Terroir Run: Enjoy a 10k Run Through Wine Country in Prince Edward County

Guest contributed by Rebecca LeHeup and Andrew Mackenzie                                                         Race Founders and Road Warriors

The idea appropriately enough was born over a bottle of wine – the Grange of Prince Edward’s ’08 Riesling. We are both healthy advocates of culinary travel, and were looking for a spring run to take part in. With busy lives, the appeal of joining an organized 10K that is fun and allows participants a genuine local experience was even more appealing. Unfortunately such an event did not exist in Ontario, especially not like the vineyard runs we’d heard of in France. The obvious question was “why not?”.

We realized that the distance between this dream and the reality of our home-based gastronomic island of Prince Edward County with beautiful geography and dozens of new wineries was literally a handful of kilometers.

With another glass in hand, we opened a map and penciled out several routes with a focus on the natural cluster of wineries surrounding Hillier, Ontario. By our calculation, 10K and a few would take us past eight wineries, and if properly organized could end up at  Norman Hardie’s , precisely in front of his masterful new brick pizza oven.

Could it be this easy? We jumped in the car and a few hours later had enthusiastic commitments from Norman to host the finishing lunch, from Jens & Bruno, owners of the  Old Third Winery to act as the starting point; they even volunteered to use their “bird banger” to get everyone going.

The other wineries jumped aboard too,  agreeing to offer the runners a tasting at each of their wineries, and friends and colleagues were also eager to participate.

Hey, if everyone has half the fun we’ve had putting this inaugural run together we may see Terroir Runs in other parts of the County, in other regions of Ontario, in other provinces across the country, and maybe even around the world.

So, Ready, Set, Sante!

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The Terroir Run is one of many events, businesses and services in Prince Edward County that contribute to our community’s health and wellbeing.

If you would like to know more about starting a business in Prince Edward County or already have a business here and would like to learn more about the free confidential services available to help with your business please get in touch!

Karin Desveaux-Potters, Economic Development Office, Prince Edward County. 613 476 2148 x 344, kdesveaux-potters@pecounty.on.ca

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Comments (0) | Posted over two years ago by Karin Desveaux-Potters

Riding The Second Wave

Contributed by Karin Desveaux-Potters, EDO, Gastronomy Cluster

Prince Edward County continues to grow and evolve as a boutique wine region.

Karlo Estates officially became Prince Edward County’s newest winery this week after much blood, sweat and tears were shed. Seriously…as if building a winery and planting a vineyard wasn’t enough, these folks have built a dry-stone wall by hand, stone by stone, on the property to add to the already charming vineyard environment.

Later this month, The Old Third will launch their winery as well, and Keint-he Winery will officially open to the public. These new wineries (and more) add an additional layer to the rich tapestry that is becoming our own little artisanal wine cluster and they are the “Second Wave” of wineries. A writer in recent memory referred to us as the Sonoma of Ontario if Niagara were to be thought of as the Napa; I couldn’t agree more.

Also key this week was the Ontario Cheese Society AGM. This event was significant not only because of the impressive array of Canadian cheese and cheese folks present (I was thrilled to meet and chat with Canadian food icon David Wood who flew in from Salt Spring Island, another kindred spot to PEC), but because PEC wine, beer and cider producers were the exclusive beverage providers for the evening reception.  I marveled at how well we come together and co-operate as a community, with so many producers eager and willing to self-promote with such enthusiasm and cohesive energy.  In a room like the Great Hall at Hart House, that kind of energy could move mountains. And I think we did…or at least gave ‘em a little taste of the nectar that is our pride.

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Comments (2) | Posted over three years ago by Karin Desveaux-Potters

Vineyard Mgr Chose County Over Niagara

When Alex Hunter realized he’d never be a rock star, he turned to wine instead. And that was a good thing. He’s kidding about the rock star, but serious about the wine. Alex took the first Wine and Viticulture course at Niagara College, got his first vineyard gig at Pelee Island, moved on to Angel’s Gate – but everywhere he went people were talking about Prince Edward County.

“Nobody knew much about the County then,” he says. “My viticulture teacher used to speculate ‘What will they grow up there where it’s so bloody cold!” He read a little history and discovered PEC had been famous as ‘Canada’s Garden County.’

He was intrigued. He packed his gear. He came to the County. “Lanny Huff hired me in 2003 to assist his winemaker Frederic Picard, (who also came to the County from Niagara) at Huff Estates Winery. I learned a lot from Fred, but I’m more a green thumb kind of guy. When the chance came to manage the vineyard, I jumped at it.” Working with the winemaker gave him great insight into exactly what Fred needs from a vintage. “If it’s lots of ripe, fruit-forward, I strip leaves to let more sun at the grapes. That intensifies polyphenols and flavenoids.” Isn’t that desirable for all wines? “Nope,” he says. “Sparkling wine needs more acidity.”

His teacher would be impressed with the success of County growers. So, it’s not too cold? “Nope,” says Alex. “Plus, we’re inventing brand new ways to grow traditional grapes in this climate.” The County won VQA recognition in 2007, produced 23,000 cases in 2009, and is winning high praise from connoisseurs and mortals alike.

In these early springtime pix Alex poses with Frontenac Gris which Picard blends with Vidal to make the intense, sexy sweet wine they call First Frost. Similar to icewine but less sweet, the great name is a Huff trademark. “We pick the Vidal after the first frost, but let the Frontenac Gris freeze to as low as minus 22.”

Huff’s has vineyards in South Bay, too, but Alex works the estate vineyard. Pruning, canopy, irrigation, erosion control, fertilizing, pest control, prevention of uneven ripening, green harvesting and more. He loves it. After long hours in the vineyard he goes home to a little house in Carrying Place, to the lovely girl he met and married here, and he plays that old bass guitar. Alex Hunter, vineyard manager, is a happy green-thumb guy.
Photo of Alex with his Frontenac Gris vines by Graham Davis

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Comments (0) | Posted over three years ago by Jan Davies