Regional Wineries

REDTAIL VINEYARD422 Partridge Hollow Road, Consecon

HILLIER CREEK ESTATES 46 Stapleton Road, Hillier

CASADEA ESTATES WINERY1186 Greer Road, Wellington

ROSEHALL RUN1243 Greer Road, Wellington

SANDBANKS ESTATES WINERY 17598 Loyalist Parkway, Wellington

BY CHADSEY’S CAIRNS WINERY 17432 Loyalist Parkway, Wellington

NORMAN HARDIE WINERY1152 Greer Road, Wellington

KEINTHE WINERY 49 Hubbs Creek Road, Wellington

KARLO ESTATES 561 Danforth Road, Hillier

SUGARBUSH VINEYARDS 1286 Wilson Road, Hillier

LACEY ESTATES WINERY 804 Closson Road, Hillier

THE GRANGE OF PRINCE EDWARD ESTATE WINERY 990 Closson Chase Road, Hillier

HUFF ESTATES WINERY2274 County Road 1, Bloomfield

BLACK PRINCE WINERY13370 Loyalist Parkway, Picton

LONGDOG WINERY 104 Brewer Road, Milford

HALF MOON BAY WINERY3271 County Road 13, South Bay

WAUPOOS ESTATES WINERY 3016 County Road 8, Waupoos

COUNTY CIDER COMPANY657 Bongards Crossroad, Waupoos

THIRTY THREE VINES9261 Loyalist Parkway, Adolphustown

BERGERON ESTATE WINERY9656 Loyalist Parkway, Adolphustown

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

21

22

20

DEL GATTO ESTATES3633 County Road 8, Waupoos

19

HARWOOD ESTATE 18908 Loyalist Parkway, Hillier

THE OLD THIRD251 Closson Road, Hillier

EXULTET1106 Royal Road, Milford

LIFT HAUS805 Closson Road, Hillier

23

26

27

25

HINTERLAND1258 Closson Road, Hillier

24

CLOSSON CHASE VINEYARDS 629 Closson Road, Hillier

STANNERS VINEYARD 76 Station Road, Hillier

28

of Prince Edward County

PRINCE EDWARD COUNTY MAP

harwoodestatevineyards.com

18908 Loyalist ParkwayHillier, Ontario


Winona

Grimsby Beamsville

Vineland

Jordan

JORDANHARBOUR

Lake Ontario PORTDALHOUSIE

PORTWELLER

WEL

LAN

D C

AN

AL

WEL

LAN

D C

AN

AL

St. Catharines

Niagara Peninsula Vitcultural Area

NIA

GA

RA

RIV

ER

Queenston

HeritageDistrict

WhirlpoolBridge

St. Davids

Niagaraon-the-Lake

Niagara Falls

N

E

S

W

N

EW

Note: ongoing updates next issue. This is an artistic visual map of region. For winery addresses and more detailed accuracy of winery locations, please visit us online at www.theniagaragrapevine.com.

78

74

71

64 57

55 51 49 4847

4644

37

34

32

30

38a/b

QEWQEW

406

406

405

Niagara Falls420

56

QEW

QEW

81

81

24

2677

42

89

81

100

88

87

87

87

12

1873

81

48

50

90

83

86

Puddicombe Estate Farms & WineryKittling RidgePeninsula Ridge EstatesRosewood EstatesAngels GateHidden BenchOrganized CrimeFielding EstateEast Dell EstatesThirty BenchThe Good EarthLegends Estates WineryMagnotta WineryMountain Road Wine CoCrown Bench EstatesDe Sousa Wine CellarsCornerstoneMalivoire Wine Company

MegalomaniacRidgepoint WinesTawse WineryRoyal DeMariaGreenLane EstateForeign Affair WineryWayne Gretzky EstateKacaba VineyardsVineland EstatesFeatherstoneStoney RidgeCalamus EstateAlventoHarbour EstatesPearlMorrissette Estate WineryCave Spring CellarsStaff Estate WineryFlat Rock Cellars

Creekside Estate13th Street WineryRockway Glen WineryHernder EstateHenry of PelhamNiagara College Teaching WineryMaleta Estate WinerySouthbrook VineyardsStonechurch VineyardsCattail Creek20 BeesHillebrandPillitteri EstatesVignoble RancourtJoseph’s EstatePondView WineryCaroline Cellars Stratus

Jackson Triggs Palatine Winery Konzelmann Estate Strewn Winery Sunnybrook Farm Estate Peller Estates Lailey Vineyard Reif Estate Inniskillin Wines Riverview Cellars Estate Marynissen Estates Frogpond Farm The Ice House Ravine Vineyard Coyote’s Run Chateau des Charmes Hinterbrook Winery

Legend

Map of Regional Wineries

Wineries

34567

98

10

12

11

131415

16

192021222324252627282930313233343536

37383940414243444546474849505152535418

17

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5556575859606162636465666768697071

12

3

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17

18

2027

26

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2937

39

41

40

42

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44

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56

57 58 59

50

49 51

55

60

61

62

65

66

67

68

69

70

48

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52

53

54

38

3132

36

22

24

23

25

16

13

10

9 14

158

11

4

5

21

197

6

63

64

34 33

35

71

NIAGARA MAP


Jordan

JORDANHARBOUR

PORTDALHOUSIE

PORTWELLER

WEL

LAN

D C

AN

AL

WEL

LAN

D C

AN

AL

St. Catharines

Niagara Peninsula Vitcultural Area

NIA

GA

RA

RIV

ER

Queenston

HeritageDistrict

WhirlpoolBridge

St. Davids

Niagaraon-the-Lake

Niagara Falls

N

E

S

W

N

EW

51 49 4847

4644

37

34

32

30

38a/b

406

406

405

Niagara Falls420

56

QEW

QEW

77

42

89

81

100

88

87

87

87

81

48

50

90

83

86

Jackson Triggs Palatine Winery Konzelmann Estate Strewn Winery Sunnybrook Farm Estate Peller Estates Lailey Vineyard Reif Estate Inniskillin Wines Riverview Cellars Estate Marynissen Estates Frogpond Farm The Ice House Ravine Vineyard Coyote’s Run Chateau des Charmes Hinterbrook Winery

5556575859606162636465666768697071

37

39

41

40

42

43

44

45

56

57 58 59

50

49 51

55

60

61

62

65

66

67

68

69

70

48

47

46

52

53

54

38

63

64

71

LAKE ERIE /PELEE MAP

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WHERE TO STAY & EAT

NIAGARA REGIONAL ACCOMMODATIONS

?(+',$+'?*(,7/,&-

Atherton House B&B4265 21st StVineland, ON1.877.562.8902905562[email protected]

Black Walnut Manor 4255 Victoria Ave. Vineland, ON 1.800.859.4786 or 905.562.8675 [email protected] www.blackwalnutmanor.com

0HGL&"(.#&H'(;GNF&1879 Lakeshore RoadNiagaraontheLake, ON, L0S 1J09054687377F%+IW,HGL&"-&H'*GNF&A,GJ)))A,HGL&"-&H'*GNF&A,GJ

Touch of Spice Guest House 3849 Victoria Avenue Vineland, ON 905.562.0319 [email protected] www.touchofspiceguesthouse.com

Grand Victorian 15618 Niagara ParkwayNiagaraontheLake, [email protected] www.grandvictorian.ca

REGIONAL NIAGARA RESTAURANTS

Bistro/Wine Bar

Old Winery Restaurant and Wine Bar Executive Chef: Tony DeLuca Neighbourhood: Niagaraonthe Lake, ON Reservations: 905.468.8900 Address: 2228 Niagara Stone Rd. www.theoldwineryrestaurant.com

U#$(*;'6(&-,5*,$-

Cave Spring Cellars3836 Main StreetJordan, Ontario, L0R 1S0 Canada1.905.562.3581 ext. [email protected]

Ravine VineyardChefs: Collin Goodine & Paul Harber Neighbourhood: St. David’s, ON Reservations: 905.262.8463 Address: 1366 York Road www.ravinevineyard.com

The Deck @ CreeksideChef: J. Mark HandNeighborhood: Jordan, ONReservations: 905.562.0035 Ext. 221<''"&FFV(^Z]_(.GN"%*(<L&www.creeksidewine.com

H9(C,$-'8,&5,9'O#$#$C Restaurant Oban InnExecutive Chef: Jay JacksonNiagaraontheLake, ONReservations: 905.468.2165<''"&FFV(Zc_(."G$%(/%"&&%www.obaninn.ca

PRINCE EDWARD COUNTY REGIONAL ACCOMMODATIONS

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Hillsdale House Bed & Breakfast332 Main Street9HGGJ-&H'R([email protected]/625.html)))AMHGGJ-&H'G$%+"#GA,+

Cottage Rentals

Sandbanks Vacations*Various Cottage Rentals in Prince Edward Countyn](:+#$(/%A(9HGGJ-&H'R(1=A1.877.399.2508 or 613.393.2424www.sandbanksvacations.com

WHERE TO STAY & EAT


WHERE TO STAY & EAT

Hotels/Inns

Inn at Huff Estates2274 County Road 19HGGJ-&H'R(1$%+"#G613.393.1414www.huffestates.com

Radisson Hotel Kingston Harbourfront1 Johnson Street, Kingston, ON6135498100www.radisson.com/kingstonca

The Queen’s Inn145 Main St. Picton, ON6134768618888476[email protected]

PRINCE EDWARD COUNTY REGIONAL RESTAURANTS

6(C#%$,9hH9(B($-,9'I*($2.

5*&(9HGGJ-&H'(0+""#+E&(;GNF&(RestaurantChef: Scott Kapitan=&#E*MGN"*GG'V((9HGGJ-&H'R(1=AReservations: 613.393.1087<''"&FFV((^c_(:+#$(/%A(9HGGJ-&H'MHGGJ-&H',+""#+E&*GNF&A,GJ

Bistro/Wine Bar

Aroma Restaurant and Wine BarChef: Gurkan SoyicNeighbourhood: Kingston, ON.Reservations: 613.541.0330Address: 248 Ontario Street Kingston, ON.www.aromawinebar.com

Capers BrasserieChef: Jeff CamachoNeighbourhood: Belleville, ON.Reservations: 613.968.7979<''"&FFV((^]^(."G$%(/%A(9&HH&L#HH&R(1=Awww.capers.ca

Italian

Casa Dea EstatesChef: Joshua LabelleNeighbourhood: Rosehall, ONReservations: 613.399.3939Address: 1186 Greer Rd., Hillierwww.casadeaestates.com

8,/a

Harden & Huyse Chocolates201 Division St.Cobourg, ON.905.377.9917www.greatchocolate.com

Wellington

Dental Centre

186 Main St.

P.O. Box 359

Wellington, ON K0K 3L0

(613) 3993900

!"#$%"&'$()*+&"$,$!"#$-./$0*01234!"#$56$7388.49$,$!"#$:1/.$01;.6

613 965-0893

422 Partridge Hollow RoadRR 3 - Consecon, On

IN Prince Edward County

Solar Powered, Organic practices

in the vineyard and the winery

Canada’s “Off-Grid”

Winery Pioneers

This holiday season give the gift of delicious handcrafted Harden & Huyse Belgian chocolate.

201 Division St ! Downtown CobourgT 905.377.9917 www.greatchocolate.com

How sweet it is!


DID YOU KNOW?

Did You Know?

AVAILABLE

EXCLUSIVELY

IN OUR PRINT &

IPAD EDITION

Savour Savour Savour !"#$%&'((Year

Round

the

!"#$%&!'(%)#'"*+!# ! On the shores of West Lake close to the Sandbanks Provincial Park ! French country ‘Provence’ style open-concept design with panoramic sunset views ! 4 bedrooms, 2 bathrooms

,"#'#-)"%.,'"*+!# ! Recognized as “" e pinnacle of County Chic” by Toronto Life Magazine ! Minutes from Sandbanks Provincial Park ! Gas # replace in living room, woodstove in sunroom next to gourmet kitchen, gas

stove in TV room on second $ oor ! 4 bedrooms, 3 bathrooms ! Pet friendly

Winter Romance & Adventure in Prince Edward County

$(/!! ! Resort-style vacation retreat on the shores of West Lake, close to Sandbanks

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01233145516782''904145416:6:';''73'<=>?'!@ABB@C'$DEEFG>BDHC'*?@=A>E

sandbanksvacations.com

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21 EAST ! Located in the heart of the Village of Wellington ! Wood burning # replace in living room ! Close to Hillier District wineries ! Walking distance to # ne dining ! 2 bedrooms, 2 bathrooms

facebook.com/sandbanksvacations | twitter.com/SBVinPECfacebook.com/sandbanksvacations | twitter.com/SBVinPEC

350 BAGOT STREET, DOWNTOWN KINGSTON! 613.548.7891 www.rsdesigners.net

REID & SIEMONSEN IS INSPIRED

!" #$%&'#(")'*"+,-".,//#0(")/#$1/23"456'7#8!" #$9:;#(<2=#$(2&9$6'*"&>#)9$70:;6?#$6/#$:'"@" #"A+B'CD8

!" #$<6EF#$6'*"=2GH")/#$1/23"3#8"IJK2L8

“Really very Burgundian. Real density. Norman Hardie !"#$%&#'!(!)%*+#,#',-%#(.#/,(0123###

#4#5,'0!"#6.7!'".'###!!!!!!!!!!!!!!!!!!!

“It’s quite simply the best Pinot Noir I have tasted in Ontario”

– Tony Aspler!!!!!!!!!!!!!!!!!!!!!!

""#$!%&''&!()*+,!(-(-"!./00/'&,!123*&/)

4"5-566-#$67!888-2)&9*2:*&+/'-;)9

89:#/!'%"#,:%#,),!*,7*%#,(#(1%#/!'%:+#.:#0,'#7%#.:$%:%$#(1:.9;1#.9:#/%7"!(%

grapevine magazine holiday 2011

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