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Canadian wine
Canadian wine is wine produced in Canada. Ontario and British Columbia are the two largest wine-producing provinces in Canada, with two-thirds of Canada's vineyard acreage situated in Ontario. However, wine producing regions are also present in other provinces, including Alberta, Quebec, New Brunswick, Nova Scotia, and Prince Edward Island.
In 2015, Canada produced 56.2 million litres of wine, with 62 per cent of that total originating from Ontario. The second largest wine-producing province, British Columbia, constitutes 33 per cent of Canada's wine production. Between 2006 and 2011, 68 per cent of Canadian wine exports came from Ontario-based wineries; with 14 per cent of exports originating from British Columbia, 12 per cent from Quebec, and six per cent from Alberta.
Ice wine can be produced reliably in most Canadian wine-producing regions. As a result, Canada is the world's leading icewine producer, with more icewine produced in Canada than all other countries combined. More than 90 per cent of Canadian icewines originates from Ontario, although the product is also produced in British Columbia, Quebec, and Nova Scotia. In addition to standard grape wines, and icewines, the country is also home to several fruit wineries and meaderies, found in provinces such as Alberta, Saskatchewan and Manitoba, whose local climate is not favourable for grape production.
Canadian wine has been produced for over 400 years. In 1611, Louis Hérbert planted a hillside vineyard near what is today, Bear River, Nova Scotia. He and other settlers tried to cultivate Vitis vinifera grapes from Europe with limited success. They found it necessary to focus on the native species of Vitis labrusca and Vitis riparia along with various hybrids. However, the market was limited for such wines because of their peculiar taste which was often called "foxy". However, this became less apparent when the juice was made into Port- and Sherry-styled wines. In 1866, the first commercial winery opened in Canada, situated on Pelee Island in Ontario.
During the first half of the twentieth century, the temperance movement and later consumer demand for fortified and sweet wines hampered the development of a quality table wine industry. Consumer demand did not shift from sweet and fortified wines to drier and lower alcohol table wines until the 1960s. At the same time, there were significant improvements in wine-making technology, access to better grape varieties and disease-resistant clones, and systematic research into viticulture.[citation needed]
After the repeal of alcohol prohibition in Canada in 1927, provinces strictly limited the number of licences to produce wine. A nearly 50-year moratorium on issuing new winery licences was finally dropped in 1974. During the same decade, demonstration planting began to show that Vitis vinifera could be successfully grown in Canada. Other growers found that high quality wines could be produced if Vitis vinifera vines were grown with reduced yields, new trellising techniques, and appropriate canopy management.[citation needed]
In 1988, three important events occurred: free trade with the United States, the establishment of the Vintners Quality Alliance (VQA) standard, and a major grape vine replacement/upgrading program. The VQA acts as the regulatory and appellation system that intends to ensure "high quality" and "authenticity of origin" for Canadian wines from the provinces of British Columbia, and Ontario. Each of these events served in one way or another to improve the viability of the wine industry in Canada.[citation needed]
During the 1990s, Canadian vintners continued to demonstrate that fine grape varieties in cooler growing conditions could potentially possess complex flavours, delicate yet persistent aromas, tightly focused structure and longer ageing potential than their counterparts in warmer growing regions of the world.[citation needed]
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Canadian wine
Canadian wine is wine produced in Canada. Ontario and British Columbia are the two largest wine-producing provinces in Canada, with two-thirds of Canada's vineyard acreage situated in Ontario. However, wine producing regions are also present in other provinces, including Alberta, Quebec, New Brunswick, Nova Scotia, and Prince Edward Island.
In 2015, Canada produced 56.2 million litres of wine, with 62 per cent of that total originating from Ontario. The second largest wine-producing province, British Columbia, constitutes 33 per cent of Canada's wine production. Between 2006 and 2011, 68 per cent of Canadian wine exports came from Ontario-based wineries; with 14 per cent of exports originating from British Columbia, 12 per cent from Quebec, and six per cent from Alberta.
Ice wine can be produced reliably in most Canadian wine-producing regions. As a result, Canada is the world's leading icewine producer, with more icewine produced in Canada than all other countries combined. More than 90 per cent of Canadian icewines originates from Ontario, although the product is also produced in British Columbia, Quebec, and Nova Scotia. In addition to standard grape wines, and icewines, the country is also home to several fruit wineries and meaderies, found in provinces such as Alberta, Saskatchewan and Manitoba, whose local climate is not favourable for grape production.
Canadian wine has been produced for over 400 years. In 1611, Louis Hérbert planted a hillside vineyard near what is today, Bear River, Nova Scotia. He and other settlers tried to cultivate Vitis vinifera grapes from Europe with limited success. They found it necessary to focus on the native species of Vitis labrusca and Vitis riparia along with various hybrids. However, the market was limited for such wines because of their peculiar taste which was often called "foxy". However, this became less apparent when the juice was made into Port- and Sherry-styled wines. In 1866, the first commercial winery opened in Canada, situated on Pelee Island in Ontario.
During the first half of the twentieth century, the temperance movement and later consumer demand for fortified and sweet wines hampered the development of a quality table wine industry. Consumer demand did not shift from sweet and fortified wines to drier and lower alcohol table wines until the 1960s. At the same time, there were significant improvements in wine-making technology, access to better grape varieties and disease-resistant clones, and systematic research into viticulture.[citation needed]
After the repeal of alcohol prohibition in Canada in 1927, provinces strictly limited the number of licences to produce wine. A nearly 50-year moratorium on issuing new winery licences was finally dropped in 1974. During the same decade, demonstration planting began to show that Vitis vinifera could be successfully grown in Canada. Other growers found that high quality wines could be produced if Vitis vinifera vines were grown with reduced yields, new trellising techniques, and appropriate canopy management.[citation needed]
In 1988, three important events occurred: free trade with the United States, the establishment of the Vintners Quality Alliance (VQA) standard, and a major grape vine replacement/upgrading program. The VQA acts as the regulatory and appellation system that intends to ensure "high quality" and "authenticity of origin" for Canadian wines from the provinces of British Columbia, and Ontario. Each of these events served in one way or another to improve the viability of the wine industry in Canada.[citation needed]
During the 1990s, Canadian vintners continued to demonstrate that fine grape varieties in cooler growing conditions could potentially possess complex flavours, delicate yet persistent aromas, tightly focused structure and longer ageing potential than their counterparts in warmer growing regions of the world.[citation needed]