Tour buses shuttle guests to four local wineries for tastings and a tutorial, with a stop for lunch
Up to 63% Off a Summer Winery Tour
Niagara Fun Tours
Up to 68% Off at Holland Marsh Wineries
Holland Marsh Wineries
Family vineyard creates eastern European-style wines from all-natural grapes, surrounded by lush landscapes
Up to 58% Off Tour and Wine Tasting
Colio Estate Winery
Guests tour winemaking facilities before tasting 1-oz. pours of four different wines
Voted one of the city's best wine- and beer-making establishments by Waterloo Chronicle readers, The Brew House guides future pour-masters into the fermented arts of concocting beer, wine, coolers, and cider. During the cocktail experience, cocktail makers either mix 15 bottles of two flavours, or 30 bottles of their single favourite flavour. The cocktail then sits and The Brew House masters filter the tasty concoction and add the flavouring. You then return and distribute your cocktails into 30 750-mL bottles not otherwise occupied by genies (customers can bring their own, or purchase new bottles for $1.41 each, including HST). Strawberry- and lime-margarita varietals burst through mouth-doors and gift tongues with a zesty, fruity bouquet and a touch of tequila; the mojito wets whistles with mint and citrus overtones. Call ahead or send a sober carrier pigeon to schedule a class.
We are a premium wine making establishment with over 50 varieties of wine available. Just add the yeast and 6 weeks later come back and bottle the wine.
Brisa Fine Wine & Gifts gathers worts from around the globe to grant hops hounds an opportunity to craft fine microbrews themselves. The Festa Brew premium beer kit batches your choice of one of six brews in 36 500-millilitre bottles to quench genial thirst and take the edge off of a long day of narwhal noodling ($78.50). On the first visit, you mix the ingredients yourself before tearfully taking leave, as the baby beverage steadily grows in age, wisdom, and alcohol proof over the course of three weeks. On your second visit, the beer is bottled and ready to take home for refrigeration.
One of Ontario's largest brew on premises facilities, Better Bitters gives intoxicant enthusiasts the chance to craft their own libations with a fun, easy process that creates drinks worthy of picky palates at a lower cost than can be found in-store. Today's Groupon equips purchasers with their choice of the strawberry margarita or mojito wine cocktail kit, both of which produce 23 litres of devilish drinkables. The easy two-step process only requires the customer to come into the store for a 5–10 minute mixing session. After five weeks of marinating in a lucky bucket, the elixir is ready for in-store bottling, labelling, and a cotillion ball debut (the price of bottles is not included in this deal–customers can bring their own or purchase them on-site for $10 per dozen). Either convivial consumable is tasty frozen or mixed and makes a great holiday gift or New Year's Eve cocktail. For more information on Twisted Mist products, visit the info page.
Recently featured on Beerhogger, Cameron’s Brewing Company culls all-natural ingredients to brew premium ales and lagers while warmly welcoming the public to brewery tours and beer tastings. Bring a guest to explore Cameron’s 10,000-square-foot, 30 hectolitre brewing facility, mapping out two kilometres of ale-bustling pipes and challenging stainless steel vats to staring contests. Each tour provides a tasting of Cameron’s four signature potables: Cameron’s lager, Cameron’s cream ale, Cameron’s auburn ale, and Cameron’s dark 266, the Canadian Brewing Awards’ 2010 North American–style dark lager gold medal winner. At the conclusion of each tour, newly appointed sud-sophomores can stop into Cameron’s onsite retail store to select some expertly crafted brews to take home or perform a literal rendition of "99 Bottles of Beer."
Berkshire Wine Cellars uncorks the enigmatic experience of wine making so that intrigued oenophiles may ferment fruit and inhale the final aromas by way of their own labour. The process begins when grape guzzlers saunter in to select one of the dry and light-bodied California Connoisseur wine bases, including three red and three white varieties. Next, one of Berkshire Wine Cellars' adroit aficionados assists with pouring the base juice into a sterilized fermenter. Once the serum has taken a moment to make amends with vineyard rivals from its past life, participants add a rousing handful of yeast and wait a few weeks as the nectar twinkles in its daddy's eyes. Berkshire Wine Cellars then follows up by racking the sap to a glass carboy so it can rest up, take the cure, and cool off before striking out again and filling bottles in a breezy, 20-minute process. Homemade wines are an enjoyable way to toast the earth's delicious nature and have even been known to make people appear more wreathed in flame than all of their peers.
Inspired by the dramatic life of Jumbo, the P.T. Barnum circus elephant, Railway City emblazons every growler of its Dead Elephant IPA with a bold-faced reminder to "live life large." Railway City embodies that motto daily as staff turns Ontario-grown grains and hops into small-batch craft beers. Besides regular brews such as the Dead Elephant IPA and the Iron Spike blond ale, the company also concocts monthly seasonal beers, such as the Cranberry Pilsner and Honey Elixir, which is only made after local bees call to say their honey has hit its peak flavour.
To retain optimal character in each batch by sourcing as many local ingredients as possible in small batch brews, Railway City never dulls robustness through pasteurization. These uncompromising standards complement its environmentally sustainable practices, such as dispensing refillable glass growlers and donating their spent grains to local farmers for feed. An online directory lets fans know where to enjoy Railway's brews, and also share some of their favourite recipes that pair well with their beers.
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.
With 16 Brunswick Gold Crown pool tables, The Break Room offers amateur and expert sharpshooters a comfy and friendly place to practice their skills. Along with the sea of felt-green open spaces, the bar boasts a 16-foot high definition projection television and two dedicated areas for darts. Parties large and small spread out over a 12,000 interior, and enjoy pints of draft beer along with hot and cheesy finger food.
F&M Brewery makes its carefully balanced Stone Hammer craft beers with malted barley, fresh hops, and water sourced from local artesian wells. Each small batch is fire-brewed in a copper kettle before slowly aging in the cellar’s horizontal tanks. The resulting beers have garnered numerous awards, including a gold medal in the 2009 Canadian Brewing Awards’ pilsner category and a silver medal in the 2013 Canadian Brewing Awards’ stout category.
In addition to hosting events and operating restaurants throughout Canada, F&M Brewery sells their suds at a retail store alongside swag such as glassware and beer soap, which can be used to scrub down in the shower or add extra froth to drafts. The store also stocks pieces from the Craftbrewers Recycled Art Project, which transforms malt bags and brewery waste into art pieces, wallets, and other useable items.
When Colio Estate Winery opened in 1980, they were the first winery in the area to seek a license since prohibition was lifted. This is surprising, since these vineyards lie on the same latitude as famed wine regions in northern California and Tuscany, Italy, which indicates that the regions could have similar growing climates. The area also boasts lush, fertile soil and a growing season longer than most of Canada, making it a favorable place to ripen grapes.
Today, Colio Estate Winery produces more than 400,000 cases of wine per year, including big red wines and refreshing whites. Knowing collaboration is key in the winemaking process, winemaker Lawrence Buhler and vineyard manager Kevin Donohue work in tandem to produce high quality wines in varietals such as Sauvignon Blanc, Riesling, Merlot, and Cabernet Sauvignon. Guests at the winery can learn about their process on tours, wander the vineyard, or recline in the outdoor pavilion to enjoy glasses of wine in the open air.
The team at Player's Athletic Lager takes UFC seriously. During every event, they switch all 20 of their TVs to the fight and turn the sound on loud so that any punches can be heard in unison. That number of screens isn't overkill—the sports bar's high-top tables and open booths are often filled to capacity with fans, who sneak sips of beer and bites of ribs between each exchange of blows.
One look at Player's Athletic Lager's walls, however, and it becomes clear that this place isn't just about mixed martial arts. It celebrates all sorts of sports. Hockey memorabilia fills the space above diners' heads. The TVs might just as easily be tuned to international soccer or stock car racing. Pool tables and darts let customers partake in their own friendly competitions, provided they bring along their own personal anthropomorphic-chicken mascot.
Of course, all that cheering requires fuel—which, luckily, the kitchen provides in the form of classic pub-style fare made from scratch. Burgers are cooked fresh from never-frozen burgers, for example, and 12-inch pizzas can arrive laden with a variety of savory toppings. Player's Athletic Lager also fries up an impressive amount of finger food for Wing Monday, when saucy wings are piled onto plates at 45 cents apiece.
There are many reasons people choose to brew their own wine and beer: it's a great way to learn about what goes into your favourite drink, it can make you feel happy and proud when your creation turns out well, and at a very basic level, it's fun to try something new.
Haus Of Vine lets guests experience all of those things with its winemaking and beer-brewing experiences. It provides visitors with all the knowledge, gear, and ingredients needed for crafting the perfect dry or fruit wine or all-grain beer, whether it's a cream ale, IPA, stout, or light Canadian lager.
After learning how the process works, visitors get a chance to work with their wine or beer kit and create their own concoctions. Visitors return to Haus Of Vine after the fermentation process, at which point they can bottle and cork their creations or simply pour them into their pockets before taking them home.
Back in 1970 when they planted their first vines, Redi and Roberto Quai might have never imagined their quaint winery would eventually produce more than 90,000 bottles in a single year. But more than a decade ago, the pair celebrated the sale of their millionth bottle, and production of great wines continues to grow. Situated upon one of the highest points in Elgin County, the winery's verdant grounds are home to a huge variety of grapes—all of which are processed, fermented, and transferred into barrels to age, on site. winemaker Jamie Quai's goals are simple: create great wines that are perfect for any situation, whether it's a seven-course dinner or a casual picnic. The result is a long roster of reds, whites, and fruit wines, ranging from Merlots to Rieslings.