Canadians love their hot, cozy, winter drinks, and we grown-ups tend to like them spiked. Why do alcohol and heat pair so beautifully? 

“When spirits are warmed, their aromatic compounds become more volatile, intensifying body and aroma while softening sharp alcohol notes,” says Sam Nasiry at Maverick Distillery in Oakville. “That’s why drinks like mulled wine or hot buttered rum feel so comforting. Heating gently accentuates flavour complexity and natural sweetness without evaporation.”’

Sweet, Silky Sipping

Every bit as tasty and calorie-rich as it sounds, hot buttered rum dates back to colonial USA, when New Englanders were trying to improve the taste of the harsh-tasting rum they were distilling from Caribbean molasses in the 1600s. Essentially, this old favourite consists of a “batter” (made of softened butter, brown sugar, and warming spices like cinnamon, nutmeg and allspice) mixed with dark or spiced rum and hot water. Some variations call for vanilla extract, a pinch of salt, or even vanilla ice cream for added silkiness.

It goes without saying that hot chocolate is a winter essential, served at ice skating rinks all over North America. Grown-ups and gourmets can augment the appeal of this classic in myriad ways. There’s mint hot chocolate, hot chocolate eggnog, white hot chocolate, Mexican hot chocolate (with cayenne and cinnamon), mocha hot chocolate, peanut butter hot chocolate, and more. Make an even cheerier batch by adding spirits like peppermint schnapps, coffee liqueur, Irish cream, whiskey, or rum.

“Mulling” means to let something stew (in a good way) for a while, just as we “mull over” a brilliant idea. Many hot drinks, including wine, cider, chai, and hot chocolate, grow more delicious when mulled with aromatics such as cinnamon sticks and orange peels.By Michelle Morra

Coffee With Swagger

We won’t tell anyone if you slip a shot of liqueur into your coffee at Christmas brunch. The flavour lends itself magically to a little chocolate liqueur, Irish cream, anise liqueur, orange liqueur, or whiskey. Not just for mornings, spiked coffee is the crown jewel of liquid desserts after a feast. Mix up your favourite recipe for Spanish, Irish, or Monte Cristo coffee topped with whipped cream.

Bear in mind that there’s a right and a wrong way to build a hot cocktail. “The biggest mistake is boiling the alcohol itself,” Nasiry says. “Always add spirits last, after the liquid base has cooled slightly below boiling (around 160–175°F).”

Fruit and Spice

Mix red wine with spices, heat it up, and savour a cup of mulled wine. You’ve just time-travelled to the drink’s heyday in Medieval England, where wine was likely safer to drink than the water. If wine was of inferior quality, the English made it taste better just as the ancient Greeks and Romans did — by drinking it warm with a mixture of fragrant spices like cinnamon, cloves and star anise. Honey, citrus slices, or citrus peels are common additions. The Germans call their mulled wine “Glühwein” — buy a bottle at Denningers or Ikea, and just heat and serve. Note: Though red wine is the traditional base for this festive drink, white and rosé also do the trick.

Recipes abound for hot holiday cocktails, but it can be fun to fuse booze with your favourite flavours and concoct your own special hot Christmas punch, tea, java, cider, or nog. The key, Nasiry says, is to “balance rich sugars (like maple or honey) with acidity (from lemon or citrus) for structure, and use aromatics like cinnamon, nutmeg, or clove sparingly. They should complement, not overpower, the spirit.”

The holidays are about embracing small indulgences. So, when the weather outside is frightful, warm your insides with a steaming cup of cheer.  See page 128 for three hot toddy recipes, courtesy of Maverick Distillery Ltd.

By Michelle Morra

Golden in colour and sweet on the palette, late harvest wines coat the tongue with complex layers of floral and fruity undertones. Niagara wineries excel at creating these liquid crown jewels of autumn. Anyone in search of the perfect host gift or a special addition to their own table simply must try one.

What is a late harvest wine?

Late harvest wines are made from grapes that are left on the vine well past the typical harvest period. Over time, the grapes naturally dehydrate, and this loss of water creates a greater concentration of sugars and flavours. According to VQA Ontario standards, wines are categorized based on the grape’s sugar level (measured in degrees Brix) at harvest, with late harvest wines starting at 22° Brix and Icewines topping 35°.

While traditional late harvest wines achieve their sweetness through this natural desiccation, wineries like Pillitteri Estates take a unique approach. “We make our late harvest wines from the second pressing of icewine grapes,” says Jeff Letvenuk, Director of Marketing at Pillitteri. “This method retains much of the flavour intensity and complexity that people love in icewine, but with a lighter sweetness and more approachable profile.”

The Late Harvest Riesling 2019 from 13th Street Winery results from a similar process, as described in the company’s winemaking notes: “Following the pressing of the juice for icewine, the frozen grapes were allowed to slightly warm resulting in the perfect juice for Late Harvest Riesling.”

Because the grapes hang longer, sometimes through freeze-thaw cycles, late harvest wines develop a range of flavours — from bright citrus and stone fruit to more decadent notes of caramel and dried apricot. Popular grapes used in Pilliteri’s late harvest wines include vidal, riesling, and cabernet. Vidal offers lush tropical fruit, Riesling brings vibrant citrus and minerality, and Cabernet provides a striking red fruit expression that’s rare in sweet wines.

Over at Malivoire Wine Company, Shiraz Mottiar, General Manager and Winemaker, champions gewürztraminer when producing late harvest wines. “It really showcases the floral, spicy, and exotic fruit characteristics found in the variety,” he says.

Icewine vs. Late Harvest

Some people taste similarities between late harvest wine and icewine, for good reason. “Think of late harvest as the little brother of icewine,” says Letvenuk. “It’s more widely approachable, with a lower price point, but lacks the intense finish Icewine aficionados crave.”

Still, both styles must be made with naturally sweetened juice. Icewine requires a minimum residual sugar of 100g/L (often much more), whereas late harvest wines can vary widely, with some as low as 30g/L.

Dessert and beyond

Late harvest wines are surprisingly versatile. Though often labelled as dessert wines, they have a natural acidity and balance and pair well with a range of dishes, especially when on the drier side. “They’re especially popular in Asian cuisine pairings,” Letvenuk adds, “where the wines’ fruit and aromatics complement heat and bold flavours beautifully.”

Mottiar agrees: “Our 2023 late harvest gewürztraminer at 30g/L can work with sweeter dishes in Filipino or Cantonese cuisines, or alongside cheeses and pâtés.”Whether you’re enjoying a bottle of Pillitteri’s Canada Collection Vidal Late Harvest or a Gewürztraminer from Malivoire, Niagara’s late harvest wines showcase the region and its winemaking artistry, one sweet, satisfying sip at a time.

The next time you scan the wine aisles, expand your taste horizons by reaching for this hidden gem of the Niagara wine scene.

Because the grapes hang longer, sometimes through freeze-thaw cycles, late harvest wines develop a range of flavours — from bright citrus and stone fruit to more decadent notes of caramel and dried apricot.

Local Links:

Malivoire Wine Company
4260 King Street, Beamsville
malivoire.com

Pillitteri Estates Winery
1696 Niagara Stone Road, Niagara-on-the-Lake
pillitteri.com

13th Street Winery
1776 Fourth Avenue, St. Catharines
13thstreetwinery.com

By: Michelle Morra

Everyone remembers their first time…visiting a pub, that is! I certainly do because a pub was the location of my first date with my future husband. With its welcoming plush and wooden interior, delicious food and many beverage choices, our conversation soon flowed as smoothly as the imported beer! 

Years later pubs are even more popular in Halton. They are not a new concept, but they have remained relevant in a fickle hospitality landscape. Pubs and taverns have dotted Southern Ontario as a stopping point for travellers since the late 18th century. More recently, pubs gained popularity as craft beers and brewpubs burst on to the scene in the late 1980s and early 1990s. 

High energy bars have their place, but if you are looking to carry on a conversation over a plate of nourishing food and a drink (or two), exploring one of the many pubs in our area is a great option.

In an era where many people are more connected to their phone than to each other, the sense of well-being that you feel at a pub is priceless. Much of that has to do with nourishing, “stick to your ribs” meals (steak and kidney pie, anyone?). Over the years pub cuisine has evolved, with most offering more comprehensive menus. As the public’s tastes and needs have changed, so have pubs.

The menu at King’s Arms in Oakville, for instance, features indulgences like Lobster Grilled Cheese and Korean BBQ Steak bowl, in addition to wings and other traditional pub fare. The venue has regular “Pour & Pair” social hours, and periodically hosts upscale theme nights (Greek Night, Valentines Day) that it promotes via slick social media posts geared to a young crowd.

The Dickens in Burlington, while retaining many of its traditions in terms of cozy ambiance and hearty food, hosts live bands, karaoke, trivia nights… and their well-stocked bar also offers non-alcoholic options like zero-proof beer, passionfruit juice, or milk.

Ye Olde Squire has been operating in Aldershot for close to seven years, and prides itself on being a home away from home for its customers. As Jenn Maguire, General Manager, explains, “Our signature dishes are British influenced but we also offer classic pub fare as well to make sure we cover all of our bases for those walking through the doors. Especially now with a growing demand for gluten free dishes, vegetarian and sometimes vegan, we always want to make sure everyone that is coming into our pub can find something they like.”

The Royal Coachman in Waterdown celebrates its 30th anniversary this year, and is housed in a Victorian manse, circa 1868, which recently received historical status.  

As Leigh Dinenn, General Manager shares, “In the British sense, a pub is the hub of the community, a meeting place for everyone to get together and, in the past, to share the tales of the day. It’s also a restaurant and a meeting point. It’s all encompassing. You can take your family to a pub, or you can have a business meeting, or a date.”

While Canadians often associate pubs with a British style of food, the Royal Coachman strives for “comfort food, hearty and wholesome,” Dinenn says.

With fall nipping at our heels, it’s time to get comfortable and raise a glass! Now is the perfect time to meet friends in the warm glow of your friendly neighbourhood pub.

“It’s all encompassing. You can take your family to a pub, or you can have a business meeting, or a date.” – Leigh Dinenn, General Manager, The Royal Coachman

Local Links:

The Dickens
423 Elizabeth Street, Burlington
thedickens.ca

The Kings Arms
323 Church Street, Oakville
kingsarmsoakville.com

The Royal Coachman
1 Main Street North, Waterdown
royalcoachmanpub.com

Ye Olde Squire, Aldershot
127 Plains Road West, Burlington
yeoldesquire.ca/aldershot

BY CYNDI INGLE