White Wines

Riesling

The great white wine grape of Germany, Riesling has become a mainstay in the Ontario wine world for its ability to thrive in the coldwinters. Light bodied and aromatic with a hint of minerality. Riesling can pair well with a wide range of foods, but can really shine when paired with dishes that are spicy or a little salty.

Pinot Grigio

A very popular grape variety producing white wines that are light and fresh with balanced acidity and fruit flavours. Expect notes of green grapes, melon and light perfume. Pinot Grigio pairs well with salads, creamy pasta and fresh fruit.

Chardonnay

A full-bodied white grape variety prized by wine connoisseurs for its rich texture and complex flavour. Commonly aged in oak barrels to impart further richness and depth of flavour. Chardonnay is traditionally paired with poultry dishes, fish or any dish with lots of butter and other rich dairy.

Sauvignon Blanc

Sauvignon Blanc is known for its sharp acidity and grassy notes and is one of the lightest-bodied grape varietals commonly drank around the world. It is commonly paired with salads, lean meats, and soft cheeses, especially goat cheese.

Gewurztraminer

Gewurztraminer grapes produce a semi-dry white wine similar to Riesling but with more exotic aromatics, a firmer structure, and more floral notes. It has notes of lychee, rose, and pink grapefruit. It pairs well with deep-fried foods, egg-based dishes, and pickled vegetables.

Viognier

A full-bodied white grape varietal known for its fruit-forward flavours and soft floral notes. Notes of apricot, citrus and vanilla. Viognier pairs well with any seafood, or foods with a sweet and spicy glaze of sauce.

Chenin Blanc

Chenin Blanc is a medium-bodied white wine that highlights the subtle differences in the soil, air and water. A dry white wine with notes of apple, quince and chamomile. Makes a great pairing with turkey, hard cheese or anything with a tangy sauce.

Rosé and Skin Ferment Wine

All Rosé wines are made by allowing the grapes to ferment with skin contact for a brief period to impart colour and tannins to the wine before removing the skins. These wines vary in style and taste depending on the grape varietals used. They often sit between a red and white wine in texture and flavour, making them some of the most versatile food-pairing wines. They especially shine with spicy and sweet foods like barbequed meats.

Sparkling

Charmat Method “Prosecco Style” Wines

These wines are naturally fermented twice before bottling, and are slightly sweeter other sparkling wines. These wines are fun, versatile and easy to drink.

Traditional Method “Champagne Style” Wines

These wines have their second fermentation in the bottle, creating a crisp, dry, sparkling wine with a firm structure and a lively effervescence. Notes of fresh baked break and tart fruit.

Red Wine

Pinot Noir

Pinot Noir grapes are delicate and take finesse to grow, making it an excellent showcase of the skill and style of the winemakers. A light-bodied but earthy red wine known for blackberry, tart cherry and spices flavours. Traditionally paired with duck and other game meats.

Gamay Noir

Originally famous for its use in the French wine region Beaujolais. Gamay Noir has become a beloved part of Ontario winemaking, where the limestone-rich soils temper its natural acidity and create a well-balanced, very light-bodied red wine. Notes of fresh grape, raspberry and violet. A great compliment to duck, turkey, charcuterie or anything with a tomato-based sauce.

Merlot

Easily among the most well-known of all grape varieties. Merlot is typically a rich dark purple with velvety smooth tannins and a semi-sweet, fruit-forward flavour. Known for flavours of plums blackberries and redgrape, merlot tends to be easy drinking and very friendly to the palate. Pairs well with beef, dark chocolate and ripe cheeses.

Cabernet Franc

Cabernet Franc responds to the cold Ontario winters better than almost any other red wine grape variety. These wines are known for their rich flavours of tobacco, leather and cassis, making them often some of the least fruit-forward wines. This is often why many red blends contain both Merlot and Cabernet Franc to balance fruitiness and richness. Cabernet Franc is traditionally paired with roast beef, rich vegetable dishes and game birds.

Cabernet Sauvignon

Cabernet Sauvignon is a hybrid of Cabernet Franc and Sauvignon Blanc and is well known for its very full-bodied wines with lots of tannins and very little sugar. Expect notes of blackcurrant, green peppers and cedar. Pairs very well with rich beef dishes and dishes served with savoury sauces and gravies.

Red Blends

All of our red blends represent some of the most full-bodied and richly flavoured wines on our wine list. These wines are typically a blend of Cabernet Franc, Cabernet Sauvignon, and Merlot, with some other varietals used for accents in some of the wines. Expect deep fruit flavours of plum and black cherry with hints of cocoa and leather. They are traditionally paired with rich beef dishes and ripe cheeses.

Sweet Wines

These wines are all either late harvest or ice wines, meaning that they have been picked after the temperature has dropped below zero and, in the case of ice wines, until the grapes are fully frozen. This creates a sweet, almost syrupy wine with high alcohol content and rich flavours that range from dried fruit to caramel. Served in smaller portions than regular wines, they are typically served with cheeses and desserts and make a lovely end to a formal dinner.

Beer

Draft Beers: ($5 for 1/2 pint) ($9.00 for a full pint)

Beverages