Wine Symposium + Wine Festival Ticket

Ticket gains you entry to both the Wine Symposium and one Wine Festival session. Please select the which session you would like to attend during checkout.

Wine Symposium Seminar Schedule

Tasting Terroir

Brenna J. Quigley, MSc - Geologist, Illustrator and Terroir Specialist 

Terroir is one of the most important, yet least understood, terms in the world of wine. This talk will dig into the science behind terroir and explore how the geologic history of a region can influence the taste of the wines you drink.

Sulphur and low intervention winemaking

François Morissette - Vigneron at Pearl Morissette

The revival of natural fermentations has popularised wine with a new generation of drinkers that demand natural, low intervention and sulphur free wines. Sulphur has become a contentious topic, but what do we actually know about this element, it’s forms and its uses? François Morissette, vigneron and owner of Niagara’s pioneering winery Pearl Morissette, discusses the use of sulphur in the production of low intervention winemaking.

THP, the mouse in the room

Richard Preiss, MSc - Microbiologist at Escarpment Laboratories

"Mouse taint" is widely considered a flavour defect which can impact the flavour of both sour beers and natural wines. This flavour is a result of the production of tetrahydropyridines (THPs) by lactic acid bacteria and/or Brettanomyces. In this presentation, the current state of scientific knowledge surrounding THP ("mouse taint") will be presented and discussed. Practical suggestions for mitigating THP in mixed microbial beverages will also be presented.

Modern Piquette

Todd Cavallo - Owner and Winemaker at Wild Arc Farms

A discussion of the history, economic significance, and chemistry of piquette, a low alcohol wine product made from spent grape must. We'll take a look at piquette's historical role in the vineyards of 19th century Europe, and how it's resurgence makes sense in the current marketplace. There will also be a dive into the roles of pH, alcohol, yeast, and Lactic Acid Bacteria in the production of modern Piquette.

Under the ‘Velo de Flor’

Caitlin Ferguson - Sherry Educator and wine importer at Bogie's Best Imports

An exploration of the fascinating process of ‘biological ageing’ when wine is aged under a living layer of yeast cells - ‘velo de flor’ in Andalusia, Spain. By tasting a selection of wines from the Jerez region, we will discover how flor yeast alters the character of wine and discuss how flor is helped along the way by human interaction, climate and even architecture to create a truly unique wine!

Wild Production

Ehren Schmidt - Master Blender and Brewer at Mikkeller Baghaven

Join Ehren Schmidt, Master Brewer/Blender/Yeast Scientist at Mikkeller Baghaven, for an overview of the fermentation and production of their spontaneous and wild ales. Topics include the use of indigenous yeast, fruiting techniques, spontaneous fermentation, maintaining wild cultures, blending and more.

Removing Context - An Unguided Tasting

Amy Blake, MSc - Senior Research Technician at Vineland Research and Innovation Centre

Svetlana Atcheva - Partner and Brand Ambassador at Pearl Morissette Centre

Lexi Wolkowski - Sommelier at Burdock

Open your mind and taste without the obstruction of context during a blind tasting with Svetlana, Lexi and Amy as they discuss their methods and techniques for objectively analysing wine. Only by completely removing context are you free to taste without preconceived sensory expectations, you may be very surprised by what you find.

Holy Waters Wine Festival, 27 July, 2019

Paradise Grapevine presents the Holy Waters Wine Festival! Drink the wines from over 50 different natural, biodynamic, organic and low intervention winemakers from around the world! 

A ticket gets you a glass and all the wine you'd like to drink (safely)!  

From the eclectic to the elegant and everything in between, Holy Waters is about soulful wines that are made with integrity, provoke thought and are above all delicious!

This is a 19+ event, no minors will be allowed entry to the festival.

Producers (First Announcement)

Alta Alella • Alvear • Arnaud Lambert • Barco del Corneta • Benjamin Bridge • Bodegas y Viñedos Mengoba • Broc Cellars • Cantina Giardino • Cascina Iuli • Cellar Comunica • Chateau Megyer • Christian Binner • Clos des Mourres, • Domaine Brand & Fils • Domaine des Aubusières • Domaine Sérol • Envínate • Fattoria di Sammonata • Fattoria Sardi • Frédéric Brouca • Gilvesy • Giró Ribot • Günter Steinmetz • Gut Oggau • Jean Bourdy • Jean-Claude Lapalu • Karim Vionnet • Lamoresca • Laurent Cazottes • Leaning Post • Luis Seabra • Luna Beberide • Meinklang • Menade • Milan Nestarec • Millton • Pardas • Pearl Morissette • Radikon • Ribela • Strekov • Troupis Winery • Vincent Caillé • Weingut Brand

Food. Food options will be available for purchase at the festival.

Accessibility. The 918 Bathurst Centre occupies an older building, and is therefore not wheelchair

accessible. There are no wheelchair accessible restrooms. The Landlord is committed to rectifying this issue as

time and funding permits.

Safety. You safety is our number one priority. This is an alcohol tasting event, intoxicated persons will not be served. Please drink responsibly and do not drink and drive. The 918 Bathurst Centre is close to many modes of public transport including TTC and Buses. Take care your friends and drink plenty of water.

Children. Holy Waters is a 19+ event. During Session 1 babies that are carried in arms or front carriers will be allowed entry, however no strollers are allowed due to space restrictions. Babies will not be allowed into Session 2 due to the end time being past 9pm. Please note that this is an adult environment with alcohol, loud music and crowds.