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.
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.
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."
Filmi Dhaba's name draws from two touchstones of modern Indian culture: filmi⎯referring to the flashy musical number and A-list stars of Indian cinema, and dhaba⎯the term for a small local eateries that dot the highways of the subcontinent. The restaurant bursts at the seams both with the complex scents of Indian spices and the flashiness of Bollywood. To contribute to the latter, there’s a cavalcade of visiting Indian celebrities, posing for publicity photos as they sip single-malt scotch.
The bill of fare fuses diverse traditions from across India, as well as modern and traditional influences, with jalapeño onion rings and cheeseburger samosas sharing table space with Kashmiri lamb rogan josh and wok-fried hakka noodles. In the kitchen, cooks strain creamy homemade cheese for paneer and simmer spicy South Indian chicken curries. All that food is bound for the earthy-toned main dining area or the low-lit Bombay Club. In that buzzing lounge, glasses of tropical cocktails click gently together like sleepy bumper cars amid black leather couches.