Today, I’m visiting a new PEI winery in Gladstone, PEI. Located near Murray River in the eastern part of PEI, Gladstone is approximately a one-hour drive from the Island’s capital of Charlottetown.
Route from Charlottetown to Gladstone, PEI (via scenic Montague)
As I head through the quiet little village of Murray River and turn on to the Gladstone Road, I pass along a rural country road lined with many wild rose bushes in full bloom in various hues of pink. The paved road ends and I am on a narrow red dirt road crossing a small bridge over a tranquil water inlet. Then, suddenly I come upon a sign for Newman Estate Winery.
Newman Estate Winery
As I turn in, I see a long red dirt lane leading past rows of grapevines to a tall, modern-shaped simplistic building which I’ll soon discover is the winery including a tasting room. The rows of grapevines are neatly marked with the various grape varieties – like Marechal Foch, Lucie Kuhlmann.
Varieties of Grapes
As I arrive at the winery and open the car door, I sense a peaceful tranquil setting. Birds are twittering and dew is still on the grass and I think what a wonderful living and working environment. I am met by owner and winemaker, Mike Newman, and my tour begins in the vineyards.
Vineyard in the Early Morning
On this early July day, the vines are in their flowering stage so it will be a few more weeks before clusters of grapes will be seen hanging from the vines. Harvesting is expected in early September when the sugar concentration is optimum.
Flowering Grape Vines
The vineyard is nestled in between large groves of tall trees that border the winery’s property and shelter the grapevines.
Rows of Grapevines
Because PEI, located in northeastern Canada, is prone to somewhat harsh winters, one of the first questions I ask Mike is what effect the weather has on grape production. To my surprise, he tells me his hybrid vines can tolerate temperatures as low as -27C. Our winters rarely get colder than that. Growing grapes is labour-intensive and time-consuming work with a lot of staking and pruning of the vines. Mike tells me his property has good sandy soil which is suitable for grape growing.
Grapevine
We move into the winery where there are six large stainless steel tanks for the wine fermentation process and Mike explains the laborious wine-making process from the crushing of the grapes through to fermentation, filtering, bottling, corking, and labelling.
Winemaking at Newman Estate Winery
Upstairs, on the veranda outside the wine-tasting room, you get a beautiful panoramic view of the vineyards.
View of Vineyard from Veranda of Wine-tasting Room at Newman Estate WineryNewman Estate Winery Wines
Inside, you’ll find a mix of rustic and modern décor in the wine-tasting room that can accommodate up to 24 people. Mike takes the time to explain the difference and importance of color to wines and how, for example, the colors of red wines differ substantially based on how long the grape skins have remained in contact with the grape juice during the fermentation process – the longer the contact, the darker the wine.
Red Wine
Mike planted his first grapevines in 2008 and produced the first wine for market in 2011 with a production of approximately 13,000 litres.
Wines Produced at Newman Estate Winery, Gladstone, PEI
Today, the winery has 7500 vines covering 10 acres and is completely organic. Mike tells me his four-year old vines will generate six to seven clusters of grapes per plant and will be considered a full harvest. Fruit from year three vines will be considered an early crop. So, apart from being labour-intensive, wine-making also takes patience.
Veranda at Newman Estate Winery
The winery is small. Currently, it operates with Mike as the winemaker and seven part-time staff. Mike is a young entrepreneur, well-educated with an engineering degree, an MBA, and is currently working on his Winemaker’s Certificate. He is very committed to his winery and, when you speak with Mike, his passion for his vocation is very evident. What started out as a hobby has turned into a career for Mike. His goals are to enjoy doing what he does, generate local jobs, make a good quality wine at a reasonable price, and get Islanders to buy locally-produced wine. Supporting local producers is always a good thing in my books.
Currently, Newman Estate Winery is producing both a red and a white wine with plans of expanding production. The wines are very competitively priced at $12.50/litre (CDN$) and you can find them in PEI Liquor Retail Stores and at the winery.
I personally like Newman’s wines. After my visit to the winery, I chose a menu for our evening meal that would feature one of Newman’s wines. I chose the Chardonnay Seyval Blanc and paired it with pan-fried haddock, fingerlings, and maple-glazed carrots. I found the wine was light-tasting, refreshing, and was a nice compliment to the seafood meal.
Seafood Dinner Served with Newman Estate Winery’s Chardonnay Seyval Blanc
On August 20, 2012, I visited the winery again and found these delightful clusters of grapes clinging to the vines.
Grapes on the Vine at Newman’s Vineyard in Gladstone, PEI, 20 August 2012
Newman Estate Winery is located at 2404 Gladstone Road, Murray River, PEI. The winery is open for tours Monday – Saturday, 11:00am – 5:00pm. If you are in the Murray River area, I recommend you take the short drive out to Gladstone to visit Newman Estate Winery and have a tour of their operation. You can check out their website at http://www.newmanestatewinery.com/ or call the winery at 902-962-4223.
Newman’s Wine Goes Great With Grapes, Cheese, and Baguette
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In a red brick building on the corner of Queen and Dorchester Streets in Olde Charlottetown, PEI, you will find a very unique shop called “Liquid Gold Tasting Bar & All Things Olive”. Opened now on the Island for a year (they opened one year ago today on July 4, 2011), this is one of three Liquid Gold shops in the Maritimes (the other two are in Halifax, NS, and in Saint John, NB).
Liquid Gold, Charlottetown, PEI
I recently sat down with the Charlottetown store manager, Amy Ingram, to find out just what Liquid Gold Olive Oils is all about. That is when I found out it’s a foodie’s paradise that sells fresh, pure extra virgin olive oil and balsamic vinegars. Patrons can taste any of the oils and vinegars onsite that they want. This tasting bar experience allows shoppers to explore flavours before making a purchase choice.
I asked Amy what prompted the idea for a store that sells exclusive olive oils and vinegars. Amy tells me her Mom, Myrna, lived in Arizona for awhile where they had an olive oil tasting bar. When she returned to Nova Scotia, she found a supplier that imported quality extra-virgin olive oils and balsamic vinegars from around the world and she opened her first store.
So, what will you find when you walk into a Liquid Gold store? You will find rows of pristine stainless steel fustis filled with a large, extensive variety of extra virgin olive oils and both dark and light balsamic vinegars. Fustis are small kegs with spigots that provide tight, dark conditions in which to store the oils and vinegars.
A Tasting Bar
Beneath the rows of fusti, you’ll find dark-tinted bottles in two sizes and these get filled to your request by any of the staff of four. Dark bottles are essential because the darkness helps to protect the oil from oxidation that will occur if the oil is exposed to light. The store also carries gourmet oils like truffle and sesame along with mustards, salsas, and pastas, and olive-oil based body products.
Rows of Empty Bottles Waiting to be Filled
I asked Amy who their typical customers are. She tells me they range from everyday at-home cooks to chefs-in-training from the Culinary Institute of Canada a few blocks away to professional chefs – all looking for high quality products with health benefits. On the day I visited, the store was a beehive of activity. Two chefs-in-training were getting a supply of oils (yes, by a box full of bottles!), a passenger from the ms Maasdam in port for the day was picking up bottles filled with product and having them gift-wrapped as take-home souvenirs of her visit to Charlottetown, a local at-home budding cook was making a return visit and deliberating on his next choices of oils and vinegars, and a number of other visitors were obviously fascinated by the tasting bar experience.
Bottles are Filled at Time of Purchase
Extra-Virgin Olive Oil
Olive oil is made from crushing and pressing olives. The oils in Liquid Gold stores are imported from small estate farms and olive groves in many different countries that include Italy, France, Greece, and Argentina, to mention just a few. I remember having dinner in Tivoli, Italy, some years ago, high on a hill overlooking groves of gnarled olive trees for as far as the eye could see. I suspect these would be the kind of olive grove estate farms that would, no doubt, produce and export quality olive oils, such as those found at Liquid Gold.
Health Benefits of Extra-Virgin Olive Oil
Amy says the health benefits of extra virgin olive oil are many – they are rich in antioxidants, anti-inflammatory properties, vitamins K and E, and aid in digestion. Some research also suggests olive oil may reduce cancer risk, have properties to reduce risk of heart disease, and improve cognitive function. Of all olive oils, extra-virgin olive oil is said to have the most health benefits along with the most delicate and true flavour.
What to Look for When Tasting and Purchasing Olive Oil
Amy advises, when choosing a quality olive oil, to consider what use you are purchasing the oil for and look for a nice, rich flavour that “makes all your taste buds happy”. Look for subtle flavours of grass, fruit, or pepper that give a degree of spiciness to the taste buds. By contrast, old or poor quality oils will have a flat, musty, waxy crayon taste and a rancid smell.
According to my own research, I learned there are, generally speaking, three categories of olive oil – delicate, medium, and robust. Delicate oils are considered suitable for foods like seafood. Medium oils go well with salads and poultry. Robust oils blend well with red meats and dishes with a tomato base.
Storing Olive Oil
Store oils in cool, dark spaces, away from any direct or indirect heat sources as this can cause rancidity.
Balsamic Vinegars
Balsamic vinegars are made from crushed grapes that are boiled down to reduce most of the water in the grapes, producing a concentrate or “must”. This is then fermented in barrels made of various woods where the vinegar undergoes a slow aging process that can take many years. The wooden barrels contribute to the flavour of the balsamic vinegar. Some vinegars are aged 3-5 years, others 6-12 years, and still others much longer. Younger-aged vinegars are lighter in taste and are typically used on salads. Middle-aged vinegars are good in sauces and pasta dishes. Older-aged vinegars compliment meat and poultry dishes well and are especially good drizzled on fresh fruit and ice creams – who knew a good balsamic vinegar would taste great on fruit and ice cream…..but it does!
Health Benefits of Balsamic Vinegars
The health benefits of balsamic vinegars are significant. From my research, I found they are reported to be a source of iron, calcium, manganese, and potassium, are low in salt and saturated fat and are cholesterol-free. The vinegar’s antioxidant properties are said to help prevent heart disease and cancer. Balsamic vinegar may also aid in digestion and be good for the circulatory system. Additionally, its properties may aid in healing cuts and open wounds.
What to Look for when Tasting and Purchasing Balsamic Vinegars
Good quality balsamic vinegars, according to Amy, should exhibit a sweet and tart blend along with a thick and rich taste. The vinegars should have sweetness to them and a wood flavour (from the barrels in which they were aged) should be evident. If you only get a bitter taste, then it is poor quality balsamic vinegar. A good quality balsamic vinegar should have a somewhat syrupy texture to it.
Storing Balsamic Vinegars
Store bottles of balsamic vinegar in a cool dark place. There is no need to refrigerate them.
I questioned Amy on why customers should buy their olive oils and vinegars at Liquid Gold as opposed to at the local supermarket. She cited four reasons: First, Liquid Gold’s oils are fresh, real extra-virgin olive oils that carry all the health benefits. Second, because the oils and vinegars are produced on smaller estate farms and groves around the world as opposed to mass manufactured by large corporations, buyers are helping to support small local farmers around the world. Third, the customers can come into the store and consult with knowledgeable staff who will educate them on oils and vinegars and their health benefits and help them select a product specifically for a purpose – for example, I was looking for a balsamic vinegar I could drizzle over ice cream and Liquid Gold sales staff were able to guide me to an appropriate selection and explain to me how I could heat and reduce the vinegar to make an even more tasty ice cream drizzle. Fourth, a particular emphasis is placed on providing assistance to customers to find oils and vinegars that compliment the many flavours of local PEI foods.
Product Prices
We’ve all seen supermarket sales on huge bottles of olive oils but are we really getting “a deal” and is the quality there? Amy tells me I really can’t compare Liquid Gold’s prices with supermarket prices because it is quality of product that is the true comparison factor, not price point. Bearing in mind it takes 5 pounds of olives to produce 375ml of olive oil, don’t look for quality oils to be cheap. The labour-intensive and lengthy aging periods for good quality balsamic vinegars also means their prices will not be cheap either. Liquid Gold (at time of writing in July 2012) sell their oils and vinegars for $18.00 for a 375ml bottle and $11.00 for a 200ml bottle. As a foodie and at-home chef, I can honestly say there is a definite difference between good quality olive oils and balsamic vinegars and that difference is evident in the final food product you create with the oils and vinegars.
I decided I would put their olive oil and balsamic vinegar to the test to see if I could detect a genuine difference between their products and what I would normally purchase at a supermarket. For me, a true test of an oil and balsamic vinegar is best determined by using it uncooked so I made a simple balsamic vinaigrette dressing for a green garden salad. I don’t like heavy salad dressings because I find they smother the salad ingredients and mask their flavour. So, I purchased a bottle of Liquid Gold’s cranberry-pear white balsamic vinegar and a bottle of Arbosana extra-virgin olive oil. I added a bit of garlic, Dijon mustard, shallots, a few herbs from the garden and a dash of salt and sprinkle of pepper. I have never had such an extraordinary salad – the vinaigrette was so flavourful and pure and did not detract from the salad’s ingredients – in fact, I’d go so far as to say it brought out the flavours of the lettuce, tomato, and cucumber more true, pure, and intense.
Cranberry-Pear Balsamic Vinaigrette
This store is a real treasure trove for foodies. It offers a fantastic selection of quality fresh extra-virgin olive oils and balsamic vinegars, knowledgeable staff, and a good location in Charlottetown. But, no worries if you don’t live near a Liquid Gold Store – they offer online shopping through their website and ship in Canada and the United States.
Whether you are an Islander or a visitor to our fair city of Charlottetown, be sure to include a stop at Liquid Gold if for no other reason than to marvel at the varieties of olive oils and balsamic vinegars available on the market and to learn more about the products and their health benefits. Taste them, though, and if you are a foodie like me who likes high quality food products, I am guessing you may very well find it hard to come away without purchasing some of the products.
Now that I have discovered Liquid Gold, I might have to build extra cupboards to store the varieties I’ll no doubt be investing in! Indeed, I have already made a repeat visit to purchase a chocolate balsamic vinegar which I reduced and drizzled over my homemade strawberry ice cream and fresh berries – divine perfection!
Liquid Gold Tasting Bar & All Things Olive is located at 72 Queen Street in Charlottetown, PEI, and may be reached at (902)370-8809.
Happy 1st Anniversary, Liquid Gold, of operating your store in Charlottetown, PEI!
Liquid Gold, Charlottetown, PEI
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Tucked away in the tidy little rural community of New London, PEI, on the Island’s north side, a new culinary adventure awaits you. Housed in the former, and now decommissioned, New London United Church which has been repurposed and transformed, Annie’s Table Culinary Studio offers unique, hands-on cooking classes for all culinary skill levels.
On Saturday, June 30, 2012, I was privileged to be invited to attend the official opening of Annie’s Table Culinary Studio. Guests were treated to a wonderful afternoon hosted by owner, Annie Leroux. Guests sipped Island-produced wines from Matos Winery of St. Catherine’s, Rossignol Estate Winery, Little Sands, and from Newman Estate Winery, of Murray Harbour, PEI, as well as the Island’s newest produced beer, Beach Chair Lager or, for the teetotalers, a refreshing Ginger Cordial.
PEI-Produced Wine and Beer Served at Official Opening of Annie’s Table Culinary Studio
Fresh PEI Oysters
Located right beside the beverage bar was a huge tub of fresh PEI Oysters that were being shucked, ready for guests to savour. Throughout the afternoon, we sampled delightful offerings from Chef Norman and his staff that included such savories as mushroom-stuffed and seafood spring rolls, tasty bite-sized meat pies, and divine mussel-stuffed mushroom caps.
Savory hors d’oeuvres
Owner Annie Leroux and Chef Norman Zeldon at the Official Opening of Annie’s Table Culinary Studio
Following the brief speeches, Annie arranged for a culinary challenge – men against women – seated at the 12’ culinary table. The names of six men and six women were randomly drawn and yours truly ended up in the challenge! We started off with some short snappers of culinary trivia and then down to the business at hand. As each competitor completed his/her food challenge, s/he had to dash to the head of the table to ring the bell. My challenge was to chow down three huge, bacon-wrapped scallops which I did not do so well on! Others had such challenges as declawing and eating two lobster claws, peeling a turnip, drinking Beach Chair lager or wine through a straw, making a kebob, making a salsa, and you get the idea! While we women might hate to admit it, the men did win the challenge as first over the finish line!
Culinary Challenge at the Harvest Table
Many small rural Island churches have been demolished over recent years and it is so nice to see one that has been preserved and repurposed. Annie has done a great job at maintaining the façade of the church, built in 1953, and incorporating several elements of the church’s interior into the architectural design for her studio. For example, the pulpit makes a wonderful focal piece for the loft seating area that overlooks the huge harvest table in the center of the building.
Loft at Annie’s Table Culinary Studio
A tasteful selection of carefully gathered and preserved antiques lend themselves well to the ambiance of the studio. The small tower of the church has been preserved and is reachable via a circular staircase.
The Tower at Annie’s Table Culinary Studio
On the main level, you will find a 12’ table that has been crafted from old attic boards from the house which Annie recently restored in New London also. At the rear of the church, is the kitchen where students attending the classes can learn various cooking techniques.
Teaching Kitchen at Annie’s Kitchen Culinary Studio
I asked Annie where the idea came from for Annie’s Table Culinary Studio. She tells me it is a combination of her passions – she likes to interact and socialize with people, she has a love of the Island and local foods, and has a passion for collecting antiques. Annie says “I wanted to create a beautiful venue for people to come and experience Island foods – not to just sit in a restaurant and enjoy lobster, etc., but learn all about them (huge educational component here) and then learn different methods of preparing them in a fun, social atmosphere and then be able to sit and enjoy what they have been taught.” Annie’s hope is that people will leave the table and say “I had a ball and I met some new friends and I learned lots about the Island and, wow, would I love to live here….” “That to me would say that I’ve offered them hospitality, knowledge, and a desire for more of the same”, says Annie. As to why she chose the New London location, Annie says it has access to so many locally-produced or available foods nearby – oysters, mussels, lobster, and the list goes on, it’s the perfect location for her business.
While Annie’s is not a restaurant, students who register and attend one of her cooking classes do get to sit together at the big harvest table at the end of the class to enjoy their cooking creations. Classes are available on a number of subject areas and are by reservation only. Classes are small and intimate, generally restricted to 15 students although some events, such as the Oyster Extravaganza, can accommodate up to 40 people who want to learn how to shuck oysters. While I am going to direct you to Annie’s website for a full listing of her 2012 classes, you can expect to find classes that focus heavily on traditional Island foods such as clams, oysters, mussels, lobster, artisan bread, and apple pie. With a professional sommelier on her team, look for class offerings on wine tasting. From time to time, classes will be offered on specialized cooking such as Thai and Latino culinary delights. Annie is supported by Chef Norman, a talented Red Seal Chef who brims with personality and culinary knowledge. From time to time, look for special guests leading culinary workshops at Annie’s.
Of particular interest to “Anne of Green Gables” fans is the “Food Trip Down Memory Lane” class that recreates a meal similar to what would have likely been found on Lucy Maud Montgomery’s table in the late 1800s or early 1900s. Included in this class is a tour of the nearby home where the famed author of the Anne of Green Gables series of books was born. Also included is a private viewing of Annie’s own home across the street from the Birthplace of L. M. Montgomery which was the home of the mid-wife who delivered Lucy Maud. So, if you are a Lucy Maud Montgomery fan, this day-long (10am – 3pm) class is for you. Price for the day is $139./person.
Classes in the Culinary Studio or other food events offered by the Studio range from 1.5 – 5 hours in length and are priced between $20. and $139. Some are offered during the day while other classes are scheduled for evenings. Annie’s Table Culinary Studio operates seasonally from June to October so, whether you are a local Islander or a tourist, this is a unique culinary experience. Gather together a family group, co-workers, or friends who like to cook and head out to beautiful New London, PEI, for a fun and learning vacation experience.
You can find Annie’s Table Culinary Studio in picturesque New London, PEI, at 4295 Graham’s Road on Route 8 (902-886-2070) – just look for the little white church!
For the past four years, the PEI Restaurant Association has presented a Springtime event that brings together the best chefs from the Island’s finest restaurants and pairs them with producers and distributors of fine wines, beers, and spirits to bring Islanders the ultimate gourmet tasting experience.
Chefs at Savour Food & Wine Show
On Thursday, May 24, 2012, I attended the 4th Annual “Savour Food & Wine” Show held at the Confederation Centre of the Arts in Charlottetown. To be frank, this was the first time I had attended and I was not sure what to expect. I was quite impressed with the calibre of the show. This was a high-end smorgasbord event that definitely had a party atmosphere! In the words of exhibitor Julie Shore of Prince Edward Distillery who has participated as an exhibitor in the Show for four years, this event could very aptly be described as “a big cocktail party – and the host hired the best caterers!”
Lot 30's CreativitySamples at Savour Food & Wine SHow
The show is an occasion for local restaurants, wineries, distilleries, and other beverage producers across the Island to promote their products directly to foodies, restaurant patrons, and beverage enthusiasts. Carl Nicholson, President of the PEI Restaurant Association, says the Show “is also an opportunity to showcase what members of the Association do with Island products. Members want to promote the fact that they support local [producers] and feel the quality of Island products is superior”. Guests attending the event get to meet and chat directly, one-on-one, with the chefs and beverage vendors, something they would not otherwise get to do in a typical restaurant setting. Shore says “It is a great opportunity for us to enjoy all the wonderful feedback. We love seeing people’s reaction to our spirits! They enjoy the delicious cocktails and we enjoy the reactions!”
Prince Edward Distillery
The show also provides the occasion to introduce new products on the market and offers guests an opportunity to sample products that they may not have had before, or even knew were produced on PEI, like Wild Blueberry & Tart Cherry Juice or Wild Blueberry & Rhubarb Juice produced by PEI Juice Works Ltd. of Alberton, PEI. Says first-time exhibitor, Ryan Bradley, VP of Sales and Marketing for PEI Juice Works, “We were asked to participate at the PEI Flavours booth this year to help showcase unique new Island products. This show allows us to provide samples to people with a keen interest in quality foods. It also allows us to interact one-on-one with people and get valuable feedback. Because we are so new, any activity that helps us create more awareness [in our products] is very important.”
Beverages
Upon presentation of their $75.00 ticket at the door, each of the 500 guests is handed a wine glass and a program and show floor plan. From there, guests follow the tantalizing scent of food and tour through the 45 booths each preparing their product for tasting. Each food booth has a supply of small plates and guests are welcome to taste samples of whatever each booth is offering. Their wine glasses get filled with their favourite libation which can be found at the many beverage booths that serve anything from local and imported wines and beers to locally distilled gin or blueberry juices.
All within the span of two hours and under one roof, visitors to the show have the opportunity to experience foods and beverages they might not otherwise try or even have access to, be educated on food and beverage products available locally, or simply enjoy the abundance and array of foods and beverages available at the show. The event offers not only treats for the tummy but also for the eyes too as chefs outdo themselves with the creativity and presentation of food as well as their tastefully decorated booth displays.
Wine Offerings
This Island has long been associated with good food and talented chefs. Complimenting that repertoire, PEI is now gaining a solid reputation for award-winning locally produced wines and spirits. Both the Island and the exhibitors (all members of the PEI Restaurant Association) pulled out all the stops for this year’s Savour Food & Wine show. It was a fine gala event that signaled the kick-off to summer dining when, as Islanders, we eagerly await our favourite seasonal restaurants to open their doors to patrons. If what I saw at the Show was any indicator, visitors and Islanders alike are in for a real treat when dining around PEI this summer. As Carl Nicholson says, “we tend to go to restaurants we know. The Show allows guests to try samples from different restaurants which hopefully will encourage them to then go and try out the restaurants for a meal.” I have already started my Summer 2012 list of restaurants to try – some, of course, are old favourites but some are new based on what I saw and sampled at the Savour Food & Wine Show. Could be a hard summer on the waistline!
Growing up in rural PEI, one of my favourite Spring-time memories was the tapping of maple trees, going to collect the sap every evening after supper, and watching the sap being boiled down on the stove for hours to make just a tiny bit of maple syrup. It was a rite of Spring and heralded the beginning of warmer days after a long, cold Winter!
While not big industry on PEI, there are a few maple syrup producers who tap trees and make and sell maple syrup each Spring. I recently visited the producers of Woodland Maple Syrup in Woodville Mills about 9 km from Cardigan in the Eastern end of PEI. There, I met Richard MacPhee and Max Newby who were busy with their maple syrup production. Having been operating for 15 years, they proved to be good sources of information on maple syrup production.
Woodland Sugar Shack, Woodville Mills, near Cardigan, PEI
This Spring, MacPhee and Newby had 450 taps running. This process depends heavily on cold, frosty nights (about -5ºC) and warmer days (+5 ºC). The alternating freezing and thawing causes the pressure in the tree to change and forces the sap to start running when the temperature rises during the day. On PEI, there is a short window of opportunity to produce maple syrup, typically a 5-6 week period in March/April.
Trees must be at least 10” in diameter to be tapped and trees of that size are usually 40-50 years old. Holes are drilled into the maple trees and spouts are inserted. Buckets with covers to keep out bark, dirt, and rain are then hung on the spouts and are used to collect the dripping sap.
Maple Tree TappedBucket Hung on Spout to Catch Dripping Sap from Maple Tree
Drilling holes into the tree and removing sap is not harmful to the maple trees and the same trees can be tapped year after year, provided new holes are drilled each time. It is not uncommon to have up to 3 taps in large trees. In fact, Max showed me one large old maple tree just outside the sugar shack that had three taps running and we examined the tree’s maple syrup producing history as we found various marks from previous years’ tappings.
Three Taps in Large Maple Tree
The sap is clear, has no color, and has the consistency of water. I found it had little taste although it is 2% – 4% sugar and I could detect a slightly mild sweet taste but certainly nothing like the taste of the sweet maple syrup that is eventually produced from the sap.
Sap from Maple Tree
While some operations collect the sap through a network of pipelines strung between trees, at Woodland they tap individual trees using the spout and bucket method. Once every two days, the sap is collected from each tapped tree and placed in a large tank on the front of a tractor and transported to another large holding tank just outside the sugar shack. The sap is then piped into the evaporator inside the sugar shack where the boiling process takes place.
Large Tank of Sap Produces Just One 5-gallon Bucket of Maple Syrup
The sap is boiled in a large pan on a wood-fired evaporator until most of the water in it is boiled off and it boils down to a thick syrup.
Stoking the Wood-fired Evaporator
Boiling the Sap to Make Maple Syrup
This can take hours, not to mention patience and a close eye to make sure the sap does not boil too robustly and overflow the pan.
Evaporating the Water from the Sap to Make Maple Syrup
Keeping a Watchful Eye on the Boiling Sap to Ensure it Does Not Boil Over
Sap is continually added to the pan as the water evaporates so it is a continuous process. The boiling process causes a chemical reaction to occur in the sap and transforms it into a flavourful syrup.
Pan of Maple Syrup
It takes between 50-60 gallons of sap to make just 1 gallon of maple syrup. The syrup is then filtered to remove any remaining impurities and, at Woodland, the last filtering is through felt which is a thick, dense fabric through which no impurities will pass. The syrup is then ready for bottling.
There are different grades of maple syrup and grading is based on color. The lighter the color, the higher the quality of syrup but the more subtle the taste. The more amber, darker colored syrup has more flavour but, in grading terms, would be considered a lower grade syrup. Light-colored syrup is traditionally used as a table syrup for pancakes, waffles, and French toast. Darker colored syrup, on the other hand, is well suited for cooking and baking – e.g., ice creams and brulées as well as sauces and glazes for meats.
Woodland Maple Syrup, Woodville Mills, PEI
Woodland produces approximately 200 litres of maple syrup each year which they sell locally from their sugar shack and also sell to Island restaurants. The syrup can also be purchased locally on PEI at Riverview Country Market on Riverside Drive in Charlottetown.
Maple syrup is a good source of manganese and riboflavin and contains antioxidants that boost immunity.
Maple syrup has multiple uses. Perhaps the most commonly known is at the breakfast table on pancakes, waffles, and French toast. However, it can also be widely used in many different cooking and baking recipes. Over the next while, I will be posting some recipes using Island-produced maple syrup from Woodlands so be sure to come back and visit my website to see what is cooking and baking.
Waffles, Fresh Fruit, & PEI Maple Syrup – A Great Combo!
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