The flowerpots and the garden tools are unwrapped.
And the flowers, oh the flowers, are FINALLY in bloom.

“I was really inspired by the winery garden and wanted to find a way to infuse our wine with the fresh herbs I cook with on a daily basis,” said Executive Chef Tim Mackiddie, Jackson-Triggs Niagara Estate. “From fresh lavender and berries to bursts of mint and cilantro, we’ve custom-crafted four distinct infusions that pair with the natural notes of each wine.”

Winery gardens are turning out to be huge trends nowadays, especially (though not exclusively) at winery’s that have restaurants. Smelling flowers and tasting herbs adds to the enjoyment of a glass of wine. It’s a spa-like experience. And what is wine if not bouquet, flavour and expression?

 

The Springtime Sauvjito

4-6 oz Jackson-Triggs Sauvignon Blanc
1/2 lime, squeezed
lime zest
5 leaves mint
1 tbsp simple syrup

Muddle lime, zest, and mint in a martini shaker. Add simple syrup and Jackson-Triggs Sauvignon Blanc. Shake and strain liquid into a mason jar or cocktail glass. Garnish with lime wedge or sprinkle with edible flowers. Top with soda and serve chilled.