Family vineyard creates eastern European-style wines from all-natural grapes, surrounded by lush landscapes
Up to 68% Off at Holland Marsh Wineries
Holland Marsh Wineries
Grape & Hop Shoppe tutors budding brewers through the art of crafting grape-spawned varietals. The Wine Making Experience yields customers 30 bottles worth of grand cru table wine (a $72 value) plus processing (a $40 value) from a choice of eight grape varietals, including merlot, pinot noir, pinot grigio, chardonnay, Italian red, shiraz, chianti, and riesling, all excellent for sipping by the glass or by the hat-full. Facilities and equipment include an ageing room, two bottling stations, wine aerator that enhances flavour and mellows acidity, corks, and customizable labels to commemorate special events like weddings or Baby's first wordplay. Bottles (regularly $30 for 30) are not included in this offer, though Groupon customers receive 25% off bottle purchases or can bring in their own.
Yonge Street Winery offers custom-crafted artisan wines, quality crystal stemware, and stylish storing solutions for both the fervent wine enthusiast and the casual dabbler in the drinkable grape. The winery's custom winemaking experience offers guests the chance to compose their own flavourful libation over the course of about a month and a half. The process begins with customers meeting with Yonge Street Winery's consultants to choose one varietal from the extensive list of varietals imported from vineyards around the world. After the initial consultation, which lasts approximately 10 minutes, clients will turn over the red-and-white reins to the winery's grape wranglers, and they’ll bring the blend to flavourful fruition over the course of approximately a month and a half. At the end of the process, clients will return to package and take home all 23 litres of the libation (about 30 750ml bottles), leaving the winery with the smug smile seen only in victorious vintners. Included in this deal are labels, foils, tax, corks, and corkage fees. Bottles are not included in this deal; you may bring your own, or purchase some from the winery for $1.25 each.
Johnston’s Cranberry Marsh was founded in 1952 by Orville Johnston, and is currently helmed by his children. During tours of the farm, patrons traverse a landscape dotted with cranberries and Muskoka Lakes Winery. At the winery, guests sample fruit-based libations during a tutored wine tasting. Wilderness trails cut through the property and are open year-round. During the winter, visitors can hike them wearing cross-country skis, snowshoes, or old-timey tennis racquets on their feet. Youngsters can also enjoy the farm—though the winery is off limits to them—by joining in on scavenger hunts or wielding nets ideal for catching critters when the weather is nice.
At The Wine Place, would-be vintners can mix and bottle their own reds or whites using varietals from around the world. Visitors can choose a vino-to-be from a selection of wine kits derived from grapes grown in such locales as South Africa, South America, California, Italy, and the mythical land of Shangri-La. Once guests have decided on a variety for their batch—including cabernet sauvignon, syrah, pinot gris, and more—friendly, knowledgeable staff members help pour nascent libations into a large jug, mix in crucial ingredients, and stir.
Garnering the title of Best Wine Bar in Toronto from Now magazine, Fat Cat Wine Bar upholds its reputation with artful small plates and a carefully curated selection of wines. The bottle vault includes harvests from Europe, Australia, and America, all approved by wine-enthusiast owner Mathew Sutherland.
Outside on the sun-dappled patio, pots simmer with cheese fondue, beckoning slices of bread to succumb to a dripping, melty fate. Platters of escargot showcase accents of roasted mushrooms, leek, and speck, while the Fat Cat sausage is joined by a warm truffled potato salad. For dessert, apple cobbler arrives crowned with whipped cream, and Grand Marnier strawberries underscore the richness of a dense chocolate brownie. Fat Cat Wine Bar upholds modest elegance with wooden tables, a granite-top bar, and restroom signs recovered from the original court of Versailles.
Lists of seasonally inspired cheeses, meats, and garnishes are printed in chalk on a board titled "Picnic Platters," tempting guests to design their own charcuterie spreads or delegate control to a knowledgeable staff member. PicNic Wine Bar has something for everyone, earning it a spot on Vacay's 2012 list of Canada's top 50 restaurants. Flare magazine also deemed the eatery a Toronto hot spot, saying, "the combinations are endless."
PicNic's widespread appeal is due to more than just their picnic platters. Guests can select from more than 30 wines by the glass, as well as from a handful of bottled and draught beers. Chefs also craft more elaborate small and large plates of citrus-glazed pork belly and mackerel fillets with garlic and paprika, served at long, communal tables that add sophistication to picnic-style dining.
Powered by than more 5 score of collective experience, the staff members at Great Fermentations share their technical know-how with the public through classes and an intimate knowledge of the store's merchandise. Beginner-friendly beer and wine courses teach fundamentals of tasty beverage creation, overviewing the process, ingredients, sanitation, and how to do a proper keg stand. A huge selection of beer and wine making supplies makes it easy for alumni to go forth and prosper with all the appropriate equipment and ingredients. Great Fermentations also stocks provisions for creating homemade sodas, wines, and a variety of cheeses.
Vintage One puts the power of winemaking into the hands of Toronto's toasters. With this offer, clients will have the opportunity to guide an Argentinean Malbec or Chilean Chardonnay into flavourful fruition. The process begins with a tour of Vintage One's 10,000-square-foot facility, followed by a one-on-one consultation with a Vintage One winemaker. From there, Vintage One clients can use a monthly production calendar to be as hands-on as they like throughout the entire two-month winemaking process, including fermentation, filtration, and stabilization, or they can just let the wine take its own course while they spend the interim traversing the globe on a falcon-guided vision quest. Once the wine is ready, Vintage One customers will choose a bottle and cork (an additional fee of about $1.25 a bottle, for a total of around $15) and may even opt to custom design a label (also for an additional fee) for the concoction, perhaps building off the imagery of their fire-breathing-eagle neck tattoos.
Housed in the majestic shell of a former 19th-century billiards manufacturing plant, The Academy of Spherical Arts now serves up a varied menu of international fare. Start supper with an order of the light asparagus salad ($11), topped with toasted walnuts and goat cheese and drizzled with a lemon vinaigrette, before exacting revenge on the swamp ghosts haunting your dreams with an order of Cajun penne pasta ($23), bedecked with grilled chicken, crawfish, chorizo sausage, and peppers. Other elegant and eclectic entrees at the eatery include house-made duck ravioli ($20), a macadamia-crusted rainbow trout ($23) served on a potato-spinach-mayonnaise salad and cloaked in a coconut curry sauce, and a rack of lamb ($38) with a candied-garlic crust. Ante meridiem appetites can be appeased with weekend brunch, while early afternoon Argonauts of sustenance seas can land on lunch.
For 20 years, The Brew Kettle has let beer, wine, and cider aficionados bask in the pride of making their own beverages without the hassle of using their own equipment. The process begins as libation experts help customers browse the more than 200 beverage kits to choose their favourite style, whether it's a murky stout, a refreshing riesling, or a blend of several flavours. Once they've made their choice, customers mix the ingredients with yeast, then hand off their developing creation to staff members so they can monitor it for proper fermentation and a passable Belgian accent over the following weeks. Once it's ready, the experts filter the newly born beverage and help the customer bottle it, label it, and ferry it home to enjoy.
The interior of Anna William Wine Making looks a little like a vintage kitchen and a little like a science laboratory. That's because the operation is a little of both. Inside the lemon yellow room, walls are lined with shelves bursting with fermentation buckets, giant spoons, and all the necessary equipment guests need to make their own wine. In just four-to-six weeks, guests can produce enough wine to fill 30 bottles or a small jacuzzi, and staff are well versed in many styles of wine, from cabernet sauvignon, to Chilean malbecs.
Many visitors to The Lobster Trap Restaurant find their dinner waiting for them just inside the door. A tank of live lobsters sits by the front desk, ready for selection by head chef Sathiya, who steams or broils them for grandiose dinners served with garlic bread. His fondness for the crustaceans is evident not only in the venue's name, but in a brief glance at the menu. There, you'll find lobster bisque, lobster rolls, lobster thermidor, and Caribbean lobster tail all arranged amid other seafood delicacies. Whole lobsters are priced according to their weight, and while most measure between one and four pounds, 13-pounders are available by request for birthday parties.
Lobster-less dishes, on the other hand, range from tender New York strip steaks to oysters on the half shell. The oysters—exclusively purchased from Rodney's Oyster House—are shucked onsite. Other dishes traverse continental boundaries, such as the Alaskan king crab legs and the New Zealand rack of lamb. The dining room's décor isn't married to a particular ocean, though. Its walls boast hanging nets and mounted ship steering wheels, an homage to all of the seas and cranky ship captains that supply its meals.
Brewer’s Market’s team of passionate brewmasters empowers home brewers to craft beers in small batches. Their selection of grains, malts, hops, and yeasts spans the flavour spectrum: the pale ale exudes floral and citrus aromas, and the double double coffee porter proves smoky and bittersweet. Their kits supply brewers with all necessary supplies as well as step-by-step instruction and a lifetime supply of suggested toasts. Additionally, if customers have any issues with their kit components, Brewer’s Market vows to replace parts free of charge.
Grapefully Yours employs just as many wine experts as any wine store, but its shelves are completely devoid of the elegantly labeled bottles one might expect to find. Instead, they house an array of buckets, jugs, and wine ingredients: all the accoutrement needed to make your own wine. The store's staff specializes in helping people pick exactly the kind of wine they love, and then teaching them to ferment up to 23 liters of the beverage. They create kits for wines from all over the globe, from a riesling to a pinot noir. After a customer selects their preferred varietal or blend, the staff walks them through the entire winemaking process, step by step and day by day. Once the wine is completed, they provide bottles for their guests to fill up, label as they please, and take home to store in their wine cellar or backyard wine hole.
As a registered massage therapist, acupuncturist, and practitioner of traditional Chinese medicine, Wason Wu draws inspiration from a variety of sources when designing services. His signature bodywork treatment is a customized blend of modalities, potentially including everything from gentle Swedish strokes to elements of shiatsu and Thai massage. By beginning with such a wide focus and then utilizing only the techniques that are needed, Wason is able to relax tension-laden muscles and alleviate the chronic aches and pains caused by a variety of musculoskeletal conditions.Traditional Chinese tui na therapy and acupuncture are also available to clients, helping restore holistic balance throughout the body and pop any stowaway balloon animals clinging to visitors' backs.