My Wine Canada Wine Club Feature: Niagara College Teaching Winery
Our hats off to Niagara College Teaching Winery, this month's wine club feature. In 2000, Niagara College introduced the Winery and Viticulture Technician program, the first of its kind, at their Niagara-on-the-Lake campus. Set amidst 38 acres of vineyards, the teaching winery provides students with direct and immersive access to a practical, real-world setting where they can actively participate in crafting high-quality wines.
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At Niagara College, the study of wine isn't a mere academic pursuit; it's a transformative experience that fosters excellence. Through the Winery and Viticulture Technician Program, students dive into the intricacies of winemaking supported by seasoned experts, cutting-edge facilities, and head winemaker, Allison Findlay. This hands-on approach results in winemaking excellence with a profound comprehension of the entire process from nurturing vines to bottling the final product.
Allison Findlay's journey from student to head winemaker is a testament to the college's dedication to nurturing talent; their commitment to education transforms students into artisans capable of producing an incredible portfolio that has won the attention of customers, critics, and restaurant owners across the country.
Here is a glimpse at a few of the wine gems that are part of our September Wine Club boxes.
Enjoy refreshing notes of grapefruit, lemon zest, baking spice, and a touch of minerality in this sumptuous white. Rated 90 points by wine expert, Tony Aspler. Try it with bacon and cheese perogies with caramelized onions and cinnamon-roasted butternut squash.
This robust, yet refined, chardonnay has a vibrant nose and palate of green apple, lemon, caramel, and spiced toffee. Enjoy alongside French onion soup dumplings and chicken tikka masala.
Rated 90 – 92 points by Tony Aspler, this elegant Bordeaux-style blend was aged for 12 months in French oak. A lovely black fruit and cedar bouquet leads into a palate of cassis, plum, and baking spice. An excellent pairing with grilled lemon-herb portobello mushrooms and filet mignon.
Medium-bodied and dry, this well-structured merlot-dominant red has notes of plum, red berries, blueberry, and cedar with ripe tannins. Pair it with red wine lamb burgers and black cherry-filled chocolate truffles.
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