LCBO Food & Drink Autumn 2020

Jessica Otting, Winemaker at Tawse Winery

Growing up in Niagara with 360-degree views of wine country set the foundation for Otting’s career. As principal winemaker at Tawse Winery and its sister properties, Otting credits her parents for introducing her to local wines. “My parents would tour me through wineries regularly. I was hooked right away.” The Fonthill, Ont., native spent many “wet and cold” harvest seasons sorting grapes and helping in the cellars before joining the team at Tawse. “At Tawse,” she explains, “winemaking is less about intervention and more about expressing the place we’re in.” Otting now oversees nearly 80 wines from start to finish. “That is the most exciting part of my job,” she says, “watching a wine develop and how it changes each day.” How does she describe her winemaking? “I’m romanced by the idea of a glass of wine telling me the story of a place. Even if it’s a place I think I know very well. Whether it’s the climate or the land, I think the best way to get that expression is with minimal intervention. I try to let the wine tell the story.”

“In the last decade winemaking in Niagara has become so focused. We’ve embraced what we can do best—whether its Chardonnay, Pinot Noir or sparkling wine.”

Tawse Quarry Road Chardonnay VQA This is one of Tawse’s signature wines, Otting says, highly recommended for anyone who wants to understand the potential of what can be produced in Niagara ( LCBO 111989, $35.95, limited distribution/supply). Made from grapes grown in a single vineyard, Quarry Road Chardonnay’s expressive citrus palate and ripe peach notes make it one of Otting’s favourite wines at Tawse. Tawse Spark Limestone Ridge Organic Sparkling Riesling VQA If you’re a newbie to Tawse’s biodynamic and organic winemaking practices, Otting suggests you give this sparkler ( VINTAGES ESSENTIALS 370361, $20.95) a try. Grapes from a single vineyard are used to make it by the traditional method, in which the wine goes through secondary fermentation in the bottle. It bursts with notes of citrus and stone fruit. It’s perfect for a feast of the seas, says Otting. Try pairing it with your favourite seafood or shellfish.

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AUTUMN 2020 FOOD & DRINK