On April 15, Wines in Niagara featured NC’s Food and Wine Institute, from the retail experience in the Wine Visitor + Education Centre, to the work of students in the Teaching Winery, and 38 acres of on-campus vineyard at the Niagara-on-the-Lake Campus. The piece encapsulates many of the ways the Canadian Food and Wine Institute (CFWI) is leading in the industry.
Writer Rick VanSickle sites that many of Ontario’s top winemakers have studied at NC. His piece talks about how NC established the Winery and Viticulture Technician program in 2000, and since then, has added brewing and artisanal distilling to produce a wide range of student-produced quality spirits.
VanSickle details the state-of-the-art equipment inside the 2,500 square-foot teaching distillery – stills, mashtuns and fermenters – which students used to brew their own fruit spirit and vodkas. He also mentions the College’s recent venture into orange wine using an ancient recipe.
NC’s Steve Gill and Gavin Robertson provide commentary on the recent goings on at the CFWI.
