Canada: continental climate

- 50 degrees north latitude

- the northernmost limit of grape ripening

- Extreme climate. Low average annual temperature but high summer temperatures.
Long and cold winters. Ideal for ice wine production.
- Regulated by the waters of large lakes. Helps to alleviate the severe cold in winter
and keep warm. Cool in summer

- AOC system <Vintner Quality Alliance of Canada> VQA = Vintner Quality Alliance
(used in 2 provinces) = 100% grapes in this area

Under the provinces, the smaller legal production areas are divided into DVA =
Designated Vicultural Areas (also divided into production area level & sub-area level)
Must be 100% Eurasian grape species / specific interspecific hybrids

*British Columbia 5-
Okanagan Valley : Rain shadow area between 2 big mountain ranges. Low rainfall.
Semi-desert.
High latitude = long sunshine time during the day = long photosynthesis time (to help
grapes ripen
Large glacial lake. Helps regulate temperature & prolongs the growing season
(enabling northern white & southern red to fully mature Variety:

(Icewine) Riesling + Vidal Merlot. Pinot Noir. Pinot Gris. Chardonnay

*Ontario 3-
Niagara Peninsula Niagara Peninsula : Southwest corner of Ontario Lake. Moderated
by Lake Ontario. Slow cooling/warming.
1) Can prolong the growth period in autumn (make mature)
2) Delayed spring budding (protected from spring frost damage)
3) Help air flow to reduce fungal diseases
Variety:
1. Riesling (dry + almost dry + ice wine)
2. Vidal (high quality ice wine) interspecific hybrid = Ugni Blanc x Jin Layong Hardy.
But dry white lacks character. Suitable for ice wine but lacks the acidity of Riesling.
Structure and aroma.
3. Chardonnay: Dry type. Pure fruity & subtle oak flavor Pinot Noir, Cabernet Franc,
Merlot, Cabernet Sauvignon.

Ice wine brewing conditions (pursuing pure fruity taste)

1. Grapes need to be frozen under natural conditions. Choose ripe, healthy grapes
without infection
2. Harvest and brew in the natural environment below -8
3. Use stainless steel barrels/large old oak barrels for fermentation. Keep the fruity
aroma as much as possible
4. Avoid using new oak barrels, so as not to mask the pure fruity flavor of oak barrels
5. No aging in barrels, directly bottled for sale