Topic: Behind the scenes

“Benjamin Bridge bubbly to be uncorked during Olympics”

Benjamin Bridge

Benjamin Bridge’s Method Classique Rosé is going to London. The Chronicle Herald’s Brett Bundale has a full report. Twenty-four bottles of Benjamin Bridge’s Methode Classique Rose have arrived in London for the Olympics. The 2008 sparkling wine was picked to be served during Olympic receptions at the Canadian High Commission… read more

Tidal Bay Press

Annapolis Highlands

If you’re looking to learn more about Tidal Bay, well, some wonderful writers have done the legwork for you. First up, Peter Mitham wrote a really in-depth article on what an Appellation means to Nova Scotia for Wines & Vines: Discussions regarding development of a standard for local wines began read more

“The rise of traditional method sparkling wine in Nova Scotia”

Wine Access Magazine’s Craig Pinhey wrote a great piece on Traditional Method sparkling wine in Nova Scotia. It’s full of interesting facts and interviews on the hows and whys of making high-quality sparkling wine in Nova Scotia. The question he asked: Traditional method sparkling is having a moment in Atlantic read more

Nova Scotia Bubbly Sparkles on International Stage

Bruce of L'Acadie.

L’Acadie Vineyards’ 2007 Prestige Brut brings home Silver Medal in prestigious international competition. Corks popped when L’Acadie Vineyards heard the news that their pride and joy Prestige Brut was the only entry from North America to win a medal in the 9th international competition of the world’s best sparkling wines. read more

2010 Press Releases

An archive of press releases from 2010. November 2, 2010 L’Acadie Vineyards Wins Gold For 2007 Prestige Brut (PDF) October 18, 2010 2010 Atlantic Canadian Wine Awards Announced (PDF) October 8, 2010 Annapolis Highland Vineyards’ New Release (PDF) September 15, 2010 Celebrate Local Wines during the Nova Scotia Fall Wine read more

Did you know?

Walking the icewine vineyards

Most Icewine harvests happen at night because the sun starts to melt the grapes on the vine in the morning, diluting the flavor. Icewine grapes need to be harvested at -8C or colder to concentrate the sugars and flavours in the juice, leaving behind the frozen ice crystals. Even the read more

Cold Enough For You?

Making Icewine

Other than Nova Scotia ski hill operators hoping to make snow, John and Anne Warner were amongst the few people in Nova Scotia pleased about the cold temperatures last night. The Warners are the largest producers of Icewine juice in Nova Scotia. From their vineyards on the edge of the read more

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