This week’s WoW really sparkles! Trius Brut from the Niagara Peninsula in Ontario is a great sparkling wine to add a festive flair to all sorts of celebrations this holiday season. And, at $24.95 a bottle at the winery and the LCBO, it’s an affordable alternative to the much more expensive Champagnes. I’m a huge fan of sparkling wine from Ontario and Trius Brut does not disappoint. (Read “Sensational Sparkling Wine from Ontario” for more information on Ontario sparkling wine.)
Hillebrand Winery has been making fine wine in the Niagara Peninsula in Ontario for more than 30 years. They introduced the Trius brand way back in 1989 with Trius Red, a blend of Cabernet Franc, Cabernet Sauvignon and Merlot. Trius has since gone on to include a white blend as well as single varietal wines that show the distinct terroir in which they’re grown. Two sparkling wines; Trius Brut and Trius Brut Rose (also delicious), complete the family. In 1991, Hillebrand opened the first and largest underground sparkling wine cellar in Canada. Visit Hillebrand’s website for information on tours and various winery experiences.
Trius Brut is made using the Traditional Method of sparkling wine production – the same method used to make Champagne – in which the second fermenation takes place in the bottle. This wine is a blend of 70% Chardonnay and 30% Pinot Noir. All the grapes were hand-harvested and whole bunch pressed. The wine is aged for up to 2 and a half years on its lees before being disgorged.
Trius Brut exhibits fresh aromas of lemon citrus, mineral, yellow and green apples, and a biscuity character that is typical of traditional method sparkling wine. The very creamy mousse and soft texture, refreshing, slightly tart acidity, flavours of yellow fruit and citrus, and a lingering toasty-biscuity finish all help to make this a very pleasurable wine. It’s quite versatile with food and would pair well with with various chicken or turkey based dishes. Trius Brut would also be a great match with crispier appetizers such as cheese straws or phyllo pastry filled with crab, lobster, or mushrooms. The bubbles and crisp acidity will help cut through some of the richness of smoked salmon or even foie gras appetizers, helping to refresh the palate.