As you know this year Canada turns 150 years old and our country has never looked better. We have grown in so many ways including in our wine scene. My partner and I went to Nova Scotia for a week (Cape Breton to be specific) to visit family and enjoy all of the sights and sips offered. When I think of Nova Scotia I think of lobster, seafood, acadian music and beer. That was until 2017! I'll now always think of the young but brilliant and upcoming wine scene.
Ok, if you only like big Cabernet Sauvignon from Australia or California this isn't for you. However if you like anything lighter than that, this place can really be your safe harbour of delights. Fun Fact: Nova Scotia has been making wine since the 1600's and was one of the first area's in North America to do so. The Terroir (climate, soil, weather) of Nova Scotia favour unique and distinctive grape varietals such as L'Acadie Blanc, Seyval Blanc and Baco Noir (the red stuff). It's straight up too short and too cool of a growing season in Nova Scotia to grow big whites or big red's like heavy buttery Chardonnay or rich and complex Cabernet Sauvignon. However, like the Champagne region in France where the growing season is cool and short, Nova Scotia's treasure is it's sparkling wine.
When you think of dining and drinking in Nova Scotia I want you to think lobster and sparkling wine. Think crab and sparkling wine. Think muscles and sparkling wine. Think oysters and sparkling wine...starting to get the picture? They often say things that grow together, go together. I personally can't think of anything more beautiful than sipping a fresh, crisp and yet delightfuly complex "Champagne" made a few minutes drive from the ocean where the seafood was caught. Talk about eating and drinking local!
We shared a L'Acadie 2014 Vintage Cuvee (sparkling wine - made in the traditional champagne method) from local grapes, L'Acadie, Seyval and Chardonnay. I was sipping it looking over Ingonish Beach from the Keltic Lodge and it was a special moment in my life. The weather, the sights, the company and the sparkling wine all came together to help me finally understand why people love this stuff. This was the first "champagne" I actually fell in love with. The refreshing zest of fruit followed by the complexity of a brioche character made this soul food in a bottle. If you like life a little sweeter and less brut, try Nova 7 by Benjamin Bridge, the Prosecco of Nova Scotia. There is a selection of local sparkling Rose and sparkling White (both Blanc de Blanc and Blanc de Noir) which can really add some fun to your seafood adventures.
You can buy "Nova 7" by Benjamin Bridge at the LCBO!
Blanc du Blanc = White sparkling wine (champagne) made only from white grapes.
Blanc du Noir = White, yes white sparkling wine (champagne) made only from red grapes.
If you are confused, don't worry i'll cover champagne in another post in the future!
We had our fair share of white wine that wasn't sparkling from a L'Acadie to a Pinot Grigio to Tidal Bay. I didn't care much for the traditional grape L'Acadie by itself as a non sparkling because it had what I can only describe as a "children's flinstone vitamin bitter oddness" to it. Sorry but it wasn't for me, however make me a L'Acadie sparkling and I'm yours for life. The Pinot Grigio was not from Italy but honestly, I would sip it again. The only white wine I would really say you have to try is Tidal Bay. The Tidal Bay appellation is more of a quality standard rather than a specific area unlike most appellations. Tidal Bay produces wine with a distinct character, it brilliantly reflects it's birthplace :the terroir, costal breezes and cooler climate. Think key lime, honeydew melon, white cranberry, granny smith and sea minerals. Tidal Bay is Nova Scotia's first and only designated appellation (I.E. quality standard)...so far.
L'Acadie = Grape
Pinot Grigio = Grape
Tidal Bay = Appellation covers all of NS, must be locally grown grapes and reach a high standard
Example of some Tidal Bay Grapes = L'Acadie, Oretega, Geisenheim ( ....geiser-what now )
We had the chance to a have a bottle of "Great Big Friggin Red" a BBQ friendly red. This wine was not that good by itself, but actually paired decently with believe it or not, BBQ. We also picked up a bottle of Baco Noir from Blomidon Estate Winery to have with homemade burgers or something similar that we will crack soon at home in Toronto.
Focus on:
1. Sparkling (White from Brut to Sweet, or Rose)
2. Tidal Bay (High Quality Standard)
3. Anything Red like Baco Noir.
When you are flying out of the Halifax airport you can purchase a collection of Nova Scotian wine after security and bring it on as carryon from Liquid Assets. I popped in and picked up a bottle of Benjamin Bridge NV Method Traditional. The NV stands for Non Vintage which means they use wine from various years and not one specific vintage to mix and match ensuring year after year in production this bottle will taste the same. Benjamin Bridge makes some serious sparkling wine from NV, Brut, Brut Reserve, Rose, Blanc du Blanc, Blanc du Noir...you get the point! If you are flying out of Halifax talk with the friendly staff, ask any questions you have then "Buy and Fly" with Liquid Assets. Best part, they will ship anything you order to your front door even if you live in Toronto! https://liquid-assets-of-nova-scotia.myshopify.com
On a side note, if you are staying in Halifax check out Obladee wine bar and taste all of the different wines this beautiful province has to offer. http://obladee.ca
Nova Scotia Wine, who would have thought it was a real thing?
Happy Sipping,
Ryan
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