O. Reg. 406/00: RULES OF VINTNERS QUALITY ALLIANCE ONTARIO UNDER CLAUSES 5 (1) (A), (B) AND (C) OF THE ACT RELATING TO TERMS, DESCRIPTIONS AND DESIGNATIONS FOR VQA WINE, Vintners Quality Alliance Act, 1999, S.O. 1999, c. 3

Vintners Quality Alliance Act, 1999
Loi de 1999 sur la société appelée vintners

ONTARIO REGULATION 406/00

Amended to O. Reg. 47/04

RULES OF VINTNERS QUALITY ALLIANCE ONTARIO UNDER CLAUSES 5 (1) (a), (b) AND (c) OF THE ACT RELATING TO TERMS, DESCRIPTIONS AND DESIGNATIONS FOR VQA WINE

Historical version for the period March 3, 2004 to September 8, 2004.

This Regulation is made in English only.

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;

“alcohol” means ethyl alcohol;

“approved” means approved by Vintners Quality Alliance Ontario (VQA Ontario) pursuant to the rules it makes under clause 5 (1) (d) of the Act;

“brix” means the quantity of dissolved solids expressed as grams of sucrose in 100 grams of grape juice or grape must at 20°C;

“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;

“chaptalization” means enrichment by the addition of sugar to fresh grapes, grape juice or grape must, prior to or during fermentation;

“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;

“container” means a receptacle, package, wrapper or confining band in which a wine is offered for sale;

“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;

“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;

“domicile” means the principal place of business where a wine is produced and prepared for commercial bottling;

“dosage” means the product added to sparkling wine to enhance specific flavour qualities or to maximize fill levels after dégorgement, or both;

“fermentation” means the natural bio-chemical process by which yeast converts sugar to ethyl alcohol and other by-products;

“finish” means to carry out the treatments required to prepare a wine for bottling;

“fortify” means to add alcohol, brandy or fruit spirit to a wine;

“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;

“grape concentrate” means uncarmilised 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;

“grape juice” means a non-alcoholic beverage obtained from fresh grapes or grape must that is used as the fermentable grape product in winemaking;

“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;

“label” means any display of printed or written wording or graphic symbols, that are present on a bottle or container of wine or that are associated with a wine;

“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;

“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;

“non-varietal wine” means a wine that does not identify a grape variety or varieties on the principal display panel;

“principal display panel” means the label on a bottle or container of wine that is intended to be displayed to the consumer;

“private label” means the distinct name of a company, organization or person, other than that of the manufacturer that produced the wine, used on the principal display panel;

“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;

“proprietary name” means the distinct name that is characteristic of the manufacturer who produced the wine, used on the principal display panel;

“provincial indication” means the geographical indication for the Province of Ontario;

“rectified concentrated grape must” means concentrated grape must that has been rectified to not more than single strength;

“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;

“sweet reserve” means single strength grape juice that is added to wine as a sweetener;

“varietal wine” means a wine that designates the grape variety or varieties used in its production on the principal display panel;

“vineyard designation” means the designation of the vineyard from which the grapes originated within the boundaries of a viticultural area listed in Table 1;

“vintage-dated wine” means wine that is derived from grapes grown in an identified crop year. O. Reg. 406/00, s. 1.

Viticultural Areas

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;

(c) the conditions set out opposite thereto in Column 4 are met;

(d) the minimum brix level of the grapes used to produce the wine, as delivered at harvest, 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 bottled 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).

(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. Pelee Island.

5. Niagara Peninsula.

6. Lake Erie North Shore.

7. Estate Bottled.

8. Vineyard.

9. Meritage.

10. Icewine.

11. Botrytized.

12. Botrytis Affected.

13. B.A.

14. Totally Botrytized.

15. Totally Botrytis Affected.

16. T.B.A.

17. Late Harvest Wine.

18. Select Late Harvest Wine.

19. Special Select Late Harvest Wine.

20. Vin du Curé.

21. Blanc de Noirs.

22. Icewine Dosage.

23. Dosage of Icewine.

24. Sparkling Icewine. O. Reg. 406/00, s. 3 (2).

(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) No person shall use on a label the word “organic” or any other word intended to imply that the product has been produced organically or in a manner that is sensitive to the environment unless the product meets the requirements of CAN/CGSB-32.310-99  Organic Agriculture, published on June 30, 1999, as that document read on the day before the day Ontario Regulation 255/03 comes into force. O. Reg. 255/03, s. 1.

(6) A vintage year shall appear on the principal display panel of all approved wines except sparkling wines, fortified wines and liqueur wines. O. Reg. 6/02, s. 1.

(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).

VQA Declarations

4. (1) The manufacturer of an approved wine shall display the letters “VQA” and the VQA logo on labels and containers of the wine in accordance with the following rules:

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.

2. A VQA logo shall appear on the bottle in accordance with the standards set out in the “VQA Medallion Graphic Standards Manual” published by Vintners Quality Alliance Ontario and dated June, 2000. O. Reg. 406/00, s. 4 (1).

(2) No closure shall refer to VQA in any manner. O. Reg. 406/00, s. 4 (2).

(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).

Bottling

5. A manufacturer of wine shall ensure that an approved wine is bottled in accordance with the following rules:

1. The wine shall be in glass bottles and packaged for final sale to the consumer.

2. A bottle shall have,

i. a solid cylindrical closure, inserted in the neck of the bottle, that is made of,

A. natural cork,

B. natural pore-filled cork, filled with resin or dust,

C. cork composite with natural cork disc or discs,

D. cork composite, either particle or agglomerate, or

E. 100 per cent synthetic material, or

ii. a screwcap that preserves the quality of the wine.

3. Despite paragraph 2, a traditional T-shaped stopper may be used as a closure for bottles of fortified wine and liqueur wine. O. Reg. 6/02, s. 2; O. Reg. 292/02, s. 1; O. Reg. 47/04, s. 1.

Other Requirements

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).

TABLE 1
VITICULTURAL AREAS

Column 1

Column 2

Niagara Peninsula

Land bounded by Lake Ontario on the north, the Niagara River on the east, the Welland River on the south and Highways 56 and 20 on the west.

Lake Erie North Shore

Land within the political boundaries of Essex, Kent and Elgin counties, save and except that part of Kent county lying to the north of the Thames River.

Pelee Island

Land within the geographical limits of Pelee island, bounded by the waters of Lake Erie.

O. Reg. 406/00, Table 1.

TABLE 2
VQA ONTARIO LABELLING

Column 1

Column 2

Column 3

Column 4

Label Declarations

Viticultural and Oenological Requirements

Required Information
(Principal display panel)

Conditions
(including optional Nomenclature)

GEOGRAPHICAL INDICATION

     

VQA-Provincial Designation-VQA

     

    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 bottled in Ontario.

VQA Logo

Except for fortified wines, liqueur wines and méthode cuve close sparkling 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 or triple-varietal) or as a non-varietal wine, and only references vitis vinifera grape varieties on the principal display panel, shall not contain wine produced from hybrid grape varieties.

Vintage year

Grape variety or varieties, or proprietary name if wine made from 100% vitis vinifera varieties

     

A provincially designated wine produced from one or more hybrid grape varieties shall be produced and labelled as a varietal wine (single-varietal, dual-varietal, or triple-varietal) and may contain wine produced from vitis vinifera grape varieties, in accordance with this Table.

     

A provincially designated wine produced from a combination of hybrid and vitis vinifera grape varieties shall be produced and labelled as a dual-varietal or a triple-varietal wine in accordance with the requirements for varietal wines in this Table.

The provincial designation shall be displayed on the principal display panel.

VQA-Viticultural Area-VQA

     

    1. Pelee Island

    2. Niagara Peninsula

    3. 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 Item 1 of Appendix B that are grown in Ontario.

At least 85% of the grapes used to produce the wine shall be grown within the named viticultural area.

The wine shall be entirely fermented, processed, blended, finished and bottled in Ontario.

VQA Logo

Vintage year

Grape variety or varieties or proprietary name

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.

The viticultural area designation shall be displayed on the principal display panel.

The viticultural area identified on the principal display panel shall denote the origin of the grapes, not the location of the processing facility.

No label shall contain the designation of multiple viticultural areas.

    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 item 1 of Appendix B grown in the named vineyard.

The vineyard shall be located within a viticultural area.

The wine shall be entirely fermented, processed, blended, finished and bottled in Ontario.

VQA Logo

VQA — Viticultural Area — VQA

Vintage year

Grape variety or varieties or proprietary name

The viticultural area within which the vineyard is located shall be declared on the principal display panel.

Except for the use of the word “estate”, “vineyard” shall be the only word used to identify a specific vineyard on the principal display panel.

The word “estate” may be used interchangeably with the word “vineyard” if the legal description of the vineyard includes the word “estate”.

    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 item 1 of Appendix B grown on land owned or controlled by the bottling winery.

The land owned or controlled by the bottling winery shall be located within a viticultural area.

The harvesting and crushing of the grapes, the fermenting of the resulting must and the finishing, aging and bottling of the wine shall be carried out by the bottling winery.

The finished wine shall have at no time left the domicile of the manufacturer prior to being bottled.

VQA Logo

VQA — Viticultural Area — VQA

Vintage year

Grape variety or varieties or proprietary name

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.

Grapes grown by the members of a co-operative bottling winery shall be considered to have been grown on land controlled by the winery if the land is owned or controlled by any or all of the members of the co-operative.

If the term “Estate Bottled” is used, the viticultural area where the grapes originated shall be declared on the principal display panel.

“Estate Bottled” shall be the only designation used on the principal display panel to indicate that the grapes were grown by the manufacturer that produced and bottled the wine.

Varietal Wine:

     

    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.

The amount of sweet reserve used in making the wine shall be included in the calculation when determining the varietal content of a varietal wine.

VQA Logo

Geographical indication

Vintage year

Grape variety

Only grape variety or varieties listed in items 1 and 2 i of Appendix B shall be indicated on the principal display panel.

A numerical description contained in the name of a grape variety shall not be used on the principal display panel.

Hybrid grape varieties listed in item 2 i of Appendix B shall only be allowed for use in the production of,

      i. a provincially designated varietal wine (single-varietal, dual-varietal, triple-varietal) that declares the name of one or more hybrid grape varieties listed in item 2 i of Appendix B on the principal display panel but only in such volume as is permitted for the undeclared portion of a single-varietal, dual-varietal, triple-varietal, as the case requires, or

      ii. a méthode cuve close sparkling wine.

A wine produced from one or more vitis vinifera grape varieties that is labelled as a varietal wine and only references vitis vinifera varieties on the principal display panel shall not contain wine produced from hybrid grape varieties.

A wine produced from one or more hybrid grape varieties listed in item 2 i of Appendix B that is labelled as a varietal wine may contain wine produced from vitis vinifera grape varieties.

Varietal wines containing hybrid grapes shall only be entitled to a provincial designation.

The declared variety or varieties shall be listed on the principal display panel in descending order of quantity, in identical type and identically displayed.

The declared variety or varieties shall appear immediately before or after the geographical indication.

No letters or numbers shall appear between the designated variety or varieties and the geographical indication.

Nothing shall be appended to a varietal name or names that may confuse or mislead the consumer as to the name of a grape variety.

The term Musqué shall not be used except in the context of the varietal name Chardonnay Musqué.

The term Fumé shall not be used except in the context of the synonym Fumé Blanc used for the varietal name Sauvignon Blanc.

A proprietary name may appear on the principal display panel in conjunction with a named grape variety or varieties if the type size used is not more than three times the size of that used to declare the grape variety or varieties.

    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.

The amount of sweet reserve used in making the wine shall be included in the calculation when determining the varietal content of a varietal wine.

VQA Logo

Geographical indication

Vintage year

Grape varieties

Only the grape variety or varieties listed in items 1 and 2 i of Appendix B shall be indicated on the principal display panel.

A numerical description contained in the name of a grape variety shall not be used on the principal display panel.

Hybrid grape varieties listed in item 2 ii of Appendix B shall only be allowed for use in the production of,

      i. a provincially designated varietal wine (single-varietal, dual-varietal, triple-varietal) that declares the name of one or more hybrid grape varieties listed in item 2 i of Appendix B on the principal display panel but only in such volume as is permitted for the undeclared portion of a single-varietal, dual-varietal, triple-varietal, as the case requires, or

      ii. a méthode cuve close sparkling wine.

A wine produced from one or more vitis vinifera grape varieties that is labelled as a varietal wine and only references vitis vinifera varieties on the principal display panel shall not contain wine produced from hybrid grape varieties.

A wine produced from one or more hybrid grape varieties listed in item 2 i of Appendix B that is labelled as a varietal wine may contain wine produced from vitis vinifera grape varieties.

Varietal wines containing hybrid grapes shall only be entitled to a provincial designation.

The declared variety or varieties shall be listed on the principal display panel in descending order of quantity, in identical type and identically displayed.

The declared variety or varieties shall appear immediately before or after the geographical indication.

No letters or numbers shall appear between the designated variety or varieties and the geographical indication.

Nothing shall be appended to a varietal name or names that may confuse or mislead the consumer as to the name of a grape variety.

The term Musqué shall not be used except in the context of the varietal name Chardonnay Musqué.

The term Fumé shall not be used except in the context of the synonym Fumé Blanc used for the varietal name Sauvignon Blanc.

A proprietary name may appear on the principal display panel in conjunction with a named grape variety or varieties if the type size used is not more than three times the size of that used to declare the grape variety or varieties.

    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.

The amount of sweet reserve used in making the wine shall be included in the calculation when determining the varietal content of a varietal wine.

VQA Logo

Geographical indication

Vintage year

Grape varieties

Only the grape variety or varieties listed in item 1 and 2 i of Appendix B shall be indicated on the principal display panel.

A numerical description contained in the name of a grape variety shall not be used on the principal display panel.

Hybrid grape varieties listed in item 2 ii of Appendix B shall only be allowed for use in the production of,

      i. a provincially designated varietal wine (single-varietal, dual-varietal, triple-varietal) that declares the name of one or more hybrid grape varieties listed in item 2 i of Appendix B on the principal display panel but only in such volume as is permitted for the undeclared portion of a single-varietal, dual-varietal, triple-varietal, as the case requires, or

      ii. a méthode cuve close sparkling wine.

A wine produced from one or more vitis vinifera grape varieties that is labelled as a varietal wine and only references vitis vinifera varieties on the principal display panel shall not contain wine produced from hybrid grape varieties.

A wine produced from one or more hybrid grape varieties listed in item 2 i of Appendix B that is labelled as a varietal wine may contain wine produced from vitis vinifera grape varieties.

Varietal wines containing hybrid grapes shall only be entitled to a provincial designation.

The declared variety or varieties shall be listed on the principal display panel in descending order of quantity, in identical type and identically displayed.

The declared variety or varieties shall appear immediately before or after the geographical indication.

No letters or numbers shall appear between the designated variety or varieties and the geographical indication.

Nothing shall be appended to a varietal name or names that may confuse or mislead the consumer as to the name of a grape variety.

The term Musqué shall not be used except in the context of the varietal name Chardonnay Musqué.

The term Fumé shall not be used except in the context of the synonym Fumé Blanc used for the varietal name Sauvignon Blanc.

A proprietary name may appear on the principal display panel in conjunction with a named grape variety or varieties if the type size used is not more than three times the size of that used to declare the grape variety or varieties.

Non-varietal Wines

     

    1. Blended Wines (proprietary name)

The wine shall be produced exclusively from one or more vitis vinifera varieties listed in item 1 of Appendix B.

No hybrid grapes shall be used in blended wine.

VQA Logo

Geographical indication

Vintage year

If varietal content is declared, all varieties used shall be declared and appear in descending order of quantity, in identical type and identically displayed.

    2. Meritage

The wine shall be,

      i. a red wine produced from a blend of two or more of the following grape varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, or

      ii. a white wine produced from a blend of two or more of the following grape varieties: Sauvignon Blanc, Semillon, and Muscadelle.

No single variety shall make up more than 90% of the blend.

VQA Logo

Geographical indication

Vintage year

 

Wine Categories

     

    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.

The wine shall be produced from one or more grape varieties listed in Appendix B.

The grapes used in the manufacture of wine shall be grown within a geographical indication as set out in this Table.

The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume.

VQA Logo

Vintage year

Geographical indication

Grape variety or varieties or proprietary name

Only the sweetness descriptions set out in Table 3 (Table Wine) shall be used on the principal display panel.

    2. Icewine

The wine shall be a late harvested wine.

The wine shall be produced entirely from one or more vitis vinifera grape varieties in item 1 of Appendix B or the hybrid grape variety Vidal, naturally frozen on the vine, picked while the air temperature is minus 8°C or lower and immediately pressed after picking in a continuous process.

The wine shall have an actual alchoholic content not less than 7.0% and not greater than 14.9% by volume.

The wine shall be produced as a varietal wine in accordance with the requirements for varietal wines in this Table.

100% of the grapes shall be grown in a viticultural area of which at least 85% shall be grown in the named viticultural area shown on the label and the pressing shall take place within the viticultural area where the grapes were grown.

Grapes, juice or grape must intended for the production of icewine may be artificially refrigerated to a temperature of not less than minus 4°C.

No freeze concentration of juice, grape must or wine shall be used.

The brix level of the juice after each pressing shall be at least 32° when measured after transfer to the fermentation vessel.

The finished wine shall be produced from a must that achieves a computed average of not less than 35° brix.

The residual sugar at bottling shall result exclusively from the natural sugar of the grapes and shall be not less than 125 g/L.

The actual alcohol shall result exclusively from the natural sugar of the grapes.

Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 32 degrees brix at harvest.

The production of the wine shall be monitored so that the manufacturer can provide the information on production required by Ontario Regulation 405/00 (Returns and Information).

VQA Logo

VQA — Viticultural Area — VQA

Vintage year

Grape variety or varieties

Only the sweetness descriptions set out in Table 3 (Ice Wine) shall be used on the principal display panel.

    3. Botrytized Wine

The wine shall be a late harvested wine that has been affected under natural conditions by the mould Botrytis cinerea.

The wine shall be produced from one or more grape varieties listed in Appendix B.

The wine shall have an actual alchoholic content not less than 7.0% and not greater than 14.9% by volume.

100% of the grapes shall be grown in a viticultural area of which at least 85% shall be grown in the named viticultural area shown on the label and the pressing shall take place within the viticultural area where the grapes were grown.

The wine shall be produced as a varietal wine in accordance with the requirements of this Table.

The juice resulting from the pressing of the grapes shall achieve a brix level when measured after transfer to the fermentation vessel as specified in Appendix A.

The residual sugar and the actual alcohol shall result exclusively from the natural sugar of the grapes.

Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 26 degrees brix at harvest.

The wine produced shall have the predominant character of wine made from botrytized grapes.

VQA Logo

VQA — Viticultural Area — VQA

Vintage year

Grape variety or varieties

Except for wine that meets the requirements for totally botrytized wine, the wine shall be labelled Botrytized, Botrytis Affected or B.A.

All letters used in the declaration shall appear in the same typeface, size and colour.

    4. Totally Botrytized Wine

The wine shall be a late harvested wine.

The wine shall meet the requirements for botrytized wines.

The juice resulting from pressing shall achieve a minimum brix level when measured after transfer to the fermentation vessel as specified in Appendix A.

Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 34 degrees brix at harvest.

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VQA — Viticultural Area — VQA

Vintage year

Grape variety or varieties

The wine may be labelled Totally Botrytized, Totally Botrytis Affected or T.B.A.

All letters used in the declaration shall appear in the same typeface, size and colour.

    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.

The wine shall be produced from one or more grape varieties listed in Appendix B.

The grapes used in the wine shall be grown within a geographical indication.

The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume.

The residual sugar and the actual alcohol shall result exclusively from the natural sugar of the grapes.

Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 22 degrees brix at harvest.

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Geographical indication

Grape variety or varieties or proprietary name

Vintage year

All letters used in the declaration of late harvest on the label shall appear in the same typeface, size and colour.

    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.

The wine shall be produced from one or more grape varieties listed in Appendix B.

The grapes used in the wine shall be grown within a geographical indication.

The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume.

The residual sugar and the actual alcohol shall result exclusively from the natural sugar of the grapes.

Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 26 degrees brix at harvest.

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Geographical indication

Grape variety or varieties or proprietary name

Vintage year

All letters used in the declaration of select late harvest on the label shall appear in the same typeface, size and colour.

    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.

The wine shall be produced from one or more grape varieties listed in Appendix B.

The grapes used in the wine shall be grown within a geographical indication.

The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume.

The residual sugar and the actual alcohol shall result exclusively from the natural sugar of the grapes.

Subject to subsection 6 (2), sweet reserve may be added if the minimum brix level of the grapes used in the sweet reserve was 30 degrees brix at harvest.

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Geographical indication

Grape variety or varieties or proprietary name

Vintage year

All letters used in the declaration of special select late harvest on the label shall appear in the same typeface, size and colour.

    8. Vin du Curé

The wine shall be produced exclusively from fresh grapes that have been naturally harvested on the vine.

The grapes used in the wine shall be grown within a geographical indication.

The wine shall be produced only from riesling and vidal grape varieties.

The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume.

After harvest, the grapes shall be left to dry on frames, mats, small boxes, or any other similar structure with a perforated bottom, in a dry, ventilated place until they yield a must of at least 32° brix when measured after transfer to the fermentation vessel.

The residual sugar and the actual alcohol shall result exclusively from the natural sugar of the grapes.

No sweet reserve shall be added.

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Geographical indication

Vintage year

Grape variety or varieties or proprietary name

 

    9. Nouveau Red

The wine shall be produced exclusively from fresh grapes that have been naturally harvested on the vine.

The wine shall be produced from one or more grape varieties listed in Appendix B.

The grapes used in the wine shall be grown within a geographical indication.

The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume.

The vinification shall involve at least partial carbonic maceration.

The wine shall be produced as a varietal wine (single-varietal, dual-varietal, triple-varietal) in accordance with the requirements for varietal wines in this Table.

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Geographical indication

Vintage year

Grape variety or varieties

The grape variety or varieties named shall appear on the principal display panel in letters at least half the size but no larger than those specifying “Nouveau”.

The term “Nouveau” shall appear on the principal display panel directly below or immediately following the named varieties.

    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.

The grapes used in the wine shall be grown within a geographical indication.

The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume.

The juice shall be separated from the skins prior to fermentation and vinified using processes and treatments suitable for the production of white wine.

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Geographical indication

Vintage year

Grape variety or varieties or proprietary name

If the wine is produced as a non-varietal wine in accordance with this Table, the term Blanc de Noirs shall be prominently displayed on the principal display panel.

If the wine is produced as a varietal wine (single-varietal, dual-varietal, triple-varietal), the term Blanc De Noirs shall appear directly above or below the named varieties in letters at least half the size but no larger than twice the size of those specifying the varieties.

    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.

The grapes used in the wine shall be grown within a geographical indication.

The actual alcohol content shall be greater than 14.9% but not greater than 20% by volume at 20°C.

The wine shall be produced from grapes listed in Appendix B that have been naturally harvested on the vine.

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Geographical indication

Fortified wine may be labelled as “Estate Bottled” if the bottling winery distilled the grape brandy or grape spirit.

Only the sweetness descriptions set out in Table 3 shall be used on the principal display panel.

    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.

The grapes used in the wine shall be grown within a geographical indication.

The wine shall be produced from one or more grape varieties listed in Appendix B.

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Geographical indication

Subject to subsection 5 (1) of the Food and Drugs Act (Canada) and section 7 of the Consumer Packaging and Labelling Act (Canada), liqueur wine may be designated “Natural” if the residual sugar results exclusively from the sugar of the grapes.

Only the sweetness descriptions set out in Table 3 shall be used on the principal display panel.

    13. Sparkling Wine

The wine shall be surcharged with carbon dioxide gas to a pressure not less than 300 kPa at 10°C.

The wine shall be produced from one or more grape varieties listed in Appendix B.

The carbon dioxide (CO2) contained in the wine shall result exclusively from the alcoholic fermentation of the “cuvée” from which it was prepared.

Carbon dioxide gas (CO2) may be used to maintain counter pressure during the process of racking or the transfer of a finished wine from a bulk process tank to bottle if the content of carbon dioxide gas (CO2) contained in the wine is not increased.

The wine shall have an actual alcoholic content not less than 7.0% and not greater than 14.9% by volume, including the alcohol contained in any “dosage” added.

The wine shall derive its effervescence exclusively from a primary or secondary alcoholic fermentation in a closed vessel.

The wine shall be produced and labelled in accordance with the requirements for the traditional method or the méthode cuve close, as the case requires.

The wine shall have the aroma, taste and characteristics of a wine derived from the traditional method or the méthode cuve close.

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Geographical indication

Method of production (traditional method or méthode cuve close)

Grape variety or varieties or proprietary name

Except for a “Sparkling Icewine” produced exclusively from the primary alcoholic fermentation using the méthode cuve close, the method of production shall be declared on the principal display panel in accordance with the nomenclature set out in Table 4.

Only those terms in Tables 4 and 5 and the sweetness descriptions in Table 3 shall be used on the principal display panel.

14. Traditional Method

The wine shall be a sparkling wine that is produced by a secondary alcoholic fermentation in a glass bottle having a capacity not exceeding 5 L and shall be made exclusively from one or more vitis vinifera grape varieties listed in item 1 of Appendix B.

Except for aromatic sparkling wine, the wine shall be separated from its lees by disgorging after a minimum maturation period, on the lees, of not less than 12 months for vintage-dated wine and not less than nine months for non-vintage dated wine.

The finished wine shall be sold in the bottle in which the secondary fermentation took place.

The wine shall at no time have left the bottle prior to final corking.

The wine shall be produced either as a varietal wine or as a blended wine, in accordance with the requirements for varietal wine in this Table.

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Geographical indication

Grape variety or varieties or proprietary name

Traditional method

If the principal display panel bears the vintage year, the wine shall be on the lees for not less than 12 months.

    15. Méthode Cuve Close

The wine shall be a sparkling wine produced by primary or secondary alcoholic fermentation in a closed vessel having a capacity exceeding 5 L.

The winemaking process from the start of the alcoholic fermentation designed to make the wine sparkling, including aging at the domicile where the wine was made, shall not be less than six months.

Except for aromatic sparkling wine, the alcoholic fermentation process designed to make the “cuvée” sparkling and the presence of the “cuvée” on the lees shall not be less than 80 days, or in the fermentation takes place in a tank with a mixer, not less than 30 days.

Despite the requirements for varietal wines in this Table, a méthode cuve close sparkling wine shall be produced either as a single-varietal wine or as a blended wine.

A single-varietal méthode cuve close sparkling wine produced from vitis vinifera grapes shall not contain hybrid grapes.

A blended méthode cuve close sparkling wine may contain hybrid grape varieties.

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Provincial indication

Grape variety or varieties or proprietary name

Méthode cuve close or charmat method, as the case requires

 

    16. Charmat Method

The wine shall be a méthode cuve close sparkling wine produced by a secondary alcoholic fermentation and shall otherwise meet the requirements set out in this Table for the méthode cuve close.

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Provincial designation

Grape variety or proprietary name

Méthode Cuve Close or Charmat Method

 

    17. Aromatic Sparkling Wine

The wine shall be a sparkling wine produced by primary or secondary fermentation in a closed vessel from grape musts, grape musts in fermentation or wines obtained exclusively from those grape varieties listed in Appendix C, using either the traditional method or méthode cuve close, as the case requires.

The duration of the process designed to make the wine shall not be less than 80 days for the traditional method or 30 days for the méthode cuve close.

Except for the time periods set out in this column for aromatic sparkling wine, the wine shall meet all the requirements applicable to a sparkling wine made by the traditional method or méthode cuve close, as the case requires.

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Geographical designation

Grape variety or proprietary name

The terms Traditional Method, Méthode Traditionnelle, Classical Method or Méthode Classique shall not be used anywhere on a package of aromatic sparkling wine produced using the traditional method.

The term “Fermented in this Bottle” may be used on the principal display panel if the wine is produced using the traditional method.

    18. Icewine Dosage or Dosage of Icewine

The wine shall be a sparkling wine made using the traditional method according to this Table.

The dosage shall be derived exclusively from icewine produced in accordance with this Table.

The total volume of icewine added as the dosage shall not be less than 10% of the total volume of the finished sparkling wine.

The finished sparkling wine shall contain not less than 20 g/l residual sugar, either retained after the secondary alcoholic fermentation or obtained by the addition of “Icewine Dosage” or a combination of both.

The finished sparkling wine shall exhibit a distinguishable icewine character.

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Geographical indication

Method of production (Traditional Method)

Grape variety or varieties or proprietary name

The term “Icewine Dosage” or “Dosage of Icewine” shall not appear in letters larger than those used to denote the method of production and no other designations, phrases or statements may appear on a container of a sparkling wine to indicate that icewine has been added.

    19. Sparkling Icewine

The wine shall be a sparkling wine that meets all requirements of an icewine and the Traditional Method or the Méthode cuve close, as the case requires, as set out in this Table.

The wine shall derive its effervescence exclusively from either primary or secondary alcoholic fermentation.

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VQA — Viticultural Area — VQA

Grape variety or varieties

Method of production (Traditional Method or Méthode Cuve Close)

Except for sparkling icewine produced exclusively from the primary alcoholic fermentation using the méthode cuve close, the method of production shall be declared on the principal display panel in accordance with Table 4.

Only those terms in Tables 4 and 5 and the sweetness descriptions in Table 3 shall be used on the principal display panel.

O. Reg. 406/00, Table 2; O. Reg. 6/02, s. 3; O. Reg. 292/02, s. 2; O. Reg. 255/03, s. 2; O. Reg. 47/04, s. 2.

TABLE 3
SWEETNESS DESCRIPTIONS ON LABELS

Wine or Table Wine

Column 1

Column 2

Column 3

Sweetness Descriptions

Residual Sugar Level

Total Acid Level
(calculated as tartaric acid)

Dry
(sec)

      (a) not more than 5 g/L, or

      (b) total acid plus 2 g/L but not more than 9 g/L

not less than 4 g/L

not less than 4 g/L

Semi-Dry
(off-dry) 
(demi-sec)

      (a) more than 5 g/L but not more than 12 g/L, or

      (b) total acid plus 10 but not more than 18 g/L

not less than 4 g/L

not less than 4 g/L

Medium Dry
(semi-sweet) 
(demi-doux)

more than 12 g/L but not more than 45 g/L

not less than 4 g/L

Sweet
(doux)

more than 45 g/L

not less than 4 g/L

Fortified or Liqueur Wines

Column 1

Column 2

Column 3

Sweetness Descriptions

Residual Sugar Level

Total Acid Level
(calculated as tartaric acid)

Dry
(sec)

not more than 30 g/L

not less than 4 g/L

Medium Dry
(semi-dry) (demi-sec)

more than 30 g/L but not more than 65 g/L

not less than 4 g/L

Sweet
(doux)

more than 65 g/L

not less than 4 g/L

Sparkling Wine

Column 1

Column 2

Column 3

Sweetness Descriptions

Residual Sugar Level

Total Acid Level
(calculated as tartaric acid)

Natural Brut
(naturel)

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
(extra sec)

more than 15 g/L but not more than 25 g/L

not less than 4 g/L

Dry
(sec)

more than 25 g/L but not more than 35 g/L

not less than 4 g/L

Medium Dry
(semi-dry) (demi-sec)

more than 35 g/L but not more than 50 g/L

not less than 4 g/L

Sweet
(doux)

more than 50 g/L

not less than 4 g/L

Icewine

Column 1

Column 2

Column 3

Sweetness Descriptions

Residual Sugar Level

Total Acid Level
(calculated as tartaric acid)

Sweet
(doux)

more than 125 g/L

not less than 6.5 g/L

O. Reg. 406/00, Table 3.

TABLE 4
DECLARATION OF METHOD OF PRODUCTION FOR SPARKLING WINE

Method of Production

Nomenclature

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.

TABLE 5
NOMENCLATURE PERMITTED FOR SPARKLING WINE

Nomenclature

Application

Fermented in this Bottle

May appear on a traditional method sparkling wine in addition to the declaration of “Method of Production” or alone on an aromatic sparkling wine produced using the traditional method.

The type size shall be no larger than that used to declare the “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.

APPENDIX A
MINIMUM BRIX LEVELS OF GRAPES AT HARVEST

Geographical Designation or Wine Category

Grape Variety

Minimum Brix (after each pressing when measured after transfer to the fermentation vessel)

Minimum Average Brix (all grapes used in final blend)

    1. Provincial Designation

All

17.0º Brix

17.0º Brix

    2. Viticultural Area, Estate Bottled, Vineyard Designation

Chardonnay

19.0º Brix

20.0º Brix

 

Chardonnay Musque

19.0º Brix

20.0º Brix

 

Gewurztraminer

18.0º Brix

19.0º Brix

 

Muscats

18.0º Brix

18.0º Brix

 

Pinot Gris / Grigio

18.0º Brix

18.5º Brix

 

Riesling

17.5º Brix

18.0º Brix

 

Sauvignon Blanc

18.0º Brix

19.0º Brix

 

Viognier

18.0º Brix

19.0º Brix

 

Cabernet Franc

19.0º Brix

20.0º Brix

 

Cabernet Sauvignon

19.0º Brix

20.0º Brix

 

Gamay Noir

18.0º Brix

19.0º Brix

 

Merlot

19.0º Brix

20.5º Brix

 

Pinot Noir

18.0º Brix

19.5º Brix

 

Syrah / Shiraz

18.0º Brix

19.5º Brix

 

All others

18.0º Brix

18.0º Brix

    3. Sparkling Icewine

All

32.0 ºBrix

35.0º Brix

    4. Nouveau Red Wine, Fortified Wine, Liqueur Wine

All

18.0° Brix

18.0° Brix

    5. Vin De Curé (grapes must reach 32º brix at time of pressing.)

All

20.0º Brix

20.0º Brix

    6. Late Harvest

All

22.0º Brix

22.0º Brix

    7. Select Late Harvest

All

26.0º Brix

26.0º Brix

    8. Botrytis Affected (B.A.)

All

26.0º Brix

26.0º Brix

    9. Special Select Late Harvest

All

30.0º Brix

30.0º Brix

    10. Totally Botrytis Affected (T.B.A.)

All

34.0º Brix

34.0º Brix

    11. Icewine

All

32.0º Brix

35.0º Brix

O. Reg. 47/04, s. 3.

APPENDIX B
AUTHORIZED GRAPE VARIETIES

1. Varieties of Vitis vinifera

Column 1

Column 2

Prime Name

Synonyms

Aligoté

 

Auxerrois

Pinot

Bacchus

 

Blauburger

 

Cabernet Franc

Cabernet 1

Cabernet Sauvignon

Cabernet 1

Chardonnay

 

Chardonnay Musqué

Chardonnay

Chasselas

Chasselas Doré

Chenin Blanc

 

Colombard

French Colombard

Dornfelder

 

Ehrenfelser

 

Faberrebe

 

Furmint

 

Gamay Noir

Gamay

Gamay de Chaudenay

 

Gewürztraminer

Traminer

Goldburger

 

Grüner Veltliner

Veltliner

Kerner

Trollinger x Riesling

Lemberger

Limberger, Blaufrankish

Madeleine Angevine

 

Madeleine Sylvaner

 

Malbec

 

Malvasia

Malvasia Bianca

Matsvani

 

Melon de Bourgogne

Melon

Merlot

 

Morio Muscat

Muscat 2

Muscat Blanc

Muskateller, Gelber Muskateller, Muscat 2

Muscadelle

 

Muscat Ottonel

Muscat 2

Müller-Thurgau

Riesling x Sylvaner

Nebbiolo

 

Optima

 

Oraniensteiner

 

Ortega

 

Perle of Csaba

Pearl of Csaba

Petit Verdot

 

Petite Sirah

 

Pinotage

 

Pinot Blanc

Weissburgunder, Pinot Bianco

Pinot Gris

Pinot Grigio

Pinot Meunier

Meunier

Pinot Noir

Spätburgunder

Reichensteiner

 

Riesling

 

Riesling x Traminer 3

 

Rkatsiteli

 

Rotberger

 

Samtrot

 

Sangiovese

 

Sauvignon Blanc

Fumé Blanc

Sauvignon Vert

 

Savagnin

 

Scheurebe

 

Schönburger

 

Sémillon

 

Sereksia Chornaya

 

Siegerrebe

 

St. Laurent

 

Sylvaner

Silvaner

Syrah

Shiraz

Traminer

 

Trebbiano

 

Viognier

 

Welschriesling

Riesling Italico

Zinfandel

 

Zweigelt

Zweigeltrebe

2. Varieties Produced by Inter-Specific Crossbreeding

i. Hybrid varieties that may to be used to produce provincially designated varietal wines (single-varietal, dual-varietal, triple-varietal).

Column 1

Column 2

Prime Name

Synonym

Baco Noir

Baco

Chambourcin

 

Chancellor

Chancellor Noir

Couderc Muscat

Muscat du Moulin, Couderc

Maréchal Foch

Foch

Seyval Blanc

Seyval

Vidal Blanc

Vidal

Villard Noir

 

ii. Hybrid varieties that may be used with varietal wines (single-varietal, dual-varietal, triple-varietal) to a maximum volume of 15%, 10% or 5%, as the case requires.

Prime Name

Synonyms

Aurore

Aurora

Castel

 

Chelois

 

De Chaunac

 

Léon Millot

Millot

Pollux

 

Rosette

Seibel 1000

Siegfriedrebe

Siegfried Rebe, Siegfried

Verdelet

 

Vignoles

Ravat

Vincent

 

GM 311-58

 

GM 318-57

 

GM 322-58

 

GR-7

 

JS23.416

 

SV23.512

 

Notes:

1 The term “Cabernet” may be used as a synonym for Cabernet Franc or Cabernet Sauvignon, or any blend of the two. “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.

2 The term “Muscat” may be used as a synonym for all or any combination of Muscat grape varieties of the species Vitis vinifera. “Muscat” shall be considered as a single-varietal component when determining the minimum content for the other varieties in a dual-varietal or triple-varietal.

3 Shall be Riesling x Traminer 25/4.

O. Reg. 406/00, Appendix B; O. Reg. 292/02, s. 3.

APPENDIX C
AUTHORIZED GRAPE VARIETIES FOR AROMATIC SPARKLING WINE

1. Varieties of Vitis vinifera

Prime Name

Synonyms

Bacchus

 

Chardonnay Musqué

 

Colombard

French Colombard

Ehrenfelser

 

Faberrebe

 

Gamay Noir

Gamay

Gewürztraminer

Traminer

Goldburger

 

Kerner

Trollinger x Riesling

Morio Muscat

Muscat

Muscadelle

 

Muscat Blanc

Muskateller, Gelber Muskateller, Muscat

Muscat Ottonel

Muscat

Müller-Thurgau

Riesling x Sylvaner

Optima

 

Oraniensteiner

 

Ortega

 

Perle of Csaba

Pearl of Csaba

Reichensteiner

 

Riesling

 

Riesling x Traminer

 

Sauvignon Vert

 

Scheurebe

 

Schönburger

 

Siegerrebe

 

Traminer

 

2. Varieties Produced by Inter-Specific Crossbreeding

All white varieties listed in item 2 of Appendix B, with the same restrictions applying to those varieties listed in item 2 ii of Appendix B.

O. Reg. 406/00, Appendix C.