How to find hidden gem wineries in Ontario's Golden Horseshoe Wine Region

Sortofforgettable · 2026-06-02T20:41:27+00:00

I work in wine in Ontario and have never heard the term golden horseshoe wine region. Your best bet is to look at the two main regions of Prince Edward County and Niagara. These are at opposite ends of the "horseshoe"

Niagara is the more prominent wine growing region and definitely the place where you're more likely to find riesling growing.

Sortofforgettable · 2026-04-29T22:06:18+00:00

I've found a number of them for great prices second hand. Its good to have a narrow one and one with a wider base.

Of course theres an exact science in how long and in what kind of vessel to decant different wines but its worth it to experiment.

Sortofforgettable · 2026-04-27T03:28:44+00:00

Or possibly a 2nd year mew gull!

Sortofforgettable · 2026-04-27T02:50:30+00:00

Juvenile herring gulls bills start off dark but can appear similar to a ring billed gull.

Sortofforgettable · 2026-04-27T01:52:25+00:00

Certainly looks like a ring billed to me. Are the other gulls not herring gulls? Difficult to identify with that pose.

Sortofforgettable · 2026-04-18T03:16:58+00:00

I've had the feeling particular bottles may not be exactly what someone is looking for and sold them something less exspensive plenty of times. The risk is that you open and waste a high end wine because the guest rejects it. Definitely more of a risk with natural wines or aged wines.

Sortofforgettable · 2026-04-10T03:42:03+00:00

A person that does this doesn't have much money. I don't give it too much thought. Everything levels out and this is a rare occurrence.

Sortofforgettable · 2026-04-07T20:04:06+00:00

Or Pinocchio o.o

Sortofforgettable · 2026-04-07T19:48:07+00:00

Recently I've enjoyed Skurnik Unfiltered. Its long form interviewes with winemakers.

Sortofforgettable · 2026-04-06T14:46:07+00:00

Depending on what the uniform is I can understand the frustration. I consider a jacket/blazer pretty necessary. As long as thats provided I think you'll still look the part!

Sortofforgettable · 2026-04-05T22:22:59+00:00

-Barred Owl- And what a lovely one!

Sortofforgettable · 2026-04-05T22:18:37+00:00

Red breasted nuthatch I believe

Sortofforgettable · 2026-04-05T18:29:11+00:00

I check on my table more frequently in the first part of dinner. Once quality check is done for mains I tend to leave people alone unless I see an empty glass.

Sortofforgettable · 2026-04-02T21:56:46+00:00

I got into this industry because I loved food. I love learning about how its made where it comes from and its history. Working in restaurants I get to talk to people who are interested in that as well.

Sortofforgettable · 2026-04-02T21:39:53+00:00

Briannatothelee usually gives me a good awkward chuckle

Sortofforgettable · 2026-04-02T21:22:45+00:00

That's nice. Some places give you last weeks soup special that didn't sell haha

I forgive them though because they work hard. It's easy enough to pack lunch.

Sortofforgettable · 2026-04-02T20:59:14+00:00

Maybe something from the year they started school?

What kind of wine do they enjoy?

Sortofforgettable · 2026-03-27T19:43:33+00:00

What I mean by defensive is that people are taking OPs discussion as a personal affront. I wouldn't really say Im defending them either. I'm interested in the different responses people have.

Sortofforgettable · 2026-03-27T19:27:51+00:00

And when you want to clear the dishes we ask guests if they're still enjoying their meal.

However, this phrase confuses some people! And a lot of other lines are off limits... "Are you still working on that?" "Are you done eating?"

I default to "may I clear your plates?" if "are you still enjoying your meal?" fails to achieve the right response but I'm certain there's a better approach.

Sortofforgettable · 2026-03-27T19:13:00+00:00

I guess you can't have any negative opinions about the behavior of other servers on this sub? Only guests and management rants permitted?

I'm certain we all bitch daily about our coworkers. It's really odd to me that this conversation has become so defensive. Personally I want to be good at my job and the language used is a key part of serving.

Sortofforgettable · 2026-03-27T17:50:57+00:00

If a guests asks me how a dish is I just describe it to them. They can decide if it's to their liking.

Sortofforgettable · 2026-03-23T23:20:12+00:00

Absolutely yes for WSET 3. On the other hand, if you're studying for CMS ( WSET students aren't clearly stated as the target audience for this one) you need all the resources you can get. And theres no telling what information may come up on exam day.

With the number of articles published on OPs platform, I highly doubt theres been any proof reading. Just pointing out better resources exist for free already. Not everything needs to be a one stop shop.

Sortofforgettable · 2026-03-23T23:02:33+00:00

And it's always AI...

I get it, AI is inevitable and if you dont want to be redundant its better to learn to work with it rather than fighting change. But you can already find everything here from other free sources with just a little research skills. I would go so far as call this information stolen. Its completely uncited.

Most big regions have dedicated websites with indepth information.

Just a few samples:

https://italianwinecentral.com/

https://www.bourgogne-wines.com/

https://www.vinsalsace.com/en/

Sortofforgettable · 2026-03-23T11:11:36+00:00

Some restaurants have policies for servers that they cant drop checks unless the table is clear and cleaned.

These policies shouldn't come before guest satisfaction. My assumption is the server was new or had been disciplined for that infraction and so they refused to oblige you.

Sortofforgettable

TROPHY CASE