O. Reg. 406/00: RULES OF VINTNERS QUALITY ALLIANCE ONTARIO RELATING TO TERMS FOR VQA WINE, Vintners Quality Alliance Act, 1999
Vintners Quality Alliance Act, 1999
Rules of Vintners Quality Alliance Ontario Relating to Terms for VQA Wine
Consolidation Period: From May 30, 2025 to the e-Laws currency date.
Last amendment: 85/25.
Legislative History: 6/02, 292/02, 255/03, 295/03, 47/04, 281/04, 590/05, 183/06, 47/07, 220/07, 278/08, 302/08, 129/09, 277/10, 193/11, 191/12, 395/12, 403/12, 62/14, 63/14, 16/15, 83/15, 142/16, 60/17, 174/17, 263/19, 329/19, 572/21, 244/22, 513/22, 237/23, 359/24, 85/25.
This is the English version of a bilingual regulation.
CONTENTS
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| 1 |
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| 2 | |
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| 3-3.1 | |
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| 4 | |
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| 5 | |
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| 6 | |
| Viticultural areas |
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| Vqa ontario labelling |
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| Sweetness descriptions on labels |
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| Declaration of method of production for sparkling wine — traditional method and sparkling wine — méthode cuve close |
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| Nomenclature permitted for sparkling wine — traditional method |
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| MINIMUM BRIX LEVELS OF GRAPES |
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| AUTHORIZED GRAPE VARIETIES |
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1. In these Rules,
“actual alcoholic strength by volume” means the number of volumes of pure alcohol contained at a temperature of 20°C in 100 volumes of wine at that temperature; (“titre alcoométrique volumique réel”)
“alcohol” means ethyl alcohol; (“éthanol”)
“approved” means approved by Vintners Quality Alliance Ontario (VQA Ontario) pursuant to the rules it makes under clause 5 (1) (d) of the Act; (“approuvé”)
“brix” means the quantity of dissolved solids expressed as grams of sucrose in 100 grams of grape juice or grape must at 20°C; (“degré Brix”)
“carbonic maceration” means a winemaking process in which whole grapes are placed for a few days in a closed tank whose atmosphere is comprised of carbon dioxide resulting either from an external source or from the respiration of the grapes and the fermentation of a part of the crushed grapes, or both; (“macération carbonique”)
“chaptalization” means enrichment by the addition of sugar to fresh grapes, grape juice or grape must, prior to or during fermentation; (“chaptalisation”)
“concentration” means any method by which grape juice or wine is concentrated and, without limiting the generality of the foregoing, includes mechanical or chemical processes, heating, cooling or evaporation, and “concentrate” has a corresponding meaning; (“concentration”, “concentrer”)
“container” means a receptacle, package, wrapper or confining band in which a wine is offered for sale; (“récipient”)
“controlled by”, when referring to property of a bottling manufacturer, means property on which the manufacturer has the legal right to perform, and does perform, all of the acts common to viticulture under the terms of a lease, rental or similar agreement; (“contrôlé par”)
“cuvée” means grape must in fermentation or wine, or a mixture of grape musts in fermentation and wines, intended for the preparation of sparkling wine, having a total alcoholic strength of not less than 9 per cent by volume; (“cuvée de tirage”)
“domicile” means the principal place of business where a wine is produced and prepared for commercial packaging; (“domicile”)
“dosage” means the product added to sparkling wine to enhance specific flavour qualities or to maximize fill levels after dégorgement, or both; (“dosage”)
“fermentation” means the natural bio-chemical process by which yeast converts sugar to ethyl alcohol and other by-products; (“fermentation”)
“finish” means to carry out the treatments required to prepare a wine for packaging; (“finir”)
“fortify” means to add alcohol, brandy or fruit spirit to a wine; (“fortifier”)
“geographical indication” means an indication on the label or container of wine, other than the domicile of the manufacturer, that identifies a wine as originating from the Province of Ontario or a viticultural area listed in Table 1; (“indication géographique”)
“grape concentrate” means uncaramelized grape juice obtained by the partial dehydration of grape juice carried out by a recognized method in such a way that the figure indicated by a refractometer at a temperature of 20°C is not less than 45° brix and the actual alcohol is not more than 0.5 per cent by volume; (“concentré de raisin”)
“grape juice” means a non-alcoholic beverage obtained from fresh grapes or grape must that is used as the fermentable grape product in winemaking; (“jus de raisin”)
“grape must” means the liquid product obtained by crushing fresh grapes that has an actual alcoholic strength by volume of not more than 0.5 per cent at a temperature of 20°C; (“moût”)
“label” means any display of printed or written wording or graphic symbols, that are present on a container of wine or that are associated with a wine; (“étiquette”)
“late harvested wine” means wine that is produced entirely from fresh ripe grapes of which a portion has been desiccated under natural conditions on the vine in a manner that favours the concentration of sugars; (“vin de vendange tardive”)
“lees” means the sediment of grape seeds, pulp, stems, skin fragments, dead yeast cells and insoluble tartrates that settles to the bottom of a fermentation vessel; (“lie”)
“non-varietal wine” means a wine that does not identify a grape variety or varieties on the principal display panel; (“vin sans désignation de cépage”)
“principal display panel” means the label on a container of wine that is intended to be displayed to the consumer; (“espace principal”)
“process” means the physical, chemical and bio-chemical oenological practices and treatments that are recognized as good manufacturing practices acceptable in the production and packaging of wine; (“processus”)
“proprietary name” means the distinct name that is characteristic of the manufacturer who produced the wine, used on the principal display panel; (“nom de propriétaire”)
“provincial indication” means the geographical indication for the Province of Ontario; (“indication de la province”)
“rectified concentrated grape must” means concentrated grape must that has been rectified to not more than single strength; (“moût concentré rectifié”)
“single strength” means grape juice or grape must that has a brix level of 17° brix or the brix level of the grape juice or grape must at harvest, whichever is greater; (“non concentré”)
“sweet reserve” means single strength grape juice that is added to wine as a sweetener; (“jus de raisin de réserve”)
“varietal wine” means a wine that designates the grape variety or varieties used in its production on the principal display panel; (“vin de cépage”)
“vineyard designation” means the designation of the vineyard from which the grapes originated within the boundaries of a viticultural area listed in Table 1; (“désignation de vignoble”)
“vintage-dated wine” means wine that is derived from grapes grown in an identified crop year. (“vin millésimé”) O. Reg. 406/00, s. 1; O. Reg. 191/12, s. 1; O. Reg. 263/19, s. 1.
2. (1) For the purposes of these rules, the viticultural areas are those areas listed in Table 1. O. Reg. 406/00, s. 2 (1).
(2) A person shall only use the term “viticultural area”, “appellation” or “sub-appellation” on a label or container of wine to describe a viticultural area. O. Reg. 406/00, s. 2 (2).
Terms, Descriptions and Designations
3. (1) For the purposes of section 5 of the Act, a person may use a label declaration set out in Column 1 of Table 2 on a label or container of approved wine if,
(a) the viticultural and oenological requirements set out opposite thereto in Column 2 are met;
(b) the principal display panel contains the information set out opposite thereto in Column 3;
(b.1) the information set out opposite thereto in Column 4 is affixed to the container;
(c) the conditions set out opposite thereto in Column 5 are met;
(d) the minimum brix level of the grapes used to produce the wine is the level for the particular wine as set out in Appendix A;
(e) the wine is produced from the complete or partial alcoholic fermentation of fresh grapes, grape juice or grape must with such additions as may be permitted under the Food and Drugs Act (Canada) and the regulations under that Act;
(f) the label and container bear the VQA declarations required under section 4;
(g) the wine is packaged in accordance with section 5; and
(h) the requirements set out in section 6 are met, where applicable. O. Reg. 406/00, s. 3 (1); O. Reg. 193/11, s. 1; O. Reg. 191/12, s. 2; O. Reg. 263/19, s. 2 (1, 2).
(1.1) For the purposes of Table 2 and Appendix B,
(a) the term “Cabernet” may be used as a synonym for Cabernet Franc or Cabernet Sauvignon, or any blend of the two;
(b) “Cabernet” shall be considered as a single-varietal component when determining the minimum content for the other varieties in a dual-varietal or triple-varietal;
(c) the terms “Muscat” and “Moscato” may be used as a synonym for all or any combination of Muscat grape varieties of the species vitis vinifera;
(d) “Muscat” and “Moscato” shall be considered as a single-varietal component when determining the minimum content for the other varieties in a dual-varietal or triple-varietal; and
(e) the reference to Riesling x Traminer in item 62 of Table 1 of Appendix B is to the specific grape variety Riesling x Traminer 25/4. O. Reg. 85/25, s. 1.
(2) No person shall use the following terms, descriptions and designations on a label or container of wine unless the wine is approved and the conditions set out in clauses (1) (a) to (h) are satisfied:
1. Vintners Quality Alliance.
2. VQA.
3. Ontario.
4. Lake Erie North Shore.
5. Prince Edward County.
6. Niagara Peninsula.
7. Niagara Escarpment.
8. Niagara-on-the-Lake.
9. West Niagara.
10. South Islands.
11. Niagara River.
12. Niagara Lakeshore.
13. Four Mile Creek.
14. St. David’s Bench.
15. Lincoln Lakeshore.
16. Creek Shores.
17. Beamsville Bench.
18. Twenty Mile Bench.
19. Short Hills Bench.
20. Vinemount Ridge.
21. Estate Bottled.
22. Vineyard.
23. Meritage.
24. Icewine.
25. Botrytized.
26. Botrytis Affected.
27. B.A.
28. Totally Botrytized.
29. Totally Botrytis Affected.
30. T.B.A.
31. Late Harvest Wine.
32. Select Late Harvest Wine.
33. Special Select Late Harvest Wine.
34. Appassimento.
35. Vin de Curé.
36. Blanc de Noirs.
37. Icewine Dosage.
38. Dosage of Icewine.
39. Sparkling Icewine. O. Reg. 359/24, s. 1.
(3) No person shall use a variation of a term, description or designation referred to in subsection (2) or an abbreviation, logo or graphic symbol thereof unless the wine is approved and the conditions set out in clauses (1) (a) to (h) are satisfied. O. Reg. 406/00, s. 3 (3).
(4) No person shall use a term, description or designation or name on a label or container of wine that may mislead the consumer as to the quality, content or origin of the wine. O. Reg. 406/00, s. 3 (4).
(5) Revoked: O. Reg. 129/09, s. 2.
(6) A vintage year shall appear on the container of all approved wines except,
(a) sparkling wines;
(b) fortified wines;
(c) liqueur wines; and
(d) varietal and non-varietal table wines labelled exclusively with the geographical indication Ontario. O. Reg. 263/19, s. 2 (3).
(7) A vintage-dated wine shall be produced from grapes at least 85 per cent of which are grown in the specified vintage year. O. Reg. 406/00, s. 3 (7).
(7.1) Despite subsection (7), no VQA wine shall contain grape juice, grape must or wine originating from grapes harvested in 2001 except if the wine is vintage-dated 2001 or is Late Harvest Wine or Icewine. O. Reg. 295/03, s. 1.
(8) If sweet reserve is used in the production of a vintage-dated wine, the amount of sweet reserve shall be included in calculating the 85 per cent amount under subsection (7). O. Reg. 406/00, s. 3 (8).
3.1 A label or container of approved wine may designate more than one viticultural area only if,
(a) the primary appellation of origin of the wine appears on the principal display panel of the label or container;
(b) the wine is not otherwise disqualified from using the more specific appellation terms for technical reasons prescribed in this Regulation;
(c) the entire content of the wine by appellation is disclosed, in descending order and including the percentage of content of each appellation component of the wine;
(d) the additional appellations, after the primary appellation of origin of the wine, appear in a font size no larger than that of the primary appellation; and
(e) no other reference to an appellation for which the wine does not qualify is made on the label, signage, advertising, descriptions or other use that is associated with the wine. O. Reg. 395/12, s. 1.
4. (1) The manufacturer of an approved wine shall display the letters “VQA” on labels and containers of the wine in accordance with the following rule:
1. The letters “VQA” shall appear on the principal display panel,
i. on the same line as, and on either side of, the geographical indication,
ii. in a type size equal to the type size used for the geographical indication, and
iii. without artistic embellishment and in the same colour and typeface as that used for the geographical indication. O. Reg. 278/08, s. 1.
(1.1) The manufacturer of an approved wine shall display the geographical indication on labels and containers of the wine in accordance with the following rules:
1. The geographical indication shall appear without artistic embellishment.
2. If the container holds wine made in whole or in part from wine of the 2010 vintage year or any subsequent vintage year,
i. if the VQA logo appears on the container, the geographical indication shall appear in a type size that is at least 2.0 millimetres high on containers of wine with net contents of at least 375 millilitres, and in a type size that is at least 1.0 millimetres high on containers of wine with net contents less than 375 millilitres, and
ii. if the VQA logo does not appear on the container, the geographical indication shall appear on the principal display panel in a type size that is at least 3.2 millimetres high. O. Reg. 278/08, s. 1; .O. Reg. 191/12, s. 3 (1).
(1.2) If the VQA logo appears on a container, it shall appear in accordance with the standards set out in the “VQA Medallion Graphic Standards Manual” published by Vintners Quality Alliance Ontario and dated September 5, 2019. O. Reg. 191/12, s. 3 (2); O. Reg. 329/19, s. 1.
(2) Revoked: O. Reg. 142/16, s. 1.
(3) No manufacturer of an approved wine shall use the letters “VQA” on a label or container of the wine with any words or symbols that express or imply superiority. O. Reg. 406/00, s. 4 (3).
(4) The manufacturer of a wine that is not approved shall not use the letters “VQA” or the VQA logo on a label or container of the wine. O. Reg. 406/00, s. 4 (4).
(5) No manufacturer shall use, without the express permission of VQA Ontario, the term Vintners Quality Alliance or any other term, description or designation regulated by or under the Act, the regulations or the rules to describe a liquor that has not been approved. O. Reg. 406/00, s. 4 (5).
5. A manufacturer of wine shall ensure that an approved wine is packaged in accordance with the following rules:
1. Subject to paragraphs 2 and 3, the wine shall be packaged for final sale to the consumer in a glass bottle.
2. The wine may be in a polyethylene terephthalate (PET), aluminium, stainless steel or multi-layer container that preserves the quality of the wine for the expected shelf life of the container if the date on which the container was filled appears on the container.
3. The wine may be packaged for sale to wholesalers in any type of container up to a maximum volume of 20 litres if the purpose of the packaging is for resale in smaller servings.
4. The packaging shall comply with the Safe Food for Canadians Act (Canada).
5. The wine shall be packaged in accordance with good manufacturing practices.
6. All containers of wine shall be closed with a tamper evident seal that preserves the quality of the wine for the shelf life of the container.
7. A manufacturer shall make reasonable efforts to monitor the shelf life of its wines to ensure that their quality is maintained up to the point of sale.
8. The terms “estate bottled” and “fermented in this bottle” and any other term relating to bottling shall only be used on a label in respect of a wine that is packaged in a glass bottle. O. Reg. 191/12, s. 4; O. Reg. 16/15, s. 1; O. Reg. 263/19, s. 3.
6. (1) A manufacturer of wine shall not add water to grape juice, grape must or wine during any stage of the manufacturing process for the purpose of increasing the yield, except to the extent necessary to prepare materials used in the manufacture of wine as permitted under the Food and Drugs Act (Canada). O. Reg. 406/00, s. 6 (1).
(2) Where a manufacturer of wine is permitted to add sweet reserve as part of the wine manufacturing process,
(a) the volume of sweet reserve that may be added shall not exceed 15 per cent by volume of the total volume of the wine that is produced; and
(b) the amount of sweet reserve used shall be included when calculating the varietal content and vintage content of the wine. O. Reg. 406/00, s. 6 (2).
(3) A manufacturer of wine shall not fortify a wine other than a fortified wine that meets the requirements set out in Table 2. O. Reg. 406/00, s. 6 (3).
(4) Where a manufacturer of wine may use chaptalization as part of the process of manufacturing the wine, the following conditions shall be met:
1. For wines identified by a viticultural area, the amount of sugar shall not exceed 42.5 grams of sugar (dry basis) per litre of juice or that amount that will result in an increase of not more than 2.5 per cent alcohol by volume.
2. For wines identified by a provincial indication, the amount of sugar shall not exceed 60.5 grams of sugar (dry basis) per litre of juice or that amount that will result in an increase of not more than 3.5 per cent alcohol by volume. O. Reg. 406/00, s. 6 (4).
(5) Where a manufacturer of wine labels a wine with a sweetness description set out in Column 1 of Table 3, the residual sugar level of the wine shall not exceed the amount set out opposite thereto in Column 2 and shall have a total acid level that is not less than the level set out opposite thereto in Column 3. O. Reg. 406/00, s. 6 (5).
(6) A manufacturer of wine shall not label a wine with any customary or generic wine names listed in subsection 11.18 (3) of the Trade-marks Act (Canada) or with any other geographical indication or traditional expression to which it is not entitled in law. O. Reg. 406/00, s. 6 (6).
(7) A manufacturer of wine shall assume the responsibility for determining if it is violating any trade-mark, manufacturer’s proprietary right or any other intellectual property right of any person. O. Reg. 406/00, s. 6 (7).
| Item | Column 1 | Column 2 |
| 1. | Lake Erie North Shore | The land within the political boundaries of the Township of Pelee and Essex, Kent and Elgin counties, except the part of Kent County lying to the north of the Thames River |
| 2. | Prince Edward County | The land within the political boundaries of Prince Edward County and Amherst Island and all lands within the following boundaries: |
| 3. | Niagara Peninsula | The land bounded by Lake Ontario on the north, the Niagara River on the east, the Welland River on the south and Highway 56 and 20 on the west |
| 4. | Niagara Escarpment | All the lands within the Beamsville Bench, Twenty Mile Bench, Short Hills Bench and St. David’s Bench sub-viticultural areas described in this Table |
| 5. | Niagara-on-the-Lake | All the lands within the Niagara River, Niagara Lakeshore, Four Mile Creek and St. David’s Bench sub-viticultural areas described in this Table |
| 6. | West Niagara | All the lands within the Beamsville Bench, Twenty Mile Bench, Short Hills Bench, Creek Shores, Lincoln Lakeshore and Vinemount Ridge sub-viticultural areas described in this Table |
| 7. | South Islands | The land within the political boundaries of the Township of Pelee |
| 8. | Niagara River | The land within the following boundaries: |
| 9. | Niagara Lakeshore | The land within the following boundaries: |
| 10. | Four Mile Creek | The land within the following boundaries: |
| 11. | St. David’s Bench | The land within the following boundaries: |
| 12. | Lincoln Lakeshore | The land within the following boundaries: |
| 13. | Creek Shores | The land within the following boundaries: |
| 14. | Beamsville Bench | The land within the following boundaries: |
| 15. | Twenty Mile Bench | The land within the following boundaries: |
| 16. | Short Hills Bench | The land within the following boundaries: |
| 17. | Vinemount Ridge | The land within the following boundaries: |
O. Reg. 359/24, s. 2.
1. Geographical Indication VQA — Ontario — VQA
| Column 1 | Column 2 | Column 3 | Column 4 | Column 5 |
| 1. Ontario | 100% of the grapes used to produce the wine shall be grown in Ontario and be of varieties listed in Appendix B. The wine shall be entirely fermented, processed, blended, finished and packaged in Ontario. | VQA — Ontario — VQA | Grape variety or varieties, or proprietary name if wine made from 100% vitis vinifera varieties | Except for fortified wines and liqueur wines, a provincially designated wine produced from one or more vitis vinifera grape varieties that is produced and labelled as a varietal wine (single-varietal, dual-varietal, triple-varietal or multi-varietal) or as a non-varietal wine, and only references vitis vinifera grape varieties on the label, shall not contain wine produced from hybrid grape varieties. |
2. Geographical Indication VQA — Viticultural Area — VQA, Vineyard and Estate
| Column 1 | Column 2 | Column 3 | Column 4 | Column 5 |
| 1. Lake Erie North Shore | Except for vidal used in the production of an Icewine, the wine shall be produced exclusively from one or more vitis vinifera grape varieties listed in Table 1 of Appendix B that are grown in Ontario. | VQA — Viticultural Area — VQA | Vintage year | A wine designated by a viticultural area shall be produced and labelled as a varietal wine or as a non-varietal wine in accordance with the requirements in this Table. |
| 3.1 Niagara-on-the-Lake | Except for vidal used in the production of an Icewine, the wine shall be produced exclusively from one or more vitis vinifera grape varieties listed in Table 1 of Appendix B that are grown in Ontario. | VQA — Viticultural Area — VQA | Vintage year | A wine designated by a sub-viticultural area shall be produced and labelled as a varietal wine or as a non-varietal wine in accordance with the requirements in this Table. |
| 3.3 Niagara River | Except for vidal used in the production of an Icewine, the wine shall be produced exclusively from one or more vitis vinifera grape varieties listed in Table 1 of Appendix B that are grown in Ontario. | VQA — Viticultural Area — VQA | Vintage year | A wine designated by a sub-viticultural area shall be produced and labelled as a varietal wine or as a non-varietal wine in accordance with the requirements in this Table. |
| 4. Vineyard Name | Except for vidal used in the production of an Icewine, the wine shall be produced entirely from vitis vinifera grapes listed in Table 1 of Appendix B grown in the named vineyard. | VQA — Viticultural Area — VQA | Vintage year | Except for the use of the word “estate”, “vineyard” shall be the only word used to identify a specific vineyard. |
| 5. Estate Bottled | Except for vidal used in the production of an Icewine, the wine shall be produced entirely from vitis vinifera grapes listed in Table 1 of Appendix B grown on land owned or controlled by the bottling winery. | VQA — Viticultural Area — VQA | Vintage year | A manufacturer shall not use the designation “Estate Bottled” in the case of land controlled by the manufacturer or a co-operative bottling winery during the first three years of any leasehold term. |
3. Varietal Wine
| Column 1 | Column 2 | Column 3 | Column 4 | Column 5 |
| 1. Single-Varietal Wine | The wine shall be a varietal wine whose varietal content is primarily one grape variety and where at least 85% of the total wine by volume at a temperature of 20°C is derived from the single grape variety named on the label. | VQA — Geographical indication — VQA | Vintage year (vintage year optional for table wines labelled exclusively with the Ontario geographical indication) | Only a grape variety listed in Table 1 or Table 2 of Appendix B may be indicated on the label. |
| 2. Dual-Varietal Wine | The wine shall be a varietal wine whose varietal content is primarily two grape varieties where at least 90% of the total wine by volume at a temperature of 20°C is derived from the two grape varieties named on the label and at least 15% of the total wine by volume at a temperature of 20°C is derived from the second of the two grape varieties named on the label. | VQA — Geographical indication — VQA | Vintage year (vintage year optional for table wines labelled exclusively with the Ontario geographical indication) | The same conditions indicated in Column 5 of Item 1. |
| 3. Triple-Varietal Wine | The wine shall be a varietal wine whose varietal content is primarily three grape varieties where at least 95% of the total wine by volume at a temperature of 20°C is derived from the three grape varieties named on the label, at least 15% of the total wine by volume at a temperature of 20°C is derived from the second of the three grape varieties named on the label and at least 10% of the total wine by volume is derived from the third of the three grape varieties named on the label. | VQA — Geographical indication — VQA | Vintage year (vintage year optional for table wines labelled exclusively with the Ontario geographical indication) | The same conditions indicated in Column 5 of Item 1. |
| 4. Multi-Varietal Wine | The wine shall be a varietal wine whose varietal content is primarily four or more grape varieties where at least 95% of the total wine by volume at a temperature of 20°C is derived from the four or more grape varieties named on the label. | VQA — Geographical indication — VQA | Vintage year (vintage year optional for table wines labelled exclusively with the Ontario geographical indication) | The same conditions indicated in Column 5 of Item 1. |
4. Non-Varietal Wines
| Column 1 | Column 2 | Column 3 | Column 4 | Column 5 |
| 1. Blended Wines (proprietary name) | The wine shall be produced exclusively from one or more vitis vinifera varieties listed in Table 1 of Appendix B. | VQA — Geographical indication — VQA | Vintage year (vintage year optional for table wines labelled exclusively with the Ontario geographical indication) | Grape variety names shall not be declared on the label of a non-varietal wine. |
| 2. Meritage | The wine shall be, | VQA — Geographical indication — VQA | Vintage year (vintage year optional for table wines labelled exclusively with the Ontario geographical indication) | None |
5. Wine Categories
| Column 1 | Column 2 | Column 3 | Column 4 | Column 5 |
| 1. Wine or Table Wine | The wine shall be an alcoholic beverage produced by the complete or partial alcoholic fermentation of fresh grapes, grape juice or grape must and shall not include grape concentrate. | VQA — Geographical indication — VQA | Vintage year (vintage year optional for table wines labelled exclusively with the Ontario geographical indication) | None |
| 2. Icewine | The wine shall be a late harvested wine. | VQA — Viticultural Area — VQA | Vintage year | Only the sweetness descriptions set out in Table 3 (Icewine) shall be used on the label. |
| 3. Botrytized Wine | The wine shall be a late harvested wine that has been affected under natural conditions by the mould Botrytis cinerea. | VQA — Viticultural Area — VQA | Vintage year | Except for wine that meets the requirements for totally botrytized wine, the wine shall be labelled Botrytized, Botrytis Affected or B.A. |
| 4. Totally Botrytized Wine | The wine shall be a late harvested wine. | VQA — Viticultural Area — VQA | Vintage year | The wine may be labelled Totally Botrytized, Totally Botrytis Affected or T.B.A. |
| 5. Late Harvest Wine | The wine shall be a late harvested wine produced exclusively from fresh ripe grapes that have been naturally harvested on the vine. | VQA — Geographical indication — VQA | Vintage year | None |
| 6. Select Late Harvest Wine | The wine shall be a late harvested wine produced exclusively from fresh ripe grapes that have been naturally harvested on the vine. | VQA — Geographical indication — VQA | Vintage year | None |
| 7. Special Select Late Harvest Wine | The wine shall be a late harvested wine produced exclusively from fresh ripe grapes that have been naturally harvested on the vine. | VQA — Geographical indication — VQA | Vintage year | None |
| 8. Vin de Curé or Appassimento | The wine shall be produced exclusively from fresh grapes that have been naturally harvested on the vine and at least 85% of the grapes have been subsequently dried. | VQA — Geographical indication — VQA | Vintage year | A label may declare that the appassimento method was used for a portion of dried grapes that is more than 15% but less than 85% of the grapes used in the wine, if the dried portion meets the requirements set out in column 2 of this item and the actual percentage content derived from dried grapes is stated. In this case, the words “appassimento method” in full must appear in the same font and type size on the same line with the percentage declared and no other reference to the single word “appassimento” shall appear on the label. |
| 9. Nouveau Red | The wine shall be produced exclusively from fresh grapes that have been naturally harvested on the vine. | VQA — Geographical indication — VQA | Vintage year | None |
| 10. Blanc de Noirs | The wine shall be produced exclusively from fresh grapes listed in Appendix B that are harvested naturally on the vine, of which at least 85% shall be a red variety. | VQA — Geographical indication — VQA | Vintage year | The term Blanc de Noirs shall be prominently displayed on the label. |
| 11. Fortified Wine | The wine shall be the product obtained by adding alcohol (derived from the alcoholic fermentation of a food source and distilled to not less than 94% alcohol by volume), grape brandy or fruit spirit to wine, or grape juice or grape must in fermentation. | VQA — Geographical indication — VQA | None | Fortified wine may be labelled as “Estate Bottled” if the bottling winery distilled the grape brandy or grape spirit. |
| 12. Liqueur Wine | The wine shall be obtained exclusively from the alcoholic fermentation of fresh grapes, grape juice, grape must, or wine and shall have an alcohol content greater than 14.9% but not greater than 20% by volume. | VQA — Geographical indication — VQA | None | Subject to subsection 5 (1) of the Food and Drugs Act (Canada) and section 6 of the Safe Food for Canadians Act (Canada), liqueur wine may be designated “Natural” if the residual sugar results exclusively from the sugar of the grapes. |
| 13. Sparkling Wine — Traditional Method | The wine shall be surcharged with carbon dioxide gas to a pressure not less than 300 kPa at 20°C. | VQA — Geographical indication — VQA | Grape variety or varieties or proprietary name | If the label bears the vintage year, the wine shall be on the lees for not less than 12 months. |
| 14. Sparkling Wine — Méthode Cuve Close | The wine shall be surcharged with carbon dioxide gas to a pressure not less than 300 kPa at 20°C. | VQA — Geographical indication — VQA | Grape variety or varieties or proprietary name | Sweetness descriptors may be used in accordance with the nomenclature set out in Table 3. |
| 15. Charmat Method | The wine shall be a sparkling wine produced using the méthode cuve close by a secondary alcoholic fermentation and shall otherwise meet the requirements set out in this Table for Sparkling Wine — Méthode Cuve Close. | VQA — Geographical indication — VQA | Grape variety or proprietary name | Sweetness descriptors may be used in accordance with the nomenclature set out in Table 3. |
| 16. Sparkling Wine | The wine shall be surcharged with carbon dioxide gas to a pressure not less than 300 kPa at 20°C. | VQA — Ontario — VQA | Grape variety or varieties or proprietary name | A method of production shall not be declared on the label. |
| 17. Effervescent Wine | The wine shall be surcharged with carbon dioxide gas to a pressure not less than 200 kPa and not more than 300 kPa at 20ºC. | VQA — Geographical indication — VQA | Grape variety or varieties or proprietary name | The term “Sparkling Wine” or the methods of production associated with sparkling wines under this Regulation shall not appear on the label. |
| 18. Icewine Dosage or Dosage of Icewine | The wine shall be a sparkling wine made using the traditional method according to this Table. | VQA — Geographical indication — VQA | Grape variety or varieties or proprietary name | None |
| 19. Sparkling Icewine | The wine shall be a sparkling wine that meets all requirements of an Icewine and a Sparkling Wine, as set out in this Table. | VQA — Viticultural Area — VQA | Grape variety or varieties | None |
| 20. Skin Fermented White | The wine shall be a table wine or effervescent wine produced exclusively from fresh grapes, of a white or pink variety, listed in Appendix B. | VQA — Geographical indication — VQA | Vintage Year | Skin Fermented White shall be declared in a type size at least as large as the varietal declaration on the principal display panel and not less than 2 mm based on the smallest letter. |
O. Reg. 60/17, s. 3; O. Reg. 174/17, s. 1; O. Reg. 263/19, s. 4; O. Reg. 244/22, s. 2; O. Reg. 513/22, s. 1; O. Reg. 359/24, s. 3; O. Reg. 85/25, s. 2.
TABLE 3
SWEETNESS DESCRIPTIONS ON LABELS
Fortified or Liqueur Wines
| Column 1 | Column 2 | Column 3 |
| Dry | not more than 30 g/L | not less than 4 g/L |
| Medium Dry | more than 30 g/L but not more than 65 g/L | not less than 4 g/L |
| Sweet | more than 65 g/L | not less than 4 g/L |
Sparkling Wine
| Column 1 | Column 2 | Column 3 |
| Natural Brut | not more than 15 g/L and no sweetener in the dosage | not less than 4 g/L |
| Brut | not more than 15 g/L | not less than 4 g/L |
| Extra Dry | more than 15 g/L but not more than 25 g/L | not less than 4 g/L |
| Dry | more than 25 g/L but not more than 35 g/L | not less than 4 g/L |
| Medium Dry | more than 35 g/L but not more than 50 g/L | not less than 4 g/L |
| Sweet | more than 50 g/L | not less than 4 g/L |
Icewine
| Column 1 | Column 2 | Column 3 |
| Sweet | more than 100 g/L | not less than 6.5 g/L |
O. Reg. 406/00, Table 3; O. Reg. 277/10, s. 4; O. Reg. 63/14, s. 2.
TABLE 4
DECLARATION OF METHOD OF PRODUCTION FOR SPARKLING WINE — Traditional Method and SPARKLING WINE — Méthode CUVE close
| Column 1 | Column 2 |
| Traditional Method | Traditional Method, Méthode Traditionnelle, Classical Method, Méthode Classique |
| Méthode Cuve Close | Méthode Cuve Close |
| Charmat Method | Charmat Method |
O. Reg. 406/00, Table 4; O. Reg. 60/17, s. 4.
TABLE 5
NOMENCLATURE PERMITTED FOR SPARKLING WINE — Traditional Method
| Column 1 | Column 2 |
| Fermented in this Bottle | May appear on a Sparkling Wine — Traditional Method in addition to the declaration of “Method of Production”. |
| Blanc De Blancs | Optional at the manufacturer’s discretion if not less than 85% of the wine is derived from white grapes. |
| Blanc De Noirs | Optional at the manufacturer’s discretion if not less than 85% of the wine is derived from red grapes. |
| Rosé | Optional at the manufacturer’s discretion as a colour descriptor. |
| Icewine Dosage | Optional at the manufacturer’s discretion for sparkling wine. |
O. Reg. 406/00, Table 5; O. Reg. 60/17, s. 5; O. Reg. 263/19, s. 5.
APPENDIX A
MINIMUM BRIX LEVELS OF GRAPES
Table 1
by variety
| Column 1 | Column 2 | Column 3 |
| 1. Baco Noir | 19.5º Brix | n/a |
| 2. Cabernet Franc | 18.0º Brix | 20.0º Brix |
| 3. Cabernet Sauvignon | 19.0º Brix | 20.0º Brix |
| 4. Chambourcin | 18.0º Brix | n/a |
| 5. Chardonnay | 18.0º Brix | 20.0º Brix |
| 6. Chardonnay Musque | 18.0º Brix | 18.0º Brix |
| 6.1 Frontenac Blanc | 19.5º Brix | n/a |
| 6.2 Frontenac Gris | 19.5º Brix | n/a |
| 6.3 Frontenac Noir | 19.5º Brix | n/a |
| 7. Gamay Noir | 18.0º Brix | 19.0º Brix |
| 8. Gewürztraminer | 18.0º Brix | 19.0º Brix |
| 9. Marechal Foch | 19.0º Brix | n/a |
| 9.1 Marquette | 19.5º Brix | n/a |
| 10. Merlot | 19.0º Brix | 20.5º Brix |
| 11. Muscats | 17.0º Brix | 17.0° Brix |
| 12. Pinot Blanc | 17.5º Brix | 18.0º Brix |
| 13. Pinot Gris / Grigio | 17.5º Brix | 18.5º Brix |
| 14. Pinot Noir | 18.5º Brix | 19.5º Brix |
| 15. Riesling | 17.0º Brix | 17.0º Brix |
| 16. Sauvignon Blanc | 17.0º Brix | 18.0º Brix |
| 16.1 Sémillon | 17.0º Brix | 17.0º Brix |
| 17. Syrah / Shiraz | 18.0º Brix | 19.5º Brix |
| 18. Vidal Blanc | 18.0º Brix | n/a |
| 19. Viognier | 18.0º Brix | 19.0º Brix |
| 20. Other vitis vinifera varieties | 17.0º Brix | 18.0º Brix |
| 21. Other hybrid varieties | 18.0º Brix | n/a |
Note 1: If rosé and blanc de noirs wines carry a viticultural area designation, each grape variety used in the making of these blended wines is required to meet only the minimum average Brix level for the Ontario Provincial designation for each grape variety, as set out in the Column 2. Wines approved under this rule must declare Rosé or Blanc de Noirs on the label.
Note 2: Vin de Curé and Appassimento wines are required to meet the minimum average Brix level for the grape variety at harvest as set out in Column 2 or 3 according to the geographical indication that appears on its label.
Note 3: The minimum Brix for all component grapes used in VQA wines shall be 17.0º Brix after each pressing when measured after transfer to the fermentation vessel, except for grapes used in Sparkling Wines.
O. Reg. 142/16, s. 2; O. Reg. 263/19, s. 6; O. Reg. 244/22, s. 3 (1); O. Reg. 513/22, s. 2; O. Reg. 359/24, s. 4; O. Reg. 85/25, s. 3.
Table 2
by wine category
| Column 1 | Column 2 | Column 3 |
| 1. Botrytis Affected (B.A.) | 26.0º Brix | 26.0º Brix |
| 1.1 Vin de Curé, Appassimento | 26.0º Brix | 26.0º Brix |
| 2. Icewine | 32.0º Brix | 35.0º Brix |
| 3. Late Harvest | 22.0º Brix | 22.0º Brix |
| 4. Nouveau Red Wine, Fortified Wine, Liqueur Wine | 18.0º Brix | 18.0º Brix |
| 5. Sparkling Icewine | 32.0º Brix | 35.0º Brix |
| 6. Sparkling Wine | n/a | n/a |
| 7. Select Late Harvest | 25.0º Brix | 26.0º Brix |
| 8. Special Select Late Harvest | 28.0º Brix | 30.0º Brix |
| 9. Totally Botrytis Affected (T.B.A.) | 34.0º Brix | 34.0º Brix |
Note 1: For Vin de Curé and Appassimento wines, the portion of dried grapes used in making the wine must be dried to achieve the Brix level specified in Column 2 at the time of transfer to the fermentation vessel.
O. Reg. 193/11, s. 3; O. Reg. 244/22, s. 3 (2, 3).
APPENDIX B
AUTHORIZED GRAPE VARIETIES
Table 1
Varieties of Vitis vinifera
| Item | Column 1 | Column 2 |
| 1. | Alicante Bouschet | None |
| 2. | Aligoté | None |
| 3. | Aglianico | None |
| 4. | Auxerrois | Pinot Auxerrois |
| 5. | Bacchus | None |
| 6. | Barbera | None |
| 7. | Blauburger | None |
| 8. | Cabernet Franc | Cabernet |
| 9. | Cabernet Sauvignon | Cabernet |
| 10. | Chardonnay | None |
| 11. | Chardonnay Musqué | Chardonnay |
| 12. | Chasselas | Chasselas Doré |
| 13. | Chenin Blanc | None |
| 14. | Colombard | French Colombard |
| 15. | Corvina | None |
| 16. | Dolcetto | None |
| 17. | Dornfelder | None |
| 18. | Ehrenfelser | None |
| 19. | Faberrebe | None |
| 20. | Furmint | None |
| 21. | Gamay Noir | Gamay |
| 22. | Gamay de Chaudenay | None |
| 23. | Gewürztraminer | Traminer |
| 24. | Glera | None |
| 25. | Goldburger | None |
| 26. | Grüner Veltliner | Veltliner |
| 27. | Kerner | Trollinger x Riesling |
| 28. | Lemberger | Limberger, Blaufrankish |
| 29. | Madeleine Angevine | None |
| 30. | Madeleine Sylvaner | None |
| 31. | Malbec | None |
| 32. | Malvasia | Malvasia Bianca |
| 33. | Marsanne | None |
| 34. | Matsvani | None |
| 35. | Melon de Bourgogne | Melon |
| 36. | Merlot | None |
| 37. | Molinara | None |
| 38. | Morio Muscat | Muscat, Moscato |
| 39. | Moscato Giallo | Gold Muscat |
| 40. | Mourvedre | None |
| 41. | Muscat Blanc | Muskateller, Gelber Muskateller, Muscat, Moscato |
| 42. | Muscat D’Alsace | None |
| 43. | Muscadelle | None |
| 44. | Muscat Ottonel | Muscat, Moscato |
| 45. | Müller-Thurgau | Riesling x Sylvaner |
| 46. | Nebbiolo | None |
| 47. | Optima | None |
| 48. | Oraniensteiner | None |
| 49. | Ortega | None |
| 50. | Pecorino | None |
| 51. | Perle of Csaba | Pearl of Csaba |
| 52. | Petit Verdot | None |
| 53. | Petite Arvine | Arvina |
| 54. | Petite Sirah | None |
| 55. | Pinotage | None |
| 56. | Pinot Blanc | Weissburgunder, Pinot Bianco |
| 57. | Pinot Gris | Pinot Grigio |
| 58. | Pinot Meunier | Meunier |
| 59. | Pinot Noir | Spätburgunder |
| 60. | Reichensteiner | None |
| 61. | Riesling | None |
| 62. | Riesling x Traminer | None |
| 63. | Rkatsiteli | None |
| 64. | Rondinella | None |
| 65. | Rotberger | None |
| 66. | Roussanne | None |
| 67. | Samtrot | None |
| 68. | Sangiovese | None |
| 69. | Saperavi | None |
| 70. | Sauvignon Blanc | Fumé Blanc |
| 71. | Sauvignon Gris | None |
| 72. | Sauvignon Vert | Tocai Friulano |
| 73. | Savagnin | None |
| 74. | Scheurebe | None |
| 75. | Schönburger | None |
| 76. | Sémillon | None |
| 77. | Sereksia Chornaya | None |
| 78. | Siegerrebe | None |
| 79. | St. Laurent | None |
| 80. | Sylvaner | Silvaner |
| 81. | Syrah | Shiraz |
| 82. | Tannat | None |
| 83. | Tempranillo | None |
| 84. | Touriga Nacional | None |
| 85. | Traminer | None |
| 86. | Trebbiano | None |
| 87. | Viognier | None |
| 88. | Welschriesling | Riesling Italico |
| 89. | Zinfandel | Primitivo |
| 90. | Zweigelt | Zweigeltrebe, Rotburger |
Table 2
Varieties Produced by Inter-Specific Crossbreeding that may be indicated on the label of varietal wines
| Item | Column 1 | Column 2 |
| 1. | Baco Noir | Baco |
| 2. | Bianca | None |
| 3. | Cabernet Foch | None |
| 4. | Cabernet Jura | None |
| 5. | Cabernet Volos | None |
| 6. | Chambourcin | None |
| 7. | Chancellor | Chancellor Noir |
| 8. | Couderc Muscat | Muscat du Moulin, Couderc |
| 9. | Crimson Pearl | None |
| 10. | Frontenac Blanc | None |
| 11. | Frontenac Gris | None |
| 12. | Frontenac Noir | Frontenac |
| 13. | Hibernal | None |
| 14. | Itasca | None |
| 15. | L’Acadie Blanc | None |
| 16. | Lucie Kuhlmann | None |
| 17. | Maréchal Foch | Foch |
| 18. | Marquette | None |
| 19. | Merlot Kanthus | None |
| 20. | Muscat Osceolo | Osceola Muscat |
| 21. | Petite Pearl | None |
| 22. | Regent | None |
| 23. | Rondo | None |
| 24. | Seyval Blanc | Seyval |
| 25. | Sauvignon Rytos | None |
| 26. | Soreli | None |
| 27. | Traminette | None |
| 28. | Vidal Blanc | Vidal |
| 29. | Villard Noir | None |
Table 3
Varieties Produced by Inter-Specific Crossbreeding: Hybrid varieties that may be used with varietal wines but may not be indicated on the label
| Item | Column 1 Prime Name | Column 2 Synonyms |
| 1. | Aurore | Aurora |
| 2. | Castel | None |
| 3. | Chelois | None |
| 4. | De Chaunac | None |
| 5. | Léon Millot | Millot |
| 6. | Pollux | None |
| 7. | Rosette | Seibel 1000 |
| 8. | Siegfriedrebe | Siegfried Rebe, Siegfried |
| 9. | Verdelet | None |
| 10. | Vignoles | Ravat |
| 11. | GM 311-58 | None |
| 12. | GM 318-57 | None |
| 13. | JS23.416 | None |
| 14. | SV23.512 | None |
O. Reg. 85/25, s. 4.
APPENDIX C Revoked: O. Reg. 60/17, s. 7.
