“You have unlimited potential. When you’re 14 and somebody tells you you have unlimited potential, that’s a really cool thing to hear.”
“I really enjoy taking the superfluity out of wine and seeing customers discover a style or taste that they didn’t know about before.”
“What you do in a restaurant is equally important as where it is,” Sider said motioning to the Redstone vineyards. “It’s unique …”
“…national and international media outlets, including Condé Nast Traveler, which sent a reporter to cover the rebirth of St. Catharines…”
“Niagara is the perfect place to experience with loved ones, family, children or friends. We love Niagara and want to be sure everyone visits because it’s so easy to get hooked on the beauty, friendly people, history and agriculture that it offers.”
“We wanted to get closer to farmers. I wanted to change the paradigm of how we eat our food.”
“From day one, our restaurant has always tried to showcase the many artisanal producers of the region.”
“Growing up and seeing all of the orchards, farms and vineyards has inspired me.”
“I knew it wasn’t just plant vines, make great wine and have it work. I knew this is farming. It’s fancy farming but it’s hard work.”
“I don’t think it would have taken off anywhere else in the region. Niagara makes this possible because of the farm and the wineries.”
If you’ve ever had the chance to experience Niagara-on-the-Lake, you’ll know it as a picturesque paradise where less is more and where the lush green landscape and rolling hills are enough to enchant you on their own, even before you try the wine born out of this renowned grape-friendly microclimate.
“One of the things I set out to do to differentiate from other places… I really think of this as an extension of my own home,” Novak said. “It has that feel of someone’s place.”
Meet Barb Honsberger, Owner of Honsberger Estate Winery, one of Ontario’s smallest boutique wineries, known for producing nationally award-winning wines.
Crawford cooks in the cradle of the region’s finest farmland. He has connections galore to local producers, but he also has a farmer on staff, Ashley Burnie…
“I saw my father working alongside my grandfather and wanted to replicate the special bond they shared. When the opportunity came to start a very small craft winery to complement our vineyard, I jumped at the chance.”