Niagara's String of Pearls

I visited two of Niagara's Pearls yesterday.  The first was Niagara-on-the-Lake with its garden tour.  This year's garden tour was a walking tour through what is now named "Old Town".   But you know about Niagara-on-the-Lake as the prettiest town in Canada.  Let's go to the second pearl. The second pearl is the winery in Jordan - Pearl Morissette. The pictures below show the modern black barn on the horizon.  The window reveals two diners in the restaurant. There is nothing ordinary here - even the website - it has an Ethos tab rather than About us.   "François Morissette doesn’t make wine for Ontario. He makes wine for the world, especially for those who appreciate his approach of minimal-intervention, purity, and low sulphur. He is classically trained, having worked on the Grand Cru terroirs of Frédéric Mugnier of Chambolle Musigny, Christian Gouges of Domaine Henri Gouges, and Jean-Marc of Domaine Roulot. Further oenological training was also undertaken at L’Université de Dijon. He attempts to uncover the inherent nature of each and every vintage. The result of this focused dedication is a selection of wines that speak for themselves. At Pearl Morissette, no two wines are ever the same." The restaurant offers a blind tasting menu only.  The approach seemed to be French - where the components of a meal are separated into very small dishes.  I later discovered the chefs have trained and worked in France. Our meal was flavoured with whey and vinegars.  There were herbs and flowers from the field below us.  Included was everyone's favourite little garden weed - oxalis.   We enter a new realm with Pearl Morissette.  Like Stadtlander (Eigensinn Farm) and Susur Lee, the tastes and textures are original, and of course, delicious. Here's a Globe and Mail article about the Chefs. And here's a Hamilton Press article on therestaurant.  Here's the article from the New York Times on the wines.