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cheapbag214s
Posted: Wed 21:03, 10 Jul 2013
Post subject: Grape times for visitors to Niagara's wine country
Grape times for visitors to Niagara's wine country,
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The Henry of Pelham tour is a full hour of whizzing around Pelham's 225-acre property on those two-wheeled personal transport machines, as Hardie fills the group in on winery lore. A tasting follows within the winery. (That's the right sequence: best not to be tipsy on the tippy Segway.)
Each tour includes an intimate two to six riders,
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, since Hardie says any more than that gets unruly. To be sure. It was a lot fun doing spins about the Segway, I wasn't the very best student for his mini-speeches within the field.
Niagara Helicopters will fly you over the Niagara Whirlpool,
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, the American Falls and the awesome Horseshoe Falls,
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, then deposit yourself on the causes of Chateau des Charmes winery. As you make your Hollywood entrance, you and friends are greeted having a glass of sparkling wine.
Michele Bosc, director of marketing in the winery,
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, says guests arrive in this style about once a month, with many opting for the package that includes a picnic with wine by the vineyards. There has been lots of proposals among the couples enjoying the splendors on the grass - perhaps one reason the winery hosts about 35 weddings each year.
Put the feet up during the day in tiny historic Jordan Village. It's the place to find Cave Springs, among Niagara's pioneering wineries,
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, which owns and runs Inn about the Twenty, where one can get top-notch accommodation.
Book your wine Country Spa Experience at the adjacent spa and you'll be scrubbed, wrapped and moisturized from head to toe with products containing grape seed oil, dark wine and grape leaf extracts.
Then place the grapes within your body by crossing the road to Cave Springs' tasting room and carry on to some wine-paired dinner at On the Twenty restaurant overlooking Twenty Mile Creek. Really, there's no such thing as too much vinotherapy.
At Ravine's Vineyard Restaurant, Chef Paul Harber capitalizes about the seasonal bounty and offerings of local farmers. Ravine's resident gardener looks after an on-site organic garden plus they raise their own pigs by using Chef Ryan Crawford.
The restaurant has themed nights, such as BBQ rib Sundays,
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, wood-oven pizza Mondays and oyster truck Thursdays. It's all seasonally inspired, so best to call ahead and find out what's cooking.
A tip from locals: the donuts bought from the small food store beside the winery's tasting room are the best you'll ever taste,
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. I attempted them and my mouth still waters at the thought,
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.
Peninsula Ridge, just 55 minutes from downtown Toronto, now has talented chef Pierre Bourget in its restaurant, housed in a beautifully restored red brick Victorian mansion circa 1885.
Bourget (formerly at Sooke Harbour House on Vancouver Island) squeezes the clear juices from just-harvested tomatoes to make a splendid martini topped with basil oil. He lightly grills romaine then tops it with Pingue's prosciutto, Asiago shavings, fried capers and anchovy lemon dressing for any Caesar even the Roman's couldn't beat. He sources naturally raised Elk striploin from Dufferin County's Deer Valley Ranch and sauces it with chanterelle, maple syrup and red wine jus. His Ratafia poached pear with hot chocolate ganache centre has the whole restaurant moaning.
And he's only been there since April. Discuss mounting excitement,
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.
Join in the the 61st-annual Niagara Wine Festival, held over two weekends starting Sept. 21. The harvest celebration comes complete with live entertainment (Platinum Blond,
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, Up Yer Kilt, Vinyl Flux, Serena Pryne and also the Mandevilles), culinary and wine seminars, parades and,
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, of course,
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, VQA wines at favourite local restaurants.
The wineries enter the groove by offering wine and culinary pairings,
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. Buy the Niagara Wine Festival Discovery Pass to savor six experiences for $30.
Trius Winery at Hillebrand is back by popular demand with its wine-infused mini-burgers,
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. Chef Frank Dodd generally delivers a few thousand of his Trius mini-burgers topped with onions cooked in dark wine and paired with Trius Cabernet Franc each year.
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