Grand Pre Wines

(902) 542-1753 11611 Hwy 1
Grand Pre, B0P 1M0
Canada View map

At Domaine de Grand Pré, we take great pride in making the finest Nova Scotia wines. We have worked hard to develop special Nova Scotian wines that are unlike any others in the region and whose crisp flavour comes from using only 100 per cent grapes. We have created unique varieties that are suited to the Maritime region. We grow specialty grapes that were developed for Nova Scotia climate and landscape. The results are apparent in our array of award-winning vintages, which wine lovers across Canada and around the world appreciate. – Description from AlexJelena

Varietals Produced by Grand Pre Wines View all

  • New York Muscat

    Moderately winter hardy, this quality white wine grape, developed at Geneva, New York, from a cross of Muscat Hamburg...

  • Léon Millot

    Leon Millot’s ability to ripen early in short growing seasons keeps it commercially important to wineries in Michigan...

  • Ortega

    Ortega’s winter-hardy character has allowed this grape to be successfully grown in British Columbia, and with limited...

  • Marechal Foch

    Marechal Foch (aka. Foch, Kuhlmann 188-2) is a vigorous, early-ripening variety, with good winter hardiness. It is we...

  • Seyval Blanc

    Well suited to cool climates, this popular French-American hybrid is the second most planted vine in England, behind ...

  • L'Acadie Blanc

    L’Acadie Blanc is a Vineland (Ontario, Canada) hybrid of great commercial significance in Nova Scotia, Canada. Its na...

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Grand Pre Wines on Snooth

  • I hesitated in starting this topic, as I truly believe all wines should pair well to at least some foods.  We all experience a pleasure from those perfect pairings that we discover.. matches made in heaven :-)But what about sipping wine?  And what does that mean to people?   Here in California, it is NOT uncommon to pop open a bottle of wine to ... Read More

    Forum post in the topic "Food" wine vs. "sipping" wine


  • One topic leads to another! How many of you think cork taint is less common than it was a few years ago? I think things have gotten better and I know of at least one cork broker who has a method of purging the TCA out of the corks before delivery. Plus, they work with a very sophisticated wine lab and the QC is much better. What do you think? Read More

    Forum post in the topic Is Cork Taint on the Decline?


  • I've just read an article on this, asking the question ' Is this Spain's Greatest wine?''.There are far wiser people out there to comment and the closest i'll ever get is to read about it.As the article states no wine in the world is worth a price tag of £250+ a bottle or is it?Love to know your comments and has anyone tried it.http://catavino.... Read More

    Forum post in the topic Vega-Sicilia Unico 2000


  • I am open to suggestions that are relatively easy to procure, on the dryer side, and have some level of complexity- I tend not to like a one-dimensional, flat wine.  At my last tasting of Asian influenced foods, I paired a Trefethern Dry Reisling, along with 2 other whites.  People liked it ok, but thought a bit sweet tho.  The white rhone blend... Read More

    Forum post in the topic Sell this CA gal on a Riesling!


  • OK.. GDD, hope you are reading :-)Switched my hearty fall dinner party to an Asian-inspired one... due to 90+ degree weather, and ability to use the grill.Having: 1.  Asian ground chicken lettuce wraps- listing some ingredients:  (hoisen sauce, chili sauce, soy sauce, water chestnuts, mushrooms, chopped red pepper, ginger, garlic, chopped cashew... Read More

    Forum post in the topic asian and cab franc or sauv...


  • http://www.sonomawinecountryweekend.com/Looks like the Sat tasting is 150 wineries/ over 1000 wines plus food.  I am gonna try to make this one if a) I can get a room and b) friend or hubby can come.Looks GREAT- especially since I love the area. Read More

    Forum post in the topic Sonoma tasting, Sat of labor...


  • (A great little wine publication out of Cleveland, Ohio: www.Thewinebuzz.com )NORTHEAST OHIOAugust 18Vegan DinnerBistro 185, 991 East 185 St., Cleveland. Featuring Vegan Chef Jakub Mejstrik; Tex-Mex theme entree. Reservations: 216-481-9635 www.opentable.com August 20Dinner on the DiamondProgressive Field, Cleveland. 6:30 pm; $250/table for two... Read More

    Forum post in the topic Upcoming Ohio Wine Events...


  • I was fortunate enough to be invited to the recent 2010 International Pinot Noir Celebration held, as always, on the lovely campus of Linfield College in McMinnville, Oregon. The theme for this year’s event was "Wine is Food," and I would be hard pressed to come up with a more appropriate theme. From the brilliant Pinot Noir and lamb pairing... Read More

    From the article IPNC 2010: Day One


  • Hi Everyone,New here so be gentle. Ever since I've heard about "Mega-purple" I've tried to do as much research on the topic as possible. Most people on the retail side either don't know about it or claim ignorance. Once I picked up on what I perceived to be M/P I've had a hard time getting passed it. Michael and David's 7 Deadly Zins seems to be... Read More

    Forum post in the topic Mega-purple help!!!!


  • In 1976, Amerine and Roessler ( U.C. Davis professors) counseled tasters to avoid emotive and anthropomorphic terms such big, finesse, hard, intense, lingering, long, rich, silky and velvety.  They stated in their book "Wines, Their Sensory Evaluation" that these words should be avoided at all costs.  How does the forum feel of this? Read More

    Forum post in the topic wine descriptors


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