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Just try me: local wines to drink this fall 

The best local vinos to try this fall, as suggested by some of Halifax’s connoisseurs.


Domaine de Grand Pré, Haskap Sparking Wine
Haskap, a berry native to our province, gives this wine just a hint of body and sweetness. Made in the traditional Champagne method, this is a wine versatile enough to span whatever fall feast you have up your sleeve. "This wine is about as Nova Scotian as it gets," says Moira Peters from Unwined Tasting Parties.

Blomidon Estate Winery, Vin de Paille 2012

Stefan Nielsen, sommelier at Lot Six, suggests a cozy campfire or fireplace setting for this fruity dessert wine. It's created from dried-out grapes for hyper-concentrated flavour, and is unique for Nova Scotia. The honey, peach and apricot flavour with a full, waxy texture should be paired with a sweeter dessert like pie or cake.

Lightfoot & Wolfville, Tidal Bay 2014
This white comes from a brand-new winery, and is a different take on a Tidal Bay—less aromatic, less sweet. "It still has really nice weight to it because it has Chardonnay in it," says Alanna McIntyre, sommelier and product specialist at Bishop's Cellar. Its crisp and fresh notes go well with fuller foods like poultry (think Thanksgiving dinner). To be considered a tidal bay, the grapes must be 100 percent grown in Nova Scotia.

Luckett Vineyards, Phone Box Red, 2013

With layers of raisin, prune and stewed black fruit, this full-bodied and tannic red will warm you from the inside out, as the cold creeps in. "For a region not known for big reds," says Paul Davie, manager at Rockhead Wine + Beer Market, "this wine certainly holds its own." Sip it alongside a hearty stew for good measure.

L'Acadie Vinyards, 2010 Sparkling Rosé
Laila North of Go North Tours and Uncork Nova Scotia picks this pretty pink bubbly. It's made with Maréchal Foch grapes and boasts little hints of cranberry to go with that poultry you've got cooking in the oven. With rosé's popularity on the upswing, it's perfect for when you hunker down for a big fall meal.

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Vol 26, No 47
April 18, 2019

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