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London Born Wines

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Wednesday October 26, 2022

    6:00 PM


London Born Wines 

26 October 2022


Library Annex

A Paired wine dinner with the wine maker from London Born Wines.

London Born Wines is a family owned winery with vineyards in

Beamsville and Vineland. We believe that there’s more to where you

come from than just geography. And although London is known more for

its ales than its pinots, it’s helped us discover the wine we love to drink,

the wine we love to make, and the wine we love to share.

The first course is paired with our 2020 Siegerrebe, An aromatic

white, wine originally from Germany. with notes of Lychee,

Honeysuckle and summer flowers on the nose. The palate shows honey

blossom, tropical fruits and lemon peel. London Born wines is one of only

two growers of this variety in Ontario

The second course is paired with our Gamay Rosé. This has a delicate floral citrus

nose with hints of strawberry and kiwi. The palate shows Macintosh apples,

raspberries, and cherries. A dry wine with an exceptionally beautiful colour.

Our main course is paired with our 2010 Cabernet Franc.

This is a Rare opportunity to taste from our back vintage cellar,

2010 was an exceptional year for Ontario with its hot summer and warm fall , This cab

franc comes from the Vinemount Ridge DLVA . It spent 18 months in oak and then

bottle aged for over a decade . This is a great example of how well Cabernet Franc can

age in Ontario, The fruit is abundant and the tannins are very well integrated into the

wine , It is ready to drink now and we believe it is at its optimum and is ready to drink

now or over the next six months.

To complete our menu, dessert is paired with Viognier, A Northern Rhone variety, a

highly aromatic wine with hints of honeysuckle, orange blossom and spice on the

nose, with flavours of peach, apricot and nuttiness on the palate.

We hope you like our choice of wines as much as we do.

Limited quantities will be available after dinner for purchase or can be ordered online

First Course

Seared Scallop

Chorizo sausage, sambuca red pepper puree

Second Course


Potato rosti, roasted brussel sprouts

Third Course

Lamb Loin

Braised red cabbage, Romanesco, Gastric jus

Fourth Course

Chocolate and Orange glazed doughnut