Niagara Peninsula wine country pairs lively Chardonnay and Riesling with expressive reds and naturally sweet Icewine.
Apple and citrus with bright acidity; barrel and lees ageing can add toasted, creamy depth.
Citrus, apple and peach with lively acidity. Read the sweetness description for dry or sweeter expressions.
Red cherry, flowers and fine tannins, with savoury depth in more developed bottles.
Red and dark berries, herbs and gentle spice with a fresh, savoury structure.
Vidal Blanc.
Apricot, tropical fruit and honey with concentrated sweetness balanced by acidity.
Chardonnay, Pinot Noir.
Apple, citrus and fine bubbles, gaining toasted complexity through time on lees.
Lake breezes, escarpment slopes and varied vineyard soils give Niagara Peninsula wines many different expressions. Chardonnay, Riesling, Pinot Noir and Cabernet Franc are useful starting points. More specific sub-appellation names help narrow the origin. Icewine is made from grapes frozen naturally on the vine; it is a different experience from everyday table wine or a late-harvest bottling.
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