Tiffany Bourque Co-Founder with her sister Amber Gille and owners of the Spa in the Village, a luxurious upscale Spa founded in 1987. Recognized as an industry leader in cutting edge solutions in beauty and relaxation, the sisters have introduced a new treatment protocol that we experienced first hand! You won’t want to miss out on hearing more! And be sure to join us March 5th for a fabulous wine and food event featuring a very special new spa treatment, SharpLight! The latest technology in hair removal, skin resurfacing and body conturing.
At Spa in the Village we care about each other and we care about our clients. We do facials, massage, IPL hair removal, skin tightening, electrolysis, waxing, sugaring, threading, body scrubs, manicures, pedicures and so much more….
https://www.thewineladies.com/wp-content/uploads/2020/02/Spa-in-the-Village-SharpLight.jpg800800Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2020-02-07 10:03:592020-02-09 12:24:07Join us March 5th for a totally fabulous event at Spa in the Village
I’ve heard you talk about enjoying wines with chocolate many times and have dabbled in finding appropriate pairings. I’d love to throw a small party featuring the two but am not really sure where to begin. Could you offer me a couple of suggestions as to how many wines and how many types of chocolate I should offer, as well as the format the evening might take?
https://www.thewineladies.com/wp-content/uploads/2013/01/chocolateandwine.jpg515492Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2020-01-26 16:33:002020-01-27 17:42:35Sexy, seductive chocolate wine pairing party for two! Good for the heart in love and health. Ask The Wine Ladies
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You never know when or where our next event will be…. Life is like a box of chocolates…. But one thing is for sure, it will be filled with joy, laugher, great people and fabulous wine and food! Heck, you might even learn something! Visit this page regularly to not miss out! Whether putting on a gala, wine tasting, practicing yoga in the vineyard, harvesting frozen grapes in the bold cold of January for icewine or stomping grapes in oak barrels, live life large with us! See some of our past events Oh and if you ‘d like us to create an event for you, your company or your brand? We’re here for YOU!
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https://www.thewineladies.com/wp-content/uploads/2020/01/The-Wine-Ladies-hosting-a-gala-for-The-United-Way.jpg602734Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2020-01-25 09:29:502020-01-25 11:23:36Want to dazzle your guests? Book The Wine Ladies to host or emcee your next event!
“What will you be serving at your Super Bowl party? It doesn’t have to be all about Bud Light and Buffalo wings!
We wanted to offer an alternative for your Super Bowl party this year so we brought in the food experts. The folks from Liaison College to offer up some easy tips and recipes to make this year’s party the best one yet. Food and drink is an important part of making any party a great one and this day in fact is the 2nd largest in terms of food consumption in the USA.
If there is anyone that knows football and food it’s Liaison College founder Rudy Florio, former Alouette running back. (1973-1977). Rudy played in 2 Grey Cups and won the trophy in 1974. Nicknamed “Captain Crunch” and Special Teams Captain it’s not surprising that food would be his next area of victory. Founded in 1996, Liaison College is Ontario’s #1 culinary arts and chef training facility now with 10 locations. If food is your passion, you can become a chef (professional or just for pleasure) in less than a year, with hands on training, small classes, commercial grade equipment and a 90% placement rate your dream of being part of this illustrious profession
This article was first posted on TheWineLadies.com in February 1st, 2010.
Award winning Chef Shawn Whalen from the Liaison College Toronto West didn’t disappoint us with 3 delicious Super Bowl party recipes. Chef Whalen’s Super Bowl menu is based on the premise that the party is going to be at least 4 hours long. Keep it simple and easy to prepare with little fuss and of course something that is going to offset the beer and wine that will be consumed at the party.
His three touchdown Super Bowl tail gate party dishes for this year; Snow Crab Cakes with Cajun Mayo paired with Finger Lakes Shaw Vineyard Pinot Grigio, Shrimp and Chorizo Rice Pilaf and Smoked Pork Hocks with Sauerkraut both paired with a Finger Lakes Shaw Vineyard Cabernet Sauvignon. All the three recipes are included here at the end of the article.
All of these recipes were paired up with Shaw Vineyard from the state of the New York Jets. A refreshing LiBella Pinot Grigio 2008 and stunning Shaw Vineyard Cabernet Sauvignon 2005 were hand delivered, driven in to Toronto by Steve Shaw Jr., the Marketing Manager ( Thanks Steve!) for this small boutique style winery located on the pristine waters of Seneca Lake in the Finger Lakes. We were so impressed with the award winning Cabernet Sauvignon with its great depth and complexity able to rival some of the very fine wines of Bordeaux. Although sold only in New York State at the moment, the wine can be obtained through Shaw Vineyard’s wine agents and distributors and available across the USA. Contact Steve for more information. Shaw Vineyard
It is worth the effort!
Liaison College also has a series of fabulous YOU TUBE videos with great recipes and entertaining tips. Here’s a classic one…. Super Bowl Pulled Pork by Chef Mark Super Bowl Pulled Pork by Chef Mark Duncan.
Chef Shawn Whalen’s Super Bowl Party Recipes.
Snow Crab Cakes with Cajun Mayo (makes 900 g or 2lbs)
Metric Imperial Crab Cakes: 450 g Crab Meat 1 lb, 45 ml Grape Seed or Vegetable Oil 3 tbsp, 2 Stalks Celery, Cleaned, Diced Small 2 stalks, 1 Pc Onion, medium, Peeled, Diced Small, 1 Pc Red Pepper, Diced Small, 1 Pc Yellow Pepper, Diced Small 1 pc, ¼ bunch Parsley, Cleaned, Chopped ¼ bunch, ½ loaf White Bread, Crusts Removed, Diced Small, 75 mL, Mayonnaise 5 tbsp, ½ pc Lemon Juice, 100 mL Eggs Beaten 3.5 oz, To taste Salt and Pepper, To taste 60 mL Grape Seed Oil 4 tbsp, 100 mL Mayonnaise 3.5 tbsp, To taste Cajun spice.
Crab Cake: 1. Preheat non-stick skillet or sauté pan. 2. Drain and squeeze the crab of all liquid. 3. To hot skillet, add oil, celery, onion, red and yellow pepper and sauté until tender and soft to the bite. 4. In a mixing bowl, incorporate all dry ingredients including crab. Add mayonnaise and lemon juice. 5. Season with salt and pepper to taste and add eggs. Mix well to incorporate. 6. Preheat non-stick sauté pan to medium-high. 7. Form crab cakes into 75 g patties (or whatever size necessary) 8. Add oil and fry the crab cakes until golden brown. Check the centre of the crab cake to ensure a temperature of 165F has been reached. If necessary finish in the oven. 9. Mix the mayo with the Cajun spice Shrimp and Chorizo Rice Pilaf (Serves 6).
Chorizo Rice Pilaf
450 grams Chorizo sausage, sliced into coins, 200 grams Shrimp, peeled and deveined, 2 tbsp Grape seed oil, optional 2 pc Onions, small diced, 1 pc Red pepper, small diced, 1 pc Yellow pepper, small diced, ½ pc Jalapeno pepper, seeded and minced (optional), 4 cloves Garlic, minced, 2 Chorizo sausage, sliced into coins 200 grams, Shrimp, peeled and deveined, 2 tsp Chili powder 1/2 tsp, Ground black pepper, 1 tsp Salt, 1.5 cup Long grain white rice, soaked and rinsed 1 can Red kidney beans, strained and rinsed 1 cup Red tomatoes, chopped 625 mL, Chicken broth, 1 bunch Green onions, sliced.
1. Preheat a frying pan. 2. Sauté the chorizo sausage, to caramelize. Remove and set aside. 3. Immediately place onions and sauté until tender. 4. Add red, yellow and jalapeno peppers, as well as minced garlic. Sauté for one minute longer. 5. Season with chili powder, black pepper and salt. 6. Add rinsed rice and stir until mixture is well distributed. Add kidney beans, chopped tomatoes and chicken broth, gently stir and taste for seasoning. Turn skillet off. 7. Carefully pour the mixture into a rice cooker 8. Close lid and cook according to rice cooker directions. 9. Serve rice garnished with green onions. Tips If no rice cooker is available, place the ingredients into a covered sauce or stock pot and place in the oven for approximately 20-30 minutes or until the rice is cooked.
Smoked Pork Hocks with Sauerkraut (Serves 4)
Metric Imperial Pork Hocks: 15 mL Vegetable oil, 1 tbsp 450 g Double smoked bacon, sliced 1 lb 1 Large onion, sliced 1 900 g Sauerkraut, drained 2 lbs, 10 mL Celery seed , 2 tsp 10 mL Marjoram 2 tsp, 1 tbsp Paprika 15 mL, 1 L Pure apple juice 35 oz ,To taste Salt and pepper To taste, 3 x .5 kg Pork hocks, trimmed 3 x ½ lb.
1. Preheat a large sauté pan or pot. 2. Add the oil to the pan and sauté the bacon in the skillet until lighlightly caramelized, add the onion and cook until soft. 3. Add the sauerkraut and mix well. Add the celery seed, marjoram and paprika and incorporate. 4. Add the apple juice and simmer for 5 minutes, season to taste. 5. Place a layer of the sauerkraut in the bottom of a Slow Cooker, add the pork hocks and add the rest of the sauerkraut on top. 6. Program the slow cooker to high and cook for 4 – 5 hours or until the pork hocks are very tender. Tips If no slow cooker is available, cook in a covered sauce or stock pot in the oven until tender.
https://www.thewineladies.com/wp-content/uploads/2010/02/Super-Bowl-Party-Grub.jpg10801080Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2020-01-12 16:01:002020-01-29 12:00:31Super Bowl grub. Kick it up a notch!
We have a terrific show lined up for you today. It may be a little chilly out there but guess what? We’re going to heat things up a little here today and warm our hearts talking about passion, and romance and wine and chocolate! Why? Because Valentine’s Day is just around the corner. Today we pay homage to February 14th, the most romantic day of the year.
We have all the bases covered with our esteemed guests, from a special bottle of wine, to delectable truffles, a unique and delicious chocolate “spirit” and to love and loving relationships.
And that is where we’re going to start, with amour, with our first guest. She is an international speaker, television personality, an educator and entertainer and she has a PHD in Sexual Health Education. Plus she is a relationship expert, she is Jessica O’Reilly, Dr. Jess, The Sex Doctor. Dr. Jess is here to fill us in on some do’s and don’ts for your Valentine. Some tips on keeping your relationship real and connected!
Oh and if you don’t have a Valentine this year, tips on enjoying this special day anyways! Love Dr. Jess’s approach. We watched a few of her videos. Definitely some awesome advice, for the new relationships yes, but also for the ones that have stood the test of time!
Listen to Dr. Jess on the audio podcast here. (5:26 minutes in the show)
Research shows the top 5 craved things across the board is…
Our second guest will know that better than anyone. She is Ingrid Laderach Steven, Swiss Master Chocolatier extraordinaire. Ingrid founded her store the Swiss Master Chocolate Boutique, 33 years ago and has been pleasing chocolate lovers with her stunning authentic Swiss chocolates ever since.
Fans include the likes of NASA astronauts and President Clinton! Ingrid to fill us in the different kinds of chocolate. Why is Swiss chocolate considered the best? Is it really an aphrodisiac?
We’d now like to welcome from the glorious romantic region of Tuscany, Senore Duccio Dogi, Senore Duccio is the Sales manager for the producer Fattorio Viticcio. They have been producing wine for over 45 years among the rolling green hills of Tuscan wine country in Greve in Chianti between the historic and enchanting cities of Florence and Siena
Today Fattorio Viticcioboasts 120 hectares of estate owned vineyards among the hills in Chianti Classico and Maremma. Senore Duccio is here to tell us more about this stunning region, and the beautiful wines Viticcio produces including a very special release for Valentines Day!
And in our final segment we’ll turn our attention to still on a chocolate note, but in an absolutely decadent spirit. It is the 360 Double Chocolate Vodka!!! And it is so delish. It is produced by McCormick Distilling, which is the planets first eco-friendly vodka.
To tell us all about it we’ll chat with Vice President of Marketing McCormick Distilling Patrick Fee.
https://www.thewineladies.com/wp-content/uploads/2019/02/Episode79FacebookCover.jpg463828Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2020-01-03 17:09:002020-01-23 09:56:10On this week's audio podcast. Chocolate and wine! The ideal couple. Start a love affair this Valentine's Day!
On today’s show we are celebrating with a wonderful group of guests… a charismatic winemaker from Italy, ( Gruppo Mezzacorona) a local artisan with a great Christmas gift idea for the wine and food lover in your life (Celtic Relics) and a spirit that’s a perfect ingredient to the classic Christmas drink, Eggnog. (El Dorado Rum)
So joining us first, calling in from the historic beautiful region of Trento, Italy, Lucio Matricardi of Gruppo Mezzacorona.
Lucio earned his Ph.D. in viticulture and enology from the University of California at Davis and has worked at wineries from around the globe.
We recently had the honour of attending a very special luncheon here in Toronto hosted by Woodman Wines & Spirits whereby Lucio was the guest of honour. A spectacular tasting of the winery’s portfolio including the iconic Mezzacorona Pinot Grigio, one of the most popular wines enjoyed all over the world.
It never ceases to amaze us the power of social media and the incredible connections and discoveries that can be made. This is how we discovered our next guest.
Josh Dalziel owner ofCeltic Relics custom woodworking based out of Fergus, Ontario. Josh creates the most spectacular handmade, custom, live edge designed beauties, including charcuterie boards, tipsy timbers for shots and more.
He has an incredible story of courage and determination!
We recently had the opportunity to enjoy a tasting of Mr Caleb’s rums as well as a few delicious Christmas cocktails. Enjoy!
To a Collins glass add rum, lime juice, fresh cranberries and maple syrup. Stir well. Clap mint in your hand and drop it in the glass. Add crushed ice and stir up the ingredients from the bottom of the glass until mixed well. Garnish with a generous offering of mint sprigs, a few cranberries and dust with icing sugar on the leaves. Serve with a red and white striped paper straw.
Add rum, eggnog, extract and bitters to a shaker filled with ice. Shake well and strain into a large rocks glass without ice. Grate nutmeg and cinnamon over the top of the glass and serve.
https://www.thewineladies.com/wp-content/uploads/2019/12/Mezzacorona.png789914Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2019-12-17 09:05:312019-12-17 13:40:09Epic Christmas wines, spirits and gift ideas for the holiday season.
This stunning Celtic Relics tipsy timber 10 shot board valued at $140.00 could be yours! Handmade right here in Ontario by local artisan Josh Dalziel. This fabulous prize will be sure to add fun, joy and style to your Christmas and the Holiday Season. Holidays are for family, friends and large amounts of shots! I’m Irish you’re Irish let’s all do some Irish Whiskey!
Say YES to Pinot Grigio, aka Pinot Gris or Grauburgunder this slightly grayish-blue tinged grape varietal, hence the name is one of the most popular wines being enjoyed across America! Everyone enjoys a glass of Pinot Grigio! And at a very special luncheon we recently had the honour to attend, we were introduced to Pinot Grigio 2.0 if you will from the historic wine region of Trento, Italy.
From Trento in the north we headed south and enjoyed a trio of red wines from another Italian region. Arguably one of the most exciting wine regions today, that is Sicily!
The luncheon was hosted by Rachel Woodman, of Woodman Wines and Spirits, who recently took on the exciting portfolio of Gruppo Mezzacorona with a history dating back over 110 years. Gathered at the delectable Italian eatery Little Anthony’s in Toronto, we were a diverse group of bloggers, sommeliers and media all eager to get this anticipated afternoon on its way. To lead us through the tasting and fill us in on Mezzacorona, dating back to 1904, the wines and a little history was the very charismatic visiting winemaker Phd Lucio Matricardi. Matricardi trained in winemaking and viticulture at the University of Bologna, earned his Ph.D. in viticulture and enology from the University of California at Davis and has worked at wineries around the globe. We had heard great things about this celebrated winemaker including his approach to his craft and his persona. We were not disappointed! Under the Gruppo Mezzacorona are three wineries, Rotari located in Trento, being their crown jewel for sparkling wines made in the traditional champagne method, Mezzacorona in Trentino and Stemmari in Sicily.
The luncheon began with an inviting and beautiful glass of the Rotari Brut, 2014, delectably rich and full on the palate with notes of green apple, white flowers and a delicate hint of yeast. As it became time to be seated, Rachel made the formal introduction and Lucio Matricardi was at the helm. We listened intently as Lucio filled us in on Mezzacorona. We learned that Mezzacororna is a wine producing cooperative, located in the north eastern part of Italy in the cool mountainous region of Trentino-Alto Adige. This region produces close to 70% of all the Pinot Grigio made in Italy. Mezzacorona was formed by the joining of two cooperatives in the region, Cantina Siciale started in 1904 and Lena far Viticoltori founded in 1911.
Today Mezzacorona is one of the most important and respected cooperatives in all of Italy, with a commitment to the highest quality, respect for the environment and sustainability.
Lucio, passionate about the history went on to explain how generations of families have devoted themselves to the cultivation of the grapes, with few having left the region. This, he tells us despite the great challenges grape growing presented at the time.“The Trentino has always been a very difficult region to live in because it is overshadowed by the mountains (the Dolomites) by about 80% so the cultivable lands were very small and so unprofitable.” After the war,” Lucio explained “the support of the local government, adopting policies to promote the economic development of the region at least allowed for the families to remain and continue to work their farms.” We learn that the challenge though remained for each individual farmer to commercialize their products abroad. The fragmentation of vineyards and grape production made it impossible. “So the joining together to form a cooperative was the only solution to be able to be stronger and have money to invest in a winery and in a brand. Hence in 1904 the Mezzacorona Company was born and today includes 1600 grape producers and guarantees economic stability generation after generation to the farmers.”In present day particularly key to the cooperatives’ success is how a passionate team of 5 agronomists and several oenologists work on a daily basis in close contact with the grape growers for the entire life cycle of the wine, in the vineyards, during harvest and up to the bottling. Lucio emphasizes that in Trentino Pinot Grigio has been the variety best adapted to the soil of the Adige Valley, that is rich in silt, skeleton and medium level of clay. He also credits the cool climate coming from glaciers surrounding the Adige Valley and the warm temperatures of the day, to allowing for the grapes to produce a superior quality wine in aroma, body and structure. We enjoyed three Pinot Grigio, one of which is a staple in our market the Mezzacorona 2018 Trentino DOC, a terrific buy! The grapes are hand picked and estate bottled. It is crisp and dry with notes of green apple, peach and white flowers.
Up next was the Mezzacorona Pinot Grigio Riserva 2017. We truly enjoyed this Pinot Grigio, with 40% of the wine fermented in stainless steel and 60% in small oak barrels. After 6-8 months of the wine aging in the barrels, that which was fermented in stainless steel is blended with the oak aged and the result is a harmonious and delectable wine with a nose of ripe stone fruit notes and hints of vanilla. A beautiful pairing with two PRIMI course options; our delicious Heirloom Tomato Caprese, made with pickled shallot, Fior di Latte, aged balsamic and fresh basiland the big hit Shrimp Scampi!
Our final was the Mezzacorona Castel Firmian Pinot Grigio 2018, Trentino DOC. Also an Award-Winner of a Bronze Medal, 2014 International Wine & Spirit Competition.We must move on as the Stemmari Nero D’Avola and the Hedonis Riserva beckons! We are in Sicily now, where as Lucio tells us Sicilia gives us the “art of Living with the generosity of the sun, of the soil and of the water”. As the Winemaker Lucio is passionate about the wines of Stemmari, exclaiming how Stemmari brings to you a modern wine that can be paired with modern, Mediterranean and continental dishes. “Nero D’Avola is the most historical and noble grape planted here, it is a rich grape, in the glass we find an aroma of raspberry, of strawberry and currant, the palate is multi fragrant and elegant.” Nods all around, yes, this wine does deliver all that!
To our final vino today Stemmari Hedonis Riserva 2015 Sicilia DOC is poured in our glass.
The bouquet isseductive, complex with a cornucopia of aromas reminiscent of dried fruits, spices, notes of vanilla and tobacco! On the palate, smooth, soft like velvet with good structure and sublime tannins. Award-Winning 91 Points 2018 Ultimate Wine Challenge, please visit the website for details on vinifcation and oak aging, an amazing wine! We are served the SECONDI, Tagliatelle alla Bolognese.We await upon the verdict from Lucio who after all did train at the University of Bologna. “Fantastico, perfectly al dente!”We all concur. With Hedonis in our glasses, we continue to enjoy the beautiful wine, our perfecto pasta and spirited conversation into the late afternoon. We thank Rachel for a delightful afternoon, it was truly a great pleasure to meet Lucio, and become more acquainted with Mezzacorona!
We’ll be welcoming a gruesome crowd (witches, goblins and ghosts) for our first Halloween party at our new condo acquired just last month. A range of wines, always our first beverage of choice, will be served but we wondered if you knew of any cocktails or drinks that are made with wine, preferably red, and/or if you know of any Halloween themed wine labels out there?
Congratulations on your new condo, what a fabulous way to beckon good spirits and good friends to your new abode!
A day in the county – a promised land for elegant, seductive wines tinged with limestone and an undeniable minerality, “It’s due to the dirt” the locals say. Prince Edward County, located just east of Toronto remains Ontario’s newest wine appellation and quite possibly the fastest growing wine region in the world!
This glorious county has been touted as one of Canada’s top tourist destinations as well, promising the visitor a relaxing and casual vibe in which to enjoy a multitude of amazing local foods, wine, art and activities. Of course there is also the lake, offering up fine sandy beaches, one of Canada’s best, and 800 km of shoreline. Unbeknownst to many Prince Edward County is technically considered an island, man made located in Lake Ontario. The lake not only most welcoming to the 650,000 annual visitors to the county but also most welcoming to the approximate 600 acres of vineyards planted here.
Situated at the eastern end on the north shore of Lake Ontario it is this large body of water that plays an integral role in allowing the grapes of PEC to ripen slowly, and fully. But it starts from the ground up and we go back to the dirt. The limestone bedrock and stoney soils of the county allow for excellent drainage in the spring warming, forcing vines to grow deeper during hot summer months. This is all good, building character with albeit small yields but concentrated flavours and complexity in PEC wines!
We flash back to 2010 when we first met Caroline, hair tied back, casual in faded blue jeans, with precious county dirt on her hands as she lovingly inspected the grapes in her vineyard. Later we ventured into the Grange barrel cellar, where we laughed, and tasted some wines, as Caroline told us that this, the barrel cellar was the most important room above all. “Where the wines have a chance to develop and become all that they can be,” she explained.
We were so taken with Caroline those years ago with her drive, her commitment and courage to follow her passion. You see Caroline Granger was the first female in the county, to open her own winery, a bold move considering at the time there were just three winery licences granted in the whole region. The growth of PEC that earned its VQA status in 2007 now boasts close to 45 wineries of varying styles, with something for everyone, from small and quaint to modern and sophisticated.
We asked Caroline to tell us a little about her and how The Grange of Prince Edward came to be!
We learned that farming and agriculture came naturally to Caroline as she grew up on a small farm her parents purchased back in 1974. Those roots in family farming gave Caroline an appreciation for the land, of hard work and ignited in her a sense of independence. After some time away she found herself back on the farm with three small kids in tow looking to rejuvenate her life. Parents Robert and Diana were finding the daily working of the farm challenging so Caroline stepped up.
In the year 2001, Caroline lead her family into a new form of agriculture replacing the mixed feed crops and sweet peas with vineyard plantings of Pinot Noir and Chardonnay! In just a few years, in 2004 she opened the doors to the Grange of Prince Edward County Vineyards and Estate Winery. True to her roots or in the genes, Caroline’s daughter Maggie returned to the farm embracing her love of wine and of the land in 2010. Today this mother-daughter duo is at the helm of one of the most respected and highly regarded wineries in PEC.
The winery, the vineyards and the wines….
The winery situated in a rustic farmland setting is housed in an historic barn built in 1826. Converted into a tasting room, with an art gallery loft and room rentals for events, the space is inviting, casual and inspiring.
It is situated among the 60 acres of vineyards the Grangers have planted, which produce strictly 100 percent estate-grown and made wines. This we learn separates the Grange from many of the other wineries in the county. It allows them to make wines that truly reflect their own distinct style and that of the region. This is not to say that this model doesn’t have its challenges.
As Maggie explains “It’s challenging to rely only on yourself and your vineyard, and so to be able to produce these wines and have them shine is fulfilling and, ultimately, a really unique experience for consumers.” The wines of the Granger gals have been rewarded with Caroline’s and Maggie’s commitment to the winery being self sufficient and producing wines with little intervention. As Caroline enthuses “it is incredibly important to me that I know without a doubt what has gone into the grapes and in turn the wines, and to be able to stand behind them completely”.
The roster of Grange wines is inspiring, from the vineyard plantings of Pinot Noir, Chardonnay, Gamay, Pinot Gris, Riesling, Cabernet Franc and Sauvignon. We most recently enjoyed the County Cremant Quartz 2011 and the Estate Almanac White.
Here are our thoughts on these wines and their delectable pairings with a local county cheese!
County Cremant Quartz 2011 $35.00
The County Cremant sparkling wines are a series of bubbly that is meant to vary depending on the nuances of each individual vintage. Cremant are sparkling wines that are produced using the same method as Champagne, costly and labour intensive with secondary bottle fermentation.
Delish! A blend of Pinot Noir and Chardonnay 50/50 this bubbly delivers a beautiful toastiness, with flavours of citrus and notes of honey and brioche with great balance, crisp, good acidity and an elegant mineral finish. After 60 months on the lees, it was worth the wait! Suggested cheese pairing, at the winery the winning partner is the local Buffalina. Delectable!
Availability: Winery Direct
Estate Almanac White VQA PEC $16.95
This is a blend of three varietals, Chardonnay, Pinot Gris and Riesling, 100 % estate grown. Light to medium bodied at 12%, aromatic, crisp with notes of lemon, hints of apricot and pineapple, beautiful balance. Recommended with local Fiftowns Cape Vessy cheese.
If you find yourself sometime soon in the county be sure to drop in and say hello to Caroline and Maggie from us! As a reminder a memorable experience awaits you at the Grange. Experience the beautiful grounds with a local charcuterie filled picnic basket, take a tour or enjoy some beautiful wines at the tasting bar.
https://www.thewineladies.com/wp-content/uploads/2019/06/Grange-of-Prince-Edward-Barn.jpg7661153Susanne Seelig-Mensehttps://www.thewineladies.com/wp-content/uploads/2017/08/WineLadiesLogoTransparent.pngSusanne Seelig-Mense2019-06-20 14:18:342019-06-20 14:19:58A day in the county with The Grange of Prince Edward Vineyards and Estate Winery.