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Westmount Gaurantee hosted a Champagne tasting event for its clients this evening. Obviously it took place over Zoom. It was a great event and I learned a few things about Champagne. As most of you will know, sparkling wine cannot be called Champagne unless it's from Champagne, France -- a region that, as of 2008, included about 76,000 acres of vineyards and 319 villages. But as I started thinking about this acreage, the developer in me couldn't help but wonder: "How was the boundary for the Champagne region established? Is it based on unique soil conditions that can't be found anywhere else in France and the world, or is this a way to artificially control the supply of Champagne and fix prices?"
As you might imagine, the answer is complicated. (See the Champagne Riots of 1910-1911.) The viticultural boundaries of Champagne were legally defined in 1927. And the entire area is compromised of five wine-producing districts. But there have been revisions to this boundary. In 2008, the production zone was increased from 319 communes to 357. (I'm sure this was highly controversial.) And since the value of land is dependent on what you can do with it, this would have had a dramatic and overnight impact on land values. Yesterday you couldn't apply a Champagne label, but today you can. According to this article from 2008, we are talking €5,000 a hectare to €1 million per hectare because of a simple boundary change. That is the value of "Champagne."
I was in Niagara-on-the-Lake last night for Stratus’ annual Harvest Party. It’s my second year going. But aside from their annual party, I probably visit the region a couple times a year.
I like wine and I like supporting our local wine industry. I shop almost exclusively Ontario. I think a lot of people don’t realize how good our wines have become. The other reason I like going is because of the food. Good wine and good food go hand in hand. Stone Road Grille is one of my favourites.
But Niagara-on-the-Lake is not a place where you’ll hear a lot of young people from Toronto going to frequently. And if you look at the town’s demographics, people over 65 years old make up about a 1/4 of the population. It’s growing as a place to retire.
However, as Niagara’s prominence as a wine region grows, so will the town. Every time I go, I think about what could be done to improve the experience and attract a greater number of visitors.
One thing I think would be a great addition is a well designed bike network. Wineries are of course very spread out, but wine tasting and driving make for an awkward mix. Let’s make it easier for people to get around on bicycle.
I also think there’s an opportunity to brand the region as a food destination. Whenever you go to an event in Niagara, you discover all kinds of great local restaurants producing spectacular food, often using local ingredients. That should be promoted more.
I’m sure many people like Niagara-on-the-Lake just the way it is. And it’s certainly a beautiful and enjoyable place. But I always like to think about how something could be made even better.
Westmount Gaurantee hosted a Champagne tasting event for its clients this evening. Obviously it took place over Zoom. It was a great event and I learned a few things about Champagne. As most of you will know, sparkling wine cannot be called Champagne unless it's from Champagne, France -- a region that, as of 2008, included about 76,000 acres of vineyards and 319 villages. But as I started thinking about this acreage, the developer in me couldn't help but wonder: "How was the boundary for the Champagne region established? Is it based on unique soil conditions that can't be found anywhere else in France and the world, or is this a way to artificially control the supply of Champagne and fix prices?"
As you might imagine, the answer is complicated. (See the Champagne Riots of 1910-1911.) The viticultural boundaries of Champagne were legally defined in 1927. And the entire area is compromised of five wine-producing districts. But there have been revisions to this boundary. In 2008, the production zone was increased from 319 communes to 357. (I'm sure this was highly controversial.) And since the value of land is dependent on what you can do with it, this would have had a dramatic and overnight impact on land values. Yesterday you couldn't apply a Champagne label, but today you can. According to this article from 2008, we are talking €5,000 a hectare to €1 million per hectare because of a simple boundary change. That is the value of "Champagne."
I was in Niagara-on-the-Lake last night for Stratus’ annual Harvest Party. It’s my second year going. But aside from their annual party, I probably visit the region a couple times a year.
I like wine and I like supporting our local wine industry. I shop almost exclusively Ontario. I think a lot of people don’t realize how good our wines have become. The other reason I like going is because of the food. Good wine and good food go hand in hand. Stone Road Grille is one of my favourites.
But Niagara-on-the-Lake is not a place where you’ll hear a lot of young people from Toronto going to frequently. And if you look at the town’s demographics, people over 65 years old make up about a 1/4 of the population. It’s growing as a place to retire.
However, as Niagara’s prominence as a wine region grows, so will the town. Every time I go, I think about what could be done to improve the experience and attract a greater number of visitors.
One thing I think would be a great addition is a well designed bike network. Wineries are of course very spread out, but wine tasting and driving make for an awkward mix. Let’s make it easier for people to get around on bicycle.
I also think there’s an opportunity to brand the region as a food destination. Whenever you go to an event in Niagara, you discover all kinds of great local restaurants producing spectacular food, often using local ingredients. That should be promoted more.
I’m sure many people like Niagara-on-the-Lake just the way it is. And it’s certainly a beautiful and enjoyable place. But I always like to think about how something could be made even better.
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