Canada Flashcards
What is the size of Canada, and area under vine?
Canada is a relatively small player in the international wine market. Despite being the world’s second largest country by area, the vast majority of the country is unsuitable for viticulture due to high latitude and extremes of temperature. There are around 12,500 hectares under vine.
Where within Canada produces the most wine?
The vast majority of Canada’s wine production comes from two provinces, Ontario and British Columbia, although small amounts of wine are also produced in Nova Scotia and Quebec. In fact, the vast majority of Canada’s wine grapes are grown in Ontario’s Niagara Peninsula and British Columbia’s Okanagan Valley.
What wine style is Canada known for? What is the history of it’s production, and what style is it looking into the future with?
In the international market, Canada is most famous for its Icewine. Production began in the 1970s with German immigrants wanting to continue their tradition of Eiswein, and Canada is now the world’s largest producer. However, Icewine represents only a small percentage of production and so Canada is looking to build an international reputation for high quality dry and sparkling wines.
What is the history of Canadas wine production?
Commercial wine production in Canada dates back to the early 19th century. The wine was initially produced from American hybrids and later V. labrusca grapes, which could withstand the harsh Canadian winters. In the early 20th century, these were joined by French hybrids, most notably Vidal Blanc, which is still widely used to produce Icewine
What is the history of Vinifera plantings, and what factors were key drivers in quality?
The first plantings of V. vinifera only date back to the late 1950s and winemakers only began shifting their focus away from hybrids in the late 1980s. This push for quality was prompted, firstly, by a US-Canada trade deal which opened up the Canadian wine market to American imports and removed subsidies from Canadian growers and, secondly, by the introduction of an appellation system, the Vintners Quality Alliance (VQA), in Ontario and British Columbia
When was Canadian prohibition, and how did it affect the wine industry?
Although, Canada experienced Prohibition from 1916 to 1927, unlike the USA, its wine industry was not adversely a ected. Wine was exempt from prohibition and the number
of licensed wineries actually increased in that period
How was the wine industry changes post-prohibition?
When most of Canada’s provinces repealed their Prohibition laws in the 1920s, a system of provincial liquor boards and government-run monopolies was introduced, which still strictly control the sale and distribution of alcohol in Canada today.
What is a misconception about the climate?
Whilst Canada is generally categorised as a country with a cool climate this is somewhat of an oversimplification. Canada’s two main wine regions are on opposite sides of the country, separated by approximately 4,000 kilometres (2,500 miles), and even the sub-regions within them have diverse and distinct conditions.
What is an overview of the key viticultural areas in terms of climate? How is this mitigated, and what risk does it introduce?
Ontario and the inland areas of British Columbia (where most of its vineyards are situated) have an extreme continental climate. In the summer, daytime temperatures can regularly exceed 30°C (86°F), whilst in the winter they can often drop below –20°C (–4°F). As a result, most Canadian vineyards are planted near lakes which moderate temperatures. During the winter, the lake e ect reduces the risk of winter freeze. In the spring, the water heats up slowly delaying budbreak usually until after the risk of spring frosts has passed (though occasional frosts late in the spring can sometimes be an issue). It then retains summer warmth into the autumn, extending the growing season. The lakes also cause higher levels of humidity, raising the risk of fungal disease.
How are the lakes offering protection to the vines? How is this changing in recent years?
During the winter when the moisture from the lakes evaporates and meets the ambient cold air, it produces precipitation in the form of snow. This usually produces enough snow cover to protect the vines and insulate them from the cold air, although in the coldest areas, such as Prince Edward County, winter freeze is still a concern. Climate change is causing increasingly unpredictable winters and in some years there is minimal protective snow cover.
Which climatic hazard is a concern in BC?
Drought is a regular concern in the inland regions of British Columbia, which lie in the rain shadow of two mountain ranges but it can also be an issue in hotter, drier years in Ontario.
How does latitude influence the growing season in Canada?
Canada’s vineyards are located between 41° and 51° N, stretching towards the northerly limit for viticulture. The northerly latitude, especially in British Columbia, makes for a shorter growing season but this is compensated for by longer daylight hours in the summer than more southerly wine regions, for example, in the USA.
What is the state of the viticultural industry?
Despite being a relatively young industry, Canadian viticulture is very advanced. Producers have access to all the most up-to-date technology and vineyard management techniques. With each harvest, wineries are gaining more knowledge about how to get the best from their grapes and there is an increasing awareness of how different soils and microclimates can impact on the vines.
What vineyard management is common?
Careful canopy management is crucial in humid areas around lakes: the canopy needs
to be as open as possible to improve air flow and reduce the risk of fungal diseases such as mildew and botrytis. VSP is therefore by far the most common training system in use, although some growers are experimenting on a smaller scale with other systems such as Geneva Double Curtain, Scott Henry and Lyre.
What are key pests?
In hotter, drier areas such as in the Okanagan Valley in British Columbia, pests and diseases are less of a concern and growers are increasingly adopting sustainable and organic practices. The main vineyard pests in Canada are insects such as moths, mealy bugs and lea oppers, birds and animals such as deer and even bears.
What is the duration of the growing season, and times of harvest?
The growing season is shorter than in many traditional wine regions. Budbreak might be as late as early May with harvest starting in late August. Due to the different varieties grown and styles of wine produced, the harvest can continue into November (and into the following February for Icewine). The weather during harvest can be unpredictable, with rain and autumn frosts, resulting in significant vintage variation.
What is water availability like?
Wineries in regions where drought is a regular concern, such as the Okanagan Valley, have installed irrigation systems with drip irrigation the most common.
How do growers protect against winter freeze?
In areas where the winters can be bitterly cold, such as Prince Edward County, some producers bury their vines to protect them. However, this is time-consuming and labour- intensive and therefore can significantly add to production costs. As a result, some wineries are experimenting with geotextiles, fabrics draped over the vines to help protect against winter damage. In the Okanagan and Similkameen Valleys, where winters are not quite so bitter, growers protect their vines by pushing up the level of the soil around grafts to protect them.
What is the history of plantings in Canada?
Hybrid varieties have dominated Canadian wine production for much of its history. There are still significant plantings in Ontario; hybrids made up around 40 per cent of the harvest tonnage in 2018 (though most are used in International Canadian Blends rather than VQA wines). However only very small amounts remain in British Columbia following a vine pull scheme in the late 1980s.
What is they key hybrid, and its profile?
By far the most important of the hybrids is Vidal, a French hybrid which produces the majority of Icewine. It can withstand Canada’s harsh winters and its high acidity (though not quite so high as Riesling), slow ripening and thick skins make it particularly suitable for sweet late-harvest wines and Icewine, even if these tend not to have the aromatic complexity and ageing potential of the finest Riesling Icewines. Whether dry or sweet, Vidal produces wines that are high in acidity with stone and tropical fruit flavours such as peach and mango.
What is the history of plantings since the 1980s?
There has been a significant increase in the number of vinifera plantings, in particular the Bordeaux varieties (Merlot, Cabernet Franc and, to a lesser extent, Cabernet Sauvignon), Chardonnay, Pinot Noir and aromatic white varieties such as Pinot Gris, Gewürztraminer and Riesling. Some winemakers are also experimenting with varieties such as Syrah, Viognier and Malbec.
What is the range of styles and defining characteristic of Canadian wines?
The styles produced can vary quite significantly between the cooler climate of Ontario and the hotter areas of British Columbia, such as the southern Okanagan. However, due either to cooler temperatures or a wide diurnal range, Canadian wines all tend to be characterised by relatively high levels of acidity.
What is a summary of winemaking since the 1980’s?
Quality has risen considerably as producers have embraced V. vinifera varieties and modern winemaking techniques. Canadian winemakers initially looked to follow the templates of more established regions, particularly those in Europe, but as they have developed their knowledge and expertise, they are increasingly looking to reduce intervention with ambient yeasts, unfiltered wines and more moderate use of new oak or increased use of neutral vessels. In cooler regions and in cooler years, chaptalisation is sometimes practised.
Which area is key for icewine? What legislations are followed at harvest? How are they harvested?
Canada is the world’s largest producer of Icewine, and within Canada, Ontario accounts for the vast majority of production. Canada’s bitterly cold winters mean that grapes left on the vine will routinely freeze. Production regulations state that the grapes must be harvested at –8°C (18°F) or below; such cold temperatures are often reached during the Canadian winter. Some wineries harvest by hand, but with the difficulty of sourcing pickers to work at night in very cold temperatures, many now machine harvest.
What implications does freezing have on fermentation and resulting style of wine? Which grapes produce the best Icewines?
Freezing concentrates the sugars in the grapes. The very high levels of sugar in the must often mean that fermentation stops naturally at around 9–11% abv and leaving around 200– 250 g/L of residual sugar. The grape varieties used should have high natural acidity to balance this sweetness. The best have intense aromas of stone and tropical fruits, such as peach
and mango. Most Icewine is made from Vidal, although the most complex and well-balanced examples tend to be produced from Riesling. Other varieties are used, such as Cabernet Franc, Gewurztraminer and Chardonnay.
What vessel is common for icewine?
Icewines are often fermented and stored in stainless steel to retain the aromas and flavours of the grape variety, however, oak maturation is sometimes used to add extra flavours (vanilla, clove, etc.).
Why does Icewine command super-premium prices?
Icewine is very expensive to produce. Yields are very low, as little as 10 per cent of a still wine harvest This is partly due to the grapes dehydrating but also because significant numbers of grapes can be damaged or lost due to bad weather, rot and animals while waiting for temperatures to drop to –8°C (18°F) or below. As a result, Icewine commands premium and super-premium prices and, in 2019, though representing only 13 per cent by volume, it made up 58 per cent of Canadian bottled-wine exports by value.
