A TASTE OF CANADA
WINE REGIONS UNCORKED Get to know some of Canada’s top emerging wine producing areas, ideal for weekend escapes By Michele Sponagle
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A N N A P O L I S VA L L EY , N O VA S C O T I A The critics said that this area, known for its apple and dairy farms, wasn’t capable of producing great wines. How wrong they were. In a short time, the Annapolis Valley has come on strong with unique wines you won’t find anywhere else, including L’Acadie Blanc, Lucie Kuhlmann and Tidal Bay, crafted to pair with the province’s fresh seafood. Naturally, they are best enjoyed with food. Book a table at a restaurant located at a winery. Local favourites include Le Caveau, fine dining available on-site at Domaine de Grand Pré (known for its sparkling wines) and Lightfoot & Wolfville, a winery highly regarded for organic, biodynamic wines along with hearty weekend brunches.
AT LE CAVEAU, CHEF JASON LYNCH FOCUSES ON REGIONAL INGREDIENTS
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© DOMAINE DE GRAND PRÉ
SUNSET OVER THE VINEYARDS AT DOMAINE DE GRAND PRÉ
OSH HORTON, THE HEAD WINEMAKER AT LIGHTFOOT & WOLFVILLE
© LIGHTFOOT & WOLFVILLE
© DOMAINE DE GRAND PRÉ
hen you see the landscape lined with rows of grapevines, you know you’ve arrived. Canada may be a northern country, but it has clearly demonstrated its prowess for winemaking with award-winning wines coveted worldwide. Most people are familiar with Niagara or the Okanagan Valley, but in recent years, some new names have been added to the list of regions doing amazing things with the humble grape. Though not as well-known as the most established areas, they have plenty to offer and are perfect for satisfying wine-and-dine weekend getaways.
