Niagara Just Became a Serious Culinary Destination
"Working at the intersection of grapes and honey, this producer makes precise, often mineral wines (including a Blaufränkisch best served chilled and a fleshy, flinty Riesling AF) alongside artisanal honeys and a range of honey-driven beverages—natural meads, Meadhattans (Manhattans fermented on honey and Pinot Noir skins), mead-spiked seltzers, and a solera-style mead made from honey harvested over an eight-year span—plus flights of wine or mead and a Bee Experience led by the on-site beekeeper." - Kate Dingwall
