The signs of fall are somewhat different at a fruit winery.

All around us, our grain-farming neighbours are bringing in the harvest in big ways, with big machines and lots of dust.  Canadian vineyards are picking and pressing fresh grapes.  Vegetable farmers are frantically digging root vegetables.  Berry harvest, however, is in wind-down mode.

Saskatoon berries, picked right in the heat of the summer, have long been sent to the freezer.  Raspberries, too, have been picked and pressed.  Even the late-ripening chokecherries are long finished for the season.

Our fall rituals, consequently, are somewhat non-harvest related.  They include:

a)      Closing up the Winery.

Yes, regular hours have ended for this year.  Thank you to everyone who visited this summer, tasted our wines, enjoyed the country, and entered our contest.  I am happy to announce that Vicki C. from Carseland was our grand winner.  Congratulations Vicki!  Don’t forget that wine tasting at the winery is still available in the winter months by appointment.  Just email us at

b)      Our Last Appearances at Seasonal Farmers Markets.

Yes, our summer of FSOTR (Field Stone on the Road) has come almost to an end.  Thank you to everyone who visited us at the outdoor locations this summer.  We want to remind you that our Indoor Locations are open YEAR-ROUND!  Find us every weekend of the year at:

Calgary Farmers Market – West

Calgary Farmers Market – South

Crossroads Farmers Market (Calgary)

Bountiful Farmers Market (Edmonton)

If you love the bounty of a market, you don’t have to stop shopping just cause winter is approaching.  Visit our indoor markets this weekend and avail yourself of all they have to offer.  You won’t be disappointed, guaranteed!


c)      The Commencement of Fall and Winter Events.

Several exciting Fall and Christmas markets/shows are scheduled for the months ahead, and some have already taken place!   We are always happy to support our communities who are offering these events.   Tune in to next month’s newsletter for all the details.  It’s going to be a great Christmas market season…

And now on to the most important ritual of Fall – Thanksgiving!  As you probably know (I mention it every year), I love this holiday and all the wonderful foods and flavours that come together. What seems more appropriate and authentic than incorporating the flavours of wild native berries into the Thanksgiving feast?   Regardless of how many people you have around your feasting table this year, there is no reason to pull back on flavours.  We can help you accomplish just that.

First of all, (and at the risk of repeating myself), if you haven’t paired our Bumbleberry Fruit Wine with roast turkey, be sure to treat yourself to this combination this year.  And for the perfect ending, try serving one ounce of our Saskatoon Dessert Wine as an accompaniment to your pumpkin pie… I can only say “yum”.  Our so-called “turkey pack” – one Bumbleberry Fruit Wine and one Saskatoon Dessert Wine – will be available this weekend at all our market locations for $45.  Come on down and get one!  (Can’t visit all your friends or family this year?  Drop off a chilled pack at their door… a perfect “hostess gift” even when it’s curbside!)

Cooking ham this year?  Try our off-dry Cherry Fruit Wine as a winning companion. Flavourful, Alberta-grown sour cherries just love Alberta pork!  But don’t take our word for it, give it a try for yourself.

Of course, there are many other ways to use fruit wines in weekend’s feasting agenda.  Here’s a few of our favourites:

Pre-dinner drink:  Field Stone Saskatini

1 oz. Saskatoon Berry Dessert Wine

1 oz. pineapple juice

½ oz. vodka

Squeeze of lime

Pour ingredients into a shaker with cracked ice and shake well.  Serve in chilled martini glass.  Garnish with a lime twist.


Option:  Cherry Cider Sangria

(This lovely combination has “Fall Flavour” written all over it.  Apple, cherry and a little ginger…. Fall winners, every one.)

1 bottle Cherry Fruit Wine

500 ml. apple cider

2 – 220 ml. bottles of ginger beer (or ginger ale if you like it sweeter)

Red and green apple, sliced

Orange lemon zest (opt)

Mix all ingredients in a pitcher, and chill for one hour.


Appetizer:  Strawberry Cheese Pate

(Can be made ahead of time and the hint of strawberry and sage at Thanksgiving feast always pleases!)

2  ¾  oz (75 g) hard goat’s cheese

2  ¾ oz  (75 g) blue cheese (Roquefort or Gorgonzola)

Small bunch of chives

6 fresh sage leaves

1 clove garlic

3-4 tablespoons Strawberry Dessert Wine

Remove any rind from cheeses.  Trim, rinse and dry the chives and sage and peel the garlic.  Put all into food processor or blender and process them to a thick paste.  Add the wine gradually, blend until smooth, then spoon into a dish to serve.  If not using immediately, cover with plastic wrap, but do not refrigerate.  Serve with water biscuits or breadsticks.


Salad:  Saskatoon Berry Vinaigrette

½ cup saskatoon berries (fresh or frozen)

4 tbsp. Saskatoon Berry Dessert Wine

1 tbsp. garlic, minced

4 tbsp. vinegar

4 tbsp.  extra virgin olive oil

1 tbsp. basil paste

2 tbsp. sugar

1 tbsp. fresh parsley

Salt & pepper to taste.

Puree in blender and use with your favourite greens.  Delish!


Main Course:  Cranberry Sauce Extraordinaire  

(I know I include this every year, but it’s my favourite!)

1 bag fresh cranberries

¼ teaspoon cinnamon or 1 cinnamon stick

Dash nutmeg

1 cup Wild Black Cherry dessert wine

¾ cup wildberry juice

¼ cup honey

Simmer all ingredients until berries are soft and slightly reduced.  Cool and serve.


Dessert:  Pumpkin Pie & Whipped Cream with a 1-oz. glass of Saskatoon Berry Dessert Wine

(I know, this is too simple).

Option:  Bosc Pears in Dessert Wine

1 orange, zested and juiced
1 lemon, zested and juiced
3 cups Saskatoon Dessert Wine
1/2 cup sugar (more if you like it sweeter)
2 cinnamon sticks
8 Bosc pears
Place orange, lemon juice, zest, wine, sugar and cinnamon sticks in a heavy large pot. Bring to a simmer, stirring until sugar dissolves. Remove from heat. Peel pears with a vegetable peeler or paring knife, leaving stems intact. Cut off a thin slice off the bottom of each pear so the pears can stand upright. Place pears in the large saucepan. Cover and simmer pears until just tender. Rotate pears once during cooking. Using a slotted spoon carefully transfer pears to a baking dish and cool. Reduce remaining sauce to about 1/2 cup (about 6-8 minutes). Strain into a separate bowl and let cool. Cover and refrigerate sauce and pears for at least 2 hours and up to 2 days. To serve, bring to room temperature and place on large platter.  Spoon sauce over pears. Can be served with whipped cream on the side.


There you have it… easy as pie!  The luscious flavours of fruit wines can jazz up your fall feasting with little effort.  We hope you enjoy.

And that’s all for October!  If you’d like more frequent updates from Field Stone, consider joining our conversations on social media. We’d love to hear from you at any time!

From farm to glass, we hope local fruit wines will be a part of your fall menus and leisure moments.  Be sure and take summer with you into every season.

Happy October, everyone!

May you fall gently into Autumn.




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