Curious about nearly extinct grapes and wines made with organic and biodynamic practices? Then you should ahead over to Après Wine Bar located near Queen and Dufferin in Toronto. This sister restaurant of Canis focuses on food pairing and natural wines.
Here the menu is designed by chef and owner Jeff Kang, who created an innovative menu. There are various options going from Fogo Island snow crab to Albacore tuna from British Columbia. Also, one can find over 150 wine bottles from small unique wine producers from lesser known wine regions such as Georgia and Canary Islands.
|The Wine Selection|
|Fogo Island Snow Crab|
The wine list changes regularly, so one can always find something interesting and fun to try. There are also special cocktails like clarified milk punch (made with absinth, goats milk, gin, cloves, amari, cardmom, citrus and raw cane sugar) and bolur, made with verjus cocchi americano and dunya, a quince brandy.
Orange wines, basically white wines with extended skin contact, are also one of the specialities of this cozy place. They pair extremely well with different kinds food, going from cheese, to white meats, vegetables and seafood risotto. We tried the Moscholifero Hoof & Lur from Greece, unfiltered and with wild yeats. It has a vibrant acidity, floral notes, with orange peel dominating in the palate. A great example of orange wine.
|The Making of Cocktails|
We really enjoyed the hospitality and quality of food and wine. Go there for an aperitif, light dinner, or late night drink.
Après wine bar is open everyday from 6pm to 2am.