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1. Many of the pioneers of Ni­a­gara wine­mak­ing still set the gold stan­dard to­day. The Peller fam­ily’s ori­gins in wine pro­duc­tion dates back to 1927 in Bri­tish Columbia; they moved their Peller Es­tates oper­a­tions to On­tario in 1969. In­niskillin (both page 31) is the most pro­lific among the icewine pro­duc­ers, with dis­tri­bu­tion in more than 74 coun­tries. The win­ery’s vi­dal is its most pop­u­lar, though it also has ries­ling, caber­net franc and sparkling va­ri­eties. The Reif fam­ily’s pas­sion for wine­mak­ing be­gan in Ger­many be­fore founder Ewald Reif moved to Canada and es­tab­lished roots in Ni­a­gara in 1977; Reif Es­tate Win­ery (page 31) opened six years later. 2. Strewn (page 31) is a one-stop des­ti­na­tion for all things wine. Sam­ple the vin­tages at one of two tast­ing bars, take a one- or two-day culi­nary class at the Wine Coun­try Cook­ing School, or in­dulge in a Provençal-inspired brunch, lunch or din­ner at the on-site res­tau­rant, Ter­roir La Ca­chette. 3. It’s worth vis­it­ing Jack­son-Triggs (page 31) just for its award-win­ning vi­dal icewine, but the sum­mer-long sea­son of live shows at its open-air am­phithe­atre—gui­tarist Jesse Cook strums on July 5, Chan­tal Kre­vi­azuk croons on July 12, and Colin James per­forms on July 19—as well as its Savour the Sights wine-cel­lar din­ners, re­ally make the drive to the Ni­a­gara Penin­sula worth­while. 4. Wine­mak­ers in the re­gion take great pride in their work. As such, some have be­come more se­lec­tive in the types and quan­ti­ties of wine they pro­duce. The Lai­ley fam­ily orig­i­nally grew and sold grapes for other winer­ies be­fore start­ing to make pinot noir, chardon­nay, caber­net franc and ries­ling un­der their own Lai­ley Vine­yard (page 31) la­bel. In the St. Davids Bench ap­pel­la­tion, Five Rows Craft Win­ery of Lowrey Vine­yards (361 Tan­bark Rd., St. Davids, 1-905-2625113) pro­duces small batches with much of the work done by hand. And at Ran­court Win­ery (1829 Con­ces­sion 4, Ni­a­gara-on-the-Lake, 1-905468-2882), vint­ner Eric Pear­son is known for his care­fully crafted and hard-to-come-by mal­bec. 5. Weinkeller (page 29) is a craft win­ery and res­tau­rant in one: tuck into a prix fixe din­ner—$45 for three cour­ses or $55 for four cour­ses—while im­bib­ing six house wines, in­clud­ing a chardon­nay, pinot noir and mer­lot. 6. With the grow­ing pop­u­lar­ity of craft beer, it’s no sur­prise that the Ni­a­gara re­gion is home to sev­eral brew­eries that are open for tours, tast­ings and pur­chases. Sil­ver­smith Brew­ing Com­pany and Ni­a­gara Oast House (both page 31) brew sought-af­ter beers, while Dil­lon’s Dis­tillers (page 31) spe­cial­izes in small batches of rye, rye whiskey, vodka, gin, bit­ters and fruit spir­its.

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