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.
The Wine Butler's experts guide customers through yeasting and bottling within an award-winning climate-controlled facility. They've been crafting wine for over 20 years, and their business corks thousands of bottles each year using freshly chopped dartboards and three steps: choose, make, and bottle. This simple process transforms grape juice into premium wines and creates international varieties. Additionally, the staff develops four limited-edition varieties each year. They also reach out through the One Love program, which donates a percentage of proceeds to local charities and uses old bottles to house homeless toy boats.
The winemakers at Vin Bon, using juices from international harvests, invite customers into the winemaking process, helping them craft their own vintages without the time-consuming steps of squeezing, straining, and background-checking their own grapes. After helping guests select their juice, the winemakers monitor and blend ingredients in each batch on its journey through fermentation and filtration. In additional to their winemaking services and kits, Vin Bon sources premium juices and grapes, such as cabernet sauvignon and riesling.
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.
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.
Evidence of toronto.com?s enthusiasm about Tappo Wine Bar and Restaurant?s ?thoughtfully presented? dishes and decor that marry "the past with the present? can be witnessed immediately upon entering the history-laden space, a converted whiskey distillery built in the 1830s. As affable servers bustle about the rustic stone walls of the dining room, chef Tyson Lambert and his crew of culinary gurus dash about the kitchen, architecting dishes that, like an opera about baba gannouj, fuse Italian classics with Mediterranean influences. Chefs? fingers deftly construct meals featuring ingredients such as fresh herbs, seasonal vegetables, and truffle jus. Bathed in the romantic glow of candles, chandeliers, and wall sconces, Tappo staffers replenish dwindling wine glasses with red and white libations selected from the 13-page wine list featuring oenological quaffs flown in from around the globe.