Two More Niagara Wineries

June 20, 2026 / A Layman's Wine Musings / Leave a comment

Two of the Niagara wineries I visited on my recent trip were Ravine Vineyard Estate Winery and Megalomaniac.

The property that Ravine Vineyard is located on has been owned and farmed by the same family since 1867 and the vineyard in its present form began in 2004 with the planting of the three Bordeaux reds; Merlot, Cabernet Sauvignon and Cabernet Franc, as well as Chardonnay and Riesling. Each of their wines reflect the terroir in which they grow.

The day I was there I spoke with the son of the current owner who shared information regarding differences in the terroir of each of their vineyards and how that influences the flavour of the wine. The vineyard referred to as Lonna’s Block was a former horse paddock whereas the second vineyard, Nancy’s Block, was crop fields. My host’s preferred wine was the Lonna’s Block Meritage, but I decided to make my own decision and purchased a bottle of each.

The other winery, Megalomaniac, steps away from tradition and takes a light airy approach to wine, avoiding the stigmatism that is often associated with the wine industry. The names of their wines are reflective of their light attitude; for example, My Way Chardonnay, Narcissist Riesling, To Be Frank Cabernet Franc and Much Obliged Baco Noir, which honours first responders and healthcare workers.

Don’t let the names fool you; Megalomaniac’s wine maker provides great quality wines. I came home with some of their Much Obliged Unoaked Chardonnay and Unconventional Cabernet Merlot.

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The Two Sisters’ Family

June 13, 2026June 13, 2026 / A Layman's Wine Musings / Leave a comment

I have visited the Two Sisters Vineyards on previous excursions to Niagara and this time was no different. I treated myself to a couple of bottles of their 2019 Meritage, Eleventh Post which is a combination of Merlot, Cabernet Sauvignon and Cabernet Franc.

While there I learned about their new winery, Stone Eagle, which is located just a few kilometres from Two Sisters, on the edge of Niagara-On-The-Lake. The Stone Eagle website describes in great detail the winemaking process as well as provides a description of their vineyards. However, when I visited the winery, I quickly learned that it was not a winery in the traditional sense as there was no wine shop or anywhere to see or purchase any of the wines.

When I enquired at the reception desk, which was situated in a large vestibule of what appeared to be an elaborate event centre, I was told that they do not have any wine for viewing or much information about their wines. I was only presented with a wine list similar to one you would see in a restaurant when selecting a wine to accompany your meal. It is worth noting that the least expensive wine on the list was in the $130 plus dollar range. Again, the list contained no information other than the name and price of each wine.

I left the winery perplexed as to its purpose and why it is even called a winery. It would seem to be better referred to as an event centre where you may have access to their exclusive wine list. To try the wines it seems that you must either have lunch or dinner at the Eagles Nest restaurant or bar, which is located on the Stoner Eagle property. I did find that you can purchase Stone Eagle wines online from their website. By clicking on each individual wine you can find the associated tasting notes.

Two Sisters is also in the process of constructing a hotel in the heart of Niagara-On-The-Lake. It is to be called the Parliament Oak Hotel. Once completed it is said that the architecture will reflect the Old Town’s heritage. It will be a four-story, French chateau-style building rather than a standard, modern hotel block.

Growth and development continue to evolve in the Niagara Wine Region. Whether it is all positive or not seems to vary, depending on who you ask.

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A Visit to The Niagara Wine Region

June 6, 2026June 6, 2026 / A Layman's Wine Musings / Leave a comment

Not having been to the Niagara wine region since May of 2019, my wife and I decided that this spring was time for a return trip. Given that there are now around 100 wineries operating in the region, the all-important question was, which wineries should we visit? To help narrow the field I used several techniques: personal recommendations, previous award results, some of my own curiosity and follow ups from previous adventures. The result was that we ventured to 7 wineries: Domaine Le Clos Jordanne, Megalomaniac, Two Sisters Vineyards, Stone Eagle Winery, Fielding Estate Winery, Chateau des Charmes and Ravine Vineyard Estate Winery.

Over the next few weeks I will share some of my winery experiences; some good, some not so good, but all were enlightening.

I will begin with Domaine Le Clos Jordanne, which now occupies the site of the former Angels Gate Winery. In May of 2023, Angels Gate was purchased by Arterra Wines Canada Inc. However, Arterra was not interested in continuing the production of Angels Gate wines. Instead, they were looking for a physical home for their Le Clos Jordanne French inspired wines, under the direction of their winemaker Thomas Bachelder. Bachelder is internationally recognized and is Le Clos Jordanne’s original founding winemaker who is specialized in the production of cool-climate Pinot Noir and Chardonnay. His terroir-revealing wines showcase how Old World, French Burgundy style winemaking techniques can apply to New World terroir with minimal intervention to produce great wines.

Following the French philosophy, Domaine Le Clos Jordanne only produces wines supported by the local terroir. Thus, the selection at the winery is limited to a variety of Chardonnay and Pinot Noir. So if you are looking to purchase a wide range of varietals, or looking for something other than Chardonnay or Pinot Noir, this winery is not for you. However, if you are a fan of true Burgundy style wines, Domaine Le Clos Jordanne is worth a look.

My wife and I couldn’t resist getting some of their neutral oaked Chardonnay and a couple of different Pinot Noirs to try.

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Sugar in Wine

May 30, 2026May 30, 2026 / A Layman's Wine Musings / Leave a comment

As the population ages and our good health versus sugar becoming a concern, wine lovers are becoming more troubled about whether they can reduce their sugar intake and still enjoy wine. As I have stated before, there continue to be many health benefits from wine and many are naturally low in sugar.

Wine contains natural sugar that comes from the grapes. The varietal and climate that it is grown in determine the amount of sugar in the wine. Grapes produced in warm climates tend to generate more sugar, which in turn leads to wines with a higher alcohol content. In comparison, grapes from cooler climates do not ripen as quickly or as much and therefore generate less sugar and lower levels of alcohol. Thus, a single grape varietal can produce wine with differing levels of sugar and alcohol, depending on where it is grown.

Winemakers can also impact sugar levels through the making of the wine. If the fermentation process is stopped before the yeast has converted all the sugars into alcohol, the wine will be higher in residual sugar.

High-sugar wines also result when the grapes are left on the vine for a longer period before harvesting. The resulting wines are often referred to as “Late Harvest” wines. Another example of grapes being left on the vine for an extended period making it very sweet is “Icewine”.

Because no wine is alcohol free, it can never be completely sugar free. However, be sure to avoid less-expensive, mass-produced wines as these are known to be higher in residual sugars. These cheaper wineries often utilize tricks such as adding artificial acids to help balance overly sweet wines or adding artificial sugars to add balance to overly sour grapes.

Instead, opt for wines made in small, high-quality wineries that don’t intervene with the natural process of the grapes. Make sure they focus on traditional winemaking techniques. It is best to look for organic, biodynamic and natural wines.

Fundamentally, the dryer a wine, the less sugar it contains. Dry wines have lower levels of sugar, ranging from 1 to 3 grams per litre of wine or between 0.9 to 2 grams per 150 ml or 5 oz glass.

Dry white wine options include:

Muscadet (bone dry)
Sauvignon Blanc (dry)
Chablis (bone dry)
Chardonnay (dry)
Grenache Blac (bone dry)
Pinot Gris (dry)
Pinot Grigio (bone dry)
Chenin Blanc (dry)
Viognier (dry)
Dry Riesling (dry)
Moscato

Dry red wine options include:

Barolo (bone dry)
Cabernet Sauvignon (dry)
Chianti (bone dry)
Pinot Noir (dry)
Sangiovese (dry)
Tempranillo (dry)
Merlot (dry)
Malbec (bone dry)
Nebbiolo (bone dry)
Syrah (dry)
Valpolicella (dry)

Sparkling wines such as Champagne and Prosecco come in a range of sweetness levels. While there is a market for very sweet sparkling wines, with plenty of residual sugar, there are a number of dry and extra-dry varieties. Check the label for terms like “Brut Nature”, “Extra Brut,” or “Dry”.

One final point to contemplate; the higher the alcohol content of the wine, the less residual sugar it contains, but the more calories the wine has.

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Bolivia’s Wines

May 23, 2026May 23, 2026 / A Layman's Wine Musings / Leave a comment

As with other South American countries, Bolivia’s winemaking began in the 1500s with the arrival of the Spanish. Bolivia is situated at a very high altitude. Seventy-five percent of the grapes grown produce red wine, while twenty percent are used in white wine with the remaining five percent split between dessert wine, sparkling wine and fortified wine.

The dominant red grape is the Muscat. Cabernet Sauvignon, Merlot, Syrah, Malbec and Tannat grapes are also grown. White wines are creäted using mainly Torrontés, Chenin Blanc and Riesling varietals.

There are some grape vines dating back several hundred years that are still used in wine production today, though efforts continue to be made to identify the specific varietals. These plants are grown in the traditional manner being planted around the trunks of molle and chanar trees.

Bolivia’s wine industry is small compared to Chile and Argentina. However, the vines are growing at the highest elevation of any country in the world. Almost all its vineyards are located at an elevation of between 1,600 and 3,000 metres above sea level.

There are about 3,000 hectares of vineyards in the country, eighty percent of which are situated in the Central Valley of Tarija in the south-central region. Conditions there are temperate and semi-arid due to the altitude. Because of the elevation, there is more exposure to sunlight, which concentrates aromas and flavours in the wine. The skins of the grapes get thicker and the grapes grow smaller due to the increased sun exposure. This higher skin to pulp ratio makes the flavours more intense. At the same time, the sun exposure serves to accelerate the ageing of the wines, which are often fully mature only a couple of years after harvesting.

Bolivian wines are worthwhile seeking out at your local wine store, not only for their rich bold flavours but also because it is estimated that with every hectare of land planted with grapevines, a Bolivian family is lifted out of poverty.

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Wine Decanting Times

May 16, 2026 / A Layman's Wine Musings / Leave a comment

I have written quite a few posts about wine decanters and the practice of decanting over the years but until now I have never addressed the question of how long various varietals should be decanted for. Decanting times vary depending on the varietal and the age of the wine. Generally, young, bold reds need 1 to 3 hours to soften tannins while lighter reds benefit from just 30 to 60 minutes. Mature wines only need enough time to separate out any sediment that has collected in the bottle – generally no more than 20 minutes. In this case, too much oxygen can quickly weaken the flavour. White wines and sparkling wines don’t often benefit from decanting, but some full-bodied whites will benefit from up to 30 minutes.

Here is a more detailed guideline to help you achieve the optimum amount of decanting:

Light-bodied red wines – 20 to 30 minutes

Beaujolais
Gamay
Pinot Noir

Medium-bodied red wines – 30 to 60 minutes

Barbera
Cabernet Franc
Grenache
Malbec
Merlot
Sangiovese
Syrah
Tempranillo
Zinfandel

Full-bodied red wines – 60 minutes or more

Cabernet Sauvignon
Mourvèdre
Nebbiolo
Petit Sirah
Shiraz

Most Rosé wines don’t need to be decanted. For those that do, the time should be limited from 15 to 20 minutes. Ask the wine expert where you buy your wine or check the winery’s website to determine if decanting is suggested.

Sparkling wines very rarely benefit from decanting. If they do require decanting, limit the time to no more than 5 minutes. Again, the wine expert where you purchase your wine, or the winery’s website will help you decide.

Orange wines are basically white wines that have had skin contact during the winemaking process. As a result, these wines contain tannins and therefore may benefit from 15 to 30 minutes of decanting.

There you have it, a quick and easy guide for how long various wines should be decanted for.

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Your Own Whisky or Wine Club

May 9, 2026May 9, 2026 / A Layman's Wine Musings / Leave a comment

It has been suggested to me on more than one occasion that I should consider starting a whisky or wine club. Although I have never pursued such an endeavor it does provide some great opportunities for those who would like to do so. For example, it allows you to try more whiskies or wines than you could reasonably otherwise source.

It is beneficial to be somewhat knowledgeable about wine or whisky, but it is not absolutely necessary. More importantly, a club president should be an active listener and helpful when it comes to leading a group towards a consensus on the flavour profile of a wine or spirit.

To assist those of you who would like to consider organizing an enthusiastic group of wine or whisky lovers, I have put together a list of recommendations from a few experts to help get you started.

First, understanding the basics of how whisky or wine is made and the fundamental differences between styles is somewhat essential to starting a club. There are many resources you can access at no cost to assist you.

Begin with a small group, no more than ten people. This will help in spreading the cost of the whiskies or wines that you will be sampling.

Find a restaurant with a decent selection of wine or single malts, a good pub, or best yet, a specialist whisky or wine bar, and talk to them about a partnership. If you offer to bring in a group of enthusiastic wine or whisky drinkers on a quiet night on a regular basis, they may be willing to offer you space and may even let you provide some of the selections.

It is a good idea to have a theme for every meeting. This will help your members orient themselves when tasting a wine or whisky and give them something to focus on when thinking about how one selection differs from others tried during the session.

If asked, you may be surprised to learn that your favourite distillers or wineries may be willing to assist in some way. Don’t be afraid to write to your favourite brands, introduce yourself and let them know well in advance of any tastings you are planning. They may agree to support you in some way.

Your club or society should meet regularly, either monthly or bimonthly. This makes managing venues and attendance much easier.

Social media, such as a Facebook group, will enable club members to get more involved, offering opinions and suggestions for future tastings. It relieves you of the pressure of having to come up with all the new ideas.

If you decide that a spirit enthusiasts club is the thing for you, there are additional things you may need to consider such as membership fees and financing, advertising, guest speakers and educators, any liquor control requirements, etc.

Ultimately, whether your club has three or thirty members, it is a venture that can provide much pleasure and banter.

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Muscat Blanc (Moscato)

May 2, 2026May 2, 2026 / A Layman's Wine Musings / Leave a comment

Muscat Blanc, or Moscato as it is known in Italy, is a light to medium-bodied off-dry white wine that has a low alcohol level (usually less than 10% alcohol by volume) but is very flavourful. It has no tannins and is medium -high in acidity. Muscat Blanc expresses the scent of lemons, oranges, peaches, pear, honeysuckle and jasmine, making it a suitable partner for the flavours found in seafood, poultry and sushi, or spicey dishes such as Mexican, Thai and Indian foods.

Muscat Blanc is not a wine that will benefit from decanting. In fact, many of the aromas and much of the flavour would be lost. Long-term cellaring is not recommended either. Generally, retention should be limited to a maximum of 5 years.

In Italy, Muscat is also used to create sparkling wine called Moscato Spumante, which is drunk at special occasions and celebrations. It also pairs well with desserts such as almond cake.

Muscat is also produced as a sweet wine and fortified wine. The fortified wine pairs well with various soft cheeses such as Brie, Gouda and Camembert.

Muscat Blanc is believed to have originated in Greece and was introduced to Italy in the 13th century where it has remained very popular ever since. Production has now spread to Austria and Australia’s Yarra Valley and King Valley.

If you haven’t tried Muscat Blanc, it is well worth trying. It could become your next favourite white wine.

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Steak and Rosé

April 25, 2026 / A Layman's Wine Musings / Leave a comment

Everyone knows that red wine and steak go well together but did you know that Rosé can also be a good match? There are a variety of styles of Rosé and they all won’t pair well with steak but there are those that do. Generally, darker Rosé is good because it will have more skin contact and more tannin. Just avoid a wine that is overly pale as the wine will not be robust enough.

Rosé from France’s Southern Rhône is a good choice. It’s the only Rosé appellation in France and the wine is dry and not as sweet as other Rosé. These wines can be aged and can be kept for two to four years which gives them body and substance. Wines from the Tavel appellation in particular can always be relied on to pair well with a substantial food like steak.

Rosé produced from Grenache, Syrah and Mourvèdre grapes are great choices, as well as ones using Cabernet Franc or Cabernet Sauvignon varietals. Apulia in southern Italy also produces some suitable Rosé.

As I have said before (see my post Food and Wine – Yes or No? from July 26, 2025), we all have a different palate, so one person’s idea of a perfect match may be totally off-putting to someone else. But if steak and Rosé has an appeal to you, it would be worthwhile considering trying Rosé with duck or lamb as well.

If you have a favourite wine store, don’t be afraid to seek their advice in recommending an appropriate Rosé. After all, if you are spending money on a good steak, take the time so select the right wine.

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De-alcoholized Wine

April 18, 2026April 18, 2026 / A Layman's Wine Musings / Leave a comment

My wife recently came across an article about a non-alcoholic winery that has received endorsement on CBC’s Dragons’ Den television show. Based on their endorsement and our curiosity, we agreed we would purchase a boxed set of wines online, which included Cabernet Merlot, Cabernet Sauvignon, Cabernet Franc and a sparkling red.

I read that before sampling any de-alcoholized wine it is important to keep in mind that these wines cannot be directly compared to wines containing alcohol and should not be considered as a substitute. Instead, according to one source, non-alcoholic wine should be deemed as complementary to regular wine. However, in my opinion, if this beverage is not to be compared to regular wine, then don’t call it wine. Give it a different name.

De-alcoholized wine will still contain some alcohol, but only an amount to a maximum of 0.5% alcohol by volume. Unfortunately, manipulation to remove alcohol can inadvertently remove the aromas and characteristics of the grape varietal.

When the wines arrived, we first tried the Cabernet Merlot, and following the food pairing suggestions on the label, served it with pork tenderloin. To say that we were underwhelmed would be an understatement. My wife described it best by summarizing it by saying that it tasted extremely watered down. The wine had basically no aroma.

The second wine we tried was the sparkling red. It proved to be a much better experience having more of a fuller, less acid taste. There was a sweetness to the wine that I suspected was artificially added but according to the label, no sugar had been added. Also, given the amount of fizz and the length of time that the bubbles remained in both the glass and the bottle, I suspect that the carbonation was added rather than occurring naturally through fermentation.

The third wine we explored was the Cabernet Franc, which we had with spaghetti and meatballs. Although this wine similarly lacked in flavour like the Cabernet Merlot, it did have a little more of a finish to it. One advantage this wine had over the first was that our tastebuds were prepared for the underwhelming flavour and lack of richness, thus making it more palatable and less of a shock.

The final wine selection was the Cabernet Sauvignon. I expected this wine to be the boldest of the group but other than having a slightly longer finish there was not much of a difference between this and either the Cabernet Franc or Cabernet Merlot. We paired the Cab Sauv with homemade pizza, but I don’t think any food pairing is going to make the wine more endearing.

The breweries seem to do a much better job of de-alcoholizing as I have had several brands and types of non-alcoholic beer that I have enjoyed. I found strong similarities to traditional beer. On the other hand, the wines were a big disappointment as they did not come anywhere close to mirroring the alcoholized version of the same varietal. However, once I knew what to expect, I was able to be more accepting of the wine and applaud the initiative to produce a non-alcoholic version. though further effort is needed to enrich the flavour.

The one similarity the de-alcoholized wine shares with regular wine is its appearance. Though the colour may be slightly less vibrant, it is unlikely that anyone at a social gathering could tell what type of wine was in your glass.

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