Ontario's
Wine and Fruit Country

This is what made Niagara famous worldwide — icewine is made from grapes left to freeze on the vine in winter, then harvested and pressed while still solid, giving an exceptionally concentrated and sweet juice. Niagara is the world's largest icewine producer. It tastes like honey crossed with fruit, served cold in a small glass; try it with cheese or foie gras. Wineries like Inniskillin (the pioneer of Canadian icewine) offer tastings. It's both a souvenir and a not-to-miss experience.

VQA (Vintners Quality Alliance) is the seal certifying a wine is made from 100% Ontario grapes — the quality standard for Canadian wine. Niagara makes both whites (Riesling, Chardonnay) and reds (Cabernet Franc, Pinot Noir) that earn international recognition. Over 80 wineries are spread across the region, many with restaurants overlooking the vines. Order a local wine with dinner, or do a wine tour visiting several producers in a day — it's the best way to eat and drink here.

Ontario's signature sweet, with every household claiming its own recipe — a crisp pastry shell filled with butter, brown sugar, egg, and syrup, baked until the top caramelizes while the centre stays soft and gooey. The endless debate is "raisins or no raisins." Very sweet but lovely with black coffee or a dessert wine. Find them at bakeries and sweet shops in Niagara-on-the-Lake and along the wine route. Try several places and you'll find a favourite.

An Ontario signature born in Toronto — unsmoked pork loin bacon rolled in yellow cornmeal, fried on a griddle until the edges crisp, and tucked into a soft bun. It's firmer than regular bacon, nicely salty, and not greasy. Niagara is in Ontario, so you'll find it at brunch spots and cafes around the region. It's a genuinely Ontario breakfast or lunch — add a little yellow mustard and enjoy.

Niagara is a major Ontario fruit-growing region — the best juicy peaches are late July to September, alongside cherries, plums, apples, and grapes. Roadside markets and pick-your-own farms let you grab fresh fruit while you drive around. Bite into a fresh peach whole, or try peach pie, peach ice cream, and fruit cider at the stands. It's a natural sweetness that says you came in the right season. Off-season, look for jams, cider, and frozen fruit instead.

A traditional North American way to cook fish — salmon laid on a cedar plank and grilled, so the heated wood lends a fragrant smokiness to the flesh. It's a dish that farm-to-table restaurants and wineries in the region love to make, usually served with seasonal vegetables and a sauce using local fruit. It pairs beautifully with Niagara's Riesling whites. A lighter dinner with real depth of flavour, and a good choice if you don't want red meat.

It's not all wine — Niagara has a growing craft beer scene. Breweries like Silversmith Brewing (in a former church in Virgil) and Niagara Oast House Brewers make their beer in the region, some using local fruit like peaches and cherries for fruit beers. Order a flight to sample several. The taprooms are relaxed, it's gentler on the wallet than the wineries, and it's a great option for non-wine-drinkers. Stop by in the afternoon between sights.

A Canadian treat every kid knows — dough rolled flat and long like a beaver's tail, fried fresh and hot, then topped however you like, from classic cinnamon sugar to Nutella-banana and Reese's. In the Niagara Falls district (Clifton Hill) there's a BeaverTails stand to grab one fresh while sightseeing. It's big and very sweet — good to share. A genuinely Canadian snack that's cheap and fun, especially warm on a chilly day.