November 22 2021 – Equal Parts Hospitality
Recently, the Equal Parts Hospitality team was lucky enough to visit Cave Spring Vineyard to tour the winery and hike together on the trails at Cave Spring Conservation Area. Despite the rain, we were all in high spirits as this was the first team gathering we have had like this since the start of the pandemic. With all safety measures in place, head office, front of house and back of house staff walked the beautiful facilities at Cave Spring, sampled delicious wines and enjoyed lunch made by one of our favourite Hamilton coffee shops, Red Church Cafe. Cooks, chefs and GMS from our three restaurants were able to mingle together along with our events and marketing teams. The crisp fall air, the sound of lively conversation and the taste of expertly crafted wines was beyond refreshing after a very challenging 18 months.
Winemaker, Gabriel Demarco was our highly knowledgeable tour guide, giving us fascinating insights into the behind-the-scenes workings of Cave Spring Vineyard. As Gabriel made clear, their “focus is on the fruit.” Over 30 years ago, the Pennachetti family helped initiate the cultivation of European grape varietals on the Niagara Peninsula. It all started with their first plantings of Chardonnay and Riesling vines, and today the approach at Cave Springs is constantly being refined based on a deep understanding of the growing conditions in the region. The microclimate is similar to the northern wine-growing regions of France and Germany, making Cave Spring Vineyard a great match for the cultivation of Riesling, Chardonnay, Pinot Noir and Cabernet Franc. Gamay, Pinot Gris and Gewürztraminer are also grown along with these four core varieties.
Their minimal intervention approach means that once the fruit is brought into the winery, wild yeast fermentation occurs with minimal sulphites and technology. Natural processes flourish and you can taste the difference in the finished product. As Gabriel sums up perfectly, “there are easier ways to make wine, but they do not make better wine.” The wines tell the story of the landscape that the Cave Spring team has dedicated so much time and passion into knowing.
As a hospitality group, we greatly value our connection to local suppliers and businesses in the food and drink industry. Using locally grown ingredients to craft our dishes or including Ontario wines on our drink lists only serves to elevate our menus and introduce our guests to the amazing people we have come to know through the operation of our restaurants.
If you get the chance, visit the vineyard for a tasting and check out their website to shop: https://wineshop.cavespring.ca/
You will find a delicious selection of bottles on their site, including the innovative new CS2GO packs that provide a single-serve wine experience without compromising on taste and quality.
Thank you to Gabriel Demarco and the Cave Spring team for being such hospitable hosts. Cheers!