OEVI 1P20 Lecture Notes - Lecture 6: Cabernet Sauvignon, Vitis Labrusca, Pinot Noir

• School: Brock University
• Department: Oenology and Viticulture
• Course: OEVI 1P20
• Professor: Mark G Spencer

Document Summary

Wine has been produced in canada for over 200 years. Early settlers tried growing european grapes (v. vinifera) but with no success. Wines made from native north american grapes: vitis labrusca or vitis riparia, characteristic (cid:494)foxy(cid:495) or grape character. Quality of table wine limited: prohibition 1920s (cid:494)port(cid:495) or (cid:494)sherry(cid:495) styles dominated for much of the early history of canadian wine. Canadian consumers demanded more dry, low alcohol wines. Access to better grape varieties: some shift of native varieties to hybrids. By 1974, only 6 wineries remained in ontario. Ontario issued first winery license since 1929 to inniskillin: founded by donald ziraldo & karl kaiser. Use of traditional european grape varieties: more transition and experimentation from growers and wineries. Quality improving and industry growing but in (cid:853)(cid:861)(cid:860)(cid:860: free trade with united states threatens industry, vintners quality alliance (vqa) was created as a voluntary organization (appellation system, pull-out/replacement programs to remove native (labrusca) varieties and replace with vinifera.