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.
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.