I planned on writing a post about spring jackets, but I had a change of plans after my parents sent me pictures from their visit to Niagara Falls this week. I thought they were beautiful and my dad told me I could share them on the blog. (Thanks, dad!) Spring jackets can wait, these pictures are too pretty not to share!
February was very cold here in Ontario—in fact, it was the coldest February on record in the city of Toronto. You know what happens when it gets really, really cold for a month? Stuff freezes! For example: pipes, car locks, my brain, and waterfalls. Well, as you can see above, big waterfalls only partially freeze but the result is gorgeous.
The frigid temperatures in Niagara Falls cause the mist freeze into giant ice formations at bottom of the falls. Nearby railings and trees get their own icy crust. It’s something that happens often around February during cold winters and it brings in plenty of tourists to see the frozen wonder for themselves.
I know that was 5 pictures for the day, but I love history too much to not mention the February 1912 tragedy.
In the 1880s it became popular to walk and play on the ice bridge that sometimes formed across the river. This usually happens when ice from Lake Erie breaks up, floats downriver and freezes into a giant mass at the base of the falls.
On February 4, 1912, the fun ended when the ice started rumbling and cracking. It quickly broke into chunks and began rushing down the river. Eldridge Stanton, his wife Clara Stanton, and Burrell Hecock got stuck on a fast-moving ice floe. Hecock nearly made it to safety, but when he saw that Clara Stanton was struggling, he went back to help the couple. Attempts were made to save the trio by lowering ropes from bridges, but they ultimately failed and all of them perished. It's a famous tragedy that lives on as a reminder that the falls are not just beautiful, they are powerfully dangerous.
I can't end today's post on that note, though so I thought I would at least post this video of Will Gadd's recent historic climb up Niagara Falls. I find it inspiring and terrifying all at once. I don't think I'll ever have the guts to be an ice climber!
That's it for this week. We're supposed to get above freezing soon, so things are starting to look up (and hopefully heck of a lot less icy). I hope you have a wonderful weekend!
I wouldn’t classify myself as a picky eater. I’ve only truly hated two types of food in my life: cilantro (it tasted like soap to me and I know I'm not alone) and salmon (thanks to getting sick after eating it). When I read an article about overcoming food aversions few years ago, I started to feel silly about turning my nose up at them. Apparently if you continue to try small amounts of whatever it is you don’t like, you develop a taste for it. I've been successful with this strategy so far. I love salmon again and I tolerate cilantro now.
I wanted to lead with that because I always thought I hated icewine. Last year, S and I were gifted a weekend getaway in Niagara on the Lake during the Niagara Icewine Festival. Our stay included free tastings at a handful of wineries. We went to Château des Charmes first and had such a lacklustre experience with both the wine and the service that we lost interest in trying any of the other wineries. Later, we wandered through the downtown festival area for a bit but didn’t taste anything. We spent the rest of our trip having fun antiquing.
This year, we went to the festival again with my parents and had a completely different experience. Instead of heading to a winery, we went downtown first. We got tasting glasses and tokens and wandered through the huts to see what the different wineries offered.
Generally, you will see most ice wines made from Riesling, Vidal, or Cabernet Franc grapes with the latter two being the most popular in Ontario. The Vidal produces a rich, buttery yellow wine and the Cabernet Franc produces a beautiful, deep amber strawberry color.
What makes icewine different? The grapes are left on the vine until temperatures dip to -8° Celcius or lower, which concentrates the sugars in the grape. The grapes are then harvested and pressed while frozen. It can be a tricky business, from harvesting at the right time to working in conjunction with unpredictable weather. The result? Smaller yields and sweet, fruity wines with hefty price tags. Since Ontario gets warm summers and cold winters, we are one of the few regions of the world the produces icewine.
Our first taste was an Iniskillin Sparkling Vidal. Much to my surprise, it didn’t taste like the horrible cloying sweet icewines I remembered. This had more character and 100% more bubbles of fun. It was sweet, yes, but also tart--like a perfect fall apple mixed with ripe grapes. It felt celebratory. I wanted a full glass! Perhaps I like ice wine after all?
We perused the food next, letting our noses guide us as deliciously warm and hearty scents wafted through the air. There were multiple kinds of pulled pork with long lines. Pass. Some macaroni and cheese that looked amazing. I can’t have dairy, so a reluctant pass. It was a lonely duck confit cassoulet from Peller that caught our attention. No one seemed to be manning the station. A pretty little yellow Le Creuset pot sat atop a portable single burner. Was it empty?
We went to the end of the aisle and realized none of the other food sounded as good as the cassoulet. By the time we walked back, there was a woman behind the counter. We walked right up and got a small bowl. It was so good that after one bite each, we turned around and got a second bowl.
I still have no idea why there wasn't a long line up for it, but I feel like we found an under appreciated gem. It was rich and hearty but not heavy. There were tons of beans and everything had a beautiful duck flavour without being too fatty or strong. It’s still the morning as I write this, and I would eat a whole bowl right now if I could. Probably some for lunch, too. Who am I kidding? And dinner. I love duck.
We considered spending the rest of our tokens on cassoulet, but that’s not what we came for, so we tasted three more wines: a Vidal from Joseph (ok), a Vidal from Trius (yum!), and a Cabernet Franc from Peller (meh, too sweet for me).
Afterward, we wandered around some of the stores that were open and then drove to Iniskillin. We sampled their Vidal, a Sparkling Cabernet Franc, a Sparkling Vidal, and an Oak-Aged Vidal. I genuinely liked them all, but holy moly did I love the Oak-Aged Vidal and both of the sparkling offerings.
All in all, I was shocked. I really enjoyed the day and the wines. I’m not sure I’ll ever be the type of person who loves ice wine, but I can see having an after-dinner glass on a very special occasion, especially one of those sparkling beauties.
So I guess I do like icewine after all. The lesson? Try again.
Want to have the full icewine experience, too?
The Niagara Icewine Festival runs each year for three weekends in January.