Southbrook Vineyards Brings Biodiversity To Your Backyard
Recently I was fortunate to have the opportunity check out Southbrook Vineyards in the Niagara region with my classmates and professors from George Brown College. First and foremost, I must say that kicking off the week with a 10 am wine tasting on Monday morning is something that we should all be doing more of. We were fortunate to be able to try a unique lineup of certified organic and biodynamic wines which included a Chardonnay, Orange Wine, and Cabernet Franc. Each wine carried unique medleys of acidity, tannins, and fruit notes. Though, what stuck out most to me was the Orange Wine. It was my first introduction to this style of wine production and I was pleasantly surprised with its elevated tannins and fruity finish. For me, this wine was reminiscent of having a craft beer or radler without the carbonation. I took home a bottle and am looking forward to serving it at a dinner party with friends this summer. Even if it doesn’t end up being your cup of tea, its well worth a try and a great excuse to learn about a lesser known wine tradition.
After sampling the wines, we had the chance to hear a little bit about the farming practices and guiding principles which allow Southbrook Vineyards to hold both organic and biodynamic certifications. It was interesting to hear about some of the measures that they apply to their crops to keep harmful pests at bay without the use of chemical fertilizers. I was impressed and surprised to hear about how they follow the lunar calendar and apply naturally occurring moth pheromones away from the grapes to encourage mating to take place elsewhere and protect the fruit. It was clear from the words spoken by our guide that the Southbrook Vineyard team is committed to creating a self-sustaining biome within its properties that relies upon traditional wisdom to inform when and where to plant crops and how to provide optimal living conditions without the use of heavy pesticides.
Wine was not the only thing on the menu though. We had the opportunity to sample an array of locally sourced dehydrated fruits from Niagara Try Dry, a husband and wife led farming operation that produces hand picked and processed fruits directly from their property without the addition of sugars, oils, or preservatives. Later, we were greeted my Mario Pingue of Niagara Food Specialties who brought a delightful smorgasbord of prosciutto, capicola and bresaola along with locally produced cheeses. The meat products were outstanding and the experience really drove home the added value in spending more money on foods that are ethically sourced and additive free. Finally, before heading out on a walking tour of the property we were treated to an incredibly delicious lamb and parsnip stew made from meat produced right on the farm.
The food and wine experience that we had a Southbrook Vineyards was informative and most importantly delicious. For me though, the highlight of the day came when we made our way outside and had the opportunity to see where all the magic happens. In many ways, I felt like I was back in Italy on one of our many wine and farm tours except of course that it was about 6 times more cold outside. I really appreciate the fact that at Southbrook there is a commitment to preserving 15 acres of forested area and that the animals on the property are given the opportunity to freely graze about. My time in Italy showed me the importance of raising awareness about these types of farming practices along with preserving traditions. I had developed a sense that in Canada we simply had missed the mark on this type of food culture adhering mostly to industrial farming techniques. We still have a long way to go here in Canada but It brought me a lot of hope and joy to see this farming operation first hand and taste the fruits of its labour through the food and wine.
